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} | 011efe3e6089fd24410bd2a2e071066c5bb3a2995bb6ebad9825ed1c86c882f9 | Harissa tagliatelle with crab, peas and chervil recipe
An average of 5.0 out of 5 stars from 1 rating Take the time to make this harissa-spiked pasta for a vibrant and spicy crab dish. You will need a pasta machine to make this recipe. 225g/8oz ‘00’ flour, plus 15g/½oz extra for dusting2 free-range eggs 35g/1¼oz rose harissa good pinch salt 225g/8oz ‘00’ flour, plus 15g/½oz extra for dusting 2 free-range eggs 35g/1¼oz rose harissa good pinch salt glug olive oil4 garlic cloves, thinly sliced200g/7oz white crab meat75g/2½oz fresh peas50g/1¾oz butter2 small preserved lemons, thinly sliced into round discs, seeds discarded1 lemon, zest only 25g chervil, roughly chopped50g/1¾oz skinless pistachios , roughly choppedfreshly ground black pepper glug olive oil 4 garlic cloves, thinly sliced 200g/7oz white crab meat 75g/2½oz fresh peas 50g/1¾oz butter 2 small preserved lemons, thinly sliced into round discs, seeds discarded 1 lemon, zest only 25g chervil, roughly chopped 50g/1¾oz skinless pistachios , roughly chopped freshly ground black pepper Method To mkae the paste, put all theingredients into a mixing bowl and mixture together until all the liquid has been absorbed by flour. Gather and knead the mixture into smooth dough. Add a little extra flour and knead it for a few minutes, pulling and stretching the dough to activate the gluten. Cover the dough in cling film and put in the fridge for 30 minutes.Dust a clean surface with ‘00’ flour and feed the dough through the pasta maker on the thickest setting and then repeat on the thinner setting until the pasta is thin and smooth.Choose your preferred setting for either tagliatelle or linguine/spaghetti and pass the pasta through the cutters to make your chosen pasta.Heat a good glug of olive oil in a frying pan placed over a medium heat and soften the garlic gently, without colouring, for a few minutes. Add the crab meat and warm through for a few minutes. Add the peas and season with salt and pepper. Add the butter and coat the pasta. Add the preserved lemons, lemon zest and pistachios and stir through. Remove from heat, stir in the chervil and serve. To mkae the paste, put all theingredients into a mixing bowl and mixture together until all the liquid has been absorbed by flour. Gather and knead the mixture into smooth dough. Add a little extra flour and knead it for a few minutes, pulling and stretching the dough to activate the gluten. Cover the dough in cling film and put in the fridge for 30 minutes. To mkae the paste, put all theingredients into a mixing bowl and mixture together until all the liquid has been absorbed by flour. Gather and knead the mixture into smooth dough. Add a little extra flour and knead it for a few minutes, pulling and stretching the dough to activate the gluten. Cover the dough in cling film and put in the fridge for 30 minutes. Dust a clean surface with ‘00’ flour and feed the dough through the pasta maker on the thickest setting and then repeat on the thinner setting until the pasta is thin and smooth. Dust a clean surface with ‘00’ flour and feed the dough through the pasta maker on the thickest setting and then repeat on the thinner setting until the pasta is thin and smooth. Choose your preferred setting for either tagliatelle or linguine/spaghetti and pass the pasta through the cutters to make your chosen pasta. Choose your preferred setting for either tagliatelle or linguine/spaghetti and pass the pasta through the cutters to make your chosen pasta. Heat a good glug of olive oil in a frying pan placed over a medium heat and soften the garlic gently, without colouring, for a few minutes. Add the crab meat and warm through for a few minutes. Add the peas and season with salt and pepper. Heat a good glug of olive oil in a frying pan placed over a medium heat and soften the garlic gently, without colouring, for a few minutes. Add the crab meat and warm through for a few minutes. Add the peas and season with salt and pepper. Add the butter and coat the pasta. Add the preserved lemons, lemon zest and pistachios and stir through. Remove from heat, stir in the chervil and serve. Add the butter and coat the pasta. Add the preserved lemons, lemon zest and pistachios and stir through. Remove from heat, stir in the chervil and serve. | {
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"title": "Harissa tagliatelle with crab, peas and chervil recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Take the time to make this harissa-spiked pasta for a vibrant and spicy crab dish. You will need a pasta machine to make this recipe. 225g/8oz ‘00’ flour, plus 15g/½oz extra for dusting2 free-range eggs 35g/1¼oz rose harissa good pinch salt 225g/8oz ‘00’ flour, plus 15g/½oz extra for dusting 2 free-range eggs 35g/1¼oz rose harissa good pinch salt glug olive oil4 garlic cloves, thinly sliced200g/7oz white crab meat75g/2½oz fresh peas50g/1¾oz butter2 small preserved lemons, thinly sliced into round discs, seeds discarded1 lemon, zest only 25g chervil, roughly chopped50g/1¾oz skinless pistachios , roughly choppedfreshly ground black pepper glug olive oil 4 garlic cloves, thinly sliced 200g/7oz white crab meat 75g/2½oz fresh peas 50g/1¾oz butter 2 small preserved lemons, thinly sliced into round discs, seeds discarded 1 lemon, zest only 25g chervil, roughly chopped 50g/1¾oz skinless pistachios , roughly chopped freshly ground black pepper Method To mkae the paste, put all theingredients into a mixing bowl and mixture together until all the liquid has been absorbed by flour. Gather and knead the mixture into smooth dough. Add a little extra flour and knead it for a few minutes, pulling and stretching the dough to activate the gluten. Cover the dough in cling film and put in the fridge for 30 minutes.Dust a clean surface with ‘00’ flour and feed the dough through the pasta maker on the thickest setting and then repeat on the thinner setting until the pasta is thin and smooth.Choose your preferred setting for either tagliatelle or linguine/spaghetti and pass the pasta through the cutters to make your chosen pasta.Heat a good glug of olive oil in a frying pan placed over a medium heat and soften the garlic gently, without colouring, for a few minutes. Add the crab meat and warm through for a few minutes. Add the peas and season with salt and pepper. Add the butter and coat the pasta. Add the preserved lemons, lemon zest and pistachios and stir through. Remove from heat, stir in the chervil and serve. To mkae the paste, put all theingredients into a mixing bowl and mixture together until all the liquid has been absorbed by flour. Gather and knead the mixture into smooth dough. Add a little extra flour and knead it for a few minutes, pulling and stretching the dough to activate the gluten. Cover the dough in cling film and put in the fridge for 30 minutes. To mkae the paste, put all theingredients into a mixing bowl and mixture together until all the liquid has been absorbed by flour. Gather and knead the mixture into smooth dough. Add a little extra flour and knead it for a few minutes, pulling and stretching the dough to activate the gluten. Cover the dough in cling film and put in the fridge for 30 minutes. Dust a clean surface with ‘00’ flour and feed the dough through the pasta maker on the thickest setting and then repeat on the thinner setting until the pasta is thin and smooth. Dust a clean surface with ‘00’ flour and feed the dough through the pasta maker on the thickest setting and then repeat on the thinner setting until the pasta is thin and smooth. Choose your preferred setting for either tagliatelle or linguine/spaghetti and pass the pasta through the cutters to make your chosen pasta. Choose your preferred setting for either tagliatelle or linguine/spaghetti and pass the pasta through the cutters to make your chosen pasta. Heat a good glug of olive oil in a frying pan placed over a medium heat and soften the garlic gently, without colouring, for a few minutes. Add the crab meat and warm through for a few minutes. Add the peas and season with salt and pepper. Heat a good glug of olive oil in a frying pan placed over a medium heat and soften the garlic gently, without colouring, for a few minutes. Add the crab meat and warm through for a few minutes. Add the peas and season with salt and pepper. Add the butter and coat the pasta. Add the preserved lemons, lemon zest and pistachios and stir through. Remove from heat, stir in the chervil and serve. Add the butter and coat the pasta. Add the preserved lemons, lemon zest and pistachios and stir through. Remove from heat, stir in the chervil and serve."
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} | 400de694f773e1c771f1997f093049bc02ff2bb6ebea57c07266ec845afc2d8e | Baked camembert recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raymond_blancs_baked_89165_16x9.jpg Raymond Blanc offers two alternative baked camembert recipes – one spiked with chilli, garlic and rosemary and the other topped with a secret ingredient… Lush with homemade flatbread. 250g/9oz plain flour, plus extra for dusting15g/½oz fresh yeast2 pinches caster sugar2 pinches salt150g/5½oz water, at room temperature2 tbsp extra virgin olive oil 250g/9oz plain flour, plus extra for dusting 15g/½oz fresh yeast 2 pinches caster sugar 2 pinches salt 150g/5½oz water, at room temperature 2 tbsp extra virgin olive oil 2 tbsp unsalted melted butter1 pinch black onion seeds1 pinch ground cumin1 pinch coarse sea salt 2 tbsp unsalted melted butter 1 pinch black onion seeds 1 pinch ground cumin 1 pinch coarse sea salt 2 boxes camembert (or vacherin Mont D’or, or Tunworth)2 garlic cloves, sliced 1 sprig rosemary, leaves picked 1 pinch chilli flakesfew slices truffleflatbreads, to serve 2 boxes camembert (or vacherin Mont D’or, or Tunworth) 2 garlic cloves, sliced 1 sprig rosemary, leaves picked 1 pinch chilli flakes few slices truffle flatbreads, to serve Method For the dough, mix all the ingredients for the dough in a large bowl until evenly mixed. Turn the dough out onto a lightly floured work surface and knead for about five minutes, or until smooth. Place the dough back in the bowl, cover with cling film and leave to rest for 30 minutes at room temperature until doubled in size. Tip the dough onto a lightly floured work surface and roll to form into an even cylinder 30cm/12in long. Cut into eight equal parts and form each into flat, 3-5mm thick rounds. Place onto a lightly floured peel or an upturned baking tray.Preheat the oven to 220C/425F/Gas 7 and place a baking stone into the oven.To top the breads, lightly brush the top of each flatbread round with the melted butter and scatter a mixture of the onion seeds, ground cumin and sea salt over the surface. Using the peel or upturned baking tray, transfer the flat breads to the oven and bake directly on the baking stone for 10 minutes. Remove the bread from the oven and leave to cool on a wire rack. For the baked cheese ‘fondue’, preheat the oven to 180C/350F/Gas 4.Remove all the packaging from one of the cheeses and place it back in the box. Place the lid under the base for extra support. Score the top of the cheese in a lattice pattern.Using a spoon, push the crushed garlic, rosemary and chilli flakes into one of the cheeses. Push the truffle slices into the other cheese.Place onto a baking tray and bake in the oven for about 30 minutes, or until the cheese starts to go wobbly in the middle.Remove from the oven and allow to rest for five minutes. Serve scooped up with the flatbreads. For the dough, mix all the ingredients for the dough in a large bowl until evenly mixed. Turn the dough out onto a lightly floured work surface and knead for about five minutes, or until