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} | 35d8999793680111149be767e295751c00c1245ce519a267fd728124f3a658ff | Halloumi saganaki recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_saganaki_92664_16x9.jpg This is the way to cook halloumi. It is very popular done on a barbecue as a vegetarian burger, but served like this, dusted in semolina, fried in olive oil and drizzled with warm honey, black sesame seeds and oregano, it is one of the best mezzes I know. If you can get kefalotiri cheese, try that; it is very special too. 2-3 tbsp olive oil225g/8oz block halloumi or kefalotiri cheese1 small free-range egg, beaten3 tbsp fine semolina2 tbsp clear honey1 tsp black sesame seeds1 tsp dried oreganofreshly ground black pepper 2-3 tbsp olive oil 225g/8oz block halloumi or kefalotiri cheese 1 small free-range egg, beaten 3 tbsp fine semolina 2 tbsp clear honey 1 tsp black sesame seeds 1 tsp dried oregano freshly ground black pepper Method Heat the olive oil in a non-stick frying pan. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown.In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper. Heat the olive oil in a non-stick frying pan. Heat the olive oil in a non-stick frying pan. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown. In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper. In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Halloumi saganaki recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_saganaki_92664_16x9.jpg This is the way to cook halloumi. It is very popular done on a barbecue as a vegetarian burger, but served like this, dusted in semolina, fried in olive oil and drizzled with warm honey, black sesame seeds and oregano, it is one of the best mezzes I know. If you can get kefalotiri cheese, try that; it is very special too. 2-3 tbsp olive oil225g/8oz block halloumi or kefalotiri cheese1 small free-range egg, beaten3 tbsp fine semolina2 tbsp clear honey1 tsp black sesame seeds1 tsp dried oreganofreshly ground black pepper 2-3 tbsp olive oil 225g/8oz block halloumi or kefalotiri cheese 1 small free-range egg, beaten 3 tbsp fine semolina 2 tbsp clear honey 1 tsp black sesame seeds 1 tsp dried oregano freshly ground black pepper Method Heat the olive oil in a non-stick frying pan. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown.In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper. Heat the olive oil in a non-stick frying pan. Heat the olive oil in a non-stick frying pan. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown. In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper. In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper."
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"$oid": "68bad488eb3bdbfd0cc013de"
} | 67d21df758813b8ae12cb61d7b3dcbbc0e805fa85555be9020ad13063dca75eb | South Indian chicken curry recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/south_indian_chicken_55794_16x9.jpg Good curry depends on a good curry paste. Making your own from scratch will bring out the full fragrance of the spices and make your curry sing. 2.5cm/1in piece cinnamon stick2 cardamom pods2 cloves1 tbsp white poppy seeds2 tbsp coriander seeds2 tbsp chopped fresh coconut flesh 2.5cm/1in piece cinnamon stick 2 cardamom pods 2 cloves 1 tbsp white poppy seeds 2 tbsp coriander seeds 2 tbsp chopped fresh coconut flesh 2.5cm/1in piece fresh ginger, peeled and roughly chopped3 garlic cloves1 tbsp sunflower oil1 onion, finely sliced1 green chilli, sliced2 chicken breasts, skinned and cut into small pieces1 tsp chilli powder½ tsp turmeric1 tsp saltfresh coriander leaves, to garnish 2.5cm/1in piece fresh ginger, peeled and roughly chopped 3 garlic cloves 1 tbsp sunflower oil 1 onion, finely sliced 1 green chilli, sliced 2 chicken breasts, skinned and cut into small pieces 1 tsp chilli powder ½ tsp turmeric 1 tsp salt fresh coriander leaves, to garnish Method First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste.For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor.Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender. Garnish with coriander leaves and serve with rice. First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste. First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste. For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor. For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor. Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender. Garnish with coriander leaves and serve with rice. Garnish with coriander leaves and serve with rice. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "South Indian chicken curry 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/south_indian_chicken_55794_16x9.jpg Good curry depends on a good curry paste. Making your own from scratch will bring out the full fragrance of the spices and make your curry sing. 2.5cm/1in piece cinnamon stick2 cardamom pods2 cloves1 tbsp white poppy seeds2 tbsp coriander seeds2 tbsp chopped fresh coconut flesh 2.5cm/1in piece cinnamon stick 2 cardamom pods 2 cloves 1 tbsp white poppy seeds 2 tbsp coriander seeds 2 tbsp chopped fresh coconut flesh 2.5cm/1in piece fresh ginger, peeled and roughly chopped3 garlic cloves1 tbsp sunflower oil1 onion, finely sliced1 green chilli, sliced2 chicken breasts, skinned and cut into small pieces1 tsp chilli powder½ tsp turmeric1 tsp saltfresh coriander leaves, to garnish 2.5cm/1in piece fresh ginger, peeled and roughly chopped 3 garlic cloves 1 tbsp sunflower oil 1 onion, finely sliced 1 green chilli, sliced 2 chicken breasts, skinned and cut into small pieces 1 tsp chilli powder ½ tsp turmeric 1 tsp salt fresh coriander leaves, to garnish Method First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste.For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor.Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender. Garnish with coriander leaves and serve with rice. First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste. First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste. For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor. For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor. Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender. Garnish with coriander leaves and serve with rice. Garnish with coriander leaves and serve with rice."
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} | 6bcbaf9dcb9ec4e11a772751a79541aa7f881f0f5f21e286f2eea947a69bc336 | Vodka strawberry cheesecake recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vodka_strawberry_89729_16x9.jpg Inspired by their travels in Eastern Europe the Hairy Bikers give cheesecake a Polish twist with vodka infused strawberries. 100ml/3½fl oz vodka1 tbsp caster sugar1 tsp vanilla bean paste400g/4oz strawberries, quartered and pricked all over with a fork 100ml/3½fl oz vodka 1 tbsp caster sugar 1 tsp vanilla bean paste 400g/4oz strawberries, quartered and pricked all over with a fork knob of butter, for greasing300g/10½oz biscuits, such as digestive biscuitspinch of salt½ tsp cinnamon150g/5½oz unsalted butter, melted knob of butter, for greasing 300g/10½oz biscuits, such as digestive biscuits pinch of salt ½ tsp cinnamon 150g/5½oz unsalted butter, melted 500g/1lb 2oz curd cheese (available from some large supermarkets)375ml/13fl oz double cream 1 lemon, juice and zest only200g/7oz caster sugar1 tsp vanilla bean paste50g/1¾oz cornflour5 free-range eggs, beaten 500g/1lb 2oz curd cheese (available from some large supermarkets) 375ml/13fl oz double cream 1 lemon, juice and zest only 200g/7oz caster sugar 1 tsp vanilla bean paste 50g/1¾oz cornflour 5 free-range eggs, beaten 100g/3½ oz strawberry jam200g/7oz strawberries, halvedwhipped cream, to serve 100g/3½ oz strawberry jam 200g/7oz strawberries, halved whipped cream, to serve Method For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours.Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin. Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool. In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs. Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture. Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight.Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream. For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours. For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin. Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool. Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool. In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs. In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs. Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture. Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture. Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight. Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight. Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream. Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream. | {
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"title": "Vodka strawberry cheesecake recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vodka_strawberry_89729_16x9.jpg Inspired by their travels in Eastern Europe the Hairy Bikers give cheesecake a Polish twist with vodka infused strawberries. 100ml/3½fl oz vodka1 tbsp caster sugar1 tsp vanilla bean paste400g/4oz strawberries, quartered and pricked all over with a fork 100ml/3½fl oz vodka 1 tbsp caster sugar 1 tsp vanilla bean paste 400g/4oz strawberries, quartered and pricked all over with a fork knob of butter, for greasing300g/10½oz biscuits, such as digestive biscuitspinch of salt½ tsp cinnamon150g/5½oz unsalted butter, melted knob of butter, for greasing 300g/10½oz biscuits, such as digestive biscuits pinch of salt ½ tsp cinnamon 150g/5½oz unsalted butter, melted 500g/1lb 2oz curd cheese (available from some large supermarkets)375ml/13fl oz double cream 1 lemon, juice and zest only200g/7oz caster sugar1 tsp vanilla bean paste50g/1¾oz cornflour5 free-range eggs, beaten 500g/1lb 2oz curd cheese (available from some large supermarkets) 375ml/13fl oz double cream 1 lemon, juice and zest only 200g/7oz caster sugar 1 tsp vanilla bean paste 50g/1¾oz cornflour 5 free-range eggs, beaten 100g/3½ oz strawberry jam200g/7oz strawberries, halvedwhipped cream, to serve 100g/3½ oz strawberry jam 200g/7oz strawberries, halved whipped cream, to serve Method For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours.Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin. Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool. In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs. Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture. Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight.Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream. For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours. For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin. Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool. Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool. In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs. In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs. Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture. Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture. Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight. Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight. Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream. Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream."
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} | fae1d85fb090514f361de149c15fd996ff0c57a7e9f6cb0a3b9e58a8bff7c65a | Butter bean cassoulet with pan-fried pork fillet recipe
An average of 5.0 out of 5 stars from 3 ratings This hearty butter bean cassoulet is the perfect accompaniment for golden, herby pork fillet. Top with a zesty gremolata to bring this dish alive! 275g/9¾oz pork tenderloin, trimmed of fat and sinew2 tsp extra virgin oil, plus a drizzle to serve15g/½oz butter2–3 sprigs thyme 275g/9¾oz pork tenderloin, trimmed of fat and sinew 2 tsp extra virgin oil, plus a drizzle to serve 15g/½oz butter 2–3 sprigs thyme 15g/½oz butter1 tbsp extra virgin olive oil½ red onion, finely chopped2 garlic cloves, crushed1 small parsnip, peeled and chopped1 medium courgette, chopped400g tin butter beans, drained100ml/3½fl oz white wine150ml/5fl oz chicken or pork stock, made with ½ stock cube2 tbsp double cream 15g/½oz butter 1 tbsp extra virgin olive oil ½ red onion, finely chopped 2 garlic cloves, crushed 1 small parsnip, peeled and chopped 1 medium courgette, chopped 400g tin butter beans, drained 100ml/3½fl oz white wine 150ml/5fl oz chicken or pork stock, made with ½ stock cube 2 tbsp double cream 2 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh tarragon1 lemon, finely grated zest only1½ tbsp extra virgin olive oil 2 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh tarragon 1 lemon, finely grated zest only 1½ tbsp extra virgin olive oil Method Preheat the oven to 220C/200C Fan/Gas 7.To cook the pork, season the meat all over with salt and pepper. Heat the oil and butter in a small, ovenproof frying pan. Add the thyme sprigs and the pork and cook for 3–4 minutes, turning and basting with the oil and butter mixture. Remove the thyme. Place the pan in the oven (or transfer to a small baking tray), and roast for about 12 minutes, or until hot throughout.To make the cassoulet, melt the butter with the oil in a medium saucepan and gently fry the onion, garlic and parsnip over a low heat for 4–5 minutes, or until softened, stirring regularly. Add the courgette and cook for 1 minute more.Stir in the butter beans, wine and stock. Bring to a simmer and cook for about 5 minutes, or until the liquid has reduced by half. Stir through the cream and season to taste with salt and pepper.Meanwhile, mix the gremolata ingredients together in a bowl and set aside.Take the pork out of the oven and leave to rest for 5 minutes, then cut into 4 pieces diagonally. Divide the beans between 2 warmed, shallow bowls and top with the pork. Sprinkle the gremolata over the top and drizzle with olive oil to serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To cook the pork, season the meat all over with salt and pepper. Heat the oil and butter in a small, ovenproof frying pan. Add the thyme sprigs and the pork and cook for 3–4 minutes, turning and basting with the oil and butter mixture. Remove the thyme. Place the pan in the oven (or transfer to a small baking tray), and roast for about 12 minutes, or until hot throughout. To cook the pork, season the meat all over with salt and pepper. Heat the oil and butter in a small, ovenproof frying pan. Add the thyme sprigs and the pork and cook for 3–4 minutes, turning and basting with the oil and butter mixture. Remove the thyme. Place the pan in the oven (or transfer to a small baking tray), and roast for about 12 minutes, or until hot throughout. To make the cassoulet, melt the butter with the oil in a medium saucepan and gently fry the onion, garlic and parsnip over a low heat for 4–5 minutes, or until softened, stirring regularly. Add the courgette and cook for 1 minute more. To make the cassoulet, melt the butter with the oil in a medium saucepan and gently fry the onion, garlic and parsnip over a low heat for 4–5 minutes, or until softened, stirring regularly. Add the courgette and cook for 1 minute more. Stir in the butter beans, wine and stock. Bring to a simmer and cook for about 5 minutes, or until the liquid has reduced by half. Stir through the cream and season to taste with salt and pepper. Stir in the butter beans, wine and stock. Bring to a simmer and cook for about 5 minutes, or until the liquid has reduced by half. Stir through the cream and season to taste with salt and pepper. Meanwhile, mix the gremolata ingredients together in a bowl and set aside. Meanwhile, mix the gremolata ingredients together in a bowl and set aside. Take the pork out of the oven and leave to rest for 5 minutes, then cut into 4 pieces diagonally. Divide the beans between 2 warmed, shallow bowls and top with the pork. Sprinkle the gremolata over the top and drizzle with olive oil to serve. Take the pork out of the oven and leave to rest for 5 minutes, then cut into 4 pieces diagonally. Divide the beans between 2 warmed, shallow bowls and top with the pork. Sprinkle the gremolata over the top and drizzle with olive oil to serve. | {
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"title": "Butter bean cassoulet with pan-fried pork fillet recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This hearty butter bean cassoulet is the perfect accompaniment for golden, herby pork fillet. Top with a zesty gremolata to bring this dish alive! 275g/9¾oz pork tenderloin, trimmed of fat and sinew2 tsp extra virgin oil, plus a drizzle to serve15g/½oz butter2–3 sprigs thyme 275g/9¾oz pork tenderloin, trimmed of fat and sinew 2 tsp extra virgin oil, plus a drizzle to serve 15g/½oz butter 2–3 sprigs thyme 15g/½oz butter1 tbsp extra virgin olive oil½ red onion, finely chopped2 garlic cloves, crushed1 small parsnip, peeled and chopped1 medium courgette, chopped400g tin butter beans, drained100ml/3½fl oz white wine150ml/5fl oz chicken or pork stock, made with ½ stock cube2 tbsp double cream 15g/½oz butter 1 tbsp extra virgin olive oil ½ red onion, finely chopped 2 garlic cloves, crushed 1 small parsnip, peeled and chopped 1 medium courgette, chopped 400g tin butter beans, drained 100ml/3½fl oz white wine 150ml/5fl oz chicken or pork stock, made with ½ stock cube 2 tbsp double cream 2 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh tarragon1 lemon, finely grated zest only1½ tbsp extra virgin olive oil 2 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh tarragon 1 lemon, finely grated zest only 1½ tbsp extra virgin olive oil Method Preheat the oven to 220C/200C Fan/Gas 7.To cook the pork, season the meat all over with salt and pepper. Heat the oil and butter in a small, ovenproof frying pan. Add the thyme sprigs and the pork and cook for 3–4 minutes, turning and basting with the oil and butter mixture. Remove the thyme. Place the pan in the oven (or transfer to a small baking tray), and roast for about 12 minutes, or until hot throughout.To make the cassoulet, melt the butter with the oil in a medium saucepan and gently fry the onion, garlic and parsnip over a low heat for 4–5 minutes, or until softened, stirring regularly. Add the courgette and cook for 1 minute more.Stir in the butter beans, wine and stock. Bring to a simmer and cook for about 5 minutes, or until the liquid has reduced by half. Stir through the cream and season to taste with salt and pepper.Meanwhile, mix the gremolata ingredients together in a bowl and set aside.Take the pork out of the oven and leave to rest for 5 minutes, then cut into 4 pieces diagonally. Divide the beans between 2 warmed, shallow bowls and top with the pork. Sprinkle the gremolata over the top and drizzle with olive oil to serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To cook the pork, season the meat all over with salt and pepper. Heat the oil and butter in a small, ovenproof frying pan. Add the thyme sprigs and the pork and cook for 3–4 minutes, turning and basting with the oil and butter mixture. Remove the thyme. Place the pan in the oven (or transfer to a small baking tray), and roast for about 12 minutes, or until hot throughout. To cook the pork, season the meat all over with salt and pepper. Heat the oil and butter in a small, ovenproof frying pan. Add the thyme sprigs and the pork and cook for 3–4 minutes, turning and basting with the oil and butter mixture. Remove the thyme. Place the pan in the oven (or transfer to a small baking tray), and roast for about 12 minutes, or until hot throughout. To make the cassoulet, melt the butter with the oil in a medium saucepan and gently fry the onion, garlic and parsnip over a low heat for 4–5 minutes, or until softened, stirring regularly. Add the courgette and cook for 1 minute more. To make the cassoulet, melt the butter with the oil in a medium saucepan and gently fry the onion, garlic and parsnip over a low heat for 4–5 minutes, or until softened, stirring regularly. Add the courgette and cook for 1 minute more. Stir in the butter beans, wine and stock. Bring to a simmer and cook for about 5 minutes, or until the liquid has reduced by half. Stir through the cream and season to taste with salt and pepper. Stir in the butter beans, wine and stock. Bring to a simmer and cook for about 5 minutes, or until the liquid has reduced by half. Stir through the cream and season to taste with salt and pepper. Meanwhile, mix the gremolata ingredients together in a bowl and set aside. Meanwhile, mix the gremolata ingredients together in a bowl and set aside. Take the pork out of the oven and leave to rest for 5 minutes, then cut into 4 pieces diagonally. Divide the beans between 2 warmed, shallow bowls and top with the pork. Sprinkle the gremolata over the top and drizzle with olive oil to serve. Take the pork out of the oven and leave to rest for 5 minutes, then cut into 4 pieces diagonally. Divide the beans between 2 warmed, shallow bowls and top with the pork. Sprinkle the gremolata over the top and drizzle with olive oil to serve."
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} | 83f3fe863d5f0ce3ee070106ec64c89f980f85e842ea01e7ac72f0241c6f088d | Beef cheek and butternut broth in sourdough recipe
An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_cheek_and_butternut_59977_16x9.jpg This hearty, filling soup requires very little washing up – just eat the bowl when you've finished! 2 litres/4¼ pints boiling water50g/1¾oz dried porcini mushrooms4 tbsp olive oil800g/1lb 12oz beef cheek1 large onion, roughly chopped1 butternut squash, peeled, de-seeded, cut into 5cm/2in chunks250g/9oz orzo pasta1 large round sourdough loaf (the largest you can find)3 tbsp chopped fresh parsley leaves, to serve 2 litres/4¼ pints boiling water 50g/1¾oz dried porcini mushrooms 4 tbsp olive oil 800g/1lb 12oz beef cheek 1 large onion, roughly chopped 1 butternut squash, peeled, de-seeded, cut into 5cm/2in chunks 250g/9oz orzo pasta 1 large round sourdough loaf (the largest you can find) 3 tbsp chopped fresh parsley leaves, to serve Method Pour the boiling water into a large bowl and add the porcini mushrooms. Set aside to infuse for 20 minutes.Meanwhile, heat the oil in a frying pan over a medium heat. Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole.Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown. Transfer to the casserole. Repeat the process with the butternut squash.Pour the porcini liquid and the mushrooms into the casserole and bring to the boil. Reduce the heat until the mixture is simmering. Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender.Meanwhile, slice the top off the sourdough loaf and hollow out the inside.Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish. Pour the boiling water into a large bowl and add the porcini mushrooms. Set aside to infuse for 20 minutes. Pour the boiling water into a large bowl and add the porcini mushrooms. Set aside to infuse for 20 minutes. Meanwhile, heat the oil in a frying pan over a medium heat. Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole. Meanwhile, heat the oil in a frying pan over a medium heat. Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole. Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown. Transfer to the casserole. Repeat the process with the butternut squash. Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown. Transfer to the casserole. Repeat the process with the butternut squash. Pour the porcini liquid and the mushrooms into the casserole and bring to the boil. Reduce the heat until the mixture is simmering. Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly. Pour the porcini liquid and the mushrooms into the casserole and bring to the boil. Reduce the heat until the mixture is simmering. Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly. After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender. After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender. Meanwhile, slice the top off the sourdough loaf and hollow out the inside. Meanwhile, slice the top off the sourdough loaf and hollow out the inside. Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish. Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish. Recipe tips Either ladle the soup into one large sourdough loaf and allow people to help themselves, or serve the soup in individual sourdough rolls. | {
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"title": "Beef cheek and butternut broth in sourdough recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_cheek_and_butternut_59977_16x9.jpg This hearty, filling soup requires very little washing up – just eat the bowl when you've finished! 2 litres/4¼ pints boiling water50g/1¾oz dried porcini mushrooms4 tbsp olive oil800g/1lb 12oz beef cheek1 large onion, roughly chopped1 butternut squash, peeled, de-seeded, cut into 5cm/2in chunks250g/9oz orzo pasta1 large round sourdough loaf (the largest you can find)3 tbsp chopped fresh parsley leaves, to serve 2 litres/4¼ pints boiling water 50g/1¾oz dried porcini mushrooms 4 tbsp olive oil 800g/1lb 12oz beef cheek 1 large onion, roughly chopped 1 butternut squash, peeled, de-seeded, cut into 5cm/2in chunks 250g/9oz orzo pasta 1 large round sourdough loaf (the largest you can find) 3 tbsp chopped fresh parsley leaves, to serve Method Pour the boiling water into a large bowl and add the porcini mushrooms. Set aside to infuse for 20 minutes.Meanwhile, heat the oil in a frying pan over a medium heat. Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole.Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown. Transfer to the casserole. Repeat the process with the butternut squash.Pour the porcini liquid and the mushrooms into the casserole and bring to the boil. Reduce the heat until the mixture is simmering. Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender.Meanwhile, slice the top off the sourdough loaf and hollow out the inside.Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish. Pour the boiling water into a large bowl and add the porcini mushrooms. Set aside to infuse for 20 minutes. Pour the boiling water into a large bowl and add the porcini mushrooms. Set aside to infuse for 20 minutes. Meanwhile, heat the oil in a frying pan over a medium heat. Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole. Meanwhile, heat the oil in a frying pan over a medium heat. Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole. Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown. Transfer to the casserole. Repeat the process with the butternut squash. Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown. Transfer to the casserole. Repeat the process with the butternut squash. Pour the porcini liquid and the mushrooms into the casserole and bring to the boil. Reduce the heat until the mixture is simmering. Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly. Pour the porcini liquid and the mushrooms into the casserole and bring to the boil. Reduce the heat until the mixture is simmering. Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly. After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender. After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender. Meanwhile, slice the top off the sourdough loaf and hollow out the inside. Meanwhile, slice the top off the sourdough loaf and hollow out the inside. Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish. Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish. Recipe tips Either ladle the soup into one large sourdough loaf and allow people to help themselves, or serve the soup in individual sourdough rolls."
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} | 1fea486a7846b4701a1215a9add0380f3ff2f5c911af1f35204ddfaea1b4f7b7 | Sweet potato gumbo with cornbread muffins recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetpotatogumbowith_91317_16x9.jpg A vegetarian take on the gumbo that combines authentic okra with trendy sweet potato. Serve with sweet cornbread muffins. 225g/8oz polenta2 tsp baking powderpinch bicarbonate of soda115g/4oz plain flour125ml/4½fl oz milk 2 free-range eggs, beaten300g/10½oz canned creamed corn2 birds'-eye chillies, finely chopped 225g/8oz polenta 2 tsp baking powder pinch bicarbonate of soda 115g/4oz plain flour 125ml/4½fl oz milk 2 free-range eggs, beaten 300g/10½oz canned creamed corn 2 birds'-eye chillies, finely chopped 2 tbsp vegetable oil1 red onion, peeled, finely chopped2 celery stalks, trimmed, finely chopped 2 red chillies, finely chopped 2 garlic cloves, peeled, finely chopped 1 tsp salt1 tsp dried thyme1 tsp cayenne pepper1 tsp dried oregano1 tsp white pepper1 bay leaf150ml/5½fl oz vegetable stock440g/1lb canned chopped tomatoes24 ladies' fingers (okra)400g/14oz sweet potato, peeled, cut into cubes100g/3½oz cabbage, very finely shredded 100g/3½oz butter, to serve 2 tbsp vegetable oil 1 red onion, peeled, finely chopped 2 celery stalks, trimmed, finely chopped 2 red chillies, finely chopped 2 garlic cloves, peeled, finely chopped 1 tsp salt 1 tsp dried thyme 1 tsp cayenne pepper 1 tsp dried oregano 1 tsp white pepper 1 bay leaf 150ml/5½fl oz vegetable stock 440g/1lb canned chopped tomatoes 24 ladies' fingers (okra) 400g/14oz sweet potato, peeled, cut into cubes 100g/3½oz cabbage, very finely shredded 100g/3½oz butter, to serve Method For the cornbread muffins, preheat the oven to 180C/350F/Gas 4.In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined.Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through.Meanwhile, for the sweet potato gumbo, heat the oil in a pan over a medium heat. Add the onion, celery, chillies and garlic and fry for 4-5 minutes, or until softened. Mix together the salt, dried thyme, cayenne pepper, dried oregano, white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly, until the spices are fragrant.Add the beef or vegetable stock, chopped tomatoes, and okra and bring the mixture to the boil.Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes, or until the sweet potato is tender. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving. For the cornbread muffins, preheat the oven to 180C/350F/Gas 4. For the cornbread muffins, preheat the oven to 180C/350F/Gas 4. In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined. In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined. Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine. Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through. Meanwhile, for the sweet potato gumbo, heat the oil in a pan over a medium heat. Add the onion, celery, chillies and garlic and fry for 4-5 minutes, or until softened. Meanwhile, for the sweet potato gumbo, heat the oil in a pan over a medium heat. Add the onion, celery, chillies and garlic and fry for 4-5 minutes, or until softened. Mix together the salt, dried thyme, cayenne pepper, dried oregano, white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly, until the spices are fragrant. Mix together the salt, dried thyme, cayenne pepper, dried oregano, white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly, until the spices are fragrant. Add the beef or vegetable stock, chopped tomatoes, and okra and bring the mixture to the boil. Add the beef or vegetable stock, chopped tomatoes, and okra and bring the mixture to the boil. Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes, or until the sweet potato is tender. Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes, or until the sweet potato is tender. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetpotatogumbowith_91317_16x9.jpg A vegetarian take on the gumbo that combines authentic okra with trendy sweet potato. Serve with sweet cornbread muffins. 225g/8oz polenta2 tsp baking powderpinch bicarbonate of soda115g/4oz plain flour125ml/4½fl oz milk 2 free-range eggs, beaten300g/10½oz canned creamed corn2 birds'-eye chillies, finely chopped 225g/8oz polenta 2 tsp baking powder pinch bicarbonate of soda 115g/4oz plain flour 125ml/4½fl oz milk 2 free-range eggs, beaten 300g/10½oz canned creamed corn 2 birds'-eye chillies, finely chopped 2 tbsp vegetable oil1 red onion, peeled, finely chopped2 celery stalks, trimmed, finely chopped 2 red chillies, finely chopped 2 garlic cloves, peeled, finely chopped 1 tsp salt1 tsp dried thyme1 tsp cayenne pepper1 tsp dried oregano1 tsp white pepper1 bay leaf150ml/5½fl oz vegetable stock440g/1lb canned chopped tomatoes24 ladies' fingers (okra)400g/14oz sweet potato, peeled, cut into cubes100g/3½oz cabbage, very finely shredded 100g/3½oz butter, to serve 2 tbsp vegetable oil 1 red onion, peeled, finely chopped 2 celery stalks, trimmed, finely chopped 2 red chillies, finely chopped 2 garlic cloves, peeled, finely chopped 1 tsp salt 1 tsp dried thyme 1 tsp cayenne pepper 1 tsp dried oregano 1 tsp white pepper 1 bay leaf 150ml/5½fl oz vegetable stock 440g/1lb canned chopped tomatoes 24 ladies' fingers (okra) 400g/14oz sweet potato, peeled, cut into cubes 100g/3½oz cabbage, very finely shredded 100g/3½oz butter, to serve Method For the cornbread muffins, preheat the oven to 180C/350F/Gas 4.In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined.Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through.Meanwhile, for the sweet potato gumbo, heat the oil in a pan over a medium heat. Add the onion, celery, chillies and garlic and fry for 4-5 minutes, or until softened. Mix together the salt, dried thyme, cayenne pepper, dried oregano, white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly, until the spices are fragrant.Add the beef or vegetable stock, chopped tomatoes, and okra and bring the mixture to the boil.Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes, or until the sweet potato is tender. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving. For the cornbread muffins, preheat the oven to 180C/350F/Gas 4. For the cornbread muffins, preheat the oven to 180C/350F/Gas 4. In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined. In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined. Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine. Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through. Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through. Meanwhile, for the sweet potato gumbo, heat the oil in a pan over a medium heat. Add the onion, celery, chillies and garlic and fry for 4-5 minutes, or until softened. Meanwhile, for the sweet potato gumbo, heat the oil in a pan over a medium heat. Add the onion, celery, chillies and garlic and fry for 4-5 minutes, or until softened. Mix together the salt, dried thyme, cayenne pepper, dried oregano, white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly, until the spices are fragrant. Mix together the salt, dried thyme, cayenne pepper, dried oregano, white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes, stirring regularly, until the spices are fragrant. Add the beef or vegetable stock, chopped tomatoes, and okra and bring the mixture to the boil. Add the beef or vegetable stock, chopped tomatoes, and okra and bring the mixture to the boil. Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes, or until the sweet potato is tender. Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes, or until the sweet potato is tender. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving."
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} | ba5dc952d1a3a02b3dd4e1d48e9b3241c71f24cecb66596ac54dd87a34128100 | Sambar recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_lentil_soup_with_91081_16x9.jpg This easy sambar is packed with vegetables and topped with a 'tarka' of fried onions with spices. Sambar is vegan and gluten-free, and is traditionally served over rice or with dosas or idlis in Tamil Nadu. This meal, if served as six portions, provides 192kcal, 5g protein, 16g carbohydrate (of which 5.5g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 1.3g salt. 100g/3½oz toor dal (yellow split pigeon peas), well rinsed1 small onion, chopped100g/3½oz carrots, cut into 2cm/¾in chunks100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks100g/3½oz green beans, cut into 2cm/¾in lengths1 medium tomato, chopped1½ tsp ground turmeric1½ tsp sugar1½ tsp salt 100g/3½oz toor dal (yellow split pigeon peas), well rinsed 1 small onion, chopped 100g/3½oz carrots, cut into 2cm/¾in chunks 100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks 100g/3½oz green beans, cut into 2cm/¾in lengths 1 medium tomato, chopped 1½ tsp ground turmeric 1½ tsp sugar 1½ tsp salt 50ml/2fl oz vegetable oil1 tsp chana dal1 tsp fenugreek seeds1 tsp coriander seeds4 dried Kashmiri chillies with seedshandful fresh curry leaves1 tsp asafoetida 50ml/2fl oz vegetable oil 1 tsp chana dal 1 tsp fenugreek seeds 1 tsp coriander seeds 4 dried Kashmiri chillies with seeds handful fresh curry leaves 1 tsp asafoetida 2 tbsp vegetable oil1 small onion, finely chopped1 tsp black mustard seeds1½ tsp fenugreek seeds 2 tbsp vegetable oil 1 small onion, finely chopped 1 tsp black mustard seeds 1½ tsp fenugreek seeds Method For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil. Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low. Simmer uncovered for 30 minutes. Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft.For the masala, heat the vegetable oil in a frying pan over a medium heat. Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant. Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste. Stir the paste into the pan of vegetables.For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown. Stir this into the pan with the vegetables, along with any oil, and serve. For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil. Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low. Simmer uncovered for 30 minutes. Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft. For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil. Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low. Simmer uncovered for 30 minutes. Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft. For the masala, heat the vegetable oil in a frying pan over a medium heat. Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant. Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste. Stir the paste into the pan of vegetables. For the masala, heat the vegetable oil in a frying pan over a medium heat. Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant. Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste. Stir the paste into the pan of vegetables. For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown. Stir this into the pan with the vegetables, along with any oil, and serve. For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown. Stir this into the pan with the vegetables, along with any oil, and serve. | {
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"title": "Sambar recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_lentil_soup_with_91081_16x9.jpg This easy sambar is packed with vegetables and topped with a 'tarka' of fried onions with spices. Sambar is vegan and gluten-free, and is traditionally served over rice or with dosas or idlis in Tamil Nadu. This meal, if served as six portions, provides 192kcal, 5g protein, 16g carbohydrate (of which 5.5g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 1.3g salt. 100g/3½oz toor dal (yellow split pigeon peas), well rinsed1 small onion, chopped100g/3½oz carrots, cut into 2cm/¾in chunks100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks100g/3½oz green beans, cut into 2cm/¾in lengths1 medium tomato, chopped1½ tsp ground turmeric1½ tsp sugar1½ tsp salt 100g/3½oz toor dal (yellow split pigeon peas), well rinsed 1 small onion, chopped 100g/3½oz carrots, cut into 2cm/¾in chunks 100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks 100g/3½oz green beans, cut into 2cm/¾in lengths 1 medium tomato, chopped 1½ tsp ground turmeric 1½ tsp sugar 1½ tsp salt 50ml/2fl oz vegetable oil1 tsp chana dal1 tsp fenugreek seeds1 tsp coriander seeds4 dried Kashmiri chillies with seedshandful fresh curry leaves1 tsp asafoetida 50ml/2fl oz vegetable oil 1 tsp chana dal 1 tsp fenugreek seeds 1 tsp coriander seeds 4 dried Kashmiri chillies with seeds handful fresh curry leaves 1 tsp asafoetida 2 tbsp vegetable oil1 small onion, finely chopped1 tsp black mustard seeds1½ tsp fenugreek seeds 2 tbsp vegetable oil 1 small onion, finely chopped 1 tsp black mustard seeds 1½ tsp fenugreek seeds Method For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil. Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low. Simmer uncovered for 30 minutes. Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft.For the masala, heat the vegetable oil in a frying pan over a medium heat. Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant. Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste. Stir the paste into the pan of vegetables.For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown. Stir this into the pan with the vegetables, along with any oil, and serve. For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil. Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low. Simmer uncovered for 30 minutes. Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft. For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil. Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low. Simmer uncovered for 30 minutes. Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft. For the masala, heat the vegetable oil in a frying pan over a medium heat. Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant. Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste. Stir the paste into the pan of vegetables. For the masala, heat the vegetable oil in a frying pan over a medium heat. Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant. Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste. Stir the paste into the pan of vegetables. For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown. Stir this into the pan with the vegetables, along with any oil, and serve. For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown. Stir this into the pan with the vegetables, along with any oil, and serve."
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} | b5fb1f21cb431a3861c0150ff61456883340e077b28e0037b80936f723710ac5 | Squash, pepper and cavolo nero in cashew sauce recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_pepper_and_cavolo_86895_16x9.jpg This vegan stew supper is quick to throw together on a busy midweek evening. pinch dried chilli flakes 1 garlic clove, crushed1 tsp sweet smoked paprika 4 tbsp vegetable oil pinch dried chilli flakes 1 garlic clove, crushed 1 tsp sweet smoked paprika 4 tbsp vegetable oil 2 tbsp olive oil1 onion, chopped1 red chilli, finely chopped3 garlic cloves, crushed 1 tbsp chopped fresh thyme 1 bay leaf ½ butternut squash, peeled, seeds removed and diced 1 red pepper, seeds removed and diced400g tin chickpeas, drained200g tinned plum tomatoes 150g/5½oz cavolo nero, shredded and blanched100g/3½oz cashew nut butter 1 lime, juice onlysalt and freshly ground black pepper30g/1oz cashew nuts, toasted and chopped, to garnish1 bunch fresh coriander, chopped, to garnish 2 tbsp olive oil 1 onion, chopped 1 red chilli, finely chopped 3 garlic cloves, crushed 1 tbsp chopped fresh thyme 1 bay leaf ½ butternut squash, peeled, seeds removed and diced 1 red pepper, seeds removed and diced 400g tin chickpeas, drained 200g tinned plum tomatoes 150g/5½oz cavolo nero, shredded and blanched 100g/3½oz cashew nut butter 1 lime, juice only salt and freshly ground black pepper 30g/1oz cashew nuts, toasted and chopped, to garnish 1 bunch fresh coriander, chopped, to garnish Method To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside. To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero. Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice. Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve. To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside. To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside. To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero. To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero. Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice. Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice. Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve. Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve. | {
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"title": "Squash, pepper and cavolo nero in cashew sauce recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_pepper_and_cavolo_86895_16x9.jpg This vegan stew supper is quick to throw together on a busy midweek evening. pinch dried chilli flakes 1 garlic clove, crushed1 tsp sweet smoked paprika 4 tbsp vegetable oil pinch dried chilli flakes 1 garlic clove, crushed 1 tsp sweet smoked paprika 4 tbsp vegetable oil 2 tbsp olive oil1 onion, chopped1 red chilli, finely chopped3 garlic cloves, crushed 1 tbsp chopped fresh thyme 1 bay leaf ½ butternut squash, peeled, seeds removed and diced 1 red pepper, seeds removed and diced400g tin chickpeas, drained200g tinned plum tomatoes 150g/5½oz cavolo nero, shredded and blanched100g/3½oz cashew nut butter 1 lime, juice onlysalt and freshly ground black pepper30g/1oz cashew nuts, toasted and chopped, to garnish1 bunch fresh coriander, chopped, to garnish 2 tbsp olive oil 1 onion, chopped 1 red chilli, finely chopped 3 garlic cloves, crushed 1 tbsp chopped fresh thyme 1 bay leaf ½ butternut squash, peeled, seeds removed and diced 1 red pepper, seeds removed and diced 400g tin chickpeas, drained 200g tinned plum tomatoes 150g/5½oz cavolo nero, shredded and blanched 100g/3½oz cashew nut butter 1 lime, juice only salt and freshly ground black pepper 30g/1oz cashew nuts, toasted and chopped, to garnish 1 bunch fresh coriander, chopped, to garnish Method To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside. To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero. Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice. Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve. To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside. To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside. To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero. To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero. Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice. Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice. Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve. Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve."
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} | 299f6bc32554d46d56b9124661c1db387cf2b451ac283a9b2f099786d7263fa2 | Moules marinière with garlic and parsley breadcrumbs and French fries recipe
An average of 5.0 out of 5 stars from 2 ratings This classic bistro dish needs nothing more than finger bowls and a pile of napkins. oil, for deep frying2kg/4lb 8oz fresh live mussels 2 tbsp olive oil4 shallots, finely chopped 6 thyme sprigs, leaves picked4 garlic cloves, finely chopped 250ml/9floz white wine250ml/9floz double cream50g/2oz butter12 tbsp fresh breadcrumbs6 tbsp flat leaf parsley, half finely chopped, half chopped4 large chipping potatoes, peeled and cut into fine julienne oil, for deep frying 2kg/4lb 8oz fresh live mussels 2 tbsp olive oil 4 shallots, finely chopped 6 thyme sprigs, leaves picked 4 garlic cloves, finely chopped 250ml/9floz white wine 250ml/9floz double cream 50g/2oz butter 12 tbsp fresh breadcrumbs 6 tbsp flat leaf parsley, half finely chopped, half chopped 4 large chipping potatoes, peeled and cut into fine julienne Method Heat a deep fat fryer to 190C/375F.Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don't close tightly when you tap them. Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened.Add half the garlic, the mussels and the wine and bring to a boil.Cover with a lid and let the mussels steam; they are cooked when the shells have opened. Add the double cream to the pan and cook for 1-2 minutes to thicken slightly.Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming.Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly.Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through.Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper.To serve, pile the mussels into a large shallow bowl, spooning the juices over the top.Sprinkle the breadcrumbs over the top and serve the fries alongside. Heat a deep fat fryer to 190C/375F. Heat a deep fat fryer to 190C/375F. Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don't close tightly when you tap them. Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don't close tightly when you tap them. Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened. Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened. Add half the garlic, the mussels and the wine and bring to a boil. Add half the garlic, the mussels and the wine and bring to a boil. Cover with a lid and let the mussels steam; they are cooked when the shells have opened. Cover with a lid and let the mussels steam; they are cooked when the shells have opened. Add the double cream to the pan and cook for 1-2 minutes to thicken slightly. Add the double cream to the pan and cook for 1-2 minutes to thicken slightly. Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming. Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming. Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly. Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly. Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through. Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through. Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper. Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper. To serve, pile the mussels into a large shallow bowl, spooning the juices over the top. To serve, pile the mussels into a large shallow bowl, spooning the juices over the top. Sprinkle the breadcrumbs over the top and serve the fries alongside. Sprinkle the breadcrumbs over the top and serve the fries alongside. | {
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"title": "Moules marinière with garlic and parsley breadcrumbs and French fries recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This classic bistro dish needs nothing more than finger bowls and a pile of napkins. oil, for deep frying2kg/4lb 8oz fresh live mussels 2 tbsp olive oil4 shallots, finely chopped 6 thyme sprigs, leaves picked4 garlic cloves, finely chopped 250ml/9floz white wine250ml/9floz double cream50g/2oz butter12 tbsp fresh breadcrumbs6 tbsp flat leaf parsley, half finely chopped, half chopped4 large chipping potatoes, peeled and cut into fine julienne oil, for deep frying 2kg/4lb 8oz fresh live mussels 2 tbsp olive oil 4 shallots, finely chopped 6 thyme sprigs, leaves picked 4 garlic cloves, finely chopped 250ml/9floz white wine 250ml/9floz double cream 50g/2oz butter 12 tbsp fresh breadcrumbs 6 tbsp flat leaf parsley, half finely chopped, half chopped 4 large chipping potatoes, peeled and cut into fine julienne Method Heat a deep fat fryer to 190C/375F.Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don't close tightly when you tap them. Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened.Add half the garlic, the mussels and the wine and bring to a boil.Cover with a lid and let the mussels steam; they are cooked when the shells have opened. Add the double cream to the pan and cook for 1-2 minutes to thicken slightly.Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming.Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly.Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through.Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper.To serve, pile the mussels into a large shallow bowl, spooning the juices over the top.Sprinkle the breadcrumbs over the top and serve the fries alongside. Heat a deep fat fryer to 190C/375F. Heat a deep fat fryer to 190C/375F. Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don't close tightly when you tap them. Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don't close tightly when you tap them. Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened. Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened. Add half the garlic, the mussels and the wine and bring to a boil. Add half the garlic, the mussels and the wine and bring to a boil. Cover with a lid and let the mussels steam; they are cooked when the shells have opened. Cover with a lid and let the mussels steam; they are cooked when the shells have opened. Add the double cream to the pan and cook for 1-2 minutes to thicken slightly. Add the double cream to the pan and cook for 1-2 minutes to thicken slightly. Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming. Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming. Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly. Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly. Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through. Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through. Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper. Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper. To serve, pile the mussels into a large shallow bowl, spooning the juices over the top. To serve, pile the mussels into a large shallow bowl, spooning the juices over the top. Sprinkle the breadcrumbs over the top and serve the fries alongside. Sprinkle the breadcrumbs over the top and serve the fries alongside."
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} | 1f3303245d6dd026c03ac4873758fe16173a39137c8d1fc3da2349f9d407d4f9 | Spicy mussels with chorizo and cider recipe
An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mussels_with_50599_16x9.jpg These salty mussels and rich, spicy sauce get a fresh boost from the parsley. Serve with sourdough for a hearty meal. 100g/3½oz chorizo, ideally Irish, roughly chopped1 tbsp butter1 large shallot, finely chopped3 garlic cloves, thinly sliced½ tsp dried chilli flakes200ml/7fl oz Irish cider (or alternative)1.5kg/3lb 5oz mussels, scrubbed and debearded100ml/3½fl oz double cream handful flatleaf parsley, roughly choppedsea salt and freshly ground black pepper4 sourdough bread slices, to serve 100g/3½oz chorizo, ideally Irish, roughly chopped 1 tbsp butter 1 large shallot, finely chopped 3 garlic cloves, thinly sliced ½ tsp dried chilli flakes 200ml/7fl oz Irish cider (or alternative) 1.5kg/3lb 5oz mussels, scrubbed and debearded 100ml/3½fl oz double cream handful flatleaf parsley, roughly chopped sea salt and freshly ground black pepper 4 sourdough bread slices, to serve Method Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking. Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper.Serve with sourdough to mop up the sauce. Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking. Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper. Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper. Serve with sourdough to mop up the sauce. Serve with sourdough to mop up the sauce. | {
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"title": "Spicy mussels with chorizo and cider recipe",
"content": "An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mussels_with_50599_16x9.jpg These salty mussels and rich, spicy sauce get a fresh boost from the parsley. Serve with sourdough for a hearty meal. 100g/3½oz chorizo, ideally Irish, roughly chopped1 tbsp butter1 large shallot, finely chopped3 garlic cloves, thinly sliced½ tsp dried chilli flakes200ml/7fl oz Irish cider (or alternative)1.5kg/3lb 5oz mussels, scrubbed and debearded100ml/3½fl oz double cream handful flatleaf parsley, roughly choppedsea salt and freshly ground black pepper4 sourdough bread slices, to serve 100g/3½oz chorizo, ideally Irish, roughly chopped 1 tbsp butter 1 large shallot, finely chopped 3 garlic cloves, thinly sliced ½ tsp dried chilli flakes 200ml/7fl oz Irish cider (or alternative) 1.5kg/3lb 5oz mussels, scrubbed and debearded 100ml/3½fl oz double cream handful flatleaf parsley, roughly chopped sea salt and freshly ground black pepper 4 sourdough bread slices, to serve Method Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking. Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper.Serve with sourdough to mop up the sauce. Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking. Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper. Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper. Serve with sourdough to mop up the sauce. Serve with sourdough to mop up the sauce."
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} | f96c59fa11878ac4fb583ddbd3d9a7319144489b13be970973d94745306c80e3 | Moules marinière with crusty bread recipe
An average of 4.8 out of 5 stars from 5 ratings 1kg/2lb 3oz fresh live mussels 2 tbsp olive oil1 onion, finely chopped 2 garlic cloves, chopped 150ml/5¼fl oz white wine2 sprigs thyme150ml/5¼fl oz double creamsmall bunch flatleaf parsley, chopped crusty bread, to serve 1kg/2lb 3oz fresh live mussels 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, chopped 150ml/5¼fl oz white wine 2 sprigs thyme 150ml/5¼fl oz double cream small bunch flatleaf parsley, chopped crusty bread, to serve Method Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the onions and garlic and cook over a medium heat until softened, but not coloured.Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed.Add the double cream and cook for a further minute.Scatter with the chopped parsley and serve straightaway with crusty bread. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the onions and garlic and cook over a medium heat until softened, but not coloured. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the onions and garlic and cook over a medium heat until softened, but not coloured. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Add the double cream and cook for a further minute. Add the double cream and cook for a further minute. Scatter with the chopped parsley and serve straightaway with crusty bread. Scatter with the chopped parsley and serve straightaway with crusty bread. | {
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"title": "Moules marinière with crusty bread recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings 1kg/2lb 3oz fresh live mussels 2 tbsp olive oil1 onion, finely chopped 2 garlic cloves, chopped 150ml/5¼fl oz white wine2 sprigs thyme150ml/5¼fl oz double creamsmall bunch flatleaf parsley, chopped crusty bread, to serve 1kg/2lb 3oz fresh live mussels 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, chopped 150ml/5¼fl oz white wine 2 sprigs thyme 150ml/5¼fl oz double cream small bunch flatleaf parsley, chopped crusty bread, to serve Method Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the onions and garlic and cook over a medium heat until softened, but not coloured.Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed.Add the double cream and cook for a further minute.Scatter with the chopped parsley and serve straightaway with crusty bread. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the onions and garlic and cook over a medium heat until softened, but not coloured. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the onions and garlic and cook over a medium heat until softened, but not coloured. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Add the double cream and cook for a further minute. Add the double cream and cook for a further minute. Scatter with the chopped parsley and serve straightaway with crusty bread. Scatter with the chopped parsley and serve straightaway with crusty bread."
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} | 26f0368d8859f4fb17d1aae3b0c596fed108ac4e5fc97f2509089d28741e25a5 | Roast chicken stuffed with sun-dried tomato butter, white beans and chorizo recipe
An average of 4.0 out of 5 stars from 1 rating 50g/2oz sun-dried tomatoes in olive oil1 garlic clove, roughly chopped40g/1½ oz dried breadcrumbs2 tbsp freshly grated parmesan75g/3oz unsalted butter, softened 2 free-range chicken crowns (the whole chicken without the legs)50ml/2fl oz olive oilsalt and freshly ground black pepper 50g/2oz sun-dried tomatoes in olive oil 1 garlic clove, roughly chopped 40g/1½ oz dried breadcrumbs 2 tbsp freshly grated parmesan 75g/3oz unsalted butter, softened 2 free-range chicken crowns (the whole chicken without the legs) 50ml/2fl oz olive oil salt and freshly ground black pepper 50ml/2fl oz olive oil200g/7oz cooking chorizo, sliced1 red pepper, seeds removed, sliced1 yellow pepper, seeds removed, sliced1 red onion, slicedsalt and freshly ground black pepper1 garlic clove, crushed to a paste½ red chilli, finely chopped1 tbsp sherry vinegar½ bunch fresh basil, roughly chopped1 x 400g/14oz can butter beans, drained and rinsed 50ml/2fl oz olive oil 200g/7oz cooking chorizo, sliced 1 red pepper, seeds removed, sliced 1 yellow pepper, seeds removed, sliced 1 red onion, sliced salt and freshly ground black pepper 1 garlic clove, crushed to a paste ½ red chilli, finely chopped 1 tbsp sherry vinegar ½ bunch fresh basil, roughly chopped 1 x 400g/14oz can butter beans, drained and rinsed Method For the chicken, preheat the oven to 200C/400F/Gas 6.Blend the tomatoes and garlic together in a food processor to make a smooth paste. Add the breadcrumbs, parmesan and butter to the tomato and garlic paste and stir to combine to make tomato butter.Put the tomato butter into a piping bag. Using your fingers, lift the skin off the breast very gently from the neck end, pushing down towards the base to make a pocket and leaving the sides intact. Pipe the butter under the skin and all over the breasts. Spread gently with your fingers, making sure that the skin doesn't break. Brush the chicken lightly with the olive oil and season with salt and freshly ground black pepper, to taste. Place on a baking tray and roast in the oven for 20-25 minutes, or until the chicken is cooked all the way through - you can check if the chicken is cooked by piercing the thickest part of the meat with a skewer, if the juices run clear the chicken is cooked. (Stuffing the chicken breasts under the skin with tomato butter will keep the breast really moist so there's no need to baste it while cooking.)Remove the chicken from the oven, cover with foil and rest for 10 minutes in a warm place.For the chorizo and peppers, heat a frying pan until hot, add the oil, chorizo, peppers and onion and cook for five minutes. Season with salt and freshly ground black pepper, add the garlic and chilli, cook for another minute and then stir in the sherry vinegar and basil. Add the drained beans and allow to warm through.To serve, remove the chicken breasts using a sharp knife and serve the chicken on top of the chorizo, peppers and beans. For the chicken, preheat the oven to 200C/400F/Gas 6. For the chicken, preheat the oven to 200C/400F/Gas 6. Blend the tomatoes and garlic together in a food processor to make a smooth paste. Blend the tomatoes and garlic together in a food processor to make a smooth paste. Add the breadcrumbs, parmesan and butter to the tomato and garlic paste and stir to combine to make tomato butter. Add the breadcrumbs, parmesan and butter to the tomato and garlic paste and stir to combine to make tomato butter. Put the tomato butter into a piping bag. Using your fingers, lift the skin off the breast very gently from the neck end, pushing down towards the base to make a pocket and leaving the sides intact. Put the tomato butter into a piping bag. Using your fingers, lift the skin off the breast very gently from the neck end, pushing down towards the base to make a pocket and leaving the sides intact. Pipe the butter under the skin and all over the breasts. Spread gently with your fingers, making sure that the skin doesn't break. Pipe the butter under the skin and all over the breasts. Spread gently with your fingers, making sure that the skin doesn't break. Brush the chicken lightly with the olive oil and season with salt and freshly ground black pepper, to taste. Place on a baking tray and roast in the oven for 20-25 minutes, or until the chicken is cooked all the way through - you can check if the chicken is cooked by piercing the thickest part of the meat with a skewer, if the juices run clear the chicken is cooked. (Stuffing the chicken breasts under the skin with tomato butter will keep the breast really moist so there's no need to baste it while cooking.) Brush the chicken lightly with the olive oil and season with salt and freshly ground black pepper, to taste. Place on a baking tray and roast in the oven for 20-25 minutes, or until the chicken is cooked all the way through - you can check if the chicken is cooked by piercing the thickest part of the meat with a skewer, if the juices run clear the chicken is cooked. (Stuffing the chicken breasts under the skin with tomato butter will keep the breast really moist so there's no need to baste it while cooking.) Remove the chicken from the oven, cover with foil and rest for 10 minutes in a warm place. Remove the chicken from the oven, cover with foil and rest for 10 minutes in a warm place. For the chorizo and peppers, heat a frying pan until hot, add the oil, chorizo, peppers and onion and cook for five minutes. For the chorizo and peppers, heat a frying pan until hot, add the oil, chorizo, peppers and onion and cook for five minutes. Season with salt and freshly ground black pepper, add the garlic and chilli, cook for another minute and then stir in the sherry vinegar and basil. Season with salt and freshly ground black pepper, add the garlic and chilli, cook for another minute and then stir in the sherry vinegar and basil. Add the drained beans and allow to warm through. Add the drained beans and allow to warm through. To serve, remove the chicken breasts using a sharp knife and serve the chicken on top of the chorizo, peppers and beans. To serve, remove the chicken breasts using a sharp knife and serve the chicken on top of the chorizo, peppers and beans. | {
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"title": "Roast chicken stuffed with sun-dried tomato butter, white beans and chorizo recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 50g/2oz sun-dried tomatoes in olive oil1 garlic clove, roughly chopped40g/1½ oz dried breadcrumbs2 tbsp freshly grated parmesan75g/3oz unsalted butter, softened 2 free-range chicken crowns (the whole chicken without the legs)50ml/2fl oz olive oilsalt and freshly ground black pepper 50g/2oz sun-dried tomatoes in olive oil 1 garlic clove, roughly chopped 40g/1½ oz dried breadcrumbs 2 tbsp freshly grated parmesan 75g/3oz unsalted butter, softened 2 free-range chicken crowns (the whole chicken without the legs) 50ml/2fl oz olive oil salt and freshly ground black pepper 50ml/2fl oz olive oil200g/7oz cooking chorizo, sliced1 red pepper, seeds removed, sliced1 yellow pepper, seeds removed, sliced1 red onion, slicedsalt and freshly ground black pepper1 garlic clove, crushed to a paste½ red chilli, finely chopped1 tbsp sherry vinegar½ bunch fresh basil, roughly chopped1 x 400g/14oz can butter beans, drained and rinsed 50ml/2fl oz olive oil 200g/7oz cooking chorizo, sliced 1 red pepper, seeds removed, sliced 1 yellow pepper, seeds removed, sliced 1 red onion, sliced salt and freshly ground black pepper 1 garlic clove, crushed to a paste ½ red chilli, finely chopped 1 tbsp sherry vinegar ½ bunch fresh basil, roughly chopped 1 x 400g/14oz can butter beans, drained and rinsed Method For the chicken, preheat the oven to 200C/400F/Gas 6.Blend the tomatoes and garlic together in a food processor to make a smooth paste. Add the breadcrumbs, parmesan and butter to the tomato and garlic paste and stir to combine to make tomato butter.Put the tomato butter into a piping bag. Using your fingers, lift the skin off the breast very gently from the neck end, pushing down towards the base to make a pocket and leaving the sides intact. Pipe the butter under the skin and all over the breasts. Spread gently with your fingers, making sure that the skin doesn't break. Brush the chicken lightly with the olive oil and season with salt and freshly ground black pepper, to taste. Place on a baking tray and roast in the oven for 20-25 minutes, or until the chicken is cooked all the way through - you can check if the chicken is cooked by piercing the thickest part of the meat with a skewer, if the juices run clear the chicken is cooked. (Stuffing the chicken breasts under the skin with tomato butter will keep the breast really moist so there's no need to baste it while cooking.)Remove the chicken from the oven, cover with foil and rest for 10 minutes in a warm place.For the chorizo and peppers, heat a frying pan until hot, add the oil, chorizo, peppers and onion and cook for five minutes. Season with salt and freshly ground black pepper, add the garlic and chilli, cook for another minute and then stir in the sherry vinegar and basil. Add the drained beans and allow to warm through.To serve, remove the chicken breasts using a sharp knife and serve the chicken on top of the chorizo, peppers and beans. For the chicken, preheat the oven to 200C/400F/Gas 6. For the chicken, preheat the oven to 200C/400F/Gas 6. Blend the tomatoes and garlic together in a food processor to make a smooth paste. Blend the tomatoes and garlic together in a food processor to make a smooth paste. Add the breadcrumbs, parmesan and butter to the tomato and garlic paste and stir to combine to make tomato butter. Add the breadcrumbs, parmesan and butter to the tomato and garlic paste and stir to combine to make tomato butter. Put the tomato butter into a piping bag. Using your fingers, lift the skin off the breast very gently from the neck end, pushing down towards the base to make a pocket and leaving the sides intact. Put the tomato butter into a piping bag. Using your fingers, lift the skin off the breast very gently from the neck end, pushing down towards the base to make a pocket and leaving the sides intact. Pipe the butter under the skin and all over the breasts. Spread gently with your fingers, making sure that the skin doesn't break. Pipe the butter under the skin and all over the breasts. Spread gently with your fingers, making sure that the skin doesn't break. Brush the chicken lightly with the olive oil and season with salt and freshly ground black pepper, to taste. Place on a baking tray and roast in the oven for 20-25 minutes, or until the chicken is cooked all the way through - you can check if the chicken is cooked by piercing the thickest part of the meat with a skewer, if the juices run clear the chicken is cooked. (Stuffing the chicken breasts under the skin with tomato butter will keep the breast really moist so there's no need to baste it while cooking.) Brush the chicken lightly with the olive oil and season with salt and freshly ground black pepper, to taste. Place on a baking tray and roast in the oven for 20-25 minutes, or until the chicken is cooked all the way through - you can check if the chicken is cooked by piercing the thickest part of the meat with a skewer, if the juices run clear the chicken is cooked. (Stuffing the chicken breasts under the skin with tomato butter will keep the breast really moist so there's no need to baste it while cooking.) Remove the chicken from the oven, cover with foil and rest for 10 minutes in a warm place. Remove the chicken from the oven, cover with foil and rest for 10 minutes in a warm place. For the chorizo and peppers, heat a frying pan until hot, add the oil, chorizo, peppers and onion and cook for five minutes. For the chorizo and peppers, heat a frying pan until hot, add the oil, chorizo, peppers and onion and cook for five minutes. Season with salt and freshly ground black pepper, add the garlic and chilli, cook for another minute and then stir in the sherry vinegar and basil. Season with salt and freshly ground black pepper, add the garlic and chilli, cook for another minute and then stir in the sherry vinegar and basil. Add the drained beans and allow to warm through. Add the drained beans and allow to warm through. To serve, remove the chicken breasts using a sharp knife and serve the chicken on top of the chorizo, peppers and beans. To serve, remove the chicken breasts using a sharp knife and serve the chicken on top of the chorizo, peppers and beans."
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} | 08d497ef83e89da172ccfee5e22006a96fd66323235d0497790e58038afdab0a | Braised venison with butter beans recipe
An average of 5.0 out of 5 stars from 1 rating This wonderful, rich venison stew make a perfect warming family dinner, as long as you have the time! 2 tbsp olive oil1kg/2lb 4oz venison haunch, diced into 10cm/4in pieces4 cooking chorizo sausages, cut into chunks1 onion, peeled and quartered3 sticks celery, roughly chopped 1 fennel bulb, quartered2 tbsp tomato purée 1 x 400g/14oz tin chopped tomatoes 500ml/18fl oz Malbec red wine 1 star anise 3 sticks rosemary 1 small bunch thyme 2 bay leaves 1 tsp peppercorns 500ml/18fl oz dark chicken stock or pork stock 2 tbsp olive oil 1kg/2lb 4oz venison haunch, diced into 10cm/4in pieces 4 cooking chorizo sausages, cut into chunks 1 onion, peeled and quartered 3 sticks celery, roughly chopped 1 fennel bulb, quartered 2 tbsp tomato purée 1 x 400g/14oz tin chopped tomatoes 500ml/18fl oz Malbec red wine 1 star anise 3 sticks rosemary 1 small bunch thyme 2 bay leaves 1 tsp peppercorns 500ml/18fl oz dark chicken stock or pork stock 400g/14oz butter beans, soaked overnight in cold water then drained½ onion, cut in half1 garlic bulb, cut in half½ fennel bulb, cut in half2 sprigs rosemary 2 sprigs thyme1 bay leaf 4 tbsp olive oil 400g/14oz butter beans, soaked overnight in cold water then drained ½ onion, cut in half 1 garlic bulb, cut in half ½ fennel bulb, cut in half 2 sprigs rosemary 2 sprigs thyme 1 bay leaf 4 tbsp olive oil 6 spring onions 1 lemon, juice and zest 2 whole red chillies 1 small bunch oregano 1 small bunch thyme 1 small bunch basil 1 small bunch flatleaf parsley 30ml/1fl oz olive oil1 garlic clove, minced 2 tsp chilli flakes 1 tbsp sweet smoked paprika red wine vinegar, to taste 6 spring onions 1 lemon, juice and zest 2 whole red chillies 1 small bunch oregano 1 small bunch thyme 1 small bunch basil 1 small bunch flatleaf parsley 30ml/1fl oz olive oil 1 garlic clove, minced 2 tsp chilli flakes 1 tbsp sweet smoked paprika red wine vinegar, to taste Method Heat a large casserole over a medium high heat. Add the oil, the add the venison and chorizo and fry until nicely coloured all over. Remove and drain any excess fat on kitchen towel. Add the vegetables to the pan and fry until coloured all over, then add the tomato purée and tinned tomatoes. Reduce by half, then add the wine and repeat. Tip the meat and the herbs into the pan and cover with the stock. Simmer for 2–3 hours with a lid on. Combine the butter beans with the onion, garlic, fennel and aromatics in a large pan. Cover with 1 litre/1¾ pints of water and simmer for about 2 hours, skimming scum from the top often. When the beans are cooked, drain them and reserve the cooked vegetables. Chop the vegetables roughly and stir them back through the beans, along with the olive oil. Take a dry pan and char the spring onions, lemon zest, chilli and herbs together until blackened. Finely chop the charred ingredients and mix with the rest of the dressing ingredients. Set aside.To serve, reduce the venison sauce if needed, then spoon into a bowl with the braised venison. Add some butter beans and spoon over some of the dressing. Heat a large casserole over a medium high heat. Add the oil, the add the venison and chorizo and fry until nicely coloured all over. Remove and drain any excess fat on kitchen towel. Heat a large casserole over a medium high heat. Add the oil, the add the venison and chorizo and fry until nicely coloured all over. Remove and drain any excess fat on kitchen towel. Add the vegetables to the pan and fry until coloured all over, then add the tomato purée and tinned tomatoes. Reduce by half, then add the wine and repeat. Add the vegetables to the pan and fry until coloured all over, then add the tomato purée and tinned tomatoes. Reduce by half, then add the wine and repeat. Tip the meat and the herbs into the pan and cover with the stock. Simmer for 2–3 hours with a lid on. Tip the meat and the herbs into the pan and cover with the stock. Simmer for 2–3 hours with a lid on. Combine the butter beans with the onion, garlic, fennel and aromatics in a large pan. Cover with 1 litre/1¾ pints of water and simmer for about 2 hours, skimming scum from the top often. When the beans are cooked, drain them and reserve the cooked vegetables. Chop the vegetables roughly and stir them back through the beans, along with the olive oil. Combine the butter beans with the onion, garlic, fennel and aromatics in a large pan. Cover with 1 litre/1¾ pints of water and simmer for about 2 hours, skimming scum from the top often. When the beans are cooked, drain them and reserve the cooked vegetables. Chop the vegetables roughly and stir them back through the beans, along with the olive oil. Take a dry pan and char the spring onions, lemon zest, chilli and herbs together until blackened. Finely chop the charred ingredients and mix with the rest of the dressing ingredients. Set aside. Take a dry pan and char the spring onions, lemon zest, chilli and herbs together until blackened. Finely chop the charred ingredients and mix with the rest of the dressing ingredients. Set aside. To serve, reduce the venison sauce if needed, then spoon into a bowl with the braised venison. Add some butter beans and spoon over some of the dressing. To serve, reduce the venison sauce if needed, then spoon into a bowl with the braised venison. Add some butter beans and spoon over some of the dressing. | {
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"title": "Braised venison with butter beans recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This wonderful, rich venison stew make a perfect warming family dinner, as long as you have the time! 2 tbsp olive oil1kg/2lb 4oz venison haunch, diced into 10cm/4in pieces4 cooking chorizo sausages, cut into chunks1 onion, peeled and quartered3 sticks celery, roughly chopped 1 fennel bulb, quartered2 tbsp tomato purée 1 x 400g/14oz tin chopped tomatoes 500ml/18fl oz Malbec red wine 1 star anise 3 sticks rosemary 1 small bunch thyme 2 bay leaves 1 tsp peppercorns 500ml/18fl oz dark chicken stock or pork stock 2 tbsp olive oil 1kg/2lb 4oz venison haunch, diced into 10cm/4in pieces 4 cooking chorizo sausages, cut into chunks 1 onion, peeled and quartered 3 sticks celery, roughly chopped 1 fennel bulb, quartered 2 tbsp tomato purée 1 x 400g/14oz tin chopped tomatoes 500ml/18fl oz Malbec red wine 1 star anise 3 sticks rosemary 1 small bunch thyme 2 bay leaves 1 tsp peppercorns 500ml/18fl oz dark chicken stock or pork stock 400g/14oz butter beans, soaked overnight in cold water then drained½ onion, cut in half1 garlic bulb, cut in half½ fennel bulb, cut in half2 sprigs rosemary 2 sprigs thyme1 bay leaf 4 tbsp olive oil 400g/14oz butter beans, soaked overnight in cold water then drained ½ onion, cut in half 1 garlic bulb, cut in half ½ fennel bulb, cut in half 2 sprigs rosemary 2 sprigs thyme 1 bay leaf 4 tbsp olive oil 6 spring onions 1 lemon, juice and zest 2 whole red chillies 1 small bunch oregano 1 small bunch thyme 1 small bunch basil 1 small bunch flatleaf parsley 30ml/1fl oz olive oil1 garlic clove, minced 2 tsp chilli flakes 1 tbsp sweet smoked paprika red wine vinegar, to taste 6 spring onions 1 lemon, juice and zest 2 whole red chillies 1 small bunch oregano 1 small bunch thyme 1 small bunch basil 1 small bunch flatleaf parsley 30ml/1fl oz olive oil 1 garlic clove, minced 2 tsp chilli flakes 1 tbsp sweet smoked paprika red wine vinegar, to taste Method Heat a large casserole over a medium high heat. Add the oil, the add the venison and chorizo and fry until nicely coloured all over. Remove and drain any excess fat on kitchen towel. Add the vegetables to the pan and fry until coloured all over, then add the tomato purée and tinned tomatoes. Reduce by half, then add the wine and repeat. Tip the meat and the herbs into the pan and cover with the stock. Simmer for 2–3 hours with a lid on. Combine the butter beans with the onion, garlic, fennel and aromatics in a large pan. Cover with 1 litre/1¾ pints of water and simmer for about 2 hours, skimming scum from the top often. When the beans are cooked, drain them and reserve the cooked vegetables. Chop the vegetables roughly and stir them back through the beans, along with the olive oil. Take a dry pan and char the spring onions, lemon zest, chilli and herbs together until blackened. Finely chop the charred ingredients and mix with the rest of the dressing ingredients. Set aside.To serve, reduce the venison sauce if needed, then spoon into a bowl with the braised venison. Add some butter beans and spoon over some of the dressing. Heat a large casserole over a medium high heat. Add the oil, the add the venison and chorizo and fry until nicely coloured all over. Remove and drain any excess fat on kitchen towel. Heat a large casserole over a medium high heat. Add the oil, the add the venison and chorizo and fry until nicely coloured all over. Remove and drain any excess fat on kitchen towel. Add the vegetables to the pan and fry until coloured all over, then add the tomato purée and tinned tomatoes. Reduce by half, then add the wine and repeat. Add the vegetables to the pan and fry until coloured all over, then add the tomato purée and tinned tomatoes. Reduce by half, then add the wine and repeat. Tip the meat and the herbs into the pan and cover with the stock. Simmer for 2–3 hours with a lid on. Tip the meat and the herbs into the pan and cover with the stock. Simmer for 2–3 hours with a lid on. Combine the butter beans with the onion, garlic, fennel and aromatics in a large pan. Cover with 1 litre/1¾ pints of water and simmer for about 2 hours, skimming scum from the top often. When the beans are cooked, drain them and reserve the cooked vegetables. Chop the vegetables roughly and stir them back through the beans, along with the olive oil. Combine the butter beans with the onion, garlic, fennel and aromatics in a large pan. Cover with 1 litre/1¾ pints of water and simmer for about 2 hours, skimming scum from the top often. When the beans are cooked, drain them and reserve the cooked vegetables. Chop the vegetables roughly and stir them back through the beans, along with the olive oil. Take a dry pan and char the spring onions, lemon zest, chilli and herbs together until blackened. Finely chop the charred ingredients and mix with the rest of the dressing ingredients. Set aside. Take a dry pan and char the spring onions, lemon zest, chilli and herbs together until blackened. Finely chop the charred ingredients and mix with the rest of the dressing ingredients. Set aside. To serve, reduce the venison sauce if needed, then spoon into a bowl with the braised venison. Add some butter beans and spoon over some of the dressing. To serve, reduce the venison sauce if needed, then spoon into a bowl with the braised venison. Add some butter beans and spoon over some of the dressing."
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} | 09e3989d6f02f5410e48d078c66640763c846ce27a165817019238a517c0c2a4 | Refried beans recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/refriedbeans_81422_16x9.jpg A staple of the Tex-mex cooking, these easy beans can be used in quesadillas, tacos, salads or burritos. 500g/1lb 2oz dried black beans or pinto beans1.2 litres/2 pints water2 tbsp olive oilknob of butter1 medium onion, chopped250g/9oz smoked streaky bacon, finely chopped 500g/1lb 2oz dried black beans or pinto beans 1.2 litres/2 pints water 2 tbsp olive oil knob of butter 1 medium onion, chopped 250g/9oz smoked streaky bacon, finely chopped Method Soak the beans overnight in plenty of water. Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water.In a large frying pan, heat the oil and butter and sweat the onion until softened. Fry the bacon until cooked.Mash the beans as fine as you like, then mix them with the bacon and onion mixture. Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve. Soak the beans overnight in plenty of water. Soak the beans overnight in plenty of water. Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water. Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water. In a large frying pan, heat the oil and butter and sweat the onion until softened. In a large frying pan, heat the oil and butter and sweat the onion until softened. Fry the bacon until cooked. Fry the bacon until cooked. Mash the beans as fine as you like, then mix them with the bacon and onion mixture. Mash the beans as fine as you like, then mix them with the bacon and onion mixture. Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve. Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve. | {
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"title": "Refried beans recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/refriedbeans_81422_16x9.jpg A staple of the Tex-mex cooking, these easy beans can be used in quesadillas, tacos, salads or burritos. 500g/1lb 2oz dried black beans or pinto beans1.2 litres/2 pints water2 tbsp olive oilknob of butter1 medium onion, chopped250g/9oz smoked streaky bacon, finely chopped 500g/1lb 2oz dried black beans or pinto beans 1.2 litres/2 pints water 2 tbsp olive oil knob of butter 1 medium onion, chopped 250g/9oz smoked streaky bacon, finely chopped Method Soak the beans overnight in plenty of water. Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water.In a large frying pan, heat the oil and butter and sweat the onion until softened. Fry the bacon until cooked.Mash the beans as fine as you like, then mix them with the bacon and onion mixture. Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve. Soak the beans overnight in plenty of water. Soak the beans overnight in plenty of water. Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water. Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water. In a large frying pan, heat the oil and butter and sweat the onion until softened. In a large frying pan, heat the oil and butter and sweat the onion until softened. Fry the bacon until cooked. Fry the bacon until cooked. Mash the beans as fine as you like, then mix them with the bacon and onion mixture. Mash the beans as fine as you like, then mix them with the bacon and onion mixture. Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve. Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve."
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} | 614d4c3c9752f4bc318c7c454b666b6365cb34841919222030a7f44d844fb922 | Herb-crust salmon with butter beans recipe
An average of 3.5 out of 5 stars from 4 ratings 15g/½oz chopped mixed fresh herbs (rosemary, chervil, basil)75g/2¾oz fresh breadcrumbs 55g/2oz butter, melted 150g/5½oz fresh salmon fillet or steak1 tbsp olive oil 15g/½oz chopped mixed fresh herbs (rosemary, chervil, basil) 75g/2¾oz fresh breadcrumbs 55g/2oz butter, melted 150g/5½oz fresh salmon fillet or steak 1 tbsp olive oil 1 tbsp olive oil 1 garlic clove, chopped100g/3½oz tinned butter beans, rinsed and drained50ml whole milk1 tbsp chopped fresh parsley 1 tbsp olive oil 1 garlic clove, chopped 100g/3½oz tinned butter beans, rinsed and drained 50ml whole milk 1 tbsp chopped fresh parsley 1 tbsp olive oil 1 garlic clove, chopped pinch chilli flakes150g/5½oz spinach 1 tbsp olive oil 1 garlic clove, chopped pinch chilli flakes 150g/5½oz spinach Method Preheat the oven to 200C/400F/Gas 6.Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix.Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture.Transfer the salmon to the oven and bake for five minutes.For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes.Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley.For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute. Add the spinach and cook for one minute, until wilted down.To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix. Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix. Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture. Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture. Transfer the salmon to the oven and bake for five minutes. Transfer the salmon to the oven and bake for five minutes. For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes. For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes. Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley. Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley. For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute. For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute. Add the spinach and cook for one minute, until wilted down. Add the spinach and cook for one minute, until wilted down. To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side. To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side. | {
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"title": "Herb-crust salmon with butter beans recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings 15g/½oz chopped mixed fresh herbs (rosemary, chervil, basil)75g/2¾oz fresh breadcrumbs 55g/2oz butter, melted 150g/5½oz fresh salmon fillet or steak1 tbsp olive oil 15g/½oz chopped mixed fresh herbs (rosemary, chervil, basil) 75g/2¾oz fresh breadcrumbs 55g/2oz butter, melted 150g/5½oz fresh salmon fillet or steak 1 tbsp olive oil 1 tbsp olive oil 1 garlic clove, chopped100g/3½oz tinned butter beans, rinsed and drained50ml whole milk1 tbsp chopped fresh parsley 1 tbsp olive oil 1 garlic clove, chopped 100g/3½oz tinned butter beans, rinsed and drained 50ml whole milk 1 tbsp chopped fresh parsley 1 tbsp olive oil 1 garlic clove, chopped pinch chilli flakes150g/5½oz spinach 1 tbsp olive oil 1 garlic clove, chopped pinch chilli flakes 150g/5½oz spinach Method Preheat the oven to 200C/400F/Gas 6.Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix.Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture.Transfer the salmon to the oven and bake for five minutes.For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes.Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley.For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute. Add the spinach and cook for one minute, until wilted down.To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix. Place the chopped fresh herbs, breadcrumbs and butter into a food processor and pulse to mix. Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture. Heat a small frying pan. Add the oil and the salmon and cook for two minutes on each side to brown. Remove from the heat and spoon over the herb mixture. Transfer the salmon to the oven and bake for five minutes. Transfer the salmon to the oven and bake for five minutes. For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes. For the butter beans, place the oil in a pan over a medium heat. Add the garlic and sauté for two minutes. Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley. Add the butter beans and the milk, bring to the boil and reduce the heat to simmer for four minutes. Blend with a hand blender until smooth and add the parsley. For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute. For the spinach, heat the oil in a pan. Add the garlic and chilli flakes and fry for one minute. Add the spinach and cook for one minute, until wilted down. Add the spinach and cook for one minute, until wilted down. To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side. To serve, place the wilted spinach in the centre of a plate and top with the herb-crusted salmon with the butterbean purée on the side."
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} | 5d410b33c122ebe39d34fa85b384319aedb7b1fd4add1c233a18454b3a9a07fb | Sirloin steak with peppercorn sauce, mash and hazelnut beans recipe
For the steak, season the steaks, to taste, with salt and freshly ground black pepper.Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest.Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened.Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened.Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects). Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer. Cook for another minute then season with salt and freshly ground black pepper. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.For the beans, bring a saucepan of salted water to the boil, then add the beans and boil for 2-3 minutes until just tender. Drain and set aside.Heat a frying pan until medium hot, add the butter and heat until foaming then add the hazelnuts and cook until lightly toasted.Add the olive oil and sherry vinegar and whisk to combine.Season with salt and black pepper then add the beans and parsley and toss to coat.To serve, spoon the mash onto the plate then place the steak alongside. Place the beans next to it then spoon over the peppercorn sauce. For the steak, season the steaks, to taste, with salt and freshly ground black pepper. For the steak, season the steaks, to taste, with salt and freshly ground black pepper. Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest. Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest. Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened. Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened. Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened. Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened. Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects). Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects). Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer. Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer. Cook for another minute then season with salt and freshly ground black pepper. Cook for another minute then season with salt and freshly ground black pepper. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture. Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture. Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. For the beans, bring a saucepan of salted water to the boil, then add the beans and boil for 2-3 minutes until just tender. Drain and set aside. For the beans, bring a saucepan of salted water to the boil, then add the beans and boil for 2-3 minutes until just tender. Drain and set aside. Heat a frying pan until medium hot, add the butter and heat until foaming then add the hazelnuts and cook until lightly toasted. Heat a frying pan until medium hot, add the butter and heat until foaming then add the hazelnuts and cook until lightly toasted. Add the olive oil and sherry vinegar and whisk to combine. Add the olive oil and sherry vinegar and whisk to combine. Season with salt and black pepper then add the beans and parsley and toss to coat. Season with salt and black pepper then add the beans and parsley and toss to coat. To serve, spoon the mash onto the plate then place the steak alongside. Place the beans next to it then spoon over the peppercorn sauce. To serve, spoon the mash onto the plate then place the steak alongside. Place the beans next to it then spoon over the peppercorn sauce. | {
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"title": "Sirloin steak with peppercorn sauce, mash and hazelnut beans recipe",
"content": "For the steak, season the steaks, to taste, with salt and freshly ground black pepper.Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest.Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened.Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened.Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects). Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer. Cook for another minute then season with salt and freshly ground black pepper. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.For the beans, bring a saucepan of salted water to the boil, then add the beans and boil for 2-3 minutes until just tender. Drain and set aside.Heat a frying pan until medium hot, add the butter and heat until foaming then add the hazelnuts and cook until lightly toasted.Add the olive oil and sherry vinegar and whisk to combine.Season with salt and black pepper then add the beans and parsley and toss to coat.To serve, spoon the mash onto the plate then place the steak alongside. Place the beans next to it then spoon over the peppercorn sauce. For the steak, season the steaks, to taste, with salt and freshly ground black pepper. For the steak, season the steaks, to taste, with salt and freshly ground black pepper. Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest. Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest. Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened. Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened. Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened. Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened. Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects). Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects). Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer. Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer. Cook for another minute then season with salt and freshly ground black pepper. Cook for another minute then season with salt and freshly ground black pepper. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture. Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture. Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. For the beans, bring a saucepan of salted water to the boil, then add the beans and boil for 2-3 minutes until just tender. Drain and set aside. For the beans, bring a saucepan of salted water to the boil, then add the beans and boil for 2-3 minutes until just tender. Drain and set aside. Heat a frying pan until medium hot, add the butter and heat until foaming then add the hazelnuts and cook until lightly toasted. Heat a frying pan until medium hot, add the butter and heat until foaming then add the hazelnuts and cook until lightly toasted. Add the olive oil and sherry vinegar and whisk to combine. Add the olive oil and sherry vinegar and whisk to combine. Season with salt and black pepper then add the beans and parsley and toss to coat. Season with salt and black pepper then add the beans and parsley and toss to coat. To serve, spoon the mash onto the plate then place the steak alongside. Place the beans next to it then spoon over the peppercorn sauce. To serve, spoon the mash onto the plate then place the steak alongside. Place the beans next to it then spoon over the peppercorn sauce."
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} | ecefb1646c96c29e9246e94c1e844a052cda87a9a9904624f82921162e2f6f6c | Chana dal vada recipe
An average of 5.0 out of 5 stars from 1 rating Chana dal vada are deep-fried lentil patties, made from dal and spices. They're great as an appetizer or as party snacks! 200g/7oz chana dal, soaked for 3 hours and left to drain for 10 minutes1 tsp ground cinnamon 6 fresh curry leaves1 tsp chilli powder 2 tsp cumin seeds1 small red onion, finely chopped2 tsp chilli flakes 4 garlic cloves, roughly chopped1 thumb-sized piece fresh root ginger, peeled and roughly chopped1 tsp salt10g/¼oz fresh coriander, finely chopped2 tbsp vegetable oil, to shallow fry 200g/7oz chana dal, soaked for 3 hours and left to drain for 10 minutes 1 tsp ground cinnamon 6 fresh curry leaves 1 tsp chilli powder 2 tsp cumin seeds 1 small red onion, finely chopped 2 tsp chilli flakes 4 garlic cloves, roughly chopped 1 thumb-sized piece fresh root ginger, peeled and roughly chopped 1 tsp salt 10g/¼oz fresh coriander, finely chopped 2 tbsp vegetable oil, to shallow fry 1 tbsp coconut oil2 green finger chillies, split20g/¾oz fresh root ginger, peeled and sliced100g/3½oz fresh coriander1 whole coconut, shelled, peeled and diced1 tbsp vegetable oil1 tsp mustard seeds10 curry leavespinch asafoetidasalt, to taste 1 tbsp coconut oil 2 green finger chillies, split 20g/¾oz fresh root ginger, peeled and sliced 100g/3½oz fresh coriander 1 whole coconut, shelled, peeled and diced 1 tbsp vegetable oil 1 tsp mustard seeds 10 curry leaves pinch asafoetida salt, to taste Method Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary.Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes.Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden. Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt.Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season.In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada. Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary. Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary. Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes. Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes. Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden. Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden. Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt. Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt. Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season. Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season. In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada. In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada. | {
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"title": "Chana dal vada recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Chana dal vada are deep-fried lentil patties, made from dal and spices. They're great as an appetizer or as party snacks! 200g/7oz chana dal, soaked for 3 hours and left to drain for 10 minutes1 tsp ground cinnamon 6 fresh curry leaves1 tsp chilli powder 2 tsp cumin seeds1 small red onion, finely chopped2 tsp chilli flakes 4 garlic cloves, roughly chopped1 thumb-sized piece fresh root ginger, peeled and roughly chopped1 tsp salt10g/¼oz fresh coriander, finely chopped2 tbsp vegetable oil, to shallow fry 200g/7oz chana dal, soaked for 3 hours and left to drain for 10 minutes 1 tsp ground cinnamon 6 fresh curry leaves 1 tsp chilli powder 2 tsp cumin seeds 1 small red onion, finely chopped 2 tsp chilli flakes 4 garlic cloves, roughly chopped 1 thumb-sized piece fresh root ginger, peeled and roughly chopped 1 tsp salt 10g/¼oz fresh coriander, finely chopped 2 tbsp vegetable oil, to shallow fry 1 tbsp coconut oil2 green finger chillies, split20g/¾oz fresh root ginger, peeled and sliced100g/3½oz fresh coriander1 whole coconut, shelled, peeled and diced1 tbsp vegetable oil1 tsp mustard seeds10 curry leavespinch asafoetidasalt, to taste 1 tbsp coconut oil 2 green finger chillies, split 20g/¾oz fresh root ginger, peeled and sliced 100g/3½oz fresh coriander 1 whole coconut, shelled, peeled and diced 1 tbsp vegetable oil 1 tsp mustard seeds 10 curry leaves pinch asafoetida salt, to taste Method Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary.Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes.Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden. Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt.Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season.In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada. Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary. Place the cinnamon, curry leaves, chilli powder, cumin seeds, onion, chilli, garlic and ginger in a blender or food processor and blend to a coarse consistency. Set aside 3 tablespoons of the chana dal and add the rest to the blender. Blend until it resembles a thick, coarse paste, scraping down the sides of the blender when necessary. Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes. Scrape the paste into a bowl and add the salt (or enough to taste), coriander and reserved chana dal. Mix well. Cover your hands with oil and shape the mixture into small patty shapes. Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden. Heat a shallow layer of oil in a large frying pan and fry the chana dal vada for 2 minutes on each side or until golden. Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt. Meanwhile, make the coconut chutney. Melt the coconut oil in a saucepan and fry the chilli and ginger, then add the coriander and quickly wilt. Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season. Blend the diced coconut with a touch of water to make a coarse paste. Add the fried chilli and ginger mixture to the blending and blend until smooth. Add a touch of the coconut water if needed. Pour into a bowl, taste and season. In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada. In a pan heat the vegetable oil, then fry the mustard seeds until they begin to pop. Add the curry leaves and the asafoetida, then pour the mixture over the coconut and stir in. Check the seasoning and serve alongside the chana dal vada."
