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} | 0b2aef2a8e86833a6a9064fe006b62079e12159d80ec5269718430b2e674ab9f | Harissa baked sea bass with baby potatoes recipe
Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad An average of 3.8 out of 5 stars from 5 ratings Harissa is a great spice paste to keep in the fridge and works perfectly with fish. 400g/14oz baby potatoes, halved150g/5½oz cherry tomatoes, halved6 spring onions, trimmed and halvedolive oil, for drizzling6 tbsp harissa paste 4 small sea bass fillets, skin scoredsalt and freshly ground black pepper 400g/14oz baby potatoes, halved 150g/5½oz cherry tomatoes, halved 6 spring onions, trimmed and halved olive oil, for drizzling 6 tbsp harissa paste 4 small sea bass fillets, skin scored salt and freshly ground black pepper small handful mint leaves, finely chopped 3 tbsp olive oil½ lemon, juice onlysalt and freshly ground black pepper small handful mint leaves, finely chopped 3 tbsp olive oil ½ lemon, juice only salt and freshly ground black pepper 5 large mixed peppers300g/10½oz sourdough, torn into rough, bite-sized piecesolive oil, for drizzling500g/1lb 2oz cherry tomatoes, halved½ cucumber, peeled, deseeded and diced½ red onion, thinly sliced4 radishes, thinly sliced150g/5½oz black olives, pittedlarge handful fresh coriander, roughly tornlarge handful fresh parsley, roughly torn 5 large mixed peppers 300g/10½oz sourdough, torn into rough, bite-sized pieces olive oil, for drizzling 500g/1lb 2oz cherry tomatoes, halved ½ cucumber, peeled, deseeded and diced ½ red onion, thinly sliced 4 radishes, thinly sliced 150g/5½oz black olives, pitted large handful fresh coriander, roughly torn large handful fresh parsley, roughly torn 1 roasted red pepper from a jar, seeds removed3 tbsp extra virgin olive oil1 tbsp red wine vinegar½ lemon, juice only1 garlic clove, finely grated1 tsp cumin seeds, toasted1 tsp sumacsea salt and freshly ground black pepper 1 roasted red pepper from a jar, seeds removed 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar ½ lemon, juice only 1 garlic clove, finely grated 1 tsp cumin seeds, toasted 1 tsp sumac sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside. Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside. Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside. To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through. To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside. To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well. Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside. Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside. Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside. Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside. Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside. To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through. To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through. To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside. To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside. To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well. To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well. Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side. Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side. | {
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"title": "Harissa baked sea bass with baby potatoes recipe",
"content": "Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad An average of 3.8 out of 5 stars from 5 ratings Harissa is a great spice paste to keep in the fridge and works perfectly with fish. 400g/14oz baby potatoes, halved150g/5½oz cherry tomatoes, halved6 spring onions, trimmed and halvedolive oil, for drizzling6 tbsp harissa paste 4 small sea bass fillets, skin scoredsalt and freshly ground black pepper 400g/14oz baby potatoes, halved 150g/5½oz cherry tomatoes, halved 6 spring onions, trimmed and halved olive oil, for drizzling 6 tbsp harissa paste 4 small sea bass fillets, skin scored salt and freshly ground black pepper small handful mint leaves, finely chopped 3 tbsp olive oil½ lemon, juice onlysalt and freshly ground black pepper small handful mint leaves, finely chopped 3 tbsp olive oil ½ lemon, juice only salt and freshly ground black pepper 5 large mixed peppers300g/10½oz sourdough, torn into rough, bite-sized piecesolive oil, for drizzling500g/1lb 2oz cherry tomatoes, halved½ cucumber, peeled, deseeded and diced½ red onion, thinly sliced4 radishes, thinly sliced150g/5½oz black olives, pittedlarge handful fresh coriander, roughly tornlarge handful fresh parsley, roughly torn 5 large mixed peppers 300g/10½oz sourdough, torn into rough, bite-sized pieces olive oil, for drizzling 500g/1lb 2oz cherry tomatoes, halved ½ cucumber, peeled, deseeded and diced ½ red onion, thinly sliced 4 radishes, thinly sliced 150g/5½oz black olives, pitted large handful fresh coriander, roughly torn large handful fresh parsley, roughly torn 1 roasted red pepper from a jar, seeds removed3 tbsp extra virgin olive oil1 tbsp red wine vinegar½ lemon, juice only1 garlic clove, finely grated1 tsp cumin seeds, toasted1 tsp sumacsea salt and freshly ground black pepper 1 roasted red pepper from a jar, seeds removed 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar ½ lemon, juice only 1 garlic clove, finely grated 1 tsp cumin seeds, toasted 1 tsp sumac sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside. Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside. Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside. To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through. To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside. To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well. Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside. Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside. Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside. Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside. Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside. To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through. To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through. To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside. To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside. To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well. To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well. Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side. Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side."
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} | 220efe7d9edecc7b22431533a531d00afea9989ea905b5f1ca73ddb36c634fc6 | Salt-baked sea bass with beurre blanc recipe
To make the sea bream, gut and remove the blood line of the fish. Remove the fins with scissors or a knife and, using a sharp scourer, scrub off all of the scales. Stuff the fish with the fresh herbs and lemon slice.Cut out a fish-shaped piece of thick cardboard that is approximately 2cm/¾in larger than the perimeter of the prepared fish. Wrap the cardboard with two layers of kitchen foil, place on a baking tray and lay the fish on top.Preheat the oven to 200C/180C Fan/Gas 6.Place the egg whites in the bowl of an electric food mixer and whisk on a high speed until medium peaks form. Alternatively, use an electric hand whisk or regular whisk. Gradually add the salt and continue to whisk until the mixture becomes stiff like meringue. Once all the salt is incorporated and the mixture is at the desired consistency, spoon the mixture over the fish and spread an even coating all over, ensuring there are no gaps. Smooth over the surface and, using the edge of a palette knife, trace the head, mouth and eye of the fish. Using the end of the palette knife, press down very lightly to form “scales” over the whole fish.Carefully place the fish into the oven, ensuring you don’t jolt it as this may cause the mixture to slip. If it does, just carefully patch it up. Bake for 20 minutes, then insert a metal skewer into the thickest part of the fish for 10 seconds. The skewer should feel just hot; if it is only lukewarm, the fish needs a little longer. Cook until the fish is cooked through. To serve, place the fish on a large board. Cut around the base of the crust and carefully lift it off – the crust should come off in one piece. Discard the crust (it is not edible). Peel off the fish skin and gently slice chunks of the fish off the bone. Meanwhile, to make the beurre blanc, bring the wine, vinegar, shallot and peppercorns to the boil in a saucepan. Reduce until there are 2 tablespoons of liquid remaining. Strain the reduction into a clean saucepan, add the double cream and return to the heat. Add the butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain, then remove from the heat. Whisk in the remaining butter, season with the lemon juice and add the garlic leaves to finish. The sauce should be thick, smooth and glossy.To make the asparagus, bring a large saucepan of salted water to the boil over a high heat. Drop the asparagus into the water and cook for about 2 minutes until just tender. Remove from the water and drain on kitchen paper. Arrange on a plate or in a serving bowl. Season with the sea salt and white pepper and a splash of olive oil. Serve the fish on a large platter, watercress on the side, with the asparagus on a separate plate topped with the garlic butter and flowers. Serve the sauce in a jug ready to pour over. To make the sea bream, gut and remove the blood line of the fish. Remove the fins with scissors or a knife and, using a sharp scourer, scrub off all of the scales. Stuff the fish with the fresh herbs and lemon slice. To make the sea bream, gut and remove the blood line of the fish. Remove the fins with scissors or a knife and, using a sharp scourer, scrub off all of the scales. Stuff the fish with the fresh herbs and lemon slice. Cut out a fish-shaped piece of thick cardboard that is approximately 2cm/¾in larger than the perimeter of the prepared fish. Wrap the cardboard with two layers of kitchen foil, place on a baking tray and lay the fish on top. Cut out a fish-shaped piece of thick cardboard that is approximately 2cm/¾in larger than the perimeter of the prepared fish. Wrap the cardboard with two layers of kitchen foil, place on a baking tray and lay the fish on top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the egg whites in the bowl of an electric food mixer and whisk on a high speed until medium peaks form. Alternatively, use an electric hand whisk or regular whisk. Gradually add the salt and continue to whisk until the mixture becomes stiff like meringue. Once all the salt is incorporated and the mixture is at the desired consistency, spoon the mixture over the fish and spread an even coating all over, ensuring there are no gaps. Smooth over the surface and, using the edge of a palette knife, trace the head, mouth and eye of the fish. Using the end of the palette knife, press down very lightly to form “scales” over the whole fish. Place the egg whites in the bowl of an electric food mixer and whisk on a high speed until medium peaks form. Alternatively, use an electric hand whisk or regular whisk. Gradually add the salt and continue to whisk until the mixture becomes stiff like meringue. Once all the salt is incorporated and the mixture is at the desired consistency, spoon the mixture over the fish and spread an even coating all over, ensuring there are no gaps. Smooth over the surface and, using the edge of a palette knife, trace the head, mouth and eye of the fish. Using the end of the palette knife, press down very lightly to form “scales” over the whole fish. Carefully place the fish into the oven, ensuring you don’t jolt it as this may cause the mixture to slip. If it does, just carefully patch it up. Bake for 20 minutes, then insert a metal skewer into the thickest part of the fish for 10 seconds. The skewer should feel just hot; if it is only lukewarm, the fish needs a little longer. Cook until the fish is cooked through. Carefully place the fish into the oven, ensuring you don’t jolt it as this may cause the mixture to slip. If it does, just carefully patch it up. Bake for 20 minutes, then insert a metal skewer into the thickest part of the fish for 10 seconds. The skewer should feel just hot; if it is only lukewarm, the fish needs a little longer. Cook until the fish is cooked through. To serve, place the fish on a large board. Cut around the base of the crust and carefully lift it off – the crust should come off in one piece. Discard the crust (it is not edible). Peel off the fish skin and gently slice chunks of the fish off the bone. To serve, place the fish on a large board. Cut around the base of the crust and carefully lift it off – the crust should come off in one piece. Discard the crust (it is not edible). Peel off the fish skin and gently slice chunks of the fish off the bone. Meanwhile, to make the beurre blanc, bring the wine, vinegar, shallot and peppercorns to the boil in a saucepan. Reduce until there are 2 tablespoons of liquid remaining. Strain the reduction into a clean saucepan, add the double cream and return to the heat. Add the butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain, then remove from the heat. Whisk in the remaining butter, season with the lemon juice and add the garlic leaves to finish. The sauce should be thick, smooth and glossy. Meanwhile, to make the beurre blanc, bring the wine, vinegar, shallot and peppercorns to the boil in a saucepan. Reduce until there are 2 tablespoons of liquid remaining. Strain the reduction into a clean saucepan, add the double cream and return to the heat. Add the butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain, then remove from the heat. Whisk in the remaining butter, season with the lemon juice and add the garlic leaves to finish. The sauce should be thick, smooth and glossy. To make the asparagus, bring a large saucepan of salted water to the boil over a high heat. Drop the asparagus into the water and cook for about 2 minutes until just tender. Remove from the water and drain on kitchen paper. Arrange on a plate or in a serving bowl. Season with the sea salt and white pepper and a splash of olive oil. To make the asparagus, bring a large saucepan of salted water to the boil over a high heat. Drop the asparagus into the water and cook for about 2 minutes until just tender. Remove from the water and drain on kitchen paper. Arrange on a plate or in a serving bowl. Season with the sea salt and white pepper and a splash of olive oil. Serve the fish on a large platter, watercress on the side, with the asparagus on a separate plate topped with the garlic butter and flowers. Serve the sauce in a jug ready to pour over. Serve the fish on a large platter, watercress on the side, with the asparagus on a separate plate topped with the garlic butter and flowers. Serve the sauce in a jug ready to pour over. | {
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"title": "Salt-baked sea bass with beurre blanc recipe",
"content": "To make the sea bream, gut and remove the blood line of the fish. Remove the fins with scissors or a knife and, using a sharp scourer, scrub off all of the scales. Stuff the fish with the fresh herbs and lemon slice.Cut out a fish-shaped piece of thick cardboard that is approximately 2cm/¾in larger than the perimeter of the prepared fish. Wrap the cardboard with two layers of kitchen foil, place on a baking tray and lay the fish on top.Preheat the oven to 200C/180C Fan/Gas 6.Place the egg whites in the bowl of an electric food mixer and whisk on a high speed until medium peaks form. Alternatively, use an electric hand whisk or regular whisk. Gradually add the salt and continue to whisk until the mixture becomes stiff like meringue. Once all the salt is incorporated and the mixture is at the desired consistency, spoon the mixture over the fish and spread an even coating all over, ensuring there are no gaps. Smooth over the surface and, using the edge of a palette knife, trace the head, mouth and eye of the fish. Using the end of the palette knife, press down very lightly to form “scales” over the whole fish.Carefully place the fish into the oven, ensuring you don’t jolt it as this may cause the mixture to slip. If it does, just carefully patch it up. Bake for 20 minutes, then insert a metal skewer into the thickest part of the fish for 10 seconds. The skewer should feel just hot; if it is only lukewarm, the fish needs a little longer. Cook until the fish is cooked through. To serve, place the fish on a large board. Cut around the base of the crust and carefully lift it off – the crust should come off in one piece. Discard the crust (it is not edible). Peel off the fish skin and gently slice chunks of the fish off the bone. Meanwhile, to make the beurre blanc, bring the wine, vinegar, shallot and peppercorns to the boil in a saucepan. Reduce until there are 2 tablespoons of liquid remaining. Strain the reduction into a clean saucepan, add the double cream and return to the heat. Add the butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain, then remove from the heat. Whisk in the remaining butter, season with the lemon juice and add the garlic leaves to finish. The sauce should be thick, smooth and glossy.To make the asparagus, bring a large saucepan of salted water to the boil over a high heat. Drop the asparagus into the water and cook for about 2 minutes until just tender. Remove from the water and drain on kitchen paper. Arrange on a plate or in a serving bowl. Season with the sea salt and white pepper and a splash of olive oil. Serve the fish on a large platter, watercress on the side, with the asparagus on a separate plate topped with the garlic butter and flowers. Serve the sauce in a jug ready to pour over. To make the sea bream, gut and remove the blood line of the fish. Remove the fins with scissors or a knife and, using a sharp scourer, scrub off all of the scales. Stuff the fish with the fresh herbs and lemon slice. To make the sea bream, gut and remove the blood line of the fish. Remove the fins with scissors or a knife and, using a sharp scourer, scrub off all of the scales. Stuff the fish with the fresh herbs and lemon slice. Cut out a fish-shaped piece of thick cardboard that is approximately 2cm/¾in larger than the perimeter of the prepared fish. Wrap the cardboard with two layers of kitchen foil, place on a baking tray and lay the fish on top. Cut out a fish-shaped piece of thick cardboard that is approximately 2cm/¾in larger than the perimeter of the prepared fish. Wrap the cardboard with two layers of kitchen foil, place on a baking tray and lay the fish on top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the egg whites in the bowl of an electric food mixer and whisk on a high speed until medium peaks form. Alternatively, use an electric hand whisk or regular whisk. Gradually add the salt and continue to whisk until the mixture becomes stiff like meringue. Once all the salt is incorporated and the mixture is at the desired consistency, spoon the mixture over the fish and spread an even coating all over, ensuring there are no gaps. Smooth over the surface and, using the edge of a palette knife, trace the head, mouth and eye of the fish. Using the end of the palette knife, press down very lightly to form “scales” over the whole fish. Place the egg whites in the bowl of an electric food mixer and whisk on a high speed until medium peaks form. Alternatively, use an electric hand whisk or regular whisk. Gradually add the salt and continue to whisk until the mixture becomes stiff like meringue. Once all the salt is incorporated and the mixture is at the desired consistency, spoon the mixture over the fish and spread an even coating all over, ensuring there are no gaps. Smooth over the surface and, using the edge of a palette knife, trace the head, mouth and eye of the fish. Using the end of the palette knife, press down very lightly to form “scales” over the whole fish. Carefully place the fish into the oven, ensuring you don’t jolt it as this may cause the mixture to slip. If it does, just carefully patch it up. Bake for 20 minutes, then insert a metal skewer into the thickest part of the fish for 10 seconds. The skewer should feel just hot; if it is only lukewarm, the fish needs a little longer. Cook until the fish is cooked through. Carefully place the fish into the oven, ensuring you don’t jolt it as this may cause the mixture to slip. If it does, just carefully patch it up. Bake for 20 minutes, then insert a metal skewer into the thickest part of the fish for 10 seconds. The skewer should feel just hot; if it is only lukewarm, the fish needs a little longer. Cook until the fish is cooked through. To serve, place the fish on a large board. Cut around the base of the crust and carefully lift it off – the crust should come off in one piece. Discard the crust (it is not edible). Peel off the fish skin and gently slice chunks of the fish off the bone. To serve, place the fish on a large board. Cut around the base of the crust and carefully lift it off – the crust should come off in one piece. Discard the crust (it is not edible). Peel off the fish skin and gently slice chunks of the fish off the bone. Meanwhile, to make the beurre blanc, bring the wine, vinegar, shallot and peppercorns to the boil in a saucepan. Reduce until there are 2 tablespoons of liquid remaining. Strain the reduction into a clean saucepan, add the double cream and return to the heat. Add the butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain, then remove from the heat. Whisk in the remaining butter, season with the lemon juice and add the garlic leaves to finish. The sauce should be thick, smooth and glossy. Meanwhile, to make the beurre blanc, bring the wine, vinegar, shallot and peppercorns to the boil in a saucepan. Reduce until there are 2 tablespoons of liquid remaining. Strain the reduction into a clean saucepan, add the double cream and return to the heat. Add the butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain, then remove from the heat. Whisk in the remaining butter, season with the lemon juice and add the garlic leaves to finish. The sauce should be thick, smooth and glossy. To make the asparagus, bring a large saucepan of salted water to the boil over a high heat. Drop the asparagus into the water and cook for about 2 minutes until just tender. Remove from the water and drain on kitchen paper. Arrange on a plate or in a serving bowl. Season with the sea salt and white pepper and a splash of olive oil. To make the asparagus, bring a large saucepan of salted water to the boil over a high heat. Drop the asparagus into the water and cook for about 2 minutes until just tender. Remove from the water and drain on kitchen paper. Arrange on a plate or in a serving bowl. Season with the sea salt and white pepper and a splash of olive oil. Serve the fish on a large platter, watercress on the side, with the asparagus on a separate plate topped with the garlic butter and flowers. Serve the sauce in a jug ready to pour over. Serve the fish on a large platter, watercress on the side, with the asparagus on a separate plate topped with the garlic butter and flowers. Serve the sauce in a jug ready to pour over."
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} | 086e3dd3c34b96456dabe2e26e72692c318f301d574c4d7c751189e891bda702 | Roasted sea bass with wild mushrooms recipe
An average of 3.0 out of 5 stars from 1 rating Braised Portobellos and sautéed wild mushrooms are served with buttery roasted sea bass in this bistro-style dish. 2 dried ancho or chipotle chillies2 Portobello mushrooms 2 tbsp olive oil1 tsp cumin seeds 1 tsp dried oregano 3 garlic cloves, finely chopped 1 red pepper, finely chopped2 tbsp tomato purée 2 dried ancho or chipotle chillies 2 Portobello mushrooms 2 tbsp olive oil 1 tsp cumin seeds 1 tsp dried oregano 3 garlic cloves, finely chopped 1 red pepper, finely chopped 2 tbsp tomato purée 30g/1oz plain flour2 tbsp olive oil1 whole sea bass, head removed, cut through the bone into 2 steaks and scored2 thyme sprigs 40g/1½oz unsalted butter, diced1 lemon, juice onlysalt and freshly ground black pepper 30g/1oz plain flour 2 tbsp olive oil 1 whole sea bass, head removed, cut through the bone into 2 steaks and scored 2 thyme sprigs 40g/1½oz unsalted butter, diced 1 lemon, juice only salt and freshly ground black pepper 1 tbsp olive oil40g/1½oz unsalted butter200g/7oz mixed wild mushrooms 100g/3½oz cavolo nero 1 banana shallot, finely chopped1 garlic clove, crushed1 tsp chopped fresh tarragon 1 tbsp olive oil 40g/1½oz unsalted butter 200g/7oz mixed wild mushrooms 100g/3½oz cavolo nero 1 banana shallot, finely chopped 1 garlic clove, crushed 1 tsp chopped fresh tarragon Method To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6. Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes. Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside. Increase the oven temperature to 200C/180C Fan/Gas 6.To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm.To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through.To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass. To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6. To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6. Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes. Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes. Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside. Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside. Increase the oven temperature to 200C/180C Fan/Gas 6. Increase the oven temperature to 200C/180C Fan/Gas 6. To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm. To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm. To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through. To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through. To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass. To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass. | {
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"title": "Roasted sea bass with wild mushrooms recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating Braised Portobellos and sautéed wild mushrooms are served with buttery roasted sea bass in this bistro-style dish. 2 dried ancho or chipotle chillies2 Portobello mushrooms 2 tbsp olive oil1 tsp cumin seeds 1 tsp dried oregano 3 garlic cloves, finely chopped 1 red pepper, finely chopped2 tbsp tomato purée 2 dried ancho or chipotle chillies 2 Portobello mushrooms 2 tbsp olive oil 1 tsp cumin seeds 1 tsp dried oregano 3 garlic cloves, finely chopped 1 red pepper, finely chopped 2 tbsp tomato purée 30g/1oz plain flour2 tbsp olive oil1 whole sea bass, head removed, cut through the bone into 2 steaks and scored2 thyme sprigs 40g/1½oz unsalted butter, diced1 lemon, juice onlysalt and freshly ground black pepper 30g/1oz plain flour 2 tbsp olive oil 1 whole sea bass, head removed, cut through the bone into 2 steaks and scored 2 thyme sprigs 40g/1½oz unsalted butter, diced 1 lemon, juice only salt and freshly ground black pepper 1 tbsp olive oil40g/1½oz unsalted butter200g/7oz mixed wild mushrooms 100g/3½oz cavolo nero 1 banana shallot, finely chopped1 garlic clove, crushed1 tsp chopped fresh tarragon 1 tbsp olive oil 40g/1½oz unsalted butter 200g/7oz mixed wild mushrooms 100g/3½oz cavolo nero 1 banana shallot, finely chopped 1 garlic clove, crushed 1 tsp chopped fresh tarragon Method To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6. Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes. Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside. Increase the oven temperature to 200C/180C Fan/Gas 6.To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm.To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through.To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass. To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6. To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6. Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes. Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes. Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside. Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside. Increase the oven temperature to 200C/180C Fan/Gas 6. Increase the oven temperature to 200C/180C Fan/Gas 6. To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm. To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm. To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through. To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through. To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass. To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass."
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} | ec6ae4aba503bf74892969e889535319257a66c45141f3f83099196d6efb26db | Grilled fish with coconut and lemon sauce recipe
Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken.Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar. To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste.Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge.To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness.Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside. To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy.Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling.Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on. To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil. Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.)Turn the fish over and cook on the other side for another 10–13 minutes.While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil.Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering.Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken.Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve. Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken. To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken. Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar. Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar. To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste. To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste. Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge. Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge. To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness. To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness. Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside. Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside. To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy. To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy. Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling. Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling. Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on. Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on. To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil. To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil. Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.) Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.) Turn the fish over and cook on the other side for another 10–13 minutes. Turn the fish over and cook on the other side for another 10–13 minutes. While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil. While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil. Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering. Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering. Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken. Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken. Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve. Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve. Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad. Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad. | {
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"title": "Grilled fish with coconut and lemon sauce recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken.Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar. To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste.Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge.To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness.Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside. To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy.Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling.Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on. To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil. Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.)Turn the fish over and cook on the other side for another 10–13 minutes.While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil.Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering.Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken.Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve. Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken. To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken. Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar. Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar. To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste. To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste. Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge. Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge. To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness. To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness. Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside. Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside. To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy. To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy. Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling. Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling. Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on. Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on. To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil. To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil. Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.) Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.) Turn the fish over and cook on the other side for another 10–13 minutes. Turn the fish over and cook on the other side for another 10–13 minutes. While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil. While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil. Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering. Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering. Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken. Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken. Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve. Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve. Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad. Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad."
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} | 0c48f65b7d53174d5a067801fb0ce1ef640f11ed587b1499900899186278e761 | Roast sea bream in cream with olives and capers recipe
An average of 4.0 out of 5 stars from 1 rating This tasty fish supper is fancy enough to be served at a dinner party or on a special occasion. You will need a piece of muslin to create a spice bundle. 400ml/14fl oz hot fish stock, to coverfresh flatleaf parsley stalks 50g/1¾oz unsalted butter1 onion, sliced3 celery sticks, sliced50ml/2fl oz dry vermouth300ml/10fl oz dry white wine 3 large potatoes, peeled and thinly sliced1 tbsp white peppercorns 1 star anise 2 bay leaves 1 whole sea bream, head removed150ml/5fl oz double cream salt and freshly ground black pepper 400ml/14fl oz hot fish stock, to cover fresh flatleaf parsley stalks 50g/1¾oz unsalted butter 1 onion, sliced 3 celery sticks, sliced 50ml/2fl oz dry vermouth 300ml/10fl oz dry white wine 3 large potatoes, peeled and thinly sliced 1 tbsp white peppercorns 1 star anise 2 bay leaves 1 whole sea bream, head removed 150ml/5fl oz double cream salt and freshly ground black pepper handful anchovy-stuffed olives, sliced3 tbsp capers 4 spring onions, choppedhandful parsley leaves, deep fried1 celery heart, including leaves handful anchovy-stuffed olives, sliced 3 tbsp capers 4 spring onions, chopped handful parsley leaves, deep fried 1 celery heart, including leaves Method Place the stock and parsley stalks into a pan and warm through. Strain and set aside for later.To make the sea bream, preheat the oven to 200C/180C Fan/Gas 6. Using a roasting tin, suitable for hob use, add the butter, onion and celery and fry on medium heat, for 2-3 minutes. Pour in the vermouth and wine and cook until reduced. Add the fish stock and lay in the potatoes. Create a bundle, wrapped in a piece of muslin, of peppercorns, star anise and bay leaves. Add this bundle to the roasting tin. Slash the fish down to the bone and place on top. Bake in the oven for around 25 minutes until the fish is cooked through. Carefully remove the fish and pour the cream into the tin. Bring to the boil on the hob and season with salt and pepper.Serve the fish with the sauce and scatter with the sliced olives, capers, spring onions, the crisp parsley and celery heart and leaves Place the stock and parsley stalks into a pan and warm through. Strain and set aside for later. Place the stock and parsley stalks into a pan and warm through. Strain and set aside for later. To make the sea bream, preheat the oven to 200C/180C Fan/Gas 6. Using a roasting tin, suitable for hob use, add the butter, onion and celery and fry on medium heat, for 2-3 minutes. Pour in the vermouth and wine and cook until reduced. Add the fish stock and lay in the potatoes. Create a bundle, wrapped in a piece of muslin, of peppercorns, star anise and bay leaves. Add this bundle to the roasting tin. Slash the fish down to the bone and place on top. To make the sea bream, preheat the oven to 200C/180C Fan/Gas 6. Using a roasting tin, suitable for hob use, add the butter, onion and celery and fry on medium heat, for 2-3 minutes. Pour in the vermouth and wine and cook until reduced. Add the fish stock and lay in the potatoes. Create a bundle, wrapped in a piece of muslin, of peppercorns, star anise and bay leaves. Add this bundle to the roasting tin. Slash the fish down to the bone and place on top. Bake in the oven for around 25 minutes until the fish is cooked through. Carefully remove the fish and pour the cream into the tin. Bring to the boil on the hob and season with salt and pepper. Bake in the oven for around 25 minutes until the fish is cooked through. Carefully remove the fish and pour the cream into the tin. Bring to the boil on the hob and season with salt and pepper. Serve the fish with the sauce and scatter with the sliced olives, capers, spring onions, the crisp parsley and celery heart and leaves Serve the fish with the sauce and scatter with the sliced olives, capers, spring onions, the crisp parsley and celery heart and leaves | {
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"title": "Roast sea bream in cream with olives and capers recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This tasty fish supper is fancy enough to be served at a dinner party or on a special occasion. You will need a piece of muslin to create a spice bundle. 400ml/14fl oz hot fish stock, to coverfresh flatleaf parsley stalks 50g/1¾oz unsalted butter1 onion, sliced3 celery sticks, sliced50ml/2fl oz dry vermouth300ml/10fl oz dry white wine 3 large potatoes, peeled and thinly sliced1 tbsp white peppercorns 1 star anise 2 bay leaves 1 whole sea bream, head removed150ml/5fl oz double cream salt and freshly ground black pepper 400ml/14fl oz hot fish stock, to cover fresh flatleaf parsley stalks 50g/1¾oz unsalted butter 1 onion, sliced 3 celery sticks, sliced 50ml/2fl oz dry vermouth 300ml/10fl oz dry white wine 3 large potatoes, peeled and thinly sliced 1 tbsp white peppercorns 1 star anise 2 bay leaves 1 whole sea bream, head removed 150ml/5fl oz double cream salt and freshly ground black pepper handful anchovy-stuffed olives, sliced3 tbsp capers 4 spring onions, choppedhandful parsley leaves, deep fried1 celery heart, including leaves handful anchovy-stuffed olives, sliced 3 tbsp capers 4 spring onions, chopped handful parsley leaves, deep fried 1 celery heart, including leaves Method Place the stock and parsley stalks into a pan and warm through. Strain and set aside for later.To make the sea bream, preheat the oven to 200C/180C Fan/Gas 6. Using a roasting tin, suitable for hob use, add the butter, onion and celery and fry on medium heat, for 2-3 minutes. Pour in the vermouth and wine and cook until reduced. Add the fish stock and lay in the potatoes. Create a bundle, wrapped in a piece of muslin, of peppercorns, star anise and bay leaves. Add this bundle to the roasting tin. Slash the fish down to the bone and place on top. Bake in the oven for around 25 minutes until the fish is cooked through. Carefully remove the fish and pour the cream into the tin. Bring to the boil on the hob and season with salt and pepper.Serve the fish with the sauce and scatter with the sliced olives, capers, spring onions, the crisp parsley and celery heart and leaves Place the stock and parsley stalks into a pan and warm through. Strain and set aside for later. Place the stock and parsley stalks into a pan and warm through. Strain and set aside for later. To make the sea bream, preheat the oven to 200C/180C Fan/Gas 6. Using a roasting tin, suitable for hob use, add the butter, onion and celery and fry on medium heat, for 2-3 minutes. Pour in the vermouth and wine and cook until reduced. Add the fish stock and lay in the potatoes. Create a bundle, wrapped in a piece of muslin, of peppercorns, star anise and bay leaves. Add this bundle to the roasting tin. Slash the fish down to the bone and place on top. To make the sea bream, preheat the oven to 200C/180C Fan/Gas 6. Using a roasting tin, suitable for hob use, add the butter, onion and celery and fry on medium heat, for 2-3 minutes. Pour in the vermouth and wine and cook until reduced. Add the fish stock and lay in the potatoes. Create a bundle, wrapped in a piece of muslin, of peppercorns, star anise and bay leaves. Add this bundle to the roasting tin. Slash the fish down to the bone and place on top. Bake in the oven for around 25 minutes until the fish is cooked through. Carefully remove the fish and pour the cream into the tin. Bring to the boil on the hob and season with salt and pepper. Bake in the oven for around 25 minutes until the fish is cooked through. Carefully remove the fish and pour the cream into the tin. Bring to the boil on the hob and season with salt and pepper. Serve the fish with the sauce and scatter with the sliced olives, capers, spring onions, the crisp parsley and celery heart and leaves Serve the fish with the sauce and scatter with the sliced olives, capers, spring onions, the crisp parsley and celery heart and leaves"
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} | 3d91118cf3249a4543daba01c9e18602ff751a9fcc28ce77b126333ce60ac8ae | Sea bream with a sweetcorn dressing recipe
Sea bream with a sweetcorn, caper and pine nut dressing An average of 4.5 out of 5 stars from 4 ratings This sea bream recipe from Saturday Kitchen has a sweet and salty dressing. Serve with steamed green vegetables. 30g/1oz sultanas 200g/7oz unsalted butter30g/1oz pine nuts½ lemon, juice only100g/3½oz cooked sweetcorn2–3 tbsp capers 1 tsp finely chopped thyme leaves1 tbsp vegetable oil4 sea bream fillets small handful coriander, tornsalt and freshly ground black pepper 30g/1oz sultanas 200g/7oz unsalted butter 30g/1oz pine nuts ½ lemon, juice only 100g/3½oz cooked sweetcorn 2–3 tbsp capers 1 tsp finely chopped thyme leaves 1 tbsp vegetable oil 4 sea bream fillets small handful coriander, torn salt and freshly ground black pepper Method Soak the sultanas in boiling water for 2 hours, and then strain and set aside.Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm.Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute.To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander. Soak the sultanas in boiling water for 2 hours, and then strain and set aside. Soak the sultanas in boiling water for 2 hours, and then strain and set aside. Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm. Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm. Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute. Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute. To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander. To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander. | {
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"content": "Sea bream with a sweetcorn, caper and pine nut dressing An average of 4.5 out of 5 stars from 4 ratings This sea bream recipe from Saturday Kitchen has a sweet and salty dressing. Serve with steamed green vegetables. 30g/1oz sultanas 200g/7oz unsalted butter30g/1oz pine nuts½ lemon, juice only100g/3½oz cooked sweetcorn2–3 tbsp capers 1 tsp finely chopped thyme leaves1 tbsp vegetable oil4 sea bream fillets small handful coriander, tornsalt and freshly ground black pepper 30g/1oz sultanas 200g/7oz unsalted butter 30g/1oz pine nuts ½ lemon, juice only 100g/3½oz cooked sweetcorn 2–3 tbsp capers 1 tsp finely chopped thyme leaves 1 tbsp vegetable oil 4 sea bream fillets small handful coriander, torn salt and freshly ground black pepper Method Soak the sultanas in boiling water for 2 hours, and then strain and set aside.Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm.Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute.To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander. Soak the sultanas in boiling water for 2 hours, and then strain and set aside. Soak the sultanas in boiling water for 2 hours, and then strain and set aside. Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm. Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm. Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute. Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute. To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander. To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander."
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} | 0b699a7ab5447dd4b3aef7362757163eff8c334eb08af0dcc32631efba2242c2 | Spice-crusted sea bass wrapped in banana leaf recipe
An average of 3.3 out of 5 stars from 3 ratings Vivek Singh uses banana leaves to wrap this spicy fish dish, served with green mango coconut chutney and yoghurt rice. 4 x 180g/6oz sea bream fillets, scaled and pin-boned ½ tsp red chilli powder½ tsp salt½ lime, juice only 4 x 180g/6oz sea bream fillets, scaled and pin-boned ½ tsp red chilli powder ½ tsp salt ½ lime, juice only 4 shallots, roughly chopped4 garlic cloves, roughly chopped10 peppercorns1 tsp red chilli powder20 curry leaves, finely shredded2 tbsp vegetable or corn oil1½ tsp salt1 tsp caster sugar2 tbsp white wine vinegar 4 shallots, roughly chopped 4 garlic cloves, roughly chopped 10 peppercorns 1 tsp red chilli powder 20 curry leaves, finely shredded 2 tbsp vegetable or corn oil 1½ tsp salt 1 tsp caster sugar 2 tbsp white wine vinegar 450g/1lb freshly steamed rice2.5cm/1in piece fresh root ginger, peeled and finely chopped2 green chillies, finely chopped1 tsp salt¼ tsp caster sugar285g/10oz Greek-style yoghurt1 carrot, grated1 tbsp chopped fresh coriander 450g/1lb freshly steamed rice 2.5cm/1in piece fresh root ginger, peeled and finely chopped 2 green chillies, finely chopped 1 tsp salt ¼ tsp caster sugar 285g/10oz Greek-style yoghurt 1 carrot, grated 1 tbsp chopped fresh coriander 2 tbsp vegetable oil½ tsp mustard seeds2 whole dried red chillies5 fresh curry leaves 2 tbsp vegetable oil ½ tsp mustard seeds 2 whole dried red chillies 5 fresh curry leaves 3 green mangoes, peeled, seeds removed, cut into dice85g/3oz grated coconut, fresh or frozen1 banana shallot, roughly chopped1 garlic clove, roughly chopped2 tsp red chilli powder1 tbsp vegetable or corn oil1 tsp salt½ tsp caster sugar3 tbsp water 3 green mangoes, peeled, seeds removed, cut into dice 85g/3oz grated coconut, fresh or frozen 1 banana shallot, roughly chopped 1 garlic clove, roughly chopped 2 tsp red chilli powder 1 tbsp vegetable or corn oil 1 tsp salt ½ tsp caster sugar 3 tbsp water 4 banana leaves cut into 25–30cm/10–12in squares1 tbsp vegetable or corn oil 4 banana leaves cut into 25–30cm/10–12in squares 1 tbsp vegetable or corn oil Method To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes.To make the spice crust, using a pestle and mortar, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well. Set aside.To make the yoghurt rice, put the steamed rice in a mixing bowl and add the chopped ginger, green chillies, salt and sugar and mix well. Now add the yoghurt, carrot and coriander and mix again.To make the tempering, heat the oil in a frying pan and add the mustard seeds. When the seeds crackle, add the whole chillies and curry leaves. When the chillies start getting close to burning, pour the tempering over the rice, mix well and refrigerate until ready to serve.To make the chutney, put the all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water if required.To serve, heat the banana leaves on a hot pan (or in the microwave) until they are soft and pliable. Cover the sea bass fillets with the spice crust and wrap them one by one with the banana leaves and set aside.Heat a tablespoon of oil in a heavy-bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3–5 minutes on each side, or until cooked. Remove the leaf and serve with the chutney and yoghurt rice. To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes. To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes. To make the spice crust, using a pestle and mortar, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well. Set aside. To make the spice crust, using a pestle and mortar, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well. Set aside. To make the yoghurt rice, put the steamed rice in a mixing bowl and add the chopped ginger, green chillies, salt and sugar and mix well. Now add the yoghurt, carrot and coriander and mix again. To make the yoghurt rice, put the steamed rice in a mixing bowl and add the chopped ginger, green chillies, salt and sugar and mix well. Now add the yoghurt, carrot and coriander and mix again. To make the tempering, heat the oil in a frying pan and add the mustard seeds. When the seeds crackle, add the whole chillies and curry leaves. When the chillies start getting close to burning, pour the tempering over the rice, mix well and refrigerate until ready to serve. To make the tempering, heat the oil in a frying pan and add the mustard seeds. When the seeds crackle, add the whole chillies and curry leaves. When the chillies start getting close to burning, pour the tempering over the rice, mix well and refrigerate until ready to serve. To make the chutney, put the all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water if required. To make the chutney, put the all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water if required. To serve, heat the banana leaves on a hot pan (or in the microwave) until they are soft and pliable. Cover the sea bass fillets with the spice crust and wrap them one by one with the banana leaves and set aside. To serve, heat the banana leaves on a hot pan (or in the microwave) until they are soft and pliable. Cover the sea bass fillets with the spice crust and wrap them one by one with the banana leaves and set aside. Heat a tablespoon of oil in a heavy-bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3–5 minutes on each side, or until cooked. Remove the leaf and serve with the chutney and yoghurt rice. Heat a tablespoon of oil in a heavy-bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3–5 minutes on each side, or until cooked. Remove the leaf and serve with the chutney and yoghurt rice. | {
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"title": "Spice-crusted sea bass wrapped in banana leaf recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings Vivek Singh uses banana leaves to wrap this spicy fish dish, served with green mango coconut chutney and yoghurt rice. 4 x 180g/6oz sea bream fillets, scaled and pin-boned ½ tsp red chilli powder½ tsp salt½ lime, juice only 4 x 180g/6oz sea bream fillets, scaled and pin-boned ½ tsp red chilli powder ½ tsp salt ½ lime, juice only 4 shallots, roughly chopped4 garlic cloves, roughly chopped10 peppercorns1 tsp red chilli powder20 curry leaves, finely shredded2 tbsp vegetable or corn oil1½ tsp salt1 tsp caster sugar2 tbsp white wine vinegar 4 shallots, roughly chopped 4 garlic cloves, roughly chopped 10 peppercorns 1 tsp red chilli powder 20 curry leaves, finely shredded 2 tbsp vegetable or corn oil 1½ tsp salt 1 tsp caster sugar 2 tbsp white wine vinegar 450g/1lb freshly steamed rice2.5cm/1in piece fresh root ginger, peeled and finely chopped2 green chillies, finely chopped1 tsp salt¼ tsp caster sugar285g/10oz Greek-style yoghurt1 carrot, grated1 tbsp chopped fresh coriander 450g/1lb freshly steamed rice 2.5cm/1in piece fresh root ginger, peeled and finely chopped 2 green chillies, finely chopped 1 tsp salt ¼ tsp caster sugar 285g/10oz Greek-style yoghurt 1 carrot, grated 1 tbsp chopped fresh coriander 2 tbsp vegetable oil½ tsp mustard seeds2 whole dried red chillies5 fresh curry leaves 2 tbsp vegetable oil ½ tsp mustard seeds 2 whole dried red chillies 5 fresh curry leaves 3 green mangoes, peeled, seeds removed, cut into dice85g/3oz grated coconut, fresh or frozen1 banana shallot, roughly chopped1 garlic clove, roughly chopped2 tsp red chilli powder1 tbsp vegetable or corn oil1 tsp salt½ tsp caster sugar3 tbsp water 3 green mangoes, peeled, seeds removed, cut into dice 85g/3oz grated coconut, fresh or frozen 1 banana shallot, roughly chopped 1 garlic clove, roughly chopped 2 tsp red chilli powder 1 tbsp vegetable or corn oil 1 tsp salt ½ tsp caster sugar 3 tbsp water 4 banana leaves cut into 25–30cm/10–12in squares1 tbsp vegetable or corn oil 4 banana leaves cut into 25–30cm/10–12in squares 1 tbsp vegetable or corn oil Method To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes.To make the spice crust, using a pestle and mortar, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well. Set aside.To make the yoghurt rice, put the steamed rice in a mixing bowl and add the chopped ginger, green chillies, salt and sugar and mix well. Now add the yoghurt, carrot and coriander and mix again.To make the tempering, heat the oil in a frying pan and add the mustard seeds. When the seeds crackle, add the whole chillies and curry leaves. When the chillies start getting close to burning, pour the tempering over the rice, mix well and refrigerate until ready to serve.To make the chutney, put the all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water if required.To serve, heat the banana leaves on a hot pan (or in the microwave) until they are soft and pliable. Cover the sea bass fillets with the spice crust and wrap them one by one with the banana leaves and set aside.Heat a tablespoon of oil in a heavy-bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3–5 minutes on each side, or until cooked. Remove the leaf and serve with the chutney and yoghurt rice. To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes. To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes. To make the spice crust, using a pestle and mortar, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well. Set aside. To make the spice crust, using a pestle and mortar, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well. Set aside. To make the yoghurt rice, put the steamed rice in a mixing bowl and add the chopped ginger, green chillies, salt and sugar and mix well. Now add the yoghurt, carrot and coriander and mix again. To make the yoghurt rice, put the steamed rice in a mixing bowl and add the chopped ginger, green chillies, salt and sugar and mix well. Now add the yoghurt, carrot and coriander and mix again. To make the tempering, heat the oil in a frying pan and add the mustard seeds. When the seeds crackle, add the whole chillies and curry leaves. When the chillies start getting close to burning, pour the tempering over the rice, mix well and refrigerate until ready to serve. To make the tempering, heat the oil in a frying pan and add the mustard seeds. When the seeds crackle, add the whole chillies and curry leaves. When the chillies start getting close to burning, pour the tempering over the rice, mix well and refrigerate until ready to serve. To make the chutney, put the all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water if required. To make the chutney, put the all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water if required. To serve, heat the banana leaves on a hot pan (or in the microwave) until they are soft and pliable. Cover the sea bass fillets with the spice crust and wrap them one by one with the banana leaves and set aside. To serve, heat the banana leaves on a hot pan (or in the microwave) until they are soft and pliable. Cover the sea bass fillets with the spice crust and wrap them one by one with the banana leaves and set aside. Heat a tablespoon of oil in a heavy-bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3–5 minutes on each side, or until cooked. Remove the leaf and serve with the chutney and yoghurt rice. Heat a tablespoon of oil in a heavy-bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3–5 minutes on each side, or until cooked. Remove the leaf and serve with the chutney and yoghurt rice."
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} | 5bf02722ef353c1b171204e1d081b893be976119618f36a108403201d4598bd5 | Bengali fish curry recipe
An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0174nhc.jpg This recipe is traditionally made with mustard oil but we’ve found that a combination of mustard seeds and English mustard powder brings just the right level of heat and flavour to this simple dish. 2 sea bass or sea bream fillets (each around 200g/7oz), scales removed but skin on1 tsp flaked sea salt, plus extra to season¼ tsp cayenne pepper2½ tsp English mustard powderfreshly ground black pepper4 tbsp sunflower oil1 heaped tsp yellow mustard seeds¾ tsp black mustard seeds¾ tsp cumin seeds1 medium onion, finely sliced2 long green chillies, stalk trimmed and cut in half without deseeding1 bay leaf½ tsp ground turmeric½ tsp garam masala150g/5½oz ripe tomatoes, roughly chopped150g/5½oz rice, cooked according to packet instructions 2 sea bass or sea bream fillets (each around 200g/7oz), scales removed but skin on 1 tsp flaked sea salt, plus extra to season ¼ tsp cayenne pepper 2½ tsp English mustard powder freshly ground black pepper 4 tbsp sunflower oil 1 heaped tsp yellow mustard seeds ¾ tsp black mustard seeds ¾ tsp cumin seeds 1 medium onion, finely sliced 2 long green chillies, stalk trimmed and cut in half without deseeding 1 bay leaf ½ tsp ground turmeric ½ tsp garam masala 150g/5½oz ripe tomatoes, roughly chopped 150g/5½oz rice, cooked according to packet instructions Method Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper. Mix the remaining mustard powder with 300ml/10fl oz water, adding it gradually and stirring constantly until you have thin yellow liquid. Set aside.Heat the oil in a large non-stick frying pan and fry the fish over a high heat, skin-side down for a minute, or until the skin begins to crisp. Carefully turn over and cook on the other side for a further minute. Take the fish out of the pan and put on a plate. (Don’t let the fish get crowded in the pan or they will be difficult to turn. If your pan isn’t large enough, cook the fish in two batches instead. It’s nice to have the skin on the fish but you can easily remove it after frying if you prefer.)As soon as the fish is cooked, return the pan to the heat and add both the mustard seeds and cumin seeds. Cook for a few seconds, stirring constantly. Add the sliced onion, chillies and bay leaf. Cook for about five minutes, stirring constantly, until the onion is softened and pale golden-brown. Make sure you cook with the extractor on full-speed as the spices could make you sneeze! Sprinkle over the turmeric and garam masala, add the chopped tomatoes and cook for two minutes more, stirring constantly.Stir in the reserved mustard liquid and bring to a simmer. Cook for three minutes, or until the sauce has thickened and the volume of liquid has reduced by approximately one-third. The spices should have mellowed and the sauce should coat the back of a spoon. Return the fish to the pan and warm through in the bubbling sauce for two minutes until hot. Serve immediately with rice. Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper. Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper. Mix the remaining mustard powder with 300ml/10fl oz water, adding it gradually and stirring constantly until you have thin yellow liquid. Set aside. Mix the remaining mustard powder with 300ml/10fl oz water, adding it gradually and stirring constantly until you have thin yellow liquid. Set aside. Heat the oil in a large non-stick frying pan and fry the fish over a high heat, skin-side down for a minute, or until the skin begins to crisp. Carefully turn over and cook on the other side for a further minute. Take the fish out of the pan and put on a plate. (Don’t let the fish get crowded in the pan or they will be difficult to turn. If your pan isn’t large enough, cook the fish in two batches instead. It’s nice to have the skin on the fish but you can easily remove it after frying if you prefer.) Heat the oil in a large non-stick frying pan and fry the fish over a high heat, skin-side down for a minute, or until the skin begins to crisp. Carefully turn over and cook on the other side for a further minute. Take the fish out of the pan and put on a plate. (Don’t let the fish get crowded in the pan or they will be difficult to turn. If your pan isn’t large enough, cook the fish in two batches instead. It’s nice to have the skin on the fish but you can easily remove it after frying if you prefer.) As soon as the fish is cooked, return the pan to the heat and add both the mustard seeds and cumin seeds. Cook for a few seconds, stirring constantly. Add the sliced onion, chillies and bay leaf. Cook for about five minutes, stirring constantly, until the onion is softened and pale golden-brown. Make sure you cook with the extractor on full-speed as the spices could make you sneeze! Sprinkle over the turmeric and garam masala, add the chopped tomatoes and cook for two minutes more, stirring constantly. As soon as the fish is cooked, return the pan to the heat and add both the mustard seeds and cumin seeds. Cook for a few seconds, stirring constantly. Add the sliced onion, chillies and bay leaf. Cook for about five minutes, stirring constantly, until the onion is softened and pale golden-brown. Make sure you cook with the extractor on full-speed as the spices could make you sneeze! Sprinkle over the turmeric and garam masala, add the chopped tomatoes and cook for two minutes more, stirring constantly. Stir in the reserved mustard liquid and bring to a simmer. Cook for three minutes, or until the sauce has thickened and the volume of liquid has reduced by approximately one-third. The spices should have mellowed and the sauce should coat the back of a spoon. Return the fish to the pan and warm through in the bubbling sauce for two minutes until hot. Stir in the reserved mustard liquid and bring to a simmer. Cook for three minutes, or until the sauce has thickened and the volume of liquid has reduced by approximately one-third. The spices should have mellowed and the sauce should coat the back of a spoon. Return the fish to the pan and warm through in the bubbling sauce for two minutes until hot. Serve immediately with rice. Serve immediately with rice. Recipe tips This is a light tasting curry but don’t reduce the amount of oil in the recipe as you need it to help thicken the sauce. Any fish fillets can be used or make it with fish steaks instead – as they often do in India - but you’ll need to increase the cooking time accordingly. | {
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"title": "Bengali fish curry recipe",
"content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0174nhc.jpg This recipe is traditionally made with mustard oil but we’ve found that a combination of mustard seeds and English mustard powder brings just the right level of heat and flavour to this simple dish. 2 sea bass or sea bream fillets (each around 200g/7oz), scales removed but skin on1 tsp flaked sea salt, plus extra to season¼ tsp cayenne pepper2½ tsp English mustard powderfreshly ground black pepper4 tbsp sunflower oil1 heaped tsp yellow mustard seeds¾ tsp black mustard seeds¾ tsp cumin seeds1 medium onion, finely sliced2 long green chillies, stalk trimmed and cut in half without deseeding1 bay leaf½ tsp ground turmeric½ tsp garam masala150g/5½oz ripe tomatoes, roughly chopped150g/5½oz rice, cooked according to packet instructions 2 sea bass or sea bream fillets (each around 200g/7oz), scales removed but skin on 1 tsp flaked sea salt, plus extra to season ¼ tsp cayenne pepper 2½ tsp English mustard powder freshly ground black pepper 4 tbsp sunflower oil 1 heaped tsp yellow mustard seeds ¾ tsp black mustard seeds ¾ tsp cumin seeds 1 medium onion, finely sliced 2 long green chillies, stalk trimmed and cut in half without deseeding 1 bay leaf ½ tsp ground turmeric ½ tsp garam masala 150g/5½oz ripe tomatoes, roughly chopped 150g/5½oz rice, cooked according to packet instructions Method Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper. Mix the remaining mustard powder with 300ml/10fl oz water, adding it gradually and stirring constantly until you have thin yellow liquid. Set aside.Heat the oil in a large non-stick frying pan and fry the fish over a high heat, skin-side down for a minute, or until the skin begins to crisp. Carefully turn over and cook on the other side for a further minute. Take the fish out of the pan and put on a plate. (Don’t let the fish get crowded in the pan or they will be difficult to turn. If your pan isn’t large enough, cook the fish in two batches instead. It’s nice to have the skin on the fish but you can easily remove it after frying if you prefer.)As soon as the fish is cooked, return the pan to the heat and add both the mustard seeds and cumin seeds. Cook for a few seconds, stirring constantly. Add the sliced onion, chillies and bay leaf. Cook for about five minutes, stirring constantly, until the onion is softened and pale golden-brown. Make sure you cook with the extractor on full-speed as the spices could make you sneeze! Sprinkle over the turmeric and garam masala, add the chopped tomatoes and cook for two minutes more, stirring constantly.Stir in the reserved mustard liquid and bring to a simmer. Cook for three minutes, or until the sauce has thickened and the volume of liquid has reduced by approximately one-third. The spices should have mellowed and the sauce should coat the back of a spoon. Return the fish to the pan and warm through in the bubbling sauce for two minutes until hot. Serve immediately with rice. Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper. Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper. Mix the remaining mustard powder with 300ml/10fl oz water, adding it gradually and stirring constantly until you have thin yellow liquid. Set aside. Mix the remaining mustard powder with 300ml/10fl oz water, adding it gradually and stirring constantly until you have thin yellow liquid. Set aside. Heat the oil in a large non-stick frying pan and fry the fish over a high heat, skin-side down for a minute, or until the skin begins to crisp. Carefully turn over and cook on the other side for a further minute. Take the fish out of the pan and put on a plate. (Don’t let the fish get crowded in the pan or they will be difficult to turn. If your pan isn’t large enough, cook the fish in two batches instead. It’s nice to have the skin on the fish but you can easily remove it after frying if you prefer.) Heat the oil in a large non-stick frying pan and fry the fish over a high heat, skin-side down for a minute, or until the skin begins to crisp. Carefully turn over and cook on the other side for a further minute. Take the fish out of the pan and put on a plate. (Don’t let the fish get crowded in the pan or they will be difficult to turn. If your pan isn’t large enough, cook the fish in two batches instead. It’s nice to have the skin on the fish but you can easily remove it after frying if you prefer.) As soon as the fish is cooked, return the pan to the heat and add both the mustard seeds and cumin seeds. Cook for a few seconds, stirring constantly. Add the sliced onion, chillies and bay leaf. Cook for about five minutes, stirring constantly, until the onion is softened and pale golden-brown. Make sure you cook with the extractor on full-speed as the spices could make you sneeze! Sprinkle over the turmeric and garam masala, add the chopped tomatoes and cook for two minutes more, stirring constantly. As soon as the fish is cooked, return the pan to the heat and add both the mustard seeds and cumin seeds. Cook for a few seconds, stirring constantly. Add the sliced onion, chillies and bay leaf. Cook for about five minutes, stirring constantly, until the onion is softened and pale golden-brown. Make sure you cook with the extractor on full-speed as the spices could make you sneeze! Sprinkle over the turmeric and garam masala, add the chopped tomatoes and cook for two minutes more, stirring constantly. Stir in the reserved mustard liquid and bring to a simmer. Cook for three minutes, or until the sauce has thickened and the volume of liquid has reduced by approximately one-third. The spices should have mellowed and the sauce should coat the back of a spoon. Return the fish to the pan and warm through in the bubbling sauce for two minutes until hot. Stir in the reserved mustard liquid and bring to a simmer. Cook for three minutes, or until the sauce has thickened and the volume of liquid has reduced by approximately one-third. The spices should have mellowed and the sauce should coat the back of a spoon. Return the fish to the pan and warm through in the bubbling sauce for two minutes until hot. Serve immediately with rice. Serve immediately with rice. Recipe tips This is a light tasting curry but don’t reduce the amount of oil in the recipe as you need it to help thicken the sauce. Any fish fillets can be used or make it with fish steaks instead – as they often do in India - but you’ll need to increase the cooking time accordingly."
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} | 9dc81c2fd6f9bc60577743a01c1c666387f61318e59d15ed17f96f76e29d7721 | Sea bream cooked with cherry tomatoes recipe
An average of 4.5 out of 5 stars from 6 ratings A simple fish dish that tastes like summer. 175ml/6fl oz extra virgin olive oil2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled4 garlic cloves 20 cherry tomatoes, quarteredhandful fresh basil leaves, roughly torn400ml/14fl oz water1 small red chilli, finely chopped salt 175ml/6fl oz extra virgin olive oil 2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled 4 garlic cloves 20 cherry tomatoes, quartered handful fresh basil leaves, roughly torn 400ml/14fl oz water 1 small red chilli, finely chopped salt Method Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Add the bream, followed by the garlic, tomatoes, basil and some salt.Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white.Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce. Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Add the bream, followed by the garlic, tomatoes, basil and some salt. Add the bream, followed by the garlic, tomatoes, basil and some salt. Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white. Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white. Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce. Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/seabreamcookedwithch_70347",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sea bream cooked with cherry tomatoes recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings A simple fish dish that tastes like summer. 175ml/6fl oz extra virgin olive oil2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled4 garlic cloves 20 cherry tomatoes, quarteredhandful fresh basil leaves, roughly torn400ml/14fl oz water1 small red chilli, finely chopped salt 175ml/6fl oz extra virgin olive oil 2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled 4 garlic cloves 20 cherry tomatoes, quartered handful fresh basil leaves, roughly torn 400ml/14fl oz water 1 small red chilli, finely chopped salt Method Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Add the bream, followed by the garlic, tomatoes, basil and some salt.Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white.Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce. Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Add the bream, followed by the garlic, tomatoes, basil and some salt. Add the bream, followed by the garlic, tomatoes, basil and some salt. Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white. Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white. Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce. Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce."
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} | dd8fe1ab0e7f44e0a9b6f587222ebc6f58b3a62b57fb8aa177e78e66cbf98142 | Fried sea bream with golden sauce and pickles recipe
An average of 5.0 out of 5 stars from 5 ratings This simple fried fish dinner is made extra special with the addition of a turmeric butter sauce and spicy pickled vegetables. 150g/5½oz plain flour½ tsp paprika½ tsp ground coriander½ tsp cumin pinch grated nutmeg2 x 200g/7oz sea bream fillets, skin on150ml/5fl oz milk1 tbsp vegetable oil salt and freshly ground black pepper200g/7oz spinach, wilted, to serve 150g/5½oz plain flour ½ tsp paprika ½ tsp ground coriander ½ tsp cumin pinch grated nutmeg 2 x 200g/7oz sea bream fillets, skin on 150ml/5fl oz milk 1 tbsp vegetable oil salt and freshly ground black pepper 200g/7oz spinach, wilted, to serve 150ml/5fl oz fish stock1 tsp ground turmeric20g/¾oz unsalted butter 150ml/5fl oz fish stock 1 tsp ground turmeric 20g/¾oz unsalted butter 1 onion, chopped 2 Scotch bonnet chillies, thinly sliced½ yellow pepper, thinly sliced½ red pepper, thinly sliced½ green pepper, thinly sliced 250ml/9fl oz white vinegar 20g/¾oz caster sugar 5g allspice berries5g juniper berries 5g black peppercorns 1 onion, chopped 2 Scotch bonnet chillies, thinly sliced ½ yellow pepper, thinly sliced ½ red pepper, thinly sliced ½ green pepper, thinly sliced 250ml/9fl oz white vinegar 20g/¾oz caster sugar 5g allspice berries 5g juniper berries 5g black peppercorns Method To make the sea bream, mix the flour with the spices in a wide bowl and season with salt and pepper. Cut the fish fillets into half, dip into the milk and then dip into the seasoned flour until coated on both sides. Lay on a board or plate. Heat the oil in a heavy-bottomed or non-stick large frying pan and add the fillets, making sure not to overcrowd the pan. Fry on each side until golden.To make the golden sauce, place the stock and turmeric in a saucepan over a high heat and bring to the boil. Cook for a few minutes until reduced, add the butter and continue to let the sauce bubble until it becomes thick and glossy. To make the pickles, place all of the ingredients in a saucepan over a low heat and cook for a few minutes, stirring to dissolve the sugar. Divide the wilted spinach between two plates and top with the fish. Pour over the sauce and sprinkle over the pickled vegetables. Serve immediately. To make the sea bream, mix the flour with the spices in a wide bowl and season with salt and pepper. Cut the fish fillets into half, dip into the milk and then dip into the seasoned flour until coated on both sides. Lay on a board or plate. To make the sea bream, mix the flour with the spices in a wide bowl and season with salt and pepper. Cut the fish fillets into half, dip into the milk and then dip into the seasoned flour until coated on both sides. Lay on a board or plate. Heat the oil in a heavy-bottomed or non-stick large frying pan and add the fillets, making sure not to overcrowd the pan. Fry on each side until golden. Heat the oil in a heavy-bottomed or non-stick large frying pan and add the fillets, making sure not to overcrowd the pan. Fry on each side until golden. To make the golden sauce, place the stock and turmeric in a saucepan over a high heat and bring to the boil. Cook for a few minutes until reduced, add the butter and continue to let the sauce bubble until it becomes thick and glossy. To make the golden sauce, place the stock and turmeric in a saucepan over a high heat and bring to the boil. Cook for a few minutes until reduced, add the butter and continue to let the sauce bubble until it becomes thick and glossy. To make the pickles, place all of the ingredients in a saucepan over a low heat and cook for a few minutes, stirring to dissolve the sugar. To make the pickles, place all of the ingredients in a saucepan over a low heat and cook for a few minutes, stirring to dissolve the sugar. Divide the wilted spinach between two plates and top with the fish. Pour over the sauce and sprinkle over the pickled vegetables. Serve immediately. Divide the wilted spinach between two plates and top with the fish. Pour over the sauce and sprinkle over the pickled vegetables. Serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/fried_sea_bream_with_88577",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fried sea bream with golden sauce and pickles recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings This simple fried fish dinner is made extra special with the addition of a turmeric butter sauce and spicy pickled vegetables. 150g/5½oz plain flour½ tsp paprika½ tsp ground coriander½ tsp cumin pinch grated nutmeg2 x 200g/7oz sea bream fillets, skin on150ml/5fl oz milk1 tbsp vegetable oil salt and freshly ground black pepper200g/7oz spinach, wilted, to serve 150g/5½oz plain flour ½ tsp paprika ½ tsp ground coriander ½ tsp cumin pinch grated nutmeg 2 x 200g/7oz sea bream fillets, skin on 150ml/5fl oz milk 1 tbsp vegetable oil salt and freshly ground black pepper 200g/7oz spinach, wilted, to serve 150ml/5fl oz fish stock1 tsp ground turmeric20g/¾oz unsalted butter 150ml/5fl oz fish stock 1 tsp ground turmeric 20g/¾oz unsalted butter 1 onion, chopped 2 Scotch bonnet chillies, thinly sliced½ yellow pepper, thinly sliced½ red pepper, thinly sliced½ green pepper, thinly sliced 250ml/9fl oz white vinegar 20g/¾oz caster sugar 5g allspice berries5g juniper berries 5g black peppercorns 1 onion, chopped 2 Scotch bonnet chillies, thinly sliced ½ yellow pepper, thinly sliced ½ red pepper, thinly sliced ½ green pepper, thinly sliced 250ml/9fl oz white vinegar 20g/¾oz caster sugar 5g allspice berries 5g juniper berries 5g black peppercorns Method To make the sea bream, mix the flour with the spices in a wide bowl and season with salt and pepper. Cut the fish fillets into half, dip into the milk and then dip into the seasoned flour until coated on both sides. Lay on a board or plate. Heat the oil in a heavy-bottomed or non-stick large frying pan and add the fillets, making sure not to overcrowd the pan. Fry on each side until golden.To make the golden sauce, place the stock and turmeric in a saucepan over a high heat and bring to the boil. Cook for a few minutes until reduced, add the butter and continue to let the sauce bubble until it becomes thick and glossy. To make the pickles, place all of the ingredients in a saucepan over a low heat and cook for a few minutes, stirring to dissolve the sugar. Divide the wilted spinach between two plates and top with the fish. Pour over the sauce and sprinkle over the pickled vegetables. Serve immediately. To make the sea bream, mix the flour with the spices in a wide bowl and season with salt and pepper. Cut the fish fillets into half, dip into the milk and then dip into the seasoned flour until coated on both sides. Lay on a board or plate. To make the sea bream, mix the flour with the spices in a wide bowl and season with salt and pepper. Cut the fish fillets into half, dip into the milk and then dip into the seasoned flour until coated on both sides. Lay on a board or plate. Heat the oil in a heavy-bottomed or non-stick large frying pan and add the fillets, making sure not to overcrowd the pan. Fry on each side until golden. Heat the oil in a heavy-bottomed or non-stick large frying pan and add the fillets, making sure not to overcrowd the pan. Fry on each side until golden. To make the golden sauce, place the stock and turmeric in a saucepan over a high heat and bring to the boil. Cook for a few minutes until reduced, add the butter and continue to let the sauce bubble until it becomes thick and glossy. To make the golden sauce, place the stock and turmeric in a saucepan over a high heat and bring to the boil. Cook for a few minutes until reduced, add the butter and continue to let the sauce bubble until it becomes thick and glossy. To make the pickles, place all of the ingredients in a saucepan over a low heat and cook for a few minutes, stirring to dissolve the sugar. To make the pickles, place all of the ingredients in a saucepan over a low heat and cook for a few minutes, stirring to dissolve the sugar. Divide the wilted spinach between two plates and top with the fish. Pour over the sauce and sprinkle over the pickled vegetables. Serve immediately. Divide the wilted spinach between two plates and top with the fish. Pour over the sauce and sprinkle over the pickled vegetables. Serve immediately."
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} | ba285240ee0498116918ac2520c287c3339601a315930450d97123c664ea4024 | Sea bream in crazy water (Orata all’acqua pazza) recipe
An average of 5.0 out of 5 stars from 1 rating This is a simple poached fish dish typically found around the coastal areas of southern Italy. 175ml/6fl oz extra virgin olive oil2 x 250g/9oz whole sea bream, cleaned and scaled4 garlic cloves, finely chopped1 small red chilli, finely chopped100g/3½oz black olives, pitted75g/2½oz baby capers20 cherry tomatoes, quartered2 tbsp roughly chopped fresh parsley 2 tbsp torn basil leaves, plus extra for garnish pinch sea salt200ml/7fl oz white wine 200g/7oz dried linguine 1 lemon, juice only 175ml/6fl oz extra virgin olive oil 2 x 250g/9oz whole sea bream, cleaned and scaled 4 garlic cloves, finely chopped 1 small red chilli, finely chopped 100g/3½oz black olives, pitted 75g/2½oz baby capers 20 cherry tomatoes, quartered 2 tbsp roughly chopped fresh parsley 2 tbsp torn basil leaves, plus extra for garnish pinch sea salt 200ml/7fl oz white wine 200g/7oz dried linguine 1 lemon, juice only handful mixed leaves 1 rustic farmhouse bread loaf (optional) handful mixed leaves 1 rustic farmhouse bread loaf (optional) Method Heat the olive oil in a large frying pan on a medium heat. Add the bream, garlic, chilli, olives, capers, tomatoes, parsley, most of the basil and salt.Pour in the wine and allow to bubble until the volume has reduced by half. Add 200ml/7fl oz of water and reduce the heat slightly.Cook the bream for 7 minutes on each side, or until the fish eye has turned white and the flesh is cooked through. Remove the fish from the pan and allow to rest.Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.Using tongs, drop the cooked pasta into the sauce and cook, stirring, for 30 seconds until you have a glossy emulsion. Finish with the lemon juice.To serve, put the pasta and sauce on a large serving platter. Top with the bream fillets and garnish with the remaining basil leaves. Serve with the salad leaves and bread (if using), torn into pieces. Heat the olive oil in a large frying pan on a medium heat. Add the bream, garlic, chilli, olives, capers, tomatoes, parsley, most of the basil and salt. Heat the olive oil in a large frying pan on a medium heat. Add the bream, garlic, chilli, olives, capers, tomatoes, parsley, most of the basil and salt. Pour in the wine and allow to bubble until the volume has reduced by half. Add 200ml/7fl oz of water and reduce the heat slightly. Pour in the wine and allow to bubble until the volume has reduced by half. Add 200ml/7fl oz of water and reduce the heat slightly. Cook the bream for 7 minutes on each side, or until the fish eye has turned white and the flesh is cooked through. Remove the fish from the pan and allow to rest. Cook the bream for 7 minutes on each side, or until the fish eye has turned white and the flesh is cooked through. Remove the fish from the pan and allow to rest. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Using tongs, drop the cooked pasta into the sauce and cook, stirring, for 30 seconds until you have a glossy emulsion. Finish with the lemon juice. Using tongs, drop the cooked pasta into the sauce and cook, stirring, for 30 seconds until you have a glossy emulsion. Finish with the lemon juice. To serve, put the pasta and sauce on a large serving platter. Top with the bream fillets and garnish with the remaining basil leaves. Serve with the salad leaves and bread (if using), torn into pieces. To serve, put the pasta and sauce on a large serving platter. Top with the bream fillets and garnish with the remaining basil leaves. Serve with the salad leaves and bread (if using), torn into pieces. | {
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"url": "https://www.bbc.co.uk/food/recipes/sea_bream_cooked_with_61717",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sea bream in crazy water (Orata all’acqua pazza) recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This is a simple poached fish dish typically found around the coastal areas of southern Italy. 175ml/6fl oz extra virgin olive oil2 x 250g/9oz whole sea bream, cleaned and scaled4 garlic cloves, finely chopped1 small red chilli, finely chopped100g/3½oz black olives, pitted75g/2½oz baby capers20 cherry tomatoes, quartered2 tbsp roughly chopped fresh parsley 2 tbsp torn basil leaves, plus extra for garnish pinch sea salt200ml/7fl oz white wine 200g/7oz dried linguine 1 lemon, juice only 175ml/6fl oz extra virgin olive oil 2 x 250g/9oz whole sea bream, cleaned and scaled 4 garlic cloves, finely chopped 1 small red chilli, finely chopped 100g/3½oz black olives, pitted 75g/2½oz baby capers 20 cherry tomatoes, quartered 2 tbsp roughly chopped fresh parsley 2 tbsp torn basil leaves, plus extra for garnish pinch sea salt 200ml/7fl oz white wine 200g/7oz dried linguine 1 lemon, juice only handful mixed leaves 1 rustic farmhouse bread loaf (optional) handful mixed leaves 1 rustic farmhouse bread loaf (optional) Method Heat the olive oil in a large frying pan on a medium heat. Add the bream, garlic, chilli, olives, capers, tomatoes, parsley, most of the basil and salt.Pour in the wine and allow to bubble until the volume has reduced by half. Add 200ml/7fl oz of water and reduce the heat slightly.Cook the bream for 7 minutes on each side, or until the fish eye has turned white and the flesh is cooked through. Remove the fish from the pan and allow to rest.Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.Using tongs, drop the cooked pasta into the sauce and cook, stirring, for 30 seconds until you have a glossy emulsion. Finish with the lemon juice.To serve, put the pasta and sauce on a large serving platter. Top with the bream fillets and garnish with the remaining basil leaves. Serve with the salad leaves and bread (if using), torn into pieces. Heat the olive oil in a large frying pan on a medium heat. Add the bream, garlic, chilli, olives, capers, tomatoes, parsley, most of the basil and salt. Heat the olive oil in a large frying pan on a medium heat. Add the bream, garlic, chilli, olives, capers, tomatoes, parsley, most of the basil and salt. Pour in the wine and allow to bubble until the volume has reduced by half. Add 200ml/7fl oz of water and reduce the heat slightly. Pour in the wine and allow to bubble until the volume has reduced by half. Add 200ml/7fl oz of water and reduce the heat slightly. Cook the bream for 7 minutes on each side, or until the fish eye has turned white and the flesh is cooked through. Remove the fish from the pan and allow to rest. Cook the bream for 7 minutes on each side, or until the fish eye has turned white and the flesh is cooked through. Remove the fish from the pan and allow to rest. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Using tongs, drop the cooked pasta into the sauce and cook, stirring, for 30 seconds until you have a glossy emulsion. Finish with the lemon juice. Using tongs, drop the cooked pasta into the sauce and cook, stirring, for 30 seconds until you have a glossy emulsion. Finish with the lemon juice. To serve, put the pasta and sauce on a large serving platter. Top with the bream fillets and garnish with the remaining basil leaves. Serve with the salad leaves and bread (if using), torn into pieces. To serve, put the pasta and sauce on a large serving platter. Top with the bream fillets and garnish with the remaining basil leaves. Serve with the salad leaves and bread (if using), torn into pieces."
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} | faa0b9773336958b94f190207f569a4de8f8fda0d1addc5dbb46ab1b04e48701 | Whole steamed sea bream with ginger, citrus and chilli and sticky rice recipe
First prepare the fish. Using scissors, remove all fins and trim the tail, then use a sharp knife to make a few neat diagonal slashes along each side of the fish. Remove the head of the fish if you wish.Take a bowl and mix together the fish sauce, wine, oyster sauce, half of the ginger, half the chillies, the orange juice, lime zest, and half the garlic chives to make the marinade.In another bowl, rip up the kaffir lime leaves and add the remaining ginger, garlic chives and the white parts of the spring onion. Mix together then pack the mixture inside the belly cavity of the fish.Set two large saucepans on the hob with about 5cm/2in water in the bottom of each and bring the water to a simmer. Place a bamboo steamer with a lightly oiled deep plate inside on one pan. Place a colander lined with a muslin cloth on top of the other pan.Put the fish on the oiled plate and drizzle over the marinade ingredients. Sprinkle over the Sichuan peppercorns and lemongrass then cover with a lid and steam gently for around 20 minutes or until the fish is just cooked through.Meanwhile, take the soaked, rinsed rice and put it into the muslin-lined colander. Cover with a lid and cook for 20-30 minutes or until the rice is just tender. Halfway through cooking, stir the rice with a fork. Check the steamers as you cook the rice and fish and top up with a little boiling water as required.While the fish and rice are steaming, place the sugar in a small pan, cover with about a cup of water and bring to a boil. Pour the syrup over the lime segments and set aside.Check the fish is just cooked through by sliding a skewer or chopstick into the fleshy part of the back of the fish.Carefully remove the whole fish and arrange on serving platter. Pour over the cooking juices and scatter over sliced green parts of the spring onions, the sweet and sour lime segments, coriander cress and sesame seeds.Finish with a drizzle of sesame oil and serve the rice alongside. First prepare the fish. Using scissors, remove all fins and trim the tail, then use a sharp knife to make a few neat diagonal slashes along each side of the fish. Remove the head of the fish if you wish. First prepare the fish. Using scissors, remove all fins and trim the tail, then use a sharp knife to make a few neat diagonal slashes along each side of the fish. Remove the head of the fish if you wish. Take a bowl and mix together the fish sauce, wine, oyster sauce, half of the ginger, half the chillies, the orange juice, lime zest, and half the garlic chives to make the marinade. Take a bowl and mix together the fish sauce, wine, oyster sauce, half of the ginger, half the chillies, the orange juice, lime zest, and half the garlic chives to make the marinade. In another bowl, rip up the kaffir lime leaves and add the remaining ginger, garlic chives and the white parts of the spring onion. Mix together then pack the mixture inside the belly cavity of the fish. In another bowl, rip up the kaffir lime leaves and add the remaining ginger, garlic chives and the white parts of the spring onion. Mix together then pack the mixture inside the belly cavity of the fish. Set two large saucepans on the hob with about 5cm/2in water in the bottom of each and bring the water to a simmer. Place a bamboo steamer with a lightly oiled deep plate inside on one pan. Place a colander lined with a muslin cloth on top of the other pan. Set two large saucepans on the hob with about 5cm/2in water in the bottom of each and bring the water to a simmer. Place a bamboo steamer with a lightly oiled deep plate inside on one pan. Place a colander lined with a muslin cloth on top of the other pan. Put the fish on the oiled plate and drizzle over the marinade ingredients. Sprinkle over the Sichuan peppercorns and lemongrass then cover with a lid and steam gently for around 20 minutes or until the fish is just cooked through. Put the fish on the oiled plate and drizzle over the marinade ingredients. Sprinkle over the Sichuan peppercorns and lemongrass then cover with a lid and steam gently for around 20 minutes or until the fish is just cooked through. Meanwhile, take the soaked, rinsed rice and put it into the muslin-lined colander. Cover with a lid and cook for 20-30 minutes or until the rice is just tender. Halfway through cooking, stir the rice with a fork. Meanwhile, take the soaked, rinsed rice and put it into the muslin-lined colander. Cover with a lid and cook for 20-30 minutes or until the rice is just tender. Halfway through cooking, stir the rice with a fork. Check the steamers as you cook the rice and fish and top up with a little boiling water as required. Check the steamers as you cook the rice and fish and top up with a little boiling water as required. While the fish and rice are steaming, place the sugar in a small pan, cover with about a cup of water and bring to a boil. Pour the syrup over the lime segments and set aside. While the fish and rice are steaming, place the sugar in a small pan, cover with about a cup of water and bring to a boil. Pour the syrup over the lime segments and set aside. Check the fish is just cooked through by sliding a skewer or chopstick into the fleshy part of the back of the fish. Check the fish is just cooked through by sliding a skewer or chopstick into the fleshy part of the back of the fish. Carefully remove the whole fish and arrange on serving platter. Pour over the cooking juices and scatter over sliced green parts of the spring onions, the sweet and sour lime segments, coriander cress and sesame seeds. Carefully remove the whole fish and arrange on serving platter. Pour over the cooking juices and scatter over sliced green parts of the spring onions, the sweet and sour lime segments, coriander cress and sesame seeds. Finish with a drizzle of sesame oil and serve the rice alongside. Finish with a drizzle of sesame oil and serve the rice alongside. | {
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"title": "Whole steamed sea bream with ginger, citrus and chilli and sticky rice recipe",
"content": "First prepare the fish. Using scissors, remove all fins and trim the tail, then use a sharp knife to make a few neat diagonal slashes along each side of the fish. Remove the head of the fish if you wish.Take a bowl and mix together the fish sauce, wine, oyster sauce, half of the ginger, half the chillies, the orange juice, lime zest, and half the garlic chives to make the marinade.In another bowl, rip up the kaffir lime leaves and add the remaining ginger, garlic chives and the white parts of the spring onion. Mix together then pack the mixture inside the belly cavity of the fish.Set two large saucepans on the hob with about 5cm/2in water in the bottom of each and bring the water to a simmer. Place a bamboo steamer with a lightly oiled deep plate inside on one pan. Place a colander lined with a muslin cloth on top of the other pan.Put the fish on the oiled plate and drizzle over the marinade ingredients. Sprinkle over the Sichuan peppercorns and lemongrass then cover with a lid and steam gently for around 20 minutes or until the fish is just cooked through.Meanwhile, take the soaked, rinsed rice and put it into the muslin-lined colander. Cover with a lid and cook for 20-30 minutes or until the rice is just tender. Halfway through cooking, stir the rice with a fork. Check the steamers as you cook the rice and fish and top up with a little boiling water as required.While the fish and rice are steaming, place the sugar in a small pan, cover with about a cup of water and bring to a boil. Pour the syrup over the lime segments and set aside.Check the fish is just cooked through by sliding a skewer or chopstick into the fleshy part of the back of the fish.Carefully remove the whole fish and arrange on serving platter. Pour over the cooking juices and scatter over sliced green parts of the spring onions, the sweet and sour lime segments, coriander cress and sesame seeds.Finish with a drizzle of sesame oil and serve the rice alongside. First prepare the fish. Using scissors, remove all fins and trim the tail, then use a sharp knife to make a few neat diagonal slashes along each side of the fish. Remove the head of the fish if you wish. First prepare the fish. Using scissors, remove all fins and trim the tail, then use a sharp knife to make a few neat diagonal slashes along each side of the fish. Remove the head of the fish if you wish. Take a bowl and mix together the fish sauce, wine, oyster sauce, half of the ginger, half the chillies, the orange juice, lime zest, and half the garlic chives to make the marinade. Take a bowl and mix together the fish sauce, wine, oyster sauce, half of the ginger, half the chillies, the orange juice, lime zest, and half the garlic chives to make the marinade. In another bowl, rip up the kaffir lime leaves and add the remaining ginger, garlic chives and the white parts of the spring onion. Mix together then pack the mixture inside the belly cavity of the fish. In another bowl, rip up the kaffir lime leaves and add the remaining ginger, garlic chives and the white parts of the spring onion. Mix together then pack the mixture inside the belly cavity of the fish. Set two large saucepans on the hob with about 5cm/2in water in the bottom of each and bring the water to a simmer. Place a bamboo steamer with a lightly oiled deep plate inside on one pan. Place a colander lined with a muslin cloth on top of the other pan. Set two large saucepans on the hob with about 5cm/2in water in the bottom of each and bring the water to a simmer. Place a bamboo steamer with a lightly oiled deep plate inside on one pan. Place a colander lined with a muslin cloth on top of the other pan. Put the fish on the oiled plate and drizzle over the marinade ingredients. Sprinkle over the Sichuan peppercorns and lemongrass then cover with a lid and steam gently for around 20 minutes or until the fish is just cooked through. Put the fish on the oiled plate and drizzle over the marinade ingredients. Sprinkle over the Sichuan peppercorns and lemongrass then cover with a lid and steam gently for around 20 minutes or until the fish is just cooked through. Meanwhile, take the soaked, rinsed rice and put it into the muslin-lined colander. Cover with a lid and cook for 20-30 minutes or until the rice is just tender. Halfway through cooking, stir the rice with a fork. Meanwhile, take the soaked, rinsed rice and put it into the muslin-lined colander. Cover with a lid and cook for 20-30 minutes or until the rice is just tender. Halfway through cooking, stir the rice with a fork. Check the steamers as you cook the rice and fish and top up with a little boiling water as required. Check the steamers as you cook the rice and fish and top up with a little boiling water as required. While the fish and rice are steaming, place the sugar in a small pan, cover with about a cup of water and bring to a boil. Pour the syrup over the lime segments and set aside. While the fish and rice are steaming, place the sugar in a small pan, cover with about a cup of water and bring to a boil. Pour the syrup over the lime segments and set aside. Check the fish is just cooked through by sliding a skewer or chopstick into the fleshy part of the back of the fish. Check the fish is just cooked through by sliding a skewer or chopstick into the fleshy part of the back of the fish. Carefully remove the whole fish and arrange on serving platter. Pour over the cooking juices and scatter over sliced green parts of the spring onions, the sweet and sour lime segments, coriander cress and sesame seeds. Carefully remove the whole fish and arrange on serving platter. Pour over the cooking juices and scatter over sliced green parts of the spring onions, the sweet and sour lime segments, coriander cress and sesame seeds. Finish with a drizzle of sesame oil and serve the rice alongside. Finish with a drizzle of sesame oil and serve the rice alongside."