smooth. For the dough, mix all the ingredients for the dough in a large bowl until evenly mixed. Turn the dough out onto a lightly floured work surface and knead for about five minutes, or until smooth. Place the dough back in the bowl, cover with cling film and leave to rest for 30 minutes at room temperature until doubled in size. Place the dough back in the bowl, cover with cling film and leave to rest for 30 minutes at room temperature until doubled in size. Tip the dough onto a lightly floured work surface and roll to form into an even cylinder 30cm/12in long. Cut into eight equal parts and form each into flat, 3-5mm thick rounds. Place onto a lightly floured peel or an upturned baking tray. Tip the dough onto a lightly floured work surface and roll to form into an even cylinder 30cm/12in long. Cut into eight equal parts and form each into flat, 3-5mm thick rounds. Place onto a lightly floured peel or an upturned baking tray. Preheat the oven to 220C/425F/Gas 7 and place a baking stone into the oven. Preheat the oven to 220C/425F/Gas 7 and place a baking stone into the oven. To top the breads, lightly brush the top of each flatbread round with the melted butter and scatter a mixture of the onion seeds, ground cumin and sea salt over the surface. To top the breads, lightly brush the top of each flatbread round with the melted butter and scatter a mixture of the onion seeds, ground cumin and sea salt over the surface. Using the peel or upturned baking tray, transfer the flat breads to the oven and bake directly on the baking stone for 10 minutes. Using the peel or upturned baking tray, transfer the flat breads to the oven and bake directly on the baking stone for 10 minutes. Remove the bread from the oven and leave to cool on a wire rack. Remove the bread from the oven and leave to cool on a wire rack. For the baked cheese ‘fondue’, preheat the oven to 180C/350F/Gas 4. For the baked cheese ‘fondue’, preheat the oven to 180C/350F/Gas 4. Remove all the packaging from one of the cheeses and place it back in the box. Place the lid under the base for extra support. Score the top of the cheese in a lattice pattern. Remove all the packaging from one of the cheeses and place it back in the box. Place the lid under the base for extra support. Score the top of the cheese in a lattice pattern. Using a spoon, push the crushed garlic, rosemary and chilli flakes into one of the cheeses. Push the truffle slices into the other cheese. Using a spoon, push the crushed garlic, rosemary and chilli flakes into one of the cheeses. Push the truffle slices into the other cheese. Place onto a baking tray and bake in the oven for about 30 minutes, or until the cheese starts to go wobbly in the middle. Place onto a baking tray and bake in the oven for about 30 minutes, or until the cheese starts to go wobbly in the middle. Remove from the oven and allow to rest for five minutes. Serve scooped up with the flatbreads. Remove from the oven and allow to rest for five minutes. Serve scooped up with the flatbreads. | {
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"title": "Baked camembert recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raymond_blancs_baked_89165_16x9.jpg Raymond Blanc offers two alternative baked camembert recipes – one spiked with chilli, garlic and rosemary and the other topped with a secret ingredient… Lush with homemade flatbread. 250g/9oz plain flour, plus extra for dusting15g/½oz fresh yeast2 pinches caster sugar2 pinches salt150g/5½oz water, at room temperature2 tbsp extra virgin olive oil 250g/9oz plain flour, plus extra for dusting 15g/½oz fresh yeast 2 pinches caster sugar 2 pinches salt 150g/5½oz water, at room temperature 2 tbsp extra virgin olive oil 2 tbsp unsalted melted butter1 pinch black onion seeds1 pinch ground cumin1 pinch coarse sea salt 2 tbsp unsalted melted butter 1 pinch black onion seeds 1 pinch ground cumin 1 pinch coarse sea salt 2 boxes camembert (or vacherin Mont D’or, or Tunworth)2 garlic cloves, sliced 1 sprig rosemary, leaves picked 1 pinch chilli flakesfew slices truffleflatbreads, to serve 2 boxes camembert (or vacherin Mont D’or, or Tunworth) 2 garlic cloves, sliced 1 sprig rosemary, leaves picked 1 pinch chilli flakes few slices truffle flatbreads, to serve Method For the dough, mix all the ingredients for the dough in a large bowl until evenly mixed. Turn the dough out onto a lightly floured work surface and knead for about five minutes, or until smooth. Place the dough back in the bowl, cover with cling film and leave to rest for 30 minutes at room temperature until doubled in size. Tip the dough onto a lightly floured work surface and roll to form into an even cylinder 30cm/12in long. Cut into eight equal parts and form each into flat, 3-5mm thick rounds. Place onto a lightly floured peel or an upturned baking tray.Preheat the oven to 220C/425F/Gas 7 and place a baking stone into the oven.To top the breads, lightly brush the top of each flatbread round with the melted butter and scatter a mixture of the onion seeds, ground cumin and sea salt over the surface. Using the peel or upturned baking tray, transfer the flat breads to the oven and bake directly on the baking stone for 10 minutes. Remove the bread from the oven and leave to cool on a wire rack. For the baked cheese ‘fondue’, preheat the oven to 180C/350F/Gas 4.Remove all the packaging from one of the cheeses and place it back in the box. Place the lid under the base for extra support. Score the top of the cheese in a lattice pattern.Using a spoon, push the crushed garlic, rosemary and chilli flakes into one of the cheeses. Push the truffle slices into the other cheese.Place onto a baking tray and bake in the oven for about 30 minutes, or until the cheese starts to go wobbly in the middle.Remove from the oven and allow to rest for five minutes. Serve scooped up with the flatbreads. For the dough, mix all the ingredients for the dough in a large bowl until evenly mixed. Turn the dough out onto a lightly floured work surface and knead for about five minutes, or until smooth. For the dough, mix all the ingredients for the dough in a large bowl until evenly mixed. Turn the dough out onto a lightly floured work surface and knead for about five minutes, or until smooth. Place the dough back in the bowl, cover with cling film and leave to rest for 30 minutes at room temperature until doubled in size. Place the dough back in the bowl, cover with cling film and leave to rest for 30 minutes at room temperature until doubled in size. Tip the dough onto a lightly floured work surface and roll to form into an even cylinder 30cm/12in long. Cut into eight equal parts and form each into flat, 3-5mm thick rounds. Place onto a lightly floured peel or an upturned baking tray. Tip the dough onto a lightly floured work surface and roll to form into an even cylinder 30cm/12in long. Cut into eight equal parts and form each into flat, 3-5mm thick rounds. Place onto a lightly floured peel or an upturned baking tray. Preheat the oven to 220C/425F/Gas 7 and place a baking stone into the oven. Preheat the oven to 220C/425F/Gas 7 and place a baking stone into the oven. To top the breads, lightly brush the top of each flatbread round with the melted butter and scatter a mixture of the onion seeds, ground cumin and sea salt over the surface. To top the breads, lightly brush the top of each flatbread round with the melted butter and scatter a mixture of the onion seeds, ground cumin and sea salt over the surface. Using the peel or upturned baking tray, transfer the flat breads to the oven and bake directly on the baking stone for 10 minutes. Using the peel or upturned baking tray, transfer the flat breads to the oven and bake directly on the baking stone for 10 minutes. Remove the bread from the oven and leave to cool on a wire rack. Remove the bread from the oven and leave to cool on a wire rack. For the baked cheese ‘fondue’, preheat the oven to 180C/350F/Gas 4. For the baked cheese ‘fondue’, preheat the oven to 180C/350F/Gas 4. Remove all the packaging from one of the cheeses and place it back in the box. Place the lid under the base for extra support. Score the top of the cheese in a lattice pattern. Remove all the packaging from one of the cheeses and place it back in the box. Place the lid under the base for extra support. Score the top of the cheese in a lattice pattern. Using a spoon, push the crushed garlic, rosemary and chilli flakes into one of the cheeses. Push the truffle slices into the other cheese. Using a spoon, push the crushed garlic, rosemary and chilli flakes into one of the cheeses. Push the truffle slices into the other cheese. Place onto a baking tray and bake in the oven for about 30 minutes, or until the cheese starts to go wobbly in the middle. Place onto a baking tray and bake in the oven for about 30 minutes, or until the cheese starts to go wobbly in the middle. Remove from the oven and allow to rest for five minutes. Serve scooped up with the flatbreads. Remove from the oven and allow to rest for five minutes. Serve scooped up with the flatbreads."
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} | 5de5598c7b55d6a5e9f80c288d48a84d87064cf55024557805947a1882acc6b3 | Spring lamb stew recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_lamb_stew_87094_16x9.jpg For the fashion-conscious, the arrival of spring in Paris means that it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it’s so last season! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen. 1 tbsp olive oil1kg/2lb 4oz lamb neck, cut into pieces2 garlic cloves, crushed to a paste1 onion, finely chopped1 bay leaf2 sprigs of thyme4 carrots, cut into chunks100g/3½oz fresh or frozen peas100g/3½oz green beans salt and pepper 1 tbsp olive oil 1kg/2lb 4oz lamb neck, cut into pieces 2 garlic cloves, crushed to a paste 1 onion, finely chopped 1 bay leaf 2 sprigs of thyme 4 carrots, cut into chunks 100g/3½oz fresh or frozen peas 100g/3½oz green beans salt and pepper Method Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender.Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.Season with salt and freshly ground black pepper to taste, and serve straightaway. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender. Season with salt and freshly ground black pepper to taste, and serve straightaway. Season with salt and freshly ground black pepper to taste, and serve straightaway. Recipe tips For an English twist, serve the stew with some mint sauce. | {
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"title": "Spring lamb stew recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_lamb_stew_87094_16x9.jpg For the fashion-conscious, the arrival of spring in Paris means that it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it’s so last season! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen. 1 tbsp olive oil1kg/2lb 4oz lamb neck, cut into pieces2 garlic cloves, crushed to a paste1 onion, finely chopped1 bay leaf2 sprigs of thyme4 carrots, cut into chunks100g/3½oz fresh or frozen peas100g/3½oz green beans salt and pepper 1 tbsp olive oil 1kg/2lb 4oz lamb neck, cut into pieces 2 garlic cloves, crushed to a paste 1 onion, finely chopped 1 bay leaf 2 sprigs of thyme 4 carrots, cut into chunks 100g/3½oz fresh or frozen peas 100g/3½oz green beans salt and pepper Method Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender.Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.Season with salt and freshly ground black pepper to taste, and serve straightaway. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender. Season with salt and freshly ground black pepper to taste, and serve straightaway. Season with salt and freshly ground black pepper to taste, and serve straightaway. Recipe tips For an English twist, serve the stew with some mint sauce."