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} | 59520544039f36596e3e9e601ad79a9b421dd8860513d76f63ac04689339dce3 | Shami kebabs recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shami_kebabs_34462_16x9.jpg Shami kebabs were apparently invented by a highly skilled chef for a toothless Nawab of Lucknow. The Nawab was so fat from overindulgence that he couldn’t get on a horse, and his teeth were all gone, presumably for the same reason. So a kebab was made so fine that it required no teeth to eat it. When I hear stories like that I’m inclined to think, ‘If you believe that, you’ll believe anything.’ But then again, it’s a nice story, and so are the kebabs – silky smooth and stuffed with just a little finely chopped onion, mint and green chilli. 90g/3¼oz chana dal, soaked in cold water for about an hour2 medium onions, roughly chopped8 garlic cloves60g/2¼oz fresh root ginger, roughly chopped2 tbsp ghee or vegetable oil500g/1lb 2oz lamb mince1 tsp salt3 fresh green chillies, roughly choppedhandful coriander leaves, chopped1 tsp garam masala ½ tsp Kashmiri chilli powder ½ tsp black cumin (shahi zeera) or regular cumin seeds1 lime, juice only1 free-range egg, lightly beatenabout 2 tbsp plain flour, to bindvegetable oil, for shallow-frying 90g/3¼oz chana dal, soaked in cold water for about an hour 2 medium onions, roughly chopped 8 garlic cloves 60g/2¼oz fresh root ginger, roughly chopped 2 tbsp ghee or vegetable oil 500g/1lb 2oz lamb mince 1 tsp salt 3 fresh green chillies, roughly chopped handful coriander leaves, chopped 1 tsp garam masala ½ tsp Kashmiri chilli powder ½ tsp black cumin (shahi zeera) or regular cumin seeds 1 lime, juice only 1 free-range egg, lightly beaten about 2 tbsp plain flour, to bind vegetable oil, for shallow-frying 1 medium red onion, finely chopped1 lime, juice only1 fresh green chilli, finely choppedhandful mint leaves, finely shredded¼ tsp sugar¼ tsp salt 1 medium red onion, finely chopped 1 lime, juice only 1 fresh green chilli, finely chopped handful mint leaves, finely shredded ¼ tsp sugar ¼ tsp salt 2 limes, cut into quarters 1 red onion, cut into rings rings5 tbsp green chutney (avaliable at Asian supermarkets) 2 limes, cut into quarters 1 red onion, cut into rings rings 5 tbsp green chutney (avaliable at Asian supermarkets) Method Drain the split peas and put them aside. Put the onions, garlic, ginger and two tablespoons of water in a mini food processor and blend to a paste. Heat the ghee or oil in a heavy-based saucepan over a medium heat, add the onion paste and cook for about 10 minutes. Stir in the lamb mince and split peas, pour over enough water to just cover the meat (roughly 400ml/14fl oz), add half a teaspoon of salt, partially cover with a lid and bring to a simmer. Cook for 20 minutes then remove the lid and cook for a further 5–10 minutes, or until the meat is just starting to brown and catch on the bottom. It’s important that any excess moisture has evaporated. Transfer to a plate and leave to cool for about 15 minutes.Tip the mixture into a food processor and blend into a smooth paste. Add the green chillies, coriander, garam masala, chilli powder, cumin, the remaining salt and the lime juice to the lamb mixture and blend again, then gradually add enough of the egg to bind the mixture without making it too wet. Transfer the mix into a bowl and stir in the flour.In a separate bowl, mix together all the filling ingredients and drain off any excess liquid.To shape the kebabs, wet your hands and divide the mixture into about 16–20 portions. (If the mixture a little too wet to shape into patties, then add another tablespoon of flour.) Shape one portion into a patty about 4cm/1½in in diameter and 5mm thick. Spoon three-quarters of a teaspoon of the filling in the middle of the patty, and draw the edges around and over it to encase the filling and form a rough ball. Then, carefully, flatten it into a 5mm-thick patty. Place on a tray and repeat with the remaining mixture. Refrigerate for an hour.Heat a few tablespoons of oil in a heavy-based frying pan over a medium heat. Fry the patties in batches for 2–3 minutes on each side, or until golden-brown and cooked through. Remove the patties from the pan and add the lime quarters for 1–2 minutes until warm.Sprinkle the kebabs with a little salt and serve with the lime wedges, red onion rings and green chutney on the side. Drain the split peas and put them aside. Drain the split peas and put them aside. Put the onions, garlic, ginger and two tablespoons of water in a mini food processor and blend to a paste. Put the onions, garlic, ginger and two tablespoons of water in a mini food processor and blend to a paste. Heat the ghee or oil in a heavy-based saucepan over a medium heat, add the onion paste and cook for about 10 minutes. Stir in the lamb mince and split peas, pour over enough water to just cover the meat (roughly 400ml/14fl oz), add half a teaspoon of salt, partially cover with a lid and bring to a simmer. Cook for 20 minutes then remove the lid and cook for a further 5–10 minutes, or until the meat is just starting to brown and catch on the bottom. It’s important that any excess moisture has evaporated. Transfer to a plate and leave to cool for about 15 minutes. Heat the ghee or oil in a heavy-based saucepan over a medium heat, add the onion paste and cook for about 10 minutes. Stir in the lamb mince and split peas, pour over enough water to just cover the meat (roughly 400ml/14fl oz), add half a teaspoon of salt, partially cover with a lid and bring to a simmer. Cook for 20 minutes then remove the lid and cook for a further 5–10 minutes, or until the meat is just starting to brown and catch on the bottom. It’s important that any excess moisture has evaporated. Transfer to a plate and leave to cool for about 15 minutes. Tip the mixture into a food processor and blend into a smooth paste. Add the green chillies, coriander, garam masala, chilli powder, cumin, the remaining salt and the lime juice to the lamb mixture and blend again, then gradually add enough of the egg to bind the mixture without making it too wet. Transfer the mix into a bowl and stir in the flour. Tip the mixture into a food processor and blend into a smooth paste. Add the green chillies, coriander, garam masala, chilli powder, cumin, the remaining salt and the lime juice to the lamb mixture and blend again, then gradually add enough of the egg to bind the mixture without making it too wet. Transfer the mix into a bowl and stir in the flour. In a separate bowl, mix together all the filling ingredients and drain off any excess liquid. In a separate bowl, mix together all the filling ingredients and drain off any excess liquid. To shape the kebabs, wet your hands and divide the mixture into about 16–20 portions. (If the mixture a little too wet to shape into patties, then add another tablespoon of flour.) Shape one portion into a patty about 4cm/1½in in diameter and 5mm thick. Spoon three-quarters of a teaspoon of the filling in the middle of the patty, and draw the edges around and over it to encase the filling and form a rough ball. Then, carefully, flatten it into a 5mm-thick patty. Place on a tray and repeat with the remaining mixture. Refrigerate for an hour. To shape the kebabs, wet your hands and divide the mixture into about 16–20 portions. (If the mixture a little too wet to shape into patties, then add another tablespoon of flour.) Shape one portion into a patty about 4cm/1½in in diameter and 5mm thick. Spoon three-quarters of a teaspoon of the filling in the middle of the patty, and draw the edges around and over it to encase the filling and form a rough ball. Then, carefully, flatten it into a 5mm-thick patty. Place on a tray and repeat with the remaining mixture. Refrigerate for an hour. Heat a few tablespoons of oil in a heavy-based frying pan over a medium heat. Fry the patties in batches for 2–3 minutes on each side, or until golden-brown and cooked through. Remove the patties from the pan and add the lime quarters for 1–2 minutes until warm. Heat a few tablespoons of oil in a heavy-based frying pan over a medium heat. Fry the patties in batches for 2–3 minutes on each side, or until golden-brown and cooked through. Remove the patties from the pan and add the lime quarters for 1–2 minutes until warm. Sprinkle the kebabs with a little salt and serve with the lime wedges, red onion rings and green chutney on the side. Sprinkle the kebabs with a little salt and serve with the lime wedges, red onion rings and green chutney on the side. | {
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"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shami_kebabs_34462_16x9.jpg Shami kebabs were apparently invented by a highly skilled chef for a toothless Nawab of Lucknow. The Nawab was so fat from overindulgence that he couldn’t get on a horse, and his teeth were all gone, presumably for the same reason. So a kebab was made so fine that it required no teeth to eat it. When I hear stories like that I’m inclined to think, ‘If you believe that, you’ll believe anything.’ But then again, it’s a nice story, and so are the kebabs – silky smooth and stuffed with just a little finely chopped onion, mint and green chilli. 90g/3¼oz chana dal, soaked in cold water for about an hour2 medium onions, roughly chopped8 garlic cloves60g/2¼oz fresh root ginger, roughly chopped2 tbsp ghee or vegetable oil500g/1lb 2oz lamb mince1 tsp salt3 fresh green chillies, roughly choppedhandful coriander leaves, chopped1 tsp garam masala ½ tsp Kashmiri chilli powder ½ tsp black cumin (shahi zeera) or regular cumin seeds1 lime, juice only1 free-range egg, lightly beatenabout 2 tbsp plain flour, to bindvegetable oil, for shallow-frying 90g/3¼oz chana dal, soaked in cold water for about an hour 2 medium onions, roughly chopped 8 garlic cloves 60g/2¼oz fresh root ginger, roughly chopped 2 tbsp ghee or vegetable oil 500g/1lb 2oz lamb mince 1 tsp salt 3 fresh green chillies, roughly chopped handful coriander leaves, chopped 1 tsp garam masala ½ tsp Kashmiri chilli powder ½ tsp black cumin (shahi zeera) or regular cumin seeds 1 lime, juice only 1 free-range egg, lightly beaten about 2 tbsp plain flour, to bind vegetable oil, for shallow-frying 1 medium red onion, finely chopped1 lime, juice only1 fresh green chilli, finely choppedhandful mint leaves, finely shredded¼ tsp sugar¼ tsp salt 1 medium red onion, finely chopped 1 lime, juice only 1 fresh green chilli, finely chopped handful mint leaves, finely shredded ¼ tsp sugar ¼ tsp salt 2 limes, cut into quarters 1 red onion, cut into rings rings5 tbsp green chutney (avaliable at Asian supermarkets) 2 limes, cut into quarters 1 red onion, cut into rings rings 5 tbsp green chutney (avaliable at Asian supermarkets) Method Drain the split peas and put them aside. Put the onions, garlic, ginger and two tablespoons of water in a mini food processor and blend to a paste. Heat the ghee or oil in a heavy-based saucepan over a medium heat, add the onion paste and cook for about 10 minutes. Stir in the lamb mince and split peas, pour over enough water to just cover the meat (roughly 400ml/14fl oz), add half a teaspoon of salt, partially cover with a lid and bring to a simmer. Cook for 20 minutes then remove the lid and cook for a further 5–10 minutes, or until the meat is just starting to brown and catch on the bottom. It’s important that any excess moisture has evaporated. Transfer to a plate and leave to cool for about 15 minutes.Tip the mixture into a food processor and blend into a smooth paste. Add the green chillies, coriander, garam masala, chilli powder, cumin, the remaining salt and the lime juice to the lamb mixture and blend again, then gradually add enough of the egg to bind the mixture without making it too wet. Transfer the mix into a bowl and stir in the flour.In a separate bowl, mix together all the filling ingredients and drain off any excess liquid.To shape the kebabs, wet your hands and divide the mixture into about 16–20 portions. (If the mixture a little too wet to shape into patties, then add another tablespoon of flour.) Shape one portion into a patty about 4cm/1½in in diameter and 5mm thick. Spoon three-quarters of a teaspoon of the filling in the middle of the patty, and draw the edges around and over it to encase the filling and form a rough ball. Then, carefully, flatten it into a 5mm-thick patty. Place on a tray and repeat with the remaining mixture. Refrigerate for an hour.Heat a few tablespoons of oil in a heavy-based frying pan over a medium heat. Fry the patties in batches for 2–3 minutes on each side, or until golden-brown and cooked through. Remove the patties from the pan and add the lime quarters for 1–2 minutes until warm.Sprinkle the kebabs with a little salt and serve with the lime wedges, red onion rings and green chutney on the side. Drain the split peas and put them aside. Drain the split peas and put them aside. Put the onions, garlic, ginger and two tablespoons of water in a mini food processor and blend to a paste. Put the onions, garlic, ginger and two tablespoons of water in a mini food processor and blend to a paste. Heat the ghee or oil in a heavy-based saucepan over a medium heat, add the onion paste and cook for about 10 minutes. Stir in the lamb mince and split peas, pour over enough water to just cover the meat (roughly 400ml/14fl oz), add half a teaspoon of salt, partially cover with a lid and bring to a simmer. Cook for 20 minutes then remove the lid and cook for a further 5–10 minutes, or until the meat is just starting to brown and catch on the bottom. It’s important that any excess moisture has evaporated. Transfer to a plate and leave to cool for about 15 minutes. Heat the ghee or oil in a heavy-based saucepan over a medium heat, add the onion paste and cook for about 10 minutes. Stir in the lamb mince and split peas, pour over enough water to just cover the meat (roughly 400ml/14fl oz), add half a teaspoon of salt, partially cover with a lid and bring to a simmer. Cook for 20 minutes then remove the lid and cook for a further 5–10 minutes, or until the meat is just starting to brown and catch on the bottom. It’s important that any excess moisture has evaporated. Transfer to a plate and leave to cool for about 15 minutes. Tip the mixture into a food processor and blend into a smooth paste. Add the green chillies, coriander, garam masala, chilli powder, cumin, the remaining salt and the lime juice to the lamb mixture and blend again, then gradually add enough of the egg to bind the mixture without making it too wet. Transfer the mix into a bowl and stir in the flour. Tip the mixture into a food processor and blend into a smooth paste. Add the green chillies, coriander, garam masala, chilli powder, cumin, the remaining salt and the lime juice to the lamb mixture and blend again, then gradually add enough of the egg to bind the mixture without making it too wet. Transfer the mix into a bowl and stir in the flour. In a separate bowl, mix together all the filling ingredients and drain off any excess liquid. In a separate bowl, mix together all the filling ingredients and drain off any excess liquid. To shape the kebabs, wet your hands and divide the mixture into about 16–20 portions. (If the mixture a little too wet to shape into patties, then add another tablespoon of flour.) Shape one portion into a patty about 4cm/1½in in diameter and 5mm thick. Spoon three-quarters of a teaspoon of the filling in the middle of the patty, and draw the edges around and over it to encase the filling and form a rough ball. Then, carefully, flatten it into a 5mm-thick patty. Place on a tray and repeat with the remaining mixture. Refrigerate for an hour. To shape the kebabs, wet your hands and divide the mixture into about 16–20 portions. (If the mixture a little too wet to shape into patties, then add another tablespoon of flour.) Shape one portion into a patty about 4cm/1½in in diameter and 5mm thick. Spoon three-quarters of a teaspoon of the filling in the middle of the patty, and draw the edges around and over it to encase the filling and form a rough ball. Then, carefully, flatten it into a 5mm-thick patty. Place on a tray and repeat with the remaining mixture. Refrigerate for an hour. Heat a few tablespoons of oil in a heavy-based frying pan over a medium heat. Fry the patties in batches for 2–3 minutes on each side, or until golden-brown and cooked through. Remove the patties from the pan and add the lime quarters for 1–2 minutes until warm. Heat a few tablespoons of oil in a heavy-based frying pan over a medium heat. Fry the patties in batches for 2–3 minutes on each side, or until golden-brown and cooked through. Remove the patties from the pan and add the lime quarters for 1–2 minutes until warm. Sprinkle the kebabs with a little salt and serve with the lime wedges, red onion rings and green chutney on the side. Sprinkle the kebabs with a little salt and serve with the lime wedges, red onion rings and green chutney on the side."
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} | d906f945ee9eac783c7bbf1bebe4ed4a8a191646311aaac50141b75f3accbc45 | Confit duck leg recipe
For the duck, weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, then cover the tray with cling film and chill in the fridge overnight.Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat.Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat.Shred the meat from two of the confit duck legs. Set the other two aside.Heat a little of the reserved duck fat in a frying pan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened.Add the canned tomatoes, bring the mixture to a simmer and cook for a further 2-3 minutes.Add the shredded duck meat, flageolet beans, stock and rosemary and return the mixture to the boil. Boil for another 2-3 minutes, then season, to taste, with salt and freshly ground black pepper, then whisk in the butter.Heat a little more of the reserved duck fat in a frying pan over a high heat. Add the reserved duck legs, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the duck meat is warmed through.Meanwhile, for celeriac mash, place the potatoes and celeriac into a pan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until just tender. Drain well and return to the pan to steam over the heat for one minute.Pass the cooked potatoes and celeriac through a ricer (or mash with a potato masher) until smooth, then return to the pan. Add the butter and cream and mix well, then season, to taste, with salt and freshly ground black pepper.To serve, pile some of the celeriac mash onto each of two serving plates, then spoon the ragoût alongside. Top each portion with a crispy confit duck leg. For the duck, weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, then cover the tray with cling film and chill in the fridge overnight. For the duck, weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, then cover the tray with cling film and chill in the fridge overnight. Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat. Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat. Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat. Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat. Shred the meat from two of the confit duck legs. Set the other two aside. Shred the meat from two of the confit duck legs. Set the other two aside. Heat a little of the reserved duck fat in a frying pan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened. Heat a little of the reserved duck fat in a frying pan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened. Add the canned tomatoes, bring the mixture to a simmer and cook for a further 2-3 minutes. Add the canned tomatoes, bring the mixture to a simmer and cook for a further 2-3 minutes. Add the shredded duck meat, flageolet beans, stock and rosemary and return the mixture to the boil. Boil for another 2-3 minutes, then season, to taste, with salt and freshly ground black pepper, then whisk in the butter. Add the shredded duck meat, flageolet beans, stock and rosemary and return the mixture to the boil. Boil for another 2-3 minutes, then season, to taste, with salt and freshly ground black pepper, then whisk in the butter. Heat a little more of the reserved duck fat in a frying pan over a high heat. Add the reserved duck legs, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the duck meat is warmed through. Heat a little more of the reserved duck fat in a frying pan over a high heat. Add the reserved duck legs, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the duck meat is warmed through. Meanwhile, for celeriac mash, place the potatoes and celeriac into a pan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until just tender. Drain well and return to the pan to steam over the heat for one minute. Meanwhile, for celeriac mash, place the potatoes and celeriac into a pan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until just tender. Drain well and return to the pan to steam over the heat for one minute. Pass the cooked potatoes and celeriac through a ricer (or mash with a potato masher) until smooth, then return to the pan. Add the butter and cream and mix well, then season, to taste, with salt and freshly ground black pepper. Pass the cooked potatoes and celeriac through a ricer (or mash with a potato masher) until smooth, then return to the pan. Add the butter and cream and mix well, then season, to taste, with salt and freshly ground black pepper. To serve, pile some of the celeriac mash onto each of two serving plates, then spoon the ragoût alongside. Top each portion with a crispy confit duck leg. To serve, pile some of the celeriac mash onto each of two serving plates, then spoon the ragoût alongside. Top each portion with a crispy confit duck leg. | {
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"title": "Confit duck leg recipe",
"content": "For the duck, weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, then cover the tray with cling film and chill in the fridge overnight.Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat.Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat.Shred the meat from two of the confit duck legs. Set the other two aside.Heat a little of the reserved duck fat in a frying pan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened.Add the canned tomatoes, bring the mixture to a simmer and cook for a further 2-3 minutes.Add the shredded duck meat, flageolet beans, stock and rosemary and return the mixture to the boil. Boil for another 2-3 minutes, then season, to taste, with salt and freshly ground black pepper, then whisk in the butter.Heat a little more of the reserved duck fat in a frying pan over a high heat. Add the reserved duck legs, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the duck meat is warmed through.Meanwhile, for celeriac mash, place the potatoes and celeriac into a pan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until just tender. Drain well and return to the pan to steam over the heat for one minute.Pass the cooked potatoes and celeriac through a ricer (or mash with a potato masher) until smooth, then return to the pan. Add the butter and cream and mix well, then season, to taste, with salt and freshly ground black pepper.To serve, pile some of the celeriac mash onto each of two serving plates, then spoon the ragoût alongside. Top each portion with a crispy confit duck leg. For the duck, weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, then cover the tray with cling film and chill in the fridge overnight. For the duck, weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, then cover the tray with cling film and chill in the fridge overnight. Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat. Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat. Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat. Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat. Shred the meat from two of the confit duck legs. Set the other two aside. Shred the meat from two of the confit duck legs. Set the other two aside. Heat a little of the reserved duck fat in a frying pan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened. Heat a little of the reserved duck fat in a frying pan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened. Add the canned tomatoes, bring the mixture to a simmer and cook for a further 2-3 minutes. Add the canned tomatoes, bring the mixture to a simmer and cook for a further 2-3 minutes. Add the shredded duck meat, flageolet beans, stock and rosemary and return the mixture to the boil. Boil for another 2-3 minutes, then season, to taste, with salt and freshly ground black pepper, then whisk in the butter. Add the shredded duck meat, flageolet beans, stock and rosemary and return the mixture to the boil. Boil for another 2-3 minutes, then season, to taste, with salt and freshly ground black pepper, then whisk in the butter. Heat a little more of the reserved duck fat in a frying pan over a high heat. Add the reserved duck legs, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the duck meat is warmed through. Heat a little more of the reserved duck fat in a frying pan over a high heat. Add the reserved duck legs, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the duck meat is warmed through. Meanwhile, for celeriac mash, place the potatoes and celeriac into a pan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until just tender. Drain well and return to the pan to steam over the heat for one minute. Meanwhile, for celeriac mash, place the potatoes and celeriac into a pan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until just tender. Drain well and return to the pan to steam over the heat for one minute. Pass the cooked potatoes and celeriac through a ricer (or mash with a potato masher) until smooth, then return to the pan. Add the butter and cream and mix well, then season, to taste, with salt and freshly ground black pepper. Pass the cooked potatoes and celeriac through a ricer (or mash with a potato masher) until smooth, then return to the pan. Add the butter and cream and mix well, then season, to taste, with salt and freshly ground black pepper. To serve, pile some of the celeriac mash onto each of two serving plates, then spoon the ragoût alongside. Top each portion with a crispy confit duck leg. To serve, pile some of the celeriac mash onto each of two serving plates, then spoon the ragoût alongside. Top each portion with a crispy confit duck leg."
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} | 00149050bafd906b32c73129dbf2aa3793a6591cb8ad2f123f1572c7e9eafe13 | Pan-fried pork medallions with leeks and flageolet beans recipe
An average of 4.8 out of 5 stars from 8 ratings Try making this quick and simple dish with a creamy apple and sage sauce and juicy British pork by The Hairy Bikers. 3 leeks, trimmed and cut into slices about 2cm/¾in thick 1 tbsp butterdrizzle of oil 1 tsp vegetable bouillon powder1 x 400g/14oz can flageolet beans, drained and rinsed 3 leeks, trimmed and cut into slices about 2cm/¾in thick 1 tbsp butter drizzle of oil 1 tsp vegetable bouillon powder 1 x 400g/14oz can flageolet beans, drained and rinsed 1 large British pork tenderloin, cut into medallionssea salt and freshly ground black pepper 1 small knob of butter drizzle of oilsplash Calvados or other apple brandy5 tbsp apple juice3-4 sage leaves, finely shredded, plus extra whole leaves to garnish1 tbsp grainy Dijon mustard 1 garlic clove, crushed4 tbsp double cream 1 large British pork tenderloin, cut into medallions sea salt and freshly ground black pepper 1 small knob of butter drizzle of oil splash Calvados or other apple brandy 5 tbsp apple juice 3-4 sage leaves, finely shredded, plus extra whole leaves to garnish 1 tbsp grainy Dijon mustard 1 garlic clove, crushed 4 tbsp double cream Method For the leeks and beans, in a shallow pan, gently fry the leeks in the butter and oil, adding a splash of water and the vegetable bouillon powder when they start to sizzle. Cover the pan with a lid and, when the leeks are nearly cooked (about 10 minutes), stir in the flageolet beans. Put the lid back on the pan and cook for another couple of minutes, giving the pan a good shake every now and then, until the beans are heated through and the Ieeks are tender.Meanwhile, for the pork, season the pork with salt and freshly ground black pepper. Heat the butter and oil in a large frying pan over a medium-high heat and, when the butter is foaming, add the medallions to the pan and brown for 2-3 minutes on each side (you may need to do this in batches to avoid overcrowding the pan). Transfer each batch of pork to a warm plate.Deglaze the pan by pouring in the Calvados followed by the apple juice and scraping up the burned bits from the bottom of the pan using a wooden spoon. Bring the mixture to the boil, let it bubble for a minute or so to reduce slightly, then stir in the shredded sage, mustard, garlic and cream. Return the pork medallions to the pan, along with any juices that have collected on the plate, and continue to cook in the sauce for another 2-3 minutes, or until the pork is cooked through.To serve, place a pile of leeks and beans onto each plate, arrange the pork medallions on top and spoon over the sauce. Garnish with the whole sage leaves. For the leeks and beans, in a shallow pan, gently fry the leeks in the butter and oil, adding a splash of water and the vegetable bouillon powder when they start to sizzle. Cover the pan with a lid and, when the leeks are nearly cooked (about 10 minutes), stir in the flageolet beans. Put the lid back on the pan and cook for another couple of minutes, giving the pan a good shake every now and then, until the beans are heated through and the Ieeks are tender. For the leeks and beans, in a shallow pan, gently fry the leeks in the butter and oil, adding a splash of water and the vegetable bouillon powder when they start to sizzle. Cover the pan with a lid and, when the leeks are nearly cooked (about 10 minutes), stir in the flageolet beans. Put the lid back on the pan and cook for another couple of minutes, giving the pan a good shake every now and then, until the beans are heated through and the Ieeks are tender. Meanwhile, for the pork, season the pork with salt and freshly ground black pepper. Heat the butter and oil in a large frying pan over a medium-high heat and, when the butter is foaming, add the medallions to the pan and brown for 2-3 minutes on each side (you may need to do this in batches to avoid overcrowding the pan). Transfer each batch of pork to a warm plate. Meanwhile, for the pork, season the pork with salt and freshly ground black pepper. Heat the butter and oil in a large frying pan over a medium-high heat and, when the butter is foaming, add the medallions to the pan and brown for 2-3 minutes on each side (you may need to do this in batches to avoid overcrowding the pan). Transfer each batch of pork to a warm plate. Deglaze the pan by pouring in the Calvados followed by the apple juice and scraping up the burned bits from the bottom of the pan using a wooden spoon. Bring the mixture to the boil, let it bubble for a minute or so to reduce slightly, then stir in the shredded sage, mustard, garlic and cream. Return the pork medallions to the pan, along with any juices that have collected on the plate, and continue to cook in the sauce for another 2-3 minutes, or until the pork is cooked through. Deglaze the pan by pouring in the Calvados followed by the apple juice and scraping up the burned bits from the bottom of the pan using a wooden spoon. Bring the mixture to the boil, let it bubble for a minute or so to reduce slightly, then stir in the shredded sage, mustard, garlic and cream. Return the pork medallions to the pan, along with any juices that have collected on the plate, and continue to cook in the sauce for another 2-3 minutes, or until the pork is cooked through. To serve, place a pile of leeks and beans onto each plate, arrange the pork medallions on top and spoon over the sauce. Garnish with the whole sage leaves. To serve, place a pile of leeks and beans onto each plate, arrange the pork medallions on top and spoon over the sauce. Garnish with the whole sage leaves. | {
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"title": "Pan-fried pork medallions with leeks and flageolet beans recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings Try making this quick and simple dish with a creamy apple and sage sauce and juicy British pork by The Hairy Bikers. 3 leeks, trimmed and cut into slices about 2cm/¾in thick 1 tbsp butterdrizzle of oil 1 tsp vegetable bouillon powder1 x 400g/14oz can flageolet beans, drained and rinsed 3 leeks, trimmed and cut into slices about 2cm/¾in thick 1 tbsp butter drizzle of oil 1 tsp vegetable bouillon powder 1 x 400g/14oz can flageolet beans, drained and rinsed 1 large British pork tenderloin, cut into medallionssea salt and freshly ground black pepper 1 small knob of butter drizzle of oilsplash Calvados or other apple brandy5 tbsp apple juice3-4 sage leaves, finely shredded, plus extra whole leaves to garnish1 tbsp grainy Dijon mustard 1 garlic clove, crushed4 tbsp double cream 1 large British pork tenderloin, cut into medallions sea salt and freshly ground black pepper 1 small knob of butter drizzle of oil splash Calvados or other apple brandy 5 tbsp apple juice 3-4 sage leaves, finely shredded, plus extra whole leaves to garnish 1 tbsp grainy Dijon mustard 1 garlic clove, crushed 4 tbsp double cream Method For the leeks and beans, in a shallow pan, gently fry the leeks in the butter and oil, adding a splash of water and the vegetable bouillon powder when they start to sizzle. Cover the pan with a lid and, when the leeks are nearly cooked (about 10 minutes), stir in the flageolet beans. Put the lid back on the pan and cook for another couple of minutes, giving the pan a good shake every now and then, until the beans are heated through and the Ieeks are tender.Meanwhile, for the pork, season the pork with salt and freshly ground black pepper. Heat the butter and oil in a large frying pan over a medium-high heat and, when the butter is foaming, add the medallions to the pan and brown for 2-3 minutes on each side (you may need to do this in batches to avoid overcrowding the pan). Transfer each batch of pork to a warm plate.Deglaze the pan by pouring in the Calvados followed by the apple juice and scraping up the burned bits from the bottom of the pan using a wooden spoon. Bring the mixture to the boil, let it bubble for a minute or so to reduce slightly, then stir in the shredded sage, mustard, garlic and cream. Return the pork medallions to the pan, along with any juices that have collected on the plate, and continue to cook in the sauce for another 2-3 minutes, or until the pork is cooked through.To serve, place a pile of leeks and beans onto each plate, arrange the pork medallions on top and spoon over the sauce. Garnish with the whole sage leaves. For the leeks and beans, in a shallow pan, gently fry the leeks in the butter and oil, adding a splash of water and the vegetable bouillon powder when they start to sizzle. Cover the pan with a lid and, when the leeks are nearly cooked (about 10 minutes), stir in the flageolet beans. Put the lid back on the pan and cook for another couple of minutes, giving the pan a good shake every now and then, until the beans are heated through and the Ieeks are tender. For the leeks and beans, in a shallow pan, gently fry the leeks in the butter and oil, adding a splash of water and the vegetable bouillon powder when they start to sizzle. Cover the pan with a lid and, when the leeks are nearly cooked (about 10 minutes), stir in the flageolet beans. Put the lid back on the pan and cook for another couple of minutes, giving the pan a good shake every now and then, until the beans are heated through and the Ieeks are tender. Meanwhile, for the pork, season the pork with salt and freshly ground black pepper. Heat the butter and oil in a large frying pan over a medium-high heat and, when the butter is foaming, add the medallions to the pan and brown for 2-3 minutes on each side (you may need to do this in batches to avoid overcrowding the pan). Transfer each batch of pork to a warm plate. Meanwhile, for the pork, season the pork with salt and freshly ground black pepper. Heat the butter and oil in a large frying pan over a medium-high heat and, when the butter is foaming, add the medallions to the pan and brown for 2-3 minutes on each side (you may need to do this in batches to avoid overcrowding the pan). Transfer each batch of pork to a warm plate. Deglaze the pan by pouring in the Calvados followed by the apple juice and scraping up the burned bits from the bottom of the pan using a wooden spoon. Bring the mixture to the boil, let it bubble for a minute or so to reduce slightly, then stir in the shredded sage, mustard, garlic and cream. Return the pork medallions to the pan, along with any juices that have collected on the plate, and continue to cook in the sauce for another 2-3 minutes, or until the pork is cooked through. Deglaze the pan by pouring in the Calvados followed by the apple juice and scraping up the burned bits from the bottom of the pan using a wooden spoon. Bring the mixture to the boil, let it bubble for a minute or so to reduce slightly, then stir in the shredded sage, mustard, garlic and cream. Return the pork medallions to the pan, along with any juices that have collected on the plate, and continue to cook in the sauce for another 2-3 minutes, or until the pork is cooked through. To serve, place a pile of leeks and beans onto each plate, arrange the pork medallions on top and spoon over the sauce. Garnish with the whole sage leaves. To serve, place a pile of leeks and beans onto each plate, arrange the pork medallions on top and spoon over the sauce. Garnish with the whole sage leaves."
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} | 5cd454f7d753b4f554080a9d776c748799f5c66b7a87a7ff372e09da2bab8864 | Bean and vegetable chilli recipe
Bruno Loubet’s bean and vegetable chilli An average of 4.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bruno_loubets_bean_and_68770_16x9.jpg The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man. This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate (of which 15g sugars), 13g fat (of which 2g saturates), 8g fibre and 1.8g salt per portion. 1½ tsp ground coriander 1½ tsp ground cumin 2 tsp sweet smoked paprika 1½ tsp ground coriander 1½ tsp ground cumin 2 tsp sweet smoked paprika 125g/4½oz onion (about ½), cut into chunks 3 garlic cloves, crushed 125g/4½oz celery, cut into 3cm/1¼in chunks 70g/2½oz fennel, cut into 3cm/1¼in chunks 1 large carrot, cut into 3cm/1¼in chunks 375g/13oz button mushrooms 1 red chilli 12g/½oz fresh root ginger, finely grated or sliced 1 red pepper, cut into large dice 100ml/3½fl oz rapeseed oil large pinch sea salt 125g/4½oz onion (about ½), cut into chunks 3 garlic cloves, crushed 125g/4½oz celery, cut into 3cm/1¼in chunks 70g/2½oz fennel, cut into 3cm/1¼in chunks 1 large carrot, cut into 3cm/1¼in chunks 375g/13oz button mushrooms 1 red chilli 12g/½oz fresh root ginger, finely grated or sliced 1 red pepper, cut into large dice 100ml/3½fl oz rapeseed oil large pinch sea salt 100g/3½oz flageolet beans 260g/9½oz brown basmati rice 1 bay leaf 100g/3½oz flageolet beans 260g/9½oz brown basmati rice 1 bay leaf 100g/3½oz tomato purée 200g/7oz piquillo peppers 1 x 400g tin chopped tomatoes 1 x 240g tin red kidney beans (drained weight)100g/3½oz brown sauce 2 tbsp vegetarian Worcestershire sauce 100g/3½oz tomato purée 200g/7oz piquillo peppers 1 x 400g tin chopped tomatoes 1 x 240g tin red kidney beans (drained weight) 100g/3½oz brown sauce 2 tbsp vegetarian Worcestershire sauce 40g/1½oz chocolate (100 per cent cocoa solids), finely grated 10g coriander leaves, roughly choppedsalt and freshly ground black pepper 40g/1½oz chocolate (100 per cent cocoa solids), finely grated 10g coriander leaves, roughly chopped salt and freshly ground black pepper Method For the toasted spices, in a dry frying pan over a low–medium heat, cook the spices for a minute – taking care to ensure you don’t burn them (you just want to extract the essential oils). Set aside.For the vegetable base, add the onion, garlic, celery, fennel, carrot, mushrooms, chilli, ginger and red pepper to a food processor. Pulse in 3-second bursts for 30 seconds, until you have 2–3mm dice. This may need to be done in batches depending on the capacity of your food processor. Heat the oil in a large saucepan over a medium heat and gently fry the vegetables, toasted spices, and a large pinch of salt for 10 minutes.For the rice, in a separate large saucepan over a high heat, bring 550ml/1 pint water to the boil and cook the flageolet beans for 10 minutes on a full boil until just tender. Lift the beans from the pan using a slotted spoon but keep the cooking liquor on the heat as you will use it to cook the rice. Reserve the beans.To finish the chilli, add the tomato purée, piquillo peppers and tinned tomatoes and simmer for 10 minutes. Add the kidney beans, cooked flageolet beans, brown and Worcestershire sauces and leave to cook for a further 5 minutes. While the chilli is cooking, cook the brown rice in the flageolet bean cooking liquor with the bay leaf and simmer for 15–20 minutes, covered with a lid. Depending on the variety of rice, it may take a few more minutes. Once cooked, drain off any excess liquid and transfer to serving dishes. To finish, stir in the grated chocolate. Taste and season with salt and pepper as required. Serve the chilli with the chopped coriander and brown rice alongside. For the toasted spices, in a dry frying pan over a low–medium heat, cook the spices for a minute – taking care to ensure you don’t burn them (you just want to extract the essential oils). Set aside. For the toasted spices, in a dry frying pan over a low–medium heat, cook the spices for a minute – taking care to ensure you don’t burn them (you just want to extract the essential oils). Set aside. For the vegetable base, add the onion, garlic, celery, fennel, carrot, mushrooms, chilli, ginger and red pepper to a food processor. Pulse in 3-second bursts for 30 seconds, until you have 2–3mm dice. This may need to be done in batches depending on the capacity of your food processor. For the vegetable base, add the onion, garlic, celery, fennel, carrot, mushrooms, chilli, ginger and red pepper to a food processor. Pulse in 3-second bursts for 30 seconds, until you have 2–3mm dice. This may need to be done in batches depending on the capacity of your food processor. Heat the oil in a large saucepan over a medium heat and gently fry the vegetables, toasted spices, and a large pinch of salt for 10 minutes. Heat the oil in a large saucepan over a medium heat and gently fry the vegetables, toasted spices, and a large pinch of salt for 10 minutes. For the rice, in a separate large saucepan over a high heat, bring 550ml/1 pint water to the boil and cook the flageolet beans for 10 minutes on a full boil until just tender. Lift the beans from the pan using a slotted spoon but keep the cooking liquor on the heat as you will use it to cook the rice. Reserve the beans. For the rice, in a separate large saucepan over a high heat, bring 550ml/1 pint water to the boil and cook the flageolet beans for 10 minutes on a full boil until just tender. Lift the beans from the pan using a slotted spoon but keep the cooking liquor on the heat as you will use it to cook the rice. Reserve the beans. To finish the chilli, add the tomato purée, piquillo peppers and tinned tomatoes and simmer for 10 minutes. Add the kidney beans, cooked flageolet beans, brown and Worcestershire sauces and leave to cook for a further 5 minutes. To finish the chilli, add the tomato purée, piquillo peppers and tinned tomatoes and simmer for 10 minutes. Add the kidney beans, cooked flageolet beans, brown and Worcestershire sauces and leave to cook for a further 5 minutes. While the chilli is cooking, cook the brown rice in the flageolet bean cooking liquor with the bay leaf and simmer for 15–20 minutes, covered with a lid. Depending on the variety of rice, it may take a few more minutes. Once cooked, drain off any excess liquid and transfer to serving dishes. While the chilli is cooking, cook the brown rice in the flageolet bean cooking liquor with the bay leaf and simmer for 15–20 minutes, covered with a lid. Depending on the variety of rice, it may take a few more minutes. Once cooked, drain off any excess liquid and transfer to serving dishes. To finish, stir in the grated chocolate. Taste and season with salt and pepper as required. Serve the chilli with the chopped coriander and brown rice alongside. To finish, stir in the grated chocolate. Taste and season with salt and pepper as required. Serve the chilli with the chopped coriander and brown rice alongside. Recipe tips Brown basmati rice will have more fibre and flavour than white. | {
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"title": "Bean and vegetable chilli recipe",
"content": "Bruno Loubet’s bean and vegetable chilli An average of 4.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bruno_loubets_bean_and_68770_16x9.jpg The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man. This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate (of which 15g sugars), 13g fat (of which 2g saturates), 8g fibre and 1.8g salt per portion. 1½ tsp ground coriander 1½ tsp ground cumin 2 tsp sweet smoked paprika 1½ tsp ground coriander 1½ tsp ground cumin 2 tsp sweet smoked paprika 125g/4½oz onion (about ½), cut into chunks 3 garlic cloves, crushed 125g/4½oz celery, cut into 3cm/1¼in chunks 70g/2½oz fennel, cut into 3cm/1¼in chunks 1 large carrot, cut into 3cm/1¼in chunks 375g/13oz button mushrooms 1 red chilli 12g/½oz fresh root ginger, finely grated or sliced 1 red pepper, cut into large dice 100ml/3½fl oz rapeseed oil large pinch sea salt 125g/4½oz onion (about ½), cut into chunks 3 garlic cloves, crushed 125g/4½oz celery, cut into 3cm/1¼in chunks 70g/2½oz fennel, cut into 3cm/1¼in chunks 1 large carrot, cut into 3cm/1¼in chunks 375g/13oz button mushrooms 1 red chilli 12g/½oz fresh root ginger, finely grated or sliced 1 red pepper, cut into large dice 100ml/3½fl oz rapeseed oil large pinch sea salt 100g/3½oz flageolet beans 260g/9½oz brown basmati rice 1 bay leaf 100g/3½oz flageolet beans 260g/9½oz brown basmati rice 1 bay leaf 100g/3½oz tomato purée 200g/7oz piquillo peppers 1 x 400g tin chopped tomatoes 1 x 240g tin red kidney beans (drained weight)100g/3½oz brown sauce 2 tbsp vegetarian Worcestershire sauce 100g/3½oz tomato purée 200g/7oz piquillo peppers 1 x 400g tin chopped tomatoes 1 x 240g tin red kidney beans (drained weight) 100g/3½oz brown sauce 2 tbsp vegetarian Worcestershire sauce 40g/1½oz chocolate (100 per cent cocoa solids), finely grated 10g coriander leaves, roughly choppedsalt and freshly ground black pepper 40g/1½oz chocolate (100 per cent cocoa solids), finely grated 10g coriander leaves, roughly chopped salt and freshly ground black pepper Method For the toasted spices, in a dry frying pan over a low–medium heat, cook the spices for a minute – taking care to ensure you don’t burn them (you just want to extract the essential oils). Set aside.For the vegetable base, add the onion, garlic, celery, fennel, carrot, mushrooms, chilli, ginger and red pepper to a food processor. Pulse in 3-second bursts for 30 seconds, until you have 2–3mm dice. This may need to be done in batches depending on the capacity of your food processor. Heat the oil in a large saucepan over a medium heat and gently fry the vegetables, toasted spices, and a large pinch of salt for 10 minutes.For the rice, in a separate large saucepan over a high heat, bring 550ml/1 pint water to the boil and cook the flageolet beans for 10 minutes on a full boil until just tender. Lift the beans from the pan using a slotted spoon but keep the cooking liquor on the heat as you will use it to cook the rice. Reserve the beans.To finish the chilli, add the tomato purée, piquillo peppers and tinned tomatoes and simmer for 10 minutes. Add the kidney beans, cooked flageolet beans, brown and Worcestershire sauces and leave to cook for a further 5 minutes. While the chilli is cooking, cook the brown rice in the flageolet bean cooking liquor with the bay leaf and simmer for 15–20 minutes, covered with a lid. Depending on the variety of rice, it may take a few more minutes. Once cooked, drain off any excess liquid and transfer to serving dishes. To finish, stir in the grated chocolate. Taste and season with salt and pepper as required. Serve the chilli with the chopped coriander and brown rice alongside. For the toasted spices, in a dry frying pan over a low–medium heat, cook the spices for a minute – taking care to ensure you don’t burn them (you just want to extract the essential oils). Set aside. For the toasted spices, in a dry frying pan over a low–medium heat, cook the spices for a minute – taking care to ensure you don’t burn them (you just want to extract the essential oils). Set aside. For the vegetable base, add the onion, garlic, celery, fennel, carrot, mushrooms, chilli, ginger and red pepper to a food processor. Pulse in 3-second bursts for 30 seconds, until you have 2–3mm dice. This may need to be done in batches depending on the capacity of your food processor. For the vegetable base, add the onion, garlic, celery, fennel, carrot, mushrooms, chilli, ginger and red pepper to a food processor. Pulse in 3-second bursts for 30 seconds, until you have 2–3mm dice. This may need to be done in batches depending on the capacity of your food processor. Heat the oil in a large saucepan over a medium heat and gently fry the vegetables, toasted spices, and a large pinch of salt for 10 minutes. Heat the oil in a large saucepan over a medium heat and gently fry the vegetables, toasted spices, and a large pinch of salt for 10 minutes. For the rice, in a separate large saucepan over a high heat, bring 550ml/1 pint water to the boil and cook the flageolet beans for 10 minutes on a full boil until just tender. Lift the beans from the pan using a slotted spoon but keep the cooking liquor on the heat as you will use it to cook the rice. Reserve the beans. For the rice, in a separate large saucepan over a high heat, bring 550ml/1 pint water to the boil and cook the flageolet beans for 10 minutes on a full boil until just tender. Lift the beans from the pan using a slotted spoon but keep the cooking liquor on the heat as you will use it to cook the rice. Reserve the beans. To finish the chilli, add the tomato purée, piquillo peppers and tinned tomatoes and simmer for 10 minutes. Add the kidney beans, cooked flageolet beans, brown and Worcestershire sauces and leave to cook for a further 5 minutes. To finish the chilli, add the tomato purée, piquillo peppers and tinned tomatoes and simmer for 10 minutes. Add the kidney beans, cooked flageolet beans, brown and Worcestershire sauces and leave to cook for a further 5 minutes. While the chilli is cooking, cook the brown rice in the flageolet bean cooking liquor with the bay leaf and simmer for 15–20 minutes, covered with a lid. Depending on the variety of rice, it may take a few more minutes. Once cooked, drain off any excess liquid and transfer to serving dishes. While the chilli is cooking, cook the brown rice in the flageolet bean cooking liquor with the bay leaf and simmer for 15–20 minutes, covered with a lid. Depending on the variety of rice, it may take a few more minutes. Once cooked, drain off any excess liquid and transfer to serving dishes. To finish, stir in the grated chocolate. Taste and season with salt and pepper as required. Serve the chilli with the chopped coriander and brown rice alongside. To finish, stir in the grated chocolate. Taste and season with salt and pepper as required. Serve the chilli with the chopped coriander and brown rice alongside. Recipe tips Brown basmati rice will have more fibre and flavour than white."
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} | 8680d008b2992ece52e8c94bfda9b10fb2b11a240a805c73accd7b0a242809e1 | Healthy homemade hummus recipe
An average of 5.0 out of 5 stars from 1 rating Quicker than popping to the shops, have a go at making hummus from scratch this school holiday. 400g tin chickpeas, drained and rinsed2 tbsp full-fat Greek-style yoghurt 1 tbsp tahini½ tsp garlic paste (from a jar)40g/1½oz pine nuts, toastedpinch sumac1–2 carrots, peeled and cut into sticks½ cucumber, cut into sticks 400g tin chickpeas, drained and rinsed 2 tbsp full-fat Greek-style yoghurt 1 tbsp tahini ½ tsp garlic paste (from a jar) 40g/1½oz pine nuts, toasted pinch sumac 1–2 carrots, peeled and cut into sticks ½ cucumber, cut into sticks Method To make the hummus, add half the chickpeas to a bowl with the yoghurt, tahini and garlic paste. Either use a stick blender to blitz to a smooth puree, or mash everything together with a fork to break down the chickpeas as much as possible.Add the remaining whole chickpeas to the pureed mixture, and stir well to combine. Garnish with the pine nuts and sumac and serve with the carrot and cucumber sticks. To make the hummus, add half the chickpeas to a bowl with the yoghurt, tahini and garlic paste. To make the hummus, add half the chickpeas to a bowl with the yoghurt, tahini and garlic paste. Either use a stick blender to blitz to a smooth puree, or mash everything together with a fork to break down the chickpeas as much as possible. Either use a stick blender to blitz to a smooth puree, or mash everything together with a fork to break down the chickpeas as much as possible. Add the remaining whole chickpeas to the pureed mixture, and stir well to combine. Add the remaining whole chickpeas to the pureed mixture, and stir well to combine. Garnish with the pine nuts and sumac and serve with the carrot and cucumber sticks. Garnish with the pine nuts and sumac and serve with the carrot and cucumber sticks. | {
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"title": "Healthy homemade hummus recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Quicker than popping to the shops, have a go at making hummus from scratch this school holiday. 400g tin chickpeas, drained and rinsed2 tbsp full-fat Greek-style yoghurt 1 tbsp tahini½ tsp garlic paste (from a jar)40g/1½oz pine nuts, toastedpinch sumac1–2 carrots, peeled and cut into sticks½ cucumber, cut into sticks 400g tin chickpeas, drained and rinsed 2 tbsp full-fat Greek-style yoghurt 1 tbsp tahini ½ tsp garlic paste (from a jar) 40g/1½oz pine nuts, toasted pinch sumac 1–2 carrots, peeled and cut into sticks ½ cucumber, cut into sticks Method To make the hummus, add half the chickpeas to a bowl with the yoghurt, tahini and garlic paste. Either use a stick blender to blitz to a smooth puree, or mash everything together with a fork to break down the chickpeas as much as possible.Add the remaining whole chickpeas to the pureed mixture, and stir well to combine. Garnish with the pine nuts and sumac and serve with the carrot and cucumber sticks. To make the hummus, add half the chickpeas to a bowl with the yoghurt, tahini and garlic paste. To make the hummus, add half the chickpeas to a bowl with the yoghurt, tahini and garlic paste. Either use a stick blender to blitz to a smooth puree, or mash everything together with a fork to break down the chickpeas as much as possible. Either use a stick blender to blitz to a smooth puree, or mash everything together with a fork to break down the chickpeas as much as possible. Add the remaining whole chickpeas to the pureed mixture, and stir well to combine. Add the remaining whole chickpeas to the pureed mixture, and stir well to combine. Garnish with the pine nuts and sumac and serve with the carrot and cucumber sticks. Garnish with the pine nuts and sumac and serve with the carrot and cucumber sticks."
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} | 1e2564a08899a160e610fb618f22888cfb14fb3d4ad62fdd3eac381dad8be252 | Homemade baked beans with sausages recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02ffttd.jpg These homemade baked beans are so much tastier than shop-bought varieties and are perfect for the kids' tea. This meal, if served as six portions, provides 397kcal, 18g protein, 28g carbohydrate (of which 5g sugars), 23g fat (of which 7g saturates), 5g fibre and 1.5g per portion. 3 tbsp olive oil8 good-quality pork sausages2 shallots, finely chopped1 tsp roughly chopped fresh rosemary leaves2 garlic cloves, finely chopped1 x 400g tin chopped tomatoes125ml/4¼fl oz chicken stock1 x 400g tin flageolet beans, drained and rinsed1 tbsp roughly chopped fresh flatleaf parsley4-6 thick slices sourdough breadsalt and freshly ground black pepper 3 tbsp olive oil 8 good-quality pork sausages 2 shallots, finely chopped 1 tsp roughly chopped fresh rosemary leaves 2 garlic cloves, finely chopped 1 x 400g tin chopped tomatoes 125ml/4¼fl oz chicken stock 1 x 400g tin flageolet beans, drained and rinsed 1 tbsp roughly chopped fresh flatleaf parsley 4-6 thick slices sourdough bread salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through.Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes.Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm.Just before serving, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides.To serve, place one slice of toast onto each serving plate. Spoon over the bean mixture and top each with a sausage or two. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through. Heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through. Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes. Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes. Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly. Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm. Just before serving, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides. Just before serving, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides. To serve, place one slice of toast onto each serving plate. Spoon over the bean mixture and top each with a sausage or two. To serve, place one slice of toast onto each serving plate. Spoon over the bean mixture and top each with a sausage or two. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02ffttd.jpg These homemade baked beans are so much tastier than shop-bought varieties and are perfect for the kids' tea. This meal, if served as six portions, provides 397kcal, 18g protein, 28g carbohydrate (of which 5g sugars), 23g fat (of which 7g saturates), 5g fibre and 1.5g per portion. 3 tbsp olive oil8 good-quality pork sausages2 shallots, finely chopped1 tsp roughly chopped fresh rosemary leaves2 garlic cloves, finely chopped1 x 400g tin chopped tomatoes125ml/4¼fl oz chicken stock1 x 400g tin flageolet beans, drained and rinsed1 tbsp roughly chopped fresh flatleaf parsley4-6 thick slices sourdough breadsalt and freshly ground black pepper 3 tbsp olive oil 8 good-quality pork sausages 2 shallots, finely chopped 1 tsp roughly chopped fresh rosemary leaves 2 garlic cloves, finely chopped 1 x 400g tin chopped tomatoes 125ml/4¼fl oz chicken stock 1 x 400g tin flageolet beans, drained and rinsed 1 tbsp roughly chopped fresh flatleaf parsley 4-6 thick slices sourdough bread salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through.Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes.Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm.Just before serving, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides.To serve, place one slice of toast onto each serving plate. Spoon over the bean mixture and top each with a sausage or two. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through. Heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through. Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes. Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes. Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly. Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm. Just before serving, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides. Just before serving, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides. To serve, place one slice of toast onto each serving plate. Spoon over the bean mixture and top each with a sausage or two. To serve, place one slice of toast onto each serving plate. Spoon over the bean mixture and top each with a sausage or two."
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} | 3af1fee78737b04b5f6d9af7a0abcd27111be1e2261d3474126ef2c57fcff7bb | Braised lamb shanks with flageolet beans recipe
For the lamb shanks, preheat the oven to 150C/300F/Gas 2.Season the lamb shanks with salt and freshly ground black pepper.Heat the oil in a large casserole over a medium heat. When the oil is hot, add the lamb shanks and fry on all sides until browned all over.Add the red wine and bring to a simmer. Continue to simmer until the volume of liquid has reduced by a third.Add the onion, garlic, rosemary and anchovy fillets and stir well to combine.Add enough of the hot beef stock to just cover the lamb (the bones should be protruding from the surface of the liquid). Return the mixture to a gentle simmer.Transfer the casserole to the oven and cook, uncovered, for three hours, turning the lamb shanks occasionally (about once every 45 minutes).Meanwhile, for the flageolet beans, heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the onion, garlic and rosemary and fry for 2-3 minutes, or until just softened.Add the tomatoes and cook for a further 2-3 minutes, or until they have broken down slightly. Add the drained flageolet beans and stir until heated through. Season, to taste, with salt and freshly ground black pepper. Add the remaining butter and stir until the butter has melted. Add the parsley and stir well to combine.When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate.Return the casserole to the hob and bring the cooking liquid to the boil. Boil for 4-5 minutes, or until it has reduced slightly.Strain the reduced cooking liquid through a fine sieve into a clean saucepan, then season, to taste, with salt and freshly ground black pepper. Add the butter and whisk until it has melted and the sauce is glossy.To serve, divide the flageolet beans equally among four serving plates. Place one lamb shank on top of each. Drizzle the reduced sauce over and around the lamb shanks. For the lamb shanks, preheat the oven to 150C/300F/Gas 2. For the lamb shanks, preheat the oven to 150C/300F/Gas 2. Season the lamb shanks with salt and freshly ground black pepper. Season the lamb shanks with salt and freshly ground black pepper. Heat the oil in a large casserole over a medium heat. When the oil is hot, add the lamb shanks and fry on all sides until browned all over. Heat the oil in a large casserole over a medium heat. When the oil is hot, add the lamb shanks and fry on all sides until browned all over. Add the red wine and bring to a simmer. Continue to simmer until the volume of liquid has reduced by a third. Add the red wine and bring to a simmer. Continue to simmer until the volume of liquid has reduced by a third. Add the onion, garlic, rosemary and anchovy fillets and stir well to combine. Add the onion, garlic, rosemary and anchovy fillets and stir well to combine. Add enough of the hot beef stock to just cover the lamb (the bones should be protruding from the surface of the liquid). Return the mixture to a gentle simmer. Add enough of the hot beef stock to just cover the lamb (the bones should be protruding from the surface of the liquid). Return the mixture to a gentle simmer. Transfer the casserole to the oven and cook, uncovered, for three hours, turning the lamb shanks occasionally (about once every 45 minutes). Transfer the casserole to the oven and cook, uncovered, for three hours, turning the lamb shanks occasionally (about once every 45 minutes). Meanwhile, for the flageolet beans, heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the onion, garlic and rosemary and fry for 2-3 minutes, or until just softened. Meanwhile, for the flageolet beans, heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the onion, garlic and rosemary and fry for 2-3 minutes, or until just softened. Add the tomatoes and cook for a further 2-3 minutes, or until they have broken down slightly. Add the tomatoes and cook for a further 2-3 minutes, or until they have broken down slightly. Add the drained flageolet beans and stir until heated through. Season, to taste, with salt and freshly ground black pepper. Add the drained flageolet beans and stir until heated through. Season, to taste, with salt and freshly ground black pepper. Add the remaining butter and stir until the butter has melted. Add the parsley and stir well to combine. Add the remaining butter and stir until the butter has melted. Add the parsley and stir well to combine. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Return the casserole to the hob and bring the cooking liquid to the boil. Boil for 4-5 minutes, or until it has reduced slightly. Return the casserole to the hob and bring the cooking liquid to the boil. Boil for 4-5 minutes, or until it has reduced slightly. Strain the reduced cooking liquid through a fine sieve into a clean saucepan, then season, to taste, with salt and freshly ground black pepper. Add the butter and whisk until it has melted and the sauce is glossy. Strain the reduced cooking liquid through a fine sieve into a clean saucepan, then season, to taste, with salt and freshly ground black pepper. Add the butter and whisk until it has melted and the sauce is glossy. To serve, divide the flageolet beans equally among four serving plates. Place one lamb shank on top of each. Drizzle the reduced sauce over and around the lamb shanks. To serve, divide the flageolet beans equally among four serving plates. Place one lamb shank on top of each. Drizzle the reduced sauce over and around the lamb shanks. | {
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"title": "Braised lamb shanks with flageolet beans recipe",
"content": "For the lamb shanks, preheat the oven to 150C/300F/Gas 2.Season the lamb shanks with salt and freshly ground black pepper.Heat the oil in a large casserole over a medium heat. When the oil is hot, add the lamb shanks and fry on all sides until browned all over.Add the red wine and bring to a simmer. Continue to simmer until the volume of liquid has reduced by a third.Add the onion, garlic, rosemary and anchovy fillets and stir well to combine.Add enough of the hot beef stock to just cover the lamb (the bones should be protruding from the surface of the liquid). Return the mixture to a gentle simmer.Transfer the casserole to the oven and cook, uncovered, for three hours, turning the lamb shanks occasionally (about once every 45 minutes).Meanwhile, for the flageolet beans, heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the onion, garlic and rosemary and fry for 2-3 minutes, or until just softened.Add the tomatoes and cook for a further 2-3 minutes, or until they have broken down slightly. Add the drained flageolet beans and stir until heated through. Season, to taste, with salt and freshly ground black pepper. Add the remaining butter and stir until the butter has melted. Add the parsley and stir well to combine.When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate.Return the casserole to the hob and bring the cooking liquid to the boil. Boil for 4-5 minutes, or until it has reduced slightly.Strain the reduced cooking liquid through a fine sieve into a clean saucepan, then season, to taste, with salt and freshly ground black pepper. Add the butter and whisk until it has melted and the sauce is glossy.To serve, divide the flageolet beans equally among four serving plates. Place one lamb shank on top of each. Drizzle the reduced sauce over and around the lamb shanks. For the lamb shanks, preheat the oven to 150C/300F/Gas 2. For the lamb shanks, preheat the oven to 150C/300F/Gas 2. Season the lamb shanks with salt and freshly ground black pepper. Season the lamb shanks with salt and freshly ground black pepper. Heat the oil in a large casserole over a medium heat. When the oil is hot, add the lamb shanks and fry on all sides until browned all over. Heat the oil in a large casserole over a medium heat. When the oil is hot, add the lamb shanks and fry on all sides until browned all over. Add the red wine and bring to a simmer. Continue to simmer until the volume of liquid has reduced by a third. Add the red wine and bring to a simmer. Continue to simmer until the volume of liquid has reduced by a third. Add the onion, garlic, rosemary and anchovy fillets and stir well to combine. Add the onion, garlic, rosemary and anchovy fillets and stir well to combine. Add enough of the hot beef stock to just cover the lamb (the bones should be protruding from the surface of the liquid). Return the mixture to a gentle simmer. Add enough of the hot beef stock to just cover the lamb (the bones should be protruding from the surface of the liquid). Return the mixture to a gentle simmer. Transfer the casserole to the oven and cook, uncovered, for three hours, turning the lamb shanks occasionally (about once every 45 minutes). Transfer the casserole to the oven and cook, uncovered, for three hours, turning the lamb shanks occasionally (about once every 45 minutes). Meanwhile, for the flageolet beans, heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the onion, garlic and rosemary and fry for 2-3 minutes, or until just softened. Meanwhile, for the flageolet beans, heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the onion, garlic and rosemary and fry for 2-3 minutes, or until just softened. Add the tomatoes and cook for a further 2-3 minutes, or until they have broken down slightly. Add the tomatoes and cook for a further 2-3 minutes, or until they have broken down slightly. Add the drained flageolet beans and stir until heated through. Season, to taste, with salt and freshly ground black pepper. Add the drained flageolet beans and stir until heated through. Season, to taste, with salt and freshly ground black pepper. Add the remaining butter and stir until the butter has melted. Add the parsley and stir well to combine. Add the remaining butter and stir until the butter has melted. Add the parsley and stir well to combine. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Return the casserole to the hob and bring the cooking liquid to the boil. Boil for 4-5 minutes, or until it has reduced slightly. Return the casserole to the hob and bring the cooking liquid to the boil. Boil for 4-5 minutes, or until it has reduced slightly. Strain the reduced cooking liquid through a fine sieve into a clean saucepan, then season, to taste, with salt and freshly ground black pepper. Add the butter and whisk until it has melted and the sauce is glossy. Strain the reduced cooking liquid through a fine sieve into a clean saucepan, then season, to taste, with salt and freshly ground black pepper. Add the butter and whisk until it has melted and the sauce is glossy. To serve, divide the flageolet beans equally among four serving plates. Place one lamb shank on top of each. Drizzle the reduced sauce over and around the lamb shanks. To serve, divide the flageolet beans equally among four serving plates. Place one lamb shank on top of each. Drizzle the reduced sauce over and around the lamb shanks."
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} | 7247c1738149d062d9c808ad6e5844285d44b7466001103c0c0cc0da9b6d1a27 | Vegan chilli dog with potato balls recipe
First, make the vegan chilli. Warm the olive oil in a large saucepan over a medium heat until shimmering, add the onion, pepper, celery and a pinch of salt and cook for about 10 minutes, stirring occasionally, until the vegetables are tender.Meanwhile, to make the potato balls, bring a large saucepan of salted water to the boil, add the potatoes and cook for 8 minutes. Drain and leave to cool.Add the garlic, chilli powder, cumin, smoked paprika, oregano and tomato purée to the vegan chilli mixture and cook for 1 minute until fragrant. Stir in the tomatoes, kidney beans, red wine, sugar and bay leaf, then simmer gently for 20–30 minutes, stirring occasionally. Season with salt and pepper to taste.Coarsely grate the par-boiled potatoes into a large bowl and add the garlic and onion powders, oregano and smoked paprika. Season well with salt and pepper and stir in the flour.Preheat a deep-fat fryer to 170C. Shape the potato mixture into 12 balls. Fry the potato balls, six at a time, for 4 minutes, until golden brown and crisp. Drain on kitchen paper and keep warm in a low oven. Increase the fryer temperature to 190C. To make the fried jalapenos, mix together the flours with the sparkling water and season the batter with salt. Coat the jalapeno slices in the batter and deep-fry for 2 minutes until crisp. Drain on kitchen paper and set aside.To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the lime juice and mayonnaise and blend until very smooth. Season to taste and place in a squeezy bottle.Cook the vegan bacon in an oiled frying pan for 3 minutes on each side until crisp. Transfer to a chopping board and roughly chop. To make the ‘cheese’ sauce, bring the oat milk just to a simmer in a small saucepan. Turn the heat to low, add the vegan cheese and stir together until melted and thick. Add a pinch of turmeric to give a pleasant colour. Keep warm.Lightly toast the hotdog buns and cook the hotdogs according to the packet instructions. Place a hotdog in each bun and ladle over a generous amount of the chilli, drizzle the avocado crema across and garnish with fried jalapenos and chopped coriander. Pile the potato balls on a small plate and top with the cheese sauce, bacon and more fried jalapenos. First, make the vegan chilli. Warm the olive oil in a large saucepan over a medium heat until shimmering, add the onion, pepper, celery and a pinch of salt and cook for about 10 minutes, stirring occasionally, until the vegetables are tender. First, make the vegan chilli. Warm the olive oil in a large saucepan over a medium heat until shimmering, add the onion, pepper, celery and a pinch of salt and cook for about 10 minutes, stirring occasionally, until the vegetables are tender. Meanwhile, to make the potato balls, bring a large saucepan of salted water to the boil, add the potatoes and cook for 8 minutes. Drain and leave to cool. Meanwhile, to make the potato balls, bring a large saucepan of salted water to the boil, add the potatoes and cook for 8 minutes. Drain and leave to cool. Add the garlic, chilli powder, cumin, smoked paprika, oregano and tomato purée to the vegan chilli mixture and cook for 1 minute until fragrant. Stir in the tomatoes, kidney beans, red wine, sugar and bay leaf, then simmer gently for 20–30 minutes, stirring occasionally. Season with salt and pepper to taste. Add the garlic, chilli powder, cumin, smoked paprika, oregano and tomato purée to the vegan chilli mixture and cook for 1 minute until fragrant. Stir in the tomatoes, kidney beans, red wine, sugar and bay leaf, then simmer gently for 20–30 minutes, stirring occasionally. Season with salt and pepper to taste. Coarsely grate the par-boiled potatoes into a large bowl and add the garlic and onion powders, oregano and smoked paprika. Season well with salt and pepper and stir in the flour. Coarsely grate the par-boiled potatoes into a large bowl and add the garlic and onion powders, oregano and smoked paprika. Season well with salt and pepper and stir in the flour. Preheat a deep-fat fryer to 170C. Shape the potato mixture into 12 balls. Fry the potato balls, six at a time, for 4 minutes, until golden brown and crisp. Drain on kitchen paper and keep warm in a low oven. Preheat a deep-fat fryer to 170C. Shape the potato mixture into 12 balls. Fry the potato balls, six at a time, for 4 minutes, until golden brown and crisp. Drain on kitchen paper and keep warm in a low oven. Increase the fryer temperature to 190C. To make the fried jalapenos, mix together the flours with the sparkling water and season the batter with salt. Coat the jalapeno slices in the batter and deep-fry for 2 minutes until crisp. Drain on kitchen paper and set aside. Increase the fryer temperature to 190C. To make the fried jalapenos, mix together the flours with the sparkling water and season the batter with salt. Coat the jalapeno slices in the batter and deep-fry for 2 minutes until crisp. Drain on kitchen paper and set aside. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the lime juice and mayonnaise and blend until very smooth. Season to taste and place in a squeezy bottle. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the lime juice and mayonnaise and blend until very smooth. Season to taste and place in a squeezy bottle. Cook the vegan bacon in an oiled frying pan for 3 minutes on each side until crisp. Transfer to a chopping board and roughly chop. Cook the vegan bacon in an oiled frying pan for 3 minutes on each side until crisp. Transfer to a chopping board and roughly chop. To make the ‘cheese’ sauce, bring the oat milk just to a simmer in a small saucepan. Turn the heat to low, add the vegan cheese and stir together until melted and thick. Add a pinch of turmeric to give a pleasant colour. Keep warm. To make the ‘cheese’ sauce, bring the oat milk just to a simmer in a small saucepan. Turn the heat to low, add the vegan cheese and stir together until melted and thick. Add a pinch of turmeric to give a pleasant colour. Keep warm. Lightly toast the hotdog buns and cook the hotdogs according to the packet instructions. Lightly toast the hotdog buns and cook the hotdogs according to the packet instructions. Place a hotdog in each bun and ladle over a generous amount of the chilli, drizzle the avocado crema across and garnish with fried jalapenos and chopped coriander. Pile the potato balls on a small plate and top with the cheese sauce, bacon and more fried jalapenos. Place a hotdog in each bun and ladle over a generous amount of the chilli, drizzle the avocado crema across and garnish with fried jalapenos and chopped coriander. Pile the potato balls on a small plate and top with the cheese sauce, bacon and more fried jalapenos. | {
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"title": "Vegan chilli dog with potato balls recipe",
"content": "First, make the vegan chilli. Warm the olive oil in a large saucepan over a medium heat until shimmering, add the onion, pepper, celery and a pinch of salt and cook for about 10 minutes, stirring occasionally, until the vegetables are tender.Meanwhile, to make the potato balls, bring a large saucepan of salted water to the boil, add the potatoes and cook for 8 minutes. Drain and leave to cool.Add the garlic, chilli powder, cumin, smoked paprika, oregano and tomato purée to the vegan chilli mixture and cook for 1 minute until fragrant. Stir in the tomatoes, kidney beans, red wine, sugar and bay leaf, then simmer gently for 20–30 minutes, stirring occasionally. Season with salt and pepper to taste.Coarsely grate the par-boiled potatoes into a large bowl and add the garlic and onion powders, oregano and smoked paprika. Season well with salt and pepper and stir in the flour.Preheat a deep-fat fryer to 170C. Shape the potato mixture into 12 balls. Fry the potato balls, six at a time, for 4 minutes, until golden brown and crisp. Drain on kitchen paper and keep warm in a low oven. Increase the fryer temperature to 190C. To make the fried jalapenos, mix together the flours with the sparkling water and season the batter with salt. Coat the jalapeno slices in the batter and deep-fry for 2 minutes until crisp. Drain on kitchen paper and set aside.To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the lime juice and mayonnaise and blend until very smooth. Season to taste and place in a squeezy bottle.Cook the vegan bacon in an oiled frying pan for 3 minutes on each side until crisp. Transfer to a chopping board and roughly chop. To make the ‘cheese’ sauce, bring the oat milk just to a simmer in a small saucepan. Turn the heat to low, add the vegan cheese and stir together until melted and thick. Add a pinch of turmeric to give a pleasant colour. Keep warm.Lightly toast the hotdog buns and cook the hotdogs according to the packet instructions. Place a hotdog in each bun and ladle over a generous amount of the chilli, drizzle the avocado crema across and garnish with fried jalapenos and chopped coriander. Pile the potato balls on a small plate and top with the cheese sauce, bacon and more fried jalapenos. First, make the vegan chilli. Warm the olive oil in a large saucepan over a medium heat until shimmering, add the onion, pepper, celery and a pinch of salt and cook for about 10 minutes, stirring occasionally, until the vegetables are tender. First, make the vegan chilli. Warm the olive oil in a large saucepan over a medium heat until shimmering, add the onion, pepper, celery and a pinch of salt and cook for about 10 minutes, stirring occasionally, until the vegetables are tender. Meanwhile, to make the potato balls, bring a large saucepan of salted water to the boil, add the potatoes and cook for 8 minutes. Drain and leave to cool. Meanwhile, to make the potato balls, bring a large saucepan of salted water to the boil, add the potatoes and cook for 8 minutes. Drain and leave to cool. Add the garlic, chilli powder, cumin, smoked paprika, oregano and tomato purée to the vegan chilli mixture and cook for 1 minute until fragrant. Stir in the tomatoes, kidney beans, red wine, sugar and bay leaf, then simmer gently for 20–30 minutes, stirring occasionally. Season with salt and pepper to taste. Add the garlic, chilli powder, cumin, smoked paprika, oregano and tomato purée to the vegan chilli mixture and cook for 1 minute until fragrant. Stir in the tomatoes, kidney beans, red wine, sugar and bay leaf, then simmer gently for 20–30 minutes, stirring occasionally. Season with salt and pepper to taste. Coarsely grate the par-boiled potatoes into a large bowl and add the garlic and onion powders, oregano and smoked paprika. Season well with salt and pepper and stir in the flour. Coarsely grate the par-boiled potatoes into a large bowl and add the garlic and onion powders, oregano and smoked paprika. Season well with salt and pepper and stir in the flour. Preheat a deep-fat fryer to 170C. Shape the potato mixture into 12 balls. Fry the potato balls, six at a time, for 4 minutes, until golden brown and crisp. Drain on kitchen paper and keep warm in a low oven. Preheat a deep-fat fryer to 170C. Shape the potato mixture into 12 balls. Fry the potato balls, six at a time, for 4 minutes, until golden brown and crisp. Drain on kitchen paper and keep warm in a low oven. Increase the fryer temperature to 190C. To make the fried jalapenos, mix together the flours with the sparkling water and season the batter with salt. Coat the jalapeno slices in the batter and deep-fry for 2 minutes until crisp. Drain on kitchen paper and set aside. Increase the fryer temperature to 190C. To make the fried jalapenos, mix together the flours with the sparkling water and season the batter with salt. Coat the jalapeno slices in the batter and deep-fry for 2 minutes until crisp. Drain on kitchen paper and set aside. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the lime juice and mayonnaise and blend until very smooth. Season to taste and place in a squeezy bottle. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the lime juice and mayonnaise and blend until very smooth. Season to taste and place in a squeezy bottle. Cook the vegan bacon in an oiled frying pan for 3 minutes on each side until crisp. Transfer to a chopping board and roughly chop. Cook the vegan bacon in an oiled frying pan for 3 minutes on each side until crisp. Transfer to a chopping board and roughly chop. To make the ‘cheese’ sauce, bring the oat milk just to a simmer in a small saucepan. Turn the heat to low, add the vegan cheese and stir together until melted and thick. Add a pinch of turmeric to give a pleasant colour. Keep warm. To make the ‘cheese’ sauce, bring the oat milk just to a simmer in a small saucepan. Turn the heat to low, add the vegan cheese and stir together until melted and thick. Add a pinch of turmeric to give a pleasant colour. Keep warm. Lightly toast the hotdog buns and cook the hotdogs according to the packet instructions. Lightly toast the hotdog buns and cook the hotdogs according to the packet instructions. Place a hotdog in each bun and ladle over a generous amount of the chilli, drizzle the avocado crema across and garnish with fried jalapenos and chopped coriander. Pile the potato balls on a small plate and top with the cheese sauce, bacon and more fried jalapenos. Place a hotdog in each bun and ladle over a generous amount of the chilli, drizzle the avocado crema across and garnish with fried jalapenos and chopped coriander. Pile the potato balls on a small plate and top with the cheese sauce, bacon and more fried jalapenos."
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} | 2c0a220384ceec977cae10b59b4af26f4283834d26e898a4c3d553a1c583395e | Roast squash and smoked almond parcels recipe
An average of 5.0 out of 5 stars from 6 ratings This vegetarian dish contains many tasty elements, from the smoky squash pastry parcels to the creamy coconut labne and the spicy lentils. 1kg/2lb 4oz coconut yoghurt 1kg/2lb 4oz coconut yoghurt 500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces1 red onion, cut into segments2 tbsp olive oilpinch salt150g/5½oz smoked almonds, chopped into small pieces in a blender300g/10½oz hummus1 garlic clove, grated on a microplane1 tbsp muscovado sugar5 sage leavessalt and freshly ground black pepper 500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces 1 red onion, cut into segments 2 tbsp olive oil pinch salt 150g/5½oz smoked almonds, chopped into small pieces in a blender 300g/10½oz hummus 1 garlic clove, grated on a microplane 1 tbsp muscovado sugar 5 sage leaves salt and freshly ground black pepper 4 sheets bric pastry50g/1¾oz feta, drained and crumbled4 handfuls chopped fresh herbs, such as basil, purple basil, fennel fronds or flatleaf parsley2 free-range egg whites 4 sheets bric pastry 50g/1¾oz feta, drained and crumbled 4 handfuls chopped fresh herbs, such as basil, purple basil, fennel fronds or flatleaf parsley 2 free-range egg whites 250g/9oz dried puy lentils4 garlic cloves, grated1 thumb-sized piece fresh root ginger, peeled and grated1 cinnamon stickpinch cayenne pepperpinch garam masala50g/1¾oz tomato purée400ml tin coconut milk5 tbsp extra virgin rapeseed oil1 tsp salt1 tsp sugarsalt and freshly ground black pepper 250g/9oz dried puy lentils 4 garlic cloves, grated 1 thumb-sized piece fresh root ginger, peeled and grated 1 cinnamon stick pinch cayenne pepper pinch garam masala 50g/1¾oz tomato purée 400ml tin coconut milk 5 tbsp extra virgin rapeseed oil 1 tsp salt 1 tsp sugar salt and freshly ground black pepper 8 fresh coriander sprigs, roughly picked2 tbsp rose harissa 2 limes, each cut into 3 wedgescrushed ice 8 fresh coriander sprigs, roughly picked 2 tbsp rose harissa 2 limes, each cut into 3 wedges crushed ice Method To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy.To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy.To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper.To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the limes in a bowl with crushed ice. Serve the parcels on a serving platter with the bowls of sides. To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy. To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy. To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper. To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy. To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper. To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper. To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the limes in a bowl with crushed ice. Serve the parcels on a serving platter with the bowls of sides. To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the limes in a bowl with crushed ice. Serve the parcels on a serving platter with the bowls of sides. | {
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"title": "Roast squash and smoked almond parcels recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings This vegetarian dish contains many tasty elements, from the smoky squash pastry parcels to the creamy coconut labne and the spicy lentils. 1kg/2lb 4oz coconut yoghurt 1kg/2lb 4oz coconut yoghurt 500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces1 red onion, cut into segments2 tbsp olive oilpinch salt150g/5½oz smoked almonds, chopped into small pieces in a blender300g/10½oz hummus1 garlic clove, grated on a microplane1 tbsp muscovado sugar5 sage leavessalt and freshly ground black pepper 500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces 1 red onion, cut into segments 2 tbsp olive oil pinch salt 150g/5½oz smoked almonds, chopped into small pieces in a blender 300g/10½oz hummus 1 garlic clove, grated on a microplane 1 tbsp muscovado sugar 5 sage leaves salt and freshly ground black pepper 4 sheets bric pastry50g/1¾oz feta, drained and crumbled4 handfuls chopped fresh herbs, such as basil, purple basil, fennel fronds or flatleaf parsley2 free-range egg whites 4 sheets bric pastry 50g/1¾oz feta, drained and crumbled 4 handfuls chopped fresh herbs, such as basil, purple basil, fennel fronds or flatleaf parsley 2 free-range egg whites 250g/9oz dried puy lentils4 garlic cloves, grated1 thumb-sized piece fresh root ginger, peeled and grated1 cinnamon stickpinch cayenne pepperpinch garam masala50g/1¾oz tomato purée400ml tin coconut milk5 tbsp extra virgin rapeseed oil1 tsp salt1 tsp sugarsalt and freshly ground black pepper 250g/9oz dried puy lentils 4 garlic cloves, grated 1 thumb-sized piece fresh root ginger, peeled and grated 1 cinnamon stick pinch cayenne pepper pinch garam masala 50g/1¾oz tomato purée 400ml tin coconut milk 5 tbsp extra virgin rapeseed oil 1 tsp salt 1 tsp sugar salt and freshly ground black pepper 8 fresh coriander sprigs, roughly picked2 tbsp rose harissa 2 limes, each cut into 3 wedgescrushed ice 8 fresh coriander sprigs, roughly picked 2 tbsp rose harissa 2 limes, each cut into 3 wedges crushed ice Method To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy.To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy.To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper.To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the limes in a bowl with crushed ice. Serve the parcels on a serving platter with the bowls of sides. To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy. To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy. To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper. To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy. To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper. To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper. To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the limes in a bowl with crushed ice. Serve the parcels on a serving platter with the bowls of sides. To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the limes in a bowl with crushed ice. Serve the parcels on a serving platter with the bowls of sides."
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} | 2121556b297d736912c30d2c63111699926a871d02eb1b0409eaad6fad776eea | Leg of lamb with saucisson lentils recipe
An average of 4.5 out of 5 stars from 2 ratings Roasted lamb with meaty lentils and a refreshing crème fraîche dressing. The perfect transitional dish to take you from spring to summer. 1 rosemary sprig, leaves picked2 thyme sprigs, leaves picked1 lemon, zested2 garlic cloves, chopped4 anchovies, chopped4 tbsp olive oil1 leg of lamb, bottom bone removed, butterflied 1 rosemary sprig, leaves picked 2 thyme sprigs, leaves picked 1 lemon, zested 2 garlic cloves, chopped 4 anchovies, chopped 4 tbsp olive oil 1 leg of lamb, bottom bone removed, butterflied 2 tbsp olive oil2 garlic cloves, chopped1 rosemary sprig, leaves picked and chopped1 bay leaf100g/ 3½oz saucisson, sliced500g/1lb 2oz lentils40g/1½oz unsalted butter 2 tbsp olive oil 2 garlic cloves, chopped 1 rosemary sprig, leaves picked and chopped 1 bay leaf 100g/ 3½oz saucisson, sliced 500g/1lb 2oz lentils 40g/1½oz unsalted butter 400g/14oz crème fraîche1 tsp chopped fresh mint1 tsp chopped chives1 tsp chopped parsley1 tsp chopped tarragon1 tsp chopped basil 400g/14oz crème fraîche 1 tsp chopped fresh mint 1 tsp chopped chives 1 tsp chopped parsley 1 tsp chopped tarragon 1 tsp chopped basil selection of salad leaves selection of salad leaves Method To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour.Pre-heat the oven to 180C/160C Fan/Gas 4.Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for. To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover.Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through.For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper.To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top. To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour. To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for. Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for. To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover. To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover. Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through. Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through. For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper. For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper. To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top. To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top. | {
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"title": "Leg of lamb with saucisson lentils recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Roasted lamb with meaty lentils and a refreshing crème fraîche dressing. The perfect transitional dish to take you from spring to summer. 1 rosemary sprig, leaves picked2 thyme sprigs, leaves picked1 lemon, zested2 garlic cloves, chopped4 anchovies, chopped4 tbsp olive oil1 leg of lamb, bottom bone removed, butterflied 1 rosemary sprig, leaves picked 2 thyme sprigs, leaves picked 1 lemon, zested 2 garlic cloves, chopped 4 anchovies, chopped 4 tbsp olive oil 1 leg of lamb, bottom bone removed, butterflied 2 tbsp olive oil2 garlic cloves, chopped1 rosemary sprig, leaves picked and chopped1 bay leaf100g/ 3½oz saucisson, sliced500g/1lb 2oz lentils40g/1½oz unsalted butter 2 tbsp olive oil 2 garlic cloves, chopped 1 rosemary sprig, leaves picked and chopped 1 bay leaf 100g/ 3½oz saucisson, sliced 500g/1lb 2oz lentils 40g/1½oz unsalted butter 400g/14oz crème fraîche1 tsp chopped fresh mint1 tsp chopped chives1 tsp chopped parsley1 tsp chopped tarragon1 tsp chopped basil 400g/14oz crème fraîche 1 tsp chopped fresh mint 1 tsp chopped chives 1 tsp chopped parsley 1 tsp chopped tarragon 1 tsp chopped basil selection of salad leaves selection of salad leaves Method To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour.Pre-heat the oven to 180C/160C Fan/Gas 4.Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for. To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover.Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through.For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper.To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top. To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour. To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for. Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for. To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover. To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover. Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through. Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through. For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper. For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper. To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top. To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top."
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} | e74ef0345d39169e93d102da8fdc27575f2b52cea6a7f5e3009acd4289eaf39f | Confit duck tostadas recipe
An average of 0.0 out of 5 stars from 0 ratings This Mexican dish uses a range of exciting elements, including confit duck, pickled cabbage and mashed avocado to create delicious tostadas. 4 tbsp white vinegar 2 tsp sugar, or to taste 2 red chillies, finely chopped¼ white cabbage, finely shredded¼ red cabbage, finely shredded 4 tbsp white vinegar 2 tsp sugar, or to taste 2 red chillies, finely chopped ¼ white cabbage, finely shredded ¼ red cabbage, finely shredded 25g/1oz fresh flatleaf parsley2 garlic cloves, roasted2 spring onions, trimmed1 sweet potato, cubed and roasted 400g tin cooked lentils 1 red chilli, finely chopped1 orange, zest only200g tin prunes in juice, drainedsalt and freshly ground black pepper 25g/1oz fresh flatleaf parsley 2 garlic cloves, roasted 2 spring onions, trimmed 1 sweet potato, cubed and roasted 400g tin cooked lentils 1 red chilli, finely chopped 1 orange, zest only 200g tin prunes in juice, drained salt and freshly ground black pepper 250g/9oz dates, stones removed3 red chillies, roughly chopped 250g/9oz dates, stones removed 3 red chillies, roughly chopped 1 ripe avocado, roughly mashed1 lemon, juice only½ lime, juice only1 tbsp olive oilsalt and freshly ground black pepper 1 ripe avocado, roughly mashed 1 lemon, juice only ½ lime, juice only 1 tbsp olive oil salt and freshly ground black pepper 8 flour tortillasoil, for frying 8 flour tortillas oil, for frying 800g tin duck confit 800g tin duck confit Method For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and leave to rest in the fridge for at least a day. For the sweet potato and lentils, blitz the parsley, roast garlic and spring onion in a food processor until it forms a purée. Add the purée, along with all of the other ingredients, to a bowl and stir to combine. Season with salt and pepper and set aside. For the chilli date purée, blitz the dates and chillies in a food processor. Gradually add some water until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape. For the avocado mash, combine the avocado with the juice from the lemon and lime. Mash again until almost smooth. Season with salt and pepper and transfer to a small serving bowl. Cover with the olive oil to prevent discolouration. To prepare the tortillas, cut small circles from the tortillas, you can usually get around two per tortilla. Heat a shallow amount of oil in a deep saucepan until very hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the tortilla circles to the hot oil and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper. Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients. For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and leave to rest in the fridge for at least a day. For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and leave to rest in the fridge for at least a day. For the sweet potato and lentils, blitz the parsley, roast garlic and spring onion in a food processor until it forms a purée. Add the purée, along with all of the other ingredients, to a bowl and stir to combine. Season with salt and pepper and set aside. For the sweet potato and lentils, blitz the parsley, roast garlic and spring onion in a food processor until it forms a purée. Add the purée, along with all of the other ingredients, to a bowl and stir to combine. Season with salt and pepper and set aside. For the chilli date purée, blitz the dates and chillies in a food processor. Gradually add some water until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape. For the chilli date purée, blitz the dates and chillies in a food processor. Gradually add some water until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape. For the avocado mash, combine the avocado with the juice from the lemon and lime. Mash again until almost smooth. Season with salt and pepper and transfer to a small serving bowl. Cover with the olive oil to prevent discolouration. For the avocado mash, combine the avocado with the juice from the lemon and lime. Mash again until almost smooth. Season with salt and pepper and transfer to a small serving bowl. Cover with the olive oil to prevent discolouration. To prepare the tortillas, cut small circles from the tortillas, you can usually get around two per tortilla. Heat a shallow amount of oil in a deep saucepan until very hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the tortilla circles to the hot oil and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper. To prepare the tortillas, cut small circles from the tortillas, you can usually get around two per tortilla. Heat a shallow amount of oil in a deep saucepan until very hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the tortilla circles to the hot oil and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper. Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients. Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients. | {
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"title": "Confit duck tostadas recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This Mexican dish uses a range of exciting elements, including confit duck, pickled cabbage and mashed avocado to create delicious tostadas. 4 tbsp white vinegar 2 tsp sugar, or to taste 2 red chillies, finely chopped¼ white cabbage, finely shredded¼ red cabbage, finely shredded 4 tbsp white vinegar 2 tsp sugar, or to taste 2 red chillies, finely chopped ¼ white cabbage, finely shredded ¼ red cabbage, finely shredded 25g/1oz fresh flatleaf parsley2 garlic cloves, roasted2 spring onions, trimmed1 sweet potato, cubed and roasted 400g tin cooked lentils 1 red chilli, finely chopped1 orange, zest only200g tin prunes in juice, drainedsalt and freshly ground black pepper 25g/1oz fresh flatleaf parsley 2 garlic cloves, roasted 2 spring onions, trimmed 1 sweet potato, cubed and roasted 400g tin cooked lentils 1 red chilli, finely chopped 1 orange, zest only 200g tin prunes in juice, drained salt and freshly ground black pepper 250g/9oz dates, stones removed3 red chillies, roughly chopped 250g/9oz dates, stones removed 3 red chillies, roughly chopped 1 ripe avocado, roughly mashed1 lemon, juice only½ lime, juice only1 tbsp olive oilsalt and freshly ground black pepper 1 ripe avocado, roughly mashed 1 lemon, juice only ½ lime, juice only 1 tbsp olive oil salt and freshly ground black pepper 8 flour tortillasoil, for frying 8 flour tortillas oil, for frying 800g tin duck confit 800g tin duck confit Method For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and leave to rest in the fridge for at least a day. For the sweet potato and lentils, blitz the parsley, roast garlic and spring onion in a food processor until it forms a purée. Add the purée, along with all of the other ingredients, to a bowl and stir to combine. Season with salt and pepper and set aside. For the chilli date purée, blitz the dates and chillies in a food processor. Gradually add some water until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape. For the avocado mash, combine the avocado with the juice from the lemon and lime. Mash again until almost smooth. Season with salt and pepper and transfer to a small serving bowl. Cover with the olive oil to prevent discolouration. To prepare the tortillas, cut small circles from the tortillas, you can usually get around two per tortilla. Heat a shallow amount of oil in a deep saucepan until very hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the tortilla circles to the hot oil and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper. Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients. For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and leave to rest in the fridge for at least a day. For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and leave to rest in the fridge for at least a day. For the sweet potato and lentils, blitz the parsley, roast garlic and spring onion in a food processor until it forms a purée. Add the purée, along with all of the other ingredients, to a bowl and stir to combine. Season with salt and pepper and set aside. For the sweet potato and lentils, blitz the parsley, roast garlic and spring onion in a food processor until it forms a purée. Add the purée, along with all of the other ingredients, to a bowl and stir to combine. Season with salt and pepper and set aside. For the chilli date purée, blitz the dates and chillies in a food processor. Gradually add some water until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape. For the chilli date purée, blitz the dates and chillies in a food processor. Gradually add some water until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape. For the avocado mash, combine the avocado with the juice from the lemon and lime. Mash again until almost smooth. Season with salt and pepper and transfer to a small serving bowl. Cover with the olive oil to prevent discolouration. For the avocado mash, combine the avocado with the juice from the lemon and lime. Mash again until almost smooth. Season with salt and pepper and transfer to a small serving bowl. Cover with the olive oil to prevent discolouration. To prepare the tortillas, cut small circles from the tortillas, you can usually get around two per tortilla. Heat a shallow amount of oil in a deep saucepan until very hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the tortilla circles to the hot oil and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper. To prepare the tortillas, cut small circles from the tortillas, you can usually get around two per tortilla. Heat a shallow amount of oil in a deep saucepan until very hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the tortilla circles to the hot oil and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper. Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients. Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients."
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} | 4e347ddfa3abdba658bd0a9448f5084d94fe6140ca85b9b11caf931546a3dcaa | Kitchari with kedgeree toppings recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kitchari_with_kedgeree_80572_16x9.jpg You could call this ‘a kitsch brekkie’: it’s a combination of Indian kitchari – a spicy dish of rice and split pulses – and kedgeree – the British version of the dish, with smoked fish and hard-boiled eggs. It would also make a brilliant midweek supper. 2 tbsp ghee1 onion, finely chopped1 tsp cumin seeds2.5cm/1in piece fresh root ginger, peeled and finely grated1 green chilli, finely chopped (seeds removed if preferred)2 tomatoes, roughly chopped½ tsp ground turmeric pinch asafoetida200g/7oz mung dal, well rinsed and drained200g/7oz white basmati rice, well rinsed and drainedsalt 2 tbsp ghee 1 onion, finely chopped 1 tsp cumin seeds 2.5cm/1in piece fresh root ginger, peeled and finely grated 1 green chilli, finely chopped (seeds removed if preferred) 2 tomatoes, roughly chopped ½ tsp ground turmeric pinch asafoetida 200g/7oz mung dal, well rinsed and drained 200g/7oz white basmati rice, well rinsed and drained salt 4 large free-range eggs500ml/18fl oz milk400g/14oz skinless undyed smoked haddock fillet fresh coriander leaves lemon wedges, to serve 4 large free-range eggs 500ml/18fl oz milk 400g/14oz skinless undyed smoked haddock fillet fresh coriander leaves lemon wedges, to serve Method Heat the ghee in a large saucepan over a medium heat. Add the onion and cumin seeds and fry for 8–10 minutes, stirring frequently, until softened. Add the ginger, chilli and tomatoes and cook for a couple of minutes. Stir in the turmeric and asafoetida and continue to cook, stirring, until the tomatoes have softened. Add the mung dal and rice and stir well. Pour in 1.7 litres/3 pints water and season well with salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25–30 minutes, stirring occasionally, until the beans are cooked and tender. Add more boiling water if necessary – the mixture should be quite wet.While the rice mixture is cooking, make the kedgeree toppings. Bring a saucepan of water to the boil, lower in the eggs, reduce the heat and simmer for 6–7 minutes. Drain and cool under cold running water. Once cool enough to handle, peel and cut in half or quarters. Pour the milk into a wide pan and bring to a simmer. Add the smoked haddock and gently poach for 6–8 minutes, turning once, until the fish is cooked and begins to flake. Remove from the poaching liquid and, once cool enough to handle, flake into pieces, removing any bones.Serve the rice mixture in bowls. Top with the flaked haddock and the eggs. Scatter with coriander and serve with lemon wedges. Heat the ghee in a large saucepan over a medium heat. Add the onion and cumin seeds and fry for 8–10 minutes, stirring frequently, until softened. Heat the ghee in a large saucepan over a medium heat. Add the onion and cumin seeds and fry for 8–10 minutes, stirring frequently, until softened. Add the ginger, chilli and tomatoes and cook for a couple of minutes. Stir in the turmeric and asafoetida and continue to cook, stirring, until the tomatoes have softened. Add the ginger, chilli and tomatoes and cook for a couple of minutes. Stir in the turmeric and asafoetida and continue to cook, stirring, until the tomatoes have softened. Add the mung dal and rice and stir well. Pour in 1.7 litres/3 pints water and season well with salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25–30 minutes, stirring occasionally, until the beans are cooked and tender. Add more boiling water if necessary – the mixture should be quite wet. Add the mung dal and rice and stir well. Pour in 1.7 litres/3 pints water and season well with salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25–30 minutes, stirring occasionally, until the beans are cooked and tender. Add more boiling water if necessary – the mixture should be quite wet. While the rice mixture is cooking, make the kedgeree toppings. Bring a saucepan of water to the boil, lower in the eggs, reduce the heat and simmer for 6–7 minutes. Drain and cool under cold running water. Once cool enough to handle, peel and cut in half or quarters. While the rice mixture is cooking, make the kedgeree toppings. Bring a saucepan of water to the boil, lower in the eggs, reduce the heat and simmer for 6–7 minutes. Drain and cool under cold running water. Once cool enough to handle, peel and cut in half or quarters. Pour the milk into a wide pan and bring to a simmer. Add the smoked haddock and gently poach for 6–8 minutes, turning once, until the fish is cooked and begins to flake. Remove from the poaching liquid and, once cool enough to handle, flake into pieces, removing any bones. Pour the milk into a wide pan and bring to a simmer. Add the smoked haddock and gently poach for 6–8 minutes, turning once, until the fish is cooked and begins to flake. Remove from the poaching liquid and, once cool enough to handle, flake into pieces, removing any bones. Serve the rice mixture in bowls. Top with the flaked haddock and the eggs. Scatter with coriander and serve with lemon wedges. Serve the rice mixture in bowls. Top with the flaked haddock and the eggs. Scatter with coriander and serve with lemon wedges. | {
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"title": "Kitchari with kedgeree toppings recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kitchari_with_kedgeree_80572_16x9.jpg You could call this ‘a kitsch brekkie’: it’s a combination of Indian kitchari – a spicy dish of rice and split pulses – and kedgeree – the British version of the dish, with smoked fish and hard-boiled eggs. It would also make a brilliant midweek supper. 2 tbsp ghee1 onion, finely chopped1 tsp cumin seeds2.5cm/1in piece fresh root ginger, peeled and finely grated1 green chilli, finely chopped (seeds removed if preferred)2 tomatoes, roughly chopped½ tsp ground turmeric pinch asafoetida200g/7oz mung dal, well rinsed and drained200g/7oz white basmati rice, well rinsed and drainedsalt 2 tbsp ghee 1 onion, finely chopped 1 tsp cumin seeds 2.5cm/1in piece fresh root ginger, peeled and finely grated 1 green chilli, finely chopped (seeds removed if preferred) 2 tomatoes, roughly chopped ½ tsp ground turmeric pinch asafoetida 200g/7oz mung dal, well rinsed and drained 200g/7oz white basmati rice, well rinsed and drained salt 4 large free-range eggs500ml/18fl oz milk400g/14oz skinless undyed smoked haddock fillet fresh coriander leaves lemon wedges, to serve 4 large free-range eggs 500ml/18fl oz milk 400g/14oz skinless undyed smoked haddock fillet fresh coriander leaves lemon wedges, to serve Method Heat the ghee in a large saucepan over a medium heat. Add the onion and cumin seeds and fry for 8–10 minutes, stirring frequently, until softened. Add the ginger, chilli and tomatoes and cook for a couple of minutes. Stir in the turmeric and asafoetida and continue to cook, stirring, until the tomatoes have softened. Add the mung dal and rice and stir well. Pour in 1.7 litres/3 pints water and season well with salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25–30 minutes, stirring occasionally, until the beans are cooked and tender. Add more boiling water if necessary – the mixture should be quite wet.While the rice mixture is cooking, make the kedgeree toppings. Bring a saucepan of water to the boil, lower in the eggs, reduce the heat and simmer for 6–7 minutes. Drain and cool under cold running water. Once cool enough to handle, peel and cut in half or quarters. Pour the milk into a wide pan and bring to a simmer. Add the smoked haddock and gently poach for 6–8 minutes, turning once, until the fish is cooked and begins to flake. Remove from the poaching liquid and, once cool enough to handle, flake into pieces, removing any bones.Serve the rice mixture in bowls. Top with the flaked haddock and the eggs. Scatter with coriander and serve with lemon wedges. Heat the ghee in a large saucepan over a medium heat. Add the onion and cumin seeds and fry for 8–10 minutes, stirring frequently, until softened. Heat the ghee in a large saucepan over a medium heat. Add the onion and cumin seeds and fry for 8–10 minutes, stirring frequently, until softened. Add the ginger, chilli and tomatoes and cook for a couple of minutes. Stir in the turmeric and asafoetida and continue to cook, stirring, until the tomatoes have softened. Add the ginger, chilli and tomatoes and cook for a couple of minutes. Stir in the turmeric and asafoetida and continue to cook, stirring, until the tomatoes have softened. Add the mung dal and rice and stir well. Pour in 1.7 litres/3 pints water and season well with salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25–30 minutes, stirring occasionally, until the beans are cooked and tender. Add more boiling water if necessary – the mixture should be quite wet. Add the mung dal and rice and stir well. Pour in 1.7 litres/3 pints water and season well with salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25–30 minutes, stirring occasionally, until the beans are cooked and tender. Add more boiling water if necessary – the mixture should be quite wet. While the rice mixture is cooking, make the kedgeree toppings. Bring a saucepan of water to the boil, lower in the eggs, reduce the heat and simmer for 6–7 minutes. Drain and cool under cold running water. Once cool enough to handle, peel and cut in half or quarters. While the rice mixture is cooking, make the kedgeree toppings. Bring a saucepan of water to the boil, lower in the eggs, reduce the heat and simmer for 6–7 minutes. Drain and cool under cold running water. Once cool enough to handle, peel and cut in half or quarters. Pour the milk into a wide pan and bring to a simmer. Add the smoked haddock and gently poach for 6–8 minutes, turning once, until the fish is cooked and begins to flake. Remove from the poaching liquid and, once cool enough to handle, flake into pieces, removing any bones. Pour the milk into a wide pan and bring to a simmer. Add the smoked haddock and gently poach for 6–8 minutes, turning once, until the fish is cooked and begins to flake. Remove from the poaching liquid and, once cool enough to handle, flake into pieces, removing any bones. Serve the rice mixture in bowls. Top with the flaked haddock and the eggs. Scatter with coriander and serve with lemon wedges. Serve the rice mixture in bowls. Top with the flaked haddock and the eggs. Scatter with coriander and serve with lemon wedges."