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} | e1b966b5d84cca2770b0060ccb2386e6fbfee969e04f07e4c6a4a4113a238df2 | Bream stuffed with walnuts and pomegranates recipe
An average of 5.0 out of 5 stars from 2 ratings Sea bream sings with walnuts and pomegranates in this stunning dish. 4 bream (about 350g/12oz each), cleaned, trimmed and scaled 3 small garlic cloves, finely chopped 1 dried red chilli, crumbled 100g/3½oz walnuts, roughly chopped 4 tbsp extra virgin olive oil, plus extra for cooking½ lemon, juice only2 tsp pomegranate molasses2 tsp honey 30g/1oz coriander leaves, finely chopped 100g/3½oz pomegranate seedssalt and freshly ground black pepper 4 bream (about 350g/12oz each), cleaned, trimmed and scaled 3 small garlic cloves, finely chopped 1 dried red chilli, crumbled 100g/3½oz walnuts, roughly chopped 4 tbsp extra virgin olive oil, plus extra for cooking ½ lemon, juice only 2 tsp pomegranate molasses 2 tsp honey 30g/1oz coriander leaves, finely chopped 100g/3½oz pomegranate seeds salt and freshly ground black pepper handful walnuts, roughly choppedpomegranate seedsextra virgin olive oil, for drizzlinglemon wedges handful walnuts, roughly chopped pomegranate seeds extra virgin olive oil, for drizzling lemon wedges Method Preheat the oven to 200C/180C Fan/Gas 6. Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper. Mix the remaining ingredients together and season. Put this mixture inside each fish and lay them in a lightly oiled roasting tin, or in two separate oiled roasting tins. Season the outside of the fish and drizzle with olive oil. Bake for 20 minutes or until cooked through. Check the fish at its thickest part - the flesh should be white not glassy. If they're not ready, return them to the oven for another 4 minutes or so. Just before serving, toast the walnuts in a dry pan until fragrant. Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper. Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper. Mix the remaining ingredients together and season. Put this mixture inside each fish and lay them in a lightly oiled roasting tin, or in two separate oiled roasting tins. Season the outside of the fish and drizzle with olive oil. Mix the remaining ingredients together and season. Put this mixture inside each fish and lay them in a lightly oiled roasting tin, or in two separate oiled roasting tins. Season the outside of the fish and drizzle with olive oil. Bake for 20 minutes or until cooked through. Check the fish at its thickest part - the flesh should be white not glassy. If they're not ready, return them to the oven for another 4 minutes or so. Bake for 20 minutes or until cooked through. Check the fish at its thickest part - the flesh should be white not glassy. If they're not ready, return them to the oven for another 4 minutes or so. Just before serving, toast the walnuts in a dry pan until fragrant. Just before serving, toast the walnuts in a dry pan until fragrant. Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges. Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges. | {
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"title": "Bream stuffed with walnuts and pomegranates recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Sea bream sings with walnuts and pomegranates in this stunning dish. 4 bream (about 350g/12oz each), cleaned, trimmed and scaled 3 small garlic cloves, finely chopped 1 dried red chilli, crumbled 100g/3½oz walnuts, roughly chopped 4 tbsp extra virgin olive oil, plus extra for cooking½ lemon, juice only2 tsp pomegranate molasses2 tsp honey 30g/1oz coriander leaves, finely chopped 100g/3½oz pomegranate seedssalt and freshly ground black pepper 4 bream (about 350g/12oz each), cleaned, trimmed and scaled 3 small garlic cloves, finely chopped 1 dried red chilli, crumbled 100g/3½oz walnuts, roughly chopped 4 tbsp extra virgin olive oil, plus extra for cooking ½ lemon, juice only 2 tsp pomegranate molasses 2 tsp honey 30g/1oz coriander leaves, finely chopped 100g/3½oz pomegranate seeds salt and freshly ground black pepper handful walnuts, roughly choppedpomegranate seedsextra virgin olive oil, for drizzlinglemon wedges handful walnuts, roughly chopped pomegranate seeds extra virgin olive oil, for drizzling lemon wedges Method Preheat the oven to 200C/180C Fan/Gas 6. Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper. Mix the remaining ingredients together and season. Put this mixture inside each fish and lay them in a lightly oiled roasting tin, or in two separate oiled roasting tins. Season the outside of the fish and drizzle with olive oil. Bake for 20 minutes or until cooked through. Check the fish at its thickest part - the flesh should be white not glassy. If they're not ready, return them to the oven for another 4 minutes or so. Just before serving, toast the walnuts in a dry pan until fragrant. Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper. Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper. Mix the remaining ingredients together and season. Put this mixture inside each fish and lay them in a lightly oiled roasting tin, or in two separate oiled roasting tins. Season the outside of the fish and drizzle with olive oil. Mix the remaining ingredients together and season. Put this mixture inside each fish and lay them in a lightly oiled roasting tin, or in two separate oiled roasting tins. Season the outside of the fish and drizzle with olive oil. Bake for 20 minutes or until cooked through. Check the fish at its thickest part - the flesh should be white not glassy. If they're not ready, return them to the oven for another 4 minutes or so. Bake for 20 minutes or until cooked through. Check the fish at its thickest part - the flesh should be white not glassy. If they're not ready, return them to the oven for another 4 minutes or so. Just before serving, toast the walnuts in a dry pan until fragrant. Just before serving, toast the walnuts in a dry pan until fragrant. Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges. Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges."
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} | 6f905fd8b050a23240aafcd12f91e821423c4265998ddca698704d68029693fb | Poached smoked haddock with anchovy dressing recipe
Poached smoked haddock with spinach, Parma ham and anchovy dressing An average of 0.0 out of 5 stars from 0 ratings This posh smoked haddock takes minutes to put together. With smoky fish, tangy anchovy sauce, tender Parma ham and crunchy croûtons, this dinner for two just needs a glass of white wine. splash white wine vinegar2 lemon slices1 bay leaf 50g/1¾oz unsalted butter 2 natural smoked haddock fillets (about 250g/9oz each), skin on and pin bones removed splash white wine vinegar 2 lemon slices 1 bay leaf 50g/1¾oz unsalted butter 2 natural smoked haddock fillets (about 250g/9oz each), skin on and pin bones removed 100ml/3½fl oz olive oil 3 garlic cloves, finely chopped8–10 anchovy fillets red wine vinegar, to taste 100ml/3½fl oz olive oil 3 garlic cloves, finely chopped 8–10 anchovy fillets red wine vinegar, to taste 4 tbsp olive oil1 garlic clove, smashed 1 day-old sourdough bread slice, torn into small pieces 4 tbsp olive oil 1 garlic clove, smashed 1 day-old sourdough bread slice, torn into small pieces 2 tbsp olive oil100g/3½oz spinach grating fresh nutmeg salt and freshly ground black pepper6 slices Parma ham, to serve 2 tbsp olive oil 100g/3½oz spinach grating fresh nutmeg salt and freshly ground black pepper 6 slices Parma ham, to serve Method To make the poached smoked haddock, heat 450ml/16fl oz water, vinegar, lemon slices, bay and butter in a frying pan. Add the haddock, skin-side up, and poach very gently for 6–8 minutes, or until just cooked. Drain, set aside and keep warm. To make the anchovy dressing, heat the oil, garlic and anchovies in a saucepan over a medium heat until the garlic is softened. Use a stick blender to blend the anchovy mixture to a smooth sauce. Add the vinegar, to taste. Set aside and keep warm. To make the croûtons, heat the oil in a frying pan and add the garlic and bread. Fry until crisp and golden-brown. Keep warm. To make the spinach, heat the oil in a frying pan and fry the spinach until wilted. Sprinkle over the nutmeg and season with salt and pepper. To serve, arrange the spinach on a serving plate and spoon over the anchovy dressing. Flake over the poached haddock and top with the slices of Parma ham. Scatter over the croûtons and serve. To make the poached smoked haddock, heat 450ml/16fl oz water, vinegar, lemon slices, bay and butter in a frying pan. Add the haddock, skin-side up, and poach very gently for 6–8 minutes, or until just cooked. Drain, set aside and keep warm. To make the poached smoked haddock, heat 450ml/16fl oz water, vinegar, lemon slices, bay and butter in a frying pan. Add the haddock, skin-side up, and poach very gently for 6–8 minutes, or until just cooked. Drain, set aside and keep warm. To make the anchovy dressing, heat the oil, garlic and anchovies in a saucepan over a medium heat until the garlic is softened. Use a stick blender to blend the anchovy mixture to a smooth sauce. Add the vinegar, to taste. Set aside and keep warm. To make the anchovy dressing, heat the oil, garlic and anchovies in a saucepan over a medium heat until the garlic is softened. Use a stick blender to blend the anchovy mixture to a smooth sauce. Add the vinegar, to taste. Set aside and keep warm. To make the croûtons, heat the oil in a frying pan and add the garlic and bread. Fry until crisp and golden-brown. Keep warm. To make the croûtons, heat the oil in a frying pan and add the garlic and bread. Fry until crisp and golden-brown. Keep warm. To make the spinach, heat the oil in a frying pan and fry the spinach until wilted. Sprinkle over the nutmeg and season with salt and pepper. To make the spinach, heat the oil in a frying pan and fry the spinach until wilted. Sprinkle over the nutmeg and season with salt and pepper. To serve, arrange the spinach on a serving plate and spoon over the anchovy dressing. Flake over the poached haddock and top with the slices of Parma ham. Scatter over the croûtons and serve. To serve, arrange the spinach on a serving plate and spoon over the anchovy dressing. Flake over the poached haddock and top with the slices of Parma ham. Scatter over the croûtons and serve. | {
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"title": "Poached smoked haddock with anchovy dressing recipe",
"content": "Poached smoked haddock with spinach, Parma ham and anchovy dressing An average of 0.0 out of 5 stars from 0 ratings This posh smoked haddock takes minutes to put together. With smoky fish, tangy anchovy sauce, tender Parma ham and crunchy croûtons, this dinner for two just needs a glass of white wine. splash white wine vinegar2 lemon slices1 bay leaf 50g/1¾oz unsalted butter 2 natural smoked haddock fillets (about 250g/9oz each), skin on and pin bones removed splash white wine vinegar 2 lemon slices 1 bay leaf 50g/1¾oz unsalted butter 2 natural smoked haddock fillets (about 250g/9oz each), skin on and pin bones removed 100ml/3½fl oz olive oil 3 garlic cloves, finely chopped8–10 anchovy fillets red wine vinegar, to taste 100ml/3½fl oz olive oil 3 garlic cloves, finely chopped 8–10 anchovy fillets red wine vinegar, to taste 4 tbsp olive oil1 garlic clove, smashed 1 day-old sourdough bread slice, torn into small pieces 4 tbsp olive oil 1 garlic clove, smashed 1 day-old sourdough bread slice, torn into small pieces 2 tbsp olive oil100g/3½oz spinach grating fresh nutmeg salt and freshly ground black pepper6 slices Parma ham, to serve 2 tbsp olive oil 100g/3½oz spinach grating fresh nutmeg salt and freshly ground black pepper 6 slices Parma ham, to serve Method To make the poached smoked haddock, heat 450ml/16fl oz water, vinegar, lemon slices, bay and butter in a frying pan. Add the haddock, skin-side up, and poach very gently for 6–8 minutes, or until just cooked. Drain, set aside and keep warm. To make the anchovy dressing, heat the oil, garlic and anchovies in a saucepan over a medium heat until the garlic is softened. Use a stick blender to blend the anchovy mixture to a smooth sauce. Add the vinegar, to taste. Set aside and keep warm. To make the croûtons, heat the oil in a frying pan and add the garlic and bread. Fry until crisp and golden-brown. Keep warm. To make the spinach, heat the oil in a frying pan and fry the spinach until wilted. Sprinkle over the nutmeg and season with salt and pepper. To serve, arrange the spinach on a serving plate and spoon over the anchovy dressing. Flake over the poached haddock and top with the slices of Parma ham. Scatter over the croûtons and serve. To make the poached smoked haddock, heat 450ml/16fl oz water, vinegar, lemon slices, bay and butter in a frying pan. Add the haddock, skin-side up, and poach very gently for 6–8 minutes, or until just cooked. Drain, set aside and keep warm. To make the poached smoked haddock, heat 450ml/16fl oz water, vinegar, lemon slices, bay and butter in a frying pan. Add the haddock, skin-side up, and poach very gently for 6–8 minutes, or until just cooked. Drain, set aside and keep warm. To make the anchovy dressing, heat the oil, garlic and anchovies in a saucepan over a medium heat until the garlic is softened. Use a stick blender to blend the anchovy mixture to a smooth sauce. Add the vinegar, to taste. Set aside and keep warm. To make the anchovy dressing, heat the oil, garlic and anchovies in a saucepan over a medium heat until the garlic is softened. Use a stick blender to blend the anchovy mixture to a smooth sauce. Add the vinegar, to taste. Set aside and keep warm. To make the croûtons, heat the oil in a frying pan and add the garlic and bread. Fry until crisp and golden-brown. Keep warm. To make the croûtons, heat the oil in a frying pan and add the garlic and bread. Fry until crisp and golden-brown. Keep warm. To make the spinach, heat the oil in a frying pan and fry the spinach until wilted. Sprinkle over the nutmeg and season with salt and pepper. To make the spinach, heat the oil in a frying pan and fry the spinach until wilted. Sprinkle over the nutmeg and season with salt and pepper. To serve, arrange the spinach on a serving plate and spoon over the anchovy dressing. Flake over the poached haddock and top with the slices of Parma ham. Scatter over the croûtons and serve. To serve, arrange the spinach on a serving plate and spoon over the anchovy dressing. Flake over the poached haddock and top with the slices of Parma ham. Scatter over the croûtons and serve."
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} | a7a9e536341dabaadf3a3659bffb7629842c0dc81f004980b54a27f65988ad25 | Smoked haddock palusami with sourdough recipe
An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_haddock_palusami_09182_16x9.jpg Palusami is a traditional dish from Samoa. It is usually made with just taro leaves, coconut milk and onions and baked in an umu (an above-ground oven with hot volcanic rocks). This recipe uses cavolo nero and other variations may include the addition of fish, chicken and, an all-time favourite, corned beef! 1 tbsp olive oil, plus extra for drizzling1 onion, chopped1 garlic clove, grated or chopped1 tsp curry powder300g/10½oz cavolo nero, stems removed and leaves chopped700ml/1¼ pint full-fat coconut milk 150g/5½oz smoked haddocksalt and freshly ground black pepper sourdough bread, cut into thick slices, to serve 1 tbsp olive oil, plus extra for drizzling 1 onion, chopped 1 garlic clove, grated or chopped 1 tsp curry powder 300g/10½oz cavolo nero, stems removed and leaves chopped 700ml/1¼ pint full-fat coconut milk 150g/5½oz smoked haddock salt and freshly ground black pepper sourdough bread, cut into thick slices, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a saucepan and sweat the onion until it is translucent but without colour. Stir in the garlic and curry powder. Add the cavolo nero and stir for 2–3 minutes, or until wilted. Add the coconut milk and season with a pinch or two of salt and a few twists of black pepper. Bring to a simmer, stirring constantly. Pour the mixture into a large baking dish. Cut the smoked haddock into chunks, place over the top and cover with kitchen foil. Bake in the oven for 40 minutes, stirring halfway through. Remove the foil and continue to bake for a further 5 minutes. Leave to rest for 5 minutes. Drizzle the sourdough with some olive oil and toast on a griddle pan. Serve the palusami with the sourdough. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a saucepan and sweat the onion until it is translucent but without colour. Stir in the garlic and curry powder. Add the cavolo nero and stir for 2–3 minutes, or until wilted. Add the coconut milk and season with a pinch or two of salt and a few twists of black pepper. Bring to a simmer, stirring constantly. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a saucepan and sweat the onion until it is translucent but without colour. Stir in the garlic and curry powder. Add the cavolo nero and stir for 2–3 minutes, or until wilted. Add the coconut milk and season with a pinch or two of salt and a few twists of black pepper. Bring to a simmer, stirring constantly. Pour the mixture into a large baking dish. Cut the smoked haddock into chunks, place over the top and cover with kitchen foil. Bake in the oven for 40 minutes, stirring halfway through. Remove the foil and continue to bake for a further 5 minutes. Leave to rest for 5 minutes. Pour the mixture into a large baking dish. Cut the smoked haddock into chunks, place over the top and cover with kitchen foil. Bake in the oven for 40 minutes, stirring halfway through. Remove the foil and continue to bake for a further 5 minutes. Leave to rest for 5 minutes. Drizzle the sourdough with some olive oil and toast on a griddle pan. Serve the palusami with the sourdough. Drizzle the sourdough with some olive oil and toast on a griddle pan. Serve the palusami with the sourdough. Recipe tips For entertaining, this can be served in individual baking dishes or ramekins. My hubby and daughter love it as a side dish to a roast chicken. | {
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"title": "Smoked haddock palusami with sourdough recipe",
"content": "An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_haddock_palusami_09182_16x9.jpg Palusami is a traditional dish from Samoa. It is usually made with just taro leaves, coconut milk and onions and baked in an umu (an above-ground oven with hot volcanic rocks). This recipe uses cavolo nero and other variations may include the addition of fish, chicken and, an all-time favourite, corned beef! 1 tbsp olive oil, plus extra for drizzling1 onion, chopped1 garlic clove, grated or chopped1 tsp curry powder300g/10½oz cavolo nero, stems removed and leaves chopped700ml/1¼ pint full-fat coconut milk 150g/5½oz smoked haddocksalt and freshly ground black pepper sourdough bread, cut into thick slices, to serve 1 tbsp olive oil, plus extra for drizzling 1 onion, chopped 1 garlic clove, grated or chopped 1 tsp curry powder 300g/10½oz cavolo nero, stems removed and leaves chopped 700ml/1¼ pint full-fat coconut milk 150g/5½oz smoked haddock salt and freshly ground black pepper sourdough bread, cut into thick slices, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a saucepan and sweat the onion until it is translucent but without colour. Stir in the garlic and curry powder. Add the cavolo nero and stir for 2–3 minutes, or until wilted. Add the coconut milk and season with a pinch or two of salt and a few twists of black pepper. Bring to a simmer, stirring constantly. Pour the mixture into a large baking dish. Cut the smoked haddock into chunks, place over the top and cover with kitchen foil. Bake in the oven for 40 minutes, stirring halfway through. Remove the foil and continue to bake for a further 5 minutes. Leave to rest for 5 minutes. Drizzle the sourdough with some olive oil and toast on a griddle pan. Serve the palusami with the sourdough. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a saucepan and sweat the onion until it is translucent but without colour. Stir in the garlic and curry powder. Add the cavolo nero and stir for 2–3 minutes, or until wilted. Add the coconut milk and season with a pinch or two of salt and a few twists of black pepper. Bring to a simmer, stirring constantly. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a saucepan and sweat the onion until it is translucent but without colour. Stir in the garlic and curry powder. Add the cavolo nero and stir for 2–3 minutes, or until wilted. Add the coconut milk and season with a pinch or two of salt and a few twists of black pepper. Bring to a simmer, stirring constantly. Pour the mixture into a large baking dish. Cut the smoked haddock into chunks, place over the top and cover with kitchen foil. Bake in the oven for 40 minutes, stirring halfway through. Remove the foil and continue to bake for a further 5 minutes. Leave to rest for 5 minutes. Pour the mixture into a large baking dish. Cut the smoked haddock into chunks, place over the top and cover with kitchen foil. Bake in the oven for 40 minutes, stirring halfway through. Remove the foil and continue to bake for a further 5 minutes. Leave to rest for 5 minutes. Drizzle the sourdough with some olive oil and toast on a griddle pan. Serve the palusami with the sourdough. Drizzle the sourdough with some olive oil and toast on a griddle pan. Serve the palusami with the sourdough. Recipe tips For entertaining, this can be served in individual baking dishes or ramekins. My hubby and daughter love it as a side dish to a roast chicken."
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} | dac807a0cf322a3a97bbfdbc214bb5b926b54f4a3e553d66f99014f4fc61fe34 | Portobello mushrooms, smoked haddock and chives recipe
An average of 4.8 out of 5 stars from 4 ratings A flavour-packed brunch of roasted thyme mushrooms and creamed smoked haddock on toast. 2 Portobello mushrooms 1 tsp chopped fresh thyme35g/1¼oz unsalted butter, plus more for buttering the bread2 tbsp olive oil 2 banana shallots, finely chopped1 side undyed smoked haddock, skinned and diced (about 300g/10½oz)50ml/2fl oz vermouth100ml/3½fl oz double cream1 tsp Dijon mustard squeeze lemon juicepinch cayenne pepper salt and freshly ground black pepper 2 Portobello mushrooms 1 tsp chopped fresh thyme 35g/1¼oz unsalted butter, plus more for buttering the bread 2 tbsp olive oil 2 banana shallots, finely chopped 1 side undyed smoked haddock, skinned and diced (about 300g/10½oz) 50ml/2fl oz vermouth 100ml/3½fl oz double cream 1 tsp Dijon mustard squeeze lemon juice pinch cayenne pepper salt and freshly ground black pepper 2 long slices sourdough bread1 tbsp snipped fresh chives 2 long slices sourdough bread 1 tbsp snipped fresh chives Method Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms onto an baking tray and top with the thyme, 10g/⅓oz of the butter and the oil. Season with salt and freshly ground black pepper, and cover with foil. Roast in the oven for 20 minutes to soften, then remove from the oven and leave to rest briefly, then slice. Meanwhile heat the remaining butter in a pan, add the shallots and cook until softened. Add the haddock pieces, fry briefly on all sides, before pouring in the vermouth. Cook to allow the liquid to evaporate, then add the cream and Dijon mustard. Bring back to the boil and then pour in the lemon juice, and sprinkle over the cayenne pepper and more black pepper. Cook until the volume of liquid has reduced and the sauce has thickened so that it coats the back of a spoon. Don't stir too much as you want the fish to hold its shape.To serve, heat the grill to hot and then grill the sourdough until browned on all sides. Butter the sourdough. Top each slice of sourdough with the sliced mushrooms. Pour any resting juices over, before topping with the haddock. Finish with a sprinkling of chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms onto an baking tray and top with the thyme, 10g/⅓oz of the butter and the oil. Season with salt and freshly ground black pepper, and cover with foil. Roast in the oven for 20 minutes to soften, then remove from the oven and leave to rest briefly, then slice. Put the mushrooms onto an baking tray and top with the thyme, 10g/⅓oz of the butter and the oil. Season with salt and freshly ground black pepper, and cover with foil. Roast in the oven for 20 minutes to soften, then remove from the oven and leave to rest briefly, then slice. Meanwhile heat the remaining butter in a pan, add the shallots and cook until softened. Add the haddock pieces, fry briefly on all sides, before pouring in the vermouth. Cook to allow the liquid to evaporate, then add the cream and Dijon mustard. Bring back to the boil and then pour in the lemon juice, and sprinkle over the cayenne pepper and more black pepper. Cook until the volume of liquid has reduced and the sauce has thickened so that it coats the back of a spoon. Don't stir too much as you want the fish to hold its shape. Meanwhile heat the remaining butter in a pan, add the shallots and cook until softened. Add the haddock pieces, fry briefly on all sides, before pouring in the vermouth. Cook to allow the liquid to evaporate, then add the cream and Dijon mustard. Bring back to the boil and then pour in the lemon juice, and sprinkle over the cayenne pepper and more black pepper. Cook until the volume of liquid has reduced and the sauce has thickened so that it coats the back of a spoon. Don't stir too much as you want the fish to hold its shape. To serve, heat the grill to hot and then grill the sourdough until browned on all sides. Butter the sourdough. Top each slice of sourdough with the sliced mushrooms. Pour any resting juices over, before topping with the haddock. Finish with a sprinkling of chives. To serve, heat the grill to hot and then grill the sourdough until browned on all sides. Butter the sourdough. Top each slice of sourdough with the sliced mushrooms. Pour any resting juices over, before topping with the haddock. Finish with a sprinkling of chives. | {
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"title": "Portobello mushrooms, smoked haddock and chives recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings A flavour-packed brunch of roasted thyme mushrooms and creamed smoked haddock on toast. 2 Portobello mushrooms 1 tsp chopped fresh thyme35g/1¼oz unsalted butter, plus more for buttering the bread2 tbsp olive oil 2 banana shallots, finely chopped1 side undyed smoked haddock, skinned and diced (about 300g/10½oz)50ml/2fl oz vermouth100ml/3½fl oz double cream1 tsp Dijon mustard squeeze lemon juicepinch cayenne pepper salt and freshly ground black pepper 2 Portobello mushrooms 1 tsp chopped fresh thyme 35g/1¼oz unsalted butter, plus more for buttering the bread 2 tbsp olive oil 2 banana shallots, finely chopped 1 side undyed smoked haddock, skinned and diced (about 300g/10½oz) 50ml/2fl oz vermouth 100ml/3½fl oz double cream 1 tsp Dijon mustard squeeze lemon juice pinch cayenne pepper salt and freshly ground black pepper 2 long slices sourdough bread1 tbsp snipped fresh chives 2 long slices sourdough bread 1 tbsp snipped fresh chives Method Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms onto an baking tray and top with the thyme, 10g/⅓oz of the butter and the oil. Season with salt and freshly ground black pepper, and cover with foil. Roast in the oven for 20 minutes to soften, then remove from the oven and leave to rest briefly, then slice. Meanwhile heat the remaining butter in a pan, add the shallots and cook until softened. Add the haddock pieces, fry briefly on all sides, before pouring in the vermouth. Cook to allow the liquid to evaporate, then add the cream and Dijon mustard. Bring back to the boil and then pour in the lemon juice, and sprinkle over the cayenne pepper and more black pepper. Cook until the volume of liquid has reduced and the sauce has thickened so that it coats the back of a spoon. Don't stir too much as you want the fish to hold its shape.To serve, heat the grill to hot and then grill the sourdough until browned on all sides. Butter the sourdough. Top each slice of sourdough with the sliced mushrooms. Pour any resting juices over, before topping with the haddock. Finish with a sprinkling of chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms onto an baking tray and top with the thyme, 10g/⅓oz of the butter and the oil. Season with salt and freshly ground black pepper, and cover with foil. Roast in the oven for 20 minutes to soften, then remove from the oven and leave to rest briefly, then slice. Put the mushrooms onto an baking tray and top with the thyme, 10g/⅓oz of the butter and the oil. Season with salt and freshly ground black pepper, and cover with foil. Roast in the oven for 20 minutes to soften, then remove from the oven and leave to rest briefly, then slice. Meanwhile heat the remaining butter in a pan, add the shallots and cook until softened. Add the haddock pieces, fry briefly on all sides, before pouring in the vermouth. Cook to allow the liquid to evaporate, then add the cream and Dijon mustard. Bring back to the boil and then pour in the lemon juice, and sprinkle over the cayenne pepper and more black pepper. Cook until the volume of liquid has reduced and the sauce has thickened so that it coats the back of a spoon. Don't stir too much as you want the fish to hold its shape. Meanwhile heat the remaining butter in a pan, add the shallots and cook until softened. Add the haddock pieces, fry briefly on all sides, before pouring in the vermouth. Cook to allow the liquid to evaporate, then add the cream and Dijon mustard. Bring back to the boil and then pour in the lemon juice, and sprinkle over the cayenne pepper and more black pepper. Cook until the volume of liquid has reduced and the sauce has thickened so that it coats the back of a spoon. Don't stir too much as you want the fish to hold its shape. To serve, heat the grill to hot and then grill the sourdough until browned on all sides. Butter the sourdough. Top each slice of sourdough with the sliced mushrooms. Pour any resting juices over, before topping with the haddock. Finish with a sprinkling of chives. To serve, heat the grill to hot and then grill the sourdough until browned on all sides. Butter the sourdough. Top each slice of sourdough with the sliced mushrooms. Pour any resting juices over, before topping with the haddock. Finish with a sprinkling of chives."
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} | 9da100002a8000b9ae09f1f2a6d9e02dd693bfa81ceeaad9c4ac9bd059a2908d | Baked poached haddock and egg pots recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_haddock_and_egg_19411_16x9.jpg These are too good to save for brunch! Serve them with a little salad for a simple and filling meal for two. 300ml/10 fl oz semi-skimmed milk1 x 300g/10½oz boneless smoked haddock fillet12 baby spinach leaves2 tbsp double cream2 large free-range eggs1 tbsp grated Cheddarsea salt and freshly ground black pepper 300ml/10 fl oz semi-skimmed milk 1 x 300g/10½oz boneless smoked haddock fillet 12 baby spinach leaves 2 tbsp double cream 2 large free-range eggs 1 tbsp grated Cheddar sea salt and freshly ground black pepper salad leavesdrizzle olive oilsqueeze of lemon salad leaves drizzle olive oil squeeze of lemon Method Preheat the oven to 170C/150C Fan/Gas 3½. Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper.Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces. Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper. Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny. Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots. | {
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"title": "Baked poached haddock and egg pots 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/poached_haddock_and_egg_19411_16x9.jpg These are too good to save for brunch! Serve them with a little salad for a simple and filling meal for two. 300ml/10 fl oz semi-skimmed milk1 x 300g/10½oz boneless smoked haddock fillet12 baby spinach leaves2 tbsp double cream2 large free-range eggs1 tbsp grated Cheddarsea salt and freshly ground black pepper 300ml/10 fl oz semi-skimmed milk 1 x 300g/10½oz boneless smoked haddock fillet 12 baby spinach leaves 2 tbsp double cream 2 large free-range eggs 1 tbsp grated Cheddar sea salt and freshly ground black pepper salad leavesdrizzle olive oilsqueeze of lemon salad leaves drizzle olive oil squeeze of lemon Method Preheat the oven to 170C/150C Fan/Gas 3½. Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper.Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces. Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper. Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny. Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots."
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} | 40780415f1dbfb08282e4060ef6ea5731b3e0cdba0d1a602e18099d196d96e19 | Authentic Swedish meatballs recipe
An average of 5.0 out of 5 stars from 7 ratings Looking for an authentic Swedish meatballs recipe? Then look no further. Celebrated Swedish chef Niklas Ekstedt shows you the way. 2 tbsp oil1 onion, chopped1 anchovy fillet, chopped 200ml/7fl oz reduced veal stock (or chicken stock)200ml/7fl oz double cream 1 tsp cornflour salt and freshly ground black pepper 2 tbsp oil 1 onion, chopped 1 anchovy fillet, chopped 200ml/7fl oz reduced veal stock (or chicken stock) 200ml/7fl oz double cream 1 tsp cornflour salt and freshly ground black pepper ½ onion, finely chopped150ml/5fl oz double cream100ml/3½fl oz milk1 tbsp salt1 tsp ground allspice100g/3½oz fresh breadcrumbs 250g/9oz beef mince 250g/9oz pork mince4 tbsp vegetable oil, for frying, plus extra for greasing75g/2½oz unsalted butter ½ onion, finely chopped 150ml/5fl oz double cream 100ml/3½fl oz milk 1 tbsp salt 1 tsp ground allspice 100g/3½oz fresh breadcrumbs 250g/9oz beef mince 250g/9oz pork mince 4 tbsp vegetable oil, for frying, plus extra for greasing 75g/2½oz unsalted butter ¼ white cabbage, shaved thinly on a mandoline1 head fennel, shaved thinly on a mandolinesalt2 apples, shaved thinly on a mandoline2 tbsp olive oil3 tbsp soured creamsalt and pepper1 tbsp white wine vinegar ¼ white cabbage, shaved thinly on a mandoline 1 head fennel, shaved thinly on a mandoline salt 2 apples, shaved thinly on a mandoline 2 tbsp olive oil 3 tbsp soured cream salt and pepper 1 tbsp white wine vinegar 500g/1lb 2oz new potatoes, cooked 500g/1lb 2oz new potatoes, cooked Method For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes. Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve.Preheat the oven to 220C/200C Fan/Gas 6. For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray. Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper. To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan). To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too. For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes. For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes. Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve. Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve. Preheat the oven to 220C/200C Fan/Gas 6. Preheat the oven to 220C/200C Fan/Gas 6. For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray. For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray. Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm. Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper. To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan). To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan). To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too. To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too. | {
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"title": "Authentic Swedish meatballs recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings Looking for an authentic Swedish meatballs recipe? Then look no further. Celebrated Swedish chef Niklas Ekstedt shows you the way. 2 tbsp oil1 onion, chopped1 anchovy fillet, chopped 200ml/7fl oz reduced veal stock (or chicken stock)200ml/7fl oz double cream 1 tsp cornflour salt and freshly ground black pepper 2 tbsp oil 1 onion, chopped 1 anchovy fillet, chopped 200ml/7fl oz reduced veal stock (or chicken stock) 200ml/7fl oz double cream 1 tsp cornflour salt and freshly ground black pepper ½ onion, finely chopped150ml/5fl oz double cream100ml/3½fl oz milk1 tbsp salt1 tsp ground allspice100g/3½oz fresh breadcrumbs 250g/9oz beef mince 250g/9oz pork mince4 tbsp vegetable oil, for frying, plus extra for greasing75g/2½oz unsalted butter ½ onion, finely chopped 150ml/5fl oz double cream 100ml/3½fl oz milk 1 tbsp salt 1 tsp ground allspice 100g/3½oz fresh breadcrumbs 250g/9oz beef mince 250g/9oz pork mince 4 tbsp vegetable oil, for frying, plus extra for greasing 75g/2½oz unsalted butter ¼ white cabbage, shaved thinly on a mandoline1 head fennel, shaved thinly on a mandolinesalt2 apples, shaved thinly on a mandoline2 tbsp olive oil3 tbsp soured creamsalt and pepper1 tbsp white wine vinegar ¼ white cabbage, shaved thinly on a mandoline 1 head fennel, shaved thinly on a mandoline salt 2 apples, shaved thinly on a mandoline 2 tbsp olive oil 3 tbsp soured cream salt and pepper 1 tbsp white wine vinegar 500g/1lb 2oz new potatoes, cooked 500g/1lb 2oz new potatoes, cooked Method For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes. Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve.Preheat the oven to 220C/200C Fan/Gas 6. For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray. Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper. To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan). To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too. For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes. For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes. Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve. Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve. Preheat the oven to 220C/200C Fan/Gas 6. Preheat the oven to 220C/200C Fan/Gas 6. For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray. For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray. Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm. Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper. To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan). To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan). To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too. To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too."
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Savoury pork and fennel baklava with roasted tomatoes and feta An average of 5.0 out of 5 stars from 2 ratings This filo pie is a wonderful way to use up leftover roast meats and much quicker to make that way. For this recipe you will need a 25-30cm/10-12in square cake tin or other similar shaped ovenproof dish. 400g/14oz cherry tomatoes, halved 1kg/2lb 4oz pork shoulder, bone in (or 500g/1lb 2oz leftover roast pork, lamb or chicken)2 tbsp of fennel seeds5 tbsp vegetable, sunflower or olive oil1 large onion, thinly sliced2 fat garlic cloves, minced300-350ml/10-12fl oz passata2-3 tbsp clear honey6 sheets filo pastry 75g/2½oz butter, melted200g/7oz feta salt and pepper 400g/14oz cherry tomatoes, halved 1kg/2lb 4oz pork shoulder, bone in (or 500g/1lb 2oz leftover roast pork, lamb or chicken) 2 tbsp of fennel seeds 5 tbsp vegetable, sunflower or olive oil 1 large onion, thinly sliced 2 fat garlic cloves, minced 300-350ml/10-12fl oz passata 2-3 tbsp clear honey 6 sheets filo pastry 75g/2½oz butter, melted 200g/7oz feta salt and pepper 300g/10½oz caster sugar1 whole unwaxed orange, zest onlypinch cayenne pepper (optional) 300g/10½oz caster sugar 1 whole unwaxed orange, zest only pinch cayenne pepper (optional) Method Preheat the oven to 170C/150C Fan/Gas 3.Line a large flat baking tray with baking paper and place the cherry tomatoes cut-side up onto the tray. Season the pork (skin and flesh side) with a generous amount of salt and pepper.Put the tomatoes on the lower shelf of the oven and roast for approximately 1 hour 30 minutes (or until nicely burnished around edges). Add the pork at the same time and roast slowly for about 3½-4 hours (cover with aluminium foil for the final hour of cooking). When the tomatoes are cooked set aside to cool.Once the pork is cooked, allow to cool before picking all the meat from the joint and discarding the fat and any skin. Shred lightly with a knife and set aside.In a large frying pan over a medium high heat, toast the fennel seeds until they begin to release their scent and become slightly brown. Add a generous drizzle of oil and fry the onions until translucent and beginning to take colour, followed by the crushed garlic and shredded pork. Stir well, add the passata, honey and a generous amount of salt and pepper to taste. Reduce the heat and allow the sauce to reduce until thick and gravy-like (don’t let it get too dry or your baklava will be dry). Remove from heat, set aside and allow to cool until just warm. Preheat the oven to 200C/180C Fan/ Gas 6. Brush the base of a 25-30cm/10-12in square cake tin generously with melted butter. Line the base with 4 sheets of filo (2 lengthways and 2 widthways) allowing an equal amount of overhang on each side and brushing each layer of pastry with melted butter. Divide the filling into 2 equal portions. Spread 1 evenly over the pastry in the tin. Scatter over the cherry tomatoes and some crumbled feta, then take a sheet of filo and fold it in half to make a square. Place it over the filling and brush with butter. Add another layer of filling and fold the loose pastry overhanging the sides over the top of the baklava. Take the last sheet of filo pastry, fold it in half to make a square and place carefully on top to seal the baklava. Tuck the edges in carefully and then brush liberally with the remaining butter. Using a very sharp knife, cut the top layers of pastry to make either neat squares or large diagonal lines across the pastry layers. Bake for 30 minutes or until deep golden-brown.While the baklava are baking, make the syrup. Place a small saucepan over a medium-high heat and dissolve the caster sugar in 200ml/7fl oz boiling water. Add the orange zest and cayenne, if using, and stir well before allowing the mixture to reduce and form a syrup (this takes about 10-15 minutes). To serve, pour the syrup over the hot baklava and set it aside for a few minutes before serving. To serve, either remove the whole baklava from the tin using a fish slice or cut into little pieces. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Line a large flat baking tray with baking paper and place the cherry tomatoes cut-side up onto the tray. Season the pork (skin and flesh side) with a generous amount of salt and pepper. Line a large flat baking tray with baking paper and place the cherry tomatoes cut-side up onto the tray. Season the pork (skin and flesh side) with a generous amount of salt and pepper. Put the tomatoes on the lower shelf of the oven and roast for approximately 1 hour 30 minutes (or until nicely burnished around edges). Add the pork at the same time and roast slowly for about 3½-4 hours (cover with aluminium foil for the final hour of cooking). When the tomatoes are cooked set aside to cool. Put the tomatoes on the lower shelf of the oven and roast for approximately 1 hour 30 minutes (or until nicely burnished around edges). Add the pork at the same time and roast slowly for about 3½-4 hours (cover with aluminium foil for the final hour of cooking). When the tomatoes are cooked set aside to cool. Once the pork is cooked, allow to cool before picking all the meat from the joint and discarding the fat and any skin. Shred lightly with a knife and set aside. Once the pork is cooked, allow to cool before picking all the meat from the joint and discarding the fat and any skin. Shred lightly with a knife and set aside. In a large frying pan over a medium high heat, toast the fennel seeds until they begin to release their scent and become slightly brown. Add a generous drizzle of oil and fry the onions until translucent and beginning to take colour, followed by the crushed garlic and shredded pork. Stir well, add the passata, honey and a generous amount of salt and pepper to taste. Reduce the heat and allow the sauce to reduce until thick and gravy-like (don’t let it get too dry or your baklava will be dry). Remove from heat, set aside and allow to cool until just warm. In a large frying pan over a medium high heat, toast the fennel seeds until they begin to release their scent and become slightly brown. Add a generous drizzle of oil and fry the onions until translucent and beginning to take colour, followed by the crushed garlic and shredded pork. Stir well, add the passata, honey and a generous amount of salt and pepper to taste. Reduce the heat and allow the sauce to reduce until thick and gravy-like (don’t let it get too dry or your baklava will be dry). Remove from heat, set aside and allow to cool until just warm. Preheat the oven to 200C/180C Fan/ Gas 6. Brush the base of a 25-30cm/10-12in square cake tin generously with melted butter. Line the base with 4 sheets of filo (2 lengthways and 2 widthways) allowing an equal amount of overhang on each side and brushing each layer of pastry with melted butter. Preheat the oven to 200C/180C Fan/ Gas 6. Brush the base of a 25-30cm/10-12in square cake tin generously with melted butter. Line the base with 4 sheets of filo (2 lengthways and 2 widthways) allowing an equal amount of overhang on each side and brushing each layer of pastry with melted butter. Divide the filling into 2 equal portions. Spread 1 evenly over the pastry in the tin. Scatter over the cherry tomatoes and some crumbled feta, then take a sheet of filo and fold it in half to make a square. Place it over the filling and brush with butter. Add another layer of filling and fold the loose pastry overhanging the sides over the top of the baklava. Take the last sheet of filo pastry, fold it in half to make a square and place carefully on top to seal the baklava. Tuck the edges in carefully and then brush liberally with the remaining butter. Divide the filling into 2 equal portions. Spread 1 evenly over the pastry in the tin. Scatter over the cherry tomatoes and some crumbled feta, then take a sheet of filo and fold it in half to make a square. Place it over the filling and brush with butter. Add another layer of filling and fold the loose pastry overhanging the sides over the top of the baklava. Take the last sheet of filo pastry, fold it in half to make a square and place carefully on top to seal the baklava. Tuck the edges in carefully and then brush liberally with the remaining butter. Using a very sharp knife, cut the top layers of pastry to make either neat squares or large diagonal lines across the pastry layers. Bake for 30 minutes or until deep golden-brown. Using a very sharp knife, cut the top layers of pastry to make either neat squares or large diagonal lines across the pastry layers. Bake for 30 minutes or until deep golden-brown. While the baklava are baking, make the syrup. Place a small saucepan over a medium-high heat and dissolve the caster sugar in 200ml/7fl oz boiling water. Add the orange zest and cayenne, if using, and stir well before allowing the mixture to reduce and form a syrup (this takes about 10-15 minutes). While the baklava are baking, make the syrup. Place a small saucepan over a medium-high heat and dissolve the caster sugar in 200ml/7fl oz boiling water. Add the orange zest and cayenne, if using, and stir well before allowing the mixture to reduce and form a syrup (this takes about 10-15 minutes). To serve, pour the syrup over the hot baklava and set it aside for a few minutes before serving. To serve, either remove the whole baklava from the tin using a fish slice or cut into little pieces. To serve, pour the syrup over the hot baklava and set it aside for a few minutes before serving. To serve, either remove the whole baklava from the tin using a fish slice or cut into little pieces. | {
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"content": "Savoury pork and fennel baklava with roasted tomatoes and feta An average of 5.0 out of 5 stars from 2 ratings This filo pie is a wonderful way to use up leftover roast meats and much quicker to make that way. For this recipe you will need a 25-30cm/10-12in square cake tin or other similar shaped ovenproof dish. 400g/14oz cherry tomatoes, halved 1kg/2lb 4oz pork shoulder, bone in (or 500g/1lb 2oz leftover roast pork, lamb or chicken)2 tbsp of fennel seeds5 tbsp vegetable, sunflower or olive oil1 large onion, thinly sliced2 fat garlic cloves, minced300-350ml/10-12fl oz passata2-3 tbsp clear honey6 sheets filo pastry 75g/2½oz butter, melted200g/7oz feta salt and pepper 400g/14oz cherry tomatoes, halved 1kg/2lb 4oz pork shoulder, bone in (or 500g/1lb 2oz leftover roast pork, lamb or chicken) 2 tbsp of fennel seeds 5 tbsp vegetable, sunflower or olive oil 1 large onion, thinly sliced 2 fat garlic cloves, minced 300-350ml/10-12fl oz passata 2-3 tbsp clear honey 6 sheets filo pastry 75g/2½oz butter, melted 200g/7oz feta salt and pepper 300g/10½oz caster sugar1 whole unwaxed orange, zest onlypinch cayenne pepper (optional) 300g/10½oz caster sugar 1 whole unwaxed orange, zest only pinch cayenne pepper (optional) Method Preheat the oven to 170C/150C Fan/Gas 3.Line a large flat baking tray with baking paper and place the cherry tomatoes cut-side up onto the tray. Season the pork (skin and flesh side) with a generous amount of salt and pepper.Put the tomatoes on the lower shelf of the oven and roast for approximately 1 hour 30 minutes (or until nicely burnished around edges). Add the pork at the same time and roast slowly for about 3½-4 hours (cover with aluminium foil for the final hour of cooking). When the tomatoes are cooked set aside to cool.Once the pork is cooked, allow to cool before picking all the meat from the joint and discarding the fat and any skin. Shred lightly with a knife and set aside.In a large frying pan over a medium high heat, toast the fennel seeds until they begin to release their scent and become slightly brown. Add a generous drizzle of oil and fry the onions until translucent and beginning to take colour, followed by the crushed garlic and shredded pork. Stir well, add the passata, honey and a generous amount of salt and pepper to taste. Reduce the heat and allow the sauce to reduce until thick and gravy-like (don’t let it get too dry or your baklava will be dry). Remove from heat, set aside and allow to cool until just warm. Preheat the oven to 200C/180C Fan/ Gas 6. Brush the base of a 25-30cm/10-12in square cake tin generously with melted butter. Line the base with 4 sheets of filo (2 lengthways and 2 widthways) allowing an equal amount of overhang on each side and brushing each layer of pastry with melted butter. Divide the filling into 2 equal portions. Spread 1 evenly over the pastry in the tin. Scatter over the cherry tomatoes and some crumbled feta, then take a sheet of filo and fold it in half to make a square. Place it over the filling and brush with butter. Add another layer of filling and fold the loose pastry overhanging the sides over the top of the baklava. Take the last sheet of filo pastry, fold it in half to make a square and place carefully on top to seal the baklava. Tuck the edges in carefully and then brush liberally with the remaining butter. Using a very sharp knife, cut the top layers of pastry to make either neat squares or large diagonal lines across the pastry layers. Bake for 30 minutes or until deep golden-brown.While the baklava are baking, make the syrup. Place a small saucepan over a medium-high heat and dissolve the caster sugar in 200ml/7fl oz boiling water. Add the orange zest and cayenne, if using, and stir well before allowing the mixture to reduce and form a syrup (this takes about 10-15 minutes). To serve, pour the syrup over the hot baklava and set it aside for a few minutes before serving. To serve, either remove the whole baklava from the tin using a fish slice or cut into little pieces. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Line a large flat baking tray with baking paper and place the cherry tomatoes cut-side up onto the tray. Season the pork (skin and flesh side) with a generous amount of salt and pepper. Line a large flat baking tray with baking paper and place the cherry tomatoes cut-side up onto the tray. Season the pork (skin and flesh side) with a generous amount of salt and pepper. Put the tomatoes on the lower shelf of the oven and roast for approximately 1 hour 30 minutes (or until nicely burnished around edges). Add the pork at the same time and roast slowly for about 3½-4 hours (cover with aluminium foil for the final hour of cooking). When the tomatoes are cooked set aside to cool. Put the tomatoes on the lower shelf of the oven and roast for approximately 1 hour 30 minutes (or until nicely burnished around edges). Add the pork at the same time and roast slowly for about 3½-4 hours (cover with aluminium foil for the final hour of cooking). When the tomatoes are cooked set aside to cool. Once the pork is cooked, allow to cool before picking all the meat from the joint and discarding the fat and any skin. Shred lightly with a knife and set aside. Once the pork is cooked, allow to cool before picking all the meat from the joint and discarding the fat and any skin. Shred lightly with a knife and set aside. In a large frying pan over a medium high heat, toast the fennel seeds until they begin to release their scent and become slightly brown. Add a generous drizzle of oil and fry the onions until translucent and beginning to take colour, followed by the crushed garlic and shredded pork. Stir well, add the passata, honey and a generous amount of salt and pepper to taste. Reduce the heat and allow the sauce to reduce until thick and gravy-like (don’t let it get too dry or your baklava will be dry). Remove from heat, set aside and allow to cool until just warm. In a large frying pan over a medium high heat, toast the fennel seeds until they begin to release their scent and become slightly brown. Add a generous drizzle of oil and fry the onions until translucent and beginning to take colour, followed by the crushed garlic and shredded pork. Stir well, add the passata, honey and a generous amount of salt and pepper to taste. Reduce the heat and allow the sauce to reduce until thick and gravy-like (don’t let it get too dry or your baklava will be dry). Remove from heat, set aside and allow to cool until just warm. Preheat the oven to 200C/180C Fan/ Gas 6. Brush the base of a 25-30cm/10-12in square cake tin generously with melted butter. Line the base with 4 sheets of filo (2 lengthways and 2 widthways) allowing an equal amount of overhang on each side and brushing each layer of pastry with melted butter. Preheat the oven to 200C/180C Fan/ Gas 6. Brush the base of a 25-30cm/10-12in square cake tin generously with melted butter. Line the base with 4 sheets of filo (2 lengthways and 2 widthways) allowing an equal amount of overhang on each side and brushing each layer of pastry with melted butter. Divide the filling into 2 equal portions. Spread 1 evenly over the pastry in the tin. Scatter over the cherry tomatoes and some crumbled feta, then take a sheet of filo and fold it in half to make a square. Place it over the filling and brush with butter. Add another layer of filling and fold the loose pastry overhanging the sides over the top of the baklava. Take the last sheet of filo pastry, fold it in half to make a square and place carefully on top to seal the baklava. Tuck the edges in carefully and then brush liberally with the remaining butter. Divide the filling into 2 equal portions. Spread 1 evenly over the pastry in the tin. Scatter over the cherry tomatoes and some crumbled feta, then take a sheet of filo and fold it in half to make a square. Place it over the filling and brush with butter. Add another layer of filling and fold the loose pastry overhanging the sides over the top of the baklava. Take the last sheet of filo pastry, fold it in half to make a square and place carefully on top to seal the baklava. Tuck the edges in carefully and then brush liberally with the remaining butter. Using a very sharp knife, cut the top layers of pastry to make either neat squares or large diagonal lines across the pastry layers. Bake for 30 minutes or until deep golden-brown. Using a very sharp knife, cut the top layers of pastry to make either neat squares or large diagonal lines across the pastry layers. Bake for 30 minutes or until deep golden-brown. While the baklava are baking, make the syrup. Place a small saucepan over a medium-high heat and dissolve the caster sugar in 200ml/7fl oz boiling water. Add the orange zest and cayenne, if using, and stir well before allowing the mixture to reduce and form a syrup (this takes about 10-15 minutes). While the baklava are baking, make the syrup. Place a small saucepan over a medium-high heat and dissolve the caster sugar in 200ml/7fl oz boiling water. Add the orange zest and cayenne, if using, and stir well before allowing the mixture to reduce and form a syrup (this takes about 10-15 minutes). To serve, pour the syrup over the hot baklava and set it aside for a few minutes before serving. To serve, either remove the whole baklava from the tin using a fish slice or cut into little pieces. To serve, pour the syrup over the hot baklava and set it aside for a few minutes before serving. To serve, either remove the whole baklava from the tin using a fish slice or cut into little pieces."
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An average of 5.0 out of 5 stars from 1 rating A delicious peach sundae. Peaches cooked in vanilla syrup topped with cream and crumbled amaretti biscuits. 150g/5½oz golden caster sugar1 tsp almond extract 1 tsp vanilla bean paste450g/1lb frozen peaches, stones removed and cut into 8 pieces 150g/5½oz golden caster sugar 1 tsp almond extract 1 tsp vanilla bean paste 450g/1lb frozen peaches, stones removed and cut into 8 pieces 150g/5½oz mascarpone, at room temperature 150ml/5fl oz whipping cream200g/7oz condensed milk1 tsp vanilla bean paste1 tbsp amaretto, or dash almond extract 150g/5½oz mascarpone, at room temperature 150ml/5fl oz whipping cream 200g/7oz condensed milk 1 tsp vanilla bean paste 1 tbsp amaretto, or dash almond extract 50g/1¾oz toasted flaked almonds400g/14oz amaretti, crushed 50g/1¾oz toasted flaked almonds 400g/14oz amaretti, crushed Method To make the peaches, add 150ml/5fl oz water, the sugar, almond extract, vanilla paste to a small pan over medium–high heat and bring to the boil. Reduce by half to a sugar syrup consistency, this will take 5–7 minutes. Add the frozen peaches, cook for 1 minute then remove from the heat. Set aside to coolTo make the cream filling, whisk the mascarpone until smooth in a large mixing bowl. Add the whipping cream, condensed milk, vanilla and amaretto (or almond extract). Using an electric whisk, whisk on a medium speed until the mixture is smooth and soft peaks form (be careful not to curdle the mixture). Add a splash more cream if it becomes too thick. To assemble, sprinkle the amaretti crumbs into the base of 6 sundae glasses. Next layer the peaches over the biscuits along with 1 tablespoon of syrup on top. Top with a layer of the whipped cream mixture and chill in the fridge for a couple of hours to set. When ready to serve, remove from the fridge and top each glass with more peaches, crumbled amaretti and the toasted almond flakes. To make the peaches, add 150ml/5fl oz water, the sugar, almond extract, vanilla paste to a small pan over medium–high heat and bring to the boil. Reduce by half to a sugar syrup consistency, this will take 5–7 minutes. To make the peaches, add 150ml/5fl oz water, the sugar, almond extract, vanilla paste to a small pan over medium–high heat and bring to the boil. Reduce by half to a sugar syrup consistency, this will take 5–7 minutes. Add the frozen peaches, cook for 1 minute then remove from the heat. Set aside to cool Add the frozen peaches, cook for 1 minute then remove from the heat. Set aside to cool To make the cream filling, whisk the mascarpone until smooth in a large mixing bowl. Add the whipping cream, condensed milk, vanilla and amaretto (or almond extract). Using an electric whisk, whisk on a medium speed until the mixture is smooth and soft peaks form (be careful not to curdle the mixture). Add a splash more cream if it becomes too thick. To make the cream filling, whisk the mascarpone until smooth in a large mixing bowl. Add the whipping cream, condensed milk, vanilla and amaretto (or almond extract). Using an electric whisk, whisk on a medium speed until the mixture is smooth and soft peaks form (be careful not to curdle the mixture). Add a splash more cream if it becomes too thick. To assemble, sprinkle the amaretti crumbs into the base of 6 sundae glasses. Next layer the peaches over the biscuits along with 1 tablespoon of syrup on top. Top with a layer of the whipped cream mixture and chill in the fridge for a couple of hours to set. To assemble, sprinkle the amaretti crumbs into the base of 6 sundae glasses. Next layer the peaches over the biscuits along with 1 tablespoon of syrup on top. Top with a layer of the whipped cream mixture and chill in the fridge for a couple of hours to set. When ready to serve, remove from the fridge and top each glass with more peaches, crumbled amaretti and the toasted almond flakes. When ready to serve, remove from the fridge and top each glass with more peaches, crumbled amaretti and the toasted almond flakes. | {
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"title": "Peach pudding recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A delicious peach sundae. Peaches cooked in vanilla syrup topped with cream and crumbled amaretti biscuits. 150g/5½oz golden caster sugar1 tsp almond extract 1 tsp vanilla bean paste450g/1lb frozen peaches, stones removed and cut into 8 pieces 150g/5½oz golden caster sugar 1 tsp almond extract 1 tsp vanilla bean paste 450g/1lb frozen peaches, stones removed and cut into 8 pieces 150g/5½oz mascarpone, at room temperature 150ml/5fl oz whipping cream200g/7oz condensed milk1 tsp vanilla bean paste1 tbsp amaretto, or dash almond extract 150g/5½oz mascarpone, at room temperature 150ml/5fl oz whipping cream 200g/7oz condensed milk 1 tsp vanilla bean paste 1 tbsp amaretto, or dash almond extract 50g/1¾oz toasted flaked almonds400g/14oz amaretti, crushed 50g/1¾oz toasted flaked almonds 400g/14oz amaretti, crushed Method To make the peaches, add 150ml/5fl oz water, the sugar, almond extract, vanilla paste to a small pan over medium–high heat and bring to the boil. Reduce by half to a sugar syrup consistency, this will take 5–7 minutes. Add the frozen peaches, cook for 1 minute then remove from the heat. Set aside to coolTo make the cream filling, whisk the mascarpone until smooth in a large mixing bowl. Add the whipping cream, condensed milk, vanilla and amaretto (or almond extract). Using an electric whisk, whisk on a medium speed until the mixture is smooth and soft peaks form (be careful not to curdle the mixture). Add a splash more cream if it becomes too thick. To assemble, sprinkle the amaretti crumbs into the base of 6 sundae glasses. Next layer the peaches over the biscuits along with 1 tablespoon of syrup on top. Top with a layer of the whipped cream mixture and chill in the fridge for a couple of hours to set. When ready to serve, remove from the fridge and top each glass with more peaches, crumbled amaretti and the toasted almond flakes. To make the peaches, add 150ml/5fl oz water, the sugar, almond extract, vanilla paste to a small pan over medium–high heat and bring to the boil. Reduce by half to a sugar syrup consistency, this will take 5–7 minutes. To make the peaches, add 150ml/5fl oz water, the sugar, almond extract, vanilla paste to a small pan over medium–high heat and bring to the boil. Reduce by half to a sugar syrup consistency, this will take 5–7 minutes. Add the frozen peaches, cook for 1 minute then remove from the heat. Set aside to cool Add the frozen peaches, cook for 1 minute then remove from the heat. Set aside to cool To make the cream filling, whisk the mascarpone until smooth in a large mixing bowl. Add the whipping cream, condensed milk, vanilla and amaretto (or almond extract). Using an electric whisk, whisk on a medium speed until the mixture is smooth and soft peaks form (be careful not to curdle the mixture). Add a splash more cream if it becomes too thick. To make the cream filling, whisk the mascarpone until smooth in a large mixing bowl. Add the whipping cream, condensed milk, vanilla and amaretto (or almond extract). Using an electric whisk, whisk on a medium speed until the mixture is smooth and soft peaks form (be careful not to curdle the mixture). Add a splash more cream if it becomes too thick. To assemble, sprinkle the amaretti crumbs into the base of 6 sundae glasses. Next layer the peaches over the biscuits along with 1 tablespoon of syrup on top. Top with a layer of the whipped cream mixture and chill in the fridge for a couple of hours to set. To assemble, sprinkle the amaretti crumbs into the base of 6 sundae glasses. Next layer the peaches over the biscuits along with 1 tablespoon of syrup on top. Top with a layer of the whipped cream mixture and chill in the fridge for a couple of hours to set. When ready to serve, remove from the fridge and top each glass with more peaches, crumbled amaretti and the toasted almond flakes. When ready to serve, remove from the fridge and top each glass with more peaches, crumbled amaretti and the toasted almond flakes."
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} | 5b109cda121cc0616c2f0032b9bbdf8def453554617eb4777082e5a0ff2d3e43 | Feta-stuffed lamb with fried potatoes recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/feta-stuffed_lamb_with_25900_16x9.jpg This stuffed lamb dinner for two tastes really special, but it’s deceptively quick and easy to make – microwave the potatoes to save time before flash-frying. For this recipe you will need kitchen string. 2 well-trimmed lamb loin fillets (roughly 150g/5½oz each)½ tsp ground cumin6–8 fresh mint leaves, finely chopped, plus extra to garnish80g/3oz feta2 tbsp extra virgin olive oilsalt and freshly ground black pepper 2 well-trimmed lamb loin fillets (roughly 150g/5½oz each) ½ tsp ground cumin 6–8 fresh mint leaves, finely chopped, plus extra to garnish 80g/3oz feta 2 tbsp extra virgin olive oil salt and freshly ground black pepper 300g/10½oz baby new potatoes1 tbsp extra virgin olive oil1 tbsp plain flour1 tsp freshly chopped rosemary or thyme (optional) 300g/10½oz baby new potatoes 1 tbsp extra virgin olive oil 1 tbsp plain flour 1 tsp freshly chopped rosemary or thyme (optional) 1 tbsp balsamic vinegar1 tbsp runny honeysteamed green vegetables (such as kale) 1 tbsp balsamic vinegar 1 tbsp runny honey steamed green vegetables (such as kale) Method Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes (a rough rectangle each around 22x11cm/8½x4¼in and 5mm/¼in thick). Season with a little salt and freshly ground black pepper, the cumin and a little of the chopped mint.Crumble half of the feta down the centre of each lamb fillet (from one short end to the other) and roll the meat around it. Tie with kitchen string at 3cm/1¼in intervals to make two long parcels. Heat a tablespoon of oil in a large frying pan and fry the lamb over a medium heat for 5 minutes, turning regularly until browned on all sides. The lamb inside should be pink, so if you prefer your meat well done, cook for 2–3 minutes more.While the lamb is cooking, rinse the potatoes in cold water and prick with a fork. Put on a microwave-safe plate and cook in the microwave on high (900 watt) for 4–6 minutes, or until tender. Roughly break up using a fork. Toss in a teaspoon of oil and then the flour. Season well with salt and pepper.Put the lamb parcels on a plate to rest and add the potatoes to the frying pan with the remaining tablespoon of oil. Cook over a high heat for 3 minutes, or until golden and crispy, turning regularly. Sprinkle with a little rosemary or thyme, if you like. Divide between two warmed plates.Add the balsamic vinegar and honey to the hot frying pan, and stir together until well combined. (There is no need for any additional heat.)Remove the string and thickly slice the lamb. Serve with the potatoes and steamed green vegetables, drizzled with the balsamic honey glaze. Scatter over extra mint and a little thyme, if you like. Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes (a rough rectangle each around 22x11cm/8½x4¼in and 5mm/¼in thick). Season with a little salt and freshly ground black pepper, the cumin and a little of the chopped mint. Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes (a rough rectangle each around 22x11cm/8½x4¼in and 5mm/¼in thick). Season with a little salt and freshly ground black pepper, the cumin and a little of the chopped mint. Crumble half of the feta down the centre of each lamb fillet (from one short end to the other) and roll the meat around it. Tie with kitchen string at 3cm/1¼in intervals to make two long parcels. Crumble half of the feta down the centre of each lamb fillet (from one short end to the other) and roll the meat around it. Tie with kitchen string at 3cm/1¼in intervals to make two long parcels. Heat a tablespoon of oil in a large frying pan and fry the lamb over a medium heat for 5 minutes, turning regularly until browned on all sides. The lamb inside should be pink, so if you prefer your meat well done, cook for 2–3 minutes more. Heat a tablespoon of oil in a large frying pan and fry the lamb over a medium heat for 5 minutes, turning regularly until browned on all sides. The lamb inside should be pink, so if you prefer your meat well done, cook for 2–3 minutes more. While the lamb is cooking, rinse the potatoes in cold water and prick with a fork. Put on a microwave-safe plate and cook in the microwave on high (900 watt) for 4–6 minutes, or until tender. Roughly break up using a fork. Toss in a teaspoon of oil and then the flour. Season well with salt and pepper. While the lamb is cooking, rinse the potatoes in cold water and prick with a fork. Put on a microwave-safe plate and cook in the microwave on high (900 watt) for 4–6 minutes, or until tender. Roughly break up using a fork. Toss in a teaspoon of oil and then the flour. Season well with salt and pepper. Put the lamb parcels on a plate to rest and add the potatoes to the frying pan with the remaining tablespoon of oil. Cook over a high heat for 3 minutes, or until golden and crispy, turning regularly. Sprinkle with a little rosemary or thyme, if you like. Divide between two warmed plates. Put the lamb parcels on a plate to rest and add the potatoes to the frying pan with the remaining tablespoon of oil. Cook over a high heat for 3 minutes, or until golden and crispy, turning regularly. Sprinkle with a little rosemary or thyme, if you like. Divide between two warmed plates. Add the balsamic vinegar and honey to the hot frying pan, and stir together until well combined. (There is no need for any additional heat.) Add the balsamic vinegar and honey to the hot frying pan, and stir together until well combined. (There is no need for any additional heat.) Remove the string and thickly slice the lamb. Serve with the potatoes and steamed green vegetables, drizzled with the balsamic honey glaze. Scatter over extra mint and a little thyme, if you like. Remove the string and thickly slice the lamb. Serve with the potatoes and steamed green vegetables, drizzled with the balsamic honey glaze. Scatter over extra mint and a little thyme, if you like. | {
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"title": "Feta-stuffed lamb with fried potatoes recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/feta-stuffed_lamb_with_25900_16x9.jpg This stuffed lamb dinner for two tastes really special, but it’s deceptively quick and easy to make – microwave the potatoes to save time before flash-frying. For this recipe you will need kitchen string. 2 well-trimmed lamb loin fillets (roughly 150g/5½oz each)½ tsp ground cumin6–8 fresh mint leaves, finely chopped, plus extra to garnish80g/3oz feta2 tbsp extra virgin olive oilsalt and freshly ground black pepper 2 well-trimmed lamb loin fillets (roughly 150g/5½oz each) ½ tsp ground cumin 6–8 fresh mint leaves, finely chopped, plus extra to garnish 80g/3oz feta 2 tbsp extra virgin olive oil salt and freshly ground black pepper 300g/10½oz baby new potatoes1 tbsp extra virgin olive oil1 tbsp plain flour1 tsp freshly chopped rosemary or thyme (optional) 300g/10½oz baby new potatoes 1 tbsp extra virgin olive oil 1 tbsp plain flour 1 tsp freshly chopped rosemary or thyme (optional) 1 tbsp balsamic vinegar1 tbsp runny honeysteamed green vegetables (such as kale) 1 tbsp balsamic vinegar 1 tbsp runny honey steamed green vegetables (such as kale) Method Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes (a rough rectangle each around 22x11cm/8½x4¼in and 5mm/¼in thick). Season with a little salt and freshly ground black pepper, the cumin and a little of the chopped mint.Crumble half of the feta down the centre of each lamb fillet (from one short end to the other) and roll the meat around it. Tie with kitchen string at 3cm/1¼in intervals to make two long parcels. Heat a tablespoon of oil in a large frying pan and fry the lamb over a medium heat for 5 minutes, turning regularly until browned on all sides. The lamb inside should be pink, so if you prefer your meat well done, cook for 2–3 minutes more.While the lamb is cooking, rinse the potatoes in cold water and prick with a fork. Put on a microwave-safe plate and cook in the microwave on high (900 watt) for 4–6 minutes, or until tender. Roughly break up using a fork. Toss in a teaspoon of oil and then the flour. Season well with salt and pepper.Put the lamb parcels on a plate to rest and add the potatoes to the frying pan with the remaining tablespoon of oil. Cook over a high heat for 3 minutes, or until golden and crispy, turning regularly. Sprinkle with a little rosemary or thyme, if you like. Divide between two warmed plates.Add the balsamic vinegar and honey to the hot frying pan, and stir together until well combined. (There is no need for any additional heat.)Remove the string and thickly slice the lamb. Serve with the potatoes and steamed green vegetables, drizzled with the balsamic honey glaze. Scatter over extra mint and a little thyme, if you like. Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes (a rough rectangle each around 22x11cm/8½x4¼in and 5mm/¼in thick). Season with a little salt and freshly ground black pepper, the cumin and a little of the chopped mint. Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes (a rough rectangle each around 22x11cm/8½x4¼in and 5mm/¼in thick). Season with a little salt and freshly ground black pepper, the cumin and a little of the chopped mint. Crumble half of the feta down the centre of each lamb fillet (from one short end to the other) and roll the meat around it. Tie with kitchen string at 3cm/1¼in intervals to make two long parcels. Crumble half of the feta down the centre of each lamb fillet (from one short end to the other) and roll the meat around it. Tie with kitchen string at 3cm/1¼in intervals to make two long parcels. Heat a tablespoon of oil in a large frying pan and fry the lamb over a medium heat for 5 minutes, turning regularly until browned on all sides. The lamb inside should be pink, so if you prefer your meat well done, cook for 2–3 minutes more. Heat a tablespoon of oil in a large frying pan and fry the lamb over a medium heat for 5 minutes, turning regularly until browned on all sides. The lamb inside should be pink, so if you prefer your meat well done, cook for 2–3 minutes more. While the lamb is cooking, rinse the potatoes in cold water and prick with a fork. Put on a microwave-safe plate and cook in the microwave on high (900 watt) for 4–6 minutes, or until tender. Roughly break up using a fork. Toss in a teaspoon of oil and then the flour. Season well with salt and pepper. While the lamb is cooking, rinse the potatoes in cold water and prick with a fork. Put on a microwave-safe plate and cook in the microwave on high (900 watt) for 4–6 minutes, or until tender. Roughly break up using a fork. Toss in a teaspoon of oil and then the flour. Season well with salt and pepper. Put the lamb parcels on a plate to rest and add the potatoes to the frying pan with the remaining tablespoon of oil. Cook over a high heat for 3 minutes, or until golden and crispy, turning regularly. Sprinkle with a little rosemary or thyme, if you like. Divide between two warmed plates. Put the lamb parcels on a plate to rest and add the potatoes to the frying pan with the remaining tablespoon of oil. Cook over a high heat for 3 minutes, or until golden and crispy, turning regularly. Sprinkle with a little rosemary or thyme, if you like. Divide between two warmed plates. Add the balsamic vinegar and honey to the hot frying pan, and stir together until well combined. (There is no need for any additional heat.) Add the balsamic vinegar and honey to the hot frying pan, and stir together until well combined. (There is no need for any additional heat.) Remove the string and thickly slice the lamb. Serve with the potatoes and steamed green vegetables, drizzled with the balsamic honey glaze. Scatter over extra mint and a little thyme, if you like. Remove the string and thickly slice the lamb. Serve with the potatoes and steamed green vegetables, drizzled with the balsamic honey glaze. Scatter over extra mint and a little thyme, if you like."
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An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_loin_of_lamb_peas_19776_16x9.jpg Roast lamb accompanied by peas, mint and lettuce, this recipe captures Spring's sweetness and freshness. This meal provides 451 kcal, 37g protein, 5.5g carbohydrate (of which 2.5g sugars), 31g fat (of which 14.5g saturates), 2.3g fibre and 1.9g salt per portion. 2 loins of lamb, boned, weighing 600g/1lb 4oz in total salt and freshly ground black pepper2 tbsp vegetable oil2 rashers smoked streaky bacon, diced1 onion, diced500ml/1lb 2fl oz lamb stock110g/4oz peas, cooked50g/2oz butter 1 Little Gem lettuce, shredded1 sprig mint 2 loins of lamb, boned, weighing 600g/1lb 4oz in total salt and freshly ground black pepper 2 tbsp vegetable oil 2 rashers smoked streaky bacon, diced 1 onion, diced 500ml/1lb 2fl oz lamb stock 110g/4oz peas, cooked 50g/2oz butter 1 Little Gem lettuce, shredded 1 sprig mint Method For the lamb, preheat the oven to 160C/325F/Gas 3.Season the lamb well with salt and pepper. Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil. Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time. Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes. Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes.In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown. Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil. Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked.To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top. For the lamb, preheat the oven to 160C/325F/Gas 3. For the lamb, preheat the oven to 160C/325F/Gas 3. Season the lamb well with salt and pepper. Season the lamb well with salt and pepper. Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil. Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil. Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time. Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time. Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes. Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes. Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes. Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes. In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown. In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown. Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil. Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil. Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked. Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked. To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top. To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top. | {
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"title": "Roast loin of lamb, peas, lettuce and bacon recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_loin_of_lamb_peas_19776_16x9.jpg Roast lamb accompanied by peas, mint and lettuce, this recipe captures Spring's sweetness and freshness. This meal provides 451 kcal, 37g protein, 5.5g carbohydrate (of which 2.5g sugars), 31g fat (of which 14.5g saturates), 2.3g fibre and 1.9g salt per portion. 2 loins of lamb, boned, weighing 600g/1lb 4oz in total salt and freshly ground black pepper2 tbsp vegetable oil2 rashers smoked streaky bacon, diced1 onion, diced500ml/1lb 2fl oz lamb stock110g/4oz peas, cooked50g/2oz butter 1 Little Gem lettuce, shredded1 sprig mint 2 loins of lamb, boned, weighing 600g/1lb 4oz in total salt and freshly ground black pepper 2 tbsp vegetable oil 2 rashers smoked streaky bacon, diced 1 onion, diced 500ml/1lb 2fl oz lamb stock 110g/4oz peas, cooked 50g/2oz butter 1 Little Gem lettuce, shredded 1 sprig mint Method For the lamb, preheat the oven to 160C/325F/Gas 3.Season the lamb well with salt and pepper. Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil. Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time. Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes. Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes.In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown. Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil. Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked.To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top. For the lamb, preheat the oven to 160C/325F/Gas 3. For the lamb, preheat the oven to 160C/325F/Gas 3. Season the lamb well with salt and pepper. Season the lamb well with salt and pepper. Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil. Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil. Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time. Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time. Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes. Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes. Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes. Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes. In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown. In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown. Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil. Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil. Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked. Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked. To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top. To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top."
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} | 70536487d73ee8677058e758af28fb6389b5f25e16c73b05d06be16de770e142 | Pork with sobrasada, roast Cornish new potatoes recipe
An average of 4.3 out of 5 stars from 9 ratings Mallorquin paprika sausage is used in a pork bolognese-style tomato sauce and served with crispy, garlic roast new potatoes. 6 large Cornish new potatoes, scrubbed10g kombu seaweed50ml/2fl oz olive oil3 thyme sprigs2 garlic cloves2 rosemary sprigssea salt flakes 6 large Cornish new potatoes, scrubbed 10g kombu seaweed 50ml/2fl oz olive oil 3 thyme sprigs 2 garlic cloves 2 rosemary sprigs sea salt flakes 1kg/2lb 4oz pork mince2 tsp vegetable oil1 carrot, peeled and finely diced 1 onion, finely diced1 celery stick, finely diced3 garlic cloves, finely grated1½ red chillies, finely chopped 6 thyme sprigs4 rosemary sprigs1 bay leaf200g/7oz sobrasada200ml/7fl oz balsamic vinegar350g tin chopped tomatoes 650ml/20fl oz pork stock20ml/¾fl oz sherry vinegar, or to taste1 tsp chilli flakes (optional)salt and freshly ground black pepper 1kg/2lb 4oz pork mince 2 tsp vegetable oil 1 carrot, peeled and finely diced 1 onion, finely diced 1 celery stick, finely diced 3 garlic cloves, finely grated 1½ red chillies, finely chopped 6 thyme sprigs 4 rosemary sprigs 1 bay leaf 200g/7oz sobrasada 200ml/7fl oz balsamic vinegar 350g tin chopped tomatoes 650ml/20fl oz pork stock 20ml/¾fl oz sherry vinegar, or to taste 1 tsp chilli flakes (optional) salt and freshly ground black pepper 100g/3½oz soured cream, strained½ red chilli, sliced into thin rounds15g/½oz fresh coriander, chopped12 small basil leaves1 tbsp extra virgin olive oil1 lemon, zest only 1 lime, zest onlypinch chilli flakes 100g/3½oz soured cream, strained ½ red chilli, sliced into thin rounds 15g/½oz fresh coriander, chopped 12 small basil leaves 1 tbsp extra virgin olive oil 1 lemon, zest only 1 lime, zest only pinch chilli flakes Method To make the new potatoes, place the potatoes in a large saucepan and cover with cold water. Add the kombu seaweed and season with salt. Bring to the boil then turn down and simmer for 20–25 minutes, or until the potatoes are just cooked. Drain the potatoes and leave to cool down. Preheat the oven to 210C/190C Fan/Gas 6½. Place the potatoes, olive oil, thyme, garlic, rosemary and a few pinches of sea salt on a baking tray and mix together. Roast for 10 minutes, then remove from the oven and turn the potatoes. Use a potato masher to lightly squash the potatoes so they are flat and slightly split open. Roast for a further 15–20 minutes, turning and flipping during cooking to achieve crispy edges all over. Remove the potatoes once they are golden and crispy and transfer to kitchen paper to drain. To make the pork and sobrasada 'bolognese', preheat the oven to 200C/180C Fan/Gas 6. Spread the pork mince evenly on a baking tray. Season with salt and pepper and bake for 12–15 minutes until the meat has browned all over. Remove from the oven and strain the browned meat in a colander until all of the excess fat is removed.Heat the oil in a large saucepan over a medium–high heat and sweat the carrot, onion, celery, garlic and chilli until softened but not coloured. Tie the thyme, rosemary and bay leaf together with kitchen string, add this to the vegetables and mix well. Add the sobrasada to the pan and cook until it has broken down and the fat has come out, taking care to not colour the vegetables.Add the balsamic vinegar and cook until all of the liquid has evaporated and the vegetables are glazed. Add the tomatoes and cook until thickened. Add the stock and cook until reduced by half. Add the strained pork mince and cook for another 5–10 minutes until you have a thick pork ragoût that is a bolognese consistency. Season with salt and pepper and add the sherry vinegar to taste. Add the chilli flakes if you enjoy a spicier taste.To serve, place the crispy roasted potatoes on a serving plate and spoon the pork and sobrasad 'bolognese' over the top. Add dollops of soured cream followed by the red chilli, coriander and basil leaves. Drizzle with extra virgin olive oil and lemon and lime zest. Serve. To make the new potatoes, place the potatoes in a large saucepan and cover with cold water. Add the kombu seaweed and season with salt. Bring to the boil then turn down and simmer for 20–25 minutes, or until the potatoes are just cooked. Drain the potatoes and leave to cool down. To make the new potatoes, place the potatoes in a large saucepan and cover with cold water. Add the kombu seaweed and season with salt. Bring to the boil then turn down and simmer for 20–25 minutes, or until the potatoes are just cooked. Drain the potatoes and leave to cool down. Preheat the oven to 210C/190C Fan/Gas 6½. Place the potatoes, olive oil, thyme, garlic, rosemary and a few pinches of sea salt on a baking tray and mix together. Roast for 10 minutes, then remove from the oven and turn the potatoes. Use a potato masher to lightly squash the potatoes so they are flat and slightly split open. Roast for a further 15–20 minutes, turning and flipping during cooking to achieve crispy edges all over. Remove the potatoes once they are golden and crispy and transfer to kitchen paper to drain. Preheat the oven to 210C/190C Fan/Gas 6½. Place the potatoes, olive oil, thyme, garlic, rosemary and a few pinches of sea salt on a baking tray and mix together. Roast for 10 minutes, then remove from the oven and turn the potatoes. Use a potato masher to lightly squash the potatoes so they are flat and slightly split open. Roast for a further 15–20 minutes, turning and flipping during cooking to achieve crispy edges all over. Remove the potatoes once they are golden and crispy and transfer to kitchen paper to drain. To make the pork and sobrasada 'bolognese', preheat the oven to 200C/180C Fan/Gas 6. Spread the pork mince evenly on a baking tray. Season with salt and pepper and bake for 12–15 minutes until the meat has browned all over. Remove from the oven and strain the browned meat in a colander until all of the excess fat is removed. To make the pork and sobrasada 'bolognese', preheat the oven to 200C/180C Fan/Gas 6. Spread the pork mince evenly on a baking tray. Season with salt and pepper and bake for 12–15 minutes until the meat has browned all over. Remove from the oven and strain the browned meat in a colander until all of the excess fat is removed. Heat the oil in a large saucepan over a medium–high heat and sweat the carrot, onion, celery, garlic and chilli until softened but not coloured. Tie the thyme, rosemary and bay leaf together with kitchen string, add this to the vegetables and mix well. Add the sobrasada to the pan and cook until it has broken down and the fat has come out, taking care to not colour the vegetables. Heat the oil in a large saucepan over a medium–high heat and sweat the carrot, onion, celery, garlic and chilli until softened but not coloured. Tie the thyme, rosemary and bay leaf together with kitchen string, add this to the vegetables and mix well. Add the sobrasada to the pan and cook until it has broken down and the fat has come out, taking care to not colour the vegetables. Add the balsamic vinegar and cook until all of the liquid has evaporated and the vegetables are glazed. Add the tomatoes and cook until thickened. Add the stock and cook until reduced by half. Add the strained pork mince and cook for another 5–10 minutes until you have a thick pork ragoût that is a bolognese consistency. Season with salt and pepper and add the sherry vinegar to taste. Add the chilli flakes if you enjoy a spicier taste. Add the balsamic vinegar and cook until all of the liquid has evaporated and the vegetables are glazed. Add the tomatoes and cook until thickened. Add the stock and cook until reduced by half. Add the strained pork mince and cook for another 5–10 minutes until you have a thick pork ragoût that is a bolognese consistency. Season with salt and pepper and add the sherry vinegar to taste. Add the chilli flakes if you enjoy a spicier taste. To serve, place the crispy roasted potatoes on a serving plate and spoon the pork and sobrasad 'bolognese' over the top. Add dollops of soured cream followed by the red chilli, coriander and basil leaves. Drizzle with extra virgin olive oil and lemon and lime zest. Serve. To serve, place the crispy roasted potatoes on a serving plate and spoon the pork and sobrasad 'bolognese' over the top. Add dollops of soured cream followed by the red chilli, coriander and basil leaves. Drizzle with extra virgin olive oil and lemon and lime zest. Serve. | {
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"title": "Pork with sobrasada, roast Cornish new potatoes recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings Mallorquin paprika sausage is used in a pork bolognese-style tomato sauce and served with crispy, garlic roast new potatoes. 6 large Cornish new potatoes, scrubbed10g kombu seaweed50ml/2fl oz olive oil3 thyme sprigs2 garlic cloves2 rosemary sprigssea salt flakes 6 large Cornish new potatoes, scrubbed 10g kombu seaweed 50ml/2fl oz olive oil 3 thyme sprigs 2 garlic cloves 2 rosemary sprigs sea salt flakes 1kg/2lb 4oz pork mince2 tsp vegetable oil1 carrot, peeled and finely diced 1 onion, finely diced1 celery stick, finely diced3 garlic cloves, finely grated1½ red chillies, finely chopped 6 thyme sprigs4 rosemary sprigs1 bay leaf200g/7oz sobrasada200ml/7fl oz balsamic vinegar350g tin chopped tomatoes 650ml/20fl oz pork stock20ml/¾fl oz sherry vinegar, or to taste1 tsp chilli flakes (optional)salt and freshly ground black pepper 1kg/2lb 4oz pork mince 2 tsp vegetable oil 1 carrot, peeled and finely diced 1 onion, finely diced 1 celery stick, finely diced 3 garlic cloves, finely grated 1½ red chillies, finely chopped 6 thyme sprigs 4 rosemary sprigs 1 bay leaf 200g/7oz sobrasada 200ml/7fl oz balsamic vinegar 350g tin chopped tomatoes 650ml/20fl oz pork stock 20ml/¾fl oz sherry vinegar, or to taste 1 tsp chilli flakes (optional) salt and freshly ground black pepper 100g/3½oz soured cream, strained½ red chilli, sliced into thin rounds15g/½oz fresh coriander, chopped12 small basil leaves1 tbsp extra virgin olive oil1 lemon, zest only 1 lime, zest onlypinch chilli flakes 100g/3½oz soured cream, strained ½ red chilli, sliced into thin rounds 15g/½oz fresh coriander, chopped 12 small basil leaves 1 tbsp extra virgin olive oil 1 lemon, zest only 1 lime, zest only pinch chilli flakes Method To make the new potatoes, place the potatoes in a large saucepan and cover with cold water. Add the kombu seaweed and season with salt. Bring to the boil then turn down and simmer for 20–25 minutes, or until the potatoes are just cooked. Drain the potatoes and leave to cool down. Preheat the oven to 210C/190C Fan/Gas 6½. Place the potatoes, olive oil, thyme, garlic, rosemary and a few pinches of sea salt on a baking tray and mix together. Roast for 10 minutes, then remove from the oven and turn the potatoes. Use a potato masher to lightly squash the potatoes so they are flat and slightly split open. Roast for a further 15–20 minutes, turning and flipping during cooking to achieve crispy edges all over. Remove the potatoes once they are golden and crispy and transfer to kitchen paper to drain. To make the pork and sobrasada 'bolognese', preheat the oven to 200C/180C Fan/Gas 6. Spread the pork mince evenly on a baking tray. Season with salt and pepper and bake for 12–15 minutes until the meat has browned all over. Remove from the oven and strain the browned meat in a colander until all of the excess fat is removed.Heat the oil in a large saucepan over a medium–high heat and sweat the carrot, onion, celery, garlic and chilli until softened but not coloured. Tie the thyme, rosemary and bay leaf together with kitchen string, add this to the vegetables and mix well. Add the sobrasada to the pan and cook until it has broken down and the fat has come out, taking care to not colour the vegetables.Add the balsamic vinegar and cook until all of the liquid has evaporated and the vegetables are glazed. Add the tomatoes and cook until thickened. Add the stock and cook until reduced by half. Add the strained pork mince and cook for another 5–10 minutes until you have a thick pork ragoût that is a bolognese consistency. Season with salt and pepper and add the sherry vinegar to taste. Add the chilli flakes if you enjoy a spicier taste.To serve, place the crispy roasted potatoes on a serving plate and spoon the pork and sobrasad 'bolognese' over the top. Add dollops of soured cream followed by the red chilli, coriander and basil leaves. Drizzle with extra virgin olive oil and lemon and lime zest. Serve. To make the new potatoes, place the potatoes in a large saucepan and cover with cold water. Add the kombu seaweed and season with salt. Bring to the boil then turn down and simmer for 20–25 minutes, or until the potatoes are just cooked. Drain the potatoes and leave to cool down. To make the new potatoes, place the potatoes in a large saucepan and cover with cold water. Add the kombu seaweed and season with salt. Bring to the boil then turn down and simmer for 20–25 minutes, or until the potatoes are just cooked. Drain the potatoes and leave to cool down. Preheat the oven to 210C/190C Fan/Gas 6½. Place the potatoes, olive oil, thyme, garlic, rosemary and a few pinches of sea salt on a baking tray and mix together. Roast for 10 minutes, then remove from the oven and turn the potatoes. Use a potato masher to lightly squash the potatoes so they are flat and slightly split open. Roast for a further 15–20 minutes, turning and flipping during cooking to achieve crispy edges all over. Remove the potatoes once they are golden and crispy and transfer to kitchen paper to drain. Preheat the oven to 210C/190C Fan/Gas 6½. Place the potatoes, olive oil, thyme, garlic, rosemary and a few pinches of sea salt on a baking tray and mix together. Roast for 10 minutes, then remove from the oven and turn the potatoes. Use a potato masher to lightly squash the potatoes so they are flat and slightly split open. Roast for a further 15–20 minutes, turning and flipping during cooking to achieve crispy edges all over. Remove the potatoes once they are golden and crispy and transfer to kitchen paper to drain. To make the pork and sobrasada 'bolognese', preheat the oven to 200C/180C Fan/Gas 6. Spread the pork mince evenly on a baking tray. Season with salt and pepper and bake for 12–15 minutes until the meat has browned all over. Remove from the oven and strain the browned meat in a colander until all of the excess fat is removed. To make the pork and sobrasada 'bolognese', preheat the oven to 200C/180C Fan/Gas 6. Spread the pork mince evenly on a baking tray. Season with salt and pepper and bake for 12–15 minutes until the meat has browned all over. Remove from the oven and strain the browned meat in a colander until all of the excess fat is removed. Heat the oil in a large saucepan over a medium–high heat and sweat the carrot, onion, celery, garlic and chilli until softened but not coloured. Tie the thyme, rosemary and bay leaf together with kitchen string, add this to the vegetables and mix well. Add the sobrasada to the pan and cook until it has broken down and the fat has come out, taking care to not colour the vegetables. Heat the oil in a large saucepan over a medium–high heat and sweat the carrot, onion, celery, garlic and chilli until softened but not coloured. Tie the thyme, rosemary and bay leaf together with kitchen string, add this to the vegetables and mix well. Add the sobrasada to the pan and cook until it has broken down and the fat has come out, taking care to not colour the vegetables. Add the balsamic vinegar and cook until all of the liquid has evaporated and the vegetables are glazed. Add the tomatoes and cook until thickened. Add the stock and cook until reduced by half. Add the strained pork mince and cook for another 5–10 minutes until you have a thick pork ragoût that is a bolognese consistency. Season with salt and pepper and add the sherry vinegar to taste. Add the chilli flakes if you enjoy a spicier taste. Add the balsamic vinegar and cook until all of the liquid has evaporated and the vegetables are glazed. Add the tomatoes and cook until thickened. Add the stock and cook until reduced by half. Add the strained pork mince and cook for another 5–10 minutes until you have a thick pork ragoût that is a bolognese consistency. Season with salt and pepper and add the sherry vinegar to taste. Add the chilli flakes if you enjoy a spicier taste. To serve, place the crispy roasted potatoes on a serving plate and spoon the pork and sobrasad 'bolognese' over the top. Add dollops of soured cream followed by the red chilli, coriander and basil leaves. Drizzle with extra virgin olive oil and lemon and lime zest. Serve. To serve, place the crispy roasted potatoes on a serving plate and spoon the pork and sobrasad 'bolognese' over the top. Add dollops of soured cream followed by the red chilli, coriander and basil leaves. Drizzle with extra virgin olive oil and lemon and lime zest. Serve."