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} | e3001461910bd784ec132fbfb209b071b7e654f5e2a80db6e964d729dfc6604d | Vegetable pilau rice recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetablepullao_90302_16x9.jpg Madhur Jaffrey's pilau (or pullao) rice is a foolproof recipe. Plus it has a few healthy vegetables thrown in. 1 tbsp cardamom seeds (removed from cardamom pods) 1 tsp black peppercorns1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)1 tsp whole cloves1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken up into 3-4 pieces 1 tbsp cardamom seeds (removed from cardamom pods) 1 tsp black peppercorns 1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available) 1 tsp whole cloves 1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin) a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken up into 3-4 pieces basmati rice, measured to the 450ml/1 pint level in a measuring jugthumb-sized piece of fresh ginger3 tbsp olive or groundnut oil½ tsp brown mustard seeds1 hot green chilli, finely chopped100g/4oz potato, peeled and cut into 5mm/¼in dice¼ carrot, peeled and cut into 5mm/¼in dice40g/1½oz green beans, cut into 5mm/¼in segments½ tsp ground turmeric1 tsp garam masala1¼ tsp salt570ml/1 pint water basmati rice, measured to the 450ml/1 pint level in a measuring jug thumb-sized piece of fresh ginger 3 tbsp olive or groundnut oil ½ tsp brown mustard seeds 1 hot green chilli, finely chopped 100g/4oz potato, peeled and cut into 5mm/¼in dice ¼ carrot, peeled and cut into 5mm/¼in dice 40g/1½oz green beans, cut into 5mm/¼in segments ½ tsp ground turmeric 1 tsp garam masala 1¼ tsp salt 570ml/1 pint water Method For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons.For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.Peel and finely grate the ginger.Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds.As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir.Add the turmeric and garam masala and stir for one minute.Add the ginger and saute, stirring, for another minute.Drain the rice and add it to the pan.Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes.Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate. For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons. For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons. For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again. For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again. Peel and finely grate the ginger. Peel and finely grate the ginger. Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds. Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds. As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir. As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir. Add the turmeric and garam masala and stir for one minute. Add the turmeric and garam masala and stir for one minute. Add the ginger and saute, stirring, for another minute. Add the ginger and saute, stirring, for another minute. Drain the rice and add it to the pan. Drain the rice and add it to the pan. Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes. Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes. Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary. Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary. Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate. Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate. Recipe tips You can use a commercial garam masala, but it will taste much fresher if you make your own. Plus you can use any leftovers for another curry. | {
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"title": "Vegetable pilau rice recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetablepullao_90302_16x9.jpg Madhur Jaffrey's pilau (or pullao) rice is a foolproof recipe. Plus it has a few healthy vegetables thrown in. 1 tbsp cardamom seeds (removed from cardamom pods) 1 tsp black peppercorns1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)1 tsp whole cloves1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken up into 3-4 pieces 1 tbsp cardamom seeds (removed from cardamom pods) 1 tsp black peppercorns 1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available) 1 tsp whole cloves 1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin) a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken up into 3-4 pieces basmati rice, measured to the 450ml/1 pint level in a measuring jugthumb-sized piece of fresh ginger3 tbsp olive or groundnut oil½ tsp brown mustard seeds1 hot green chilli, finely chopped100g/4oz potato, peeled and cut into 5mm/¼in dice¼ carrot, peeled and cut into 5mm/¼in dice40g/1½oz green beans, cut into 5mm/¼in segments½ tsp ground turmeric1 tsp garam masala1¼ tsp salt570ml/1 pint water basmati rice, measured to the 450ml/1 pint level in a measuring jug thumb-sized piece of fresh ginger 3 tbsp olive or groundnut oil ½ tsp brown mustard seeds 1 hot green chilli, finely chopped 100g/4oz potato, peeled and cut into 5mm/¼in dice ¼ carrot, peeled and cut into 5mm/¼in dice 40g/1½oz green beans, cut into 5mm/¼in segments ½ tsp ground turmeric 1 tsp garam masala 1¼ tsp salt 570ml/1 pint water Method For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons.For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.Peel and finely grate the ginger.Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds.As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir.Add the turmeric and garam masala and stir for one minute.Add the ginger and saute, stirring, for another minute.Drain the rice and add it to the pan.Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes.Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate. For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons. For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons. For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again. For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again. Peel and finely grate the ginger. Peel and finely grate the ginger. Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds. Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds. As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir. As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir. Add the turmeric and garam masala and stir for one minute. Add the turmeric and garam masala and stir for one minute. Add the ginger and saute, stirring, for another minute. Add the ginger and saute, stirring, for another minute. Drain the rice and add it to the pan. Drain the rice and add it to the pan. Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes. Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes. Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary. Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary. Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate. Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate. Recipe tips You can use a commercial garam masala, but it will taste much fresher if you make your own. Plus you can use any leftovers for another curry."
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} | 3b603be638805625174f551ae90b12904a1d77c0af1be384aae364c927e6b69a | Beef Yorkshire pudding wrap recipe
To make the Yorkshire pudding, make the batter the night before. Combine the eggs with the flour in a bowl and beat until thick. Gradually add the milk until the mixture becomes smooth. Keep in the fridge, covered, and remove an hour before cooking. To make the beef, marinate the beef shin with the olive oil, onion, garlic, rosemary and pepper, in a shallow dish, covered, in the fridge overnight. To cook the beef, preheat the oven to 200C/180C Fan/Gas 6.Heat a large heavy pan and sear the beef until browned all over. Add the onion and garlic to the same pan, reduce the heat and add the butter being sure to scrape any beef sediment off the bottom of the pan. Cook for 10 minutes until the onions and garlic have coloured and softened.Add the red wine and beef stock to the pan. Cover with foil, place the lid on top and cook in the oven for 4 hours, reducing the temperature to 160C/140C Fan/Gas 2 after 30 minutes of cooking time. To make the roast potatoes, preheat another oven to 220C/200C/Gas 7.Peel and rinse the potatoes and boil in a large pan of salted water until tender and fluffy. Drain in a colander and leave to steam dry. Preheat a roasting tin in the oven with the vegetable oil or beef dripping.Smash the garlic with the back of a knife, but leave the skin on. Add the garlic to the hot oil for a second to infuse before adding the potatoes with a good pinch of salt. Roast in the oven for 35–40 minutes, reducing the temperature to 180C/160C Fan/Gas 3 when they go in.Turn halfway through and then add the rosemary. Roast until crisp and golden-brown. In a small bowl, mix the salt, onion, garlic and dried rosemary powders and sprinkle over the potatoes once out of the oven. To cook the Yorkshire pudding, return the oven temperature to 220C/200C/Gas 7.Heat 3 tablespoons of beef dripping or vegetable oil in an oven proof frying pan. When the oil is hot, add a quarter of the batter to the pan. Cook for 30 seconds and then transfer to the middle shelf of the oven. Reduce the oven temperature to 190C/170C/Gas 3 and cook for 15–20 minutes, or until browned and cooked through. Transfer to a plate lined with kitchen towel to remove any excess oil once cooked. Repeat to use up the remainder of the batter.Meanwhile, to finish the meat, remove it from the oven, strain the liquid into a saucepan, reserving the cooked ingredients and simmer the sauce over a medium-high heat until the volume of liquid has reduced by half. Season with salt to taste and add the yeast extract.To make the buttered cabbage, remove the tough outer leaves from the cabbage. Cut into quarters and remove the core. Finely shred the cabbage into thin ribbons. Bring 3 tablespoons of water to a boil on a high heat in a large saucepan with a good pinch of salt, the butter and the garlic cloves, skinned and lightly crushed. Add the cabbage and stir continuously for a few minutes until well coated and beginning to soften. Cover with the lid and remove from the heat. After two minutes stir again and check the seasoning. Add more salt if needed, a crack of black pepper, a squeeze of lemon juice and a final knob of butter to serve. To assemble the wrap, add a spoon of stuffing to the base of the Yorkshire pudding wrap with some buttered cabbage. Next, add a good helping of the beef, scrunch the potatoes over and top with a little of the reduced beef gravy and a dollop of horseradish cream. Once assembled, roll up the wrap and you’re ready to go. To make the Yorkshire pudding, make the batter the night before. Combine the eggs with the flour in a bowl and beat until thick. Gradually add the milk until the mixture becomes smooth. Keep in the fridge, covered, and remove an hour before cooking. To make the Yorkshire pudding, make the batter the night before. Combine the eggs with the flour in a bowl and beat until thick. Gradually add the milk until the mixture becomes smooth. Keep in the fridge, covered, and remove an hour before cooking. To make the beef, marinate the beef shin with the olive oil, onion, garlic, rosemary and pepper, in a shallow dish, covered, in the fridge overnight. To make the beef, marinate the beef shin with the olive oil, onion, garlic, rosemary and pepper, in a shallow dish, covered, in the fridge overnight. To cook the beef, preheat the oven to 200C/180C Fan/Gas 6. To cook the beef, preheat the oven to 200C/180C Fan/Gas 6. Heat a large heavy pan and sear the beef until browned all over. Add the onion and garlic to the same pan, reduce the heat and add the butter being sure to scrape any beef sediment off the bottom of the pan. Cook for 10 minutes until the onions and garlic have coloured and softened. Heat a large heavy pan and sear the beef until browned all over. Add the onion and garlic to the same pan, reduce the heat and add the butter being sure to scrape any beef sediment off the bottom of the pan. Cook for 10 minutes until the onions and garlic have coloured and softened. Add the red wine and beef stock to the pan. Cover with foil, place the lid on top and cook in the oven for 4 hours, reducing the temperature to 160C/140C Fan/Gas 2 after 30 minutes of cooking time. Add the red wine and beef stock to the pan. Cover with foil, place the lid on top and cook in the oven for 4 hours, reducing the temperature to 160C/140C Fan/Gas 2 after 30 minutes of cooking time. To make the roast potatoes, preheat another oven to 220C/200C/Gas 7. To make the roast potatoes, preheat another oven to 220C/200C/Gas 7. Peel and rinse the potatoes and boil in a large pan of salted water until tender and fluffy. Drain in a colander and leave to steam dry. Preheat a roasting tin in the oven with the vegetable oil or beef dripping. Peel and rinse the potatoes and boil in a large pan of salted water until tender and fluffy. Drain in a colander and leave to steam dry. Preheat a roasting tin in the oven with the vegetable oil or beef dripping. Smash the garlic with the back of a knife, but leave the skin on. Add the garlic to the hot oil for a second to infuse before adding the potatoes with a good pinch of salt. Smash the garlic with the back of a knife, but leave the skin on. Add the garlic to the hot oil for a second to infuse before adding the potatoes with a good pinch of salt. Roast in the oven for 35–40 minutes, reducing the temperature to 180C/160C Fan/Gas 3 when they go in. Roast in the oven for 35–40 minutes, reducing the temperature to 180C/160C Fan/Gas 3 when they go in. Turn halfway through and then add the rosemary. Roast until crisp and golden-brown. In a small bowl, mix the salt, onion, garlic and dried rosemary powders and sprinkle over the potatoes once out of the oven. Turn halfway through and then add the rosemary. Roast until crisp and golden-brown. In a small bowl, mix the salt, onion, garlic and dried rosemary powders and sprinkle over the potatoes once out of the oven. To cook the Yorkshire pudding, return the oven temperature to 220C/200C/Gas 7. To cook the Yorkshire pudding, return the oven temperature to 220C/200C/Gas 7. Heat 3 tablespoons of beef dripping or vegetable oil in an oven proof frying pan. When the oil is hot, add a quarter of the batter to the pan. Cook for 30 seconds and then transfer to the middle shelf of the oven. Reduce the oven temperature to 190C/170C/Gas 3 and cook for 15–20 minutes, or until browned and cooked through. Heat 3 tablespoons of beef dripping or vegetable oil in an oven proof frying pan. When the oil is hot, add a quarter of the batter to the pan. Cook for 30 seconds and then transfer to the middle shelf of the oven. Reduce the oven temperature to 190C/170C/Gas 3 and cook for 15–20 minutes, or until browned and cooked through. Transfer to a plate lined with kitchen towel to remove any excess oil once cooked. Repeat to use up the remainder of the batter. Transfer to a plate lined with kitchen towel to remove any excess oil once cooked. Repeat to use up the remainder of the batter. Meanwhile, to finish the meat, remove it from the oven, strain the liquid into a saucepan, reserving