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} | fb8b6dc5bb4e32f34c4dbff80c3999e0b5680d0ae924cf00206e8e511031aa1c | Hairy Bikers' Cowboy spicy beans recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cowboy_beans_83738_16x9.jpg This dish is popular in the south west of the USA and has a flavour similar to baked beans but with a spicy twist. Delicious served with Cowboy meatballs. 2 tbsp oil, beef dripping or lard200g/7oz smoked bacon lardons1 onion, finely diced1 green pepper, finely diced250g/9oz beef mince3 garlic cloves, crushed1 tbsp mustard powder½ tsp ground cloves100ml/3½fl oz bourbon whisky500ml/18fl oz passata or chopped tomatoes1 tbsp brown sugar1 tsp molasses1 tbsp hot sauce (or to taste)1kg/2lb 4oz cooked haricot or pinto beans 500ml/18fl oz beef stock or consommésalt and freshly ground black pepper 2 tbsp oil, beef dripping or lard 200g/7oz smoked bacon lardons 1 onion, finely diced 1 green pepper, finely diced 250g/9oz beef mince 3 garlic cloves, crushed 1 tbsp mustard powder ½ tsp ground cloves 100ml/3½fl oz bourbon whisky 500ml/18fl oz passata or chopped tomatoes 1 tbsp brown sugar 1 tsp molasses 1 tbsp hot sauce (or to taste) 1kg/2lb 4oz cooked haricot or pinto beans 500ml/18fl oz beef stock or consommé salt and freshly ground black pepper Method Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelising. Let the bottom of the pan build up a bit of a crust as this will add to the flavour. Add the beef and fry until it is well browned. Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared. Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock. Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through. Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelising. Let the bottom of the pan build up a bit of a crust as this will add to the flavour. Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelising. Let the bottom of the pan build up a bit of a crust as this will add to the flavour. Add the beef and fry until it is well browned. Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared. Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock. Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through. Add the beef and fry until it is well browned. Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared. Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock. Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through. | {
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"title": "Hairy Bikers' Cowboy spicy beans recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cowboy_beans_83738_16x9.jpg This dish is popular in the south west of the USA and has a flavour similar to baked beans but with a spicy twist. Delicious served with Cowboy meatballs. 2 tbsp oil, beef dripping or lard200g/7oz smoked bacon lardons1 onion, finely diced1 green pepper, finely diced250g/9oz beef mince3 garlic cloves, crushed1 tbsp mustard powder½ tsp ground cloves100ml/3½fl oz bourbon whisky500ml/18fl oz passata or chopped tomatoes1 tbsp brown sugar1 tsp molasses1 tbsp hot sauce (or to taste)1kg/2lb 4oz cooked haricot or pinto beans 500ml/18fl oz beef stock or consommésalt and freshly ground black pepper 2 tbsp oil, beef dripping or lard 200g/7oz smoked bacon lardons 1 onion, finely diced 1 green pepper, finely diced 250g/9oz beef mince 3 garlic cloves, crushed 1 tbsp mustard powder ½ tsp ground cloves 100ml/3½fl oz bourbon whisky 500ml/18fl oz passata or chopped tomatoes 1 tbsp brown sugar 1 tsp molasses 1 tbsp hot sauce (or to taste) 1kg/2lb 4oz cooked haricot or pinto beans 500ml/18fl oz beef stock or consommé salt and freshly ground black pepper Method Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelising. Let the bottom of the pan build up a bit of a crust as this will add to the flavour. Add the beef and fry until it is well browned. Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared. Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock. Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through. Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelising. Let the bottom of the pan build up a bit of a crust as this will add to the flavour. Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelising. Let the bottom of the pan build up a bit of a crust as this will add to the flavour. Add the beef and fry until it is well browned. Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared. Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock. Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through. Add the beef and fry until it is well browned. Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared. Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock. Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through."
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} | e0ec19d0520a64eeb706dc8a0aea9af39c78964d7c18ff5814925e861b366ee9 | Bean soup with tomato salsa and roasted corn recipe
Bean soup with tomato salsa, roasted corn and fried tortilla chips An average of 4.2 out of 5 stars from 9 ratings This hearty Mexican vegetable and bean soup is a classic. Plus, it’s vegan if you omit the soured cream. 1 tsp cumin seeds 1 tsp coriander seeds dash oil1 red onion, diced 3 garlic cloves, finely chopped1 red chilli, chopped1 jalapeño chilli, chopped 2 bay leaves 400g tin chopped tomatoes or 400g/14oz ripe tomatoes, chopped200g/7oz black beans from a tin, drained200g/7oz kidney beans from a tin, drained200g/7oz pinto beans, from a tin, drained 2 tbsp finely chopped coriander stalks 500ml/18fl oz vegetable stock 1 bunch oregano, leaves picked 1 tsp cumin seeds 1 tsp coriander seeds dash oil 1 red onion, diced 3 garlic cloves, finely chopped 1 red chilli, chopped 1 jalapeño chilli, chopped 2 bay leaves 400g tin chopped tomatoes or 400g/14oz ripe tomatoes, chopped 200g/7oz black beans from a tin, drained 200g/7oz kidney beans from a tin, drained 200g/7oz pinto beans, from a tin, drained 2 tbsp finely chopped coriander stalks 500ml/18fl oz vegetable stock 1 bunch oregano, leaves picked dash oil4 small soft flour tortillas dash oil 4 small soft flour tortillas 4 tomatoes, chopped 1 bunch coriander, chopped1 garlic clove, finely chopped 4 tomatoes, chopped 1 bunch coriander, chopped 1 garlic clove, finely chopped 1 corn on the cob1 jalapeño pepper, choppedpinch chilli flakes 1 lime, juice only100ml/3½fl oz soured cream, to serve (optional)salt and freshly ground black pepper 1 corn on the cob 1 jalapeño pepper, chopped pinch chilli flakes 1 lime, juice only 100ml/3½fl oz soured cream, to serve (optional) salt and freshly ground black pepper Method To make the bean soup, ground the cumin and coriander seeds in a pestle and mortar to make a powder.Heat the oil in a saucepan and fry the onion, garlic, chilli and ground spices for 10 minutes. Add the bay leaves, tomatoes, beans and coriander stalks. Simmer for 10 minutes and then add the vegetable stock and cook a little longer. Taste, season and stir in the oregano. To make the fried tortilla chips, heat a little oil in a frying pan and fry the tortillas until crisp. To make the tomato salsa, mix the tomato salsa ingredients together in a small bowl. Set aside.To make the roasted corn, preheat the grill to high (Alternatively, preheat a grill pan to high.) Add the corn and cook, turning often, until charred all over – about 10 minutes. Using a sharp knife, carefully remove the kernels from the corn. You may need to use a clean tea towel to hold it steady if the corn is still hot. Mix with the jalapeño, chilli flakes and lime juice and season with salt and pepper. Serve the bean soup in bowlsand place the whole fried tortillas onto serving plates and top with the salsa, corn and the sour cream. To make the bean soup, ground the cumin and coriander seeds in a pestle and mortar to make a powder. To make the bean soup, ground the cumin and coriander seeds in a pestle and mortar to make a powder. Heat the oil in a saucepan and fry the onion, garlic, chilli and ground spices for 10 minutes. Add the bay leaves, tomatoes, beans and coriander stalks. Simmer for 10 minutes and then add the vegetable stock and cook a little longer. Taste, season and stir in the oregano. Heat the oil in a saucepan and fry the onion, garlic, chilli and ground spices for 10 minutes. Add the bay leaves, tomatoes, beans and coriander stalks. Simmer for 10 minutes and then add the vegetable stock and cook a little longer. Taste, season and stir in the oregano. To make the fried tortilla chips, heat a little oil in a frying pan and fry the tortillas until crisp. To make the fried tortilla chips, heat a little oil in a frying pan and fry the tortillas until crisp. To make the tomato salsa, mix the tomato salsa ingredients together in a small bowl. Set aside. To make the tomato salsa, mix the tomato salsa ingredients together in a small bowl. Set aside. To make the roasted corn, preheat the grill to high (Alternatively, preheat a grill pan to high.) Add the corn and cook, turning often, until charred all over – about 10 minutes. To make the roasted corn, preheat the grill to high (Alternatively, preheat a grill pan to high.) Add the corn and cook, turning often, until charred all over – about 10 minutes. Using a sharp knife, carefully remove the kernels from the corn. You may need to use a clean tea towel to hold it steady if the corn is still hot. Mix with the jalapeño, chilli flakes and lime juice and season with salt and pepper. Using a sharp knife, carefully remove the kernels from the corn. You may need to use a clean tea towel to hold it steady if the corn is still hot. Mix with the jalapeño, chilli flakes and lime juice and season with salt and pepper. Serve the bean soup in bowlsand place the whole fried tortillas onto serving plates and top with the salsa, corn and the sour cream. Serve the bean soup in bowlsand place the whole fried tortillas onto serving plates and top with the salsa, corn and the sour cream. | {
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"content": "Bean soup with tomato salsa, roasted corn and fried tortilla chips An average of 4.2 out of 5 stars from 9 ratings This hearty Mexican vegetable and bean soup is a classic. Plus, it’s vegan if you omit the soured cream. 1 tsp cumin seeds 1 tsp coriander seeds dash oil1 red onion, diced 3 garlic cloves, finely chopped1 red chilli, chopped1 jalapeño chilli, chopped 2 bay leaves 400g tin chopped tomatoes or 400g/14oz ripe tomatoes, chopped200g/7oz black beans from a tin, drained200g/7oz kidney beans from a tin, drained200g/7oz pinto beans, from a tin, drained 2 tbsp finely chopped coriander stalks 500ml/18fl oz vegetable stock 1 bunch oregano, leaves picked 1 tsp cumin seeds 1 tsp coriander seeds dash oil 1 red onion, diced 3 garlic cloves, finely chopped 1 red chilli, chopped 1 jalapeño chilli, chopped 2 bay leaves 400g tin chopped tomatoes or 400g/14oz ripe tomatoes, chopped 200g/7oz black beans from a tin, drained 200g/7oz kidney beans from a tin, drained 200g/7oz pinto beans, from a tin, drained 2 tbsp finely chopped coriander stalks 500ml/18fl oz vegetable stock 1 bunch oregano, leaves picked dash oil4 small soft flour tortillas dash oil 4 small soft flour tortillas 4 tomatoes, chopped 1 bunch coriander, chopped1 garlic clove, finely chopped 4 tomatoes, chopped 1 bunch coriander, chopped 1 garlic clove, finely chopped 1 corn on the cob1 jalapeño pepper, choppedpinch chilli flakes 1 lime, juice only100ml/3½fl oz soured cream, to serve (optional)salt and freshly ground black pepper 1 corn on the cob 1 jalapeño pepper, chopped pinch chilli flakes 1 lime, juice only 100ml/3½fl oz soured cream, to serve (optional) salt and freshly ground black pepper Method To make the bean soup, ground the cumin and coriander seeds in a pestle and mortar to make a powder.Heat the oil in a saucepan and fry the onion, garlic, chilli and ground spices for 10 minutes. Add the bay leaves, tomatoes, beans and coriander stalks. Simmer for 10 minutes and then add the vegetable stock and cook a little longer. Taste, season and stir in the oregano. To make the fried tortilla chips, heat a little oil in a frying pan and fry the tortillas until crisp. To make the tomato salsa, mix the tomato salsa ingredients together in a small bowl. Set aside.To make the roasted corn, preheat the grill to high (Alternatively, preheat a grill pan to high.) Add the corn and cook, turning often, until charred all over – about 10 minutes. Using a sharp knife, carefully remove the kernels from the corn. You may need to use a clean tea towel to hold it steady if the corn is still hot. Mix with the jalapeño, chilli flakes and lime juice and season with salt and pepper. Serve the bean soup in bowlsand place the whole fried tortillas onto serving plates and top with the salsa, corn and the sour cream. To make the bean soup, ground the cumin and coriander seeds in a pestle and mortar to make a powder. To make the bean soup, ground the cumin and coriander seeds in a pestle and mortar to make a powder. Heat the oil in a saucepan and fry the onion, garlic, chilli and ground spices for 10 minutes. Add the bay leaves, tomatoes, beans and coriander stalks. Simmer for 10 minutes and then add the vegetable stock and cook a little longer. Taste, season and stir in the oregano. Heat the oil in a saucepan and fry the onion, garlic, chilli and ground spices for 10 minutes. Add the bay leaves, tomatoes, beans and coriander stalks. Simmer for 10 minutes and then add the vegetable stock and cook a little longer. Taste, season and stir in the oregano. To make the fried tortilla chips, heat a little oil in a frying pan and fry the tortillas until crisp. To make the fried tortilla chips, heat a little oil in a frying pan and fry the tortillas until crisp. To make the tomato salsa, mix the tomato salsa ingredients together in a small bowl. Set aside. To make the tomato salsa, mix the tomato salsa ingredients together in a small bowl. Set aside. To make the roasted corn, preheat the grill to high (Alternatively, preheat a grill pan to high.) Add the corn and cook, turning often, until charred all over – about 10 minutes. To make the roasted corn, preheat the grill to high (Alternatively, preheat a grill pan to high.) Add the corn and cook, turning often, until charred all over – about 10 minutes. Using a sharp knife, carefully remove the kernels from the corn. You may need to use a clean tea towel to hold it steady if the corn is still hot. Mix with the jalapeño, chilli flakes and lime juice and season with salt and pepper. Using a sharp knife, carefully remove the kernels from the corn. You may need to use a clean tea towel to hold it steady if the corn is still hot. Mix with the jalapeño, chilli flakes and lime juice and season with salt and pepper. Serve the bean soup in bowlsand place the whole fried tortillas onto serving plates and top with the salsa, corn and the sour cream. Serve the bean soup in bowlsand place the whole fried tortillas onto serving plates and top with the salsa, corn and the sour cream."
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} | 9fdd54ade2301ead6d483f57fde5a2e3b3d4260c50244dc7cff2cd1c7f30bd2c | Three easy dips for kids recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_easy_dips_for_kids_08808_16x9.jpg Dips are great for sandwich fillings or lunch boxes, or make the combo for picnics and parties. Serve with vegetable sticks, baked potatoes, potato skins, pitta breads or flatbreads. These will keep in the fridge for two days. 1 x 400g tin chickpeas, butter beans, pinto or borlotti beans (no added salt), rinsed and drained1 tbsp tahini (optional – for making hummus)½ garlic clove, crushed1 tsp olive oil1 tsp lemon juice, plus extra, to tastesalt and pepper, to taste 1 x 400g tin chickpeas, butter beans, pinto or borlotti beans (no added salt), rinsed and drained 1 tbsp tahini (optional – for making hummus) ½ garlic clove, crushed 1 tsp olive oil 1 tsp lemon juice, plus extra, to taste salt and pepper, to taste ½ cucumber150ml/5fl oz plain yoghurt (or a dairy-free alternative) 1 tsp lemon juicesmall bunch fresh herbs such as mint, coriander or parsley (optional) ½ cucumber 150ml/5fl oz plain yoghurt (or a dairy-free alternative) 1 tsp lemon juice small bunch fresh herbs such as mint, coriander or parsley (optional) 10 cherry tomatoes (or 3 larger tomatoes)1-2 spring onions, chopped finely with scissors½ cucumber, chopped ½ mango, peel removed by an adult, chopped handful of sweetcorn (fresh, tinned or frozen and defrosted) small bunch herbs, such as mint, coriander or parsley, chopped (optional)1 tsp olive oil squeeze lemon juice 10 cherry tomatoes (or 3 larger tomatoes) 1-2 spring onions, chopped finely with scissors ½ cucumber, chopped ½ mango, peel removed by an adult, chopped handful of sweetcorn (fresh, tinned or frozen and defrosted) small bunch herbs, such as mint, coriander or parsley, chopped (optional) 1 tsp olive oil squeeze lemon juice Method Kid’s job: For the beany dip, place the chickpeas or beans into a bowl or a food processor. Blend or mash with a fork or masher (or the end of a rolling pin!) until the beans are a rough paste. Some beans will mash more easily than others. You can leave them chunky or keep going until they are smooth. Add the crushed garlic and tahini (if using) and mix well. To get the right “dippable” consistency add a teaspoon each of water, olive oil and lemon juice and mix well. Keep adding water, oil and lemon until the dip is the texture and taste you want. Add a little salt and pepper, to taste.Kid’s job: For the cucumber yoghurt dip, grate the cucumber with a rotary grater or box grater (a grown up should supervise this). Add to a bowl with the yoghurt, lemon juice, olive oil. Add any herbs if you like, chopped with scissors. Stir well and then taste- add more lemon or seasoning as needed.Kid’s job: For the fruity salsa, carefully chop the cherry tomatoes or big tomatoes into small pieces using a salad knife (a grown up should supervise this) stir the chopped tomatoes together with the chopped spring onions, cucumber, mango and sweetcorn. Mix in any chopped herbs you want to add, with a teaspoon of olive oil and have a taste. You may want to add a squeeze of lemon or a pinch of sugar.Serve the dips with crusty bread, strips of pitta bread for dipping or use as a topping for wraps and sandwiches. Kid’s job: For the beany dip, place the chickpeas or beans into a bowl or a food processor. Blend or mash with a fork or masher (or the end of a rolling pin!) until the beans are a rough paste. Some beans will mash more easily than others. You can leave them chunky or keep going until they are smooth. Add the crushed garlic and tahini (if using) and mix well. To get the right “dippable” consistency add a teaspoon each of water, olive oil and lemon juice and mix well. Keep adding water, oil and lemon until the dip is the texture and taste you want. Add a little salt and pepper, to taste. Kid’s job: For the beany dip, place the chickpeas or beans into a bowl or a food processor. Blend or mash with a fork or masher (or the end of a rolling pin!) until the beans are a rough paste. Some beans will mash more easily than others. You can leave them chunky or keep going until they are smooth. Add the crushed garlic and tahini (if using) and mix well. To get the right “dippable” consistency add a teaspoon each of water, olive oil and lemon juice and mix well. Keep adding water, oil and lemon until the dip is the texture and taste you want. Add a little salt and pepper, to taste. Kid’s job: For the cucumber yoghurt dip, grate the cucumber with a rotary grater or box grater (a grown up should supervise this). Add to a bowl with the yoghurt, lemon juice, olive oil. Add any herbs if you like, chopped with scissors. Stir well and then taste- add more lemon or seasoning as needed. Kid’s job: For the cucumber yoghurt dip, grate the cucumber with a rotary grater or box grater (a grown up should supervise this). Add to a bowl with the yoghurt, lemon juice, olive oil. Add any herbs if you like, chopped with scissors. Stir well and then taste- add more lemon or seasoning as needed. Kid’s job: For the fruity salsa, carefully chop the cherry tomatoes or big tomatoes into small pieces using a salad knife (a grown up should supervise this) stir the chopped tomatoes together with the chopped spring onions, cucumber, mango and sweetcorn. Mix in any chopped herbs you want to add, with a teaspoon of olive oil and have a taste. You may want to add a squeeze of lemon or a pinch of sugar. Kid’s job: For the fruity salsa, carefully chop the cherry tomatoes or big tomatoes into small pieces using a salad knife (a grown up should supervise this) stir the chopped tomatoes together with the chopped spring onions, cucumber, mango and sweetcorn. Mix in any chopped herbs you want to add, with a teaspoon of olive oil and have a taste. You may want to add a squeeze of lemon or a pinch of sugar. Serve the dips with crusty bread, strips of pitta bread for dipping or use as a topping for wraps and sandwiches. Serve the dips with crusty bread, strips of pitta bread for dipping or use as a topping for wraps and sandwiches. Recipe tips Safety first! Graters can be really sharp and can cut small knuckles so make sure you only use larger pieces of vegetable which keep fingers away from the metal blade. Always use graters resting on a chopping board, not held over bowls. You can help by gently holding the vegetable and the child’s hand for the first few grates so they can feel what to do. Use a knife which doesn’t have a pointy end- you can buy plastic “salad knives” for very little money which are ideal for kids to use, they can also use scallop-edged "sandwich knife" (not a serrated one which cuts fingers easily). Kids may need help chopping hard vegetables. There are lots of things that can be ripped by hand or chopped with (clean, child-friendly) scissors - herbs, greens, spring onions and salad don’t really need to be chopped with a knife. | {
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"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_easy_dips_for_kids_08808_16x9.jpg Dips are great for sandwich fillings or lunch boxes, or make the combo for picnics and parties. Serve with vegetable sticks, baked potatoes, potato skins, pitta breads or flatbreads. These will keep in the fridge for two days. 1 x 400g tin chickpeas, butter beans, pinto or borlotti beans (no added salt), rinsed and drained1 tbsp tahini (optional – for making hummus)½ garlic clove, crushed1 tsp olive oil1 tsp lemon juice, plus extra, to tastesalt and pepper, to taste 1 x 400g tin chickpeas, butter beans, pinto or borlotti beans (no added salt), rinsed and drained 1 tbsp tahini (optional – for making hummus) ½ garlic clove, crushed 1 tsp olive oil 1 tsp lemon juice, plus extra, to taste salt and pepper, to taste ½ cucumber150ml/5fl oz plain yoghurt (or a dairy-free alternative) 1 tsp lemon juicesmall bunch fresh herbs such as mint, coriander or parsley (optional) ½ cucumber 150ml/5fl oz plain yoghurt (or a dairy-free alternative) 1 tsp lemon juice small bunch fresh herbs such as mint, coriander or parsley (optional) 10 cherry tomatoes (or 3 larger tomatoes)1-2 spring onions, chopped finely with scissors½ cucumber, chopped ½ mango, peel removed by an adult, chopped handful of sweetcorn (fresh, tinned or frozen and defrosted) small bunch herbs, such as mint, coriander or parsley, chopped (optional)1 tsp olive oil squeeze lemon juice 10 cherry tomatoes (or 3 larger tomatoes) 1-2 spring onions, chopped finely with scissors ½ cucumber, chopped ½ mango, peel removed by an adult, chopped handful of sweetcorn (fresh, tinned or frozen and defrosted) small bunch herbs, such as mint, coriander or parsley, chopped (optional) 1 tsp olive oil squeeze lemon juice Method Kid’s job: For the beany dip, place the chickpeas or beans into a bowl or a food processor. Blend or mash with a fork or masher (or the end of a rolling pin!) until the beans are a rough paste. Some beans will mash more easily than others. You can leave them chunky or keep going until they are smooth. Add the crushed garlic and tahini (if using) and mix well. To get the right “dippable” consistency add a teaspoon each of water, olive oil and lemon juice and mix well. Keep adding water, oil and lemon until the dip is the texture and taste you want. Add a little salt and pepper, to taste.Kid’s job: For the cucumber yoghurt dip, grate the cucumber with a rotary grater or box grater (a grown up should supervise this). Add to a bowl with the yoghurt, lemon juice, olive oil. Add any herbs if you like, chopped with scissors. Stir well and then taste- add more lemon or seasoning as needed.Kid’s job: For the fruity salsa, carefully chop the cherry tomatoes or big tomatoes into small pieces using a salad knife (a grown up should supervise this) stir the chopped tomatoes together with the chopped spring onions, cucumber, mango and sweetcorn. Mix in any chopped herbs you want to add, with a teaspoon of olive oil and have a taste. You may want to add a squeeze of lemon or a pinch of sugar.Serve the dips with crusty bread, strips of pitta bread for dipping or use as a topping for wraps and sandwiches. Kid’s job: For the beany dip, place the chickpeas or beans into a bowl or a food processor. Blend or mash with a fork or masher (or the end of a rolling pin!) until the beans are a rough paste. Some beans will mash more easily than others. You can leave them chunky or keep going until they are smooth. Add the crushed garlic and tahini (if using) and mix well. To get the right “dippable” consistency add a teaspoon each of water, olive oil and lemon juice and mix well. Keep adding water, oil and lemon until the dip is the texture and taste you want. Add a little salt and pepper, to taste. Kid’s job: For the beany dip, place the chickpeas or beans into a bowl or a food processor. Blend or mash with a fork or masher (or the end of a rolling pin!) until the beans are a rough paste. Some beans will mash more easily than others. You can leave them chunky or keep going until they are smooth. Add the crushed garlic and tahini (if using) and mix well. To get the right “dippable” consistency add a teaspoon each of water, olive oil and lemon juice and mix well. Keep adding water, oil and lemon until the dip is the texture and taste you want. Add a little salt and pepper, to taste. Kid’s job: For the cucumber yoghurt dip, grate the cucumber with a rotary grater or box grater (a grown up should supervise this). Add to a bowl with the yoghurt, lemon juice, olive oil. Add any herbs if you like, chopped with scissors. Stir well and then taste- add more lemon or seasoning as needed. Kid’s job: For the cucumber yoghurt dip, grate the cucumber with a rotary grater or box grater (a grown up should supervise this). Add to a bowl with the yoghurt, lemon juice, olive oil. Add any herbs if you like, chopped with scissors. Stir well and then taste- add more lemon or seasoning as needed. Kid’s job: For the fruity salsa, carefully chop the cherry tomatoes or big tomatoes into small pieces using a salad knife (a grown up should supervise this) stir the chopped tomatoes together with the chopped spring onions, cucumber, mango and sweetcorn. Mix in any chopped herbs you want to add, with a teaspoon of olive oil and have a taste. You may want to add a squeeze of lemon or a pinch of sugar. Kid’s job: For the fruity salsa, carefully chop the cherry tomatoes or big tomatoes into small pieces using a salad knife (a grown up should supervise this) stir the chopped tomatoes together with the chopped spring onions, cucumber, mango and sweetcorn. Mix in any chopped herbs you want to add, with a teaspoon of olive oil and have a taste. You may want to add a squeeze of lemon or a pinch of sugar. Serve the dips with crusty bread, strips of pitta bread for dipping or use as a topping for wraps and sandwiches. Serve the dips with crusty bread, strips of pitta bread for dipping or use as a topping for wraps and sandwiches. Recipe tips Safety first! Graters can be really sharp and can cut small knuckles so make sure you only use larger pieces of vegetable which keep fingers away from the metal blade. Always use graters resting on a chopping board, not held over bowls. You can help by gently holding the vegetable and the child’s hand for the first few grates so they can feel what to do. Use a knife which doesn’t have a pointy end- you can buy plastic “salad knives” for very little money which are ideal for kids to use, they can also use scallop-edged \"sandwich knife\" (not a serrated one which cuts fingers easily). Kids may need help chopping hard vegetables. There are lots of things that can be ripped by hand or chopped with (clean, child-friendly) scissors - herbs, greens, spring onions and salad don’t really need to be chopped with a knife."
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} | 075e920f7ed9e007e63305cf4605a48afaebe091d55b3632dc698bdf2df178f5 | Pork and apple burgers recipe
An average of 4.4 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_apple_burger_94249_16x9.jpg This pork burger recipe from Eat Well for Less makes enough for two meals so you can pop half in the freezer for a quick dinner. Try it as meatballs, too. Each burger serving provides 300 kcal, 23g protein, 25g carbohydrates (of which 5g sugars), 12g fat (of which 4g saturates), 2g fibre and 0.5g salt. Each serving provides 378 kcal, 26g protein, 40g carbohydrates (of which 6g sugars), 12.5g fat (of which 4g saturates), 3g fibre and 0.3g salt. 750g/1lb 10oz pork mince75g/3oz fresh breadcrumbs2 tsp finely chopped fresh sage, or 1 tsp dried sage1 dessert apple, coarsely grated2 spring onions, finely chopped1 free-range egg, lightly beatensea salt and freshly ground black pepper 750g/1lb 10oz pork mince 75g/3oz fresh breadcrumbs 2 tsp finely chopped fresh sage, or 1 tsp dried sage 1 dessert apple, coarsely grated 2 spring onions, finely chopped 1 free-range egg, lightly beaten sea salt and freshly ground black pepper 1 tsp olive oil4 burger buns1 head Little Gem lettuce, leaves separated2 tomatoes, thickly sliced½ small red onion, cut into ringsEnglish mustard, to taste 1 tsp olive oil 4 burger buns 1 head Little Gem lettuce, leaves separated 2 tomatoes, thickly sliced ½ small red onion, cut into rings English mustard, to taste 1 tbsp olive oil1 onion, roughly chopped1 x 400g/14oz tin chopped tomatoes300g/10½oz dried spaghettigrated Parmesan, to serve (optional) 1 tbsp olive oil 1 onion, roughly chopped 1 x 400g/14oz tin chopped tomatoes 300g/10½oz dried spaghetti grated Parmesan, to serve (optional) Method Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil.Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed together. Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed – it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties.Heat the olive oil in a frying pan until medium hot, then add the burgers and fry on each side for 45-60 seconds until just browned. Lift out and place onto the lined baking tray. Bake in the preheated oven for 15 minutes until cooked through and hot. Served the burgers in the buns with mustard, lettuce, tomato and onion.To cook meatballs, divide the mixture into 12 even pieces and roll into them into balls.Heat a small frying pan until medium hot, add half the olive oil and the onion and cook for 4-5 minutes until just softened. You can cover the pan with a lid, turn the heat down low and let the onions steam until they’re softened.Meanwhile, heat a large frying pan until hot, add the remaining oil and brown the meatballs on each side until browned all over.Remove the lid from the onion pan, add the tinned tomatoes and when they are simmering, add the browned meatballs. Cook over a gentle heat for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly. Season with salt and black pepper.While the sauce cooks, bring a pan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving about 3-4 tablespoons of the cooking water, then add the pasta to the pan of sauce. Add the pasta water if the sauce needs thinning down. Stir well to coat the spaghetti in the sauce then cook for another couple of minutes. Serve immediately with grated Parmesan. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil. Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed together. Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed together. Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed – it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties. Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed – it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties. Heat the olive oil in a frying pan until medium hot, then add the burgers and fry on each side for 45-60 seconds until just browned. Lift out and place onto the lined baking tray. Bake in the preheated oven for 15 minutes until cooked through and hot. Heat the olive oil in a frying pan until medium hot, then add the burgers and fry on each side for 45-60 seconds until just browned. Lift out and place onto the lined baking tray. Bake in the preheated oven for 15 minutes until cooked through and hot. Served the burgers in the buns with mustard, lettuce, tomato and onion. Served the burgers in the buns with mustard, lettuce, tomato and onion. To cook meatballs, divide the mixture into 12 even pieces and roll into them into balls. To cook meatballs, divide the mixture into 12 even pieces and roll into them into balls. Heat a small frying pan until medium hot, add half the olive oil and the onion and cook for 4-5 minutes until just softened. You can cover the pan with a lid, turn the heat down low and let the onions steam until they’re softened. Heat a small frying pan until medium hot, add half the olive oil and the onion and cook for 4-5 minutes until just softened. You can cover the pan with a lid, turn the heat down low and let the onions steam until they’re softened. Meanwhile, heat a large frying pan until hot, add the remaining oil and brown the meatballs on each side until browned all over. Meanwhile, heat a large frying pan until hot, add the remaining oil and brown the meatballs on each side until browned all over. Remove the lid from the onion pan, add the tinned tomatoes and when they are simmering, add the browned meatballs. Cook over a gentle heat for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly. Season with salt and black pepper. Remove the lid from the onion pan, add the tinned tomatoes and when they are simmering, add the browned meatballs. Cook over a gentle heat for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly. Season with salt and black pepper. While the sauce cooks, bring a pan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving about 3-4 tablespoons of the cooking water, then add the pasta to the pan of sauce. Add the pasta water if the sauce needs thinning down. Stir well to coat the spaghetti in the sauce then cook for another couple of minutes. Serve immediately with grated Parmesan. While the sauce cooks, bring a pan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving about 3-4 tablespoons of the cooking water, then add the pasta to the pan of sauce. Add the pasta water if the sauce needs thinning down. Stir well to coat the spaghetti in the sauce then cook for another couple of minutes. Serve immediately with grated Parmesan. | {
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"url": "https://www.bbc.co.uk/food/recipes/pork_and_apple_burger_94249",
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"title": "Pork and apple burgers recipe",
"content": "An average of 4.4 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_apple_burger_94249_16x9.jpg This pork burger recipe from Eat Well for Less makes enough for two meals so you can pop half in the freezer for a quick dinner. Try it as meatballs, too. Each burger serving provides 300 kcal, 23g protein, 25g carbohydrates (of which 5g sugars), 12g fat (of which 4g saturates), 2g fibre and 0.5g salt. Each serving provides 378 kcal, 26g protein, 40g carbohydrates (of which 6g sugars), 12.5g fat (of which 4g saturates), 3g fibre and 0.3g salt. 750g/1lb 10oz pork mince75g/3oz fresh breadcrumbs2 tsp finely chopped fresh sage, or 1 tsp dried sage1 dessert apple, coarsely grated2 spring onions, finely chopped1 free-range egg, lightly beatensea salt and freshly ground black pepper 750g/1lb 10oz pork mince 75g/3oz fresh breadcrumbs 2 tsp finely chopped fresh sage, or 1 tsp dried sage 1 dessert apple, coarsely grated 2 spring onions, finely chopped 1 free-range egg, lightly beaten sea salt and freshly ground black pepper 1 tsp olive oil4 burger buns1 head Little Gem lettuce, leaves separated2 tomatoes, thickly sliced½ small red onion, cut into ringsEnglish mustard, to taste 1 tsp olive oil 4 burger buns 1 head Little Gem lettuce, leaves separated 2 tomatoes, thickly sliced ½ small red onion, cut into rings English mustard, to taste 1 tbsp olive oil1 onion, roughly chopped1 x 400g/14oz tin chopped tomatoes300g/10½oz dried spaghettigrated Parmesan, to serve (optional) 1 tbsp olive oil 1 onion, roughly chopped 1 x 400g/14oz tin chopped tomatoes 300g/10½oz dried spaghetti grated Parmesan, to serve (optional) Method Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil.Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed together. Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed – it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties.Heat the olive oil in a frying pan until medium hot, then add the burgers and fry on each side for 45-60 seconds until just browned. Lift out and place onto the lined baking tray. Bake in the preheated oven for 15 minutes until cooked through and hot. Served the burgers in the buns with mustard, lettuce, tomato and onion.To cook meatballs, divide the mixture into 12 even pieces and roll into them into balls.Heat a small frying pan until medium hot, add half the olive oil and the onion and cook for 4-5 minutes until just softened. You can cover the pan with a lid, turn the heat down low and let the onions steam until they’re softened.Meanwhile, heat a large frying pan until hot, add the remaining oil and brown the meatballs on each side until browned all over.Remove the lid from the onion pan, add the tinned tomatoes and when they are simmering, add the browned meatballs. Cook over a gentle heat for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly. Season with salt and black pepper.While the sauce cooks, bring a pan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving about 3-4 tablespoons of the cooking water, then add the pasta to the pan of sauce. Add the pasta water if the sauce needs thinning down. Stir well to coat the spaghetti in the sauce then cook for another couple of minutes. Serve immediately with grated Parmesan. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil. Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed together. Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed together. Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed – it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties. Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed – it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties. Heat the olive oil in a frying pan until medium hot, then add the burgers and fry on each side for 45-60 seconds until just browned. Lift out and place onto the lined baking tray. Bake in the preheated oven for 15 minutes until cooked through and hot. Heat the olive oil in a frying pan until medium hot, then add the burgers and fry on each side for 45-60 seconds until just browned. Lift out and place onto the lined baking tray. Bake in the preheated oven for 15 minutes until cooked through and hot. Served the burgers in the buns with mustard, lettuce, tomato and onion. Served the burgers in the buns with mustard, lettuce, tomato and onion. To cook meatballs, divide the mixture into 12 even pieces and roll into them into balls. To cook meatballs, divide the mixture into 12 even pieces and roll into them into balls. Heat a small frying pan until medium hot, add half the olive oil and the onion and cook for 4-5 minutes until just softened. You can cover the pan with a lid, turn the heat down low and let the onions steam until they’re softened. Heat a small frying pan until medium hot, add half the olive oil and the onion and cook for 4-5 minutes until just softened. You can cover the pan with a lid, turn the heat down low and let the onions steam until they’re softened. Meanwhile, heat a large frying pan until hot, add the remaining oil and brown the meatballs on each side until browned all over. Meanwhile, heat a large frying pan until hot, add the remaining oil and brown the meatballs on each side until browned all over. Remove the lid from the onion pan, add the tinned tomatoes and when they are simmering, add the browned meatballs. Cook over a gentle heat for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly. Season with salt and black pepper. Remove the lid from the onion pan, add the tinned tomatoes and when they are simmering, add the browned meatballs. Cook over a gentle heat for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly. Season with salt and black pepper. While the sauce cooks, bring a pan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving about 3-4 tablespoons of the cooking water, then add the pasta to the pan of sauce. Add the pasta water if the sauce needs thinning down. Stir well to coat the spaghetti in the sauce then cook for another couple of minutes. Serve immediately with grated Parmesan. While the sauce cooks, bring a pan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving about 3-4 tablespoons of the cooking water, then add the pasta to the pan of sauce. Add the pasta water if the sauce needs thinning down. Stir well to coat the spaghetti in the sauce then cook for another couple of minutes. Serve immediately with grated Parmesan."
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} | 098bac41212242a6a769425ce6d416c05f7c411e3307753f970f598f6b79ab81 | Paneer gnudi with spring saag and rainbow chard recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_gnudi_with_spring_67940_16x9.jpg Step into spring with this fresh tasting paneer recipe, full of green veg and Indian flavours. 2 litres/3½ pints full-fat milk 1 lemon, juice only7g free-range egg yolk (about ½ free-range egg yolk) 50g/1¾oz Parmesan, grated good grinding fresh nutmeg 200g/7oz semolina 30g/1oz ghee salt and freshly ground black pepper 2 litres/3½ pints full-fat milk 1 lemon, juice only 7g free-range egg yolk (about ½ free-range egg yolk) 50g/1¾oz Parmesan, grated good grinding fresh nutmeg 200g/7oz semolina 30g/1oz ghee salt and freshly ground black pepper 500g/1lb 2oz mixed baby spinach, nettles, wild garlic and sorrel (ideally 125g/4½oz each)1 tbsp ghee1 small red onion, very finely chopped 1 tsp cumin seeds 5cm/2in piece fresh root ginger, peeled and finely grated 1–2 large garlic cloves, chopped 1 bird’s eye green chilli, finely chopped knob of butter salt and freshly ground black pepper 500g/1lb 2oz mixed baby spinach, nettles, wild garlic and sorrel (ideally 125g/4½oz each) 1 tbsp ghee 1 small red onion, very finely chopped 1 tsp cumin seeds 5cm/2in piece fresh root ginger, peeled and finely grated 1–2 large garlic cloves, chopped 1 bird’s eye green chilli, finely chopped knob of butter salt and freshly ground black pepper 4 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 1 red chilli, finely chopped 1 lemon, zest and juice200g/7oz rainbow chard, chopped, including stalkssalt and freshly ground black pepper 4 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 1 red chilli, finely chopped 1 lemon, zest and juice 200g/7oz rainbow chard, chopped, including stalks salt and freshly ground black pepper 2 preserved lemons, rind only, finely chopped 100g/3½oz pine nuts, toasted50g/1¾oz Parmesan, grated 2 preserved lemons, rind only, finely chopped 100g/3½oz pine nuts, toasted 50g/1¾oz Parmesan, grated Method To make the gnudi, bring the milk to the boil in a saucepan and then stir in the lemon juice. Remove from the heat and set aside for 10 minutes. It should have curdled and the curds and whey should separate. Line a sieve with a muslin and set over a bowl. Pour in the curds and whey, catching the curds in the muslin and discarding the whey. Run cold water over the curds to wash off any excess whey. Gather in the muslin and squeeze out any liquid. Knead the curds with the egg yolk, Parmesan, nutmeg and some black pepper in a bowl. Weigh out 10g portions of this paneer mixture and roll into little balls or barrels. Cover a tray with half of the semolina, lay over the gnudi and then sprinkle over the remaining semolina. Chill in the fridge for 6 hours or overnight. To make the saag, blanch the mixed leaves in a saucepan of boiling water for a few seconds or until wilted and then plunge into ice cold water. Drain and squeeze out any excess liquid. Blend in a food processor or blender until smooth. Melt the ghee in a frying pan and fry the onion and cumin until golden-brown. Add the ginger, garlic and chilli and fry again until softened and aromatic. Fold in the blended greens. Season with salt and pepper and cook until the onions and spinach are well combined. To make the chard, heat the oil in a frying pan over a gentle heat and fry the garlic, chilli and lemon zest until fragrant. Add the lemon juice and then fold in the chard and cook until just wilted. Season with salt and pepper. To cook the gnudi, bring a large saucepan of salted water to the boil and cook the gnudi until they rise to the surface. Remove with a slotted spoon to drain. Heat the ghee in a frying pan and fry the gnudi until golden-brown all over. Spoon the saag into the base of warmed bowls, top with the chard, gnudi, preserved lemon, pine nuts and Parmesan. To make the gnudi, bring the milk to the boil in a saucepan and then stir in the lemon juice. Remove from the heat and set aside for 10 minutes. It should have curdled and the curds and whey should separate. To make the gnudi, bring the milk to the boil in a saucepan and then stir in the lemon juice. Remove from the heat and set aside for 10 minutes. It should have curdled and the curds and whey should separate. Line a sieve with a muslin and set over a bowl. Pour in the curds and whey, catching the curds in the muslin and discarding the whey. Run cold water over the curds to wash off any excess whey. Gather in the muslin and squeeze out any liquid. Line a sieve with a muslin and set over a bowl. Pour in the curds and whey, catching the curds in the muslin and discarding the whey. Run cold water over the curds to wash off any excess whey. Gather in the muslin and squeeze out any liquid. Knead the curds with the egg yolk, Parmesan, nutmeg and some black pepper in a bowl. Weigh out 10g portions of this paneer mixture and roll into little balls or barrels. Knead the curds with the egg yolk, Parmesan, nutmeg and some black pepper in a bowl. Weigh out 10g portions of this paneer mixture and roll into little balls or barrels. Cover a tray with half of the semolina, lay over the gnudi and then sprinkle over the remaining semolina. Chill in the fridge for 6 hours or overnight. Cover a tray with half of the semolina, lay over the gnudi and then sprinkle over the remaining semolina. Chill in the fridge for 6 hours or overnight. To make the saag, blanch the mixed leaves in a saucepan of boiling water for a few seconds or until wilted and then plunge into ice cold water. Drain and squeeze out any excess liquid. Blend in a food processor or blender until smooth. To make the saag, blanch the mixed leaves in a saucepan of boiling water for a few seconds or until wilted and then plunge into ice cold water. Drain and squeeze out any excess liquid. Blend in a food processor or blender until smooth. Melt the ghee in a frying pan and fry the onion and cumin until golden-brown. Add the ginger, garlic and chilli and fry again until softened and aromatic. Fold in the blended greens. Season with salt and pepper and cook until the onions and spinach are well combined. Melt the ghee in a frying pan and fry the onion and cumin until golden-brown. Add the ginger, garlic and chilli and fry again until softened and aromatic. Fold in the blended greens. Season with salt and pepper and cook until the onions and spinach are well combined. To make the chard, heat the oil in a frying pan over a gentle heat and fry the garlic, chilli and lemon zest until fragrant. Add the lemon juice and then fold in the chard and cook until just wilted. Season with salt and pepper. To make the chard, heat the oil in a frying pan over a gentle heat and fry the garlic, chilli and lemon zest until fragrant. Add the lemon juice and then fold in the chard and cook until just wilted. Season with salt and pepper. To cook the gnudi, bring a large saucepan of salted water to the boil and cook the gnudi until they rise to the surface. Remove with a slotted spoon to drain. Heat the ghee in a frying pan and fry the gnudi until golden-brown all over. To cook the gnudi, bring a large saucepan of salted water to the boil and cook the gnudi until they rise to the surface. Remove with a slotted spoon to drain. Heat the ghee in a frying pan and fry the gnudi until golden-brown all over. Spoon the saag into the base of warmed bowls, top with the chard, gnudi, preserved lemon, pine nuts and Parmesan. Spoon the saag into the base of warmed bowls, top with the chard, gnudi, preserved lemon, pine nuts and Parmesan. | {
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"title": "Paneer gnudi with spring saag and rainbow chard 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/paneer_gnudi_with_spring_67940_16x9.jpg Step into spring with this fresh tasting paneer recipe, full of green veg and Indian flavours. 2 litres/3½ pints full-fat milk 1 lemon, juice only7g free-range egg yolk (about ½ free-range egg yolk) 50g/1¾oz Parmesan, grated good grinding fresh nutmeg 200g/7oz semolina 30g/1oz ghee salt and freshly ground black pepper 2 litres/3½ pints full-fat milk 1 lemon, juice only 7g free-range egg yolk (about ½ free-range egg yolk) 50g/1¾oz Parmesan, grated good grinding fresh nutmeg 200g/7oz semolina 30g/1oz ghee salt and freshly ground black pepper 500g/1lb 2oz mixed baby spinach, nettles, wild garlic and sorrel (ideally 125g/4½oz each)1 tbsp ghee1 small red onion, very finely chopped 1 tsp cumin seeds 5cm/2in piece fresh root ginger, peeled and finely grated 1–2 large garlic cloves, chopped 1 bird’s eye green chilli, finely chopped knob of butter salt and freshly ground black pepper 500g/1lb 2oz mixed baby spinach, nettles, wild garlic and sorrel (ideally 125g/4½oz each) 1 tbsp ghee 1 small red onion, very finely chopped 1 tsp cumin seeds 5cm/2in piece fresh root ginger, peeled and finely grated 1–2 large garlic cloves, chopped 1 bird’s eye green chilli, finely chopped knob of butter salt and freshly ground black pepper 4 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 1 red chilli, finely chopped 1 lemon, zest and juice200g/7oz rainbow chard, chopped, including stalkssalt and freshly ground black pepper 4 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 1 red chilli, finely chopped 1 lemon, zest and juice 200g/7oz rainbow chard, chopped, including stalks salt and freshly ground black pepper 2 preserved lemons, rind only, finely chopped 100g/3½oz pine nuts, toasted50g/1¾oz Parmesan, grated 2 preserved lemons, rind only, finely chopped 100g/3½oz pine nuts, toasted 50g/1¾oz Parmesan, grated Method To make the gnudi, bring the milk to the boil in a saucepan and then stir in the lemon juice. Remove from the heat and set aside for 10 minutes. It should have curdled and the curds and whey should separate. Line a sieve with a muslin and set over a bowl. Pour in the curds and whey, catching the curds in the muslin and discarding the whey. Run cold water over the curds to wash off any excess whey. Gather in the muslin and squeeze out any liquid. Knead the curds with the egg yolk, Parmesan, nutmeg and some black pepper in a bowl. Weigh out 10g portions of this paneer mixture and roll into little balls or barrels. Cover a tray with half of the semolina, lay over the gnudi and then sprinkle over the remaining semolina. Chill in the fridge for 6 hours or overnight. To make the saag, blanch the mixed leaves in a saucepan of boiling water for a few seconds or until wilted and then plunge into ice cold water. Drain and squeeze out any excess liquid. Blend in a food processor or blender until smooth. Melt the ghee in a frying pan and fry the onion and cumin until golden-brown. Add the ginger, garlic and chilli and fry again until softened and aromatic. Fold in the blended greens. Season with salt and pepper and cook until the onions and spinach are well combined. To make the chard, heat the oil in a frying pan over a gentle heat and fry the garlic, chilli and lemon zest until fragrant. Add the lemon juice and then fold in the chard and cook until just wilted. Season with salt and pepper. To cook the gnudi, bring a large saucepan of salted water to the boil and cook the gnudi until they rise to the surface. Remove with a slotted spoon to drain. Heat the ghee in a frying pan and fry the gnudi until golden-brown all over. Spoon the saag into the base of warmed bowls, top with the chard, gnudi, preserved lemon, pine nuts and Parmesan. To make the gnudi, bring the milk to the boil in a saucepan and then stir in the lemon juice. Remove from the heat and set aside for 10 minutes. It should have curdled and the curds and whey should separate. To make the gnudi, bring the milk to the boil in a saucepan and then stir in the lemon juice. Remove from the heat and set aside for 10 minutes. It should have curdled and the curds and whey should separate. Line a sieve with a muslin and set over a bowl. Pour in the curds and whey, catching the curds in the muslin and discarding the whey. Run cold water over the curds to wash off any excess whey. Gather in the muslin and squeeze out any liquid. Line a sieve with a muslin and set over a bowl. Pour in the curds and whey, catching the curds in the muslin and discarding the whey. Run cold water over the curds to wash off any excess whey. Gather in the muslin and squeeze out any liquid. Knead the curds with the egg yolk, Parmesan, nutmeg and some black pepper in a bowl. Weigh out 10g portions of this paneer mixture and roll into little balls or barrels. Knead the curds with the egg yolk, Parmesan, nutmeg and some black pepper in a bowl. Weigh out 10g portions of this paneer mixture and roll into little balls or barrels. Cover a tray with half of the semolina, lay over the gnudi and then sprinkle over the remaining semolina. Chill in the fridge for 6 hours or overnight. Cover a tray with half of the semolina, lay over the gnudi and then sprinkle over the remaining semolina. Chill in the fridge for 6 hours or overnight. To make the saag, blanch the mixed leaves in a saucepan of boiling water for a few seconds or until wilted and then plunge into ice cold water. Drain and squeeze out any excess liquid. Blend in a food processor or blender until smooth. To make the saag, blanch the mixed leaves in a saucepan of boiling water for a few seconds or until wilted and then plunge into ice cold water. Drain and squeeze out any excess liquid. Blend in a food processor or blender until smooth. Melt the ghee in a frying pan and fry the onion and cumin until golden-brown. Add the ginger, garlic and chilli and fry again until softened and aromatic. Fold in the blended greens. Season with salt and pepper and cook until the onions and spinach are well combined. Melt the ghee in a frying pan and fry the onion and cumin until golden-brown. Add the ginger, garlic and chilli and fry again until softened and aromatic. Fold in the blended greens. Season with salt and pepper and cook until the onions and spinach are well combined. To make the chard, heat the oil in a frying pan over a gentle heat and fry the garlic, chilli and lemon zest until fragrant. Add the lemon juice and then fold in the chard and cook until just wilted. Season with salt and pepper. To make the chard, heat the oil in a frying pan over a gentle heat and fry the garlic, chilli and lemon zest until fragrant. Add the lemon juice and then fold in the chard and cook until just wilted. Season with salt and pepper. To cook the gnudi, bring a large saucepan of salted water to the boil and cook the gnudi until they rise to the surface. Remove with a slotted spoon to drain. Heat the ghee in a frying pan and fry the gnudi until golden-brown all over. To cook the gnudi, bring a large saucepan of salted water to the boil and cook the gnudi until they rise to the surface. Remove with a slotted spoon to drain. Heat the ghee in a frying pan and fry the gnudi until golden-brown all over. Spoon the saag into the base of warmed bowls, top with the chard, gnudi, preserved lemon, pine nuts and Parmesan. Spoon the saag into the base of warmed bowls, top with the chard, gnudi, preserved lemon, pine nuts and Parmesan."
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} | 457ff7c0ca494fd79a18136d1f7727c856697bcaee992acd2d50db0dea94fc89 | Purple sprouting broccoli, guanciale and mussels recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/purple_broccoli_70779_16x9.jpg The ultimate topped toast. Sourdough bread fried in pork fat with mussels, guanciale and charred broccoli. 500g/1lb 2oz mussels, scrubbed and de-bearded. (Discard any mussels that don't close when tapped gently.)2 sprigs fresh thyme1 garlic clove, thinly sliced150ml/5fl oz white wine1 tbsp olive oil6 thin slices guanciale 500g/1lb 2oz mussels, scrubbed and de-bearded. (Discard any mussels that don't close when tapped gently.) 2 sprigs fresh thyme 1 garlic clove, thinly sliced 150ml/5fl oz white wine 1 tbsp olive oil 6 thin slices guanciale 8 purple sprouting broccoli spears1 red chilli, deseeded and finely chopped2 garlic cloves, finely chopped3 anchovy fillets, finely chopped1 tbsp snipped fresh chives2–3 tbsp olive oil25ml/1fl oz moscatel vinegar 8 purple sprouting broccoli spears 1 red chilli, deseeded and finely chopped 2 garlic cloves, finely chopped 3 anchovy fillets, finely chopped 1 tbsp snipped fresh chives 2–3 tbsp olive oil 25ml/1fl oz moscatel vinegar 1 slice sourdough bread1 garlic clove, halved 1 slice sourdough bread 1 garlic clove, halved Method To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat. To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in. To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside.In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar. To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove.Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce. To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat. To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat. To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in. To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in. To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside. To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside. In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar. In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar. To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove. To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove. Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce. Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce. | {
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"title": "Purple sprouting broccoli, guanciale and mussels 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/purple_broccoli_70779_16x9.jpg The ultimate topped toast. Sourdough bread fried in pork fat with mussels, guanciale and charred broccoli. 500g/1lb 2oz mussels, scrubbed and de-bearded. (Discard any mussels that don't close when tapped gently.)2 sprigs fresh thyme1 garlic clove, thinly sliced150ml/5fl oz white wine1 tbsp olive oil6 thin slices guanciale 500g/1lb 2oz mussels, scrubbed and de-bearded. (Discard any mussels that don't close when tapped gently.) 2 sprigs fresh thyme 1 garlic clove, thinly sliced 150ml/5fl oz white wine 1 tbsp olive oil 6 thin slices guanciale 8 purple sprouting broccoli spears1 red chilli, deseeded and finely chopped2 garlic cloves, finely chopped3 anchovy fillets, finely chopped1 tbsp snipped fresh chives2–3 tbsp olive oil25ml/1fl oz moscatel vinegar 8 purple sprouting broccoli spears 1 red chilli, deseeded and finely chopped 2 garlic cloves, finely chopped 3 anchovy fillets, finely chopped 1 tbsp snipped fresh chives 2–3 tbsp olive oil 25ml/1fl oz moscatel vinegar 1 slice sourdough bread1 garlic clove, halved 1 slice sourdough bread 1 garlic clove, halved Method To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat. To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in. To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside.In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar. To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove.Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce. To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat. To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat. To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in. To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in. To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside. To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside. In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar. In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar. To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove. To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove. Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce. Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce."
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} | 74a65b171814c7ada005d728cb958e4b5a2ab243bf37c3d039fcc9212f7ae797 | Braised chicken with orzo recipe
An average of 5.0 out of 5 stars from 2 ratings This delicious recipe is really easy to throw together on a busy day as most of the work is done in the slow cooker. 1 whole chicken, jointed into 8 pieces4 tbsp olive oil500ml/18fl oz chicken stock1 head garlic, cut in half1 bay leaf15g/½oz fresh thyme200g/7oz orzosalt and freshly ground black pepper 1 whole chicken, jointed into 8 pieces 4 tbsp olive oil 500ml/18fl oz chicken stock 1 head garlic, cut in half 1 bay leaf 15g/½oz fresh thyme 200g/7oz orzo salt and freshly ground black pepper 125g/4½oz walnuts, toasted20g/½oz fresh coriander, plus extra to garnish1 tbsp chopped fresh tarragon, plus extra to garnish1–2 red chillies, roughly chopped3 garlic cloves, roughly chopped1 lemon, juice only2–4 tbsp olive oil 125g/4½oz walnuts, toasted 20g/½oz fresh coriander, plus extra to garnish 1 tbsp chopped fresh tarragon, plus extra to garnish 1–2 red chillies, roughly chopped 3 garlic cloves, roughly chopped 1 lemon, juice only 2–4 tbsp olive oil Method To make the chicken with orzo, season the chicken with salt and pepper. Add the oil to a casserole dish over a high heat and sear the chicken until well coloured all over.Transfer the chicken to a slow cooker and pour in the stock. Add the garlic, bay and thyme. Cover with the lid and cook for 2 hours on medium. Add the orzo and cook for a further 10 minutes. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.To make the sauce, blend all of the ingredients in a food processor or blender to a smooth paste. Set aside. Serve the chicken and orzo in a serving dish, pour over the sauce and mix gently. Garnish with the extra coriander and tarragon sprigs. To make the chicken with orzo, season the chicken with salt and pepper. Add the oil to a casserole dish over a high heat and sear the chicken until well coloured all over. To make the chicken with orzo, season the chicken with salt and pepper. Add the oil to a casserole dish over a high heat and sear the chicken until well coloured all over. Transfer the chicken to a slow cooker and pour in the stock. Transfer the chicken to a slow cooker and pour in the stock. Add the garlic, bay and thyme. Cover with the lid and cook for 2 hours on medium. Add the garlic, bay and thyme. Cover with the lid and cook for 2 hours on medium. Add the orzo and cook for a further 10 minutes. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the orzo and cook for a further 10 minutes. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To make the sauce, blend all of the ingredients in a food processor or blender to a smooth paste. Set aside. To make the sauce, blend all of the ingredients in a food processor or blender to a smooth paste. Set aside. Serve the chicken and orzo in a serving dish, pour over the sauce and mix gently. Garnish with the extra coriander and tarragon sprigs. Serve the chicken and orzo in a serving dish, pour over the sauce and mix gently. Garnish with the extra coriander and tarragon sprigs. | {
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"title": "Braised chicken with orzo recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This delicious recipe is really easy to throw together on a busy day as most of the work is done in the slow cooker. 1 whole chicken, jointed into 8 pieces4 tbsp olive oil500ml/18fl oz chicken stock1 head garlic, cut in half1 bay leaf15g/½oz fresh thyme200g/7oz orzosalt and freshly ground black pepper 1 whole chicken, jointed into 8 pieces 4 tbsp olive oil 500ml/18fl oz chicken stock 1 head garlic, cut in half 1 bay leaf 15g/½oz fresh thyme 200g/7oz orzo salt and freshly ground black pepper 125g/4½oz walnuts, toasted20g/½oz fresh coriander, plus extra to garnish1 tbsp chopped fresh tarragon, plus extra to garnish1–2 red chillies, roughly chopped3 garlic cloves, roughly chopped1 lemon, juice only2–4 tbsp olive oil 125g/4½oz walnuts, toasted 20g/½oz fresh coriander, plus extra to garnish 1 tbsp chopped fresh tarragon, plus extra to garnish 1–2 red chillies, roughly chopped 3 garlic cloves, roughly chopped 1 lemon, juice only 2–4 tbsp olive oil Method To make the chicken with orzo, season the chicken with salt and pepper. Add the oil to a casserole dish over a high heat and sear the chicken until well coloured all over.Transfer the chicken to a slow cooker and pour in the stock. Add the garlic, bay and thyme. Cover with the lid and cook for 2 hours on medium. Add the orzo and cook for a further 10 minutes. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.To make the sauce, blend all of the ingredients in a food processor or blender to a smooth paste. Set aside. Serve the chicken and orzo in a serving dish, pour over the sauce and mix gently. Garnish with the extra coriander and tarragon sprigs. To make the chicken with orzo, season the chicken with salt and pepper. Add the oil to a casserole dish over a high heat and sear the chicken until well coloured all over. To make the chicken with orzo, season the chicken with salt and pepper. Add the oil to a casserole dish over a high heat and sear the chicken until well coloured all over. Transfer the chicken to a slow cooker and pour in the stock. Transfer the chicken to a slow cooker and pour in the stock. Add the garlic, bay and thyme. Cover with the lid and cook for 2 hours on medium. Add the garlic, bay and thyme. Cover with the lid and cook for 2 hours on medium. Add the orzo and cook for a further 10 minutes. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the orzo and cook for a further 10 minutes. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To make the sauce, blend all of the ingredients in a food processor or blender to a smooth paste. Set aside. To make the sauce, blend all of the ingredients in a food processor or blender to a smooth paste. Set aside. Serve the chicken and orzo in a serving dish, pour over the sauce and mix gently. Garnish with the extra coriander and tarragon sprigs. Serve the chicken and orzo in a serving dish, pour over the sauce and mix gently. Garnish with the extra coriander and tarragon sprigs."
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} | e907b00b4c54bea4f96dcd310caedbb58050929329841faeeae231432a5e41e0 | Fish curry recipe
An average of 3.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_curry_09718_16x9.jpg Rohu is commonly eaten in Bangladesh and is known as the king of fish. It can be difficult to source, but the recipe also works well with monkfish (which is similar in flavour and texture) or any firm white fish – just reduce the cooking time a little if the fish pieces are smaller. For this recipe you will need a pestle and mortar. 800g/1lb 12oz rohu steaks, gutted, scaled and cut into 2.5cm/1in-thick steaks across the bone. Alternatively use 800g/1lb 12oz monkfish, sinew removed and chopped into 2.5cm/1in pieces.½ tsp salt, plus extra for seasoning1 tsp turmeric2 tbsp black mustard seeds2–3 tbsp vegetable oil, for frying2 medium onions, finely chopped1 whole bulb garlic (about 8–10 cloves), peeled and pounded in a pestle and mortar¼ tsp chilli powder1 heaped tsp ground coriander1 heaped tsp garam masala1 heaped tsp paprika450ml/16fl oz boiling water handful of chopped coriander, plus extra leaves to garnish 800g/1lb 12oz rohu steaks, gutted, scaled and cut into 2.5cm/1in-thick steaks across the bone. Alternatively use 800g/1lb 12oz monkfish, sinew removed and chopped into 2.5cm/1in pieces. ½ tsp salt, plus extra for seasoning 1 tsp turmeric 2 tbsp black mustard seeds 2–3 tbsp vegetable oil, for frying 2 medium onions, finely chopped 1 whole bulb garlic (about 8–10 cloves), peeled and pounded in a pestle and mortar ¼ tsp chilli powder 1 heaped tsp ground coriander 1 heaped tsp garam masala 1 heaped tsp paprika 450ml/16fl oz boiling water handful of chopped coriander, plus extra leaves to garnish green chillies, finely chopped240–360g/8½–12¼oz basmati rice, cooked according to packet instructions green chillies, finely chopped 240–360g/8½–12¼oz basmati rice, cooked according to packet instructions Method Put the fish steaks in a large bowl. Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated. Set aside to marinade for a few minutes. Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop. Tip into a pestle and mortar and pound until finely ground, then set aside. Heat a large non-stick pan over a medium heat and add the vegetable oil. Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour. Season with salt and continue to cook for a few more minutes until lightly golden.Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika. Mix together and stir over a low heat for a further 2–3 minutes. When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage). Allow to cook gently for 3-4 minutes while stirring.Wash the fish by rinsing well with cold water. Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz). Swirl the pan to cover the fish in the sauce. Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking. The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency). Add the freshly chopped coriander and season to taste with salt.Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake. Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice. Put the fish steaks in a large bowl. Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated. Set aside to marinade for a few minutes. Put the fish steaks in a large bowl. Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated. Set aside to marinade for a few minutes. Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop. Tip into a pestle and mortar and pound until finely ground, then set aside. Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop. Tip into a pestle and mortar and pound until finely ground, then set aside. Heat a large non-stick pan over a medium heat and add the vegetable oil. Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour. Season with salt and continue to cook for a few more minutes until lightly golden. Heat a large non-stick pan over a medium heat and add the vegetable oil. Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour. Season with salt and continue to cook for a few more minutes until lightly golden. Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika. Mix together and stir over a low heat for a further 2–3 minutes. When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage). Allow to cook gently for 3-4 minutes while stirring. Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika. Mix together and stir over a low heat for a further 2–3 minutes. When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage). Allow to cook gently for 3-4 minutes while stirring. Wash the fish by rinsing well with cold water. Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz). Swirl the pan to cover the fish in the sauce. Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking. The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency). Add the freshly chopped coriander and season to taste with salt. Wash the fish by rinsing well with cold water. Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz). Swirl the pan to cover the fish in the sauce. Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking. The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency). Add the freshly chopped coriander and season to taste with salt. Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake. Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice. Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake. Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice. Recipe tips It's best to ask your fish supplier to prepare the rohu into 2.5cm/1in steaks though the bone. If preparing the rohu yourself, allow the fish to defrost before removing the scales with the back of a spoon, then remove the fins and tail using a sharp knife. Cut into steaks across the bone using a heavy knife. Allow to defrost completely before cooking. | {
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"title": "Fish curry recipe",
"content": "An average of 3.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_curry_09718_16x9.jpg Rohu is commonly eaten in Bangladesh and is known as the king of fish. It can be difficult to source, but the recipe also works well with monkfish (which is similar in flavour and texture) or any firm white fish – just reduce the cooking time a little if the fish pieces are smaller. For this recipe you will need a pestle and mortar. 800g/1lb 12oz rohu steaks, gutted, scaled and cut into 2.5cm/1in-thick steaks across the bone. Alternatively use 800g/1lb 12oz monkfish, sinew removed and chopped into 2.5cm/1in pieces.½ tsp salt, plus extra for seasoning1 tsp turmeric2 tbsp black mustard seeds2–3 tbsp vegetable oil, for frying2 medium onions, finely chopped1 whole bulb garlic (about 8–10 cloves), peeled and pounded in a pestle and mortar¼ tsp chilli powder1 heaped tsp ground coriander1 heaped tsp garam masala1 heaped tsp paprika450ml/16fl oz boiling water handful of chopped coriander, plus extra leaves to garnish 800g/1lb 12oz rohu steaks, gutted, scaled and cut into 2.5cm/1in-thick steaks across the bone. Alternatively use 800g/1lb 12oz monkfish, sinew removed and chopped into 2.5cm/1in pieces. ½ tsp salt, plus extra for seasoning 1 tsp turmeric 2 tbsp black mustard seeds 2–3 tbsp vegetable oil, for frying 2 medium onions, finely chopped 1 whole bulb garlic (about 8–10 cloves), peeled and pounded in a pestle and mortar ¼ tsp chilli powder 1 heaped tsp ground coriander 1 heaped tsp garam masala 1 heaped tsp paprika 450ml/16fl oz boiling water handful of chopped coriander, plus extra leaves to garnish green chillies, finely chopped240–360g/8½–12¼oz basmati rice, cooked according to packet instructions green chillies, finely chopped 240–360g/8½–12¼oz basmati rice, cooked according to packet instructions Method Put the fish steaks in a large bowl. Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated. Set aside to marinade for a few minutes. Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop. Tip into a pestle and mortar and pound until finely ground, then set aside. Heat a large non-stick pan over a medium heat and add the vegetable oil. Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour. Season with salt and continue to cook for a few more minutes until lightly golden.Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika. Mix together and stir over a low heat for a further 2–3 minutes. When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage). Allow to cook gently for 3-4 minutes while stirring.Wash the fish by rinsing well with cold water. Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz). Swirl the pan to cover the fish in the sauce. Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking. The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency). Add the freshly chopped coriander and season to taste with salt.Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake. Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice. Put the fish steaks in a large bowl. Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated. Set aside to marinade for a few minutes. Put the fish steaks in a large bowl. Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated. Set aside to marinade for a few minutes. Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop. Tip into a pestle and mortar and pound until finely ground, then set aside. Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop. Tip into a pestle and mortar and pound until finely ground, then set aside. Heat a large non-stick pan over a medium heat and add the vegetable oil. Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour. Season with salt and continue to cook for a few more minutes until lightly golden. Heat a large non-stick pan over a medium heat and add the vegetable oil. Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour. Season with salt and continue to cook for a few more minutes until lightly golden. Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika. Mix together and stir over a low heat for a further 2–3 minutes. When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage). Allow to cook gently for 3-4 minutes while stirring. Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika. Mix together and stir over a low heat for a further 2–3 minutes. When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage). Allow to cook gently for 3-4 minutes while stirring. Wash the fish by rinsing well with cold water. Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz). Swirl the pan to cover the fish in the sauce. Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking. The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency). Add the freshly chopped coriander and season to taste with salt. Wash the fish by rinsing well with cold water. Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz). Swirl the pan to cover the fish in the sauce. Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking. The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency). Add the freshly chopped coriander and season to taste with salt. Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake. Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice. Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake. Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice. Recipe tips It's best to ask your fish supplier to prepare the rohu into 2.5cm/1in steaks though the bone. If preparing the rohu yourself, allow the fish to defrost before removing the scales with the back of a spoon, then remove the fins and tail using a sharp knife. Cut into steaks across the bone using a heavy knife. Allow to defrost completely before cooking."
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} | dc1efdf8e3ad09d3db11710b68e08cc7c6896b627462735b1b02a1f5d5c90919 | Frozen feta with crispy black pudding and berries recipe
An average of 5.0 out of 5 stars from 2 ratings A festive starter with frozen feta ‘snow’ – freezing the cheese allows it to firm up so it can be grated over the dish. 100g/3½oz feta cheese, frozen for at least 2 hours140g/5oz fresh blackberries140g/5oz fresh lingonberries (or lingonberry jam as an alternative)1 tbsp caster sugar1 tbsp butter or oil (for frying)150g/5½oz black pudding, thickly sliced 100g/3½oz feta cheese, frozen for at least 2 hours 140g/5oz fresh blackberries 140g/5oz fresh lingonberries (or lingonberry jam as an alternative) 1 tbsp caster sugar 1 tbsp butter or oil (for frying) 150g/5½oz black pudding, thickly sliced Method Place the feta in the freezer at least 2 hours before serving. This will allow it to firm up so it can be grated over the dish.In a small bowl, combine the blackberries and lingonberries with the sugar. Toss gently to coat the berries, letting them sit for a few minutes to release some juices.Heat a frying pan over a medium heat and add the butter or oil.Add the black pudding slices to the pan and cook until they are crispy on the outside, about 2–3 minutes per side. Adjust the heat as needed to avoid burning.Remove from the pan and place on kitchen paper to drain any excess oil.Arrange the crispy black pudding slices on a serving plate. Spoon the sugar-coated berries over the black pudding, allowing a bit of the juice to drizzle onto the plate. Take the frozen feta from the freezer and grate it finely over the entire dish, creating a snowy effect. Place the feta in the freezer at least 2 hours before serving. This will allow it to firm up so it can be grated over the dish. Place the feta in the freezer at least 2 hours before serving. This will allow it to firm up so it can be grated over the dish. In a small bowl, combine the blackberries and lingonberries with the sugar. Toss gently to coat the berries, letting them sit for a few minutes to release some juices. In a small bowl, combine the blackberries and lingonberries with the sugar. Toss gently to coat the berries, letting them sit for a few minutes to release some juices. Heat a frying pan over a medium heat and add the butter or oil. Heat a frying pan over a medium heat and add the butter or oil. Add the black pudding slices to the pan and cook until they are crispy on the outside, about 2–3 minutes per side. Adjust the heat as needed to avoid burning. Add the black pudding slices to the pan and cook until they are crispy on the outside, about 2–3 minutes per side. Adjust the heat as needed to avoid burning. Remove from the pan and place on kitchen paper to drain any excess oil. Remove from the pan and place on kitchen paper to drain any excess oil. Arrange the crispy black pudding slices on a serving plate. Spoon the sugar-coated berries over the black pudding, allowing a bit of the juice to drizzle onto the plate. Take the frozen feta from the freezer and grate it finely over the entire dish, creating a snowy effect. Arrange the crispy black pudding slices on a serving plate. Spoon the sugar-coated berries over the black pudding, allowing a bit of the juice to drizzle onto the plate. Take the frozen feta from the freezer and grate it finely over the entire dish, creating a snowy effect. | {
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"title": "Frozen feta with crispy black pudding and berries recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A festive starter with frozen feta ‘snow’ – freezing the cheese allows it to firm up so it can be grated over the dish. 100g/3½oz feta cheese, frozen for at least 2 hours140g/5oz fresh blackberries140g/5oz fresh lingonberries (or lingonberry jam as an alternative)1 tbsp caster sugar1 tbsp butter or oil (for frying)150g/5½oz black pudding, thickly sliced 100g/3½oz feta cheese, frozen for at least 2 hours 140g/5oz fresh blackberries 140g/5oz fresh lingonberries (or lingonberry jam as an alternative) 1 tbsp caster sugar 1 tbsp butter or oil (for frying) 150g/5½oz black pudding, thickly sliced Method Place the feta in the freezer at least 2 hours before serving. This will allow it to firm up so it can be grated over the dish.In a small bowl, combine the blackberries and lingonberries with the sugar. Toss gently to coat the berries, letting them sit for a few minutes to release some juices.Heat a frying pan over a medium heat and add the butter or oil.Add the black pudding slices to the pan and cook until they are crispy on the outside, about 2–3 minutes per side. Adjust the heat as needed to avoid burning.Remove from the pan and place on kitchen paper to drain any excess oil.Arrange the crispy black pudding slices on a serving plate. Spoon the sugar-coated berries over the black pudding, allowing a bit of the juice to drizzle onto the plate. Take the frozen feta from the freezer and grate it finely over the entire dish, creating a snowy effect. Place the feta in the freezer at least 2 hours before serving. This will allow it to firm up so it can be grated over the dish. Place the feta in the freezer at least 2 hours before serving. This will allow it to firm up so it can be grated over the dish. In a small bowl, combine the blackberries and lingonberries with the sugar. Toss gently to coat the berries, letting them sit for a few minutes to release some juices. In a small bowl, combine the blackberries and lingonberries with the sugar. Toss gently to coat the berries, letting them sit for a few minutes to release some juices. Heat a frying pan over a medium heat and add the butter or oil. Heat a frying pan over a medium heat and add the butter or oil. Add the black pudding slices to the pan and cook until they are crispy on the outside, about 2–3 minutes per side. Adjust the heat as needed to avoid burning. Add the black pudding slices to the pan and cook until they are crispy on the outside, about 2–3 minutes per side. Adjust the heat as needed to avoid burning. Remove from the pan and place on kitchen paper to drain any excess oil. Remove from the pan and place on kitchen paper to drain any excess oil. Arrange the crispy black pudding slices on a serving plate. Spoon the sugar-coated berries over the black pudding, allowing a bit of the juice to drizzle onto the plate. Take the frozen feta from the freezer and grate it finely over the entire dish, creating a snowy effect. Arrange the crispy black pudding slices on a serving plate. Spoon the sugar-coated berries over the black pudding, allowing a bit of the juice to drizzle onto the plate. Take the frozen feta from the freezer and grate it finely over the entire dish, creating a snowy effect."
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} | bcd8293c872e1301f9cf9d43edd9e56df8918b9bef310504de2713fa81d8a73a | Vegan ‘smoked salmon’ and ‘cream cheese’ bagel recipe
An average of 5.0 out of 5 stars from 1 rating Vegan lox! Blended tofu and soaked cashews give a creamy finish, while salt-baked carrots marinated in seaweed replace smoked salmon in this plant-based version of the classic bagel filling. 300g/10½oz block firm tofu 300g/10½oz soaked cashews (see Recipe Tips), drained 2 tbsp apple cider vinegar 1 tsp garlic powder 1 tsp salt 3 tbsp nutritional yeast 1 spring onion, green part, chopped (optional) 300g/10½oz block firm tofu 300g/10½oz soaked cashews (see Recipe Tips), drained 2 tbsp apple cider vinegar 1 tsp garlic powder 1 tsp salt 3 tbsp nutritional yeast 1 spring onion, green part, chopped (optional) 5–10 carrots 300g/10½oz salt 5 tbsp dulse seaweed (or alternatively 1 sheet nori) 1 tbsp agave syrup 1 tbsp liquid smoke or smoked paprika2 tbsp soy sauce 1 tbsp white wine vinegar 1 sprig fresh dill 1 lemon juice 1 tsp miso 5–10 carrots 300g/10½oz salt 5 tbsp dulse seaweed (or alternatively 1 sheet nori) 1 tbsp agave syrup 1 tbsp liquid smoke or smoked paprika 2 tbsp soy sauce 1 tbsp white wine vinegar 1 sprig fresh dill 1 lemon juice 1 tsp miso 8 bagels 2 tbsp drained capers 2 tbsp fresh dill, chopped freshly ground black pepper 1 lemon, cut into wedges 8 bagels 2 tbsp drained capers 2 tbsp fresh dill, chopped freshly ground black pepper 1 lemon, cut into wedges Method To make the ‘cream cheese’, put the tofu, soaked cashews, apple cider vinegar, garlic powder, salt and nutritional yeast in a blender. Add some spring onion green if you like. Blend until smooth. Set aside. To make the ‘smoked salmon’, preheat the oven to 200C/Fan 180C/Gas 5. Tip half of the salt in to cover the base of a baking dish. Add the carrots to the dish, placing them so that they do not touch the bottom of the dish and do not touch the other carrots. Pour the rest of the salt over to cover the carrots. Bake in the oven for 40 minutes to an hour, until just tender. Once cooked, set aside to cool and then peel the carrots, discard the salt and transfer the carrots to a non-reactive bowl. Combine the dulse seaweed (or nori), 100ml/3½fl oz hot water, agave syrup, liquid smoke, soy sauce, vinegar, dill, lemon juice and miso and mix together. Pour this mixture over the carrots. Leave to marinate for at least 24 hours but the longer the better. To serve, toast a fresh bagel and top with the ‘cream cheese’ you can serve with capers, dill, black pepper and lemon, or simply serve the ‘cream cheese’ topped with the ‘smoked salmon’. To make the ‘cream cheese’, put the tofu, soaked cashews, apple cider vinegar, garlic powder, salt and nutritional yeast in a blender. Add some spring onion green if you like. Blend until smooth. Set aside. To make the ‘cream cheese’, put the tofu, soaked cashews, apple cider vinegar, garlic powder, salt and nutritional yeast in a blender. Add some spring onion green if you like. Blend until smooth. Set aside. To make the ‘smoked salmon’, preheat the oven to 200C/Fan 180C/Gas 5. Tip half of the salt in to cover the base of a baking dish. Add the carrots to the dish, placing them so that they do not touch the bottom of the dish and do not touch the other carrots. Pour the rest of the salt over to cover the carrots. To make the ‘smoked salmon’, preheat the oven to 200C/Fan 180C/Gas 5. Tip half of the salt in to cover the base of a baking dish. Add the carrots to the dish, placing them so that they do not touch the bottom of the dish and do not touch the other carrots. Pour the rest of the salt over to cover the carrots. Bake in the oven for 40 minutes to an hour, until just tender. Bake in the oven for 40 minutes to an hour, until just tender. Once cooked, set aside to cool and then peel the carrots, discard the salt and transfer the carrots to a non-reactive bowl. Once cooked, set aside to cool and then peel the carrots, discard the salt and transfer the carrots to a non-reactive bowl. Combine the dulse seaweed (or nori), 100ml/3½fl oz hot water, agave syrup, liquid smoke, soy sauce, vinegar, dill, lemon juice and miso and mix together. Pour this mixture over the carrots. Leave to marinate for at least 24 hours but the longer the better. Combine the dulse seaweed (or nori), 100ml/3½fl oz hot water, agave syrup, liquid smoke, soy sauce, vinegar, dill, lemon juice and miso and mix together. Pour this mixture over the carrots. Leave to marinate for at least 24 hours but the longer the better. To serve, toast a fresh bagel and top with the ‘cream cheese’ you can serve with capers, dill, black pepper and lemon, or simply serve the ‘cream cheese’ topped with the ‘smoked salmon’. To serve, toast a fresh bagel and top with the ‘cream cheese’ you can serve with capers, dill, black pepper and lemon, or simply serve the ‘cream cheese’ topped with the ‘smoked salmon’. Recipe tips To soak the cashews, you can use the boiling method where you bring the cashews and enough water to submerge them to the boil in a pan, then simmer for 15 minutes. Add cold water to cool and then drain and rinse. Alternatively, you can soak the cashews in hot water for about an hour, or room temperature water overnight. | {
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"title": "Vegan ‘smoked salmon’ and ‘cream cheese’ bagel recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Vegan lox! Blended tofu and soaked cashews give a creamy finish, while salt-baked carrots marinated in seaweed replace smoked salmon in this plant-based version of the classic bagel filling. 300g/10½oz block firm tofu 300g/10½oz soaked cashews (see Recipe Tips), drained 2 tbsp apple cider vinegar 1 tsp garlic powder 1 tsp salt 3 tbsp nutritional yeast 1 spring onion, green part, chopped (optional) 300g/10½oz block firm tofu 300g/10½oz soaked cashews (see Recipe Tips), drained 2 tbsp apple cider vinegar 1 tsp garlic powder 1 tsp salt 3 tbsp nutritional yeast 1 spring onion, green part, chopped (optional) 5–10 carrots 300g/10½oz salt 5 tbsp dulse seaweed (or alternatively 1 sheet nori) 1 tbsp agave syrup 1 tbsp liquid smoke or smoked paprika2 tbsp soy sauce 1 tbsp white wine vinegar 1 sprig fresh dill 1 lemon juice 1 tsp miso 5–10 carrots 300g/10½oz salt 5 tbsp dulse seaweed (or alternatively 1 sheet nori) 1 tbsp agave syrup 1 tbsp liquid smoke or smoked paprika 2 tbsp soy sauce 1 tbsp white wine vinegar 1 sprig fresh dill 1 lemon juice 1 tsp miso 8 bagels 2 tbsp drained capers 2 tbsp fresh dill, chopped freshly ground black pepper 1 lemon, cut into wedges 8 bagels 2 tbsp drained capers 2 tbsp fresh dill, chopped freshly ground black pepper 1 lemon, cut into wedges Method To make the ‘cream cheese’, put the tofu, soaked cashews, apple cider vinegar, garlic powder, salt and nutritional yeast in a blender. Add some spring onion green if you like. Blend until smooth. Set aside. To make the ‘smoked salmon’, preheat the oven to 200C/Fan 180C/Gas 5. Tip half of the salt in to cover the base of a baking dish. Add the carrots to the dish, placing them so that they do not touch the bottom of the dish and do not touch the other carrots. Pour the rest of the salt over to cover the carrots. Bake in the oven for 40 minutes to an hour, until just tender. Once cooked, set aside to cool and then peel the carrots, discard the salt and transfer the carrots to a non-reactive bowl. Combine the dulse seaweed (or nori), 100ml/3½fl oz hot water, agave syrup, liquid smoke, soy sauce, vinegar, dill, lemon juice and miso and mix together. Pour this mixture over the carrots. Leave to marinate for at least 24 hours but the longer the better. To serve, toast a fresh bagel and top with the ‘cream cheese’ you can serve with capers, dill, black pepper and lemon, or simply serve the ‘cream cheese’ topped with the ‘smoked salmon’. To make the ‘cream cheese’, put the tofu, soaked cashews, apple cider vinegar, garlic powder, salt and nutritional yeast in a blender. Add some spring onion green if you like. Blend until smooth. Set aside. To make the ‘cream cheese’, put the tofu, soaked cashews, apple cider vinegar, garlic powder, salt and nutritional yeast in a blender. Add some spring onion green if you like. Blend until smooth. Set aside. To make the ‘smoked salmon’, preheat the oven to 200C/Fan 180C/Gas 5. Tip half of the salt in to cover the base of a baking dish. Add the carrots to the dish, placing them so that they do not touch the bottom of the dish and do not touch the other carrots. Pour the rest of the salt over to cover the carrots. To make the ‘smoked salmon’, preheat the oven to 200C/Fan 180C/Gas 5. Tip half of the salt in to cover the base of a baking dish. Add the carrots to the dish, placing them so that they do not touch the bottom of the dish and do not touch the other carrots. Pour the rest of the salt over to cover the carrots. Bake in the oven for 40 minutes to an hour, until just tender. Bake in the oven for 40 minutes to an hour, until just tender. Once cooked, set aside to cool and then peel the carrots, discard the salt and transfer the carrots to a non-reactive bowl. Once cooked, set aside to cool and then peel the carrots, discard the salt and transfer the carrots to a non-reactive bowl. Combine the dulse seaweed (or nori), 100ml/3½fl oz hot water, agave syrup, liquid smoke, soy sauce, vinegar, dill, lemon juice and miso and mix together. Pour this mixture over the carrots. Leave to marinate for at least 24 hours but the longer the better. Combine the dulse seaweed (or nori), 100ml/3½fl oz hot water, agave syrup, liquid smoke, soy sauce, vinegar, dill, lemon juice and miso and mix together. Pour this mixture over the carrots. Leave to marinate for at least 24 hours but the longer the better. To serve, toast a fresh bagel and top with the ‘cream cheese’ you can serve with capers, dill, black pepper and lemon, or simply serve the ‘cream cheese’ topped with the ‘smoked salmon’. To serve, toast a fresh bagel and top with the ‘cream cheese’ you can serve with capers, dill, black pepper and lemon, or simply serve the ‘cream cheese’ topped with the ‘smoked salmon’. Recipe tips To soak the cashews, you can use the boiling method where you bring the cashews and enough water to submerge them to the boil in a pan, then simmer for 15 minutes. Add cold water to cool and then drain and rinse. Alternatively, you can soak the cashews in hot water for about an hour, or room temperature water overnight."