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} | bba240b6b37559015bf086f5a8cacc77cb55d5e99dc5b18a64c5ef7f87c0d242 | Hasselback roast new potatoes recipe
An average of 0.0 out of 5 stars from 0 ratings Make way for the perfect hasselback potatoes. The secret? Smothering them in garlic butter, of course. 12 new potatoes4 garlic cloves, crushed75g/2¾oz warm butter2 tbsp chives, chopped1 tbsp olive oilsalt 12 new potatoes 4 garlic cloves, crushed 75g/2¾oz warm butter 2 tbsp chives, chopped 1 tbsp olive oil salt Method Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry.Meanwhile, mix together the garlic and butter. Set aside. Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through.Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8. Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp.Serve the potatoes with the chives scattered over. Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry. Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry. Meanwhile, mix together the garlic and butter. Set aside. Meanwhile, mix together the garlic and butter. Set aside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through. Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through. Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8. Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8. Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp. Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp. Serve the potatoes with the chives scattered over. Serve the potatoes with the chives scattered over. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Hasselback roast new potatoes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Make way for the perfect hasselback potatoes. The secret? Smothering them in garlic butter, of course. 12 new potatoes4 garlic cloves, crushed75g/2¾oz warm butter2 tbsp chives, chopped1 tbsp olive oilsalt 12 new potatoes 4 garlic cloves, crushed 75g/2¾oz warm butter 2 tbsp chives, chopped 1 tbsp olive oil salt Method Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry.Meanwhile, mix together the garlic and butter. Set aside. Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through.Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8. Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp.Serve the potatoes with the chives scattered over. Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry. Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry. Meanwhile, mix together the garlic and butter. Set aside. Meanwhile, mix together the garlic and butter. Set aside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through. Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through. Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8. Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8. Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp. Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp. Serve the potatoes with the chives scattered over. Serve the potatoes with the chives scattered over."
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} | d7e29517ce91df70a0cbf60e387d585c4ede4cc6bb9abfe4a6e486a54663baab | Salmon confit with crushed new potatoes recipe
An average of 3.4 out of 5 stars from 7 ratings To give a professional look to this meal, serve the crushed potatoes using a cooking ring. 500ml/18fl oz olive oil1 garlic clove, finely chopped 4 x 140g/5oz salmon fillets, skin on (or mackerel, sardines or any smoked fish)bunch fresh coriander, chopped, to serve2 Little Gem lettuces, chopped, to serve (or any other salad or green leaves) 500ml/18fl oz olive oil 1 garlic clove, finely chopped 4 x 140g/5oz salmon fillets, skin on (or mackerel, sardines or any smoked fish) bunch fresh coriander, chopped, to serve 2 Little Gem lettuces, chopped, to serve (or any other salad or green leaves) 600g/1lb 5oz new potatoes, such as Jersey Royal potatoes, scrubbed1 tbsp snipped fresh chives2 tsp chopped fresh dill25g/1oz buttersalt and freshly ground black pepper 600g/1lb 5oz new potatoes, such as Jersey Royal potatoes, scrubbed 1 tbsp snipped fresh chives 2 tsp chopped fresh dill 25g/1oz butter salt and freshly ground black pepper 1 tbsp chopped fresh dill4 tbsp extra virgin olive oil½ lime (or lemon), juice only 1 tbsp chopped fresh dill 4 tbsp extra virgin olive oil ½ lime (or lemon), juice only Method To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well.To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve. To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain. To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well. To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl. To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve. Recipe tips The herbs in this recipe can be replaced with thyme, rosemary or any other herb you have. | {
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"title": "Salmon confit with crushed new potatoes recipe",
"content": "An average of 3.4 out of 5 stars from 7 ratings To give a professional look to this meal, serve the crushed potatoes using a cooking ring. 500ml/18fl oz olive oil1 garlic clove, finely chopped 4 x 140g/5oz salmon fillets, skin on (or mackerel, sardines or any smoked fish)bunch fresh coriander, chopped, to serve2 Little Gem lettuces, chopped, to serve (or any other salad or green leaves) 500ml/18fl oz olive oil 1 garlic clove, finely chopped 4 x 140g/5oz salmon fillets, skin on (or mackerel, sardines or any smoked fish) bunch fresh coriander, chopped, to serve 2 Little Gem lettuces, chopped, to serve (or any other salad or green leaves) 600g/1lb 5oz new potatoes, such as Jersey Royal potatoes, scrubbed1 tbsp snipped fresh chives2 tsp chopped fresh dill25g/1oz buttersalt and freshly ground black pepper 600g/1lb 5oz new potatoes, such as Jersey Royal potatoes, scrubbed 1 tbsp snipped fresh chives 2 tsp chopped fresh dill 25g/1oz butter salt and freshly ground black pepper 1 tbsp chopped fresh dill4 tbsp extra virgin olive oil½ lime (or lemon), juice only 1 tbsp chopped fresh dill 4 tbsp extra virgin olive oil ½ lime (or lemon), juice only Method To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well.To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve. To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain. To make the salmon confit, pour the olive oil into a large heavy-based saucepan or casserole that will fit the salmon fillets snugly. Add the garlic and gently heat the oil for a few minutes to let the flavours infuse. Add the salmon fillets to the pan. Cook over a low heat for 8 minutes (or 10 minutes if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 minutes, then transfer to kitchen paper to drain. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well. Meanwhile, to make the crushed potatoes, put the potatoes into a saucepan of boiling water and simmer for 15 minutes or until tender. Drain, place the potatoes into a large bowl and lightly crush with a fork. Add the chives, dill, butter and a drizzle of oil from the salmon. Season with salt and pepper and mix well. To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl. To make the dressing, whisk the dill, olive oil and lime juice together in a jug or small bowl. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve. To serve, place cooking rings on six plates and fill each ring with the crushed potatoes (if you don’t have a ring, spoon into a neat pile instead). Remove the ring and lay a salmon fillet next to the potatoes. Mix the coriander and lettuce together and serve a small amount on each plate. Spoon over the dressing and serve. Recipe tips The herbs in this recipe can be replaced with thyme, rosemary or any other herb you have."
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} | faa939eaaaa9b4ad003dee2cbd2770f36be933577a0c6e42900e1b0ab7658fd3 | Tuna steaks with salsa verde and new potatoes recipe
An average of 5.0 out of 5 stars from 1 rating 2 x 250g/9oz fresh tuna steaks5 tbsp Italian olive oilsalt and freshly ground black pepper, to taste 2 handfuls of new potatoes, par-boiled until al dente then cooled 2 x 250g/9oz fresh tuna steaks 5 tbsp Italian olive oil salt and freshly ground black pepper, to taste 2 handfuls of new potatoes, par-boiled until al dente then cooled 4 anchovy fillets1 tbsp capers, roughly chopped1 clove garlic, roughly chopped½ lemon, zest and juice only90ml/3fl oz olive oil2 tbsp flatleaf parsley, chopped1 tbsp basil, choppedsalt and freshly ground black pepper 4 anchovy fillets 1 tbsp capers, roughly chopped 1 clove garlic, roughly chopped ½ lemon, zest and juice only 90ml/3fl oz olive oil 2 tbsp flatleaf parsley, chopped 1 tbsp basil, chopped salt and freshly ground black pepper Method Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking.Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down.Add the lemon zest and juice.Add the olive oil in a steady stream, whisking to combine.Stir in the parsley and basil and season to taste with salt and black pepper.Boil the new potatoes for 12-15 minutes.Crush the potatoes with a fork and combine with half the salsa verde.Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna. Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking. Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking. Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side. Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side. In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. Add the lemon zest and juice. Add the lemon zest and juice. Add the olive oil in a steady stream, whisking to combine. Add the olive oil in a steady stream, whisking to combine. Stir in the parsley and basil and season to taste with salt and black pepper. Stir in the parsley and basil and season to taste with salt and black pepper. Boil the new potatoes for 12-15 minutes. Boil the new potatoes for 12-15 minutes. Crush the potatoes with a fork and combine with half the salsa verde. Crush the potatoes with a fork and combine with half the salsa verde. Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna. Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna. | {
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"title": "Tuna steaks with salsa verde and new potatoes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 x 250g/9oz fresh tuna steaks5 tbsp Italian olive oilsalt and freshly ground black pepper, to taste 2 handfuls of new potatoes, par-boiled until al dente then cooled 2 x 250g/9oz fresh tuna steaks 5 tbsp Italian olive oil salt and freshly ground black pepper, to taste 2 handfuls of new potatoes, par-boiled until al dente then cooled 4 anchovy fillets1 tbsp capers, roughly chopped1 clove garlic, roughly chopped½ lemon, zest and juice only90ml/3fl oz olive oil2 tbsp flatleaf parsley, chopped1 tbsp basil, choppedsalt and freshly ground black pepper 4 anchovy fillets 1 tbsp capers, roughly chopped 1 clove garlic, roughly chopped ½ lemon, zest and juice only 90ml/3fl oz olive oil 2 tbsp flatleaf parsley, chopped 1 tbsp basil, chopped salt and freshly ground black pepper Method Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking.Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down.Add the lemon zest and juice.Add the olive oil in a steady stream, whisking to combine.Stir in the parsley and basil and season to taste with salt and black pepper.Boil the new potatoes for 12-15 minutes.Crush the potatoes with a fork and combine with half the salsa verde.Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna. Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking. Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking. Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side. Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side. In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. Add the lemon zest and juice. Add the lemon zest and juice. Add the olive oil in a steady stream, whisking to combine. Add the olive oil in a steady stream, whisking to combine. Stir in the parsley and basil and season to taste with salt and black pepper. Stir in the parsley and basil and season to taste with salt and black pepper. Boil the new potatoes for 12-15 minutes. Boil the new potatoes for 12-15 minutes. Crush the potatoes with a fork and combine with half the salsa verde. Crush the potatoes with a fork and combine with half the salsa verde. Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna. Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna."
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} | 028e96035087d7514a50b22c588a29cc7f408dece94c78bd256d3e7cb05122eb | Plaice with pea purée, bacon and new potatoes recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/plaice_with_pea_pure_13814_16x9.jpg A healthy and delicious meal of steamed fish and vegetables. Equipment and preparation: for this recipe you will need a two-tier bamboo steamer. 3 whole plaice, filleted and skinned (or 12 fillets of plaice)8 rashers smoked dry-cured streaky bacon200g/7oz baby new potatoes1 bunch asparagushandful peas in their pods20g/1oz unsalted butter, softened for greasingpea shoots, to garnishrapeseed oil, for dressing pea shoots 3 whole plaice, filleted and skinned (or 12 fillets of plaice) 8 rashers smoked dry-cured streaky bacon 200g/7oz baby new potatoes 1 bunch asparagus handful peas in their pods 20g/1oz unsalted butter, softened for greasing pea shoots, to garnish rapeseed oil, for dressing pea shoots 50g/1¾oz unsalted butter 200g/7oz fresh podded peassmall handful flatleaf parsley100ml/3½fl oz double creamsalt and freshly ground black pepper 50g/1¾oz unsalted butter 200g/7oz fresh podded peas small handful flatleaf parsley 100ml/3½fl oz double cream salt and freshly ground black pepper Method Roll up each of the 12 plaice fillets and set aside.Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper.For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired.Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes. Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper. When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender.Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them).To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots. Roll up each of the 12 plaice fillets and set aside. Roll up each of the 12 plaice fillets and set aside. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired. For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired. Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes. Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes. Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper. Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper. When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender. When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender. Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them). Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them). To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots. To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots. | {
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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_832/recipes/plaice_with_pea_pure_13814_16x9.jpg A healthy and delicious meal of steamed fish and vegetables. Equipment and preparation: for this recipe you will need a two-tier bamboo steamer. 3 whole plaice, filleted and skinned (or 12 fillets of plaice)8 rashers smoked dry-cured streaky bacon200g/7oz baby new potatoes1 bunch asparagushandful peas in their pods20g/1oz unsalted butter, softened for greasingpea shoots, to garnishrapeseed oil, for dressing pea shoots 3 whole plaice, filleted and skinned (or 12 fillets of plaice) 8 rashers smoked dry-cured streaky bacon 200g/7oz baby new potatoes 1 bunch asparagus handful peas in their pods 20g/1oz unsalted butter, softened for greasing pea shoots, to garnish rapeseed oil, for dressing pea shoots 50g/1¾oz unsalted butter 200g/7oz fresh podded peassmall handful flatleaf parsley100ml/3½fl oz double creamsalt and freshly ground black pepper 50g/1¾oz unsalted butter 200g/7oz fresh podded peas small handful flatleaf parsley 100ml/3½fl oz double cream salt and freshly ground black pepper Method Roll up each of the 12 plaice fillets and set aside.Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper.For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired.Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes. Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper. When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender.Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them).To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots. Roll up each of the 12 plaice fillets and set aside. Roll up each of the 12 plaice fillets and set aside. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired. For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired. Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes. Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes. Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper. Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper. When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender. When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender. Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them). Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them). To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots. To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots."
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} | efb49f3c5d2501e38910dde3a8bd099dcf3e894f2f5a73437c90f1d9f0628acd | Whole roasted trout with salsa verde, roasted new potatoes and lemons recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s2g3b.jpg This light dinner is full of flavour and the beautiful colours make it a very attractive centrepiece at dinner parties. Each serving provides 625kcal, 68g protein, 16g carbohydrate (of which 2g sugars), 32g fat (of which 6g saturates), 2g fibre and 1.7g salt. 1 large shallot, roughly chopped6 anchovies, roughly chopped1 tsp Dijon mustard2 tbsp roughly chopped mint leaves, stalks reserved2 tbsp roughly chopped dill, stalks reserved2 tbsp roughly chopped tarragon, stalks reserved2 tbsp roughly chopped flatleaf parsley, stalks reserved2 tbsp roughly chopped watercress, stalks reserved2 tbsp torn fresh basil4 tbsp extra virgin olive oil, plus extra for drizzling2 tbsp capers, drained3 lemons, halved1.5kg/3lb 5oz whole trout, cleaned and gutted400g/14oz new potatoes, par boiledsea salt and freshly ground black pepper 1 large shallot, roughly chopped 6 anchovies, roughly chopped 1 tsp Dijon mustard 2 tbsp roughly chopped mint leaves, stalks reserved 2 tbsp roughly chopped dill, stalks reserved 2 tbsp roughly chopped tarragon, stalks reserved 2 tbsp roughly chopped flatleaf parsley, stalks reserved 2 tbsp roughly chopped watercress, stalks reserved 2 tbsp torn fresh basil 4 tbsp extra virgin olive oil, plus extra for drizzling 2 tbsp capers, drained 3 lemons, halved 1.5kg/3lb 5oz whole trout, cleaned and gutted 400g/14oz new potatoes, par boiled sea salt and freshly ground black pepper Method Preheat the oven to 210C/425F/Gas 7 or use a very hot pizza oven.Place the shallot, anchovies, mustard and all the chopped herbs into a food processor with a pinch of salt and pepper and blend to a fine purée. Add the olive oil and blend once more.Add the capers and the juice of half a lemon. Pulse for a few seconds until still slightly chunky.Put the trout onto a large roasting tray along with the halved lemons and par boiled potatoes.Put a couple of spoonfuls of the salsa verde into the cavity of the trout along with the reserved herb stalks. Drizzle with olive oil and season well with salt and black pepper.Place in the oven and roast for 15-20 minutes, or until just cooked through.Serve the trout with the roasted new potatoes, lemon and a drizzle of the remaining salsa verde. Preheat the oven to 210C/425F/Gas 7 or use a very hot pizza oven. Preheat the oven to 210C/425F/Gas 7 or use a very hot pizza oven. Place the shallot, anchovies, mustard and all the chopped herbs into a food processor with a pinch of salt and pepper and blend to a fine purée. Add the olive oil and blend once more. Place the shallot, anchovies, mustard and all the chopped herbs into a food processor with a pinch of salt and pepper and blend to a fine purée. Add the olive oil and blend once more. Add the capers and the juice of half a lemon. Pulse for a few seconds until still slightly chunky. Add the capers and the juice of half a lemon. Pulse for a few seconds until still slightly chunky. Put the trout onto a large roasting tray along with the halved lemons and par boiled potatoes. Put the trout onto a large roasting tray along with the halved lemons and par boiled potatoes. Put a couple of spoonfuls of the salsa verde into the cavity of the trout along with the reserved herb stalks. Drizzle with olive oil and season well with salt and black pepper. Put a couple of spoonfuls of the salsa verde into the cavity of the trout along with the reserved herb stalks. Drizzle with olive oil and season well with salt and black pepper. Place in the oven and roast for 15-20 minutes, or until just cooked through. Place in the oven and roast for 15-20 minutes, or until just cooked through. Serve the trout with the roasted new potatoes, lemon and a drizzle of the remaining salsa verde. Serve the trout with the roasted new potatoes, lemon and a drizzle of the remaining salsa verde. | {
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"title": "Whole roasted trout with salsa verde, roasted new potatoes and lemons recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s2g3b.jpg This light dinner is full of flavour and the beautiful colours make it a very attractive centrepiece at dinner parties. Each serving provides 625kcal, 68g protein, 16g carbohydrate (of which 2g sugars), 32g fat (of which 6g saturates), 2g fibre and 1.7g salt. 1 large shallot, roughly chopped6 anchovies, roughly chopped1 tsp Dijon mustard2 tbsp roughly chopped mint leaves, stalks reserved2 tbsp roughly chopped dill, stalks reserved2 tbsp roughly chopped tarragon, stalks reserved2 tbsp roughly chopped flatleaf parsley, stalks reserved2 tbsp roughly chopped watercress, stalks reserved2 tbsp torn fresh basil4 tbsp extra virgin olive oil, plus extra for drizzling2 tbsp capers, drained3 lemons, halved1.5kg/3lb 5oz whole trout, cleaned and gutted400g/14oz new potatoes, par boiledsea salt and freshly ground black pepper 1 large shallot, roughly chopped 6 anchovies, roughly chopped 1 tsp Dijon mustard 2 tbsp roughly chopped mint leaves, stalks reserved 2 tbsp roughly chopped dill, stalks reserved 2 tbsp roughly chopped tarragon, stalks reserved 2 tbsp roughly chopped flatleaf parsley, stalks reserved 2 tbsp roughly chopped watercress, stalks reserved 2 tbsp torn fresh basil 4 tbsp extra virgin olive oil, plus extra for drizzling 2 tbsp capers, drained 3 lemons, halved 1.5kg/3lb 5oz whole trout, cleaned and gutted 400g/14oz new potatoes, par boiled sea salt and freshly ground black pepper Method Preheat the oven to 210C/425F/Gas 7 or use a very hot pizza oven.Place the shallot, anchovies, mustard and all the chopped herbs into a food processor with a pinch of salt and pepper and blend to a fine purée. Add the olive oil and blend once more.Add the capers and the juice of half a lemon. Pulse for a few seconds until still slightly chunky.Put the trout onto a large roasting tray along with the halved lemons and par boiled potatoes.Put a couple of spoonfuls of the salsa verde into the cavity of the trout along with the reserved herb stalks. Drizzle with olive oil and season well with salt and black pepper.Place in the oven and roast for 15-20 minutes, or until just cooked through.Serve the trout with the roasted new potatoes, lemon and a drizzle of the remaining salsa verde. Preheat the oven to 210C/425F/Gas 7 or use a very hot pizza oven. Preheat the oven to 210C/425F/Gas 7 or use a very hot pizza oven. Place the shallot, anchovies, mustard and all the chopped herbs into a food processor with a pinch of salt and pepper and blend to a fine purée. Add the olive oil and blend once more. Place the shallot, anchovies, mustard and all the chopped herbs into a food processor with a pinch of salt and pepper and blend to a fine purée. Add the olive oil and blend once more. Add the capers and the juice of half a lemon. Pulse for a few seconds until still slightly chunky. Add the capers and the juice of half a lemon. Pulse for a few seconds until still slightly chunky. Put the trout onto a large roasting tray along with the halved lemons and par boiled potatoes. Put the trout onto a large roasting tray along with the halved lemons and par boiled potatoes. Put a couple of spoonfuls of the salsa verde into the cavity of the trout along with the reserved herb stalks. Drizzle with olive oil and season well with salt and black pepper. Put a couple of spoonfuls of the salsa verde into the cavity of the trout along with the reserved herb stalks. Drizzle with olive oil and season well with salt and black pepper. Place in the oven and roast for 15-20 minutes, or until just cooked through. Place in the oven and roast for 15-20 minutes, or until just cooked through. Serve the trout with the roasted new potatoes, lemon and a drizzle of the remaining salsa verde. Serve the trout with the roasted new potatoes, lemon and a drizzle of the remaining salsa verde."
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} | c741b2caa76202d8ec31d9c723dd8fa59ae2d473d159cad6a3ac463bf94dcbe8 | Chorizo and new potato tortilla recipe
An average of 4.1 out of 5 stars from 8 ratings Many countries have their own version of an open omelette. Traditionally it wouldn’t be new season potatoes used in this dish – it would be bigger main crop potatoes – but I wanted to celebrate the first of the early potatoes and they work surprisingly well. 3 tbsp olive oil 400g/14oz Jersey Royal potatoes, quartered 1 onion, diced 1 garlic clove, finely chopped 2 bay leaves 1 thyme sprig 1 rosemary sprig pinch Espelette pepper or smoked paprika pinch sea salt 120g/4½oz cooking chorizo, cut into small dice 15g/½oz flat-leaf parsley, finely chopped 80g/3oz spinach, chopped 8 free-range eggs, beaten 3 tbsp olive oil 400g/14oz Jersey Royal potatoes, quartered 1 onion, diced 1 garlic clove, finely chopped 2 bay leaves 1 thyme sprig 1 rosemary sprig pinch Espelette pepper or smoked paprika pinch sea salt 120g/4½oz cooking chorizo, cut into small dice 15g/½oz flat-leaf parsley, finely chopped 80g/3oz spinach, chopped 8 free-range eggs, beaten Method Preheat the oven to 170C/150C Fan/Gas 3½. Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed. Pour the egg mixture into a 20cm/8in non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish. Cut the omelette into 4–6 wedge-shaped slices using a serrated knife and serve warm. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed. Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed. Pour the egg mixture into a 20cm/8in non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish. Pour the egg mixture into a 20cm/8in non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish. Cut the omelette into 4–6 wedge-shaped slices using a serrated knife and serve warm. Cut the omelette into 4–6 wedge-shaped slices using a serrated knife and serve warm. Recipe tips As the season goes on, you could substitute the Jersey Royals for Belle de Fontenay and other different varieties, such as Agria: you just don’t want a potato that is too floury as it will break up. This dish offers hundreds of opportunities for interpretation using different vegetables and herbs – be as creative as you like. | {
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"title": "Chorizo and new potato tortilla recipe",
"content": "An average of 4.1 out of 5 stars from 8 ratings Many countries have their own version of an open omelette. Traditionally it wouldn’t be new season potatoes used in this dish – it would be bigger main crop potatoes – but I wanted to celebrate the first of the early potatoes and they work surprisingly well. 3 tbsp olive oil 400g/14oz Jersey Royal potatoes, quartered 1 onion, diced 1 garlic clove, finely chopped 2 bay leaves 1 thyme sprig 1 rosemary sprig pinch Espelette pepper or smoked paprika pinch sea salt 120g/4½oz cooking chorizo, cut into small dice 15g/½oz flat-leaf parsley, finely chopped 80g/3oz spinach, chopped 8 free-range eggs, beaten 3 tbsp olive oil 400g/14oz Jersey Royal potatoes, quartered 1 onion, diced 1 garlic clove, finely chopped 2 bay leaves 1 thyme sprig 1 rosemary sprig pinch Espelette pepper or smoked paprika pinch sea salt 120g/4½oz cooking chorizo, cut into small dice 15g/½oz flat-leaf parsley, finely chopped 80g/3oz spinach, chopped 8 free-range eggs, beaten Method Preheat the oven to 170C/150C Fan/Gas 3½. Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed. Pour the egg mixture into a 20cm/8in non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish. Cut the omelette into 4–6 wedge-shaped slices using a serrated knife and serve warm. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed. Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed. Pour the egg mixture into a 20cm/8in non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish. Pour the egg mixture into a 20cm/8in non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked. Leave to rest for 5 minutes before turning out on to a board or a large serving dish. Cut the omelette into 4–6 wedge-shaped slices using a serrated knife and serve warm. Cut the omelette into 4–6 wedge-shaped slices using a serrated knife and serve warm. Recipe tips As the season goes on, you could substitute the Jersey Royals for Belle de Fontenay and other different varieties, such as Agria: you just don’t want a potato that is too floury as it will break up. This dish offers hundreds of opportunities for interpretation using different vegetables and herbs – be as creative as you like."
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} | 87e9e53a0d8c1b0a5c365a6753ccb6f59acde0f43c62c1372e1a1ecfc640123a | Garlic butter smashed potatoes with whipped tofu recipe
An average of 5.0 out of 5 stars from 1 rating Low-waste chef Max La Manna shows us how to transform new potatoes into a delicious light meal or snack. 30 new potatoes 1 tbsp extra-virgin olive oil2 tbsp vegan butter, softenedgenerous pinch salt ¼ tsp cracked black pepper2 garlic cloves, crushed 30 new potatoes 1 tbsp extra-virgin olive oil 2 tbsp vegan butter, softened generous pinch salt ¼ tsp cracked black pepper 2 garlic cloves, crushed ½ red onion, thinly sliced2 tbsp white wine vinegar 1 tbsp granulated sugar generous pinch salt ½ red onion, thinly sliced 2 tbsp white wine vinegar 1 tbsp granulated sugar generous pinch salt 300g/10½oz silken tofu 1 tbsp white miso1 lemon, zest and juice1 small red chilli 300g/10½oz silken tofu 1 tbsp white miso 1 lemon, zest and juice 1 small red chilli Method Bring a large pan of salted water to the boil, add the potatoes and cook for 8–10 minutes, until they are just soft enough that you can poke a fork into them, then drain. To make the quick pickle, place the onion in a bowl, sprinkle over the vinegar, sugar and salt and mix well to combine. Preheat the oven to 200C/180C Fan/Gas 6.To make the whipped tofu, blend the silken tofu, white miso, lemon juice and chilli together in a food processor until smooth and creamy. To make the smashed potatoes, toss the cooked potatoes in a large mixing bowl with the oil, vegan butter, salt and pepper.Using a slotted spoon, transfer the potatoes to a baking tray and gently press down on each with the base of an empty jam jar until the skin breaks. Mix the garlic into the oil and butter left in the mixing bowl and pour over each potato. Bake for 15-20 minutes or until golden and the edges are crispy.Spread the whipped tofu on the base of a serving plate, add the smashed potatoes and top with the pickled red onion, lemon zest and fresh herbs. Bring a large pan of salted water to the boil, add the potatoes and cook for 8–10 minutes, until they are just soft enough that you can poke a fork into them, then drain. Bring a large pan of salted water to the boil, add the potatoes and cook for 8–10 minutes, until they are just soft enough that you can poke a fork into them, then drain. To make the quick pickle, place the onion in a bowl, sprinkle over the vinegar, sugar and salt and mix well to combine. To make the quick pickle, place the onion in a bowl, sprinkle over the vinegar, sugar and salt and mix well to combine. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the whipped tofu, blend the silken tofu, white miso, lemon juice and chilli together in a food processor until smooth and creamy. To make the whipped tofu, blend the silken tofu, white miso, lemon juice and chilli together in a food processor until smooth and creamy. To make the smashed potatoes, toss the cooked potatoes in a large mixing bowl with the oil, vegan butter, salt and pepper. To make the smashed potatoes, toss the cooked potatoes in a large mixing bowl with the oil, vegan butter, salt and pepper. Using a slotted spoon, transfer the potatoes to a baking tray and gently press down on each with the base of an empty jam jar until the skin breaks. Mix the garlic into the oil and butter left in the mixing bowl and pour over each potato. Bake for 15-20 minutes or until golden and the edges are crispy. Using a slotted spoon, transfer the potatoes to a baking tray and gently press down on each with the base of an empty jam jar until the skin breaks. Mix the garlic into the oil and butter left in the mixing bowl and pour over each potato. Bake for 15-20 minutes or until golden and the edges are crispy. Spread the whipped tofu on the base of a serving plate, add the smashed potatoes and top with the pickled red onion, lemon zest and fresh herbs. Spread the whipped tofu on the base of a serving plate, add the smashed potatoes and top with the pickled red onion, lemon zest and fresh herbs. Recipe tips To keep potatoes staying fresh longer: Store the potatoes in a bowl and keep them in a cool, dry and dark area – perhaps inside the cupboard. If they begin to sprout – don’t be alarmed, just use a teaspoon to remove the sprout and use immediately - if they’re turning green, compost! To store herbs: Place the stems of soft herbs in a glass of water, keep on your countertop or in the fridge. Change the water regularly. If you have an abundance of herbs: finely chop the herbs and toss through room temperature butter, place the herby butter back in the fridge and now you have flavour-bomb butter with every spread. OR – blend the mixed herbs with a splash of water in food processor and transfer the mixture to an ice cube tray – freeze overnight and use the herb cubes in stews, soups or stir-fries. | {
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"title": "Garlic butter smashed potatoes with whipped tofu recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Low-waste chef Max La Manna shows us how to transform new potatoes into a delicious light meal or snack. 30 new potatoes 1 tbsp extra-virgin olive oil2 tbsp vegan butter, softenedgenerous pinch salt ¼ tsp cracked black pepper2 garlic cloves, crushed 30 new potatoes 1 tbsp extra-virgin olive oil 2 tbsp vegan butter, softened generous pinch salt ¼ tsp cracked black pepper 2 garlic cloves, crushed ½ red onion, thinly sliced2 tbsp white wine vinegar 1 tbsp granulated sugar generous pinch salt ½ red onion, thinly sliced 2 tbsp white wine vinegar 1 tbsp granulated sugar generous pinch salt 300g/10½oz silken tofu 1 tbsp white miso1 lemon, zest and juice1 small red chilli 300g/10½oz silken tofu 1 tbsp white miso 1 lemon, zest and juice 1 small red chilli Method Bring a large pan of salted water to the boil, add the potatoes and cook for 8–10 minutes, until they are just soft enough that you can poke a fork into them, then drain. To make the quick pickle, place the onion in a bowl, sprinkle over the vinegar, sugar and salt and mix well to combine. Preheat the oven to 200C/180C Fan/Gas 6.To make the whipped tofu, blend the silken tofu, white miso, lemon juice and chilli together in a food processor until smooth and creamy. To make the smashed potatoes, toss the cooked potatoes in a large mixing bowl with the oil, vegan butter, salt and pepper.Using a slotted spoon, transfer the potatoes to a baking tray and gently press down on each with the base of an empty jam jar until the skin breaks. Mix the garlic into the oil and butter left in the mixing bowl and pour over each potato. Bake for 15-20 minutes or until golden and the edges are crispy.Spread the whipped tofu on the base of a serving plate, add the smashed potatoes and top with the pickled red onion, lemon zest and fresh herbs. Bring a large pan of salted water to the boil, add the potatoes and cook for 8–10 minutes, until they are just soft enough that you can poke a fork into them, then drain. Bring a large pan of salted water to the boil, add the potatoes and cook for 8–10 minutes, until they are just soft enough that you can poke a fork into them, then drain. To make the quick pickle, place the onion in a bowl, sprinkle over the vinegar, sugar and salt and mix well to combine. To make the quick pickle, place the onion in a bowl, sprinkle over the vinegar, sugar and salt and mix well to combine. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the whipped tofu, blend the silken tofu, white miso, lemon juice and chilli together in a food processor until smooth and creamy. To make the whipped tofu, blend the silken tofu, white miso, lemon juice and chilli together in a food processor until smooth and creamy. To make the smashed potatoes, toss the cooked potatoes in a large mixing bowl with the oil, vegan butter, salt and pepper. To make the smashed potatoes, toss the cooked potatoes in a large mixing bowl with the oil, vegan butter, salt and pepper. Using a slotted spoon, transfer the potatoes to a baking tray and gently press down on each with the base of an empty jam jar until the skin breaks. Mix the garlic into the oil and butter left in the mixing bowl and pour over each potato. Bake for 15-20 minutes or until golden and the edges are crispy. Using a slotted spoon, transfer the potatoes to a baking tray and gently press down on each with the base of an empty jam jar until the skin breaks. Mix the garlic into the oil and butter left in the mixing bowl and pour over each potato. Bake for 15-20 minutes or until golden and the edges are crispy. Spread the whipped tofu on the base of a serving plate, add the smashed potatoes and top with the pickled red onion, lemon zest and fresh herbs. Spread the whipped tofu on the base of a serving plate, add the smashed potatoes and top with the pickled red onion, lemon zest and fresh herbs. Recipe tips To keep potatoes staying fresh longer: Store the potatoes in a bowl and keep them in a cool, dry and dark area – perhaps inside the cupboard. If they begin to sprout – don’t be alarmed, just use a teaspoon to remove the sprout and use immediately - if they’re turning green, compost! To store herbs: Place the stems of soft herbs in a glass of water, keep on your countertop or in the fridge. Change the water regularly. If you have an abundance of herbs: finely chop the herbs and toss through room temperature butter, place the herby butter back in the fridge and now you have flavour-bomb butter with every spread. OR – blend the mixed herbs with a splash of water in food processor and transfer the mixture to an ice cube tray – freeze overnight and use the herb cubes in stews, soups or stir-fries."
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} | 56ad2cbc73a617b06d965ca62f30f6fcab94d8b27c3318cfa5947ec2121a06ad | Truffade recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/truffade_69705_16x9.jpg Originating from Auvergne in France, truffade is a one-pan dish made from thinly sliced potatoes and plenty of cheese (here Matt Tebbutt uses sour and stringy tomme fraîche). 100g/3½oz duck fat or lard500g/1lb 2oz Jersey Royal potatoes, scrubbed well and thinly sliced300g/10½oz tomme fraîche, diced 4 garlic cloves, crushed salt and freshly ground black pepper 100g/3½oz duck fat or lard 500g/1lb 2oz Jersey Royal potatoes, scrubbed well and thinly sliced 300g/10½oz tomme fraîche, diced 4 garlic cloves, crushed salt and freshly ground black pepper green saladcharcuterie50g/1¾oz cornichons green salad charcuterie 50g/1¾oz cornichons Method Preheat the oven to 220C/200C Fan/Gas 7.Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden. Remove from the oven and top with the cheese then return to the oven for 5 minutes. Serve whole with a green salad, some charcuterie and cornichons on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden. Remove from the oven and top with the cheese then return to the oven for 5 minutes. Remove from the oven and top with the cheese then return to the oven for 5 minutes. Serve whole with a green salad, some charcuterie and cornichons on the side. Serve whole with a green salad, some charcuterie and cornichons on the side. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/truffade_69705_16x9.jpg Originating from Auvergne in France, truffade is a one-pan dish made from thinly sliced potatoes and plenty of cheese (here Matt Tebbutt uses sour and stringy tomme fraîche). 100g/3½oz duck fat or lard500g/1lb 2oz Jersey Royal potatoes, scrubbed well and thinly sliced300g/10½oz tomme fraîche, diced 4 garlic cloves, crushed salt and freshly ground black pepper 100g/3½oz duck fat or lard 500g/1lb 2oz Jersey Royal potatoes, scrubbed well and thinly sliced 300g/10½oz tomme fraîche, diced 4 garlic cloves, crushed salt and freshly ground black pepper green saladcharcuterie50g/1¾oz cornichons green salad charcuterie 50g/1¾oz cornichons Method Preheat the oven to 220C/200C Fan/Gas 7.Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden. Remove from the oven and top with the cheese then return to the oven for 5 minutes. Serve whole with a green salad, some charcuterie and cornichons on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden. Remove from the oven and top with the cheese then return to the oven for 5 minutes. Remove from the oven and top with the cheese then return to the oven for 5 minutes. Serve whole with a green salad, some charcuterie and cornichons on the side. Serve whole with a green salad, some charcuterie and cornichons on the side."
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} | dc5a392103c8659c69b8f85e67c2220a7955eb3ea4adb198d544f0d6e90c43af | Sirloin steak with cavolo nero dressing recipe
Sirloin steak with cavolo nero dressing and baby potatoes An average of 3.5 out of 5 stars from 4 ratings You can't go wrong with this classic combination of sirloin steak, garlic-roasted potatoes and cavolo nero pesto. 1 tbsp olive oil1 sirloin steak on the bone (about 500g/1lb 2oz)1 garlic bulb, skin-on and smashed30g/1oz salted butter 6 sage leaves salt and freshly ground black pepper 1 tbsp olive oil 1 sirloin steak on the bone (about 500g/1lb 2oz) 1 garlic bulb, skin-on and smashed 30g/1oz salted butter 6 sage leaves salt and freshly ground black pepper 8 small Jersey Royal potatoes or new potatoes, scrubbed 2 tbsp olive oil3 garlic cloves 8 small Jersey Royal potatoes or new potatoes, scrubbed 2 tbsp olive oil 3 garlic cloves 400g/14oz cavolo nero, stalks removed50g/1¾oz pine nuts 100g/3½oz Parmesan, grated 1–2 tsp Dijon mustard 50–100ml/2–3½fl oz olive oilpinch ground nutmeg100–200ml/3½–7fl oz chicken stock 400g/14oz cavolo nero, stalks removed 50g/1¾oz pine nuts 100g/3½oz Parmesan, grated 1–2 tsp Dijon mustard 50–100ml/2–3½fl oz olive oil pinch ground nutmeg 100–200ml/3½–7fl oz chicken stock Method To cook the sirloin steak, heat a large, ovenproof frying pan over a medium-high heat. Season the steak generously. Add the olive oil to the pan, followed by the steak. Cook for 8–10 minutes on each side in order to develop a good crust – don't move it around.Preheat the oven to 220C/200C Fan/Gas 7.Add the garlic to the pan and put in the oven for 5 minutes to finish the cooking. This is the rough timing for a medium finish given the weight of the steak – you'll need to adjust your timings if you want the steak more or less cooked. Remove from the oven (keep it on to cook the potatoes), add the sage leaves and butter and baste for a minute or two. Remember that the steak will continue to cook after you've removed it from the oven. Rest for at least 15 minutes while you prepare the rest of the dish.For the garlic-roasted baby potatoes, bring a large pan of salted water to the boil. Boil the potatoes until just soft, then drain and break them apart gently. Add the olive oil to a roasting tray and heat in the oven for 5 minutes. Remove the tray, add the new potatoes, along with the garlic cloves. Roast for 10–15 minutes, basting occasionally with the oil until the potatoes are crispy and golden.For the cavolo nero dressing, boil the cavolo nero in a large pan of salted water for a few minutes until soft, then plunge into ice water to stop the cooking. Blend the cooked cavolo nero with the rest of the ingredients to make a pesto. Pour the stock into a small saucepan and bring to a gentle simmer. Let the pesto down with enough of the stock to loosen it into a dressing consistency. Taste the dressing and season if necessary.To serve, spoon some of the cavolo nero dressing onto the plates and add the crispy potatoes. Slice the beef and serve alongside. Spoon over any sage and butter juices. To cook the sirloin steak, heat a large, ovenproof frying pan over a medium-high heat. Season the steak generously. Add the olive oil to the pan, followed by the steak. Cook for 8–10 minutes on each side in order to develop a good crust – don't move it around. To cook the sirloin steak, heat a large, ovenproof frying pan over a medium-high heat. Season the steak generously. Add the olive oil to the pan, followed by the steak. Cook for 8–10 minutes on each side in order to develop a good crust – don't move it around. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Add the garlic to the pan and put in the oven for 5 minutes to finish the cooking. This is the rough timing for a medium finish given the weight of the steak – you'll need to adjust your timings if you want the steak more or less cooked. Remove from the oven (keep it on to cook the potatoes), add the sage leaves and butter and baste for a minute or two. Remember that the steak will continue to cook after you've removed it from the oven. Rest for at least 15 minutes while you prepare the rest of the dish. Add the garlic to the pan and put in the oven for 5 minutes to finish the cooking. This is the rough timing for a medium finish given the weight of the steak – you'll need to adjust your timings if you want the steak more or less cooked. Remove from the oven (keep it on to cook the potatoes), add the sage leaves and butter and baste for a minute or two. Remember that the steak will continue to cook after you've removed it from the oven. Rest for at least 15 minutes while you prepare the rest of the dish. For the garlic-roasted baby potatoes, bring a large pan of salted water to the boil. Boil the potatoes until just soft, then drain and break them apart gently. For the garlic-roasted baby potatoes, bring a large pan of salted water to the boil. Boil the potatoes until just soft, then drain and break them apart gently. Add the olive oil to a roasting tray and heat in the oven for 5 minutes. Remove the tray, add the new potatoes, along with the garlic cloves. Roast for 10–15 minutes, basting occasionally with the oil until the potatoes are crispy and golden. Add the olive oil to a roasting tray and heat in the oven for 5 minutes. Remove the tray, add the new potatoes, along with the garlic cloves. Roast for 10–15 minutes, basting occasionally with the oil until the potatoes are crispy and golden. For the cavolo nero dressing, boil the cavolo nero in a large pan of salted water for a few minutes until soft, then plunge into ice water to stop the cooking. For the cavolo nero dressing, boil the cavolo nero in a large pan of salted water for a few minutes until soft, then plunge into ice water to stop the cooking. Blend the cooked cavolo nero with the rest of the ingredients to make a pesto. Pour the stock into a small saucepan and bring to a gentle simmer. Let the pesto down with enough of the stock to loosen it into a dressing consistency. Taste the dressing and season if necessary. Blend the cooked cavolo nero with the rest of the ingredients to make a pesto. Pour the stock into a small saucepan and bring to a gentle simmer. Let the pesto down with enough of the stock to loosen it into a dressing consistency. Taste the dressing and season if necessary. To serve, spoon some of the cavolo nero dressing onto the plates and add the crispy potatoes. Slice the beef and serve alongside. Spoon over any sage and butter juices. To serve, spoon some of the cavolo nero dressing onto the plates and add the crispy potatoes. Slice the beef and serve alongside. Spoon over any sage and butter juices. | {
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"content": "Sirloin steak with cavolo nero dressing and baby potatoes An average of 3.5 out of 5 stars from 4 ratings You can't go wrong with this classic combination of sirloin steak, garlic-roasted potatoes and cavolo nero pesto. 1 tbsp olive oil1 sirloin steak on the bone (about 500g/1lb 2oz)1 garlic bulb, skin-on and smashed30g/1oz salted butter 6 sage leaves salt and freshly ground black pepper 1 tbsp olive oil 1 sirloin steak on the bone (about 500g/1lb 2oz) 1 garlic bulb, skin-on and smashed 30g/1oz salted butter 6 sage leaves salt and freshly ground black pepper 8 small Jersey Royal potatoes or new potatoes, scrubbed 2 tbsp olive oil3 garlic cloves 8 small Jersey Royal potatoes or new potatoes, scrubbed 2 tbsp olive oil 3 garlic cloves 400g/14oz cavolo nero, stalks removed50g/1¾oz pine nuts 100g/3½oz Parmesan, grated 1–2 tsp Dijon mustard 50–100ml/2–3½fl oz olive oilpinch ground nutmeg100–200ml/3½–7fl oz chicken stock 400g/14oz cavolo nero, stalks removed 50g/1¾oz pine nuts 100g/3½oz Parmesan, grated 1–2 tsp Dijon mustard 50–100ml/2–3½fl oz olive oil pinch ground nutmeg 100–200ml/3½–7fl oz chicken stock Method To cook the sirloin steak, heat a large, ovenproof frying pan over a medium-high heat. Season the steak generously. Add the olive oil to the pan, followed by the steak. Cook for 8–10 minutes on each side in order to develop a good crust – don't move it around.Preheat the oven to 220C/200C Fan/Gas 7.Add the garlic to the pan and put in the oven for 5 minutes to finish the cooking. This is the rough timing for a medium finish given the weight of the steak – you'll need to adjust your timings if you want the steak more or less cooked. Remove from the oven (keep it on to cook the potatoes), add the sage leaves and butter and baste for a minute or two. Remember that the steak will continue to cook after you've removed it from the oven. Rest for at least 15 minutes while you prepare the rest of the dish.For the garlic-roasted baby potatoes, bring a large pan of salted water to the boil. Boil the potatoes until just soft, then drain and break them apart gently. Add the olive oil to a roasting tray and heat in the oven for 5 minutes. Remove the tray, add the new potatoes, along with the garlic cloves. Roast for 10–15 minutes, basting occasionally with the oil until the potatoes are crispy and golden.For the cavolo nero dressing, boil the cavolo nero in a large pan of salted water for a few minutes until soft, then plunge into ice water to stop the cooking. Blend the cooked cavolo nero with the rest of the ingredients to make a pesto. Pour the stock into a small saucepan and bring to a gentle simmer. Let the pesto down with enough of the stock to loosen it into a dressing consistency. Taste the dressing and season if necessary.To serve, spoon some of the cavolo nero dressing onto the plates and add the crispy potatoes. Slice the beef and serve alongside. Spoon over any sage and butter juices. To cook the sirloin steak, heat a large, ovenproof frying pan over a medium-high heat. Season the steak generously. Add the olive oil to the pan, followed by the steak. Cook for 8–10 minutes on each side in order to develop a good crust – don't move it around. To cook the sirloin steak, heat a large, ovenproof frying pan over a medium-high heat. Season the steak generously. Add the olive oil to the pan, followed by the steak. Cook for 8–10 minutes on each side in order to develop a good crust – don't move it around. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Add the garlic to the pan and put in the oven for 5 minutes to finish the cooking. This is the rough timing for a medium finish given the weight of the steak – you'll need to adjust your timings if you want the steak more or less cooked. Remove from the oven (keep it on to cook the potatoes), add the sage leaves and butter and baste for a minute or two. Remember that the steak will continue to cook after you've removed it from the oven. Rest for at least 15 minutes while you prepare the rest of the dish. Add the garlic to the pan and put in the oven for 5 minutes to finish the cooking. This is the rough timing for a medium finish given the weight of the steak – you'll need to adjust your timings if you want the steak more or less cooked. Remove from the oven (keep it on to cook the potatoes), add the sage leaves and butter and baste for a minute or two. Remember that the steak will continue to cook after you've removed it from the oven. Rest for at least 15 minutes while you prepare the rest of the dish. For the garlic-roasted baby potatoes, bring a large pan of salted water to the boil. Boil the potatoes until just soft, then drain and break them apart gently. For the garlic-roasted baby potatoes, bring a large pan of salted water to the boil. Boil the potatoes until just soft, then drain and break them apart gently. Add the olive oil to a roasting tray and heat in the oven for 5 minutes. Remove the tray, add the new potatoes, along with the garlic cloves. Roast for 10–15 minutes, basting occasionally with the oil until the potatoes are crispy and golden. Add the olive oil to a roasting tray and heat in the oven for 5 minutes. Remove the tray, add the new potatoes, along with the garlic cloves. Roast for 10–15 minutes, basting occasionally with the oil until the potatoes are crispy and golden. For the cavolo nero dressing, boil the cavolo nero in a large pan of salted water for a few minutes until soft, then plunge into ice water to stop the cooking. For the cavolo nero dressing, boil the cavolo nero in a large pan of salted water for a few minutes until soft, then plunge into ice water to stop the cooking. Blend the cooked cavolo nero with the rest of the ingredients to make a pesto. Pour the stock into a small saucepan and bring to a gentle simmer. Let the pesto down with enough of the stock to loosen it into a dressing consistency. Taste the dressing and season if necessary. Blend the cooked cavolo nero with the rest of the ingredients to make a pesto. Pour the stock into a small saucepan and bring to a gentle simmer. Let the pesto down with enough of the stock to loosen it into a dressing consistency. Taste the dressing and season if necessary. To serve, spoon some of the cavolo nero dressing onto the plates and add the crispy potatoes. Slice the beef and serve alongside. Spoon over any sage and butter juices. To serve, spoon some of the cavolo nero dressing onto the plates and add the crispy potatoes. Slice the beef and serve alongside. Spoon over any sage and butter juices."
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} | e7cd3a3aa6b482184569886a96403ad7067cd6453963fd267475f631b793ef05 | Smoked haddock soufflé tart recipe
An average of 3.4 out of 5 stars from 5 ratings Matt Tebbutt's adaptation of Georgina Landemare's recipe to celebrate VE Day. It's a real centrepiece dish. 2 smoked haddock fillets1.5 litres/2¾ pints whole milk 1 bunch fresh dill, chopped 60g/2¼oz unsalted butter, melted50g/1¾oz strong cheddar, grated1 tbsp crème fraîche or double cream 3 free-range eggs, separated 1 ready-made 22cm/8½in round shortcrust pastry casesalt and freshly ground black pepperboiled Jersey Royal potatoes, to servemixed green salad dressed with olive oil and lemon juice, to servelemon wedges, to serve 2 smoked haddock fillets 1.5 litres/2¾ pints whole milk 1 bunch fresh dill, chopped 60g/2¼oz unsalted butter, melted 50g/1¾oz strong cheddar, grated 1 tbsp crème fraîche or double cream 3 free-range eggs, separated 1 ready-made 22cm/8½in round shortcrust pastry case salt and freshly ground black pepper boiled Jersey Royal potatoes, to serve mixed green salad dressed with olive oil and lemon juice, to serve lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine. Whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden. Serve the tart in slices with the boiled Jersey Royals and green salad and a lemon wedge for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine. Whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden. Whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden. Serve the tart in slices with the boiled Jersey Royals and green salad and a lemon wedge for squeezing over. Serve the tart in slices with the boiled Jersey Royals and green salad and a lemon wedge for squeezing over. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Smoked haddock soufflé tart recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings Matt Tebbutt's adaptation of Georgina Landemare's recipe to celebrate VE Day. It's a real centrepiece dish. 2 smoked haddock fillets1.5 litres/2¾ pints whole milk 1 bunch fresh dill, chopped 60g/2¼oz unsalted butter, melted50g/1¾oz strong cheddar, grated1 tbsp crème fraîche or double cream 3 free-range eggs, separated 1 ready-made 22cm/8½in round shortcrust pastry casesalt and freshly ground black pepperboiled Jersey Royal potatoes, to servemixed green salad dressed with olive oil and lemon juice, to servelemon wedges, to serve 2 smoked haddock fillets 1.5 litres/2¾ pints whole milk 1 bunch fresh dill, chopped 60g/2¼oz unsalted butter, melted 50g/1¾oz strong cheddar, grated 1 tbsp crème fraîche or double cream 3 free-range eggs, separated 1 ready-made 22cm/8½in round shortcrust pastry case salt and freshly ground black pepper boiled Jersey Royal potatoes, to serve mixed green salad dressed with olive oil and lemon juice, to serve lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine. Whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden. Serve the tart in slices with the boiled Jersey Royals and green salad and a lemon wedge for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine. Whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden. Whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden. Serve the tart in slices with the boiled Jersey Royals and green salad and a lemon wedge for squeezing over. Serve the tart in slices with the boiled Jersey Royals and green salad and a lemon wedge for squeezing over."
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} | a4be11a9a5ed6407da3d05a495de731b8c84aab5698bf5eba8748fb79238204e | Harissa potato, halloumi and asparagus skewers recipe
Harissa potato, halloumi and asparagus skewers with coriander and lemon oil An average of 5.0 out of 5 stars from 1 rating This is a great vegetarian barbecue option, with some added spice. For this recipe you will need 6–8 metal skewers. 500g/1lb 2oz Charlotte (or other salad) potatoes, sliced in half lengthways250g/9oz asparagus, each spear cut into 3 pieces500g/1lb 2oz halloumi, cut into finger-thick wedges2 tbsp rose harissa pastesalt 500g/1lb 2oz Charlotte (or other salad) potatoes, sliced in half lengthways 250g/9oz asparagus, each spear cut into 3 pieces 500g/1lb 2oz halloumi, cut into finger-thick wedges 2 tbsp rose harissa paste salt 5 tbsp extra virgin olive oil small bunch fresh coriander, leaves finely chopped1 lemon, zest and juice1–2 tsp caster sugar, to tastesalt and freshly ground black pepper 5 tbsp extra virgin olive oil small bunch fresh coriander, leaves finely chopped 1 lemon, zest and juice 1–2 tsp caster sugar, to taste salt and freshly ground black pepper Method To make the skewers, bring a saucepan of lightly salted water to the boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife – this should be about 10 minutes, depending on how big they are. Add the asparagus for the final 30 seconds or so, just to blanch very briefly. Drain the potatoes and asparagus and return to the pan. Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese or potatoes. Thread everything alternately onto metal skewers and set aside. Preheat a barbecue for direct grilling, or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium–high heat for about 15 minutes, turning once until evenly charred.Meanwhile, make the coriander and lemon oil by placing the oil, coriander and lemon zest and juice into a jug and whisk together with a fork. Season to taste with the sugar, salt and pepper.Transfer the skewers to a serving plate, drizzle over the coriander and lemon oil and serve. To make the skewers, bring a saucepan of lightly salted water to the boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife – this should be about 10 minutes, depending on how big they are. Add the asparagus for the final 30 seconds or so, just to blanch very briefly. To make the skewers, bring a saucepan of lightly salted water to the boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife – this should be about 10 minutes, depending on how big they are. Add the asparagus for the final 30 seconds or so, just to blanch very briefly. Drain the potatoes and asparagus and return to the pan. Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese or potatoes. Thread everything alternately onto metal skewers and set aside. Drain the potatoes and asparagus and return to the pan. Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese or potatoes. Thread everything alternately onto metal skewers and set aside. Preheat a barbecue for direct grilling, or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium–high heat for about 15 minutes, turning once until evenly charred. Preheat a barbecue for direct grilling, or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium–high heat for about 15 minutes, turning once until evenly charred. Meanwhile, make the coriander and lemon oil by placing the oil, coriander and lemon zest and juice into a jug and whisk together with a fork. Season to taste with the sugar, salt and pepper. Meanwhile, make the coriander and lemon oil by placing the oil, coriander and lemon zest and juice into a jug and whisk together with a fork. Season to taste with the sugar, salt and pepper. Transfer the skewers to a serving plate, drizzle over the coriander and lemon oil and serve. Transfer the skewers to a serving plate, drizzle over the coriander and lemon oil and serve. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Harissa potato, halloumi and asparagus skewers recipe",
"content": "Harissa potato, halloumi and asparagus skewers with coriander and lemon oil An average of 5.0 out of 5 stars from 1 rating This is a great vegetarian barbecue option, with some added spice. For this recipe you will need 6–8 metal skewers. 500g/1lb 2oz Charlotte (or other salad) potatoes, sliced in half lengthways250g/9oz asparagus, each spear cut into 3 pieces500g/1lb 2oz halloumi, cut into finger-thick wedges2 tbsp rose harissa pastesalt 500g/1lb 2oz Charlotte (or other salad) potatoes, sliced in half lengthways 250g/9oz asparagus, each spear cut into 3 pieces 500g/1lb 2oz halloumi, cut into finger-thick wedges 2 tbsp rose harissa paste salt 5 tbsp extra virgin olive oil small bunch fresh coriander, leaves finely chopped1 lemon, zest and juice1–2 tsp caster sugar, to tastesalt and freshly ground black pepper 5 tbsp extra virgin olive oil small bunch fresh coriander, leaves finely chopped 1 lemon, zest and juice 1–2 tsp caster sugar, to taste salt and freshly ground black pepper Method To make the skewers, bring a saucepan of lightly salted water to the boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife – this should be about 10 minutes, depending on how big they are. Add the asparagus for the final 30 seconds or so, just to blanch very briefly. Drain the potatoes and asparagus and return to the pan. Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese or potatoes. Thread everything alternately onto metal skewers and set aside. Preheat a barbecue for direct grilling, or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium–high heat for about 15 minutes, turning once until evenly charred.Meanwhile, make the coriander and lemon oil by placing the oil, coriander and lemon zest and juice into a jug and whisk together with a fork. Season to taste with the sugar, salt and pepper.Transfer the skewers to a serving plate, drizzle over the coriander and lemon oil and serve. To make the skewers, bring a saucepan of lightly salted water to the boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife – this should be about 10 minutes, depending on how big they are. Add the asparagus for the final 30 seconds or so, just to blanch very briefly. To make the skewers, bring a saucepan of lightly salted water to the boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife – this should be about 10 minutes, depending on how big they are. Add the asparagus for the final 30 seconds or so, just to blanch very briefly. Drain the potatoes and asparagus and return to the pan. Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese or potatoes. Thread everything alternately onto metal skewers and set aside. Drain the potatoes and asparagus and return to the pan. Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese or potatoes. Thread everything alternately onto metal skewers and set aside. Preheat a barbecue for direct grilling, or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium–high heat for about 15 minutes, turning once until evenly charred. Preheat a barbecue for direct grilling, or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium–high heat for about 15 minutes, turning once until evenly charred. Meanwhile, make the coriander and lemon oil by placing the oil, coriander and lemon zest and juice into a jug and whisk together with a fork. Season to taste with the sugar, salt and pepper. Meanwhile, make the coriander and lemon oil by placing the oil, coriander and lemon zest and juice into a jug and whisk together with a fork. Season to taste with the sugar, salt and pepper. Transfer the skewers to a serving plate, drizzle over the coriander and lemon oil and serve. Transfer the skewers to a serving plate, drizzle over the coriander and lemon oil and serve."
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} | b9ac59d39a6763947a97b49db62e876cb5e497b8185b21c1c3879f806b347d9e | Baked cheese custard with smoked potatoes recipe
An average of 1.0 out of 5 stars from 1 rating Smoky, cheesy and full of flavours and texture, this showstopper meal is perfect for impressing friends and family. 30g/1oz unsalted butter1 large banana shallot, peeled and finely sliced1 garlic clove, sliced230g/8¼oz Winslade cheese, diced50g/1¾oz full-fat milk200ml/7fl oz whipping cream145g/5¼oz free-range egg yolks4g fine salt 30g/1oz unsalted butter 1 large banana shallot, peeled and finely sliced 1 garlic clove, sliced 230g/8¼oz Winslade cheese, diced 50g/1¾oz full-fat milk 200ml/7fl oz whipping cream 145g/5¼oz free-range egg yolks 4g fine salt 500g/1lb 2oz Pink Fir Apple potatoes2 tbsp olive oil500g/1lb 2oz rock salt250g/9oz smoked butter, melted1 garlic clove1 rosemary sprig 500g/1lb 2oz Pink Fir Apple potatoes 2 tbsp olive oil 500g/1lb 2oz rock salt 250g/9oz smoked butter, melted 1 garlic clove 1 rosemary sprig 200ml/7fl oz chardonnay vinegar150g/5½oz caster sugar6g juniper berries, toasted50g/1¾oz dried trompette (trumpet) mushrooms, washed, picked and patted dry1 tbsp olive oil 200ml/7fl oz chardonnay vinegar 150g/5½oz caster sugar 6g juniper berries, toasted 50g/1¾oz dried trompette (trumpet) mushrooms, washed, picked and patted dry 1 tbsp olive oil 60g/2¼oz chervil60g/2¼oz three-cornered leek or wild garlic, sliced20g/¾oz runny honey75g/2¾oz hazelnuts, toasted60ml/2¼fl oz garlic oil1 lemon, zest only50g/1¾oz banana shallot, peeled and finely diced 40g/1½oz caperberries, stalks removed finely diced 60g/2¼oz chervil 60g/2¼oz three-cornered leek or wild garlic, sliced 20g/¾oz runny honey 75g/2¾oz hazelnuts, toasted 60ml/2¼fl oz garlic oil 1 lemon, zest only 50g/1¾oz banana shallot, peeled and finely diced 40g/1½oz caperberries, stalks removed finely diced 4 slices sourdough or rye bread sea salt 4 slices sourdough or rye bread sea salt dehydrated mushrooms dehydrated mushrooms Method To make the Winslade custard, preheat the oven to 140C/120C Fan/Gas 1. Melt the butter in a heavy-based saucepan, add the shallot and garlic and sweat until softened and transparent. Add the cheese and soften in the pan. Season with salt. Blend the cheese mixture until smooth using a blender or food processor, then pass through a sieve. Gently heat the milk and cream in a saucepan until lukewarm, pour over the egg yolks in a bowl and whisk together. Combine the cream mixture with the cheese mixture and pour into an ovenproof dish, ideally a glass or metal one. Bake for 45 minutes–1 hour until the custard is fully set. Leave to cool then blend until smooth. Reserve in a piping bag until ready to serve.To make the potatoes, increase the oven to 190C/170C Fan/Gas 5. Toss the potatoes in the olive oil. Cover a baking tray with the rock salt and evenly embed the potatoes in the salt. Bake for 45 minutes until soft when pierced with a knife. Mix the smoked butter with the garlic and rosemary and leave to cool. Once cool, warm gently to melt again and strain. Coat the salt-baked potatoes in the butter, reserving a little for the sourdough crisps.To make the pickled trompette mushrooms, bring the vinegar, sugar, juniper berries and 200ml/7fl oz water to the boil in a saucepan. Place the mushrooms in a heatproof bowl and pour the liquid over the mushrooms. Cover with cling film and leave to cool. Once cool, strain and pat dry. To finish, heat the olive oil in a frying pan and fry the mushrooms until slightly crisp.To make the wild leek salsa, put the chervil, three-cornered leek, honey and hazelnuts in a food processor or blender. Blend to a paste, add the oil and lemon zest and blend again until smooth. Fold through the shallot and caperberries. To make the sourdough crisps, increase the oven to 200C/180C Fan/Gas 6. Chill the bread and slice as thinly as possible. Brush with the reserved smoked butter and season with the salt. Sandwich between two baking trays lined with baking paper and bake for 8–10 minutes until golden and crisp. Divide the toasted bread between four serving plates, pipe over dots of the custard and top with the potatoes, pickled mushrooms, dehydrated mushrooms and salsa. To make the Winslade custard, preheat the oven to 140C/120C Fan/Gas 1. Melt the butter in a heavy-based saucepan, add the shallot and garlic and sweat until softened and transparent. Add the cheese and soften in the pan. Season with salt. Blend the cheese mixture until smooth using a blender or food processor, then pass through a sieve. Gently heat the milk and cream in a saucepan until lukewarm, pour over the egg yolks in a bowl and whisk together. Combine the cream mixture with the cheese mixture and pour into an ovenproof dish, ideally a glass or metal one. Bake for 45 minutes–1 hour until the custard is fully set. Leave to cool then blend until smooth. Reserve in a piping bag until ready to serve. To make the Winslade custard, preheat the oven to 140C/120C Fan/Gas 1. Melt the butter in a heavy-based saucepan, add the shallot and garlic and sweat until softened and transparent. Add the cheese and soften in the pan. Season with salt. Blend the cheese mixture until smooth using a blender or food processor, then pass through a sieve. Gently heat the milk and cream in a saucepan until lukewarm, pour over the egg yolks in a bowl and whisk together. Combine the cream mixture with the cheese mixture and pour into an ovenproof dish, ideally a glass or metal one. Bake for 45 minutes–1 hour until the custard is fully set. Leave to cool then blend until smooth. Reserve in a piping bag until ready to serve. To make the potatoes, increase the oven to 190C/170C Fan/Gas 5. Toss the potatoes in the olive oil. Cover a baking tray with the rock salt and evenly embed the potatoes in the salt. Bake for 45 minutes until soft when pierced with a knife. Mix the smoked butter with the garlic and rosemary and leave to cool. Once cool, warm gently to melt again and strain. Coat the salt-baked potatoes in the butter, reserving a little for the sourdough crisps. To make the potatoes, increase the oven to 190C/170C Fan/Gas 5. Toss the potatoes in the olive oil. Cover a baking tray with the rock salt and evenly embed the potatoes in the salt. Bake for 45 minutes until soft when pierced with a knife. Mix the smoked butter with the garlic and rosemary and leave to cool. Once cool, warm gently to melt again and strain. Coat the salt-baked potatoes in the butter, reserving a little for the sourdough crisps. To make the pickled trompette mushrooms, bring the vinegar, sugar, juniper berries and 200ml/7fl oz water to the boil in a saucepan. Place the mushrooms in a heatproof bowl and pour the liquid over the mushrooms. Cover with cling film and leave to cool. Once cool, strain and pat dry. To finish, heat the olive oil in a frying pan and fry the mushrooms until slightly crisp. To make the pickled trompette mushrooms, bring the vinegar, sugar, juniper berries and 200ml/7fl oz water to the boil in a saucepan. Place the mushrooms in a heatproof bowl and pour the liquid over the mushrooms. Cover with cling film and leave to cool. Once cool, strain and pat dry. To finish, heat the olive oil in a frying pan and fry the mushrooms until slightly crisp. To make the wild leek salsa, put the chervil, three-cornered leek, honey and hazelnuts in a food processor or blender. Blend to a paste, add the oil and lemon zest and blend again until smooth. Fold through the shallot and caperberries. To make the wild leek salsa, put the chervil, three-cornered leek, honey and hazelnuts in a food processor or blender. Blend to a paste, add the oil and lemon zest and blend again until smooth. Fold through the shallot and caperberries. To make the sourdough crisps, increase the oven to 200C/180C Fan/Gas 6. Chill the bread and slice as thinly as possible. Brush with the reserved smoked butter and season with the salt. Sandwich between two baking trays lined with baking paper and bake for 8–10 minutes until golden and crisp. To make the sourdough crisps, increase the oven to 200C/180C Fan/Gas 6. Chill the bread and slice as thinly as possible. Brush with the reserved smoked butter and season with the salt. Sandwich between two baking trays lined with baking paper and bake for 8–10 minutes until golden and crisp. Divide the toasted bread between four serving plates, pipe over dots of the custard and top with the potatoes, pickled mushrooms, dehydrated mushrooms and salsa. Divide the toasted bread between four serving plates, pipe over dots of the custard and top with the potatoes, pickled mushrooms, dehydrated mushrooms and salsa. Recipe tips Three-cornered leek (also known as wild leek or onion weed) are similar to wild garlic, with a milder flavour. They can be foraged in the UK between late autumn and spring – you'll find them in dappled shade, along hedgerows and roadsides. Make sure you know what they look like before picking, they have slender green leaves, white flowers and a strong allium smell when crushed. | {
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"title": "Baked cheese custard with smoked potatoes recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating Smoky, cheesy and full of flavours and texture, this showstopper meal is perfect for impressing friends and family. 30g/1oz unsalted butter1 large banana shallot, peeled and finely sliced1 garlic clove, sliced230g/8¼oz Winslade cheese, diced50g/1¾oz full-fat milk200ml/7fl oz whipping cream145g/5¼oz free-range egg yolks4g fine salt 30g/1oz unsalted butter 1 large banana shallot, peeled and finely sliced 1 garlic clove, sliced 230g/8¼oz Winslade cheese, diced 50g/1¾oz full-fat milk 200ml/7fl oz whipping cream 145g/5¼oz free-range egg yolks 4g fine salt 500g/1lb 2oz Pink Fir Apple potatoes2 tbsp olive oil500g/1lb 2oz rock salt250g/9oz smoked butter, melted1 garlic clove1 rosemary sprig 500g/1lb 2oz Pink Fir Apple potatoes 2 tbsp olive oil 500g/1lb 2oz rock salt 250g/9oz smoked butter, melted 1 garlic clove 1 rosemary sprig 200ml/7fl oz chardonnay vinegar150g/5½oz caster sugar6g juniper berries, toasted50g/1¾oz dried trompette (trumpet) mushrooms, washed, picked and patted dry1 tbsp olive oil 200ml/7fl oz chardonnay vinegar 150g/5½oz caster sugar 6g juniper berries, toasted 50g/1¾oz dried trompette (trumpet) mushrooms, washed, picked and patted dry 1 tbsp olive oil 60g/2¼oz chervil60g/2¼oz three-cornered leek or wild garlic, sliced20g/¾oz runny honey75g/2¾oz hazelnuts, toasted60ml/2¼fl oz garlic oil1 lemon, zest only50g/1¾oz banana shallot, peeled and finely diced 40g/1½oz caperberries, stalks removed finely diced 60g/2¼oz chervil 60g/2¼oz three-cornered leek or wild garlic, sliced 20g/¾oz runny honey 75g/2¾oz hazelnuts, toasted 60ml/2¼fl oz garlic oil 1 lemon, zest only 50g/1¾oz banana shallot, peeled and finely diced 40g/1½oz caperberries, stalks removed finely diced 4 slices sourdough or rye bread sea salt 4 slices sourdough or rye bread sea salt dehydrated mushrooms dehydrated mushrooms Method To make the Winslade custard, preheat the oven to 140C/120C Fan/Gas 1. Melt the butter in a heavy-based saucepan, add the shallot and garlic and sweat until softened and transparent. Add the cheese and soften in the pan. Season with salt. Blend the cheese mixture until smooth using a blender or food processor, then pass through a sieve. Gently heat the milk and cream in a saucepan until lukewarm, pour over the egg yolks in a bowl and whisk together. Combine the cream mixture with the cheese mixture and pour into an ovenproof dish, ideally a glass or metal one. Bake for 45 minutes–1 hour until the custard is fully set. Leave to cool then blend until smooth. Reserve in a piping bag until ready to serve.To make the potatoes, increase the oven to 190C/170C Fan/Gas 5. Toss the potatoes in the olive oil. Cover a baking tray with the rock salt and evenly embed the potatoes in the salt. Bake for 45 minutes until soft when pierced with a knife. Mix the smoked butter with the garlic and rosemary and leave to cool. Once cool, warm gently to melt again and strain. Coat the salt-baked potatoes in the butter, reserving a little for the sourdough crisps.To make the pickled trompette mushrooms, bring the vinegar, sugar, juniper berries and 200ml/7fl oz water to the boil in a saucepan. Place the mushrooms in a heatproof bowl and pour the liquid over the mushrooms. Cover with cling film and leave to cool. Once cool, strain and pat dry. To finish, heat the olive oil in a frying pan and fry the mushrooms until slightly crisp.To make the wild leek salsa, put the chervil, three-cornered leek, honey and hazelnuts in a food processor or blender. Blend to a paste, add the oil and lemon zest and blend again until smooth. Fold through the shallot and caperberries. To make the sourdough crisps, increase the oven to 200C/180C Fan/Gas 6. Chill the bread and slice as thinly as possible. Brush with the reserved smoked butter and season with the salt. Sandwich between two baking trays lined with baking paper and bake for 8–10 minutes until golden and crisp. Divide the toasted bread between four serving plates, pipe over dots of the custard and top with the potatoes, pickled mushrooms, dehydrated mushrooms and salsa. To make the Winslade custard, preheat the oven to 140C/120C Fan/Gas 1. Melt the butter in a heavy-based saucepan, add the shallot and garlic and sweat until softened and transparent. Add the cheese and soften in the pan. Season with salt. Blend the cheese mixture until smooth using a blender or food processor, then pass through a sieve. Gently heat the milk and cream in a saucepan until lukewarm, pour over the egg yolks in a bowl and whisk together. Combine the cream mixture with the cheese mixture and pour into an ovenproof dish, ideally a glass or metal one. Bake for 45 minutes–1 hour until the custard is fully set. Leave to cool then blend until smooth. Reserve in a piping bag until ready to serve. To make the Winslade custard, preheat the oven to 140C/120C Fan/Gas 1. Melt the butter in a heavy-based saucepan, add the shallot and garlic and sweat until softened and transparent. Add the cheese and soften in the pan. Season with salt. Blend the cheese mixture until smooth using a blender or food processor, then pass through a sieve. Gently heat the milk and cream in a saucepan until lukewarm, pour over the egg yolks in a bowl and whisk together. Combine the cream mixture with the cheese mixture and pour into an ovenproof dish, ideally a glass or metal one. Bake for 45 minutes–1 hour until the custard is fully set. Leave to cool then blend until smooth. Reserve in a piping bag until ready to serve. To make the potatoes, increase the oven to 190C/170C Fan/Gas 5. Toss the potatoes in the olive oil. Cover a baking tray with the rock salt and evenly embed the potatoes in the salt. Bake for 45 minutes until soft when pierced with a knife. Mix the smoked butter with the garlic and rosemary and leave to cool. Once cool, warm gently to melt again and strain. Coat the salt-baked potatoes in the butter, reserving a little for the sourdough crisps. To make the potatoes, increase the oven to 190C/170C Fan/Gas 5. Toss the potatoes in the olive oil. Cover a baking tray with the rock salt and evenly embed the potatoes in the salt. Bake for 45 minutes until soft when pierced with a knife. Mix the smoked butter with the garlic and rosemary and leave to cool. Once cool, warm gently to melt again and strain. Coat the salt-baked potatoes in the butter, reserving a little for the sourdough crisps. To make the pickled trompette mushrooms, bring the vinegar, sugar, juniper berries and 200ml/7fl oz water to the boil in a saucepan. Place the mushrooms in a heatproof bowl and pour the liquid over the mushrooms. Cover with cling film and leave to cool. Once cool, strain and pat dry. To finish, heat the olive oil in a frying pan and fry the mushrooms until slightly crisp. To make the pickled trompette mushrooms, bring the vinegar, sugar, juniper berries and 200ml/7fl oz water to the boil in a saucepan. Place the mushrooms in a heatproof bowl and pour the liquid over the mushrooms. Cover with cling film and leave to cool. Once cool, strain and pat dry. To finish, heat the olive oil in a frying pan and fry the mushrooms until slightly crisp. To make the wild leek salsa, put the chervil, three-cornered leek, honey and hazelnuts in a food processor or blender. Blend to a paste, add the oil and lemon zest and blend again until smooth. Fold through the shallot and caperberries. To make the wild leek salsa, put the chervil, three-cornered leek, honey and hazelnuts in a food processor or blender. Blend to a paste, add the oil and lemon zest and blend again until smooth. Fold through the shallot and caperberries. To make the sourdough crisps, increase the oven to 200C/180C Fan/Gas 6. Chill the bread and slice as thinly as possible. Brush with the reserved smoked butter and season with the salt. Sandwich between two baking trays lined with baking paper and bake for 8–10 minutes until golden and crisp. To make the sourdough crisps, increase the oven to 200C/180C Fan/Gas 6. Chill the bread and slice as thinly as possible. Brush with the reserved smoked butter and season with the salt. Sandwich between two baking trays lined with baking paper and bake for 8–10 minutes until golden and crisp. Divide the toasted bread between four serving plates, pipe over dots of the custard and top with the potatoes, pickled mushrooms, dehydrated mushrooms and salsa. Divide the toasted bread between four serving plates, pipe over dots of the custard and top with the potatoes, pickled mushrooms, dehydrated mushrooms and salsa. Recipe tips Three-cornered leek (also known as wild leek or onion weed) are similar to wild garlic, with a milder flavour. They can be foraged in the UK between late autumn and spring – you'll find them in dappled shade, along hedgerows and roadsides. Make sure you know what they look like before picking, they have slender green leaves, white flowers and a strong allium smell when crushed."