the cooked ingredients and simmer the sauce over a medium-high heat until the volume of liquid has reduced by half. Season with salt to taste and add the yeast extract. Meanwhile, to finish the meat, remove it from the oven, strain the liquid into a saucepan, reserving the cooked ingredients and simmer the sauce over a medium-high heat until the volume of liquid has reduced by half. Season with salt to taste and add the yeast extract. To make the buttered cabbage, remove the tough outer leaves from the cabbage. Cut into quarters and remove the core. Finely shred the cabbage into thin ribbons. To make the buttered cabbage, remove the tough outer leaves from the cabbage. Cut into quarters and remove the core. Finely shred the cabbage into thin ribbons. Bring 3 tablespoons of water to a boil on a high heat in a large saucepan with a good pinch of salt, the butter and the garlic cloves, skinned and lightly crushed. Add the cabbage and stir continuously for a few minutes until well coated and beginning to soften. Cover with the lid and remove from the heat. After two minutes stir again and check the seasoning. Add more salt if needed, a crack of black pepper, a squeeze of lemon juice and a final knob of butter to serve. Bring 3 tablespoons of water to a boil on a high heat in a large saucepan with a good pinch of salt, the butter and the garlic cloves, skinned and lightly crushed. Add the cabbage and stir continuously for a few minutes until well coated and beginning to soften. Cover with the lid and remove from the heat. After two minutes stir again and check the seasoning. Add more salt if needed, a crack of black pepper, a squeeze of lemon juice and a final knob of butter to serve. To assemble the wrap, add a spoon of stuffing to the base of the Yorkshire pudding wrap with some buttered cabbage. Next, add a good helping of the beef, scrunch the potatoes over and top with a little of the reduced beef gravy and a dollop of horseradish cream. Once assembled, roll up the wrap and you’re ready to go. To assemble the wrap, add a spoon of stuffing to the base of the Yorkshire pudding wrap with some buttered cabbage. Next, add a good helping of the beef, scrunch the potatoes over and top with a little of the reduced beef gravy and a dollop of horseradish cream. Once assembled, roll up the wrap and you’re ready to go. | {
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"title": "Beef Yorkshire pudding wrap recipe",
"content": "To make the Yorkshire pudding, make the batter the night before. Combine the eggs with the flour in a bowl and beat until thick. Gradually add the milk until the mixture becomes smooth. Keep in the fridge, covered, and remove an hour before cooking. To make the beef, marinate the beef shin with the olive oil, onion, garlic, rosemary and pepper, in a shallow dish, covered, in the fridge overnight. To cook the beef, preheat the oven to 200C/180C Fan/Gas 6.Heat a large heavy pan and sear the beef until browned all over. Add the onion and garlic to the same pan, reduce the heat and add the butter being sure to scrape any beef sediment off the bottom of the pan. Cook for 10 minutes until the onions and garlic have coloured and softened.Add the red wine and beef stock to the pan. Cover with foil, place the lid on top and cook in the oven for 4 hours, reducing the temperature to 160C/140C Fan/Gas 2 after 30 minutes of cooking time. To make the roast potatoes, preheat another oven to 220C/200C/Gas 7.Peel and rinse the potatoes and boil in a large pan of salted water until tender and fluffy. Drain in a colander and leave to steam dry. Preheat a roasting tin in the oven with the vegetable oil or beef dripping.Smash the garlic with the back of a knife, but leave the skin on. Add the garlic to the hot oil for a second to infuse before adding the potatoes with a good pinch of salt. Roast in the oven for 35–40 minutes, reducing the temperature to 180C/160C Fan/Gas 3 when they go in.Turn halfway through and then add the rosemary. Roast until crisp and golden-brown. In a small bowl, mix the salt, onion, garlic and dried rosemary powders and sprinkle over the potatoes once out of the oven. To cook the Yorkshire pudding, return the oven temperature to 220C/200C/Gas 7.Heat 3 tablespoons of beef dripping or vegetable oil in an oven proof frying pan. When the oil is hot, add a quarter of the batter to the pan. Cook for 30 seconds and then transfer to the middle shelf of the oven. Reduce the oven temperature to 190C/170C/Gas 3 and cook for 15–20 minutes, or until browned and cooked through. Transfer to a plate lined with kitchen towel to remove any excess oil once cooked. Repeat to use up the remainder of the batter.Meanwhile, to finish the meat, remove it from the oven, strain the liquid into a saucepan, reserving the cooked ingredients and simmer the sauce over a medium-high heat until the volume of liquid has reduced by half. Season with salt to taste and add the yeast extract.To make the buttered cabbage, remove the tough outer leaves from the cabbage. Cut into quarters and remove the core. Finely shred the cabbage into thin ribbons. Bring 3 tablespoons of water to a boil on a high heat in a large saucepan with a good pinch of salt, the butter and the garlic cloves, skinned and lightly crushed. Add the cabbage and stir continuously for a few minutes until well coated and beginning to soften. Cover with the lid and remove from the heat. After two minutes stir again and check the seasoning. Add more salt if needed, a crack of black pepper, a squeeze of lemon juice and a final knob of butter to serve. To assemble the wrap, add a spoon of stuffing to the base of the Yorkshire pudding wrap with some buttered cabbage. Next, add a good helping of the beef, scrunch the potatoes over and top with a little of the reduced beef gravy and a dollop of horseradish cream. Once assembled, roll up the wrap and you’re ready to go. To make the Yorkshire pudding, make the batter the night before. Combine the eggs with the flour in a bowl and beat until thick. Gradually add the milk until the mixture becomes smooth. Keep in the fridge, covered, and remove an hour before cooking. To make the Yorkshire pudding, make the batter the night before. Combine the eggs with the flour in a bowl and beat until thick. Gradually add the milk until the mixture becomes smooth. Keep in the fridge, covered, and remove an hour before cooking. To make the beef, marinate the beef shin with the olive oil, onion, garlic, rosemary and pepper, in a shallow dish, covered, in the fridge overnight. To make the beef, marinate the beef shin with the olive oil, onion, garlic, rosemary and pepper, in a shallow dish, covered, in the fridge overnight. To cook the beef, preheat the oven to 200C/180C Fan/Gas 6. To cook the beef, preheat the oven to 200C/180C Fan/Gas 6. Heat a large heavy pan and sear the beef until browned all over. Add the onion and garlic to the same pan, reduce the heat and add the butter being sure to scrape any beef sediment off the bottom of the pan. Cook for 10 minutes until the onions and garlic have coloured and softened. Heat a large heavy pan and sear the beef until browned all over. Add the onion and garlic to the same pan, reduce the heat and add the butter being sure to scrape any beef sediment off the bottom of the pan. Cook for 10 minutes until the onions and garlic have coloured and softened. Add the red wine and beef stock to the pan. Cover with foil, place the lid on top and cook in the oven for 4 hours, reducing the temperature to 160C/140C Fan/Gas 2 after 30 minutes of cooking time. Add the red wine and beef stock to the pan. Cover with foil, place the lid on top and cook in the oven for 4 hours, reducing the temperature to 160C/140C Fan/Gas 2 after 30 minutes of cooking time. To make the roast potatoes, preheat another oven to 220C/200C/Gas 7. To make the roast potatoes, preheat another oven to 220C/200C/Gas 7. Peel and rinse the potatoes and boil in a large pan of salted water until tender and fluffy. Drain in a colander and leave to steam dry. Preheat a roasting tin in the oven with the vegetable oil or beef dripping. Peel and rinse the potatoes and boil in a large pan of salted water until tender and fluffy. Drain in a colander and leave to steam dry. Preheat a roasting tin in the oven with the vegetable oil or beef dripping. Smash the garlic with the back of a knife, but leave the skin on. Add the garlic to the hot oil for a second to infuse before adding the potatoes with a good pinch of salt. Smash the garlic with the back of a knife, but leave the skin on. Add the garlic to the hot oil for a second to infuse before adding the potatoes with a good pinch of salt. Roast in the oven for 35–40 minutes, reducing the temperature to 180C/160C Fan/Gas 3 when they go in. Roast in the oven for 35–40 minutes, reducing the temperature to 180C/160C Fan/Gas 3 when they go in. Turn halfway through and then add the rosemary. Roast until crisp and golden-brown. In a small bowl, mix the salt, onion, garlic and dried rosemary powders and sprinkle over the potatoes once out of the oven. Turn halfway through and then add the rosemary. Roast until crisp and golden-brown. In a small bowl, mix the salt, onion, garlic and dried rosemary powders and sprinkle over the potatoes once out of the oven. To cook the Yorkshire pudding, return the oven temperature to 220C/200C/Gas 7. To cook the Yorkshire pudding, return the oven temperature to 220C/200C/Gas 7. Heat 3 tablespoons of beef dripping or vegetable oil in an oven proof frying pan. When the oil is hot, add a quarter of the batter to the pan. Cook for 30 seconds and then transfer to the middle shelf of the oven. Reduce the oven temperature to 190C/170C/Gas 3 and cook for 15–20 minutes, or until browned and cooked through. Heat 3 tablespoons of beef dripping or vegetable oil in an oven proof frying pan. When the oil is hot, add a quarter of the batter to the pan. Cook for 30 seconds and then transfer to the middle shelf of the oven. Reduce the oven temperature to 190C/170C/Gas 3 and cook for 15–20 minutes, or until browned and cooked through. Transfer to a plate lined with kitchen towel to remove any excess oil once cooked. Repeat to use up the remainder of the batter. Transfer to a plate lined with kitchen towel to remove any excess oil once cooked. Repeat to use up the remainder of the batter. Meanwhile, to finish the meat, remove it from the oven, strain the liquid into a saucepan, reserving the cooked ingredients and simmer the sauce over a medium-high heat until the volume of liquid has reduced by half. Season with salt to taste and add the yeast extract. Meanwhile, to finish the meat, remove it from the oven, strain the liquid into a saucepan, reserving the cooked ingredients and simmer the sauce over a medium-high heat until the volume of liquid has reduced by half. Season with salt to taste and add the yeast extract. To make the buttered cabbage, remove the tough outer leaves from the cabbage. Cut into quarters and remove the core. Finely shred the cabbage into thin ribbons. To make the buttered cabbage, remove the tough outer leaves from the cabbage. Cut into quarters and remove the core. Finely shred the cabbage into thin ribbons. Bring 3 tablespoons of water to a boil on a high heat in a large saucepan with a good pinch of salt, the butter and the garlic cloves, skinned and lightly crushed. Add the cabbage and stir continuously for a few minutes until well coated and beginning to soften. Cover with the lid and remove from the heat. After two minutes stir again and check the seasoning. Add more salt if needed, a crack of black pepper, a squeeze of lemon juice and a final knob of butter to serve. Bring 3 tablespoons of water to a boil on a high heat in a large saucepan with a good pinch of salt, the butter and the garlic cloves, skinned and lightly crushed. Add the cabbage and stir continuously for a few minutes until well coated and beginning to soften. Cover with the lid and remove from the heat. After two minutes stir again and check the seasoning. Add more salt if needed, a crack of black pepper, a squeeze of lemon juice and a final knob of butter to serve. To assemble the wrap, add a spoon of stuffing to the base of the Yorkshire pudding wrap with some buttered cabbage. Next, add a good helping of the beef, scrunch the potatoes over and top with a little of the reduced beef gravy and a dollop of horseradish cream. Once assembled, roll up the wrap and you’re ready to go. To assemble the wrap, add a spoon of stuffing to the base of the Yorkshire pudding wrap with some buttered cabbage. Next, add a good helping of the beef, scrunch the potatoes over and top with a little of the reduced beef gravy and a dollop of horseradish cream. Once assembled, roll up the wrap and you’re ready to go."
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} | 8b80853720754c40506524952d88c2867d14721933591d3cea48bb62c1377cb1 | Colcannon recipe
An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/colcannon_13802_16x9.jpg Look for floury potatoes - otherwise known as baking potatoes - as they have a lower moisture content and are perfect for the mash in this classic colcannon dish. 500g/1lb2oz floury potatoes, boiled until tender250g/9oz cabbage, shredded and lightly steamed2 tbsp cream (optional)salt and black pepper1 large or 2 small onions, sliced thinly a little bacon fat, beef dripping or other oil, for frying 500g/1lb2oz floury potatoes, boiled until tender 250g/9oz cabbage, shredded and lightly steamed 2 tbsp cream (optional) salt and black pepper 1 large or 2 small onions, sliced thinly a little bacon fat, beef dripping or other oil, for frying Method Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper. Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper. Fry the onion in the fat over a moderate heat until it is soft and beginning to brown. Fry the onion in the fat over a moderate heat until it is soft and beginning to brown. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. | {
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"title": "Colcannon recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/colcannon_13802_16x9.jpg Look for floury potatoes - otherwise known as baking potatoes - as they have a lower moisture content and are perfect for the mash in this classic colcannon dish. 500g/1lb2oz floury potatoes, boiled until tender250g/9oz cabbage, shredded and lightly steamed2 tbsp cream (optional)salt and black pepper1 large or 2 small onions, sliced thinly a little bacon fat, beef dripping or other oil, for frying 500g/1lb2oz floury potatoes, boiled until tender 250g/9oz cabbage, shredded and lightly steamed 2 tbsp cream (optional) salt and black pepper 1 large or 2 small onions, sliced thinly a little bacon fat, beef dripping or other oil, for frying Method Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper. Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper. Fry the onion in the fat over a moderate heat until it is soft and beginning to brown. Fry the onion in the fat over a moderate heat until it is soft and beginning to brown. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle."