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} | 18de846a587b7dbd0e52d18a6a3e50494b7f4f7f5b2b64f3b2f10623e69c09c2 | Sourdough cod cheeks with spicy pea salsa recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02fjgs2.jpg This sophisticated dish takes a lesser known part of the fish and jazzes it up as a sensational starter. Equipment and preparation: for this recipe you will need a food processor. 150g/5½oz stale sourdough bread, roughly chopped1 unwaxed lemon, finely grated zest only, plus extra lemon wedges to serve75g/2½oz plain flour3 free-range eggs, lightly beaten20 cod cheeks, cleaned, membranes removed (available from fishmongers or online specialists)vegetable oil (or vegetable oil mixed with beef dripping), for deep-frying 150g/5½oz stale sourdough bread, roughly chopped 1 unwaxed lemon, finely grated zest only, plus extra lemon wedges to serve 75g/2½oz plain flour 3 free-range eggs, lightly beaten 20 cod cheeks, cleaned, membranes removed (available from fishmongers or online specialists) vegetable oil (or vegetable oil mixed with beef dripping), for deep-frying 300g/10½oz frozen peas, defrosted3 tbsp roughly chopped fresh mint leaves2 green chillies, de-seeded and roughly chopped2 limes, juice only100g/3½oz crème fraîchesalt and freshly ground black pepper 300g/10½oz frozen peas, defrosted 3 tbsp roughly chopped fresh mint leaves 2 green chillies, de-seeded and roughly chopped 2 limes, juice only 100g/3½oz crème fraîche salt and freshly ground black pepper Method For the cod cheeks, blend the bread to crumbs in a food processor, then add the lemon zest and pulse again to combine. Tip the mixture into a shallow bowl and clean the food processor.Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. In batches, dust the cod cheeks in the flour, then dip them in the beaten egg, then roll them in the breadcrumb mixture until completely coated. Place each breaded cod cheek on a plate. Cover with cling film and chill in the fridge until needed.For the salsa, blend the peas, mint, chillies, lime juice and crème fraîche in the food processor to a rough paste. Tip it into a serving bowl, cover and chill until needed.Heat the oil (and dripping, if using) in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Carefully lower the cod cheeks into the hot fat in batches, and fry for 2-3 minutes, or until golden-brown and cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining cod cheeks.To serve, pile the breaded cod cheeks onto a serving platter. Place the lemon wedges and the bowl of pea salsa alongside. For the cod cheeks, blend the bread to crumbs in a food processor, then add the lemon zest and pulse again to combine. Tip the mixture into a shallow bowl and clean the food processor. For the cod cheeks, blend the bread to crumbs in a food processor, then add the lemon zest and pulse again to combine. Tip the mixture into a shallow bowl and clean the food processor. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. In batches, dust the cod cheeks in the flour, then dip them in the beaten egg, then roll them in the breadcrumb mixture until completely coated. Place each breaded cod cheek on a plate. Cover with cling film and chill in the fridge until needed. In batches, dust the cod cheeks in the flour, then dip them in the beaten egg, then roll them in the breadcrumb mixture until completely coated. Place each breaded cod cheek on a plate. Cover with cling film and chill in the fridge until needed. For the salsa, blend the peas, mint, chillies, lime juice and crème fraîche in the food processor to a rough paste. Tip it into a serving bowl, cover and chill until needed. For the salsa, blend the peas, mint, chillies, lime juice and crème fraîche in the food processor to a rough paste. Tip it into a serving bowl, cover and chill until needed. Heat the oil (and dripping, if using) in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the oil (and dripping, if using) in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Carefully lower the cod cheeks into the hot fat in batches, and fry for 2-3 minutes, or until golden-brown and cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining cod cheeks. Carefully lower the cod cheeks into the hot fat in batches, and fry for 2-3 minutes, or until golden-brown and cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining cod cheeks. To serve, pile the breaded cod cheeks onto a serving platter. Place the lemon wedges and the bowl of pea salsa alongside. To serve, pile the breaded cod cheeks onto a serving platter. Place the lemon wedges and the bowl of pea salsa alongside. Recipe tips Tip 1: Cod cheeks are solid lumps of meat with a membrane running through them, which needs to be removed - ask your fishmonger to do this for you. If you can’t get hold of cod cheeks, cod fillets will do. Tip 2: Both the cod cheeks and the salsa can be prepared one day in advance and chilled to make your dinner party run smoothly. | {
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"title": "Sourdough cod cheeks with spicy pea salsa recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02fjgs2.jpg This sophisticated dish takes a lesser known part of the fish and jazzes it up as a sensational starter. Equipment and preparation: for this recipe you will need a food processor. 150g/5½oz stale sourdough bread, roughly chopped1 unwaxed lemon, finely grated zest only, plus extra lemon wedges to serve75g/2½oz plain flour3 free-range eggs, lightly beaten20 cod cheeks, cleaned, membranes removed (available from fishmongers or online specialists)vegetable oil (or vegetable oil mixed with beef dripping), for deep-frying 150g/5½oz stale sourdough bread, roughly chopped 1 unwaxed lemon, finely grated zest only, plus extra lemon wedges to serve 75g/2½oz plain flour 3 free-range eggs, lightly beaten 20 cod cheeks, cleaned, membranes removed (available from fishmongers or online specialists) vegetable oil (or vegetable oil mixed with beef dripping), for deep-frying 300g/10½oz frozen peas, defrosted3 tbsp roughly chopped fresh mint leaves2 green chillies, de-seeded and roughly chopped2 limes, juice only100g/3½oz crème fraîchesalt and freshly ground black pepper 300g/10½oz frozen peas, defrosted 3 tbsp roughly chopped fresh mint leaves 2 green chillies, de-seeded and roughly chopped 2 limes, juice only 100g/3½oz crème fraîche salt and freshly ground black pepper Method For the cod cheeks, blend the bread to crumbs in a food processor, then add the lemon zest and pulse again to combine. Tip the mixture into a shallow bowl and clean the food processor.Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. In batches, dust the cod cheeks in the flour, then dip them in the beaten egg, then roll them in the breadcrumb mixture until completely coated. Place each breaded cod cheek on a plate. Cover with cling film and chill in the fridge until needed.For the salsa, blend the peas, mint, chillies, lime juice and crème fraîche in the food processor to a rough paste. Tip it into a serving bowl, cover and chill until needed.Heat the oil (and dripping, if using) in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Carefully lower the cod cheeks into the hot fat in batches, and fry for 2-3 minutes, or until golden-brown and cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining cod cheeks.To serve, pile the breaded cod cheeks onto a serving platter. Place the lemon wedges and the bowl of pea salsa alongside. For the cod cheeks, blend the bread to crumbs in a food processor, then add the lemon zest and pulse again to combine. Tip the mixture into a shallow bowl and clean the food processor. For the cod cheeks, blend the bread to crumbs in a food processor, then add the lemon zest and pulse again to combine. Tip the mixture into a shallow bowl and clean the food processor. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. In batches, dust the cod cheeks in the flour, then dip them in the beaten egg, then roll them in the breadcrumb mixture until completely coated. Place each breaded cod cheek on a plate. Cover with cling film and chill in the fridge until needed. In batches, dust the cod cheeks in the flour, then dip them in the beaten egg, then roll them in the breadcrumb mixture until completely coated. Place each breaded cod cheek on a plate. Cover with cling film and chill in the fridge until needed. For the salsa, blend the peas, mint, chillies, lime juice and crème fraîche in the food processor to a rough paste. Tip it into a serving bowl, cover and chill until needed. For the salsa, blend the peas, mint, chillies, lime juice and crème fraîche in the food processor to a rough paste. Tip it into a serving bowl, cover and chill until needed. Heat the oil (and dripping, if using) in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the oil (and dripping, if using) in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Carefully lower the cod cheeks into the hot fat in batches, and fry for 2-3 minutes, or until golden-brown and cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining cod cheeks. Carefully lower the cod cheeks into the hot fat in batches, and fry for 2-3 minutes, or until golden-brown and cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining cod cheeks. To serve, pile the breaded cod cheeks onto a serving platter. Place the lemon wedges and the bowl of pea salsa alongside. To serve, pile the breaded cod cheeks onto a serving platter. Place the lemon wedges and the bowl of pea salsa alongside. Recipe tips Tip 1: Cod cheeks are solid lumps of meat with a membrane running through them, which needs to be removed - ask your fishmonger to do this for you. If you can’t get hold of cod cheeks, cod fillets will do. Tip 2: Both the cod cheeks and the salsa can be prepared one day in advance and chilled to make your dinner party run smoothly."
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} | d0a653d11ecd5e9bfa2ea4d524cb4aee17e417f08b975e4bda58af7a85f8c904 | Cod with a prawn crust and buttery mash recipe
An average of 4.3 out of 5 stars from 7 ratings A simple fish and mash supper is given a twist with a prawn crust and leeks cooked in thyme. 2 slices white bread, crust removed100g/3½oz prawns, minced½ lemon, juice only2 x 250g/9oz cod fillets2 tbsp olive oil 2 slices white bread, crust removed 100g/3½oz prawns, minced ½ lemon, juice only 2 x 250g/9oz cod fillets 2 tbsp olive oil 500g/1lb 2oz Maris piper potatoes, peeled and roughly chopped75ml/2½fl oz full-fat milk75ml/2½fl oz full-fat double cream 75g/2¾ oz butter 1 bay leaf2 garlic cloves, crushed½ small bunch thyme salt and freshly ground black pepper 500g/1lb 2oz Maris piper potatoes, peeled and roughly chopped 75ml/2½fl oz full-fat milk 75ml/2½fl oz full-fat double cream 75g/2¾ oz butter 1 bay leaf 2 garlic cloves, crushed ½ small bunch thyme salt and freshly ground black pepper 1 tbsp olive oil10g/1/3oz butter 1 leek, trimmed and finely chopped1–2 thyme sprigs 1 tbsp olive oil 10g/1/3oz butter 1 leek, trimmed and finely chopped 1–2 thyme sprigs Method To make the cod, preheat the oven to 220C/200C Fan/Gas 7.Roll the slices of bread thinly using a rolling pin and trim to fit the size of the cod fillets. Mix the prawns and lemon juice together in a bowl. Spread half the prawns on each slice of bread and lay the bread on the cod, prawn-side down. Transfer to the fridge to chill for 30 minutes. Heat the oil in a frying pan and add the cod, bread-side down to the pan. Cook until the bread is lightly golden, then flip over and transfer to a baking tray, cod-side down. Roast for 6–8 minutes, or until the cod is cooked through. Leave to rest. Meanwhile, to make the buttery mash, place the potatoes in a large saucepan of water over a high heat and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain in a colander and leave until all the steam has evaporated. Mash lightly and then push through a fine sieve or potato ricer. Place the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan over a low heat and simmer gently for 20 minutes. Strain with a sieve and beat the milk into the mashed potatoes. Season with salt and pepper. To make the sautéed leeks, heat the oil and butter in a small frying pan and add the leeks and thyme. Fry for 4–5 minutes until golden-brown.Spoon the mash onto warmed plates, top with the leeks and finish with the cod. Serve with the lemon wedges. To make the cod, preheat the oven to 220C/200C Fan/Gas 7. To make the cod, preheat the oven to 220C/200C Fan/Gas 7. Roll the slices of bread thinly using a rolling pin and trim to fit the size of the cod fillets. Mix the prawns and lemon juice together in a bowl. Spread half the prawns on each slice of bread and lay the bread on the cod, prawn-side down. Transfer to the fridge to chill for 30 minutes. Roll the slices of bread thinly using a rolling pin and trim to fit the size of the cod fillets. Mix the prawns and lemon juice together in a bowl. Spread half the prawns on each slice of bread and lay the bread on the cod, prawn-side down. Transfer to the fridge to chill for 30 minutes. Heat the oil in a frying pan and add the cod, bread-side down to the pan. Cook until the bread is lightly golden, then flip over and transfer to a baking tray, cod-side down. Roast for 6–8 minutes, or until the cod is cooked through. Leave to rest. Heat the oil in a frying pan and add the cod, bread-side down to the pan. Cook until the bread is lightly golden, then flip over and transfer to a baking tray, cod-side down. Roast for 6–8 minutes, or until the cod is cooked through. Leave to rest. Meanwhile, to make the buttery mash, place the potatoes in a large saucepan of water over a high heat and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain in a colander and leave until all the steam has evaporated. Mash lightly and then push through a fine sieve or potato ricer. Meanwhile, to make the buttery mash, place the potatoes in a large saucepan of water over a high heat and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain in a colander and leave until all the steam has evaporated. Mash lightly and then push through a fine sieve or potato ricer. Place the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan over a low heat and simmer gently for 20 minutes. Strain with a sieve and beat the milk into the mashed potatoes. Season with salt and pepper. Place the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan over a low heat and simmer gently for 20 minutes. Strain with a sieve and beat the milk into the mashed potatoes. Season with salt and pepper. To make the sautéed leeks, heat the oil and butter in a small frying pan and add the leeks and thyme. Fry for 4–5 minutes until golden-brown. To make the sautéed leeks, heat the oil and butter in a small frying pan and add the leeks and thyme. Fry for 4–5 minutes until golden-brown. Spoon the mash onto warmed plates, top with the leeks and finish with the cod. Serve with the lemon wedges. Spoon the mash onto warmed plates, top with the leeks and finish with the cod. Serve with the lemon wedges. | {
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"url": "https://www.bbc.co.uk/food/recipes/roast_cod_with_prawn_69136",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cod with a prawn crust and buttery mash recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings A simple fish and mash supper is given a twist with a prawn crust and leeks cooked in thyme. 2 slices white bread, crust removed100g/3½oz prawns, minced½ lemon, juice only2 x 250g/9oz cod fillets2 tbsp olive oil 2 slices white bread, crust removed 100g/3½oz prawns, minced ½ lemon, juice only 2 x 250g/9oz cod fillets 2 tbsp olive oil 500g/1lb 2oz Maris piper potatoes, peeled and roughly chopped75ml/2½fl oz full-fat milk75ml/2½fl oz full-fat double cream 75g/2¾ oz butter 1 bay leaf2 garlic cloves, crushed½ small bunch thyme salt and freshly ground black pepper 500g/1lb 2oz Maris piper potatoes, peeled and roughly chopped 75ml/2½fl oz full-fat milk 75ml/2½fl oz full-fat double cream 75g/2¾ oz butter 1 bay leaf 2 garlic cloves, crushed ½ small bunch thyme salt and freshly ground black pepper 1 tbsp olive oil10g/1/3oz butter 1 leek, trimmed and finely chopped1–2 thyme sprigs 1 tbsp olive oil 10g/1/3oz butter 1 leek, trimmed and finely chopped 1–2 thyme sprigs Method To make the cod, preheat the oven to 220C/200C Fan/Gas 7.Roll the slices of bread thinly using a rolling pin and trim to fit the size of the cod fillets. Mix the prawns and lemon juice together in a bowl. Spread half the prawns on each slice of bread and lay the bread on the cod, prawn-side down. Transfer to the fridge to chill for 30 minutes. Heat the oil in a frying pan and add the cod, bread-side down to the pan. Cook until the bread is lightly golden, then flip over and transfer to a baking tray, cod-side down. Roast for 6–8 minutes, or until the cod is cooked through. Leave to rest. Meanwhile, to make the buttery mash, place the potatoes in a large saucepan of water over a high heat and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain in a colander and leave until all the steam has evaporated. Mash lightly and then push through a fine sieve or potato ricer. Place the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan over a low heat and simmer gently for 20 minutes. Strain with a sieve and beat the milk into the mashed potatoes. Season with salt and pepper. To make the sautéed leeks, heat the oil and butter in a small frying pan and add the leeks and thyme. Fry for 4–5 minutes until golden-brown.Spoon the mash onto warmed plates, top with the leeks and finish with the cod. Serve with the lemon wedges. To make the cod, preheat the oven to 220C/200C Fan/Gas 7. To make the cod, preheat the oven to 220C/200C Fan/Gas 7. Roll the slices of bread thinly using a rolling pin and trim to fit the size of the cod fillets. Mix the prawns and lemon juice together in a bowl. Spread half the prawns on each slice of bread and lay the bread on the cod, prawn-side down. Transfer to the fridge to chill for 30 minutes. Roll the slices of bread thinly using a rolling pin and trim to fit the size of the cod fillets. Mix the prawns and lemon juice together in a bowl. Spread half the prawns on each slice of bread and lay the bread on the cod, prawn-side down. Transfer to the fridge to chill for 30 minutes. Heat the oil in a frying pan and add the cod, bread-side down to the pan. Cook until the bread is lightly golden, then flip over and transfer to a baking tray, cod-side down. Roast for 6–8 minutes, or until the cod is cooked through. Leave to rest. Heat the oil in a frying pan and add the cod, bread-side down to the pan. Cook until the bread is lightly golden, then flip over and transfer to a baking tray, cod-side down. Roast for 6–8 minutes, or until the cod is cooked through. Leave to rest. Meanwhile, to make the buttery mash, place the potatoes in a large saucepan of water over a high heat and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain in a colander and leave until all the steam has evaporated. Mash lightly and then push through a fine sieve or potato ricer. Meanwhile, to make the buttery mash, place the potatoes in a large saucepan of water over a high heat and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain in a colander and leave until all the steam has evaporated. Mash lightly and then push through a fine sieve or potato ricer. Place the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan over a low heat and simmer gently for 20 minutes. Strain with a sieve and beat the milk into the mashed potatoes. Season with salt and pepper. Place the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan over a low heat and simmer gently for 20 minutes. Strain with a sieve and beat the milk into the mashed potatoes. Season with salt and pepper. To make the sautéed leeks, heat the oil and butter in a small frying pan and add the leeks and thyme. Fry for 4–5 minutes until golden-brown. To make the sautéed leeks, heat the oil and butter in a small frying pan and add the leeks and thyme. Fry for 4–5 minutes until golden-brown. Spoon the mash onto warmed plates, top with the leeks and finish with the cod. Serve with the lemon wedges. Spoon the mash onto warmed plates, top with the leeks and finish with the cod. Serve with the lemon wedges."
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} | 1aa2537583879710c09ff917db7aafb72f509ad41ca75e3d07412768f2219471 | Vegan ‘chopped liver’ recipe
An average of 5.0 out of 5 stars from 1 rating Use black salt and tofu to give an egg-like taste and texture to this dish of mushrooms cooked in broth and blended to resemble liver pâté. Serve on bread or crackers. 1 tbsp olive oil ½ onion, chopped 2 garlic cloves, chopped 100ml/3½fl oz vegetable stock 500g/1lb 2oz chestnut mushrooms 40g/1½oz shelled walnuts 1 tsp balsamic vinegar 300g/10½oz block firm tofu, chopped ½ tsp ground turmeric 1 tsp black salt 1 tsp vegan mayo salt and freshly ground black pepper, to bread or crackers, to serve 1 tbsp olive oil ½ onion, chopped 2 garlic cloves, chopped 100ml/3½fl oz vegetable stock 500g/1lb 2oz chestnut mushrooms 40g/1½oz shelled walnuts 1 tsp balsamic vinegar 300g/10½oz block firm tofu, chopped ½ tsp ground turmeric 1 tsp black salt 1 tsp vegan mayo salt and freshly ground black pepper, to bread or crackers, to serve Method Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates. Add the chestnut mushrooms and fry until cooked. Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency. Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together. Stir the tofu mixture into the blended mushrooms and mix to combine. Transfer to a serving bowl and serve with bread and/or crackers of your choice . Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates. Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates. Add the chestnut mushrooms and fry until cooked. Add the chestnut mushrooms and fry until cooked. Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency. Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency. Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together. Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together. Stir the tofu mixture into the blended mushrooms and mix to combine. Stir the tofu mixture into the blended mushrooms and mix to combine. Transfer to a serving bowl and serve with bread and/or crackers of your choice . Transfer to a serving bowl and serve with bread and/or crackers of your choice . Recipe tips You can use any mushroom in place of chestnut mushrooms – however chestnut mushrooms give a nice meaty flavour. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegan_chopped_liver_71721",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan ‘chopped liver’ recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Use black salt and tofu to give an egg-like taste and texture to this dish of mushrooms cooked in broth and blended to resemble liver pâté. Serve on bread or crackers. 1 tbsp olive oil ½ onion, chopped 2 garlic cloves, chopped 100ml/3½fl oz vegetable stock 500g/1lb 2oz chestnut mushrooms 40g/1½oz shelled walnuts 1 tsp balsamic vinegar 300g/10½oz block firm tofu, chopped ½ tsp ground turmeric 1 tsp black salt 1 tsp vegan mayo salt and freshly ground black pepper, to bread or crackers, to serve 1 tbsp olive oil ½ onion, chopped 2 garlic cloves, chopped 100ml/3½fl oz vegetable stock 500g/1lb 2oz chestnut mushrooms 40g/1½oz shelled walnuts 1 tsp balsamic vinegar 300g/10½oz block firm tofu, chopped ½ tsp ground turmeric 1 tsp black salt 1 tsp vegan mayo salt and freshly ground black pepper, to bread or crackers, to serve Method Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates. Add the chestnut mushrooms and fry until cooked. Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency. Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together. Stir the tofu mixture into the blended mushrooms and mix to combine. Transfer to a serving bowl and serve with bread and/or crackers of your choice . Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates. Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates. Add the chestnut mushrooms and fry until cooked. Add the chestnut mushrooms and fry until cooked. Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency. Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency. Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together. Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together. Stir the tofu mixture into the blended mushrooms and mix to combine. Stir the tofu mixture into the blended mushrooms and mix to combine. Transfer to a serving bowl and serve with bread and/or crackers of your choice . Transfer to a serving bowl and serve with bread and/or crackers of your choice . Recipe tips You can use any mushroom in place of chestnut mushrooms – however chestnut mushrooms give a nice meaty flavour."
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"$oid": "68bad49ceb3bdbfd0cc01407"
} | e2d7fc252009b6531a7e060e9ac9a2276e2a1dd16f1ab6a7f13564683a36024d | Cod gratin with aïoli recipe
An average of 4.8 out of 5 stars from 4 ratings This is a very quick and easy fish supper to throw together when you want something on the table fast! 4 garlic cloves, roughly chopped 3 free-range egg yolks 1 lemon, juice only 300ml/10fl oz olive oil salt and freshly ground black pepper 4 garlic cloves, roughly chopped 3 free-range egg yolks 1 lemon, juice only 300ml/10fl oz olive oil salt and freshly ground black pepper 300g/10½oz piece of thick fresh cod, skin on, pin bones removed2 tbsp olive oil 300g/10½oz piece of thick fresh cod, skin on, pin bones removed 2 tbsp olive oil 2 tbsp olive oil2 long red peppers, deseeded and thinly sliced1 garlic clove, roughly chopped 70g/2½oz baby spinach 1 tbsp sherry vinegar1 tbsp Moscatel vinegar 2 tbsp olive oil 2 long red peppers, deseeded and thinly sliced 1 garlic clove, roughly chopped 70g/2½oz baby spinach 1 tbsp sherry vinegar 1 tbsp Moscatel vinegar Method To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper. To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes.To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed. To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper. To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper. To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes. To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes. To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed. To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed. | {
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"url": "https://www.bbc.co.uk/food/recipes/cod_gratin_with_aoli_59216",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cod gratin with aïoli recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This is a very quick and easy fish supper to throw together when you want something on the table fast! 4 garlic cloves, roughly chopped 3 free-range egg yolks 1 lemon, juice only 300ml/10fl oz olive oil salt and freshly ground black pepper 4 garlic cloves, roughly chopped 3 free-range egg yolks 1 lemon, juice only 300ml/10fl oz olive oil salt and freshly ground black pepper 300g/10½oz piece of thick fresh cod, skin on, pin bones removed2 tbsp olive oil 300g/10½oz piece of thick fresh cod, skin on, pin bones removed 2 tbsp olive oil 2 tbsp olive oil2 long red peppers, deseeded and thinly sliced1 garlic clove, roughly chopped 70g/2½oz baby spinach 1 tbsp sherry vinegar1 tbsp Moscatel vinegar 2 tbsp olive oil 2 long red peppers, deseeded and thinly sliced 1 garlic clove, roughly chopped 70g/2½oz baby spinach 1 tbsp sherry vinegar 1 tbsp Moscatel vinegar Method To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper. To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes.To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed. To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper. To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper. To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes. To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes. To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed. To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed."
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} | ce551f9ead46667a0b9389e09bf990bec5ca9c5891bf2da9d75700de215324cf | Parmesan cod with salt and vinegar cucumber recipe
An average of 4.5 out of 5 stars from 11 ratings This is a simple but flavour-packed fish supper that replaces traditional cod and chips with a lighter alternative. 1 cucumber, sliced into ribbonslarge pinch salt150ml/5fl oz malt vinegar 1 cucumber, sliced into ribbons large pinch salt 150ml/5fl oz malt vinegar 150g/5½oz Parmesan, grated2 tsp smoked paprikasmall handful fresh thyme, leaves pickedpinch saltpinch black pepper4 small cod loins, about 140g/5oz each2 free-range eggs, lightly beatenextra virgin olive oil, to serve 150g/5½oz Parmesan, grated 2 tsp smoked paprika small handful fresh thyme, leaves picked pinch salt pinch black pepper 4 small cod loins, about 140g/5oz each 2 free-range eggs, lightly beaten extra virgin olive oil, to serve 500g/1lb 2oz new potatoes50g/1¾oz unsalted butter1 tbsp chopped fresh mint 500g/1lb 2oz new potatoes 50g/1¾oz unsalted butter 1 tbsp chopped fresh mint Method To make the salt and vinegar cucumber, place the cucumber in a bowl and sprinkle generously with the salt, making sure all of the cucumber is salted. Set aside.Preheat the oven to 180C/160 Fan/Gas 4. Line a baking tray with baking paper.To make the cod, mix the Parmesan, paprika and thyme in a bowl and add the pinches of salt and pepper.Dip each of the cod loins into the beaten eggs and coat well. Then roll each loin in the Parmesan mixture until coated and place on the lined baking tray. Bake for about 8–10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If preferred, give the loins a final minute under a hot grill to get a really crispy Parmesan coating.For the crushed new potatoes, place the potatoes in a medium saucepan with boiling water and cook for 10-15 minutes.While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and mix well. Leave to lightly pickle until the cod is cooked.To finish the potatoes, drain the potatoes well and crush them using a fork and then add the butter, mint and salt and pepper and mix to combine.Serve each cod loin with the salt and vinegar cucumber and drizzled with the oil, and the crushed potatoes served on the side. To make the salt and vinegar cucumber, place the cucumber in a bowl and sprinkle generously with the salt, making sure all of the cucumber is salted. Set aside. To make the salt and vinegar cucumber, place the cucumber in a bowl and sprinkle generously with the salt, making sure all of the cucumber is salted. Set aside. Preheat the oven to 180C/160 Fan/Gas 4. Line a baking tray with baking paper. Preheat the oven to 180C/160 Fan/Gas 4. Line a baking tray with baking paper. To make the cod, mix the Parmesan, paprika and thyme in a bowl and add the pinches of salt and pepper. To make the cod, mix the Parmesan, paprika and thyme in a bowl and add the pinches of salt and pepper. Dip each of the cod loins into the beaten eggs and coat well. Then roll each loin in the Parmesan mixture until coated and place on the lined baking tray. Bake for about 8–10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If preferred, give the loins a final minute under a hot grill to get a really crispy Parmesan coating. Dip each of the cod loins into the beaten eggs and coat well. Then roll each loin in the Parmesan mixture until coated and place on the lined baking tray. Bake for about 8–10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If preferred, give the loins a final minute under a hot grill to get a really crispy Parmesan coating. For the crushed new potatoes, place the potatoes in a medium saucepan with boiling water and cook for 10-15 minutes. For the crushed new potatoes, place the potatoes in a medium saucepan with boiling water and cook for 10-15 minutes. While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and mix well. Leave to lightly pickle until the cod is cooked. While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and mix well. Leave to lightly pickle until the cod is cooked. To finish the potatoes, drain the potatoes well and crush them using a fork and then add the butter, mint and salt and pepper and mix to combine. To finish the potatoes, drain the potatoes well and crush them using a fork and then add the butter, mint and salt and pepper and mix to combine. Serve each cod loin with the salt and vinegar cucumber and drizzled with the oil, and the crushed potatoes served on the side. Serve each cod loin with the salt and vinegar cucumber and drizzled with the oil, and the crushed potatoes served on the side. | {
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"url": "https://www.bbc.co.uk/food/recipes/parmesan_cod_with_salt_39449",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Parmesan cod with salt and vinegar cucumber recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings This is a simple but flavour-packed fish supper that replaces traditional cod and chips with a lighter alternative. 1 cucumber, sliced into ribbonslarge pinch salt150ml/5fl oz malt vinegar 1 cucumber, sliced into ribbons large pinch salt 150ml/5fl oz malt vinegar 150g/5½oz Parmesan, grated2 tsp smoked paprikasmall handful fresh thyme, leaves pickedpinch saltpinch black pepper4 small cod loins, about 140g/5oz each2 free-range eggs, lightly beatenextra virgin olive oil, to serve 150g/5½oz Parmesan, grated 2 tsp smoked paprika small handful fresh thyme, leaves picked pinch salt pinch black pepper 4 small cod loins, about 140g/5oz each 2 free-range eggs, lightly beaten extra virgin olive oil, to serve 500g/1lb 2oz new potatoes50g/1¾oz unsalted butter1 tbsp chopped fresh mint 500g/1lb 2oz new potatoes 50g/1¾oz unsalted butter 1 tbsp chopped fresh mint Method To make the salt and vinegar cucumber, place the cucumber in a bowl and sprinkle generously with the salt, making sure all of the cucumber is salted. Set aside.Preheat the oven to 180C/160 Fan/Gas 4. Line a baking tray with baking paper.To make the cod, mix the Parmesan, paprika and thyme in a bowl and add the pinches of salt and pepper.Dip each of the cod loins into the beaten eggs and coat well. Then roll each loin in the Parmesan mixture until coated and place on the lined baking tray. Bake for about 8–10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If preferred, give the loins a final minute under a hot grill to get a really crispy Parmesan coating.For the crushed new potatoes, place the potatoes in a medium saucepan with boiling water and cook for 10-15 minutes.While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and mix well. Leave to lightly pickle until the cod is cooked.To finish the potatoes, drain the potatoes well and crush them using a fork and then add the butter, mint and salt and pepper and mix to combine.Serve each cod loin with the salt and vinegar cucumber and drizzled with the oil, and the crushed potatoes served on the side. To make the salt and vinegar cucumber, place the cucumber in a bowl and sprinkle generously with the salt, making sure all of the cucumber is salted. Set aside. To make the salt and vinegar cucumber, place the cucumber in a bowl and sprinkle generously with the salt, making sure all of the cucumber is salted. Set aside. Preheat the oven to 180C/160 Fan/Gas 4. Line a baking tray with baking paper. Preheat the oven to 180C/160 Fan/Gas 4. Line a baking tray with baking paper. To make the cod, mix the Parmesan, paprika and thyme in a bowl and add the pinches of salt and pepper. To make the cod, mix the Parmesan, paprika and thyme in a bowl and add the pinches of salt and pepper. Dip each of the cod loins into the beaten eggs and coat well. Then roll each loin in the Parmesan mixture until coated and place on the lined baking tray. Bake for about 8–10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If preferred, give the loins a final minute under a hot grill to get a really crispy Parmesan coating. Dip each of the cod loins into the beaten eggs and coat well. Then roll each loin in the Parmesan mixture until coated and place on the lined baking tray. Bake for about 8–10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If preferred, give the loins a final minute under a hot grill to get a really crispy Parmesan coating. For the crushed new potatoes, place the potatoes in a medium saucepan with boiling water and cook for 10-15 minutes. For the crushed new potatoes, place the potatoes in a medium saucepan with boiling water and cook for 10-15 minutes. While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and mix well. Leave to lightly pickle until the cod is cooked. While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and mix well. Leave to lightly pickle until the cod is cooked. To finish the potatoes, drain the potatoes well and crush them using a fork and then add the butter, mint and salt and pepper and mix to combine. To finish the potatoes, drain the potatoes well and crush them using a fork and then add the butter, mint and salt and pepper and mix to combine. Serve each cod loin with the salt and vinegar cucumber and drizzled with the oil, and the crushed potatoes served on the side. Serve each cod loin with the salt and vinegar cucumber and drizzled with the oil, and the crushed potatoes served on the side."
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} | 80cea5c896da6b48e112290d35a26ed852f750a2ed0b8cd1e4148d47259d75be | Cod with parsley sauce and mash recipe
For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes.Meanwhile, melt 25g/1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat.Strain the milk mixture into the roux mixture, then whisk well until completely incorporated. Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon.Stir in the remaining 10g/½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm.For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated.Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through. (NB: The cod is cooked through when the flesh is opaque.) When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat. To serve, spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce. Garnish each plate with a lemon wedge. For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes. For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes. Meanwhile, melt 25g/1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat. Meanwhile, melt 25g/1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat. Strain the milk mixture into the roux mixture, then whisk well until completely incorporated. Strain the milk mixture into the roux mixture, then whisk well until completely incorporated. Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon. Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon. Stir in the remaining 10g/½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Stir in the remaining 10g/½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm. Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm. For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated. For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated. Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through. (NB: The cod is cooked through when the flesh is opaque.) Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through. (NB: The cod is cooked through when the flesh is opaque.) When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat. When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat. To serve, spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce. Garnish each plate with a lemon wedge. To serve, spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce. Garnish each plate with a lemon wedge. | {
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"title": "Cod with parsley sauce and mash recipe",
"content": "For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes.Meanwhile, melt 25g/1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat.Strain the milk mixture into the roux mixture, then whisk well until completely incorporated. Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon.Stir in the remaining 10g/½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm.For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated.Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through. (NB: The cod is cooked through when the flesh is opaque.) When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat. To serve, spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce. Garnish each plate with a lemon wedge. For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes. For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes. Meanwhile, melt 25g/1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat. Meanwhile, melt 25g/1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat. Strain the milk mixture into the roux mixture, then whisk well until completely incorporated. Strain the milk mixture into the roux mixture, then whisk well until completely incorporated. Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon. Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon. Stir in the remaining 10g/½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Stir in the remaining 10g/½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm. Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm. For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated. For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated. Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through. (NB: The cod is cooked through when the flesh is opaque.) Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through. (NB: The cod is cooked through when the flesh is opaque.) When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat. When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat. To serve, spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce. Garnish each plate with a lemon wedge. To serve, spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce. Garnish each plate with a lemon wedge."
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} | 433133e0ab90e7f2da500b36171726a213cbaa6fbc31f1c866475c09eca28875 | Spiced cod flatbreads recipe
Spiced cod flatbreads with preserved lemon salsa and harissa yoghurt An average of 4.1 out of 5 stars from 7 ratings A vibrant dish of spiced cod with spicy yoghurt and zesty salsa all wrapped up in a crisp, garlicky flatbread. 2 tbsp Greek-style yoghurt5cm/2in piece fresh turmeric, peeled and finely grated 1 garlic clove, crushed300g/10½oz sustainable cod loin, cut into 2.5cm/1in chunks 1 lime, zest and juice1 tbsp olive oilsea salt and freshly ground black pepper 2 tbsp Greek-style yoghurt 5cm/2in piece fresh turmeric, peeled and finely grated 1 garlic clove, crushed 300g/10½oz sustainable cod loin, cut into 2.5cm/1in chunks 1 lime, zest and juice 1 tbsp olive oil sea salt and freshly ground black pepper 30g/1oz unsalted butter 175g/6oz plain flour 100ml/3½fl oz semi-skimmed milk 2 tsp freshly ground pepper 2 tsp garlic granules 1 tbsp olive oil 30g/1oz unsalted butter 175g/6oz plain flour 100ml/3½fl oz semi-skimmed milk 2 tsp freshly ground pepper 2 tsp garlic granules 1 tbsp olive oil 280g/10oz Greek-style yoghurt1 heaped tbsp rose harissa 280g/10oz Greek-style yoghurt 1 heaped tbsp rose harissa small handful dill, roughly chopped 4 preserved lemons, deseeded and very finely chopped 1 tbsp barberries ½ ripe avocado, finely diced 2 tsp nigella seeds small handful dill, roughly chopped 4 preserved lemons, deseeded and very finely chopped 1 tbsp barberries ½ ripe avocado, finely diced 2 tsp nigella seeds 1 small red onion, very thinly sliced1 tsp sugar 1 tsp honey1 tbsp rice vinegar 1 heaped tsp of pul biber chilli flakes (Aleppo pepper), plus extra for garnish 1 small red onion, very thinly sliced 1 tsp sugar 1 tsp honey 1 tbsp rice vinegar 1 heaped tsp of pul biber chilli flakes (Aleppo pepper), plus extra for garnish Method To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric, crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 1 hour.Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside. To make the pul biber onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside.To make the harissa yoghurt, mix everything together, season with salt and pepper and set aside. Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned. To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some pul biber onions and sprinkle over extra pul biber chilli flakes. To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric, crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 1 hour. To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric, crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 1 hour. Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes. Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside. To make the pul biber onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside. To make the pul biber onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside. To make the harissa yoghurt, mix everything together, season with salt and pepper and set aside. To make the harissa yoghurt, mix everything together, season with salt and pepper and set aside. Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned. Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned. To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through. To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some pul biber onions and sprinkle over extra pul biber chilli flakes. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some pul biber onions and sprinkle over extra pul biber chilli flakes. | {
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"content": "Spiced cod flatbreads with preserved lemon salsa and harissa yoghurt An average of 4.1 out of 5 stars from 7 ratings A vibrant dish of spiced cod with spicy yoghurt and zesty salsa all wrapped up in a crisp, garlicky flatbread. 2 tbsp Greek-style yoghurt5cm/2in piece fresh turmeric, peeled and finely grated 1 garlic clove, crushed300g/10½oz sustainable cod loin, cut into 2.5cm/1in chunks 1 lime, zest and juice1 tbsp olive oilsea salt and freshly ground black pepper 2 tbsp Greek-style yoghurt 5cm/2in piece fresh turmeric, peeled and finely grated 1 garlic clove, crushed 300g/10½oz sustainable cod loin, cut into 2.5cm/1in chunks 1 lime, zest and juice 1 tbsp olive oil sea salt and freshly ground black pepper 30g/1oz unsalted butter 175g/6oz plain flour 100ml/3½fl oz semi-skimmed milk 2 tsp freshly ground pepper 2 tsp garlic granules 1 tbsp olive oil 30g/1oz unsalted butter 175g/6oz plain flour 100ml/3½fl oz semi-skimmed milk 2 tsp freshly ground pepper 2 tsp garlic granules 1 tbsp olive oil 280g/10oz Greek-style yoghurt1 heaped tbsp rose harissa 280g/10oz Greek-style yoghurt 1 heaped tbsp rose harissa small handful dill, roughly chopped 4 preserved lemons, deseeded and very finely chopped 1 tbsp barberries ½ ripe avocado, finely diced 2 tsp nigella seeds small handful dill, roughly chopped 4 preserved lemons, deseeded and very finely chopped 1 tbsp barberries ½ ripe avocado, finely diced 2 tsp nigella seeds 1 small red onion, very thinly sliced1 tsp sugar 1 tsp honey1 tbsp rice vinegar 1 heaped tsp of pul biber chilli flakes (Aleppo pepper), plus extra for garnish 1 small red onion, very thinly sliced 1 tsp sugar 1 tsp honey 1 tbsp rice vinegar 1 heaped tsp of pul biber chilli flakes (Aleppo pepper), plus extra for garnish Method To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric, crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 1 hour.Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside. To make the pul biber onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside.To make the harissa yoghurt, mix everything together, season with salt and pepper and set aside. Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned. To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some pul biber onions and sprinkle over extra pul biber chilli flakes. To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric, crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 1 hour. To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric, crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 1 hour. Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes. Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside. To make the pul biber onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside. To make the pul biber onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside. To make the harissa yoghurt, mix everything together, season with salt and pepper and set aside. To make the harissa yoghurt, mix everything together, season with salt and pepper and set aside. Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned. Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned. To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through. To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some pul biber onions and sprinkle over extra pul biber chilli flakes. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some pul biber onions and sprinkle over extra pul biber chilli flakes."
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} | 299309d06f9c378a644e19bfd5507a1b33c196489acb5076cef13e700ad071f9 | Black cod with saikyo miso and sesame spinach recipe
An average of 5.0 out of 5 stars from 1 rating Black cod with miso is a popular Japanese dish and would stand out as part of a main course a dinner party. The creamy white flesh of the cod is balanced beautifully with the sweet/salty miso paste. 4 black cod fillets, about 150–200g/5½–7oz each, pin-boned4 stalks hajikami or 50g/1¾oz pickled ginger, to serve50g/1¾oz lotus root or taro chips, to serve, optional 4 black cod fillets, about 150–200g/5½–7oz each, pin-boned 4 stalks hajikami or 50g/1¾oz pickled ginger, to serve 50g/1¾oz lotus root or taro chips, to serve, optional 50ml/2fl oz sake100ml/3½fl oz mirin400g/14oz white miso paste125g/4½oz caster sugar 50ml/2fl oz sake 100ml/3½fl oz mirin 400g/14oz white miso paste 125g/4½oz caster sugar 200ml/7fl oz dashi stock or fish stock2 tbsp dark soy sauce1 tbsp caster sugar500g/1lb 2oz large leaf spinach50g/1¾oz sesame seeds 200ml/7fl oz dashi stock or fish stock 2 tbsp dark soy sauce 1 tbsp caster sugar 500g/1lb 2oz large leaf spinach 50g/1¾oz sesame seeds Method To make the saikyo miso, put the sake, mirin, miso paste and sugar in a medium saucepan and bring to the boil over a high heat. Cook for a few minutes, until the sugar has dissolved. Leave to cool to room temperature. Put the cod in a bowl and cover with the saikyo miso (reserving a little to garnish). Cover and leave to marinate at room temperature for 2–3 hours. When you're ready to cook the cod, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof frying pan over a medium heat. Lift the fish fillets out of the marinade and cook them skin side-down in the pan for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes, or until cooked through and blackened.Meanwhile, for the sesame spinach, bring the dashi stock to the boil in a large saucepan and add the soy sauce and sugar. Once the sugar has dissolved, add the spinach, stir and turn off the heat. Toast the sesame seeds in a dry frying pan until golden, then crush using a mortar and pestle. Drain the spinach, reserving the liquid, and squeeze out any excess moisture. Mix the spinach with almost all the toasted seeds and a little of the cooking liquor.To serve, gather the spinach into a ball and top with the remaining sesame seeds. Serve with the cod and hajikami, with a few drops of the reserved saikyo miso on each plate. To make the saikyo miso, put the sake, mirin, miso paste and sugar in a medium saucepan and bring to the boil over a high heat. Cook for a few minutes, until the sugar has dissolved. Leave to cool to room temperature. To make the saikyo miso, put the sake, mirin, miso paste and sugar in a medium saucepan and bring to the boil over a high heat. Cook for a few minutes, until the sugar has dissolved. Leave to cool to room temperature. Put the cod in a bowl and cover with the saikyo miso (reserving a little to garnish). Cover and leave to marinate at room temperature for 2–3 hours. Put the cod in a bowl and cover with the saikyo miso (reserving a little to garnish). Cover and leave to marinate at room temperature for 2–3 hours. When you're ready to cook the cod, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof frying pan over a medium heat. Lift the fish fillets out of the marinade and cook them skin side-down in the pan for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes, or until cooked through and blackened. When you're ready to cook the cod, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof frying pan over a medium heat. Lift the fish fillets out of the marinade and cook them skin side-down in the pan for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes, or until cooked through and blackened. Meanwhile, for the sesame spinach, bring the dashi stock to the boil in a large saucepan and add the soy sauce and sugar. Once the sugar has dissolved, add the spinach, stir and turn off the heat. Toast the sesame seeds in a dry frying pan until golden, then crush using a mortar and pestle. Drain the spinach, reserving the liquid, and squeeze out any excess moisture. Mix the spinach with almost all the toasted seeds and a little of the cooking liquor. Meanwhile, for the sesame spinach, bring the dashi stock to the boil in a large saucepan and add the soy sauce and sugar. Once the sugar has dissolved, add the spinach, stir and turn off the heat. Toast the sesame seeds in a dry frying pan until golden, then crush using a mortar and pestle. Drain the spinach, reserving the liquid, and squeeze out any excess moisture. Mix the spinach with almost all the toasted seeds and a little of the cooking liquor. To serve, gather the spinach into a ball and top with the remaining sesame seeds. Serve with the cod and hajikami, with a few drops of the reserved saikyo miso on each plate. To serve, gather the spinach into a ball and top with the remaining sesame seeds. Serve with the cod and hajikami, with a few drops of the reserved saikyo miso on each plate. | {
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"title": "Black cod with saikyo miso and sesame spinach recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Black cod with miso is a popular Japanese dish and would stand out as part of a main course a dinner party. The creamy white flesh of the cod is balanced beautifully with the sweet/salty miso paste. 4 black cod fillets, about 150–200g/5½–7oz each, pin-boned4 stalks hajikami or 50g/1¾oz pickled ginger, to serve50g/1¾oz lotus root or taro chips, to serve, optional 4 black cod fillets, about 150–200g/5½–7oz each, pin-boned 4 stalks hajikami or 50g/1¾oz pickled ginger, to serve 50g/1¾oz lotus root or taro chips, to serve, optional 50ml/2fl oz sake100ml/3½fl oz mirin400g/14oz white miso paste125g/4½oz caster sugar 50ml/2fl oz sake 100ml/3½fl oz mirin 400g/14oz white miso paste 125g/4½oz caster sugar 200ml/7fl oz dashi stock or fish stock2 tbsp dark soy sauce1 tbsp caster sugar500g/1lb 2oz large leaf spinach50g/1¾oz sesame seeds 200ml/7fl oz dashi stock or fish stock 2 tbsp dark soy sauce 1 tbsp caster sugar 500g/1lb 2oz large leaf spinach 50g/1¾oz sesame seeds Method To make the saikyo miso, put the sake, mirin, miso paste and sugar in a medium saucepan and bring to the boil over a high heat. Cook for a few minutes, until the sugar has dissolved. Leave to cool to room temperature. Put the cod in a bowl and cover with the saikyo miso (reserving a little to garnish). Cover and leave to marinate at room temperature for 2–3 hours. When you're ready to cook the cod, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof frying pan over a medium heat. Lift the fish fillets out of the marinade and cook them skin side-down in the pan for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes, or until cooked through and blackened.Meanwhile, for the sesame spinach, bring the dashi stock to the boil in a large saucepan and add the soy sauce and sugar. Once the sugar has dissolved, add the spinach, stir and turn off the heat. Toast the sesame seeds in a dry frying pan until golden, then crush using a mortar and pestle. Drain the spinach, reserving the liquid, and squeeze out any excess moisture. Mix the spinach with almost all the toasted seeds and a little of the cooking liquor.To serve, gather the spinach into a ball and top with the remaining sesame seeds. Serve with the cod and hajikami, with a few drops of the reserved saikyo miso on each plate. To make the saikyo miso, put the sake, mirin, miso paste and sugar in a medium saucepan and bring to the boil over a high heat. Cook for a few minutes, until the sugar has dissolved. Leave to cool to room temperature. To make the saikyo miso, put the sake, mirin, miso paste and sugar in a medium saucepan and bring to the boil over a high heat. Cook for a few minutes, until the sugar has dissolved. Leave to cool to room temperature. Put the cod in a bowl and cover with the saikyo miso (reserving a little to garnish). Cover and leave to marinate at room temperature for 2–3 hours. Put the cod in a bowl and cover with the saikyo miso (reserving a little to garnish). Cover and leave to marinate at room temperature for 2–3 hours. When you're ready to cook the cod, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof frying pan over a medium heat. Lift the fish fillets out of the marinade and cook them skin side-down in the pan for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes, or until cooked through and blackened. When you're ready to cook the cod, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof frying pan over a medium heat. Lift the fish fillets out of the marinade and cook them skin side-down in the pan for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes, or until cooked through and blackened. Meanwhile, for the sesame spinach, bring the dashi stock to the boil in a large saucepan and add the soy sauce and sugar. Once the sugar has dissolved, add the spinach, stir and turn off the heat. Toast the sesame seeds in a dry frying pan until golden, then crush using a mortar and pestle. Drain the spinach, reserving the liquid, and squeeze out any excess moisture. Mix the spinach with almost all the toasted seeds and a little of the cooking liquor. Meanwhile, for the sesame spinach, bring the dashi stock to the boil in a large saucepan and add the soy sauce and sugar. Once the sugar has dissolved, add the spinach, stir and turn off the heat. Toast the sesame seeds in a dry frying pan until golden, then crush using a mortar and pestle. Drain the spinach, reserving the liquid, and squeeze out any excess moisture. Mix the spinach with almost all the toasted seeds and a little of the cooking liquor. To serve, gather the spinach into a ball and top with the remaining sesame seeds. Serve with the cod and hajikami, with a few drops of the reserved saikyo miso on each plate. To serve, gather the spinach into a ball and top with the remaining sesame seeds. Serve with the cod and hajikami, with a few drops of the reserved saikyo miso on each plate."
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} | b0b36eef5b7bdab551c2f6ec5a60b45cd67d656c07e3acc8e63ab2e34cfa874b | Noodle soup with teriyaki cod recipe
An average of 5.0 out of 5 stars from 1 rating A light, fragrant noodle soup with crispy, glazed cod on top. This is easy to make and will be ready in minutes. 600ml/1 pint vegetable or chicken stock½ 'cherry bomb' chilli125g/4½oz noodles, cooked 1 tbsp fresh coriander1 pak choi, cut into quarters1 lime, juice only 600ml/1 pint vegetable or chicken stock ½ 'cherry bomb' chilli 125g/4½oz noodles, cooked 1 tbsp fresh coriander 1 pak choi, cut into quarters 1 lime, juice only 150g/5½oz cod, skin on1 tsp rock salt1 tbsp honey1 tbsp soy sauce 150g/5½oz cod, skin on 1 tsp rock salt 1 tbsp honey 1 tbsp soy sauce Method Preheat the oven to 200C/180C Fan/Gas 6.To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes.Add the coriander, pak choi and lime and cook for a further two minutes and serve.To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes.Add the rock salt and then turn over and cook on the other side.Place the pan into the oven for three minutes.Take out and glaze with the honey and the soy.Serve on top of the noodle soup. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes. To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes. Add the coriander, pak choi and lime and cook for a further two minutes and serve. Add the coriander, pak choi and lime and cook for a further two minutes and serve. To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes. To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes. Add the rock salt and then turn over and cook on the other side. Add the rock salt and then turn over and cook on the other side. Place the pan into the oven for three minutes. Place the pan into the oven for three minutes. Take out and glaze with the honey and the soy. Take out and glaze with the honey and the soy. Serve on top of the noodle soup. Serve on top of the noodle soup. Recipe tips You could swap the cod for another fish such as salmon or trout, or with prawns or chicken. The chicken will need longer to cook than the cod though. Use rice noodles and gluten-free stock, and swap soy sauce for tamari sauce, to make the dish gluten-free. | {
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"title": "Noodle soup with teriyaki cod recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A light, fragrant noodle soup with crispy, glazed cod on top. This is easy to make and will be ready in minutes. 600ml/1 pint vegetable or chicken stock½ 'cherry bomb' chilli125g/4½oz noodles, cooked 1 tbsp fresh coriander1 pak choi, cut into quarters1 lime, juice only 600ml/1 pint vegetable or chicken stock ½ 'cherry bomb' chilli 125g/4½oz noodles, cooked 1 tbsp fresh coriander 1 pak choi, cut into quarters 1 lime, juice only 150g/5½oz cod, skin on1 tsp rock salt1 tbsp honey1 tbsp soy sauce 150g/5½oz cod, skin on 1 tsp rock salt 1 tbsp honey 1 tbsp soy sauce Method Preheat the oven to 200C/180C Fan/Gas 6.To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes.Add the coriander, pak choi and lime and cook for a further two minutes and serve.To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes.Add the rock salt and then turn over and cook on the other side.Place the pan into the oven for three minutes.Take out and glaze with the honey and the soy.Serve on top of the noodle soup. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes. To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes. Add the coriander, pak choi and lime and cook for a further two minutes and serve. Add the coriander, pak choi and lime and cook for a further two minutes and serve. To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes. To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes. Add the rock salt and then turn over and cook on the other side. Add the rock salt and then turn over and cook on the other side. Place the pan into the oven for three minutes. Place the pan into the oven for three minutes. Take out and glaze with the honey and the soy. Take out and glaze with the honey and the soy. Serve on top of the noodle soup. Serve on top of the noodle soup. Recipe tips You could swap the cod for another fish such as salmon or trout, or with prawns or chicken. The chicken will need longer to cook than the cod though. Use rice noodles and gluten-free stock, and swap soy sauce for tamari sauce, to make the dish gluten-free."
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} | b86f579dcac87166cec9c09d5dfb6348543fd7b89e15817f293376dc0f4878be | Black cod with steamed greens and kimchi rice recipe
An average of 4.0 out of 5 stars from 2 ratings Black cod is a white fish that has a silky texture with a sweet, delicate flavour. 1 tbsp vegetable oil2 x 200g/7oz black cod fillets150ml/5fl oz sake150ml/5fl oz mirin4 tbsp white miso paste2 tbsp caster sugar 1 tbsp vegetable oil 2 x 200g/7oz black cod fillets 150ml/5fl oz sake 150ml/5fl oz mirin 4 tbsp white miso paste 2 tbsp caster sugar 2 bok choi2 pak choi400g/14oz Chinese broccoli1 tbsp light soy sauce1 tbsp dark soy sauce3 garlic cloves, thinly slicedthumb-sized piece fresh root ginger, peeled and cut into thin batons 2 bok choi 2 pak choi 400g/14oz Chinese broccoli 1 tbsp light soy sauce 1 tbsp dark soy sauce 3 garlic cloves, thinly sliced thumb-sized piece fresh root ginger, peeled and cut into thin batons 1 tbsp vegetable oil1 tsp sesame oil250g/9oz cold cooked rice1 tbsp sesame seeds, toasted3 spring onions, finely chopped 300g/10½oz kimchi, finely chopped200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste1 bunch enoki mushrooms 1 tbsp vegetable oil 1 tsp sesame oil 250g/9oz cold cooked rice 1 tbsp sesame seeds, toasted 3 spring onions, finely chopped 300g/10½oz kimchi, finely chopped 200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste 1 bunch enoki mushrooms Method For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. Preheat the oven to 220C/200C Fan/Gas 7.Remove the fish from the marinade and pat dry with kitchen paper. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds. For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Remove the fish from the marinade and pat dry with kitchen paper. Remove the fish from the marinade and pat dry with kitchen paper. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Black cod with steamed greens and kimchi rice recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Black cod is a white fish that has a silky texture with a sweet, delicate flavour. 1 tbsp vegetable oil2 x 200g/7oz black cod fillets150ml/5fl oz sake150ml/5fl oz mirin4 tbsp white miso paste2 tbsp caster sugar 1 tbsp vegetable oil 2 x 200g/7oz black cod fillets 150ml/5fl oz sake 150ml/5fl oz mirin 4 tbsp white miso paste 2 tbsp caster sugar 2 bok choi2 pak choi400g/14oz Chinese broccoli1 tbsp light soy sauce1 tbsp dark soy sauce3 garlic cloves, thinly slicedthumb-sized piece fresh root ginger, peeled and cut into thin batons 2 bok choi 2 pak choi 400g/14oz Chinese broccoli 1 tbsp light soy sauce 1 tbsp dark soy sauce 3 garlic cloves, thinly sliced thumb-sized piece fresh root ginger, peeled and cut into thin batons 1 tbsp vegetable oil1 tsp sesame oil250g/9oz cold cooked rice1 tbsp sesame seeds, toasted3 spring onions, finely chopped 300g/10½oz kimchi, finely chopped200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste1 bunch enoki mushrooms 1 tbsp vegetable oil 1 tsp sesame oil 250g/9oz cold cooked rice 1 tbsp sesame seeds, toasted 3 spring onions, finely chopped 300g/10½oz kimchi, finely chopped 200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste 1 bunch enoki mushrooms Method For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. Preheat the oven to 220C/200C Fan/Gas 7.Remove the fish from the marinade and pat dry with kitchen paper. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds. For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Remove the fish from the marinade and pat dry with kitchen paper. Remove the fish from the marinade and pat dry with kitchen paper. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds."
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} | 72dbd5d2d206a7d18c668bcb114bed455049189c2457fdeaf645f75f687718b2 | Deep-fried cod with orange and sesame sauce recipe
An average of 5.0 out of 5 stars from 1 rating Battered cod is served with a zesty orange sauce for a fish supper with a twist. vegetable oil, for deep-frying2 x 200g/7oz thick cod fillets100g/3½oz panko breadcrumbs 3 tbsp sesame seeds 2 bok choi, thickly slicedsalt vegetable oil, for deep-frying 2 x 200g/7oz thick cod fillets 100g/3½oz panko breadcrumbs 3 tbsp sesame seeds 2 bok choi, thickly sliced salt 100g/3½oz plain flour 20g/¾oz cornflour1 tbsp garlic powder200ml/7fl oz–225ml/8fl oz sparkling water 100g/3½oz plain flour 20g/¾oz cornflour 1 tbsp garlic powder 200ml/7fl oz–225ml/8fl oz sparkling water 1 large orange, halved1 tsp minced fresh root ginger 1 garlic clove, peeled and minced 1 tsp honey 1 tbsp soy sauce 1 tsp white wine vinegar 2 tsp sesame oil 1 tbsp cornfloursalt and freshly ground black pepper 1 large orange, halved 1 tsp minced fresh root ginger 1 garlic clove, peeled and minced 1 tsp honey 1 tbsp soy sauce 1 tsp white wine vinegar 2 tsp sesame oil 1 tbsp cornflour salt and freshly ground black pepper Method To make the cod, preheat the oil in a deep fat fryer to 180C. Season the cod with salt. Mix the panko and sesame seeds together in a wide bowl. To make the batter, mix the flour, cornflour and garlic powder together in a wide bowl. Make a well in the centre and whisk in the sparkling water to make a smooth batter with the consistency of double cream. Dip the fish fillets in the batter until lightly coated. Allow any excess to drip off then dip in the sesame and panko mixture. Deep fry for about 5 minutes until golden then transfer to kitchen paper to drain. To make the sauce, chargrill the orange halves on a preheated grill or griddle until blackened. Leave to cool slightly then squeeze into a saucepan and add the rest of the sauce ingredients, except the cornflour. Place over a medium heat and whisk in the cornflour until slightly thickened. Season with salt and pepper. Blanch the bok choi in a saucepan of boiling salted water. Serve the deep-fried cod with the bok choi and sauce. To make the cod, preheat the oil in a deep fat fryer to 180C. Season the cod with salt. Mix the panko and sesame seeds together in a wide bowl. To make the cod, preheat the oil in a deep fat fryer to 180C. Season the cod with salt. Mix the panko and sesame seeds together in a wide bowl. To make the batter, mix the flour, cornflour and garlic powder together in a wide bowl. Make a well in the centre and whisk in the sparkling water to make a smooth batter with the consistency of double cream. Dip the fish fillets in the batter until lightly coated. Allow any excess to drip off then dip in the sesame and panko mixture. Deep fry for about 5 minutes until golden then transfer to kitchen paper to drain. To make the batter, mix the flour, cornflour and garlic powder together in a wide bowl. Make a well in the centre and whisk in the sparkling water to make a smooth batter with the consistency of double cream. Dip the fish fillets in the batter until lightly coated. Allow any excess to drip off then dip in the sesame and panko mixture. Deep fry for about 5 minutes until golden then transfer to kitchen paper to drain. To make the sauce, chargrill the orange halves on a preheated grill or griddle until blackened. Leave to cool slightly then squeeze into a saucepan and add the rest of the sauce ingredients, except the cornflour. Place over a medium heat and whisk in the cornflour until slightly thickened. Season with salt and pepper. To make the sauce, chargrill the orange halves on a preheated grill or griddle until blackened. Leave to cool slightly then squeeze into a saucepan and add the rest of the sauce ingredients, except the cornflour. Place over a medium heat and whisk in the cornflour until slightly thickened. Season with salt and pepper. Blanch the bok choi in a saucepan of boiling salted water. Serve the deep-fried cod with the bok choi and sauce. Blanch the bok choi in a saucepan of boiling salted water. Serve the deep-fried cod with the bok choi and sauce. | {
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"title": "Deep-fried cod with orange and sesame sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Battered cod is served with a zesty orange sauce for a fish supper with a twist. vegetable oil, for deep-frying2 x 200g/7oz thick cod fillets100g/3½oz panko breadcrumbs 3 tbsp sesame seeds 2 bok choi, thickly slicedsalt vegetable oil, for deep-frying 2 x 200g/7oz thick cod fillets 100g/3½oz panko breadcrumbs 3 tbsp sesame seeds 2 bok choi, thickly sliced salt 100g/3½oz plain flour 20g/¾oz cornflour1 tbsp garlic powder200ml/7fl oz–225ml/8fl oz sparkling water 100g/3½oz plain flour 20g/¾oz cornflour 1 tbsp garlic powder 200ml/7fl oz–225ml/8fl oz sparkling water 1 large orange, halved1 tsp minced fresh root ginger 1 garlic clove, peeled and minced 1 tsp honey 1 tbsp soy sauce 1 tsp white wine vinegar 2 tsp sesame oil 1 tbsp cornfloursalt and freshly ground black pepper 1 large orange, halved 1 tsp minced fresh root ginger 1 garlic clove, peeled and minced 1 tsp honey 1 tbsp soy sauce 1 tsp white wine vinegar 2 tsp sesame oil 1 tbsp cornflour salt and freshly ground black pepper Method To make the cod, preheat the oil in a deep fat fryer to 180C. Season the cod with salt. Mix the panko and sesame seeds together in a wide bowl. To make the batter, mix the flour, cornflour and garlic powder together in a wide bowl. Make a well in the centre and whisk in the sparkling water to make a smooth batter with the consistency of double cream. Dip the fish fillets in the batter until lightly coated. Allow any excess to drip off then dip in the sesame and panko mixture. Deep fry for about 5 minutes until golden then transfer to kitchen paper to drain. To make the sauce, chargrill the orange halves on a preheated grill or griddle until blackened. Leave to cool slightly then squeeze into a saucepan and add the rest of the sauce ingredients, except the cornflour. Place over a medium heat and whisk in the cornflour until slightly thickened. Season with salt and pepper. Blanch the bok choi in a saucepan of boiling salted water. Serve the deep-fried cod with the bok choi and sauce. To make the cod, preheat the oil in a deep fat fryer to 180C. Season the cod with salt. Mix the panko and sesame seeds together in a wide bowl. To make the cod, preheat the oil in a deep fat fryer to 180C. Season the cod with salt. Mix the panko and sesame seeds together in a wide bowl. To make the batter, mix the flour, cornflour and garlic powder together in a wide bowl. Make a well in the centre and whisk in the sparkling water to make a smooth batter with the consistency of double cream. Dip the fish fillets in the batter until lightly coated. Allow any excess to drip off then dip in the sesame and panko mixture. Deep fry for about 5 minutes until golden then transfer to kitchen paper to drain. To make the batter, mix the flour, cornflour and garlic powder together in a wide bowl. Make a well in the centre and whisk in the sparkling water to make a smooth batter with the consistency of double cream. Dip the fish fillets in the batter until lightly coated. Allow any excess to drip off then dip in the sesame and panko mixture. Deep fry for about 5 minutes until golden then transfer to kitchen paper to drain. To make the sauce, chargrill the orange halves on a preheated grill or griddle until blackened. Leave to cool slightly then squeeze into a saucepan and add the rest of the sauce ingredients, except the cornflour. Place over a medium heat and whisk in the cornflour until slightly thickened. Season with salt and pepper. To make the sauce, chargrill the orange halves on a preheated grill or griddle until blackened. Leave to cool slightly then squeeze into a saucepan and add the rest of the sauce ingredients, except the cornflour. Place over a medium heat and whisk in the cornflour until slightly thickened. Season with salt and pepper. Blanch the bok choi in a saucepan of boiling salted water. Serve the deep-fried cod with the bok choi and sauce. Blanch the bok choi in a saucepan of boiling salted water. Serve the deep-fried cod with the bok choi and sauce."
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} | 06e5d5e3a0747305ae3ab84fb70b7dfeff3a3fb9d64be1d0e0994649a8023456 | Codfish (klippfisk) soup recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/codfish_klipfisk_soup_18817_16x9.jpg This hearty Scandinavian fish soup recipe is a great way to get that authentic taste with simple, cheap ingredients. 1kg/2lb 4oz Klippfisk (salt cod) that has been soaked for 24 hours1.8 litre/3¼ pints boiling water1 medium sprig rosemary15 mustard seeds5 allspice5 white peppercorns5 cloves1 garlic clove, finely chopped1 small leek, finely shredded1 onion, sliced3 carrots, shredded or sliced 1kg/2lb 4oz Klippfisk (salt cod) that has been soaked for 24 hours 1.8 litre/3¼ pints boiling water 1 medium sprig rosemary 15 mustard seeds 5 allspice 5 white peppercorns 5 cloves 1 garlic clove, finely chopped 1 small leek, finely shredded 1 onion, sliced 3 carrots, shredded or sliced 100g butter 700ml/1¼ pints milk700ml/1¼ pints soured cream rosemary sprigs, to garnish 100g butter 700ml/1¼ pints milk 700ml/1¼ pints soured cream rosemary sprigs, to garnish Method Add all the stock ingredients to a pan and let simmer for 20 minutes.Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else.Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate.Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary.When the broth is suitably thick, add the reserved carrots, onions and garlic.To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary.Serve with bread. Add all the stock ingredients to a pan and let simmer for 20 minutes. Add all the stock ingredients to a pan and let simmer for 20 minutes. Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else. Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else. Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate. Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate. Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary. Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary. When the broth is suitably thick, add the reserved carrots, onions and garlic. When the broth is suitably thick, add the reserved carrots, onions and garlic. To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary. To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary. Serve with bread. Serve with bread. | {
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"title": "Codfish (klippfisk) soup recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/codfish_klipfisk_soup_18817_16x9.jpg This hearty Scandinavian fish soup recipe is a great way to get that authentic taste with simple, cheap ingredients. 1kg/2lb 4oz Klippfisk (salt cod) that has been soaked for 24 hours1.8 litre/3¼ pints boiling water1 medium sprig rosemary15 mustard seeds5 allspice5 white peppercorns5 cloves1 garlic clove, finely chopped1 small leek, finely shredded1 onion, sliced3 carrots, shredded or sliced 1kg/2lb 4oz Klippfisk (salt cod) that has been soaked for 24 hours 1.8 litre/3¼ pints boiling water 1 medium sprig rosemary 15 mustard seeds 5 allspice 5 white peppercorns 5 cloves 1 garlic clove, finely chopped 1 small leek, finely shredded 1 onion, sliced 3 carrots, shredded or sliced 100g butter 700ml/1¼ pints milk700ml/1¼ pints soured cream rosemary sprigs, to garnish 100g butter 700ml/1¼ pints milk 700ml/1¼ pints soured cream rosemary sprigs, to garnish Method Add all the stock ingredients to a pan and let simmer for 20 minutes.Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else.Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate.Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary.When the broth is suitably thick, add the reserved carrots, onions and garlic.To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary.Serve with bread. Add all the stock ingredients to a pan and let simmer for 20 minutes. Add all the stock ingredients to a pan and let simmer for 20 minutes. Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else. Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else. Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate. Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate. Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary. Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary. When the broth is suitably thick, add the reserved carrots, onions and garlic. When the broth is suitably thick, add the reserved carrots, onions and garlic. To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary. To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary. Serve with bread. Serve with bread."
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} | 85aeac4f313ed1e6e9e003913504d06006920ae1895d867bcd0599dc15b8f9aa | Rick Stein's stuffed courgette flowers recipe
Courgette flowers stuffed with brandade de Nîmes An average of 0.0 out of 5 stars from 0 ratings On my trip to Uzès, I tasted the delicacy of the brandade sold there and the idea of using it to stuff courgette flowers came to me. Unfortunately, even with hot houses, courgette flowers have a very short season, so enjoy them while ye may! When I tested this dish in the depths of winter, I had to find another way of containing the brandade and so I used Chinese leaves. You will also need 8 cocktail sticks. 250g/9oz salt cod, soaked for 24 hours and water changed 3 times2 garlic cloves, finely chopped75ml/2½fl oz double cream75ml/2½fl oz olive oil8 courgette flowers or 8 Chinese cabbage leaves freshly ground black pepper 250g/9oz salt cod, soaked for 24 hours and water changed 3 times 2 garlic cloves, finely chopped 75ml/2½fl oz double cream 75ml/2½fl oz olive oil 8 courgette flowers or 8 Chinese cabbage leaves freshly ground black pepper 4 tomatoes½ tsp piment d’Espelette or pimentón¼ tsp saltpinch sugar1 tsp olive oil 4 tomatoes ½ tsp piment d’Espelette or pimentón ¼ tsp salt pinch sugar 1 tsp olive oil 115g/4oz plain flour115g/4oz cornflourpinch salt300ml/10fl oz chilled soda water1 litre/1¾ pint sunflower oil, for frying 115g/4oz plain flour 115g/4oz cornflour pinch salt 300ml/10fl oz chilled soda water 1 litre/1¾ pint sunflower oil, for frying Method Drain the cod, place in a saucepan and add cold water just to cover. Bring to a simmer and poach for 5–10 minutes, depending on its thickness. Remove the fish and leave to cool. When cool enough to handle, flake the flesh, discarding any skin and bones.Put the cod in a food processor with the garlic, cream and plenty of pepper. With the motor running, drizzle in the oil and process until you have a thick paste. Or, if you prefer, use a pestle and mortar. Put the brandade in the fridge to chill for an hour.For the tomato sauce, put the tomatoes, skin and all, in a blender with the piment d’Espelette, salt, sugar and oil. Blend until fairly smooth. Pour into a small frying pan and cook for 2–3 minutes. Transfer to a serving bowl and leave to cool. If using courgette flowers, stuff each flower with 2 tablespoons of the brandade and close the flowers around the stuffing. If using Chinese leaves, roll each leaf up around the stuffing, tuck in the ends and secure with a cocktail stick.For the batter, sift the flours into a bowl with the salt and gradually whisk in the soda water. The mixture might be a bit lumpy, but that’s fine.Heat the oil to 180C in a large, deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the stuffed flowers or leaves into the batter and carefully lower them into the hot oil, a few at a time. Fry for 1 minute until light and crispy, then remove and drain on kitchen paper. Carefully pull out the cocktail sticks, if used, and serve immediately with the tomato dipping sauce. Drain the cod, place in a saucepan and add cold water just to cover. Bring to a simmer and poach for 5–10 minutes, depending on its thickness. Remove the fish and leave to cool. When cool enough to handle, flake the flesh, discarding any skin and bones. Drain the cod, place in a saucepan and add cold water just to cover. Bring to a simmer and poach for 5–10 minutes, depending on its thickness. Remove the fish and leave to cool. When cool enough to handle, flake the flesh, discarding any skin and bones. Put the cod in a food processor with the garlic, cream and plenty of pepper. With the motor running, drizzle in the oil and process until you have a thick paste. Or, if you prefer, use a pestle and mortar. Put the brandade in the fridge to chill for an hour. Put the cod in a food processor with the garlic, cream and plenty of pepper. With the motor running, drizzle in the oil and process until you have a thick paste. Or, if you prefer, use a pestle and mortar. Put the brandade in the fridge to chill for an hour. For the tomato sauce, put the tomatoes, skin and all, in a blender with the piment d’Espelette, salt, sugar and oil. Blend until fairly smooth. Pour into a small frying pan and cook for 2–3 minutes. Transfer to a serving bowl and leave to cool. For the tomato sauce, put the tomatoes, skin and all, in a blender with the piment d’Espelette, salt, sugar and oil. Blend until fairly smooth. Pour into a small frying pan and cook for 2–3 minutes. Transfer to a serving bowl and leave to cool. If using courgette flowers, stuff each flower with 2 tablespoons of the brandade and close the flowers around the stuffing. If using Chinese leaves, roll each leaf up around the stuffing, tuck in the ends and secure with a cocktail stick. If using courgette flowers, stuff each flower with 2 tablespoons of the brandade and close the flowers around the stuffing. If using Chinese leaves, roll each leaf up around the stuffing, tuck in the ends and secure with a cocktail stick. For the batter, sift the flours into a bowl with the salt and gradually whisk in the soda water. The mixture might be a bit lumpy, but that’s fine. For the batter, sift the flours into a bowl with the salt and gradually whisk in the soda water. The mixture might be a bit lumpy, but that’s fine. Heat the oil to 180C in a large, deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the stuffed flowers or leaves into the batter and carefully lower them into the hot oil, a few at a time. Fry for 1 minute until light and crispy, then remove and drain on kitchen paper. Carefully pull out the cocktail sticks, if used, and serve immediately with the tomato dipping sauce. Heat the oil to 180C in a large, deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the stuffed flowers or leaves into the batter and carefully lower them into the hot oil, a few at a time. Fry for 1 minute until light and crispy, then remove and drain on kitchen paper. Carefully pull out the cocktail sticks, if used, and serve immediately with the tomato dipping sauce. | {
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"title": "Rick Stein's stuffed courgette flowers recipe",
"content": "Courgette flowers stuffed with brandade de Nîmes An average of 0.0 out of 5 stars from 0 ratings On my trip to Uzès, I tasted the delicacy of the brandade sold there and the idea of using it to stuff courgette flowers came to me. Unfortunately, even with hot houses, courgette flowers have a very short season, so enjoy them while ye may! When I tested this dish in the depths of winter, I had to find another way of containing the brandade and so I used Chinese leaves. You will also need 8 cocktail sticks. 250g/9oz salt cod, soaked for 24 hours and water changed 3 times2 garlic cloves, finely chopped75ml/2½fl oz double cream75ml/2½fl oz olive oil8 courgette flowers or 8 Chinese cabbage leaves freshly ground black pepper 250g/9oz salt cod, soaked for 24 hours and water changed 3 times 2 garlic cloves, finely chopped 75ml/2½fl oz double cream 75ml/2½fl oz olive oil 8 courgette flowers or 8 Chinese cabbage leaves freshly ground black pepper 4 tomatoes½ tsp piment d’Espelette or pimentón¼ tsp saltpinch sugar1 tsp olive oil 4 tomatoes ½ tsp piment d’Espelette or pimentón ¼ tsp salt pinch sugar 1 tsp olive oil 115g/4oz plain flour115g/4oz cornflourpinch salt300ml/10fl oz chilled soda water1 litre/1¾ pint sunflower oil, for frying 115g/4oz plain flour 115g/4oz cornflour pinch salt 300ml/10fl oz chilled soda water 1 litre/1¾ pint sunflower oil, for frying Method Drain the cod, place in a saucepan and add cold water just to cover. Bring to a simmer and poach for 5–10 minutes, depending on its thickness. Remove the fish and leave to cool. When cool enough to handle, flake the flesh, discarding any skin and bones.Put the cod in a food processor with the garlic, cream and plenty of pepper. With the motor running, drizzle in the oil and process until you have a thick paste. Or, if you prefer, use a pestle and mortar. Put the brandade in the fridge to chill for an hour.For the tomato sauce, put the tomatoes, skin and all, in a blender with the piment d’Espelette, salt, sugar and oil. Blend until fairly smooth. Pour into a small frying pan and cook for 2–3 minutes. Transfer to a serving bowl and leave to cool. If using courgette flowers, stuff each flower with 2 tablespoons of the brandade and close the flowers around the stuffing. If using Chinese leaves, roll each leaf up around the stuffing, tuck in the ends and secure with a cocktail stick.For the batter, sift the flours into a bowl with the salt and gradually whisk in the soda water. The mixture might be a bit lumpy, but that’s fine.Heat the oil to 180C in a large, deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the stuffed flowers or leaves into the batter and carefully lower them into the hot oil, a few at a time. Fry for 1 minute until light and crispy, then remove and drain on kitchen paper. Carefully pull out the cocktail sticks, if used, and serve immediately with the tomato dipping sauce. Drain the cod, place in a saucepan and add cold water just to cover. Bring to a simmer and poach for 5–10 minutes, depending on its thickness. Remove the fish and leave to cool. When cool enough to handle, flake the flesh, discarding any skin and bones. Drain the cod, place in a saucepan and add cold water just to cover. Bring to a simmer and poach for 5–10 minutes, depending on its thickness. Remove the fish and leave to cool. When cool enough to handle, flake the flesh, discarding any skin and bones. Put the cod in a food processor with the garlic, cream and plenty of pepper. With the motor running, drizzle in the oil and process until you have a thick paste. Or, if you prefer, use a pestle and mortar. Put the brandade in the fridge to chill for an hour. Put the cod in a food processor with the garlic, cream and plenty of pepper. With the motor running, drizzle in the oil and process until you have a thick paste. Or, if you prefer, use a pestle and mortar. Put the brandade in the fridge to chill for an hour. For the tomato sauce, put the tomatoes, skin and all, in a blender with the piment d’Espelette, salt, sugar and oil. Blend until fairly smooth. Pour into a small frying pan and cook for 2–3 minutes. Transfer to a serving bowl and leave to cool. For the tomato sauce, put the tomatoes, skin and all, in a blender with the piment d’Espelette, salt, sugar and oil. Blend until fairly smooth. Pour into a small frying pan and cook for 2–3 minutes. Transfer to a serving bowl and leave to cool. If using courgette flowers, stuff each flower with 2 tablespoons of the brandade and close the flowers around the stuffing. If using Chinese leaves, roll each leaf up around the stuffing, tuck in the ends and secure with a cocktail stick. If using courgette flowers, stuff each flower with 2 tablespoons of the brandade and close the flowers around the stuffing. If using Chinese leaves, roll each leaf up around the stuffing, tuck in the ends and secure with a cocktail stick. For the batter, sift the flours into a bowl with the salt and gradually whisk in the soda water. The mixture might be a bit lumpy, but that’s fine. For the batter, sift the flours into a bowl with the salt and gradually whisk in the soda water. The mixture might be a bit lumpy, but that’s fine. Heat the oil to 180C in a large, deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the stuffed flowers or leaves into the batter and carefully lower them into the hot oil, a few at a time. Fry for 1 minute until light and crispy, then remove and drain on kitchen paper. Carefully pull out the cocktail sticks, if used, and serve immediately with the tomato dipping sauce. Heat the oil to 180C in a large, deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the stuffed flowers or leaves into the batter and carefully lower them into the hot oil, a few at a time. Fry for 1 minute until light and crispy, then remove and drain on kitchen paper. Carefully pull out the cocktail sticks, if used, and serve immediately with the tomato dipping sauce."
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} | 46dfcdbb3225589449e9d872cc6f47016ca101f0fb94d8ca4a8a58629066f548 | Salt fish fritters, aioli and winter citrus salad recipe
To make the cheat’s salt fish, arrange the fish in a deep dish, skin-side down (if applicable). Sprinkle over enough sea salt to cover the fish, then set aside in the fridge for 1 hour.Rinse the fish under cold water, then put in a bowl and cover with cold water. Set aside in the fridge for 10 minutes, then change the water and leave for another 20 minutes. Change the water again and leave the fish for 10 minutes more.Bring a pan of water to the boil, then reduce to a gentle simmer. Add the fish and cook for about 5 minutes, until just cooked. Leave to cool, then separate into large flakes with your hands. Set aside.To make the aioli, blitz the ginger, tamarind paste, pepper sauce, garlic and a pinch of sea salt in a small food processor until smooth. Whisk in the remaining ingredients and set aside.To make the salad, put the sliced blood orange, clementine and grapefruit in a serving bowl with the sliced onion. Whisk together the honey, grated ginger and olive oil in a small bowl until combined, then season with salt and pepper. Pour the dressing over the fruit and onion, carefully tossing through. Garnish with the micro coriander. Set aside.To make the fritters, mix together all the dry ingredients in a bowl, along with a pinch of salt and black pepper. Gradually mix in the milk or water, until you get a thick, dropping batter-like consistency. Stir in the spring onions, pepper and salt fish, being careful not to break up the fish too much. Fill a deep, heavy-based pan with a few inches of vegetable oil. Heat until a piece of bread sizzles and turns golden immediately when dropped in. Fry tablespoonfuls of the batter in batches for a couple of minutes each, until golden brown and crisp. Set aside on a plate lined with kitchen paper. Put the fritters on a serving plate with the aioli. Scatter over the micro coriander and amaranth leaves and serve with the winter citrus salad alongside. To make the cheat’s salt fish, arrange the fish in a deep dish, skin-side down (if applicable). Sprinkle over enough sea salt to cover the fish, then set aside in the fridge for 1 hour. To make the cheat’s salt fish, arrange the fish in a deep dish, skin-side down (if applicable). Sprinkle over enough sea salt to cover the fish, then set aside in the fridge for 1 hour. Rinse the fish under cold water, then put in a bowl and cover with cold water. Set aside in the fridge for 10 minutes, then change the water and leave for another 20 minutes. Change the water again and leave the fish for 10 minutes more. Rinse the fish under cold water, then put in a bowl and cover with cold water. Set aside in the fridge for 10 minutes, then change the water and leave for another 20 minutes. Change the water again and leave the fish for 10 minutes more. Bring a pan of water to the boil, then reduce to a gentle simmer. Add the fish and cook for about 5 minutes, until just cooked. Leave to cool, then separate into large flakes with your hands. Set aside. Bring a pan of water to the boil, then reduce to a gentle simmer. Add the fish and cook for about 5 minutes, until just cooked. Leave to cool, then separate into large flakes with your hands. Set aside. To make the aioli, blitz the ginger, tamarind paste, pepper sauce, garlic and a pinch of sea salt in a small food processor until smooth. Whisk in the remaining ingredients and set aside. To make the aioli, blitz the ginger, tamarind paste, pepper sauce, garlic and a pinch of sea salt in a small food processor until smooth. Whisk in the remaining ingredients and set aside. To make the salad, put the sliced blood orange, clementine and grapefruit in a serving bowl with the sliced onion. To make the salad, put the sliced blood orange, clementine and grapefruit in a serving bowl with the sliced onion. Whisk together the honey, grated ginger and olive oil in a small bowl until combined, then season with salt and pepper. Pour the dressing over the fruit and onion, carefully tossing through. Garnish with the micro coriander. Set aside. Whisk together the honey, grated ginger and olive oil in a small bowl until combined, then season with salt and pepper. Pour the dressing over the fruit and onion, carefully tossing through. Garnish with the micro coriander. Set aside. To make the fritters, mix together all the dry ingredients in a bowl, along with a pinch of salt and black pepper. Gradually mix in the milk or water, until you get a thick, dropping batter-like consistency. Stir in the spring onions, pepper and salt fish, being careful not to break up the fish too much. To make the fritters, mix together all the dry ingredients in a bowl, along with a pinch of salt and black pepper. Gradually mix in the milk or water, until you get a thick, dropping batter-like consistency. Stir in the spring onions, pepper and salt fish, being careful not to break up the fish too much. Fill a deep, heavy-based pan with a few inches of vegetable oil. Heat until a piece of bread sizzles and turns golden immediately when dropped in. Fry tablespoonfuls of the batter in batches for a couple of minutes each, until golden brown and crisp. Set aside on a plate lined with kitchen paper. Fill a deep, heavy-based pan with a few inches of vegetable oil. Heat until a piece of bread sizzles and turns golden immediately when dropped in. Fry tablespoonfuls of the batter in batches for a couple of minutes each, until golden brown and crisp. Set aside on a plate lined with kitchen paper. Put the fritters on a serving plate with the aioli. Scatter over the micro coriander and amaranth leaves and serve with the winter citrus salad alongside. Put the fritters on a serving plate with the aioli. Scatter over the micro coriander and amaranth leaves and serve with the winter citrus salad alongside. | {
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"title": "Salt fish fritters, aioli and winter citrus salad recipe",
"content": "To make the cheat’s salt fish, arrange the fish in a deep dish, skin-side down (if applicable). Sprinkle over enough sea salt to cover the fish, then set aside in the fridge for 1 hour.Rinse the fish under cold water, then put in a bowl and cover with cold water. Set aside in the fridge for 10 minutes, then change the water and leave for another 20 minutes. Change the water again and leave the fish for 10 minutes more.Bring a pan of water to the boil, then reduce to a gentle simmer. Add the fish and cook for about 5 minutes, until just cooked. Leave to cool, then separate into large flakes with your hands. Set aside.To make the aioli, blitz the ginger, tamarind paste, pepper sauce, garlic and a pinch of sea salt in a small food processor until smooth. Whisk in the remaining ingredients and set aside.To make the salad, put the sliced blood orange, clementine and grapefruit in a serving bowl with the sliced onion. Whisk together the honey, grated ginger and olive oil in a small bowl until combined, then season with salt and pepper. Pour the dressing over the fruit and onion, carefully tossing through. Garnish with the micro coriander. Set aside.To make the fritters, mix together all the dry ingredients in a bowl, along with a pinch of salt and black pepper. Gradually mix in the milk or water, until you get a thick, dropping batter-like consistency. Stir in the spring onions, pepper and salt fish, being careful not to break up the fish too much. Fill a deep, heavy-based pan with a few inches of vegetable oil. Heat until a piece of bread sizzles and turns golden immediately when dropped in. Fry tablespoonfuls of the batter in batches for a couple of minutes each, until golden brown and crisp. Set aside on a plate lined with kitchen paper. Put the fritters on a serving plate with the aioli. Scatter over the micro coriander and amaranth leaves and serve with the winter citrus salad alongside. To make the cheat’s salt fish, arrange the fish in a deep dish, skin-side down (if applicable). Sprinkle over enough sea salt to cover the fish, then set aside in the fridge for 1 hour. To make the cheat’s salt fish, arrange the fish in a deep dish, skin-side down (if applicable). Sprinkle over enough sea salt to cover the fish, then set aside in the fridge for 1 hour. Rinse the fish under cold water, then put in a bowl and cover with cold water. Set aside in the fridge for 10 minutes, then change the water and leave for another 20 minutes. Change the water again and leave the fish for 10 minutes more. Rinse the fish under cold water, then put in a bowl and cover with cold water. Set aside in the fridge for 10 minutes, then change the water and leave for another 20 minutes. Change the water again and leave the fish for 10 minutes more. Bring a pan of water to the boil, then reduce to a gentle simmer. Add the fish and cook for about 5 minutes, until just cooked. Leave to cool, then separate into large flakes with your hands. Set aside. Bring a pan of water to the boil, then reduce to a gentle simmer. Add the fish and cook for about 5 minutes, until just cooked. Leave to cool, then separate into large flakes with your hands. Set aside. To make the aioli, blitz the ginger, tamarind paste, pepper sauce, garlic and a pinch of sea salt in a small food processor until smooth. Whisk in the remaining ingredients and set aside. To make the aioli, blitz the ginger, tamarind paste, pepper sauce, garlic and a pinch of sea salt in a small food processor until smooth. Whisk in the remaining ingredients and set aside. To make the salad, put the sliced blood orange, clementine and grapefruit in a serving bowl with the sliced onion. To make the salad, put the sliced blood orange, clementine and grapefruit in a serving bowl with the sliced onion. Whisk together the honey, grated ginger and olive oil in a small bowl until combined, then season with salt and pepper. Pour the dressing over the fruit and onion, carefully tossing through. Garnish with the micro coriander. Set aside. Whisk together the honey, grated ginger and olive oil in a small bowl until combined, then season with salt and pepper. Pour the dressing over the fruit and onion, carefully tossing through. Garnish with the micro coriander. Set aside. To make the fritters, mix together all the dry ingredients in a bowl, along with a pinch of salt and black pepper. Gradually mix in the milk or water, until you get a thick, dropping batter-like consistency. Stir in the spring onions, pepper and salt fish, being careful not to break up the fish too much. To make the fritters, mix together all the dry ingredients in a bowl, along with a pinch of salt and black pepper. Gradually mix in the milk or water, until you get a thick, dropping batter-like consistency. Stir in the spring onions, pepper and salt fish, being careful not to break up the fish too much. Fill a deep, heavy-based pan with a few inches of vegetable oil. Heat until a piece of bread sizzles and turns golden immediately when dropped in. Fry tablespoonfuls of the batter in batches for a couple of minutes each, until golden brown and crisp. Set aside on a plate lined with kitchen paper. Fill a deep, heavy-based pan with a few inches of vegetable oil. Heat until a piece of bread sizzles and turns golden immediately when dropped in. Fry tablespoonfuls of the batter in batches for a couple of minutes each, until golden brown and crisp. Set aside on a plate lined with kitchen paper. Put the fritters on a serving plate with the aioli. Scatter over the micro coriander and amaranth leaves and serve with the winter citrus salad alongside. Put the fritters on a serving plate with the aioli. Scatter over the micro coriander and amaranth leaves and serve with the winter citrus salad alongside."