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} | 87cc0e28218b6af622d794dfe90fd33fea742cda95ad426f01304834cc429564 | Spanish-style tortilla recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tortilla_11230_16x9.jpg Tortillas make perfect picnic food and make a nice change to sandwiches for lunchboxes. 25g/1oz butter1 tbsp olive oil2 large onions, finely sliced750g/1½lb Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces250g/8oz handful fresh spinach, cooked and roughly chopped10 free-range eggs, lightly beatensalt and freshly ground pepper 25g/1oz butter 1 tbsp olive oil 2 large onions, finely sliced 750g/1½lb Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces 250g/8oz handful fresh spinach, cooked and roughly chopped 10 free-range eggs, lightly beaten salt and freshly ground pepper Method In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft.Add the potato slices and fry gently for two minutes.Stir in the spinach.Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan.Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set.Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan.Replace the pan over low heat until the tortilla is cooked through.Serve hot, warm or cold, cut into slices or cubes. In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft. In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft. Add the potato slices and fry gently for two minutes. Add the potato slices and fry gently for two minutes. Stir in the spinach. Stir in the spinach. Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan. Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan. Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set. Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set. Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan. Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan. Replace the pan over low heat until the tortilla is cooked through. Replace the pan over low heat until the tortilla is cooked through. Serve hot, warm or cold, cut into slices or cubes. Serve hot, warm or cold, cut into slices or cubes. | {
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"title": "Spanish-style tortilla recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tortilla_11230_16x9.jpg Tortillas make perfect picnic food and make a nice change to sandwiches for lunchboxes. 25g/1oz butter1 tbsp olive oil2 large onions, finely sliced750g/1½lb Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces250g/8oz handful fresh spinach, cooked and roughly chopped10 free-range eggs, lightly beatensalt and freshly ground pepper 25g/1oz butter 1 tbsp olive oil 2 large onions, finely sliced 750g/1½lb Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces 250g/8oz handful fresh spinach, cooked and roughly chopped 10 free-range eggs, lightly beaten salt and freshly ground pepper Method In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft.Add the potato slices and fry gently for two minutes.Stir in the spinach.Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan.Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set.Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan.Replace the pan over low heat until the tortilla is cooked through.Serve hot, warm or cold, cut into slices or cubes. In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft. In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft. Add the potato slices and fry gently for two minutes. Add the potato slices and fry gently for two minutes. Stir in the spinach. Stir in the spinach. Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan. Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan. Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set. Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set. Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan. Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan. Replace the pan over low heat until the tortilla is cooked through. Replace the pan over low heat until the tortilla is cooked through. Serve hot, warm or cold, cut into slices or cubes. Serve hot, warm or cold, cut into slices or cubes."
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} | 02e3d1538f595d856ebeeaa0a5fa338efafa46ad74f727a8cd72bf6e9ed4fe10 | Brandy sauce recipe
Brandy (or rum) sauce An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brandysauce_2534_16x9.jpg Whether you're team brandy sauce or team rum sauce, this easy recipe will give you the creamy side you need for your Christmas pudding. 55g/2oz butter55g/2oz plain flour570ml/1 pint milk4 tbsp brandy or dark rum55g/2oz caster sugar 55g/2oz butter 55g/2oz plain flour 570ml/1 pint milk 4 tbsp brandy or dark rum 55g/2oz caster sugar Method In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes.Stir in the brandy (or rum) and the sugar and serve with Christmas pudding. In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes. In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes. Stir in the brandy (or rum) and the sugar and serve with Christmas pudding. Stir in the brandy (or rum) and the sugar and serve with Christmas pudding. Recipe tips You can make this using cornflour instead of making a roux, but the results aren't as creamy. | {
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"title": "Brandy sauce recipe",
"content": "Brandy (or rum) sauce An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brandysauce_2534_16x9.jpg Whether you're team brandy sauce or team rum sauce, this easy recipe will give you the creamy side you need for your Christmas pudding. 55g/2oz butter55g/2oz plain flour570ml/1 pint milk4 tbsp brandy or dark rum55g/2oz caster sugar 55g/2oz butter 55g/2oz plain flour 570ml/1 pint milk 4 tbsp brandy or dark rum 55g/2oz caster sugar Method In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes.Stir in the brandy (or rum) and the sugar and serve with Christmas pudding. In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes. In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes. Stir in the brandy (or rum) and the sugar and serve with Christmas pudding. Stir in the brandy (or rum) and the sugar and serve with Christmas pudding. Recipe tips You can make this using cornflour instead of making a roux, but the results aren't as creamy."
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} | 2e98ec35dd155f7084b6dfce1b2fa9e6b742c5aeb79911a4d918deed900fa5f6 | Brandy cream with orange recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boozy_orange_cream_58778_16x9.jpg A bowl of this boozy cream served alongside Christmas pudding gives the classic dessert an added sparkle. It also goes well with mince pies or yule log too. 300ml/10fl oz pouring double cream25g/1oz icing sugar1 orange, finely grated rind only 1–3 tbsp rum, brandy or orange liqueur 300ml/10fl oz pouring double cream 25g/1oz icing sugar 1 orange, finely grated rind only 1–3 tbsp rum, brandy or orange liqueur Method Place the cream and sugar in a bowl and whip to form soft peaks. Fold in the orange rind. Add the booze to taste – 1 tablespoon tastes good, 2 tablespoons are even better and 3 tablespoons are just wow! Serve with Christmas pudding, mince pies or a chocolate log. Place the cream and sugar in a bowl and whip to form soft peaks. Fold in the orange rind. Add the booze to taste – 1 tablespoon tastes good, 2 tablespoons are even better and 3 tablespoons are just wow! Place the cream and sugar in a bowl and whip to form soft peaks. Fold in the orange rind. Add the booze to taste – 1 tablespoon tastes good, 2 tablespoons are even better and 3 tablespoons are just wow! Serve with Christmas pudding, mince pies or a chocolate log. Serve with Christmas pudding, mince pies or a chocolate log. Recipe tips This cream can be made up to 2 days ahead of serving. It is not suitable for freezing. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Brandy cream with orange 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/boozy_orange_cream_58778_16x9.jpg A bowl of this boozy cream served alongside Christmas pudding gives the classic dessert an added sparkle. It also goes well with mince pies or yule log too. 300ml/10fl oz pouring double cream25g/1oz icing sugar1 orange, finely grated rind only 1–3 tbsp rum, brandy or orange liqueur 300ml/10fl oz pouring double cream 25g/1oz icing sugar 1 orange, finely grated rind only 1–3 tbsp rum, brandy or orange liqueur Method Place the cream and sugar in a bowl and whip to form soft peaks. Fold in the orange rind. Add the booze to taste – 1 tablespoon tastes good, 2 tablespoons are even better and 3 tablespoons are just wow! Serve with Christmas pudding, mince pies or a chocolate log. Place the cream and sugar in a bowl and whip to form soft peaks. Fold in the orange rind. Add the booze to taste – 1 tablespoon tastes good, 2 tablespoons are even better and 3 tablespoons are just wow! Place the cream and sugar in a bowl and whip to form soft peaks. Fold in the orange rind. Add the booze to taste – 1 tablespoon tastes good, 2 tablespoons are even better and 3 tablespoons are just wow! Serve with Christmas pudding, mince pies or a chocolate log. Serve with Christmas pudding, mince pies or a chocolate log. Recipe tips This cream can be made up to 2 days ahead of serving. It is not suitable for freezing."
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} | da41d9fc740327ed5ad8979c135ff29a337d3edd4b57fb7b3062d8df507675b2 | Turkey, stuffing and cranberry Chelsea buns recipe
Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water. Mix the ingredients with your hands until a rough dough is formed. Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour. Tip the dough out onto a very lightly floured surface.Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.Preheat the oven to 200C/400F/Gas 6.When the buns are ready, put them in the oven and bake for 15-20 minutes.After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.When ready to eat, pull the buns apart to reveal the soft edges. Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water. Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water. Mix the ingredients with your hands until a rough dough is formed. Mix the ingredients with your hands until a rough dough is formed. Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic. Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic. Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour. Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour. Tip the dough out onto a very lightly floured surface. Tip the dough out onto a very lightly floured surface. Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger. Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger. Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top. Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top. Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds. Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds. Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching. Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching. Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other. Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. When the buns are ready, put them in the oven and bake for 15-20 minutes. When the buns are ready, put them in the oven and bake for 15-20 minutes. After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack. After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack. When ready to eat, pull the buns apart to reveal the soft edges. When ready to eat, pull the buns apart to reveal the soft edges. | {
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"delivery_version": "v1.0",
"title": "Turkey, stuffing and cranberry Chelsea buns recipe",
"content": "Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water. Mix the ingredients with your hands until a rough dough is formed. Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour. Tip the dough out onto a very lightly floured surface.Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.Preheat the oven to 200C/400F/Gas 6.When the buns are ready, put them in the oven and bake for 15-20 minutes.After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.When ready to eat, pull the buns apart to reveal the soft edges. Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water. Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water. Mix the ingredients with your hands until a rough dough is formed. Mix the ingredients with your hands until a rough dough is formed. Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic. Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic. Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour. Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour. Tip the dough out onto a very lightly floured surface. Tip the dough out onto a very lightly floured surface. Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger. Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger. Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top. Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top. Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds. Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds. Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching. Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching. Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other. Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. When the buns are ready, put them in the oven and bake for 15-20 minutes. When the buns are ready, put them in the oven and bake for 15-20 minutes. After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack. After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack. When ready to eat, pull the buns apart to reveal the soft edges. When ready to eat, pull the buns apart to reveal the soft edges."
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} | fa506b9260bef83946880325f4fb84fe6843b93f835e66b0a3ad7fcdfced813d | Christmas pudding samosas with whisky custard recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_11519_16x9.jpg Transform Christmas pudding leftovers into a deep-fried pastry treat with this inventive recipe from Saturday Kitchen. 500g/1lb 2oz plain flour 20g/¾oz cocoa powder 1 tsp salt 175ml/6fl oz rapeseed oil 200g/7oz leftover Christmas pudding splash whisky 1 egg, beatenvegetable oil, for deep-fryingicing sugar, for dusting 500g/1lb 2oz plain flour 20g/¾oz cocoa powder 1 tsp salt 175ml/6fl oz rapeseed oil 200g/7oz leftover Christmas pudding splash whisky 1 egg, beaten vegetable oil, for deep-frying icing sugar, for dusting 200ml/7fl oz double cream600ml/20fl oz whole milk4 large free-range egg yolks3 tbsp cornflour100g/3½oz caster sugar1 tsp vanilla extract½ nutmeg, grated100ml/3½fl oz whisky, plus extra to taste 200ml/7fl oz double cream 600ml/20fl oz whole milk 4 large free-range egg yolks 3 tbsp cornflour 100g/3½oz caster sugar 1 tsp vanilla extract ½ nutmeg, grated 100ml/3½fl oz whisky, plus extra to taste Method To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough. Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour. Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side. When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick.Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up. Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm.To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point. In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it.Dust the samosas with icing sugar and serve with the whisky custard. To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough. To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough. Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour. Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour. Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side. Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side. When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick. When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick. Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up. Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up. Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm. Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm. To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point. To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point. In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it. Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it. Dust the samosas with icing sugar and serve with the whisky custard. Dust the samosas with icing sugar and serve with the whisky custard. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/christmas_pudding_11519",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas pudding samosas with whisky custard recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_11519_16x9.jpg Transform Christmas pudding leftovers into a deep-fried pastry treat with this inventive recipe from Saturday Kitchen. 500g/1lb 2oz plain flour 20g/¾oz cocoa powder 1 tsp salt 175ml/6fl oz rapeseed oil 200g/7oz leftover Christmas pudding splash whisky 1 egg, beatenvegetable oil, for deep-fryingicing sugar, for dusting 500g/1lb 2oz plain flour 20g/¾oz cocoa powder 1 tsp salt 175ml/6fl oz rapeseed oil 200g/7oz leftover Christmas pudding splash whisky 1 egg, beaten vegetable oil, for deep-frying icing sugar, for dusting 200ml/7fl oz double cream600ml/20fl oz whole milk4 large free-range egg yolks3 tbsp cornflour100g/3½oz caster sugar1 tsp vanilla extract½ nutmeg, grated100ml/3½fl oz whisky, plus extra to taste 200ml/7fl oz double cream 600ml/20fl oz whole milk 4 large free-range egg yolks 3 tbsp cornflour 100g/3½oz caster sugar 1 tsp vanilla extract ½ nutmeg, grated 100ml/3½fl oz whisky, plus extra to taste Method To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough. Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour. Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side. When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick.Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up. Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm.To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point. In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it.Dust the samosas with icing sugar and serve with the whisky custard. To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough. To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough. Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour. Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour. Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side. Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side. When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick. When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick. Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up. Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up. Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm. Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm. To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point. To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point. In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it. Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it. Dust the samosas with icing sugar and serve with the whisky custard. Dust the samosas with icing sugar and serve with the whisky custard."
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} | 5a4d2b643079a8cfc2d97bc2ec6cc756e49fa7bba4336a8011bea835cbba2d51 | Twice roasted potatoes recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_roast_potatoes_10181_16x9.jpg A roast potato should be ultra crispy and golden on the outside with a fluffy light middle. Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating. 1.5kg/3lb 5oz old potatoes, peeled and cut into medium-sized cubes 40g/1½oz semolina4 tbsp goose fat or vegetable oil3 thyme sprigssalt 1.5kg/3lb 5oz old potatoes, peeled and cut into medium-sized cubes 40g/1½oz semolina 4 tbsp goose fat or vegetable oil 3 thyme sprigs salt Method Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 5 minutes, until starting to soften around the edges. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated.Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for 5 minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. Serve piping hot. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 5 minutes, until starting to soften around the edges. Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 5 minutes, until starting to soften around the edges. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated. Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for 5 minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for 5 minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. Serve piping hot. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. Serve piping hot. Recipe tips You can prepare the potatoes up to 12 hours ahead of serving. The potatoes can be part-roasted for 35 minutes until golden. Then, before serving, roast again in the hot oven for about 20 minutes. | {
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"url": "https://www.bbc.co.uk/food/recipes/golden_roast_potatoes_10181",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Twice roasted potatoes recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_roast_potatoes_10181_16x9.jpg A roast potato should be ultra crispy and golden on the outside with a fluffy light middle. Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating. 1.5kg/3lb 5oz old potatoes, peeled and cut into medium-sized cubes 40g/1½oz semolina4 tbsp goose fat or vegetable oil3 thyme sprigssalt 1.5kg/3lb 5oz old potatoes, peeled and cut into medium-sized cubes 40g/1½oz semolina 4 tbsp goose fat or vegetable oil 3 thyme sprigs salt Method Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 5 minutes, until starting to soften around the edges. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated.Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for 5 minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. Serve piping hot. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 5 minutes, until starting to soften around the edges. Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 5 minutes, until starting to soften around the edges. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated. Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for 5 minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Preheat a large shallow roasting tin in the oven until hot. Add the fat to the tin and heat for 5 minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. Serve piping hot. Return to the oven and roast for about 45–55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. Serve piping hot. Recipe tips You can prepare the potatoes up to 12 hours ahead of serving. The potatoes can be part-roasted for 35 minutes until golden. Then, before serving, roast again in the hot oven for about 20 minutes."
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} | cab24e1ad2ca62cc5721f405f5016eb4b7b8b24b88d8169298f1d26d48afdec2 | Marinated beetroot recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marinatedbeetroot_67843_16x9.jpg A great little make-ahead side dish that would work well with roasts and veggie feasts. Not quite pickled, these beetroot are still sweet but also a little sour. 650g/1lb 7oz beetroot500ml/17fl oz white or red wine vinegar2 litre/3½ pints waterpinch of salt2 garlic cloves, sliced1 tbsp dried oregano1 red chilli, finely chopped500ml/17fl oz olive oil 650g/1lb 7oz beetroot 500ml/17fl oz white or red wine vinegar 2 litre/3½ pints water pinch of salt 2 garlic cloves, sliced 1 tbsp dried oregano 1 red chilli, finely chopped 500ml/17fl oz olive oil Method Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside.Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving.Serve with some salami or air dried tuna. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving. Serve with some salami or air dried tuna. Serve with some salami or air dried tuna. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marinatedbeetroot_67843",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Marinated beetroot recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marinatedbeetroot_67843_16x9.jpg A great little make-ahead side dish that would work well with roasts and veggie feasts. Not quite pickled, these beetroot are still sweet but also a little sour. 650g/1lb 7oz beetroot500ml/17fl oz white or red wine vinegar2 litre/3½ pints waterpinch of salt2 garlic cloves, sliced1 tbsp dried oregano1 red chilli, finely chopped500ml/17fl oz olive oil 650g/1lb 7oz beetroot 500ml/17fl oz white or red wine vinegar 2 litre/3½ pints water pinch of salt 2 garlic cloves, sliced 1 tbsp dried oregano 1 red chilli, finely chopped 500ml/17fl oz olive oil Method Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside.Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving.Serve with some salami or air dried tuna. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving. Serve with some salami or air dried tuna. Serve with some salami or air dried tuna."
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} | 3f9ad97fa75d3238cc054182b4059ee7adb411e8de7ec48df1b13ed1de50bc47 | Apple, pear and apricot chutney recipe
An average of 3.6 out of 5 stars from 7 ratings 1kg/2.2lb bramley apples, peeled, cored and diced1kg/2.2lb conference pears, peeled, cored and diced2 large onions, finely chopped 2 cloves garlic, crushed2 limes, grated zest and juice1 tbsp mustard seeds1 litre/1¾ pint white wine vinegar225g/8oz each raisins and chopped dried apricots7.5cm/3in piece root ginger, peeled and grated2 tsp ground ginger1 tbsp sea salt1kg/2lb2oz dark muscovado sugarWarm sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. 1kg/2.2lb bramley apples, peeled, cored and diced 1kg/2.2lb conference pears, peeled, cored and diced 2 large onions, finely chopped 2 cloves garlic, crushed 2 limes, grated zest and juice 1 tbsp mustard seeds 1 litre/1¾ pint white wine vinegar 225g/8oz each raisins and chopped dried apricots 7.5cm/3in piece root ginger, peeled and grated 2 tsp ground ginger 1 tbsp sea salt 1kg/2lb2oz dark muscovado sugar Warm sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. Method Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked.Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy.Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying. Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked. Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked. Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy. Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy. Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying. Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/applepearandapricotc_13703",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple, pear and apricot chutney recipe",
"content": "An average of 3.6 out of 5 stars from 7 ratings 1kg/2.2lb bramley apples, peeled, cored and diced1kg/2.2lb conference pears, peeled, cored and diced2 large onions, finely chopped 2 cloves garlic, crushed2 limes, grated zest and juice1 tbsp mustard seeds1 litre/1¾ pint white wine vinegar225g/8oz each raisins and chopped dried apricots7.5cm/3in piece root ginger, peeled and grated2 tsp ground ginger1 tbsp sea salt1kg/2lb2oz dark muscovado sugarWarm sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. 1kg/2.2lb bramley apples, peeled, cored and diced 1kg/2.2lb conference pears, peeled, cored and diced 2 large onions, finely chopped 2 cloves garlic, crushed 2 limes, grated zest and juice 1 tbsp mustard seeds 1 litre/1¾ pint white wine vinegar 225g/8oz each raisins and chopped dried apricots 7.5cm/3in piece root ginger, peeled and grated 2 tsp ground ginger 1 tbsp sea salt 1kg/2lb2oz dark muscovado sugar Warm sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. Method Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked.Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy.Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying. Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked. Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked. Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy. Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy. Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying. Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying."
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} | 1a4999bf5cc363390a1ec0a5b482e74c376511005f968224b92670575015dc99 | Chilli-glazed sticky ribs recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli-glazed_sticky_71707_16x9.jpg This easy recipe for sticky ribs with fluffy jacket potatoes is American comfort food at its best. Serve with coleslaw, green salad and onion rings. 2 racks pork spare ribs1 tsp black peppercorns3 bay leavessmall bunch flatleaf parsley1 onion, roughly chopped1 carrot, cut into chunks 2 racks pork spare ribs 1 tsp black peppercorns 3 bay leaves small bunch flatleaf parsley 1 onion, roughly chopped 1 carrot, cut into chunks 4 large baking potatoes1 tbsp olive oil1 tsp sea salt flakes250ml/9fl oz soured cream4 tbsp finely chopped curly parsley 4 large baking potatoes 1 tbsp olive oil 1 tsp sea salt flakes 250ml/9fl oz soured cream 4 tbsp finely chopped curly parsley 175g/6oz tomato ketchup150g/5oz chipotle chilli ketchup100ml/3½fl oz dark soy sauce175g/6oz dark muscovado sugar4 tbsp teriyaki sauce 175g/6oz tomato ketchup 150g/5oz chipotle chilli ketchup 100ml/3½fl oz dark soy sauce 175g/6oz dark muscovado sugar 4 tbsp teriyaki sauce Method For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours.Meanwhile, preheat the oven to 200C/400F/Gas 6.For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. Bake on the top shelf of the oven for one hour, or until cooked through.For the sauce, put all of the ingredients into a saucepan and bring to a simmer.Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley. For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours. For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours. Meanwhile, preheat the oven to 200C/400F/Gas 6. Meanwhile, preheat the oven to 200C/400F/Gas 6. For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. Bake on the top shelf of the oven for one hour, or until cooked through. Bake on the top shelf of the oven for one hour, or until cooked through. For the sauce, put all of the ingredients into a saucepan and bring to a simmer. For the sauce, put all of the ingredients into a saucepan and bring to a simmer. Remove the ribs from the water, dip them into the sauce and place onto a roasting tray. Remove the ribs from the water, dip them into the sauce and place onto a roasting tray. Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes. Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes. To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley. To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley. | {
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"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli-glazed_sticky_71707_16x9.jpg This easy recipe for sticky ribs with fluffy jacket potatoes is American comfort food at its best. Serve with coleslaw, green salad and onion rings. 2 racks pork spare ribs1 tsp black peppercorns3 bay leavessmall bunch flatleaf parsley1 onion, roughly chopped1 carrot, cut into chunks 2 racks pork spare ribs 1 tsp black peppercorns 3 bay leaves small bunch flatleaf parsley 1 onion, roughly chopped 1 carrot, cut into chunks 4 large baking potatoes1 tbsp olive oil1 tsp sea salt flakes250ml/9fl oz soured cream4 tbsp finely chopped curly parsley 4 large baking potatoes 1 tbsp olive oil 1 tsp sea salt flakes 250ml/9fl oz soured cream 4 tbsp finely chopped curly parsley 175g/6oz tomato ketchup150g/5oz chipotle chilli ketchup100ml/3½fl oz dark soy sauce175g/6oz dark muscovado sugar4 tbsp teriyaki sauce 175g/6oz tomato ketchup 150g/5oz chipotle chilli ketchup 100ml/3½fl oz dark soy sauce 175g/6oz dark muscovado sugar 4 tbsp teriyaki sauce Method For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours.Meanwhile, preheat the oven to 200C/400F/Gas 6.For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. Bake on the top shelf of the oven for one hour, or until cooked through.For the sauce, put all of the ingredients into a saucepan and bring to a simmer.Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley. For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours. For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours. Meanwhile, preheat the oven to 200C/400F/Gas 6. Meanwhile, preheat the oven to 200C/400F/Gas 6. For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. Bake on the top shelf of the oven for one hour, or until cooked through. Bake on the top shelf of the oven for one hour, or until cooked through. For the sauce, put all of the ingredients into a saucepan and bring to a simmer. For the sauce, put all of the ingredients into a saucepan and bring to a simmer. Remove the ribs from the water, dip them into the sauce and place onto a roasting tray. Remove the ribs from the water, dip them into the sauce and place onto a roasting tray. Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes. Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes. To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley. To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley."
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} | 872c6e853fb7b54550c68d547e80ea527a87dd12bfa8300b593f65e1fb95403b | Gleneagles pâté recipe
An average of 4.8 out of 5 stars from 6 ratings Anna Haugh's take on Gleneagles pate. A mix of smoked salmon, trout and mackerel with fresh dill and zingy lemon. 350g/12oz smoked salmon, in long slices100g/3½ oz unsalted butter, at room temperature 300g/10½oz crème fraîche150g/5½ oz cream cheese125g/4½oz smoked mackerel 120g/4oz cooked trout 1 tbsp pink peppercorns, crushed 2 lemons, zest and juice1 bunch freshly dill, finely chopped 350g/12oz smoked salmon, in long slices 100g/3½ oz unsalted butter, at room temperature 300g/10½oz crème fraîche 150g/5½ oz cream cheese 125g/4½oz smoked mackerel 120g/4oz cooked trout 1 tbsp pink peppercorns, crushed 2 lemons, zest and juice 1 bunch freshly dill, finely chopped 100ml/3½fl oz extra virgin olive oil50ml/2fl oz white wine vinegar 1 tsp caster sugarpinch salt1 tsp Dijon mustard1 cucumber, peeled with a vegetable peeler into ribbons 100ml/3½fl oz extra virgin olive oil 50ml/2fl oz white wine vinegar 1 tsp caster sugar pinch salt 1 tsp Dijon mustard 1 cucumber, peeled with a vegetable peeler into ribbons melba toast melba toast Method Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side. Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later. Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side. | {
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"content": "An average of 4.8 out of 5 stars from 6 ratings Anna Haugh's take on Gleneagles pate. A mix of smoked salmon, trout and mackerel with fresh dill and zingy lemon. 350g/12oz smoked salmon, in long slices100g/3½ oz unsalted butter, at room temperature 300g/10½oz crème fraîche150g/5½ oz cream cheese125g/4½oz smoked mackerel 120g/4oz cooked trout 1 tbsp pink peppercorns, crushed 2 lemons, zest and juice1 bunch freshly dill, finely chopped 350g/12oz smoked salmon, in long slices 100g/3½ oz unsalted butter, at room temperature 300g/10½oz crème fraîche 150g/5½ oz cream cheese 125g/4½oz smoked mackerel 120g/4oz cooked trout 1 tbsp pink peppercorns, crushed 2 lemons, zest and juice 1 bunch freshly dill, finely chopped 100ml/3½fl oz extra virgin olive oil50ml/2fl oz white wine vinegar 1 tsp caster sugarpinch salt1 tsp Dijon mustard1 cucumber, peeled with a vegetable peeler into ribbons 100ml/3½fl oz extra virgin olive oil 50ml/2fl oz white wine vinegar 1 tsp caster sugar pinch salt 1 tsp Dijon mustard 1 cucumber, peeled with a vegetable peeler into ribbons melba toast melba toast Method Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side. Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later. Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side."
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} | 5b668206d8c1bef5a6197c5de54b56af384ea2d7f812bac3e54a492e919a85a5 | Tonkatsu pork recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tonkatsu_pork_20288_16x9.jpg Breaded pork comes with a sauce made from tomato ketchup and the fire of ginger and mustard in this easy Japanese recipe. 125g/4½oz tomato ketchup (you can get Japanese ketchup, but any brand will do)75ml/2½fl oz sake 2 tbsp Worcestershire sauce (Japanese is available if you can get it) 2 tbsp dark soy sauce1 garlic clove, finely grated 1 tsp finely grated fresh root ginger 1 tsp Japanese mustard or Dijon (Japanese mustard tastes like a mixture of Dijon and English mustard)2 tsp mirin (or more to taste)1 tbsp sugar 125g/4½oz tomato ketchup (you can get Japanese ketchup, but any brand will do) 75ml/2½fl oz sake 2 tbsp Worcestershire sauce (Japanese is available if you can get it) 2 tbsp dark soy sauce 1 garlic clove, finely grated 1 tsp finely grated fresh root ginger 1 tsp Japanese mustard or Dijon (Japanese mustard tastes like a mixture of Dijon and English mustard) 2 tsp mirin (or more to taste) 1 tbsp sugar 4 tbsp plain flour2 free-range eggs, beaten 75g/2½oz Japanese panko breadcrumbspinch of salt and pepper4 thick pork loin steaks vegetable or groundnut oil, for frying 4 tbsp plain flour 2 free-range eggs, beaten 75g/2½oz Japanese panko breadcrumbs pinch of salt and pepper 4 thick pork loin steaks vegetable or groundnut oil, for frying ½ Chinese cabbage, shreddedspring onions, finely sliced ½ Chinese cabbage, shredded spring onions, finely sliced Method For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger are soft. You want the sauce to reach a good pouring consistency.Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use For the pork, place the flour, beaten egg and breadcrumbs in three individual dishes. Season the flour well with salt and pepper. Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again - this creates an extra crisp coating. Heat up a non-stick frying pan and pour the oil in for frying.Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through - be careful when turning the cutlets to avoid splashing the hot fat.Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions. For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger are soft. You want the sauce to reach a good pouring consistency. For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger are soft. You want the sauce to reach a good pouring consistency. Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use For the pork, place the flour, beaten egg and breadcrumbs in three individual dishes. Season the flour well with salt and pepper. For the pork, place the flour, beaten egg and breadcrumbs in three individual dishes. Season the flour well with salt and pepper. Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again - this creates an extra crisp coating. Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again - this creates an extra crisp coating. Heat up a non-stick frying pan and pour the oil in for frying. Heat up a non-stick frying pan and pour the oil in for frying. Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through - be careful when turning the cutlets to avoid splashing the hot fat. Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through - be careful when turning the cutlets to avoid splashing the hot fat. Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions. Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions. Recipe tips This recipe can be served with miso soup, rice and Japanese pickles. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tonkatsu_pork_20288_16x9.jpg Breaded pork comes with a sauce made from tomato ketchup and the fire of ginger and mustard in this easy Japanese recipe. 125g/4½oz tomato ketchup (you can get Japanese ketchup, but any brand will do)75ml/2½fl oz sake 2 tbsp Worcestershire sauce (Japanese is available if you can get it) 2 tbsp dark soy sauce1 garlic clove, finely grated 1 tsp finely grated fresh root ginger 1 tsp Japanese mustard or Dijon (Japanese mustard tastes like a mixture of Dijon and English mustard)2 tsp mirin (or more to taste)1 tbsp sugar 125g/4½oz tomato ketchup (you can get Japanese ketchup, but any brand will do) 75ml/2½fl oz sake 2 tbsp Worcestershire sauce (Japanese is available if you can get it) 2 tbsp dark soy sauce 1 garlic clove, finely grated 1 tsp finely grated fresh root ginger 1 tsp Japanese mustard or Dijon (Japanese mustard tastes like a mixture of Dijon and English mustard) 2 tsp mirin (or more to taste) 1 tbsp sugar 4 tbsp plain flour2 free-range eggs, beaten 75g/2½oz Japanese panko breadcrumbspinch of salt and pepper4 thick pork loin steaks vegetable or groundnut oil, for frying 4 tbsp plain flour 2 free-range eggs, beaten 75g/2½oz Japanese panko breadcrumbs pinch of salt and pepper 4 thick pork loin steaks vegetable or groundnut oil, for frying ½ Chinese cabbage, shreddedspring onions, finely sliced ½ Chinese cabbage, shredded spring onions, finely sliced Method For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger are soft. You want the sauce to reach a good pouring consistency.Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use For the pork, place the flour, beaten egg and breadcrumbs in three individual dishes. Season the flour well with salt and pepper. Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again - this creates an extra crisp coating. Heat up a non-stick frying pan and pour the oil in for frying.Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through - be careful when turning the cutlets to avoid splashing the hot fat.Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions. For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger are soft. You want the sauce to reach a good pouring consistency. For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger are soft. You want the sauce to reach a good pouring consistency. Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use For the pork, place the flour, beaten egg and breadcrumbs in three individual dishes. Season the flour well with salt and pepper. For the pork, place the flour, beaten egg and breadcrumbs in three individual dishes. Season the flour well with salt and pepper. Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again - this creates an extra crisp coating. Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again - this creates an extra crisp coating. Heat up a non-stick frying pan and pour the oil in for frying. Heat up a non-stick frying pan and pour the oil in for frying. Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through - be careful when turning the cutlets to avoid splashing the hot fat. Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through - be careful when turning the cutlets to avoid splashing the hot fat. Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions. Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions. Recipe tips This recipe can be served with miso soup, rice and Japanese pickles."
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} | d161f27eba7f8263beedc144d76b6ff5a406e1e4eb67e6b80a54d058644914f6 | Gouda quesadillas with caramelised apples recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gouda_quesadillas_with_34941_16x9.jpg A British take on quesadillas that makes a delicious quick lunch, combining caramelised apple with nutty gouda. The sharp salsa adds wonderful freshness. 15g/½oz butter2 Cox’s or 1 large Braeburn apple, cored and cut into 12 slices1 medium–large brown onion, finely sliced1 tsp caster sugar2 large white flour tortillas175g/6oz Cornish gouda, grated vegetable oil, for fryingfreshy ground black pepper 15g/½oz butter 2 Cox’s or 1 large Braeburn apple, cored and cut into 12 slices 1 medium–large brown onion, finely sliced 1 tsp caster sugar 2 large white flour tortillas 175g/6oz Cornish gouda, grated vegetable oil, for frying freshy ground black pepper 2 large ripe tomatoes, seeds removed, finely chopped ½ red onion, finely chopped 1 green jalapeno chilli, seeds removed, finely chopped handful fresh coriander, chopped½–1 lime, juice only¼ tsp salt 2 large ripe tomatoes, seeds removed, finely chopped ½ red onion, finely chopped 1 green jalapeno chilli, seeds removed, finely chopped handful fresh coriander, chopped ½–1 lime, juice only ¼ tsp salt Method To make the salsa, mix together the ingredients in a bowl and set aside. Melt the butter in a frying pan and, when foaming, add the apple slices and onion and sprinkle over the sugar. Cook for 4–5 minutes over a medium heat, turning the apples once, until the apples and onions are softened, caramelised and golden. Season with freshly ground black pepper.Wipe a separate frying pan sparingly with a little oil to prevent sticking. Warm a tortilla, then cover half the tortilla with half the gouda. When melting, top with half the onion and apple mixture. Fold the other half of the tortilla over to form a semi-circle. Turn over using a fish slice or a palette knife and cook the other side for 2 minutes or so, until the cheese is melting and oozing. Transfer to a warm plate while you repeat with the second tortilla.Cut each tortilla in half and serve immediately alongside the salsa. To make the salsa, mix together the ingredients in a bowl and set aside. To make the salsa, mix together the ingredients in a bowl and set aside. Melt the butter in a frying pan and, when foaming, add the apple slices and onion and sprinkle over the sugar. Cook for 4–5 minutes over a medium heat, turning the apples once, until the apples and onions are softened, caramelised and golden. Season with freshly ground black pepper. Melt the butter in a frying pan and, when foaming, add the apple slices and onion and sprinkle over the sugar. Cook for 4–5 minutes over a medium heat, turning the apples once, until the apples and onions are softened, caramelised and golden. Season with freshly ground black pepper. Wipe a separate frying pan sparingly with a little oil to prevent sticking. Warm a tortilla, then cover half the tortilla with half the gouda. When melting, top with half the onion and apple mixture. Fold the other half of the tortilla over to form a semi-circle. Turn over using a fish slice or a palette knife and cook the other side for 2 minutes or so, until the cheese is melting and oozing. Transfer to a warm plate while you repeat with the second tortilla. Wipe a separate frying pan sparingly with a little oil to prevent sticking. Warm a tortilla, then cover half the tortilla with half the gouda. When melting, top with half the onion and apple mixture. Fold the other half of the tortilla over to form a semi-circle. Turn over using a fish slice or a palette knife and cook the other side for 2 minutes or so, until the cheese is melting and oozing. Transfer to a warm plate while you repeat with the second tortilla. Cut each tortilla in half and serve immediately alongside the salsa. Cut each tortilla in half and serve immediately alongside the salsa. | {
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"title": "Gouda quesadillas with caramelised apples recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gouda_quesadillas_with_34941_16x9.jpg A British take on quesadillas that makes a delicious quick lunch, combining caramelised apple with nutty gouda. The sharp salsa adds wonderful freshness. 15g/½oz butter2 Cox’s or 1 large Braeburn apple, cored and cut into 12 slices1 medium–large brown onion, finely sliced1 tsp caster sugar2 large white flour tortillas175g/6oz Cornish gouda, grated vegetable oil, for fryingfreshy ground black pepper 15g/½oz butter 2 Cox’s or 1 large Braeburn apple, cored and cut into 12 slices 1 medium–large brown onion, finely sliced 1 tsp caster sugar 2 large white flour tortillas 175g/6oz Cornish gouda, grated vegetable oil, for frying freshy ground black pepper 2 large ripe tomatoes, seeds removed, finely chopped ½ red onion, finely chopped 1 green jalapeno chilli, seeds removed, finely chopped handful fresh coriander, chopped½–1 lime, juice only¼ tsp salt 2 large ripe tomatoes, seeds removed, finely chopped ½ red onion, finely chopped 1 green jalapeno chilli, seeds removed, finely chopped handful fresh coriander, chopped ½–1 lime, juice only ¼ tsp salt Method To make the salsa, mix together the ingredients in a bowl and set aside. Melt the butter in a frying pan and, when foaming, add the apple slices and onion and sprinkle over the sugar. Cook for 4–5 minutes over a medium heat, turning the apples once, until the apples and onions are softened, caramelised and golden. Season with freshly ground black pepper.Wipe a separate frying pan sparingly with a little oil to prevent sticking. Warm a tortilla, then cover half the tortilla with half the gouda. When melting, top with half the onion and apple mixture. Fold the other half of the tortilla over to form a semi-circle. Turn over using a fish slice or a palette knife and cook the other side for 2 minutes or so, until the cheese is melting and oozing. Transfer to a warm plate while you repeat with the second tortilla.Cut each tortilla in half and serve immediately alongside the salsa. To make the salsa, mix together the ingredients in a bowl and set aside. To make the salsa, mix together the ingredients in a bowl and set aside. Melt the butter in a frying pan and, when foaming, add the apple slices and onion and sprinkle over the sugar. Cook for 4–5 minutes over a medium heat, turning the apples once, until the apples and onions are softened, caramelised and golden. Season with freshly ground black pepper. Melt the butter in a frying pan and, when foaming, add the apple slices and onion and sprinkle over the sugar. Cook for 4–5 minutes over a medium heat, turning the apples once, until the apples and onions are softened, caramelised and golden. Season with freshly ground black pepper. Wipe a separate frying pan sparingly with a little oil to prevent sticking. Warm a tortilla, then cover half the tortilla with half the gouda. When melting, top with half the onion and apple mixture. Fold the other half of the tortilla over to form a semi-circle. Turn over using a fish slice or a palette knife and cook the other side for 2 minutes or so, until the cheese is melting and oozing. Transfer to a warm plate while you repeat with the second tortilla. Wipe a separate frying pan sparingly with a little oil to prevent sticking. Warm a tortilla, then cover half the tortilla with half the gouda. When melting, top with half the onion and apple mixture. Fold the other half of the tortilla over to form a semi-circle. Turn over using a fish slice or a palette knife and cook the other side for 2 minutes or so, until the cheese is melting and oozing. Transfer to a warm plate while you repeat with the second tortilla. Cut each tortilla in half and serve immediately alongside the salsa. Cut each tortilla in half and serve immediately alongside the salsa."
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} | bcabd3ae14d6297591bbc77eb4590b2a2f092ca9786740671d2d061bfb55ad84 | Cherry clafoutis with vanilla whipped cream recipe
An average of 4.0 out of 5 stars from 5 ratings A wonderfully easy and comforting pudding. You could substitute the cherries for other soft fruit. 2 free-range eggs75g/2¾oz caster sugar, plus extra for dusting40g/1½oz plain flour100ml/3½fl oz double cream or crème fraîche100ml/3½fl oz milkbutter, for greasing225g/8oz cherries, stoned 2 free-range eggs 75g/2¾oz caster sugar, plus extra for dusting 40g/1½oz plain flour 100ml/3½fl oz double cream or crème fraîche 100ml/3½fl oz milk butter, for greasing 225g/8oz cherries, stoned 150ml/5fl oz double cream25g/1oz icing or caster sugarseeds from 1 vanilla pod 150ml/5fl oz double cream 25g/1oz icing or caster sugar seeds from 1 vanilla pod Method For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes.Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving.Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis. For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes. For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes. Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving. Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving. Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis. Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis. | {
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"url": "https://www.bbc.co.uk/food/recipes/cherry_clafoutis_with_18549",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cherry clafoutis with vanilla whipped cream recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings A wonderfully easy and comforting pudding. You could substitute the cherries for other soft fruit. 2 free-range eggs75g/2¾oz caster sugar, plus extra for dusting40g/1½oz plain flour100ml/3½fl oz double cream or crème fraîche100ml/3½fl oz milkbutter, for greasing225g/8oz cherries, stoned 2 free-range eggs 75g/2¾oz caster sugar, plus extra for dusting 40g/1½oz plain flour 100ml/3½fl oz double cream or crème fraîche 100ml/3½fl oz milk butter, for greasing 225g/8oz cherries, stoned 150ml/5fl oz double cream25g/1oz icing or caster sugarseeds from 1 vanilla pod 150ml/5fl oz double cream 25g/1oz icing or caster sugar seeds from 1 vanilla pod Method For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes.Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving.Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis. For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes. For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes. Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving. Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving. Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis. Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis."
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} | 54055fa75c5f06ef86d73bf11d96e2de9ce976c99d2e646bed1ec7267f0ba7d8 | Mango rainbow roots tarte tatin recipe
To make the pink pickled onions, whisk together the syrup from the lychee tin, vinegar, lime juice, salt and caster sugar with 100ml/3½fl oz warm water. Whisk until the sugar and salt have dissolved. Add the crushed coriander seeds and dried chilli flakes to the finish the pickling liquor.Layer the sliced red onions into a sterilised glass jar with the halved lychee pieces. Pour over the pickling liquor, including the spices. Seal with an airtight lid and leave to pickle in a cool, dark place for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry sheet slightly and, using a large ovenproof frying pan as your guide, cut around it with a 1cm/½in extra overhang. Wrap the pastry disc in cling film then chill in the fridge.Spread the sliced beetroot, carrots and parsnips out into a single layer a baking sheet along with the garlic cloves still in their skins. Drizzle with olive oil, season with a pinch of salt and sprinkle over the nigella seeds.Roast the vegetables in the oven for 20 minutes, then remove the garlic cloves and roast the roots for an extra 5 minutes. Remove from the oven and set aside. Squeeze the roasted garlic out of the skins into a bowl and mash into a paste, then leave to cool. In a large flameproof frying pan, melt the butter then add the rosemary, dark brown sugar and salt. Whisk well as the sugar starts to caramelise then add the vinegar – again whisking well until it starts to form a loose caramel glaze. Add the mango chutney and English mustard then cook for 2 minutes until it thickens slightly.Pour half of the glaze out of the pan into a heatproof jug and spread out what’s left in an even layer. On top of this arrange the roasted roots in a pretty rainbow design, then pour over the rest of the glaze and spread on top. Remove the pastry disc from the fridge and spread the cooled roasted garlic paste over it in an even layer. Place the pastry disc, garlic-side down, over the roots, tucking in with the overhang at the sides to completely encase the roots. Bake in the oven for 24–26 minutes, rotating halfway through so that the sides cook evenly, and checking in regularly to ensure that it doesn’t burn on top. Carefully remove the pan from the oven using oven gloves, as the handle will be hot, then use a spatula to loosen the pastry from the sides. Leave to cool for 5 minutes then turn out onto a plate. Enjoy with a green salad and the pink pickled onions alongside. To make the pink pickled onions, whisk together the syrup from the lychee tin, vinegar, lime juice, salt and caster sugar with 100ml/3½fl oz warm water. Whisk until the sugar and salt have dissolved. Add the crushed coriander seeds and dried chilli flakes to the finish the pickling liquor. To make the pink pickled onions, whisk together the syrup from the lychee tin, vinegar, lime juice, salt and caster sugar with 100ml/3½fl oz warm water. Whisk until the sugar and salt have dissolved. Add the crushed coriander seeds and dried chilli flakes to the finish the pickling liquor. Layer the sliced red onions into a sterilised glass jar with the halved lychee pieces. Pour over the pickling liquor, including the spices. Seal with an airtight lid and leave to pickle in a cool, dark place for at least 1 hour. Layer the sliced red onions into a sterilised glass jar with the halved lychee pieces. Pour over the pickling liquor, including the spices. Seal with an airtight lid and leave to pickle in a cool, dark place for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry sheet slightly and, using a large ovenproof frying pan as your guide, cut around it with a 1cm/½in extra overhang. Wrap the pastry disc in cling film then chill in the fridge. Roll out the puff pastry sheet slightly and, using a large ovenproof frying pan as your guide, cut around it with a 1cm/½in extra overhang. Wrap the pastry disc in cling film then chill in the fridge. Spread the sliced beetroot, carrots and parsnips out into a single layer a baking sheet along with the garlic cloves still in their skins. Drizzle with olive oil, season with a pinch of salt and sprinkle over the nigella seeds. Spread the sliced beetroot, carrots and parsnips out into a single layer a baking sheet along with the garlic cloves still in their skins. Drizzle with olive oil, season with a pinch of salt and sprinkle over the nigella seeds. Roast the vegetables in the oven for 20 minutes, then remove the garlic cloves and roast the roots for an extra 5 minutes. Remove from the oven and set aside. Roast the vegetables in the oven for 20 minutes, then remove the garlic cloves and roast the roots for an extra 5 minutes. Remove from the oven and set aside. Squeeze the roasted garlic out of the skins into a bowl and mash into a paste, then leave to cool. Squeeze the roasted garlic out of the skins into a bowl and mash into a paste, then leave to cool. In a large flameproof frying pan, melt the butter then add the rosemary, dark brown sugar and salt. Whisk well as the sugar starts to caramelise then add the vinegar – again whisking well until it starts to form a loose caramel glaze. Add the mango chutney and English mustard then cook for 2 minutes until it thickens slightly. In a large flameproof frying pan, melt the butter then add the rosemary, dark brown sugar and salt. Whisk well as the sugar starts to caramelise then add the vinegar – again whisking well until it starts to form a loose caramel glaze. Add the mango chutney and English mustard then cook for 2 minutes until it thickens slightly. Pour half of the glaze out of the pan into a heatproof jug and spread out what’s left in an even layer. On top of this arrange the roasted roots in a pretty rainbow design, then pour over the rest of the glaze and spread on top. Pour half of the glaze out of the pan into a heatproof jug and spread out what’s left in an even layer. On top of this arrange the roasted roots in a pretty rainbow design, then pour over the rest of the glaze and spread on top. Remove the pastry disc from the fridge and spread the cooled roasted garlic paste over it in an even layer. Place the pastry disc, garlic-side down, over the roots, tucking in with the overhang at the sides to completely encase the roots. Remove the pastry disc from the fridge and spread the cooled roasted garlic paste over it in an even layer. Place the pastry disc, garlic-side down, over the roots, tucking in with the overhang at the sides to completely encase the roots. Bake in the oven for 24–26 minutes, rotating halfway through so that the sides cook evenly, and checking in regularly to ensure that it doesn’t burn on top. Bake in the oven for 24–26 minutes, rotating halfway through so that the sides cook evenly, and checking in regularly to ensure that it doesn’t burn on top. Carefully remove the pan from the oven using oven gloves, as the handle will be hot, then use a spatula to loosen the pastry from the sides. Leave to cool for 5 minutes then turn out onto a plate. Enjoy with a green salad and the pink pickled onions alongside. Carefully remove the pan from the oven using oven gloves, as the handle will be hot, then use a spatula to loosen the pastry from the sides. Leave to cool for 5 minutes then turn out onto a plate. Enjoy with a green salad and the pink pickled onions alongside. | {
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"title": "Mango rainbow roots tarte tatin recipe",
"content": "To make the pink pickled onions, whisk together the syrup from the lychee tin, vinegar, lime juice, salt and caster sugar with 100ml/3½fl oz warm water. Whisk until the sugar and salt have dissolved. Add the crushed coriander seeds and dried chilli flakes to the finish the pickling liquor.Layer the sliced red onions into a sterilised glass jar with the halved lychee pieces. Pour over the pickling liquor, including the spices. Seal with an airtight lid and leave to pickle in a cool, dark place for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry sheet slightly and, using a large ovenproof frying pan as your guide, cut around it with a 1cm/½in extra overhang. Wrap the pastry disc in cling film then chill in the fridge.Spread the sliced beetroot, carrots and parsnips out into a single layer a baking sheet along with the garlic cloves still in their skins. Drizzle with olive oil, season with a pinch of salt and sprinkle over the nigella seeds.Roast the vegetables in the oven for 20 minutes, then remove the garlic cloves and roast the roots for an extra 5 minutes. Remove from the oven and set aside. Squeeze the roasted garlic out of the skins into a bowl and mash into a paste, then leave to cool. In a large flameproof frying pan, melt the butter then add the rosemary, dark brown sugar and salt. Whisk well as the sugar starts to caramelise then add the vinegar – again whisking well until it starts to form a loose caramel glaze. Add the mango chutney and English mustard then cook for 2 minutes until it thickens slightly.Pour half of the glaze out of the pan into a heatproof jug and spread out what’s left in an even layer. On top of this arrange the roasted roots in a pretty rainbow design, then pour over the rest of the glaze and spread on top. Remove the pastry disc from the fridge and spread the cooled roasted garlic paste over it in an even layer. Place the pastry disc, garlic-side down, over the roots, tucking in with the overhang at the sides to completely encase the roots. Bake in the oven for 24–26 minutes, rotating halfway through so that the sides cook evenly, and checking in regularly to ensure that it doesn’t burn on top. Carefully remove the pan from the oven using oven gloves, as the handle will be hot, then use a spatula to loosen the pastry from the sides. Leave to cool for 5 minutes then turn out onto a plate. Enjoy with a green salad and the pink pickled onions alongside. To make the pink pickled onions, whisk together the syrup from the lychee tin, vinegar, lime juice, salt and caster sugar with 100ml/3½fl oz warm water. Whisk until the sugar and salt have dissolved. Add the crushed coriander seeds and dried chilli flakes to the finish the pickling liquor. To make the pink pickled onions, whisk together the syrup from the lychee tin, vinegar, lime juice, salt and caster sugar with 100ml/3½fl oz warm water. Whisk until the sugar and salt have dissolved. Add the crushed coriander seeds and dried chilli flakes to the finish the pickling liquor. Layer the sliced red onions into a sterilised glass jar with the halved lychee pieces. Pour over the pickling liquor, including the spices. Seal with an airtight lid and leave to pickle in a cool, dark place for at least 1 hour. Layer the sliced red onions into a sterilised glass jar with the halved lychee pieces. Pour over the pickling liquor, including the spices. Seal with an airtight lid and leave to pickle in a cool, dark place for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry sheet slightly and, using a large ovenproof frying pan as your guide, cut around it with a 1cm/½in extra overhang. Wrap the pastry disc in cling film then chill in the fridge. Roll out the puff pastry sheet slightly and, using a large ovenproof frying pan as your guide, cut around it with a 1cm/½in extra overhang. Wrap the pastry disc in cling film then chill in the fridge. Spread the sliced beetroot, carrots and parsnips out into a single layer a baking sheet along with the garlic cloves still in their skins. Drizzle with olive oil, season with a pinch of salt and sprinkle over the nigella seeds. Spread the sliced beetroot, carrots and parsnips out into a single layer a baking sheet along with the garlic cloves still in their skins. Drizzle with olive oil, season with a pinch of salt and sprinkle over the nigella seeds. Roast the vegetables in the oven for 20 minutes, then remove the garlic cloves and roast the roots for an extra 5 minutes. Remove from the oven and set aside. Roast the vegetables in the oven for 20 minutes, then remove the garlic cloves and roast the roots for an extra 5 minutes. Remove from the oven and set aside. Squeeze the roasted garlic out of the skins into a bowl and mash into a paste, then leave to cool. Squeeze the roasted garlic out of the skins into a bowl and mash into a paste, then leave to cool. In a large flameproof frying pan, melt the butter then add the rosemary, dark brown sugar and salt. Whisk well as the sugar starts to caramelise then add the vinegar – again whisking well until it starts to form a loose caramel glaze. Add the mango chutney and English mustard then cook for 2 minutes until it thickens slightly. In a large flameproof frying pan, melt the butter then add the rosemary, dark brown sugar and salt. Whisk well as the sugar starts to caramelise then add the vinegar – again whisking well until it starts to form a loose caramel glaze. Add the mango chutney and English mustard then cook for 2 minutes until it thickens slightly. Pour half of the glaze out of the pan into a heatproof jug and spread out what’s left in an even layer. On top of this arrange the roasted roots in a pretty rainbow design, then pour over the rest of the glaze and spread on top. Pour half of the glaze out of the pan into a heatproof jug and spread out what’s left in an even layer. On top of this arrange the roasted roots in a pretty rainbow design, then pour over the rest of the glaze and spread on top. Remove the pastry disc from the fridge and spread the cooled roasted garlic paste over it in an even layer. Place the pastry disc, garlic-side down, over the roots, tucking in with the overhang at the sides to completely encase the roots. Remove the pastry disc from the fridge and spread the cooled roasted garlic paste over it in an even layer. Place the pastry disc, garlic-side down, over the roots, tucking in with the overhang at the sides to completely encase the roots. Bake in the oven for 24–26 minutes, rotating halfway through so that the sides cook evenly, and checking in regularly to ensure that it doesn’t burn on top. Bake in the oven for 24–26 minutes, rotating halfway through so that the sides cook evenly, and checking in regularly to ensure that it doesn’t burn on top. Carefully remove the pan from the oven using oven gloves, as the handle will be hot, then use a spatula to loosen the pastry from the sides. Leave to cool for 5 minutes then turn out onto a plate. Enjoy with a green salad and the pink pickled onions alongside. Carefully remove the pan from the oven using oven gloves, as the handle will be hot, then use a spatula to loosen the pastry from the sides. Leave to cool for 5 minutes then turn out onto a plate. Enjoy with a green salad and the pink pickled onions alongside."
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} | 9c5402427505249f7cecf081a732cfdb3d62bd7e97f126fec8ea58a1bffdd003 | Posh pie and mash recipe
An average of 3.0 out of 5 stars from 4 ratings A fillet steak pie, with a puffed pastry disk, parsley mash and a red wine jus. Could this be your Valentine's Day dish? 500g/1lb 2oz potatoes50g/1¾oz fresh parsley, chopped150ml/5fl oz full-fat milk50g/1¾oz unsalted butter, cut into piecessalt and freshly ground black pepper 500g/1lb 2oz potatoes 50g/1¾oz fresh parsley, chopped 150ml/5fl oz full-fat milk 50g/1¾oz unsalted butter, cut into pieces salt and freshly ground black pepper 2 fillet steaks (200g/7oz each)2 tbsp olive oilpinch salt40g/1½oz butter, cut into pieces4 garlic clove, crushed2–3 rosemary sprigs 2–3 thyme sprigs 2 fillet steaks (200g/7oz each) 2 tbsp olive oil pinch salt 40g/1½oz butter, cut into pieces 4 garlic clove, crushed 2–3 rosemary sprigs 2–3 thyme sprigs 1 tbsp olive oil1 shallot, finely chopped2 garlic cloves, finely chopped2 chillies2 sprigs rosemary 2 sprigs thyme 60ml/2fl oz balsamic vinegar60ml/2fl oz red wine60ml/2fl oz port500ml/18fl oz beef stock15g/½oz dark chocolate, cut into pieces50g/1¾oz unsalted butter, cut into piecespinch caster sugar 1 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, finely chopped 2 chillies 2 sprigs rosemary 2 sprigs thyme 60ml/2fl oz balsamic vinegar 60ml/2fl oz red wine 60ml/2fl oz port 500ml/18fl oz beef stock 15g/½oz dark chocolate, cut into pieces 50g/1¾oz unsalted butter, cut into pieces pinch caster sugar shop-bought puff pastry1 free-range egg, beaten shop-bought puff pastry 1 free-range egg, beaten Method Preheat the oven to 220C/200C Fan/Gas 7. To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool. Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl.Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm. Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture. Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing.To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil. Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm. Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown.To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool. To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool. Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl. Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl. Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm. Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm. Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture. Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture. Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing. Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing. To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil. To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil. Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm. Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm. Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown. Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown. To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash. To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash. | {
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"title": "Posh pie and mash recipe",
"content": "An average of 3.0 out of 5 stars from 4 ratings A fillet steak pie, with a puffed pastry disk, parsley mash and a red wine jus. Could this be your Valentine's Day dish? 500g/1lb 2oz potatoes50g/1¾oz fresh parsley, chopped150ml/5fl oz full-fat milk50g/1¾oz unsalted butter, cut into piecessalt and freshly ground black pepper 500g/1lb 2oz potatoes 50g/1¾oz fresh parsley, chopped 150ml/5fl oz full-fat milk 50g/1¾oz unsalted butter, cut into pieces salt and freshly ground black pepper 2 fillet steaks (200g/7oz each)2 tbsp olive oilpinch salt40g/1½oz butter, cut into pieces4 garlic clove, crushed2–3 rosemary sprigs 2–3 thyme sprigs 2 fillet steaks (200g/7oz each) 2 tbsp olive oil pinch salt 40g/1½oz butter, cut into pieces 4 garlic clove, crushed 2–3 rosemary sprigs 2–3 thyme sprigs 1 tbsp olive oil1 shallot, finely chopped2 garlic cloves, finely chopped2 chillies2 sprigs rosemary 2 sprigs thyme 60ml/2fl oz balsamic vinegar60ml/2fl oz red wine60ml/2fl oz port500ml/18fl oz beef stock15g/½oz dark chocolate, cut into pieces50g/1¾oz unsalted butter, cut into piecespinch caster sugar 1 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, finely chopped 2 chillies 2 sprigs rosemary 2 sprigs thyme 60ml/2fl oz balsamic vinegar 60ml/2fl oz red wine 60ml/2fl oz port 500ml/18fl oz beef stock 15g/½oz dark chocolate, cut into pieces 50g/1¾oz unsalted butter, cut into pieces pinch caster sugar shop-bought puff pastry1 free-range egg, beaten shop-bought puff pastry 1 free-range egg, beaten Method Preheat the oven to 220C/200C Fan/Gas 7. To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool. Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl.Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm. Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture. Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing.To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil. Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm. Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown.To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool. To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool. Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl. Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl. Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm. Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm. Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture. Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture. Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing. Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing. To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil. To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil. Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm. Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm. Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown. Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown. To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash. To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash."
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} | 64be8038a71fce37e907ad5a43dfb13346bd46a51f6d563c97b9962d5421c9aa | Scallops with apple, black pudding, apple salad and an apple and vanilla purée recipe
An average of 4.3 out of 5 stars from 3 ratings Apples are the star of this sensational starter. The sweetness of the apples are balanced by the savoury black pudding. 8 slices maple-cured streaky bacon2 tbsp rapeseed oil200g/7oz black pudding, sliced12 scallops, roe removed 100g/3½oz unsalted butter2 green apples, peeled, cored and sliced 8 slices maple-cured streaky bacon 2 tbsp rapeseed oil 200g/7oz black pudding, sliced 12 scallops, roe removed 100g/3½oz unsalted butter 2 green apples, peeled, cored and sliced 2 green apples, peeled and julienned50g/1¾oz watercress leaves50g/1¾oz bull’s blood leaves3 tbsp rapeseed oil1 tbsp white wine vinegar½ lemon, juice only 2 green apples, peeled and julienned 50g/1¾oz watercress leaves 50g/1¾oz bull’s blood leaves 3 tbsp rapeseed oil 1 tbsp white wine vinegar ½ lemon, juice only 40g/1½oz butter 300g/10½oz Granny Smith apples, peeled, cored and chopped 20g/¾oz caster sugar 1 vanilla pod, split lengthways and seeds scraped outsalt and freshly ground black pepper 40g/1½oz butter 300g/10½oz Granny Smith apples, peeled, cored and chopped 20g/¾oz caster sugar 1 vanilla pod, split lengthways and seeds scraped out salt and freshly ground black pepper 2 tbsp coriander cress 2 tbsp coriander cress Method For the scallops, preheat the oven to 200C/180C Fan/Gas 6.Sandwich the bacon between two baking sheets and place in the oven for 8-10 minutes.Heat a large frying pan and add the oil, once hot add the black pudding. Cook for 2-3 minutes and then add the scallops. Cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add half the butter at the end and baste the scallops. Keep warm until ready to serve.Heat a separate frying pan and add the remaining butter. Once hot, add the apple slices and cook on each side for 1-2 minutes, or until golden-brown.For the salad, place the apples and leaves in a large bowl and mix. In a small bowl mix the oil, vinegar and lemon juice.For the purée, melt the butter in a saucepan. Add the apples, sugar, vanilla pod and seeds. Cook for about 4-5 minutes, or until the apples start to break down. Remove the vanilla pod and then blend the mixture to a smooth purée using a hand-held blender. Push the mixture through a fine sieve into a saucepan and season to taste with salt and pepper.To serve, toss the salad in the dressing and divide between four serving plates. Place the scallops, black pudding and apple slices alongside and dress the plates with the purée. Garnish with the bacon and coriander cress. For the scallops, preheat the oven to 200C/180C Fan/Gas 6. For the scallops, preheat the oven to 200C/180C Fan/Gas 6. Sandwich the bacon between two baking sheets and place in the oven for 8-10 minutes. Sandwich the bacon between two baking sheets and place in the oven for 8-10 minutes. Heat a large frying pan and add the oil, once hot add the black pudding. Cook for 2-3 minutes and then add the scallops. Cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add half the butter at the end and baste the scallops. Keep warm until ready to serve. Heat a large frying pan and add the oil, once hot add the black pudding. Cook for 2-3 minutes and then add the scallops. Cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add half the butter at the end and baste the scallops. Keep warm until ready to serve. Heat a separate frying pan and add the remaining butter. Once hot, add the apple slices and cook on each side for 1-2 minutes, or until golden-brown. Heat a separate frying pan and add the remaining butter. Once hot, add the apple slices and cook on each side for 1-2 minutes, or until golden-brown. For the salad, place the apples and leaves in a large bowl and mix. In a small bowl mix the oil, vinegar and lemon juice. For the salad, place the apples and leaves in a large bowl and mix. In a small bowl mix the oil, vinegar and lemon juice. For the purée, melt the butter in a saucepan. Add the apples, sugar, vanilla pod and seeds. Cook for about 4-5 minutes, or until the apples start to break down. For the purée, melt the butter in a saucepan. Add the apples, sugar, vanilla pod and seeds. Cook for about 4-5 minutes, or until the apples start to break down. Remove the vanilla pod and then blend the mixture to a smooth purée using a hand-held blender. Push the mixture through a fine sieve into a saucepan and season to taste with salt and pepper. Remove the vanilla pod and then blend the mixture to a smooth purée using a hand-held blender. Push the mixture through a fine sieve into a saucepan and season to taste with salt and pepper. To serve, toss the salad in the dressing and divide between four serving plates. Place the scallops, black pudding and apple slices alongside and dress the plates with the purée. Garnish with the bacon and coriander cress. To serve, toss the salad in the dressing and divide between four serving plates. Place the scallops, black pudding and apple slices alongside and dress the plates with the purée. Garnish with the bacon and coriander cress. | {
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"title": "Scallops with apple, black pudding, apple salad and an apple and vanilla purée recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Apples are the star of this sensational starter. The sweetness of the apples are balanced by the savoury black pudding. 8 slices maple-cured streaky bacon2 tbsp rapeseed oil200g/7oz black pudding, sliced12 scallops, roe removed 100g/3½oz unsalted butter2 green apples, peeled, cored and sliced 8 slices maple-cured streaky bacon 2 tbsp rapeseed oil 200g/7oz black pudding, sliced 12 scallops, roe removed 100g/3½oz unsalted butter 2 green apples, peeled, cored and sliced 2 green apples, peeled and julienned50g/1¾oz watercress leaves50g/1¾oz bull’s blood leaves3 tbsp rapeseed oil1 tbsp white wine vinegar½ lemon, juice only 2 green apples, peeled and julienned 50g/1¾oz watercress leaves 50g/1¾oz bull’s blood leaves 3 tbsp rapeseed oil 1 tbsp white wine vinegar ½ lemon, juice only 40g/1½oz butter 300g/10½oz Granny Smith apples, peeled, cored and chopped 20g/¾oz caster sugar 1 vanilla pod, split lengthways and seeds scraped outsalt and freshly ground black pepper 40g/1½oz butter 300g/10½oz Granny Smith apples, peeled, cored and chopped 20g/¾oz caster sugar 1 vanilla pod, split lengthways and seeds scraped out salt and freshly ground black pepper 2 tbsp coriander cress 2 tbsp coriander cress Method For the scallops, preheat the oven to 200C/180C Fan/Gas 6.Sandwich the bacon between two baking sheets and place in the oven for 8-10 minutes.Heat a large frying pan and add the oil, once hot add the black pudding. Cook for 2-3 minutes and then add the scallops. Cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add half the butter at the end and baste the scallops. Keep warm until ready to serve.Heat a separate frying pan and add the remaining butter. Once hot, add the apple slices and cook on each side for 1-2 minutes, or until golden-brown.For the salad, place the apples and leaves in a large bowl and mix. In a small bowl mix the oil, vinegar and lemon juice.For the purée, melt the butter in a saucepan. Add the apples, sugar, vanilla pod and seeds. Cook for about 4-5 minutes, or until the apples start to break down. Remove the vanilla pod and then blend the mixture to a smooth purée using a hand-held blender. Push the mixture through a fine sieve into a saucepan and season to taste with salt and pepper.To serve, toss the salad in the dressing and divide between four serving plates. Place the scallops, black pudding and apple slices alongside and dress the plates with the purée. Garnish with the bacon and coriander cress. For the scallops, preheat the oven to 200C/180C Fan/Gas 6. For the scallops, preheat the oven to 200C/180C Fan/Gas 6. Sandwich the bacon between two baking sheets and place in the oven for 8-10 minutes. Sandwich the bacon between two baking sheets and place in the oven for 8-10 minutes. Heat a large frying pan and add the oil, once hot add the black pudding. Cook for 2-3 minutes and then add the scallops. Cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add half the butter at the end and baste the scallops. Keep warm until ready to serve. Heat a large frying pan and add the oil, once hot add the black pudding. Cook for 2-3 minutes and then add the scallops. Cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add half the butter at the end and baste the scallops. Keep warm until ready to serve. Heat a separate frying pan and add the remaining butter. Once hot, add the apple slices and cook on each side for 1-2 minutes, or until golden-brown. Heat a separate frying pan and add the remaining butter. Once hot, add the apple slices and cook on each side for 1-2 minutes, or until golden-brown. For the salad, place the apples and leaves in a large bowl and mix. In a small bowl mix the oil, vinegar and lemon juice. For the salad, place the apples and leaves in a large bowl and mix. In a small bowl mix the oil, vinegar and lemon juice. For the purée, melt the butter in a saucepan. Add the apples, sugar, vanilla pod and seeds. Cook for about 4-5 minutes, or until the apples start to break down. For the purée, melt the butter in a saucepan. Add the apples, sugar, vanilla pod and seeds. Cook for about 4-5 minutes, or until the apples start to break down. Remove the vanilla pod and then blend the mixture to a smooth purée using a hand-held blender. Push the mixture through a fine sieve into a saucepan and season to taste with salt and pepper. Remove the vanilla pod and then blend the mixture to a smooth purée using a hand-held blender. Push the mixture through a fine sieve into a saucepan and season to taste with salt and pepper. To serve, toss the salad in the dressing and divide between four serving plates. Place the scallops, black pudding and apple slices alongside and dress the plates with the purée. Garnish with the bacon and coriander cress. To serve, toss the salad in the dressing and divide between four serving plates. Place the scallops, black pudding and apple slices alongside and dress the plates with the purée. Garnish with the bacon and coriander cress."
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} | 071fedc8df2397994f659737d07a70c3e556d4fb41a027ea51adb50de1c43f80 | Duck breast with calvados and apple recipe
An average of 4.0 out of 5 stars from 1 rating Go over all French farmhouse with this dish of breast of duck, served with a silky, boozey sauce. 4 small duck breasts (about 140g/5oz each)1 tbsp oilknob of butter2 dessert apples, peeled, cored and cut into thin slivers100ml/3½fl oz calvados200ml/7fl oz apple juice, plus an extra tablespoon100ml/3½fl oz chicken stock1 rounded tsp cornfloursalt and freshly ground black pepper 4 small duck breasts (about 140g/5oz each) 1 tbsp oil knob of butter 2 dessert apples, peeled, cored and cut into thin slivers 100ml/3½fl oz calvados 200ml/7fl oz apple juice, plus an extra tablespoon 100ml/3½fl oz chicken stock 1 rounded tsp cornflour salt and freshly ground black pepper Method Remove the skin from the duck breasts and season well with salt and pepper on both sides. Heat the oil in a large frying pan and fry the breasts for four minutes on each side. Remove from the pan and set aside to rest. Add a large knob of butter to the pan and add the apple slivers. Cook for 4–5 minutes, moving regularly, or until cooked through and golden-brown, but not mushy. Remove from the pan and set aside to rest. Deglaze the pan with the calvados and bring to the boil. Allow to bubble away until the volume of liquid has reduced by half. Add the apple juice and stock and bubble to reduce the volume the liquid by half again. Pour in the resting juices from the duck. Add the cornflour to a bowl with a tablespoon of apple juice. Pour in a little hot liquid from the pan and stir until smooth. Pour the cornflour mixture into the pan and stir until smooth. Bring to the boil to thicken slightly and season with salt and pepper. Return the apple slices to the pan to warm through and allow everything simmer away for 1 minute. Divide the apple slices between four plates. Slice the duck breasts on the diagonal and place on top of the apple. Drizzle with the sauce and serve. Remove the skin from the duck breasts and season well with salt and pepper on both sides. Heat the oil in a large frying pan and fry the breasts for four minutes on each side. Remove from the pan and set aside to rest. Remove the skin from the duck breasts and season well with salt and pepper on both sides. Heat the oil in a large frying pan and fry the breasts for four minutes on each side. Remove from the pan and set aside to rest. Add a large knob of butter to the pan and add the apple slivers. Cook for 4–5 minutes, moving regularly, or until cooked through and golden-brown, but not mushy. Remove from the pan and set aside to rest. Add a large knob of butter to the pan and add the apple slivers. Cook for 4–5 minutes, moving regularly, or until cooked through and golden-brown, but not mushy. Remove from the pan and set aside to rest. Deglaze the pan with the calvados and bring to the boil. Allow to bubble away until the volume of liquid has reduced by half. Deglaze the pan with the calvados and bring to the boil. Allow to bubble away until the volume of liquid has reduced by half. Add the apple juice and stock and bubble to reduce the volume the liquid by half again. Pour in the resting juices from the duck. Add the apple juice and stock and bubble to reduce the volume the liquid by half again. Pour in the resting juices from the duck. Add the cornflour to a bowl with a tablespoon of apple juice. Pour in a little hot liquid from the pan and stir until smooth. Add the cornflour to a bowl with a tablespoon of apple juice. Pour in a little hot liquid from the pan and stir until smooth. Pour the cornflour mixture into the pan and stir until smooth. Bring to the boil to thicken slightly and season with salt and pepper. Return the apple slices to the pan to warm through and allow everything simmer away for 1 minute. Pour the cornflour mixture into the pan and stir until smooth. Bring to the boil to thicken slightly and season with salt and pepper. Return the apple slices to the pan to warm through and allow everything simmer away for 1 minute. Divide the apple slices between four plates. Slice the duck breasts on the diagonal and place on top of the apple. Drizzle with the sauce and serve. Divide the apple slices between four plates. Slice the duck breasts on the diagonal and place on top of the apple. Drizzle with the sauce and serve. | {
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"title": "Duck breast with calvados and apple recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Go over all French farmhouse with this dish of breast of duck, served with a silky, boozey sauce. 4 small duck breasts (about 140g/5oz each)1 tbsp oilknob of butter2 dessert apples, peeled, cored and cut into thin slivers100ml/3½fl oz calvados200ml/7fl oz apple juice, plus an extra tablespoon100ml/3½fl oz chicken stock1 rounded tsp cornfloursalt and freshly ground black pepper 4 small duck breasts (about 140g/5oz each) 1 tbsp oil knob of butter 2 dessert apples, peeled, cored and cut into thin slivers 100ml/3½fl oz calvados 200ml/7fl oz apple juice, plus an extra tablespoon 100ml/3½fl oz chicken stock 1 rounded tsp cornflour salt and freshly ground black pepper Method Remove the skin from the duck breasts and season well with salt and pepper on both sides. Heat the oil in a large frying pan and fry the breasts for four minutes on each side. Remove from the pan and set aside to rest. Add a large knob of butter to the pan and add the apple slivers. Cook for 4–5 minutes, moving regularly, or until cooked through and golden-brown, but not mushy. Remove from the pan and set aside to rest. Deglaze the pan with the calvados and bring to the boil. Allow to bubble away until the volume of liquid has reduced by half. Add the apple juice and stock and bubble to reduce the volume the liquid by half again. Pour in the resting juices from the duck. Add the cornflour to a bowl with a tablespoon of apple juice. Pour in a little hot liquid from the pan and stir until smooth. Pour the cornflour mixture into the pan and stir until smooth. Bring to the boil to thicken slightly and season with salt and pepper. Return the apple slices to the pan to warm through and allow everything simmer away for 1 minute. Divide the apple slices between four plates. Slice the duck breasts on the diagonal and place on top of the apple. Drizzle with the sauce and serve. Remove the skin from the duck breasts and season well with salt and pepper on both sides. Heat the oil in a large frying pan and fry the breasts for four minutes on each side. Remove from the pan and set aside to rest. Remove the skin from the duck breasts and season well with salt and pepper on both sides. Heat the oil in a large frying pan and fry the breasts for four minutes on each side. Remove from the pan and set aside to rest. Add a large knob of butter to the pan and add the apple slivers. Cook for 4–5 minutes, moving regularly, or until cooked through and golden-brown, but not mushy. Remove from the pan and set aside to rest. Add a large knob of butter to the pan and add the apple slivers. Cook for 4–5 minutes, moving regularly, or until cooked through and golden-brown, but not mushy. Remove from the pan and set aside to rest. Deglaze the pan with the calvados and bring to the boil. Allow to bubble away until the volume of liquid has reduced by half. Deglaze the pan with the calvados and bring to the boil. Allow to bubble away until the volume of liquid has reduced by half. Add the apple juice and stock and bubble to reduce the volume the liquid by half again. Pour in the resting juices from the duck. Add the apple juice and stock and bubble to reduce the volume the liquid by half again. Pour in the resting juices from the duck. Add the cornflour to a bowl with a tablespoon of apple juice. Pour in a little hot liquid from the pan and stir until smooth. Add the cornflour to a bowl with a tablespoon of apple juice. Pour in a little hot liquid from the pan and stir until smooth. Pour the cornflour mixture into the pan and stir until smooth. Bring to the boil to thicken slightly and season with salt and pepper. Return the apple slices to the pan to warm through and allow everything simmer away for 1 minute. Pour the cornflour mixture into the pan and stir until smooth. Bring to the boil to thicken slightly and season with salt and pepper. Return the apple slices to the pan to warm through and allow everything simmer away for 1 minute. Divide the apple slices between four plates. Slice the duck breasts on the diagonal and place on top of the apple. Drizzle with the sauce and serve. Divide the apple slices between four plates. Slice the duck breasts on the diagonal and place on top of the apple. Drizzle with the sauce and serve."
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} | a2834ec86fc9f7e0eb399cfe9435261d1da9a794be21b9323786746cfa67ac92 | Cauliflower mousse with apple compote recipe
Cauliflower mousse with apple compote, pickles and parsnip crisps An average of 0.0 out of 5 stars from 0 ratings This is a showstopping vegetarian dish for a special occasion or romantic evening in. It can be prepared quickly but looks impressive. 2 green apples, peeled and julienned 1½ tbsp cider vinegar 1½ tsp caster sugar ½ tsp fresh grated horseradish salt 2 green apples, peeled and julienned 1½ tbsp cider vinegar 1½ tsp caster sugar ½ tsp fresh grated horseradish salt 50g/1¾oz caster sugar 50ml/2fl oz cider vinegar1 garlic clove, thinly sliced1 thyme sprig 80g/2¾oz wild mushrooms, cut into 2cm/¾in pieces¼ parsnip, peeled, cut into 2mm thick slices and then trimmed into 1.5cm/¾in discs 50g/1¾oz caster sugar 50ml/2fl oz cider vinegar 1 garlic clove, thinly sliced 1 thyme sprig 80g/2¾oz wild mushrooms, cut into 2cm/¾in pieces ¼ parsnip, peeled, cut into 2mm thick slices and then trimmed into 1.5cm/¾in discs 100ml/3½fl oz vegetable oil 1 parsnip, peeled and very finely sliced with a mandolin ¼ tsp salt, or to taste 100ml/3½fl oz vegetable oil 1 parsnip, peeled and very finely sliced with a mandolin ¼ tsp salt, or to taste 1½ tbsp rapeseed oil 1½ cauliflower heads, broken into florets and finely chopped 20g/¾oz butter 300ml/10fl oz almond milk salt 1½ tbsp rapeseed oil 1½ cauliflower heads, broken into florets and finely chopped 20g/¾oz butter 300ml/10fl oz almond milk salt 6 red chicory leaves4 white chicory leaves2 tsp smoked rapeseed oil1 tbsp butter8 romanesco florets1 apple, cut into 10 batons 2 tsp nutritional yeast flakes, lightly toastedtarragon leaves and chervil sprigs, deep-fried 6 red chicory leaves 4 white chicory leaves 2 tsp smoked rapeseed oil 1 tbsp butter 8 romanesco florets 1 apple, cut into 10 batons 2 tsp nutritional yeast flakes, lightly toasted tarragon leaves and chervil sprigs, deep-fried Method To make the apple compote, place the apple, vinegar, sugar and horseradish into a small saucepan over a low heat. Cook for 5–10 minutes until the apple is slightly broken down. The apple should be soft but still hold its shape. Season with salt, cover and chill until ready to use.To make the pickles, place the sugar, vinegar and 50ml/2fl oz water in a saucepan and bring to the boil. Add the garlic and thyme. Place the mushroom and parsnip in another saucepan and pour the hot liquid over the top. Leave to cool with a lid on. Once cool, remove the pickled mushroom and parsnip from the liquid. To make the parsnip crisps, heat the oil to 150C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the parsnip until golden and crisp. Drain on kitchen paper. Season with the salt and leave to cool.To make the cauliflower mousse, heat the oil in a large frying pan and gently fry the cauliflower for 5 minutes, or until soft. Add the butter and cook until the cauliflower is just coloured. Pour in the almond milk and simmer for a further 10 minutes. Blitz in a blender or food processor until the consistency is similar to double cream. Season with salt. To serve, dress the chicory leaves in the smoked rapeseed oil. Heat the butter in a frying pan and cook the romanesco florets until tender. Spoon the cauliflower mousse onto warmed plates and top with the apple compote, pickles, parsnip crisps, chicory leaves, romanesco florets and apple batons. Sprinkle with the yeast flakes, tarragon and chervil and serve immediately. To make the apple compote, place the apple, vinegar, sugar and horseradish into a small saucepan over a low heat. Cook for 5–10 minutes until the apple is slightly broken down. The apple should be soft but still hold its shape. Season with salt, cover and chill until ready to use. To make the apple compote, place the apple, vinegar, sugar and horseradish into a small saucepan over a low heat. Cook for 5–10 minutes until the apple is slightly broken down. The apple should be soft but still hold its shape. Season with salt, cover and chill until ready to use. To make the pickles, place the sugar, vinegar and 50ml/2fl oz water in a saucepan and bring to the boil. Add the garlic and thyme. Place the mushroom and parsnip in another saucepan and pour the hot liquid over the top. Leave to cool with a lid on. Once cool, remove the pickled mushroom and parsnip from the liquid. To make the pickles, place the sugar, vinegar and 50ml/2fl oz water in a saucepan and bring to the boil. Add the garlic and thyme. Place the mushroom and parsnip in another saucepan and pour the hot liquid over the top. Leave to cool with a lid on. Once cool, remove the pickled mushroom and parsnip from the liquid. To make the parsnip crisps, heat the oil to 150C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the parsnip until golden and crisp. Drain on kitchen paper. Season with the salt and leave to cool. To make the parsnip crisps, heat the oil to 150C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the parsnip until golden and crisp. Drain on kitchen paper. Season with the salt and leave to cool. To make the cauliflower mousse, heat the oil in a large frying pan and gently fry the cauliflower for 5 minutes, or until soft. Add the butter and cook until the cauliflower is just coloured. Pour in the almond milk and simmer for a further 10 minutes. Blitz in a blender or food processor until the consistency is similar to double cream. Season with salt. To make the cauliflower mousse, heat the oil in a large frying pan and gently fry the cauliflower for 5 minutes, or until soft. Add the butter and cook until the cauliflower is just coloured. Pour in the almond milk and simmer for a further 10 minutes. Blitz in a blender or food processor until the consistency is similar to double cream. Season with salt. To serve, dress the chicory leaves in the smoked rapeseed oil. Heat the butter in a frying pan and cook the romanesco florets until tender. Spoon the cauliflower mousse onto warmed plates and top with the apple compote, pickles, parsnip crisps, chicory leaves, romanesco florets and apple batons. Sprinkle with the yeast flakes, tarragon and chervil and serve immediately. To serve, dress the chicory leaves in the smoked rapeseed oil. Heat the butter in a frying pan and cook the romanesco florets until tender. Spoon the cauliflower mousse onto warmed plates and top with the apple compote, pickles, parsnip crisps, chicory leaves, romanesco florets and apple batons. Sprinkle with the yeast flakes, tarragon and chervil and serve immediately. | {
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"title": "Cauliflower mousse with apple compote recipe",
"content": "Cauliflower mousse with apple compote, pickles and parsnip crisps An average of 0.0 out of 5 stars from 0 ratings This is a showstopping vegetarian dish for a special occasion or romantic evening in. It can be prepared quickly but looks impressive. 2 green apples, peeled and julienned 1½ tbsp cider vinegar 1½ tsp caster sugar ½ tsp fresh grated horseradish salt 2 green apples, peeled and julienned 1½ tbsp cider vinegar 1½ tsp caster sugar ½ tsp fresh grated horseradish salt 50g/1¾oz caster sugar 50ml/2fl oz cider vinegar1 garlic clove, thinly sliced1 thyme sprig 80g/2¾oz wild mushrooms, cut into 2cm/¾in pieces¼ parsnip, peeled, cut into 2mm thick slices and then trimmed into 1.5cm/¾in discs 50g/1¾oz caster sugar 50ml/2fl oz cider vinegar 1 garlic clove, thinly sliced 1 thyme sprig 80g/2¾oz wild mushrooms, cut into 2cm/¾in pieces ¼ parsnip, peeled, cut into 2mm thick slices and then trimmed into 1.5cm/¾in discs 100ml/3½fl oz vegetable oil 1 parsnip, peeled and very finely sliced with a mandolin ¼ tsp salt, or to taste 100ml/3½fl oz vegetable oil 1 parsnip, peeled and very finely sliced with a mandolin ¼ tsp salt, or to taste 1½ tbsp rapeseed oil 1½ cauliflower heads, broken into florets and finely chopped 20g/¾oz butter 300ml/10fl oz almond milk salt 1½ tbsp rapeseed oil 1½ cauliflower heads, broken into florets and finely chopped 20g/¾oz butter 300ml/10fl oz almond milk salt 6 red chicory leaves4 white chicory leaves2 tsp smoked rapeseed oil1 tbsp butter8 romanesco florets1 apple, cut into 10 batons 2 tsp nutritional yeast flakes, lightly toastedtarragon leaves and chervil sprigs, deep-fried 6 red chicory leaves 4 white chicory leaves 2 tsp smoked rapeseed oil 1 tbsp butter 8 romanesco florets 1 apple, cut into 10 batons 2 tsp nutritional yeast flakes, lightly toasted tarragon leaves and chervil sprigs, deep-fried Method To make the apple compote, place the apple, vinegar, sugar and horseradish into a small saucepan over a low heat. Cook for 5–10 minutes until the apple is slightly broken down. The apple should be soft but still hold its shape. Season with salt, cover and chill until ready to use.To make the pickles, place the sugar, vinegar and 50ml/2fl oz water in a saucepan and bring to the boil. Add the garlic and thyme. Place the mushroom and parsnip in another saucepan and pour the hot liquid over the top. Leave to cool with a lid on. Once cool, remove the pickled mushroom and parsnip from the liquid. To make the parsnip crisps, heat the oil to 150C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the parsnip until golden and crisp. Drain on kitchen paper. Season with the salt and leave to cool.To make the cauliflower mousse, heat the oil in a large frying pan and gently fry the cauliflower for 5 minutes, or until soft. Add the butter and cook until the cauliflower is just coloured. Pour in the almond milk and simmer for a further 10 minutes. Blitz in a blender or food processor until the consistency is similar to double cream. Season with salt. To serve, dress the chicory leaves in the smoked rapeseed oil. Heat the butter in a frying pan and cook the romanesco florets until tender. Spoon the cauliflower mousse onto warmed plates and top with the apple compote, pickles, parsnip crisps, chicory leaves, romanesco florets and apple batons. Sprinkle with the yeast flakes, tarragon and chervil and serve immediately. To make the apple compote, place the apple, vinegar, sugar and horseradish into a small saucepan over a low heat. Cook for 5–10 minutes until the apple is slightly broken down. The apple should be soft but still hold its shape. Season with salt, cover and chill until ready to use. To make the apple compote, place the apple, vinegar, sugar and horseradish into a small saucepan over a low heat. Cook for 5–10 minutes until the apple is slightly broken down. The apple should be soft but still hold its shape. Season with salt, cover and chill until ready to use. To make the pickles, place the sugar, vinegar and 50ml/2fl oz water in a saucepan and bring to the boil. Add the garlic and thyme. Place the mushroom and parsnip in another saucepan and pour the hot liquid over the top. Leave to cool with a lid on. Once cool, remove the pickled mushroom and parsnip from the liquid. To make the pickles, place the sugar, vinegar and 50ml/2fl oz water in a saucepan and bring to the boil. Add the garlic and thyme. Place the mushroom and parsnip in another saucepan and pour the hot liquid over the top. Leave to cool with a lid on. Once cool, remove the pickled mushroom and parsnip from the liquid. To make the parsnip crisps, heat the oil to 150C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the parsnip until golden and crisp. Drain on kitchen paper. Season with the salt and leave to cool. To make the parsnip crisps, heat the oil to 150C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the parsnip until golden and crisp. Drain on kitchen paper. Season with the salt and leave to cool. To make the cauliflower mousse, heat the oil in a large frying pan and gently fry the cauliflower for 5 minutes, or until soft. Add the butter and cook until the cauliflower is just coloured. Pour in the almond milk and simmer for a further 10 minutes. Blitz in a blender or food processor until the consistency is similar to double cream. Season with salt. To make the cauliflower mousse, heat the oil in a large frying pan and gently fry the cauliflower for 5 minutes, or until soft. Add the butter and cook until the cauliflower is just coloured. Pour in the almond milk and simmer for a further 10 minutes. Blitz in a blender or food processor until the consistency is similar to double cream. Season with salt. To serve, dress the chicory leaves in the smoked rapeseed oil. Heat the butter in a frying pan and cook the romanesco florets until tender. Spoon the cauliflower mousse onto warmed plates and top with the apple compote, pickles, parsnip crisps, chicory leaves, romanesco florets and apple batons. Sprinkle with the yeast flakes, tarragon and chervil and serve immediately. To serve, dress the chicory leaves in the smoked rapeseed oil. Heat the butter in a frying pan and cook the romanesco florets until tender. Spoon the cauliflower mousse onto warmed plates and top with the apple compote, pickles, parsnip crisps, chicory leaves, romanesco florets and apple batons. Sprinkle with the yeast flakes, tarragon and chervil and serve immediately."