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} | 5813de12fab293824c65e49427c898cb951962d51ef7fc14b1b39a874e98f84b | Steamed salmon with stir fried green beans and fragrant herb rice recipe
An average of 3.7 out of 5 stars from 3 ratings 150g/5oz salmon filletsqueeze lemon juice2 tbsp white winesalt and freshly ground black pepper 150g/5oz salmon fillet squeeze lemon juice 2 tbsp white wine salt and freshly ground black pepper 1 tbsp olive oil¼ onion, finely sliced2 cloves garlic, chopped85g/3oz green beans, cooked2 tbsp soy saucesqueeze lemon juice, to taste 1 tbsp olive oil ¼ onion, finely sliced 2 cloves garlic, chopped 85g/3oz green beans, cooked 2 tbsp soy sauce squeeze lemon juice, to taste 200g/7oz basmati rice1 large handful fresh coriander, chopped1 large handful fresh chives, chopped1 large handful fresh dill, chopped1 small handful fresh watercress, choppedsalt and freshly ground black pepper 200g/7oz basmati rice 1 large handful fresh coriander, chopped 1 large handful fresh chives, chopped 1 large handful fresh dill, chopped 1 small handful fresh watercress, chopped salt and freshly ground black pepper Method For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through.For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste.For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon. For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through. For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through. For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste. For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste. For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper. For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon. | {
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"title": "Steamed salmon with stir fried green beans and fragrant herb rice recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings 150g/5oz salmon filletsqueeze lemon juice2 tbsp white winesalt and freshly ground black pepper 150g/5oz salmon fillet squeeze lemon juice 2 tbsp white wine salt and freshly ground black pepper 1 tbsp olive oil¼ onion, finely sliced2 cloves garlic, chopped85g/3oz green beans, cooked2 tbsp soy saucesqueeze lemon juice, to taste 1 tbsp olive oil ¼ onion, finely sliced 2 cloves garlic, chopped 85g/3oz green beans, cooked 2 tbsp soy sauce squeeze lemon juice, to taste 200g/7oz basmati rice1 large handful fresh coriander, chopped1 large handful fresh chives, chopped1 large handful fresh dill, chopped1 small handful fresh watercress, choppedsalt and freshly ground black pepper 200g/7oz basmati rice 1 large handful fresh coriander, chopped 1 large handful fresh chives, chopped 1 large handful fresh dill, chopped 1 small handful fresh watercress, chopped salt and freshly ground black pepper Method For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through.For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste.For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon. For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through. For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through. For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste. For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste. For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper. For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon."
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} | d3a5d7adfd77e930384e2a9dcda6b5824380ffbeeaac091b819a2305a77956b2 | Green beans with ham and cheese recipe
An average of 4.6 out of 5 stars from 5 ratings 1 good handful green beans, trimmed4 or so slices of prosciutto, cut into strips3-4 thick slices taleggio cheesea good glug fruity olive oilfreshly ground black peppersourdough bread, to serve 1 good handful green beans, trimmed 4 or so slices of prosciutto, cut into strips 3-4 thick slices taleggio cheese a good glug fruity olive oil freshly ground black pepper sourdough bread, to serve Method Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little - that is when they are most flavoursome). Drain the beans and add them quickly back to the hot pan, scatter over the ham and cheese, trickle over the olive oil and season well with freshly ground black pepper. Toss gently over a low heat so that the cheese melts to makes a warm voluptuous dressing for the beans. Serve immediately with crusty sourdough bread. Brie or camembert work well if you can't find taleggio. Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little - that is when they are most flavoursome). Drain the beans and add them quickly back to the hot pan, scatter over the ham and cheese, trickle over the olive oil and season well with freshly ground black pepper. Toss gently over a low heat so that the cheese melts to makes a warm voluptuous dressing for the beans. Serve immediately with crusty sourdough bread. Brie or camembert work well if you can't find taleggio. Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little - that is when they are most flavoursome). Drain the beans and add them quickly back to the hot pan, scatter over the ham and cheese, trickle over the olive oil and season well with freshly ground black pepper. Toss gently over a low heat so that the cheese melts to makes a warm voluptuous dressing for the beans. Serve immediately with crusty sourdough bread. Brie or camembert work well if you can't find taleggio. | {
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"title": "Green beans with ham and cheese recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings 1 good handful green beans, trimmed4 or so slices of prosciutto, cut into strips3-4 thick slices taleggio cheesea good glug fruity olive oilfreshly ground black peppersourdough bread, to serve 1 good handful green beans, trimmed 4 or so slices of prosciutto, cut into strips 3-4 thick slices taleggio cheese a good glug fruity olive oil freshly ground black pepper sourdough bread, to serve Method Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little - that is when they are most flavoursome). Drain the beans and add them quickly back to the hot pan, scatter over the ham and cheese, trickle over the olive oil and season well with freshly ground black pepper. Toss gently over a low heat so that the cheese melts to makes a warm voluptuous dressing for the beans. Serve immediately with crusty sourdough bread. Brie or camembert work well if you can't find taleggio. Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little - that is when they are most flavoursome). Drain the beans and add them quickly back to the hot pan, scatter over the ham and cheese, trickle over the olive oil and season well with freshly ground black pepper. Toss gently over a low heat so that the cheese melts to makes a warm voluptuous dressing for the beans. Serve immediately with crusty sourdough bread. Brie or camembert work well if you can't find taleggio. Cook the beans in a pan of boiling salted water for about five minutes (you want them to bend a little - that is when they are most flavoursome). Drain the beans and add them quickly back to the hot pan, scatter over the ham and cheese, trickle over the olive oil and season well with freshly ground black pepper. Toss gently over a low heat so that the cheese melts to makes a warm voluptuous dressing for the beans. Serve immediately with crusty sourdough bread. Brie or camembert work well if you can't find taleggio."
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} | b410b210bd2259436fa745edd2733a58752c5edf1ab15fb8ea742447cf7fa488 | Cannellini beans two ways recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cannellini_beans_two_68612_16x9.jpg Cannellini beans have a lovely melting texture and go well with Mediterranean flavours. Use the base recipe to make two meals for two people. The amount of olive oil elevates the dish by adding richness and flavour. 3 tbsp extra virgin olive oil, plus extra for drizzling1 red onion, chopped1 garlic clove, finely chopped1 celery stick, chopped1 small carrot, peeled and finely chopped400g tin chopped tomatoes, or 5 fresh tomatoes, chopped2 x 400g tins cannellini beans, drained and rinsedsplash of red wine (optional)1 thyme sprig (optional)pinch caster sugarflaky sea salt and freshly ground black pepper 3 tbsp extra virgin olive oil, plus extra for drizzling 1 red onion, chopped 1 garlic clove, finely chopped 1 celery stick, chopped 1 small carrot, peeled and finely chopped 400g tin chopped tomatoes, or 5 fresh tomatoes, chopped 2 x 400g tins cannellini beans, drained and rinsed splash of red wine (optional) 1 thyme sprig (optional) pinch caster sugar flaky sea salt and freshly ground black pepper 2 baking potatoes30g/1oz goats’ cheese 2 baking potatoes 30g/1oz goats’ cheese 30g/1oz breadcrumbs (1 medium slice of bread whizzed in a food processor) 1½ tbsp finely chopped fresh flatleaf parsley1 small garlic clove, finely chopped 25g/1oz Parmesan, coarsely grated1½ tbsp capers (optional)green salad, to serve 30g/1oz breadcrumbs (1 medium slice of bread whizzed in a food processor) 1½ tbsp finely chopped fresh flatleaf parsley 1 small garlic clove, finely chopped 25g/1oz Parmesan, coarsely grated 1½ tbsp capers (optional) green salad, to serve Method Heat the oil in a frying pan, add the onion, garlic, celery and carrot. Season with 1 teaspoon of sea salt and fry gently for 10–15 minutes, until soft. Stir in the tomatoes and beans, plus a splash of red wine and the thyme, if using. Season to taste with the sugar and plenty of black pepper. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally, until the beans have softened. Taste and adjust the seasoning.To make Italian beans in a baked potato, preheat the oven to 200C/180C Fan/Gas 6. Pierce the potatoes several times with a skewer. Put them on a baking tray and bake for 1 hour, or until cooked through. Transfer them to serving plates and cut a cross in the centre of each. Add a quarter of the beans to each potato and finish with goats’ cheese and a grinding of pepper. To make the Tuscan bean gratin, preheat the oven to 200C/180C Fan/Gas 6. Mix the breadcrumbs, parsley, garlic and Parmesan together. If using capers, stir them into the beans, then spread the beans in a small shallow ovenproof dish and top with the breadcrumb mixture. Drizzle with olive oil and bake for 20–30 minutes, or until the beans are heated through and the topping has browned. Serve with a green salad. Heat the oil in a frying pan, add the onion, garlic, celery and carrot. Season with 1 teaspoon of sea salt and fry gently for 10–15 minutes, until soft. Heat the oil in a frying pan, add the onion, garlic, celery and carrot. Season with 1 teaspoon of sea salt and fry gently for 10–15 minutes, until soft. Stir in the tomatoes and beans, plus a splash of red wine and the thyme, if using. Season to taste with the sugar and plenty of black pepper. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally, until the beans have softened. Taste and adjust the seasoning. Stir in the tomatoes and beans, plus a splash of red wine and the thyme, if using. Season to taste with the sugar and plenty of black pepper. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally, until the beans have softened. Taste and adjust the seasoning. To make Italian beans in a baked potato, preheat the oven to 200C/180C Fan/Gas 6. Pierce the potatoes several times with a skewer. Put them on a baking tray and bake for 1 hour, or until cooked through. Transfer them to serving plates and cut a cross in the centre of each. Add a quarter of the beans to each potato and finish with goats’ cheese and a grinding of pepper. To make Italian beans in a baked potato, preheat the oven to 200C/180C Fan/Gas 6. Pierce the potatoes several times with a skewer. Put them on a baking tray and bake for 1 hour, or until cooked through. Transfer them to serving plates and cut a cross in the centre of each. Add a quarter of the beans to each potato and finish with goats’ cheese and a grinding of pepper. To make the Tuscan bean gratin, preheat the oven to 200C/180C Fan/Gas 6. Mix the breadcrumbs, parsley, garlic and Parmesan together. If using capers, stir them into the beans, then spread the beans in a small shallow ovenproof dish and top with the breadcrumb mixture. Drizzle with olive oil and bake for 20–30 minutes, or until the beans are heated through and the topping has browned. Serve with a green salad. To make the Tuscan bean gratin, preheat the oven to 200C/180C Fan/Gas 6. Mix the breadcrumbs, parsley, garlic and Parmesan together. If using capers, stir them into the beans, then spread the beans in a small shallow ovenproof dish and top with the breadcrumb mixture. Drizzle with olive oil and bake for 20–30 minutes, or until the beans are heated through and the topping has browned. Serve with a green salad. Recipe tips If you want to add meat, fry some chopped chorizo with the onion in step 1 or stir in some finely sliced ham at the end of step 2. | {
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"title": "Cannellini beans two ways recipe",