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} | 0e7d663e08490463e024b0a12729b3aa7dc6b346a97b9e5d8847c1040b2d26c2 | Spanish salt cod meatballs in a chickpea soup (Albóndigas de semana santa) recipe
An average of 5.0 out of 5 stars from 1 rating Traditionally eaten at Easter, these salt cod meatballs are served in a chickpea and bean soup and topped with boiled eggs for a Spanish feast. salt cod skin (see below)150g/5½oz dried chickpeas, soaked overnight in cold water and drained150g/5½oz dried white beans, soaked overnight in cold water and drained1 garlic bulb, cloves peeled1 bay leaf 1 small leek, roughly chopped2 tbsp extra virgin olive oil 1 onion, finely chopped1 tsp pimentón de la Vera dulce (sweet Spanish smoked paprika)4 free-range eggs2 large handfuls spinach sea salt and freshly ground black pepper salt cod skin (see below) 150g/5½oz dried chickpeas, soaked overnight in cold water and drained 150g/5½oz dried white beans, soaked overnight in cold water and drained 1 garlic bulb, cloves peeled 1 bay leaf 1 small leek, roughly chopped 2 tbsp extra virgin olive oil 1 onion, finely chopped 1 tsp pimentón de la Vera dulce (sweet Spanish smoked paprika) 4 free-range eggs 2 large handfuls spinach sea salt and freshly ground black pepper 250g/9oz stale bread, crusts removed 150ml/¼ pint full-fat milk250g/9oz salt cod, soaked for 24–48 hours in cold water, (changing the water every 12 hours)drained, skin removed and reserved large bunch flatleaf parsley, finely choppedolive oil, for fryingfreshly ground pepper 250g/9oz stale bread, crusts removed 150ml/¼ pint full-fat milk 250g/9oz salt cod, soaked for 24–48 hours in cold water, (changing the water every 12 hours)drained, skin removed and reserved large bunch flatleaf parsley, finely chopped olive oil, for frying freshly ground pepper Method To make the soup, put the salt cod skin, chickpeas, white beans, all but 3 of the garlic cloves, the bay leaf, the leek and 1 litre/1¾ pint of cold water to a saucepan. Bring to the boil, then simmer gently for 1½ hours, adding another 750ml/1¼ pint of water halfway through, until the beans and chickpeas are soft. Remove and discard the fish skin, bay leaf, garlic and leek. Heat the olive oil in a frying pan over a medium heat and gently fry the onion and pimentón for 10 minutes, until soft.Blitz the onion and a tablespoon of the soup in a food processor, until smooth. Add this to the soup and season with salt and pepper. Cook the eggs in a pan of boiling water for 6–8 minutes. Run under cold water, then peel and quarter.To make the meatballs, soak the bread in the milk for 2 minutes, until soft. Remove from the milk and put in a large bowl. Crumble the salt cod over the bread and mix. Finely chop the remaining 3 garlic cloves and add to the bowl with the parsley. Season with pepper and mix well. Shape into 18–20 ping pong-sized balls. Heat the olive oil in a frying pan to 180C, or until a cube of bread browns in about 20 seconds. Fry the balls for 2–3 minutes, until golden brown. Add the balls and the spinach to the soup and simmer for 5–10 minutes.To serve, spoon the soup into individual bowls and top with the egg quarters and plenty of black pepper. To make the soup, put the salt cod skin, chickpeas, white beans, all but 3 of the garlic cloves, the bay leaf, the leek and 1 litre/1¾ pint of cold water to a saucepan. Bring to the boil, then simmer gently for 1½ hours, adding another 750ml/1¼ pint of water halfway through, until the beans and chickpeas are soft. Remove and discard the fish skin, bay leaf, garlic and leek. To make the soup, put the salt cod skin, chickpeas, white beans, all but 3 of the garlic cloves, the bay leaf, the leek and 1 litre/1¾ pint of cold water to a saucepan. Bring to the boil, then simmer gently for 1½ hours, adding another 750ml/1¼ pint of water halfway through, until the beans and chickpeas are soft. Remove and discard the fish skin, bay leaf, garlic and leek. Heat the olive oil in a frying pan over a medium heat and gently fry the onion and pimentón for 10 minutes, until soft. Heat the olive oil in a frying pan over a medium heat and gently fry the onion and pimentón for 10 minutes, until soft. Blitz the onion and a tablespoon of the soup in a food processor, until smooth. Add this to the soup and season with salt and pepper. Blitz the onion and a tablespoon of the soup in a food processor, until smooth. Add this to the soup and season with salt and pepper. Cook the eggs in a pan of boiling water for 6–8 minutes. Run under cold water, then peel and quarter. Cook the eggs in a pan of boiling water for 6–8 minutes. Run under cold water, then peel and quarter. To make the meatballs, soak the bread in the milk for 2 minutes, until soft. Remove from the milk and put in a large bowl. Crumble the salt cod over the bread and mix. To make the meatballs, soak the bread in the milk for 2 minutes, until soft. Remove from the milk and put in a large bowl. Crumble the salt cod over the bread and mix. Finely chop the remaining 3 garlic cloves and add to the bowl with the parsley. Season with pepper and mix well. Shape into 18–20 ping pong-sized balls. Finely chop the remaining 3 garlic cloves and add to the bowl with the parsley. Season with pepper and mix well. Shape into 18–20 ping pong-sized balls. Heat the olive oil in a frying pan to 180C, or until a cube of bread browns in about 20 seconds. Fry the balls for 2–3 minutes, until golden brown. Heat the olive oil in a frying pan to 180C, or until a cube of bread browns in about 20 seconds. Fry the balls for 2–3 minutes, until golden brown. Add the balls and the spinach to the soup and simmer for 5–10 minutes. Add the balls and the spinach to the soup and simmer for 5–10 minutes. To serve, spoon the soup into individual bowls and top with the egg quarters and plenty of black pepper. To serve, spoon the soup into individual bowls and top with the egg quarters and plenty of black pepper. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Traditionally eaten at Easter, these salt cod meatballs are served in a chickpea and bean soup and topped with boiled eggs for a Spanish feast. salt cod skin (see below)150g/5½oz dried chickpeas, soaked overnight in cold water and drained150g/5½oz dried white beans, soaked overnight in cold water and drained1 garlic bulb, cloves peeled1 bay leaf 1 small leek, roughly chopped2 tbsp extra virgin olive oil 1 onion, finely chopped1 tsp pimentón de la Vera dulce (sweet Spanish smoked paprika)4 free-range eggs2 large handfuls spinach sea salt and freshly ground black pepper salt cod skin (see below) 150g/5½oz dried chickpeas, soaked overnight in cold water and drained 150g/5½oz dried white beans, soaked overnight in cold water and drained 1 garlic bulb, cloves peeled 1 bay leaf 1 small leek, roughly chopped 2 tbsp extra virgin olive oil 1 onion, finely chopped 1 tsp pimentón de la Vera dulce (sweet Spanish smoked paprika) 4 free-range eggs 2 large handfuls spinach sea salt and freshly ground black pepper 250g/9oz stale bread, crusts removed 150ml/¼ pint full-fat milk250g/9oz salt cod, soaked for 24–48 hours in cold water, (changing the water every 12 hours)drained, skin removed and reserved large bunch flatleaf parsley, finely choppedolive oil, for fryingfreshly ground pepper 250g/9oz stale bread, crusts removed 150ml/¼ pint full-fat milk 250g/9oz salt cod, soaked for 24–48 hours in cold water, (changing the water every 12 hours)drained, skin removed and reserved large bunch flatleaf parsley, finely chopped olive oil, for frying freshly ground pepper Method To make the soup, put the salt cod skin, chickpeas, white beans, all but 3 of the garlic cloves, the bay leaf, the leek and 1 litre/1¾ pint of cold water to a saucepan. Bring to the boil, then simmer gently for 1½ hours, adding another 750ml/1¼ pint of water halfway through, until the beans and chickpeas are soft. Remove and discard the fish skin, bay leaf, garlic and leek. Heat the olive oil in a frying pan over a medium heat and gently fry the onion and pimentón for 10 minutes, until soft.Blitz the onion and a tablespoon of the soup in a food processor, until smooth. Add this to the soup and season with salt and pepper. Cook the eggs in a pan of boiling water for 6–8 minutes. Run under cold water, then peel and quarter.To make the meatballs, soak the bread in the milk for 2 minutes, until soft. Remove from the milk and put in a large bowl. Crumble the salt cod over the bread and mix. Finely chop the remaining 3 garlic cloves and add to the bowl with the parsley. Season with pepper and mix well. Shape into 18–20 ping pong-sized balls. Heat the olive oil in a frying pan to 180C, or until a cube of bread browns in about 20 seconds. Fry the balls for 2–3 minutes, until golden brown. Add the balls and the spinach to the soup and simmer for 5–10 minutes.To serve, spoon the soup into individual bowls and top with the egg quarters and plenty of black pepper. To make the soup, put the salt cod skin, chickpeas, white beans, all but 3 of the garlic cloves, the bay leaf, the leek and 1 litre/1¾ pint of cold water to a saucepan. Bring to the boil, then simmer gently for 1½ hours, adding another 750ml/1¼ pint of water halfway through, until the beans and chickpeas are soft. Remove and discard the fish skin, bay leaf, garlic and leek. To make the soup, put the salt cod skin, chickpeas, white beans, all but 3 of the garlic cloves, the bay leaf, the leek and 1 litre/1¾ pint of cold water to a saucepan. Bring to the boil, then simmer gently for 1½ hours, adding another 750ml/1¼ pint of water halfway through, until the beans and chickpeas are soft. Remove and discard the fish skin, bay leaf, garlic and leek. Heat the olive oil in a frying pan over a medium heat and gently fry the onion and pimentón for 10 minutes, until soft. Heat the olive oil in a frying pan over a medium heat and gently fry the onion and pimentón for 10 minutes, until soft. Blitz the onion and a tablespoon of the soup in a food processor, until smooth. Add this to the soup and season with salt and pepper. Blitz the onion and a tablespoon of the soup in a food processor, until smooth. Add this to the soup and season with salt and pepper. Cook the eggs in a pan of boiling water for 6–8 minutes. Run under cold water, then peel and quarter. Cook the eggs in a pan of boiling water for 6–8 minutes. Run under cold water, then peel and quarter. To make the meatballs, soak the bread in the milk for 2 minutes, until soft. Remove from the milk and put in a large bowl. Crumble the salt cod over the bread and mix. To make the meatballs, soak the bread in the milk for 2 minutes, until soft. Remove from the milk and put in a large bowl. Crumble the salt cod over the bread and mix. Finely chop the remaining 3 garlic cloves and add to the bowl with the parsley. Season with pepper and mix well. Shape into 18–20 ping pong-sized balls. Finely chop the remaining 3 garlic cloves and add to the bowl with the parsley. Season with pepper and mix well. Shape into 18–20 ping pong-sized balls. Heat the olive oil in a frying pan to 180C, or until a cube of bread browns in about 20 seconds. Fry the balls for 2–3 minutes, until golden brown. Heat the olive oil in a frying pan to 180C, or until a cube of bread browns in about 20 seconds. Fry the balls for 2–3 minutes, until golden brown. Add the balls and the spinach to the soup and simmer for 5–10 minutes. Add the balls and the spinach to the soup and simmer for 5–10 minutes. To serve, spoon the soup into individual bowls and top with the egg quarters and plenty of black pepper. To serve, spoon the soup into individual bowls and top with the egg quarters and plenty of black pepper."
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} | 45fe810b0c168e2d9cd656d42c4fe8b10154a0db7be206767cc3f9f9ad6a64ea | Braised red cabbage with bacon recipe
An average of 3.6 out of 5 stars from 7 ratings Braised red cabbage and bacon work brilliantly together. This easy recipe is a great addition to Christmas dinner. 30ml/1oz olive oil2 garlic cloves, sliced1 banana shallot, sliced50g/1¾oz streaky smoked bacon, chopped¼ red cabbage, shredded30ml/1fl oz red wine1 tbsp red wine vinegar1 tbsp brown sugar100ml/3½fl oz hot vegetable stocksalt and freshly ground black pepper 30ml/1oz olive oil 2 garlic cloves, sliced 1 banana shallot, sliced 50g/1¾oz streaky smoked bacon, chopped ¼ red cabbage, shredded 30ml/1fl oz red wine 1 tbsp red wine vinegar 1 tbsp brown sugar 100ml/3½fl oz hot vegetable stock salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften.Add the streaky bacon and fry for 3-4 minutes, until golden.Add the red cabbage and continue to cook for five minutes.Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters.Add the stock and simmer for another five minutes, until the cabbage is cooked through. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve. Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften. Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften. Add the streaky bacon and fry for 3-4 minutes, until golden. Add the streaky bacon and fry for 3-4 minutes, until golden. Add the red cabbage and continue to cook for five minutes. Add the red cabbage and continue to cook for five minutes. Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters. Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters. Add the stock and simmer for another five minutes, until the cabbage is cooked through. Add the stock and simmer for another five minutes, until the cabbage is cooked through. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve. | {
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"title": "Braised red cabbage with bacon recipe",
"content": "An average of 3.6 out of 5 stars from 7 ratings Braised red cabbage and bacon work brilliantly together. This easy recipe is a great addition to Christmas dinner. 30ml/1oz olive oil2 garlic cloves, sliced1 banana shallot, sliced50g/1¾oz streaky smoked bacon, chopped¼ red cabbage, shredded30ml/1fl oz red wine1 tbsp red wine vinegar1 tbsp brown sugar100ml/3½fl oz hot vegetable stocksalt and freshly ground black pepper 30ml/1oz olive oil 2 garlic cloves, sliced 1 banana shallot, sliced 50g/1¾oz streaky smoked bacon, chopped ¼ red cabbage, shredded 30ml/1fl oz red wine 1 tbsp red wine vinegar 1 tbsp brown sugar 100ml/3½fl oz hot vegetable stock salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften.Add the streaky bacon and fry for 3-4 minutes, until golden.Add the red cabbage and continue to cook for five minutes.Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters.Add the stock and simmer for another five minutes, until the cabbage is cooked through. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve. Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften. Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften. Add the streaky bacon and fry for 3-4 minutes, until golden. Add the streaky bacon and fry for 3-4 minutes, until golden. Add the red cabbage and continue to cook for five minutes. Add the red cabbage and continue to cook for five minutes. Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters. Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters. Add the stock and simmer for another five minutes, until the cabbage is cooked through. Add the stock and simmer for another five minutes, until the cabbage is cooked through. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve."
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} | af9d4c7a39bc353367973c9a0382d49fa7128e1657dcdcf63a56dc5a7b6467df | Saltfish fritters with mango chutney recipe
An average of 0.0 out of 5 stars from 0 ratings Whisk yourself off to warmer climes with these crunchy saltfish fritters and fresh mango chutney. 1 bunch flatleaf parsley1 bunch spring onions1 bunch chives3 garlic cloves, peeled350ml/12fl oz rapeseed oil 1 bunch flatleaf parsley 1 bunch spring onions 1 bunch chives 3 garlic cloves, peeled 350ml/12fl oz rapeseed oil 280g/10oz saltfishsunflower oil, for deep-frying1 tbsp green herb base (see recipe above) 2 tbsp finely chopped spring onion tops 1 tsp finely chopped red and green bird’s eye chilli 75g/2½oz finely chopped green red and yellow pepper pinch fresh thyme leaves2 free-range eggs, beaten 1 tsp baking powder 50g/1¾oz plain flour salt 280g/10oz saltfish sunflower oil, for deep-frying 1 tbsp green herb base (see recipe above) 2 tbsp finely chopped spring onion tops 1 tsp finely chopped red and green bird’s eye chilli 75g/2½oz finely chopped green red and yellow pepper pinch fresh thyme leaves 2 free-range eggs, beaten 1 tsp baking powder 50g/1¾oz plain flour salt 1 small ripe mango, diced½ red onion, finely chopped 1 red chilli, finely chopped 1 tsp green herb base (see recipe above)pinch finely chopped fresh coriander squeeze lime juice pinch salt 1 small ripe mango, diced ½ red onion, finely chopped 1 red chilli, finely chopped 1 tsp green herb base (see recipe above) pinch finely chopped fresh coriander squeeze lime juice pinch salt Method Blitz all the herb base ingredients together in a food processor. To make the mango chutney, put all the ingredients in a bowl and mix well. To make the fritters, put the saltfish in a saucepan and cover with water. Bring to the boil and cook for 20 minutes. Change the water and bring to the boil again. Drain and dry on kitchen paper. Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Put the saltfish into a large bowl and add the remaining fritter ingredients. Mix well until you have a spoonable mixture. If it’s too loose add more flour, if it’s too stiff add a little water. Season with salt.Carefully drop spoonfuls of the batter into the hot oil and cook for 5 minutes, until golden, turning halfway. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve the fritters hot with the mango chutney on the side. Blitz all the herb base ingredients together in a food processor. Blitz all the herb base ingredients together in a food processor. To make the mango chutney, put all the ingredients in a bowl and mix well. To make the mango chutney, put all the ingredients in a bowl and mix well. To make the fritters, put the saltfish in a saucepan and cover with water. Bring to the boil and cook for 20 minutes. Change the water and bring to the boil again. Drain and dry on kitchen paper. To make the fritters, put the saltfish in a saucepan and cover with water. Bring to the boil and cook for 20 minutes. Change the water and bring to the boil again. Drain and dry on kitchen paper. Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the saltfish into a large bowl and add the remaining fritter ingredients. Mix well until you have a spoonable mixture. If it’s too loose add more flour, if it’s too stiff add a little water. Season with salt. Put the saltfish into a large bowl and add the remaining fritter ingredients. Mix well until you have a spoonable mixture. If it’s too loose add more flour, if it’s too stiff add a little water. Season with salt. Carefully drop spoonfuls of the batter into the hot oil and cook for 5 minutes, until golden, turning halfway. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve the fritters hot with the mango chutney on the side. Carefully drop spoonfuls of the batter into the hot oil and cook for 5 minutes, until golden, turning halfway. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve the fritters hot with the mango chutney on the side. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Whisk yourself off to warmer climes with these crunchy saltfish fritters and fresh mango chutney. 1 bunch flatleaf parsley1 bunch spring onions1 bunch chives3 garlic cloves, peeled350ml/12fl oz rapeseed oil 1 bunch flatleaf parsley 1 bunch spring onions 1 bunch chives 3 garlic cloves, peeled 350ml/12fl oz rapeseed oil 280g/10oz saltfishsunflower oil, for deep-frying1 tbsp green herb base (see recipe above) 2 tbsp finely chopped spring onion tops 1 tsp finely chopped red and green bird’s eye chilli 75g/2½oz finely chopped green red and yellow pepper pinch fresh thyme leaves2 free-range eggs, beaten 1 tsp baking powder 50g/1¾oz plain flour salt 280g/10oz saltfish sunflower oil, for deep-frying 1 tbsp green herb base (see recipe above) 2 tbsp finely chopped spring onion tops 1 tsp finely chopped red and green bird’s eye chilli 75g/2½oz finely chopped green red and yellow pepper pinch fresh thyme leaves 2 free-range eggs, beaten 1 tsp baking powder 50g/1¾oz plain flour salt 1 small ripe mango, diced½ red onion, finely chopped 1 red chilli, finely chopped 1 tsp green herb base (see recipe above)pinch finely chopped fresh coriander squeeze lime juice pinch salt 1 small ripe mango, diced ½ red onion, finely chopped 1 red chilli, finely chopped 1 tsp green herb base (see recipe above) pinch finely chopped fresh coriander squeeze lime juice pinch salt Method Blitz all the herb base ingredients together in a food processor. To make the mango chutney, put all the ingredients in a bowl and mix well. To make the fritters, put the saltfish in a saucepan and cover with water. Bring to the boil and cook for 20 minutes. Change the water and bring to the boil again. Drain and dry on kitchen paper. Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Put the saltfish into a large bowl and add the remaining fritter ingredients. Mix well until you have a spoonable mixture. If it’s too loose add more flour, if it’s too stiff add a little water. Season with salt.Carefully drop spoonfuls of the batter into the hot oil and cook for 5 minutes, until golden, turning halfway. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve the fritters hot with the mango chutney on the side. Blitz all the herb base ingredients together in a food processor. Blitz all the herb base ingredients together in a food processor. To make the mango chutney, put all the ingredients in a bowl and mix well. To make the mango chutney, put all the ingredients in a bowl and mix well. To make the fritters, put the saltfish in a saucepan and cover with water. Bring to the boil and cook for 20 minutes. Change the water and bring to the boil again. Drain and dry on kitchen paper. To make the fritters, put the saltfish in a saucepan and cover with water. Bring to the boil and cook for 20 minutes. Change the water and bring to the boil again. Drain and dry on kitchen paper. Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the saltfish into a large bowl and add the remaining fritter ingredients. Mix well until you have a spoonable mixture. If it’s too loose add more flour, if it’s too stiff add a little water. Season with salt. Put the saltfish into a large bowl and add the remaining fritter ingredients. Mix well until you have a spoonable mixture. If it’s too loose add more flour, if it’s too stiff add a little water. Season with salt. Carefully drop spoonfuls of the batter into the hot oil and cook for 5 minutes, until golden, turning halfway. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve the fritters hot with the mango chutney on the side. Carefully drop spoonfuls of the batter into the hot oil and cook for 5 minutes, until golden, turning halfway. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve the fritters hot with the mango chutney on the side."
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} | 051a76dbbd5f8997d1ab41240f9d4da13a77144445448fc355723ad4995f8ead | Pan-fried monkfish with mussels recipe
Season the monkfish tail with salt and freshly ground black pepper.Heat two tablespoons of the olive oil and all of the butter in a frying pan over a medium heat. Fry the monkfish for 1-2 minutes on each side, or until just cooked through.Remove the monkfish from the pan to a plate, cover with cling film and set aside to rest.Meanwhile, heat a large, lidded saucepan over a medium to high heat. Add the mussels, then cover the pan with the lid and cook for 2-3 minutes, or until the mussels start to open.Add the lemongrass, ginger, chilli, saffron and half of the whipping cream and bring the mixture to a simmer, stirring well. Simmer for a further 3-4 minutes, or until the mussels have all opened (discard any mussels that have not opened during cooking).Whip the remaining cream in a bowl until soft peaks form when the whisk is removed. Strain the cooked mussels through a sieve, collecting the cooking liquid in a clean pan. Place the pan over a medium heat and add any juices from the rested monkfish.Bring the mixture to a simmer and cook until the volume of the liquid is 110ml/4fl oz.Stir the whipped cream, chervil and lime zest into the hot cream sauce, then season, to taste, with salt and freshly ground black pepper.Pick the meat from half of the mussels and add to the sauce. Add the remaining mussels, shells on, to the same pan. Keep warm.Heat the remaining tablespoon of olive oil in a frying pan over a medium heat, add the courgette ribbons and garlic and stir-fry for two minutes, or until the courgette has just wilted.To serve, carve the monkfish into thick slices and place into the centre of each of four serving bowls. Spoon the courgettes alongside then spoon the mussels and sauce on top. Season the monkfish tail with salt and freshly ground black pepper. Season the monkfish tail with salt and freshly ground black pepper. Heat two tablespoons of the olive oil and all of the butter in a frying pan over a medium heat. Fry the monkfish for 1-2 minutes on each side, or until just cooked through. Heat two tablespoons of the olive oil and all of the butter in a frying pan over a medium heat. Fry the monkfish for 1-2 minutes on each side, or until just cooked through. Remove the monkfish from the pan to a plate, cover with cling film and set aside to rest. Remove the monkfish from the pan to a plate, cover with cling film and set aside to rest. Meanwhile, heat a large, lidded saucepan over a medium to high heat. Add the mussels, then cover the pan with the lid and cook for 2-3 minutes, or until the mussels start to open. Meanwhile, heat a large, lidded saucepan over a medium to high heat. Add the mussels, then cover the pan with the lid and cook for 2-3 minutes, or until the mussels start to open. Add the lemongrass, ginger, chilli, saffron and half of the whipping cream and bring the mixture to a simmer, stirring well. Simmer for a further 3-4 minutes, or until the mussels have all opened (discard any mussels that have not opened during cooking). Add the lemongrass, ginger, chilli, saffron and half of the whipping cream and bring the mixture to a simmer, stirring well. Simmer for a further 3-4 minutes, or until the mussels have all opened (discard any mussels that have not opened during cooking). Whip the remaining cream in a bowl until soft peaks form when the whisk is removed. Whip the remaining cream in a bowl until soft peaks form when the whisk is removed. Strain the cooked mussels through a sieve, collecting the cooking liquid in a clean pan. Place the pan over a medium heat and add any juices from the rested monkfish. Strain the cooked mussels through a sieve, collecting the cooking liquid in a clean pan. Place the pan over a medium heat and add any juices from the rested monkfish. Bring the mixture to a simmer and cook until the volume of the liquid is 110ml/4fl oz. Bring the mixture to a simmer and cook until the volume of the liquid is 110ml/4fl oz. Stir the whipped cream, chervil and lime zest into the hot cream sauce, then season, to taste, with salt and freshly ground black pepper. Stir the whipped cream, chervil and lime zest into the hot cream sauce, then season, to taste, with salt and freshly ground black pepper. Pick the meat from half of the mussels and add to the sauce. Add the remaining mussels, shells on, to the same pan. Keep warm. Pick the meat from half of the mussels and add to the sauce. Add the remaining mussels, shells on, to the same pan. Keep warm. Heat the remaining tablespoon of olive oil in a frying pan over a medium heat, add the courgette ribbons and garlic and stir-fry for two minutes, or until the courgette has just wilted. Heat the remaining tablespoon of olive oil in a frying pan over a medium heat, add the courgette ribbons and garlic and stir-fry for two minutes, or until the courgette has just wilted. To serve, carve the monkfish into thick slices and place into the centre of each of four serving bowls. Spoon the courgettes alongside then spoon the mussels and sauce on top. To serve, carve the monkfish into thick slices and place into the centre of each of four serving bowls. Spoon the courgettes alongside then spoon the mussels and sauce on top. | {
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"title": "Pan-fried monkfish with mussels recipe",
"content": "Season the monkfish tail with salt and freshly ground black pepper.Heat two tablespoons of the olive oil and all of the butter in a frying pan over a medium heat. Fry the monkfish for 1-2 minutes on each side, or until just cooked through.Remove the monkfish from the pan to a plate, cover with cling film and set aside to rest.Meanwhile, heat a large, lidded saucepan over a medium to high heat. Add the mussels, then cover the pan with the lid and cook for 2-3 minutes, or until the mussels start to open.Add the lemongrass, ginger, chilli, saffron and half of the whipping cream and bring the mixture to a simmer, stirring well. Simmer for a further 3-4 minutes, or until the mussels have all opened (discard any mussels that have not opened during cooking).Whip the remaining cream in a bowl until soft peaks form when the whisk is removed. Strain the cooked mussels through a sieve, collecting the cooking liquid in a clean pan. Place the pan over a medium heat and add any juices from the rested monkfish.Bring the mixture to a simmer and cook until the volume of the liquid is 110ml/4fl oz.Stir the whipped cream, chervil and lime zest into the hot cream sauce, then season, to taste, with salt and freshly ground black pepper.Pick the meat from half of the mussels and add to the sauce. Add the remaining mussels, shells on, to the same pan. Keep warm.Heat the remaining tablespoon of olive oil in a frying pan over a medium heat, add the courgette ribbons and garlic and stir-fry for two minutes, or until the courgette has just wilted.To serve, carve the monkfish into thick slices and place into the centre of each of four serving bowls. Spoon the courgettes alongside then spoon the mussels and sauce on top. Season the monkfish tail with salt and freshly ground black pepper. Season the monkfish tail with salt and freshly ground black pepper. Heat two tablespoons of the olive oil and all of the butter in a frying pan over a medium heat. Fry the monkfish for 1-2 minutes on each side, or until just cooked through. Heat two tablespoons of the olive oil and all of the butter in a frying pan over a medium heat. Fry the monkfish for 1-2 minutes on each side, or until just cooked through. Remove the monkfish from the pan to a plate, cover with cling film and set aside to rest. Remove the monkfish from the pan to a plate, cover with cling film and set aside to rest. Meanwhile, heat a large, lidded saucepan over a medium to high heat. Add the mussels, then cover the pan with the lid and cook for 2-3 minutes, or until the mussels start to open. Meanwhile, heat a large, lidded saucepan over a medium to high heat. Add the mussels, then cover the pan with the lid and cook for 2-3 minutes, or until the mussels start to open. Add the lemongrass, ginger, chilli, saffron and half of the whipping cream and bring the mixture to a simmer, stirring well. Simmer for a further 3-4 minutes, or until the mussels have all opened (discard any mussels that have not opened during cooking). Add the lemongrass, ginger, chilli, saffron and half of the whipping cream and bring the mixture to a simmer, stirring well. Simmer for a further 3-4 minutes, or until the mussels have all opened (discard any mussels that have not opened during cooking). Whip the remaining cream in a bowl until soft peaks form when the whisk is removed. Whip the remaining cream in a bowl until soft peaks form when the whisk is removed. Strain the cooked mussels through a sieve, collecting the cooking liquid in a clean pan. Place the pan over a medium heat and add any juices from the rested monkfish. Strain the cooked mussels through a sieve, collecting the cooking liquid in a clean pan. Place the pan over a medium heat and add any juices from the rested monkfish. Bring the mixture to a simmer and cook until the volume of the liquid is 110ml/4fl oz. Bring the mixture to a simmer and cook until the volume of the liquid is 110ml/4fl oz. Stir the whipped cream, chervil and lime zest into the hot cream sauce, then season, to taste, with salt and freshly ground black pepper. Stir the whipped cream, chervil and lime zest into the hot cream sauce, then season, to taste, with salt and freshly ground black pepper. Pick the meat from half of the mussels and add to the sauce. Add the remaining mussels, shells on, to the same pan. Keep warm. Pick the meat from half of the mussels and add to the sauce. Add the remaining mussels, shells on, to the same pan. Keep warm. Heat the remaining tablespoon of olive oil in a frying pan over a medium heat, add the courgette ribbons and garlic and stir-fry for two minutes, or until the courgette has just wilted. Heat the remaining tablespoon of olive oil in a frying pan over a medium heat, add the courgette ribbons and garlic and stir-fry for two minutes, or until the courgette has just wilted. To serve, carve the monkfish into thick slices and place into the centre of each of four serving bowls. Spoon the courgettes alongside then spoon the mussels and sauce on top. To serve, carve the monkfish into thick slices and place into the centre of each of four serving bowls. Spoon the courgettes alongside then spoon the mussels and sauce on top."
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} | 5b69e18208a02e00c27cc43dce2f72f65600b3fec1bbc30737f78c91ce7397aa | Baked salmon with chorizo rice recipe
An average of 4.3 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_salmon_with_00771_16x9.jpg What could make salmon nicer? Wrapping it in more salmon. Bake a healthy Spanish-style dish of salmon and chorizo rice. Each serving provides 876kcal, 60g protein, 48g carbohydrate (of which 6g sugars), 49g fat (of which 16g saturates), 3g fibre and 3.5g salt. 100g/3½oz chorizo1 onion, sliced 1 garlic clove, sliced200g/7oz arborio rice4 tomatoes, roughly chopped50g/2oz butter 1 tbsp parsley600ml/20fl oz chicken stocksalt and freshly ground black pepper 100g/3½oz chorizo 1 onion, sliced 1 garlic clove, sliced 200g/7oz arborio rice 4 tomatoes, roughly chopped 50g/2oz butter 1 tbsp parsley 600ml/20fl oz chicken stock salt and freshly ground black pepper 4 x 150g/5oz salmon fillets, skinned250g/9oz smoked salmon1 lemon, juice only 4 x 150g/5oz salmon fillets, skinned 250g/9oz smoked salmon 1 lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft. Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice.Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through.Serve the salmon on top of the chorizo rice. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside. Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside. Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft. Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft. Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper. Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper. Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked. Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked. Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice. Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice. Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through. Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through. Serve the salmon on top of the chorizo rice. Serve the salmon on top of the chorizo rice. Recipe tips To make this recipe even easier, just use plain salmon fillets without the smoked salmon. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Baked salmon with chorizo rice recipe",
"content": "An average of 4.3 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_salmon_with_00771_16x9.jpg What could make salmon nicer? Wrapping it in more salmon. Bake a healthy Spanish-style dish of salmon and chorizo rice. Each serving provides 876kcal, 60g protein, 48g carbohydrate (of which 6g sugars), 49g fat (of which 16g saturates), 3g fibre and 3.5g salt. 100g/3½oz chorizo1 onion, sliced 1 garlic clove, sliced200g/7oz arborio rice4 tomatoes, roughly chopped50g/2oz butter 1 tbsp parsley600ml/20fl oz chicken stocksalt and freshly ground black pepper 100g/3½oz chorizo 1 onion, sliced 1 garlic clove, sliced 200g/7oz arborio rice 4 tomatoes, roughly chopped 50g/2oz butter 1 tbsp parsley 600ml/20fl oz chicken stock salt and freshly ground black pepper 4 x 150g/5oz salmon fillets, skinned250g/9oz smoked salmon1 lemon, juice only 4 x 150g/5oz salmon fillets, skinned 250g/9oz smoked salmon 1 lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft. Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice.Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through.Serve the salmon on top of the chorizo rice. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside. Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside. Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft. Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft. Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper. Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper. Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked. Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked. Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice. Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice. Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through. Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through. Serve the salmon on top of the chorizo rice. Serve the salmon on top of the chorizo rice. Recipe tips To make this recipe even easier, just use plain salmon fillets without the smoked salmon."
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} | f6cccad52bd3054444f43c40c1254c88603a62d068823de15ec9848dafd4c132 | Miso baked salmon recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_baked_salmon_22952_16x9.jpg Marinate the salmon up to a day ahead and you’ve got an easy, flavour-packed supper, ready in 30 minutes. Serve with some stir-fried or steamed greens and sticky white rice. 4 x 200g/7oz thick salmon steaksvegetable oil, for greasing2 limes, halved 4 x 200g/7oz thick salmon steaks vegetable oil, for greasing 2 limes, halved 4 tbsp white miso paste6 tbsp sake2 garlic cloves, finely grated10g/⅓oz fresh root ginger, peeled and finely grated2 tbsp caster sugar1 tbsp rice vinegarsalt and freshly ground black pepper 4 tbsp white miso paste 6 tbsp sake 2 garlic cloves, finely grated 10g/⅓oz fresh root ginger, peeled and finely grated 2 tbsp caster sugar 1 tbsp rice vinegar salt and freshly ground black pepper Method For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight.Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray.Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked.Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch.Serve with the lime halves to squeeze over the fish. For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight. For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray. Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked. Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked. Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch. Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch. Serve with the lime halves to squeeze over the fish. Serve with the lime halves to squeeze over the fish. | {
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"url": "https://www.bbc.co.uk/food/recipes/miso_baked_salmon_22952",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Miso baked salmon recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_baked_salmon_22952_16x9.jpg Marinate the salmon up to a day ahead and you’ve got an easy, flavour-packed supper, ready in 30 minutes. Serve with some stir-fried or steamed greens and sticky white rice. 4 x 200g/7oz thick salmon steaksvegetable oil, for greasing2 limes, halved 4 x 200g/7oz thick salmon steaks vegetable oil, for greasing 2 limes, halved 4 tbsp white miso paste6 tbsp sake2 garlic cloves, finely grated10g/⅓oz fresh root ginger, peeled and finely grated2 tbsp caster sugar1 tbsp rice vinegarsalt and freshly ground black pepper 4 tbsp white miso paste 6 tbsp sake 2 garlic cloves, finely grated 10g/⅓oz fresh root ginger, peeled and finely grated 2 tbsp caster sugar 1 tbsp rice vinegar salt and freshly ground black pepper Method For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight.Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray.Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked.Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch.Serve with the lime halves to squeeze over the fish. For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight. For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray. Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked. Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked. Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch. Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch. Serve with the lime halves to squeeze over the fish. Serve with the lime halves to squeeze over the fish."
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} | 007ef7733b774d018dc4cddacb04542dfb42627b745ce70dbdbb12e209d2788b | Thai fishcakes served with Thai cucumber salad recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaifishcakesservedw_73733_16x9.jpg Hot, spicy and wonderfully moreish - these easy Thai fishcakes can be made with any inexpensive white fish. 500g/1lb 2oz fish fillets (whiting, pollock, coley, etc)½ red pepper, chopped2 red chillies, chopped2 tbsp coriander 3 spring onions, finely chopped2 cloves garlic, chopped1 stalk lemongrass, tender part only, chopped1 tbsp fish sauce125ml/4fl oz coconut milk1 whole egg125g/4½oz green beans vegetable oil 500g/1lb 2oz fish fillets (whiting, pollock, coley, etc) ½ red pepper, chopped 2 red chillies, chopped 2 tbsp coriander 3 spring onions, finely chopped 2 cloves garlic, chopped 1 stalk lemongrass, tender part only, chopped 1 tbsp fish sauce 125ml/4fl oz coconut milk 1 whole egg 125g/4½oz green beans vegetable oil 2 cucumbers peeled, halved lengthways and de-seeded35g/1¼oz caster sugar50ml/2fl oz rice vinegar2 hot chillies, finely diced2 shallots, finely diced2 tbsp chopped coriander leaves40g/1½oz roasted peanuts, chopped½ tbsp nam pla (fish sauce) 2 cucumbers peeled, halved lengthways and de-seeded 35g/1¼oz caster sugar 50ml/2fl oz rice vinegar 2 hot chillies, finely diced 2 shallots, finely diced 2 tbsp chopped coriander leaves 40g/1½oz roasted peanuts, chopped ½ tbsp nam pla (fish sauce) Method Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg.Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours.Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties.For the salad, cut the cucumber in to 5mm (¼in) slices Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander.Sprinkle with the peanuts and fish sauce just before serving. Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste. Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg. Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours. Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours. Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties. Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties. For the salad, cut the cucumber in to 5mm (¼in) slices For the salad, cut the cucumber in to 5mm (¼in) slices Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander. Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander. Sprinkle with the peanuts and fish sauce just before serving. Sprinkle with the peanuts and fish sauce just before serving. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai fishcakes served with Thai cucumber salad recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaifishcakesservedw_73733_16x9.jpg Hot, spicy and wonderfully moreish - these easy Thai fishcakes can be made with any inexpensive white fish. 500g/1lb 2oz fish fillets (whiting, pollock, coley, etc)½ red pepper, chopped2 red chillies, chopped2 tbsp coriander 3 spring onions, finely chopped2 cloves garlic, chopped1 stalk lemongrass, tender part only, chopped1 tbsp fish sauce125ml/4fl oz coconut milk1 whole egg125g/4½oz green beans vegetable oil 500g/1lb 2oz fish fillets (whiting, pollock, coley, etc) ½ red pepper, chopped 2 red chillies, chopped 2 tbsp coriander 3 spring onions, finely chopped 2 cloves garlic, chopped 1 stalk lemongrass, tender part only, chopped 1 tbsp fish sauce 125ml/4fl oz coconut milk 1 whole egg 125g/4½oz green beans vegetable oil 2 cucumbers peeled, halved lengthways and de-seeded35g/1¼oz caster sugar50ml/2fl oz rice vinegar2 hot chillies, finely diced2 shallots, finely diced2 tbsp chopped coriander leaves40g/1½oz roasted peanuts, chopped½ tbsp nam pla (fish sauce) 2 cucumbers peeled, halved lengthways and de-seeded 35g/1¼oz caster sugar 50ml/2fl oz rice vinegar 2 hot chillies, finely diced 2 shallots, finely diced 2 tbsp chopped coriander leaves 40g/1½oz roasted peanuts, chopped ½ tbsp nam pla (fish sauce) Method Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg.Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours.Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties.For the salad, cut the cucumber in to 5mm (¼in) slices Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander.Sprinkle with the peanuts and fish sauce just before serving. Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste. Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg. Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours. Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours. Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties. Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties. For the salad, cut the cucumber in to 5mm (¼in) slices For the salad, cut the cucumber in to 5mm (¼in) slices Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander. Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander. Sprinkle with the peanuts and fish sauce just before serving. Sprinkle with the peanuts and fish sauce just before serving."
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} | d075d856b0343c954ed41b6eb7b77c5cddbfdc516cfdbbe48ed19f0341dd4594 | Coley with tarragon sauce vierge recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coleywithtarragonsau_90925_16x9.jpg White fish served in a classic sauce vierge made from olive oil, lemon juice, chopped tomatoes and herbs. Simple and sophisticated. 120ml/4fl oz extra virgin olive oil1 lemon, juice only2 tomatoes, skins and seeds removed, flesh diced1 shallot, peeled, finely chopped1 small garlic clove, peeled, finely chopped3 tbsp chopped fresh tarragon 120ml/4fl oz extra virgin olive oil 1 lemon, juice only 2 tomatoes, skins and seeds removed, flesh diced 1 shallot, peeled, finely chopped 1 small garlic clove, peeled, finely chopped 3 tbsp chopped fresh tarragon 4 x 175g/6oz coley filletssalt and freshly ground black pepper2 tbsp extra virgin olive oil½ lemon, juice onlylightly dressed green salad, to serve 4 x 175g/6oz coley fillets salt and freshly ground black pepper 2 tbsp extra virgin olive oil ½ lemon, juice only lightly dressed green salad, to serve Method For the sauce vierge, pour the olive oil in a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot and garlic.Heat the pan over a medium heat until the sauce vierge mixture is just warmed through. Add the tarragon and season, to taste, with salt and freshly ground black pepper. Set aside.For the coley, season the coley fillet with salt and freshly ground black pepper.Heat the oil in a non-reactive frying pan over a medium heat. Add the seasoned coley fillets, skin-side down, and fry for 1-2 minutes until golden-brown.Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through.Drizzle the lemon juice over the fish fillets and remove from the heat. To serve, arrange the coley fillets into the centre of a serving plate. Drizzle over the tarragon sauce vierge (whisk the tarragon sauce vierge again before serving until well combined). Spoon the green salad alongside. For the sauce vierge, pour the olive oil in a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot and garlic. For the sauce vierge, pour the olive oil in a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot and garlic. Heat the pan over a medium heat until the sauce vierge mixture is just warmed through. Add the tarragon and season, to taste, with salt and freshly ground black pepper. Set aside. Heat the pan over a medium heat until the sauce vierge mixture is just warmed through. Add the tarragon and season, to taste, with salt and freshly ground black pepper. Set aside. For the coley, season the coley fillet with salt and freshly ground black pepper. For the coley, season the coley fillet with salt and freshly ground black pepper. Heat the oil in a non-reactive frying pan over a medium heat. Add the seasoned coley fillets, skin-side down, and fry for 1-2 minutes until golden-brown. Heat the oil in a non-reactive frying pan over a medium heat. Add the seasoned coley fillets, skin-side down, and fry for 1-2 minutes until golden-brown. Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through. Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through. Drizzle the lemon juice over the fish fillets and remove from the heat. Drizzle the lemon juice over the fish fillets and remove from the heat. To serve, arrange the coley fillets into the centre of a serving plate. Drizzle over the tarragon sauce vierge (whisk the tarragon sauce vierge again before serving until well combined). Spoon the green salad alongside. To serve, arrange the coley fillets into the centre of a serving plate. Drizzle over the tarragon sauce vierge (whisk the tarragon sauce vierge again before serving until well combined). Spoon the green salad alongside. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coleywithtarragonsau_90925_16x9.jpg White fish served in a classic sauce vierge made from olive oil, lemon juice, chopped tomatoes and herbs. Simple and sophisticated. 120ml/4fl oz extra virgin olive oil1 lemon, juice only2 tomatoes, skins and seeds removed, flesh diced1 shallot, peeled, finely chopped1 small garlic clove, peeled, finely chopped3 tbsp chopped fresh tarragon 120ml/4fl oz extra virgin olive oil 1 lemon, juice only 2 tomatoes, skins and seeds removed, flesh diced 1 shallot, peeled, finely chopped 1 small garlic clove, peeled, finely chopped 3 tbsp chopped fresh tarragon 4 x 175g/6oz coley filletssalt and freshly ground black pepper2 tbsp extra virgin olive oil½ lemon, juice onlylightly dressed green salad, to serve 4 x 175g/6oz coley fillets salt and freshly ground black pepper 2 tbsp extra virgin olive oil ½ lemon, juice only lightly dressed green salad, to serve Method For the sauce vierge, pour the olive oil in a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot and garlic.Heat the pan over a medium heat until the sauce vierge mixture is just warmed through. Add the tarragon and season, to taste, with salt and freshly ground black pepper. Set aside.For the coley, season the coley fillet with salt and freshly ground black pepper.Heat the oil in a non-reactive frying pan over a medium heat. Add the seasoned coley fillets, skin-side down, and fry for 1-2 minutes until golden-brown.Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through.Drizzle the lemon juice over the fish fillets and remove from the heat. To serve, arrange the coley fillets into the centre of a serving plate. Drizzle over the tarragon sauce vierge (whisk the tarragon sauce vierge again before serving until well combined). Spoon the green salad alongside. For the sauce vierge, pour the olive oil in a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot and garlic. For the sauce vierge, pour the olive oil in a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot and garlic. Heat the pan over a medium heat until the sauce vierge mixture is just warmed through. Add the tarragon and season, to taste, with salt and freshly ground black pepper. Set aside. Heat the pan over a medium heat until the sauce vierge mixture is just warmed through. Add the tarragon and season, to taste, with salt and freshly ground black pepper. Set aside. For the coley, season the coley fillet with salt and freshly ground black pepper. For the coley, season the coley fillet with salt and freshly ground black pepper. Heat the oil in a non-reactive frying pan over a medium heat. Add the seasoned coley fillets, skin-side down, and fry for 1-2 minutes until golden-brown. Heat the oil in a non-reactive frying pan over a medium heat. Add the seasoned coley fillets, skin-side down, and fry for 1-2 minutes until golden-brown. Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through. Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through. Drizzle the lemon juice over the fish fillets and remove from the heat. Drizzle the lemon juice over the fish fillets and remove from the heat. To serve, arrange the coley fillets into the centre of a serving plate. Drizzle over the tarragon sauce vierge (whisk the tarragon sauce vierge again before serving until well combined). Spoon the green salad alongside. To serve, arrange the coley fillets into the centre of a serving plate. Drizzle over the tarragon sauce vierge (whisk the tarragon sauce vierge again before serving until well combined). Spoon the green salad alongside."
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} | a3a0bb297bdfeb4939bd7f38661495e266c7f079cca4475b5cda673ceee6df88 | Gurnard, parsley, garlic, sea and land spaghetti recipe
An average of 0.0 out of 5 stars from 0 ratings This simple, aromatic pasta dish pairs gurnard with parsley, garlic, chilli, tomatoes and the seaweed known as sea spaghetti, which compliments regular spaghetti. I also make this with monkfish, sea bass and bream; it’s just a lovely way of cooking fish. 100g/3½oz fresh sea spaghetti (or approx. 30g/1oz dried sea spaghetti)300g/10½oz dried spaghetti or linguine4 tbsp extra virgin olive oil, plus extra to serve500–600g/1lb 2oz–1lb 6oz gurnard fillets, cut into 2cm/¾in wide strips2 garlic cloves, finely chopped1 medium-hot red Dutch chilli, finely chopped4 plum tomatoes, chopped20g/¾oz fresh flatleaf parsley, finely choppedsalt and freshly ground black pepper 100g/3½oz fresh sea spaghetti (or approx. 30g/1oz dried sea spaghetti) 300g/10½oz dried spaghetti or linguine 4 tbsp extra virgin olive oil, plus extra to serve 500–600g/1lb 2oz–1lb 6oz gurnard fillets, cut into 2cm/¾in wide strips 2 garlic cloves, finely chopped 1 medium-hot red Dutch chilli, finely chopped 4 plum tomatoes, chopped 20g/¾oz fresh flatleaf parsley, finely chopped salt and freshly ground black pepper Method Bring 3.5 litres/6 pints water to the boil in a large pan with 2 tablespoons of salt. Add the sea spaghetti and blanch for 30–60 seconds, then use a slotted spoon to lift it out into a colander and immediately refresh under cold running water. (If using dried sea spaghetti, cook for about 15 minutes until al dente before lifting it into the colander.) Add the spaghetti or linguine to the pan, bring back to the boil and cook until al dente. Drain the pasta well, combine with the sea spaghetti and tip into a large warmed serving bowl. Meanwhile, heat the olive oil in a large frying pan. Fry the strips of gurnard for about 3 minutes. Turn them over, fry for 1 minute more, then season with salt and pepper.Add the garlic and chilli to the frying pan and fry for 30 seconds. Add the tomatoes and fry for a further 30 seconds.Tip everything into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the frying pan. Add 3 tablespoons of the parsley and gently mix everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley. Bring 3.5 litres/6 pints water to the boil in a large pan with 2 tablespoons of salt. Add the sea spaghetti and blanch for 30–60 seconds, then use a slotted spoon to lift it out into a colander and immediately refresh under cold running water. (If using dried sea spaghetti, cook for about 15 minutes until al dente before lifting it into the colander.) Bring 3.5 litres/6 pints water to the boil in a large pan with 2 tablespoons of salt. Add the sea spaghetti and blanch for 30–60 seconds, then use a slotted spoon to lift it out into a colander and immediately refresh under cold running water. (If using dried sea spaghetti, cook for about 15 minutes until al dente before lifting it into the colander.) Add the spaghetti or linguine to the pan, bring back to the boil and cook until al dente. Drain the pasta well, combine with the sea spaghetti and tip into a large warmed serving bowl. Add the spaghetti or linguine to the pan, bring back to the boil and cook until al dente. Drain the pasta well, combine with the sea spaghetti and tip into a large warmed serving bowl. Meanwhile, heat the olive oil in a large frying pan. Fry the strips of gurnard for about 3 minutes. Turn them over, fry for 1 minute more, then season with salt and pepper. Meanwhile, heat the olive oil in a large frying pan. Fry the strips of gurnard for about 3 minutes. Turn them over, fry for 1 minute more, then season with salt and pepper. Add the garlic and chilli to the frying pan and fry for 30 seconds. Add the tomatoes and fry for a further 30 seconds. Add the garlic and chilli to the frying pan and fry for 30 seconds. Add the tomatoes and fry for a further 30 seconds. Tip everything into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the frying pan. Add 3 tablespoons of the parsley and gently mix everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley. Tip everything into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the frying pan. Add 3 tablespoons of the parsley and gently mix everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley. Recipe tips Sea spaghetti is an edible seaweed that’s easy to identify if you are foraging; you can also buy it fresh or dried. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings This simple, aromatic pasta dish pairs gurnard with parsley, garlic, chilli, tomatoes and the seaweed known as sea spaghetti, which compliments regular spaghetti. I also make this with monkfish, sea bass and bream; it’s just a lovely way of cooking fish. 100g/3½oz fresh sea spaghetti (or approx. 30g/1oz dried sea spaghetti)300g/10½oz dried spaghetti or linguine4 tbsp extra virgin olive oil, plus extra to serve500–600g/1lb 2oz–1lb 6oz gurnard fillets, cut into 2cm/¾in wide strips2 garlic cloves, finely chopped1 medium-hot red Dutch chilli, finely chopped4 plum tomatoes, chopped20g/¾oz fresh flatleaf parsley, finely choppedsalt and freshly ground black pepper 100g/3½oz fresh sea spaghetti (or approx. 30g/1oz dried sea spaghetti) 300g/10½oz dried spaghetti or linguine 4 tbsp extra virgin olive oil, plus extra to serve 500–600g/1lb 2oz–1lb 6oz gurnard fillets, cut into 2cm/¾in wide strips 2 garlic cloves, finely chopped 1 medium-hot red Dutch chilli, finely chopped 4 plum tomatoes, chopped 20g/¾oz fresh flatleaf parsley, finely chopped salt and freshly ground black pepper Method Bring 3.5 litres/6 pints water to the boil in a large pan with 2 tablespoons of salt. Add the sea spaghetti and blanch for 30–60 seconds, then use a slotted spoon to lift it out into a colander and immediately refresh under cold running water. (If using dried sea spaghetti, cook for about 15 minutes until al dente before lifting it into the colander.) Add the spaghetti or linguine to the pan, bring back to the boil and cook until al dente. Drain the pasta well, combine with the sea spaghetti and tip into a large warmed serving bowl. Meanwhile, heat the olive oil in a large frying pan. Fry the strips of gurnard for about 3 minutes. Turn them over, fry for 1 minute more, then season with salt and pepper.Add the garlic and chilli to the frying pan and fry for 30 seconds. Add the tomatoes and fry for a further 30 seconds.Tip everything into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the frying pan. Add 3 tablespoons of the parsley and gently mix everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley. Bring 3.5 litres/6 pints water to the boil in a large pan with 2 tablespoons of salt. Add the sea spaghetti and blanch for 30–60 seconds, then use a slotted spoon to lift it out into a colander and immediately refresh under cold running water. (If using dried sea spaghetti, cook for about 15 minutes until al dente before lifting it into the colander.) Bring 3.5 litres/6 pints water to the boil in a large pan with 2 tablespoons of salt. Add the sea spaghetti and blanch for 30–60 seconds, then use a slotted spoon to lift it out into a colander and immediately refresh under cold running water. (If using dried sea spaghetti, cook for about 15 minutes until al dente before lifting it into the colander.) Add the spaghetti or linguine to the pan, bring back to the boil and cook until al dente. Drain the pasta well, combine with the sea spaghetti and tip into a large warmed serving bowl. Add the spaghetti or linguine to the pan, bring back to the boil and cook until al dente. Drain the pasta well, combine with the sea spaghetti and tip into a large warmed serving bowl. Meanwhile, heat the olive oil in a large frying pan. Fry the strips of gurnard for about 3 minutes. Turn them over, fry for 1 minute more, then season with salt and pepper. Meanwhile, heat the olive oil in a large frying pan. Fry the strips of gurnard for about 3 minutes. Turn them over, fry for 1 minute more, then season with salt and pepper. Add the garlic and chilli to the frying pan and fry for 30 seconds. Add the tomatoes and fry for a further 30 seconds. Add the garlic and chilli to the frying pan and fry for 30 seconds. Add the tomatoes and fry for a further 30 seconds. Tip everything into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the frying pan. Add 3 tablespoons of the parsley and gently mix everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley. Tip everything into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the frying pan. Add 3 tablespoons of the parsley and gently mix everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley. Recipe tips Sea spaghetti is an edible seaweed that’s easy to identify if you are foraging; you can also buy it fresh or dried."
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} | a33fbabbf9a7800e299886b920eae99264b86922be6268abcb82f1c6fdf8da20 | Fish ball noodle soup recipe
An average of 4.5 out of 5 stars from 4 ratings This Chinese fish ball noodle soup makes a tasty change from chicken and sweetcorn. 200g/7oz haddock fillets, skin removed and finely chopped50–100g/1¾–3½oz squid, cleaned and finely choppedpinch sea salt flakespinch ground white pepper1 tsp Shaoxing rice wine or dry sherry1 tbsp cornflour1 large free-range egg white1 tsp oyster sauce1 tbsp finely sliced coriander stalks 200g/7oz haddock fillets, skin removed and finely chopped 50–100g/1¾–3½oz squid, cleaned and finely chopped pinch sea salt flakes pinch ground white pepper 1 tsp Shaoxing rice wine or dry sherry 1 tbsp cornflour 1 large free-range egg white 1 tsp oyster sauce 1 tbsp finely sliced coriander stalks 1.5 litres/2½ pints fish stock200g/7oz Chinese leaf, cut into 2.5cm/1in slices2cm/¾in piece fresh root ginger, peeled and chopped200g/7oz cooked vermicelli rice noodlespinch sea salt flakespinch ground white pepper1 tbsp tamari or low-sodium light soy sauce1 tsp toasted sesame oil 1.5 litres/2½ pints fish stock 200g/7oz Chinese leaf, cut into 2.5cm/1in slices 2cm/¾in piece fresh root ginger, peeled and chopped 200g/7oz cooked vermicelli rice noodles pinch sea salt flakes pinch ground white pepper 1 tbsp tamari or low-sodium light soy sauce 1 tsp toasted sesame oil 1 tsp chilli oil, or to taste 1 tbsp chopped fresh coriander leaves1 tbsp snipped fresh chives 1 tsp chilli oil, or to taste 1 tbsp chopped fresh coriander leaves 1 tbsp snipped fresh chives Method To make the fish balls, place the haddock and squid in a food processor. Add the salt, white pepper, rice wine, cornflour, egg white and oyster sauce and blend until combined, airy and light. Sprinkle in the coriander stalks and mix well. Using 2 tablespoons, pass some of the mixture from spoon to spoon, turning the mixture until an oval ball, known as a quenelle, is formed. It should create 12 balls.To make the broth, add the fish stock to a large wok and bring to a simmer. Add the Chinese leaf and ginger and cook for 1 minute. Add the noodles and season with the salt and white pepper. Turn the heat down to medium and gently add the fish balls to the wok. Cook for 2–3 minutes until the fish balls float to the surface and turn opaque and white. Season with the tamari and sesame oil. Divide the stock mixture and place six fish balls into each bowl. Drizzle with the chilli oil, sprinkle over the coriander leaves and chives and serve immediately. To make the fish balls, place the haddock and squid in a food processor. Add the salt, white pepper, rice wine, cornflour, egg white and oyster sauce and blend until combined, airy and light. Sprinkle in the coriander stalks and mix well. Using 2 tablespoons, pass some of the mixture from spoon to spoon, turning the mixture until an oval ball, known as a quenelle, is formed. It should create 12 balls. To make the fish balls, place the haddock and squid in a food processor. Add the salt, white pepper, rice wine, cornflour, egg white and oyster sauce and blend until combined, airy and light. Sprinkle in the coriander stalks and mix well. Using 2 tablespoons, pass some of the mixture from spoon to spoon, turning the mixture until an oval ball, known as a quenelle, is formed. It should create 12 balls. To make the broth, add the fish stock to a large wok and bring to a simmer. Add the Chinese leaf and ginger and cook for 1 minute. Add the noodles and season with the salt and white pepper. To make the broth, add the fish stock to a large wok and bring to a simmer. Add the Chinese leaf and ginger and cook for 1 minute. Add the noodles and season with the salt and white pepper. Turn the heat down to medium and gently add the fish balls to the wok. Cook for 2–3 minutes until the fish balls float to the surface and turn opaque and white. Season with the tamari and sesame oil. Turn the heat down to medium and gently add the fish balls to the wok. Cook for 2–3 minutes until the fish balls float to the surface and turn opaque and white. Season with the tamari and sesame oil. Divide the stock mixture and place six fish balls into each bowl. Drizzle with the chilli oil, sprinkle over the coriander leaves and chives and serve immediately. Divide the stock mixture and place six fish balls into each bowl. Drizzle with the chilli oil, sprinkle over the coriander leaves and chives and serve immediately. | {
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"title": "Fish ball noodle soup recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings This Chinese fish ball noodle soup makes a tasty change from chicken and sweetcorn. 200g/7oz haddock fillets, skin removed and finely chopped50–100g/1¾–3½oz squid, cleaned and finely choppedpinch sea salt flakespinch ground white pepper1 tsp Shaoxing rice wine or dry sherry1 tbsp cornflour1 large free-range egg white1 tsp oyster sauce1 tbsp finely sliced coriander stalks 200g/7oz haddock fillets, skin removed and finely chopped 50–100g/1¾–3½oz squid, cleaned and finely chopped pinch sea salt flakes pinch ground white pepper 1 tsp Shaoxing rice wine or dry sherry 1 tbsp cornflour 1 large free-range egg white 1 tsp oyster sauce 1 tbsp finely sliced coriander stalks 1.5 litres/2½ pints fish stock200g/7oz Chinese leaf, cut into 2.5cm/1in slices2cm/¾in piece fresh root ginger, peeled and chopped200g/7oz cooked vermicelli rice noodlespinch sea salt flakespinch ground white pepper1 tbsp tamari or low-sodium light soy sauce1 tsp toasted sesame oil 1.5 litres/2½ pints fish stock 200g/7oz Chinese leaf, cut into 2.5cm/1in slices 2cm/¾in piece fresh root ginger, peeled and chopped 200g/7oz cooked vermicelli rice noodles pinch sea salt flakes pinch ground white pepper 1 tbsp tamari or low-sodium light soy sauce 1 tsp toasted sesame oil 1 tsp chilli oil, or to taste 1 tbsp chopped fresh coriander leaves1 tbsp snipped fresh chives 1 tsp chilli oil, or to taste 1 tbsp chopped fresh coriander leaves 1 tbsp snipped fresh chives Method To make the fish balls, place the haddock and squid in a food processor. Add the salt, white pepper, rice wine, cornflour, egg white and oyster sauce and blend until combined, airy and light. Sprinkle in the coriander stalks and mix well. Using 2 tablespoons, pass some of the mixture from spoon to spoon, turning the mixture until an oval ball, known as a quenelle, is formed. It should create 12 balls.To make the broth, add the fish stock to a large wok and bring to a simmer. Add the Chinese leaf and ginger and cook for 1 minute. Add the noodles and season with the salt and white pepper. Turn the heat down to medium and gently add the fish balls to the wok. Cook for 2–3 minutes until the fish balls float to the surface and turn opaque and white. Season with the tamari and sesame oil. Divide the stock mixture and place six fish balls into each bowl. Drizzle with the chilli oil, sprinkle over the coriander leaves and chives and serve immediately. To make the fish balls, place the haddock and squid in a food processor. Add the salt, white pepper, rice wine, cornflour, egg white and oyster sauce and blend until combined, airy and light. Sprinkle in the coriander stalks and mix well. Using 2 tablespoons, pass some of the mixture from spoon to spoon, turning the mixture until an oval ball, known as a quenelle, is formed. It should create 12 balls. To make the fish balls, place the haddock and squid in a food processor. Add the salt, white pepper, rice wine, cornflour, egg white and oyster sauce and blend until combined, airy and light. Sprinkle in the coriander stalks and mix well. Using 2 tablespoons, pass some of the mixture from spoon to spoon, turning the mixture until an oval ball, known as a quenelle, is formed. It should create 12 balls. To make the broth, add the fish stock to a large wok and bring to a simmer. Add the Chinese leaf and ginger and cook for 1 minute. Add the noodles and season with the salt and white pepper. To make the broth, add the fish stock to a large wok and bring to a simmer. Add the Chinese leaf and ginger and cook for 1 minute. Add the noodles and season with the salt and white pepper. Turn the heat down to medium and gently add the fish balls to the wok. Cook for 2–3 minutes until the fish balls float to the surface and turn opaque and white. Season with the tamari and sesame oil. Turn the heat down to medium and gently add the fish balls to the wok. Cook for 2–3 minutes until the fish balls float to the surface and turn opaque and white. Season with the tamari and sesame oil. Divide the stock mixture and place six fish balls into each bowl. Drizzle with the chilli oil, sprinkle over the coriander leaves and chives and serve immediately. Divide the stock mixture and place six fish balls into each bowl. Drizzle with the chilli oil, sprinkle over the coriander leaves and chives and serve immediately."
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} | 0d00169d0b22d28d8a1bda7be568b7fb11a0a59836e8b4c8faf70e04d36a83d4 | Spiced haddock with mussels and clams recipe
An average of 5.0 out of 5 stars from 4 ratings Fancy and comforting at the same time. Serve this spiced fish supper with crusty bread to mop up all the delicious juices. 2 heaped tbsp butter, softened1 heaped tsp cumin seeds, finely chopped1 fresh green chilli, finely chopped 2–3 garlic cloves, finely chopped 2 heaped tbsp butter, softened 1 heaped tsp cumin seeds, finely chopped 1 fresh green chilli, finely chopped 2–3 garlic cloves, finely chopped 150–200ml/5–7fl oz white wine or rosé 50 mussels, scrubbed and debearded 50 clams, scrubbed and debearded 500g/1lb 2oz haddock fillet, cut into bite-sized pieces 1 tsp red chilli powder 2–3 small shallots, halved, cored and chopped 1 small leek, cut into thin slices washed and drained 2 bay leaves 1 baby bulb fresh fennel, thinly sliced200g tin chopped tomatoes, puréed to a fine paste if possible 1 heaped tbsp chopped fresh coriander a few sprigs chopped fresh dill salt and freshly ground black pepper crusty bread, to serve 150–200ml/5–7fl oz white wine or rosé 50 mussels, scrubbed and debearded 50 clams, scrubbed and debearded 500g/1lb 2oz haddock fillet, cut into bite-sized pieces 1 tsp red chilli powder 2–3 small shallots, halved, cored and chopped 1 small leek, cut into thin slices washed and drained 2 bay leaves 1 baby bulb fresh fennel, thinly sliced 200g tin chopped tomatoes, puréed to a fine paste if possible 1 heaped tbsp chopped fresh coriander a few sprigs chopped fresh dill salt and freshly ground black pepper crusty bread, to serve Method To make the garlic, chilli and cumin butter, put the butter on a chopping board and spread it just a little, then fold in the cumin seeds. Add the green chilli and garlic and chop them in the butter. Set aside.To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any mussels and clams with broken shells and any that refuse to close when tapped.Bring the wine to the boil over a medium heat and when the volume of liquid has reduced by half, add the mussels and clams and shut the lid, keeping the heat on high. Shake the pan so that all the shellfish get enough heat. Once the shells have opened, switch off the heat and drain in a colander with a bowl underneath to reserve the juices. Discard any mussels and clams that remain closed.Pour the liquid back into the casserole and add the haddock. Poach for 3-5 minutes, until just cooked and strain again, keeping the juices.Add the flavoured butter to the casserole and place on a medium heat. Fry for a minute or 2 until the garlic just about changes colour, then add the red chilli powder, shallots, leek, bay leaves and fennel.Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes.Meanwhile, remove the meat from the shells of the clams and mussels, retaining a few with the shells on for garnish.Add the mussels, clams and haddock into the cooking broth and season with salt and freshly ground black pepper, to taste. Finish by mixing in the chopped coriander and dill. Stir gently so as not to break the fish.Divide the seafood into soup plates or bowls and then pour the liquid over and serve with crusty bread. To make the garlic, chilli and cumin butter, put the butter on a chopping board and spread it just a little, then fold in the cumin seeds. Add the green chilli and garlic and chop them in the butter. Set aside. To make the garlic, chilli and cumin butter, put the butter on a chopping board and spread it just a little, then fold in the cumin seeds. Add the green chilli and garlic and chop them in the butter. Set aside. To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any mussels and clams with broken shells and any that refuse to close when tapped. To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any mussels and clams with broken shells and any that refuse to close when tapped. Bring the wine to the boil over a medium heat and when the volume of liquid has reduced by half, add the mussels and clams and shut the lid, keeping the heat on high. Shake the pan so that all the shellfish get enough heat. Once the shells have opened, switch off the heat and drain in a colander with a bowl underneath to reserve the juices. Discard any mussels and clams that remain closed. Bring the wine to the boil over a medium heat and when the volume of liquid has reduced by half, add the mussels and clams and shut the lid, keeping the heat on high. Shake the pan so that all the shellfish get enough heat. Once the shells have opened, switch off the heat and drain in a colander with a bowl underneath to reserve the juices. Discard any mussels and clams that remain closed. Pour the liquid back into the casserole and add the haddock. Poach for 3-5 minutes, until just cooked and strain again, keeping the juices. Pour the liquid back into the casserole and add the haddock. Poach for 3-5 minutes, until just cooked and strain again, keeping the juices. Add the flavoured butter to the casserole and place on a medium heat. Fry for a minute or 2 until the garlic just about changes colour, then add the red chilli powder, shallots, leek, bay leaves and fennel. Add the flavoured butter to the casserole and place on a medium heat. Fry for a minute or 2 until the garlic just about changes colour, then add the red chilli powder, shallots, leek, bay leaves and fennel. Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes. Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes. Meanwhile, remove the meat from the shells of the clams and mussels, retaining a few with the shells on for garnish. Meanwhile, remove the meat from the shells of the clams and mussels, retaining a few with the shells on for garnish. Add the mussels, clams and haddock into the cooking broth and season with salt and freshly ground black pepper, to taste. Finish by mixing in the chopped coriander and dill. Stir gently so as not to break the fish. Add the mussels, clams and haddock into the cooking broth and season with salt and freshly ground black pepper, to taste. Finish by mixing in the chopped coriander and dill. Stir gently so as not to break the fish. Divide the seafood into soup plates or bowls and then pour the liquid over and serve with crusty bread. Divide the seafood into soup plates or bowls and then pour the liquid over and serve with crusty bread. | {
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"title": "Spiced haddock with mussels and clams recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Fancy and comforting at the same time. Serve this spiced fish supper with crusty bread to mop up all the delicious juices. 2 heaped tbsp butter, softened1 heaped tsp cumin seeds, finely chopped1 fresh green chilli, finely chopped 2–3 garlic cloves, finely chopped 2 heaped tbsp butter, softened 1 heaped tsp cumin seeds, finely chopped 1 fresh green chilli, finely chopped 2–3 garlic cloves, finely chopped 150–200ml/5–7fl oz white wine or rosé 50 mussels, scrubbed and debearded 50 clams, scrubbed and debearded 500g/1lb 2oz haddock fillet, cut into bite-sized pieces 1 tsp red chilli powder 2–3 small shallots, halved, cored and chopped 1 small leek, cut into thin slices washed and drained 2 bay leaves 1 baby bulb fresh fennel, thinly sliced200g tin chopped tomatoes, puréed to a fine paste if possible 1 heaped tbsp chopped fresh coriander a few sprigs chopped fresh dill salt and freshly ground black pepper crusty bread, to serve 150–200ml/5–7fl oz white wine or rosé 50 mussels, scrubbed and debearded 50 clams, scrubbed and debearded 500g/1lb 2oz haddock fillet, cut into bite-sized pieces 1 tsp red chilli powder 2–3 small shallots, halved, cored and chopped 1 small leek, cut into thin slices washed and drained 2 bay leaves 1 baby bulb fresh fennel, thinly sliced 200g tin chopped tomatoes, puréed to a fine paste if possible 1 heaped tbsp chopped fresh coriander a few sprigs chopped fresh dill salt and freshly ground black pepper crusty bread, to serve Method To make the garlic, chilli and cumin butter, put the butter on a chopping board and spread it just a little, then fold in the cumin seeds. Add the green chilli and garlic and chop them in the butter. Set aside.To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any mussels and clams with broken shells and any that refuse to close when tapped.Bring the wine to the boil over a medium heat and when the volume of liquid has reduced by half, add the mussels and clams and shut the lid, keeping the heat on high. Shake the pan so that all the shellfish get enough heat. Once the shells have opened, switch off the heat and drain in a colander with a bowl underneath to reserve the juices. Discard any mussels and clams that remain closed.Pour the liquid back into the casserole and add the haddock. Poach for 3-5 minutes, until just cooked and strain again, keeping the juices.Add the flavoured butter to the casserole and place on a medium heat. Fry for a minute or 2 until the garlic just about changes colour, then add the red chilli powder, shallots, leek, bay leaves and fennel.Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes.Meanwhile, remove the meat from the shells of the clams and mussels, retaining a few with the shells on for garnish.Add the mussels, clams and haddock into the cooking broth and season with salt and freshly ground black pepper, to taste. Finish by mixing in the chopped coriander and dill. Stir gently so as not to break the fish.Divide the seafood into soup plates or bowls and then pour the liquid over and serve with crusty bread. To make the garlic, chilli and cumin butter, put the butter on a chopping board and spread it just a little, then fold in the cumin seeds. Add the green chilli and garlic and chop them in the butter. Set aside. To make the garlic, chilli and cumin butter, put the butter on a chopping board and spread it just a little, then fold in the cumin seeds. Add the green chilli and garlic and chop them in the butter. Set aside. To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any mussels and clams with broken shells and any that refuse to close when tapped. To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any mussels and clams with broken shells and any that refuse to close when tapped. Bring the wine to the boil over a medium heat and when the volume of liquid has reduced by half, add the mussels and clams and shut the lid, keeping the heat on high. Shake the pan so that all the shellfish get enough heat. Once the shells have opened, switch off the heat and drain in a colander with a bowl underneath to reserve the juices. Discard any mussels and clams that remain closed. Bring the wine to the boil over a medium heat and when the volume of liquid has reduced by half, add the mussels and clams and shut the lid, keeping the heat on high. Shake the pan so that all the shellfish get enough heat. Once the shells have opened, switch off the heat and drain in a colander with a bowl underneath to reserve the juices. Discard any mussels and clams that remain closed. Pour the liquid back into the casserole and add the haddock. Poach for 3-5 minutes, until just cooked and strain again, keeping the juices. Pour the liquid back into the casserole and add the haddock. Poach for 3-5 minutes, until just cooked and strain again, keeping the juices. Add the flavoured butter to the casserole and place on a medium heat. Fry for a minute or 2 until the garlic just about changes colour, then add the red chilli powder, shallots, leek, bay leaves and fennel. Add the flavoured butter to the casserole and place on a medium heat. Fry for a minute or 2 until the garlic just about changes colour, then add the red chilli powder, shallots, leek, bay leaves and fennel. Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes. Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes. Meanwhile, remove the meat from the shells of the clams and mussels, retaining a few with the shells on for garnish. Meanwhile, remove the meat from the shells of the clams and mussels, retaining a few with the shells on for garnish. Add the mussels, clams and haddock into the cooking broth and season with salt and freshly ground black pepper, to taste. Finish by mixing in the chopped coriander and dill. Stir gently so as not to break the fish. Add the mussels, clams and haddock into the cooking broth and season with salt and freshly ground black pepper, to taste. Finish by mixing in the chopped coriander and dill. Stir gently so as not to break the fish. Divide the seafood into soup plates or bowls and then pour the liquid over and serve with crusty bread. Divide the seafood into soup plates or bowls and then pour the liquid over and serve with crusty bread."
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} | 583d138e5c7f2d0abf2f8bc4a6d81038fbfe04a3084398e786d5a28c06abbb69 | Crisp haddock, chips, mushy peas and curry sauce recipe
An average of 2.8 out of 5 stars from 16 ratings Pull out all the stops for this fish and chips – tartare sauce made with homemade mayonnaise, curry sauce, mushy peas and crisp haddock made in the air fryer. What a treat! 250g/9oz dried marrowfat peas1 tbsp bicarbonate of soda1 celery stick, chopped1 onion, chopped1 garlic bulb, cut through the middle 1 bay leaf 2 thyme sprigs1 tbsp fresh parsley stalks25g/1oz unsalted butter malt vinegar 250g/9oz dried marrowfat peas 1 tbsp bicarbonate of soda 1 celery stick, chopped 1 onion, chopped 1 garlic bulb, cut through the middle 1 bay leaf 2 thyme sprigs 1 tbsp fresh parsley stalks 25g/1oz unsalted butter malt vinegar 25g/1oz unsalted butter 1 tbsp vegetable oil1 onion, diced1 stick celery, diced1 carrot, diced1 apple, peeled and diced 1 tbsp mild curry powder 300ml/10fl oz vegetable stock 25g/1oz unsalted butter 1 tbsp vegetable oil 1 onion, diced 1 stick celery, diced 1 carrot, diced 1 apple, peeled and diced 1 tbsp mild curry powder 300ml/10fl oz vegetable stock 3 Maris Piper potatoes 3 Maris Piper potatoes 50g/1¾oz unsalted butter small handful plain flour 3 free-range eggs, lightly beaten150g/5½oz traditional dried breadcrumbs (not Japanese panko breadcrumbs)2 fillets fresh haddock salt and freshly ground black pepper 50g/1¾oz unsalted butter small handful plain flour 3 free-range eggs, lightly beaten 150g/5½oz traditional dried breadcrumbs (not Japanese panko breadcrumbs) 2 fillets fresh haddock salt and freshly ground black pepper 150g/5½oz homemade mayonnaise 1 tbsp cornichons, chopped 1 tbsp drained capers, chopped1 tbsp fresh parsley, chopped 1 tbsp fresh tarragon, chopped1 shallot, diced ½ lemon, juice only 150g/5½oz homemade mayonnaise 1 tbsp cornichons, chopped 1 tbsp drained capers, chopped 1 tbsp fresh parsley, chopped 1 tbsp fresh tarragon, chopped 1 shallot, diced ½ lemon, juice only lemon wedges parsley sprigs lemon wedges parsley sprigs Method To make the mushy peas, soak the peas in a bowl of water with the bicarbonate of soda overnight. The next morning, drain the peas and place in a saucepan. Cover with fresh water and add the celery, onion, garlic, bay leaf, thyme and parsley. Simmer for 90 minutes, or until the peas are soft. Remove the vegetables and herbs and set to one side. Stir in the butter, splash of malt vinegar and season the peas with salt and freshly ground pepper. Keep warm.To make the curry sauce, heat the butter and oil in a pan over a low heat. Add the onion, celery, carrot and apple. Fry the vegetables and apple for 20 minutes. Add the curry powder and cook for a few more minutes. Add the stock and bring to a simmer. Cook for 10 minutes, then remove from the heat and allow to cool. Using a stick blender or food processor, blend to a thick cream-like consistency. Keep warm while you prepare the fish and chips.To make the chips, preheat the oven to 210C/200C Fan/Gas 7 and heat a baking tray in the oven. Cut the potatoes into roughly 1cm/½in thick chips. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for 7-10 minutes until tender but not falling apart. Carefully drain the potatoes in a colander. Remove the hot baking tray from the oven and place the potatoes onto the tray in a single layer. Cook for 20–25 minutes, until crisp and golden. To make the crisp haddock, melt the butter in a small pan or in the microwave. Sprinkle the flour onto a plate and season generously with salt and freshly ground black pepper. Put the beaten eggs on a separate plate and the breadcrumbs in a third.Coat each fish fillet with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumbs. Set aside on a separate plate. Pour over the melted butter and put in the air fryer for 12 minutes until crisp.To make the tartare sauce, mix all the ingredients together and season with salt and pepper.Serve the crisp haddock with the chips, tartare and curry sauces. Garnish with lemon wedges and a few parsley sprigs. To make the mushy peas, soak the peas in a bowl of water with the bicarbonate of soda overnight. The next morning, drain the peas and place in a saucepan. To make the mushy peas, soak the peas in a bowl of water with the bicarbonate of soda overnight. The next morning, drain the peas and place in a saucepan. Cover with fresh water and add the celery, onion, garlic, bay leaf, thyme and parsley. Simmer for 90 minutes, or until the peas are soft. Remove the vegetables and herbs and set to one side. Stir in the butter, splash of malt vinegar and season the peas with salt and freshly ground pepper. Keep warm. Cover with fresh water and add the celery, onion, garlic, bay leaf, thyme and parsley. Simmer for 90 minutes, or until the peas are soft. Remove the vegetables and herbs and set to one side. Stir in the butter, splash of malt vinegar and season the peas with salt and freshly ground pepper. Keep warm. To make the curry sauce, heat the butter and oil in a pan over a low heat. Add the onion, celery, carrot and apple. Fry the vegetables and apple for 20 minutes. Add the curry powder and cook for a few more minutes. Add the stock and bring to a simmer. Cook for 10 minutes, then remove from the heat and allow to cool. Using a stick blender or food processor, blend to a thick cream-like consistency. Keep warm while you prepare the fish and chips. To make the curry sauce, heat the butter and oil in a pan over a low heat. Add the onion, celery, carrot and apple. Fry the vegetables and apple for 20 minutes. Add the curry powder and cook for a few more minutes. Add the stock and bring to a simmer. Cook for 10 minutes, then remove from the heat and allow to cool. Using a stick blender or food processor, blend to a thick cream-like consistency. Keep warm while you prepare the fish and chips. To make the chips, preheat the oven to 210C/200C Fan/Gas 7 and heat a baking tray in the oven. Cut the potatoes into roughly 1cm/½in thick chips. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for 7-10 minutes until tender but not falling apart. Carefully drain the potatoes in a colander. Remove the hot baking tray from the oven and place the potatoes onto the tray in a single layer. Cook for 20–25 minutes, until crisp and golden. To make the chips, preheat the oven to 210C/200C Fan/Gas 7 and heat a baking tray in the oven. Cut the potatoes into roughly 1cm/½in thick chips. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for 7-10 minutes until tender but not falling apart. Carefully drain the potatoes in a colander. Remove the hot baking tray from the oven and place the potatoes onto the tray in a single layer. Cook for 20–25 minutes, until crisp and golden. To make the crisp haddock, melt the butter in a small pan or in the microwave. Sprinkle the flour onto a plate and season generously with salt and freshly ground black pepper. Put the beaten eggs on a separate plate and the breadcrumbs in a third. To make the crisp haddock, melt the butter in a small pan or in the microwave. Sprinkle the flour onto a plate and season generously with salt and freshly ground black pepper. Put the beaten eggs on a separate plate and the breadcrumbs in a third. Coat each fish fillet with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumbs. Set aside on a separate plate. Pour over the melted butter and put in the air fryer for 12 minutes until crisp. Coat each fish fillet with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumbs. Set aside on a separate plate. Pour over the melted butter and put in the air fryer for 12 minutes until crisp. To make the tartare sauce, mix all the ingredients together and season with salt and pepper. To make the tartare sauce, mix all the ingredients together and season with salt and pepper. Serve the crisp haddock with the chips, tartare and curry sauces. Garnish with lemon wedges and a few parsley sprigs. Serve the crisp haddock with the chips, tartare and curry sauces. Garnish with lemon wedges and a few parsley sprigs. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crisp haddock, chips, mushy peas and curry sauce recipe",
"content": "An average of 2.8 out of 5 stars from 16 ratings Pull out all the stops for this fish and chips – tartare sauce made with homemade mayonnaise, curry sauce, mushy peas and crisp haddock made in the air fryer. What a treat! 250g/9oz dried marrowfat peas1 tbsp bicarbonate of soda1 celery stick, chopped1 onion, chopped1 garlic bulb, cut through the middle 1 bay leaf 2 thyme sprigs1 tbsp fresh parsley stalks25g/1oz unsalted butter malt vinegar 250g/9oz dried marrowfat peas 1 tbsp bicarbonate of soda 1 celery stick, chopped 1 onion, chopped 1 garlic bulb, cut through the middle 1 bay leaf 2 thyme sprigs 1 tbsp fresh parsley stalks 25g/1oz unsalted butter malt vinegar 25g/1oz unsalted butter 1 tbsp vegetable oil1 onion, diced1 stick celery, diced1 carrot, diced1 apple, peeled and diced 1 tbsp mild curry powder 300ml/10fl oz vegetable stock 25g/1oz unsalted butter 1 tbsp vegetable oil 1 onion, diced 1 stick celery, diced 1 carrot, diced 1 apple, peeled and diced 1 tbsp mild curry powder 300ml/10fl oz vegetable stock 3 Maris Piper potatoes 3 Maris Piper potatoes 50g/1¾oz unsalted butter small handful plain flour 3 free-range eggs, lightly beaten150g/5½oz traditional dried breadcrumbs (not Japanese panko breadcrumbs)2 fillets fresh haddock salt and freshly ground black pepper 50g/1¾oz unsalted butter small handful plain flour 3 free-range eggs, lightly beaten 150g/5½oz traditional dried breadcrumbs (not Japanese panko breadcrumbs) 2 fillets fresh haddock salt and freshly ground black pepper 150g/5½oz homemade mayonnaise 1 tbsp cornichons, chopped 1 tbsp drained capers, chopped1 tbsp fresh parsley, chopped 1 tbsp fresh tarragon, chopped1 shallot, diced ½ lemon, juice only 150g/5½oz homemade mayonnaise 1 tbsp cornichons, chopped 1 tbsp drained capers, chopped 1 tbsp fresh parsley, chopped 1 tbsp fresh tarragon, chopped 1 shallot, diced ½ lemon, juice only lemon wedges parsley sprigs lemon wedges parsley sprigs Method To make the mushy peas, soak the peas in a bowl of water with the bicarbonate of soda overnight. The next morning, drain the peas and place in a saucepan. Cover with fresh water and add the celery, onion, garlic, bay leaf, thyme and parsley. Simmer for 90 minutes, or until the peas are soft. Remove the vegetables and herbs and set to one side. Stir in the butter, splash of malt vinegar and season the peas with salt and freshly ground pepper. Keep warm.To make the curry sauce, heat the butter and oil in a pan over a low heat. Add the onion, celery, carrot and apple. Fry the vegetables and apple for 20 minutes. Add the curry powder and cook for a few more minutes. Add the stock and bring to a simmer. Cook for 10 minutes, then remove from the heat and allow to cool. Using a stick blender or food processor, blend to a thick cream-like consistency. Keep warm while you prepare the fish and chips.To make the chips, preheat the oven to 210C/200C Fan/Gas 7 and heat a baking tray in the oven. Cut the potatoes into roughly 1cm/½in thick chips. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for 7-10 minutes until tender but not falling apart. Carefully drain the potatoes in a colander. Remove the hot baking tray from the oven and place the potatoes onto the tray in a single layer. Cook for 20–25 minutes, until crisp and golden. To make the crisp haddock, melt the butter in a small pan or in the microwave. Sprinkle the flour onto a plate and season generously with salt and freshly ground black pepper. Put the beaten eggs on a separate plate and the breadcrumbs in a third.Coat each fish fillet with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumbs. Set aside on a separate plate. Pour over the melted butter and put in the air fryer for 12 minutes until crisp.To make the tartare sauce, mix all the ingredients together and season with salt and pepper.Serve the crisp haddock with the chips, tartare and curry sauces. Garnish with lemon wedges and a few parsley sprigs. To make the mushy peas, soak the peas in a bowl of water with the bicarbonate of soda overnight. The next morning, drain the peas and place in a saucepan. To make the mushy peas, soak the peas in a bowl of water with the bicarbonate of soda overnight. The next morning, drain the peas and place in a saucepan. Cover with fresh water and add the celery, onion, garlic, bay leaf, thyme and parsley. Simmer for 90 minutes, or until the peas are soft. Remove the vegetables and herbs and set to one side. Stir in the butter, splash of malt vinegar and season the peas with salt and freshly ground pepper. Keep warm. Cover with fresh water and add the celery, onion, garlic, bay leaf, thyme and parsley. Simmer for 90 minutes, or until the peas are soft. Remove the vegetables and herbs and set to one side. Stir in the butter, splash of malt vinegar and season the peas with salt and freshly ground pepper. Keep warm. To make the curry sauce, heat the butter and oil in a pan over a low heat. Add the onion, celery, carrot and apple. Fry the vegetables and apple for 20 minutes. Add the curry powder and cook for a few more minutes. Add the stock and bring to a simmer. Cook for 10 minutes, then remove from the heat and allow to cool. Using a stick blender or food processor, blend to a thick cream-like consistency. Keep warm while you prepare the fish and chips. To make the curry sauce, heat the butter and oil in a pan over a low heat. Add the onion, celery, carrot and apple. Fry the vegetables and apple for 20 minutes. Add the curry powder and cook for a few more minutes. Add the stock and bring to a simmer. Cook for 10 minutes, then remove from the heat and allow to cool. Using a stick blender or food processor, blend to a thick cream-like consistency. Keep warm while you prepare the fish and chips. To make the chips, preheat the oven to 210C/200C Fan/Gas 7 and heat a baking tray in the oven. Cut the potatoes into roughly 1cm/½in thick chips. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for 7-10 minutes until tender but not falling apart. Carefully drain the potatoes in a colander. Remove the hot baking tray from the oven and place the potatoes onto the tray in a single layer. Cook for 20–25 minutes, until crisp and golden. To make the chips, preheat the oven to 210C/200C Fan/Gas 7 and heat a baking tray in the oven. Cut the potatoes into roughly 1cm/½in thick chips. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for 7-10 minutes until tender but not falling apart. Carefully drain the potatoes in a colander. Remove the hot baking tray from the oven and place the potatoes onto the tray in a single layer. Cook for 20–25 minutes, until crisp and golden. To make the crisp haddock, melt the butter in a small pan or in the microwave. Sprinkle the flour onto a plate and season generously with salt and freshly ground black pepper. Put the beaten eggs on a separate plate and the breadcrumbs in a third. To make the crisp haddock, melt the butter in a small pan or in the microwave. Sprinkle the flour onto a plate and season generously with salt and freshly ground black pepper. Put the beaten eggs on a separate plate and the breadcrumbs in a third. Coat each fish fillet with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumbs. Set aside on a separate plate. Pour over the melted butter and put in the air fryer for 12 minutes until crisp. Coat each fish fillet with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumbs. Set aside on a separate plate. Pour over the melted butter and put in the air fryer for 12 minutes until crisp. To make the tartare sauce, mix all the ingredients together and season with salt and pepper. To make the tartare sauce, mix all the ingredients together and season with salt and pepper. Serve the crisp haddock with the chips, tartare and curry sauces. Garnish with lemon wedges and a few parsley sprigs. Serve the crisp haddock with the chips, tartare and curry sauces. Garnish with lemon wedges and a few parsley sprigs."
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} | 3fd3454f6ef0d6fbfd841c706537ccc838b345d2a377e22a3500ab3c0faef61d | Fried fish tacos with lime and coriander cabbage recipe
An average of 5.0 out of 5 stars from 2 ratings Deep-fried battered fish pieces are served in tortillas with freshly made lime and coriander cabbage, chipotle cream and pico de gallo. 1 red onion, thinly sliced50ml/2fl oz cider vinegar ½ orange, juice only1 lime, juice only1 fresh habanero chilli, split 1 red onion, thinly sliced 50ml/2fl oz cider vinegar ½ orange, juice only 1 lime, juice only 1 fresh habanero chilli, split vegetable oil, for deep-frying200g/7oz plain flour, plus extra for dusting¼ tsp ground cumin½ tsp bicarbonate of soda1 bottle lager 400g/14oz hake or cod fillet, lightly salted and cut into finger-sized piecessalt3 soft flour tortillas, lightly toasted, to serve vegetable oil, for deep-frying 200g/7oz plain flour, plus extra for dusting ¼ tsp ground cumin ½ tsp bicarbonate of soda 1 bottle lager 400g/14oz hake or cod fillet, lightly salted and cut into finger-sized pieces salt 3 soft flour tortillas, lightly toasted, to serve ¼ white cabbage, shredded2 tbsp chopped fresh coriander½ lime, juice only salt ¼ white cabbage, shredded 2 tbsp chopped fresh coriander ½ lime, juice only salt 1 beef tomato, diced1 ripe avocado, diced 1 banana shallot, diced 1 lime, juice only1 green chilli, chopped1 tsp fresh oregano, chopped 1 beef tomato, diced 1 ripe avocado, diced 1 banana shallot, diced 1 lime, juice only 1 green chilli, chopped 1 tsp fresh oregano, chopped 2 dried chipotle chillies, rehydrated and chopped2 tbsp soured cream 2 tbsp mayonnaise 1 lime, zest and juice 2 dried chipotle chillies, rehydrated and chopped 2 tbsp soured cream 2 tbsp mayonnaise 1 lime, zest and juice Method To make the pickled onions, soak the onion in boiling water for 10 minutes. Drain and toss with the rest of the ingredients in a bowl. Leave for a few hours to pickle. To make the tacos, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour, cumin and bicarbonate of soda together in a bowl, pour in the lager little by little to form a batter. Dust the fish in some flour and then dip in the batter. Deep-fry the fish pieces in the hot oil until crisp. Transfer to kitchen paper to drain and keep warm. To make the lime and coriander cabbage, season the cabbage well with salt and massage to soften. Toss with the coriander and lime juice 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 chipotle cream, mix all of the ingredients together in a bowl. Set aside.Serve the tortillas, battered fish, lime and coriander cabbage, pico de gallo and chipotle cream. Assemble the tacos and garnish with the pickled onions. To make the pickled onions, soak the onion in boiling water for 10 minutes. Drain and toss with the rest of the ingredients in a bowl. Leave for a few hours to pickle. To make the pickled onions, soak the onion in boiling water for 10 minutes. Drain and toss with the rest of the ingredients in a bowl. Leave for a few hours to pickle. To make the tacos, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour, cumin and bicarbonate of soda together in a bowl, pour in the lager little by little to form a batter. Dust the fish in some flour and then dip in the batter. Deep-fry the fish pieces in the hot oil until crisp. Transfer to kitchen paper to drain and keep warm. To make the tacos, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour, cumin and bicarbonate of soda together in a bowl, pour in the lager little by little to form a batter. Dust the fish in some flour and then dip in the batter. Deep-fry the fish pieces in the hot oil until crisp. Transfer to kitchen paper to drain and keep warm. To make the lime and coriander cabbage, season the cabbage well with salt and massage to soften. Toss with the coriander and lime juice in a bowl. Set aside. To make the lime and coriander cabbage, season the cabbage well with salt and massage to soften. Toss with the coriander and lime juice 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 pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the chipotle cream, mix all of the ingredients together in a bowl. Set aside. To make the chipotle cream, mix all of the ingredients together in a bowl. Set aside. Serve the tortillas, battered fish, lime and coriander cabbage, pico de gallo and chipotle cream. Assemble the tacos and garnish with the pickled onions. Serve the tortillas, battered fish, lime and coriander cabbage, pico de gallo and chipotle cream. Assemble the tacos and garnish with the pickled onions. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Deep-fried battered fish pieces are served in tortillas with freshly made lime and coriander cabbage, chipotle cream and pico de gallo. 1 red onion, thinly sliced50ml/2fl oz cider vinegar ½ orange, juice only1 lime, juice only1 fresh habanero chilli, split 1 red onion, thinly sliced 50ml/2fl oz cider vinegar ½ orange, juice only 1 lime, juice only 1 fresh habanero chilli, split vegetable oil, for deep-frying200g/7oz plain flour, plus extra for dusting¼ tsp ground cumin½ tsp bicarbonate of soda1 bottle lager 400g/14oz hake or cod fillet, lightly salted and cut into finger-sized piecessalt3 soft flour tortillas, lightly toasted, to serve vegetable oil, for deep-frying 200g/7oz plain flour, plus extra for dusting ¼ tsp ground cumin ½ tsp bicarbonate of soda 1 bottle lager 400g/14oz hake or cod fillet, lightly salted and cut into finger-sized pieces salt 3 soft flour tortillas, lightly toasted, to serve ¼ white cabbage, shredded2 tbsp chopped fresh coriander½ lime, juice only salt ¼ white cabbage, shredded 2 tbsp chopped fresh coriander ½ lime, juice only salt 1 beef tomato, diced1 ripe avocado, diced 1 banana shallot, diced 1 lime, juice only1 green chilli, chopped1 tsp fresh oregano, chopped 1 beef tomato, diced 1 ripe avocado, diced 1 banana shallot, diced 1 lime, juice only 1 green chilli, chopped 1 tsp fresh oregano, chopped 2 dried chipotle chillies, rehydrated and chopped2 tbsp soured cream 2 tbsp mayonnaise 1 lime, zest and juice 2 dried chipotle chillies, rehydrated and chopped 2 tbsp soured cream 2 tbsp mayonnaise 1 lime, zest and juice Method To make the pickled onions, soak the onion in boiling water for 10 minutes. Drain and toss with the rest of the ingredients in a bowl. Leave for a few hours to pickle. To make the tacos, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour, cumin and bicarbonate of soda together in a bowl, pour in the lager little by little to form a batter. Dust the fish in some flour and then dip in the batter. Deep-fry the fish pieces in the hot oil until crisp. Transfer to kitchen paper to drain and keep warm. To make the lime and coriander cabbage, season the cabbage well with salt and massage to soften. Toss with the coriander and lime juice 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 chipotle cream, mix all of the ingredients together in a bowl. Set aside.Serve the tortillas, battered fish, lime and coriander cabbage, pico de gallo and chipotle cream. Assemble the tacos and garnish with the pickled onions. To make the pickled onions, soak the onion in boiling water for 10 minutes. Drain and toss with the rest of the ingredients in a bowl. Leave for a few hours to pickle. To make the pickled onions, soak the onion in boiling water for 10 minutes. Drain and toss with the rest of the ingredients in a bowl. Leave for a few hours to pickle. To make the tacos, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour, cumin and bicarbonate of soda together in a bowl, pour in the lager little by little to form a batter. Dust the fish in some flour and then dip in the batter. Deep-fry the fish pieces in the hot oil until crisp. Transfer to kitchen paper to drain and keep warm. To make the tacos, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour, cumin and bicarbonate of soda together in a bowl, pour in the lager little by little to form a batter. Dust the fish in some flour and then dip in the batter. Deep-fry the fish pieces in the hot oil until crisp. Transfer to kitchen paper to drain and keep warm. To make the lime and coriander cabbage, season the cabbage well with salt and massage to soften. Toss with the coriander and lime juice in a bowl. Set aside. To make the lime and coriander cabbage, season the cabbage well with salt and massage to soften. Toss with the coriander and lime juice 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 pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the chipotle cream, mix all of the ingredients together in a bowl. Set aside. To make the chipotle cream, mix all of the ingredients together in a bowl. Set aside. Serve the tortillas, battered fish, lime and coriander cabbage, pico de gallo and chipotle cream. Assemble the tacos and garnish with the pickled onions. Serve the tortillas, battered fish, lime and coriander cabbage, pico de gallo and chipotle cream. Assemble the tacos and garnish with the pickled onions."