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} | f21cb57e5e4674c57aa2a0aba6b817df73cfc4d8096b238a5d03a3d075615c33 | Hot buttered apple juice recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_buttered_apple_juice_84111_16x9.jpg For this winter warmer I’ve used a gingerbread-spiced butter to enrich a gently simmering pan of apple juice. Use good-quality cloudy apple juice or freshly pressed apple juice for the best results and only add all the butter to the pan if you’re serving it all straight away. If you’re serving it individually over the course of a party, measure out 2 tablespoons of butter into a glass when you’re ready to serve and pour in around 100–150ml/3½–5¼fl oz warm apple juice. Stir to blend together, then grate over the nutmeg. 125g/4oz lightly salted butter, softened110g/3¾oz demerara sugar½ tsp ground cinnamon½ tsp allspice¼ tsp ground clovesfreshly grated nutmeg, to taste 125g/4oz lightly salted butter, softened 110g/3¾oz demerara sugar ½ tsp ground cinnamon ½ tsp allspice ¼ tsp ground cloves freshly grated nutmeg, to taste 750ml/1⅓ pints cloudy or freshly pressed apple juice30ml/1fl oz fresh lemon juicefreshly grated nutmeg, to garnish 750ml/1⅓ pints cloudy or freshly pressed apple juice 30ml/1fl oz fresh lemon juice freshly grated nutmeg, to garnish Method To make the spiced butter, scoop the softened butter into a bowl and add the demerara sugar. Beat together with electric beaters until smoothly combined. Add all the spices and beat again. Scoop into a tub, seal and store in the fridge until needed. The butter will keep in the fridge for up to 4 weeks. Pour the apple and lemon juices into a saucepan over a medium heat. Cover with a lid and gently warm for 5–6 minutes until steaming hot. Scoop the spiced butter into the pan and stir until dissolved (see above for instructions if you are not serving all at once). Ladle the buttered apple juice into mugs or heatproof glasses and grate over a little extra nutmeg to serve. To make the spiced butter, scoop the softened butter into a bowl and add the demerara sugar. Beat together with electric beaters until smoothly combined. To make the spiced butter, scoop the softened butter into a bowl and add the demerara sugar. Beat together with electric beaters until smoothly combined. Add all the spices and beat again. Scoop into a tub, seal and store in the fridge until needed. The butter will keep in the fridge for up to 4 weeks. Add all the spices and beat again. Scoop into a tub, seal and store in the fridge until needed. The butter will keep in the fridge for up to 4 weeks. Pour the apple and lemon juices into a saucepan over a medium heat. Cover with a lid and gently warm for 5–6 minutes until steaming hot. Scoop the spiced butter into the pan and stir until dissolved (see above for instructions if you are not serving all at once). Ladle the buttered apple juice into mugs or heatproof glasses and grate over a little extra nutmeg to serve. Pour the apple and lemon juices into a saucepan over a medium heat. Cover with a lid and gently warm for 5–6 minutes until steaming hot. Scoop the spiced butter into the pan and stir until dissolved (see above for instructions if you are not serving all at once). Ladle the buttered apple juice into mugs or heatproof glasses and grate over a little extra nutmeg to serve. | {
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"title": "Hot buttered apple juice 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/hot_buttered_apple_juice_84111_16x9.jpg For this winter warmer I’ve used a gingerbread-spiced butter to enrich a gently simmering pan of apple juice. Use good-quality cloudy apple juice or freshly pressed apple juice for the best results and only add all the butter to the pan if you’re serving it all straight away. If you’re serving it individually over the course of a party, measure out 2 tablespoons of butter into a glass when you’re ready to serve and pour in around 100–150ml/3½–5¼fl oz warm apple juice. Stir to blend together, then grate over the nutmeg. 125g/4oz lightly salted butter, softened110g/3¾oz demerara sugar½ tsp ground cinnamon½ tsp allspice¼ tsp ground clovesfreshly grated nutmeg, to taste 125g/4oz lightly salted butter, softened 110g/3¾oz demerara sugar ½ tsp ground cinnamon ½ tsp allspice ¼ tsp ground cloves freshly grated nutmeg, to taste 750ml/1⅓ pints cloudy or freshly pressed apple juice30ml/1fl oz fresh lemon juicefreshly grated nutmeg, to garnish 750ml/1⅓ pints cloudy or freshly pressed apple juice 30ml/1fl oz fresh lemon juice freshly grated nutmeg, to garnish Method To make the spiced butter, scoop the softened butter into a bowl and add the demerara sugar. Beat together with electric beaters until smoothly combined. Add all the spices and beat again. Scoop into a tub, seal and store in the fridge until needed. The butter will keep in the fridge for up to 4 weeks. Pour the apple and lemon juices into a saucepan over a medium heat. Cover with a lid and gently warm for 5–6 minutes until steaming hot. Scoop the spiced butter into the pan and stir until dissolved (see above for instructions if you are not serving all at once). Ladle the buttered apple juice into mugs or heatproof glasses and grate over a little extra nutmeg to serve. To make the spiced butter, scoop the softened butter into a bowl and add the demerara sugar. Beat together with electric beaters until smoothly combined. To make the spiced butter, scoop the softened butter into a bowl and add the demerara sugar. Beat together with electric beaters until smoothly combined. Add all the spices and beat again. Scoop into a tub, seal and store in the fridge until needed. The butter will keep in the fridge for up to 4 weeks. Add all the spices and beat again. Scoop into a tub, seal and store in the fridge until needed. The butter will keep in the fridge for up to 4 weeks. Pour the apple and lemon juices into a saucepan over a medium heat. Cover with a lid and gently warm for 5–6 minutes until steaming hot. Scoop the spiced butter into the pan and stir until dissolved (see above for instructions if you are not serving all at once). Ladle the buttered apple juice into mugs or heatproof glasses and grate over a little extra nutmeg to serve. Pour the apple and lemon juices into a saucepan over a medium heat. Cover with a lid and gently warm for 5–6 minutes until steaming hot. Scoop the spiced butter into the pan and stir until dissolved (see above for instructions if you are not serving all at once). Ladle the buttered apple juice into mugs or heatproof glasses and grate over a little extra nutmeg to serve."
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} | f68486d47f62122603f24b85eb6faa89b4c0395cfebc081d5399975d8fdfe422 | Cinnamon and apple iced buns and toffee and marmalade iced buns recipe
For the dough, combine the milk with 175ml/6fl oz boiling water in a jug, then beat in the eggs.Add the dry ingredients to a bowl of a freestanding mixer fitted with a dough hook and mix briefly to combine. Add the butter and the egg mixture, and mix for 5 minutes.Turn the dough out onto a lightly floured work surface and knead by hand for another few minutes. Transfer to a large bowl and cover with cling film. Prove the dough in a warm place for about an hour, or until doubled in size.Once proved, divide the dough into 16 pieces. Roll into sausage shapes and place on 2 baking trays lined with non-stick baking paper. Prove again for about an hour or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 6.Once proved, bake the dough for 9 minutes, then swap the trays around in the oven and bake for another 4 minutes (this is to ensure the colour is even). Set aside to cool. To make the toffee crème pâtisserie, line a large roasting tin with non-stick baking paper. Add the sugar, glucose and 4 tablespoons water to a saucepan. Heat gently until the sugar melts, then increase the heat and boil until it turns a deep caramel colour. (CAUTION: Boiling sugar is very hot. Do not leave unattended.) Carefully pour into the prepared roasting tin and set aside to cool. When the caramel is cool and hard, break it into chunks and transfer a food processor. Pulse until you have a coarse powder. In a large saucepan, mix the milk, cream, egg yolks, cornflour and 135g/5oz of the powdered caramel over a medium heat. Cook until the mixture is thick (or until it measures 85C on a kitchen thermometer). Set aside to cool, covering the surface with cling film to stop a skin forming. When cooled spoon into a piping bag fitted with a large plain nozzle.For the marmalade, add all the ingredients to a large, deep saucepan and cook on a low-medium heat for 1½ hours, or until the mixture reaches 104C on a sugar thermometer and the peel has softened. Set aside to cool.For the spiced apple compôte, mix all the ingredients together in a large saucepan and cook on a low heat for about 20 minutes, or until the apple has softened and most of the liquid has evaporated.For the crème Chantilly, put all the ingredients in a large bowl and whip until stiff peaks form when the whisk is removed. Transfer to a piping bag fitted with a large plain nozzle.To assemble the iced buns, slice all the buns in half lengthways. Spread a layer of marmalade on 8 of the rolls and then pipe the crème pâtisserie on top. Place the other half of the roll on top.Spread a layer of apple compôte on the remaining rolls and then pipe the crème Chantilly on top. Place the other half of the roll on top.For the royal icing, beat the icing sugar with 2-3 tablespoons water using a wooden spoon until smooth and thick. Put half the icing in a separate bowl and add the green food colouring. Add the orange food colouring to the remaining icing. Transfer to separate piping bags fitted with wide flat-tipped nozzles. Pipe the green icing on top of the spiced apple buns and the orange icing on the marmalade buns. Serve once the icing has set. For the dough, combine the milk with 175ml/6fl oz boiling water in a jug, then beat in the eggs. For the dough, combine the milk with 175ml/6fl oz boiling water in a jug, then beat in the eggs. Add the dry ingredients to a bowl of a freestanding mixer fitted with a dough hook and mix briefly to combine. Add the butter and the egg mixture, and mix for 5 minutes. Add the dry ingredients to a bowl of a freestanding mixer fitted with a dough hook and mix briefly to combine. Add the butter and the egg mixture, and mix for 5 minutes. Turn the dough out onto a lightly floured work surface and knead by hand for another few minutes. Transfer to a large bowl and cover with cling film. Prove the dough in a warm place for about an hour, or until doubled in size. Turn the dough out onto a lightly floured work surface and knead by hand for another few minutes. Transfer to a large bowl and cover with cling film. Prove the dough in a warm place for about an hour, or until doubled in size. Once proved, divide the dough into 16 pieces. Roll into sausage shapes and place on 2 baking trays lined with non-stick baking paper. Prove again for about an hour or until doubled in size. Once proved, divide the dough into 16 pieces. Roll into sausage shapes and place on 2 baking trays lined with non-stick baking paper. Prove again for about an hour or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Once proved, bake the dough for 9 minutes, then swap the trays around in the oven and bake for another 4 minutes (this is to ensure the colour is even). Set aside to cool. Once proved, bake the dough for 9 minutes, then swap the trays around in the oven and bake for another 4 minutes (this is to ensure the colour is even). Set aside to cool. To make the toffee crème pâtisserie, line a large roasting tin with non-stick baking paper. To make the toffee crème pâtisserie, line a large roasting tin with non-stick baking paper. Add the sugar, glucose and 4 tablespoons water to a saucepan. Heat gently until the sugar melts, then increase the heat and boil until it turns a deep caramel colour. (CAUTION: Boiling sugar is very hot. Do not leave unattended.) Carefully pour into the prepared roasting tin and set aside to cool. When the caramel is cool and hard, break it into chunks and transfer a food processor. Pulse until you have a coarse powder. Add the sugar, glucose and 4 tablespoons water to a saucepan. Heat gently until the sugar melts, then increase the heat and boil until it turns a deep caramel colour. (CAUTION: Boiling sugar is very hot. Do not leave unattended.) Carefully pour into the prepared roasting tin and set aside to cool. When the caramel is cool and hard, break it into chunks and transfer a food processor. Pulse until you have a coarse powder. In a large saucepan, mix the milk, cream, egg yolks, cornflour and 135g/5oz of the powdered caramel over a medium heat. Cook until the mixture is thick (or until it measures 85C on a kitchen thermometer). Set aside to cool, covering the surface with cling film to stop a skin forming. When cooled spoon into a piping bag fitted with a large plain nozzle. In a large saucepan, mix the milk, cream, egg yolks, cornflour and 135g/5oz of the powdered caramel over a medium heat. Cook until the mixture is thick (or until it measures 85C on a kitchen thermometer). Set aside to cool, covering the surface with cling film to stop a skin forming. When cooled spoon into a piping bag fitted with a large plain nozzle. For the marmalade, add all the ingredients to a large, deep saucepan and cook on a low-medium heat for 1½ hours, or until the mixture reaches 104C on a sugar thermometer and the peel has softened. Set aside to cool. For the marmalade, add all the ingredients to a large, deep saucepan and cook on a low-medium heat for 1½ hours, or until the mixture reaches 104C on a sugar thermometer and the peel has softened. Set aside to cool. For the spiced apple compôte, mix all the ingredients together in a large saucepan and cook on a low heat for about 20 minutes, or until the apple has softened and most of the liquid has evaporated. For the spiced apple compôte, mix all the ingredients together in a large saucepan and cook on a low heat for about 20 minutes, or until the apple has softened and most of the liquid has evaporated. For the crème Chantilly, put all the ingredients in a large bowl and whip until stiff peaks form when the whisk is removed. Transfer to a piping bag fitted with a large plain nozzle. For the crème Chantilly, put all the ingredients in a large bowl and whip until stiff peaks form when the whisk is removed. Transfer to a piping bag fitted with a large plain nozzle. To assemble the iced buns, slice all the buns in half lengthways. Spread a layer of marmalade on 8 of the rolls and then pipe the crème pâtisserie on top. Place the other half of the roll on top. To assemble the iced buns, slice all the buns in half lengthways. Spread a layer of marmalade on 8 of the rolls and then pipe the crème pâtisserie on top. Place the other half of the roll on top. Spread a layer of apple compôte on the remaining rolls and then pipe the crème Chantilly on top. Place the other half of the roll on top. Spread a layer of apple compôte on the remaining rolls and then pipe the crème Chantilly on top. Place the other half of the roll on top. For the royal icing, beat the icing sugar with 2-3 tablespoons water using a wooden spoon until smooth and thick. Put half the icing in a separate bowl and add the green food colouring. Add the orange food colouring to the remaining icing. Transfer to separate piping bags fitted with wide flat-tipped nozzles. Pipe the green icing on top of the spiced apple buns and the orange icing on the marmalade buns. Serve once the icing has set. For the royal icing, beat the icing sugar with 2-3 tablespoons water using a wooden spoon until smooth and thick. Put half the icing in a separate bowl and add the green food colouring. Add the orange food colouring to the remaining icing. Transfer to separate piping bags fitted with wide flat-tipped nozzles. Pipe the green icing on top of the spiced apple buns and the orange icing on the marmalade buns. Serve once the icing has set. | {
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"title": "Cinnamon and apple iced buns and toffee and marmalade iced buns recipe",
"content": "For the dough, combine the milk with 175ml/6fl oz boiling water in a jug, then beat in the eggs.Add the dry ingredients to a bowl of a freestanding mixer fitted with a dough hook and mix briefly to combine. Add the butter and the egg mixture, and mix for 5 minutes.Turn the dough out onto a lightly floured work surface and knead by hand for another few minutes. Transfer to a large bowl and cover with cling film. Prove the dough in a warm place for about an hour, or until doubled in size.Once proved, divide the dough into 16 pieces. Roll into sausage shapes and place on 2 baking trays lined with non-stick baking paper. Prove again for about an hour or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 6.Once proved, bake the dough for 9 minutes, then swap the trays around in the oven and bake for another 4 minutes (this is to ensure the colour is even). Set aside to cool. To make the toffee crème pâtisserie, line a large roasting tin with non-stick baking paper. Add the sugar, glucose and 4 tablespoons water to a saucepan. Heat gently until the sugar melts, then increase the heat and boil until it turns a deep caramel colour. (CAUTION: Boiling sugar is very hot. Do not leave unattended.) Carefully pour into the prepared roasting tin and set aside to cool. When the caramel is cool and hard, break it into chunks and transfer a food processor. Pulse until you have a coarse powder. In a large saucepan, mix the milk, cream, egg yolks, cornflour and 135g/5oz of the powdered caramel over a medium heat. Cook until the mixture is thick (or until it measures 85C on a kitchen thermometer). Set aside to cool, covering the surface with cling film to stop a skin forming. When cooled spoon into a piping bag fitted with a large plain nozzle.For the marmalade, add all the ingredients to a large, deep saucepan and cook on a low-medium heat for 1½ hours, or until the mixture reaches 104C on a sugar thermometer and the peel has softened. Set aside to cool.For the spiced apple compôte, mix all the ingredients together in a large saucepan and cook on a low heat for about 20 minutes, or until the apple has softened and most of the liquid has evaporated.For the crème Chantilly, put all the ingredients in a large bowl and whip until stiff peaks form when the whisk is removed. Transfer to a piping bag fitted with a large plain nozzle.To assemble the iced buns, slice all the buns in half lengthways. Spread a layer of marmalade on 8 of the rolls and then pipe the crème pâtisserie on top. Place the other half of the roll on top.Spread a layer of apple compôte on the remaining rolls and then pipe the crème Chantilly on top. Place the other half of the roll on top.For the royal icing, beat the icing sugar with 2-3 tablespoons water using a wooden spoon until smooth and thick. Put half the icing in a separate bowl and add the green food colouring. Add the orange food colouring to the remaining icing. Transfer to separate piping bags fitted with wide flat-tipped nozzles. Pipe the green icing on top of the spiced apple buns and the orange icing on the marmalade buns. Serve once the icing has set. For the dough, combine the milk with 175ml/6fl oz boiling water in a jug, then beat in the eggs. For the dough, combine the milk with 175ml/6fl oz boiling water in a jug, then beat in the eggs. Add the dry ingredients to a bowl of a freestanding mixer fitted with a dough hook and mix briefly to combine. Add the butter and the egg mixture, and mix for 5 minutes. Add the dry ingredients to a bowl of a freestanding mixer fitted with a dough hook and mix briefly to combine. Add the butter and the egg mixture, and mix for 5 minutes. Turn the dough out onto a lightly floured work surface and knead by hand for another few minutes. Transfer to a large bowl and cover with cling film. Prove the dough in a warm place for about an hour, or until doubled in size. Turn the dough out onto a lightly floured work surface and knead by hand for another few minutes. Transfer to a large bowl and cover with cling film. Prove the dough in a warm place for about an hour, or until doubled in size. Once proved, divide the dough into 16 pieces. Roll into sausage shapes and place on 2 baking trays lined with non-stick baking paper. Prove again for about an hour or until doubled in size. Once proved, divide the dough into 16 pieces. Roll into sausage shapes and place on 2 baking trays lined with non-stick baking paper. Prove again for about an hour or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Once proved, bake the dough for 9 minutes, then swap the trays around in the oven and bake for another 4 minutes (this is to ensure the colour is even). Set aside to cool. Once proved, bake the dough for 9 minutes, then swap the trays around in the oven and bake for another 4 minutes (this is to ensure the colour is even). Set aside to cool. To make the toffee crème pâtisserie, line a large roasting tin with non-stick baking paper. To make the toffee crème pâtisserie, line a large roasting tin with non-stick baking paper. Add the sugar, glucose and 4 tablespoons water to a saucepan. Heat gently until the sugar melts, then increase the heat and boil until it turns a deep caramel colour. (CAUTION: Boiling sugar is very hot. Do not leave unattended.) Carefully pour into the prepared roasting tin and set aside to cool. When the caramel is cool and hard, break it into chunks and transfer a food processor. Pulse until you have a coarse powder. Add the sugar, glucose and 4 tablespoons water to a saucepan. Heat gently until the sugar melts, then increase the heat and boil until it turns a deep caramel colour. (CAUTION: Boiling sugar is very hot. Do not leave unattended.) Carefully pour into the prepared roasting tin and set aside to cool. When the caramel is cool and hard, break it into chunks and transfer a food processor. Pulse until you have a coarse powder. In a large saucepan, mix the milk, cream, egg yolks, cornflour and 135g/5oz of the powdered caramel over a medium heat. Cook until the mixture is thick (or until it measures 85C on a kitchen thermometer). Set aside to cool, covering the surface with cling film to stop a skin forming. When cooled spoon into a piping bag fitted with a large plain nozzle. In a large saucepan, mix the milk, cream, egg yolks, cornflour and 135g/5oz of the powdered caramel over a medium heat. Cook until the mixture is thick (or until it measures 85C on a kitchen thermometer). Set aside to cool, covering the surface with cling film to stop a skin forming. When cooled spoon into a piping bag fitted with a large plain nozzle. For the marmalade, add all the ingredients to a large, deep saucepan and cook on a low-medium heat for 1½ hours, or until the mixture reaches 104C on a sugar thermometer and the peel has softened. Set aside to cool. For the marmalade, add all the ingredients to a large, deep saucepan and cook on a low-medium heat for 1½ hours, or until the mixture reaches 104C on a sugar thermometer and the peel has softened. Set aside to cool. For the spiced apple compôte, mix all the ingredients together in a large saucepan and cook on a low heat for about 20 minutes, or until the apple has softened and most of the liquid has evaporated. For the spiced apple compôte, mix all the ingredients together in a large saucepan and cook on a low heat for about 20 minutes, or until the apple has softened and most of the liquid has evaporated. For the crème Chantilly, put all the ingredients in a large bowl and whip until stiff peaks form when the whisk is removed. Transfer to a piping bag fitted with a large plain nozzle. For the crème Chantilly, put all the ingredients in a large bowl and whip until stiff peaks form when the whisk is removed. Transfer to a piping bag fitted with a large plain nozzle. To assemble the iced buns, slice all the buns in half lengthways. Spread a layer of marmalade on 8 of the rolls and then pipe the crème pâtisserie on top. Place the other half of the roll on top. To assemble the iced buns, slice all the buns in half lengthways. Spread a layer of marmalade on 8 of the rolls and then pipe the crème pâtisserie on top. Place the other half of the roll on top. Spread a layer of apple compôte on the remaining rolls and then pipe the crème Chantilly on top. Place the other half of the roll on top. Spread a layer of apple compôte on the remaining rolls and then pipe the crème Chantilly on top. Place the other half of the roll on top. For the royal icing, beat the icing sugar with 2-3 tablespoons water using a wooden spoon until smooth and thick. Put half the icing in a separate bowl and add the green food colouring. Add the orange food colouring to the remaining icing. Transfer to separate piping bags fitted with wide flat-tipped nozzles. Pipe the green icing on top of the spiced apple buns and the orange icing on the marmalade buns. Serve once the icing has set. For the royal icing, beat the icing sugar with 2-3 tablespoons water using a wooden spoon until smooth and thick. Put half the icing in a separate bowl and add the green food colouring. Add the orange food colouring to the remaining icing. Transfer to separate piping bags fitted with wide flat-tipped nozzles. Pipe the green icing on top of the spiced apple buns and the orange icing on the marmalade buns. Serve once the icing has set."
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} | 6780475b3a9a266d6f2c9e39d9ae421e34b1e38569a0505a919ba76179cb91ac | Cinnamon and apple turnover recipe
An average of 4.5 out of 5 stars from 2 ratings 55g/2oz soft brown sugar25g/1oz butter1 apple, cored, halved, thinly sliced 25g/1oz raisins½ tsp ground cinnamon4 sheets ready-made filo pastry1 free-range egg, beaten 55g/2oz soft brown sugar 25g/1oz butter 1 apple, cored, halved, thinly sliced 25g/1oz raisins ½ tsp ground cinnamon 4 sheets ready-made filo pastry 1 free-range egg, beaten 1 tbsp icing sugarready-made custard 1 tbsp icing sugar ready-made custard Method Preheat the oven to 220C/425F/Gas 7.Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat. Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg.Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple.Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown.To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat. Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat. Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg. Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg. Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple. Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple. Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown. Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown. To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard. To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings 55g/2oz soft brown sugar25g/1oz butter1 apple, cored, halved, thinly sliced 25g/1oz raisins½ tsp ground cinnamon4 sheets ready-made filo pastry1 free-range egg, beaten 55g/2oz soft brown sugar 25g/1oz butter 1 apple, cored, halved, thinly sliced 25g/1oz raisins ½ tsp ground cinnamon 4 sheets ready-made filo pastry 1 free-range egg, beaten 1 tbsp icing sugarready-made custard 1 tbsp icing sugar ready-made custard Method Preheat the oven to 220C/425F/Gas 7.Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat. Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg.Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple.Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown.To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat. Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat. Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg. Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg. Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple. Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple. Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown. Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown. To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard. To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard."
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} | ae6e19fa10059e58241976d31573d16daaa7c5ba5e3ba78d2ed61a3c15bd57da | Crab apple jelly recipe
The setting point gel test is traditionally known as the ‘wrinkle’ test, but I prefer to call it the gel test because at this point it should look like a light gel, rather than a strong wrinkle. Remember jam should set in the jar and not in the pan! You will know when the jam or jelly is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on to a cold plate or stainless steel spoon. Leave to one side or pop in the fridge for a minute or so to cool. Lightly push with a finger to see if the jam comes together in a gel that holds its shape and is not too runny. Any gel should be light, delicate and not too sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. By the time crab apples are ready to pick in the autumn, most garden herbs will be dying back and their stems fairly woody. However, the stalks and leaves will still have a great aroma and are perfect to add flavour to crab apple jellies. A variation on this crab apple jelly recipe is herb crab apple jelly – simply exchange the cloves for 50–100g/1¾–3½oz mint, sage, rosemary, thyme, basil or lavender sprigs, leaves or stems and 100ml/3½fl oz cider vinegar or white wine vinegar. Add the herbs at the same time as the 1.25 litres/2 pints water (instead of the cloves) and add the vinegar at the same time as you add the crab apple stock to the saucepan. Crab apple jelly is delicious when served with cheese or cold meats, spread on toast, folded into pancakes or added to gravies, casseroles and game dishes to bring a delightful piquancy. To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside-down in the oven for 15 minutes. | {
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"title": "Crab apple jelly recipe",
"content": "The setting point gel test is traditionally known as the ‘wrinkle’ test, but I prefer to call it the gel test because at this point it should look like a light gel, rather than a strong wrinkle. Remember jam should set in the jar and not in the pan! You will know when the jam or jelly is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on to a cold plate or stainless steel spoon. Leave to one side or pop in the fridge for a minute or so to cool. Lightly push with a finger to see if the jam comes together in a gel that holds its shape and is not too runny. Any gel should be light, delicate and not too sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. By the time crab apples are ready to pick in the autumn, most garden herbs will be dying back and their stems fairly woody. However, the stalks and leaves will still have a great aroma and are perfect to add flavour to crab apple jellies. A variation on this crab apple jelly recipe is herb crab apple jelly – simply exchange the cloves for 50–100g/1¾–3½oz mint, sage, rosemary, thyme, basil or lavender sprigs, leaves or stems and 100ml/3½fl oz cider vinegar or white wine vinegar. Add the herbs at the same time as the 1.25 litres/2 pints water (instead of the cloves) and add the vinegar at the same time as you add the crab apple stock to the saucepan. Crab apple jelly is delicious when served with cheese or cold meats, spread on toast, folded into pancakes or added to gravies, casseroles and game dishes to bring a delightful piquancy. To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside-down in the oven for 15 minutes."
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} | 87d4793d5c8f9d07d1b5e3181d25de9f91fc262d46c9a0715995f7290fbda0d0 | Fig, apple and almond tart recipe
An average of 2.6 out of 5 stars from 8 ratings Use a shop-bought tart shell for ease in this autumnal fruit tart made with apple compôte and sliced black figs. 100g/3½oz unsalted butter 100g/3½oz caster sugar2 free-range eggs, beaten100g/3½oz ground almonds 100g/3½oz unsalted butter 100g/3½oz caster sugar 2 free-range eggs, beaten 100g/3½oz ground almonds 1kg/2lb 4oz Bramley apples, peeled and roughly chopped 150g/5½oz caster sugar (or to taste)50ml/2fl oz apple juicelemon juice, to taste (optional) 1kg/2lb 4oz Bramley apples, peeled and roughly chopped 150g/5½oz caster sugar (or to taste) 50ml/2fl oz apple juice lemon juice, to taste (optional) 50g/1¾oz flaked almonds 200g/7oz icing sugar 40g/1½oz free-range egg whites, lightly whisked20cm/8in blind-baked pastry shell 6 black figs, sliced400g/14oz crème fraîche, to serve 50g/1¾oz flaked almonds 200g/7oz icing sugar 40g/1½oz free-range egg whites, lightly whisked 20cm/8in blind-baked pastry shell 6 black figs, sliced 400g/14oz crème fraîche, to serve Method To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart.To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste.Preheat the oven to 190C/170C Fan/Gas 5.To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl. To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche. To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart. To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart. To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste. To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl. To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl. To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche. To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche. | {
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"content": "An average of 2.6 out of 5 stars from 8 ratings Use a shop-bought tart shell for ease in this autumnal fruit tart made with apple compôte and sliced black figs. 100g/3½oz unsalted butter 100g/3½oz caster sugar2 free-range eggs, beaten100g/3½oz ground almonds 100g/3½oz unsalted butter 100g/3½oz caster sugar 2 free-range eggs, beaten 100g/3½oz ground almonds 1kg/2lb 4oz Bramley apples, peeled and roughly chopped 150g/5½oz caster sugar (or to taste)50ml/2fl oz apple juicelemon juice, to taste (optional) 1kg/2lb 4oz Bramley apples, peeled and roughly chopped 150g/5½oz caster sugar (or to taste) 50ml/2fl oz apple juice lemon juice, to taste (optional) 50g/1¾oz flaked almonds 200g/7oz icing sugar 40g/1½oz free-range egg whites, lightly whisked20cm/8in blind-baked pastry shell 6 black figs, sliced400g/14oz crème fraîche, to serve 50g/1¾oz flaked almonds 200g/7oz icing sugar 40g/1½oz free-range egg whites, lightly whisked 20cm/8in blind-baked pastry shell 6 black figs, sliced 400g/14oz crème fraîche, to serve Method To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart.To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste.Preheat the oven to 190C/170C Fan/Gas 5.To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl. To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche. To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart. To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart. To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste. To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl. To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl. To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche. To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche."
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} | d5a48242ac6120f5ca081991fce1c8618ebd2f8dd9ec510b9de63cc01682fab3 | Mincemeat recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincemeat_58849_16x9.jpg Making this suet-free, gluten-free mincemeat is as easy as throwing the ingredients into a bowl and letting them sit overnight. The smell is absolutely heavenly. 375g/13oz mixed dried fruit with peel3 tbsp brandy (optional)150g/5½oz frozen unsalted butter, grated125g/4½oz dark brown sugar1 tsp ground mixed spice1 Bramley apple, peeled, grated, core discarded1 orange, juice and zest1 lemon, juice and zest 375g/13oz mixed dried fruit with peel 3 tbsp brandy (optional) 150g/5½oz frozen unsalted butter, grated 125g/4½oz dark brown sugar 1 tsp ground mixed spice 1 Bramley apple, peeled, grated, core discarded 1 orange, juice and zest 1 lemon, juice and zest Method Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately.To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes.Keep the mincemeat in a cool dry place, or in the fridge until ready to use. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately. To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Keep the mincemeat in a cool dry place, or in the fridge until ready to use. Keep the mincemeat in a cool dry place, or in the fridge until ready to use. Recipe tips Add the seeds from a vanilla pod for an extra layer of flavour. You can also add 100g of chopped nuts or change the brandy for rum, if you like. | {
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"title": "Mincemeat 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/mincemeat_58849_16x9.jpg Making this suet-free, gluten-free mincemeat is as easy as throwing the ingredients into a bowl and letting them sit overnight. The smell is absolutely heavenly. 375g/13oz mixed dried fruit with peel3 tbsp brandy (optional)150g/5½oz frozen unsalted butter, grated125g/4½oz dark brown sugar1 tsp ground mixed spice1 Bramley apple, peeled, grated, core discarded1 orange, juice and zest1 lemon, juice and zest 375g/13oz mixed dried fruit with peel 3 tbsp brandy (optional) 150g/5½oz frozen unsalted butter, grated 125g/4½oz dark brown sugar 1 tsp ground mixed spice 1 Bramley apple, peeled, grated, core discarded 1 orange, juice and zest 1 lemon, juice and zest Method Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately.To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes.Keep the mincemeat in a cool dry place, or in the fridge until ready to use. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with a clean tea towel and leave for 24 hours. It is ready to use immediately. To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. To store it for later, sterilise two jars. You can run them through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Keep the mincemeat in a cool dry place, or in the fridge until ready to use. Keep the mincemeat in a cool dry place, or in the fridge until ready to use. Recipe tips Add the seeds from a vanilla pod for an extra layer of flavour. You can also add 100g of chopped nuts or change the brandy for rum, if you like."
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} | f20077d345a37d0f92be22db039abbd19ca1bcf8da3842101f85156e99690b53 | Mulled pear cider recipe
An average of 0.0 out of 5 stars from 0 ratings As the cold draws in, warm yourself with a mulled pear cider. The combination of sweet pear cider, cinnamon and cloves makes for the perfect cosy, autumnal treat. 500ml/18fl oz pear cider400ml/14fl oz apple and pear juice200ml/7fl oz pear cognac liqueur50ml/5fl oz fresh lemon juice25g/1oz demerara sugar¼ tsp ground nutmeg1 cinnamon stick3 whole cloves3 slices fresh ginger5 candied pear slices, to serve 500ml/18fl oz pear cider 400ml/14fl oz apple and pear juice 200ml/7fl oz pear cognac liqueur 50ml/5fl oz fresh lemon juice 25g/1oz demerara sugar ¼ tsp ground nutmeg 1 cinnamon stick 3 whole cloves 3 slices fresh ginger 5 candied pear slices, to serve Method Add all of the ingredients, except the candied pear slices, to a medium pan and warm on a low heat for 1 hour, ensuring not to bring to the boil. To serve, ladle into a mug, straining out the spices. Pop the candied pear slices on the side. Add all of the ingredients, except the candied pear slices, to a medium pan and warm on a low heat for 1 hour, ensuring not to bring to the boil. Add all of the ingredients, except the candied pear slices, to a medium pan and warm on a low heat for 1 hour, ensuring not to bring to the boil. To serve, ladle into a mug, straining out the spices. Pop the candied pear slices on the side. To serve, ladle into a mug, straining out the spices. Pop the candied pear slices on the side. | {
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"title": "Mulled pear cider recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings As the cold draws in, warm yourself with a mulled pear cider. The combination of sweet pear cider, cinnamon and cloves makes for the perfect cosy, autumnal treat. 500ml/18fl oz pear cider400ml/14fl oz apple and pear juice200ml/7fl oz pear cognac liqueur50ml/5fl oz fresh lemon juice25g/1oz demerara sugar¼ tsp ground nutmeg1 cinnamon stick3 whole cloves3 slices fresh ginger5 candied pear slices, to serve 500ml/18fl oz pear cider 400ml/14fl oz apple and pear juice 200ml/7fl oz pear cognac liqueur 50ml/5fl oz fresh lemon juice 25g/1oz demerara sugar ¼ tsp ground nutmeg 1 cinnamon stick 3 whole cloves 3 slices fresh ginger 5 candied pear slices, to serve Method Add all of the ingredients, except the candied pear slices, to a medium pan and warm on a low heat for 1 hour, ensuring not to bring to the boil. To serve, ladle into a mug, straining out the spices. Pop the candied pear slices on the side. Add all of the ingredients, except the candied pear slices, to a medium pan and warm on a low heat for 1 hour, ensuring not to bring to the boil. Add all of the ingredients, except the candied pear slices, to a medium pan and warm on a low heat for 1 hour, ensuring not to bring to the boil. To serve, ladle into a mug, straining out the spices. Pop the candied pear slices on the side. To serve, ladle into a mug, straining out the spices. Pop the candied pear slices on the side."
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} | 9ad40e5424fc9abfa251f112caacfa3d51d0815de74888713231857c4d043c12 | Black garlic barbecue sauce recipe
An average of 4.5 out of 5 stars from 2 ratings A sticky, smoky black garlic sauce makes a great accompaniment for meat, vegetarian recipes and fish. Black garlic, of East Asian origin, is mellower and sweeter than its raw cousin. Aged in controlled environments over several weeks, it adds extra depth to recipes and perfectly enhances this barbecue garlic sauce. 100ml/3½fl oz olive oil4 red onions, roughly chopped2 cooking apples, cored, peeled and chopped2 red chillies, chopped2 black garlic bulbs, cloves separated and peeled2 rosemary springs150g/5½oz soft dark brown sugar1 tbsp sweet or hot smoked paprika 1 tbsp English mustard powder1 tsp salt 2 tbsp black treacle 150ml/5fl oz balsamic vinegar100ml/3½fl oz dark soy sauce 500ml/18fl oz apple juice 1.5 litres/2½ pints tomato passata 100ml/3½fl oz olive oil 4 red onions, roughly chopped 2 cooking apples, cored, peeled and chopped 2 red chillies, chopped 2 black garlic bulbs, cloves separated and peeled 2 rosemary springs 150g/5½oz soft dark brown sugar 1 tbsp sweet or hot smoked paprika 1 tbsp English mustard powder 1 tsp salt 2 tbsp black treacle 150ml/5fl oz balsamic vinegar 100ml/3½fl oz dark soy sauce 500ml/18fl oz apple juice 1.5 litres/2½ pints tomato passata Method Heat the oil in a large flameproof casserole over medium-high heat. Add the onions, apples, chillies, black garlic cloves and rosemary. Fry for 5–6 minutes until well coloured. Add the sugar, paprika, mustard and salt and cook for another 1–2 minutes. Add the black treacle, balsamic vinegar, soy sauce, apple juice and tomato passata, and bring to the boil.Once it has reached a boil, reduce to a simmer and cook over low heat for 30–40 minutes until the sauce has reduced and thickened, stirring it occasionally to avoid the mixture catching on the bottom of the pan. Once reduced, removed from the heat and allow to cool for 10–15 minutes.Once it has cooled slightly, but is still hot (the heat will help the ingredients come together), remove the rosemary sprigs and blitz the sauce in batches in a high-powered blender or food processor for 2–3 minutes until silky smooth. Pass the blitzed sauce through a fine sieve into a bowl to remove any remaining lumps. Taste and season if required. While it’s still hot, pour the sauce into sterilised bottles or jars and seal. The unopened barbecue sauce will keep for up to 6 months if stored in a cool, dark place. Once opened, store in the fridge for up to 2 weeks. Heat the oil in a large flameproof casserole over medium-high heat. Add the onions, apples, chillies, black garlic cloves and rosemary. Fry for 5–6 minutes until well coloured. Add the sugar, paprika, mustard and salt and cook for another 1–2 minutes. Add the black treacle, balsamic vinegar, soy sauce, apple juice and tomato passata, and bring to the boil. Heat the oil in a large flameproof casserole over medium-high heat. Add the onions, apples, chillies, black garlic cloves and rosemary. Fry for 5–6 minutes until well coloured. Add the sugar, paprika, mustard and salt and cook for another 1–2 minutes. Add the black treacle, balsamic vinegar, soy sauce, apple juice and tomato passata, and bring to the boil. Once it has reached a boil, reduce to a simmer and cook over low heat for 30–40 minutes until the sauce has reduced and thickened, stirring it occasionally to avoid the mixture catching on the bottom of the pan. Once reduced, removed from the heat and allow to cool for 10–15 minutes. Once it has reached a boil, reduce to a simmer and cook over low heat for 30–40 minutes until the sauce has reduced and thickened, stirring it occasionally to avoid the mixture catching on the bottom of the pan. Once reduced, removed from the heat and allow to cool for 10–15 minutes. Once it has cooled slightly, but is still hot (the heat will help the ingredients come together), remove the rosemary sprigs and blitz the sauce in batches in a high-powered blender or food processor for 2–3 minutes until silky smooth. Once it has cooled slightly, but is still hot (the heat will help the ingredients come together), remove the rosemary sprigs and blitz the sauce in batches in a high-powered blender or food processor for 2–3 minutes until silky smooth. Pass the blitzed sauce through a fine sieve into a bowl to remove any remaining lumps. Taste and season if required. Pass the blitzed sauce through a fine sieve into a bowl to remove any remaining lumps. Taste and season if required. While it’s still hot, pour the sauce into sterilised bottles or jars and seal. The unopened barbecue sauce will keep for up to 6 months if stored in a cool, dark place. Once opened, store in the fridge for up to 2 weeks. While it’s still hot, pour the sauce into sterilised bottles or jars and seal. The unopened barbecue sauce will keep for up to 6 months if stored in a cool, dark place. Once opened, store in the fridge for up to 2 weeks. | {
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"title": "Black garlic barbecue sauce recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings A sticky, smoky black garlic sauce makes a great accompaniment for meat, vegetarian recipes and fish. Black garlic, of East Asian origin, is mellower and sweeter than its raw cousin. Aged in controlled environments over several weeks, it adds extra depth to recipes and perfectly enhances this barbecue garlic sauce. 100ml/3½fl oz olive oil4 red onions, roughly chopped2 cooking apples, cored, peeled and chopped2 red chillies, chopped2 black garlic bulbs, cloves separated and peeled2 rosemary springs150g/5½oz soft dark brown sugar1 tbsp sweet or hot smoked paprika 1 tbsp English mustard powder1 tsp salt 2 tbsp black treacle 150ml/5fl oz balsamic vinegar100ml/3½fl oz dark soy sauce 500ml/18fl oz apple juice 1.5 litres/2½ pints tomato passata 100ml/3½fl oz olive oil 4 red onions, roughly chopped 2 cooking apples, cored, peeled and chopped 2 red chillies, chopped 2 black garlic bulbs, cloves separated and peeled 2 rosemary springs 150g/5½oz soft dark brown sugar 1 tbsp sweet or hot smoked paprika 1 tbsp English mustard powder 1 tsp salt 2 tbsp black treacle 150ml/5fl oz balsamic vinegar 100ml/3½fl oz dark soy sauce 500ml/18fl oz apple juice 1.5 litres/2½ pints tomato passata Method Heat the oil in a large flameproof casserole over medium-high heat. Add the onions, apples, chillies, black garlic cloves and rosemary. Fry for 5–6 minutes until well coloured. Add the sugar, paprika, mustard and salt and cook for another 1–2 minutes. Add the black treacle, balsamic vinegar, soy sauce, apple juice and tomato passata, and bring to the boil.Once it has reached a boil, reduce to a simmer and cook over low heat for 30–40 minutes until the sauce has reduced and thickened, stirring it occasionally to avoid the mixture catching on the bottom of the pan. Once reduced, removed from the heat and allow to cool for 10–15 minutes.Once it has cooled slightly, but is still hot (the heat will help the ingredients come together), remove the rosemary sprigs and blitz the sauce in batches in a high-powered blender or food processor for 2–3 minutes until silky smooth. Pass the blitzed sauce through a fine sieve into a bowl to remove any remaining lumps. Taste and season if required. While it’s still hot, pour the sauce into sterilised bottles or jars and seal. The unopened barbecue sauce will keep for up to 6 months if stored in a cool, dark place. Once opened, store in the fridge for up to 2 weeks. Heat the oil in a large flameproof casserole over medium-high heat. Add the onions, apples, chillies, black garlic cloves and rosemary. Fry for 5–6 minutes until well coloured. Add the sugar, paprika, mustard and salt and cook for another 1–2 minutes. Add the black treacle, balsamic vinegar, soy sauce, apple juice and tomato passata, and bring to the boil. Heat the oil in a large flameproof casserole over medium-high heat. Add the onions, apples, chillies, black garlic cloves and rosemary. Fry for 5–6 minutes until well coloured. Add the sugar, paprika, mustard and salt and cook for another 1–2 minutes. Add the black treacle, balsamic vinegar, soy sauce, apple juice and tomato passata, and bring to the boil. Once it has reached a boil, reduce to a simmer and cook over low heat for 30–40 minutes until the sauce has reduced and thickened, stirring it occasionally to avoid the mixture catching on the bottom of the pan. Once reduced, removed from the heat and allow to cool for 10–15 minutes. Once it has reached a boil, reduce to a simmer and cook over low heat for 30–40 minutes until the sauce has reduced and thickened, stirring it occasionally to avoid the mixture catching on the bottom of the pan. Once reduced, removed from the heat and allow to cool for 10–15 minutes. Once it has cooled slightly, but is still hot (the heat will help the ingredients come together), remove the rosemary sprigs and blitz the sauce in batches in a high-powered blender or food processor for 2–3 minutes until silky smooth. Once it has cooled slightly, but is still hot (the heat will help the ingredients come together), remove the rosemary sprigs and blitz the sauce in batches in a high-powered blender or food processor for 2–3 minutes until silky smooth. Pass the blitzed sauce through a fine sieve into a bowl to remove any remaining lumps. Taste and season if required. Pass the blitzed sauce through a fine sieve into a bowl to remove any remaining lumps. Taste and season if required. While it’s still hot, pour the sauce into sterilised bottles or jars and seal. The unopened barbecue sauce will keep for up to 6 months if stored in a cool, dark place. Once opened, store in the fridge for up to 2 weeks. While it’s still hot, pour the sauce into sterilised bottles or jars and seal. The unopened barbecue sauce will keep for up to 6 months if stored in a cool, dark place. Once opened, store in the fridge for up to 2 weeks."
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} | c966ca93d2e926ce2e5dabf57c81341eeccdf91fd44c535d2f3c07718a61d626 | Pot roast brisket with dumplings recipe
Pot roast brisket with dumplings, colcannon and horseradish sauce An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roast_brisket_with_07997_16x9.jpg How’s this for Sunday lunch? Rick Stein’s slow-cooked pot-roast brisket comes topped with fluffy dumplings, with fiery horseradish sauce and Irish mash on the side. 1 Bramley apple, peeled and chopped2 tbsp creamed horseradish 1 Bramley apple, peeled and chopped 2 tbsp creamed horseradish 1.3kg/3lb boned and rolled beef brisket joint4 tbsp vegetable or sunflower oil20g/¾oz butter2 onions, chopped2 celery sticks, sliced4 carrots, peeled and each cut into three pieces200ml/⅓ pint beer500ml/18fl oz rich beef stock1 bay leaf2 fresh thyme sprigs1 tsp sugarchopped fresh parsley, to garnishsalt and freshly ground black pepper 1.3kg/3lb boned and rolled beef brisket joint 4 tbsp vegetable or sunflower oil 20g/¾oz butter 2 onions, chopped 2 celery sticks, sliced 4 carrots, peeled and each cut into three pieces 200ml/⅓ pint beer 500ml/18fl oz rich beef stock 1 bay leaf 2 fresh thyme sprigs 1 tsp sugar chopped fresh parsley, to garnish salt and freshly ground black pepper 150g/5½oz self-raising flour75g/2½oz suetsmall handful fresh flatleaf parsley, chopped 150g/5½oz self-raising flour 75g/2½oz suet small handful fresh flatleaf parsley, chopped 1kg/2lb 4oz floury potatoes, such as King Edwards or Maris Pipers, peeled and cut into chunks100g/3½oz butter, softened200g/7oz Savoy cabbage or curly kale, finely shredded 100ml/3½fl oz full-fat milksalt and freshly ground black pepper 1kg/2lb 4oz floury potatoes, such as King Edwards or Maris Pipers, peeled and cut into chunks 100g/3½oz butter, softened 200g/7oz Savoy cabbage or curly kale, finely shredded 100ml/3½fl oz full-fat milk salt and freshly ground black pepper Method For the sauce, cook the apple with a splash of water in a small saucepan for about 10 minutes, or until pulpy and broken down. Stir in the horseradish and set aside.Preheat the oven to 190C/170C Fan/Gas 5. Pat the beef brisket dry with kitchen paper. Heat the oil in a large flameproof casserole and brown the brisket on all sides, then remove and set aside. Add the butter to the pan, reduce the heat and fry the onion, celery and carrots for 5–6 minutes until golden. Add the beer, beef stock, bay leaf, thyme and sugar. Season well with salt and pepper. Bring to the boil, then immediately turn the heat down to a simmer and return the beef to the pan. Cover with a lid and transfer to the preheated oven for 20 minutes. Then turn the heat down to 160C/140C Fan/Gas 3 and cook for 2½ hours, turning the beef after the first hour. After 2½ hours the beef should be tender. Remove the beef from the pan, transfer it to a plate and cover with a double layer of kitchen foil to keep it warm. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink.Mix the dumpling ingredients in a bowl and season with salt and pepper. Add enough water (about 100ml/3½fl oz) to make a soft dough, then with floured hands shape the dough into six balls. Bring the juices in the pan back to the boil, adding a little more stock or water if the pan looks dry. Add the dumplings, cover with the lid and return to the oven for 20 minutes until the dumplings are risen and fluffy. Meanwhile, make the colcannon. Boil the potatoes for about 15–20 minutes until tender, then drain well. In a separate saucepan, melt about a third of the butter over a medium heat and add the shredded cabbage. Cook for about 5 minutes until wilted. Add the remaining butter and milk to the potatoes and mash until smooth (or use a ricer and add to the butter and milk). Stir in the cabbage and season with salt and pepper. Carve the beef into six thick slices. Taste the juices and add more salt and pepper if needed. Serve the beef with the dumplings, vegetables and the meat juices spooned over. Sprinkle with a little parsley and serve the colcannon and horseradish and apple sauce alongside. For the sauce, cook the apple with a splash of water in a small saucepan for about 10 minutes, or until pulpy and broken down. Stir in the horseradish and set aside. For the sauce, cook the apple with a splash of water in a small saucepan for about 10 minutes, or until pulpy and broken down. Stir in the horseradish and set aside. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Pat the beef brisket dry with kitchen paper. Heat the oil in a large flameproof casserole and brown the brisket on all sides, then remove and set aside. Add the butter to the pan, reduce the heat and fry the onion, celery and carrots for 5–6 minutes until golden. Pat the beef brisket dry with kitchen paper. Heat the oil in a large flameproof casserole and brown the brisket on all sides, then remove and set aside. Add the butter to the pan, reduce the heat and fry the onion, celery and carrots for 5–6 minutes until golden. Add the beer, beef stock, bay leaf, thyme and sugar. Season well with salt and pepper. Bring to the boil, then immediately turn the heat down to a simmer and return the beef to the pan. Cover with a lid and transfer to the preheated oven for 20 minutes. Then turn the heat down to 160C/140C Fan/Gas 3 and cook for 2½ hours, turning the beef after the first hour. Add the beer, beef stock, bay leaf, thyme and sugar. Season well with salt and pepper. Bring to the boil, then immediately turn the heat down to a simmer and return the beef to the pan. Cover with a lid and transfer to the preheated oven for 20 minutes. Then turn the heat down to 160C/140C Fan/Gas 3 and cook for 2½ hours, turning the beef after the first hour. After 2½ hours the beef should be tender. Remove the beef from the pan, transfer it to a plate and cover with a double layer of kitchen foil to keep it warm. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. After 2½ hours the beef should be tender. Remove the beef from the pan, transfer it to a plate and cover with a double layer of kitchen foil to keep it warm. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Mix the dumpling ingredients in a bowl and season with salt and pepper. Add enough water (about 100ml/3½fl oz) to make a soft dough, then with floured hands shape the dough into six balls. Bring the juices in the pan back to the boil, adding a little more stock or water if the pan looks dry. Add the dumplings, cover with the lid and return to the oven for 20 minutes until the dumplings are risen and fluffy. Mix the dumpling ingredients in a bowl and season with salt and pepper. Add enough water (about 100ml/3½fl oz) to make a soft dough, then with floured hands shape the dough into six balls. Bring the juices in the pan back to the boil, adding a little more stock or water if the pan looks dry. Add the dumplings, cover with the lid and return to the oven for 20 minutes until the dumplings are risen and fluffy. Meanwhile, make the colcannon. Boil the potatoes for about 15–20 minutes until tender, then drain well. In a separate saucepan, melt about a third of the butter over a medium heat and add the shredded cabbage. Cook for about 5 minutes until wilted. Meanwhile, make the colcannon. Boil the potatoes for about 15–20 minutes until tender, then drain well. In a separate saucepan, melt about a third of the butter over a medium heat and add the shredded cabbage. Cook for about 5 minutes until wilted. Add the remaining butter and milk to the potatoes and mash until smooth (or use a ricer and add to the butter and milk). Stir in the cabbage and season with salt and pepper. Add the remaining butter and milk to the potatoes and mash until smooth (or use a ricer and add to the butter and milk). Stir in the cabbage and season with salt and pepper. Carve the beef into six thick slices. Taste the juices and add more salt and pepper if needed. Serve the beef with the dumplings, vegetables and the meat juices spooned over. Sprinkle with a little parsley and serve the colcannon and horseradish and apple sauce alongside. Carve the beef into six thick slices. Taste the juices and add more salt and pepper if needed. Serve the beef with the dumplings, vegetables and the meat juices spooned over. Sprinkle with a little parsley and serve the colcannon and horseradish and apple sauce alongside. | {
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"title": "Pot roast brisket with dumplings recipe",
"content": "Pot roast brisket with dumplings, colcannon and horseradish sauce An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roast_brisket_with_07997_16x9.jpg How’s this for Sunday lunch? Rick Stein’s slow-cooked pot-roast brisket comes topped with fluffy dumplings, with fiery horseradish sauce and Irish mash on the side. 1 Bramley apple, peeled and chopped2 tbsp creamed horseradish 1 Bramley apple, peeled and chopped 2 tbsp creamed horseradish 1.3kg/3lb boned and rolled beef brisket joint4 tbsp vegetable or sunflower oil20g/¾oz butter2 onions, chopped2 celery sticks, sliced4 carrots, peeled and each cut into three pieces200ml/⅓ pint beer500ml/18fl oz rich beef stock1 bay leaf2 fresh thyme sprigs1 tsp sugarchopped fresh parsley, to garnishsalt and freshly ground black pepper 1.3kg/3lb boned and rolled beef brisket joint 4 tbsp vegetable or sunflower oil 20g/¾oz butter 2 onions, chopped 2 celery sticks, sliced 4 carrots, peeled and each cut into three pieces 200ml/⅓ pint beer 500ml/18fl oz rich beef stock 1 bay leaf 2 fresh thyme sprigs 1 tsp sugar chopped fresh parsley, to garnish salt and freshly ground black pepper 150g/5½oz self-raising flour75g/2½oz suetsmall handful fresh flatleaf parsley, chopped 150g/5½oz self-raising flour 75g/2½oz suet small handful fresh flatleaf parsley, chopped 1kg/2lb 4oz floury potatoes, such as King Edwards or Maris Pipers, peeled and cut into chunks100g/3½oz butter, softened200g/7oz Savoy cabbage or curly kale, finely shredded 100ml/3½fl oz full-fat milksalt and freshly ground black pepper 1kg/2lb 4oz floury potatoes, such as King Edwards or Maris Pipers, peeled and cut into chunks 100g/3½oz butter, softened 200g/7oz Savoy cabbage or curly kale, finely shredded 100ml/3½fl oz full-fat milk salt and freshly ground black pepper Method For the sauce, cook the apple with a splash of water in a small saucepan for about 10 minutes, or until pulpy and broken down. Stir in the horseradish and set aside.Preheat the oven to 190C/170C Fan/Gas 5. Pat the beef brisket dry with kitchen paper. Heat the oil in a large flameproof casserole and brown the brisket on all sides, then remove and set aside. Add the butter to the pan, reduce the heat and fry the onion, celery and carrots for 5–6 minutes until golden. Add the beer, beef stock, bay leaf, thyme and sugar. Season well with salt and pepper. Bring to the boil, then immediately turn the heat down to a simmer and return the beef to the pan. Cover with a lid and transfer to the preheated oven for 20 minutes. Then turn the heat down to 160C/140C Fan/Gas 3 and cook for 2½ hours, turning the beef after the first hour. After 2½ hours the beef should be tender. Remove the beef from the pan, transfer it to a plate and cover with a double layer of kitchen foil to keep it warm. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink.Mix the dumpling ingredients in a bowl and season with salt and pepper. Add enough water (about 100ml/3½fl oz) to make a soft dough, then with floured hands shape the dough into six balls. Bring the juices in the pan back to the boil, adding a little more stock or water if the pan looks dry. Add the dumplings, cover with the lid and return to the oven for 20 minutes until the dumplings are risen and fluffy. Meanwhile, make the colcannon. Boil the potatoes for about 15–20 minutes until tender, then drain well. In a separate saucepan, melt about a third of the butter over a medium heat and add the shredded cabbage. Cook for about 5 minutes until wilted. Add the remaining butter and milk to the potatoes and mash until smooth (or use a ricer and add to the butter and milk). Stir in the cabbage and season with salt and pepper. Carve the beef into six thick slices. Taste the juices and add more salt and pepper if needed. Serve the beef with the dumplings, vegetables and the meat juices spooned over. Sprinkle with a little parsley and serve the colcannon and horseradish and apple sauce alongside. For the sauce, cook the apple with a splash of water in a small saucepan for about 10 minutes, or until pulpy and broken down. Stir in the horseradish and set aside. For the sauce, cook the apple with a splash of water in a small saucepan for about 10 minutes, or until pulpy and broken down. Stir in the horseradish and set aside. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Pat the beef brisket dry with kitchen paper. Heat the oil in a large flameproof casserole and brown the brisket on all sides, then remove and set aside. Add the butter to the pan, reduce the heat and fry the onion, celery and carrots for 5–6 minutes until golden. Pat the beef brisket dry with kitchen paper. Heat the oil in a large flameproof casserole and brown the brisket on all sides, then remove and set aside. Add the butter to the pan, reduce the heat and fry the onion, celery and carrots for 5–6 minutes until golden. Add the beer, beef stock, bay leaf, thyme and sugar. Season well with salt and pepper. Bring to the boil, then immediately turn the heat down to a simmer and return the beef to the pan. Cover with a lid and transfer to the preheated oven for 20 minutes. Then turn the heat down to 160C/140C Fan/Gas 3 and cook for 2½ hours, turning the beef after the first hour. Add the beer, beef stock, bay leaf, thyme and sugar. Season well with salt and pepper. Bring to the boil, then immediately turn the heat down to a simmer and return the beef to the pan. Cover with a lid and transfer to the preheated oven for 20 minutes. Then turn the heat down to 160C/140C Fan/Gas 3 and cook for 2½ hours, turning the beef after the first hour. After 2½ hours the beef should be tender. Remove the beef from the pan, transfer it to a plate and cover with a double layer of kitchen foil to keep it warm. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. After 2½ hours the beef should be tender. Remove the beef from the pan, transfer it to a plate and cover with a double layer of kitchen foil to keep it warm. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Mix the dumpling ingredients in a bowl and season with salt and pepper. Add enough water (about 100ml/3½fl oz) to make a soft dough, then with floured hands shape the dough into six balls. Bring the juices in the pan back to the boil, adding a little more stock or water if the pan looks dry. Add the dumplings, cover with the lid and return to the oven for 20 minutes until the dumplings are risen and fluffy. Mix the dumpling ingredients in a bowl and season with salt and pepper. Add enough water (about 100ml/3½fl oz) to make a soft dough, then with floured hands shape the dough into six balls. Bring the juices in the pan back to the boil, adding a little more stock or water if the pan looks dry. Add the dumplings, cover with the lid and return to the oven for 20 minutes until the dumplings are risen and fluffy. Meanwhile, make the colcannon. Boil the potatoes for about 15–20 minutes until tender, then drain well. In a separate saucepan, melt about a third of the butter over a medium heat and add the shredded cabbage. Cook for about 5 minutes until wilted. Meanwhile, make the colcannon. Boil the potatoes for about 15–20 minutes until tender, then drain well. In a separate saucepan, melt about a third of the butter over a medium heat and add the shredded cabbage. Cook for about 5 minutes until wilted. Add the remaining butter and milk to the potatoes and mash until smooth (or use a ricer and add to the butter and milk). Stir in the cabbage and season with salt and pepper. Add the remaining butter and milk to the potatoes and mash until smooth (or use a ricer and add to the butter and milk). Stir in the cabbage and season with salt and pepper. Carve the beef into six thick slices. Taste the juices and add more salt and pepper if needed. Serve the beef with the dumplings, vegetables and the meat juices spooned over. Sprinkle with a little parsley and serve the colcannon and horseradish and apple sauce alongside. Carve the beef into six thick slices. Taste the juices and add more salt and pepper if needed. Serve the beef with the dumplings, vegetables and the meat juices spooned over. Sprinkle with a little parsley and serve the colcannon and horseradish and apple sauce alongside."
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} | 693b4a0c5ab3177fffcd02c290665ba98734864f7c01057260b4af3ff9df39c6 | Coronation cauliflower dome recipe
Preheat the oven to 190C/170 Fan/Gas 5.To make the filling, toss the cauliflower florets in the vegetable oil and a little salt. Place on a roasting tray and roast for around 30 minutes or until golden-brown and cooked through.Gently fry the onion in a little vegetable oil in a saucepan until softened, but not browned. Add a large pinch of salt and the curry powder and cook for another minute. Add the apple juice and warm through. Choose the six nicest looking cauliflower florets and toss them in the liquid until fully coated, then remove them and set aside for later. Add the remaining cauliflower and double cream and heat through. Transfer to a blender or food processor and blend, along with the butter, until smooth. Add a splash of water to loosen if required. Transfer to a bowl and stir through the chopped almonds and apricots. Taste and adjust seasoning before setting aside to cool. In a large pan over a medium heat, gently fry the spinach in a little oil until wilted. Continue cooking until all the water has evaporated. Stir in the spring onions and coriander before seasoning with salt and pepper. Set the mixture aside to cool. Heat a non-stick pan with a thin layer of oil and gently cook the potato slices until golden on one side then remove from the pan. To assemble, line a 15cm/6in bowl with clingfilm, leaving an overhang to wrap over the top later. Spread the spinach mixture around the bowl in a thin layer. Put half of the cauliflower purée on top of the spinach. Press the reserved cauliflower florets into the purée then spoon over the rest of it, being sure to fill in all the air gaps. Neatly cover the top with overlapping potato slices, laying the browned sides facing up. Cover with cling film and chill in the fridge until set. This may take a couple of hours, but overnight is ideal.Pre-heat the oven to 190C/170C Fan/Gas 5. Line a flat baking tray with non-stick baking paper.Unroll the pastry sheets. Place one sheet of pastry onto the lined baking tray. Uncover the bowl of filling and upturn it onto the centre of the pastry, removing the bowl and all remaining cling film. Brush a little beaten egg all the way around the edge of the dome then lay the second sheet of pastry over the top and seal the edges together, crimping by hand or with a fork. Trim the pie so that is round, reserving the pastry for decoration.Make a hole at the top of the dome for steam to escape, and decorate as desired. We used a fleur-de-lys cookie cutter and some hand-cut stars. Finish by brushing all over with egg wash. and transfer the dome to it. Bake for 30 minutes or until golden all over. Meanwhile, make the raita. Coarsely grate the cucumber into a bowl, sprinkle with a generous pinch of salt and set aside for 10 minutes. Then, squeeze out all the water from the cucumber and return to the bowl. Add the yoghurt, chopped mint and cumin, and stir until combined.Serve the cauliflower pie in slices with a dollop of cucumber raita on the side. Preheat the oven to 190C/170 Fan/Gas 5. Preheat the oven to 190C/170 Fan/Gas 5. To make the filling, toss the cauliflower florets in the vegetable oil and a little salt. Place on a roasting tray and roast for around 30 minutes or until golden-brown and cooked through. To make the filling, toss the cauliflower florets in the vegetable oil and a little salt. Place on a roasting tray and roast for around 30 minutes or until golden-brown and cooked through. Gently fry the onion in a little vegetable oil in a saucepan until softened, but not browned. Add a large pinch of salt and the curry powder and cook for another minute. Add the apple juice and warm through. Choose the six nicest looking cauliflower florets and toss them in the liquid until fully coated, then remove them and set aside for later. Gently fry the onion in a little vegetable oil in a saucepan until softened, but not browned. Add a large pinch of salt and the curry powder and cook for another minute. Add the apple juice and warm through. Choose the six nicest looking cauliflower florets and toss them in the liquid until fully coated, then remove them and set aside for later. Add the remaining cauliflower and double cream and heat through. Transfer to a blender or food processor and blend, along with the butter, until smooth. Add a splash of water to loosen if required. Add the remaining cauliflower and double cream and heat through. Transfer to a blender or food processor and blend, along with the butter, until smooth. Add a splash of water to loosen if required. Transfer to a bowl and stir through the chopped almonds and apricots. Taste and adjust seasoning before setting aside to cool. Transfer to a bowl and stir through the chopped almonds and apricots. Taste and adjust seasoning before setting aside to cool. In a large pan over a medium heat, gently fry the spinach in a little oil until wilted. Continue cooking until all the water has evaporated. Stir in the spring onions and coriander before seasoning with salt and pepper. Set the mixture aside to cool. In a large pan over a medium heat, gently fry the spinach in a little oil until wilted. Continue cooking until all the water has evaporated. Stir in the spring onions and coriander before seasoning with salt and pepper. Set the mixture aside to cool. Heat a non-stick pan with a thin layer of oil and gently cook the potato slices until golden on one side then remove from the pan. Heat a non-stick pan with a thin layer of oil and gently cook the potato slices until golden on one side then remove from the pan. To assemble, line a 15cm/6in bowl with clingfilm, leaving an overhang to wrap over the top later. Spread the spinach mixture around the bowl in a thin layer. Put half of the cauliflower purée on top of the spinach. Press the reserved cauliflower florets into the purée then spoon over the rest of it, being sure to fill in all the air gaps. To assemble, line a 15cm/6in bowl with clingfilm, leaving an overhang to wrap over the top later. Spread the spinach mixture around the bowl in a thin layer. Put half of the cauliflower purée on top of the spinach. Press the reserved cauliflower florets into the purée then spoon over the rest of it, being sure to fill in all the air gaps. Neatly cover the top with overlapping potato slices, laying the browned sides facing up. Cover with cling film and chill in the fridge until set. This may take a couple of hours, but overnight is ideal. Neatly cover the top with overlapping potato slices, laying the browned sides facing up. Cover with cling film and chill in the fridge until set. This may take a couple of hours, but overnight is ideal. Pre-heat the oven to 190C/170C Fan/Gas 5. Line a flat baking tray with non-stick baking paper. Pre-heat the oven to 190C/170C Fan/Gas 5. Line a flat baking tray with non-stick baking paper. Unroll the pastry sheets. Place one sheet of pastry onto the lined baking tray. Uncover the bowl of filling and upturn it onto the centre of the pastry, removing the bowl and all remaining cling film. Unroll the pastry sheets. Place one sheet of pastry onto the lined baking tray. Uncover the bowl of filling and upturn it onto the centre of the pastry, removing the bowl and all remaining cling film. Brush a little beaten egg all the way around the edge of the dome then lay the second sheet of pastry over the top and seal the edges together, crimping by hand or with a fork. Trim the pie so that is round, reserving the pastry for decoration. Brush a little beaten egg all the way around the edge of the dome then lay the second sheet of pastry over the top and seal the edges together, crimping by hand or with a fork. Trim the pie so that is round, reserving the pastry for decoration. Make a hole at the top of the dome for steam to escape, and decorate as desired. We used a fleur-de-lys cookie cutter and some hand-cut stars. Finish by brushing all over with egg wash. Make a hole at the top of the dome for steam to escape, and decorate as desired. We used a fleur-de-lys cookie cutter and some hand-cut stars. Finish by brushing all over with egg wash. and transfer the dome to it. Bake for 30 minutes or until golden all over. and transfer the dome to it. Bake for 30 minutes or until golden all over. Meanwhile, make the raita. Coarsely grate the cucumber into a bowl, sprinkle with a generous pinch of salt and set aside for 10 minutes. Then, squeeze out all the water from the cucumber and return to the bowl. Add the yoghurt, chopped mint and cumin, and stir until combined. Meanwhile, make the raita. Coarsely grate the cucumber into a bowl, sprinkle with a generous pinch of salt and set aside for 10 minutes. Then, squeeze out all the water from the cucumber and return to the bowl. Add the yoghurt, chopped mint and cumin, and stir until combined. Serve the cauliflower pie in slices with a dollop of cucumber raita on the side. Serve the cauliflower pie in slices with a dollop of cucumber raita on the side. | {
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"content": "Preheat the oven to 190C/170 Fan/Gas 5.To make the filling, toss the cauliflower florets in the vegetable oil and a little salt. Place on a roasting tray and roast for around 30 minutes or until golden-brown and cooked through.Gently fry the onion in a little vegetable oil in a saucepan until softened, but not browned. Add a large pinch of salt and the curry powder and cook for another minute. Add the apple juice and warm through. Choose the six nicest looking cauliflower florets and toss them in the liquid until fully coated, then remove them and set aside for later. Add the remaining cauliflower and double cream and heat through. Transfer to a blender or food processor and blend, along with the butter, until smooth. Add a splash of water to loosen if required. Transfer to a bowl and stir through the chopped almonds and apricots. Taste and adjust seasoning before setting aside to cool. In a large pan over a medium heat, gently fry the spinach in a little oil until wilted. Continue cooking until all the water has evaporated. Stir in the spring onions and coriander before seasoning with salt and pepper. Set the mixture aside to cool. Heat a non-stick pan with a thin layer of oil and gently cook the potato slices until golden on one side then remove from the pan. To assemble, line a 15cm/6in bowl with clingfilm, leaving an overhang to wrap over the top later. Spread the spinach mixture around the bowl in a thin layer. Put half of the cauliflower purée on top of the spinach. Press the reserved cauliflower florets into the purée then spoon over the rest of it, being sure to fill in all the air gaps. Neatly cover the top with overlapping potato slices, laying the browned sides facing up. Cover with cling film and chill in the fridge until set. This may take a couple of hours, but overnight is ideal.Pre-heat the oven to 190C/170C Fan/Gas 5. Line a flat baking tray with non-stick baking paper.Unroll the pastry sheets. Place one sheet of pastry onto the lined baking tray. Uncover the bowl of filling and upturn it onto the centre of the pastry, removing the bowl and all remaining cling film. Brush a little beaten egg all the way around the edge of the dome then lay the second sheet of pastry over the top and seal the edges together, crimping by hand or with a fork. Trim the pie so that is round, reserving the pastry for decoration.Make a hole at the top of the dome for steam to escape, and decorate as desired. We used a fleur-de-lys cookie cutter and some hand-cut stars. Finish by brushing all over with egg wash. and transfer the dome to it. Bake for 30 minutes or until golden all over. Meanwhile, make the raita. Coarsely grate the cucumber into a bowl, sprinkle with a generous pinch of salt and set aside for 10 minutes. Then, squeeze out all the water from the cucumber and return to the bowl. Add the yoghurt, chopped mint and cumin, and stir until combined.Serve the cauliflower pie in slices with a dollop of cucumber raita on the side. Preheat the oven to 190C/170 Fan/Gas 5. Preheat the oven to 190C/170 Fan/Gas 5. To make the filling, toss the cauliflower florets in the vegetable oil and a little salt. Place on a roasting tray and roast for around 30 minutes or until golden-brown and cooked through. To make the filling, toss the cauliflower florets in the vegetable oil and a little salt. Place on a roasting tray and roast for around 30 minutes or until golden-brown and cooked through. Gently fry the onion in a little vegetable oil in a saucepan until softened, but not browned. Add a large pinch of salt and the curry powder and cook for another minute. Add the apple juice and warm through. Choose the six nicest looking cauliflower florets and toss them in the liquid until fully coated, then remove them and set aside for later. Gently fry the onion in a little vegetable oil in a saucepan until softened, but not browned. Add a large pinch of salt and the curry powder and cook for another minute. Add the apple juice and warm through. Choose the six nicest looking cauliflower florets and toss them in the liquid until fully coated, then remove them and set aside for later. Add the remaining cauliflower and double cream and heat through. Transfer to a blender or food processor and blend, along with the butter, until smooth. Add a splash of water to loosen if required. Add the remaining cauliflower and double cream and heat through. Transfer to a blender or food processor and blend, along with the butter, until smooth. Add a splash of water to loosen if required. Transfer to a bowl and stir through the chopped almonds and apricots. Taste and adjust seasoning before setting aside to cool. Transfer to a bowl and stir through the chopped almonds and apricots. Taste and adjust seasoning before setting aside to cool. In a large pan over a medium heat, gently fry the spinach in a little oil until wilted. Continue cooking until all the water has evaporated. Stir in the spring onions and coriander before seasoning with salt and pepper. Set the mixture aside to cool. In a large pan over a medium heat, gently fry the spinach in a little oil until wilted. Continue cooking until all the water has evaporated. Stir in the spring onions and coriander before seasoning with salt and pepper. Set the mixture aside to cool. Heat a non-stick pan with a thin layer of oil and gently cook the potato slices until golden on one side then remove from the pan. Heat a non-stick pan with a thin layer of oil and gently cook the potato slices until golden on one side then remove from the pan. To assemble, line a 15cm/6in bowl with clingfilm, leaving an overhang to wrap over the top later. Spread the spinach mixture around the bowl in a thin layer. Put half of the cauliflower purée on top of the spinach. Press the reserved cauliflower florets into the purée then spoon over the rest of it, being sure to fill in all the air gaps. To assemble, line a 15cm/6in bowl with clingfilm, leaving an overhang to wrap over the top later. Spread the spinach mixture around the bowl in a thin layer. Put half of the cauliflower purée on top of the spinach. Press the reserved cauliflower florets into the purée then spoon over the rest of it, being sure to fill in all the air gaps. Neatly cover the top with overlapping potato slices, laying the browned sides facing up. Cover with cling film and chill in the fridge until set. This may take a couple of hours, but overnight is ideal. Neatly cover the top with overlapping potato slices, laying the browned sides facing up. Cover with cling film and chill in the fridge until set. This may take a couple of hours, but overnight is ideal. Pre-heat the oven to 190C/170C Fan/Gas 5. Line a flat baking tray with non-stick baking paper. Pre-heat the oven to 190C/170C Fan/Gas 5. Line a flat baking tray with non-stick baking paper. Unroll the pastry sheets. Place one sheet of pastry onto the lined baking tray. Uncover the bowl of filling and upturn it onto the centre of the pastry, removing the bowl and all remaining cling film. Unroll the pastry sheets. Place one sheet of pastry onto the lined baking tray. Uncover the bowl of filling and upturn it onto the centre of the pastry, removing the bowl and all remaining cling film. Brush a little beaten egg all the way around the edge of the dome then lay the second sheet of pastry over the top and seal the edges together, crimping by hand or with a fork. Trim the pie so that is round, reserving the pastry for decoration. Brush a little beaten egg all the way around the edge of the dome then lay the second sheet of pastry over the top and seal the edges together, crimping by hand or with a fork. Trim the pie so that is round, reserving the pastry for decoration. Make a hole at the top of the dome for steam to escape, and decorate as desired. We used a fleur-de-lys cookie cutter and some hand-cut stars. Finish by brushing all over with egg wash. Make a hole at the top of the dome for steam to escape, and decorate as desired. We used a fleur-de-lys cookie cutter and some hand-cut stars. Finish by brushing all over with egg wash. and transfer the dome to it. Bake for 30 minutes or until golden all over. and transfer the dome to it. Bake for 30 minutes or until golden all over. Meanwhile, make the raita. Coarsely grate the cucumber into a bowl, sprinkle with a generous pinch of salt and set aside for 10 minutes. Then, squeeze out all the water from the cucumber and return to the bowl. Add the yoghurt, chopped mint and cumin, and stir until combined. Meanwhile, make the raita. Coarsely grate the cucumber into a bowl, sprinkle with a generous pinch of salt and set aside for 10 minutes. Then, squeeze out all the water from the cucumber and return to the bowl. Add the yoghurt, chopped mint and cumin, and stir until combined. Serve the cauliflower pie in slices with a dollop of cucumber raita on the side. Serve the cauliflower pie in slices with a dollop of cucumber raita on the side."
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} | c6503cbec572ffe8e18d466f01c0dd2ba4dbfd66ac1fedb63241968d3ee6d74b | Brunch star martini recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brunch_star_martini_42534_16x9.jpg This mocktail has all the complex flavour and fruity fun of the popular pornstar martini, without any of the alcohol. The chamomile tea brings softness and richness to this drink. 100ml/3½fl oz freshly-brewed chamomile tea, from 1 chamomile tea bag2 tsp golden caster sugar2 ripe passion fruits, halved¼ tsp vanilla extract1 lemon, juice only1 egg white (see recipe tip)ice100ml/3½fl oz sparkling apple juice 100ml/3½fl oz freshly-brewed chamomile tea, from 1 chamomile tea bag 2 tsp golden caster sugar 2 ripe passion fruits, halved ¼ tsp vanilla extract 1 lemon, juice only 1 egg white (see recipe tip) ice 100ml/3½fl oz sparkling apple juice Method Dissolve the sugar in the tea and allow to cool. Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again. Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top Dissolve the sugar in the tea and allow to cool. Dissolve the sugar in the tea and allow to cool. Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again. Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again. Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top Recipe tips You can use sparkling grape juice or an alcohol-free Prosecco alternative instead of sparkling apple juice if you prefer. If you are concerned about eating raw egg whites, you can buy pasteurised egg whites from some supermarkets. Raw eggs should be avoided during pregnancy. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brunch_star_martini_42534_16x9.jpg This mocktail has all the complex flavour and fruity fun of the popular pornstar martini, without any of the alcohol. The chamomile tea brings softness and richness to this drink. 100ml/3½fl oz freshly-brewed chamomile tea, from 1 chamomile tea bag2 tsp golden caster sugar2 ripe passion fruits, halved¼ tsp vanilla extract1 lemon, juice only1 egg white (see recipe tip)ice100ml/3½fl oz sparkling apple juice 100ml/3½fl oz freshly-brewed chamomile tea, from 1 chamomile tea bag 2 tsp golden caster sugar 2 ripe passion fruits, halved ¼ tsp vanilla extract 1 lemon, juice only 1 egg white (see recipe tip) ice 100ml/3½fl oz sparkling apple juice Method Dissolve the sugar in the tea and allow to cool. Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again. Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top Dissolve the sugar in the tea and allow to cool. Dissolve the sugar in the tea and allow to cool. Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again. Tip the sweetened tea into a cocktail shaker along with the flesh and seeds from one of the passion fruits, the vanilla, lemon juice and egg white. Add a large handful of ice and shake the mixture really well. Strain to discard the ice then return the mixture to the cocktail shaker and shake again. Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top Fine strain into two chilled martini or coupe glasses. Top with sparkling apple juice and float the remaining passionfruit halves on the top Recipe tips You can use sparkling grape juice or an alcohol-free Prosecco alternative instead of sparkling apple juice if you prefer. If you are concerned about eating raw egg whites, you can buy pasteurised egg whites from some supermarkets. Raw eggs should be avoided during pregnancy."