"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cannellini_beans_two_68612_16x9.jpg Cannellini beans have a lovely melting texture and go well with Mediterranean flavours. Use the base recipe to make two meals for two people. The amount of olive oil elevates the dish by adding richness and flavour. 3 tbsp extra virgin olive oil, plus extra for drizzling1 red onion, chopped1 garlic clove, finely chopped1 celery stick, chopped1 small carrot, peeled and finely chopped400g tin chopped tomatoes, or 5 fresh tomatoes, chopped2 x 400g tins cannellini beans, drained and rinsedsplash of red wine (optional)1 thyme sprig (optional)pinch caster sugarflaky sea salt and freshly ground black pepper 3 tbsp extra virgin olive oil, plus extra for drizzling 1 red onion, chopped 1 garlic clove, finely chopped 1 celery stick, chopped 1 small carrot, peeled and finely chopped 400g tin chopped tomatoes, or 5 fresh tomatoes, chopped 2 x 400g tins cannellini beans, drained and rinsed splash of red wine (optional) 1 thyme sprig (optional) pinch caster sugar flaky sea salt and freshly ground black pepper 2 baking potatoes30g/1oz goats’ cheese 2 baking potatoes 30g/1oz goats’ cheese 30g/1oz breadcrumbs (1 medium slice of bread whizzed in a food processor) 1½ tbsp finely chopped fresh flatleaf parsley1 small garlic clove, finely chopped 25g/1oz Parmesan, coarsely grated1½ tbsp capers (optional)green salad, to serve 30g/1oz breadcrumbs (1 medium slice of bread whizzed in a food processor) 1½ tbsp finely chopped fresh flatleaf parsley 1 small garlic clove, finely chopped 25g/1oz Parmesan, coarsely grated 1½ tbsp capers (optional) green salad, to serve Method Heat the oil in a frying pan, add the onion, garlic, celery and carrot. Season with 1 teaspoon of sea salt and fry gently for 10–15 minutes, until soft. Stir in the tomatoes and beans, plus a splash of red wine and the thyme, if using. Season to taste with the sugar and plenty of black pepper. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally, until the beans have softened. Taste and adjust the seasoning.To make Italian beans in a baked potato, preheat the oven to 200C/180C Fan/Gas 6. Pierce the potatoes several times with a skewer. Put them on a baking tray and bake for 1 hour, or until cooked through. Transfer them to serving plates and cut a cross in the centre of each. Add a quarter of the beans to each potato and finish with goats’ cheese and a grinding of pepper. To make the Tuscan bean gratin, preheat the oven to 200C/180C Fan/Gas 6. Mix the breadcrumbs, parsley, garlic and Parmesan together. If using capers, stir them into the beans, then spread the beans in a small shallow ovenproof dish and top with the breadcrumb mixture. Drizzle with olive oil and bake for 20–30 minutes, or until the beans are heated through and the topping has browned. Serve with a green salad. Heat the oil in a frying pan, add the onion, garlic, celery and carrot. Season with 1 teaspoon of sea salt and fry gently for 10–15 minutes, until soft. Heat the oil in a frying pan, add the onion, garlic, celery and carrot. Season with 1 teaspoon of sea salt and fry gently for 10–15 minutes, until soft. Stir in the tomatoes and beans, plus a splash of red wine and the thyme, if using. Season to taste with the sugar and plenty of black pepper. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally, until the beans have softened. Taste and adjust the seasoning. Stir in the tomatoes and beans, plus a splash of red wine and the thyme, if using. Season to taste with the sugar and plenty of black pepper. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally, until the beans have softened. Taste and adjust the seasoning. To make Italian beans in a baked potato, preheat the oven to 200C/180C Fan/Gas 6. Pierce the potatoes several times with a skewer. Put them on a baking tray and bake for 1 hour, or until cooked through. Transfer them to serving plates and cut a cross in the centre of each. Add a quarter of the beans to each potato and finish with goats’ cheese and a grinding of pepper. To make Italian beans in a baked potato, preheat the oven to 200C/180C Fan/Gas 6. Pierce the potatoes several times with a skewer. Put them on a baking tray and bake for 1 hour, or until cooked through. Transfer them to serving plates and cut a cross in the centre of each. Add a quarter of the beans to each potato and finish with goats’ cheese and a grinding of pepper. To make the Tuscan bean gratin, preheat the oven to 200C/180C Fan/Gas 6. Mix the breadcrumbs, parsley, garlic and Parmesan together. If using capers, stir them into the beans, then spread the beans in a small shallow ovenproof dish and top with the breadcrumb mixture. Drizzle with olive oil and bake for 20–30 minutes, or until the beans are heated through and the topping has browned. Serve with a green salad. To make the Tuscan bean gratin, preheat the oven to 200C/180C Fan/Gas 6. Mix the breadcrumbs, parsley, garlic and Parmesan together. If using capers, stir them into the beans, then spread the beans in a small shallow ovenproof dish and top with the breadcrumb mixture. Drizzle with olive oil and bake for 20–30 minutes, or until the beans are heated through and the topping has browned. Serve with a green salad. Recipe tips If you want to add meat, fry some chopped chorizo with the onion in step 1 or stir in some finely sliced ham at the end of step 2."
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} | b7d5d44a7d99bd397bf5ebcba462dc251da2d1a7bda9bed4fb6a132de96ed7d4 | Jerusalem artichokes with saffron honey dressing recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerusalem_artichokes_47127_16x9.jpg Jerusalem artichokes have a wonderfully nutty flavour and are perfectly paired with this sweet honey sauce and creamy burrata. 3 tbsp olive oil ½ tsp runny honey pinch saffron 2 tbsp moscatel vinegar1 lemon, juice onlysalt and freshly ground black pepper 3 tbsp olive oil ½ tsp runny honey pinch saffron 2 tbsp moscatel vinegar 1 lemon, juice only salt and freshly ground black pepper 2 tbsp olive oil8–10 Jerusalem artichokes, peeled and cut into 1–2cm/½in–¾in pieces1 garlic clove, crushed50g/1¾oz walnuts, toasted and chopped2 tbsp fresh flatleaf parsley, chopped1 whole burrata, drained freshly ground black pepper 2 tbsp olive oil 8–10 Jerusalem artichokes, peeled and cut into 1–2cm/½in–¾in pieces 1 garlic clove, crushed 50g/1¾oz walnuts, toasted and chopped 2 tbsp fresh flatleaf parsley, chopped 1 whole burrata, drained freshly ground black pepper Method To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside. To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through. Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper. Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside. To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through. To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through. Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper. Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper. Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately. Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately. | {
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"title": "Jerusalem artichokes with saffron honey dressing 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/jerusalem_artichokes_47127_16x9.jpg Jerusalem artichokes have a wonderfully nutty flavour and are perfectly paired with this sweet honey sauce and creamy burrata. 3 tbsp olive oil ½ tsp runny honey pinch saffron 2 tbsp moscatel vinegar1 lemon, juice onlysalt and freshly ground black pepper 3 tbsp olive oil ½ tsp runny honey pinch saffron 2 tbsp moscatel vinegar 1 lemon, juice only salt and freshly ground black pepper 2 tbsp olive oil8–10 Jerusalem artichokes, peeled and cut into 1–2cm/½in–¾in pieces1 garlic clove, crushed50g/1¾oz walnuts, toasted and chopped2 tbsp fresh flatleaf parsley, chopped1 whole burrata, drained freshly ground black pepper 2 tbsp olive oil 8–10 Jerusalem artichokes, peeled and cut into 1–2cm/½in–¾in pieces 1 garlic clove, crushed 50g/1¾oz walnuts, toasted and chopped 2 tbsp fresh flatleaf parsley, chopped 1 whole burrata, drained freshly ground black pepper Method To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside. To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through. Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper. Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside. To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through. To make the artichokes, heat the oil in a frying pan and fry the artichokes until browned, softened and cooked through. Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper. Toss the artichokes in the pan with the garlic, walnuts and parsley. Grind over lots of black pepper. Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately. Put the burrata on a serving plate and top with the artichoke mixture and the dressing. Serve immediately."
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} | 7a18ab856b44618bee4155b0462e7a2e32bf9a69d8ed91770a47f4826b50e058 | Tuna Niçoise recipe
An average of 5.0 out of 5 stars from 3 ratings Paul Hollywood’s version of the French salad Niçoise comes with slices of fresh tuna steak and fougasse bread topped with homemade tapenade. 50g/1¾oz anchovies in oil400g/14oz pitted black olives75g/2½oz capers, drained and rinsed2-3 garlic cloves1 tsp Dijon mustard2 tsp lemon juice2 tbsp good-quality olive oilhandful fresh basil, choppedfresh black pepper 50g/1¾oz anchovies in oil 400g/14oz pitted black olives 75g/2½oz capers, drained and rinsed 2-3 garlic cloves 1 tsp Dijon mustard 2 tsp lemon juice 2 tbsp good-quality olive oil handful fresh basil, chopped fresh black pepper 2 tsp Dijon mustard1 tbsp white wine vinegar100ml/3½oz extra virgin olive oil½ lemon, juice onlypinch of salt and pepper 2 tsp Dijon mustard 1 tbsp white wine vinegar 100ml/3½oz extra virgin olive oil ½ lemon, juice only pinch of salt and pepper 4 Baby Gem lettuce 200g/7oz green beans, topped, tailed and blanched4 tsp capers, drained and rinsed200g/7oz cooked new potatoes24 baby plum tomatoes, cut in half 4 Baby Gem lettuce 200g/7oz green beans, topped, tailed and blanched 4 tsp capers, drained and rinsed 200g/7oz cooked new potatoes 24 baby plum tomatoes, cut in half 4 tuna steaks, approximately 175g/6oz each1 tbsp olive oilsalt and freshly ground black pepper 4 tuna steaks, approximately 175g/6oz each 1 tbsp olive oil salt and freshly ground black pepper 4 soft-boiled medium eggs, peeled and halved1 tbsp chopped chives1 loaf olive sourdough fougasse 4 soft-boiled medium eggs, peeled and halved 1 tbsp chopped chives 1 loaf olive sourdough fougasse 1 loaf olive sourdough fougasse Method To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves. To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified.To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients.To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper.Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking. To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad.Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade. To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves. To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves. To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified. To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified. To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients. To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients. To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper. To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper. Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking. Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking. To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad. To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad. Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade. Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade. | {
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"title": "Tuna Niçoise recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Paul Hollywood’s version of the French salad Niçoise comes with slices of fresh tuna steak and fougasse bread topped with homemade tapenade. 50g/1¾oz anchovies in oil400g/14oz pitted black olives75g/2½oz capers, drained and rinsed2-3 garlic cloves1 tsp Dijon mustard2 tsp lemon juice2 tbsp good-quality olive oilhandful fresh basil, choppedfresh black pepper 50g/1¾oz anchovies in oil 400g/14oz pitted black olives 75g/2½oz capers, drained and rinsed 2-3 garlic cloves 1 tsp Dijon mustard 2 tsp lemon juice 2 tbsp good-quality olive oil handful fresh basil, chopped fresh black pepper 2 tsp Dijon mustard1 tbsp white wine vinegar100ml/3½oz extra virgin olive oil½ lemon, juice onlypinch of salt and pepper 2 tsp Dijon mustard 1 tbsp white wine vinegar 100ml/3½oz extra virgin olive oil ½ lemon, juice only pinch of salt and pepper 4 Baby Gem lettuce 200g/7oz green beans, topped, tailed and blanched4 tsp capers, drained and rinsed200g/7oz cooked new potatoes24 baby plum tomatoes, cut in half 4 Baby Gem lettuce 200g/7oz green beans, topped, tailed and blanched 4 tsp capers, drained and rinsed 200g/7oz cooked new potatoes 24 baby plum tomatoes, cut in half 4 tuna steaks, approximately 175g/6oz each1 tbsp olive oilsalt and freshly ground black pepper 4 tuna steaks, approximately 175g/6oz each 1 tbsp olive oil salt and freshly ground black pepper 4 soft-boiled medium eggs, peeled and halved1 tbsp chopped chives1 loaf olive sourdough fougasse 4 soft-boiled medium eggs, peeled and halved 1 tbsp chopped chives 1 loaf olive sourdough fougasse 1 loaf olive sourdough fougasse Method To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves. To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified.To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients.To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper.Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking. To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad.Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade. To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves. To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves. To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified. To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified. To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients. To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients. To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper. To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper. Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking. Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking. To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad. To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad. Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade. Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade."