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} | dd17be0b66cb7b10ae23848fa72827ec9cdbcabcd3dd23df24c4f8b73fd27c59 | Roasted hake and cherry tomatoes with salsa verde recipe
An average of 4.8 out of 5 stars from 6 ratings Hake is a great alternative to cod, served with roasted cherry tomatoes and a fresh salsa verde. Simple, quick, and delicious. 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow2 tbsp olive oil, plus extra for drizzling2 garlic cloves, peeled but left whole2 sprigs fresh rosemary2 x 150–200g/5½oz–7oz hake fillets, skin on and pin boned1 lemon, sliced (optional) 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow 2 tbsp olive oil, plus extra for drizzling 2 garlic cloves, peeled but left whole 2 sprigs fresh rosemary 2 x 150–200g/5½oz–7oz hake fillets, skin on and pin boned 1 lemon, sliced (optional) 3 tbsp parsley, finely chopped3 tbsp basil, finely chopped3 tbsp mint, finely chopped1 tsp capers, finely chopped2 anchovies, finely chopped1 heaped tsp Dijon mustard1 tbsp white wine vinegar3 tbsp extra virgin olive oil, plus extra for drizzlingfreshly ground black pepper 3 tbsp parsley, finely chopped 3 tbsp basil, finely chopped 3 tbsp mint, finely chopped 1 tsp capers, finely chopped 2 anchovies, finely chopped 1 heaped tsp Dijon mustard 1 tbsp white wine vinegar 3 tbsp extra virgin olive oil, plus extra for drizzling freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the tomatoes into an ovenproof dish and add the oil, garlic and rosemary and roast for 30 minutes.When the tomatoes have 10 minutes left, place the hake into a separate ovenproof dish, skin side up and lightly drizzle with olive oil, a sprinkle of salt, and a couple of slices of lemon tucked either side of the fish. Bake for 9–10 minutes, or until cooked through. Meanwhile, to make the salsa verde, place all the ingredients into a bowl and mix to combine.Serve the tomatoes in shallow pasta bowls with the hake skin side down on top. Drizzle with the salsa verde, season with pepper and a final drizzle of extra virgin olive oil. Preheat the oven to 200C/180C Fan/Gas 6. Place the tomatoes into an ovenproof dish and add the oil, garlic and rosemary and roast for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the tomatoes into an ovenproof dish and add the oil, garlic and rosemary and roast for 30 minutes. When the tomatoes have 10 minutes left, place the hake into a separate ovenproof dish, skin side up and lightly drizzle with olive oil, a sprinkle of salt, and a couple of slices of lemon tucked either side of the fish. Bake for 9–10 minutes, or until cooked through. When the tomatoes have 10 minutes left, place the hake into a separate ovenproof dish, skin side up and lightly drizzle with olive oil, a sprinkle of salt, and a couple of slices of lemon tucked either side of the fish. Bake for 9–10 minutes, or until cooked through. Meanwhile, to make the salsa verde, place all the ingredients into a bowl and mix to combine. Meanwhile, to make the salsa verde, place all the ingredients into a bowl and mix to combine. Serve the tomatoes in shallow pasta bowls with the hake skin side down on top. Drizzle with the salsa verde, season with pepper and a final drizzle of extra virgin olive oil. Serve the tomatoes in shallow pasta bowls with the hake skin side down on top. Drizzle with the salsa verde, season with pepper and a final drizzle of extra virgin olive oil. | {
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"content": "An average of 4.8 out of 5 stars from 6 ratings Hake is a great alternative to cod, served with roasted cherry tomatoes and a fresh salsa verde. Simple, quick, and delicious. 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow2 tbsp olive oil, plus extra for drizzling2 garlic cloves, peeled but left whole2 sprigs fresh rosemary2 x 150–200g/5½oz–7oz hake fillets, skin on and pin boned1 lemon, sliced (optional) 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow 2 tbsp olive oil, plus extra for drizzling 2 garlic cloves, peeled but left whole 2 sprigs fresh rosemary 2 x 150–200g/5½oz–7oz hake fillets, skin on and pin boned 1 lemon, sliced (optional) 3 tbsp parsley, finely chopped3 tbsp basil, finely chopped3 tbsp mint, finely chopped1 tsp capers, finely chopped2 anchovies, finely chopped1 heaped tsp Dijon mustard1 tbsp white wine vinegar3 tbsp extra virgin olive oil, plus extra for drizzlingfreshly ground black pepper 3 tbsp parsley, finely chopped 3 tbsp basil, finely chopped 3 tbsp mint, finely chopped 1 tsp capers, finely chopped 2 anchovies, finely chopped 1 heaped tsp Dijon mustard 1 tbsp white wine vinegar 3 tbsp extra virgin olive oil, plus extra for drizzling freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the tomatoes into an ovenproof dish and add the oil, garlic and rosemary and roast for 30 minutes.When the tomatoes have 10 minutes left, place the hake into a separate ovenproof dish, skin side up and lightly drizzle with olive oil, a sprinkle of salt, and a couple of slices of lemon tucked either side of the fish. Bake for 9–10 minutes, or until cooked through. Meanwhile, to make the salsa verde, place all the ingredients into a bowl and mix to combine.Serve the tomatoes in shallow pasta bowls with the hake skin side down on top. Drizzle with the salsa verde, season with pepper and a final drizzle of extra virgin olive oil. Preheat the oven to 200C/180C Fan/Gas 6. Place the tomatoes into an ovenproof dish and add the oil, garlic and rosemary and roast for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the tomatoes into an ovenproof dish and add the oil, garlic and rosemary and roast for 30 minutes. When the tomatoes have 10 minutes left, place the hake into a separate ovenproof dish, skin side up and lightly drizzle with olive oil, a sprinkle of salt, and a couple of slices of lemon tucked either side of the fish. Bake for 9–10 minutes, or until cooked through. When the tomatoes have 10 minutes left, place the hake into a separate ovenproof dish, skin side up and lightly drizzle with olive oil, a sprinkle of salt, and a couple of slices of lemon tucked either side of the fish. Bake for 9–10 minutes, or until cooked through. Meanwhile, to make the salsa verde, place all the ingredients into a bowl and mix to combine. Meanwhile, to make the salsa verde, place all the ingredients into a bowl and mix to combine. Serve the tomatoes in shallow pasta bowls with the hake skin side down on top. Drizzle with the salsa verde, season with pepper and a final drizzle of extra virgin olive oil. Serve the tomatoes in shallow pasta bowls with the hake skin side down on top. Drizzle with the salsa verde, season with pepper and a final drizzle of extra virgin olive oil."
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} | e493d43a14c44b55acbd8c9beb47f7be75b0e95f5cde46a6428d66b5b0383252 | Roast hake with asparagus and potted shrimp recipe
Roast hake with wild garlic, asparagus and potted shrimps An average of 4.9 out of 5 stars from 8 ratings This is a simple fish supper that is given an extra edge with the addition of a shrimp topping and buttery wild garlic asparagus on the side. 300g/10½oz salted butter6 wild garlic leaves, plus wild garlic flowers to garnish12 asparagus spears1 tbsp vegetable oil4 x 125g/4½oz hake fillets, skin on200g/7oz potted shrimp½ cucumber, peeled and diced150g/5½oz baby capers½ lemon, juice only1 tbsp roughly chopped parsley 300g/10½oz salted butter 6 wild garlic leaves, plus wild garlic flowers to garnish 12 asparagus spears 1 tbsp vegetable oil 4 x 125g/4½oz hake fillets, skin on 200g/7oz potted shrimp ½ cucumber, peeled and diced 150g/5½oz baby capers ½ lemon, juice only 1 tbsp roughly chopped parsley Method In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside.Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley.Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve. In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside. In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside. Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley. Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve. Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve. | {
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"content": "Roast hake with wild garlic, asparagus and potted shrimps An average of 4.9 out of 5 stars from 8 ratings This is a simple fish supper that is given an extra edge with the addition of a shrimp topping and buttery wild garlic asparagus on the side. 300g/10½oz salted butter6 wild garlic leaves, plus wild garlic flowers to garnish12 asparagus spears1 tbsp vegetable oil4 x 125g/4½oz hake fillets, skin on200g/7oz potted shrimp½ cucumber, peeled and diced150g/5½oz baby capers½ lemon, juice only1 tbsp roughly chopped parsley 300g/10½oz salted butter 6 wild garlic leaves, plus wild garlic flowers to garnish 12 asparagus spears 1 tbsp vegetable oil 4 x 125g/4½oz hake fillets, skin on 200g/7oz potted shrimp ½ cucumber, peeled and diced 150g/5½oz baby capers ½ lemon, juice only 1 tbsp roughly chopped parsley Method In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside.Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley.Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve. In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside. In a sauté pan or deep frying pan, melt the butter. Once melted, place the wild garlic and asparagus in the pan and simmer gently for a few minutes until the asparagus is tender but still with a little bite. Set aside. Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Heat the oil in a large ovenproof pan over a medium–high heat. Place the hake fillets, skin-side down, in the pan. Fry until coloured on both sides and place in the oven for 4 minutes. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley. In another frying pan, add the potted shrimps and warm gently. Add the cucumber and capers. Add a couple of tablespoons of the butter from the sauté pan and the lemon juice, to taste. Finish with the parsley. Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve. Drain the asparagus and wild garlic and place on a serving plates. Add the hake fillets and spoon the shrimp mixture over the top of the fish. Garnish with wild garlic flowers and serve."
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} | e388ffed73eea1216b813ef030128e26d78b0746d2ec765819523119ce33a564 | Braised cabbage in broth with hake and rice recipe
Braised cabbage in a warming broth with hake and steamed rice An average of 5.0 out of 5 stars from 4 ratings This warm, hearty hake and braised cabbage is perfect for colder days, and packed full of nourishing ingredients. extra virgin olive oil, for braising1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters1 onion, thinly sliced2 garlic cloves, crushed in the skins½ green chilli, roughly chopped2 rosemary sprigs, leaves picked and chopped1 small bunch fresh flatleaf parsley, roughly chopped1 small bunch fresh oregano, roughly chopped300ml/10fl oz good-quality vegetable stock2 tbsp light soy sauce2 tbsp rice wine vinegarsalt and freshly ground black pepper extra virgin olive oil, for braising 1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters 1 onion, thinly sliced 2 garlic cloves, crushed in the skins ½ green chilli, roughly chopped 2 rosemary sprigs, leaves picked and chopped 1 small bunch fresh flatleaf parsley, roughly chopped 1 small bunch fresh oregano, roughly chopped 300ml/10fl oz good-quality vegetable stock 2 tbsp light soy sauce 2 tbsp rice wine vinegar salt and freshly ground black pepper 2 tbsp olive oil4 x 175–225g/6–8oz hake or seabass fillet1 tbsp light soy sauce1 tbsp rice wine vinegar 150ml stock, vegetable or chickenfreshly steamed basmati rice, to serve 2 tbsp olive oil 4 x 175–225g/6–8oz hake or seabass fillet 1 tbsp light soy sauce 1 tbsp rice wine vinegar 150ml stock, vegetable or chicken freshly steamed basmati rice, to serve Method To make the cabbage, place a shallow cast-iron casserole over a medium heat. When the pan is hot, coat the base with the oil. Place the four pieces of cabbage in the pan, flat-side down. Season with salt and pepper. Brown the cabbage pieces for about 4–5 minutes on each side, adding more oil to the pan if needed. When all the sides are browned, add the onion, garlic and chilli to the pan. Using tongs, move the cabbage around the pan to allow the new ingredients to cook. Cook for 2–3 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Add the herbs to the casserole and cook for 4–5 minutes over a gentle heat. Add the stock, soy sauce and vinegar. Check the seasoning and season with salt and pepper if preferred. Put the lid on the casserole and cook in the oven for 20 minutes, until the cabbage is just tender all the way through. To make the hake and rice, heat the oil in a large frying pan. Season the hake with salt and pepper. Fry the fish skin-side down then turn over and fry on the other side. Add the soy, rice wine vinegar and stock and cook for a further 2–3 minutes in total (depending on the thickness of the fish).Serve the cabbage alongside the hake and steamed rice. To make the cabbage, place a shallow cast-iron casserole over a medium heat. When the pan is hot, coat the base with the oil. Place the four pieces of cabbage in the pan, flat-side down. Season with salt and pepper. Brown the cabbage pieces for about 4–5 minutes on each side, adding more oil to the pan if needed. When all the sides are browned, add the onion, garlic and chilli to the pan. Using tongs, move the cabbage around the pan to allow the new ingredients to cook. Cook for 2–3 minutes. To make the cabbage, place a shallow cast-iron casserole over a medium heat. When the pan is hot, coat the base with the oil. Place the four pieces of cabbage in the pan, flat-side down. Season with salt and pepper. Brown the cabbage pieces for about 4–5 minutes on each side, adding more oil to the pan if needed. When all the sides are browned, add the onion, garlic and chilli to the pan. Using tongs, move the cabbage around the pan to allow the new ingredients to cook. Cook for 2–3 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the herbs to the casserole and cook for 4–5 minutes over a gentle heat. Add the stock, soy sauce and vinegar. Check the seasoning and season with salt and pepper if preferred. Put the lid on the casserole and cook in the oven for 20 minutes, until the cabbage is just tender all the way through. Add the herbs to the casserole and cook for 4–5 minutes over a gentle heat. Add the stock, soy sauce and vinegar. Check the seasoning and season with salt and pepper if preferred. Put the lid on the casserole and cook in the oven for 20 minutes, until the cabbage is just tender all the way through. To make the hake and rice, heat the oil in a large frying pan. Season the hake with salt and pepper. Fry the fish skin-side down then turn over and fry on the other side. Add the soy, rice wine vinegar and stock and cook for a further 2–3 minutes in total (depending on the thickness of the fish). To make the hake and rice, heat the oil in a large frying pan. Season the hake with salt and pepper. Fry the fish skin-side down then turn over and fry on the other side. Add the soy, rice wine vinegar and stock and cook for a further 2–3 minutes in total (depending on the thickness of the fish). Serve the cabbage alongside the hake and steamed rice. Serve the cabbage alongside the hake and steamed rice. | {
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"title": "Braised cabbage in broth with hake and rice recipe",
"content": "Braised cabbage in a warming broth with hake and steamed rice An average of 5.0 out of 5 stars from 4 ratings This warm, hearty hake and braised cabbage is perfect for colder days, and packed full of nourishing ingredients. extra virgin olive oil, for braising1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters1 onion, thinly sliced2 garlic cloves, crushed in the skins½ green chilli, roughly chopped2 rosemary sprigs, leaves picked and chopped1 small bunch fresh flatleaf parsley, roughly chopped1 small bunch fresh oregano, roughly chopped300ml/10fl oz good-quality vegetable stock2 tbsp light soy sauce2 tbsp rice wine vinegarsalt and freshly ground black pepper extra virgin olive oil, for braising 1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters 1 onion, thinly sliced 2 garlic cloves, crushed in the skins ½ green chilli, roughly chopped 2 rosemary sprigs, leaves picked and chopped 1 small bunch fresh flatleaf parsley, roughly chopped 1 small bunch fresh oregano, roughly chopped 300ml/10fl oz good-quality vegetable stock 2 tbsp light soy sauce 2 tbsp rice wine vinegar salt and freshly ground black pepper 2 tbsp olive oil4 x 175–225g/6–8oz hake or seabass fillet1 tbsp light soy sauce1 tbsp rice wine vinegar 150ml stock, vegetable or chickenfreshly steamed basmati rice, to serve 2 tbsp olive oil 4 x 175–225g/6–8oz hake or seabass fillet 1 tbsp light soy sauce 1 tbsp rice wine vinegar 150ml stock, vegetable or chicken freshly steamed basmati rice, to serve Method To make the cabbage, place a shallow cast-iron casserole over a medium heat. When the pan is hot, coat the base with the oil. Place the four pieces of cabbage in the pan, flat-side down. Season with salt and pepper. Brown the cabbage pieces for about 4–5 minutes on each side, adding more oil to the pan if needed. When all the sides are browned, add the onion, garlic and chilli to the pan. Using tongs, move the cabbage around the pan to allow the new ingredients to cook. Cook for 2–3 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Add the herbs to the casserole and cook for 4–5 minutes over a gentle heat. Add the stock, soy sauce and vinegar. Check the seasoning and season with salt and pepper if preferred. Put the lid on the casserole and cook in the oven for 20 minutes, until the cabbage is just tender all the way through. To make the hake and rice, heat the oil in a large frying pan. Season the hake with salt and pepper. Fry the fish skin-side down then turn over and fry on the other side. Add the soy, rice wine vinegar and stock and cook for a further 2–3 minutes in total (depending on the thickness of the fish).Serve the cabbage alongside the hake and steamed rice. To make the cabbage, place a shallow cast-iron casserole over a medium heat. When the pan is hot, coat the base with the oil. Place the four pieces of cabbage in the pan, flat-side down. Season with salt and pepper. Brown the cabbage pieces for about 4–5 minutes on each side, adding more oil to the pan if needed. When all the sides are browned, add the onion, garlic and chilli to the pan. Using tongs, move the cabbage around the pan to allow the new ingredients to cook. Cook for 2–3 minutes. To make the cabbage, place a shallow cast-iron casserole over a medium heat. When the pan is hot, coat the base with the oil. Place the four pieces of cabbage in the pan, flat-side down. Season with salt and pepper. Brown the cabbage pieces for about 4–5 minutes on each side, adding more oil to the pan if needed. When all the sides are browned, add the onion, garlic and chilli to the pan. Using tongs, move the cabbage around the pan to allow the new ingredients to cook. Cook for 2–3 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the herbs to the casserole and cook for 4–5 minutes over a gentle heat. Add the stock, soy sauce and vinegar. Check the seasoning and season with salt and pepper if preferred. Put the lid on the casserole and cook in the oven for 20 minutes, until the cabbage is just tender all the way through. Add the herbs to the casserole and cook for 4–5 minutes over a gentle heat. Add the stock, soy sauce and vinegar. Check the seasoning and season with salt and pepper if preferred. Put the lid on the casserole and cook in the oven for 20 minutes, until the cabbage is just tender all the way through. To make the hake and rice, heat the oil in a large frying pan. Season the hake with salt and pepper. Fry the fish skin-side down then turn over and fry on the other side. Add the soy, rice wine vinegar and stock and cook for a further 2–3 minutes in total (depending on the thickness of the fish). To make the hake and rice, heat the oil in a large frying pan. Season the hake with salt and pepper. Fry the fish skin-side down then turn over and fry on the other side. Add the soy, rice wine vinegar and stock and cook for a further 2–3 minutes in total (depending on the thickness of the fish). Serve the cabbage alongside the hake and steamed rice. Serve the cabbage alongside the hake and steamed rice."
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} | 72f418f21b120683a0677e4f1139c67b8dce25ede6616c2a8f8f8850e856142f | Pan-fried John Dory with warm apple salad recipe
An average of 4.3 out of 5 stars from 3 ratings 50g/2oz fresh mint leaves50g/2oz fresh coriander leaves50g/2oz baby spinach leaves10g/½oz ginger, peeled, roughly chopped2 green chillies, roughly chopped1½ tsp ground fenugreek seeds2 tsp chaat masala (a mixed spice powder available at some Asian grocers)1 tsp red chilli powder½ tsp salt2 tbsp gram flour (chickpea) 50g/2oz fresh mint leaves 50g/2oz fresh coriander leaves 50g/2oz baby spinach leaves 10g/½oz ginger, peeled, roughly chopped 2 green chillies, roughly chopped 1½ tsp ground fenugreek seeds 2 tsp chaat masala (a mixed spice powder available at some Asian grocers) 1 tsp red chilli powder ½ tsp salt 2 tbsp gram flour (chickpea) 4 fillets John Dory2 tbsp lemon juice½ tsp salt 4 tbsp vegetable oil2 tbsp butter 4 fillets John Dory 2 tbsp lemon juice ½ tsp salt 4 tbsp vegetable oil 2 tbsp butter 1 tbsp olive oil1 tbsp finely chopped red onions¼ tsp toasted coriander seeds, crushed¼ tsp toasted cumin seeds, crushed1 tsp black sesame seeds2 medium size Queen Cox (or similar) apples, cut in 6x1x1cm/2½x½x½in batons1 tsp lime juice½ tsp curry powder2 tbsp mayonnaise½ tbsp finely chopped mango chutney1 tbsp finely chopped fresh mint leaves 1 tbsp olive oil 1 tbsp finely chopped red onions ¼ tsp toasted coriander seeds, crushed ¼ tsp toasted cumin seeds, crushed 1 tsp black sesame seeds 2 medium size Queen Cox (or similar) apples, cut in 6x1x1cm/2½x½x½in batons 1 tsp lime juice ½ tsp curry powder 2 tbsp mayonnaise ½ tbsp finely chopped mango chutney 1 tbsp finely chopped fresh mint leaves mixed baby (micro) cress mixed baby (micro) cress Method For the green spice paste, put all the spice paste ingredients into a food processor and blend to a paste.For the John Dory, marinate the fish in a mixture of the lemon juice and salt for five minutes, to drain any excess moisture. Pat the fish dry and place into the green spice paste and marinate for 40 minutes.Heat a frying pan over a medium-high heat. Add the oil, Scrape any excess marinade off the fish, then add to the pan, skin-side down. Fry for one minute then turn the fillet and fry the other side for two minutes or until fish is cooked through. Add the butter to the pan and baste the fish with the juices then remove it from the pan and place on a plate lined with kitchen paper to soak off any excess fat.For the apple salad, heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 1-2 minutes, to soften. Add the coriander, cumin and sesame seeds and fry for a further minute then add the apple batons, lime juice and curry powder. Cook the apples for one minute then add the chopped mango chutney and the mayonnaise. Remove from the heat and sprinkle over the chopped mint.To serve, place the warm apple salad in the middle of a warmed plate, place the fish on top and garnish with mixed baby (micro) cress. For the green spice paste, put all the spice paste ingredients into a food processor and blend to a paste. For the green spice paste, put all the spice paste ingredients into a food processor and blend to a paste. For the John Dory, marinate the fish in a mixture of the lemon juice and salt for five minutes, to drain any excess moisture. For the John Dory, marinate the fish in a mixture of the lemon juice and salt for five minutes, to drain any excess moisture. Pat the fish dry and place into the green spice paste and marinate for 40 minutes. Pat the fish dry and place into the green spice paste and marinate for 40 minutes. Heat a frying pan over a medium-high heat. Add the oil, Scrape any excess marinade off the fish, then add to the pan, skin-side down. Fry for one minute then turn the fillet and fry the other side for two minutes or until fish is cooked through. Add the butter to the pan and baste the fish with the juices then remove it from the pan and place on a plate lined with kitchen paper to soak off any excess fat. Heat a frying pan over a medium-high heat. Add the oil, Scrape any excess marinade off the fish, then add to the pan, skin-side down. Fry for one minute then turn the fillet and fry the other side for two minutes or until fish is cooked through. Add the butter to the pan and baste the fish with the juices then remove it from the pan and place on a plate lined with kitchen paper to soak off any excess fat. For the apple salad, heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 1-2 minutes, to soften. Add the coriander, cumin and sesame seeds and fry for a further minute then add the apple batons, lime juice and curry powder. Cook the apples for one minute then add the chopped mango chutney and the mayonnaise. Remove from the heat and sprinkle over the chopped mint. For the apple salad, heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 1-2 minutes, to soften. Add the coriander, cumin and sesame seeds and fry for a further minute then add the apple batons, lime juice and curry powder. Cook the apples for one minute then add the chopped mango chutney and the mayonnaise. Remove from the heat and sprinkle over the chopped mint. To serve, place the warm apple salad in the middle of a warmed plate, place the fish on top and garnish with mixed baby (micro) cress. To serve, place the warm apple salad in the middle of a warmed plate, place the fish on top and garnish with mixed baby (micro) cress. | {
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"title": "Pan-fried John Dory with warm apple salad recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings 50g/2oz fresh mint leaves50g/2oz fresh coriander leaves50g/2oz baby spinach leaves10g/½oz ginger, peeled, roughly chopped2 green chillies, roughly chopped1½ tsp ground fenugreek seeds2 tsp chaat masala (a mixed spice powder available at some Asian grocers)1 tsp red chilli powder½ tsp salt2 tbsp gram flour (chickpea) 50g/2oz fresh mint leaves 50g/2oz fresh coriander leaves 50g/2oz baby spinach leaves 10g/½oz ginger, peeled, roughly chopped 2 green chillies, roughly chopped 1½ tsp ground fenugreek seeds 2 tsp chaat masala (a mixed spice powder available at some Asian grocers) 1 tsp red chilli powder ½ tsp salt 2 tbsp gram flour (chickpea) 4 fillets John Dory2 tbsp lemon juice½ tsp salt 4 tbsp vegetable oil2 tbsp butter 4 fillets John Dory 2 tbsp lemon juice ½ tsp salt 4 tbsp vegetable oil 2 tbsp butter 1 tbsp olive oil1 tbsp finely chopped red onions¼ tsp toasted coriander seeds, crushed¼ tsp toasted cumin seeds, crushed1 tsp black sesame seeds2 medium size Queen Cox (or similar) apples, cut in 6x1x1cm/2½x½x½in batons1 tsp lime juice½ tsp curry powder2 tbsp mayonnaise½ tbsp finely chopped mango chutney1 tbsp finely chopped fresh mint leaves 1 tbsp olive oil 1 tbsp finely chopped red onions ¼ tsp toasted coriander seeds, crushed ¼ tsp toasted cumin seeds, crushed 1 tsp black sesame seeds 2 medium size Queen Cox (or similar) apples, cut in 6x1x1cm/2½x½x½in batons 1 tsp lime juice ½ tsp curry powder 2 tbsp mayonnaise ½ tbsp finely chopped mango chutney 1 tbsp finely chopped fresh mint leaves mixed baby (micro) cress mixed baby (micro) cress Method For the green spice paste, put all the spice paste ingredients into a food processor and blend to a paste.For the John Dory, marinate the fish in a mixture of the lemon juice and salt for five minutes, to drain any excess moisture. Pat the fish dry and place into the green spice paste and marinate for 40 minutes.Heat a frying pan over a medium-high heat. Add the oil, Scrape any excess marinade off the fish, then add to the pan, skin-side down. Fry for one minute then turn the fillet and fry the other side for two minutes or until fish is cooked through. Add the butter to the pan and baste the fish with the juices then remove it from the pan and place on a plate lined with kitchen paper to soak off any excess fat.For the apple salad, heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 1-2 minutes, to soften. Add the coriander, cumin and sesame seeds and fry for a further minute then add the apple batons, lime juice and curry powder. Cook the apples for one minute then add the chopped mango chutney and the mayonnaise. Remove from the heat and sprinkle over the chopped mint.To serve, place the warm apple salad in the middle of a warmed plate, place the fish on top and garnish with mixed baby (micro) cress. For the green spice paste, put all the spice paste ingredients into a food processor and blend to a paste. For the green spice paste, put all the spice paste ingredients into a food processor and blend to a paste. For the John Dory, marinate the fish in a mixture of the lemon juice and salt for five minutes, to drain any excess moisture. For the John Dory, marinate the fish in a mixture of the lemon juice and salt for five minutes, to drain any excess moisture. Pat the fish dry and place into the green spice paste and marinate for 40 minutes. Pat the fish dry and place into the green spice paste and marinate for 40 minutes. Heat a frying pan over a medium-high heat. Add the oil, Scrape any excess marinade off the fish, then add to the pan, skin-side down. Fry for one minute then turn the fillet and fry the other side for two minutes or until fish is cooked through. Add the butter to the pan and baste the fish with the juices then remove it from the pan and place on a plate lined with kitchen paper to soak off any excess fat. Heat a frying pan over a medium-high heat. Add the oil, Scrape any excess marinade off the fish, then add to the pan, skin-side down. Fry for one minute then turn the fillet and fry the other side for two minutes or until fish is cooked through. Add the butter to the pan and baste the fish with the juices then remove it from the pan and place on a plate lined with kitchen paper to soak off any excess fat. For the apple salad, heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 1-2 minutes, to soften. Add the coriander, cumin and sesame seeds and fry for a further minute then add the apple batons, lime juice and curry powder. Cook the apples for one minute then add the chopped mango chutney and the mayonnaise. Remove from the heat and sprinkle over the chopped mint. For the apple salad, heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 1-2 minutes, to soften. Add the coriander, cumin and sesame seeds and fry for a further minute then add the apple batons, lime juice and curry powder. Cook the apples for one minute then add the chopped mango chutney and the mayonnaise. Remove from the heat and sprinkle over the chopped mint. To serve, place the warm apple salad in the middle of a warmed plate, place the fish on top and garnish with mixed baby (micro) cress. To serve, place the warm apple salad in the middle of a warmed plate, place the fish on top and garnish with mixed baby (micro) cress."
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} | e57d5d9b84fc9b5674d7c30243cc159a223ad57cfe55d6d49181c7664ee4fb6c | Poached John Dory recipe
An average of 5.0 out of 5 stars from 2 ratings A simple but luxurious celebration of John Dory poached in champagne and herbs – and nothing goes to waste as the poaching liquid is transformed into a rich sauce. 3 sprigs tarragon, bruised3 sprigs parsley, bruised300ml/10fl oz champagne4 John Dory filletssalt and freshly ground black pepper 3 sprigs tarragon, bruised 3 sprigs parsley, bruised 300ml/10fl oz champagne 4 John Dory fillets salt and freshly ground black pepper 50g/1¾oz butter1 shallot, very finely chopped75ml/5 tbsp double cream1 tbsp finely chopped tarragon1 tbsp finely chopped parsley few lemon thyme leaves 50g/1¾oz butter 1 shallot, very finely chopped 75ml/5 tbsp double cream 1 tbsp finely chopped tarragon 1 tbsp finely chopped parsley few lemon thyme leaves 500g/1lb 2oz broad beans (150g/5½oz when podded and skinned)1 tbsp olive oil50g/1¾oz capers, drained½ lemon, zest only 500g/1lb 2oz broad beans (150g/5½oz when podded and skinned) 1 tbsp olive oil 50g/1¾oz capers, drained ½ lemon, zest only Method First prepare the broad beans for the garnish. Pod the beans and blanch in boiling water for 1 minute, then drain and refresh under cold water. Slip off the skins and set aside.Put the tarragon and parsley in a wide, lidded frying pan, add the champagne and bring to the boil. Season the fish with salt and pepper, and lower into the champagne. Turn down the heat, cover and leave to simmer very gently until just cooked through, around 5 minutes – this will depend on the thickness of the fish. When it is just cooked through, remove from the heat and ladle off about 150ml/5fl oz champagne for the sauce. Cover the pan and set aside.While the fish is cooking, start the sauce. Melt the butter in a small wide pan over a low heat, then add the shallot and cook very gently until softened. Add the 150ml/5fl oz champagne from cooking the fish and bring to the boil. Simmer until the volume of liquid has reduced by a third. Add the cream and simmer until the sauce has reduced and thickened slightly. Season to taste and stir in the herbs.To finish the garnish, heat the olive oil in a small frying pan over a high heat and add the skinned broad beans and capers. Fry for 30 seconds, then stir in the lemon zest.Carefully remove the fish from the pan to warmed plates and spoon over the sauce. Garnish with broad beans and capers. First prepare the broad beans for the garnish. Pod the beans and blanch in boiling water for 1 minute, then drain and refresh under cold water. Slip off the skins and set aside. First prepare the broad beans for the garnish. Pod the beans and blanch in boiling water for 1 minute, then drain and refresh under cold water. Slip off the skins and set aside. Put the tarragon and parsley in a wide, lidded frying pan, add the champagne and bring to the boil. Season the fish with salt and pepper, and lower into the champagne. Turn down the heat, cover and leave to simmer very gently until just cooked through, around 5 minutes – this will depend on the thickness of the fish. When it is just cooked through, remove from the heat and ladle off about 150ml/5fl oz champagne for the sauce. Cover the pan and set aside. Put the tarragon and parsley in a wide, lidded frying pan, add the champagne and bring to the boil. Season the fish with salt and pepper, and lower into the champagne. Turn down the heat, cover and leave to simmer very gently until just cooked through, around 5 minutes – this will depend on the thickness of the fish. When it is just cooked through, remove from the heat and ladle off about 150ml/5fl oz champagne for the sauce. Cover the pan and set aside. While the fish is cooking, start the sauce. Melt the butter in a small wide pan over a low heat, then add the shallot and cook very gently until softened. While the fish is cooking, start the sauce. Melt the butter in a small wide pan over a low heat, then add the shallot and cook very gently until softened. Add the 150ml/5fl oz champagne from cooking the fish and bring to the boil. Simmer until the volume of liquid has reduced by a third. Add the cream and simmer until the sauce has reduced and thickened slightly. Season to taste and stir in the herbs. Add the 150ml/5fl oz champagne from cooking the fish and bring to the boil. Simmer until the volume of liquid has reduced by a third. Add the cream and simmer until the sauce has reduced and thickened slightly. Season to taste and stir in the herbs. To finish the garnish, heat the olive oil in a small frying pan over a high heat and add the skinned broad beans and capers. Fry for 30 seconds, then stir in the lemon zest. To finish the garnish, heat the olive oil in a small frying pan over a high heat and add the skinned broad beans and capers. Fry for 30 seconds, then stir in the lemon zest. Carefully remove the fish from the pan to warmed plates and spoon over the sauce. Garnish with broad beans and capers. Carefully remove the fish from the pan to warmed plates and spoon over the sauce. Garnish with broad beans and capers. Recipe tips Chervil is a good alternative to tarragon and a few chervil leaves make a lovely garnish. | {
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"title": "Poached John Dory recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A simple but luxurious celebration of John Dory poached in champagne and herbs – and nothing goes to waste as the poaching liquid is transformed into a rich sauce. 3 sprigs tarragon, bruised3 sprigs parsley, bruised300ml/10fl oz champagne4 John Dory filletssalt and freshly ground black pepper 3 sprigs tarragon, bruised 3 sprigs parsley, bruised 300ml/10fl oz champagne 4 John Dory fillets salt and freshly ground black pepper 50g/1¾oz butter1 shallot, very finely chopped75ml/5 tbsp double cream1 tbsp finely chopped tarragon1 tbsp finely chopped parsley few lemon thyme leaves 50g/1¾oz butter 1 shallot, very finely chopped 75ml/5 tbsp double cream 1 tbsp finely chopped tarragon 1 tbsp finely chopped parsley few lemon thyme leaves 500g/1lb 2oz broad beans (150g/5½oz when podded and skinned)1 tbsp olive oil50g/1¾oz capers, drained½ lemon, zest only 500g/1lb 2oz broad beans (150g/5½oz when podded and skinned) 1 tbsp olive oil 50g/1¾oz capers, drained ½ lemon, zest only Method First prepare the broad beans for the garnish. Pod the beans and blanch in boiling water for 1 minute, then drain and refresh under cold water. Slip off the skins and set aside.Put the tarragon and parsley in a wide, lidded frying pan, add the champagne and bring to the boil. Season the fish with salt and pepper, and lower into the champagne. Turn down the heat, cover and leave to simmer very gently until just cooked through, around 5 minutes – this will depend on the thickness of the fish. When it is just cooked through, remove from the heat and ladle off about 150ml/5fl oz champagne for the sauce. Cover the pan and set aside.While the fish is cooking, start the sauce. Melt the butter in a small wide pan over a low heat, then add the shallot and cook very gently until softened. Add the 150ml/5fl oz champagne from cooking the fish and bring to the boil. Simmer until the volume of liquid has reduced by a third. Add the cream and simmer until the sauce has reduced and thickened slightly. Season to taste and stir in the herbs.To finish the garnish, heat the olive oil in a small frying pan over a high heat and add the skinned broad beans and capers. Fry for 30 seconds, then stir in the lemon zest.Carefully remove the fish from the pan to warmed plates and spoon over the sauce. Garnish with broad beans and capers. First prepare the broad beans for the garnish. Pod the beans and blanch in boiling water for 1 minute, then drain and refresh under cold water. Slip off the skins and set aside. First prepare the broad beans for the garnish. Pod the beans and blanch in boiling water for 1 minute, then drain and refresh under cold water. Slip off the skins and set aside. Put the tarragon and parsley in a wide, lidded frying pan, add the champagne and bring to the boil. Season the fish with salt and pepper, and lower into the champagne. Turn down the heat, cover and leave to simmer very gently until just cooked through, around 5 minutes – this will depend on the thickness of the fish. When it is just cooked through, remove from the heat and ladle off about 150ml/5fl oz champagne for the sauce. Cover the pan and set aside. Put the tarragon and parsley in a wide, lidded frying pan, add the champagne and bring to the boil. Season the fish with salt and pepper, and lower into the champagne. Turn down the heat, cover and leave to simmer very gently until just cooked through, around 5 minutes – this will depend on the thickness of the fish. When it is just cooked through, remove from the heat and ladle off about 150ml/5fl oz champagne for the sauce. Cover the pan and set aside. While the fish is cooking, start the sauce. Melt the butter in a small wide pan over a low heat, then add the shallot and cook very gently until softened. While the fish is cooking, start the sauce. Melt the butter in a small wide pan over a low heat, then add the shallot and cook very gently until softened. Add the 150ml/5fl oz champagne from cooking the fish and bring to the boil. Simmer until the volume of liquid has reduced by a third. Add the cream and simmer until the sauce has reduced and thickened slightly. Season to taste and stir in the herbs. Add the 150ml/5fl oz champagne from cooking the fish and bring to the boil. Simmer until the volume of liquid has reduced by a third. Add the cream and simmer until the sauce has reduced and thickened slightly. Season to taste and stir in the herbs. To finish the garnish, heat the olive oil in a small frying pan over a high heat and add the skinned broad beans and capers. Fry for 30 seconds, then stir in the lemon zest. To finish the garnish, heat the olive oil in a small frying pan over a high heat and add the skinned broad beans and capers. Fry for 30 seconds, then stir in the lemon zest. Carefully remove the fish from the pan to warmed plates and spoon over the sauce. Garnish with broad beans and capers. Carefully remove the fish from the pan to warmed plates and spoon over the sauce. Garnish with broad beans and capers. Recipe tips Chervil is a good alternative to tarragon and a few chervil leaves make a lovely garnish."
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} | 1dbc41895a47d3d2826714621143b83a234f6c433302745d454252882827ef4f | Sautéed monkfish in brown butter with courgettes recipe
An average of 4.5 out of 5 stars from 2 ratings A beautifully balanced salad accompanies pan-fried monkfish tail for a special dinner that is sure to impress. 1 green courgette, cut into irregular sizes around 2cm/1in 1 yellow courgette, cut into irregular sizes around 2cm/1in 2 tbsp olive oil1 medium-sized monkfish tail, skin removed 30g/1oz unsalted butter 3 garlic cloves, smashed 1 lime, juice only2 tbsp chopped fresh chives 1 tsp chopped fresh tarragon 1 green courgette, cut into irregular sizes around 2cm/1in 1 yellow courgette, cut into irregular sizes around 2cm/1in 2 tbsp olive oil 1 medium-sized monkfish tail, skin removed 30g/1oz unsalted butter 3 garlic cloves, smashed 1 lime, juice only 2 tbsp chopped fresh chives 1 tsp chopped fresh tarragon 1 jar white beans, drained½ red onion, finely chopped3 tbsp olive oil 1 tbsp moscatel vinegar1 tbsp grated Parmesan 40g/1½oz watercressblack pepper 1 jar white beans, drained ½ red onion, finely chopped 3 tbsp olive oil 1 tbsp moscatel vinegar 1 tbsp grated Parmesan 40g/1½oz watercress black pepper Method To make the monkfish, place a frying pan over a medium heat then add the courgettes and dry fry on both sides for a few minutes. Set aside.Return the pan to the heat and add the olive oil, then fry the monkfish to colour all over. Add the butter and garlic and baste constantly. It will take around 8 minutes to cook, depending on the size. Just before serving squeeze in the lime juice and add the herbs. Season with salt and pepper. To make the salad, mix the beans in a bowl with the onion, olive oil, vinegar and Parmesan then grind in plenty of black pepper To serve, scatter some watercress onto 2 plates, then spoon over the beans with their dressing and the courgettes. Slice the monkfish and divide between the plates and finish with the brown butter. To make the monkfish, place a frying pan over a medium heat then add the courgettes and dry fry on both sides for a few minutes. Set aside. To make the monkfish, place a frying pan over a medium heat then add the courgettes and dry fry on both sides for a few minutes. Set aside. Return the pan to the heat and add the olive oil, then fry the monkfish to colour all over. Add the butter and garlic and baste constantly. It will take around 8 minutes to cook, depending on the size. Return the pan to the heat and add the olive oil, then fry the monkfish to colour all over. Add the butter and garlic and baste constantly. It will take around 8 minutes to cook, depending on the size. Just before serving squeeze in the lime juice and add the herbs. Season with salt and pepper. Just before serving squeeze in the lime juice and add the herbs. Season with salt and pepper. To make the salad, mix the beans in a bowl with the onion, olive oil, vinegar and Parmesan then grind in plenty of black pepper To make the salad, mix the beans in a bowl with the onion, olive oil, vinegar and Parmesan then grind in plenty of black pepper To serve, scatter some watercress onto 2 plates, then spoon over the beans with their dressing and the courgettes. Slice the monkfish and divide between the plates and finish with the brown butter. To serve, scatter some watercress onto 2 plates, then spoon over the beans with their dressing and the courgettes. Slice the monkfish and divide between the plates and finish with the brown butter. | {
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"title": "Sautéed monkfish in brown butter with courgettes recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings A beautifully balanced salad accompanies pan-fried monkfish tail for a special dinner that is sure to impress. 1 green courgette, cut into irregular sizes around 2cm/1in 1 yellow courgette, cut into irregular sizes around 2cm/1in 2 tbsp olive oil1 medium-sized monkfish tail, skin removed 30g/1oz unsalted butter 3 garlic cloves, smashed 1 lime, juice only2 tbsp chopped fresh chives 1 tsp chopped fresh tarragon 1 green courgette, cut into irregular sizes around 2cm/1in 1 yellow courgette, cut into irregular sizes around 2cm/1in 2 tbsp olive oil 1 medium-sized monkfish tail, skin removed 30g/1oz unsalted butter 3 garlic cloves, smashed 1 lime, juice only 2 tbsp chopped fresh chives 1 tsp chopped fresh tarragon 1 jar white beans, drained½ red onion, finely chopped3 tbsp olive oil 1 tbsp moscatel vinegar1 tbsp grated Parmesan 40g/1½oz watercressblack pepper 1 jar white beans, drained ½ red onion, finely chopped 3 tbsp olive oil 1 tbsp moscatel vinegar 1 tbsp grated Parmesan 40g/1½oz watercress black pepper Method To make the monkfish, place a frying pan over a medium heat then add the courgettes and dry fry on both sides for a few minutes. Set aside.Return the pan to the heat and add the olive oil, then fry the monkfish to colour all over. Add the butter and garlic and baste constantly. It will take around 8 minutes to cook, depending on the size. Just before serving squeeze in the lime juice and add the herbs. Season with salt and pepper. To make the salad, mix the beans in a bowl with the onion, olive oil, vinegar and Parmesan then grind in plenty of black pepper To serve, scatter some watercress onto 2 plates, then spoon over the beans with their dressing and the courgettes. Slice the monkfish and divide between the plates and finish with the brown butter. To make the monkfish, place a frying pan over a medium heat then add the courgettes and dry fry on both sides for a few minutes. Set aside. To make the monkfish, place a frying pan over a medium heat then add the courgettes and dry fry on both sides for a few minutes. Set aside. Return the pan to the heat and add the olive oil, then fry the monkfish to colour all over. Add the butter and garlic and baste constantly. It will take around 8 minutes to cook, depending on the size. Return the pan to the heat and add the olive oil, then fry the monkfish to colour all over. Add the butter and garlic and baste constantly. It will take around 8 minutes to cook, depending on the size. Just before serving squeeze in the lime juice and add the herbs. Season with salt and pepper. Just before serving squeeze in the lime juice and add the herbs. Season with salt and pepper. To make the salad, mix the beans in a bowl with the onion, olive oil, vinegar and Parmesan then grind in plenty of black pepper To make the salad, mix the beans in a bowl with the onion, olive oil, vinegar and Parmesan then grind in plenty of black pepper To serve, scatter some watercress onto 2 plates, then spoon over the beans with their dressing and the courgettes. Slice the monkfish and divide between the plates and finish with the brown butter. To serve, scatter some watercress onto 2 plates, then spoon over the beans with their dressing and the courgettes. Slice the monkfish and divide between the plates and finish with the brown butter."
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} | a881fa978416ad0a8b04a4e649e056219ff2c38189fc1379c984caa0c31069da | Monkfish with celeriac mash and samphire recipe
An average of 5.0 out of 5 stars from 1 rating A warming monkfish dish with tangy pickled samphire and a Japanese-inspired seasoning. 1 celeriac, peeled and roughly chopped2 large potatoes, peeled and roughly chopped100ml/3½fl oz double cream75ml/2½fl oz creme fraiche100g/3½oz butter1 bay leaf3 garlic cloves1 small bunch thymewhite peppersalt 1 celeriac, peeled and roughly chopped 2 large potatoes, peeled and roughly chopped 100ml/3½fl oz double cream 75ml/2½fl oz creme fraiche 100g/3½oz butter 1 bay leaf 3 garlic cloves 1 small bunch thyme white pepper salt 100g/3½oz fresh samphire100ml/3½fl oz cider vinegar1 tsp coriander seeds 100g/3½oz fresh samphire 100ml/3½fl oz cider vinegar 1 tsp coriander seeds 75g/2½oz sesame seeds1 tsp pink peppercorns2tbsp bonito flakes2 nori sheets, crumbledpinch sugarpinch salt 75g/2½oz sesame seeds 1 tsp pink peppercorns 2tbsp bonito flakes 2 nori sheets, crumbled pinch sugar pinch salt 2 tbsp olive oil1 whole monkfish tail, fillets removed from the bone and diced 2 tbsp olive oil 1 whole monkfish tail, fillets removed from the bone and diced Method To make the celeriac mash, bring a large saucepan of salted water to the boil and cook the celeriac and potatoes for around 20 –25 minutes, until soft. Drain the mixture then pass through a potato ricer and then a sieve. Meanwhile, place the cream, crème fraiche, butter, bay, garlic, thyme, white pepper and salt in a saucepan and bring to the boil. Immediately remove from the heat and leave to stand for 5 minutes. Strain the cream mixture into the celeriac and potato mixture and mix well to combine. Keep warm. To make the pickled samphire, bring a large saucepan of water to the boil, add the samphire and cook for 30 seconds, remove from the pan and plunge into a bowl of iced water. Place the samphire in a bowl. Place the vinegar and 100ml/3½fl oz water in a separate saucepan with the coriander seeds and bring to the boil. Remove from the heat immediately and pour over the samphire. Leave to steep while you prepare the seasoning.To make the Japanese seasoning, toast the sesame seeds and pink peppercorns together in a dry frying pan over a medium heat. Allow to cool then tip into a bowl and add the crumbled nori and bonito flakes. Add the sugar and salt and mix well. To make the monkfish. Heat the oil in a large frying pan over a high heat. Fry the monkfish for 2–3 minutes then leave to rest while you plate up. To serve, spoon some mash onto each plate and top with the monkfish and pickled samphire. Sprinkle over the Japanese seasoning. To make the celeriac mash, bring a large saucepan of salted water to the boil and cook the celeriac and potatoes for around 20 –25 minutes, until soft. Drain the mixture then pass through a potato ricer and then a sieve. To make the celeriac mash, bring a large saucepan of salted water to the boil and cook the celeriac and potatoes for around 20 –25 minutes, until soft. Drain the mixture then pass through a potato ricer and then a sieve. Meanwhile, place the cream, crème fraiche, butter, bay, garlic, thyme, white pepper and salt in a saucepan and bring to the boil. Immediately remove from the heat and leave to stand for 5 minutes. Strain the cream mixture into the celeriac and potato mixture and mix well to combine. Keep warm. Meanwhile, place the cream, crème fraiche, butter, bay, garlic, thyme, white pepper and salt in a saucepan and bring to the boil. Immediately remove from the heat and leave to stand for 5 minutes. Strain the cream mixture into the celeriac and potato mixture and mix well to combine. Keep warm. To make the pickled samphire, bring a large saucepan of water to the boil, add the samphire and cook for 30 seconds, remove from the pan and plunge into a bowl of iced water. Place the samphire in a bowl. To make the pickled samphire, bring a large saucepan of water to the boil, add the samphire and cook for 30 seconds, remove from the pan and plunge into a bowl of iced water. Place the samphire in a bowl. Place the vinegar and 100ml/3½fl oz water in a separate saucepan with the coriander seeds and bring to the boil. Remove from the heat immediately and pour over the samphire. Leave to steep while you prepare the seasoning. Place the vinegar and 100ml/3½fl oz water in a separate saucepan with the coriander seeds and bring to the boil. Remove from the heat immediately and pour over the samphire. Leave to steep while you prepare the seasoning. To make the Japanese seasoning, toast the sesame seeds and pink peppercorns together in a dry frying pan over a medium heat. Allow to cool then tip into a bowl and add the crumbled nori and bonito flakes. Add the sugar and salt and mix well. To make the Japanese seasoning, toast the sesame seeds and pink peppercorns together in a dry frying pan over a medium heat. Allow to cool then tip into a bowl and add the crumbled nori and bonito flakes. Add the sugar and salt and mix well. To make the monkfish. Heat the oil in a large frying pan over a high heat. Fry the monkfish for 2–3 minutes then leave to rest while you plate up. To make the monkfish. Heat the oil in a large frying pan over a high heat. Fry the monkfish for 2–3 minutes then leave to rest while you plate up. To serve, spoon some mash onto each plate and top with the monkfish and pickled samphire. Sprinkle over the Japanese seasoning. To serve, spoon some mash onto each plate and top with the monkfish and pickled samphire. Sprinkle over the Japanese seasoning. | {
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"title": "Monkfish with celeriac mash and samphire recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A warming monkfish dish with tangy pickled samphire and a Japanese-inspired seasoning. 1 celeriac, peeled and roughly chopped2 large potatoes, peeled and roughly chopped100ml/3½fl oz double cream75ml/2½fl oz creme fraiche100g/3½oz butter1 bay leaf3 garlic cloves1 small bunch thymewhite peppersalt 1 celeriac, peeled and roughly chopped 2 large potatoes, peeled and roughly chopped 100ml/3½fl oz double cream 75ml/2½fl oz creme fraiche 100g/3½oz butter 1 bay leaf 3 garlic cloves 1 small bunch thyme white pepper salt 100g/3½oz fresh samphire100ml/3½fl oz cider vinegar1 tsp coriander seeds 100g/3½oz fresh samphire 100ml/3½fl oz cider vinegar 1 tsp coriander seeds 75g/2½oz sesame seeds1 tsp pink peppercorns2tbsp bonito flakes2 nori sheets, crumbledpinch sugarpinch salt 75g/2½oz sesame seeds 1 tsp pink peppercorns 2tbsp bonito flakes 2 nori sheets, crumbled pinch sugar pinch salt 2 tbsp olive oil1 whole monkfish tail, fillets removed from the bone and diced 2 tbsp olive oil 1 whole monkfish tail, fillets removed from the bone and diced Method To make the celeriac mash, bring a large saucepan of salted water to the boil and cook the celeriac and potatoes for around 20 –25 minutes, until soft. Drain the mixture then pass through a potato ricer and then a sieve. Meanwhile, place the cream, crème fraiche, butter, bay, garlic, thyme, white pepper and salt in a saucepan and bring to the boil. Immediately remove from the heat and leave to stand for 5 minutes. Strain the cream mixture into the celeriac and potato mixture and mix well to combine. Keep warm. To make the pickled samphire, bring a large saucepan of water to the boil, add the samphire and cook for 30 seconds, remove from the pan and plunge into a bowl of iced water. Place the samphire in a bowl. Place the vinegar and 100ml/3½fl oz water in a separate saucepan with the coriander seeds and bring to the boil. Remove from the heat immediately and pour over the samphire. Leave to steep while you prepare the seasoning.To make the Japanese seasoning, toast the sesame seeds and pink peppercorns together in a dry frying pan over a medium heat. Allow to cool then tip into a bowl and add the crumbled nori and bonito flakes. Add the sugar and salt and mix well. To make the monkfish. Heat the oil in a large frying pan over a high heat. Fry the monkfish for 2–3 minutes then leave to rest while you plate up. To serve, spoon some mash onto each plate and top with the monkfish and pickled samphire. Sprinkle over the Japanese seasoning. To make the celeriac mash, bring a large saucepan of salted water to the boil and cook the celeriac and potatoes for around 20 –25 minutes, until soft. Drain the mixture then pass through a potato ricer and then a sieve. To make the celeriac mash, bring a large saucepan of salted water to the boil and cook the celeriac and potatoes for around 20 –25 minutes, until soft. Drain the mixture then pass through a potato ricer and then a sieve. Meanwhile, place the cream, crème fraiche, butter, bay, garlic, thyme, white pepper and salt in a saucepan and bring to the boil. Immediately remove from the heat and leave to stand for 5 minutes. Strain the cream mixture into the celeriac and potato mixture and mix well to combine. Keep warm. Meanwhile, place the cream, crème fraiche, butter, bay, garlic, thyme, white pepper and salt in a saucepan and bring to the boil. Immediately remove from the heat and leave to stand for 5 minutes. Strain the cream mixture into the celeriac and potato mixture and mix well to combine. Keep warm. To make the pickled samphire, bring a large saucepan of water to the boil, add the samphire and cook for 30 seconds, remove from the pan and plunge into a bowl of iced water. Place the samphire in a bowl. To make the pickled samphire, bring a large saucepan of water to the boil, add the samphire and cook for 30 seconds, remove from the pan and plunge into a bowl of iced water. Place the samphire in a bowl. Place the vinegar and 100ml/3½fl oz water in a separate saucepan with the coriander seeds and bring to the boil. Remove from the heat immediately and pour over the samphire. Leave to steep while you prepare the seasoning. Place the vinegar and 100ml/3½fl oz water in a separate saucepan with the coriander seeds and bring to the boil. Remove from the heat immediately and pour over the samphire. Leave to steep while you prepare the seasoning. To make the Japanese seasoning, toast the sesame seeds and pink peppercorns together in a dry frying pan over a medium heat. Allow to cool then tip into a bowl and add the crumbled nori and bonito flakes. Add the sugar and salt and mix well. To make the Japanese seasoning, toast the sesame seeds and pink peppercorns together in a dry frying pan over a medium heat. Allow to cool then tip into a bowl and add the crumbled nori and bonito flakes. Add the sugar and salt and mix well. To make the monkfish. Heat the oil in a large frying pan over a high heat. Fry the monkfish for 2–3 minutes then leave to rest while you plate up. To make the monkfish. Heat the oil in a large frying pan over a high heat. Fry the monkfish for 2–3 minutes then leave to rest while you plate up. To serve, spoon some mash onto each plate and top with the monkfish and pickled samphire. Sprinkle over the Japanese seasoning. To serve, spoon some mash onto each plate and top with the monkfish and pickled samphire. Sprinkle over the Japanese seasoning."
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} | 8fb33451c20925c1b796c4eb7b4d66ded41dd92620962636242066b749d19b14 | Slow cooked pork ribs with braised monkfish recipe
Slow cooked pork ribs with braised monkfish and pickled cabbage An average of 4.5 out of 5 stars from 2 ratings Matt Tebbutt whips up an interesting take on surf and turf, matching slow-cooked pork ribs with meaty monkfish fillet. 500ml/18fl oz dark chicken stock 1 star anise small bunch thyme 1 bay leaf 1 garlic bulb1 carrot, peeled and finely chopped1 onion, finely chopped 3 sticks celery, finely choppeddash sherry vinegar 1 rack pork ribssalt and freshly ground black pepper 500ml/18fl oz dark chicken stock 1 star anise small bunch thyme 1 bay leaf 1 garlic bulb 1 carrot, peeled and finely chopped 1 onion, finely chopped 3 sticks celery, finely chopped dash sherry vinegar 1 rack pork ribs salt and freshly ground black pepper 2 tbsp olive oil2 garlic cloves, peeled2 sprigs thyme1 monkfish fillet 50g/1¾oz unsalted butter1 lemon, juice only 2 tbsp olive oil 2 garlic cloves, peeled 2 sprigs thyme 1 monkfish fillet 50g/1¾oz unsalted butter 1 lemon, juice only 250ml/9fl oz cider vinegar 250ml/9fl oz sweet cider 10 black peppercorns2 bay leaves5 juniper berries1 tbsp caster sugar1 tsp salt2 tsp caraway seeds 1 spring cabbage 250ml/9fl oz cider vinegar 250ml/9fl oz sweet cider 10 black peppercorns 2 bay leaves 5 juniper berries 1 tbsp caster sugar 1 tsp salt 2 tsp caraway seeds 1 spring cabbage Method To make the pork ribs, place the stock, herbs, spices, vegetables and vinegar in a large heavy bottomed pan and bring to the boil. Reduce the heat and add the pork ribs, turning to coat. Cover with a lid and simmer very gently for 1–2 hours or until soft and falling away from the bone. Allow to cool, then shred the meat and discard the bones. Strain the cooking liquid through a sieve into a clean saucepan. Bring to the boil and reduce the sauce to a glossy consistency. Fold this through the meat, season with salt and pepper and keep warm. To make the monkfish, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in an ovenproof frying pan and add the garlic and thyme. Add the monkfish and cook for 2 minutes on both sides. Add the butter and transfer the pan to the oven. Roast for 6-8 minutes then finish with lemon juice and set aside. To make the cabbage, mix together the vinegar, cider, pepper, bay, juniper, sugar, salt and caraway with 200ml/7fl oz water and bring to a boil. Remove from the heat and cool completely. Pour the liquid over the cabbage in a bowl and leave for 3–4 hours. Remove the leaves from the cabbage and cut out the spine. Roll the cabbage into parcels and tie with cook’s string, then place in a saucepan with the pickling liquor and poach gently for 2–3 hours. When ready to serve, remove and shred the cabbage parcels thinly. To serve, place a thin layer of pork on a plate, slice the monkfish thinly and lay on top. Garnish with the cabbage and poaching juices. To make the pork ribs, place the stock, herbs, spices, vegetables and vinegar in a large heavy bottomed pan and bring to the boil. Reduce the heat and add the pork ribs, turning to coat. Cover with a lid and simmer very gently for 1–2 hours or until soft and falling away from the bone. Allow to cool, then shred the meat and discard the bones. To make the pork ribs, place the stock, herbs, spices, vegetables and vinegar in a large heavy bottomed pan and bring to the boil. Reduce the heat and add the pork ribs, turning to coat. Cover with a lid and simmer very gently for 1–2 hours or until soft and falling away from the bone. Allow to cool, then shred the meat and discard the bones. Strain the cooking liquid through a sieve into a clean saucepan. Bring to the boil and reduce the sauce to a glossy consistency. Fold this through the meat, season with salt and pepper and keep warm. Strain the cooking liquid through a sieve into a clean saucepan. Bring to the boil and reduce the sauce to a glossy consistency. Fold this through the meat, season with salt and pepper and keep warm. To make the monkfish, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in an ovenproof frying pan and add the garlic and thyme. Add the monkfish and cook for 2 minutes on both sides. Add the butter and transfer the pan to the oven. Roast for 6-8 minutes then finish with lemon juice and set aside. To make the monkfish, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in an ovenproof frying pan and add the garlic and thyme. Add the monkfish and cook for 2 minutes on both sides. Add the butter and transfer the pan to the oven. Roast for 6-8 minutes then finish with lemon juice and set aside. To make the cabbage, mix together the vinegar, cider, pepper, bay, juniper, sugar, salt and caraway with 200ml/7fl oz water and bring to a boil. Remove from the heat and cool completely. To make the cabbage, mix together the vinegar, cider, pepper, bay, juniper, sugar, salt and caraway with 200ml/7fl oz water and bring to a boil. Remove from the heat and cool completely. Pour the liquid over the cabbage in a bowl and leave for 3–4 hours. Remove the leaves from the cabbage and cut out the spine. Roll the cabbage into parcels and tie with cook’s string, then place in a saucepan with the pickling liquor and poach gently for 2–3 hours. When ready to serve, remove and shred the cabbage parcels thinly. Pour the liquid over the cabbage in a bowl and leave for 3–4 hours. Remove the leaves from the cabbage and cut out the spine. Roll the cabbage into parcels and tie with cook’s string, then place in a saucepan with the pickling liquor and poach gently for 2–3 hours. When ready to serve, remove and shred the cabbage parcels thinly. To serve, place a thin layer of pork on a plate, slice the monkfish thinly and lay on top. Garnish with the cabbage and poaching juices. To serve, place a thin layer of pork on a plate, slice the monkfish thinly and lay on top. Garnish with the cabbage and poaching juices. | {
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"title": "Slow cooked pork ribs with braised monkfish recipe",
"content": "Slow cooked pork ribs with braised monkfish and pickled cabbage An average of 4.5 out of 5 stars from 2 ratings Matt Tebbutt whips up an interesting take on surf and turf, matching slow-cooked pork ribs with meaty monkfish fillet. 500ml/18fl oz dark chicken stock 1 star anise small bunch thyme 1 bay leaf 1 garlic bulb1 carrot, peeled and finely chopped1 onion, finely chopped 3 sticks celery, finely choppeddash sherry vinegar 1 rack pork ribssalt and freshly ground black pepper 500ml/18fl oz dark chicken stock 1 star anise small bunch thyme 1 bay leaf 1 garlic bulb 1 carrot, peeled and finely chopped 1 onion, finely chopped 3 sticks celery, finely chopped dash sherry vinegar 1 rack pork ribs salt and freshly ground black pepper 2 tbsp olive oil2 garlic cloves, peeled2 sprigs thyme1 monkfish fillet 50g/1¾oz unsalted butter1 lemon, juice only 2 tbsp olive oil 2 garlic cloves, peeled 2 sprigs thyme 1 monkfish fillet 50g/1¾oz unsalted butter 1 lemon, juice only 250ml/9fl oz cider vinegar 250ml/9fl oz sweet cider 10 black peppercorns2 bay leaves5 juniper berries1 tbsp caster sugar1 tsp salt2 tsp caraway seeds 1 spring cabbage 250ml/9fl oz cider vinegar 250ml/9fl oz sweet cider 10 black peppercorns 2 bay leaves 5 juniper berries 1 tbsp caster sugar 1 tsp salt 2 tsp caraway seeds 1 spring cabbage Method To make the pork ribs, place the stock, herbs, spices, vegetables and vinegar in a large heavy bottomed pan and bring to the boil. Reduce the heat and add the pork ribs, turning to coat. Cover with a lid and simmer very gently for 1–2 hours or until soft and falling away from the bone. Allow to cool, then shred the meat and discard the bones. Strain the cooking liquid through a sieve into a clean saucepan. Bring to the boil and reduce the sauce to a glossy consistency. Fold this through the meat, season with salt and pepper and keep warm. To make the monkfish, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in an ovenproof frying pan and add the garlic and thyme. Add the monkfish and cook for 2 minutes on both sides. Add the butter and transfer the pan to the oven. Roast for 6-8 minutes then finish with lemon juice and set aside. To make the cabbage, mix together the vinegar, cider, pepper, bay, juniper, sugar, salt and caraway with 200ml/7fl oz water and bring to a boil. Remove from the heat and cool completely. Pour the liquid over the cabbage in a bowl and leave for 3–4 hours. Remove the leaves from the cabbage and cut out the spine. Roll the cabbage into parcels and tie with cook’s string, then place in a saucepan with the pickling liquor and poach gently for 2–3 hours. When ready to serve, remove and shred the cabbage parcels thinly. To serve, place a thin layer of pork on a plate, slice the monkfish thinly and lay on top. Garnish with the cabbage and poaching juices. To make the pork ribs, place the stock, herbs, spices, vegetables and vinegar in a large heavy bottomed pan and bring to the boil. Reduce the heat and add the pork ribs, turning to coat. Cover with a lid and simmer very gently for 1–2 hours or until soft and falling away from the bone. Allow to cool, then shred the meat and discard the bones. To make the pork ribs, place the stock, herbs, spices, vegetables and vinegar in a large heavy bottomed pan and bring to the boil. Reduce the heat and add the pork ribs, turning to coat. Cover with a lid and simmer very gently for 1–2 hours or until soft and falling away from the bone. Allow to cool, then shred the meat and discard the bones. Strain the cooking liquid through a sieve into a clean saucepan. Bring to the boil and reduce the sauce to a glossy consistency. Fold this through the meat, season with salt and pepper and keep warm. Strain the cooking liquid through a sieve into a clean saucepan. Bring to the boil and reduce the sauce to a glossy consistency. Fold this through the meat, season with salt and pepper and keep warm. To make the monkfish, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in an ovenproof frying pan and add the garlic and thyme. Add the monkfish and cook for 2 minutes on both sides. Add the butter and transfer the pan to the oven. Roast for 6-8 minutes then finish with lemon juice and set aside. To make the monkfish, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in an ovenproof frying pan and add the garlic and thyme. Add the monkfish and cook for 2 minutes on both sides. Add the butter and transfer the pan to the oven. Roast for 6-8 minutes then finish with lemon juice and set aside. To make the cabbage, mix together the vinegar, cider, pepper, bay, juniper, sugar, salt and caraway with 200ml/7fl oz water and bring to a boil. Remove from the heat and cool completely. To make the cabbage, mix together the vinegar, cider, pepper, bay, juniper, sugar, salt and caraway with 200ml/7fl oz water and bring to a boil. Remove from the heat and cool completely. Pour the liquid over the cabbage in a bowl and leave for 3–4 hours. Remove the leaves from the cabbage and cut out the spine. Roll the cabbage into parcels and tie with cook’s string, then place in a saucepan with the pickling liquor and poach gently for 2–3 hours. When ready to serve, remove and shred the cabbage parcels thinly. Pour the liquid over the cabbage in a bowl and leave for 3–4 hours. Remove the leaves from the cabbage and cut out the spine. Roll the cabbage into parcels and tie with cook’s string, then place in a saucepan with the pickling liquor and poach gently for 2–3 hours. When ready to serve, remove and shred the cabbage parcels thinly. To serve, place a thin layer of pork on a plate, slice the monkfish thinly and lay on top. Garnish with the cabbage and poaching juices. To serve, place a thin layer of pork on a plate, slice the monkfish thinly and lay on top. Garnish with the cabbage and poaching juices."
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} | 675413ce36af138a73957b86e8ccfd4dac9235a2deb480acfef95fa04823d64c | Monkfish with Chinese dressing and dumplings recipe
An average of 3.7 out of 5 stars from 3 ratings With flaky steamed monkfish, crispy, golden prawn dumplings and a flavour-packed dressing, this makes a very special meal for two. 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped1 thumb-sized piece ginger, peeled and minced 2 garlic cloves, minced pinch sugar 1 red chilli, diced 1–2 tbsp sesame oil 3 tbsp soy sauce 2 medium free-range egg yolks, beaten100g/3½oz cornflour 100g/3½oz sesame seeds neutral oil, for deep frying 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped 1 thumb-sized piece ginger, peeled and minced 2 garlic cloves, minced pinch sugar 1 red chilli, diced 1–2 tbsp sesame oil 3 tbsp soy sauce 2 medium free-range egg yolks, beaten 100g/3½oz cornflour 100g/3½oz sesame seeds neutral oil, for deep frying 1 onion, diced 2 garlic cloves, finely chopped1 tbsp finely chopped fresh ginger1 green chilli, sliced3 tbsp Chinese black vinegar 1 tbsp dry sherry 1–2 tbsp chilli bean paste250ml/9fl oz fish stock 1 tbsp cornflour (optional)salt and freshly ground black pepper 1 onion, diced 2 garlic cloves, finely chopped 1 tbsp finely chopped fresh ginger 1 green chilli, sliced 3 tbsp Chinese black vinegar 1 tbsp dry sherry 1–2 tbsp chilli bean paste 250ml/9fl oz fish stock 1 tbsp cornflour (optional) salt and freshly ground black pepper 1 large monkfish fillet 1 large monkfish fillet 3 spring onions, slicedhandful coriander leaves 3 spring onions, sliced handful coriander leaves Method Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm. Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside - the dressing can be served warm or cold. Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm.To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper.To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves. Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm. Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm. Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside - the dressing can be served warm or cold. Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside - the dressing can be served warm or cold. Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm. Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm. To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds. To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with 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 oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper. Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper. To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves. To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves. | {
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"url": "https://www.bbc.co.uk/food/recipes/steamed_monkfish_with_06066",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Monkfish with Chinese dressing and dumplings recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings With flaky steamed monkfish, crispy, golden prawn dumplings and a flavour-packed dressing, this makes a very special meal for two. 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped1 thumb-sized piece ginger, peeled and minced 2 garlic cloves, minced pinch sugar 1 red chilli, diced 1–2 tbsp sesame oil 3 tbsp soy sauce 2 medium free-range egg yolks, beaten100g/3½oz cornflour 100g/3½oz sesame seeds neutral oil, for deep frying 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped 1 thumb-sized piece ginger, peeled and minced 2 garlic cloves, minced pinch sugar 1 red chilli, diced 1–2 tbsp sesame oil 3 tbsp soy sauce 2 medium free-range egg yolks, beaten 100g/3½oz cornflour 100g/3½oz sesame seeds neutral oil, for deep frying 1 onion, diced 2 garlic cloves, finely chopped1 tbsp finely chopped fresh ginger1 green chilli, sliced3 tbsp Chinese black vinegar 1 tbsp dry sherry 1–2 tbsp chilli bean paste250ml/9fl oz fish stock 1 tbsp cornflour (optional)salt and freshly ground black pepper 1 onion, diced 2 garlic cloves, finely chopped 1 tbsp finely chopped fresh ginger 1 green chilli, sliced 3 tbsp Chinese black vinegar 1 tbsp dry sherry 1–2 tbsp chilli bean paste 250ml/9fl oz fish stock 1 tbsp cornflour (optional) salt and freshly ground black pepper 1 large monkfish fillet 1 large monkfish fillet 3 spring onions, slicedhandful coriander leaves 3 spring onions, sliced handful coriander leaves Method Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm. Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside - the dressing can be served warm or cold. Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm.To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper.To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves. Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm. Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm. Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside - the dressing can be served warm or cold. Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside - the dressing can be served warm or cold. Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm. Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm. To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds. To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with 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 oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper. Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper. To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves. To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves."
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} | 7bac8f6cab16f8ac61944bcf294ed84b7b7d3b4ae36226f10b432d7a254ca015 | Pan-fried hake with olive oil mash and clams recipe
Pan-fried hake on the bone with Arbequina olive oil mash, surf clams, chorizo and flat parsley An average of 5.0 out of 5 stars from 2 ratings Meaty white fish, clams and chorizo are a classic combination in this tapa dish. Serve with a glass of chilled manzanilla sherry. 1 large potato, preferably Desirée variety, peeled and evenly diced10g/¼oz unsalted butter5 tbsp double creamsea salt and freshly ground black pepper125ml/4fl oz Arbequina olive oil 1 large potato, preferably Desirée variety, peeled and evenly diced 10g/¼oz unsalted butter 5 tbsp double cream sea salt and freshly ground black pepper 125ml/4fl oz Arbequina olive oil 2 x trimmed and cleaned darnes of hake, about 200g/7oz eacholive oil, for cooking125g/4½oz hot cooking chorizo, peeled and diced1 small banana shallot, peeled and diced16 surf clams, washed50ml/2fl oz manzanilla sherry50ml/2fl oz white wine25g/1oz unsalted butter1 sprig flat leaf parsley, leaves picked and choppedlemon juice, to taste 2 x trimmed and cleaned darnes of hake, about 200g/7oz each olive oil, for cooking 125g/4½oz hot cooking chorizo, peeled and diced 1 small banana shallot, peeled and diced 16 surf clams, washed 50ml/2fl oz manzanilla sherry 50ml/2fl oz white wine 25g/1oz unsalted butter 1 sprig flat leaf parsley, leaves picked and chopped lemon juice, to taste Method For the mash, place the potatoes in a pan of salted water and bring to the boil. Simmer until the potatoes are tender and then drain well and push through a ricer. Return the potatoes to the pan over a low heat and then stir in the butter and cream. Season well with sea salt and freshly ground black pepper then slowly whisk in the olive oil until thoroughly combined. Set the pan aside in a warm place.For the hake, heat a non-stick pan over a high heat and add a splash of olive oil. Season the hake darnes with sea salt and freshly ground black pepper and place them in the pan. Sear on one side for two minutes, turn onto the other side and add the chorizo, shallots and clams. Cook for a further minute until the chorizo has started to release its oil and the clams have started to open. Drain off a little of the oil then add the sherry and wine. Bring to the boil and reduce the sauce then turn the hake again and add the butter and parsley.Stir the sauce to emulsify it, scraping the sediment from the bottom of the pan to add extra flavour. The sauce should have a syrupy consistency and the hake cooked through – the flesh should be opaque when a small knife is inserted near the bone. Check the sauce for seasoning and add a squeeze of lemon juice.To serve, spoon some of the mash onto a serving plate, top with the hake, spoon over the sauce and scatter around the clams and chorizo. For the mash, place the potatoes in a pan of salted water and bring to the boil. Simmer until the potatoes are tender and then drain well and push through a ricer. For the mash, place the potatoes in a pan of salted water and bring to the boil. Simmer until the potatoes are tender and then drain well and push through a ricer. Return the potatoes to the pan over a low heat and then stir in the butter and cream. Season well with sea salt and freshly ground black pepper then slowly whisk in the olive oil until thoroughly combined. Set the pan aside in a warm place. Return the potatoes to the pan over a low heat and then stir in the butter and cream. Season well with sea salt and freshly ground black pepper then slowly whisk in the olive oil until thoroughly combined. Set the pan aside in a warm place. For the hake, heat a non-stick pan over a high heat and add a splash of olive oil. Season the hake darnes with sea salt and freshly ground black pepper and place them in the pan. For the hake, heat a non-stick pan over a high heat and add a splash of olive oil. Season the hake darnes with sea salt and freshly ground black pepper and place them in the pan. Sear on one side for two minutes, turn onto the other side and add the chorizo, shallots and clams. Sear on one side for two minutes, turn onto the other side and add the chorizo, shallots and clams. Cook for a further minute until the chorizo has started to release its oil and the clams have started to open. Cook for a further minute until the chorizo has started to release its oil and the clams have started to open. Drain off a little of the oil then add the sherry and wine. Bring to the boil and reduce the sauce then turn the hake again and add the butter and parsley. Drain off a little of the oil then add the sherry and wine. Bring to the boil and reduce the sauce then turn the hake again and add the butter and parsley. Stir the sauce to emulsify it, scraping the sediment from the bottom of the pan to add extra flavour. The sauce should have a syrupy consistency and the hake cooked through – the flesh should be opaque when a small knife is inserted near the bone. Check the sauce for seasoning and add a squeeze of lemon juice. Stir the sauce to emulsify it, scraping the sediment from the bottom of the pan to add extra flavour. The sauce should have a syrupy consistency and the hake cooked through – the flesh should be opaque when a small knife is inserted near the bone. Check the sauce for seasoning and add a squeeze of lemon juice. To serve, spoon some of the mash onto a serving plate, top with the hake, spoon over the sauce and scatter around the clams and chorizo. To serve, spoon some of the mash onto a serving plate, top with the hake, spoon over the sauce and scatter around the clams and chorizo. | {
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"url": "https://www.bbc.co.uk/food/recipes/pan-_fried_hake_on_the_33468",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried hake with olive oil mash and clams recipe",
"content": "Pan-fried hake on the bone with Arbequina olive oil mash, surf clams, chorizo and flat parsley An average of 5.0 out of 5 stars from 2 ratings Meaty white fish, clams and chorizo are a classic combination in this tapa dish. Serve with a glass of chilled manzanilla sherry. 1 large potato, preferably Desirée variety, peeled and evenly diced10g/¼oz unsalted butter5 tbsp double creamsea salt and freshly ground black pepper125ml/4fl oz Arbequina olive oil 1 large potato, preferably Desirée variety, peeled and evenly diced 10g/¼oz unsalted butter 5 tbsp double cream sea salt and freshly ground black pepper 125ml/4fl oz Arbequina olive oil 2 x trimmed and cleaned darnes of hake, about 200g/7oz eacholive oil, for cooking125g/4½oz hot cooking chorizo, peeled and diced1 small banana shallot, peeled and diced16 surf clams, washed50ml/2fl oz manzanilla sherry50ml/2fl oz white wine25g/1oz unsalted butter1 sprig flat leaf parsley, leaves picked and choppedlemon juice, to taste 2 x trimmed and cleaned darnes of hake, about 200g/7oz each olive oil, for cooking 125g/4½oz hot cooking chorizo, peeled and diced 1 small banana shallot, peeled and diced 16 surf clams, washed 50ml/2fl oz manzanilla sherry 50ml/2fl oz white wine 25g/1oz unsalted butter 1 sprig flat leaf parsley, leaves picked and chopped lemon juice, to taste Method For the mash, place the potatoes in a pan of salted water and bring to the boil. Simmer until the potatoes are tender and then drain well and push through a ricer. Return the potatoes to the pan over a low heat and then stir in the butter and cream. Season well with sea salt and freshly ground black pepper then slowly whisk in the olive oil until thoroughly combined. Set the pan aside in a warm place.For the hake, heat a non-stick pan over a high heat and add a splash of olive oil. Season the hake darnes with sea salt and freshly ground black pepper and place them in the pan. Sear on one side for two minutes, turn onto the other side and add the chorizo, shallots and clams. Cook for a further minute until the chorizo has started to release its oil and the clams have started to open. Drain off a little of the oil then add the sherry and wine. Bring to the boil and reduce the sauce then turn the hake again and add the butter and parsley.Stir the sauce to emulsify it, scraping the sediment from the bottom of the pan to add extra flavour. The sauce should have a syrupy consistency and the hake cooked through – the flesh should be opaque when a small knife is inserted near the bone. Check the sauce for seasoning and add a squeeze of lemon juice.To serve, spoon some of the mash onto a serving plate, top with the hake, spoon over the sauce and scatter around the clams and chorizo. For the mash, place the potatoes in a pan of salted water and bring to the boil. Simmer until the potatoes are tender and then drain well and push through a ricer. For the mash, place the potatoes in a pan of salted water and bring to the boil. Simmer until the potatoes are tender and then drain well and push through a ricer. Return the potatoes to the pan over a low heat and then stir in the butter and cream. Season well with sea salt and freshly ground black pepper then slowly whisk in the olive oil until thoroughly combined. Set the pan aside in a warm place. Return the potatoes to the pan over a low heat and then stir in the butter and cream. Season well with sea salt and freshly ground black pepper then slowly whisk in the olive oil until thoroughly combined. Set the pan aside in a warm place. For the hake, heat a non-stick pan over a high heat and add a splash of olive oil. Season the hake darnes with sea salt and freshly ground black pepper and place them in the pan. For the hake, heat a non-stick pan over a high heat and add a splash of olive oil. Season the hake darnes with sea salt and freshly ground black pepper and place them in the pan. Sear on one side for two minutes, turn onto the other side and add the chorizo, shallots and clams. Sear on one side for two minutes, turn onto the other side and add the chorizo, shallots and clams. Cook for a further minute until the chorizo has started to release its oil and the clams have started to open. Cook for a further minute until the chorizo has started to release its oil and the clams have started to open. Drain off a little of the oil then add the sherry and wine. Bring to the boil and reduce the sauce then turn the hake again and add the butter and parsley. Drain off a little of the oil then add the sherry and wine. Bring to the boil and reduce the sauce then turn the hake again and add the butter and parsley. Stir the sauce to emulsify it, scraping the sediment from the bottom of the pan to add extra flavour. The sauce should have a syrupy consistency and the hake cooked through – the flesh should be opaque when a small knife is inserted near the bone. Check the sauce for seasoning and add a squeeze of lemon juice. Stir the sauce to emulsify it, scraping the sediment from the bottom of the pan to add extra flavour. The sauce should have a syrupy consistency and the hake cooked through – the flesh should be opaque when a small knife is inserted near the bone. Check the sauce for seasoning and add a squeeze of lemon juice. To serve, spoon some of the mash onto a serving plate, top with the hake, spoon over the sauce and scatter around the clams and chorizo. To serve, spoon some of the mash onto a serving plate, top with the hake, spoon over the sauce and scatter around the clams and chorizo."
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} | b43586d1541e9988fbb27a5c3ce372ea579a98506aca7443a8f7a67a3a29cd12 | Grilled marinated monkfish tail recipe
An average of 3.3 out of 5 stars from 3 ratings Spicy, sweet and smoky – this simple monkfish recipe makes a quick, delicious dinner for two. 1 tsp turmeric 1 tsp minced ginger 3 garlic cloves, minced 2 green chillies, chopped 2 tbsp mango chutney1 small-medium monkfish tail, on the bone, cut in half lengthways4 ripe plum tomatoes, sliced thinly 1 tsp turmeric 1 tsp minced ginger 3 garlic cloves, minced 2 green chillies, chopped 2 tbsp mango chutney 1 small-medium monkfish tail, on the bone, cut in half lengthways 4 ripe plum tomatoes, sliced thinly 2 tbsp crème fraîche 1 tbsp mint, chopped 1 garlic clove, minced 1 tbsp olive oil 2 tbsp crème fraîche 1 tbsp mint, chopped 1 garlic clove, minced 1 tbsp olive oil Method Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour.Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest. Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char. To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined.To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices. Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour. Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour. Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest. Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest. Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char. Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char. To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined. To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined. To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices. To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices. Recipe tips When preparing the fish, keep the bone in the fish, but separate the flesh from the bone. | {
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"delivery_version": "v1.0",
"title": "Grilled marinated monkfish tail recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings Spicy, sweet and smoky – this simple monkfish recipe makes a quick, delicious dinner for two. 1 tsp turmeric 1 tsp minced ginger 3 garlic cloves, minced 2 green chillies, chopped 2 tbsp mango chutney1 small-medium monkfish tail, on the bone, cut in half lengthways4 ripe plum tomatoes, sliced thinly 1 tsp turmeric 1 tsp minced ginger 3 garlic cloves, minced 2 green chillies, chopped 2 tbsp mango chutney 1 small-medium monkfish tail, on the bone, cut in half lengthways 4 ripe plum tomatoes, sliced thinly 2 tbsp crème fraîche 1 tbsp mint, chopped 1 garlic clove, minced 1 tbsp olive oil 2 tbsp crème fraîche 1 tbsp mint, chopped 1 garlic clove, minced 1 tbsp olive oil Method Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour.Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest. Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char. To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined.To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices. Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour. Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour. Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest. Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest. Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char. Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char. To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined. To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined. To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices. To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices. Recipe tips When preparing the fish, keep the bone in the fish, but separate the flesh from the bone."
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} | 0a79783d808d4f951c0c0c56e14d4a6bf31e0ad89c1f3691e8331c7bc4c564dc | Punjabi monkfish curry recipe
An average of 4.4 out of 5 stars from 7 ratings Thick-cut monkfish cooked low and slow in a rich tomato-based curry sauce. A lighter curry that still feels like a luxury. This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh. It has been adapted to make it easier to cook in a domestic kitchen. 2 tbsp garlic and ginger paste 1 tsp mild chilli powder 2 tsp turmeric1 tsp sea salt ½ lemon, juice only600g/1lb 5oz monkfish fillets, chopped into large chunks 2 tbsp garlic and ginger paste 1 tsp mild chilli powder 2 tsp turmeric 1 tsp sea salt ½ lemon, juice only 600g/1lb 5oz monkfish fillets, chopped into large chunks 2 tbsp rapeseed oil 1½ tsp ajwain seeds (lovage seeds) 2 large onions, finely chopped1 green chilli, finely chopped (seeds removed, optional) 1 tbsp garam masala 2 heaped tbsp ginger and garlic paste 2 tsp tomato purée 400g tin chopped tomatoes salt 2 tbsp rapeseed oil 1½ tsp ajwain seeds (lovage seeds) 2 large onions, finely chopped 1 green chilli, finely chopped (seeds removed, optional) 1 tbsp garam masala 2 heaped tbsp ginger and garlic paste 2 tsp tomato purée 400g tin chopped tomatoes salt freshly chopped corianderfreshly cooked basmati rice freshly chopped coriander freshly cooked basmati rice Method To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows. To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside.Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt.Stir in the tomato purée and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed.Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice. To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows. To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows. To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside. To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside. Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt. Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt. Stir in the tomato purée and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed. Stir in the tomato purée and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed. Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice. Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice. | {
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"title": "Punjabi monkfish curry recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings Thick-cut monkfish cooked low and slow in a rich tomato-based curry sauce. A lighter curry that still feels like a luxury. This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh. It has been adapted to make it easier to cook in a domestic kitchen. 2 tbsp garlic and ginger paste 1 tsp mild chilli powder 2 tsp turmeric1 tsp sea salt ½ lemon, juice only600g/1lb 5oz monkfish fillets, chopped into large chunks 2 tbsp garlic and ginger paste 1 tsp mild chilli powder 2 tsp turmeric 1 tsp sea salt ½ lemon, juice only 600g/1lb 5oz monkfish fillets, chopped into large chunks 2 tbsp rapeseed oil 1½ tsp ajwain seeds (lovage seeds) 2 large onions, finely chopped1 green chilli, finely chopped (seeds removed, optional) 1 tbsp garam masala 2 heaped tbsp ginger and garlic paste 2 tsp tomato purée 400g tin chopped tomatoes salt 2 tbsp rapeseed oil 1½ tsp ajwain seeds (lovage seeds) 2 large onions, finely chopped 1 green chilli, finely chopped (seeds removed, optional) 1 tbsp garam masala 2 heaped tbsp ginger and garlic paste 2 tsp tomato purée 400g tin chopped tomatoes salt freshly chopped corianderfreshly cooked basmati rice freshly chopped coriander freshly cooked basmati rice Method To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows. To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside.Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt.Stir in the tomato purée and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed.Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice. To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows. To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows. To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside. To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside. Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt. Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt. Stir in the tomato purée and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed. Stir in the tomato purée and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed. Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice. Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice."