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} | 49487b0b6b2dc68bbb1f00af6be427c8f950868a1d1d5526fc382cedc99e50de | Douze points punch recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/douze_point_punch_22230_16x9.jpg This easy white wine and gin punch is just the thing to get the music flowing at your Eurovision party. It's very easy to throw together, with just a little advance prep. Boom bang-a-bang! 50g/1¾oz golden caster sugar1 tsp caraway seeds100ml/3½fl oz gin1 pear, cored and sliced325ml/11½fl oz sparkling white wine400ml/14fl oz cloudy apple juice50ml/2fl oz white vermouthfew handfuls ice, plus extra to serve1 small orange, thinly sliced2 dill sprigs, roughly torn (optional)edible gold leaf or edible glitter, to decorate (optional) 50g/1¾oz golden caster sugar 1 tsp caraway seeds 100ml/3½fl oz gin 1 pear, cored and sliced 325ml/11½fl oz sparkling white wine 400ml/14fl oz cloudy apple juice 50ml/2fl oz white vermouth few handfuls ice, plus extra to serve 1 small orange, thinly sliced 2 dill sprigs, roughly torn (optional) edible gold leaf or edible glitter, to decorate (optional) Method Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl.Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred. Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl. Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl. Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred. Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred. Recipe tips To make this drink non-alcoholic, use a 0% gin drink to capture the complex notes of juniper, spice and citrus and combine with a good non-alcoholic sparkling wine. Omit the vermouth. | {
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"title": "Douze points punch recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/douze_point_punch_22230_16x9.jpg This easy white wine and gin punch is just the thing to get the music flowing at your Eurovision party. It's very easy to throw together, with just a little advance prep. Boom bang-a-bang! 50g/1¾oz golden caster sugar1 tsp caraway seeds100ml/3½fl oz gin1 pear, cored and sliced325ml/11½fl oz sparkling white wine400ml/14fl oz cloudy apple juice50ml/2fl oz white vermouthfew handfuls ice, plus extra to serve1 small orange, thinly sliced2 dill sprigs, roughly torn (optional)edible gold leaf or edible glitter, to decorate (optional) 50g/1¾oz golden caster sugar 1 tsp caraway seeds 100ml/3½fl oz gin 1 pear, cored and sliced 325ml/11½fl oz sparkling white wine 400ml/14fl oz cloudy apple juice 50ml/2fl oz white vermouth few handfuls ice, plus extra to serve 1 small orange, thinly sliced 2 dill sprigs, roughly torn (optional) edible gold leaf or edible glitter, to decorate (optional) Method Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl.Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred. Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl. Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl. Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred. Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred. Recipe tips To make this drink non-alcoholic, use a 0% gin drink to capture the complex notes of juniper, spice and citrus and combine with a good non-alcoholic sparkling wine. Omit the vermouth."
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} | 38116ff3c625c36dcb66316ad233248629be0365aad7aef52c0125a6f9af0200 | Normandy apple tart recipe
An average of 4.8 out of 5 stars from 4 ratings A classic French apple tart flavoured with vanilla, nutmeg and calvados. 6 Braeburn apples, peeled, cored and sliced1 uncooked sweet shortcrust pastry case, about 25cm/10in wide80ml/2¾fl oz full-fat milk120g/4½oz crème fraîche1 vanilla pod, seeds only50–60g/1¾–2¼oz caster sugar2 free-range eggs100ml/3½fl oz calvados or Somerset apple cider brandyfresh nutmeg, to grate4 tbsp apricot jam, warmed400g/14oz crème fraîche, to serve 6 Braeburn apples, peeled, cored and sliced 1 uncooked sweet shortcrust pastry case, about 25cm/10in wide 1 uncooked sweet shortcrust pastry case, about 25cm/10in wide 80ml/2¾fl oz full-fat milk 120g/4½oz crème fraîche 1 vanilla pod, seeds only 50–60g/1¾–2¼oz caster sugar 2 free-range eggs 100ml/3½fl oz calvados or Somerset apple cider brandy fresh nutmeg, to grate 4 tbsp apricot jam, warmed 400g/14oz crème fraîche, to serve Method Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½.Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40–50 minutes until just set. Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam.Place on a serving plate, cut into slices and serve with the crème fraîche. Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½. Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½. Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40–50 minutes until just set. Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40–50 minutes until just set. Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam. Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam. Place on a serving plate, cut into slices and serve with the crème fraîche. Place on a serving plate, cut into slices and serve with the crème fraîche. | {
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"title": "Normandy apple tart recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings A classic French apple tart flavoured with vanilla, nutmeg and calvados. 6 Braeburn apples, peeled, cored and sliced1 uncooked sweet shortcrust pastry case, about 25cm/10in wide80ml/2¾fl oz full-fat milk120g/4½oz crème fraîche1 vanilla pod, seeds only50–60g/1¾–2¼oz caster sugar2 free-range eggs100ml/3½fl oz calvados or Somerset apple cider brandyfresh nutmeg, to grate4 tbsp apricot jam, warmed400g/14oz crème fraîche, to serve 6 Braeburn apples, peeled, cored and sliced 1 uncooked sweet shortcrust pastry case, about 25cm/10in wide 1 uncooked sweet shortcrust pastry case, about 25cm/10in wide 80ml/2¾fl oz full-fat milk 120g/4½oz crème fraîche 1 vanilla pod, seeds only 50–60g/1¾–2¼oz caster sugar 2 free-range eggs 100ml/3½fl oz calvados or Somerset apple cider brandy fresh nutmeg, to grate 4 tbsp apricot jam, warmed 400g/14oz crème fraîche, to serve Method Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½.Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40–50 minutes until just set. Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam.Place on a serving plate, cut into slices and serve with the crème fraîche. Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½. Preheat the oven to 210C/190C Fan/Gas 6½. Arrange the apple slices, fanned out in the pastry case. Bake for 30 minutes, until the pastry is golden and the apples are soft. Remove from the oven. Turn the oven down to 160C/140C Fan/Gas 2½. Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40–50 minutes until just set. Whisk together the milk, crème fraîche, vanilla seeds, sugar and eggs in a bowl and add half of the calvados. Pour this mixture evenly over the apples in the pastry case and place back in the oven for another 40–50 minutes until just set. Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam. Whilst still warm, grate over some fresh nutmeg. Leave to cool a little and drizzle over the remaining calvados. Glaze the top of the tart with the warm apricot jam. Place on a serving plate, cut into slices and serve with the crème fraîche. Place on a serving plate, cut into slices and serve with the crème fraîche."
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} | af099c3d87c746ba0dcc99c47f683cb3924d8bbe6bdf4fad7b6dde3b8ab4b3ae | Canterbury tart recipe
An average of 5.0 out of 5 stars from 8 ratings Mary makes a classic recipe for Canterbury tart. Soft apples snuggle in a lemony custardy filling with a crunchy demerara top. 100g/4oz butter, cubed200g/8oz plain flour25g/1oz icing sugar, sifted1 egg, beaten 100g/4oz butter, cubed 200g/8oz plain flour 25g/1oz icing sugar, sifted 1 egg, beaten 4 eggs200g/8oz caster sugar2 lemons, rind and juice only, grated100g/4oz butter, melted2 large Bramley apples (about 350g/12oz in weight), peeled 2 dessert apples, peeled and thinly sliced25g/1oz demerara sugar 4 eggs 200g/8oz caster sugar 2 lemons, rind and juice only, grated 100g/4oz butter, melted 2 large Bramley apples (about 350g/12oz in weight), peeled 2 dessert apples, peeled and thinly sliced 25g/1oz demerara sugar Method If making the pastry by hand, rub the butter into the flour and icing sugar until it resembles fine breadcrumbs.Stir in the beaten egg and bring together to form a dough. This can also be done in a food processor. Roll the dough out on a floured surface and line a round 28cm/11in (3.5cm/1½in deep) flan tin. Form a lip around the edge. Chill for a further 30 minutes while making the filling.Preheat the oven to 200C/400F/Gas 6.To make the filling, beat the eggs, caster sugar, lemon rind and juice together in a large mixing bowl. Stir in the warm melted butter.Coarsely grate the Bramley apples directly into the mixture and mix well.Remove the tart from the fridge and spread the runny lemon mixture over the base. Level the surface with the back of a spoon and arrange the dessert apple slices around the edge, overlapping. Sprinkle over the demerara sugar.Put on a heavy baking tray and bake in the oven for about 40-50 minutes until the centre feels firm to the touch and the apples are tinged brown. Serve. If making the pastry by hand, rub the butter into the flour and icing sugar until it resembles fine breadcrumbs. If making the pastry by hand, rub the butter into the flour and icing sugar until it resembles fine breadcrumbs. Stir in the beaten egg and bring together to form a dough. This can also be done in a food processor. Stir in the beaten egg and bring together to form a dough. This can also be done in a food processor. Roll the dough out on a floured surface and line a round 28cm/11in (3.5cm/1½in deep) flan tin. Form a lip around the edge. Chill for a further 30 minutes while making the filling. Roll the dough out on a floured surface and line a round 28cm/11in (3.5cm/1½in deep) flan tin. Form a lip around the edge. Chill for a further 30 minutes while making the filling. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the filling, beat the eggs, caster sugar, lemon rind and juice together in a large mixing bowl. Stir in the warm melted butter. To make the filling, beat the eggs, caster sugar, lemon rind and juice together in a large mixing bowl. Stir in the warm melted butter. Coarsely grate the Bramley apples directly into the mixture and mix well. Coarsely grate the Bramley apples directly into the mixture and mix well. Remove the tart from the fridge and spread the runny lemon mixture over the base. Remove the tart from the fridge and spread the runny lemon mixture over the base. Level the surface with the back of a spoon and arrange the dessert apple slices around the edge, overlapping. Sprinkle over the demerara sugar. Level the surface with the back of a spoon and arrange the dessert apple slices around the edge, overlapping. Sprinkle over the demerara sugar. Put on a heavy baking tray and bake in the oven for about 40-50 minutes until the centre feels firm to the touch and the apples are tinged brown. Serve. Put on a heavy baking tray and bake in the oven for about 40-50 minutes until the centre feels firm to the touch and the apples are tinged brown. Serve. | {
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"title": "Canterbury tart recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings Mary makes a classic recipe for Canterbury tart. Soft apples snuggle in a lemony custardy filling with a crunchy demerara top. 100g/4oz butter, cubed200g/8oz plain flour25g/1oz icing sugar, sifted1 egg, beaten 100g/4oz butter, cubed 200g/8oz plain flour 25g/1oz icing sugar, sifted 1 egg, beaten 4 eggs200g/8oz caster sugar2 lemons, rind and juice only, grated100g/4oz butter, melted2 large Bramley apples (about 350g/12oz in weight), peeled 2 dessert apples, peeled and thinly sliced25g/1oz demerara sugar 4 eggs 200g/8oz caster sugar 2 lemons, rind and juice only, grated 100g/4oz butter, melted 2 large Bramley apples (about 350g/12oz in weight), peeled 2 dessert apples, peeled and thinly sliced 25g/1oz demerara sugar Method If making the pastry by hand, rub the butter into the flour and icing sugar until it resembles fine breadcrumbs.Stir in the beaten egg and bring together to form a dough. This can also be done in a food processor. Roll the dough out on a floured surface and line a round 28cm/11in (3.5cm/1½in deep) flan tin. Form a lip around the edge. Chill for a further 30 minutes while making the filling.Preheat the oven to 200C/400F/Gas 6.To make the filling, beat the eggs, caster sugar, lemon rind and juice together in a large mixing bowl. Stir in the warm melted butter.Coarsely grate the Bramley apples directly into the mixture and mix well.Remove the tart from the fridge and spread the runny lemon mixture over the base. Level the surface with the back of a spoon and arrange the dessert apple slices around the edge, overlapping. Sprinkle over the demerara sugar.Put on a heavy baking tray and bake in the oven for about 40-50 minutes until the centre feels firm to the touch and the apples are tinged brown. Serve. If making the pastry by hand, rub the butter into the flour and icing sugar until it resembles fine breadcrumbs. If making the pastry by hand, rub the butter into the flour and icing sugar until it resembles fine breadcrumbs. Stir in the beaten egg and bring together to form a dough. This can also be done in a food processor. Stir in the beaten egg and bring together to form a dough. This can also be done in a food processor. Roll the dough out on a floured surface and line a round 28cm/11in (3.5cm/1½in deep) flan tin. Form a lip around the edge. Chill for a further 30 minutes while making the filling. Roll the dough out on a floured surface and line a round 28cm/11in (3.5cm/1½in deep) flan tin. Form a lip around the edge. Chill for a further 30 minutes while making the filling. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the filling, beat the eggs, caster sugar, lemon rind and juice together in a large mixing bowl. Stir in the warm melted butter. To make the filling, beat the eggs, caster sugar, lemon rind and juice together in a large mixing bowl. Stir in the warm melted butter. Coarsely grate the Bramley apples directly into the mixture and mix well. Coarsely grate the Bramley apples directly into the mixture and mix well. Remove the tart from the fridge and spread the runny lemon mixture over the base. Remove the tart from the fridge and spread the runny lemon mixture over the base. Level the surface with the back of a spoon and arrange the dessert apple slices around the edge, overlapping. Sprinkle over the demerara sugar. Level the surface with the back of a spoon and arrange the dessert apple slices around the edge, overlapping. Sprinkle over the demerara sugar. Put on a heavy baking tray and bake in the oven for about 40-50 minutes until the centre feels firm to the touch and the apples are tinged brown. Serve. Put on a heavy baking tray and bake in the oven for about 40-50 minutes until the centre feels firm to the touch and the apples are tinged brown. Serve."
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} | c401033034dbbd1e6cfd39361df04d5e4cf22305a163e747f1649d2774b32366 | How to make apple strudel recipe
An average of 5.0 out of 5 stars from 1 rating Although the classic strüdel is made with apples, it can be made with various fillings - such as cherries, apricots, or even peaches - and can be eaten warm or cold, as a pudding, or served at tea-time. 3 tbsp raisins1 large orange, juice and zest800g/1lb 12oz cooking apples, peeled, cored, cut into small chunks50g/2oz unsalted butter100ml/3½fl oz water100g/3½oz caster sugar1 tsp ground cinnamonlarge handful of fresh breadcrumbs 3 tbsp raisins 1 large orange, juice and zest 800g/1lb 12oz cooking apples, peeled, cored, cut into small chunks 50g/2oz unsalted butter 100ml/3½fl oz water 100g/3½oz caster sugar 1 tsp ground cinnamon large handful of fresh breadcrumbs 50g/2oz unsalted butter, melted4 sheets filo pastryicing sugar, for dustingdouble cream, to serve 50g/2oz unsalted butter, melted 4 sheets filo pastry icing sugar, for dusting double cream, to serve Method For the filling, soak the raisins in the orange juice and zest.Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool.Preheat the oven to 180C/350F/Gas 4. For the pastry, brush the baking tray with a little of the melted butter, spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time.Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. (If you like, you can scrunch up some extra filo pastry to make a decoration for the top.)Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. )Dust with icing sugar and serve with double cream. For the filling, soak the raisins in the orange juice and zest. For the filling, soak the raisins in the orange juice and zest. Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the pastry, brush the baking tray with a little of the melted butter, spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time. For the pastry, brush the baking tray with a little of the melted butter, spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time. Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. (If you like, you can scrunch up some extra filo pastry to make a decoration for the top.) Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. (If you like, you can scrunch up some extra filo pastry to make a decoration for the top.) Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. ) Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. ) Dust with icing sugar and serve with double cream. Dust with icing sugar and serve with double cream. | {
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"title": "How to make apple strudel recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Although the classic strüdel is made with apples, it can be made with various fillings - such as cherries, apricots, or even peaches - and can be eaten warm or cold, as a pudding, or served at tea-time. 3 tbsp raisins1 large orange, juice and zest800g/1lb 12oz cooking apples, peeled, cored, cut into small chunks50g/2oz unsalted butter100ml/3½fl oz water100g/3½oz caster sugar1 tsp ground cinnamonlarge handful of fresh breadcrumbs 3 tbsp raisins 1 large orange, juice and zest 800g/1lb 12oz cooking apples, peeled, cored, cut into small chunks 50g/2oz unsalted butter 100ml/3½fl oz water 100g/3½oz caster sugar 1 tsp ground cinnamon large handful of fresh breadcrumbs 50g/2oz unsalted butter, melted4 sheets filo pastryicing sugar, for dustingdouble cream, to serve 50g/2oz unsalted butter, melted 4 sheets filo pastry icing sugar, for dusting double cream, to serve Method For the filling, soak the raisins in the orange juice and zest.Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool.Preheat the oven to 180C/350F/Gas 4. For the pastry, brush the baking tray with a little of the melted butter, spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time.Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. (If you like, you can scrunch up some extra filo pastry to make a decoration for the top.)Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. )Dust with icing sugar and serve with double cream. For the filling, soak the raisins in the orange juice and zest. For the filling, soak the raisins in the orange juice and zest. Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the pastry, brush the baking tray with a little of the melted butter, spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time. For the pastry, brush the baking tray with a little of the melted butter, spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time. Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. (If you like, you can scrunch up some extra filo pastry to make a decoration for the top.) Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. (If you like, you can scrunch up some extra filo pastry to make a decoration for the top.) Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. ) Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. ) Dust with icing sugar and serve with double cream. Dust with icing sugar and serve with double cream."
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} | ecca1edc6998421919402ee6a8b5134d08f15dad49dd5bdda035af0402d6f0a9 | Rick Stein's apple Charlotte recipe
An average of 5.0 out of 5 stars from 5 ratings Crisp baked bread filled with spiced apples makes a perfect autumnal dessert. If you've been blackberry picking, feel free to add a few to the stewed fruit. 120g/4½oz butter, plus extra for greasing250g/9oz Bramley apples, peeled, cored and thinly sliced250g/9oz Cox’s apples, peeled, cored and thinly sliced1 tbsp caster sugarpinch of ground clovesa little grated unwaxed lemon zest, to taste6–7 slices white bread, about 5mm/¼in thick, crusts removed 1 egg yolk 120g/4½oz butter, plus extra for greasing 250g/9oz Bramley apples, peeled, cored and thinly sliced 250g/9oz Cox’s apples, peeled, cored and thinly sliced 1 tbsp caster sugar pinch of ground cloves a little grated unwaxed lemon zest, to taste 6–7 slices white bread, about 5mm/¼in thick, crusts removed 1 egg yolk Method Preheat the oven to 200C/180C Fan/Gas 6. Generously butter a 600ml/1 pint pudding basin.Rinse the apple slices in cold water and put them in a saucepan with the sugar, cloves, lemon zest and 30g/1oz butter. Cook over a low heat until the apples break down. Beat to a purée using a wooden spoon. Leave to cool.Melt the remaining butter. Cut each slice of bread into rectangles and brush both sides with the butter. Alternatively, you can dip the bread into the butter. Line the pudding basin sides and base with about three-quarters of the bread, overlapping the bread slightly to ensure there are no gaps.Beat the egg yolk into the cooled apple purée and spoon into the bread-lined basin. Cover with the remaining buttered bread and push down. Cover tightly with kitchen foil. Bake for about 30 minutes. Remove the foil and bake for a further 7–10 minutes, until the top is golden brown.Leave the pudding to rest for 5 minutes before inverting onto a serving plate. Serve with custard, clotted cream or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Generously butter a 600ml/1 pint pudding basin. Preheat the oven to 200C/180C Fan/Gas 6. Generously butter a 600ml/1 pint pudding basin. Rinse the apple slices in cold water and put them in a saucepan with the sugar, cloves, lemon zest and 30g/1oz butter. Cook over a low heat until the apples break down. Beat to a purée using a wooden spoon. Leave to cool. Rinse the apple slices in cold water and put them in a saucepan with the sugar, cloves, lemon zest and 30g/1oz butter. Cook over a low heat until the apples break down. Beat to a purée using a wooden spoon. Leave to cool. Melt the remaining butter. Cut each slice of bread into rectangles and brush both sides with the butter. Alternatively, you can dip the bread into the butter. Line the pudding basin sides and base with about three-quarters of the bread, overlapping the bread slightly to ensure there are no gaps. Melt the remaining butter. Cut each slice of bread into rectangles and brush both sides with the butter. Alternatively, you can dip the bread into the butter. Line the pudding basin sides and base with about three-quarters of the bread, overlapping the bread slightly to ensure there are no gaps. Beat the egg yolk into the cooled apple purée and spoon into the bread-lined basin. Cover with the remaining buttered bread and push down. Cover tightly with kitchen foil. Beat the egg yolk into the cooled apple purée and spoon into the bread-lined basin. Cover with the remaining buttered bread and push down. Cover tightly with kitchen foil. Bake for about 30 minutes. Remove the foil and bake for a further 7–10 minutes, until the top is golden brown. Bake for about 30 minutes. Remove the foil and bake for a further 7–10 minutes, until the top is golden brown. Leave the pudding to rest for 5 minutes before inverting onto a serving plate. Serve with custard, clotted cream or ice cream. Leave the pudding to rest for 5 minutes before inverting onto a serving plate. Serve with custard, clotted cream or ice cream. | {
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"title": "Rick Stein's apple Charlotte recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Crisp baked bread filled with spiced apples makes a perfect autumnal dessert. If you've been blackberry picking, feel free to add a few to the stewed fruit. 120g/4½oz butter, plus extra for greasing250g/9oz Bramley apples, peeled, cored and thinly sliced250g/9oz Cox’s apples, peeled, cored and thinly sliced1 tbsp caster sugarpinch of ground clovesa little grated unwaxed lemon zest, to taste6–7 slices white bread, about 5mm/¼in thick, crusts removed 1 egg yolk 120g/4½oz butter, plus extra for greasing 250g/9oz Bramley apples, peeled, cored and thinly sliced 250g/9oz Cox’s apples, peeled, cored and thinly sliced 1 tbsp caster sugar pinch of ground cloves a little grated unwaxed lemon zest, to taste 6–7 slices white bread, about 5mm/¼in thick, crusts removed 1 egg yolk Method Preheat the oven to 200C/180C Fan/Gas 6. Generously butter a 600ml/1 pint pudding basin.Rinse the apple slices in cold water and put them in a saucepan with the sugar, cloves, lemon zest and 30g/1oz butter. Cook over a low heat until the apples break down. Beat to a purée using a wooden spoon. Leave to cool.Melt the remaining butter. Cut each slice of bread into rectangles and brush both sides with the butter. Alternatively, you can dip the bread into the butter. Line the pudding basin sides and base with about three-quarters of the bread, overlapping the bread slightly to ensure there are no gaps.Beat the egg yolk into the cooled apple purée and spoon into the bread-lined basin. Cover with the remaining buttered bread and push down. Cover tightly with kitchen foil. Bake for about 30 minutes. Remove the foil and bake for a further 7–10 minutes, until the top is golden brown.Leave the pudding to rest for 5 minutes before inverting onto a serving plate. Serve with custard, clotted cream or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Generously butter a 600ml/1 pint pudding basin. Preheat the oven to 200C/180C Fan/Gas 6. Generously butter a 600ml/1 pint pudding basin. Rinse the apple slices in cold water and put them in a saucepan with the sugar, cloves, lemon zest and 30g/1oz butter. Cook over a low heat until the apples break down. Beat to a purée using a wooden spoon. Leave to cool. Rinse the apple slices in cold water and put them in a saucepan with the sugar, cloves, lemon zest and 30g/1oz butter. Cook over a low heat until the apples break down. Beat to a purée using a wooden spoon. Leave to cool. Melt the remaining butter. Cut each slice of bread into rectangles and brush both sides with the butter. Alternatively, you can dip the bread into the butter. Line the pudding basin sides and base with about three-quarters of the bread, overlapping the bread slightly to ensure there are no gaps. Melt the remaining butter. Cut each slice of bread into rectangles and brush both sides with the butter. Alternatively, you can dip the bread into the butter. Line the pudding basin sides and base with about three-quarters of the bread, overlapping the bread slightly to ensure there are no gaps. Beat the egg yolk into the cooled apple purée and spoon into the bread-lined basin. Cover with the remaining buttered bread and push down. Cover tightly with kitchen foil. Beat the egg yolk into the cooled apple purée and spoon into the bread-lined basin. Cover with the remaining buttered bread and push down. Cover tightly with kitchen foil. Bake for about 30 minutes. Remove the foil and bake for a further 7–10 minutes, until the top is golden brown. Bake for about 30 minutes. Remove the foil and bake for a further 7–10 minutes, until the top is golden brown. Leave the pudding to rest for 5 minutes before inverting onto a serving plate. Serve with custard, clotted cream or ice cream. Leave the pudding to rest for 5 minutes before inverting onto a serving plate. Serve with custard, clotted cream or ice cream."
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} | 404296c7656d833e2ec20007a47065564a17ff3e53ff2e5db3dae3ad2ce04b04 | Pear and blackberry crumble recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberryandpearcru_90060_16x9.jpg Blackberries and pears are at their best in in this crumble recipe - just right for early autumn as the evenings start to turn chilly and hot puddings become oh-so tempting. 110g/4oz butter, cubed, plus extra for greasing180g/6½oz plain flour110g/4oz demerara sugar 110g/4oz butter, cubed, plus extra for greasing 180g/6½oz plain flour 110g/4oz demerara sugar 5 pears, peeled and left whole150g/5½oz caster sugar300g/10½oz blackberries (or frozen blackberries) 5 pears, peeled and left whole 150g/5½oz caster sugar 300g/10½oz blackberries (or frozen blackberries) 4 free-range egg yolks40g/1½oz caster sugar150ml/5½fl oz milk150ml/5½fl oz double cream 4 free-range egg yolks 40g/1½oz caster sugar 150ml/5½fl oz milk 150ml/5½fl oz double cream Method For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside.To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh. Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used.Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling.Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon.To serve, divide the crumble between serving bowls and pour the custard over. For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter. For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter. In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside. In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside. To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh. To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh. Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used. Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used. Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling. Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling. Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale. Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale. Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon. Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon. To serve, divide the crumble between serving bowls and pour the custard over. To serve, divide the crumble between serving bowls and pour the custard over. Recipe tips Blackberries freeze really well, so do keep some on hand to make this delicious crumble all winter long. | {
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"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberryandpearcru_90060_16x9.jpg Blackberries and pears are at their best in in this crumble recipe - just right for early autumn as the evenings start to turn chilly and hot puddings become oh-so tempting. 110g/4oz butter, cubed, plus extra for greasing180g/6½oz plain flour110g/4oz demerara sugar 110g/4oz butter, cubed, plus extra for greasing 180g/6½oz plain flour 110g/4oz demerara sugar 5 pears, peeled and left whole150g/5½oz caster sugar300g/10½oz blackberries (or frozen blackberries) 5 pears, peeled and left whole 150g/5½oz caster sugar 300g/10½oz blackberries (or frozen blackberries) 4 free-range egg yolks40g/1½oz caster sugar150ml/5½fl oz milk150ml/5½fl oz double cream 4 free-range egg yolks 40g/1½oz caster sugar 150ml/5½fl oz milk 150ml/5½fl oz double cream Method For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside.To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh. Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used.Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling.Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon.To serve, divide the crumble between serving bowls and pour the custard over. For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter. For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter. In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside. In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside. To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh. To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh. Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used. Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used. Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling. Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling. Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale. Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale. Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon. Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon. To serve, divide the crumble between serving bowls and pour the custard over. To serve, divide the crumble between serving bowls and pour the custard over. Recipe tips Blackberries freeze really well, so do keep some on hand to make this delicious crumble all winter long."
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} | 4a00f5b2679c918d11750c1e1411e4a25cc4882ea8275728840c28ab0502f8d0 | Mary Berry's Charlotte royale recipe
For the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the sugar has melted. Add the knob of butter. Bring to the boil and boil vigorously for four minutes, or until the temperature on a sugar thermometer reaches 104C/219F (setting point). Remove from the heat and stir in the knob of butter. Transfer to a large bowl and leave to set.For the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x 23cm/13 x 9in Swiss roll tins with baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.Bake in the two Swiss roll tins for 10–12 minutes, or until the sponges are golden-brown and begin to shrink from the edges of the tin. While the cakes are cooking, place two pieces of baking parchment a little bigger than the size of the tin on the work surface and sprinkle with caster sugar.Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife and score 2cm/¾in from the short edge, being careful not to cut right through. Leave to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set aside.For the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the bowl of a food processor. Pass the raspberries through a sieve over a bowl and discard the seeds. Stir the raspberry liqueur into the purée and set aside.Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard and prevent the gelatine from setting. Remove from the heat, transfer to a clean bowl and leave to cool slightly before folding in the raspberry purée. Leave to cool for at least 30 minutes. Meanwhile, line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into 1.5cm/⅝in slices and use to line the base and sides of a bowl. Pack the slices closely together so that no filling can seep through, reserving enough slices to cover the top (which will become the base).In a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small strawberries and spoon into the lined bowl. Cover with the remaining cake slices. Cover with cling film and chill in the fridge overnight until set.Turn out the Charlotte royale onto a cooling rack.To decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. Dissolve the arrowroot in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil, remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze.Whip the cream and icing sugar in a bowl until soft peaks form when the whisk is removed from the bowl and spoon into a piping bag fitted with a medium star nozzle. Pipe a continual scallop design of cream around the base of the Charlotte royale and decorate with fanned and glazed strawberries. For the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the sugar has melted. Add the knob of butter. Bring to the boil and boil vigorously for four minutes, or until the temperature on a sugar thermometer reaches 104C/219F (setting point). Remove from the heat and stir in the knob of butter. Transfer to a large bowl and leave to set. For the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the sugar has melted. Add the knob of butter. Bring to the boil and boil vigorously for four minutes, or until the temperature on a sugar thermometer reaches 104C/219F (setting point). Remove from the heat and stir in the knob of butter. Transfer to a large bowl and leave to set. For the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x 23cm/13 x 9in Swiss roll tins with baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. For the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x 23cm/13 x 9in Swiss roll tins with baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. Bake in the two Swiss roll tins for 10–12 minutes, or until the sponges are golden-brown and begin to shrink from the edges of the tin. While the cakes are cooking, place two pieces of baking parchment a little bigger than the size of the tin on the work surface and sprinkle with caster sugar. Bake in the two Swiss roll tins for 10–12 minutes, or until the sponges are golden-brown and begin to shrink from the edges of the tin. While the cakes are cooking, place two pieces of baking parchment a little bigger than the size of the tin on the work surface and sprinkle with caster sugar. Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife and score 2cm/¾in from the short edge, being careful not to cut right through. Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife and score 2cm/¾in from the short edge, being careful not to cut right through. Leave to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set aside. Leave to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set aside. For the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the bowl of a food processor. Pass the raspberries through a sieve over a bowl and discard the seeds. Stir the raspberry liqueur into the purée and set aside. For the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the bowl of a food processor. Pass the raspberries through a sieve over a bowl and discard the seeds. Stir the raspberry liqueur into the purée and set aside. Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard and prevent the gelatine from setting. Remove from the heat, transfer to a clean bowl and leave to cool slightly before folding in the raspberry purée. Leave to cool for at least 30 minutes. Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard and prevent the gelatine from setting. Remove from the heat, transfer to a clean bowl and leave to cool slightly before folding in the raspberry purée. Leave to cool for at least 30 minutes. Meanwhile, line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into 1.5cm/⅝in slices and use to line the base and sides of a bowl. Pack the slices closely together so that no filling can seep through, reserving enough slices to cover the top (which will become the base). Meanwhile, line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into 1.5cm/⅝in slices and use to line the base and sides of a bowl. Pack the slices closely together so that no filling can seep through, reserving enough slices to cover the top (which will become the base). In a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small strawberries and spoon into the lined bowl. In a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small strawberries and spoon into the lined bowl. Cover with the remaining cake slices. Cover with cling film and chill in the fridge overnight until set. Cover with the remaining cake slices. Cover with cling film and chill in the fridge overnight until set. Turn out the Charlotte royale onto a cooling rack. Turn out the Charlotte royale onto a cooling rack. To decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. Dissolve the arrowroot in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil, remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze. To decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. Dissolve the arrowroot in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil, remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze. Whip the cream and icing sugar in a bowl until soft peaks form when the whisk is removed from the bowl and spoon into a piping bag fitted with a medium star nozzle. Whip the cream and icing sugar in a bowl until soft peaks form when the whisk is removed from the bowl and spoon into a piping bag fitted with a medium star nozzle. Pipe a continual scallop design of cream around the base of the Charlotte royale and decorate with fanned and glazed strawberries. Pipe a continual scallop design of cream around the base of the Charlotte royale and decorate with fanned and glazed strawberries. | {
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"title": "Mary Berry's Charlotte royale recipe",
"content": "For the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the sugar has melted. Add the knob of butter. Bring to the boil and boil vigorously for four minutes, or until the temperature on a sugar thermometer reaches 104C/219F (setting point). Remove from the heat and stir in the knob of butter. Transfer to a large bowl and leave to set.For the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x 23cm/13 x 9in Swiss roll tins with baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.Bake in the two Swiss roll tins for 10–12 minutes, or until the sponges are golden-brown and begin to shrink from the edges of the tin. While the cakes are cooking, place two pieces of baking parchment a little bigger than the size of the tin on the work surface and sprinkle with caster sugar.Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife and score 2cm/¾in from the short edge, being careful not to cut right through. Leave to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set aside.For the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the bowl of a food processor. Pass the raspberries through a sieve over a bowl and discard the seeds. Stir the raspberry liqueur into the purée and set aside.Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard and prevent the gelatine from setting. Remove from the heat, transfer to a clean bowl and leave to cool slightly before folding in the raspberry purée. Leave to cool for at least 30 minutes. Meanwhile, line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into 1.5cm/⅝in slices and use to line the base and sides of a bowl. Pack the slices closely together so that no filling can seep through, reserving enough slices to cover the top (which will become the base).In a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small strawberries and spoon into the lined bowl. Cover with the remaining cake slices. Cover with cling film and chill in the fridge overnight until set.Turn out the Charlotte royale onto a cooling rack.To decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. Dissolve the arrowroot in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil, remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze.Whip the cream and icing sugar in a bowl until soft peaks form when the whisk is removed from the bowl and spoon into a piping bag fitted with a medium star nozzle. Pipe a continual scallop design of cream around the base of the Charlotte royale and decorate with fanned and glazed strawberries. For the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the sugar has melted. Add the knob of butter. Bring to the boil and boil vigorously for four minutes, or until the temperature on a sugar thermometer reaches 104C/219F (setting point). Remove from the heat and stir in the knob of butter. Transfer to a large bowl and leave to set. For the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the sugar has melted. Add the knob of butter. Bring to the boil and boil vigorously for four minutes, or until the temperature on a sugar thermometer reaches 104C/219F (setting point). Remove from the heat and stir in the knob of butter. Transfer to a large bowl and leave to set. For the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x 23cm/13 x 9in Swiss roll tins with baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. For the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x 23cm/13 x 9in Swiss roll tins with baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners. Bake in the two Swiss roll tins for 10–12 minutes, or until the sponges are golden-brown and begin to shrink from the edges of the tin. While the cakes are cooking, place two pieces of baking parchment a little bigger than the size of the tin on the work surface and sprinkle with caster sugar. Bake in the two Swiss roll tins for 10–12 minutes, or until the sponges are golden-brown and begin to shrink from the edges of the tin. While the cakes are cooking, place two pieces of baking parchment a little bigger than the size of the tin on the work surface and sprinkle with caster sugar. Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife and score 2cm/¾in from the short edge, being careful not to cut right through. Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife and score 2cm/¾in from the short edge, being careful not to cut right through. Leave to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set aside. Leave to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set aside. For the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the bowl of a food processor. Pass the raspberries through a sieve over a bowl and discard the seeds. Stir the raspberry liqueur into the purée and set aside. For the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the bowl of a food processor. Pass the raspberries through a sieve over a bowl and discard the seeds. Stir the raspberry liqueur into the purée and set aside. Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard and prevent the gelatine from setting. Remove from the heat, transfer to a clean bowl and leave to cool slightly before folding in the raspberry purée. Leave to cool for at least 30 minutes. Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard and prevent the gelatine from setting. Remove from the heat, transfer to a clean bowl and leave to cool slightly before folding in the raspberry purée. Leave to cool for at least 30 minutes. Meanwhile, line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into 1.5cm/⅝in slices and use to line the base and sides of a bowl. Pack the slices closely together so that no filling can seep through, reserving enough slices to cover the top (which will become the base). Meanwhile, line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into 1.5cm/⅝in slices and use to line the base and sides of a bowl. Pack the slices closely together so that no filling can seep through, reserving enough slices to cover the top (which will become the base). In a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small strawberries and spoon into the lined bowl. In a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small strawberries and spoon into the lined bowl. Cover with the remaining cake slices. Cover with cling film and chill in the fridge overnight until set. Cover with the remaining cake slices. Cover with cling film and chill in the fridge overnight until set. Turn out the Charlotte royale onto a cooling rack. Turn out the Charlotte royale onto a cooling rack. To decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. Dissolve the arrowroot in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil, remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze. To decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. Dissolve the arrowroot in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil, remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze. Whip the cream and icing sugar in a bowl until soft peaks form when the whisk is removed from the bowl and spoon into a piping bag fitted with a medium star nozzle. Whip the cream and icing sugar in a bowl until soft peaks form when the whisk is removed from the bowl and spoon into a piping bag fitted with a medium star nozzle. Pipe a continual scallop design of cream around the base of the Charlotte royale and decorate with fanned and glazed strawberries. Pipe a continual scallop design of cream around the base of the Charlotte royale and decorate with fanned and glazed strawberries."
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} | 43986fa14f6fa290790b0774d18159fafaaf62a84800445d760ec916116361aa | Coronation quiche with cornbread and meatballs recipe
Coronation quiche with chilli cornbread and aubergine meatballs An average of 3.0 out of 5 stars from 2 ratings Mini quiches filled with spinach, broad beans and cheese are served with a chilli cornbread, aubergine and feta meatballs and harissa yoghurt. 2 medium free-range eggs 175ml/6fl oz double cream 1 tbsp tarragon, chopped125ml/4fl oz whole milk 180g/6oz spinach, cooked 60g/2¼oz double podded broad beans 100g/3½oz strong cheddar, grated 2 medium free-range eggs 175ml/6fl oz double cream 1 tbsp tarragon, chopped 125ml/4fl oz whole milk 180g/6oz spinach, cooked 60g/2¼oz double podded broad beans 100g/3½oz strong cheddar, grated 3 medium free-range eggs 400ml/14fl oz whole milk 60g/2¼oz unsalted butter, melted 170g/6oz polenta 80g/3oz strong white flour 1 tbsp caster sugar 1 tbsp baking powder pinch salt 40g/1½oz rocket leaves, chopped 3 green chillies, chopped 3 tbsp sliced pickled jalapeños 3 medium free-range eggs 400ml/14fl oz whole milk 60g/2¼oz unsalted butter, melted 170g/6oz polenta 80g/3oz strong white flour 1 tbsp caster sugar 1 tbsp baking powder pinch salt 40g/1½oz rocket leaves, chopped 3 green chillies, chopped 3 tbsp sliced pickled jalapeños 2 aubergines 2 tbsp olive oil100g/3½oz feta cheese, crumbled 1 tbsp mint, chopped 2 garlic cloves, minced 125g/4½oz dried breadcrumbs1 medium free-range egg, beaten1 lemon, zested 2 aubergines 2 tbsp olive oil 100g/3½oz feta cheese, crumbled 1 tbsp mint, chopped 2 garlic cloves, minced 125g/4½oz dried breadcrumbs 1 medium free-range egg, beaten 1 lemon, zested 100g/3½oz Greek yoghurt 2–3 tbsp harissa paste 1 lemon, juiced 100g/3½oz Greek yoghurt 2–3 tbsp harissa paste 1 lemon, juiced Method To make the coronation quiche, preheat the oven to 210C/190C Fan/Gas 6½. Mix the eggs, cream, tarragon and milk in a bowl. Divide the spinach, broad beans and cheese evenly between each 6-hole muffin and pour over some of the egg mix. Bake for 20–25 minutes until cooked through. To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Cut the aubergines in half, rub with the oil and season well. Place in a roasting tin and roast for 30–40 minutes. Leave to cool, then scoop out the middle of the aubergines and chop well. Mix all the other ingredients together in a large bowl and add the chopped aubergine. Season well with salt and pepper and form into balls. Heat some oil in a large frying pan and fry the meatballs until coloured all over. Roast in the oven for 6 minutes or until cooked through. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt.To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7 and line a loaf tin with baking paper. Whisk the eggs, milk and butter in a large bowl. Mix in the remaining ingredients and pour into the loaf tin. Bake for 35–45 minutes.Serve the quiches, cornbread, meatballs and harissa yoghurt together. To make the coronation quiche, preheat the oven to 210C/190C Fan/Gas 6½. Mix the eggs, cream, tarragon and milk in a bowl. Divide the spinach, broad beans and cheese evenly between each 6-hole muffin and pour over some of the egg mix. Bake for 20–25 minutes until cooked through. To make the coronation quiche, preheat the oven to 210C/190C Fan/Gas 6½. Mix the eggs, cream, tarragon and milk in a bowl. Divide the spinach, broad beans and cheese evenly between each 6-hole muffin and pour over some of the egg mix. Bake for 20–25 minutes until cooked through. To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Cut the aubergines in half, rub with the oil and season well. Place in a roasting tin and roast for 30–40 minutes. Leave to cool, then scoop out the middle of the aubergines and chop well. To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Cut the aubergines in half, rub with the oil and season well. Place in a roasting tin and roast for 30–40 minutes. Leave to cool, then scoop out the middle of the aubergines and chop well. Mix all the other ingredients together in a large bowl and add the chopped aubergine. Season well with salt and pepper and form into balls. Heat some oil in a large frying pan and fry the meatballs until coloured all over. Roast in the oven for 6 minutes or until cooked through. Mix all the other ingredients together in a large bowl and add the chopped aubergine. Season well with salt and pepper and form into balls. Heat some oil in a large frying pan and fry the meatballs until coloured all over. Roast in the oven for 6 minutes or until cooked through. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7 and line a loaf tin with baking paper. Whisk the eggs, milk and butter in a large bowl. Mix in the remaining ingredients and pour into the loaf tin. Bake for 35–45 minutes. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7 and line a loaf tin with baking paper. Whisk the eggs, milk and butter in a large bowl. Mix in the remaining ingredients and pour into the loaf tin. Bake for 35–45 minutes. Serve the quiches, cornbread, meatballs and harissa yoghurt together. Serve the quiches, cornbread, meatballs and harissa yoghurt together. | {
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"title": "Coronation quiche with cornbread and meatballs recipe",
"content": "Coronation quiche with chilli cornbread and aubergine meatballs An average of 3.0 out of 5 stars from 2 ratings Mini quiches filled with spinach, broad beans and cheese are served with a chilli cornbread, aubergine and feta meatballs and harissa yoghurt. 2 medium free-range eggs 175ml/6fl oz double cream 1 tbsp tarragon, chopped125ml/4fl oz whole milk 180g/6oz spinach, cooked 60g/2¼oz double podded broad beans 100g/3½oz strong cheddar, grated 2 medium free-range eggs 175ml/6fl oz double cream 1 tbsp tarragon, chopped 125ml/4fl oz whole milk 180g/6oz spinach, cooked 60g/2¼oz double podded broad beans 100g/3½oz strong cheddar, grated 3 medium free-range eggs 400ml/14fl oz whole milk 60g/2¼oz unsalted butter, melted 170g/6oz polenta 80g/3oz strong white flour 1 tbsp caster sugar 1 tbsp baking powder pinch salt 40g/1½oz rocket leaves, chopped 3 green chillies, chopped 3 tbsp sliced pickled jalapeños 3 medium free-range eggs 400ml/14fl oz whole milk 60g/2¼oz unsalted butter, melted 170g/6oz polenta 80g/3oz strong white flour 1 tbsp caster sugar 1 tbsp baking powder pinch salt 40g/1½oz rocket leaves, chopped 3 green chillies, chopped 3 tbsp sliced pickled jalapeños 2 aubergines 2 tbsp olive oil100g/3½oz feta cheese, crumbled 1 tbsp mint, chopped 2 garlic cloves, minced 125g/4½oz dried breadcrumbs1 medium free-range egg, beaten1 lemon, zested 2 aubergines 2 tbsp olive oil 100g/3½oz feta cheese, crumbled 1 tbsp mint, chopped 2 garlic cloves, minced 125g/4½oz dried breadcrumbs 1 medium free-range egg, beaten 1 lemon, zested 100g/3½oz Greek yoghurt 2–3 tbsp harissa paste 1 lemon, juiced 100g/3½oz Greek yoghurt 2–3 tbsp harissa paste 1 lemon, juiced Method To make the coronation quiche, preheat the oven to 210C/190C Fan/Gas 6½. Mix the eggs, cream, tarragon and milk in a bowl. Divide the spinach, broad beans and cheese evenly between each 6-hole muffin and pour over some of the egg mix. Bake for 20–25 minutes until cooked through. To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Cut the aubergines in half, rub with the oil and season well. Place in a roasting tin and roast for 30–40 minutes. Leave to cool, then scoop out the middle of the aubergines and chop well. Mix all the other ingredients together in a large bowl and add the chopped aubergine. Season well with salt and pepper and form into balls. Heat some oil in a large frying pan and fry the meatballs until coloured all over. Roast in the oven for 6 minutes or until cooked through. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt.To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7 and line a loaf tin with baking paper. Whisk the eggs, milk and butter in a large bowl. Mix in the remaining ingredients and pour into the loaf tin. Bake for 35–45 minutes.Serve the quiches, cornbread, meatballs and harissa yoghurt together. To make the coronation quiche, preheat the oven to 210C/190C Fan/Gas 6½. Mix the eggs, cream, tarragon and milk in a bowl. Divide the spinach, broad beans and cheese evenly between each 6-hole muffin and pour over some of the egg mix. Bake for 20–25 minutes until cooked through. To make the coronation quiche, preheat the oven to 210C/190C Fan/Gas 6½. Mix the eggs, cream, tarragon and milk in a bowl. Divide the spinach, broad beans and cheese evenly between each 6-hole muffin and pour over some of the egg mix. Bake for 20–25 minutes until cooked through. To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Cut the aubergines in half, rub with the oil and season well. Place in a roasting tin and roast for 30–40 minutes. Leave to cool, then scoop out the middle of the aubergines and chop well. To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Cut the aubergines in half, rub with the oil and season well. Place in a roasting tin and roast for 30–40 minutes. Leave to cool, then scoop out the middle of the aubergines and chop well. Mix all the other ingredients together in a large bowl and add the chopped aubergine. Season well with salt and pepper and form into balls. Heat some oil in a large frying pan and fry the meatballs until coloured all over. Roast in the oven for 6 minutes or until cooked through. Mix all the other ingredients together in a large bowl and add the chopped aubergine. Season well with salt and pepper and form into balls. Heat some oil in a large frying pan and fry the meatballs until coloured all over. Roast in the oven for 6 minutes or until cooked through. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7 and line a loaf tin with baking paper. Whisk the eggs, milk and butter in a large bowl. Mix in the remaining ingredients and pour into the loaf tin. Bake for 35–45 minutes. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7 and line a loaf tin with baking paper. Whisk the eggs, milk and butter in a large bowl. Mix in the remaining ingredients and pour into the loaf tin. Bake for 35–45 minutes. Serve the quiches, cornbread, meatballs and harissa yoghurt together. Serve the quiches, cornbread, meatballs and harissa yoghurt together."
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} | da51689a90238efdf09d3a0922f23b09bc205a9a3a5dbcced56a993191c07e53 | Fruit and nut crumble with whiskey custard recipe
An average of 3.0 out of 5 stars from 1 rating This is a traditional apple and blackberry crumble but the nuts add texture to the crumble and it is given a warming twist with the addition of whiskey custard. 50g/1¾oz hazelnuts50g/1¾oz pecans120g/4¼oz plain flour60g/2¼oz unsalted butter (melted and left to come back to room temperature) 1 tsp vanilla extract 1 tsp hazelnut oil2–3 thick slices white bread or brioche (ideally not freshly baked), cut or torn into 2–3cm/¾–1¼in chunks60g/2¼oz caster sugar300g/10½oz apples, such as Bramley or Braeburn, cored, peeled and diced120g/4¼oz blackberries, picked 50g/1¾oz hazelnuts 50g/1¾oz pecans 120g/4¼oz plain flour 60g/2¼oz unsalted butter (melted and left to come back to room temperature) 1 tsp vanilla extract 1 tsp hazelnut oil 2–3 thick slices white bread or brioche (ideally not freshly baked), cut or torn into 2–3cm/¾–1¼in chunks 60g/2¼oz caster sugar 300g/10½oz apples, such as Bramley or Braeburn, cored, peeled and diced 120g/4¼oz blackberries, picked 400ml/14fl oz full-fat milk400ml/14fl oz double cream1 tsp vanilla extract6 free-range egg yolks100g/3½oz caster sugar2–3 tbsp whiskey 400ml/14fl oz full-fat milk 400ml/14fl oz double cream 1 tsp vanilla extract 6 free-range egg yolks 100g/3½oz caster sugar 2–3 tbsp whiskey Method To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown. Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat.Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown.To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined.Serve the crumble with the warm custard. To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown. To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown. Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat. Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat. Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown. Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown. To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined. To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined. Serve the crumble with the warm custard. Serve the crumble with the warm custard. | {
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"title": "Fruit and nut crumble with whiskey custard recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating This is a traditional apple and blackberry crumble but the nuts add texture to the crumble and it is given a warming twist with the addition of whiskey custard. 50g/1¾oz hazelnuts50g/1¾oz pecans120g/4¼oz plain flour60g/2¼oz unsalted butter (melted and left to come back to room temperature) 1 tsp vanilla extract 1 tsp hazelnut oil2–3 thick slices white bread or brioche (ideally not freshly baked), cut or torn into 2–3cm/¾–1¼in chunks60g/2¼oz caster sugar300g/10½oz apples, such as Bramley or Braeburn, cored, peeled and diced120g/4¼oz blackberries, picked 50g/1¾oz hazelnuts 50g/1¾oz pecans 120g/4¼oz plain flour 60g/2¼oz unsalted butter (melted and left to come back to room temperature) 1 tsp vanilla extract 1 tsp hazelnut oil 2–3 thick slices white bread or brioche (ideally not freshly baked), cut or torn into 2–3cm/¾–1¼in chunks 60g/2¼oz caster sugar 300g/10½oz apples, such as Bramley or Braeburn, cored, peeled and diced 120g/4¼oz blackberries, picked 400ml/14fl oz full-fat milk400ml/14fl oz double cream1 tsp vanilla extract6 free-range egg yolks100g/3½oz caster sugar2–3 tbsp whiskey 400ml/14fl oz full-fat milk 400ml/14fl oz double cream 1 tsp vanilla extract 6 free-range egg yolks 100g/3½oz caster sugar 2–3 tbsp whiskey Method To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown. Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat.Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown.To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined.Serve the crumble with the warm custard. To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown. To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown. Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat. Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat. Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown. Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown. To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined. To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined. Serve the crumble with the warm custard. Serve the crumble with the warm custard."
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} | 898833902365236811d921070f2d83a86a87835cf4d7a1d45d1166971191e096 | Nigel Slater's fruit crumble recipe
Compost fruit crumble An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/compost_crumble_38208_16x9.jpg Nigel Slater's fruit crumble tidies away fruit that's past its best under a delicious toasted oat and nut topping. Far too good for the compost heap. 2 pears1 apple2 nectarines½ lemon, juice only1 banana, roughly chopped into discs3 tbsp golden caster sugar 2 pears 1 apple 2 nectarines ½ lemon, juice only 1 banana, roughly chopped into discs 3 tbsp golden caster sugar 200g/7oz plain flour100g/3½oz butter60g/2¼oz rolled oats1 large handful pumpkin seeds30g/1oz flaked almonds 2 tbsp sesame seeds4 tbsp demerara sugar 200g/7oz plain flour 100g/3½oz butter 60g/2¼oz rolled oats 1 large handful pumpkin seeds 30g/1oz flaked almonds 2 tbsp sesame seeds 4 tbsp demerara sugar cream or custard cream or custard Method Preheat the oven to 180C/350F/Gas 4. Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes.For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside.Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar.Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes. Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes. For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside. For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside. Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar. Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar. Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard. Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard. Recipe tips The nectarines and pears are a lovely combination but you can substitute them for any fruit you have to hand. If your fruit is underripe, you may need to add a little extra sugar. | {
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"title": "Nigel Slater's fruit crumble recipe",
"content": "Compost fruit crumble An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/compost_crumble_38208_16x9.jpg Nigel Slater's fruit crumble tidies away fruit that's past its best under a delicious toasted oat and nut topping. Far too good for the compost heap. 2 pears1 apple2 nectarines½ lemon, juice only1 banana, roughly chopped into discs3 tbsp golden caster sugar 2 pears 1 apple 2 nectarines ½ lemon, juice only 1 banana, roughly chopped into discs 3 tbsp golden caster sugar 200g/7oz plain flour100g/3½oz butter60g/2¼oz rolled oats1 large handful pumpkin seeds30g/1oz flaked almonds 2 tbsp sesame seeds4 tbsp demerara sugar 200g/7oz plain flour 100g/3½oz butter 60g/2¼oz rolled oats 1 large handful pumpkin seeds 30g/1oz flaked almonds 2 tbsp sesame seeds 4 tbsp demerara sugar cream or custard cream or custard Method Preheat the oven to 180C/350F/Gas 4. Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes.For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside.Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar.Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes. Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes. For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside. For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside. Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar. Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar. Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard. Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard. Recipe tips The nectarines and pears are a lovely combination but you can substitute them for any fruit you have to hand. If your fruit is underripe, you may need to add a little extra sugar."
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} | b3941ce8c4ac6a03c8cb39832e31cfdc2e70f0d29e1a042fccf0673415444cce | Pear and apple crumble with caramel crème fraîche recipe
An average of 5.0 out of 5 stars from 2 ratings Caramel crème fraîche takes a simple apple and pear crumble to another level. Cook the crumble separately for crunch. 100g/3½oz caster sugar1 apple, cored and thinly sliced 100g/3½oz caster sugar 1 apple, cored and thinly sliced 2 eating apples, peeled, cored and finely chopped2 pears, peeled, cored and finely chopped1 cinnamon stick1 star anise 150g/5½oz salted butter 100g/3½oz soft brown sugar 2 eating apples, peeled, cored and finely chopped 2 pears, peeled, cored and finely chopped 1 cinnamon stick 1 star anise 150g/5½oz salted butter 100g/3½oz soft brown sugar 50g/1¾oz caster sugar 75g/2¾oz unsalted butter 40g/1½oz fine polenta20g/¾oz pecans, chopped 2 tbsp chia seeds 2 tbsp pumpkin seeds 30g/1oz plain flour 20g/¾oz rolled oats 50g/1¾oz caster sugar 75g/2¾oz unsalted butter 40g/1½oz fine polenta 20g/¾oz pecans, chopped 2 tbsp chia seeds 2 tbsp pumpkin seeds 30g/1oz plain flour 20g/¾oz rolled oats 200g tin condensed milk (or caramel sauce)50g/1¾oz crème fraîche 200g tin condensed milk (or caramel sauce) 50g/1¾oz crème fraîche Method To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight. To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally. To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche. Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices. To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight. To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight. To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool. To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally. To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche. To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche. Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices. Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices. | {
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"title": "Pear and apple crumble with caramel crème fraîche recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Caramel crème fraîche takes a simple apple and pear crumble to another level. Cook the crumble separately for crunch. 100g/3½oz caster sugar1 apple, cored and thinly sliced 100g/3½oz caster sugar 1 apple, cored and thinly sliced 2 eating apples, peeled, cored and finely chopped2 pears, peeled, cored and finely chopped1 cinnamon stick1 star anise 150g/5½oz salted butter 100g/3½oz soft brown sugar 2 eating apples, peeled, cored and finely chopped 2 pears, peeled, cored and finely chopped 1 cinnamon stick 1 star anise 150g/5½oz salted butter 100g/3½oz soft brown sugar 50g/1¾oz caster sugar 75g/2¾oz unsalted butter 40g/1½oz fine polenta20g/¾oz pecans, chopped 2 tbsp chia seeds 2 tbsp pumpkin seeds 30g/1oz plain flour 20g/¾oz rolled oats 50g/1¾oz caster sugar 75g/2¾oz unsalted butter 40g/1½oz fine polenta 20g/¾oz pecans, chopped 2 tbsp chia seeds 2 tbsp pumpkin seeds 30g/1oz plain flour 20g/¾oz rolled oats 200g tin condensed milk (or caramel sauce)50g/1¾oz crème fraîche 200g tin condensed milk (or caramel sauce) 50g/1¾oz crème fraîche Method To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight. To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally. To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche. Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices. To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight. To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight. To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool. To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally. To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche. To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche. Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices. Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices."
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} | 473ef1d6b1880b8ede12fff82a7ed4c4828abb3ae4ebfd3e6a2acdd45d2f1bd0 | Rhubarb and custard with almond crumble recipe
An average of 3.0 out of 5 stars from 2 ratings The humble rhubarb crumble gets a dinner party makeover. Serve in sturdy wine glasses or individual serving bowls. 4 stalks rhubarb (approximately 400g/14oz)35g/1¼oz caster sugar 4 stalks rhubarb (approximately 400g/14oz) 35g/1¼oz caster sugar 6 free-range egg yolks 50g/1¾oz caster sugar 200ml/7fl oz double cream 150ml/5fl oz full-fat milk1 tsp cornflour, mixed with a little water to form a paste 1 vanilla pod, sliced lengthways and the seeds scraped out 6 free-range egg yolks 50g/1¾oz caster sugar 200ml/7fl oz double cream 150ml/5fl oz full-fat milk 1 tsp cornflour, mixed with a little water to form a paste 1 vanilla pod, sliced lengthways and the seeds scraped out 100g/3½ oz plain flour 80g/3oz butter 80g/3oz caster sugar 80g/3oz ground almonds 100g/3½ oz plain flour 80g/3oz butter 80g/3oz caster sugar 80g/3oz ground almonds Method Preheat the oven to 160C/320F/Gas 3.For the rhubarb, cut two rhubarb stalks into 1cm/½in pieces. Place in a saucepan with two thirds of the sugar and a few tablespoons water. Melt the sugar over a gentle heat to form a syrup. Remove from the heat and set aside.Cut another rhubarb stalk into 1cm/½in pieces and place in rows on a baking tray. Sprinkle over the remaining caster sugar. Use a vegetable peeler to remove 8-12 strips from the final stem of rhubarb. Glaze with the syrup then place over the sugar coated rhubarb. Cook in the oven for 6-7 minutes, or until the rhubarb is tender. For the custard, in a large heatproof bowl beat the egg yolks and sugar together until well combined. Add the cream and milk to a saucepan and bring to the boil. Sit the bowl of yolks and sugar over a separate pan of gently simmering water and whisk the cream mixture into it. Add the cornflour paste and stir continuously until the custard starts to thicken. Add the vanilla seeds to the mixture and keep stirring until the custard is thick enough to coat the back of a spoon. Remove the bowl from the heat. In wine glasses, add a layer of the stewed rhubarb syrup and a layer of custard. Place in the fridge overnight to set.For the crumble, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.Rub the flour, butter, sugar and almonds together until the mixture resembles breadcrumbs.Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely. Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble. Decorate with the glazed rhubarb strips. Preheat the oven to 160C/320F/Gas 3. Preheat the oven to 160C/320F/Gas 3. For the rhubarb, cut two rhubarb stalks into 1cm/½in pieces. Place in a saucepan with two thirds of the sugar and a few tablespoons water. Melt the sugar over a gentle heat to form a syrup. Remove from the heat and set aside. For the rhubarb, cut two rhubarb stalks into 1cm/½in pieces. Place in a saucepan with two thirds of the sugar and a few tablespoons water. Melt the sugar over a gentle heat to form a syrup. Remove from the heat and set aside. Cut another rhubarb stalk into 1cm/½in pieces and place in rows on a baking tray. Sprinkle over the remaining caster sugar. Cut another rhubarb stalk into 1cm/½in pieces and place in rows on a baking tray. Sprinkle over the remaining caster sugar. Use a vegetable peeler to remove 8-12 strips from the final stem of rhubarb. Glaze with the syrup then place over the sugar coated rhubarb. Cook in the oven for 6-7 minutes, or until the rhubarb is tender. Use a vegetable peeler to remove 8-12 strips from the final stem of rhubarb. Glaze with the syrup then place over the sugar coated rhubarb. Cook in the oven for 6-7 minutes, or until the rhubarb is tender. For the custard, in a large heatproof bowl beat the egg yolks and sugar together until well combined. Add the cream and milk to a saucepan and bring to the boil. For the custard, in a large heatproof bowl beat the egg yolks and sugar together until well combined. Add the cream and milk to a saucepan and bring to the boil. Sit the bowl of yolks and sugar over a separate pan of gently simmering water and whisk the cream mixture into it. Add the cornflour paste and stir continuously until the custard starts to thicken. Sit the bowl of yolks and sugar over a separate pan of gently simmering water and whisk the cream mixture into it. Add the cornflour paste and stir continuously until the custard starts to thicken. Add the vanilla seeds to the mixture and keep stirring until the custard is thick enough to coat the back of a spoon. Remove the bowl from the heat. Add the vanilla seeds to the mixture and keep stirring until the custard is thick enough to coat the back of a spoon. Remove the bowl from the heat. In wine glasses, add a layer of the stewed rhubarb syrup and a layer of custard. Place in the fridge overnight to set. In wine glasses, add a layer of the stewed rhubarb syrup and a layer of custard. Place in the fridge overnight to set. For the crumble, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. For the crumble, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. Rub the flour, butter, sugar and almonds together until the mixture resembles breadcrumbs. Rub the flour, butter, sugar and almonds together until the mixture resembles breadcrumbs. Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely. Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely. Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble. Decorate with the glazed rhubarb strips. Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble. Decorate with the glazed rhubarb strips. | {
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"title": "Rhubarb and custard with almond crumble recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings The humble rhubarb crumble gets a dinner party makeover. Serve in sturdy wine glasses or individual serving bowls. 4 stalks rhubarb (approximately 400g/14oz)35g/1¼oz caster sugar 4 stalks rhubarb (approximately 400g/14oz) 35g/1¼oz caster sugar 6 free-range egg yolks 50g/1¾oz caster sugar 200ml/7fl oz double cream 150ml/5fl oz full-fat milk1 tsp cornflour, mixed with a little water to form a paste 1 vanilla pod, sliced lengthways and the seeds scraped out 6 free-range egg yolks 50g/1¾oz caster sugar 200ml/7fl oz double cream 150ml/5fl oz full-fat milk 1 tsp cornflour, mixed with a little water to form a paste 1 vanilla pod, sliced lengthways and the seeds scraped out 100g/3½ oz plain flour 80g/3oz butter 80g/3oz caster sugar 80g/3oz ground almonds 100g/3½ oz plain flour 80g/3oz butter 80g/3oz caster sugar 80g/3oz ground almonds Method Preheat the oven to 160C/320F/Gas 3.For the rhubarb, cut two rhubarb stalks into 1cm/½in pieces. Place in a saucepan with two thirds of the sugar and a few tablespoons water. Melt the sugar over a gentle heat to form a syrup. Remove from the heat and set aside.Cut another rhubarb stalk into 1cm/½in pieces and place in rows on a baking tray. Sprinkle over the remaining caster sugar. Use a vegetable peeler to remove 8-12 strips from the final stem of rhubarb. Glaze with the syrup then place over the sugar coated rhubarb. Cook in the oven for 6-7 minutes, or until the rhubarb is tender. For the custard, in a large heatproof bowl beat the egg yolks and sugar together until well combined. Add the cream and milk to a saucepan and bring to the boil. Sit the bowl of yolks and sugar over a separate pan of gently simmering water and whisk the cream mixture into it. Add the cornflour paste and stir continuously until the custard starts to thicken. Add the vanilla seeds to the mixture and keep stirring until the custard is thick enough to coat the back of a spoon. Remove the bowl from the heat. In wine glasses, add a layer of the stewed rhubarb syrup and a layer of custard. Place in the fridge overnight to set.For the crumble, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.Rub the flour, butter, sugar and almonds together until the mixture resembles breadcrumbs.Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely. Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble. Decorate with the glazed rhubarb strips. Preheat the oven to 160C/320F/Gas 3. Preheat the oven to 160C/320F/Gas 3. For the rhubarb, cut two rhubarb stalks into 1cm/½in pieces. Place in a saucepan with two thirds of the sugar and a few tablespoons water. Melt the sugar over a gentle heat to form a syrup. Remove from the heat and set aside. For the rhubarb, cut two rhubarb stalks into 1cm/½in pieces. Place in a saucepan with two thirds of the sugar and a few tablespoons water. Melt the sugar over a gentle heat to form a syrup. Remove from the heat and set aside. Cut another rhubarb stalk into 1cm/½in pieces and place in rows on a baking tray. Sprinkle over the remaining caster sugar. Cut another rhubarb stalk into 1cm/½in pieces and place in rows on a baking tray. Sprinkle over the remaining caster sugar. Use a vegetable peeler to remove 8-12 strips from the final stem of rhubarb. Glaze with the syrup then place over the sugar coated rhubarb. Cook in the oven for 6-7 minutes, or until the rhubarb is tender. Use a vegetable peeler to remove 8-12 strips from the final stem of rhubarb. Glaze with the syrup then place over the sugar coated rhubarb. Cook in the oven for 6-7 minutes, or until the rhubarb is tender. For the custard, in a large heatproof bowl beat the egg yolks and sugar together until well combined. Add the cream and milk to a saucepan and bring to the boil. For the custard, in a large heatproof bowl beat the egg yolks and sugar together until well combined. Add the cream and milk to a saucepan and bring to the boil. Sit the bowl of yolks and sugar over a separate pan of gently simmering water and whisk the cream mixture into it. Add the cornflour paste and stir continuously until the custard starts to thicken. Sit the bowl of yolks and sugar over a separate pan of gently simmering water and whisk the cream mixture into it. Add the cornflour paste and stir continuously until the custard starts to thicken. Add the vanilla seeds to the mixture and keep stirring until the custard is thick enough to coat the back of a spoon. Remove the bowl from the heat. Add the vanilla seeds to the mixture and keep stirring until the custard is thick enough to coat the back of a spoon. Remove the bowl from the heat. In wine glasses, add a layer of the stewed rhubarb syrup and a layer of custard. Place in the fridge overnight to set. In wine glasses, add a layer of the stewed rhubarb syrup and a layer of custard. Place in the fridge overnight to set. For the crumble, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. For the crumble, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. Rub the flour, butter, sugar and almonds together until the mixture resembles breadcrumbs. Rub the flour, butter, sugar and almonds together until the mixture resembles breadcrumbs. Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely. Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely. Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble. Decorate with the glazed rhubarb strips. Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble. Decorate with the glazed rhubarb strips."
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} | f8cde6b5c1dfc6c99123e3eadb72bcbba5ffddba9298c8da2df21e96adc358a1 | Seasonal crumble recipe
An average of 5.0 out of 5 stars from 2 ratings A comforting classic pud for a large group. You could substitute the apples for seasonal fruits such as plums or pears. You'll need several large ovenproof dishes. 3 tbsp cinnamon500g/1lb 2oz demerara sugar10kg/22lbs cooking apples, preferably Bramley variety, peeled, cored and sliced 3 tbsp cinnamon 500g/1lb 2oz demerara sugar 10kg/22lbs cooking apples, preferably Bramley variety, peeled, cored and sliced 875g/1lb 15oz plain flour2 tbsp cinnamon700g/1lb 9oz demerara sugar175g/6oz porridge oats900g/2lb cold unsalted butter 875g/1lb 15oz plain flour 2 tbsp cinnamon 700g/1lb 9oz demerara sugar 175g/6oz porridge oats 900g/2lb cold unsalted butter Method Preheat the oven to 170C/325F/Gas 3.Mix the cinnamon with the sugar in a bowl. Place half the apples in the ovenproof dishes and sprinkle with half of the sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture. To make the crumble topping, place the flour and cinnamon in a large bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of coarse breadcrumbs. Arrange the topping over the fruit and bake the crumbles for about 40 minutes or until the topping is golden and crunchy. Serve with custard. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Mix the cinnamon with the sugar in a bowl. Place half the apples in the ovenproof dishes and sprinkle with half of the sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture. Mix the cinnamon with the sugar in a bowl. Place half the apples in the ovenproof dishes and sprinkle with half of the sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture. To make the crumble topping, place the flour and cinnamon in a large bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of coarse breadcrumbs. To make the crumble topping, place the flour and cinnamon in a large bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of coarse breadcrumbs. Arrange the topping over the fruit and bake the crumbles for about 40 minutes or until the topping is golden and crunchy. Serve with custard. Arrange the topping over the fruit and bake the crumbles for about 40 minutes or until the topping is golden and crunchy. Serve with custard. | {
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"title": "Seasonal crumble recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A comforting classic pud for a large group. You could substitute the apples for seasonal fruits such as plums or pears. You'll need several large ovenproof dishes. 3 tbsp cinnamon500g/1lb 2oz demerara sugar10kg/22lbs cooking apples, preferably Bramley variety, peeled, cored and sliced 3 tbsp cinnamon 500g/1lb 2oz demerara sugar 10kg/22lbs cooking apples, preferably Bramley variety, peeled, cored and sliced 875g/1lb 15oz plain flour2 tbsp cinnamon700g/1lb 9oz demerara sugar175g/6oz porridge oats900g/2lb cold unsalted butter 875g/1lb 15oz plain flour 2 tbsp cinnamon 700g/1lb 9oz demerara sugar 175g/6oz porridge oats 900g/2lb cold unsalted butter Method Preheat the oven to 170C/325F/Gas 3.Mix the cinnamon with the sugar in a bowl. Place half the apples in the ovenproof dishes and sprinkle with half of the sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture. To make the crumble topping, place the flour and cinnamon in a large bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of coarse breadcrumbs. Arrange the topping over the fruit and bake the crumbles for about 40 minutes or until the topping is golden and crunchy. Serve with custard. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Mix the cinnamon with the sugar in a bowl. Place half the apples in the ovenproof dishes and sprinkle with half of the sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture. Mix the cinnamon with the sugar in a bowl. Place half the apples in the ovenproof dishes and sprinkle with half of the sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture. To make the crumble topping, place the flour and cinnamon in a large bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of coarse breadcrumbs. To make the crumble topping, place the flour and cinnamon in a large bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of coarse breadcrumbs. Arrange the topping over the fruit and bake the crumbles for about 40 minutes or until the topping is golden and crunchy. Serve with custard. Arrange the topping over the fruit and bake the crumbles for about 40 minutes or until the topping is golden and crunchy. Serve with custard."
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} | 91b5a94e93c13b9e81346069c906bcef373817be9baae279e22e7fa069da9ade | Carrot, beetroot and red onion tarte tatin recipe
An average of 5.0 out of 5 stars from 2 ratings I loved assembling all those different root vegetable colours. Roasting the veg first gives you deeper, sweeter flavours – the carrot-top pesto is remarkably delicious, too. I find it very satisfying to use the tops rather than chuck them away. 10–12 rainbow carrots (depending on size), scrubbed, trimmed and halved lengthways 3 medium beetroots, scrubbed or peeled then sliced into 3–4mm-thick rounds 4 tbsp olive oil2 star anise, bashed or 1 tsp ground cumin 2 tsp brown soft sugar40g/1½oz butter at room temperature, plus extra for greasing 3 large red onions, sliced 1 garlic clove, choppedflour, for dusting400–500g/14oz–1lb 2oz puff pastry, depending on the size of your dishsalt and freshly ground black pepper green salad, to serve 10–12 rainbow carrots (depending on size), scrubbed, trimmed and halved lengthways 3 medium beetroots, scrubbed or peeled then sliced into 3–4mm-thick rounds 4 tbsp olive oil 2 star anise, bashed or 1 tsp ground cumin 2 tsp brown soft sugar 40g/1½oz butter at room temperature, plus extra for greasing 3 large red onions, sliced 1 garlic clove, chopped flour, for dusting 400–500g/14oz–1lb 2oz puff pastry, depending on the size of your dish salt and freshly ground black pepper green salad, to serve good handful green carrot tops, washed and roughly chopped 1 garlic clove, bashed 30g Parmesan (or alternative vegetarian hard cheese), grated 7–8 tbsp olive oil15g/½oz pine nutsfreshly ground black pepper good handful green carrot tops, washed and roughly chopped 1 garlic clove, bashed 30g Parmesan (or alternative vegetarian hard cheese), grated 7–8 tbsp olive oil 15g/½oz pine nuts freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots and beetroot slices into a large roasting tin and add 4 tablespoons olive oil, the star anise and 1 teaspoon of the sugar. Season with salt and pepper, then using your hands or wooden spoons toss the whole lot together until the vegetables are coated in the oil and seasonings. Roast for 15–20 minutes. Meanwhile, melt the butter in a frying pan and add the sliced red onions and garlic with the remaining teaspoon of brown sugar. Cook over a low–medium heat until the onions are very soft and sweet, then remove from the heat. Grease a pie dish generously with the extra butter. Place the roasted carrots over the base in an attractive pattern, then add the roasted beetroot slices on top and the cooked red onions. Season with salt and pepper as you go. On a lightly floured work surface, roll out the puff pastry until a little larger than your dish to allow for shrinkage. Place the pastry over the vegetables, tucking it down the sides of the dish, then trim off any excess. Bake the tart for 25–30 minutes until the pastry is crisp and risen. Remove the tart from the oven and allow to cool a little. Meanwhile, put all the pesto ingredients in a blender and blend well. Add a splash of water if necessary to get a drizzling consistency. Carefully cover the tin or pan with a large serving plate or board and invert to turn the tart out. You may need to rearrange a few of the vegetables with a palette knife to tidy it up. Serve slices of the tart with the pesto drizzled over or alongside, plus a green salad. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots and beetroot slices into a large roasting tin and add 4 tablespoons olive oil, the star anise and 1 teaspoon of the sugar. Season with salt and pepper, then using your hands or wooden spoons toss the whole lot together until the vegetables are coated in the oil and seasonings. Roast for 15–20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots and beetroot slices into a large roasting tin and add 4 tablespoons olive oil, the star anise and 1 teaspoon of the sugar. Season with salt and pepper, then using your hands or wooden spoons toss the whole lot together until the vegetables are coated in the oil and seasonings. Roast for 15–20 minutes. Meanwhile, melt the butter in a frying pan and add the sliced red onions and garlic with the remaining teaspoon of brown sugar. Cook over a low–medium heat until the onions are very soft and sweet, then remove from the heat. Meanwhile, melt the butter in a frying pan and add the sliced red onions and garlic with the remaining teaspoon of brown sugar. Cook over a low–medium heat until the onions are very soft and sweet, then remove from the heat. Grease a pie dish generously with the extra butter. Place the roasted carrots over the base in an attractive pattern, then add the roasted beetroot slices on top and the cooked red onions. Season with salt and pepper as you go. Grease a pie dish generously with the extra butter. Place the roasted carrots over the base in an attractive pattern, then add the roasted beetroot slices on top and the cooked red onions. Season with salt and pepper as you go. On a lightly floured work surface, roll out the puff pastry until a little larger than your dish to allow for shrinkage. Place the pastry over the vegetables, tucking it down the sides of the dish, then trim off any excess. Bake the tart for 25–30 minutes until the pastry is crisp and risen. On a lightly floured work surface, roll out the puff pastry until a little larger than your dish to allow for shrinkage. Place the pastry over the vegetables, tucking it down the sides of the dish, then trim off any excess. Bake the tart for 25–30 minutes until the pastry is crisp and risen. Remove the tart from the oven and allow to cool a little. Meanwhile, put all the pesto ingredients in a blender and blend well. Add a splash of water if necessary to get a drizzling consistency. Remove the tart from the oven and allow to cool a little. Meanwhile, put all the pesto ingredients in a blender and blend well. Add a splash of water if necessary to get a drizzling consistency. Carefully cover the tin or pan with a large serving plate or board and invert to turn the tart out. You may need to rearrange a few of the vegetables with a palette knife to tidy it up. Carefully cover the tin or pan with a large serving plate or board and invert to turn the tart out. You may need to rearrange a few of the vegetables with a palette knife to tidy it up. Serve slices of the tart with the pesto drizzled over or alongside, plus a green salad. Serve slices of the tart with the pesto drizzled over or alongside, plus a green salad. | {
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"title": "Carrot, beetroot and red onion tarte tatin recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings I loved assembling all those different root vegetable colours. Roasting the veg first gives you deeper, sweeter flavours – the carrot-top pesto is remarkably delicious, too. I find it very satisfying to use the tops rather than chuck them away. 10–12 rainbow carrots (depending on size), scrubbed, trimmed and halved lengthways 3 medium beetroots, scrubbed or peeled then sliced into 3–4mm-thick rounds 4 tbsp olive oil2 star anise, bashed or 1 tsp ground cumin 2 tsp brown soft sugar40g/1½oz butter at room temperature, plus extra for greasing 3 large red onions, sliced 1 garlic clove, choppedflour, for dusting400–500g/14oz–1lb 2oz puff pastry, depending on the size of your dishsalt and freshly ground black pepper green salad, to serve 10–12 rainbow carrots (depending on size), scrubbed, trimmed and halved lengthways 3 medium beetroots, scrubbed or peeled then sliced into 3–4mm-thick rounds 4 tbsp olive oil 2 star anise, bashed or 1 tsp ground cumin 2 tsp brown soft sugar 40g/1½oz butter at room temperature, plus extra for greasing 3 large red onions, sliced 1 garlic clove, chopped flour, for dusting 400–500g/14oz–1lb 2oz puff pastry, depending on the size of your dish salt and freshly ground black pepper green salad, to serve good handful green carrot tops, washed and roughly chopped 1 garlic clove, bashed 30g Parmesan (or alternative vegetarian hard cheese), grated 7–8 tbsp olive oil15g/½oz pine nutsfreshly ground black pepper good handful green carrot tops, washed and roughly chopped 1 garlic clove, bashed 30g Parmesan (or alternative vegetarian hard cheese), grated 7–8 tbsp olive oil 15g/½oz pine nuts freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots and beetroot slices into a large roasting tin and add 4 tablespoons olive oil, the star anise and 1 teaspoon of the sugar. Season with salt and pepper, then using your hands or wooden spoons toss the whole lot together until the vegetables are coated in the oil and seasonings. Roast for 15–20 minutes. Meanwhile, melt the butter in a frying pan and add the sliced red onions and garlic with the remaining teaspoon of brown sugar. Cook over a low–medium heat until the onions are very soft and sweet, then remove from the heat. Grease a pie dish generously with the extra butter. Place the roasted carrots over the base in an attractive pattern, then add the roasted beetroot slices on top and the cooked red onions. Season with salt and pepper as you go. On a lightly floured work surface, roll out the puff pastry until a little larger than your dish to allow for shrinkage. Place the pastry over the vegetables, tucking it down the sides of the dish, then trim off any excess. Bake the tart for 25–30 minutes until the pastry is crisp and risen. Remove the tart from the oven and allow to cool a little. Meanwhile, put all the pesto ingredients in a blender and blend well. Add a splash of water if necessary to get a drizzling consistency. Carefully cover the tin or pan with a large serving plate or board and invert to turn the tart out. You may need to rearrange a few of the vegetables with a palette knife to tidy it up. Serve slices of the tart with the pesto drizzled over or alongside, plus a green salad. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots and beetroot slices into a large roasting tin and add 4 tablespoons olive oil, the star anise and 1 teaspoon of the sugar. Season with salt and pepper, then using your hands or wooden spoons toss the whole lot together until the vegetables are coated in the oil and seasonings. Roast for 15–20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots and beetroot slices into a large roasting tin and add 4 tablespoons olive oil, the star anise and 1 teaspoon of the sugar. Season with salt and pepper, then using your hands or wooden spoons toss the whole lot together until the vegetables are coated in the oil and seasonings. Roast for 15–20 minutes. Meanwhile, melt the butter in a frying pan and add the sliced red onions and garlic with the remaining teaspoon of brown sugar. Cook over a low–medium heat until the onions are very soft and sweet, then remove from the heat. Meanwhile, melt the butter in a frying pan and add the sliced red onions and garlic with the remaining teaspoon of brown sugar. Cook over a low–medium heat until the onions are very soft and sweet, then remove from the heat. Grease a pie dish generously with the extra butter. Place the roasted carrots over the base in an attractive pattern, then add the roasted beetroot slices on top and the cooked red onions. Season with salt and pepper as you go. Grease a pie dish generously with the extra butter. Place the roasted carrots over the base in an attractive pattern, then add the roasted beetroot slices on top and the cooked red onions. Season with salt and pepper as you go. On a lightly floured work surface, roll out the puff pastry until a little larger than your dish to allow for shrinkage. Place the pastry over the vegetables, tucking it down the sides of the dish, then trim off any excess. Bake the tart for 25–30 minutes until the pastry is crisp and risen. On a lightly floured work surface, roll out the puff pastry until a little larger than your dish to allow for shrinkage. Place the pastry over the vegetables, tucking it down the sides of the dish, then trim off any excess. Bake the tart for 25–30 minutes until the pastry is crisp and risen. Remove the tart from the oven and allow to cool a little. Meanwhile, put all the pesto ingredients in a blender and blend well. Add a splash of water if necessary to get a drizzling consistency. Remove the tart from the oven and allow to cool a little. Meanwhile, put all the pesto ingredients in a blender and blend well. Add a splash of water if necessary to get a drizzling consistency. Carefully cover the tin or pan with a large serving plate or board and invert to turn the tart out. You may need to rearrange a few of the vegetables with a palette knife to tidy it up. Carefully cover the tin or pan with a large serving plate or board and invert to turn the tart out. You may need to rearrange a few of the vegetables with a palette knife to tidy it up. Serve slices of the tart with the pesto drizzled over or alongside, plus a green salad. Serve slices of the tart with the pesto drizzled over or alongside, plus a green salad."