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} | 4fae377a10219d5a1caaf5a2ac368d17c42fe4949e7d6d6ffa4107fe8abf791b | Blackcurrant jam recipe
An average of 4.1 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_blackcurrant_jam_77904_16x9.jpg This easy blackcurrant jam recipe uses the whole fruit for a tart, rich preserve that sets well. It's excellent on crisp toasted rye bread, or spooned onto porridge in the morning. You’ll need a sugar thermometer for this recipe. 300g/10½oz fresh blackcurrants300g/10½oz granulated or caster sugar1 small lemon, juice only 300g/10½oz fresh blackcurrants 300g/10½oz granulated or caster sugar 1 small lemon, juice only Method Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer.Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. | {
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"title": "Blackcurrant jam recipe",
"content": "An average of 4.1 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_blackcurrant_jam_77904_16x9.jpg This easy blackcurrant jam recipe uses the whole fruit for a tart, rich preserve that sets well. It's excellent on crisp toasted rye bread, or spooned onto porridge in the morning. You’ll need a sugar thermometer for this recipe. 300g/10½oz fresh blackcurrants300g/10½oz granulated or caster sugar1 small lemon, juice only 300g/10½oz fresh blackcurrants 300g/10½oz granulated or caster sugar 1 small lemon, juice only Method Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer.Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately."
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} | 2f6179495ba7f532a5dac270c184e6daaab066f15a734ae125c88677cf64bea7 | Mushroom parfait recipe
To make the reduction, place all of the ingredients and 125ml/4fl oz water in a large saucepan over a medium heat. Slowly simmer, stirring occasionally, for about 30–45 minutes until reduced to a jam-like texture. Do not reduce too quickly as the shallots may not cook properly before the alcohol evaporates. Set aside and leave to cool. To make the mushroom purée, melt the butter in a large frying pan and add the mushrooms. Fry over a medium heat until dark brown in colour. Add the mirin. Reduce to a sticky glaze, then add the soy sauce and reduce again to a thick syrupy consistency. Finally, add the cream and milk and bring to the boil, then remove from the heat. Blend in a food processor or blender until completely smooth. Leave to cool. To make the terrine, preheat the oven to 120C/100C Fan/Gas ½. Place a loaf tin in a deep baking tray or roasting tin and preheat in the oven. Melt the butter in a small frying pan over a medium heat. Place the 90g/3¼oz parfait reduction, reserving the remaining reduction to serve with the finished parfait, in a food processor or blender. Add the mushroom purée and eggs and blend. Add the melted butter and continue blending until fully combined. Season with salt to taste. Remove the loaf tin from the oven and pour in the terrine mixture. Cover with a double layer of kitchen foil and place back on the baking tray. Place the tray in the oven. With the oven door open, carefully add boiling water into the baking tray up to the level of the parfait in the loaf tin. Cook for 20 minutes. The parfait should be just set and have a slight wobble in the centre. Remove the tray from the oven very carefully. Cool the parfait to room temperature for 30 minutes and then chill the loaf tin in the fridge overnight to set. Remove the parfait from the fridge and, using a spatula, lightly scrape off and discard any thick skin that may have formed. Place the parfait in an airtight container if storing further. To serve, scoop a generous amount of parfait onto a plate and garnish with the remaining parfait reduction and freshly shaved mushrooms. Serve with the grilled sourdough. To make the reduction, place all of the ingredients and 125ml/4fl oz water in a large saucepan over a medium heat. Slowly simmer, stirring occasionally, for about 30–45 minutes until reduced to a jam-like texture. Do not reduce too quickly as the shallots may not cook properly before the alcohol evaporates. Set aside and leave to cool. To make the reduction, place all of the ingredients and 125ml/4fl oz water in a large saucepan over a medium heat. Slowly simmer, stirring occasionally, for about 30–45 minutes until reduced to a jam-like texture. Do not reduce too quickly as the shallots may not cook properly before the alcohol evaporates. Set aside and leave to cool. To make the mushroom purée, melt the butter in a large frying pan and add the mushrooms. Fry over a medium heat until dark brown in colour. To make the mushroom purée, melt the butter in a large frying pan and add the mushrooms. Fry over a medium heat until dark brown in colour. Add the mirin. Reduce to a sticky glaze, then add the soy sauce and reduce again to a thick syrupy consistency. Add the mirin. Reduce to a sticky glaze, then add the soy sauce and reduce again to a thick syrupy consistency. Finally, add the cream and milk and bring to the boil, then remove from the heat. Finally, add the cream and milk and bring to the boil, then remove from the heat. Blend in a food processor or blender until completely smooth. Leave to cool. Blend in a food processor or blender until completely smooth. Leave to cool. To make the terrine, preheat the oven to 120C/100C Fan/Gas ½. Place a loaf tin in a deep baking tray or roasting tin and preheat in the oven. To make the terrine, preheat the oven to 120C/100C Fan/Gas ½. Place a loaf tin in a deep baking tray or roasting tin and preheat in the oven. Melt the butter in a small frying pan over a medium heat. Melt the butter in a small frying pan over a medium heat. Place the 90g/3¼oz parfait reduction, reserving the remaining reduction to serve with the finished parfait, in a food processor or blender. Add the mushroom purée and eggs and blend. Place the 90g/3¼oz parfait reduction, reserving the remaining reduction to serve with the finished parfait, in a food processor or blender. Add the mushroom purée and eggs and blend. Add the melted butter and continue blending until fully combined. Season with salt to taste. Add the melted butter and continue blending until fully combined. Season with salt to taste. Remove the loaf tin from the oven and pour in the terrine mixture. Cover with a double layer of kitchen foil and place back on the baking tray. Remove the loaf tin from the oven and pour in the terrine mixture. Cover with a double layer of kitchen foil and place back on the baking tray. Place the tray in the oven. With the oven door open, carefully add boiling water into the baking tray up to the level of the parfait in the loaf tin. Place the tray in the oven. With the oven door open, carefully add boiling water into the baking tray up to the level of the parfait in the loaf tin. Cook for 20 minutes. The parfait should be just set and have a slight wobble in the centre. Cook for 20 minutes. The parfait should be just set and have a slight wobble in the centre. Remove the tray from the oven very carefully. Cool the parfait to room temperature for 30 minutes and then chill the loaf tin in the fridge overnight to set. Remove the tray from the oven very carefully. Cool the parfait to room temperature for 30 minutes and then chill the loaf tin in the fridge overnight to set. Remove the parfait from the fridge and, using a spatula, lightly scrape off and discard any thick skin that may have formed. Place the parfait in an airtight container if storing further. Remove the parfait from the fridge and, using a spatula, lightly scrape off and discard any thick skin that may have formed. Place the parfait in an airtight container if storing further. To serve, scoop a generous amount of parfait onto a plate and garnish with the remaining parfait reduction and freshly shaved mushrooms. Serve with the grilled sourdough. To serve, scoop a generous amount of parfait onto a plate and garnish with the remaining parfait reduction and freshly shaved mushrooms. Serve with the grilled sourdough. | {
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"title": "Mushroom parfait recipe",
"content": "To make the reduction, place all of the ingredients and 125ml/4fl oz water in a large saucepan over a medium heat. Slowly simmer, stirring occasionally, for about 30–45 minutes until reduced to a jam-like texture. Do not reduce too quickly as the shallots may not cook properly before the alcohol evaporates. Set aside and leave to cool. To make the mushroom purée, melt the butter in a large frying pan and add the mushrooms. Fry over a medium heat until dark brown in colour. Add the mirin. Reduce to a sticky glaze, then add the soy sauce and reduce again to a thick syrupy consistency. Finally, add the cream and milk and bring to the boil, then remove from the heat. Blend in a food processor or blender until completely smooth. Leave to cool. To make the terrine, preheat the oven to 120C/100C Fan/Gas ½. Place a loaf tin in a deep baking tray or roasting tin and preheat in the oven. Melt the butter in a small frying pan over a medium heat. Place the 90g/3¼oz parfait reduction, reserving the remaining reduction to serve with the finished parfait, in a food processor or blender. Add the mushroom purée and eggs and blend. Add the melted butter and continue blending until fully combined. Season with salt to taste. Remove the loaf tin from the oven and pour in the terrine mixture. Cover with a double layer of kitchen foil and place back on the baking tray. Place the tray in the oven. With the oven door open, carefully add boiling water into the baking tray up to the level of the parfait in the loaf tin. Cook for 20 minutes. The parfait should be just set and have a slight wobble in the centre. Remove the tray from the oven very carefully. Cool the parfait to room temperature for 30 minutes and then chill the loaf tin in the fridge overnight to set. Remove the parfait from the fridge and, using a spatula, lightly scrape off and discard any thick skin that may have formed. Place the parfait in an airtight container if storing further. To serve, scoop a generous amount of parfait onto a plate and garnish with the remaining parfait reduction and freshly shaved mushrooms. Serve with the grilled sourdough. To make the reduction, place all of the ingredients and 125ml/4fl oz water in a large saucepan over a medium heat. Slowly simmer, stirring occasionally, for about 30–45 minutes until reduced to a jam-like texture. Do not reduce too quickly as the shallots may not cook properly before the alcohol evaporates. Set aside and leave to cool. To make the reduction, place all of the ingredients and 125ml/4fl oz water in a large saucepan over a medium heat. Slowly simmer, stirring occasionally, for about 30–45 minutes until reduced to a jam-like texture. Do not reduce too quickly as the shallots may not cook properly before the alcohol evaporates. Set aside and leave to cool. To make the mushroom purée, melt the butter in a large frying pan and add the mushrooms. Fry over a medium heat until dark brown in colour. To make the mushroom purée, melt the butter in a large frying pan and add the mushrooms. Fry over a medium heat until dark brown in colour. Add the mirin. Reduce to a sticky glaze, then add the soy sauce and reduce again to a thick syrupy consistency. Add the mirin. Reduce to a sticky glaze, then add the soy sauce and reduce again to a thick syrupy consistency. Finally, add the cream and milk and bring to the boil, then remove from the heat. Finally, add the cream and milk and bring to the boil, then remove from the heat. Blend in a food processor or blender until completely smooth. Leave to cool. Blend in a food processor or blender until completely smooth. Leave to cool. To make the terrine, preheat the oven to 120C/100C Fan/Gas ½. Place a loaf tin in a deep baking tray or roasting tin and preheat in the oven. To make the terrine, preheat the oven to 120C/100C Fan/Gas ½. Place a loaf tin in a deep baking tray or roasting tin and preheat in the oven. Melt the butter in a small frying pan over a medium heat. Melt the butter in a small frying pan over a medium heat. Place the 90g/3¼oz parfait reduction, reserving the remaining reduction to serve with the finished parfait, in a food processor or blender. Add the mushroom purée and eggs and blend. Place the 90g/3¼oz parfait reduction, reserving the remaining reduction to serve with the finished parfait, in a food processor or blender. Add the mushroom purée and eggs and blend. Add the melted butter and continue blending until fully combined. Season with salt to taste. Add the melted butter and continue blending until fully combined. Season with salt to taste. Remove the loaf tin from the oven and pour in the terrine mixture. Cover with a double layer of kitchen foil and place back on the baking tray. Remove the loaf tin from the oven and pour in the terrine mixture. Cover with a double layer of kitchen foil and place back on the baking tray. Place the tray in the oven. With the oven door open, carefully add boiling water into the baking tray up to the level of the parfait in the loaf tin. Place the tray in the oven. With the oven door open, carefully add boiling water into the baking tray up to the level of the parfait in the loaf tin. Cook for 20 minutes. The parfait should be just set and have a slight wobble in the centre. Cook for 20 minutes. The parfait should be just set and have a slight wobble in the centre. Remove the tray from the oven very carefully. Cool the parfait to room temperature for 30 minutes and then chill the loaf tin in the fridge overnight to set. Remove the tray from the oven very carefully. Cool the parfait to room temperature for 30 minutes and then chill the loaf tin in the fridge overnight to set. Remove the parfait from the fridge and, using a spatula, lightly scrape off and discard any thick skin that may have formed. Place the parfait in an airtight container if storing further. Remove the parfait from the fridge and, using a spatula, lightly scrape off and discard any thick skin that may have formed. Place the parfait in an airtight container if storing further. To serve, scoop a generous amount of parfait onto a plate and garnish with the remaining parfait reduction and freshly shaved mushrooms. Serve with the grilled sourdough. To serve, scoop a generous amount of parfait onto a plate and garnish with the remaining parfait reduction and freshly shaved mushrooms. Serve with the grilled sourdough."