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} | db8cbff8aa3ef563cbfa5255160b6858e36830ee93d5998388b6b80107ed8eb9 | Scallop and monkfish skewers with potato al forno recipe
To make the potato al forno, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. Place the potatoes, garlic, Treviso, olives and blood orange in the tin. Add the sage leaves and oil, season with salt and pepper and mix until everything is well coated. Roast for about 30–40 minutes until the potatoes are cooked, stirring every 10 minutes. If you prefer the olives less cooked, add them halfway through. Add the vinegar and stir through, ensuring it's evenly distributed. Put everything back in the oven for 2 minutes. Meanwhile, make the skewers and dressing. To make the skewers, remove the rosemary needles from the sprigs but leave about four needles at the top. Cut the bases of the sprigs at an angle to create spikes and add a scallop to each skewer followed by a monkfish chunk. Repeat until there are 3 scallops and 3 monkfish chunks on each skewer. Chill until ready to cook. To make the dressing, pour the vegetable oil into a saucepan that is three times deeper than the amount of oil. Heat the oil over a low–medium heat until it reaches about 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To test the oil is hot enough, drop in a rosemary needle to see if it sizzles and goes crispy. If the oil starts to smoke, the oil is burnt and will need to be cooled and discarded. Line a plate with kitchen paper. Add the rosemary sprigs to the oil for about 60 seconds until crispy but still green (be very careful because the oil bubbles up and, if the saucepan isn’t high enough, it will spill over). Use metal tongs to turn the rosemary if it is not submerged in oil. Take the rosemary out with the tongs and place on the kitchen paper to drain. Line another plate with fresh kitchen paper. Put a metal sieve over a heatproof bowl that is large enough to comfortably contain the hot oil. Add the capers to the hot oil in the saucepan and fry for about 2 minutes until crispy. Pour the mixture through the sieve and then carefully transfer the drained capers to the kitchen paper. Alternatively, use a slotted spoon to remove the capers from the oil onto the kitchen paper.Take the crispy rosemary needles off the sprigs and crush using a pestle and mortar until the rosemary turns to dust. Add the anchovies and pound until they form a paste. Add the capers and olive oil and stir. Set aside the dressing. To cook the skewers, remove from the fridge and bring up to room temperature. Preheat a frying pan large enough to fit the skewers over a medium–high heat. Rub the skewers, scallops and fish with the oil and season with salt. Put the skewers into the hot frying pan and sear for 2 minutes on each side until the scallops and fish chunks are just cooked. To serve, place the skewers on warm plates, drizzle the dressing over and serve the potato al forno on the side. To make the potato al forno, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. Place the potatoes, garlic, Treviso, olives and blood orange in the tin. Add the sage leaves and oil, season with salt and pepper and mix until everything is well coated. Roast for about 30–40 minutes until the potatoes are cooked, stirring every 10 minutes. If you prefer the olives less cooked, add them halfway through. Add the vinegar and stir through, ensuring it's evenly distributed. Put everything back in the oven for 2 minutes. To make the potato al forno, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. Place the potatoes, garlic, Treviso, olives and blood orange in the tin. Add the sage leaves and oil, season with salt and pepper and mix until everything is well coated. Roast for about 30–40 minutes until the potatoes are cooked, stirring every 10 minutes. If you prefer the olives less cooked, add them halfway through. Add the vinegar and stir through, ensuring it's evenly distributed. Put everything back in the oven for 2 minutes. Meanwhile, make the skewers and dressing. To make the skewers, remove the rosemary needles from the sprigs but leave about four needles at the top. Cut the bases of the sprigs at an angle to create spikes and add a scallop to each skewer followed by a monkfish chunk. Repeat until there are 3 scallops and 3 monkfish chunks on each skewer. Chill until ready to cook. Meanwhile, make the skewers and dressing. To make the skewers, remove the rosemary needles from the sprigs but leave about four needles at the top. Cut the bases of the sprigs at an angle to create spikes and add a scallop to each skewer followed by a monkfish chunk. Repeat until there are 3 scallops and 3 monkfish chunks on each skewer. Chill until ready to cook. To make the dressing, pour the vegetable oil into a saucepan that is three times deeper than the amount of oil. Heat the oil over a low–medium heat until it reaches about 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To test the oil is hot enough, drop in a rosemary needle to see if it sizzles and goes crispy. If the oil starts to smoke, the oil is burnt and will need to be cooled and discarded. To make the dressing, pour the vegetable oil into a saucepan that is three times deeper than the amount of oil. Heat the oil over a low–medium heat until it reaches about 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To test the oil is hot enough, drop in a rosemary needle to see if it sizzles and goes crispy. If the oil starts to smoke, the oil is burnt and will need to be cooled and discarded. Line a plate with kitchen paper. Add the rosemary sprigs to the oil for about 60 seconds until crispy but still green (be very careful because the oil bubbles up and, if the saucepan isn’t high enough, it will spill over). Use metal tongs to turn the rosemary if it is not submerged in oil. Take the rosemary out with the tongs and place on the kitchen paper to drain. Line a plate with kitchen paper. Add the rosemary sprigs to the oil for about 60 seconds until crispy but still green (be very careful because the oil bubbles up and, if the saucepan isn’t high enough, it will spill over). Use metal tongs to turn the rosemary if it is not submerged in oil. Take the rosemary out with the tongs and place on the kitchen paper to drain. Line another plate with fresh kitchen paper. Put a metal sieve over a heatproof bowl that is large enough to comfortably contain the hot oil. Add the capers to the hot oil in the saucepan and fry for about 2 minutes until crispy. Pour the mixture through the sieve and then carefully transfer the drained capers to the kitchen paper. Alternatively, use a slotted spoon to remove the capers from the oil onto the kitchen paper. Line another plate with fresh kitchen paper. Put a metal sieve over a heatproof bowl that is large enough to comfortably contain the hot oil. Add the capers to the hot oil in the saucepan and fry for about 2 minutes until crispy. Pour the mixture through the sieve and then carefully transfer the drained capers to the kitchen paper. Alternatively, use a slotted spoon to remove the capers from the oil onto the kitchen paper. Take the crispy rosemary needles off the sprigs and crush using a pestle and mortar until the rosemary turns to dust. Add the anchovies and pound until they form a paste. Add the capers and olive oil and stir. Set aside the dressing. Take the crispy rosemary needles off the sprigs and crush using a pestle and mortar until the rosemary turns to dust. Add the anchovies and pound until they form a paste. Add the capers and olive oil and stir. Set aside the dressing. To cook the skewers, remove from the fridge and bring up to room temperature. Preheat a frying pan large enough to fit the skewers over a medium–high heat. Rub the skewers, scallops and fish with the oil and season with salt. Put the skewers into the hot frying pan and sear for 2 minutes on each side until the scallops and fish chunks are just cooked. To cook the skewers, remove from the fridge and bring up to room temperature. Preheat a frying pan large enough to fit the skewers over a medium–high heat. Rub the skewers, scallops and fish with the oil and season with salt. Put the skewers into the hot frying pan and sear for 2 minutes on each side until the scallops and fish chunks are just cooked. To serve, place the skewers on warm plates, drizzle the dressing over and serve the potato al forno on the side. To serve, place the skewers on warm plates, drizzle the dressing over and serve the potato al forno on the side. | {
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"title": "Scallop and monkfish skewers with potato al forno recipe",
"content": "To make the potato al forno, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. Place the potatoes, garlic, Treviso, olives and blood orange in the tin. Add the sage leaves and oil, season with salt and pepper and mix until everything is well coated. Roast for about 30–40 minutes until the potatoes are cooked, stirring every 10 minutes. If you prefer the olives less cooked, add them halfway through. Add the vinegar and stir through, ensuring it's evenly distributed. Put everything back in the oven for 2 minutes. Meanwhile, make the skewers and dressing. To make the skewers, remove the rosemary needles from the sprigs but leave about four needles at the top. Cut the bases of the sprigs at an angle to create spikes and add a scallop to each skewer followed by a monkfish chunk. Repeat until there are 3 scallops and 3 monkfish chunks on each skewer. Chill until ready to cook. To make the dressing, pour the vegetable oil into a saucepan that is three times deeper than the amount of oil. Heat the oil over a low–medium heat until it reaches about 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To test the oil is hot enough, drop in a rosemary needle to see if it sizzles and goes crispy. If the oil starts to smoke, the oil is burnt and will need to be cooled and discarded. Line a plate with kitchen paper. Add the rosemary sprigs to the oil for about 60 seconds until crispy but still green (be very careful because the oil bubbles up and, if the saucepan isn’t high enough, it will spill over). Use metal tongs to turn the rosemary if it is not submerged in oil. Take the rosemary out with the tongs and place on the kitchen paper to drain. Line another plate with fresh kitchen paper. Put a metal sieve over a heatproof bowl that is large enough to comfortably contain the hot oil. Add the capers to the hot oil in the saucepan and fry for about 2 minutes until crispy. Pour the mixture through the sieve and then carefully transfer the drained capers to the kitchen paper. Alternatively, use a slotted spoon to remove the capers from the oil onto the kitchen paper.Take the crispy rosemary needles off the sprigs and crush using a pestle and mortar until the rosemary turns to dust. Add the anchovies and pound until they form a paste. Add the capers and olive oil and stir. Set aside the dressing. To cook the skewers, remove from the fridge and bring up to room temperature. Preheat a frying pan large enough to fit the skewers over a medium–high heat. Rub the skewers, scallops and fish with the oil and season with salt. Put the skewers into the hot frying pan and sear for 2 minutes on each side until the scallops and fish chunks are just cooked. To serve, place the skewers on warm plates, drizzle the dressing over and serve the potato al forno on the side. To make the potato al forno, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. Place the potatoes, garlic, Treviso, olives and blood orange in the tin. Add the sage leaves and oil, season with salt and pepper and mix until everything is well coated. Roast for about 30–40 minutes until the potatoes are cooked, stirring every 10 minutes. If you prefer the olives less cooked, add them halfway through. Add the vinegar and stir through, ensuring it's evenly distributed. Put everything back in the oven for 2 minutes. To make the potato al forno, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. Place the potatoes, garlic, Treviso, olives and blood orange in the tin. Add the sage leaves and oil, season with salt and pepper and mix until everything is well coated. Roast for about 30–40 minutes until the potatoes are cooked, stirring every 10 minutes. If you prefer the olives less cooked, add them halfway through. Add the vinegar and stir through, ensuring it's evenly distributed. Put everything back in the oven for 2 minutes. Meanwhile, make the skewers and dressing. To make the skewers, remove the rosemary needles from the sprigs but leave about four needles at the top. Cut the bases of the sprigs at an angle to create spikes and add a scallop to each skewer followed by a monkfish chunk. Repeat until there are 3 scallops and 3 monkfish chunks on each skewer. Chill until ready to cook. Meanwhile, make the skewers and dressing. To make the skewers, remove the rosemary needles from the sprigs but leave about four needles at the top. Cut the bases of the sprigs at an angle to create spikes and add a scallop to each skewer followed by a monkfish chunk. Repeat until there are 3 scallops and 3 monkfish chunks on each skewer. Chill until ready to cook. To make the dressing, pour the vegetable oil into a saucepan that is three times deeper than the amount of oil. Heat the oil over a low–medium heat until it reaches about 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To test the oil is hot enough, drop in a rosemary needle to see if it sizzles and goes crispy. If the oil starts to smoke, the oil is burnt and will need to be cooled and discarded. To make the dressing, pour the vegetable oil into a saucepan that is three times deeper than the amount of oil. Heat the oil over a low–medium heat until it reaches about 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To test the oil is hot enough, drop in a rosemary needle to see if it sizzles and goes crispy. If the oil starts to smoke, the oil is burnt and will need to be cooled and discarded. Line a plate with kitchen paper. Add the rosemary sprigs to the oil for about 60 seconds until crispy but still green (be very careful because the oil bubbles up and, if the saucepan isn’t high enough, it will spill over). Use metal tongs to turn the rosemary if it is not submerged in oil. Take the rosemary out with the tongs and place on the kitchen paper to drain. Line a plate with kitchen paper. Add the rosemary sprigs to the oil for about 60 seconds until crispy but still green (be very careful because the oil bubbles up and, if the saucepan isn’t high enough, it will spill over). Use metal tongs to turn the rosemary if it is not submerged in oil. Take the rosemary out with the tongs and place on the kitchen paper to drain. Line another plate with fresh kitchen paper. Put a metal sieve over a heatproof bowl that is large enough to comfortably contain the hot oil. Add the capers to the hot oil in the saucepan and fry for about 2 minutes until crispy. Pour the mixture through the sieve and then carefully transfer the drained capers to the kitchen paper. Alternatively, use a slotted spoon to remove the capers from the oil onto the kitchen paper. Line another plate with fresh kitchen paper. Put a metal sieve over a heatproof bowl that is large enough to comfortably contain the hot oil. Add the capers to the hot oil in the saucepan and fry for about 2 minutes until crispy. Pour the mixture through the sieve and then carefully transfer the drained capers to the kitchen paper. Alternatively, use a slotted spoon to remove the capers from the oil onto the kitchen paper. Take the crispy rosemary needles off the sprigs and crush using a pestle and mortar until the rosemary turns to dust. Add the anchovies and pound until they form a paste. Add the capers and olive oil and stir. Set aside the dressing. Take the crispy rosemary needles off the sprigs and crush using a pestle and mortar until the rosemary turns to dust. Add the anchovies and pound until they form a paste. Add the capers and olive oil and stir. Set aside the dressing. To cook the skewers, remove from the fridge and bring up to room temperature. Preheat a frying pan large enough to fit the skewers over a medium–high heat. Rub the skewers, scallops and fish with the oil and season with salt. Put the skewers into the hot frying pan and sear for 2 minutes on each side until the scallops and fish chunks are just cooked. To cook the skewers, remove from the fridge and bring up to room temperature. Preheat a frying pan large enough to fit the skewers over a medium–high heat. Rub the skewers, scallops and fish with the oil and season with salt. Put the skewers into the hot frying pan and sear for 2 minutes on each side until the scallops and fish chunks are just cooked. To serve, place the skewers on warm plates, drizzle the dressing over and serve the potato al forno on the side. To serve, place the skewers on warm plates, drizzle the dressing over and serve the potato al forno on the side."
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} | 9128090ff3677d8841957742986b0182875f2727b3843aaf3a43edb65d5859aa | Bourride of mussels and monkfish with fennel recipe
For the mussels, bring 250ml/9fl oz of water and the wine to a boil in a large pan, then add the mussels and cover with a lid. Cook over a high heat for 3 minutes until they open up and are just cooked. Drain the mussels in a colander, making sure that you retain all the mussel stock as you’ll need this later. Pick the mussel meat from the shells, reserving 12 in the shells for presentation.Strain the mussel stock through a double layer of unused dish cloths to strain out any grit, then set aside. Keep the picked mussels in a small amount of the stock to keep them moist.To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. Add a tablespoon of water and blend until smooth and homogenized. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Check the seasoning and keep chilled until needed.Bring a large pan of salted water to the boil. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. Drain the beans and refresh in cold water. Set both aside for later.To make the bourride, heat a large pan over a medium heat. Add the olive oil, then add the onion, fennel, celery and leek with the saffron, orange peel and star anise. Cover with a lid and cook gently for about 5 minutes, until softened but not completely cooked.Add the vermouth and boil for 10 seconds, then add 500ml/18fl oz of the mussel stock and the cream, and return to a gentle simmer. Cook for 5 minutes, then check the vegetables are tender. Remove the orange peel and star anise.Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10½oz of the garlic mayonnaise. Now return the loosened garlic mayonnaise to the pan with the remaining liquor and vegetables, and cook over a low heat to thicken the sauce. Be careful with the heat, if the sauce gets too hot the mayonnaise will split.Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Cook very gently for 3 minutes until the monkfish is just cooked through.Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Warm through, and scatter over the fennel fronds and fennel pollen. Serve immediately with warm, crusty baguette. For the mussels, bring 250ml/9fl oz of water and the wine to a boil in a large pan, then add the mussels and cover with a lid. Cook over a high heat for 3 minutes until they open up and are just cooked. For the mussels, bring 250ml/9fl oz of water and the wine to a boil in a large pan, then add the mussels and cover with a lid. Cook over a high heat for 3 minutes until they open up and are just cooked. Drain the mussels in a colander, making sure that you retain all the mussel stock as you’ll need this later. Pick the mussel meat from the shells, reserving 12 in the shells for presentation. Drain the mussels in a colander, making sure that you retain all the mussel stock as you’ll need this later. Pick the mussel meat from the shells, reserving 12 in the shells for presentation. Strain the mussel stock through a double layer of unused dish cloths to strain out any grit, then set aside. Keep the picked mussels in a small amount of the stock to keep them moist. Strain the mussel stock through a double layer of unused dish cloths to strain out any grit, then set aside. Keep the picked mussels in a small amount of the stock to keep them moist. To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. Add a tablespoon of water and blend until smooth and homogenized. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Check the seasoning and keep chilled until needed. To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. Add a tablespoon of water and blend until smooth and homogenized. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Check the seasoning and keep chilled until needed. Bring a large pan of salted water to the boil. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. Drain the beans and refresh in cold water. Set both aside for later. Bring a large pan of salted water to the boil. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. Drain the beans and refresh in cold water. Set both aside for later. To make the bourride, heat a large pan over a medium heat. Add the olive oil, then add the onion, fennel, celery and leek with the saffron, orange peel and star anise. Cover with a lid and cook gently for about 5 minutes, until softened but not completely cooked. To make the bourride, heat a large pan over a medium heat. Add the olive oil, then add the onion, fennel, celery and leek with the saffron, orange peel and star anise. Cover with a lid and cook gently for about 5 minutes, until softened but not completely cooked. Add the vermouth and boil for 10 seconds, then add 500ml/18fl oz of the mussel stock and the cream, and return to a gentle simmer. Cook for 5 minutes, then check the vegetables are tender. Remove the orange peel and star anise. Add the vermouth and boil for 10 seconds, then add 500ml/18fl oz of the mussel stock and the cream, and return to a gentle simmer. Cook for 5 minutes, then check the vegetables are tender. Remove the orange peel and star anise. Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10½oz of the garlic mayonnaise. Now return the loosened garlic mayonnaise to the pan with the remaining liquor and vegetables, and cook over a low heat to thicken the sauce. Be careful with the heat, if the sauce gets too hot the mayonnaise will split. Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10½oz of the garlic mayonnaise. Now return the loosened garlic mayonnaise to the pan with the remaining liquor and vegetables, and cook over a low heat to thicken the sauce. Be careful with the heat, if the sauce gets too hot the mayonnaise will split. Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Cook very gently for 3 minutes until the monkfish is just cooked through. Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Cook very gently for 3 minutes until the monkfish is just cooked through. Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Warm through, and scatter over the fennel fronds and fennel pollen. Serve immediately with warm, crusty baguette. Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Warm through, and scatter over the fennel fronds and fennel pollen. Serve immediately with warm, crusty baguette. | {
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"title": "Bourride of mussels and monkfish with fennel recipe",
"content": "For the mussels, bring 250ml/9fl oz of water and the wine to a boil in a large pan, then add the mussels and cover with a lid. Cook over a high heat for 3 minutes until they open up and are just cooked. Drain the mussels in a colander, making sure that you retain all the mussel stock as you’ll need this later. Pick the mussel meat from the shells, reserving 12 in the shells for presentation.Strain the mussel stock through a double layer of unused dish cloths to strain out any grit, then set aside. Keep the picked mussels in a small amount of the stock to keep them moist.To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. Add a tablespoon of water and blend until smooth and homogenized. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Check the seasoning and keep chilled until needed.Bring a large pan of salted water to the boil. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. Drain the beans and refresh in cold water. Set both aside for later.To make the bourride, heat a large pan over a medium heat. Add the olive oil, then add the onion, fennel, celery and leek with the saffron, orange peel and star anise. Cover with a lid and cook gently for about 5 minutes, until softened but not completely cooked.Add the vermouth and boil for 10 seconds, then add 500ml/18fl oz of the mussel stock and the cream, and return to a gentle simmer. Cook for 5 minutes, then check the vegetables are tender. Remove the orange peel and star anise.Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10½oz of the garlic mayonnaise. Now return the loosened garlic mayonnaise to the pan with the remaining liquor and vegetables, and cook over a low heat to thicken the sauce. Be careful with the heat, if the sauce gets too hot the mayonnaise will split.Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Cook very gently for 3 minutes until the monkfish is just cooked through.Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Warm through, and scatter over the fennel fronds and fennel pollen. Serve immediately with warm, crusty baguette. For the mussels, bring 250ml/9fl oz of water and the wine to a boil in a large pan, then add the mussels and cover with a lid. Cook over a high heat for 3 minutes until they open up and are just cooked. For the mussels, bring 250ml/9fl oz of water and the wine to a boil in a large pan, then add the mussels and cover with a lid. Cook over a high heat for 3 minutes until they open up and are just cooked. Drain the mussels in a colander, making sure that you retain all the mussel stock as you’ll need this later. Pick the mussel meat from the shells, reserving 12 in the shells for presentation. Drain the mussels in a colander, making sure that you retain all the mussel stock as you’ll need this later. Pick the mussel meat from the shells, reserving 12 in the shells for presentation. Strain the mussel stock through a double layer of unused dish cloths to strain out any grit, then set aside. Keep the picked mussels in a small amount of the stock to keep them moist. Strain the mussel stock through a double layer of unused dish cloths to strain out any grit, then set aside. Keep the picked mussels in a small amount of the stock to keep them moist. To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. Add a tablespoon of water and blend until smooth and homogenized. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Check the seasoning and keep chilled until needed. To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. Add a tablespoon of water and blend until smooth and homogenized. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Check the seasoning and keep chilled until needed. Bring a large pan of salted water to the boil. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. Drain the beans and refresh in cold water. Set both aside for later. Bring a large pan of salted water to the boil. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. Drain the beans and refresh in cold water. Set both aside for later. To make the bourride, heat a large pan over a medium heat. Add the olive oil, then add the onion, fennel, celery and leek with the saffron, orange peel and star anise. Cover with a lid and cook gently for about 5 minutes, until softened but not completely cooked. To make the bourride, heat a large pan over a medium heat. Add the olive oil, then add the onion, fennel, celery and leek with the saffron, orange peel and star anise. Cover with a lid and cook gently for about 5 minutes, until softened but not completely cooked. Add the vermouth and boil for 10 seconds, then add 500ml/18fl oz of the mussel stock and the cream, and return to a gentle simmer. Cook for 5 minutes, then check the vegetables are tender. Remove the orange peel and star anise. Add the vermouth and boil for 10 seconds, then add 500ml/18fl oz of the mussel stock and the cream, and return to a gentle simmer. Cook for 5 minutes, then check the vegetables are tender. Remove the orange peel and star anise. Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10½oz of the garlic mayonnaise. Now return the loosened garlic mayonnaise to the pan with the remaining liquor and vegetables, and cook over a low heat to thicken the sauce. Be careful with the heat, if the sauce gets too hot the mayonnaise will split. Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10½oz of the garlic mayonnaise. Now return the loosened garlic mayonnaise to the pan with the remaining liquor and vegetables, and cook over a low heat to thicken the sauce. Be careful with the heat, if the sauce gets too hot the mayonnaise will split. Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Cook very gently for 3 minutes until the monkfish is just cooked through. Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Cook very gently for 3 minutes until the monkfish is just cooked through. Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Warm through, and scatter over the fennel fronds and fennel pollen. Serve immediately with warm, crusty baguette. Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Warm through, and scatter over the fennel fronds and fennel pollen. Serve immediately with warm, crusty baguette."
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} | 2a853c8f1fee462248d54ae3c35c88d6d1223b2c6e5e45eecc9f74a4cb2f85b4 | Baja-style fish tacos recipe
To make the tortilla dough, put the flour and a pinch of salt in a large bowl, make a well in the centre and add the oil, followed by the hot water. Work the water into the flour using a fork until incorporated, then use your hands to bring the dough together. Transfer the dough to a work surface and knead firmly for about 5 minutes until it feels soft. Divide into four equal pieces, roll into balls, cover with a damp tea towel and leave to rest while you make the salsa and avocado crema.To make the salsa, mix the tomato, red onion, chilli and coriander in a bowl, squeeze over the lime juice and season with salt to taste. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the mayonnaise, soured cream and lime juice, with a pinch of salt. Blend until smooth, adjust the seasoning to taste and set aside. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the batter, sift the flours into a large bowl, then add the cumin and a pinch of salt. Whisk the lager into the flour until smooth. Set aside while you cook the tortillas. Heat a large frying pan over a medium–high heat. On a lightly floured surface, roll out each ball of dough to a thin disc, roughly 10cm/4in in diameter. Dry-fry the tortillas for 20–30 seconds on each side, flipping once. The tortillas should remain soft and pliable. Wrap them in a clean tea towel to keep them warm while you fry the fish. Dip the fish strips in the batter to coat evenly, then let the excess batter drip off before gently placing the fish into the hot oil. Cook for about 2 minutes – in batches if necessary – until the batter is crisp and the fish cooked through. Drain on kitchen paper.Place a little avocado crema on each tortilla, add two pieces of fish and top with a further spoonful of crema, some salsa and fresh coriander. To make the tortilla dough, put the flour and a pinch of salt in a large bowl, make a well in the centre and add the oil, followed by the hot water. Work the water into the flour using a fork until incorporated, then use your hands to bring the dough together. To make the tortilla dough, put the flour and a pinch of salt in a large bowl, make a well in the centre and add the oil, followed by the hot water. Work the water into the flour using a fork until incorporated, then use your hands to bring the dough together. Transfer the dough to a work surface and knead firmly for about 5 minutes until it feels soft. Divide into four equal pieces, roll into balls, cover with a damp tea towel and leave to rest while you make the salsa and avocado crema. Transfer the dough to a work surface and knead firmly for about 5 minutes until it feels soft. Divide into four equal pieces, roll into balls, cover with a damp tea towel and leave to rest while you make the salsa and avocado crema. To make the salsa, mix the tomato, red onion, chilli and coriander in a bowl, squeeze over the lime juice and season with salt to taste. To make the salsa, mix the tomato, red onion, chilli and coriander in a bowl, squeeze over the lime juice and season with salt to taste. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the mayonnaise, soured cream and lime juice, with a pinch of salt. Blend until smooth, adjust the seasoning to taste and set aside. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the mayonnaise, soured cream and lime juice, with a pinch of salt. Blend until smooth, adjust the seasoning to taste and set aside. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, sift the flours into a large bowl, then add the cumin and a pinch of salt. Whisk the lager into the flour until smooth. Set aside while you cook the tortillas. To make the batter, sift the flours into a large bowl, then add the cumin and a pinch of salt. Whisk the lager into the flour until smooth. Set aside while you cook the tortillas. Heat a large frying pan over a medium–high heat. On a lightly floured surface, roll out each ball of dough to a thin disc, roughly 10cm/4in in diameter. Dry-fry the tortillas for 20–30 seconds on each side, flipping once. The tortillas should remain soft and pliable. Wrap them in a clean tea towel to keep them warm while you fry the fish. Heat a large frying pan over a medium–high heat. On a lightly floured surface, roll out each ball of dough to a thin disc, roughly 10cm/4in in diameter. Dry-fry the tortillas for 20–30 seconds on each side, flipping once. The tortillas should remain soft and pliable. Wrap them in a clean tea towel to keep them warm while you fry the fish. Dip the fish strips in the batter to coat evenly, then let the excess batter drip off before gently placing the fish into the hot oil. Cook for about 2 minutes – in batches if necessary – until the batter is crisp and the fish cooked through. Drain on kitchen paper. Dip the fish strips in the batter to coat evenly, then let the excess batter drip off before gently placing the fish into the hot oil. Cook for about 2 minutes – in batches if necessary – until the batter is crisp and the fish cooked through. Drain on kitchen paper. Place a little avocado crema on each tortilla, add two pieces of fish and top with a further spoonful of crema, some salsa and fresh coriander. Place a little avocado crema on each tortilla, add two pieces of fish and top with a further spoonful of crema, some salsa and fresh coriander. | {
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"title": "Baja-style fish tacos recipe",
"content": "To make the tortilla dough, put the flour and a pinch of salt in a large bowl, make a well in the centre and add the oil, followed by the hot water. Work the water into the flour using a fork until incorporated, then use your hands to bring the dough together. Transfer the dough to a work surface and knead firmly for about 5 minutes until it feels soft. Divide into four equal pieces, roll into balls, cover with a damp tea towel and leave to rest while you make the salsa and avocado crema.To make the salsa, mix the tomato, red onion, chilli and coriander in a bowl, squeeze over the lime juice and season with salt to taste. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the mayonnaise, soured cream and lime juice, with a pinch of salt. Blend until smooth, adjust the seasoning to taste and set aside. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the batter, sift the flours into a large bowl, then add the cumin and a pinch of salt. Whisk the lager into the flour until smooth. Set aside while you cook the tortillas. Heat a large frying pan over a medium–high heat. On a lightly floured surface, roll out each ball of dough to a thin disc, roughly 10cm/4in in diameter. Dry-fry the tortillas for 20–30 seconds on each side, flipping once. The tortillas should remain soft and pliable. Wrap them in a clean tea towel to keep them warm while you fry the fish. Dip the fish strips in the batter to coat evenly, then let the excess batter drip off before gently placing the fish into the hot oil. Cook for about 2 minutes – in batches if necessary – until the batter is crisp and the fish cooked through. Drain on kitchen paper.Place a little avocado crema on each tortilla, add two pieces of fish and top with a further spoonful of crema, some salsa and fresh coriander. To make the tortilla dough, put the flour and a pinch of salt in a large bowl, make a well in the centre and add the oil, followed by the hot water. Work the water into the flour using a fork until incorporated, then use your hands to bring the dough together. To make the tortilla dough, put the flour and a pinch of salt in a large bowl, make a well in the centre and add the oil, followed by the hot water. Work the water into the flour using a fork until incorporated, then use your hands to bring the dough together. Transfer the dough to a work surface and knead firmly for about 5 minutes until it feels soft. Divide into four equal pieces, roll into balls, cover with a damp tea towel and leave to rest while you make the salsa and avocado crema. Transfer the dough to a work surface and knead firmly for about 5 minutes until it feels soft. Divide into four equal pieces, roll into balls, cover with a damp tea towel and leave to rest while you make the salsa and avocado crema. To make the salsa, mix the tomato, red onion, chilli and coriander in a bowl, squeeze over the lime juice and season with salt to taste. To make the salsa, mix the tomato, red onion, chilli and coriander in a bowl, squeeze over the lime juice and season with salt to taste. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the mayonnaise, soured cream and lime juice, with a pinch of salt. Blend until smooth, adjust the seasoning to taste and set aside. To make the avocado crema, halve the avocado and scoop the flesh into a blender. Add the mayonnaise, soured cream and lime juice, with a pinch of salt. Blend until smooth, adjust the seasoning to taste and set aside. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, sift the flours into a large bowl, then add the cumin and a pinch of salt. Whisk the lager into the flour until smooth. Set aside while you cook the tortillas. To make the batter, sift the flours into a large bowl, then add the cumin and a pinch of salt. Whisk the lager into the flour until smooth. Set aside while you cook the tortillas. Heat a large frying pan over a medium–high heat. On a lightly floured surface, roll out each ball of dough to a thin disc, roughly 10cm/4in in diameter. Dry-fry the tortillas for 20–30 seconds on each side, flipping once. The tortillas should remain soft and pliable. Wrap them in a clean tea towel to keep them warm while you fry the fish. Heat a large frying pan over a medium–high heat. On a lightly floured surface, roll out each ball of dough to a thin disc, roughly 10cm/4in in diameter. Dry-fry the tortillas for 20–30 seconds on each side, flipping once. The tortillas should remain soft and pliable. Wrap them in a clean tea towel to keep them warm while you fry the fish. Dip the fish strips in the batter to coat evenly, then let the excess batter drip off before gently placing the fish into the hot oil. Cook for about 2 minutes – in batches if necessary – until the batter is crisp and the fish cooked through. Drain on kitchen paper. Dip the fish strips in the batter to coat evenly, then let the excess batter drip off before gently placing the fish into the hot oil. Cook for about 2 minutes – in batches if necessary – until the batter is crisp and the fish cooked through. Drain on kitchen paper. Place a little avocado crema on each tortilla, add two pieces of fish and top with a further spoonful of crema, some salsa and fresh coriander. Place a little avocado crema on each tortilla, add two pieces of fish and top with a further spoonful of crema, some salsa and fresh coriander."
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} | f1fe2d98c5ad9687a7af9a4662291e8603be8d284a0b06a27c1ead25d3cf03b8 | One-pot pollock with chorizo and goats' cheese recipe
An average of 5.0 out of 5 stars from 2 ratings This really quick fish dish is perfect for busy evenings. 4 x 140g/5oz pollock fillets, bones removed25g/1oz plain flour, for dusting 1 tbsp vegetable oil, for frying 1 x 400g/14oz can butterbeans, rinsed and drained½ Spanish cooking chorizo, cut into strips 200ml/7fl oz chicken stock500g/1lb 2oz baby spinach100g/3½oz goats' cheese2 tsp unsalted buttercrusty bread, such as bloomer or French baguette, to serve 4 x 140g/5oz pollock fillets, bones removed 25g/1oz plain flour, for dusting 1 tbsp vegetable oil, for frying 1 x 400g/14oz can butterbeans, rinsed and drained ½ Spanish cooking chorizo, cut into strips 200ml/7fl oz chicken stock 500g/1lb 2oz baby spinach 100g/3½oz goats' cheese 2 tsp unsalted butter crusty bread, such as bloomer or French baguette, to serve Method Dredge the fish fillets in the flour, shaking off any excess. Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through). Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted. To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around. Serve with some crusty bread. Dredge the fish fillets in the flour, shaking off any excess. Dredge the fish fillets in the flour, shaking off any excess. Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through). Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through). Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through. Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted. To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around. Serve with some crusty bread. To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around. Serve with some crusty bread. | {
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"title": "One-pot pollock with chorizo and goats' cheese recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This really quick fish dish is perfect for busy evenings. 4 x 140g/5oz pollock fillets, bones removed25g/1oz plain flour, for dusting 1 tbsp vegetable oil, for frying 1 x 400g/14oz can butterbeans, rinsed and drained½ Spanish cooking chorizo, cut into strips 200ml/7fl oz chicken stock500g/1lb 2oz baby spinach100g/3½oz goats' cheese2 tsp unsalted buttercrusty bread, such as bloomer or French baguette, to serve 4 x 140g/5oz pollock fillets, bones removed 25g/1oz plain flour, for dusting 1 tbsp vegetable oil, for frying 1 x 400g/14oz can butterbeans, rinsed and drained ½ Spanish cooking chorizo, cut into strips 200ml/7fl oz chicken stock 500g/1lb 2oz baby spinach 100g/3½oz goats' cheese 2 tsp unsalted butter crusty bread, such as bloomer or French baguette, to serve Method Dredge the fish fillets in the flour, shaking off any excess. Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through). Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted. To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around. Serve with some crusty bread. Dredge the fish fillets in the flour, shaking off any excess. Dredge the fish fillets in the flour, shaking off any excess. Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through). Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through). Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through. Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted. To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around. Serve with some crusty bread. To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around. Serve with some crusty bread."
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} | cd6b1a90a733efbadebe82f36f7038f6dd6817aa95a969d08c5261da5029ebcb | Pollock with radishes, borage flowers and lardo recipe
An average of 0.0 out of 5 stars from 0 ratings Lardo is pork fat cured with herbs and spices; it can be found in good Italian delicatessens. Here, it melts beautifully on top of the fish, adding an extra layer of flavour. 1.2kg/2lb11oz pollock fillet, skinned and pin bonedsea salt and freshly ground black pepper2 banana shallots, finely chopped10 white peppercorns5 sprigs fresh thyme100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar50ml/2fl oz double cream200g/7oz cold butter, diced10 radishes, cut in half lengthways with the tops still on200g/7oz girolles mushrooms50ml/2fl oz water12 borage flowers, for garnish8 thin slices lardo 1.2kg/2lb11oz pollock fillet, skinned and pin boned sea salt and freshly ground black pepper 2 banana shallots, finely chopped 10 white peppercorns 5 sprigs fresh thyme 100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar 50ml/2fl oz double cream 200g/7oz cold butter, diced 10 radishes, cut in half lengthways with the tops still on 200g/7oz girolles mushrooms 50ml/2fl oz water 12 borage flowers, for garnish 8 thin slices lardo Method Sprinkle the pollock with a little sea salt, wrap in cling film then place in the fridge for two hours. Preheat the oven to 190C/375F/Gas 5. Rinse the fish and pat dry with kitchen then cut into four portions and place onto an ovenproof dish lined with a piece of buttered greaseproof paper.Place the shallots, peppercorns and thyme into a saucepan with the white wine and the vinegar and simmer over a medium heat until reduced down to a glaze.Add the double cream and bring to the boil then reduce the heat and gradually whisk in 150g/5oz of the butter. Season with salt and freshly ground black pepper, pass through a sieve and keep warm.Place a knob of butter onto each of the portions of pollock then place in the oven for three minutes. Baste the fish with the melted butter and then return to the oven for another 3-4 minutes or until just cooked.While the fish is cooking, wilt the radishes down a frying pan with a little butter and sea salt then set them aside and keep warm.Heat a frying pan until hot, add the remaining butter, the girolles and the water and cook until the mushrooms are softened.When the fish is cooked, spoon the butter sauce onto warmed serving plates, add the radishes and place the fish on top. Add the girolles and then place a couple of slices of lardo on top of the fish. Garnish with the borage flowers and serve immediately. Sprinkle the pollock with a little sea salt, wrap in cling film then place in the fridge for two hours. Sprinkle the pollock with a little sea salt, wrap in cling film then place in the fridge for two hours. Preheat the oven to 190C/375F/Gas 5. Rinse the fish and pat dry with kitchen then cut into four portions and place onto an ovenproof dish lined with a piece of buttered greaseproof paper. Preheat the oven to 190C/375F/Gas 5. Rinse the fish and pat dry with kitchen then cut into four portions and place onto an ovenproof dish lined with a piece of buttered greaseproof paper. Place the shallots, peppercorns and thyme into a saucepan with the white wine and the vinegar and simmer over a medium heat until reduced down to a glaze. Place the shallots, peppercorns and thyme into a saucepan with the white wine and the vinegar and simmer over a medium heat until reduced down to a glaze. Add the double cream and bring to the boil then reduce the heat and gradually whisk in 150g/5oz of the butter. Season with salt and freshly ground black pepper, pass through a sieve and keep warm. Add the double cream and bring to the boil then reduce the heat and gradually whisk in 150g/5oz of the butter. Season with salt and freshly ground black pepper, pass through a sieve and keep warm. Place a knob of butter onto each of the portions of pollock then place in the oven for three minutes. Place a knob of butter onto each of the portions of pollock then place in the oven for three minutes. Baste the fish with the melted butter and then return to the oven for another 3-4 minutes or until just cooked. Baste the fish with the melted butter and then return to the oven for another 3-4 minutes or until just cooked. While the fish is cooking, wilt the radishes down a frying pan with a little butter and sea salt then set them aside and keep warm. While the fish is cooking, wilt the radishes down a frying pan with a little butter and sea salt then set them aside and keep warm. Heat a frying pan until hot, add the remaining butter, the girolles and the water and cook until the mushrooms are softened. Heat a frying pan until hot, add the remaining butter, the girolles and the water and cook until the mushrooms are softened. When the fish is cooked, spoon the butter sauce onto warmed serving plates, add the radishes and place the fish on top. Add the girolles and then place a couple of slices of lardo on top of the fish. Garnish with the borage flowers and serve immediately. When the fish is cooked, spoon the butter sauce onto warmed serving plates, add the radishes and place the fish on top. Add the girolles and then place a couple of slices of lardo on top of the fish. Garnish with the borage flowers and serve immediately. | {
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"title": "Pollock with radishes, borage flowers and lardo recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Lardo is pork fat cured with herbs and spices; it can be found in good Italian delicatessens. Here, it melts beautifully on top of the fish, adding an extra layer of flavour. 1.2kg/2lb11oz pollock fillet, skinned and pin bonedsea salt and freshly ground black pepper2 banana shallots, finely chopped10 white peppercorns5 sprigs fresh thyme100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar50ml/2fl oz double cream200g/7oz cold butter, diced10 radishes, cut in half lengthways with the tops still on200g/7oz girolles mushrooms50ml/2fl oz water12 borage flowers, for garnish8 thin slices lardo 1.2kg/2lb11oz pollock fillet, skinned and pin boned sea salt and freshly ground black pepper 2 banana shallots, finely chopped 10 white peppercorns 5 sprigs fresh thyme 100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar 50ml/2fl oz double cream 200g/7oz cold butter, diced 10 radishes, cut in half lengthways with the tops still on 200g/7oz girolles mushrooms 50ml/2fl oz water 12 borage flowers, for garnish 8 thin slices lardo Method Sprinkle the pollock with a little sea salt, wrap in cling film then place in the fridge for two hours. Preheat the oven to 190C/375F/Gas 5. Rinse the fish and pat dry with kitchen then cut into four portions and place onto an ovenproof dish lined with a piece of buttered greaseproof paper.Place the shallots, peppercorns and thyme into a saucepan with the white wine and the vinegar and simmer over a medium heat until reduced down to a glaze.Add the double cream and bring to the boil then reduce the heat and gradually whisk in 150g/5oz of the butter. Season with salt and freshly ground black pepper, pass through a sieve and keep warm.Place a knob of butter onto each of the portions of pollock then place in the oven for three minutes. Baste the fish with the melted butter and then return to the oven for another 3-4 minutes or until just cooked.While the fish is cooking, wilt the radishes down a frying pan with a little butter and sea salt then set them aside and keep warm.Heat a frying pan until hot, add the remaining butter, the girolles and the water and cook until the mushrooms are softened.When the fish is cooked, spoon the butter sauce onto warmed serving plates, add the radishes and place the fish on top. Add the girolles and then place a couple of slices of lardo on top of the fish. Garnish with the borage flowers and serve immediately. Sprinkle the pollock with a little sea salt, wrap in cling film then place in the fridge for two hours. Sprinkle the pollock with a little sea salt, wrap in cling film then place in the fridge for two hours. Preheat the oven to 190C/375F/Gas 5. Rinse the fish and pat dry with kitchen then cut into four portions and place onto an ovenproof dish lined with a piece of buttered greaseproof paper. Preheat the oven to 190C/375F/Gas 5. Rinse the fish and pat dry with kitchen then cut into four portions and place onto an ovenproof dish lined with a piece of buttered greaseproof paper. Place the shallots, peppercorns and thyme into a saucepan with the white wine and the vinegar and simmer over a medium heat until reduced down to a glaze. Place the shallots, peppercorns and thyme into a saucepan with the white wine and the vinegar and simmer over a medium heat until reduced down to a glaze. Add the double cream and bring to the boil then reduce the heat and gradually whisk in 150g/5oz of the butter. Season with salt and freshly ground black pepper, pass through a sieve and keep warm. Add the double cream and bring to the boil then reduce the heat and gradually whisk in 150g/5oz of the butter. Season with salt and freshly ground black pepper, pass through a sieve and keep warm. Place a knob of butter onto each of the portions of pollock then place in the oven for three minutes. Place a knob of butter onto each of the portions of pollock then place in the oven for three minutes. Baste the fish with the melted butter and then return to the oven for another 3-4 minutes or until just cooked. Baste the fish with the melted butter and then return to the oven for another 3-4 minutes or until just cooked. While the fish is cooking, wilt the radishes down a frying pan with a little butter and sea salt then set them aside and keep warm. While the fish is cooking, wilt the radishes down a frying pan with a little butter and sea salt then set them aside and keep warm. Heat a frying pan until hot, add the remaining butter, the girolles and the water and cook until the mushrooms are softened. Heat a frying pan until hot, add the remaining butter, the girolles and the water and cook until the mushrooms are softened. When the fish is cooked, spoon the butter sauce onto warmed serving plates, add the radishes and place the fish on top. Add the girolles and then place a couple of slices of lardo on top of the fish. Garnish with the borage flowers and serve immediately. When the fish is cooked, spoon the butter sauce onto warmed serving plates, add the radishes and place the fish on top. Add the girolles and then place a couple of slices of lardo on top of the fish. Garnish with the borage flowers and serve immediately."
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} | 071779afa2fac1cc59bece62375d4c431f075b932e64150a7696f15b437fc85d | Microwave fish parcels recipe
An average of 4.5 out of 5 stars from 2 ratings Looking for a healthy microwave meal? This is a great way to eat healthy fish and get two of your five-a-day. Try making the parcels of frozen ingredients ahead of time and store in the freezer. You can cook them from frozen for a speedy weekday dinner. Each serving provides 290 kcal, 17g protein, 40g carbohydrates (of which 11.5g sugars), 5g fat (of which 1g saturates), 9g fibre and 0.6g salt. 2 medium sweet potatoes, peeled and very finely sliced½ large leek, thinly sliced into rounds100g/3½oz frozen green beans100g/3½oz frozen peas4 x 75g/2½oz frozen pollock fillets, skinned and boned1 tbsp finely chopped chives4 tsp olive oil½ lemon, juice onlysea salt and freshly ground black pepper 2 medium sweet potatoes, peeled and very finely sliced ½ large leek, thinly sliced into rounds 100g/3½oz frozen green beans 100g/3½oz frozen peas 4 x 75g/2½oz frozen pollock fillets, skinned and boned 1 tbsp finely chopped chives 4 tsp olive oil ½ lemon, juice only sea salt and freshly ground black pepper Method Lay 4 large square sheets of greaseproof paper onto a work surface. Divide the sweet potato between the 4 sheets, piling them into the centre of the paper. Divide the leeks, beans and frozen peas between the sheets then top each with a piece of frozen pollock. Season the fish well with salt and pepper. Scatter the chives over the top and drizzle with the rapeseed oil.Seal the fish into a parcel by folding the paper in half into a triangle, then crimp the edges together, folding the edge over itself so that it seals all the way along, so it looks a little like a Cornish pasty!Place 2 parcels onto a microwave-safe plate. Cook in the microwave on a high setting for 10 minutes until the fish is cooked through and the parcels have expanded. Leave them to rest for 2 minutes before opening.To check that the fish is cooked through, open one of the parcels and see if the fish is white and hot to the touch. If not, reseal and return to the microwave for another 5 minutes and check again.Put each parcel onto a plate and open at the table, adding a squeeze of lemon juice over the fish just before serving. Lay 4 large square sheets of greaseproof paper onto a work surface. Divide the sweet potato between the 4 sheets, piling them into the centre of the paper. Divide the leeks, beans and frozen peas between the sheets then top each with a piece of frozen pollock. Season the fish well with salt and pepper. Scatter the chives over the top and drizzle with the rapeseed oil. Lay 4 large square sheets of greaseproof paper onto a work surface. Divide the sweet potato between the 4 sheets, piling them into the centre of the paper. Divide the leeks, beans and frozen peas between the sheets then top each with a piece of frozen pollock. Season the fish well with salt and pepper. Scatter the chives over the top and drizzle with the rapeseed oil. Seal the fish into a parcel by folding the paper in half into a triangle, then crimp the edges together, folding the edge over itself so that it seals all the way along, so it looks a little like a Cornish pasty! Seal the fish into a parcel by folding the paper in half into a triangle, then crimp the edges together, folding the edge over itself so that it seals all the way along, so it looks a little like a Cornish pasty! Place 2 parcels onto a microwave-safe plate. Cook in the microwave on a high setting for 10 minutes until the fish is cooked through and the parcels have expanded. Leave them to rest for 2 minutes before opening. Place 2 parcels onto a microwave-safe plate. Cook in the microwave on a high setting for 10 minutes until the fish is cooked through and the parcels have expanded. Leave them to rest for 2 minutes before opening. To check that the fish is cooked through, open one of the parcels and see if the fish is white and hot to the touch. If not, reseal and return to the microwave for another 5 minutes and check again. To check that the fish is cooked through, open one of the parcels and see if the fish is white and hot to the touch. If not, reseal and return to the microwave for another 5 minutes and check again. Put each parcel onto a plate and open at the table, adding a squeeze of lemon juice over the fish just before serving. Put each parcel onto a plate and open at the table, adding a squeeze of lemon juice over the fish just before serving. Recipe tips You can also cook in a conventional oven. Wrap the food in foil rather than paper and cook at 200C/180C Fan/Gas 6 for 15-20 minutes. If you’re making a few parcels, just make sure you work quickly so the fish doesn’t have chance to de-frost before it goes back in the freezer. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Microwave fish parcels recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Looking for a healthy microwave meal? This is a great way to eat healthy fish and get two of your five-a-day. Try making the parcels of frozen ingredients ahead of time and store in the freezer. You can cook them from frozen for a speedy weekday dinner. Each serving provides 290 kcal, 17g protein, 40g carbohydrates (of which 11.5g sugars), 5g fat (of which 1g saturates), 9g fibre and 0.6g salt. 2 medium sweet potatoes, peeled and very finely sliced½ large leek, thinly sliced into rounds100g/3½oz frozen green beans100g/3½oz frozen peas4 x 75g/2½oz frozen pollock fillets, skinned and boned1 tbsp finely chopped chives4 tsp olive oil½ lemon, juice onlysea salt and freshly ground black pepper 2 medium sweet potatoes, peeled and very finely sliced ½ large leek, thinly sliced into rounds 100g/3½oz frozen green beans 100g/3½oz frozen peas 4 x 75g/2½oz frozen pollock fillets, skinned and boned 1 tbsp finely chopped chives 4 tsp olive oil ½ lemon, juice only sea salt and freshly ground black pepper Method Lay 4 large square sheets of greaseproof paper onto a work surface. Divide the sweet potato between the 4 sheets, piling them into the centre of the paper. Divide the leeks, beans and frozen peas between the sheets then top each with a piece of frozen pollock. Season the fish well with salt and pepper. Scatter the chives over the top and drizzle with the rapeseed oil.Seal the fish into a parcel by folding the paper in half into a triangle, then crimp the edges together, folding the edge over itself so that it seals all the way along, so it looks a little like a Cornish pasty!Place 2 parcels onto a microwave-safe plate. Cook in the microwave on a high setting for 10 minutes until the fish is cooked through and the parcels have expanded. Leave them to rest for 2 minutes before opening.To check that the fish is cooked through, open one of the parcels and see if the fish is white and hot to the touch. If not, reseal and return to the microwave for another 5 minutes and check again.Put each parcel onto a plate and open at the table, adding a squeeze of lemon juice over the fish just before serving. Lay 4 large square sheets of greaseproof paper onto a work surface. Divide the sweet potato between the 4 sheets, piling them into the centre of the paper. Divide the leeks, beans and frozen peas between the sheets then top each with a piece of frozen pollock. Season the fish well with salt and pepper. Scatter the chives over the top and drizzle with the rapeseed oil. Lay 4 large square sheets of greaseproof paper onto a work surface. Divide the sweet potato between the 4 sheets, piling them into the centre of the paper. Divide the leeks, beans and frozen peas between the sheets then top each with a piece of frozen pollock. Season the fish well with salt and pepper. Scatter the chives over the top and drizzle with the rapeseed oil. Seal the fish into a parcel by folding the paper in half into a triangle, then crimp the edges together, folding the edge over itself so that it seals all the way along, so it looks a little like a Cornish pasty! Seal the fish into a parcel by folding the paper in half into a triangle, then crimp the edges together, folding the edge over itself so that it seals all the way along, so it looks a little like a Cornish pasty! Place 2 parcels onto a microwave-safe plate. Cook in the microwave on a high setting for 10 minutes until the fish is cooked through and the parcels have expanded. Leave them to rest for 2 minutes before opening. Place 2 parcels onto a microwave-safe plate. Cook in the microwave on a high setting for 10 minutes until the fish is cooked through and the parcels have expanded. Leave them to rest for 2 minutes before opening. To check that the fish is cooked through, open one of the parcels and see if the fish is white and hot to the touch. If not, reseal and return to the microwave for another 5 minutes and check again. To check that the fish is cooked through, open one of the parcels and see if the fish is white and hot to the touch. If not, reseal and return to the microwave for another 5 minutes and check again. Put each parcel onto a plate and open at the table, adding a squeeze of lemon juice over the fish just before serving. Put each parcel onto a plate and open at the table, adding a squeeze of lemon juice over the fish just before serving. Recipe tips You can also cook in a conventional oven. Wrap the food in foil rather than paper and cook at 200C/180C Fan/Gas 6 for 15-20 minutes. If you’re making a few parcels, just make sure you work quickly so the fish doesn’t have chance to de-frost before it goes back in the freezer."
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} | 3462761d9ac816095d33456fbbf9df9606c5ac62653c3b2776ac0b9640cc1265 | Spelt-battered pollock with satay sauce recipe
Spelt-battered pollock with satay sauce and pickled cucumber An average of 5.0 out of 5 stars from 5 ratings This is an Asian-inspired version of battered fish, accompanied by a fresh cucumber salad and rich satay sauce. 1 tbsp vegetable oil1 shallot, thinly sliced½ lemongrass stick, roughly chopped20g/¾oz fresh root ginger, peeled and finely chopped2–3 coriander stalks, chopped1 red chilli, thinly sliced2 garlic cloves, grated1 tbsp soy sauce150ml/5fl oz coconut milk20g/¾oz brown sugar120g/4½oz smooth peanut butter 1 tbsp vegetable oil 1 shallot, thinly sliced ½ lemongrass stick, roughly chopped 20g/¾oz fresh root ginger, peeled and finely chopped 2–3 coriander stalks, chopped 1 red chilli, thinly sliced 2 garlic cloves, grated 1 tbsp soy sauce 150ml/5fl oz coconut milk 20g/¾oz brown sugar 120g/4½oz smooth peanut butter 100g/3½oz caster sugar100ml/3½fl oz cider vinegar1 cucumber, peeled and cut into 1cm/½in cubes¼ tsp toasted sesame seeds¼ tsp toasted black sesame seeds1 lime, juice onlysea salt and white pepper 100g/3½oz caster sugar 100ml/3½fl oz cider vinegar 1 cucumber, peeled and cut into 1cm/½in cubes ¼ tsp toasted sesame seeds ¼ tsp toasted black sesame seeds 1 lime, juice only sea salt and white pepper 75g/2½oz spelt flour60g/2¼oz trisol or 1 tbsp baking powder100ml/3½fl oz sparkling watersalt and white pepper 75g/2½oz spelt flour 60g/2¼oz trisol or 1 tbsp baking powder 100ml/3½fl oz sparkling water salt and white pepper vegetable oil, for deep-frying2 pollock fillets, pin-boned, skin removed50g/1¾oz spelt flour, for dusting1 lime, zest only sea salt and freshly ground black pepper1 tbsp coriander cress, to serve1 lime, scorched and cut into wedges, to serve vegetable oil, for deep-frying 2 pollock fillets, pin-boned, skin removed 50g/1¾oz spelt flour, for dusting 1 lime, zest only sea salt and freshly ground black pepper 1 tbsp coriander cress, to serve 1 lime, scorched and cut into wedges, to serve Method To make the satay sauce, place a small saucepan over a medium heat. Add the oil, shallot, lemongrass, ginger, coriander stalks, red chilli and garlic. Sweat for a few minutes, until softened but not coloured. Add the soy sauce and bring to the boil. Add the coconut milk and brown sugar and bring to a gentle simmer. Remove from the heat and place in a blender with the peanut butter. Blend until smooth, adding 50–100ml/2–3½fl oz water if needed to form a smooth sauce. Set aside until needed, placing cling film over the top to prevent a skin forming.To make the cucumber salad, place the sugar and vinegar in a saucepan and bring to the boil. Remove from the heat and leave to cool. Once cooled, add the cucumber and pickle for 10 minutes. Remove the cucumber from the vinegar and leave to drain slightly. Place in a bowl with the seeds and season with sea salt and white pepper. Add the lime juice and lightly stir. To make the batter, place the flour and trisol in a large bowl, season with salt and pepper and mix well. Set aside until needed. To make the pollock, preheat the oil in a deep-fat fryer to 185C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Slowly add the sparkling water to the batter mixture using a fork until you have a pancake mixture consistency (some lumps are ok at this point).Season the spelt flour with salt and pepper. Lightly dust the fish with the flour and pat with your hands to remove any excess.Place the fish in the batter until completely covered. Remove from the batter and carefully place into the fryer. Fry for approximately 3–4 minutes, or until the fish is golden and crisp. Remove from the fryer and carefully transfer to kitchen paper to drain. Season with a little sea salt and the lime zest whilst it is still hot. Leave to rest for 3–5 minutes before serving.To serve, add the satay sauce to the middle of each plate and spoon the cucumber salad on top. Top with a fish portion and garnish with coriander cress and the scorched lime wedges. To make the satay sauce, place a small saucepan over a medium heat. Add the oil, shallot, lemongrass, ginger, coriander stalks, red chilli and garlic. Sweat for a few minutes, until softened but not coloured. Add the soy sauce and bring to the boil. Add the coconut milk and brown sugar and bring to a gentle simmer. Remove from the heat and place in a blender with the peanut butter. Blend until smooth, adding 50–100ml/2–3½fl oz water if needed to form a smooth sauce. Set aside until needed, placing cling film over the top to prevent a skin forming. To make the satay sauce, place a small saucepan over a medium heat. Add the oil, shallot, lemongrass, ginger, coriander stalks, red chilli and garlic. Sweat for a few minutes, until softened but not coloured. Add the soy sauce and bring to the boil. Add the coconut milk and brown sugar and bring to a gentle simmer. Remove from the heat and place in a blender with the peanut butter. Blend until smooth, adding 50–100ml/2–3½fl oz water if needed to form a smooth sauce. Set aside until needed, placing cling film over the top to prevent a skin forming. To make the cucumber salad, place the sugar and vinegar in a saucepan and bring to the boil. Remove from the heat and leave to cool. Once cooled, add the cucumber and pickle for 10 minutes. Remove the cucumber from the vinegar and leave to drain slightly. Place in a bowl with the seeds and season with sea salt and white pepper. Add the lime juice and lightly stir. To make the cucumber salad, place the sugar and vinegar in a saucepan and bring to the boil. Remove from the heat and leave to cool. Once cooled, add the cucumber and pickle for 10 minutes. Remove the cucumber from the vinegar and leave to drain slightly. Place in a bowl with the seeds and season with sea salt and white pepper. Add the lime juice and lightly stir. To make the batter, place the flour and trisol in a large bowl, season with salt and pepper and mix well. Set aside until needed. To make the batter, place the flour and trisol in a large bowl, season with salt and pepper and mix well. Set aside until needed. To make the pollock, preheat the oil in a deep-fat fryer to 185C. CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the pollock, preheat the oil in a deep-fat fryer to 185C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Slowly add the sparkling water to the batter mixture using a fork until you have a pancake mixture consistency (some lumps are ok at this point). Slowly add the sparkling water to the batter mixture using a fork until you have a pancake mixture consistency (some lumps are ok at this point). Season the spelt flour with salt and pepper. Lightly dust the fish with the flour and pat with your hands to remove any excess. Season the spelt flour with salt and pepper. Lightly dust the fish with the flour and pat with your hands to remove any excess. Place the fish in the batter until completely covered. Remove from the batter and carefully place into the fryer. Fry for approximately 3–4 minutes, or until the fish is golden and crisp. Remove from the fryer and carefully transfer to kitchen paper to drain. Season with a little sea salt and the lime zest whilst it is still hot. Leave to rest for 3–5 minutes before serving. Place the fish in the batter until completely covered. Remove from the batter and carefully place into the fryer. Fry for approximately 3–4 minutes, or until the fish is golden and crisp. Remove from the fryer and carefully transfer to kitchen paper to drain. Season with a little sea salt and the lime zest whilst it is still hot. Leave to rest for 3–5 minutes before serving. To serve, add the satay sauce to the middle of each plate and spoon the cucumber salad on top. Top with a fish portion and garnish with coriander cress and the scorched lime wedges. To serve, add the satay sauce to the middle of each plate and spoon the cucumber salad on top. Top with a fish portion and garnish with coriander cress and the scorched lime wedges. | {
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"title": "Spelt-battered pollock with satay sauce recipe",
"content": "Spelt-battered pollock with satay sauce and pickled cucumber An average of 5.0 out of 5 stars from 5 ratings This is an Asian-inspired version of battered fish, accompanied by a fresh cucumber salad and rich satay sauce. 1 tbsp vegetable oil1 shallot, thinly sliced½ lemongrass stick, roughly chopped20g/¾oz fresh root ginger, peeled and finely chopped2–3 coriander stalks, chopped1 red chilli, thinly sliced2 garlic cloves, grated1 tbsp soy sauce150ml/5fl oz coconut milk20g/¾oz brown sugar120g/4½oz smooth peanut butter 1 tbsp vegetable oil 1 shallot, thinly sliced ½ lemongrass stick, roughly chopped 20g/¾oz fresh root ginger, peeled and finely chopped 2–3 coriander stalks, chopped 1 red chilli, thinly sliced 2 garlic cloves, grated 1 tbsp soy sauce 150ml/5fl oz coconut milk 20g/¾oz brown sugar 120g/4½oz smooth peanut butter 100g/3½oz caster sugar100ml/3½fl oz cider vinegar1 cucumber, peeled and cut into 1cm/½in cubes¼ tsp toasted sesame seeds¼ tsp toasted black sesame seeds1 lime, juice onlysea salt and white pepper 100g/3½oz caster sugar 100ml/3½fl oz cider vinegar 1 cucumber, peeled and cut into 1cm/½in cubes ¼ tsp toasted sesame seeds ¼ tsp toasted black sesame seeds 1 lime, juice only sea salt and white pepper 75g/2½oz spelt flour60g/2¼oz trisol or 1 tbsp baking powder100ml/3½fl oz sparkling watersalt and white pepper 75g/2½oz spelt flour 60g/2¼oz trisol or 1 tbsp baking powder 100ml/3½fl oz sparkling water salt and white pepper vegetable oil, for deep-frying2 pollock fillets, pin-boned, skin removed50g/1¾oz spelt flour, for dusting1 lime, zest only sea salt and freshly ground black pepper1 tbsp coriander cress, to serve1 lime, scorched and cut into wedges, to serve vegetable oil, for deep-frying 2 pollock fillets, pin-boned, skin removed 50g/1¾oz spelt flour, for dusting 1 lime, zest only sea salt and freshly ground black pepper 1 tbsp coriander cress, to serve 1 lime, scorched and cut into wedges, to serve Method To make the satay sauce, place a small saucepan over a medium heat. Add the oil, shallot, lemongrass, ginger, coriander stalks, red chilli and garlic. Sweat for a few minutes, until softened but not coloured. Add the soy sauce and bring to the boil. Add the coconut milk and brown sugar and bring to a gentle simmer. Remove from the heat and place in a blender with the peanut butter. Blend until smooth, adding 50–100ml/2–3½fl oz water if needed to form a smooth sauce. Set aside until needed, placing cling film over the top to prevent a skin forming.To make the cucumber salad, place the sugar and vinegar in a saucepan and bring to the boil. Remove from the heat and leave to cool. Once cooled, add the cucumber and pickle for 10 minutes. Remove the cucumber from the vinegar and leave to drain slightly. Place in a bowl with the seeds and season with sea salt and white pepper. Add the lime juice and lightly stir. To make the batter, place the flour and trisol in a large bowl, season with salt and pepper and mix well. Set aside until needed. To make the pollock, preheat the oil in a deep-fat fryer to 185C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Slowly add the sparkling water to the batter mixture using a fork until you have a pancake mixture consistency (some lumps are ok at this point).Season the spelt flour with salt and pepper. Lightly dust the fish with the flour and pat with your hands to remove any excess.Place the fish in the batter until completely covered. Remove from the batter and carefully place into the fryer. Fry for approximately 3–4 minutes, or until the fish is golden and crisp. Remove from the fryer and carefully transfer to kitchen paper to drain. Season with a little sea salt and the lime zest whilst it is still hot. Leave to rest for 3–5 minutes before serving.To serve, add the satay sauce to the middle of each plate and spoon the cucumber salad on top. Top with a fish portion and garnish with coriander cress and the scorched lime wedges. To make the satay sauce, place a small saucepan over a medium heat. Add the oil, shallot, lemongrass, ginger, coriander stalks, red chilli and garlic. Sweat for a few minutes, until softened but not coloured. Add the soy sauce and bring to the boil. Add the coconut milk and brown sugar and bring to a gentle simmer. Remove from the heat and place in a blender with the peanut butter. Blend until smooth, adding 50–100ml/2–3½fl oz water if needed to form a smooth sauce. Set aside until needed, placing cling film over the top to prevent a skin forming. To make the satay sauce, place a small saucepan over a medium heat. Add the oil, shallot, lemongrass, ginger, coriander stalks, red chilli and garlic. Sweat for a few minutes, until softened but not coloured. Add the soy sauce and bring to the boil. Add the coconut milk and brown sugar and bring to a gentle simmer. Remove from the heat and place in a blender with the peanut butter. Blend until smooth, adding 50–100ml/2–3½fl oz water if needed to form a smooth sauce. Set aside until needed, placing cling film over the top to prevent a skin forming. To make the cucumber salad, place the sugar and vinegar in a saucepan and bring to the boil. Remove from the heat and leave to cool. Once cooled, add the cucumber and pickle for 10 minutes. Remove the cucumber from the vinegar and leave to drain slightly. Place in a bowl with the seeds and season with sea salt and white pepper. Add the lime juice and lightly stir. To make the cucumber salad, place the sugar and vinegar in a saucepan and bring to the boil. Remove from the heat and leave to cool. Once cooled, add the cucumber and pickle for 10 minutes. Remove the cucumber from the vinegar and leave to drain slightly. Place in a bowl with the seeds and season with sea salt and white pepper. Add the lime juice and lightly stir. To make the batter, place the flour and trisol in a large bowl, season with salt and pepper and mix well. Set aside until needed. To make the batter, place the flour and trisol in a large bowl, season with salt and pepper and mix well. Set aside until needed. To make the pollock, preheat the oil in a deep-fat fryer to 185C. CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the pollock, preheat the oil in a deep-fat fryer to 185C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Slowly add the sparkling water to the batter mixture using a fork until you have a pancake mixture consistency (some lumps are ok at this point). Slowly add the sparkling water to the batter mixture using a fork until you have a pancake mixture consistency (some lumps are ok at this point). Season the spelt flour with salt and pepper. Lightly dust the fish with the flour and pat with your hands to remove any excess. Season the spelt flour with salt and pepper. Lightly dust the fish with the flour and pat with your hands to remove any excess. Place the fish in the batter until completely covered. Remove from the batter and carefully place into the fryer. Fry for approximately 3–4 minutes, or until the fish is golden and crisp. Remove from the fryer and carefully transfer to kitchen paper to drain. Season with a little sea salt and the lime zest whilst it is still hot. Leave to rest for 3–5 minutes before serving. Place the fish in the batter until completely covered. Remove from the batter and carefully place into the fryer. Fry for approximately 3–4 minutes, or until the fish is golden and crisp. Remove from the fryer and carefully transfer to kitchen paper to drain. Season with a little sea salt and the lime zest whilst it is still hot. Leave to rest for 3–5 minutes before serving. To serve, add the satay sauce to the middle of each plate and spoon the cucumber salad on top. Top with a fish portion and garnish with coriander cress and the scorched lime wedges. To serve, add the satay sauce to the middle of each plate and spoon the cucumber salad on top. Top with a fish portion and garnish with coriander cress and the scorched lime wedges."
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} | 71113a615340d61747e30ba859a503c2820d96708635be3d711e24d26afd6230 | Spiced pollock with sour cabbage and apple recipe
An average of 5.0 out of 5 stars from 2 ratings Pollock gets a warming winter makeover with the addition of spiced cabbage and apple. Use coley or hake if you can't find pollock. 1 small onion, sliced100g/3½oz white cabbage, finely shredded½ tsp saltpinch juniper berriespinch caraway seeds100ml/3½fl oz cider vinegar2 x 200g/7oz pollock fillets, skin-on, pin-boned2 tbsp curry powder2 tbsp butter1 tbsp olive oil1 garlic clove, peeled1 green apple, peeled and julienned 1 small onion, sliced 100g/3½oz white cabbage, finely shredded ½ tsp salt pinch juniper berries pinch caraway seeds 100ml/3½fl oz cider vinegar 2 x 200g/7oz pollock fillets, skin-on, pin-boned 2 tbsp curry powder 2 tbsp butter 1 tbsp olive oil 1 garlic clove, peeled 1 green apple, peeled and julienned Method Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes. Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated. Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil. To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter. Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes. Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes. Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated. Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated. Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil. Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil. To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter. To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Pollock gets a warming winter makeover with the addition of spiced cabbage and apple. Use coley or hake if you can't find pollock. 1 small onion, sliced100g/3½oz white cabbage, finely shredded½ tsp saltpinch juniper berriespinch caraway seeds100ml/3½fl oz cider vinegar2 x 200g/7oz pollock fillets, skin-on, pin-boned2 tbsp curry powder2 tbsp butter1 tbsp olive oil1 garlic clove, peeled1 green apple, peeled and julienned 1 small onion, sliced 100g/3½oz white cabbage, finely shredded ½ tsp salt pinch juniper berries pinch caraway seeds 100ml/3½fl oz cider vinegar 2 x 200g/7oz pollock fillets, skin-on, pin-boned 2 tbsp curry powder 2 tbsp butter 1 tbsp olive oil 1 garlic clove, peeled 1 green apple, peeled and julienned Method Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes. Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated. Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil. To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter. Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes. Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes. Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated. Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated. Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil. Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil. To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter. To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter."
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} | 1e02e08320ec65e33d0c49b2386ca46ec1494396c0abc842a0d6faa681238f61 | Grilled red mullet with crab and lemon garganelli recipe
To make the steeped lemons, segment the lemons and juice the carcasses. Add the juice to a small saucepan along with the sugar and 3 tsp water. Bring the lemon juice to the boil then add the lemon segments. Remove from the heat and allow to steep for at least 5 minutes. To make the pasta, pour the flour onto a work surface and make a well in the centre. Add the egg yolks to the well and drizzle over the olive oil. Slowly incorporate the flour into the eggs until you form a rough dough. Wrap the dough in cling film and leave to rest for minimum of 20 minutes.Once the pasta has rested, roll the dough through a pasta machine, dusting it with flour, until you get to thickness setting number 3. Cut the pasta into 40cm/16in long sheets, then cut these into 5–7cm/2–3in squares, and place one onto a gnocchi board in a diamond shape. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Set aside until the crab base is ready. To make the seafood, begin by checking the red mullet for any pin bones. Cover liberally with olive oil and season well. Lay on an oven-proof tray skin side up.In a sperate pan warm the olive oil with the chilli flakes and sliced garlic over a low heat until fragrant. Add the quartered tomatoes and allow to cook lightly for 1–2 minutes.Add the crab, poached lemon segments, 1 teaspoon of the poaching lemon liquor and spring onions to the cooked tomato base. Heat a grill to high. Place the red mullet under the preheated grill and cook the fish until the skin blisters. This will take around 5–8 minutes, depending on the size of your fish. Remove from the grill and season with lemon juice and olive oil. Set to one side to rest in a plate that can collect its juices. Bring a large saucepan of salted water to the boil and cook the pasta for 2 minutes. Remove with a slotted spoon and add the cooked pasta to the crab tomato base with the fresh herbs. Season and add fresh lemon zest.Pour the juices from the resting red mullet over the pasta.Place the grilled red mullet on a large oval plate with a dash more olive oil. Serve the crab garganelli in a separate bowl. To make the steeped lemons, segment the lemons and juice the carcasses. Add the juice to a small saucepan along with the sugar and 3 tsp water. To make the steeped lemons, segment the lemons and juice the carcasses. Add the juice to a small saucepan along with the sugar and 3 tsp water. Bring the lemon juice to the boil then add the lemon segments. Remove from the heat and allow to steep for at least 5 minutes. Bring the lemon juice to the boil then add the lemon segments. Remove from the heat and allow to steep for at least 5 minutes. To make the pasta, pour the flour onto a work surface and make a well in the centre. Add the egg yolks to the well and drizzle over the olive oil. Slowly incorporate the flour into the eggs until you form a rough dough. To make the pasta, pour the flour onto a work surface and make a well in the centre. Add the egg yolks to the well and drizzle over the olive oil. Slowly incorporate the flour into the eggs until you form a rough dough. Wrap the dough in cling film and leave to rest for minimum of 20 minutes. Wrap the dough in cling film and leave to rest for minimum of 20 minutes. Once the pasta has rested, roll the dough through a pasta machine, dusting it with flour, until you get to thickness setting number 3. Once the pasta has rested, roll the dough through a pasta machine, dusting it with flour, until you get to thickness setting number 3. Cut the pasta into 40cm/16in long sheets, then cut these into 5–7cm/2–3in squares, and place one onto a gnocchi board in a diamond shape. Cut the pasta into 40cm/16in long sheets, then cut these into 5–7cm/2–3in squares, and place one onto a gnocchi board in a diamond shape. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Set aside until the crab base is ready. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Set aside until the crab base is ready. To make the seafood, begin by checking the red mullet for any pin bones. Cover liberally with olive oil and season well. Lay on an oven-proof tray skin side up. To make the seafood, begin by checking the red mullet for any pin bones. Cover liberally with olive oil and season well. Lay on an oven-proof tray skin side up. In a sperate pan warm the olive oil with the chilli flakes and sliced garlic over a low heat until fragrant. Add the quartered tomatoes and allow to cook lightly for 1–2 minutes. In a sperate pan warm the olive oil with the chilli flakes and sliced garlic over a low heat until fragrant. Add the quartered tomatoes and allow to cook lightly for 1–2 minutes. Add the crab, poached lemon segments, 1 teaspoon of the poaching lemon liquor and spring onions to the cooked tomato base. Heat a grill to high. Add the crab, poached lemon segments, 1 teaspoon of the poaching lemon liquor and spring onions to the cooked tomato base. Heat a grill to high. Place the red mullet under the preheated grill and cook the fish until the skin blisters. This will take around 5–8 minutes, depending on the size of your fish. Place the red mullet under the preheated grill and cook the fish until the skin blisters. This will take around 5–8 minutes, depending on the size of your fish. Remove from the grill and season with lemon juice and olive oil. Set to one side to rest in a plate that can collect its juices. Remove from the grill and season with lemon juice and olive oil. Set to one side to rest in a plate that can collect its juices. Bring a large saucepan of salted water to the boil and cook the pasta for 2 minutes. Remove with a slotted spoon and add the cooked pasta to the crab tomato base with the fresh herbs. Season and add fresh lemon zest. Bring a large saucepan of salted water to the boil and cook the pasta for 2 minutes. Remove with a slotted spoon and add the cooked pasta to the crab tomato base with the fresh herbs. Season and add fresh lemon zest. Pour the juices from the resting red mullet over the pasta. Pour the juices from the resting red mullet over the pasta. Place the grilled red mullet on a large oval plate with a dash more olive oil. Serve the crab garganelli in a separate bowl. Place the grilled red mullet on a large oval plate with a dash more olive oil. Serve the crab garganelli in a separate bowl. | {
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"content": "To make the steeped lemons, segment the lemons and juice the carcasses. Add the juice to a small saucepan along with the sugar and 3 tsp water. Bring the lemon juice to the boil then add the lemon segments. Remove from the heat and allow to steep for at least 5 minutes. To make the pasta, pour the flour onto a work surface and make a well in the centre. Add the egg yolks to the well and drizzle over the olive oil. Slowly incorporate the flour into the eggs until you form a rough dough. Wrap the dough in cling film and leave to rest for minimum of 20 minutes.Once the pasta has rested, roll the dough through a pasta machine, dusting it with flour, until you get to thickness setting number 3. Cut the pasta into 40cm/16in long sheets, then cut these into 5–7cm/2–3in squares, and place one onto a gnocchi board in a diamond shape. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Set aside until the crab base is ready. To make the seafood, begin by checking the red mullet for any pin bones. Cover liberally with olive oil and season well. Lay on an oven-proof tray skin side up.In a sperate pan warm the olive oil with the chilli flakes and sliced garlic over a low heat until fragrant. Add the quartered tomatoes and allow to cook lightly for 1–2 minutes.Add the crab, poached lemon segments, 1 teaspoon of the poaching lemon liquor and spring onions to the cooked tomato base. Heat a grill to high. Place the red mullet under the preheated grill and cook the fish until the skin blisters. This will take around 5–8 minutes, depending on the size of your fish. Remove from the grill and season with lemon juice and olive oil. Set to one side to rest in a plate that can collect its juices. Bring a large saucepan of salted water to the boil and cook the pasta for 2 minutes. Remove with a slotted spoon and add the cooked pasta to the crab tomato base with the fresh herbs. Season and add fresh lemon zest.Pour the juices from the resting red mullet over the pasta.Place the grilled red mullet on a large oval plate with a dash more olive oil. Serve the crab garganelli in a separate bowl. To make the steeped lemons, segment the lemons and juice the carcasses. Add the juice to a small saucepan along with the sugar and 3 tsp water. To make the steeped lemons, segment the lemons and juice the carcasses. Add the juice to a small saucepan along with the sugar and 3 tsp water. Bring the lemon juice to the boil then add the lemon segments. Remove from the heat and allow to steep for at least 5 minutes. Bring the lemon juice to the boil then add the lemon segments. Remove from the heat and allow to steep for at least 5 minutes. To make the pasta, pour the flour onto a work surface and make a well in the centre. Add the egg yolks to the well and drizzle over the olive oil. Slowly incorporate the flour into the eggs until you form a rough dough. To make the pasta, pour the flour onto a work surface and make a well in the centre. Add the egg yolks to the well and drizzle over the olive oil. Slowly incorporate the flour into the eggs until you form a rough dough. Wrap the dough in cling film and leave to rest for minimum of 20 minutes. Wrap the dough in cling film and leave to rest for minimum of 20 minutes. Once the pasta has rested, roll the dough through a pasta machine, dusting it with flour, until you get to thickness setting number 3. Once the pasta has rested, roll the dough through a pasta machine, dusting it with flour, until you get to thickness setting number 3. Cut the pasta into 40cm/16in long sheets, then cut these into 5–7cm/2–3in squares, and place one onto a gnocchi board in a diamond shape. Cut the pasta into 40cm/16in long sheets, then cut these into 5–7cm/2–3in squares, and place one onto a gnocchi board in a diamond shape. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Set aside until the crab base is ready. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Set aside until the crab base is ready. To make the seafood, begin by checking the red mullet for any pin bones. Cover liberally with olive oil and season well. Lay on an oven-proof tray skin side up. To make the seafood, begin by checking the red mullet for any pin bones. Cover liberally with olive oil and season well. Lay on an oven-proof tray skin side up. In a sperate pan warm the olive oil with the chilli flakes and sliced garlic over a low heat until fragrant. Add the quartered tomatoes and allow to cook lightly for 1–2 minutes. In a sperate pan warm the olive oil with the chilli flakes and sliced garlic over a low heat until fragrant. Add the quartered tomatoes and allow to cook lightly for 1–2 minutes. Add the crab, poached lemon segments, 1 teaspoon of the poaching lemon liquor and spring onions to the cooked tomato base. Heat a grill to high. Add the crab, poached lemon segments, 1 teaspoon of the poaching lemon liquor and spring onions to the cooked tomato base. Heat a grill to high. Place the red mullet under the preheated grill and cook the fish until the skin blisters. This will take around 5–8 minutes, depending on the size of your fish. Place the red mullet under the preheated grill and cook the fish until the skin blisters. This will take around 5–8 minutes, depending on the size of your fish. Remove from the grill and season with lemon juice and olive oil. Set to one side to rest in a plate that can collect its juices. Remove from the grill and season with lemon juice and olive oil. Set to one side to rest in a plate that can collect its juices. Bring a large saucepan of salted water to the boil and cook the pasta for 2 minutes. Remove with a slotted spoon and add the cooked pasta to the crab tomato base with the fresh herbs. Season and add fresh lemon zest. Bring a large saucepan of salted water to the boil and cook the pasta for 2 minutes. Remove with a slotted spoon and add the cooked pasta to the crab tomato base with the fresh herbs. Season and add fresh lemon zest. Pour the juices from the resting red mullet over the pasta. Pour the juices from the resting red mullet over the pasta. Place the grilled red mullet on a large oval plate with a dash more olive oil. Serve the crab garganelli in a separate bowl. Place the grilled red mullet on a large oval plate with a dash more olive oil. Serve the crab garganelli in a separate bowl."
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} | b734bcfc3a44bbcbc2da938d5c001a1580e097f82165f458cd3adcd8706b434a | Mussel, mullet, shrimp and saffron risotto recipe
An average of 5.0 out of 5 stars from 1 rating A delicious dairy-free fish and seafood risotto with a pinch of saffron added for even more luxury. 1kg/2lb 4oz fresh mussels 1 shallot, chopped 1 bay leaf 125ml/4fl oz French vermouth2 tbsp olive oil1 onion, diced 1 garlic clove, finely chopped 200g/7oz arborio rice pinch saffron 1 litre/1¾ pint hot vegetable or fish stock 2 fillets red mullet, cut into 4 150g/5½oz brown shrimps1 tbsp fresh chives, chopped 1 tbsp fresh chervil, choppedpinch nutritional yeast flakes (optional)1 lemon, juice only 1kg/2lb 4oz fresh mussels 1 shallot, chopped 1 bay leaf 125ml/4fl oz French vermouth 2 tbsp olive oil 1 onion, diced 1 garlic clove, finely chopped 200g/7oz arborio rice pinch saffron 1 litre/1¾ pint hot vegetable or fish stock 2 fillets red mullet, cut into 4 150g/5½oz brown shrimps 1 tbsp fresh chives, chopped 1 tbsp fresh chervil, chopped pinch nutritional yeast flakes (optional) 1 lemon, juice only Method Start by cleaning the mussels – scrub and scrape them, removing the 'beards' by pinching them off (the beard is the clump of fibres that sprouts from the shell). You can also ask a fishmonger to do this for you. Discard any broken mussels and any that stay open when tapped.Put the shallot, bay and cleaned mussels into a very hot, dry pan. Pour in the vermouth and cover the pan, cooking until the mussels open. Discard any that do not open.Pick the meat from the shells. Strain and reserve the liquid and mussel meat separately.Heat the olive oil in another pan, add the onion and garlic and cook for 10 minutes, or until softened. Add the rice, saffron and then the reserved mussel liquor. Add a ladleful of the hot stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12–15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite.Add the mullet pieces, followed by the picked mussel meat and the brown shrimps. Cook until the mullet is opaque and shrimp is cooked through.Stir in the herbs, nutritional yeast flakes (if using) and lemon juice and serve at once. Start by cleaning the mussels – scrub and scrape them, removing the 'beards' by pinching them off (the beard is the clump of fibres that sprouts from the shell). You can also ask a fishmonger to do this for you. Discard any broken mussels and any that stay open when tapped. Start by cleaning the mussels – scrub and scrape them, removing the 'beards' by pinching them off (the beard is the clump of fibres that sprouts from the shell). You can also ask a fishmonger to do this for you. Discard any broken mussels and any that stay open when tapped. Put the shallot, bay and cleaned mussels into a very hot, dry pan. Pour in the vermouth and cover the pan, cooking until the mussels open. Discard any that do not open. Put the shallot, bay and cleaned mussels into a very hot, dry pan. Pour in the vermouth and cover the pan, cooking until the mussels open. Discard any that do not open. Pick the meat from the shells. Strain and reserve the liquid and mussel meat separately. Pick the meat from the shells. Strain and reserve the liquid and mussel meat separately. Heat the olive oil in another pan, add the onion and garlic and cook for 10 minutes, or until softened. Heat the olive oil in another pan, add the onion and garlic and cook for 10 minutes, or until softened. Add the rice, saffron and then the reserved mussel liquor. Add the rice, saffron and then the reserved mussel liquor. Add a ladleful of the hot stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12–15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite. Add a ladleful of the hot stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12–15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite. Add the mullet pieces, followed by the picked mussel meat and the brown shrimps. Cook until the mullet is opaque and shrimp is cooked through. Add the mullet pieces, followed by the picked mussel meat and the brown shrimps. Cook until the mullet is opaque and shrimp is cooked through. Stir in the herbs, nutritional yeast flakes (if using) and lemon juice and serve at once. Stir in the herbs, nutritional yeast flakes (if using) and lemon juice and serve at once. | {
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"title": "Mussel, mullet, shrimp and saffron risotto recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A delicious dairy-free fish and seafood risotto with a pinch of saffron added for even more luxury. 1kg/2lb 4oz fresh mussels 1 shallot, chopped 1 bay leaf 125ml/4fl oz French vermouth2 tbsp olive oil1 onion, diced 1 garlic clove, finely chopped 200g/7oz arborio rice pinch saffron 1 litre/1¾ pint hot vegetable or fish stock 2 fillets red mullet, cut into 4 150g/5½oz brown shrimps1 tbsp fresh chives, chopped 1 tbsp fresh chervil, choppedpinch nutritional yeast flakes (optional)1 lemon, juice only 1kg/2lb 4oz fresh mussels 1 shallot, chopped 1 bay leaf 125ml/4fl oz French vermouth 2 tbsp olive oil 1 onion, diced 1 garlic clove, finely chopped 200g/7oz arborio rice pinch saffron 1 litre/1¾ pint hot vegetable or fish stock 2 fillets red mullet, cut into 4 150g/5½oz brown shrimps 1 tbsp fresh chives, chopped 1 tbsp fresh chervil, chopped pinch nutritional yeast flakes (optional) 1 lemon, juice only Method Start by cleaning the mussels – scrub and scrape them, removing the 'beards' by pinching them off (the beard is the clump of fibres that sprouts from the shell). You can also ask a fishmonger to do this for you. Discard any broken mussels and any that stay open when tapped.Put the shallot, bay and cleaned mussels into a very hot, dry pan. Pour in the vermouth and cover the pan, cooking until the mussels open. Discard any that do not open.Pick the meat from the shells. Strain and reserve the liquid and mussel meat separately.Heat the olive oil in another pan, add the onion and garlic and cook for 10 minutes, or until softened. Add the rice, saffron and then the reserved mussel liquor. Add a ladleful of the hot stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12–15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite.Add the mullet pieces, followed by the picked mussel meat and the brown shrimps. Cook until the mullet is opaque and shrimp is cooked through.Stir in the herbs, nutritional yeast flakes (if using) and lemon juice and serve at once. Start by cleaning the mussels – scrub and scrape them, removing the 'beards' by pinching them off (the beard is the clump of fibres that sprouts from the shell). You can also ask a fishmonger to do this for you. Discard any broken mussels and any that stay open when tapped. Start by cleaning the mussels – scrub and scrape them, removing the 'beards' by pinching them off (the beard is the clump of fibres that sprouts from the shell). You can also ask a fishmonger to do this for you. Discard any broken mussels and any that stay open when tapped. Put the shallot, bay and cleaned mussels into a very hot, dry pan. Pour in the vermouth and cover the pan, cooking until the mussels open. Discard any that do not open. Put the shallot, bay and cleaned mussels into a very hot, dry pan. Pour in the vermouth and cover the pan, cooking until the mussels open. Discard any that do not open. Pick the meat from the shells. Strain and reserve the liquid and mussel meat separately. Pick the meat from the shells. Strain and reserve the liquid and mussel meat separately. Heat the olive oil in another pan, add the onion and garlic and cook for 10 minutes, or until softened. Heat the olive oil in another pan, add the onion and garlic and cook for 10 minutes, or until softened. Add the rice, saffron and then the reserved mussel liquor. Add the rice, saffron and then the reserved mussel liquor. Add a ladleful of the hot stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12–15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite. Add a ladleful of the hot stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12–15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite. Add the mullet pieces, followed by the picked mussel meat and the brown shrimps. Cook until the mullet is opaque and shrimp is cooked through. Add the mullet pieces, followed by the picked mussel meat and the brown shrimps. Cook until the mullet is opaque and shrimp is cooked through. Stir in the herbs, nutritional yeast flakes (if using) and lemon juice and serve at once. Stir in the herbs, nutritional yeast flakes (if using) and lemon juice and serve at once."