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} | b9d6ef13a31601551b2b3b6fd53e6853c9c9ed13ae988eb682ef9b4758b983ca | Pineapple tarte tatin with coconut rum ice cream recipe
An average of 4.7 out of 5 stars from 3 ratings This simple tarte tatin is given a boozy twist with the addition of coconut rum ice cream! 300ml/10fl oz coconut milk 200g/7oz condensed milk 300ml/10fl oz double cream 3 tbsp white rum 300ml/10fl oz coconut milk 200g/7oz condensed milk 300ml/10fl oz double cream 3 tbsp white rum 60g/2¼oz unsalted butter 60g/2¼oz caster sugar 1 star anise few twists black pepper ½ vanilla pod, seeds removed1 fresh pineapple, trimmed, skin removed and cut into rings 50g/1¾oz ready-made puff pastry, rolled out to ½ cm thickness 60g/2¼oz unsalted butter 60g/2¼oz caster sugar 1 star anise few twists black pepper ½ vanilla pod, seeds removed 1 fresh pineapple, trimmed, skin removed and cut into rings 50g/1¾oz ready-made puff pastry, rolled out to ½ cm thickness Method To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight. To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7.Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes. To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top. To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight. To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight. To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7. To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7. Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes. Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes. To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top. To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top. | {
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"title": "Pineapple tarte tatin with coconut rum ice cream recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings This simple tarte tatin is given a boozy twist with the addition of coconut rum ice cream! 300ml/10fl oz coconut milk 200g/7oz condensed milk 300ml/10fl oz double cream 3 tbsp white rum 300ml/10fl oz coconut milk 200g/7oz condensed milk 300ml/10fl oz double cream 3 tbsp white rum 60g/2¼oz unsalted butter 60g/2¼oz caster sugar 1 star anise few twists black pepper ½ vanilla pod, seeds removed1 fresh pineapple, trimmed, skin removed and cut into rings 50g/1¾oz ready-made puff pastry, rolled out to ½ cm thickness 60g/2¼oz unsalted butter 60g/2¼oz caster sugar 1 star anise few twists black pepper ½ vanilla pod, seeds removed 1 fresh pineapple, trimmed, skin removed and cut into rings 50g/1¾oz ready-made puff pastry, rolled out to ½ cm thickness Method To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight. To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7.Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes. To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top. To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight. To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight. To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7. To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7. Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes. Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15–20 minutes. To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top. To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top."
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} | 79db8cf28a4f7d68ed43f9cab7b0ef02c30b95ec4f8d847df65fad1988317755 | Tarte tatin with soured cream shortcrust pastry recipe
For the soured cream shortcrust pastry, place the flour, salt and butter in a food processor and blend briefly. Add half of the soured cream and continue to blend. You might add a little more soured cream, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough soured cream to bring it together.With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.Preheat the oven to 200C/400F/Gas 6.For the filling: prepare the apples, by peeling them with a peeler to keep them in a nice rounded shape, then cut into quarters. Remove the core from each quarter and set aside. Don’t worry if they go brown, and don’t cover in water or they will be too wet.Place the sugar and water in a medium-sized ovenproof saucepan set over a low–medium heat and stir until the sugar dissolves.Increase the heat and boil the syrup until it starts to caramelise around the edges – about five minutes. Do not stir once it has come to the boil otherwise the syrup will crystallise. Once the syrup starts to turn golden-brown, you may need to swirl the pan slightly to even out the caramelisation.Once the syrup is a golden-caramel colour, add the butter and swirl the pan again to distribute it through the caramel.Remove the pan from the heat, and place the apple quarters in a concentric circle around the outside and any remaining pieces in the centre, keeping in mind that the tart will be flipped over when serving. The apples must completely cover the base of the pan; you may need an extra apple!Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry.Roll the pastry out on a lightly floured work surface to a disc about 2cm wider in diameter than the pan. Remove the pan from the heat and place the pastry on top of the almost cooked apples. Using the base of a spoon or a fork, tuck the pastry in around the edges of the apples. Brush the pastry with beaten egg then, using a skewer or fork, prick a few holes in the pastry.Bake in the oven for 25 minutes or until the pastry is golden and the apples feel cooked when you insert a skewer through the centre.Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully (it is hot!) but quickly flipping it out. Use a plate with a slight lip to catch the delicious juices. Cut into slices to serve. Serve with whipped cream, ice cream or whipped cream with a little icing sugar and cinnamon or Calvados mixed in. For the soured cream shortcrust pastry, place the flour, salt and butter in a food processor and blend briefly. Add half of the soured cream and continue to blend. You might add a little more soured cream, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough soured cream to bring it together. For the soured cream shortcrust pastry, place the flour, salt and butter in a food processor and blend briefly. Add half of the soured cream and continue to blend. You might add a little more soured cream, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough soured cream to bring it together. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling: prepare the apples, by peeling them with a peeler to keep them in a nice rounded shape, then cut into quarters. Remove the core from each quarter and set aside. Don’t worry if they go brown, and don’t cover in water or they will be too wet. For the filling: prepare the apples, by peeling them with a peeler to keep them in a nice rounded shape, then cut into quarters. Remove the core from each quarter and set aside. Don’t worry if they go brown, and don’t cover in water or they will be too wet. Place the sugar and water in a medium-sized ovenproof saucepan set over a low–medium heat and stir until the sugar dissolves. Place the sugar and water in a medium-sized ovenproof saucepan set over a low–medium heat and stir until the sugar dissolves. Increase the heat and boil the syrup until it starts to caramelise around the edges – about five minutes. Do not stir once it has come to the boil otherwise the syrup will crystallise. Once the syrup starts to turn golden-brown, you may need to swirl the pan slightly to even out the caramelisation. Increase the heat and boil the syrup until it starts to caramelise around the edges – about five minutes. Do not stir once it has come to the boil otherwise the syrup will crystallise. Once the syrup starts to turn golden-brown, you may need to swirl the pan slightly to even out the caramelisation. Once the syrup is a golden-caramel colour, add the butter and swirl the pan again to distribute it through the caramel. Once the syrup is a golden-caramel colour, add the butter and swirl the pan again to distribute it through the caramel. Remove the pan from the heat, and place the apple quarters in a concentric circle around the outside and any remaining pieces in the centre, keeping in mind that the tart will be flipped over when serving. The apples must completely cover the base of the pan; you may need an extra apple! Remove the pan from the heat, and place the apple quarters in a concentric circle around the outside and any remaining pieces in the centre, keeping in mind that the tart will be flipped over when serving. The apples must completely cover the base of the pan; you may need an extra apple! Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry. Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry. Roll the pastry out on a lightly floured work surface to a disc about 2cm wider in diameter than the pan. Remove the pan from the heat and place the pastry on top of the almost cooked apples. Using the base of a spoon or a fork, tuck the pastry in around the edges of the apples. Brush the pastry with beaten egg then, using a skewer or fork, prick a few holes in the pastry. Roll the pastry out on a lightly floured work surface to a disc about 2cm wider in diameter than the pan. Remove the pan from the heat and place the pastry on top of the almost cooked apples. Using the base of a spoon or a fork, tuck the pastry in around the edges of the apples. Brush the pastry with beaten egg then, using a skewer or fork, prick a few holes in the pastry. Bake in the oven for 25 minutes or until the pastry is golden and the apples feel cooked when you insert a skewer through the centre. Bake in the oven for 25 minutes or until the pastry is golden and the apples feel cooked when you insert a skewer through the centre. Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully (it is hot!) but quickly flipping it out. Use a plate with a slight lip to catch the delicious juices. Cut into slices to serve. Serve with whipped cream, ice cream or whipped cream with a little icing sugar and cinnamon or Calvados mixed in. Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully (it is hot!) but quickly flipping it out. Use a plate with a slight lip to catch the delicious juices. Cut into slices to serve. Serve with whipped cream, ice cream or whipped cream with a little icing sugar and cinnamon or Calvados mixed in. | {
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"title": "Tarte tatin with soured cream shortcrust pastry recipe",
"content": "For the soured cream shortcrust pastry, place the flour, salt and butter in a food processor and blend briefly. Add half of the soured cream and continue to blend. You might add a little more soured cream, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough soured cream to bring it together.With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.Preheat the oven to 200C/400F/Gas 6.For the filling: prepare the apples, by peeling them with a peeler to keep them in a nice rounded shape, then cut into quarters. Remove the core from each quarter and set aside. Don’t worry if they go brown, and don’t cover in water or they will be too wet.Place the sugar and water in a medium-sized ovenproof saucepan set over a low–medium heat and stir until the sugar dissolves.Increase the heat and boil the syrup until it starts to caramelise around the edges – about five minutes. Do not stir once it has come to the boil otherwise the syrup will crystallise. Once the syrup starts to turn golden-brown, you may need to swirl the pan slightly to even out the caramelisation.Once the syrup is a golden-caramel colour, add the butter and swirl the pan again to distribute it through the caramel.Remove the pan from the heat, and place the apple quarters in a concentric circle around the outside and any remaining pieces in the centre, keeping in mind that the tart will be flipped over when serving. The apples must completely cover the base of the pan; you may need an extra apple!Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry.Roll the pastry out on a lightly floured work surface to a disc about 2cm wider in diameter than the pan. Remove the pan from the heat and place the pastry on top of the almost cooked apples. Using the base of a spoon or a fork, tuck the pastry in around the edges of the apples. Brush the pastry with beaten egg then, using a skewer or fork, prick a few holes in the pastry.Bake in the oven for 25 minutes or until the pastry is golden and the apples feel cooked when you insert a skewer through the centre.Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully (it is hot!) but quickly flipping it out. Use a plate with a slight lip to catch the delicious juices. Cut into slices to serve. Serve with whipped cream, ice cream or whipped cream with a little icing sugar and cinnamon or Calvados mixed in. For the soured cream shortcrust pastry, place the flour, salt and butter in a food processor and blend briefly. Add half of the soured cream and continue to blend. You might add a little more soured cream, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough soured cream to bring it together. For the soured cream shortcrust pastry, place the flour, salt and butter in a food processor and blend briefly. Add half of the soured cream and continue to blend. You might add a little more soured cream, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough soured cream to bring it together. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling: prepare the apples, by peeling them with a peeler to keep them in a nice rounded shape, then cut into quarters. Remove the core from each quarter and set aside. Don’t worry if they go brown, and don’t cover in water or they will be too wet. For the filling: prepare the apples, by peeling them with a peeler to keep them in a nice rounded shape, then cut into quarters. Remove the core from each quarter and set aside. Don’t worry if they go brown, and don’t cover in water or they will be too wet. Place the sugar and water in a medium-sized ovenproof saucepan set over a low–medium heat and stir until the sugar dissolves. Place the sugar and water in a medium-sized ovenproof saucepan set over a low–medium heat and stir until the sugar dissolves. Increase the heat and boil the syrup until it starts to caramelise around the edges – about five minutes. Do not stir once it has come to the boil otherwise the syrup will crystallise. Once the syrup starts to turn golden-brown, you may need to swirl the pan slightly to even out the caramelisation. Increase the heat and boil the syrup until it starts to caramelise around the edges – about five minutes. Do not stir once it has come to the boil otherwise the syrup will crystallise. Once the syrup starts to turn golden-brown, you may need to swirl the pan slightly to even out the caramelisation. Once the syrup is a golden-caramel colour, add the butter and swirl the pan again to distribute it through the caramel. Once the syrup is a golden-caramel colour, add the butter and swirl the pan again to distribute it through the caramel. Remove the pan from the heat, and place the apple quarters in a concentric circle around the outside and any remaining pieces in the centre, keeping in mind that the tart will be flipped over when serving. The apples must completely cover the base of the pan; you may need an extra apple! Remove the pan from the heat, and place the apple quarters in a concentric circle around the outside and any remaining pieces in the centre, keeping in mind that the tart will be flipped over when serving. The apples must completely cover the base of the pan; you may need an extra apple! Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry. Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry. Roll the pastry out on a lightly floured work surface to a disc about 2cm wider in diameter than the pan. Remove the pan from the heat and place the pastry on top of the almost cooked apples. Using the base of a spoon or a fork, tuck the pastry in around the edges of the apples. Brush the pastry with beaten egg then, using a skewer or fork, prick a few holes in the pastry. Roll the pastry out on a lightly floured work surface to a disc about 2cm wider in diameter than the pan. Remove the pan from the heat and place the pastry on top of the almost cooked apples. Using the base of a spoon or a fork, tuck the pastry in around the edges of the apples. Brush the pastry with beaten egg then, using a skewer or fork, prick a few holes in the pastry. Bake in the oven for 25 minutes or until the pastry is golden and the apples feel cooked when you insert a skewer through the centre. Bake in the oven for 25 minutes or until the pastry is golden and the apples feel cooked when you insert a skewer through the centre. Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully (it is hot!) but quickly flipping it out. Use a plate with a slight lip to catch the delicious juices. Cut into slices to serve. Serve with whipped cream, ice cream or whipped cream with a little icing sugar and cinnamon or Calvados mixed in. Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully (it is hot!) but quickly flipping it out. Use a plate with a slight lip to catch the delicious juices. Cut into slices to serve. Serve with whipped cream, ice cream or whipped cream with a little icing sugar and cinnamon or Calvados mixed in."
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} | 18d51be58f8cc22248ea5b09e1ed46e3665539bf293667e5a30df7991718111e | Roast venison loin with parsnip and shallot tart recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_venison_loin_with_66325_16x9.jpg A caramelised root veg tarte tatin provides an impressive backdrop for this roasted venison dish from Saturday Kitchen. 80g/2¾oz butter 3 round shallots, halved 2 parsnips, cut into rounds1 garlic clove 1 bay leaf 2 fresh thyme sprigs 80g/2¾oz light brown sugar 2 tbsp red wine vinegar 2 tbsp balsamic vinegar plain flour, for dusting 150g/5½oz ready-made puff pastry 80g/2¾oz butter 3 round shallots, halved 2 parsnips, cut into rounds 1 garlic clove 1 bay leaf 2 fresh thyme sprigs 80g/2¾oz light brown sugar 2 tbsp red wine vinegar 2 tbsp balsamic vinegar plain flour, for dusting 150g/5½oz ready-made puff pastry 2 tbsp olive oil200g/7oz venison loin10g/⅓oz butter 2 juniper berries, crushed 2 fresh thyme sprigs 1 garlic clove, smashed25ml/¾fl oz Madeira wine 2 tbsp olive oil 200g/7oz venison loin 10g/⅓oz butter 2 juniper berries, crushed 2 fresh thyme sprigs 1 garlic clove, smashed 25ml/¾fl oz Madeira wine 25g/1oz unsalted butter1 bunch cavolo nero, stalks removed 25g/1oz unsalted butter 1 bunch cavolo nero, stalks removed Method Preheat the oven to 210C/190C Fan/Gas 7.To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes. Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool.Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan.Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest. To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest.To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted. To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side. Preheat the oven to 210C/190C Fan/Gas 7. Preheat the oven to 210C/190C Fan/Gas 7. To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes. To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes. Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool. Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool. Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan. Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan. Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest. Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest. To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest. To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest. To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted. To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted. To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side. To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side. | {
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"title": "Roast venison loin with parsnip and shallot tart recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_venison_loin_with_66325_16x9.jpg A caramelised root veg tarte tatin provides an impressive backdrop for this roasted venison dish from Saturday Kitchen. 80g/2¾oz butter 3 round shallots, halved 2 parsnips, cut into rounds1 garlic clove 1 bay leaf 2 fresh thyme sprigs 80g/2¾oz light brown sugar 2 tbsp red wine vinegar 2 tbsp balsamic vinegar plain flour, for dusting 150g/5½oz ready-made puff pastry 80g/2¾oz butter 3 round shallots, halved 2 parsnips, cut into rounds 1 garlic clove 1 bay leaf 2 fresh thyme sprigs 80g/2¾oz light brown sugar 2 tbsp red wine vinegar 2 tbsp balsamic vinegar plain flour, for dusting 150g/5½oz ready-made puff pastry 2 tbsp olive oil200g/7oz venison loin10g/⅓oz butter 2 juniper berries, crushed 2 fresh thyme sprigs 1 garlic clove, smashed25ml/¾fl oz Madeira wine 2 tbsp olive oil 200g/7oz venison loin 10g/⅓oz butter 2 juniper berries, crushed 2 fresh thyme sprigs 1 garlic clove, smashed 25ml/¾fl oz Madeira wine 25g/1oz unsalted butter1 bunch cavolo nero, stalks removed 25g/1oz unsalted butter 1 bunch cavolo nero, stalks removed Method Preheat the oven to 210C/190C Fan/Gas 7.To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes. Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool.Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan.Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest. To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest.To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted. To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side. Preheat the oven to 210C/190C Fan/Gas 7. Preheat the oven to 210C/190C Fan/Gas 7. To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes. To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes. Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool. Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool. Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan. Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan. Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest. Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest. To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest. To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest. To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted. To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted. To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side. To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side."
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} | 2e16ecabafa9bb16cf7ab2bfb1c8bf95523578413484f0d1d616f663f93b4dae | Pear tarte tatin recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_tarte_tatin_99304_16x9.jpg This simple tarte tatin makes a great dessert when you have an excess of pears to use up. 50g/1¾oz unsalted butter 100g/3½oz caster sugar 5–6 pears, firm , small and ripe, peeled, cored and halved lengthways320g pack ready-rolled puff pastry, defrosted if frozenicing sugar, to decoratecream or ice cream, to serve 50g/1¾oz unsalted butter 100g/3½oz caster sugar 5–6 pears, firm , small and ripe, peeled, cored and halved lengthways 320g pack ready-rolled puff pastry, defrosted if frozen icing sugar, to decorate cream or ice cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter and sugar slowly over a medium–high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making sure the mixture does not burn. Add the pears cut-side up – it is best to place the pears in a circle around the pan, with a few in the middle. Cook the pears in the sugar mixture, stirring very occasionally, for about 10 minutes or until the sugar mixture turns amber. Place the puff pastry over the top of the pan, tucking the edges around the rim of the pan. Use a sharp knife to poke a few air holes into the pastry. Bake in the oven for about 25–30 minutes or until the pastry is flaky and golden brown. Remove from the oven and leave to cool slightly before running a knife around the edges of the pastry to loosen it from the pan. Take a large plate that completely covers the top of the pan and pop the plate on top of the pastry. Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate. If not, remove any stuck pears and place them back onto the tarte. Dust with some icing sugar and serve with cream or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter and sugar slowly over a medium–high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making sure the mixture does not burn. Add the pears cut-side up – it is best to place the pears in a circle around the pan, with a few in the middle. Cook the pears in the sugar mixture, stirring very occasionally, for about 10 minutes or until the sugar mixture turns amber. Melt the butter and sugar slowly over a medium–high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making sure the mixture does not burn. Add the pears cut-side up – it is best to place the pears in a circle around the pan, with a few in the middle. Cook the pears in the sugar mixture, stirring very occasionally, for about 10 minutes or until the sugar mixture turns amber. Place the puff pastry over the top of the pan, tucking the edges around the rim of the pan. Use a sharp knife to poke a few air holes into the pastry. Bake in the oven for about 25–30 minutes or until the pastry is flaky and golden brown. Remove from the oven and leave to cool slightly before running a knife around the edges of the pastry to loosen it from the pan. Place the puff pastry over the top of the pan, tucking the edges around the rim of the pan. Use a sharp knife to poke a few air holes into the pastry. Bake in the oven for about 25–30 minutes or until the pastry is flaky and golden brown. Remove from the oven and leave to cool slightly before running a knife around the edges of the pastry to loosen it from the pan. Take a large plate that completely covers the top of the pan and pop the plate on top of the pastry. Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate. If not, remove any stuck pears and place them back onto the tarte. Dust with some icing sugar and serve with cream or ice cream. Take a large plate that completely covers the top of the pan and pop the plate on top of the pastry. Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate. If not, remove any stuck pears and place them back onto the tarte. Dust with some icing sugar and serve with cream or ice cream. Recipe tips If your puff pastry is frozen, remove from the freezer and allow enough time for it to come to room temperature. It is best to put in the fridge and allow it to defrost overnight. Of course, you can make your own pastry if you have the time. | {
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"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_tarte_tatin_99304_16x9.jpg This simple tarte tatin makes a great dessert when you have an excess of pears to use up. 50g/1¾oz unsalted butter 100g/3½oz caster sugar 5–6 pears, firm , small and ripe, peeled, cored and halved lengthways320g pack ready-rolled puff pastry, defrosted if frozenicing sugar, to decoratecream or ice cream, to serve 50g/1¾oz unsalted butter 100g/3½oz caster sugar 5–6 pears, firm , small and ripe, peeled, cored and halved lengthways 320g pack ready-rolled puff pastry, defrosted if frozen icing sugar, to decorate cream or ice cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter and sugar slowly over a medium–high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making sure the mixture does not burn. Add the pears cut-side up – it is best to place the pears in a circle around the pan, with a few in the middle. Cook the pears in the sugar mixture, stirring very occasionally, for about 10 minutes or until the sugar mixture turns amber. Place the puff pastry over the top of the pan, tucking the edges around the rim of the pan. Use a sharp knife to poke a few air holes into the pastry. Bake in the oven for about 25–30 minutes or until the pastry is flaky and golden brown. Remove from the oven and leave to cool slightly before running a knife around the edges of the pastry to loosen it from the pan. Take a large plate that completely covers the top of the pan and pop the plate on top of the pastry. Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate. If not, remove any stuck pears and place them back onto the tarte. Dust with some icing sugar and serve with cream or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter and sugar slowly over a medium–high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making sure the mixture does not burn. Add the pears cut-side up – it is best to place the pears in a circle around the pan, with a few in the middle. Cook the pears in the sugar mixture, stirring very occasionally, for about 10 minutes or until the sugar mixture turns amber. Melt the butter and sugar slowly over a medium–high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making sure the mixture does not burn. Add the pears cut-side up – it is best to place the pears in a circle around the pan, with a few in the middle. Cook the pears in the sugar mixture, stirring very occasionally, for about 10 minutes or until the sugar mixture turns amber. Place the puff pastry over the top of the pan, tucking the edges around the rim of the pan. Use a sharp knife to poke a few air holes into the pastry. Bake in the oven for about 25–30 minutes or until the pastry is flaky and golden brown. Remove from the oven and leave to cool slightly before running a knife around the edges of the pastry to loosen it from the pan. Place the puff pastry over the top of the pan, tucking the edges around the rim of the pan. Use a sharp knife to poke a few air holes into the pastry. Bake in the oven for about 25–30 minutes or until the pastry is flaky and golden brown. Remove from the oven and leave to cool slightly before running a knife around the edges of the pastry to loosen it from the pan. Take a large plate that completely covers the top of the pan and pop the plate on top of the pastry. Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate. If not, remove any stuck pears and place them back onto the tarte. Dust with some icing sugar and serve with cream or ice cream. Take a large plate that completely covers the top of the pan and pop the plate on top of the pastry. Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate. If not, remove any stuck pears and place them back onto the tarte. Dust with some icing sugar and serve with cream or ice cream. Recipe tips If your puff pastry is frozen, remove from the freezer and allow enough time for it to come to room temperature. It is best to put in the fridge and allow it to defrost overnight. Of course, you can make your own pastry if you have the time."
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} | b3fc6aeb9139e0fe66eac66533f02d11c83f5a39f13ac08a4ba7578674c33a0c | Beetroot tarte tatin recipe
An average of 5.0 out of 5 stars from 5 ratings Perfect made with homegrown beetroots, this sweet beet tarte tatin is served with whipped goats’ cheese. Delicious. Equipment and preparation: You will need a 20cm/8in shallow frying pan with a metal handle. rock salt3 large beetroots70g/2½oz unsalted butter, softened70g/2½oz caster sugarplain flour, for dusting200g/7oz puff pastry1 free-range egg, lightly beaten rock salt 3 large beetroots 70g/2½oz unsalted butter, softened 70g/2½oz caster sugar plain flour, for dusting 200g/7oz puff pastry 1 free-range egg, lightly beaten 50ml/2fl oz double cream150g/5½oz soft goats’ cheese, crumbled 50g/1¾oz crème fraîche1 head red chicory, leaves separatedhandful dandelion leaves (optional) 50ml/2fl oz double cream 150g/5½oz soft goats’ cheese, crumbled 50g/1¾oz crème fraîche 1 head red chicory, leaves separated handful dandelion leaves (optional) Method Preheat the oven to 200C/180C Fan/Gas 6.Sprinkle rock salt onto a roasting tray. Wrap each beetroot individually in foil and place them on the tray – the salt will draw out the moisture. Cook for 1½ hours. Remove from the oven and set aside to cool in the foil — they will steam a little and this will help when it comes to peeling the beetroots. When cool, remove the foil and peel the beetroots. Cut into quarters, and set aside.Evenly cover the base of a 20cm/8in shallow frying pan with a metal handle with the butter — use your fingers for this, and really get the butter squashed down. Sprinkle the sugar evenly over the butter. Heat the pan over a medium flame until the butter melts and the sugar starts turning a light golden-brown colour. Place the beetroot quarters on top and arrange in concentric circles on their sides to cover the surface. Set aside to cool.On a floured surface, roll the puff pastry out to a 3mm/⅛in thickness. Pay attention to the size of it as you are rolling: it will have to cover the beetroots in the pan. Place the puff pastry gently over the beets, tucking any excess pastry in between the beetroot and the pan like a blanket. Brush the pastry with the beaten egg.Cook the tart in the oven for about 40 minutes, or until it’s golden-brown and oozing caramel slightly at the edges. Remove from the oven, and turn out onto a plate. Whip the cream in a bowl to very soft peaks, then stir in the goats’ cheese and crème fraîche and whisk again. Serve slices of the beetroot tart with the goats’ cheese, chicory and dandelion leaves, if using. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle rock salt onto a roasting tray. Wrap each beetroot individually in foil and place them on the tray – the salt will draw out the moisture. Cook for 1½ hours. Remove from the oven and set aside to cool in the foil — they will steam a little and this will help when it comes to peeling the beetroots. When cool, remove the foil and peel the beetroots. Cut into quarters, and set aside. Sprinkle rock salt onto a roasting tray. Wrap each beetroot individually in foil and place them on the tray – the salt will draw out the moisture. Cook for 1½ hours. Remove from the oven and set aside to cool in the foil — they will steam a little and this will help when it comes to peeling the beetroots. When cool, remove the foil and peel the beetroots. Cut into quarters, and set aside. Evenly cover the base of a 20cm/8in shallow frying pan with a metal handle with the butter — use your fingers for this, and really get the butter squashed down. Sprinkle the sugar evenly over the butter. Heat the pan over a medium flame until the butter melts and the sugar starts turning a light golden-brown colour. Evenly cover the base of a 20cm/8in shallow frying pan with a metal handle with the butter — use your fingers for this, and really get the butter squashed down. Sprinkle the sugar evenly over the butter. Heat the pan over a medium flame until the butter melts and the sugar starts turning a light golden-brown colour. Place the beetroot quarters on top and arrange in concentric circles on their sides to cover the surface. Set aside to cool. Place the beetroot quarters on top and arrange in concentric circles on their sides to cover the surface. Set aside to cool. On a floured surface, roll the puff pastry out to a 3mm/⅛in thickness. Pay attention to the size of it as you are rolling: it will have to cover the beetroots in the pan. Place the puff pastry gently over the beets, tucking any excess pastry in between the beetroot and the pan like a blanket. Brush the pastry with the beaten egg. On a floured surface, roll the puff pastry out to a 3mm/⅛in thickness. Pay attention to the size of it as you are rolling: it will have to cover the beetroots in the pan. Place the puff pastry gently over the beets, tucking any excess pastry in between the beetroot and the pan like a blanket. Brush the pastry with the beaten egg. Cook the tart in the oven for about 40 minutes, or until it’s golden-brown and oozing caramel slightly at the edges. Remove from the oven, and turn out onto a plate. Cook the tart in the oven for about 40 minutes, or until it’s golden-brown and oozing caramel slightly at the edges. Remove from the oven, and turn out onto a plate. Whip the cream in a bowl to very soft peaks, then stir in the goats’ cheese and crème fraîche and whisk again. Whip the cream in a bowl to very soft peaks, then stir in the goats’ cheese and crème fraîche and whisk again. Serve slices of the beetroot tart with the goats’ cheese, chicory and dandelion leaves, if using. Serve slices of the beetroot tart with the goats’ cheese, chicory and dandelion leaves, if using. | {
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"content": "An average of 5.0 out of 5 stars from 5 ratings Perfect made with homegrown beetroots, this sweet beet tarte tatin is served with whipped goats’ cheese. Delicious. Equipment and preparation: You will need a 20cm/8in shallow frying pan with a metal handle. rock salt3 large beetroots70g/2½oz unsalted butter, softened70g/2½oz caster sugarplain flour, for dusting200g/7oz puff pastry1 free-range egg, lightly beaten rock salt 3 large beetroots 70g/2½oz unsalted butter, softened 70g/2½oz caster sugar plain flour, for dusting 200g/7oz puff pastry 1 free-range egg, lightly beaten 50ml/2fl oz double cream150g/5½oz soft goats’ cheese, crumbled 50g/1¾oz crème fraîche1 head red chicory, leaves separatedhandful dandelion leaves (optional) 50ml/2fl oz double cream 150g/5½oz soft goats’ cheese, crumbled 50g/1¾oz crème fraîche 1 head red chicory, leaves separated handful dandelion leaves (optional) Method Preheat the oven to 200C/180C Fan/Gas 6.Sprinkle rock salt onto a roasting tray. Wrap each beetroot individually in foil and place them on the tray – the salt will draw out the moisture. Cook for 1½ hours. Remove from the oven and set aside to cool in the foil — they will steam a little and this will help when it comes to peeling the beetroots. When cool, remove the foil and peel the beetroots. Cut into quarters, and set aside.Evenly cover the base of a 20cm/8in shallow frying pan with a metal handle with the butter — use your fingers for this, and really get the butter squashed down. Sprinkle the sugar evenly over the butter. Heat the pan over a medium flame until the butter melts and the sugar starts turning a light golden-brown colour. Place the beetroot quarters on top and arrange in concentric circles on their sides to cover the surface. Set aside to cool.On a floured surface, roll the puff pastry out to a 3mm/⅛in thickness. Pay attention to the size of it as you are rolling: it will have to cover the beetroots in the pan. Place the puff pastry gently over the beets, tucking any excess pastry in between the beetroot and the pan like a blanket. Brush the pastry with the beaten egg.Cook the tart in the oven for about 40 minutes, or until it’s golden-brown and oozing caramel slightly at the edges. Remove from the oven, and turn out onto a plate. Whip the cream in a bowl to very soft peaks, then stir in the goats’ cheese and crème fraîche and whisk again. Serve slices of the beetroot tart with the goats’ cheese, chicory and dandelion leaves, if using. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle rock salt onto a roasting tray. Wrap each beetroot individually in foil and place them on the tray – the salt will draw out the moisture. Cook for 1½ hours. Remove from the oven and set aside to cool in the foil — they will steam a little and this will help when it comes to peeling the beetroots. When cool, remove the foil and peel the beetroots. Cut into quarters, and set aside. Sprinkle rock salt onto a roasting tray. Wrap each beetroot individually in foil and place them on the tray – the salt will draw out the moisture. Cook for 1½ hours. Remove from the oven and set aside to cool in the foil — they will steam a little and this will help when it comes to peeling the beetroots. When cool, remove the foil and peel the beetroots. Cut into quarters, and set aside. Evenly cover the base of a 20cm/8in shallow frying pan with a metal handle with the butter — use your fingers for this, and really get the butter squashed down. Sprinkle the sugar evenly over the butter. Heat the pan over a medium flame until the butter melts and the sugar starts turning a light golden-brown colour. Evenly cover the base of a 20cm/8in shallow frying pan with a metal handle with the butter — use your fingers for this, and really get the butter squashed down. Sprinkle the sugar evenly over the butter. Heat the pan over a medium flame until the butter melts and the sugar starts turning a light golden-brown colour. Place the beetroot quarters on top and arrange in concentric circles on their sides to cover the surface. Set aside to cool. Place the beetroot quarters on top and arrange in concentric circles on their sides to cover the surface. Set aside to cool. On a floured surface, roll the puff pastry out to a 3mm/⅛in thickness. Pay attention to the size of it as you are rolling: it will have to cover the beetroots in the pan. Place the puff pastry gently over the beets, tucking any excess pastry in between the beetroot and the pan like a blanket. Brush the pastry with the beaten egg. On a floured surface, roll the puff pastry out to a 3mm/⅛in thickness. Pay attention to the size of it as you are rolling: it will have to cover the beetroots in the pan. Place the puff pastry gently over the beets, tucking any excess pastry in between the beetroot and the pan like a blanket. Brush the pastry with the beaten egg. Cook the tart in the oven for about 40 minutes, or until it’s golden-brown and oozing caramel slightly at the edges. Remove from the oven, and turn out onto a plate. Cook the tart in the oven for about 40 minutes, or until it’s golden-brown and oozing caramel slightly at the edges. Remove from the oven, and turn out onto a plate. Whip the cream in a bowl to very soft peaks, then stir in the goats’ cheese and crème fraîche and whisk again. Whip the cream in a bowl to very soft peaks, then stir in the goats’ cheese and crème fraîche and whisk again. Serve slices of the beetroot tart with the goats’ cheese, chicory and dandelion leaves, if using. Serve slices of the beetroot tart with the goats’ cheese, chicory and dandelion leaves, if using."
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} | 852372e1828dc796f3ff42bbd17cce143f4f72505a48bb40567a4d635e8bbd67 | Banana tarte tatin recipe
An average of 4.0 out of 5 stars from 2 ratings Banana lends itself beautifully to tarte tatin. A pinch of ground cardamom makes a tasty addition, not to mention plenty of chocolate custard on the side. 100g/3½oz caster sugar75g/2¾oz butter, plus extra for greasingpinch ground cardamom (optional)1 orange, zest only (optional)4-5 bananas, peeled and cut into 2cm/¾in chunks.375g/13oz block puff pastry 100g/3½oz caster sugar 75g/2¾oz butter, plus extra for greasing pinch ground cardamom (optional) 1 orange, zest only (optional) 4-5 bananas, peeled and cut into 2cm/¾in chunks. 375g/13oz block puff pastry 250ml/9fl oz full-fat milk250ml/9fl oz double cream4 free-range egg yolks50g/1¾oz caster sugar3 tbsp cocoa powder1 tsp cornflour 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 4 free-range egg yolks 50g/1¾oz caster sugar 3 tbsp cocoa powder 1 tsp cornflour Method Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a tarte tatin dish or similar of around 23–24cm/9–9½in diameter – you can also use a cast iron skillet as this is ovenproof. Melt the sugar in a fairly wide saucepan, being careful not to stir but just swirling it around once in a while, until the sugar has melted and turned a light caramel colour. Remove from the heat and add the butter. The liquid will bubble up, then subside, and you can then whisk the butter in. If the caramel splits, you can add a tablespoon of warm water and re-whisk – the sauce should re-emulsify.Pour the caramel over the tarte tatin dish or skillet, then sprinkle in the cardamom and orange zest, if using. Arrange the bananas cut-side up over the caramel – they should be quite a snug fit.Roll out the puff pastry into a round – or you can just roll it out and trim it to a round. Prick it lightly all over with a fork, then place on top of the bananas, tucking the edges in as you go. Bake for between 40–45 minutes, or until the pastry is a rich golden-brown. It may be slightly risen.For the custard, heat the milk and cream together until just below boiling point. Remove from the heat. Whisk the egg yolks, sugar, cocoa powder and cornflour in a bowl together, then pour in the milk and cream mixture into the bowl from a height in a steady steam, whisking as you go. Return to the saucepan (rinse it out first), then cook on a low heat, stirring constantly, until the custard thickens.Serve slices of the tarte tatin with the chocolate custard on the side. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a tarte tatin dish or similar of around 23–24cm/9–9½in diameter – you can also use a cast iron skillet as this is ovenproof. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a tarte tatin dish or similar of around 23–24cm/9–9½in diameter – you can also use a cast iron skillet as this is ovenproof. Melt the sugar in a fairly wide saucepan, being careful not to stir but just swirling it around once in a while, until the sugar has melted and turned a light caramel colour. Remove from the heat and add the butter. Melt the sugar in a fairly wide saucepan, being careful not to stir but just swirling it around once in a while, until the sugar has melted and turned a light caramel colour. Remove from the heat and add the butter. The liquid will bubble up, then subside, and you can then whisk the butter in. If the caramel splits, you can add a tablespoon of warm water and re-whisk – the sauce should re-emulsify. The liquid will bubble up, then subside, and you can then whisk the butter in. If the caramel splits, you can add a tablespoon of warm water and re-whisk – the sauce should re-emulsify. Pour the caramel over the tarte tatin dish or skillet, then sprinkle in the cardamom and orange zest, if using. Arrange the bananas cut-side up over the caramel – they should be quite a snug fit. Pour the caramel over the tarte tatin dish or skillet, then sprinkle in the cardamom and orange zest, if using. Arrange the bananas cut-side up over the caramel – they should be quite a snug fit. Roll out the puff pastry into a round – or you can just roll it out and trim it to a round. Prick it lightly all over with a fork, then place on top of the bananas, tucking the edges in as you go. Bake for between 40–45 minutes, or until the pastry is a rich golden-brown. It may be slightly risen. Roll out the puff pastry into a round – or you can just roll it out and trim it to a round. Prick it lightly all over with a fork, then place on top of the bananas, tucking the edges in as you go. Bake for between 40–45 minutes, or until the pastry is a rich golden-brown. It may be slightly risen. For the custard, heat the milk and cream together until just below boiling point. Remove from the heat. For the custard, heat the milk and cream together until just below boiling point. Remove from the heat. Whisk the egg yolks, sugar, cocoa powder and cornflour in a bowl together, then pour in the milk and cream mixture into the bowl from a height in a steady steam, whisking as you go. Return to the saucepan (rinse it out first), then cook on a low heat, stirring constantly, until the custard thickens. Whisk the egg yolks, sugar, cocoa powder and cornflour in a bowl together, then pour in the milk and cream mixture into the bowl from a height in a steady steam, whisking as you go. Return to the saucepan (rinse it out first), then cook on a low heat, stirring constantly, until the custard thickens. Serve slices of the tarte tatin with the chocolate custard on the side. Serve slices of the tarte tatin with the chocolate custard on the side. | {
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"content": "An average of 4.0 out of 5 stars from 2 ratings Banana lends itself beautifully to tarte tatin. A pinch of ground cardamom makes a tasty addition, not to mention plenty of chocolate custard on the side. 100g/3½oz caster sugar75g/2¾oz butter, plus extra for greasingpinch ground cardamom (optional)1 orange, zest only (optional)4-5 bananas, peeled and cut into 2cm/¾in chunks.375g/13oz block puff pastry 100g/3½oz caster sugar 75g/2¾oz butter, plus extra for greasing pinch ground cardamom (optional) 1 orange, zest only (optional) 4-5 bananas, peeled and cut into 2cm/¾in chunks. 375g/13oz block puff pastry 250ml/9fl oz full-fat milk250ml/9fl oz double cream4 free-range egg yolks50g/1¾oz caster sugar3 tbsp cocoa powder1 tsp cornflour 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 4 free-range egg yolks 50g/1¾oz caster sugar 3 tbsp cocoa powder 1 tsp cornflour Method Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a tarte tatin dish or similar of around 23–24cm/9–9½in diameter – you can also use a cast iron skillet as this is ovenproof. Melt the sugar in a fairly wide saucepan, being careful not to stir but just swirling it around once in a while, until the sugar has melted and turned a light caramel colour. Remove from the heat and add the butter. The liquid will bubble up, then subside, and you can then whisk the butter in. If the caramel splits, you can add a tablespoon of warm water and re-whisk – the sauce should re-emulsify.Pour the caramel over the tarte tatin dish or skillet, then sprinkle in the cardamom and orange zest, if using. Arrange the bananas cut-side up over the caramel – they should be quite a snug fit.Roll out the puff pastry into a round – or you can just roll it out and trim it to a round. Prick it lightly all over with a fork, then place on top of the bananas, tucking the edges in as you go. Bake for between 40–45 minutes, or until the pastry is a rich golden-brown. It may be slightly risen.For the custard, heat the milk and cream together until just below boiling point. Remove from the heat. Whisk the egg yolks, sugar, cocoa powder and cornflour in a bowl together, then pour in the milk and cream mixture into the bowl from a height in a steady steam, whisking as you go. Return to the saucepan (rinse it out first), then cook on a low heat, stirring constantly, until the custard thickens.Serve slices of the tarte tatin with the chocolate custard on the side. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a tarte tatin dish or similar of around 23–24cm/9–9½in diameter – you can also use a cast iron skillet as this is ovenproof. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a tarte tatin dish or similar of around 23–24cm/9–9½in diameter – you can also use a cast iron skillet as this is ovenproof. Melt the sugar in a fairly wide saucepan, being careful not to stir but just swirling it around once in a while, until the sugar has melted and turned a light caramel colour. Remove from the heat and add the butter. Melt the sugar in a fairly wide saucepan, being careful not to stir but just swirling it around once in a while, until the sugar has melted and turned a light caramel colour. Remove from the heat and add the butter. The liquid will bubble up, then subside, and you can then whisk the butter in. If the caramel splits, you can add a tablespoon of warm water and re-whisk – the sauce should re-emulsify. The liquid will bubble up, then subside, and you can then whisk the butter in. If the caramel splits, you can add a tablespoon of warm water and re-whisk – the sauce should re-emulsify. Pour the caramel over the tarte tatin dish or skillet, then sprinkle in the cardamom and orange zest, if using. Arrange the bananas cut-side up over the caramel – they should be quite a snug fit. Pour the caramel over the tarte tatin dish or skillet, then sprinkle in the cardamom and orange zest, if using. Arrange the bananas cut-side up over the caramel – they should be quite a snug fit. Roll out the puff pastry into a round – or you can just roll it out and trim it to a round. Prick it lightly all over with a fork, then place on top of the bananas, tucking the edges in as you go. Bake for between 40–45 minutes, or until the pastry is a rich golden-brown. It may be slightly risen. Roll out the puff pastry into a round – or you can just roll it out and trim it to a round. Prick it lightly all over with a fork, then place on top of the bananas, tucking the edges in as you go. Bake for between 40–45 minutes, or until the pastry is a rich golden-brown. It may be slightly risen. For the custard, heat the milk and cream together until just below boiling point. Remove from the heat. For the custard, heat the milk and cream together until just below boiling point. Remove from the heat. Whisk the egg yolks, sugar, cocoa powder and cornflour in a bowl together, then pour in the milk and cream mixture into the bowl from a height in a steady steam, whisking as you go. Return to the saucepan (rinse it out first), then cook on a low heat, stirring constantly, until the custard thickens. Whisk the egg yolks, sugar, cocoa powder and cornflour in a bowl together, then pour in the milk and cream mixture into the bowl from a height in a steady steam, whisking as you go. Return to the saucepan (rinse it out first), then cook on a low heat, stirring constantly, until the custard thickens. Serve slices of the tarte tatin with the chocolate custard on the side. Serve slices of the tarte tatin with the chocolate custard on the side."
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} | 3567de4fa8dda11f9fb0a42f19d2c3259ee1dfd88b9157247b7066e4a831f0d3 | Rick Stein's tomato and aubergine tarte tatin recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/confit_tomato_and_34036_16x9.jpg I find that I’m increasing the number of vegetable-based dishes in my books more and more. This is mainly because people keep asking me for them, but I also think that most of us eat too much meat and dishes like this are simply superb in their own right. You will need a 20cm/8in tarte tatin dish. 300g/10½oz aubergines, sliced1½ tsp salt150ml/5fl oz olive oil3 small garlic cloves, chopped1 fresh thyme sprig1 small dried chilli or small pinch of chilli flakes 300g/10½oz aubergines, sliced 1½ tsp salt 150ml/5fl oz olive oil 3 small garlic cloves, chopped 1 fresh thyme sprig 1 small dried chilli or small pinch of chilli flakes 500g/1lb 2oz tomatoes, halved1 garlic clove, bashed but left whole1 fresh thyme sprig100ml/3½fl oz olive oil1½ tsp balsamic vinegarsalt and freshly ground black pepper 500g/1lb 2oz tomatoes, halved 1 garlic clove, bashed but left whole 1 fresh thyme sprig 100ml/3½fl oz olive oil 1½ tsp balsamic vinegar salt and freshly ground black pepper 1 garlic clove, halved½ tsp herbes de Provence250g/9oz all-butter puff pastry2 fresh thyme sprigs, leaves pickedsalt and freshly ground black pepperfresh green salad, to serve 1 garlic clove, halved ½ tsp herbes de Provence 250g/9oz all-butter puff pastry 2 fresh thyme sprigs, leaves picked salt and freshly ground black pepper fresh green salad, to serve Method For the confit aubergines, put the aubergine slices in a colander and sprinkle with the salt. Turn the slices over and sprinkle the other side. Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry with kitchen paper. Discard any juices. Place the aubergine in a small roasting tin. Preheat the oven to 110C/90C Fan/Gas ¼. Pour the oil into a small saucepan. Add the garlic, thyme and chilli and warm over a low heat. Carefully pour the warm oil mixture over the aubergine slices in the tin, making sure that the slices are all submerged. Meanwhile, for the confit tomatoes, arrange the tomatoes, cut-side up, in a roasting tin just big enough to hold them in one layer. Season with salt and pepper. Nestle the garlic clove and thyme sprig among the tomatoes, then pour over the oil and balsamic vinegar. Cook the tomatoes and aubergines in the oven for 2–2½ hours. Carefully transfer the tomatoes into a sterilised jar with the juices and oil from the tin. Carefully transfer the aubergine slices into a sterilised jar with the oil from the tin. Screw on the lids and leave to cool. Once cool, drain all of the oil away thoroughly from the tomatoes and aubergines so they are ready to use in the tarte. Preheat the oven to 200C/180C Fan/Gas 6. Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Next arrange a layer of confit aubergines over the tomatoes. Sprinkle with the herbes de Provence and season with salt and pepper.Roll out the pastry into a circle a little larger than the tin to allow for shrinkage and place it over the aubergines. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out. Bake the tarte for 25–30 minutes, until the pastry has risen and is golden and crisp.Remove the tarte from the oven and leave to cool a little. Carefully cover the tin with a plate and invert to turn the tarte out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate.Sprinkle the tarte with the thyme leaves, cut into slices and serve warm or at room temperature. For the confit aubergines, put the aubergine slices in a colander and sprinkle with the salt. Turn the slices over and sprinkle the other side. Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry with kitchen paper. Discard any juices. Place the aubergine in a small roasting tin. Preheat the oven to 110C/90C Fan/Gas ¼. Pour the oil into a small saucepan. Add the garlic, thyme and chilli and warm over a low heat. Carefully pour the warm oil mixture over the aubergine slices in the tin, making sure that the slices are all submerged. For the confit aubergines, put the aubergine slices in a colander and sprinkle with the salt. Turn the slices over and sprinkle the other side. Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry with kitchen paper. Discard any juices. Place the aubergine in a small roasting tin. Preheat the oven to 110C/90C Fan/Gas ¼. Pour the oil into a small saucepan. Add the garlic, thyme and chilli and warm over a low heat. Carefully pour the warm oil mixture over the aubergine slices in the tin, making sure that the slices are all submerged. Meanwhile, for the confit tomatoes, arrange the tomatoes, cut-side up, in a roasting tin just big enough to hold them in one layer. Season with salt and pepper. Nestle the garlic clove and thyme sprig among the tomatoes, then pour over the oil and balsamic vinegar. Meanwhile, for the confit tomatoes, arrange the tomatoes, cut-side up, in a roasting tin just big enough to hold them in one layer. Season with salt and pepper. Nestle the garlic clove and thyme sprig among the tomatoes, then pour over the oil and balsamic vinegar. Cook the tomatoes and aubergines in the oven for 2–2½ hours. Carefully transfer the tomatoes into a sterilised jar with the juices and oil from the tin. Carefully transfer the aubergine slices into a sterilised jar with the oil from the tin. Screw on the lids and leave to cool. Once cool, drain all of the oil away thoroughly from the tomatoes and aubergines so they are ready to use in the tarte. Cook the tomatoes and aubergines in the oven for 2–2½ hours. Carefully transfer the tomatoes into a sterilised jar with the juices and oil from the tin. Carefully transfer the aubergine slices into a sterilised jar with the oil from the tin. Screw on the lids and leave to cool. Once cool, drain all of the oil away thoroughly from the tomatoes and aubergines so they are ready to use in the tarte. Preheat the oven to 200C/180C Fan/Gas 6. Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Next arrange a layer of confit aubergines over the tomatoes. Sprinkle with the herbes de Provence and season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Next arrange a layer of confit aubergines over the tomatoes. Sprinkle with the herbes de Provence and season with salt and pepper. Roll out the pastry into a circle a little larger than the tin to allow for shrinkage and place it over the aubergines. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out. Bake the tarte for 25–30 minutes, until the pastry has risen and is golden and crisp. Roll out the pastry into a circle a little larger than the tin to allow for shrinkage and place it over the aubergines. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out. Bake the tarte for 25–30 minutes, until the pastry has risen and is golden and crisp. Remove the tarte from the oven and leave to cool a little. Carefully cover the tin with a plate and invert to turn the tarte out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate. Remove the tarte from the oven and leave to cool a little. Carefully cover the tin with a plate and invert to turn the tarte out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate. Sprinkle the tarte with the thyme leaves, cut into slices and serve warm or at room temperature. Sprinkle the tarte with the thyme leaves, cut into slices and serve warm or at room temperature. | {
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"title": "Rick Stein's tomato and aubergine tarte tatin recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/confit_tomato_and_34036_16x9.jpg I find that I’m increasing the number of vegetable-based dishes in my books more and more. This is mainly because people keep asking me for them, but I also think that most of us eat too much meat and dishes like this are simply superb in their own right. You will need a 20cm/8in tarte tatin dish. 300g/10½oz aubergines, sliced1½ tsp salt150ml/5fl oz olive oil3 small garlic cloves, chopped1 fresh thyme sprig1 small dried chilli or small pinch of chilli flakes 300g/10½oz aubergines, sliced 1½ tsp salt 150ml/5fl oz olive oil 3 small garlic cloves, chopped 1 fresh thyme sprig 1 small dried chilli or small pinch of chilli flakes 500g/1lb 2oz tomatoes, halved1 garlic clove, bashed but left whole1 fresh thyme sprig100ml/3½fl oz olive oil1½ tsp balsamic vinegarsalt and freshly ground black pepper 500g/1lb 2oz tomatoes, halved 1 garlic clove, bashed but left whole 1 fresh thyme sprig 100ml/3½fl oz olive oil 1½ tsp balsamic vinegar salt and freshly ground black pepper 1 garlic clove, halved½ tsp herbes de Provence250g/9oz all-butter puff pastry2 fresh thyme sprigs, leaves pickedsalt and freshly ground black pepperfresh green salad, to serve 1 garlic clove, halved ½ tsp herbes de Provence 250g/9oz all-butter puff pastry 2 fresh thyme sprigs, leaves picked salt and freshly ground black pepper fresh green salad, to serve Method For the confit aubergines, put the aubergine slices in a colander and sprinkle with the salt. Turn the slices over and sprinkle the other side. Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry with kitchen paper. Discard any juices. Place the aubergine in a small roasting tin. Preheat the oven to 110C/90C Fan/Gas ¼. Pour the oil into a small saucepan. Add the garlic, thyme and chilli and warm over a low heat. Carefully pour the warm oil mixture over the aubergine slices in the tin, making sure that the slices are all submerged. Meanwhile, for the confit tomatoes, arrange the tomatoes, cut-side up, in a roasting tin just big enough to hold them in one layer. Season with salt and pepper. Nestle the garlic clove and thyme sprig among the tomatoes, then pour over the oil and balsamic vinegar. Cook the tomatoes and aubergines in the oven for 2–2½ hours. Carefully transfer the tomatoes into a sterilised jar with the juices and oil from the tin. Carefully transfer the aubergine slices into a sterilised jar with the oil from the tin. Screw on the lids and leave to cool. Once cool, drain all of the oil away thoroughly from the tomatoes and aubergines so they are ready to use in the tarte. Preheat the oven to 200C/180C Fan/Gas 6. Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Next arrange a layer of confit aubergines over the tomatoes. Sprinkle with the herbes de Provence and season with salt and pepper.Roll out the pastry into a circle a little larger than the tin to allow for shrinkage and place it over the aubergines. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out. Bake the tarte for 25–30 minutes, until the pastry has risen and is golden and crisp.Remove the tarte from the oven and leave to cool a little. Carefully cover the tin with a plate and invert to turn the tarte out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate.Sprinkle the tarte with the thyme leaves, cut into slices and serve warm or at room temperature. For the confit aubergines, put the aubergine slices in a colander and sprinkle with the salt. Turn the slices over and sprinkle the other side. Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry with kitchen paper. Discard any juices. Place the aubergine in a small roasting tin. Preheat the oven to 110C/90C Fan/Gas ¼. Pour the oil into a small saucepan. Add the garlic, thyme and chilli and warm over a low heat. Carefully pour the warm oil mixture over the aubergine slices in the tin, making sure that the slices are all submerged. For the confit aubergines, put the aubergine slices in a colander and sprinkle with the salt. Turn the slices over and sprinkle the other side. Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry with kitchen paper. Discard any juices. Place the aubergine in a small roasting tin. Preheat the oven to 110C/90C Fan/Gas ¼. Pour the oil into a small saucepan. Add the garlic, thyme and chilli and warm over a low heat. Carefully pour the warm oil mixture over the aubergine slices in the tin, making sure that the slices are all submerged. Meanwhile, for the confit tomatoes, arrange the tomatoes, cut-side up, in a roasting tin just big enough to hold them in one layer. Season with salt and pepper. Nestle the garlic clove and thyme sprig among the tomatoes, then pour over the oil and balsamic vinegar. Meanwhile, for the confit tomatoes, arrange the tomatoes, cut-side up, in a roasting tin just big enough to hold them in one layer. Season with salt and pepper. Nestle the garlic clove and thyme sprig among the tomatoes, then pour over the oil and balsamic vinegar. Cook the tomatoes and aubergines in the oven for 2–2½ hours. Carefully transfer the tomatoes into a sterilised jar with the juices and oil from the tin. Carefully transfer the aubergine slices into a sterilised jar with the oil from the tin. Screw on the lids and leave to cool. Once cool, drain all of the oil away thoroughly from the tomatoes and aubergines so they are ready to use in the tarte. Cook the tomatoes and aubergines in the oven for 2–2½ hours. Carefully transfer the tomatoes into a sterilised jar with the juices and oil from the tin. Carefully transfer the aubergine slices into a sterilised jar with the oil from the tin. Screw on the lids and leave to cool. Once cool, drain all of the oil away thoroughly from the tomatoes and aubergines so they are ready to use in the tarte. Preheat the oven to 200C/180C Fan/Gas 6. Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Next arrange a layer of confit aubergines over the tomatoes. Sprinkle with the herbes de Provence and season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Next arrange a layer of confit aubergines over the tomatoes. Sprinkle with the herbes de Provence and season with salt and pepper. Roll out the pastry into a circle a little larger than the tin to allow for shrinkage and place it over the aubergines. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out. Bake the tarte for 25–30 minutes, until the pastry has risen and is golden and crisp. Roll out the pastry into a circle a little larger than the tin to allow for shrinkage and place it over the aubergines. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out. Bake the tarte for 25–30 minutes, until the pastry has risen and is golden and crisp. Remove the tarte from the oven and leave to cool a little. Carefully cover the tin with a plate and invert to turn the tarte out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate. Remove the tarte from the oven and leave to cool a little. Carefully cover the tin with a plate and invert to turn the tarte out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate. Sprinkle the tarte with the thyme leaves, cut into slices and serve warm or at room temperature. Sprinkle the tarte with the thyme leaves, cut into slices and serve warm or at room temperature."
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} | 9f6fd5579cbf5923782a10271719c4ae8b4d4ebee517f331398b8f93f9c87380 | Beetroot tarte tatin recipe
An average of 5.0 out of 5 stars from 1 rating Serve this easy savoury tart with a light crisp green salad 50g/1¾oz butter, cubed10–15 raw small beetroot, trimmed and well-scrubbed2 tbsp soft light brown sugar2 tbsp balsamic vinegar1 tsp fresh thyme leaves320g/11oz sheet all-butter puff pastry100g/3½oz soft goats’ cheesehandful small mint leaves 50g/1¾oz butter, cubed 10–15 raw small beetroot, trimmed and well-scrubbed 2 tbsp soft light brown sugar 2 tbsp balsamic vinegar 1 tsp fresh thyme leaves 320g/11oz sheet all-butter puff pastry 100g/3½oz soft goats’ cheese handful small mint leaves Method Preheat the oven to 200C/180C Fan/Gas 6.Melt half of the butter in a 19cm/7½in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil. Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes – don’t forget that the pan handle will be extremely hot, so take care to only move with an oven cloth. Increase the oven temperature to 220C/200C Fan/Gas 7.Unroll the pastry sheet and place a 24cm/9½in dinner plate gently on top. Cut around the plate to give a 24cm/9½in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork.Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down – take care as the pan and handle will remain hot.Dot with small pieces of goats’ cheese and tiny mint leaves. Serve with a lightly dressed salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt half of the butter in a 19cm/7½in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil. Melt half of the butter in a 19cm/7½in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil. Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes – don’t forget that the pan handle will be extremely hot, so take care to only move with an oven cloth. Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes – don’t forget that the pan handle will be extremely hot, so take care to only move with an oven cloth. Increase the oven temperature to 220C/200C Fan/Gas 7. Increase the oven temperature to 220C/200C Fan/Gas 7. Unroll the pastry sheet and place a 24cm/9½in dinner plate gently on top. Cut around the plate to give a 24cm/9½in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork. Unroll the pastry sheet and place a 24cm/9½in dinner plate gently on top. Cut around the plate to give a 24cm/9½in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork. Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down – take care as the pan and handle will remain hot. Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down – take care as the pan and handle will remain hot. Dot with small pieces of goats’ cheese and tiny mint leaves. Serve with a lightly dressed salad. Dot with small pieces of goats’ cheese and tiny mint leaves. Serve with a lightly dressed salad. | {
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"title": "Beetroot tarte tatin recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Serve this easy savoury tart with a light crisp green salad 50g/1¾oz butter, cubed10–15 raw small beetroot, trimmed and well-scrubbed2 tbsp soft light brown sugar2 tbsp balsamic vinegar1 tsp fresh thyme leaves320g/11oz sheet all-butter puff pastry100g/3½oz soft goats’ cheesehandful small mint leaves 50g/1¾oz butter, cubed 10–15 raw small beetroot, trimmed and well-scrubbed 2 tbsp soft light brown sugar 2 tbsp balsamic vinegar 1 tsp fresh thyme leaves 320g/11oz sheet all-butter puff pastry 100g/3½oz soft goats’ cheese handful small mint leaves Method Preheat the oven to 200C/180C Fan/Gas 6.Melt half of the butter in a 19cm/7½in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil. Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes – don’t forget that the pan handle will be extremely hot, so take care to only move with an oven cloth. Increase the oven temperature to 220C/200C Fan/Gas 7.Unroll the pastry sheet and place a 24cm/9½in dinner plate gently on top. Cut around the plate to give a 24cm/9½in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork.Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down – take care as the pan and handle will remain hot.Dot with small pieces of goats’ cheese and tiny mint leaves. Serve with a lightly dressed salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt half of the butter in a 19cm/7½in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil. Melt half of the butter in a 19cm/7½in ovenproof frying pan. Add the beetroot, sugar, vinegar and thyme leaves and cook for 12 minutes, stirring. Remove the pan from the heat and carefully cover with kitchen foil. Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes – don’t forget that the pan handle will be extremely hot, so take care to only move with an oven cloth. Bake for 1 hour, or until the beetroot are just tender. Remove the foil, dot with the remaining butter and leave to cool for at least 10 minutes – don’t forget that the pan handle will be extremely hot, so take care to only move with an oven cloth. Increase the oven temperature to 220C/200C Fan/Gas 7. Increase the oven temperature to 220C/200C Fan/Gas 7. Unroll the pastry sheet and place a 24cm/9½in dinner plate gently on top. Cut around the plate to give a 24cm/9½in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork. Unroll the pastry sheet and place a 24cm/9½in dinner plate gently on top. Cut around the plate to give a 24cm/9½in pastry disc. Place the pastry on top of the softened beetroot in the pan and tuck the sides down with a round-bladed knife. Prick lightly with a fork. Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down – take care as the pan and handle will remain hot. Bake the tart for about 25 minutes, or until the pastry is puffed up and golden-brown. Leave to cool in the tin for 5 minutes, then place a serving plate or board on top of the pan and very carefully invert so that the tarte drops gently down – take care as the pan and handle will remain hot. Dot with small pieces of goats’ cheese and tiny mint leaves. Serve with a lightly dressed salad. Dot with small pieces of goats’ cheese and tiny mint leaves. Serve with a lightly dressed salad."
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} | a3ee538a9f1c125fcf08207cd41ccae440a3129f8979a629edd469775b2642fc | Butternut squash tarte tatin recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_tarte_10405_16x9.jpg Nutmeg, cinnamon and a drizzle of runny honey add sweetness and spice to butternut squash in this twist on French apple tarte tatin. Serve with citrus custard for an unusual dessert. 600g/1lb 5oz butternut squash2 tbsp olive oilpinch sea salt2 tbsp runny honey40g/1½oz golden caster sugar40g/1½oz salted butter½ tsp ground nutmeg2 tsp ground cinnamonplain flour, for dusting250g/9oz ready-rolled puff pastry 600g/1lb 5oz butternut squash 2 tbsp olive oil pinch sea salt 2 tbsp runny honey 40g/1½oz golden caster sugar 40g/1½oz salted butter ½ tsp ground nutmeg 2 tsp ground cinnamon plain flour, for dusting 250g/9oz ready-rolled puff pastry 200g/7oz fresh custard1 lemon, grated zest only 200g/7oz fresh custard 1 lemon, grated zest only Method Preheat the oven to 200C/180C Fan/Gas 6.Peel the squash and cut in half lengthways. Remove the seeds and cut the squash into 5mm/¼in slices. Toss the squash with the olive oil and arrange in a single layer on one or two baking trays. Season with a pinch of salt and roast for 15 minutes until golden-brown, but still a little firm to the touch. Remove and set aside.Put the honey, sugar and a tablespoon of cold water into a heavy-based 20cm/8in ovenproof frying pan and place over a medium heat. Cook gently, stirring now and again, until you have a golden caramel. Stir in the butter, nutmeg and cinnamon, then remove from the heat. (CAUTION: melted sugar gets very hot. Take care not to burn yourself.)Arrange the butternut squash slices in an overlapping fan pattern over the base of the pan: take great care as the caramel will be extremely hot. Cook for another 3–5 minutes until the syrup is deeply caramelised. Remove from the heat.On a worktop dusted with flour, cut out a disc of puff pastry that is 2cm/¾in larger than the pan you are using. Position the pastry over the butternut squash and tuck the edges down around the side, using the tip of a knife to ease it into place.Prick a few small holes in the pastry to allow steam to escape.Bake for 30–35 minutes, or until the pastry is golden-brown and crisp. Remove from the oven and leave to cool for 2 minutes, but no longer, otherwise the caramel will stick to the pan, making it difficult to remove the tart. Place a large plate on top of the pan and, in one swift movement, invert the tarte tatin onto the plate, taking care as the caramel will still be very hot.Mix together the custard and lemon zest and serve alongside the tarte tatin. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Peel the squash and cut in half lengthways. Remove the seeds and cut the squash into 5mm/¼in slices. Toss the squash with the olive oil and arrange in a single layer on one or two baking trays. Season with a pinch of salt and roast for 15 minutes until golden-brown, but still a little firm to the touch. Remove and set aside. Peel the squash and cut in half lengthways. Remove the seeds and cut the squash into 5mm/¼in slices. Toss the squash with the olive oil and arrange in a single layer on one or two baking trays. Season with a pinch of salt and roast for 15 minutes until golden-brown, but still a little firm to the touch. Remove and set aside. Put the honey, sugar and a tablespoon of cold water into a heavy-based 20cm/8in ovenproof frying pan and place over a medium heat. Cook gently, stirring now and again, until you have a golden caramel. Stir in the butter, nutmeg and cinnamon, then remove from the heat. (CAUTION: melted sugar gets very hot. Take care not to burn yourself.) Put the honey, sugar and a tablespoon of cold water into a heavy-based 20cm/8in ovenproof frying pan and place over a medium heat. Cook gently, stirring now and again, until you have a golden caramel. Stir in the butter, nutmeg and cinnamon, then remove from the heat. (CAUTION: melted sugar gets very hot. Take care not to burn yourself.) Arrange the butternut squash slices in an overlapping fan pattern over the base of the pan: take great care as the caramel will be extremely hot. Cook for another 3–5 minutes until the syrup is deeply caramelised. Remove from the heat. Arrange the butternut squash slices in an overlapping fan pattern over the base of the pan: take great care as the caramel will be extremely hot. Cook for another 3–5 minutes until the syrup is deeply caramelised. Remove from the heat. On a worktop dusted with flour, cut out a disc of puff pastry that is 2cm/¾in larger than the pan you are using. Position the pastry over the butternut squash and tuck the edges down around the side, using the tip of a knife to ease it into place. On a worktop dusted with flour, cut out a disc of puff pastry that is 2cm/¾in larger than the pan you are using. Position the pastry over the butternut squash and tuck the edges down around the side, using the tip of a knife to ease it into place. Prick a few small holes in the pastry to allow steam to escape. Prick a few small holes in the pastry to allow steam to escape. Bake for 30–35 minutes, or until the pastry is golden-brown and crisp. Remove from the oven and leave to cool for 2 minutes, but no longer, otherwise the caramel will stick to the pan, making it difficult to remove the tart. Place a large plate on top of the pan and, in one swift movement, invert the tarte tatin onto the plate, taking care as the caramel will still be very hot. Bake for 30–35 minutes, or until the pastry is golden-brown and crisp. Remove from the oven and leave to cool for 2 minutes, but no longer, otherwise the caramel will stick to the pan, making it difficult to remove the tart. Place a large plate on top of the pan and, in one swift movement, invert the tarte tatin onto the plate, taking care as the caramel will still be very hot. Mix together the custard and lemon zest and serve alongside the tarte tatin. Mix together the custard and lemon zest and serve alongside the tarte tatin. | {
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"title": "Butternut squash tarte tatin recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_tarte_10405_16x9.jpg Nutmeg, cinnamon and a drizzle of runny honey add sweetness and spice to butternut squash in this twist on French apple tarte tatin. Serve with citrus custard for an unusual dessert. 600g/1lb 5oz butternut squash2 tbsp olive oilpinch sea salt2 tbsp runny honey40g/1½oz golden caster sugar40g/1½oz salted butter½ tsp ground nutmeg2 tsp ground cinnamonplain flour, for dusting250g/9oz ready-rolled puff pastry 600g/1lb 5oz butternut squash 2 tbsp olive oil pinch sea salt 2 tbsp runny honey 40g/1½oz golden caster sugar 40g/1½oz salted butter ½ tsp ground nutmeg 2 tsp ground cinnamon plain flour, for dusting 250g/9oz ready-rolled puff pastry 200g/7oz fresh custard1 lemon, grated zest only 200g/7oz fresh custard 1 lemon, grated zest only Method Preheat the oven to 200C/180C Fan/Gas 6.Peel the squash and cut in half lengthways. Remove the seeds and cut the squash into 5mm/¼in slices. Toss the squash with the olive oil and arrange in a single layer on one or two baking trays. Season with a pinch of salt and roast for 15 minutes until golden-brown, but still a little firm to the touch. Remove and set aside.Put the honey, sugar and a tablespoon of cold water into a heavy-based 20cm/8in ovenproof frying pan and place over a medium heat. Cook gently, stirring now and again, until you have a golden caramel. Stir in the butter, nutmeg and cinnamon, then remove from the heat. (CAUTION: melted sugar gets very hot. Take care not to burn yourself.)Arrange the butternut squash slices in an overlapping fan pattern over the base of the pan: take great care as the caramel will be extremely hot. Cook for another 3–5 minutes until the syrup is deeply caramelised. Remove from the heat.On a worktop dusted with flour, cut out a disc of puff pastry that is 2cm/¾in larger than the pan you are using. Position the pastry over the butternut squash and tuck the edges down around the side, using the tip of a knife to ease it into place.Prick a few small holes in the pastry to allow steam to escape.Bake for 30–35 minutes, or until the pastry is golden-brown and crisp. Remove from the oven and leave to cool for 2 minutes, but no longer, otherwise the caramel will stick to the pan, making it difficult to remove the tart. Place a large plate on top of the pan and, in one swift movement, invert the tarte tatin onto the plate, taking care as the caramel will still be very hot.Mix together the custard and lemon zest and serve alongside the tarte tatin. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Peel the squash and cut in half lengthways. Remove the seeds and cut the squash into 5mm/¼in slices. Toss the squash with the olive oil and arrange in a single layer on one or two baking trays. Season with a pinch of salt and roast for 15 minutes until golden-brown, but still a little firm to the touch. Remove and set aside. Peel the squash and cut in half lengthways. Remove the seeds and cut the squash into 5mm/¼in slices. Toss the squash with the olive oil and arrange in a single layer on one or two baking trays. Season with a pinch of salt and roast for 15 minutes until golden-brown, but still a little firm to the touch. Remove and set aside. Put the honey, sugar and a tablespoon of cold water into a heavy-based 20cm/8in ovenproof frying pan and place over a medium heat. Cook gently, stirring now and again, until you have a golden caramel. Stir in the butter, nutmeg and cinnamon, then remove from the heat. (CAUTION: melted sugar gets very hot. Take care not to burn yourself.) Put the honey, sugar and a tablespoon of cold water into a heavy-based 20cm/8in ovenproof frying pan and place over a medium heat. Cook gently, stirring now and again, until you have a golden caramel. Stir in the butter, nutmeg and cinnamon, then remove from the heat. (CAUTION: melted sugar gets very hot. Take care not to burn yourself.) Arrange the butternut squash slices in an overlapping fan pattern over the base of the pan: take great care as the caramel will be extremely hot. Cook for another 3–5 minutes until the syrup is deeply caramelised. Remove from the heat. Arrange the butternut squash slices in an overlapping fan pattern over the base of the pan: take great care as the caramel will be extremely hot. Cook for another 3–5 minutes until the syrup is deeply caramelised. Remove from the heat. On a worktop dusted with flour, cut out a disc of puff pastry that is 2cm/¾in larger than the pan you are using. Position the pastry over the butternut squash and tuck the edges down around the side, using the tip of a knife to ease it into place. On a worktop dusted with flour, cut out a disc of puff pastry that is 2cm/¾in larger than the pan you are using. Position the pastry over the butternut squash and tuck the edges down around the side, using the tip of a knife to ease it into place. Prick a few small holes in the pastry to allow steam to escape. Prick a few small holes in the pastry to allow steam to escape. Bake for 30–35 minutes, or until the pastry is golden-brown and crisp. Remove from the oven and leave to cool for 2 minutes, but no longer, otherwise the caramel will stick to the pan, making it difficult to remove the tart. Place a large plate on top of the pan and, in one swift movement, invert the tarte tatin onto the plate, taking care as the caramel will still be very hot. Bake for 30–35 minutes, or until the pastry is golden-brown and crisp. Remove from the oven and leave to cool for 2 minutes, but no longer, otherwise the caramel will stick to the pan, making it difficult to remove the tart. Place a large plate on top of the pan and, in one swift movement, invert the tarte tatin onto the plate, taking care as the caramel will still be very hot. Mix together the custard and lemon zest and serve alongside the tarte tatin. Mix together the custard and lemon zest and serve alongside the tarte tatin."
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} | 8d7fa69cb3b4054d4c9f3a36152d60246cab0503207eb21dd8e224b6f3a6c455 | Spiced pear tarte tatin with soured ice cream recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_pear_tarte_tatin_27685_16x9.jpg This traditional pudding is given a spicy twist and served with soured vanilla ice cream. 150g/5½oz salted butter, room temperature150g/5½oz caster sugar 1 star anise 1 vanilla pod, seeds only2–3 cloves, groundpinch freshly ground black pepper 4 Williams pears, peeled, cored and halved lengthways150g/5½oz ready-made puff pastryplain flour, for dusting 150g/5½oz salted butter, room temperature 150g/5½oz caster sugar 1 star anise 1 vanilla pod, seeds only 2–3 cloves, ground pinch freshly ground black pepper 4 Williams pears, peeled, cored and halved lengthways 150g/5½oz ready-made puff pastry plain flour, for dusting 3 free-range egg yolks90g/3¼oz soft light brown sugar 250ml/9fl oz milk1 vanilla pod, split 200ml/7fl oz double cream100ml/3½fl oz crème fraîche 3 free-range egg yolks 90g/3¼oz soft light brown sugar 250ml/9fl oz milk 1 vanilla pod, split 200ml/7fl oz double cream 100ml/3½fl oz crème fraîche Method To make the ice cream, beat the egg yolks and sugar together in a bowl until pale. Heat the milk and vanilla pod in a saucepan over a low heat until nearly boiling. Pour the egg yolk mixture into the milk and cook, stirring all the time, for 8–10 minutes, or until the mixture has thickened, taking care that it does not boil or curdle. Stir in the double cream and crème fraîche. Remove the vanilla pod, then pour the mixture into an ice-cream maker and churn until frozen. Preheat the oven to 200C/180C Fan/Gas 6. To make the tarte tatin, press the butter onto the base of a high-sided 20cm-diameter heavy-based ovenproof frying pan with the back of a wooden spoon until it completely covers the base. Sprinkle over the sugar evenly. Add the star anise and sprinkle over the vanilla seeds, ground cloves and black pepper. Lay the pears on top, cut side-up. Roll out the pastry on a floured surface until it has a diameter 2.5cm/1 inch larger than the pan. Lay it over the pears and tuck it down the sides of the pan. Push a few holes into the pastry to let the steam escape.Place the pan over a medium heat for 6–8 minutes, or until the juices are lightly golden, shaking the pan every couple of minutes to stop the pears from burning. Transfer to the oven and bake for 20–25 minutes, or until the pastry is golden. Allow the tarte tatin to cool a little. Loosen the edges and place a large serving plate on top of the frying pan. Carefully but quickly turn the pan over using a dry, folded tea towel to hold it, and allow the tarte tatin to drop gently onto the serving plate. Serve immediately with the ice cream. To make the ice cream, beat the egg yolks and sugar together in a bowl until pale. Heat the milk and vanilla pod in a saucepan over a low heat until nearly boiling. Pour the egg yolk mixture into the milk and cook, stirring all the time, for 8–10 minutes, or until the mixture has thickened, taking care that it does not boil or curdle. Stir in the double cream and crème fraîche. Remove the vanilla pod, then pour the mixture into an ice-cream maker and churn until frozen. To make the ice cream, beat the egg yolks and sugar together in a bowl until pale. Heat the milk and vanilla pod in a saucepan over a low heat until nearly boiling. Pour the egg yolk mixture into the milk and cook, stirring all the time, for 8–10 minutes, or until the mixture has thickened, taking care that it does not boil or curdle. Stir in the double cream and crème fraîche. Remove the vanilla pod, then pour the mixture into an ice-cream maker and churn until frozen. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the tarte tatin, press the butter onto the base of a high-sided 20cm-diameter heavy-based ovenproof frying pan with the back of a wooden spoon until it completely covers the base. Sprinkle over the sugar evenly. Add the star anise and sprinkle over the vanilla seeds, ground cloves and black pepper. Lay the pears on top, cut side-up. To make the tarte tatin, press the butter onto the base of a high-sided 20cm-diameter heavy-based ovenproof frying pan with the back of a wooden spoon until it completely covers the base. Sprinkle over the sugar evenly. Add the star anise and sprinkle over the vanilla seeds, ground cloves and black pepper. Lay the pears on top, cut side-up. Roll out the pastry on a floured surface until it has a diameter 2.5cm/1 inch larger than the pan. Lay it over the pears and tuck it down the sides of the pan. Push a few holes into the pastry to let the steam escape. Roll out the pastry on a floured surface until it has a diameter 2.5cm/1 inch larger than the pan. Lay it over the pears and tuck it down the sides of the pan. Push a few holes into the pastry to let the steam escape. Place the pan over a medium heat for 6–8 minutes, or until the juices are lightly golden, shaking the pan every couple of minutes to stop the pears from burning. Transfer to the oven and bake for 20–25 minutes, or until the pastry is golden. Place the pan over a medium heat for 6–8 minutes, or until the juices are lightly golden, shaking the pan every couple of minutes to stop the pears from burning. Transfer to the oven and bake for 20–25 minutes, or until the pastry is golden. Allow the tarte tatin to cool a little. Loosen the edges and place a large serving plate on top of the frying pan. Carefully but quickly turn the pan over using a dry, folded tea towel to hold it, and allow the tarte tatin to drop gently onto the serving plate. Serve immediately with the ice cream. Allow the tarte tatin to cool a little. Loosen the edges and place a large serving plate on top of the frying pan. Carefully but quickly turn the pan over using a dry, folded tea towel to hold it, and allow the tarte tatin to drop gently onto the serving plate. Serve immediately with the ice cream. | {
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"title": "Spiced pear tarte tatin with soured ice cream recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_pear_tarte_tatin_27685_16x9.jpg This traditional pudding is given a spicy twist and served with soured vanilla ice cream. 150g/5½oz salted butter, room temperature150g/5½oz caster sugar 1 star anise 1 vanilla pod, seeds only2–3 cloves, groundpinch freshly ground black pepper 4 Williams pears, peeled, cored and halved lengthways150g/5½oz ready-made puff pastryplain flour, for dusting 150g/5½oz salted butter, room temperature 150g/5½oz caster sugar 1 star anise 1 vanilla pod, seeds only 2–3 cloves, ground pinch freshly ground black pepper 4 Williams pears, peeled, cored and halved lengthways 150g/5½oz ready-made puff pastry plain flour, for dusting 3 free-range egg yolks90g/3¼oz soft light brown sugar 250ml/9fl oz milk1 vanilla pod, split 200ml/7fl oz double cream100ml/3½fl oz crème fraîche 3 free-range egg yolks 90g/3¼oz soft light brown sugar 250ml/9fl oz milk 1 vanilla pod, split 200ml/7fl oz double cream 100ml/3½fl oz crème fraîche Method To make the ice cream, beat the egg yolks and sugar together in a bowl until pale. Heat the milk and vanilla pod in a saucepan over a low heat until nearly boiling. Pour the egg yolk mixture into the milk and cook, stirring all the time, for 8–10 minutes, or until the mixture has thickened, taking care that it does not boil or curdle. Stir in the double cream and crème fraîche. Remove the vanilla pod, then pour the mixture into an ice-cream maker and churn until frozen. Preheat the oven to 200C/180C Fan/Gas 6. To make the tarte tatin, press the butter onto the base of a high-sided 20cm-diameter heavy-based ovenproof frying pan with the back of a wooden spoon until it completely covers the base. Sprinkle over the sugar evenly. Add the star anise and sprinkle over the vanilla seeds, ground cloves and black pepper. Lay the pears on top, cut side-up. Roll out the pastry on a floured surface until it has a diameter 2.5cm/1 inch larger than the pan. Lay it over the pears and tuck it down the sides of the pan. Push a few holes into the pastry to let the steam escape.Place the pan over a medium heat for 6–8 minutes, or until the juices are lightly golden, shaking the pan every couple of minutes to stop the pears from burning. Transfer to the oven and bake for 20–25 minutes, or until the pastry is golden. Allow the tarte tatin to cool a little. Loosen the edges and place a large serving plate on top of the frying pan. Carefully but quickly turn the pan over using a dry, folded tea towel to hold it, and allow the tarte tatin to drop gently onto the serving plate. Serve immediately with the ice cream. To make the ice cream, beat the egg yolks and sugar together in a bowl until pale. Heat the milk and vanilla pod in a saucepan over a low heat until nearly boiling. Pour the egg yolk mixture into the milk and cook, stirring all the time, for 8–10 minutes, or until the mixture has thickened, taking care that it does not boil or curdle. Stir in the double cream and crème fraîche. Remove the vanilla pod, then pour the mixture into an ice-cream maker and churn until frozen. To make the ice cream, beat the egg yolks and sugar together in a bowl until pale. Heat the milk and vanilla pod in a saucepan over a low heat until nearly boiling. Pour the egg yolk mixture into the milk and cook, stirring all the time, for 8–10 minutes, or until the mixture has thickened, taking care that it does not boil or curdle. Stir in the double cream and crème fraîche. Remove the vanilla pod, then pour the mixture into an ice-cream maker and churn until frozen. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the tarte tatin, press the butter onto the base of a high-sided 20cm-diameter heavy-based ovenproof frying pan with the back of a wooden spoon until it completely covers the base. Sprinkle over the sugar evenly. Add the star anise and sprinkle over the vanilla seeds, ground cloves and black pepper. Lay the pears on top, cut side-up. To make the tarte tatin, press the butter onto the base of a high-sided 20cm-diameter heavy-based ovenproof frying pan with the back of a wooden spoon until it completely covers the base. Sprinkle over the sugar evenly. Add the star anise and sprinkle over the vanilla seeds, ground cloves and black pepper. Lay the pears on top, cut side-up. Roll out the pastry on a floured surface until it has a diameter 2.5cm/1 inch larger than the pan. Lay it over the pears and tuck it down the sides of the pan. Push a few holes into the pastry to let the steam escape. Roll out the pastry on a floured surface until it has a diameter 2.5cm/1 inch larger than the pan. Lay it over the pears and tuck it down the sides of the pan. Push a few holes into the pastry to let the steam escape. Place the pan over a medium heat for 6–8 minutes, or until the juices are lightly golden, shaking the pan every couple of minutes to stop the pears from burning. Transfer to the oven and bake for 20–25 minutes, or until the pastry is golden. Place the pan over a medium heat for 6–8 minutes, or until the juices are lightly golden, shaking the pan every couple of minutes to stop the pears from burning. Transfer to the oven and bake for 20–25 minutes, or until the pastry is golden. Allow the tarte tatin to cool a little. Loosen the edges and place a large serving plate on top of the frying pan. Carefully but quickly turn the pan over using a dry, folded tea towel to hold it, and allow the tarte tatin to drop gently onto the serving plate. Serve immediately with the ice cream. Allow the tarte tatin to cool a little. Loosen the edges and place a large serving plate on top of the frying pan. Carefully but quickly turn the pan over using a dry, folded tea towel to hold it, and allow the tarte tatin to drop gently onto the serving plate. Serve immediately with the ice cream."
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} | af7c6cb70cb8ea1cfdcd7f6b4dcc52d1791d534ad71c3f01dcfe6aa54be8ba34 | Cinnamon-spiced pear tatin recipe
For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour. When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth.Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes.Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that.Give the pastry a quarter turn and repeat step 4.Wrap the pastry block in cling film, refrigerate for 20 minutes then repeat steps 4 and 5.Wrap the pastry block in cling film and refrigerate for 30 minutes before using.Meanwhile, for the pear tatin, preheat the oven to 200C/400F/Gas 6.Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry.Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel. Discard the star anise.Place the pears into the caramel, cut-side up. Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan.Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes.To serve, invert the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream. For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour. For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour. When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes. Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that. Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that. Give the pastry a quarter turn and repeat step 4. Give the pastry a quarter turn and repeat step 4. Wrap the pastry block in cling film, refrigerate for 20 minutes then repeat steps 4 and 5. Wrap the pastry block in cling film, refrigerate for 20 minutes then repeat steps 4 and 5. Wrap the pastry block in cling film and refrigerate for 30 minutes before using. Wrap the pastry block in cling film and refrigerate for 30 minutes before using. Meanwhile, for the pear tatin, preheat the oven to 200C/400F/Gas 6. Meanwhile, for the pear tatin, preheat the oven to 200C/400F/Gas 6. Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry. Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry. Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel. Discard the star anise. Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel. Discard the star anise. Place the pears into the caramel, cut-side up. Place the pears into the caramel, cut-side up. Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan. Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan. Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears. Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears. Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. To serve, invert the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream. To serve, invert the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream. | {
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"title": "Cinnamon-spiced pear tatin recipe",
"content": "For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour. When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth.Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes.Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that.Give the pastry a quarter turn and repeat step 4.Wrap the pastry block in cling film, refrigerate for 20 minutes then repeat steps 4 and 5.Wrap the pastry block in cling film and refrigerate for 30 minutes before using.Meanwhile, for the pear tatin, preheat the oven to 200C/400F/Gas 6.Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry.Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel. Discard the star anise.Place the pears into the caramel, cut-side up. Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan.Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes.To serve, invert the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream. For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour. For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour. When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes. Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that. Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that. Give the pastry a quarter turn and repeat step 4. Give the pastry a quarter turn and repeat step 4. Wrap the pastry block in cling film, refrigerate for 20 minutes then repeat steps 4 and 5. Wrap the pastry block in cling film, refrigerate for 20 minutes then repeat steps 4 and 5. Wrap the pastry block in cling film and refrigerate for 30 minutes before using. Wrap the pastry block in cling film and refrigerate for 30 minutes before using. Meanwhile, for the pear tatin, preheat the oven to 200C/400F/Gas 6. Meanwhile, for the pear tatin, preheat the oven to 200C/400F/Gas 6. Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry. Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry. Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel. Discard the star anise. Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel. Discard the star anise. Place the pears into the caramel, cut-side up. Place the pears into the caramel, cut-side up. Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan. Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan. Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears. Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears. Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. To serve, invert the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream. To serve, invert the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream."
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} | e7a1eb88bbc9655c1e2604f0369d35f9a6fc2cba2d58470618c98f4dce745f3d | Pineapple tarte tatin with coconut and caramel sauce recipe
An average of 4.5 out of 5 stars from 2 ratings Put a twist on the traditional tarte tatin by using pineapple and coconut. 250g/9oz plain flour, plus extra for dusting275g/9¾ oz very cold butter, cut into small cubes½ tsp salt125ml/4fl oz ice-cold water115g/4oz caster sugar2 rings pineapple 250g/9oz plain flour, plus extra for dusting 275g/9¾ oz very cold butter, cut into small cubes ½ tsp salt 125ml/4fl oz ice-cold water 115g/4oz caster sugar 2 rings pineapple 100g/3½oz butter100g/3½oz soft brown sugar100g/3½oz golden syrup½ lemon, juice only150ml/5fl oz double cream2 tbsp coconut liqueur 100g/3½oz butter 100g/3½oz soft brown sugar 100g/3½oz golden syrup ½ lemon, juice only 150ml/5fl oz double cream 2 tbsp coconut liqueur flaked coconutvanilla ice cream2 sprigs fresh mint, leaves removed flaked coconut vanilla ice cream 2 sprigs fresh mint, leaves removed Method Put the flour in a mound on a clean work surface and make a well in the centre.Add 250g/9oz butter and the salt to the well and work together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually work in the water and it is all incorporated. Don’t overwork the dough – you should have a marbled effect with the butter. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Flour a clean work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes.Give the pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap it in cling film and refrigerate for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Divide the caster sugar evenly between two small ovenproof blini pans. Cook over a low heat without stirring, until the sugar has melted and caramelised in both pans, turning golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat and put half the remaining butter in each pan. Stir gently. Place a pineapple ring into the caramel in each pan.Put the rolled out pastry on a clean, floured surface and cut out two circles slightly larger than the circumference of the blini pans. Cover each pan with a pastry round, pushing the edges down around the pineapple ring. Bake for 10-12 minutes, or until the pastry is golden brown and cooked through. Remove and leave to cool slightly.Meanwhile for the sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add lemon juice to taste. Stir in the cream and coconut liquor. Toast the flaked cocount in a dry pan for 1-2 minutes, taking care to ensure it does not burn. To serve, place a slice of each tart on a plate and top with a scoop of ice cream. Drizzle over the sauce and garnish with mint leaves and toasted coconut. Put the flour in a mound on a clean work surface and make a well in the centre. Put the flour in a mound on a clean work surface and make a well in the centre. Add 250g/9oz butter and the salt to the well and work together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually work in the water and it is all incorporated. Don’t overwork the dough – you should have a marbled effect with the butter. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Add 250g/9oz butter and the salt to the well and work together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually work in the water and it is all incorporated. Don’t overwork the dough – you should have a marbled effect with the butter. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Flour a clean work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes. Flour a clean work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes. Give the pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap it in cling film and refrigerate for at least 30 minutes. Give the pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap it in cling film and refrigerate for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Divide the caster sugar evenly between two small ovenproof blini pans. Cook over a low heat without stirring, until the sugar has melted and caramelised in both pans, turning golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat and put half the remaining butter in each pan. Stir gently. Place a pineapple ring into the caramel in each pan. Preheat the oven to 200C/180C Fan/Gas 6. Divide the caster sugar evenly between two small ovenproof blini pans. Cook over a low heat without stirring, until the sugar has melted and caramelised in both pans, turning golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat and put half the remaining butter in each pan. Stir gently. Place a pineapple ring into the caramel in each pan. Put the rolled out pastry on a clean, floured surface and cut out two circles slightly larger than the circumference of the blini pans. Cover each pan with a pastry round, pushing the edges down around the pineapple ring. Bake for 10-12 minutes, or until the pastry is golden brown and cooked through. Remove and leave to cool slightly. Put the rolled out pastry on a clean, floured surface and cut out two circles slightly larger than the circumference of the blini pans. Cover each pan with a pastry round, pushing the edges down around the pineapple ring. Bake for 10-12 minutes, or until the pastry is golden brown and cooked through. Remove and leave to cool slightly. Meanwhile for the sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add lemon juice to taste. Stir in the cream and coconut liquor. Meanwhile for the sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add lemon juice to taste. Stir in the cream and coconut liquor. Toast the flaked cocount in a dry pan for 1-2 minutes, taking care to ensure it does not burn. Toast the flaked cocount in a dry pan for 1-2 minutes, taking care to ensure it does not burn. To serve, place a slice of each tart on a plate and top with a scoop of ice cream. Drizzle over the sauce and garnish with mint leaves and toasted coconut. To serve, place a slice of each tart on a plate and top with a scoop of ice cream. Drizzle over the sauce and garnish with mint leaves and toasted coconut. Recipe tips If you are low on time you could use shop bought puff pastry. | {
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"title": "Pineapple tarte tatin with coconut and caramel sauce recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Put a twist on the traditional tarte tatin by using pineapple and coconut. 250g/9oz plain flour, plus extra for dusting275g/9¾ oz very cold butter, cut into small cubes½ tsp salt125ml/4fl oz ice-cold water115g/4oz caster sugar2 rings pineapple 250g/9oz plain flour, plus extra for dusting 275g/9¾ oz very cold butter, cut into small cubes ½ tsp salt 125ml/4fl oz ice-cold water 115g/4oz caster sugar 2 rings pineapple 100g/3½oz butter100g/3½oz soft brown sugar100g/3½oz golden syrup½ lemon, juice only150ml/5fl oz double cream2 tbsp coconut liqueur 100g/3½oz butter 100g/3½oz soft brown sugar 100g/3½oz golden syrup ½ lemon, juice only 150ml/5fl oz double cream 2 tbsp coconut liqueur flaked coconutvanilla ice cream2 sprigs fresh mint, leaves removed flaked coconut vanilla ice cream 2 sprigs fresh mint, leaves removed Method Put the flour in a mound on a clean work surface and make a well in the centre.Add 250g/9oz butter and the salt to the well and work together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually work in the water and it is all incorporated. Don’t overwork the dough – you should have a marbled effect with the butter. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Flour a clean work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes.Give the pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap it in cling film and refrigerate for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Divide the caster sugar evenly between two small ovenproof blini pans. Cook over a low heat without stirring, until the sugar has melted and caramelised in both pans, turning golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat and put half the remaining butter in each pan. Stir gently. Place a pineapple ring into the caramel in each pan.Put the rolled out pastry on a clean, floured surface and cut out two circles slightly larger than the circumference of the blini pans. Cover each pan with a pastry round, pushing the edges down around the pineapple ring. Bake for 10-12 minutes, or until the pastry is golden brown and cooked through. Remove and leave to cool slightly.Meanwhile for the sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add lemon juice to taste. Stir in the cream and coconut liquor. Toast the flaked cocount in a dry pan for 1-2 minutes, taking care to ensure it does not burn. To serve, place a slice of each tart on a plate and top with a scoop of ice cream. Drizzle over the sauce and garnish with mint leaves and toasted coconut. Put the flour in a mound on a clean work surface and make a well in the centre. Put the flour in a mound on a clean work surface and make a well in the centre. Add 250g/9oz butter and the salt to the well and work together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually work in the water and it is all incorporated. Don’t overwork the dough – you should have a marbled effect with the butter. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Add 250g/9oz butter and the salt to the well and work together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually work in the water and it is all incorporated. Don’t overwork the dough – you should have a marbled effect with the butter. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Flour a clean work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes. Flour a clean work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes. Give the pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap it in cling film and refrigerate for at least 30 minutes. Give the pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap it in cling film and refrigerate for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Divide the caster sugar evenly between two small ovenproof blini pans. Cook over a low heat without stirring, until the sugar has melted and caramelised in both pans, turning golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat and put half the remaining butter in each pan. Stir gently. Place a pineapple ring into the caramel in each pan. Preheat the oven to 200C/180C Fan/Gas 6. Divide the caster sugar evenly between two small ovenproof blini pans. Cook over a low heat without stirring, until the sugar has melted and caramelised in both pans, turning golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat and put half the remaining butter in each pan. Stir gently. Place a pineapple ring into the caramel in each pan. Put the rolled out pastry on a clean, floured surface and cut out two circles slightly larger than the circumference of the blini pans. Cover each pan with a pastry round, pushing the edges down around the pineapple ring. Bake for 10-12 minutes, or until the pastry is golden brown and cooked through. Remove and leave to cool slightly. Put the rolled out pastry on a clean, floured surface and cut out two circles slightly larger than the circumference of the blini pans. Cover each pan with a pastry round, pushing the edges down around the pineapple ring. Bake for 10-12 minutes, or until the pastry is golden brown and cooked through. Remove and leave to cool slightly. Meanwhile for the sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add lemon juice to taste. Stir in the cream and coconut liquor. Meanwhile for the sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add lemon juice to taste. Stir in the cream and coconut liquor. Toast the flaked cocount in a dry pan for 1-2 minutes, taking care to ensure it does not burn. Toast the flaked cocount in a dry pan for 1-2 minutes, taking care to ensure it does not burn. To serve, place a slice of each tart on a plate and top with a scoop of ice cream. Drizzle over the sauce and garnish with mint leaves and toasted coconut. To serve, place a slice of each tart on a plate and top with a scoop of ice cream. Drizzle over the sauce and garnish with mint leaves and toasted coconut. Recipe tips If you are low on time you could use shop bought puff pastry."
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} | d1137ca72fd0143423a7309095c78d70562b550ccd9e2d2f43272a09e2fb7a97 | Goats' cheese spring tart with chicory salad recipe
To make the goats’ cheese tart, preheat the oven to 200C/180C Fan/Gas 6.Put the parsley, mint, basil, most of the chives (reserve a few to finish), the whole hazelnuts, salt and eggs into a high-speed blender, then blend for a minute, until very smooth and the consistency of double cream.Line a 24–25cm/9½–10in round pie dish with crumpled baking paper (crumpling will mean you can push it into the round edges of the dish). Lay a sheet of filo pastry over the paper, brush generously with some of the reserved artichoke oil, then lay a second sheet of filo on top at a 90 degree angle. Brush this with oil, then repeat with the remaining two sheets of filo. Once all the filo is in the dish, crumple up the edges a little to create a lip.Pour the green mixture into the pastry, scraping out any last bits from the blender, then arrange the drained artichokes on top. Top them with teaspoonfuls of goats’ cheese (it’s too soft to crumble, so I break off teaspoon-sized bits). Scatter over the chopped hazelnuts, then bake for 25 minutes.Remove from the oven and leave the tart to settle and cool for 10 minutes. Finely chop the reserved chives, scatter over the top of the tart and serve warm.To make the roasted fig and chicory salad, either use the same oven as the tart or preheat a second oven to 200C/180C Fan/Gas 6.Tip the chicory, figs, hazelnuts and onion into a roasting tin large enough to hold everything in a single layer.Mix gently with the olive oil, the sea salt and some freshly ground black pepper, then drizzle with the honey.Scatter the focaccia over the top, then transfer the tin to the oven and cook for 25–30 minutes. Meanwhile, to make the dressing, whisk the lemon juice, extra virgin olive oil, salt and pepper together.Let the vegetables cool down, then mix with the rocket, toasted focaccia and dressing before serving alongside the tart. To make the goats’ cheese tart, preheat the oven to 200C/180C Fan/Gas 6. To make the goats’ cheese tart, preheat the oven to 200C/180C Fan/Gas 6. Put the parsley, mint, basil, most of the chives (reserve a few to finish), the whole hazelnuts, salt and eggs into a high-speed blender, then blend for a minute, until very smooth and the consistency of double cream. Put the parsley, mint, basil, most of the chives (reserve a few to finish), the whole hazelnuts, salt and eggs into a high-speed blender, then blend for a minute, until very smooth and the consistency of double cream. Line a 24–25cm/9½–10in round pie dish with crumpled baking paper (crumpling will mean you can push it into the round edges of the dish). Lay a sheet of filo pastry over the paper, brush generously with some of the reserved artichoke oil, then lay a second sheet of filo on top at a 90 degree angle. Brush this with oil, then repeat with the remaining two sheets of filo. Once all the filo is in the dish, crumple up the edges a little to create a lip. Line a 24–25cm/9½–10in round pie dish with crumpled baking paper (crumpling will mean you can push it into the round edges of the dish). Lay a sheet of filo pastry over the paper, brush generously with some of the reserved artichoke oil, then lay a second sheet of filo on top at a 90 degree angle. Brush this with oil, then repeat with the remaining two sheets of filo. Once all the filo is in the dish, crumple up the edges a little to create a lip. Pour the green mixture into the pastry, scraping out any last bits from the blender, then arrange the drained artichokes on top. Top them with teaspoonfuls of goats’ cheese (it’s too soft to crumble, so I break off teaspoon-sized bits). Scatter over the chopped hazelnuts, then bake for 25 minutes. Pour the green mixture into the pastry, scraping out any last bits from the blender, then arrange the drained artichokes on top. Top them with teaspoonfuls of goats’ cheese (it’s too soft to crumble, so I break off teaspoon-sized bits). Scatter over the chopped hazelnuts, then bake for 25 minutes. Remove from the oven and leave the tart to settle and cool for 10 minutes. Finely chop the reserved chives, scatter over the top of the tart and serve warm. Remove from the oven and leave the tart to settle and cool for 10 minutes. Finely chop the reserved chives, scatter over the top of the tart and serve warm. To make the roasted fig and chicory salad, either use the same oven as the tart or preheat a second oven to 200C/180C Fan/Gas 6. To make the roasted fig and chicory salad, either use the same oven as the tart or preheat a second oven to 200C/180C Fan/Gas 6. Tip the chicory, figs, hazelnuts and onion into a roasting tin large enough to hold everything in a single layer. Tip the chicory, figs, hazelnuts and onion into a roasting tin large enough to hold everything in a single layer. Mix gently with the olive oil, the sea salt and some freshly ground black pepper, then drizzle with the honey. Mix gently with the olive oil, the sea salt and some freshly ground black pepper, then drizzle with the honey. Scatter the focaccia over the top, then transfer the tin to the oven and cook for 25–30 minutes. Scatter the focaccia over the top, then transfer the tin to the oven and cook for 25–30 minutes. Meanwhile, to make the dressing, whisk the lemon juice, extra virgin olive oil, salt and pepper together. Meanwhile, to make the dressing, whisk the lemon juice, extra virgin olive oil, salt and pepper together. Let the vegetables cool down, then mix with the rocket, toasted focaccia and dressing before serving alongside the tart. Let the vegetables cool down, then mix with the rocket, toasted focaccia and dressing before serving alongside the tart. | {
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"title": "Goats' cheese spring tart with chicory salad recipe",
"content": "To make the goats’ cheese tart, preheat the oven to 200C/180C Fan/Gas 6.Put the parsley, mint, basil, most of the chives (reserve a few to finish), the whole hazelnuts, salt and eggs into a high-speed blender, then blend for a minute, until very smooth and the consistency of double cream.Line a 24–25cm/9½–10in round pie dish with crumpled baking paper (crumpling will mean you can push it into the round edges of the dish). Lay a sheet of filo pastry over the paper, brush generously with some of the reserved artichoke oil, then lay a second sheet of filo on top at a 90 degree angle. Brush this with oil, then repeat with the remaining two sheets of filo. Once all the filo is in the dish, crumple up the edges a little to create a lip.Pour the green mixture into the pastry, scraping out any last bits from the blender, then arrange the drained artichokes on top. Top them with teaspoonfuls of goats’ cheese (it’s too soft to crumble, so I break off teaspoon-sized bits). Scatter over the chopped hazelnuts, then bake for 25 minutes.Remove from the oven and leave the tart to settle and cool for 10 minutes. Finely chop the reserved chives, scatter over the top of the tart and serve warm.To make the roasted fig and chicory salad, either use the same oven as the tart or preheat a second oven to 200C/180C Fan/Gas 6.Tip the chicory, figs, hazelnuts and onion into a roasting tin large enough to hold everything in a single layer.Mix gently with the olive oil, the sea salt and some freshly ground black pepper, then drizzle with the honey.Scatter the focaccia over the top, then transfer the tin to the oven and cook for 25–30 minutes. Meanwhile, to make the dressing, whisk the lemon juice, extra virgin olive oil, salt and pepper together.Let the vegetables cool down, then mix with the rocket, toasted focaccia and dressing before serving alongside the tart. To make the goats’ cheese tart, preheat the oven to 200C/180C Fan/Gas 6. To make the goats’ cheese tart, preheat the oven to 200C/180C Fan/Gas 6. Put the parsley, mint, basil, most of the chives (reserve a few to finish), the whole hazelnuts, salt and eggs into a high-speed blender, then blend for a minute, until very smooth and the consistency of double cream. Put the parsley, mint, basil, most of the chives (reserve a few to finish), the whole hazelnuts, salt and eggs into a high-speed blender, then blend for a minute, until very smooth and the consistency of double cream. Line a 24–25cm/9½–10in round pie dish with crumpled baking paper (crumpling will mean you can push it into the round edges of the dish). Lay a sheet of filo pastry over the paper, brush generously with some of the reserved artichoke oil, then lay a second sheet of filo on top at a 90 degree angle. Brush this with oil, then repeat with the remaining two sheets of filo. Once all the filo is in the dish, crumple up the edges a little to create a lip. Line a 24–25cm/9½–10in round pie dish with crumpled baking paper (crumpling will mean you can push it into the round edges of the dish). Lay a sheet of filo pastry over the paper, brush generously with some of the reserved artichoke oil, then lay a second sheet of filo on top at a 90 degree angle. Brush this with oil, then repeat with the remaining two sheets of filo. Once all the filo is in the dish, crumple up the edges a little to create a lip. Pour the green mixture into the pastry, scraping out any last bits from the blender, then arrange the drained artichokes on top. Top them with teaspoonfuls of goats’ cheese (it’s too soft to crumble, so I break off teaspoon-sized bits). Scatter over the chopped hazelnuts, then bake for 25 minutes. Pour the green mixture into the pastry, scraping out any last bits from the blender, then arrange the drained artichokes on top. Top them with teaspoonfuls of goats’ cheese (it’s too soft to crumble, so I break off teaspoon-sized bits). Scatter over the chopped hazelnuts, then bake for 25 minutes. Remove from the oven and leave the tart to settle and cool for 10 minutes. Finely chop the reserved chives, scatter over the top of the tart and serve warm. Remove from the oven and leave the tart to settle and cool for 10 minutes. Finely chop the reserved chives, scatter over the top of the tart and serve warm. To make the roasted fig and chicory salad, either use the same oven as the tart or preheat a second oven to 200C/180C Fan/Gas 6. To make the roasted fig and chicory salad, either use the same oven as the tart or preheat a second oven to 200C/180C Fan/Gas 6. Tip the chicory, figs, hazelnuts and onion into a roasting tin large enough to hold everything in a single layer. Tip the chicory, figs, hazelnuts and onion into a roasting tin large enough to hold everything in a single layer. Mix gently with the olive oil, the sea salt and some freshly ground black pepper, then drizzle with the honey. Mix gently with the olive oil, the sea salt and some freshly ground black pepper, then drizzle with the honey. Scatter the focaccia over the top, then transfer the tin to the oven and cook for 25–30 minutes. Scatter the focaccia over the top, then transfer the tin to the oven and cook for 25–30 minutes. Meanwhile, to make the dressing, whisk the lemon juice, extra virgin olive oil, salt and pepper together. Meanwhile, to make the dressing, whisk the lemon juice, extra virgin olive oil, salt and pepper together. Let the vegetables cool down, then mix with the rocket, toasted focaccia and dressing before serving alongside the tart. Let the vegetables cool down, then mix with the rocket, toasted focaccia and dressing before serving alongside the tart."
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} | c1a54c887bbeef3d58ac032a42d147a6e80854cfd4fad5f05c39c7b0364b6190 | Lemon posset with shortbread recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dy31g.jpg Creamy lemon posset is always a winner, and this version pairs the zingy lemon with fresh fruit and rich shortbread. 600ml/20fl oz double cream150g/5½oz caster sugar2 large lemons, zest and juice8 ripe strawberries2 ripe fresh figs, cut into wedges1 handful tiny fresh mint sprigs, to garnish 600ml/20fl oz double cream 150g/5½oz caster sugar 2 large lemons, zest and juice 8 ripe strawberries 2 ripe fresh figs, cut into wedges 1 handful tiny fresh mint sprigs, to garnish 175g/6oz plain flour 90g/3¼oz icing sugar60g/2½oz ground almonds25g/1oz cornflour250g/9oz cold butter, cut into cubes200g/7oz stawberry jam 175g/6oz plain flour 90g/3¼oz icing sugar 60g/2½oz ground almonds 25g/1oz cornflour 250g/9oz cold butter, cut into cubes 200g/7oz stawberry jam Method For the posset, bring the cream and sugar to the boil in a saucepan. Remove the pan from the heat, then whisk in the lemon zest and juice, whisking as much air into the mixture as possible.Pour the posset mixture into ramekins and chill in the fridge for 1 hour, or until set. Once set, decorate the tops with strawberries, figs and mint sprigs.For the shortbread, preheat the oven to 180C/160C Fan/Gas 4.Mix the plain flour, icing sugar, ground almonds and cornflour together into a bowl. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs, then gently bring the mixture together as a dough. Divide the dough into 24 small, equal-sized balls and press one into each well of a 24-hole silicone fairy cake mould (or two 12-hole ones). Alternatively roll out the dough to about 1cm/½in thick and use a small biscuit cutter to cut out shapes.Bake the shortbreads in the oven for 10-12 minutes, or until pale golden-brown.While the shortbreads bake, bring the jam to the boil in a saucepan with 50ml/2fl oz water. Reduce the heat and simmer for 2-3 minutes, or until the mixture resembles a thick syrup.Remove the shortbread from the oven and, when cool enough to handle but still malleable, make a small dent in the centre of each with your finger.Spoon the warm strawberry syrup into the dent in each shortbread, then remove them from the moulds and set aside to cool on a wire rack. Serve the shortbread alongside the lemon possets. For the posset, bring the cream and sugar to the boil in a saucepan. Remove the pan from the heat, then whisk in the lemon zest and juice, whisking as much air into the mixture as possible. For the posset, bring the cream and sugar to the boil in a saucepan. Remove the pan from the heat, then whisk in the lemon zest and juice, whisking as much air into the mixture as possible. Pour the posset mixture into ramekins and chill in the fridge for 1 hour, or until set. Once set, decorate the tops with strawberries, figs and mint sprigs. Pour the posset mixture into ramekins and chill in the fridge for 1 hour, or until set. Once set, decorate the tops with strawberries, figs and mint sprigs. For the shortbread, preheat the oven to 180C/160C Fan/Gas 4. For the shortbread, preheat the oven to 180C/160C Fan/Gas 4. Mix the plain flour, icing sugar, ground almonds and cornflour together into a bowl. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs, then gently bring the mixture together as a dough. Mix the plain flour, icing sugar, ground almonds and cornflour together into a bowl. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs, then gently bring the mixture together as a dough. Divide the dough into 24 small, equal-sized balls and press one into each well of a 24-hole silicone fairy cake mould (or two 12-hole ones). Alternatively roll out the dough to about 1cm/½in thick and use a small biscuit cutter to cut out shapes. Divide the dough into 24 small, equal-sized balls and press one into each well of a 24-hole silicone fairy cake mould (or two 12-hole ones). Alternatively roll out the dough to about 1cm/½in thick and use a small biscuit cutter to cut out shapes. Bake the shortbreads in the oven for 10-12 minutes, or until pale golden-brown. Bake the shortbreads in the oven for 10-12 minutes, or until pale golden-brown. While the shortbreads bake, bring the jam to the boil in a saucepan with 50ml/2fl oz water. Reduce the heat and simmer for 2-3 minutes, or until the mixture resembles a thick syrup. While the shortbreads bake, bring the jam to the boil in a saucepan with 50ml/2fl oz water. Reduce the heat and simmer for 2-3 minutes, or until the mixture resembles a thick syrup. Remove the shortbread from the oven and, when cool enough to handle but still malleable, make a small dent in the centre of each with your finger. Remove the shortbread from the oven and, when cool enough to handle but still malleable, make a small dent in the centre of each with your finger. Spoon the warm strawberry syrup into the dent in each shortbread, then remove them from the moulds and set aside to cool on a wire rack. Serve the shortbread alongside the lemon possets. Spoon the warm strawberry syrup into the dent in each shortbread, then remove them from the moulds and set aside to cool on a wire rack. Serve the shortbread alongside the lemon possets. | {
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"title": "Lemon posset with shortbread recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dy31g.jpg Creamy lemon posset is always a winner, and this version pairs the zingy lemon with fresh fruit and rich shortbread. 600ml/20fl oz double cream150g/5½oz caster sugar2 large lemons, zest and juice8 ripe strawberries2 ripe fresh figs, cut into wedges1 handful tiny fresh mint sprigs, to garnish 600ml/20fl oz double cream 150g/5½oz caster sugar 2 large lemons, zest and juice 8 ripe strawberries 2 ripe fresh figs, cut into wedges 1 handful tiny fresh mint sprigs, to garnish 175g/6oz plain flour 90g/3¼oz icing sugar60g/2½oz ground almonds25g/1oz cornflour250g/9oz cold butter, cut into cubes200g/7oz stawberry jam 175g/6oz plain flour 90g/3¼oz icing sugar 60g/2½oz ground almonds 25g/1oz cornflour 250g/9oz cold butter, cut into cubes 200g/7oz stawberry jam Method For the posset, bring the cream and sugar to the boil in a saucepan. Remove the pan from the heat, then whisk in the lemon zest and juice, whisking as much air into the mixture as possible.Pour the posset mixture into ramekins and chill in the fridge for 1 hour, or until set. Once set, decorate the tops with strawberries, figs and mint sprigs.For the shortbread, preheat the oven to 180C/160C Fan/Gas 4.Mix the plain flour, icing sugar, ground almonds and cornflour together into a bowl. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs, then gently bring the mixture together as a dough. Divide the dough into 24 small, equal-sized balls and press one into each well of a 24-hole silicone fairy cake mould (or two 12-hole ones). Alternatively roll out the dough to about 1cm/½in thick and use a small biscuit cutter to cut out shapes.Bake the shortbreads in the oven for 10-12 minutes, or until pale golden-brown.While the shortbreads bake, bring the jam to the boil in a saucepan with 50ml/2fl oz water. Reduce the heat and simmer for 2-3 minutes, or until the mixture resembles a thick syrup.Remove the shortbread from the oven and, when cool enough to handle but still malleable, make a small dent in the centre of each with your finger.Spoon the warm strawberry syrup into the dent in each shortbread, then remove them from the moulds and set aside to cool on a wire rack. Serve the shortbread alongside the lemon possets. For the posset, bring the cream and sugar to the boil in a saucepan. Remove the pan from the heat, then whisk in the lemon zest and juice, whisking as much air into the mixture as possible. For the posset, bring the cream and sugar to the boil in a saucepan. Remove the pan from the heat, then whisk in the lemon zest and juice, whisking as much air into the mixture as possible. Pour the posset mixture into ramekins and chill in the fridge for 1 hour, or until set. Once set, decorate the tops with strawberries, figs and mint sprigs. Pour the posset mixture into ramekins and chill in the fridge for 1 hour, or until set. Once set, decorate the tops with strawberries, figs and mint sprigs. For the shortbread, preheat the oven to 180C/160C Fan/Gas 4. For the shortbread, preheat the oven to 180C/160C Fan/Gas 4. Mix the plain flour, icing sugar, ground almonds and cornflour together into a bowl. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs, then gently bring the mixture together as a dough. Mix the plain flour, icing sugar, ground almonds and cornflour together into a bowl. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs, then gently bring the mixture together as a dough. Divide the dough into 24 small, equal-sized balls and press one into each well of a 24-hole silicone fairy cake mould (or two 12-hole ones). Alternatively roll out the dough to about 1cm/½in thick and use a small biscuit cutter to cut out shapes. Divide the dough into 24 small, equal-sized balls and press one into each well of a 24-hole silicone fairy cake mould (or two 12-hole ones). Alternatively roll out the dough to about 1cm/½in thick and use a small biscuit cutter to cut out shapes. Bake the shortbreads in the oven for 10-12 minutes, or until pale golden-brown. Bake the shortbreads in the oven for 10-12 minutes, or until pale golden-brown. While the shortbreads bake, bring the jam to the boil in a saucepan with 50ml/2fl oz water. Reduce the heat and simmer for 2-3 minutes, or until the mixture resembles a thick syrup. While the shortbreads bake, bring the jam to the boil in a saucepan with 50ml/2fl oz water. Reduce the heat and simmer for 2-3 minutes, or until the mixture resembles a thick syrup. Remove the shortbread from the oven and, when cool enough to handle but still malleable, make a small dent in the centre of each with your finger. Remove the shortbread from the oven and, when cool enough to handle but still malleable, make a small dent in the centre of each with your finger. Spoon the warm strawberry syrup into the dent in each shortbread, then remove them from the moulds and set aside to cool on a wire rack. Serve the shortbread alongside the lemon possets. Spoon the warm strawberry syrup into the dent in each shortbread, then remove them from the moulds and set aside to cool on a wire rack. Serve the shortbread alongside the lemon possets."
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} | a8193a9b947a50e1727cf04e65c1e2e67cfa1b9e059c3cbdf81c1f8b34cf4b46 | Fig and pistachio energy boosters recipe
An average of 4.0 out of 5 stars from 2 ratings These easy no-bake energy boosters are a nutritional powerhouse, full of vitamins and minerals, including good fats and fibre – perfect for feeling fuller for longer. 200g/7oz dates, stones removed140g/5oz soft dried figs50g/1¾oz chia seeds 50g/1¾oz cocoa powder40g/1½oz dark chocolate (minimum 70℅ cocoa solids) 200g/7oz dates, stones removed 140g/5oz soft dried figs 50g/1¾oz chia seeds 50g/1¾oz cocoa powder 40g/1½oz dark chocolate (minimum 70℅ cocoa solids) 50g/1¾oz pistachios, shelled and blitzed in a food processor leaving some texture 50g/1¾oz pistachios, shelled and blitzed in a food processor leaving some texture Method Add all the ingredients, except the pistachios, to a food processor. Blend until well combined. Scoop out a small spoonful – the mixture should hold together when pressed into a ball using your hands. If not, process for a little longer.Take a small handful of the mixture, squeeze together and roll between your hands to create small balls. You should be able to make 32 x 13g/½oz balls. Place in the fridge for 2 hours or until firm. Then roll in the pistachios to coat. Store in the fridge for up to two weeks in an airtight container. Add all the ingredients, except the pistachios, to a food processor. Blend until well combined. Scoop out a small spoonful – the mixture should hold together when pressed into a ball using your hands. If not, process for a little longer. Add all the ingredients, except the pistachios, to a food processor. Blend until well combined. Scoop out a small spoonful – the mixture should hold together when pressed into a ball using your hands. If not, process for a little longer. Take a small handful of the mixture, squeeze together and roll between your hands to create small balls. You should be able to make 32 x 13g/½oz balls. Take a small handful of the mixture, squeeze together and roll between your hands to create small balls. You should be able to make 32 x 13g/½oz balls. Place in the fridge for 2 hours or until firm. Then roll in the pistachios to coat. Store in the fridge for up to two weeks in an airtight container. Place in the fridge for 2 hours or until firm. Then roll in the pistachios to coat. Store in the fridge for up to two weeks in an airtight container. Recipe tips Make in bulk and store in the fridge for up to two weeks. And limit your serving to two – they are very nutrious and delicious but at approximately 60 calories per ball you shouldn't go nuts on the… nuts! | {
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"title": "Fig and pistachio energy boosters recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings These easy no-bake energy boosters are a nutritional powerhouse, full of vitamins and minerals, including good fats and fibre – perfect for feeling fuller for longer. 200g/7oz dates, stones removed140g/5oz soft dried figs50g/1¾oz chia seeds 50g/1¾oz cocoa powder40g/1½oz dark chocolate (minimum 70℅ cocoa solids) 200g/7oz dates, stones removed 140g/5oz soft dried figs 50g/1¾oz chia seeds 50g/1¾oz cocoa powder 40g/1½oz dark chocolate (minimum 70℅ cocoa solids) 50g/1¾oz pistachios, shelled and blitzed in a food processor leaving some texture 50g/1¾oz pistachios, shelled and blitzed in a food processor leaving some texture Method Add all the ingredients, except the pistachios, to a food processor. Blend until well combined. Scoop out a small spoonful – the mixture should hold together when pressed into a ball using your hands. If not, process for a little longer.Take a small handful of the mixture, squeeze together and roll between your hands to create small balls. You should be able to make 32 x 13g/½oz balls. Place in the fridge for 2 hours or until firm. Then roll in the pistachios to coat. Store in the fridge for up to two weeks in an airtight container. Add all the ingredients, except the pistachios, to a food processor. Blend until well combined. Scoop out a small spoonful – the mixture should hold together when pressed into a ball using your hands. If not, process for a little longer. Add all the ingredients, except the pistachios, to a food processor. Blend until well combined. Scoop out a small spoonful – the mixture should hold together when pressed into a ball using your hands. If not, process for a little longer. Take a small handful of the mixture, squeeze together and roll between your hands to create small balls. You should be able to make 32 x 13g/½oz balls. Take a small handful of the mixture, squeeze together and roll between your hands to create small balls. You should be able to make 32 x 13g/½oz balls. Place in the fridge for 2 hours or until firm. Then roll in the pistachios to coat. Store in the fridge for up to two weeks in an airtight container. Place in the fridge for 2 hours or until firm. Then roll in the pistachios to coat. Store in the fridge for up to two weeks in an airtight container. Recipe tips Make in bulk and store in the fridge for up to two weeks. And limit your serving to two – they are very nutrious and delicious but at approximately 60 calories per ball you shouldn't go nuts on the… nuts!"
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} | a9426b78a69df77a960cc38c0f09b61dbf057413acf3983dbbdb22c23664f509 | Last minute Christmas chutney recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/last_minute_christmas_08523_16x9.jpg Liven up your buffet table and use up any dried fruit left over from your Christmas baking in this instant chutney. 1 tbsp sunflower oil2 red onions, sliced2 garlic cloves, finely chopped2 tsp finely chopped fresh root ginger (or stem ginger in syrup, drained and finely chopped)200g/7oz ready to eat dried apricots, quartered150g/5½oz soft dried figs, quartered 100g/3½oz raisins 150g/5½oz demerara sugar150ml/5fl oz white wine vinegar¼ whole nutmeg, finely grated1 cinnamon stick1 tsp sea salt flakesfreshly ground black pepper 1 tbsp sunflower oil 2 red onions, sliced 2 garlic cloves, finely chopped 2 tsp finely chopped fresh root ginger (or stem ginger in syrup, drained and finely chopped) 200g/7oz ready to eat dried apricots, quartered 150g/5½oz soft dried figs, quartered 100g/3½oz raisins 150g/5½oz demerara sugar 150ml/5fl oz white wine vinegar ¼ whole nutmeg, finely grated 1 cinnamon stick 1 tsp sea salt flakes freshly ground black pepper Method Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured.Add the garlic and ginger, and cook for a further 2-3 minutes.Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly.Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little. Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper.Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.)The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture.Spoon the chutney into sterilised jars. Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured. Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured. Add the garlic and ginger, and cook for a further 2-3 minutes. Add the garlic and ginger, and cook for a further 2-3 minutes. Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly. Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly. Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little. Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little. Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper. Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper. Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.) Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.) The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture. The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture. Spoon the chutney into sterilised jars. Spoon the chutney into sterilised jars. Recipe tips To sterilise the jars, wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. The chutney will keep in the fridge, covered well, for up to one month. | {
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"title": "Last minute Christmas chutney recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/last_minute_christmas_08523_16x9.jpg Liven up your buffet table and use up any dried fruit left over from your Christmas baking in this instant chutney. 1 tbsp sunflower oil2 red onions, sliced2 garlic cloves, finely chopped2 tsp finely chopped fresh root ginger (or stem ginger in syrup, drained and finely chopped)200g/7oz ready to eat dried apricots, quartered150g/5½oz soft dried figs, quartered 100g/3½oz raisins 150g/5½oz demerara sugar150ml/5fl oz white wine vinegar¼ whole nutmeg, finely grated1 cinnamon stick1 tsp sea salt flakesfreshly ground black pepper 1 tbsp sunflower oil 2 red onions, sliced 2 garlic cloves, finely chopped 2 tsp finely chopped fresh root ginger (or stem ginger in syrup, drained and finely chopped) 200g/7oz ready to eat dried apricots, quartered 150g/5½oz soft dried figs, quartered 100g/3½oz raisins 150g/5½oz demerara sugar 150ml/5fl oz white wine vinegar ¼ whole nutmeg, finely grated 1 cinnamon stick 1 tsp sea salt flakes freshly ground black pepper Method Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured.Add the garlic and ginger, and cook for a further 2-3 minutes.Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly.Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little. Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper.Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.)The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture.Spoon the chutney into sterilised jars. Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured. Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured. Add the garlic and ginger, and cook for a further 2-3 minutes. Add the garlic and ginger, and cook for a further 2-3 minutes. Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly. Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly. Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little. Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little. Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper. Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper. Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.) Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.) The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture. The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture. Spoon the chutney into sterilised jars. Spoon the chutney into sterilised jars. Recipe tips To sterilise the jars, wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. The chutney will keep in the fridge, covered well, for up to one month."
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} | 8ff637c32066669fa0d7bfcee8374929f33f3806fc65f04ed994ca4c46139a74 | Spiced rum pain perdu with whipped ganache recipe
To make the pain perdu, preheat the oven to 170C/150C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper, ensuring there is a slight overhang. Whisk together the cream, milk, eggs, rum and vanilla seeds in a bowl. Place the first layer of brioche slices in the loaf tin, ensuring the bread is really well packed in – trim where necessary to fit snugly. Using a ladle, cover the first layer of brioche with some of the cream mixture. Add enough liquid to soak into the brioche. Once covered, dust a thin layer of mixed spice over the top then add the next layer of brioche. Cover again with the cream mixture and a dusting of mixed spice. Repeat until the loaf tin is packed to the top. Wrap the top of the loaf tin with a layer of kitchen foil and place in the oven for 1 hour. Check it is set by pressing down on the top – it should have risen and feel springy to touch. If it still feels a little wet in the middle, return to the oven for a further 10–15 minutes. Leave to cool for 10 minutes then, using a baking tray, press down on the pain perdu to compress it. Place in the fridge with something heavy on top to compress and set it. Leave to cool and set for at least 2 hours, or preferably overnight. When ready to serve, remove the pain perdu from the loaf tin. Place a non-stick frying pan over a low heat. Slice the pain perdu into six thick slices. Add the butter to the pan and, once it is foaming, place the pain perdu slices in the pan and cook over a gentle heat to caramelise. Once golden brown, turn over and colour on the other side. Remove from the pan and set aside on some kitchen paper until ready to serve.To make the ganache, place the lime juice and liquid glucose in a small saucepan and bring to the boil. Place the white chocolate in a small bowl and pour over the hot liquid. Mix together until smooth and leave to cool. Pour the whipping cream over the mixture and mix well. Place in the fridge for at least 2 hours to cool and firm up a little. Once chilled, put into a mixer with a whisk attachment and whip up until light and stiff. Place in a piping bag with a small nozzle and chill in the fridge until ready to serve. To make the rum-soaked pear, place the sugar, maple syrup, cinnamon, vanilla pod, lime and 200ml/7fl oz water in a saucepan and bring to the boil. Once boiling and the sugar has dissolved, whisk in the rum. Place the pear in a bowl and pour over the hot syrup. Chill in the fridge until ready to use.To make the spiced flapjack, preheat the oven to 190C/170C Fan/Gas 5. Mix together the oats and mixed spice in a bowl. In a small saucepan, bring the butter, sugar and golden syrup to the boil and pour over the oats. Mix well and add the salt. Pour the mixture into a baking tray lined with baking paper and spread out the mixture quite thinly. Bake for 8–10 minutes until golden and starting to go crispy. Leave to cool and reserve in an airtight container until ready to use.To serve, place the caramelised pain perdu on a large serving platter. Pipe the lime and white chocolate whipped ganache over the top. Break the spiced flapjack into pieces and sprinkle generously over the top. Cover with slices of the rum-soaked pear and garnish with the kaffir lime zest. To make the pain perdu, preheat the oven to 170C/150C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper, ensuring there is a slight overhang. Whisk together the cream, milk, eggs, rum and vanilla seeds in a bowl. To make the pain perdu, preheat the oven to 170C/150C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper, ensuring there is a slight overhang. Whisk together the cream, milk, eggs, rum and vanilla seeds in a bowl. Place the first layer of brioche slices in the loaf tin, ensuring the bread is really well packed in – trim where necessary to fit snugly. Using a ladle, cover the first layer of brioche with some of the cream mixture. Add enough liquid to soak into the brioche. Once covered, dust a thin layer of mixed spice over the top then add the next layer of brioche. Cover again with the cream mixture and a dusting of mixed spice. Repeat until the loaf tin is packed to the top. Wrap the top of the loaf tin with a layer of kitchen foil and place in the oven for 1 hour. Check it is set by pressing down on the top – it should have risen and feel springy to touch. If it still feels a little wet in the middle, return to the oven for a further 10–15 minutes. Leave to cool for 10 minutes then, using a baking tray, press down on the pain perdu to compress it. Place in the fridge with something heavy on top to compress and set it. Leave to cool and set for at least 2 hours, or preferably overnight. Place the first layer of brioche slices in the loaf tin, ensuring the bread is really well packed in – trim where necessary to fit snugly. Using a ladle, cover the first layer of brioche with some of the cream mixture. Add enough liquid to soak into the brioche. Once covered, dust a thin layer of mixed spice over the top then add the next layer of brioche. Cover again with the cream mixture and a dusting of mixed spice. Repeat until the loaf tin is packed to the top. Wrap the top of the loaf tin with a layer of kitchen foil and place in the oven for 1 hour. Check it is set by pressing down on the top – it should have risen and feel springy to touch. If it still feels a little wet in the middle, return to the oven for a further 10–15 minutes. Leave to cool for 10 minutes then, using a baking tray, press down on the pain perdu to compress it. Place in the fridge with something heavy on top to compress and set it. Leave to cool and set for at least 2 hours, or preferably overnight. When ready to serve, remove the pain perdu from the loaf tin. Place a non-stick frying pan over a low heat. Slice the pain perdu into six thick slices. Add the butter to the pan and, once it is foaming, place the pain perdu slices in the pan and cook over a gentle heat to caramelise. Once golden brown, turn over and colour on the other side. Remove from the pan and set aside on some kitchen paper until ready to serve. When ready to serve, remove the pain perdu from the loaf tin. Place a non-stick frying pan over a low heat. Slice the pain perdu into six thick slices. Add the butter to the pan and, once it is foaming, place the pain perdu slices in the pan and cook over a gentle heat to caramelise. Once golden brown, turn over and colour on the other side. Remove from the pan and set aside on some kitchen paper until ready to serve. To make the ganache, place the lime juice and liquid glucose in a small saucepan and bring to the boil. Place the white chocolate in a small bowl and pour over the hot liquid. Mix together until smooth and leave to cool. Pour the whipping cream over the mixture and mix well. Place in the fridge for at least 2 hours to cool and firm up a little. Once chilled, put into a mixer with a whisk attachment and whip up until light and stiff. Place in a piping bag with a small nozzle and chill in the fridge until ready to serve. To make the ganache, place the lime juice and liquid glucose in a small saucepan and bring to the boil. Place the white chocolate in a small bowl and pour over the hot liquid. Mix together until smooth and leave to cool. Pour the whipping cream over the mixture and mix well. Place in the fridge for at least 2 hours to cool and firm up a little. Once chilled, put into a mixer with a whisk attachment and whip up until light and stiff. Place in a piping bag with a small nozzle and chill in the fridge until ready to serve. To make the rum-soaked pear, place the sugar, maple syrup, cinnamon, vanilla pod, lime and 200ml/7fl oz water in a saucepan and bring to the boil. Once boiling and the sugar has dissolved, whisk in the rum. Place the pear in a bowl and pour over the hot syrup. Chill in the fridge until ready to use. To make the rum-soaked pear, place the sugar, maple syrup, cinnamon, vanilla pod, lime and 200ml/7fl oz water in a saucepan and bring to the boil. Once boiling and the sugar has dissolved, whisk in the rum. Place the pear in a bowl and pour over the hot syrup. Chill in the fridge until ready to use. To make the spiced flapjack, preheat the oven to 190C/170C Fan/Gas 5. Mix together the oats and mixed spice in a bowl. In a small saucepan, bring the butter, sugar and golden syrup to the boil and pour over the oats. Mix well and add the salt. Pour the mixture into a baking tray lined with baking paper and spread out the mixture quite thinly. Bake for 8–10 minutes until golden and starting to go crispy. Leave to cool and reserve in an airtight container until ready to use. To make the spiced flapjack, preheat the oven to 190C/170C Fan/Gas 5. Mix together the oats and mixed spice in a bowl. In a small saucepan, bring the butter, sugar and golden syrup to the boil and pour over the oats. Mix well and add the salt. Pour the mixture into a baking tray lined with baking paper and spread out the mixture quite thinly. Bake for 8–10 minutes until golden and starting to go crispy. Leave to cool and reserve in an airtight container until ready to use. To serve, place the caramelised pain perdu on a large serving platter. Pipe the lime and white chocolate whipped ganache over the top. Break the spiced flapjack into pieces and sprinkle generously over the top. Cover with slices of the rum-soaked pear and garnish with the kaffir lime zest. To serve, place the caramelised pain perdu on a large serving platter. Pipe the lime and white chocolate whipped ganache over the top. Break the spiced flapjack into pieces and sprinkle generously over the top. Cover with slices of the rum-soaked pear and garnish with the kaffir lime zest. | {
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"title": "Spiced rum pain perdu with whipped ganache recipe",
"content": "To make the pain perdu, preheat the oven to 170C/150C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper, ensuring there is a slight overhang. Whisk together the cream, milk, eggs, rum and vanilla seeds in a bowl. Place the first layer of brioche slices in the loaf tin, ensuring the bread is really well packed in – trim where necessary to fit snugly. Using a ladle, cover the first layer of brioche with some of the cream mixture. Add enough liquid to soak into the brioche. Once covered, dust a thin layer of mixed spice over the top then add the next layer of brioche. Cover again with the cream mixture and a dusting of mixed spice. Repeat until the loaf tin is packed to the top. Wrap the top of the loaf tin with a layer of kitchen foil and place in the oven for 1 hour. Check it is set by pressing down on the top – it should have risen and feel springy to touch. If it still feels a little wet in the middle, return to the oven for a further 10–15 minutes. Leave to cool for 10 minutes then, using a baking tray, press down on the pain perdu to compress it. Place in the fridge with something heavy on top to compress and set it. Leave to cool and set for at least 2 hours, or preferably overnight. When ready to serve, remove the pain perdu from the loaf tin. Place a non-stick frying pan over a low heat. Slice the pain perdu into six thick slices. Add the butter to the pan and, once it is foaming, place the pain perdu slices in the pan and cook over a gentle heat to caramelise. Once golden brown, turn over and colour on the other side. Remove from the pan and set aside on some kitchen paper until ready to serve.To make the ganache, place the lime juice and liquid glucose in a small saucepan and bring to the boil. Place the white chocolate in a small bowl and pour over the hot liquid. Mix together until smooth and leave to cool. Pour the whipping cream over the mixture and mix well. Place in the fridge for at least 2 hours to cool and firm up a little. Once chilled, put into a mixer with a whisk attachment and whip up until light and stiff. Place in a piping bag with a small nozzle and chill in the fridge until ready to serve. To make the rum-soaked pear, place the sugar, maple syrup, cinnamon, vanilla pod, lime and 200ml/7fl oz water in a saucepan and bring to the boil. Once boiling and the sugar has dissolved, whisk in the rum. Place the pear in a bowl and pour over the hot syrup. Chill in the fridge until ready to use.To make the spiced flapjack, preheat the oven to 190C/170C Fan/Gas 5. Mix together the oats and mixed spice in a bowl. In a small saucepan, bring the butter, sugar and golden syrup to the boil and pour over the oats. Mix well and add the salt. Pour the mixture into a baking tray lined with baking paper and spread out the mixture quite thinly. Bake for 8–10 minutes until golden and starting to go crispy. Leave to cool and reserve in an airtight container until ready to use.To serve, place the caramelised pain perdu on a large serving platter. Pipe the lime and white chocolate whipped ganache over the top. Break the spiced flapjack into pieces and sprinkle generously over the top. Cover with slices of the rum-soaked pear and garnish with the kaffir lime zest. To make the pain perdu, preheat the oven to 170C/150C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper, ensuring there is a slight overhang. Whisk together the cream, milk, eggs, rum and vanilla seeds in a bowl. To make the pain perdu, preheat the oven to 170C/150C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper, ensuring there is a slight overhang. Whisk together the cream, milk, eggs, rum and vanilla seeds in a bowl. Place the first layer of brioche slices in the loaf tin, ensuring the bread is really well packed in – trim where necessary to fit snugly. Using a ladle, cover the first layer of brioche with some of the cream mixture. Add enough liquid to soak into the brioche. Once covered, dust a thin layer of mixed spice over the top then add the next layer of brioche. Cover again with the cream mixture and a dusting of mixed spice. Repeat until the loaf tin is packed to the top. Wrap the top of the loaf tin with a layer of kitchen foil and place in the oven for 1 hour. Check it is set by pressing down on the top – it should have risen and feel springy to touch. If it still feels a little wet in the middle, return to the oven for a further 10–15 minutes. Leave to cool for 10 minutes then, using a baking tray, press down on the pain perdu to compress it. Place in the fridge with something heavy on top to compress and set it. Leave to cool and set for at least 2 hours, or preferably overnight. Place the first layer of brioche slices in the loaf tin, ensuring the bread is really well packed in – trim where necessary to fit snugly. Using a ladle, cover the first layer of brioche with some of the cream mixture. Add enough liquid to soak into the brioche. Once covered, dust a thin layer of mixed spice over the top then add the next layer of brioche. Cover again with the cream mixture and a dusting of mixed spice. Repeat until the loaf tin is packed to the top. Wrap the top of the loaf tin with a layer of kitchen foil and place in the oven for 1 hour. Check it is set by pressing down on the top – it should have risen and feel springy to touch. If it still feels a little wet in the middle, return to the oven for a further 10–15 minutes. Leave to cool for 10 minutes then, using a baking tray, press down on the pain perdu to compress it. Place in the fridge with something heavy on top to compress and set it. Leave to cool and set for at least 2 hours, or preferably overnight. When ready to serve, remove the pain perdu from the loaf tin. Place a non-stick frying pan over a low heat. Slice the pain perdu into six thick slices. Add the butter to the pan and, once it is foaming, place the pain perdu slices in the pan and cook over a gentle heat to caramelise. Once golden brown, turn over and colour on the other side. Remove from the pan and set aside on some kitchen paper until ready to serve. When ready to serve, remove the pain perdu from the loaf tin. Place a non-stick frying pan over a low heat. Slice the pain perdu into six thick slices. Add the butter to the pan and, once it is foaming, place the pain perdu slices in the pan and cook over a gentle heat to caramelise. Once golden brown, turn over and colour on the other side. Remove from the pan and set aside on some kitchen paper until ready to serve. To make the ganache, place the lime juice and liquid glucose in a small saucepan and bring to the boil. Place the white chocolate in a small bowl and pour over the hot liquid. Mix together until smooth and leave to cool. Pour the whipping cream over the mixture and mix well. Place in the fridge for at least 2 hours to cool and firm up a little. Once chilled, put into a mixer with a whisk attachment and whip up until light and stiff. Place in a piping bag with a small nozzle and chill in the fridge until ready to serve. To make the ganache, place the lime juice and liquid glucose in a small saucepan and bring to the boil. Place the white chocolate in a small bowl and pour over the hot liquid. Mix together until smooth and leave to cool. Pour the whipping cream over the mixture and mix well. Place in the fridge for at least 2 hours to cool and firm up a little. Once chilled, put into a mixer with a whisk attachment and whip up until light and stiff. Place in a piping bag with a small nozzle and chill in the fridge until ready to serve. To make the rum-soaked pear, place the sugar, maple syrup, cinnamon, vanilla pod, lime and 200ml/7fl oz water in a saucepan and bring to the boil. Once boiling and the sugar has dissolved, whisk in the rum. Place the pear in a bowl and pour over the hot syrup. Chill in the fridge until ready to use. To make the rum-soaked pear, place the sugar, maple syrup, cinnamon, vanilla pod, lime and 200ml/7fl oz water in a saucepan and bring to the boil. Once boiling and the sugar has dissolved, whisk in the rum. Place the pear in a bowl and pour over the hot syrup. Chill in the fridge until ready to use. To make the spiced flapjack, preheat the oven to 190C/170C Fan/Gas 5. Mix together the oats and mixed spice in a bowl. In a small saucepan, bring the butter, sugar and golden syrup to the boil and pour over the oats. Mix well and add the salt. Pour the mixture into a baking tray lined with baking paper and spread out the mixture quite thinly. Bake for 8–10 minutes until golden and starting to go crispy. Leave to cool and reserve in an airtight container until ready to use. To make the spiced flapjack, preheat the oven to 190C/170C Fan/Gas 5. Mix together the oats and mixed spice in a bowl. In a small saucepan, bring the butter, sugar and golden syrup to the boil and pour over the oats. Mix well and add the salt. Pour the mixture into a baking tray lined with baking paper and spread out the mixture quite thinly. Bake for 8–10 minutes until golden and starting to go crispy. Leave to cool and reserve in an airtight container until ready to use. To serve, place the caramelised pain perdu on a large serving platter. Pipe the lime and white chocolate whipped ganache over the top. Break the spiced flapjack into pieces and sprinkle generously over the top. Cover with slices of the rum-soaked pear and garnish with the kaffir lime zest. To serve, place the caramelised pain perdu on a large serving platter. Pipe the lime and white chocolate whipped ganache over the top. Break the spiced flapjack into pieces and sprinkle generously over the top. Cover with slices of the rum-soaked pear and garnish with the kaffir lime zest."
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} | 9d1615d1c842a3538d79e80c24a7982786f746697f134deedd52487a2e3837d0 | Treacle sponge pudding with spiced pears recipe
Grease a 1kg/2lb 4oz rectangular terrine mould or loaf tin with butter. Pour the golden syrup into the terrine mould, then arrange the pear slices on top in a single layer, overlapping the slices slightly.Beat the sugar and butter until pale and fluffy. Beat in the eggs one at a time until well combined, then fold in the flour.Spoon the sponge mixture into the terrine and smooth the top. Cut a large rectangle of greaseproof paper and place it on top of the pudding. Fold a rectangle of aluminium foil in half to form a double layer, then crimp that around the top of the terrine and secure with cook's string. Place the terrine into a large saucepan and add enough water to reach halfway up the sides of the terrine.Cover the pan with a lid, bring the water to the boil, then reduce the heat until simmering. Steam the sponge pudding for 1½ hours, or until a skewer inserted into the centre of the sponge comes out clean. Checking the water level halfway through cooking.Meanwhile, for the spiced pears, bring the sweet wine to the boil in a saucepan with the star anise, cloves, cinnamon stick, pears, orange and lemon zests. Reduce the heat and simmer for 12-15 minutes, or until the pears are tender. Set aside.For the custard, heat the milk, cream and vanilla seeds in a saucepan over a medium heat. Bring to the boil.Whisk the sugar and egg yolks in a bowl until pale and thick. When the milk is boiling, pour it onto the egg mixture, whisking all the time, until well combined, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally, until it has thickened enough to coat the back of a wooden spoon. Strain the custard if desired.When the sponge pudding is cooked, turn the heat off and allow to cool slightly before removing it from the pan. Unwrap the pudding and remove the greaseproof paper. Place a plate on top of the pudding and flip it over, holding the plate firmly in place. Set aside for 1-2 minutes, then remove the terrine mould – the pudding should just slide out.To serve, pile the pears into a serving bowl with the cooking liquid and pour the custard into a jug. Serve with the sliced sponge pudding. Grease a 1kg/2lb 4oz rectangular terrine mould or loaf tin with butter. Grease a 1kg/2lb 4oz rectangular terrine mould or loaf tin with butter. Pour the golden syrup into the terrine mould, then arrange the pear slices on top in a single layer, overlapping the slices slightly. Pour the golden syrup into the terrine mould, then arrange the pear slices on top in a single layer, overlapping the slices slightly. Beat the sugar and butter until pale and fluffy. Beat in the eggs one at a time until well combined, then fold in the flour. Beat the sugar and butter until pale and fluffy. Beat in the eggs one at a time until well combined, then fold in the flour. Spoon the sponge mixture into the terrine and smooth the top. Spoon the sponge mixture into the terrine and smooth the top. Cut a large rectangle of greaseproof paper and place it on top of the pudding. Fold a rectangle of aluminium foil in half to form a double layer, then crimp that around the top of the terrine and secure with cook's string. Cut a large rectangle of greaseproof paper and place it on top of the pudding. Fold a rectangle of aluminium foil in half to form a double layer, then crimp that around the top of the terrine and secure with cook's string. Place the terrine into a large saucepan and add enough water to reach halfway up the sides of the terrine. Place the terrine into a large saucepan and add enough water to reach halfway up the sides of the terrine. Cover the pan with a lid, bring the water to the boil, then reduce the heat until simmering. Steam the sponge pudding for 1½ hours, or until a skewer inserted into the centre of the sponge comes out clean. Checking the water level halfway through cooking. Cover the pan with a lid, bring the water to the boil, then reduce the heat until simmering. Steam the sponge pudding for 1½ hours, or until a skewer inserted into the centre of the sponge comes out clean. Checking the water level halfway through cooking. Meanwhile, for the spiced pears, bring the sweet wine to the boil in a saucepan with the star anise, cloves, cinnamon stick, pears, orange and lemon zests. Reduce the heat and simmer for 12-15 minutes, or until the pears are tender. Set aside. Meanwhile, for the spiced pears, bring the sweet wine to the boil in a saucepan with the star anise, cloves, cinnamon stick, pears, orange and lemon zests. Reduce the heat and simmer for 12-15 minutes, or until the pears are tender. Set aside. For the custard, heat the milk, cream and vanilla seeds in a saucepan over a medium heat. Bring to the boil. For the custard, heat the milk, cream and vanilla seeds in a saucepan over a medium heat. Bring to the boil. Whisk the sugar and egg yolks in a bowl until pale and thick. When the milk is boiling, pour it onto the egg mixture, whisking all the time, until well combined, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally, until it has thickened enough to coat the back of a wooden spoon. Strain the custard if desired. Whisk the sugar and egg yolks in a bowl until pale and thick. When the milk is boiling, pour it onto the egg mixture, whisking all the time, until well combined, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally, until it has thickened enough to coat the back of a wooden spoon. Strain the custard if desired. When the sponge pudding is cooked, turn the heat off and allow to cool slightly before removing it from the pan. Unwrap the pudding and remove the greaseproof paper. Place a plate on top of the pudding and flip it over, holding the plate firmly in place. Set aside for 1-2 minutes, then remove the terrine mould – the pudding should just slide out. When the sponge pudding is cooked, turn the heat off and allow to cool slightly before removing it from the pan. Unwrap the pudding and remove the greaseproof paper. Place a plate on top of the pudding and flip it over, holding the plate firmly in place. Set aside for 1-2 minutes, then remove the terrine mould – the pudding should just slide out. To serve, pile the pears into a serving bowl with the cooking liquid and pour the custard into a jug. Serve with the sliced sponge pudding. To serve, pile the pears into a serving bowl with the cooking liquid and pour the custard into a jug. Serve with the sliced sponge pudding. | {
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"title": "Treacle sponge pudding with spiced pears recipe",
"content": "Grease a 1kg/2lb 4oz rectangular terrine mould or loaf tin with butter. Pour the golden syrup into the terrine mould, then arrange the pear slices on top in a single layer, overlapping the slices slightly.Beat the sugar and butter until pale and fluffy. Beat in the eggs one at a time until well combined, then fold in the flour.Spoon the sponge mixture into the terrine and smooth the top. Cut a large rectangle of greaseproof paper and place it on top of the pudding. Fold a rectangle of aluminium foil in half to form a double layer, then crimp that around the top of the terrine and secure with cook's string. Place the terrine into a large saucepan and add enough water to reach halfway up the sides of the terrine.Cover the pan with a lid, bring the water to the boil, then reduce the heat until simmering. Steam the sponge pudding for 1½ hours, or until a skewer inserted into the centre of the sponge comes out clean. Checking the water level halfway through cooking.Meanwhile, for the spiced pears, bring the sweet wine to the boil in a saucepan with the star anise, cloves, cinnamon stick, pears, orange and lemon zests. Reduce the heat and simmer for 12-15 minutes, or until the pears are tender. Set aside.For the custard, heat the milk, cream and vanilla seeds in a saucepan over a medium heat. Bring to the boil.Whisk the sugar and egg yolks in a bowl until pale and thick. When the milk is boiling, pour it onto the egg mixture, whisking all the time, until well combined, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally, until it has thickened enough to coat the back of a wooden spoon. Strain the custard if desired.When the sponge pudding is cooked, turn the heat off and allow to cool slightly before removing it from the pan. Unwrap the pudding and remove the greaseproof paper. Place a plate on top of the pudding and flip it over, holding the plate firmly in place. Set aside for 1-2 minutes, then remove the terrine mould – the pudding should just slide out.To serve, pile the pears into a serving bowl with the cooking liquid and pour the custard into a jug. Serve with the sliced sponge pudding. Grease a 1kg/2lb 4oz rectangular terrine mould or loaf tin with butter. Grease a 1kg/2lb 4oz rectangular terrine mould or loaf tin with butter. Pour the golden syrup into the terrine mould, then arrange the pear slices on top in a single layer, overlapping the slices slightly. Pour the golden syrup into the terrine mould, then arrange the pear slices on top in a single layer, overlapping the slices slightly. Beat the sugar and butter until pale and fluffy. Beat in the eggs one at a time until well combined, then fold in the flour. Beat the sugar and butter until pale and fluffy. Beat in the eggs one at a time until well combined, then fold in the flour. Spoon the sponge mixture into the terrine and smooth the top. Spoon the sponge mixture into the terrine and smooth the top. Cut a large rectangle of greaseproof paper and place it on top of the pudding. Fold a rectangle of aluminium foil in half to form a double layer, then crimp that around the top of the terrine and secure with cook's string. Cut a large rectangle of greaseproof paper and place it on top of the pudding. Fold a rectangle of aluminium foil in half to form a double layer, then crimp that around the top of the terrine and secure with cook's string. Place the terrine into a large saucepan and add enough water to reach halfway up the sides of the terrine. Place the terrine into a large saucepan and add enough water to reach halfway up the sides of the terrine. Cover the pan with a lid, bring the water to the boil, then reduce the heat until simmering. Steam the sponge pudding for 1½ hours, or until a skewer inserted into the centre of the sponge comes out clean. Checking the water level halfway through cooking. Cover the pan with a lid, bring the water to the boil, then reduce the heat until simmering. Steam the sponge pudding for 1½ hours, or until a skewer inserted into the centre of the sponge comes out clean. Checking the water level halfway through cooking. Meanwhile, for the spiced pears, bring the sweet wine to the boil in a saucepan with the star anise, cloves, cinnamon stick, pears, orange and lemon zests. Reduce the heat and simmer for 12-15 minutes, or until the pears are tender. Set aside. Meanwhile, for the spiced pears, bring the sweet wine to the boil in a saucepan with the star anise, cloves, cinnamon stick, pears, orange and lemon zests. Reduce the heat and simmer for 12-15 minutes, or until the pears are tender. Set aside. For the custard, heat the milk, cream and vanilla seeds in a saucepan over a medium heat. Bring to the boil. For the custard, heat the milk, cream and vanilla seeds in a saucepan over a medium heat. Bring to the boil. Whisk the sugar and egg yolks in a bowl until pale and thick. When the milk is boiling, pour it onto the egg mixture, whisking all the time, until well combined, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally, until it has thickened enough to coat the back of a wooden spoon. Strain the custard if desired. Whisk the sugar and egg yolks in a bowl until pale and thick. When the milk is boiling, pour it onto the egg mixture, whisking all the time, until well combined, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally, until it has thickened enough to coat the back of a wooden spoon. Strain the custard if desired. When the sponge pudding is cooked, turn the heat off and allow to cool slightly before removing it from the pan. Unwrap the pudding and remove the greaseproof paper. Place a plate on top of the pudding and flip it over, holding the plate firmly in place. Set aside for 1-2 minutes, then remove the terrine mould – the pudding should just slide out. When the sponge pudding is cooked, turn the heat off and allow to cool slightly before removing it from the pan. Unwrap the pudding and remove the greaseproof paper. Place a plate on top of the pudding and flip it over, holding the plate firmly in place. Set aside for 1-2 minutes, then remove the terrine mould – the pudding should just slide out. To serve, pile the pears into a serving bowl with the cooking liquid and pour the custard into a jug. Serve with the sliced sponge pudding. To serve, pile the pears into a serving bowl with the cooking liquid and pour the custard into a jug. Serve with the sliced sponge pudding."
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} | 2f4990b6685838d64558617f9240eb5b6d1d853e75aa67dea68cf2722aaaca43 | Homemade membrillo recipe
Quince paste (membrillo) An average of 4.0 out of 5 stars from 3 ratings The flavour of quinces is unlike any other - part apple, part pear with a blossomy fragrance that's intoxicating. This easy membrillo recipe preserves their magic. It makes an excellent addition to any cheese board, especially one featuring manchego. 1.8kg/4lbs quinces, washed, peeled, cored, choppedvanilla pod, splitcaster sugar, amount determined during cooking 1.8kg/4lbs quinces, washed, peeled, cored, chopped vanilla pod, split caster sugar, amount determined during cooking Method Place the quince pieces into a large pan and add enough water to cover. Add the vanilla pod and bring to the boil. Place a lid on the pan and boil for 30-40 minutes, or until quinces are very soft.Drain the liquid from the quinces and transfer the quinces to a scale to weigh. Note the weight of the quinces - this is the weight of caster sugar you will require.Place the fruit into a food processor and blend until very smooth.Return to the original pan and add an equal weight of sugar.Cook over a low heat, stirring constantly, until the sugar dissolves.Continue to cook over a low heat, stirring occasionally, for 1-1½ hours, or until the quince paste has thickened and has a deep orange colour.Pour the cooked paste out onto a lined 20cm/8in x 20cm/8in baking tray and smooth the paste out evenly. Allow to cool and set, then cut into portions. Wrap each in baking paper and store in an airtight container in the fridge for up to 3 months. Place the quince pieces into a large pan and add enough water to cover. Add the vanilla pod and bring to the boil. Place a lid on the pan and boil for 30-40 minutes, or until quinces are very soft. Place the quince pieces into a large pan and add enough water to cover. Add the vanilla pod and bring to the boil. Place a lid on the pan and boil for 30-40 minutes, or until quinces are very soft. Drain the liquid from the quinces and transfer the quinces to a scale to weigh. Note the weight of the quinces - this is the weight of caster sugar you will require. Drain the liquid from the quinces and transfer the quinces to a scale to weigh. Note the weight of the quinces - this is the weight of caster sugar you will require. Place the fruit into a food processor and blend until very smooth. Place the fruit into a food processor and blend until very smooth. Return to the original pan and add an equal weight of sugar. Return to the original pan and add an equal weight of sugar. Cook over a low heat, stirring constantly, until the sugar dissolves. Cook over a low heat, stirring constantly, until the sugar dissolves. Continue to cook over a low heat, stirring occasionally, for 1-1½ hours, or until the quince paste has thickened and has a deep orange colour. Continue to cook over a low heat, stirring occasionally, for 1-1½ hours, or until the quince paste has thickened and has a deep orange colour. Pour the cooked paste out onto a lined 20cm/8in x 20cm/8in baking tray and smooth the paste out evenly. Allow to cool and set, then cut into portions. Wrap each in baking paper and store in an airtight container in the fridge for up to 3 months. Pour the cooked paste out onto a lined 20cm/8in x 20cm/8in baking tray and smooth the paste out evenly. Allow to cool and set, then cut into portions. Wrap each in baking paper and store in an airtight container in the fridge for up to 3 months. | {
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"title": "Homemade membrillo recipe",
"content": "Quince paste (membrillo) An average of 4.0 out of 5 stars from 3 ratings The flavour of quinces is unlike any other - part apple, part pear with a blossomy fragrance that's intoxicating. This easy membrillo recipe preserves their magic. It makes an excellent addition to any cheese board, especially one featuring manchego. 1.8kg/4lbs quinces, washed, peeled, cored, choppedvanilla pod, splitcaster sugar, amount determined during cooking 1.8kg/4lbs quinces, washed, peeled, cored, chopped vanilla pod, split caster sugar, amount determined during cooking Method Place the quince pieces into a large pan and add enough water to cover. Add the vanilla pod and bring to the boil. Place a lid on the pan and boil for 30-40 minutes, or until quinces are very soft.Drain the liquid from the quinces and transfer the quinces to a scale to weigh. Note the weight of the quinces - this is the weight of caster sugar you will require.Place the fruit into a food processor and blend until very smooth.Return to the original pan and add an equal weight of sugar.Cook over a low heat, stirring constantly, until the sugar dissolves.Continue to cook over a low heat, stirring occasionally, for 1-1½ hours, or until the quince paste has thickened and has a deep orange colour.Pour the cooked paste out onto a lined 20cm/8in x 20cm/8in baking tray and smooth the paste out evenly. Allow to cool and set, then cut into portions. Wrap each in baking paper and store in an airtight container in the fridge for up to 3 months. Place the quince pieces into a large pan and add enough water to cover. Add the vanilla pod and bring to the boil. Place a lid on the pan and boil for 30-40 minutes, or until quinces are very soft. Place the quince pieces into a large pan and add enough water to cover. Add the vanilla pod and bring to the boil. Place a lid on the pan and boil for 30-40 minutes, or until quinces are very soft. Drain the liquid from the quinces and transfer the quinces to a scale to weigh. Note the weight of the quinces - this is the weight of caster sugar you will require. Drain the liquid from the quinces and transfer the quinces to a scale to weigh. Note the weight of the quinces - this is the weight of caster sugar you will require. Place the fruit into a food processor and blend until very smooth. Place the fruit into a food processor and blend until very smooth. Return to the original pan and add an equal weight of sugar. Return to the original pan and add an equal weight of sugar. Cook over a low heat, stirring constantly, until the sugar dissolves. Cook over a low heat, stirring constantly, until the sugar dissolves. Continue to cook over a low heat, stirring occasionally, for 1-1½ hours, or until the quince paste has thickened and has a deep orange colour. Continue to cook over a low heat, stirring occasionally, for 1-1½ hours, or until the quince paste has thickened and has a deep orange colour. Pour the cooked paste out onto a lined 20cm/8in x 20cm/8in baking tray and smooth the paste out evenly. Allow to cool and set, then cut into portions. Wrap each in baking paper and store in an airtight container in the fridge for up to 3 months. Pour the cooked paste out onto a lined 20cm/8in x 20cm/8in baking tray and smooth the paste out evenly. Allow to cool and set, then cut into portions. Wrap each in baking paper and store in an airtight container in the fridge for up to 3 months."
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} | 16dcdff8cdabe744bc089480a1205cb866bd639fbc394d0066d3b0b7837b5ebb | Cassata semifreddo with roasted autumn fruits recipe
An average of 5.0 out of 5 stars from 1 rating This frozen pudding combines the flavours of the traditional Italian cassata sponge cake for a show-stopping dessert. 125g/4½oz caster sugar 2 free-range egg whites 25g/1oz shelled pistachios, finely chopped 50g/1¾oz candied peel 25g/1oz glacé cherries (green and red), finely chopped 1 tbsp raisins, soaked in warm water 250ml/9fl oz double cream 125g/4½oz caster sugar 2 free-range egg whites 25g/1oz shelled pistachios, finely chopped 50g/1¾oz candied peel 25g/1oz glacé cherries (green and red), finely chopped 1 tbsp raisins, soaked in warm water 250ml/9fl oz double cream 1 quince, cut into small chunks 1 pear, sliced 1 vanilla pod, split 100ml/3½fl oz maple syrup 75ml/2½fl oz Marsala wine150g/5½oz blackberries 1 quince, cut into small chunks 1 pear, sliced 1 vanilla pod, split 100ml/3½fl oz maple syrup 75ml/2½fl oz Marsala wine 150g/5½oz blackberries Method To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer. Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature.Fold the pistachios, candied peel, glacé cherries and raisins into the meringue. Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl. Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set. To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften. To serve, slice the cassata semifreddo and serve with the roasted fruits. To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer. To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer. Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature. Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature. Fold the pistachios, candied peel, glacé cherries and raisins into the meringue. Fold the pistachios, candied peel, glacé cherries and raisins into the meringue. Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl. Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl. Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set. Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set. To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften. To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften. To serve, slice the cassata semifreddo and serve with the roasted fruits. To serve, slice the cassata semifreddo and serve with the roasted fruits. | {
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"title": "Cassata semifreddo with roasted autumn fruits recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This frozen pudding combines the flavours of the traditional Italian cassata sponge cake for a show-stopping dessert. 125g/4½oz caster sugar 2 free-range egg whites 25g/1oz shelled pistachios, finely chopped 50g/1¾oz candied peel 25g/1oz glacé cherries (green and red), finely chopped 1 tbsp raisins, soaked in warm water 250ml/9fl oz double cream 125g/4½oz caster sugar 2 free-range egg whites 25g/1oz shelled pistachios, finely chopped 50g/1¾oz candied peel 25g/1oz glacé cherries (green and red), finely chopped 1 tbsp raisins, soaked in warm water 250ml/9fl oz double cream 1 quince, cut into small chunks 1 pear, sliced 1 vanilla pod, split 100ml/3½fl oz maple syrup 75ml/2½fl oz Marsala wine150g/5½oz blackberries 1 quince, cut into small chunks 1 pear, sliced 1 vanilla pod, split 100ml/3½fl oz maple syrup 75ml/2½fl oz Marsala wine 150g/5½oz blackberries Method To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer. Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature.Fold the pistachios, candied peel, glacé cherries and raisins into the meringue. Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl. Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set. To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften. To serve, slice the cassata semifreddo and serve with the roasted fruits. To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer. To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer. Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature. Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature. Fold the pistachios, candied peel, glacé cherries and raisins into the meringue. Fold the pistachios, candied peel, glacé cherries and raisins into the meringue. Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl. Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl. Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set. Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set. To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften. To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften. To serve, slice the cassata semifreddo and serve with the roasted fruits. To serve, slice the cassata semifreddo and serve with the roasted fruits."
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} | 76773b86ae071a4bed9bd432270cb8c6142933bf4e7a82c36e0671aece507543 | Spicy sausage pasta recipe
An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicysausagepasta_72070_16x9.jpg When dinner can be this easy and delicious you wonder why eat anything else? This sausage pasta recipe by Gino D'Acampo is your new midweek go-to. 400g/14¼oz fresh tagliatelle8 tbsp Italian olive oil1 medium onion, finely sliced4 Italian sausages, chopped2 handfuls chestnut mushrooms, sliced1 medium red chilli1 handful pine nuts100g/3½oz pecorino cheese, freshly gratedsalt and freshly ground black pepper to taste 400g/14¼oz fresh tagliatelle 8 tbsp Italian olive oil 1 medium onion, finely sliced 4 Italian sausages, chopped 2 handfuls chestnut mushrooms, sliced 1 medium red chilli 1 handful pine nuts 100g/3½oz pecorino cheese, freshly grated salt and freshly ground black pepper to taste Method Cook the pasta in salted boiling water until al dente.In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden-brown and cooked through. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes. Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated pecorino on top. Cook the pasta in salted boiling water until al dente. Cook the pasta in salted boiling water until al dente. In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden-brown and cooked through. In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden-brown and cooked through. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes. Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated pecorino on top. Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated pecorino on top. | {
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"url": "https://www.bbc.co.uk/food/recipes/spicysausagepasta_72070",
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"title": "Spicy sausage pasta recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicysausagepasta_72070_16x9.jpg When dinner can be this easy and delicious you wonder why eat anything else? This sausage pasta recipe by Gino D'Acampo is your new midweek go-to. 400g/14¼oz fresh tagliatelle8 tbsp Italian olive oil1 medium onion, finely sliced4 Italian sausages, chopped2 handfuls chestnut mushrooms, sliced1 medium red chilli1 handful pine nuts100g/3½oz pecorino cheese, freshly gratedsalt and freshly ground black pepper to taste 400g/14¼oz fresh tagliatelle 8 tbsp Italian olive oil 1 medium onion, finely sliced 4 Italian sausages, chopped 2 handfuls chestnut mushrooms, sliced 1 medium red chilli 1 handful pine nuts 100g/3½oz pecorino cheese, freshly grated salt and freshly ground black pepper to taste Method Cook the pasta in salted boiling water until al dente.In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden-brown and cooked through. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes. Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated pecorino on top. Cook the pasta in salted boiling water until al dente. Cook the pasta in salted boiling water until al dente. In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden-brown and cooked through. In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden-brown and cooked through. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes. Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated pecorino on top. Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated pecorino on top."
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} | 65f28f7bbef61ac84b9af2cc48ad85351202e39722bf2d6a1359c5203c239ac8 | Crab and lemon tagliolini recipe
An average of 5.0 out of 5 stars from 2 ratings Tagliolini is a slightly thinner version of tagliatelle. If you have the time, homemade pasta really is worth the extra effort. Equipment: You will need a pasta machine and pasta cutter 100g/3½oz ‘00’ pasta flour100g/3½oz plain flour2 free-range eggs 100g/3½oz ‘00’ pasta flour 100g/3½oz plain flour 2 free-range eggs 3 tbsp extra virgin olive oil1 garlic clove, thinly sliced1 red chilli, thinly sliced100ml/3½fl oz vegetable stock250g/9oz white crab meat½ lemon, zest only10g/⅓oz flatleaf parsley, roughly chopped10g/⅓oz dill, roughly chopped, plus extra for garnishsalt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 1 red chilli, thinly sliced 100ml/3½fl oz vegetable stock 250g/9oz white crab meat ½ lemon, zest only 10g/⅓oz flatleaf parsley, roughly chopped 10g/⅓oz dill, roughly chopped, plus extra for garnish salt and freshly ground black pepper Method Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary.Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour.Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook. To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble. Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute. Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes.Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve. Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary. Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary. Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour. Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour. Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook. Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook. To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble. To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble. Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute. Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute. Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes. Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes. Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve. Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crab_and_lemon_80562",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crab and lemon tagliolini recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Tagliolini is a slightly thinner version of tagliatelle. If you have the time, homemade pasta really is worth the extra effort. Equipment: You will need a pasta machine and pasta cutter 100g/3½oz ‘00’ pasta flour100g/3½oz plain flour2 free-range eggs 100g/3½oz ‘00’ pasta flour 100g/3½oz plain flour 2 free-range eggs 3 tbsp extra virgin olive oil1 garlic clove, thinly sliced1 red chilli, thinly sliced100ml/3½fl oz vegetable stock250g/9oz white crab meat½ lemon, zest only10g/⅓oz flatleaf parsley, roughly chopped10g/⅓oz dill, roughly chopped, plus extra for garnishsalt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 1 red chilli, thinly sliced 100ml/3½fl oz vegetable stock 250g/9oz white crab meat ½ lemon, zest only 10g/⅓oz flatleaf parsley, roughly chopped 10g/⅓oz dill, roughly chopped, plus extra for garnish salt and freshly ground black pepper Method Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary.Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour.Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook. To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble. Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute. Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes.Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve. Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary. Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary. Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour. Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour. Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook. Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook. To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble. To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble. Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute. Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute. Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes. Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes. Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve. Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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