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} | 912fd6c7384968b2094c240c740881878c316956c30c632ad69cfd38dd1e52b8 | Venetian fish stew recipe
An average of 4.5 out of 5 stars from 2 ratings This simple yet elegant fish supper is packed with monkfish, red mullet, sea bass, clams and mussels and flavoured with fennel and fresh Italian tomatoes. 4 large prawns, heads and shells on3 tbsp olive oil1 celery stick, roughly chopped1 small fennel bulb, cut into 8 pieces½ tsp crushed fennel seeds1 carrot, peeled and cut into 1cm/½in pieces1 bay leaf 1 leek, roughly chopped100ml/3½fl oz white wine 250g/9oz palourde clams, scrubbed and debearded250g/9oz mussels, scrubbed and debearded500g/1lb 2oz baby San Marzano or Datterini tomatoes, puréed200g/7oz monkfish fillet, trimmed150g/5½oz red mullet fillet200g/7oz sea bass or sea bream fillet2 garlic cloves, 1 finely chopped and 1 halved2 tbsp roughly chopped fresh flatleaf parsley pinch dried chilli flakes or chilli powder1 small ciabatta loaf, cut into 2cm/¾in slices and toastedsalt and freshly ground black pepper 4 large prawns, heads and shells on 3 tbsp olive oil 1 celery stick, roughly chopped 1 small fennel bulb, cut into 8 pieces ½ tsp crushed fennel seeds 1 carrot, peeled and cut into 1cm/½in pieces 1 bay leaf 1 leek, roughly chopped 100ml/3½fl oz white wine 250g/9oz palourde clams, scrubbed and debearded 250g/9oz mussels, scrubbed and debearded 500g/1lb 2oz baby San Marzano or Datterini tomatoes, puréed 200g/7oz monkfish fillet, trimmed 150g/5½oz red mullet fillet 200g/7oz sea bass or sea bream fillet 2 garlic cloves, 1 finely chopped and 1 halved 2 tbsp roughly chopped fresh flatleaf parsley pinch dried chilli flakes or chilli powder 1 small ciabatta loaf, cut into 2cm/¾in slices and toasted salt and freshly ground black pepper Method Peel the prawns and take off their heads. Heat ½ tablespoon of olive oil in a saucepan and add the prawn heads and shells. Cook for 3 minutes until the shells and heads go pink. Add the celery, fennel, fennel seeds, carrot, bay leaf, leek, white wine and a pinch of salt. Cook for 5 minutes and then add 750ml/1¼ pint water. Bring to a simmer, skim and leave to cook for 30 minutes. Strain through a fine sieve, discard the prawn heads and shells and cooked vegetables and set the strained prawn stock aside. Heat 2 tablespoons of olive oil in a large sauté pan with a tight-fitting lid. Discard any clams or mussels with broken shells and any that refuse to close when tapped. Add the clams, mussels and peeled prawns to the pan and cook for a couple of minutes until the seafood starts to open and the prawns are cooked. Discard any clams or mussels that remain closed. Place the tomatoes in a food processor or blender and blitz to a purée. Add the puréed tomatoes to the pan and bring to a simmer. Cook until reduced by half. Season the fish fillets with salt and pepper. Add 4 ladles of the prawn stock to the pan and then carefully place the monkfish, red mullet and sea bass fillets on top. Place a lid on the sauté pan and cook gently for 2 minutes. Add the finely chopped garlic, parsley and chilli. Cook for a further 2 minutes or until you can put a toothpick through the fish without any resistance. Season to taste with salt and pepper. Lightly toast the ciabatta slices, then drizzle with olive oil and rub with the other garlic clove. Serve the stew in hot bowls with the toasted ciabatta slices. Peel the prawns and take off their heads. Heat ½ tablespoon of olive oil in a saucepan and add the prawn heads and shells. Cook for 3 minutes until the shells and heads go pink. Add the celery, fennel, fennel seeds, carrot, bay leaf, leek, white wine and a pinch of salt. Cook for 5 minutes and then add 750ml/1¼ pint water. Bring to a simmer, skim and leave to cook for 30 minutes. Strain through a fine sieve, discard the prawn heads and shells and cooked vegetables and set the strained prawn stock aside. Peel the prawns and take off their heads. Heat ½ tablespoon of olive oil in a saucepan and add the prawn heads and shells. Cook for 3 minutes until the shells and heads go pink. Add the celery, fennel, fennel seeds, carrot, bay leaf, leek, white wine and a pinch of salt. Cook for 5 minutes and then add 750ml/1¼ pint water. Bring to a simmer, skim and leave to cook for 30 minutes. Strain through a fine sieve, discard the prawn heads and shells and cooked vegetables and set the strained prawn stock aside. Heat 2 tablespoons of olive oil in a large sauté pan with a tight-fitting lid. Discard any clams or mussels with broken shells and any that refuse to close when tapped. Add the clams, mussels and peeled prawns to the pan and cook for a couple of minutes until the seafood starts to open and the prawns are cooked. Discard any clams or mussels that remain closed. Heat 2 tablespoons of olive oil in a large sauté pan with a tight-fitting lid. Discard any clams or mussels with broken shells and any that refuse to close when tapped. Add the clams, mussels and peeled prawns to the pan and cook for a couple of minutes until the seafood starts to open and the prawns are cooked. Discard any clams or mussels that remain closed. Place the tomatoes in a food processor or blender and blitz to a purée. Add the puréed tomatoes to the pan and bring to a simmer. Cook until reduced by half. Season the fish fillets with salt and pepper. Add 4 ladles of the prawn stock to the pan and then carefully place the monkfish, red mullet and sea bass fillets on top. Place a lid on the sauté pan and cook gently for 2 minutes. Add the finely chopped garlic, parsley and chilli. Cook for a further 2 minutes or until you can put a toothpick through the fish without any resistance. Season to taste with salt and pepper. Place the tomatoes in a food processor or blender and blitz to a purée. Add the puréed tomatoes to the pan and bring to a simmer. Cook until reduced by half. Season the fish fillets with salt and pepper. Add 4 ladles of the prawn stock to the pan and then carefully place the monkfish, red mullet and sea bass fillets on top. Place a lid on the sauté pan and cook gently for 2 minutes. Add the finely chopped garlic, parsley and chilli. Cook for a further 2 minutes or until you can put a toothpick through the fish without any resistance. Season to taste with salt and pepper. Lightly toast the ciabatta slices, then drizzle with olive oil and rub with the other garlic clove. Serve the stew in hot bowls with the toasted ciabatta slices. Lightly toast the ciabatta slices, then drizzle with olive oil and rub with the other garlic clove. Serve the stew in hot bowls with the toasted ciabatta slices. | {
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"title": "Venetian fish stew recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This simple yet elegant fish supper is packed with monkfish, red mullet, sea bass, clams and mussels and flavoured with fennel and fresh Italian tomatoes. 4 large prawns, heads and shells on3 tbsp olive oil1 celery stick, roughly chopped1 small fennel bulb, cut into 8 pieces½ tsp crushed fennel seeds1 carrot, peeled and cut into 1cm/½in pieces1 bay leaf 1 leek, roughly chopped100ml/3½fl oz white wine 250g/9oz palourde clams, scrubbed and debearded250g/9oz mussels, scrubbed and debearded500g/1lb 2oz baby San Marzano or Datterini tomatoes, puréed200g/7oz monkfish fillet, trimmed150g/5½oz red mullet fillet200g/7oz sea bass or sea bream fillet2 garlic cloves, 1 finely chopped and 1 halved2 tbsp roughly chopped fresh flatleaf parsley pinch dried chilli flakes or chilli powder1 small ciabatta loaf, cut into 2cm/¾in slices and toastedsalt and freshly ground black pepper 4 large prawns, heads and shells on 3 tbsp olive oil 1 celery stick, roughly chopped 1 small fennel bulb, cut into 8 pieces ½ tsp crushed fennel seeds 1 carrot, peeled and cut into 1cm/½in pieces 1 bay leaf 1 leek, roughly chopped 100ml/3½fl oz white wine 250g/9oz palourde clams, scrubbed and debearded 250g/9oz mussels, scrubbed and debearded 500g/1lb 2oz baby San Marzano or Datterini tomatoes, puréed 200g/7oz monkfish fillet, trimmed 150g/5½oz red mullet fillet 200g/7oz sea bass or sea bream fillet 2 garlic cloves, 1 finely chopped and 1 halved 2 tbsp roughly chopped fresh flatleaf parsley pinch dried chilli flakes or chilli powder 1 small ciabatta loaf, cut into 2cm/¾in slices and toasted salt and freshly ground black pepper Method Peel the prawns and take off their heads. Heat ½ tablespoon of olive oil in a saucepan and add the prawn heads and shells. Cook for 3 minutes until the shells and heads go pink. Add the celery, fennel, fennel seeds, carrot, bay leaf, leek, white wine and a pinch of salt. Cook for 5 minutes and then add 750ml/1¼ pint water. Bring to a simmer, skim and leave to cook for 30 minutes. Strain through a fine sieve, discard the prawn heads and shells and cooked vegetables and set the strained prawn stock aside. Heat 2 tablespoons of olive oil in a large sauté pan with a tight-fitting lid. Discard any clams or mussels with broken shells and any that refuse to close when tapped. Add the clams, mussels and peeled prawns to the pan and cook for a couple of minutes until the seafood starts to open and the prawns are cooked. Discard any clams or mussels that remain closed. Place the tomatoes in a food processor or blender and blitz to a purée. Add the puréed tomatoes to the pan and bring to a simmer. Cook until reduced by half. Season the fish fillets with salt and pepper. Add 4 ladles of the prawn stock to the pan and then carefully place the monkfish, red mullet and sea bass fillets on top. Place a lid on the sauté pan and cook gently for 2 minutes. Add the finely chopped garlic, parsley and chilli. Cook for a further 2 minutes or until you can put a toothpick through the fish without any resistance. Season to taste with salt and pepper. Lightly toast the ciabatta slices, then drizzle with olive oil and rub with the other garlic clove. Serve the stew in hot bowls with the toasted ciabatta slices. Peel the prawns and take off their heads. Heat ½ tablespoon of olive oil in a saucepan and add the prawn heads and shells. Cook for 3 minutes until the shells and heads go pink. Add the celery, fennel, fennel seeds, carrot, bay leaf, leek, white wine and a pinch of salt. Cook for 5 minutes and then add 750ml/1¼ pint water. Bring to a simmer, skim and leave to cook for 30 minutes. Strain through a fine sieve, discard the prawn heads and shells and cooked vegetables and set the strained prawn stock aside. Peel the prawns and take off their heads. Heat ½ tablespoon of olive oil in a saucepan and add the prawn heads and shells. Cook for 3 minutes until the shells and heads go pink. Add the celery, fennel, fennel seeds, carrot, bay leaf, leek, white wine and a pinch of salt. Cook for 5 minutes and then add 750ml/1¼ pint water. Bring to a simmer, skim and leave to cook for 30 minutes. Strain through a fine sieve, discard the prawn heads and shells and cooked vegetables and set the strained prawn stock aside. Heat 2 tablespoons of olive oil in a large sauté pan with a tight-fitting lid. Discard any clams or mussels with broken shells and any that refuse to close when tapped. Add the clams, mussels and peeled prawns to the pan and cook for a couple of minutes until the seafood starts to open and the prawns are cooked. Discard any clams or mussels that remain closed. Heat 2 tablespoons of olive oil in a large sauté pan with a tight-fitting lid. Discard any clams or mussels with broken shells and any that refuse to close when tapped. Add the clams, mussels and peeled prawns to the pan and cook for a couple of minutes until the seafood starts to open and the prawns are cooked. Discard any clams or mussels that remain closed. Place the tomatoes in a food processor or blender and blitz to a purée. Add the puréed tomatoes to the pan and bring to a simmer. Cook until reduced by half. Season the fish fillets with salt and pepper. Add 4 ladles of the prawn stock to the pan and then carefully place the monkfish, red mullet and sea bass fillets on top. Place a lid on the sauté pan and cook gently for 2 minutes. Add the finely chopped garlic, parsley and chilli. Cook for a further 2 minutes or until you can put a toothpick through the fish without any resistance. Season to taste with salt and pepper. Place the tomatoes in a food processor or blender and blitz to a purée. Add the puréed tomatoes to the pan and bring to a simmer. Cook until reduced by half. Season the fish fillets with salt and pepper. Add 4 ladles of the prawn stock to the pan and then carefully place the monkfish, red mullet and sea bass fillets on top. Place a lid on the sauté pan and cook gently for 2 minutes. Add the finely chopped garlic, parsley and chilli. Cook for a further 2 minutes or until you can put a toothpick through the fish without any resistance. Season to taste with salt and pepper. Lightly toast the ciabatta slices, then drizzle with olive oil and rub with the other garlic clove. Serve the stew in hot bowls with the toasted ciabatta slices. Lightly toast the ciabatta slices, then drizzle with olive oil and rub with the other garlic clove. Serve the stew in hot bowls with the toasted ciabatta slices."
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} | 8244dcab39f892110a8950e7245e3feb9373b4829b9a4427aa8bb0fe57e141c8 | Roast red mullet fillet with potatoes recipe
Roast red mullet fillet with Charlotte potatoes, fennel, olives and capers An average of 4.6 out of 5 stars from 5 ratings This is a great way to cook red mullet because the fat from the fish melts into the potatoes and makes them taste delicious, as well as giving them a lovely colour and crisp texture. 12 Charlotte potatoes, peeled1 large fennel bulb2 tbsp extra virgin olive oil, plus extra for drizzling2 whole red mullets, scaled and filleted2 heaped tbsp pitted black olives, preferably taggiasca1 tbsp capers in vinegar, drained2 tbsp chopped parsley200g/7oz datterini or cherry tomatoes, cut in halfsqueeze lemon juicesea salt and freshly ground black pepperextra virgin olive oil, to serve 12 Charlotte potatoes, peeled 1 large fennel bulb 2 tbsp extra virgin olive oil, plus extra for drizzling 2 whole red mullets, scaled and filleted 2 heaped tbsp pitted black olives, preferably taggiasca 1 tbsp capers in vinegar, drained 2 tbsp chopped parsley 200g/7oz datterini or cherry tomatoes, cut in half squeeze lemon juice sea salt and freshly ground black pepper extra virgin olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender. Drain and set aside until cool enough to handle. Cut into 5mm slices. While the potatoes are cooking, cut the fennel bulb vertically in half, then cut each half into 1cm half-moon slices. Cook the fennel in another pan of boiling salted water for about 5 minutes until tender, then drain.Heat the olive oil in a large ovenproof frying pan and fry the potato slices until they start to colour. Add the fennel and fry for a minute longer. Season the mullet fillets with salt and pepper, then place skin-side up on top of the potatoes and fennel. Scatter the olives, capers, parsley and tomatoes over the fish. Transfer the pan to the oven and roast for 5 minutes. Remove from the oven and finish with a squeeze of lemon and drizzle of extra virgin olive oil. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender. Drain and set aside until cool enough to handle. Cut into 5mm slices. Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender. Drain and set aside until cool enough to handle. Cut into 5mm slices. While the potatoes are cooking, cut the fennel bulb vertically in half, then cut each half into 1cm half-moon slices. Cook the fennel in another pan of boiling salted water for about 5 minutes until tender, then drain. While the potatoes are cooking, cut the fennel bulb vertically in half, then cut each half into 1cm half-moon slices. Cook the fennel in another pan of boiling salted water for about 5 minutes until tender, then drain. Heat the olive oil in a large ovenproof frying pan and fry the potato slices until they start to colour. Add the fennel and fry for a minute longer. Heat the olive oil in a large ovenproof frying pan and fry the potato slices until they start to colour. Add the fennel and fry for a minute longer. Season the mullet fillets with salt and pepper, then place skin-side up on top of the potatoes and fennel. Scatter the olives, capers, parsley and tomatoes over the fish. Transfer the pan to the oven and roast for 5 minutes. Season the mullet fillets with salt and pepper, then place skin-side up on top of the potatoes and fennel. Scatter the olives, capers, parsley and tomatoes over the fish. Transfer the pan to the oven and roast for 5 minutes. Remove from the oven and finish with a squeeze of lemon and drizzle of extra virgin olive oil. Serve immediately. Remove from the oven and finish with a squeeze of lemon and drizzle of extra virgin olive oil. Serve immediately. | {
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"title": "Roast red mullet fillet with potatoes recipe",
"content": "Roast red mullet fillet with Charlotte potatoes, fennel, olives and capers An average of 4.6 out of 5 stars from 5 ratings This is a great way to cook red mullet because the fat from the fish melts into the potatoes and makes them taste delicious, as well as giving them a lovely colour and crisp texture. 12 Charlotte potatoes, peeled1 large fennel bulb2 tbsp extra virgin olive oil, plus extra for drizzling2 whole red mullets, scaled and filleted2 heaped tbsp pitted black olives, preferably taggiasca1 tbsp capers in vinegar, drained2 tbsp chopped parsley200g/7oz datterini or cherry tomatoes, cut in halfsqueeze lemon juicesea salt and freshly ground black pepperextra virgin olive oil, to serve 12 Charlotte potatoes, peeled 1 large fennel bulb 2 tbsp extra virgin olive oil, plus extra for drizzling 2 whole red mullets, scaled and filleted 2 heaped tbsp pitted black olives, preferably taggiasca 1 tbsp capers in vinegar, drained 2 tbsp chopped parsley 200g/7oz datterini or cherry tomatoes, cut in half squeeze lemon juice sea salt and freshly ground black pepper extra virgin olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender. Drain and set aside until cool enough to handle. Cut into 5mm slices. While the potatoes are cooking, cut the fennel bulb vertically in half, then cut each half into 1cm half-moon slices. Cook the fennel in another pan of boiling salted water for about 5 minutes until tender, then drain.Heat the olive oil in a large ovenproof frying pan and fry the potato slices until they start to colour. Add the fennel and fry for a minute longer. Season the mullet fillets with salt and pepper, then place skin-side up on top of the potatoes and fennel. Scatter the olives, capers, parsley and tomatoes over the fish. Transfer the pan to the oven and roast for 5 minutes. Remove from the oven and finish with a squeeze of lemon and drizzle of extra virgin olive oil. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender. Drain and set aside until cool enough to handle. Cut into 5mm slices. Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender. Drain and set aside until cool enough to handle. Cut into 5mm slices. While the potatoes are cooking, cut the fennel bulb vertically in half, then cut each half into 1cm half-moon slices. Cook the fennel in another pan of boiling salted water for about 5 minutes until tender, then drain. While the potatoes are cooking, cut the fennel bulb vertically in half, then cut each half into 1cm half-moon slices. Cook the fennel in another pan of boiling salted water for about 5 minutes until tender, then drain. Heat the olive oil in a large ovenproof frying pan and fry the potato slices until they start to colour. Add the fennel and fry for a minute longer. Heat the olive oil in a large ovenproof frying pan and fry the potato slices until they start to colour. Add the fennel and fry for a minute longer. Season the mullet fillets with salt and pepper, then place skin-side up on top of the potatoes and fennel. Scatter the olives, capers, parsley and tomatoes over the fish. Transfer the pan to the oven and roast for 5 minutes. Season the mullet fillets with salt and pepper, then place skin-side up on top of the potatoes and fennel. Scatter the olives, capers, parsley and tomatoes over the fish. Transfer the pan to the oven and roast for 5 minutes. Remove from the oven and finish with a squeeze of lemon and drizzle of extra virgin olive oil. Serve immediately. Remove from the oven and finish with a squeeze of lemon and drizzle of extra virgin olive oil. Serve immediately."
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} | 884c7dc958c96d769f4c4bb490b6e08b1936a63ee4c237f215b86697335fa708 | Marinated red mullet with okra and pea fritters recipe
An average of 5.0 out of 5 stars from 1 rating The strong flavour of mullet is balanced by a punchy, citrus marinade. Served with crispy okra fritters and plantain, this is a perfect meal for the summer. 40g/1½oz okra, sliced10g/⅓oz red onion, finely chopped25g/1oz frozen peas, chopped1 tbsp roughly chopped flatleaf parsleypinch finely chopped garlicpinch ground cumin40g/1½oz plain flour, sieved¼ tsp baking powder1 free-range egg, beaten2 tbsp whole milk2 tbsp crème fraichevegetable oil, for shallow fryingsalt and freshly ground black pepper 40g/1½oz okra, sliced 10g/⅓oz red onion, finely chopped 25g/1oz frozen peas, chopped 1 tbsp roughly chopped flatleaf parsley pinch finely chopped garlic pinch ground cumin 40g/1½oz plain flour, sieved ¼ tsp baking powder 1 free-range egg, beaten 2 tbsp whole milk 2 tbsp crème fraiche vegetable oil, for shallow frying salt and freshly ground black pepper 100ml/3½fl oz vegetable oil, plus extra for shallow frying100ml/3½fl oz olive oil3 lemons, juice only1 orange, juice only pinch sugar¼ tsp coriander seeds, crushed30g/1oz carrots, thinly sliced4 small red mullet fillets, scaled and pin-bonedpinch saffron strands 100ml/3½fl oz vegetable oil, plus extra for shallow frying 100ml/3½fl oz olive oil 3 lemons, juice only 1 orange, juice only pinch sugar ¼ tsp coriander seeds, crushed 30g/1oz carrots, thinly sliced 4 small red mullet fillets, scaled and pin-boned pinch saffron strands 1 green or yellow plantain, peeled and sliced vegetable oil, for deep-frying 1 green or yellow plantain, peeled and sliced vegetable oil, for deep-frying 40g/1½oz micro coriander 40g/1½oz micro red basil40g/1½oz baby watercress40g/1½oz nasturtium leaves40g/1½oz nasturtium flowers20g/¾oz okra, thinly sliced¼ red chilli (optional)¼ green chilli (optional)2 tbsp olive oil165g/6oz Greek-style plain yoghurt1 lemon, cut into wedges 40g/1½oz micro coriander 40g/1½oz micro red basil 40g/1½oz baby watercress 40g/1½oz nasturtium leaves 40g/1½oz nasturtium flowers 20g/¾oz okra, thinly sliced ¼ red chilli (optional) ¼ green chilli (optional) 2 tbsp olive oil 165g/6oz Greek-style plain yoghurt 1 lemon, cut into wedges Method Preheat the oven to 190C/170C Fan/Gas 5.To make the fritters, mix together the okra, red onion, peas, parsley, garlic and cumin. Add the flour and baking powder and mix well. Add the egg, milk and crème fraiche and season. Heat the oil in a large frying pan and fry tablespoons of the batter (you may need to do this in batches). Once golden-brown on both sides, remove from the pan and drain on a kitchen paper. Finish in the oven for 3–4 minutes.To make the red mullet, mix together the two oils, lemon juice, orange juice, sugar, coriander seeds and a little seasoning. Add the carrots and stir well. Place in a small saucepan over a medium heat and warm through to infuse. Set aside to cool. Cut the mullet fillets in half and rub with a little saffron and salt. Heat a little oil in a frying pan and fry the fillets skin-side down for 5 minutes, or until the skin is crisp and golden-brown. Turn over and cook for a few seconds. (The fish should be slightly undercooked). Drain the fillets on kitchen paper and place flesh-side down into the cooled marinating liquid for 5 minutes.Meanwhile, 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 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the plantain for 2 minutes, or until golden-brown on the outside and soft on the inside. Drain on kitchen paper and season with a little salt.To serve, mix with the herbs, flowers, okra and chillies, if using, together. Leave to sit for 1 minute. Place the fritters on a serving plate. Drizzle with the olive oil and all but 1 tablespoon of the yoghurt. Put the marinated fish alongside with the fried plantain, remaining yoghurt and lemon wedges. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the fritters, mix together the okra, red onion, peas, parsley, garlic and cumin. Add the flour and baking powder and mix well. Add the egg, milk and crème fraiche and season. Heat the oil in a large frying pan and fry tablespoons of the batter (you may need to do this in batches). Once golden-brown on both sides, remove from the pan and drain on a kitchen paper. Finish in the oven for 3–4 minutes. To make the fritters, mix together the okra, red onion, peas, parsley, garlic and cumin. Add the flour and baking powder and mix well. Add the egg, milk and crème fraiche and season. Heat the oil in a large frying pan and fry tablespoons of the batter (you may need to do this in batches). Once golden-brown on both sides, remove from the pan and drain on a kitchen paper. Finish in the oven for 3–4 minutes. To make the red mullet, mix together the two oils, lemon juice, orange juice, sugar, coriander seeds and a little seasoning. Add the carrots and stir well. Place in a small saucepan over a medium heat and warm through to infuse. Set aside to cool. To make the red mullet, mix together the two oils, lemon juice, orange juice, sugar, coriander seeds and a little seasoning. Add the carrots and stir well. Place in a small saucepan over a medium heat and warm through to infuse. Set aside to cool. Cut the mullet fillets in half and rub with a little saffron and salt. Heat a little oil in a frying pan and fry the fillets skin-side down for 5 minutes, or until the skin is crisp and golden-brown. Turn over and cook for a few seconds. (The fish should be slightly undercooked). Drain the fillets on kitchen paper and place flesh-side down into the cooled marinating liquid for 5 minutes. Cut the mullet fillets in half and rub with a little saffron and salt. Heat a little oil in a frying pan and fry the fillets skin-side down for 5 minutes, or until the skin is crisp and golden-brown. Turn over and cook for a few seconds. (The fish should be slightly undercooked). Drain the fillets on kitchen paper and place flesh-side down into the cooled marinating liquid for 5 minutes. Meanwhile, 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 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the plantain for 2 minutes, or until golden-brown on the outside and soft on the inside. Drain on kitchen paper and season with a little salt. Meanwhile, 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 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the plantain for 2 minutes, or until golden-brown on the outside and soft on the inside. Drain on kitchen paper and season with a little salt. To serve, mix with the herbs, flowers, okra and chillies, if using, together. Leave to sit for 1 minute. Place the fritters on a serving plate. Drizzle with the olive oil and all but 1 tablespoon of the yoghurt. Put the marinated fish alongside with the fried plantain, remaining yoghurt and lemon wedges. To serve, mix with the herbs, flowers, okra and chillies, if using, together. Leave to sit for 1 minute. Place the fritters on a serving plate. Drizzle with the olive oil and all but 1 tablespoon of the yoghurt. Put the marinated fish alongside with the fried plantain, remaining yoghurt and lemon wedges. | {
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"title": "Marinated red mullet with okra and pea fritters recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The strong flavour of mullet is balanced by a punchy, citrus marinade. Served with crispy okra fritters and plantain, this is a perfect meal for the summer. 40g/1½oz okra, sliced10g/⅓oz red onion, finely chopped25g/1oz frozen peas, chopped1 tbsp roughly chopped flatleaf parsleypinch finely chopped garlicpinch ground cumin40g/1½oz plain flour, sieved¼ tsp baking powder1 free-range egg, beaten2 tbsp whole milk2 tbsp crème fraichevegetable oil, for shallow fryingsalt and freshly ground black pepper 40g/1½oz okra, sliced 10g/⅓oz red onion, finely chopped 25g/1oz frozen peas, chopped 1 tbsp roughly chopped flatleaf parsley pinch finely chopped garlic pinch ground cumin 40g/1½oz plain flour, sieved ¼ tsp baking powder 1 free-range egg, beaten 2 tbsp whole milk 2 tbsp crème fraiche vegetable oil, for shallow frying salt and freshly ground black pepper 100ml/3½fl oz vegetable oil, plus extra for shallow frying100ml/3½fl oz olive oil3 lemons, juice only1 orange, juice only pinch sugar¼ tsp coriander seeds, crushed30g/1oz carrots, thinly sliced4 small red mullet fillets, scaled and pin-bonedpinch saffron strands 100ml/3½fl oz vegetable oil, plus extra for shallow frying 100ml/3½fl oz olive oil 3 lemons, juice only 1 orange, juice only pinch sugar ¼ tsp coriander seeds, crushed 30g/1oz carrots, thinly sliced 4 small red mullet fillets, scaled and pin-boned pinch saffron strands 1 green or yellow plantain, peeled and sliced vegetable oil, for deep-frying 1 green or yellow plantain, peeled and sliced vegetable oil, for deep-frying 40g/1½oz micro coriander 40g/1½oz micro red basil40g/1½oz baby watercress40g/1½oz nasturtium leaves40g/1½oz nasturtium flowers20g/¾oz okra, thinly sliced¼ red chilli (optional)¼ green chilli (optional)2 tbsp olive oil165g/6oz Greek-style plain yoghurt1 lemon, cut into wedges 40g/1½oz micro coriander 40g/1½oz micro red basil 40g/1½oz baby watercress 40g/1½oz nasturtium leaves 40g/1½oz nasturtium flowers 20g/¾oz okra, thinly sliced ¼ red chilli (optional) ¼ green chilli (optional) 2 tbsp olive oil 165g/6oz Greek-style plain yoghurt 1 lemon, cut into wedges Method Preheat the oven to 190C/170C Fan/Gas 5.To make the fritters, mix together the okra, red onion, peas, parsley, garlic and cumin. Add the flour and baking powder and mix well. Add the egg, milk and crème fraiche and season. Heat the oil in a large frying pan and fry tablespoons of the batter (you may need to do this in batches). Once golden-brown on both sides, remove from the pan and drain on a kitchen paper. Finish in the oven for 3–4 minutes.To make the red mullet, mix together the two oils, lemon juice, orange juice, sugar, coriander seeds and a little seasoning. Add the carrots and stir well. Place in a small saucepan over a medium heat and warm through to infuse. Set aside to cool. Cut the mullet fillets in half and rub with a little saffron and salt. Heat a little oil in a frying pan and fry the fillets skin-side down for 5 minutes, or until the skin is crisp and golden-brown. Turn over and cook for a few seconds. (The fish should be slightly undercooked). Drain the fillets on kitchen paper and place flesh-side down into the cooled marinating liquid for 5 minutes.Meanwhile, 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 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the plantain for 2 minutes, or until golden-brown on the outside and soft on the inside. Drain on kitchen paper and season with a little salt.To serve, mix with the herbs, flowers, okra and chillies, if using, together. Leave to sit for 1 minute. Place the fritters on a serving plate. Drizzle with the olive oil and all but 1 tablespoon of the yoghurt. Put the marinated fish alongside with the fried plantain, remaining yoghurt and lemon wedges. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the fritters, mix together the okra, red onion, peas, parsley, garlic and cumin. Add the flour and baking powder and mix well. Add the egg, milk and crème fraiche and season. Heat the oil in a large frying pan and fry tablespoons of the batter (you may need to do this in batches). Once golden-brown on both sides, remove from the pan and drain on a kitchen paper. Finish in the oven for 3–4 minutes. To make the fritters, mix together the okra, red onion, peas, parsley, garlic and cumin. Add the flour and baking powder and mix well. Add the egg, milk and crème fraiche and season. Heat the oil in a large frying pan and fry tablespoons of the batter (you may need to do this in batches). Once golden-brown on both sides, remove from the pan and drain on a kitchen paper. Finish in the oven for 3–4 minutes. To make the red mullet, mix together the two oils, lemon juice, orange juice, sugar, coriander seeds and a little seasoning. Add the carrots and stir well. Place in a small saucepan over a medium heat and warm through to infuse. Set aside to cool. To make the red mullet, mix together the two oils, lemon juice, orange juice, sugar, coriander seeds and a little seasoning. Add the carrots and stir well. Place in a small saucepan over a medium heat and warm through to infuse. Set aside to cool. Cut the mullet fillets in half and rub with a little saffron and salt. Heat a little oil in a frying pan and fry the fillets skin-side down for 5 minutes, or until the skin is crisp and golden-brown. Turn over and cook for a few seconds. (The fish should be slightly undercooked). Drain the fillets on kitchen paper and place flesh-side down into the cooled marinating liquid for 5 minutes. Cut the mullet fillets in half and rub with a little saffron and salt. Heat a little oil in a frying pan and fry the fillets skin-side down for 5 minutes, or until the skin is crisp and golden-brown. Turn over and cook for a few seconds. (The fish should be slightly undercooked). Drain the fillets on kitchen paper and place flesh-side down into the cooled marinating liquid for 5 minutes. Meanwhile, 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 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the plantain for 2 minutes, or until golden-brown on the outside and soft on the inside. Drain on kitchen paper and season with a little salt. Meanwhile, 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 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the plantain for 2 minutes, or until golden-brown on the outside and soft on the inside. Drain on kitchen paper and season with a little salt. To serve, mix with the herbs, flowers, okra and chillies, if using, together. Leave to sit for 1 minute. Place the fritters on a serving plate. Drizzle with the olive oil and all but 1 tablespoon of the yoghurt. Put the marinated fish alongside with the fried plantain, remaining yoghurt and lemon wedges. To serve, mix with the herbs, flowers, okra and chillies, if using, together. Leave to sit for 1 minute. Place the fritters on a serving plate. Drizzle with the olive oil and all but 1 tablespoon of the yoghurt. Put the marinated fish alongside with the fried plantain, remaining yoghurt and lemon wedges."
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} | 613dda62999f2741f5abf7dd46a4d7b87433bd4ce0082c5558b1243e0e46b78c | Red mullet with tomato, anchovy and porcini sauce recipe
An average of 0.0 out of 5 stars from 0 ratings A quick, tasty meal of fried red mullet in a rich tomato sauce, full of bold fish flavours. 8 small whole red mullet, about 150g/5½oz each, gutted and scaledplain flour, for coatingsalt and freshly ground black pepper6 tbsp olive oil1 small onion, finely sliced1 garlic clove, finely sliced2 tbsp chopped flatleaf parsley3 anchovy fillets30g/1oz dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped 1 x 400g tin of chopped tomatoes 8 small whole red mullet, about 150g/5½oz each, gutted and scaled plain flour, for coating salt and freshly ground black pepper 6 tbsp olive oil 1 small onion, finely sliced 1 garlic clove, finely sliced 2 tbsp chopped flatleaf parsley 3 anchovy fillets 30g/1oz dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped 1 x 400g tin of chopped tomatoes Method Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes. Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes. Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side. Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes. Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes. Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes. | {
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"url": "https://www.bbc.co.uk/food/recipes/red_mullet_with_tomato_52679",
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"title": "Red mullet with tomato, anchovy and porcini sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A quick, tasty meal of fried red mullet in a rich tomato sauce, full of bold fish flavours. 8 small whole red mullet, about 150g/5½oz each, gutted and scaledplain flour, for coatingsalt and freshly ground black pepper6 tbsp olive oil1 small onion, finely sliced1 garlic clove, finely sliced2 tbsp chopped flatleaf parsley3 anchovy fillets30g/1oz dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped 1 x 400g tin of chopped tomatoes 8 small whole red mullet, about 150g/5½oz each, gutted and scaled plain flour, for coating salt and freshly ground black pepper 6 tbsp olive oil 1 small onion, finely sliced 1 garlic clove, finely sliced 2 tbsp chopped flatleaf parsley 3 anchovy fillets 30g/1oz dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped 1 x 400g tin of chopped tomatoes Method Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes. Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes. Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side. Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes. Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes. Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes."
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} | 287fc2173ac3efd3824b319590aa27168bf20ba450fb27b2ab9fc7a3ba78dffe | Italian fish stew recipe
An average of 5.0 out of 5 stars from 3 ratings 2 tbsp olive oil½ carrot, finely chopped½ small onion, finely chopped ½ fennel bulb, finely chopped2½ garlic cloves, finely chopped½ tsp dried red chilli flakes1 tsp fennel seeds20g/¾oz dried porcini mushrooms, soaked in warm water for ten minutes1 x 400g/14oz can chopped tomatoes2 litres/3 pints 10fl oz fish stock200g/7oz Roosevelt potatoes, or other small potatoes, peeled and cut into 1.5cm/¾in piecespinch saffronsalt and freshly ground black pepper 250g/9oz clams, cleaned (discard any which do not close when tapped)2 red mullet fillets200g/7oz monkfish fillet, membrane removed, cut into chunks110ml/4fl oz white wine250g/9oz cooked lobster tail and claw meat (optional)2 tbsp finely chopped flatleaf parsley 2 tbsp olive oil ½ carrot, finely chopped ½ small onion, finely chopped ½ fennel bulb, finely chopped 2½ garlic cloves, finely chopped ½ tsp dried red chilli flakes 1 tsp fennel seeds 20g/¾oz dried porcini mushrooms, soaked in warm water for ten minutes 1 x 400g/14oz can chopped tomatoes 2 litres/3 pints 10fl oz fish stock 200g/7oz Roosevelt potatoes, or other small potatoes, peeled and cut into 1.5cm/¾in pieces pinch saffron salt and freshly ground black pepper 250g/9oz clams, cleaned (discard any which do not close when tapped) 2 red mullet fillets 200g/7oz monkfish fillet, membrane removed, cut into chunks 110ml/4fl oz white wine 250g/9oz cooked lobster tail and claw meat (optional) 2 tbsp finely chopped flatleaf parsley Method Heat a deep-sided frying pan until hot and add a tablespoon of olive oil. Add the carrot, onion, fennel, two of the chopped garlic cloves, the chilli flakes and fennel seeds and fry gently for 2-3 minutes.Drain the mushrooms and squeeze out any excess liquid, then roughly chop. The soaking liquid can be used in another dish.Add the chopped porcini to the pan along with the tomatoes and cook over a low-medium heat for 20 minutes, or until the tomatoes have broken down and the vegetables are softened.Add the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes.Meanwhile, place the potatoes into a saucepan of boiling water along with the saffron and cook for 5-8 minutes, or until just tender. Drain and set aside.Remove the fish broth from the heat, then either use a stick blender or pour into a blender and blend until smooth. Season, to taste, with salt and freshly ground black pepper.Heat a shallow pan until hot, then add the remaining tablespoon of olive oil. Add the clams, red mullet, monkfish and white wine, cover with a lid and cook for 1-2 minutes, shaking the pan from time to time.Remove the lid and discard any clams which have not opened.Add the fish broth and saffron potatoes and bring to the boil. Reduce the heat and simmer for a few minutes, then add the cooked lobster, if using, and continue to simmer until heated through.In a bowl, mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve. Heat a deep-sided frying pan until hot and add a tablespoon of olive oil. Add the carrot, onion, fennel, two of the chopped garlic cloves, the chilli flakes and fennel seeds and fry gently for 2-3 minutes. Heat a deep-sided frying pan until hot and add a tablespoon of olive oil. Add the carrot, onion, fennel, two of the chopped garlic cloves, the chilli flakes and fennel seeds and fry gently for 2-3 minutes. Drain the mushrooms and squeeze out any excess liquid, then roughly chop. The soaking liquid can be used in another dish. Drain the mushrooms and squeeze out any excess liquid, then roughly chop. The soaking liquid can be used in another dish. Add the chopped porcini to the pan along with the tomatoes and cook over a low-medium heat for 20 minutes, or until the tomatoes have broken down and the vegetables are softened. Add the chopped porcini to the pan along with the tomatoes and cook over a low-medium heat for 20 minutes, or until the tomatoes have broken down and the vegetables are softened. Add the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Add the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Meanwhile, place the potatoes into a saucepan of boiling water along with the saffron and cook for 5-8 minutes, or until just tender. Drain and set aside. Meanwhile, place the potatoes into a saucepan of boiling water along with the saffron and cook for 5-8 minutes, or until just tender. Drain and set aside. Remove the fish broth from the heat, then either use a stick blender or pour into a blender and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Remove the fish broth from the heat, then either use a stick blender or pour into a blender and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Heat a shallow pan until hot, then add the remaining tablespoon of olive oil. Add the clams, red mullet, monkfish and white wine, cover with a lid and cook for 1-2 minutes, shaking the pan from time to time. Heat a shallow pan until hot, then add the remaining tablespoon of olive oil. Add the clams, red mullet, monkfish and white wine, cover with a lid and cook for 1-2 minutes, shaking the pan from time to time. Remove the lid and discard any clams which have not opened. Remove the lid and discard any clams which have not opened. Add the fish broth and saffron potatoes and bring to the boil. Reduce the heat and simmer for a few minutes, then add the cooked lobster, if using, and continue to simmer until heated through. Add the fish broth and saffron potatoes and bring to the boil. Reduce the heat and simmer for a few minutes, then add the cooked lobster, if using, and continue to simmer until heated through. In a bowl, mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve. In a bowl, mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve. | {
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"title": "Italian fish stew recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 2 tbsp olive oil½ carrot, finely chopped½ small onion, finely chopped ½ fennel bulb, finely chopped2½ garlic cloves, finely chopped½ tsp dried red chilli flakes1 tsp fennel seeds20g/¾oz dried porcini mushrooms, soaked in warm water for ten minutes1 x 400g/14oz can chopped tomatoes2 litres/3 pints 10fl oz fish stock200g/7oz Roosevelt potatoes, or other small potatoes, peeled and cut into 1.5cm/¾in piecespinch saffronsalt and freshly ground black pepper 250g/9oz clams, cleaned (discard any which do not close when tapped)2 red mullet fillets200g/7oz monkfish fillet, membrane removed, cut into chunks110ml/4fl oz white wine250g/9oz cooked lobster tail and claw meat (optional)2 tbsp finely chopped flatleaf parsley 2 tbsp olive oil ½ carrot, finely chopped ½ small onion, finely chopped ½ fennel bulb, finely chopped 2½ garlic cloves, finely chopped ½ tsp dried red chilli flakes 1 tsp fennel seeds 20g/¾oz dried porcini mushrooms, soaked in warm water for ten minutes 1 x 400g/14oz can chopped tomatoes 2 litres/3 pints 10fl oz fish stock 200g/7oz Roosevelt potatoes, or other small potatoes, peeled and cut into 1.5cm/¾in pieces pinch saffron salt and freshly ground black pepper 250g/9oz clams, cleaned (discard any which do not close when tapped) 2 red mullet fillets 200g/7oz monkfish fillet, membrane removed, cut into chunks 110ml/4fl oz white wine 250g/9oz cooked lobster tail and claw meat (optional) 2 tbsp finely chopped flatleaf parsley Method Heat a deep-sided frying pan until hot and add a tablespoon of olive oil. Add the carrot, onion, fennel, two of the chopped garlic cloves, the chilli flakes and fennel seeds and fry gently for 2-3 minutes.Drain the mushrooms and squeeze out any excess liquid, then roughly chop. The soaking liquid can be used in another dish.Add the chopped porcini to the pan along with the tomatoes and cook over a low-medium heat for 20 minutes, or until the tomatoes have broken down and the vegetables are softened.Add the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes.Meanwhile, place the potatoes into a saucepan of boiling water along with the saffron and cook for 5-8 minutes, or until just tender. Drain and set aside.Remove the fish broth from the heat, then either use a stick blender or pour into a blender and blend until smooth. Season, to taste, with salt and freshly ground black pepper.Heat a shallow pan until hot, then add the remaining tablespoon of olive oil. Add the clams, red mullet, monkfish and white wine, cover with a lid and cook for 1-2 minutes, shaking the pan from time to time.Remove the lid and discard any clams which have not opened.Add the fish broth and saffron potatoes and bring to the boil. Reduce the heat and simmer for a few minutes, then add the cooked lobster, if using, and continue to simmer until heated through.In a bowl, mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve. Heat a deep-sided frying pan until hot and add a tablespoon of olive oil. Add the carrot, onion, fennel, two of the chopped garlic cloves, the chilli flakes and fennel seeds and fry gently for 2-3 minutes. Heat a deep-sided frying pan until hot and add a tablespoon of olive oil. Add the carrot, onion, fennel, two of the chopped garlic cloves, the chilli flakes and fennel seeds and fry gently for 2-3 minutes. Drain the mushrooms and squeeze out any excess liquid, then roughly chop. The soaking liquid can be used in another dish. Drain the mushrooms and squeeze out any excess liquid, then roughly chop. The soaking liquid can be used in another dish. Add the chopped porcini to the pan along with the tomatoes and cook over a low-medium heat for 20 minutes, or until the tomatoes have broken down and the vegetables are softened. Add the chopped porcini to the pan along with the tomatoes and cook over a low-medium heat for 20 minutes, or until the tomatoes have broken down and the vegetables are softened. Add the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Add the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Meanwhile, place the potatoes into a saucepan of boiling water along with the saffron and cook for 5-8 minutes, or until just tender. Drain and set aside. Meanwhile, place the potatoes into a saucepan of boiling water along with the saffron and cook for 5-8 minutes, or until just tender. Drain and set aside. Remove the fish broth from the heat, then either use a stick blender or pour into a blender and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Remove the fish broth from the heat, then either use a stick blender or pour into a blender and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Heat a shallow pan until hot, then add the remaining tablespoon of olive oil. Add the clams, red mullet, monkfish and white wine, cover with a lid and cook for 1-2 minutes, shaking the pan from time to time. Heat a shallow pan until hot, then add the remaining tablespoon of olive oil. Add the clams, red mullet, monkfish and white wine, cover with a lid and cook for 1-2 minutes, shaking the pan from time to time. Remove the lid and discard any clams which have not opened. Remove the lid and discard any clams which have not opened. Add the fish broth and saffron potatoes and bring to the boil. Reduce the heat and simmer for a few minutes, then add the cooked lobster, if using, and continue to simmer until heated through. Add the fish broth and saffron potatoes and bring to the boil. Reduce the heat and simmer for a few minutes, then add the cooked lobster, if using, and continue to simmer until heated through. In a bowl, mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve. In a bowl, mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve."
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} | 74891fee1f68012a1d78809b541d9c9195f5edc1ebdca460fde3a5785d388508 | Fried fish with Jamaican bun and cheese recipe
An average of 0.0 out of 5 stars from 0 ratings Judi Love's Jamaican fried fish with a spicy kick, served with Jamaican bun and cheese is perfect for Easter. 15g/½oz plain flour 15g/½oz self-raising flour 2 red snapper fillets2 tbsp vegetable oil1 onion, thinly sliced1 red pepper, sliced¼ fresh Scotch bonnet chilli, finely chopped1 carrot, cut into coinspinch Jamaican jerk seasoningpinch Jamaican all-purpose seasoning pinch garlic and coriander seasoningpinch pink salt2 sprigs fresh thyme, leaves only, chopped20ml/¾fl oz white wine vinegarsalt and freshly ground black pepper 15g/½oz plain flour 15g/½oz self-raising flour 2 red snapper fillets 2 tbsp vegetable oil 1 onion, thinly sliced 1 red pepper, sliced ¼ fresh Scotch bonnet chilli, finely chopped 1 carrot, cut into coins pinch Jamaican jerk seasoning pinch Jamaican all-purpose seasoning pinch garlic and coriander seasoning pinch pink salt 2 sprigs fresh thyme, leaves only, chopped 20ml/¾fl oz white wine vinegar salt and freshly ground black pepper Jamaican bun, slicedknob of unsalted butterfew slices mature cheddar Jamaican bun, sliced knob of unsalted butter few slices mature cheddar Method Mix the flours together on a plate and season with salt and freshly ground black pepper. Coat the red snapper fillets in the seasoned flour mixture. Heat a frying pan over a medium heat and add the remaining vegetable oil. Once hot, add the onion, red pepper, scotch bonnet pepper and carrot. Cook for 3–5 minutes, or until the vegetables are slightly softened. Add the Jamaican jerk seasoning, all-purpose seasoning, garlic and coriander seasoning, pink salt, a pinch of black pepper, and chopped thyme to the vegetables. Cook for a further 2–3 minutes, or until the vegetables are cooked through.Finish by adding the white wine vinegar to the vegetables.Heat a frying pan over medium-high heat and add the vegetable oil. Fry the fish on each side for 1–2 minutes, or until golden-brown. Remove from the heat and set aside.To serve, butter the Jamaican bun and fill with cheese. Put the vegetables on a serving plate and top with the fried red snapper fillets. Serve the bun on the side. Mix the flours together on a plate and season with salt and freshly ground black pepper. Coat the red snapper fillets in the seasoned flour mixture. Mix the flours together on a plate and season with salt and freshly ground black pepper. Coat the red snapper fillets in the seasoned flour mixture. Heat a frying pan over a medium heat and add the remaining vegetable oil. Once hot, add the onion, red pepper, scotch bonnet pepper and carrot. Cook for 3–5 minutes, or until the vegetables are slightly softened. Add the Jamaican jerk seasoning, all-purpose seasoning, garlic and coriander seasoning, pink salt, a pinch of black pepper, and chopped thyme to the vegetables. Cook for a further 2–3 minutes, or until the vegetables are cooked through. Heat a frying pan over a medium heat and add the remaining vegetable oil. Once hot, add the onion, red pepper, scotch bonnet pepper and carrot. Cook for 3–5 minutes, or until the vegetables are slightly softened. Add the Jamaican jerk seasoning, all-purpose seasoning, garlic and coriander seasoning, pink salt, a pinch of black pepper, and chopped thyme to the vegetables. Cook for a further 2–3 minutes, or until the vegetables are cooked through. Finish by adding the white wine vinegar to the vegetables. Finish by adding the white wine vinegar to the vegetables. Heat a frying pan over medium-high heat and add the vegetable oil. Fry the fish on each side for 1–2 minutes, or until golden-brown. Remove from the heat and set aside. Heat a frying pan over medium-high heat and add the vegetable oil. Fry the fish on each side for 1–2 minutes, or until golden-brown. Remove from the heat and set aside. To serve, butter the Jamaican bun and fill with cheese. Put the vegetables on a serving plate and top with the fried red snapper fillets. Serve the bun on the side. To serve, butter the Jamaican bun and fill with cheese. Put the vegetables on a serving plate and top with the fried red snapper fillets. Serve the bun on the side. | {
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"title": "Fried fish with Jamaican bun and cheese recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Judi Love's Jamaican fried fish with a spicy kick, served with Jamaican bun and cheese is perfect for Easter. 15g/½oz plain flour 15g/½oz self-raising flour 2 red snapper fillets2 tbsp vegetable oil1 onion, thinly sliced1 red pepper, sliced¼ fresh Scotch bonnet chilli, finely chopped1 carrot, cut into coinspinch Jamaican jerk seasoningpinch Jamaican all-purpose seasoning pinch garlic and coriander seasoningpinch pink salt2 sprigs fresh thyme, leaves only, chopped20ml/¾fl oz white wine vinegarsalt and freshly ground black pepper 15g/½oz plain flour 15g/½oz self-raising flour 2 red snapper fillets 2 tbsp vegetable oil 1 onion, thinly sliced 1 red pepper, sliced ¼ fresh Scotch bonnet chilli, finely chopped 1 carrot, cut into coins pinch Jamaican jerk seasoning pinch Jamaican all-purpose seasoning pinch garlic and coriander seasoning pinch pink salt 2 sprigs fresh thyme, leaves only, chopped 20ml/¾fl oz white wine vinegar salt and freshly ground black pepper Jamaican bun, slicedknob of unsalted butterfew slices mature cheddar Jamaican bun, sliced knob of unsalted butter few slices mature cheddar Method Mix the flours together on a plate and season with salt and freshly ground black pepper. Coat the red snapper fillets in the seasoned flour mixture. Heat a frying pan over a medium heat and add the remaining vegetable oil. Once hot, add the onion, red pepper, scotch bonnet pepper and carrot. Cook for 3–5 minutes, or until the vegetables are slightly softened. Add the Jamaican jerk seasoning, all-purpose seasoning, garlic and coriander seasoning, pink salt, a pinch of black pepper, and chopped thyme to the vegetables. Cook for a further 2–3 minutes, or until the vegetables are cooked through.Finish by adding the white wine vinegar to the vegetables.Heat a frying pan over medium-high heat and add the vegetable oil. Fry the fish on each side for 1–2 minutes, or until golden-brown. Remove from the heat and set aside.To serve, butter the Jamaican bun and fill with cheese. Put the vegetables on a serving plate and top with the fried red snapper fillets. Serve the bun on the side. Mix the flours together on a plate and season with salt and freshly ground black pepper. Coat the red snapper fillets in the seasoned flour mixture. Mix the flours together on a plate and season with salt and freshly ground black pepper. Coat the red snapper fillets in the seasoned flour mixture. Heat a frying pan over a medium heat and add the remaining vegetable oil. Once hot, add the onion, red pepper, scotch bonnet pepper and carrot. Cook for 3–5 minutes, or until the vegetables are slightly softened. Add the Jamaican jerk seasoning, all-purpose seasoning, garlic and coriander seasoning, pink salt, a pinch of black pepper, and chopped thyme to the vegetables. Cook for a further 2–3 minutes, or until the vegetables are cooked through. Heat a frying pan over a medium heat and add the remaining vegetable oil. Once hot, add the onion, red pepper, scotch bonnet pepper and carrot. Cook for 3–5 minutes, or until the vegetables are slightly softened. Add the Jamaican jerk seasoning, all-purpose seasoning, garlic and coriander seasoning, pink salt, a pinch of black pepper, and chopped thyme to the vegetables. Cook for a further 2–3 minutes, or until the vegetables are cooked through. Finish by adding the white wine vinegar to the vegetables. Finish by adding the white wine vinegar to the vegetables. Heat a frying pan over medium-high heat and add the vegetable oil. Fry the fish on each side for 1–2 minutes, or until golden-brown. Remove from the heat and set aside. Heat a frying pan over medium-high heat and add the vegetable oil. Fry the fish on each side for 1–2 minutes, or until golden-brown. Remove from the heat and set aside. To serve, butter the Jamaican bun and fill with cheese. Put the vegetables on a serving plate and top with the fried red snapper fillets. Serve the bun on the side. To serve, butter the Jamaican bun and fill with cheese. Put the vegetables on a serving plate and top with the fried red snapper fillets. Serve the bun on the side."
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} | e51a3aa8a4785a900ce7997b193f1ff1a6203d1ee36712f06fc2738c7182b185 | Malaysian fish curry recipe
An average of 5.0 out of 5 stars from 1 rating Fiery, fragrant and full of flavour – this Malaysian fish curry will become your new favourite dinner. 4 Thai shallots, peeled and chopped 4 garlic cloves2cm/¾in fresh root ginger, peeled 2 tsp shrimp paste 4 red chillies, chopped 50g/1¾oz curry powder 4 Thai shallots, peeled and chopped 4 garlic cloves 2cm/¾in fresh root ginger, peeled 2 tsp shrimp paste 4 red chillies, chopped 50g/1¾oz curry powder 2 tbsp vegetable oil1 onion, sliced1 tsp turmeric 1 tsp fenugreek seeds ½ tbsp mustard seeds 10–15 fresh curry leaves1 tbsp tamarind paste 400ml tin coconut milk3 small Thai aubergines, cut in half 6 okra 3 tomatoes on the vine, chopped 1 whole sea bream on the bone, cut into chunks300g/10½oz fresh tuna, cut into chunks 1 fillet red snapper, cut into chunks 2 tbsp vegetable oil 1 onion, sliced 1 tsp turmeric 1 tsp fenugreek seeds ½ tbsp mustard seeds 10–15 fresh curry leaves 1 tbsp tamarind paste 400ml tin coconut milk 3 small Thai aubergines, cut in half 6 okra 3 tomatoes on the vine, chopped 1 whole sea bream on the bone, cut into chunks 300g/10½oz fresh tuna, cut into chunks 1 fillet red snapper, cut into chunks steamed basmati rice steamed basmati rice Method First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste.To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring.Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through.Serve in four bowls with steamed rice. First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste. First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste. To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring. To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring. Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through. Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through. Serve in four bowls with steamed rice. Serve in four bowls with steamed rice. | {
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"title": "Malaysian fish curry recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Fiery, fragrant and full of flavour – this Malaysian fish curry will become your new favourite dinner. 4 Thai shallots, peeled and chopped 4 garlic cloves2cm/¾in fresh root ginger, peeled 2 tsp shrimp paste 4 red chillies, chopped 50g/1¾oz curry powder 4 Thai shallots, peeled and chopped 4 garlic cloves 2cm/¾in fresh root ginger, peeled 2 tsp shrimp paste 4 red chillies, chopped 50g/1¾oz curry powder 2 tbsp vegetable oil1 onion, sliced1 tsp turmeric 1 tsp fenugreek seeds ½ tbsp mustard seeds 10–15 fresh curry leaves1 tbsp tamarind paste 400ml tin coconut milk3 small Thai aubergines, cut in half 6 okra 3 tomatoes on the vine, chopped 1 whole sea bream on the bone, cut into chunks300g/10½oz fresh tuna, cut into chunks 1 fillet red snapper, cut into chunks 2 tbsp vegetable oil 1 onion, sliced 1 tsp turmeric 1 tsp fenugreek seeds ½ tbsp mustard seeds 10–15 fresh curry leaves 1 tbsp tamarind paste 400ml tin coconut milk 3 small Thai aubergines, cut in half 6 okra 3 tomatoes on the vine, chopped 1 whole sea bream on the bone, cut into chunks 300g/10½oz fresh tuna, cut into chunks 1 fillet red snapper, cut into chunks steamed basmati rice steamed basmati rice Method First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste.To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring.Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through.Serve in four bowls with steamed rice. First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste. First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste. To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring. To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring. Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through. Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through. Serve in four bowls with steamed rice. Serve in four bowls with steamed rice."
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} | d76456bd989cbd1b2b9292c2bb082c5d214e5488a191b01ad2a99f21d8898fff | Pan-fried fish with green salad and sweet and sour dressing recipe
An average of 4.5 out of 5 stars from 2 ratings 60g/2¼oz plain (all-purpose) flour1 tsp sea salt4 firm white fish fillets (such as red snapper)60ml/2¼fl oz oillime halves, to serve 60g/2¼oz plain (all-purpose) flour 1 tsp sea salt 4 firm white fish fillets (such as red snapper) 60ml/2¼fl oz oil lime halves, to serve 2 large fresh red chillies, de-seeded and sliced on the diagonal.15g/½oz fresh coriander leaves12 fresh mint leaves4 shallots finely sliced20 mangetout, blanched and finely sliced1 lime, zest only 2 large fresh red chillies, de-seeded and sliced on the diagonal. 15g/½oz fresh coriander leaves 12 fresh mint leaves 4 shallots finely sliced 20 mangetout, blanched and finely sliced 1 lime, zest only 2 tbsp soft brown sugar2 tbsp sugar2 tbsp water2 tbsp fish sauce2 tbsp lime juice 2 tbsp soft brown sugar 2 tbsp sugar 2 tbsp water 2 tbsp fish sauce 2 tbsp lime juice Method Stir the flour and salt together in a bowl.Add the fish fillets and turn to coat well.Heat the oil in a large non-stick frying pan over a medium to high heat till hot.Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once.For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl.For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved.Continue to cook over a medium heat until lightly golden. Remove from the heat, add fish sauce and lime juice and stir to combine.Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves. Stir the flour and salt together in a bowl. Stir the flour and salt together in a bowl. Add the fish fillets and turn to coat well. Add the fish fillets and turn to coat well. Heat the oil in a large non-stick frying pan over a medium to high heat till hot. Heat the oil in a large non-stick frying pan over a medium to high heat till hot. Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once. Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once. For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl. For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl. For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved. For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved. Continue to cook over a medium heat until lightly golden. Continue to cook over a medium heat until lightly golden. Remove from the heat, add fish sauce and lime juice and stir to combine. Remove from the heat, add fish sauce and lime juice and stir to combine. Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves. Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves. | {
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"title": "Pan-fried fish with green salad and sweet and sour dressing recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 60g/2¼oz plain (all-purpose) flour1 tsp sea salt4 firm white fish fillets (such as red snapper)60ml/2¼fl oz oillime halves, to serve 60g/2¼oz plain (all-purpose) flour 1 tsp sea salt 4 firm white fish fillets (such as red snapper) 60ml/2¼fl oz oil lime halves, to serve 2 large fresh red chillies, de-seeded and sliced on the diagonal.15g/½oz fresh coriander leaves12 fresh mint leaves4 shallots finely sliced20 mangetout, blanched and finely sliced1 lime, zest only 2 large fresh red chillies, de-seeded and sliced on the diagonal. 15g/½oz fresh coriander leaves 12 fresh mint leaves 4 shallots finely sliced 20 mangetout, blanched and finely sliced 1 lime, zest only 2 tbsp soft brown sugar2 tbsp sugar2 tbsp water2 tbsp fish sauce2 tbsp lime juice 2 tbsp soft brown sugar 2 tbsp sugar 2 tbsp water 2 tbsp fish sauce 2 tbsp lime juice Method Stir the flour and salt together in a bowl.Add the fish fillets and turn to coat well.Heat the oil in a large non-stick frying pan over a medium to high heat till hot.Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once.For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl.For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved.Continue to cook over a medium heat until lightly golden. Remove from the heat, add fish sauce and lime juice and stir to combine.Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves. Stir the flour and salt together in a bowl. Stir the flour and salt together in a bowl. Add the fish fillets and turn to coat well. Add the fish fillets and turn to coat well. Heat the oil in a large non-stick frying pan over a medium to high heat till hot. Heat the oil in a large non-stick frying pan over a medium to high heat till hot. Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once. Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once. For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl. For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl. For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved. For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved. Continue to cook over a medium heat until lightly golden. Continue to cook over a medium heat until lightly golden. Remove from the heat, add fish sauce and lime juice and stir to combine. Remove from the heat, add fish sauce and lime juice and stir to combine. Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves. Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves."
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} | 07350830ff783f7ffbc1d081a4be8ec6e2f583b588b82fb81e574cb958f29dd9 | Red snapper a la talla with pineapple pico de gallo recipe
To grill the fish, preheat an outdoor grill with citrus wood and highly grease the rack. Position the rack about 20cm/8in over a charcoal fire. To bake the fish, preheat the oven to 180C/160C Fan/Gas 4.For the fish, combine the mayonnaise, lime juice, salt and pepper in a bowl. Rub the mixture into the fish and leave to marinate at room temperature for 20 minutes.To prepare the sauce, soak the chillies in hot water to cover for 10 minutes. Drain, put in a blender and purée with the tomatoes, garlic, vinegar, cloves, onion, oregano, thyme, marjoram, cumin and 250ml/9fl oz water. Blend until smooth.Heat the butter and oil in a small pan and add the purée. When it comes to a boil lower the heat and cook gently for 20 minutes, or until the sauce thickens. Add salt and pepper to taste. Take it off the heat and set aside to cool to room temperature.To cook the fish on the grill, place the opened fish, skin side down, on the rack for 15-20 minutes, basting regularly with the sauce. Turn the fish over, baste with the melted butter and grill for 10-15 minutes, or until cooked.To bake the fish, put it on a baking tray and cook for 25-30 minutes, basting regularly with the sauce, then melted butter.For the salsa, heat a griddle pan and place the sliced pineapple and cook on each side for 1-2 minutes or until bar marks have appeared. Once cooled enough to handle cut into small dice. Mix with the rest of the salsa ingredients in a bowl.When the fish is done, place the fish on a serving plate or bowl. Put the salsa into a serving bowl and serve with some wedges of lime. To grill the fish, preheat an outdoor grill with citrus wood and highly grease the rack. Position the rack about 20cm/8in over a charcoal fire. To bake the fish, preheat the oven to 180C/160C Fan/Gas 4. To grill the fish, preheat an outdoor grill with citrus wood and highly grease the rack. Position the rack about 20cm/8in over a charcoal fire. To bake the fish, preheat the oven to 180C/160C Fan/Gas 4. For the fish, combine the mayonnaise, lime juice, salt and pepper in a bowl. Rub the mixture into the fish and leave to marinate at room temperature for 20 minutes. For the fish, combine the mayonnaise, lime juice, salt and pepper in a bowl. Rub the mixture into the fish and leave to marinate at room temperature for 20 minutes. To prepare the sauce, soak the chillies in hot water to cover for 10 minutes. Drain, put in a blender and purée with the tomatoes, garlic, vinegar, cloves, onion, oregano, thyme, marjoram, cumin and 250ml/9fl oz water. Blend until smooth. To prepare the sauce, soak the chillies in hot water to cover for 10 minutes. Drain, put in a blender and purée with the tomatoes, garlic, vinegar, cloves, onion, oregano, thyme, marjoram, cumin and 250ml/9fl oz water. Blend until smooth. Heat the butter and oil in a small pan and add the purée. When it comes to a boil lower the heat and cook gently for 20 minutes, or until the sauce thickens. Add salt and pepper to taste. Take it off the heat and set aside to cool to room temperature. Heat the butter and oil in a small pan and add the purée. When it comes to a boil lower the heat and cook gently for 20 minutes, or until the sauce thickens. Add salt and pepper to taste. Take it off the heat and set aside to cool to room temperature. To cook the fish on the grill, place the opened fish, skin side down, on the rack for 15-20 minutes, basting regularly with the sauce. Turn the fish over, baste with the melted butter and grill for 10-15 minutes, or until cooked. To cook the fish on the grill, place the opened fish, skin side down, on the rack for 15-20 minutes, basting regularly with the sauce. Turn the fish over, baste with the melted butter and grill for 10-15 minutes, or until cooked. To bake the fish, put it on a baking tray and cook for 25-30 minutes, basting regularly with the sauce, then melted butter. To bake the fish, put it on a baking tray and cook for 25-30 minutes, basting regularly with the sauce, then melted butter. For the salsa, heat a griddle pan and place the sliced pineapple and cook on each side for 1-2 minutes or until bar marks have appeared. Once cooled enough to handle cut into small dice. Mix with the rest of the salsa ingredients in a bowl. For the salsa, heat a griddle pan and place the sliced pineapple and cook on each side for 1-2 minutes or until bar marks have appeared. Once cooled enough to handle cut into small dice. Mix with the rest of the salsa ingredients in a bowl. When the fish is done, place the fish on a serving plate or bowl. Put the salsa into a serving bowl and serve with some wedges of lime. When the fish is done, place the fish on a serving plate or bowl. Put the salsa into a serving bowl and serve with some wedges of lime. | {
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"title": "Red snapper a la talla with pineapple pico de gallo recipe",
"content": "To grill the fish, preheat an outdoor grill with citrus wood and highly grease the rack. Position the rack about 20cm/8in over a charcoal fire. To bake the fish, preheat the oven to 180C/160C Fan/Gas 4.For the fish, combine the mayonnaise, lime juice, salt and pepper in a bowl. Rub the mixture into the fish and leave to marinate at room temperature for 20 minutes.To prepare the sauce, soak the chillies in hot water to cover for 10 minutes. Drain, put in a blender and purée with the tomatoes, garlic, vinegar, cloves, onion, oregano, thyme, marjoram, cumin and 250ml/9fl oz water. Blend until smooth.Heat the butter and oil in a small pan and add the purée. When it comes to a boil lower the heat and cook gently for 20 minutes, or until the sauce thickens. Add salt and pepper to taste. Take it off the heat and set aside to cool to room temperature.To cook the fish on the grill, place the opened fish, skin side down, on the rack for 15-20 minutes, basting regularly with the sauce. Turn the fish over, baste with the melted butter and grill for 10-15 minutes, or until cooked.To bake the fish, put it on a baking tray and cook for 25-30 minutes, basting regularly with the sauce, then melted butter.For the salsa, heat a griddle pan and place the sliced pineapple and cook on each side for 1-2 minutes or until bar marks have appeared. Once cooled enough to handle cut into small dice. Mix with the rest of the salsa ingredients in a bowl.When the fish is done, place the fish on a serving plate or bowl. Put the salsa into a serving bowl and serve with some wedges of lime. To grill the fish, preheat an outdoor grill with citrus wood and highly grease the rack. Position the rack about 20cm/8in over a charcoal fire. To bake the fish, preheat the oven to 180C/160C Fan/Gas 4. To grill the fish, preheat an outdoor grill with citrus wood and highly grease the rack. Position the rack about 20cm/8in over a charcoal fire. To bake the fish, preheat the oven to 180C/160C Fan/Gas 4. For the fish, combine the mayonnaise, lime juice, salt and pepper in a bowl. Rub the mixture into the fish and leave to marinate at room temperature for 20 minutes. For the fish, combine the mayonnaise, lime juice, salt and pepper in a bowl. Rub the mixture into the fish and leave to marinate at room temperature for 20 minutes. To prepare the sauce, soak the chillies in hot water to cover for 10 minutes. Drain, put in a blender and purée with the tomatoes, garlic, vinegar, cloves, onion, oregano, thyme, marjoram, cumin and 250ml/9fl oz water. Blend until smooth. To prepare the sauce, soak the chillies in hot water to cover for 10 minutes. Drain, put in a blender and purée with the tomatoes, garlic, vinegar, cloves, onion, oregano, thyme, marjoram, cumin and 250ml/9fl oz water. Blend until smooth. Heat the butter and oil in a small pan and add the purée. When it comes to a boil lower the heat and cook gently for 20 minutes, or until the sauce thickens. Add salt and pepper to taste. Take it off the heat and set aside to cool to room temperature. Heat the butter and oil in a small pan and add the purée. When it comes to a boil lower the heat and cook gently for 20 minutes, or until the sauce thickens. Add salt and pepper to taste. Take it off the heat and set aside to cool to room temperature. To cook the fish on the grill, place the opened fish, skin side down, on the rack for 15-20 minutes, basting regularly with the sauce. Turn the fish over, baste with the melted butter and grill for 10-15 minutes, or until cooked. To cook the fish on the grill, place the opened fish, skin side down, on the rack for 15-20 minutes, basting regularly with the sauce. Turn the fish over, baste with the melted butter and grill for 10-15 minutes, or until cooked. To bake the fish, put it on a baking tray and cook for 25-30 minutes, basting regularly with the sauce, then melted butter. To bake the fish, put it on a baking tray and cook for 25-30 minutes, basting regularly with the sauce, then melted butter. For the salsa, heat a griddle pan and place the sliced pineapple and cook on each side for 1-2 minutes or until bar marks have appeared. Once cooled enough to handle cut into small dice. Mix with the rest of the salsa ingredients in a bowl. For the salsa, heat a griddle pan and place the sliced pineapple and cook on each side for 1-2 minutes or until bar marks have appeared. Once cooled enough to handle cut into small dice. Mix with the rest of the salsa ingredients in a bowl. When the fish is done, place the fish on a serving plate or bowl. Put the salsa into a serving bowl and serve with some wedges of lime. When the fish is done, place the fish on a serving plate or bowl. Put the salsa into a serving bowl and serve with some wedges of lime."
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} | 030dce3b64d845e125515e4ed975498cf4e5512146a1ab88fea37400c60d8d61 | Sea bass with herb crust and balsamic dressing recipe
An average of 3.5 out of 5 stars from 2 ratings A delightful fish supper for two, with a herb crust and balsmaic dressing. 150g/5½oz fresh breadcrumbs 1 lemon, zest only2 tbsp fresh parsley, finely chopped2 tbsp fresh chervil, finely chopped2 tbsp fresh chives, finely chopped75g/2½oz vegan butter, melted 150g/5½oz fresh breadcrumbs 1 lemon, zest only 2 tbsp fresh parsley, finely chopped 2 tbsp fresh chervil, finely chopped 2 tbsp fresh chives, finely chopped 75g/2½oz vegan butter, melted 2 sea bass fillets, skin removed (140g/5oz each)1 sprig fresh thyme2 tbsp rapeseed oil3 banana shallots, peeled and sliced4 red peppers, peeled and slicedpinch smoked paprikabalsamic vinegar, to tastesalt and freshly ground black pepper 2 sea bass fillets, skin removed (140g/5oz each) 1 sprig fresh thyme 2 tbsp rapeseed oil 3 banana shallots, peeled and sliced 4 red peppers, peeled and sliced pinch smoked paprika balsamic vinegar, to taste salt and freshly ground black pepper Method To make the herb crust, put the fresh breadcrumbs and lemon zest into a dry frying pan over a medium heat and cook until toasted. This will take around 1–2 minutes. Remove from the heat and allow to cool. Once cool, add the fresh herbs and gradually add the butter until a paste is formed.Put the paste between 2 sheets of baking parchment and roll out thinly. Place in the fridge to set for at least 1 hour. Once chilled, cut the crust to fit your seabass fillets. To make the sea bass, preheat the oven to 200C/180C Fan/Gas 6. Remove the skin from the fish and press the herb crust on the sea bass.Add a generous splash of water to an ovenproof pan, season it with salt and pepper, add the thyme and bring up to a simmer. Add the sea bass to the pan and transfer to the oven for 5–6 minutes.Heat the oil in a pan over a medium heat and add the shallots and peppers. Season with salt and pepper and cook until soft. Add the smoked paprika and cook until fragrant and most of the juices have evaporated.To serve, divide the red pepper mix between two bowls, place the sea bass on top, and finish by drizzling over the balsamic vinegar. To make the herb crust, put the fresh breadcrumbs and lemon zest into a dry frying pan over a medium heat and cook until toasted. This will take around 1–2 minutes. To make the herb crust, put the fresh breadcrumbs and lemon zest into a dry frying pan over a medium heat and cook until toasted. This will take around 1–2 minutes. Remove from the heat and allow to cool. Once cool, add the fresh herbs and gradually add the butter until a paste is formed. Remove from the heat and allow to cool. Once cool, add the fresh herbs and gradually add the butter until a paste is formed. Put the paste between 2 sheets of baking parchment and roll out thinly. Place in the fridge to set for at least 1 hour. Once chilled, cut the crust to fit your seabass fillets. Put the paste between 2 sheets of baking parchment and roll out thinly. Place in the fridge to set for at least 1 hour. Once chilled, cut the crust to fit your seabass fillets. To make the sea bass, preheat the oven to 200C/180C Fan/Gas 6. Remove the skin from the fish and press the herb crust on the sea bass. To make the sea bass, preheat the oven to 200C/180C Fan/Gas 6. Remove the skin from the fish and press the herb crust on the sea bass. Add a generous splash of water to an ovenproof pan, season it with salt and pepper, add the thyme and bring up to a simmer. Add the sea bass to the pan and transfer to the oven for 5–6 minutes. Add a generous splash of water to an ovenproof pan, season it with salt and pepper, add the thyme and bring up to a simmer. Add the sea bass to the pan and transfer to the oven for 5–6 minutes. Heat the oil in a pan over a medium heat and add the shallots and peppers. Season with salt and pepper and cook until soft. Add the smoked paprika and cook until fragrant and most of the juices have evaporated. Heat the oil in a pan over a medium heat and add the shallots and peppers. Season with salt and pepper and cook until soft. Add the smoked paprika and cook until fragrant and most of the juices have evaporated. To serve, divide the red pepper mix between two bowls, place the sea bass on top, and finish by drizzling over the balsamic vinegar. To serve, divide the red pepper mix between two bowls, place the sea bass on top, and finish by drizzling over the balsamic vinegar. | {
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"content": "An average of 3.5 out of 5 stars from 2 ratings A delightful fish supper for two, with a herb crust and balsmaic dressing. 150g/5½oz fresh breadcrumbs 1 lemon, zest only2 tbsp fresh parsley, finely chopped2 tbsp fresh chervil, finely chopped2 tbsp fresh chives, finely chopped75g/2½oz vegan butter, melted 150g/5½oz fresh breadcrumbs 1 lemon, zest only 2 tbsp fresh parsley, finely chopped 2 tbsp fresh chervil, finely chopped 2 tbsp fresh chives, finely chopped 75g/2½oz vegan butter, melted 2 sea bass fillets, skin removed (140g/5oz each)1 sprig fresh thyme2 tbsp rapeseed oil3 banana shallots, peeled and sliced4 red peppers, peeled and slicedpinch smoked paprikabalsamic vinegar, to tastesalt and freshly ground black pepper 2 sea bass fillets, skin removed (140g/5oz each) 1 sprig fresh thyme 2 tbsp rapeseed oil 3 banana shallots, peeled and sliced 4 red peppers, peeled and sliced pinch smoked paprika balsamic vinegar, to taste salt and freshly ground black pepper Method To make the herb crust, put the fresh breadcrumbs and lemon zest into a dry frying pan over a medium heat and cook until toasted. This will take around 1–2 minutes. Remove from the heat and allow to cool. Once cool, add the fresh herbs and gradually add the butter until a paste is formed.Put the paste between 2 sheets of baking parchment and roll out thinly. Place in the fridge to set for at least 1 hour. Once chilled, cut the crust to fit your seabass fillets. To make the sea bass, preheat the oven to 200C/180C Fan/Gas 6. Remove the skin from the fish and press the herb crust on the sea bass.Add a generous splash of water to an ovenproof pan, season it with salt and pepper, add the thyme and bring up to a simmer. Add the sea bass to the pan and transfer to the oven for 5–6 minutes.Heat the oil in a pan over a medium heat and add the shallots and peppers. Season with salt and pepper and cook until soft. Add the smoked paprika and cook until fragrant and most of the juices have evaporated.To serve, divide the red pepper mix between two bowls, place the sea bass on top, and finish by drizzling over the balsamic vinegar. To make the herb crust, put the fresh breadcrumbs and lemon zest into a dry frying pan over a medium heat and cook until toasted. This will take around 1–2 minutes. To make the herb crust, put the fresh breadcrumbs and lemon zest into a dry frying pan over a medium heat and cook until toasted. This will take around 1–2 minutes. Remove from the heat and allow to cool. Once cool, add the fresh herbs and gradually add the butter until a paste is formed. Remove from the heat and allow to cool. Once cool, add the fresh herbs and gradually add the butter until a paste is formed. Put the paste between 2 sheets of baking parchment and roll out thinly. Place in the fridge to set for at least 1 hour. Once chilled, cut the crust to fit your seabass fillets. Put the paste between 2 sheets of baking parchment and roll out thinly. Place in the fridge to set for at least 1 hour. Once chilled, cut the crust to fit your seabass fillets. To make the sea bass, preheat the oven to 200C/180C Fan/Gas 6. Remove the skin from the fish and press the herb crust on the sea bass. To make the sea bass, preheat the oven to 200C/180C Fan/Gas 6. Remove the skin from the fish and press the herb crust on the sea bass. Add a generous splash of water to an ovenproof pan, season it with salt and pepper, add the thyme and bring up to a simmer. Add the sea bass to the pan and transfer to the oven for 5–6 minutes. Add a generous splash of water to an ovenproof pan, season it with salt and pepper, add the thyme and bring up to a simmer. Add the sea bass to the pan and transfer to the oven for 5–6 minutes. Heat the oil in a pan over a medium heat and add the shallots and peppers. Season with salt and pepper and cook until soft. Add the smoked paprika and cook until fragrant and most of the juices have evaporated. Heat the oil in a pan over a medium heat and add the shallots and peppers. Season with salt and pepper and cook until soft. Add the smoked paprika and cook until fragrant and most of the juices have evaporated. To serve, divide the red pepper mix between two bowls, place the sea bass on top, and finish by drizzling over the balsamic vinegar. To serve, divide the red pepper mix between two bowls, place the sea bass on top, and finish by drizzling over the balsamic vinegar."
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} | 0697430df7c1fa526a22e4c902917d4a546a1c6519ff65717fe7f7956a08b939 | Whole baked sea bass recipe
An average of 4.3 out of 5 stars from 6 ratings Baking sea bass whole in a parcel with white wine, capers, tomatoes and olives ensures beautifully moist, flavoured fish. Serve with crispy garlic potatoes and a crunchy salad. 2 tbsp olive oil, plus extra for drizzling1 onion, thinly sliced 1 head fennel, thinly sliced1 tsp fennel seeds, crushed500g/1lb 2oz waxy potatoes, such as Pink Fir Apple or Anya, scrubbed and thinly sliced10g/⅓oz dillsalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 1 onion, thinly sliced 1 head fennel, thinly sliced 1 tsp fennel seeds, crushed 500g/1lb 2oz waxy potatoes, such as Pink Fir Apple or Anya, scrubbed and thinly sliced 10g/⅓oz dill salt and freshly ground black pepper 2 tbsp black Niçoise olives 400g/14oz ripe cherry tomatoes 2 tbsp large capers 2 sprigs rosemary2 unwaxed lemons, sliced2 line-caught wild whole sea bass, gutted and scaled2 tbsp olive oil400ml/14fl oz white wine 2 tbsp black Niçoise olives 400g/14oz ripe cherry tomatoes 2 tbsp large capers 2 sprigs rosemary 2 unwaxed lemons, sliced 2 line-caught wild whole sea bass, gutted and scaled 2 tbsp olive oil 400ml/14fl oz white wine 1 head chicory, leaves separated1 bunch rocket1 head Little Gem lettuce, leaves separated1 head lollo rosso lettuce, leaves separated150g/5½oz sourdough croûtons 3 tbsp olive oil1 tbsp white wine vinegar2 anchovies, chopped 1 head chicory, leaves separated 1 bunch rocket 1 head Little Gem lettuce, leaves separated 1 head lollo rosso lettuce, leaves separated 150g/5½oz sourdough croûtons 3 tbsp olive oil 1 tbsp white wine vinegar 2 anchovies, chopped Method To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a frying pan and fry the onion, fennel and fennel seeds until starting to soften, this will take about 5-8 minutes. Place the potatoes in a roasting tin, add the fennel mixture, dill and drizzle with more oil. Season with salt and pepper. Roast until crispy. Meanwhile, make the sea bass. Line a baking tray with kitchen foil and baking paper that is large enough to make a parcel around the fish. Put the olives, tomatoes, capers and rosemary into the parcel. Place the lemon slices in the belly of the fish and season the fish all over with salt and pepper. Drizzle over the oil, pour in the white wine and fold the paper over to form a parcel. Bake in the oven with the potatoes for about 20 minutes (how long it takes will depend on the size of the fish) until cooked through, checking with a skewer. To make the salad, place the salad leaves and croûtons in a large bowl. In a separate bowl, add the oil, vinegar and anchovies and mix. Pour the dressing over the salad in the bowl and mix to coat the leaves. Serve the sea bass with the potatoes and salad. To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a frying pan and fry the onion, fennel and fennel seeds until starting to soften, this will take about 5-8 minutes. Place the potatoes in a roasting tin, add the fennel mixture, dill and drizzle with more oil. Season with salt and pepper. Roast until crispy. To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a frying pan and fry the onion, fennel and fennel seeds until starting to soften, this will take about 5-8 minutes. Place the potatoes in a roasting tin, add the fennel mixture, dill and drizzle with more oil. Season with salt and pepper. Roast until crispy. Meanwhile, make the sea bass. Line a baking tray with kitchen foil and baking paper that is large enough to make a parcel around the fish. Put the olives, tomatoes, capers and rosemary into the parcel. Place the lemon slices in the belly of the fish and season the fish all over with salt and pepper. Drizzle over the oil, pour in the white wine and fold the paper over to form a parcel. Bake in the oven with the potatoes for about 20 minutes (how long it takes will depend on the size of the fish) until cooked through, checking with a skewer. Meanwhile, make the sea bass. Line a baking tray with kitchen foil and baking paper that is large enough to make a parcel around the fish. Put the olives, tomatoes, capers and rosemary into the parcel. Place the lemon slices in the belly of the fish and season the fish all over with salt and pepper. Drizzle over the oil, pour in the white wine and fold the paper over to form a parcel. Bake in the oven with the potatoes for about 20 minutes (how long it takes will depend on the size of the fish) until cooked through, checking with a skewer. To make the salad, place the salad leaves and croûtons in a large bowl. In a separate bowl, add the oil, vinegar and anchovies and mix. Pour the dressing over the salad in the bowl and mix to coat the leaves. To make the salad, place the salad leaves and croûtons in a large bowl. In a separate bowl, add the oil, vinegar and anchovies and mix. Pour the dressing over the salad in the bowl and mix to coat the leaves. Serve the sea bass with the potatoes and salad. Serve the sea bass with the potatoes and salad. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings Baking sea bass whole in a parcel with white wine, capers, tomatoes and olives ensures beautifully moist, flavoured fish. Serve with crispy garlic potatoes and a crunchy salad. 2 tbsp olive oil, plus extra for drizzling1 onion, thinly sliced 1 head fennel, thinly sliced1 tsp fennel seeds, crushed500g/1lb 2oz waxy potatoes, such as Pink Fir Apple or Anya, scrubbed and thinly sliced10g/⅓oz dillsalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 1 onion, thinly sliced 1 head fennel, thinly sliced 1 tsp fennel seeds, crushed 500g/1lb 2oz waxy potatoes, such as Pink Fir Apple or Anya, scrubbed and thinly sliced 10g/⅓oz dill salt and freshly ground black pepper 2 tbsp black Niçoise olives 400g/14oz ripe cherry tomatoes 2 tbsp large capers 2 sprigs rosemary2 unwaxed lemons, sliced2 line-caught wild whole sea bass, gutted and scaled2 tbsp olive oil400ml/14fl oz white wine 2 tbsp black Niçoise olives 400g/14oz ripe cherry tomatoes 2 tbsp large capers 2 sprigs rosemary 2 unwaxed lemons, sliced 2 line-caught wild whole sea bass, gutted and scaled 2 tbsp olive oil 400ml/14fl oz white wine 1 head chicory, leaves separated1 bunch rocket1 head Little Gem lettuce, leaves separated1 head lollo rosso lettuce, leaves separated150g/5½oz sourdough croûtons 3 tbsp olive oil1 tbsp white wine vinegar2 anchovies, chopped 1 head chicory, leaves separated 1 bunch rocket 1 head Little Gem lettuce, leaves separated 1 head lollo rosso lettuce, leaves separated 150g/5½oz sourdough croûtons 3 tbsp olive oil 1 tbsp white wine vinegar 2 anchovies, chopped Method To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a frying pan and fry the onion, fennel and fennel seeds until starting to soften, this will take about 5-8 minutes. Place the potatoes in a roasting tin, add the fennel mixture, dill and drizzle with more oil. Season with salt and pepper. Roast until crispy. Meanwhile, make the sea bass. Line a baking tray with kitchen foil and baking paper that is large enough to make a parcel around the fish. Put the olives, tomatoes, capers and rosemary into the parcel. Place the lemon slices in the belly of the fish and season the fish all over with salt and pepper. Drizzle over the oil, pour in the white wine and fold the paper over to form a parcel. Bake in the oven with the potatoes for about 20 minutes (how long it takes will depend on the size of the fish) until cooked through, checking with a skewer. To make the salad, place the salad leaves and croûtons in a large bowl. In a separate bowl, add the oil, vinegar and anchovies and mix. Pour the dressing over the salad in the bowl and mix to coat the leaves. Serve the sea bass with the potatoes and salad. To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a frying pan and fry the onion, fennel and fennel seeds until starting to soften, this will take about 5-8 minutes. Place the potatoes in a roasting tin, add the fennel mixture, dill and drizzle with more oil. Season with salt and pepper. Roast until crispy. To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a frying pan and fry the onion, fennel and fennel seeds until starting to soften, this will take about 5-8 minutes. Place the potatoes in a roasting tin, add the fennel mixture, dill and drizzle with more oil. Season with salt and pepper. Roast until crispy. Meanwhile, make the sea bass. Line a baking tray with kitchen foil and baking paper that is large enough to make a parcel around the fish. Put the olives, tomatoes, capers and rosemary into the parcel. Place the lemon slices in the belly of the fish and season the fish all over with salt and pepper. Drizzle over the oil, pour in the white wine and fold the paper over to form a parcel. Bake in the oven with the potatoes for about 20 minutes (how long it takes will depend on the size of the fish) until cooked through, checking with a skewer. Meanwhile, make the sea bass. Line a baking tray with kitchen foil and baking paper that is large enough to make a parcel around the fish. Put the olives, tomatoes, capers and rosemary into the parcel. Place the lemon slices in the belly of the fish and season the fish all over with salt and pepper. Drizzle over the oil, pour in the white wine and fold the paper over to form a parcel. Bake in the oven with the potatoes for about 20 minutes (how long it takes will depend on the size of the fish) until cooked through, checking with a skewer. To make the salad, place the salad leaves and croûtons in a large bowl. In a separate bowl, add the oil, vinegar and anchovies and mix. Pour the dressing over the salad in the bowl and mix to coat the leaves. To make the salad, place the salad leaves and croûtons in a large bowl. In a separate bowl, add the oil, vinegar and anchovies and mix. Pour the dressing over the salad in the bowl and mix to coat the leaves. Serve the sea bass with the potatoes and salad. Serve the sea bass with the potatoes and salad."
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} | 7217315d90546c818e4b3dcce79751d2c8ba5ed145484eacde450145b426f58e | Cured sea bass with purple sprouting broccoli recipe
Cured sea bass with purple sprouting broccoli, hazelnut pesto and bagna cauda An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cured_sea_bass_with_28896_16x9.jpg This recipe takes inspiration from the Piedmont area of Italy, using Piedmont hazelnuts and one of its signature dishes, bagna cauda. olive oil, to cover1kg/2lb 4oz Piedmont hazelnutspinch salt olive oil, to cover 1kg/2lb 4oz Piedmont hazelnuts pinch salt 500g/1lb 2oz whole milk 50g/1¾oz garlic cloves, chopped250g/9oz anchovies5 free-range egg yolks40g/1½oz Dijon mustard700ml/1¼ pint vegetable oil 300ml/10fl oz olive oil 120ml/4fl oz warm water 1 tsp sea salt2 lemons, juice only 500g/1lb 2oz whole milk 50g/1¾oz garlic cloves, chopped 250g/9oz anchovies 5 free-range egg yolks 40g/1½oz Dijon mustard 700ml/1¼ pint vegetable oil 300ml/10fl oz olive oil 120ml/4fl oz warm water 1 tsp sea salt 2 lemons, juice only 250g/9oz sea bass loin, sliced2 blood oranges, segmented and juice squeezed, segments to garnishsalt and freshly ground black pepper1 red chilli, seeds removed and finely sliced, to garnishedible marigold leaves, to garnish 250g/9oz sea bass loin, sliced 2 blood oranges, segmented and juice squeezed, segments to garnish salt and freshly ground black pepper 1 red chilli, seeds removed and finely sliced, to garnish edible marigold leaves, to garnish 100g/3½oz white wine vinegar 50g/1¾oz caster sugar 100g/3½oz white wine vinegar 50g/1¾oz caster sugar 1kg/2lb 4oz purple sprouting broccoli, outer leaves removed2 tbsp olive oil, for grillingpinch salt 1kg/2lb 4oz purple sprouting broccoli, outer leaves removed 2 tbsp olive oil, for grilling pinch salt 20g/¾oz freshly grated Parmesan1 smoked anchovy 20g/¾oz freshly grated Parmesan 1 smoked anchovy Method To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium–dark golden colour. Remember the nuts will carry on cooking once removed from the pan. Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside. To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm. To make the sea bass, lay the sea bass on a plate. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside. To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water.Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately. To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium–dark golden colour. Remember the nuts will carry on cooking once removed from the pan. To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium–dark golden colour. Remember the nuts will carry on cooking once removed from the pan. Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside. Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside. To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm. To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm. To make the sea bass, lay the sea bass on a plate. To make the sea bass, lay the sea bass on a plate. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside. Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside. To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water. To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water. Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through. Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately. | {
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"title": "Cured sea bass with purple sprouting broccoli recipe",
"content": "Cured sea bass with purple sprouting broccoli, hazelnut pesto and bagna cauda An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cured_sea_bass_with_28896_16x9.jpg This recipe takes inspiration from the Piedmont area of Italy, using Piedmont hazelnuts and one of its signature dishes, bagna cauda. olive oil, to cover1kg/2lb 4oz Piedmont hazelnutspinch salt olive oil, to cover 1kg/2lb 4oz Piedmont hazelnuts pinch salt 500g/1lb 2oz whole milk 50g/1¾oz garlic cloves, chopped250g/9oz anchovies5 free-range egg yolks40g/1½oz Dijon mustard700ml/1¼ pint vegetable oil 300ml/10fl oz olive oil 120ml/4fl oz warm water 1 tsp sea salt2 lemons, juice only 500g/1lb 2oz whole milk 50g/1¾oz garlic cloves, chopped 250g/9oz anchovies 5 free-range egg yolks 40g/1½oz Dijon mustard 700ml/1¼ pint vegetable oil 300ml/10fl oz olive oil 120ml/4fl oz warm water 1 tsp sea salt 2 lemons, juice only 250g/9oz sea bass loin, sliced2 blood oranges, segmented and juice squeezed, segments to garnishsalt and freshly ground black pepper1 red chilli, seeds removed and finely sliced, to garnishedible marigold leaves, to garnish 250g/9oz sea bass loin, sliced 2 blood oranges, segmented and juice squeezed, segments to garnish salt and freshly ground black pepper 1 red chilli, seeds removed and finely sliced, to garnish edible marigold leaves, to garnish 100g/3½oz white wine vinegar 50g/1¾oz caster sugar 100g/3½oz white wine vinegar 50g/1¾oz caster sugar 1kg/2lb 4oz purple sprouting broccoli, outer leaves removed2 tbsp olive oil, for grillingpinch salt 1kg/2lb 4oz purple sprouting broccoli, outer leaves removed 2 tbsp olive oil, for grilling pinch salt 20g/¾oz freshly grated Parmesan1 smoked anchovy 20g/¾oz freshly grated Parmesan 1 smoked anchovy Method To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium–dark golden colour. Remember the nuts will carry on cooking once removed from the pan. Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside. To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm. To make the sea bass, lay the sea bass on a plate. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside. To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water.Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately. To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium–dark golden colour. Remember the nuts will carry on cooking once removed from the pan. To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium–dark golden colour. Remember the nuts will carry on cooking once removed from the pan. Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside. Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside. To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm. To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm. To make the sea bass, lay the sea bass on a plate. To make the sea bass, lay the sea bass on a plate. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside. Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside. To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water. To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water. Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through. Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately."
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"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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