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} | f0fca4a9e9cf59eea671f1d008dc768e55f4621d5c86eca6ec5fc0508ce8d47e | Tamarind duck recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duck_and_tamarind_curry_57375_16x9.jpg This lip-puckeringly sweet and sour tamarind sauce cuts through the richness of fried duck breasts. Serve this easy curry with rice or roti. 3 tbsp sunflower or rapeseed oil1 onion, finely chopped3 garlic cloves, finely grated20g/¾oz fresh ginger, finely grated1 red or green chilli, finely sliced2 tsp garam masala½ tsp ground turmeric1 tbsp tomato purée2 tbsp ready-made tamarind paste (or purée, see tip below)½ tsp flaked sea salt½ tsp caster sugar 3 tbsp sunflower or rapeseed oil 1 onion, finely chopped 3 garlic cloves, finely grated 20g/¾oz fresh ginger, finely grated 1 red or green chilli, finely sliced 2 tsp garam masala ½ tsp ground turmeric 1 tbsp tomato purée 2 tbsp ready-made tamarind paste (or purée, see tip below) ½ tsp flaked sea salt ½ tsp caster sugar 2 tbsp sunflower or rapeseed oil2 duck breasts (around 340g/12oz in total), skin removed, trimmed of fat and sinew and cut into roughly 2–3cm/¾–1¼in cubesflaked sea salt, to season1 spring onion, trimmed and finely sliced 2 tbsp sunflower or rapeseed oil 2 duck breasts (around 340g/12oz in total), skin removed, trimmed of fat and sinew and cut into roughly 2–3cm/¾–1¼in cubes flaked sea salt, to season 1 spring onion, trimmed and finely sliced Method For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly.Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally.Transfer the mixture to a heatproof jug and blend with a stick blender until smooth. (You can also leave to cool a little and then transfer to a food processor or blender and blitz until smooth.) Adjust the seasoning to taste, adding a little more salt if needed. Set aside.For the duck, heat the oil in a clean non-stick frying pan over a medium-high heat. Season the duck with a little flaked sea salt and add to the pan. Stir-fry for 2–3 minutes, or until lightly coloured on all sides. Add the sauce to the duck and bring to a simmer. Cook for 3 minutes, stirring constantly. Scatter the spring onion over and serve. For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly. For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly. Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally. Transfer the mixture to a heatproof jug and blend with a stick blender until smooth. (You can also leave to cool a little and then transfer to a food processor or blender and blitz until smooth.) Adjust the seasoning to taste, adding a little more salt if needed. Set aside. Transfer the mixture to a heatproof jug and blend with a stick blender until smooth. (You can also leave to cool a little and then transfer to a food processor or blender and blitz until smooth.) Adjust the seasoning to taste, adding a little more salt if needed. Set aside. For the duck, heat the oil in a clean non-stick frying pan over a medium-high heat. Season the duck with a little flaked sea salt and add to the pan. Stir-fry for 2–3 minutes, or until lightly coloured on all sides. Add the sauce to the duck and bring to a simmer. Cook for 3 minutes, stirring constantly. Scatter the spring onion over and serve. For the duck, heat the oil in a clean non-stick frying pan over a medium-high heat. Season the duck with a little flaked sea salt and add to the pan. Stir-fry for 2–3 minutes, or until lightly coloured on all sides. Add the sauce to the duck and bring to a simmer. Cook for 3 minutes, stirring constantly. Scatter the spring onion over and serve. Recipe tips If using a block of tamarind instead of a ready-made paste, place 25g/1oz seedless tamarind pulp in a bowl and cover with 100ml/3½fl oz just-boiled water. Leave to stand for 15–20 minutes, or until softened, then pass through a fine sieve to make roughly 2 tablespoons of tamarind purée. | {
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"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duck_and_tamarind_curry_57375_16x9.jpg This lip-puckeringly sweet and sour tamarind sauce cuts through the richness of fried duck breasts. Serve this easy curry with rice or roti. 3 tbsp sunflower or rapeseed oil1 onion, finely chopped3 garlic cloves, finely grated20g/¾oz fresh ginger, finely grated1 red or green chilli, finely sliced2 tsp garam masala½ tsp ground turmeric1 tbsp tomato purée2 tbsp ready-made tamarind paste (or purée, see tip below)½ tsp flaked sea salt½ tsp caster sugar 3 tbsp sunflower or rapeseed oil 1 onion, finely chopped 3 garlic cloves, finely grated 20g/¾oz fresh ginger, finely grated 1 red or green chilli, finely sliced 2 tsp garam masala ½ tsp ground turmeric 1 tbsp tomato purée 2 tbsp ready-made tamarind paste (or purée, see tip below) ½ tsp flaked sea salt ½ tsp caster sugar 2 tbsp sunflower or rapeseed oil2 duck breasts (around 340g/12oz in total), skin removed, trimmed of fat and sinew and cut into roughly 2–3cm/¾–1¼in cubesflaked sea salt, to season1 spring onion, trimmed and finely sliced 2 tbsp sunflower or rapeseed oil 2 duck breasts (around 340g/12oz in total), skin removed, trimmed of fat and sinew and cut into roughly 2–3cm/¾–1¼in cubes flaked sea salt, to season 1 spring onion, trimmed and finely sliced Method For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly.Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally.Transfer the mixture to a heatproof jug and blend with a stick blender until smooth. (You can also leave to cool a little and then transfer to a food processor or blender and blitz until smooth.) Adjust the seasoning to taste, adding a little more salt if needed. Set aside.For the duck, heat the oil in a clean non-stick frying pan over a medium-high heat. Season the duck with a little flaked sea salt and add to the pan. Stir-fry for 2–3 minutes, or until lightly coloured on all sides. Add the sauce to the duck and bring to a simmer. Cook for 3 minutes, stirring constantly. Scatter the spring onion over and serve. For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly. For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly. Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally. Transfer the mixture to a heatproof jug and blend with a stick blender until smooth. (You can also leave to cool a little and then transfer to a food processor or blender and blitz until smooth.) Adjust the seasoning to taste, adding a little more salt if needed. Set aside. Transfer the mixture to a heatproof jug and blend with a stick blender until smooth. (You can also leave to cool a little and then transfer to a food processor or blender and blitz until smooth.) Adjust the seasoning to taste, adding a little more salt if needed. Set aside. For the duck, heat the oil in a clean non-stick frying pan over a medium-high heat. Season the duck with a little flaked sea salt and add to the pan. Stir-fry for 2–3 minutes, or until lightly coloured on all sides. Add the sauce to the duck and bring to a simmer. Cook for 3 minutes, stirring constantly. Scatter the spring onion over and serve. For the duck, heat the oil in a clean non-stick frying pan over a medium-high heat. Season the duck with a little flaked sea salt and add to the pan. Stir-fry for 2–3 minutes, or until lightly coloured on all sides. Add the sauce to the duck and bring to a simmer. Cook for 3 minutes, stirring constantly. Scatter the spring onion over and serve. Recipe tips If using a block of tamarind instead of a ready-made paste, place 25g/1oz seedless tamarind pulp in a bowl and cover with 100ml/3½fl oz just-boiled water. Leave to stand for 15–20 minutes, or until softened, then pass through a fine sieve to make roughly 2 tablespoons of tamarind purée."
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} | c34c0a8acad6605e2ce369b327031796894eef2e49aa32122233edaf95a63bfe | Potato bhaji skins recipe
To make the roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6.In a small bowl, mix the olive oil with the turmeric, salt and pepper. Brush the potatoes with half of this oil and then place them, flesh-side down, in a large roasting tin and cook for 40 minutes, until soft and golden.While the potatoes are roasting, make the bhaji. Place 1 tablespoon of coconut oil in a large frying pan over a low heat and heat gently until melted, then fry the mustard seeds, curry leaves and cumin seeds for a couple of minutes until fragrant, taking care not to burn.Add the onions to the pan and fry for 20–30 minutes, until browned, then add the ginger and garlic, stir through the turmeric and fry for 2 minutes until fragrant.Take the roasted potatoes, and, on the flat side, use a knife to score a crosshatch in the flesh (making sure not to cut all the way through), then use a metal spoon to scoop out the potato cubes, leaving a thin border of potato in the skins.Brush the inside of the potato skins with the remaining turmeric oil, then return them to the oven and bake, skin-side down, for 20 minutes until crispy.Add the cubed potato flesh to the onion mix and stir to combine. Fry for 3 minutes, until the potatoes are coated in all of the spices, then season well with salt and sugar to taste. Add a splash of water to loosen slightly if necessary – a few tablespoons should be enough.In a separate frying pan, warm the remaining 1 tablespoon of coconut oil over a high heat and fry the peanuts for about 4 minutes, until slightly browned. Once cooked, stir the peanuts through the bhaji mix along with the chopped coriander and remove from the heat but keep warm.Finally, to make the coriander yoghurt dressing, place all the ingredients in a food processor and blend until smooth.To assemble, fill the crispy potato skins with large spoonfuls of the potato bhaji. Drizzle over the coriander dressing, then serve the remaining dressing in a small dish on the side. To make the roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6. To make the roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix the olive oil with the turmeric, salt and pepper. Brush the potatoes with half of this oil and then place them, flesh-side down, in a large roasting tin and cook for 40 minutes, until soft and golden. In a small bowl, mix the olive oil with the turmeric, salt and pepper. Brush the potatoes with half of this oil and then place them, flesh-side down, in a large roasting tin and cook for 40 minutes, until soft and golden. While the potatoes are roasting, make the bhaji. Place 1 tablespoon of coconut oil in a large frying pan over a low heat and heat gently until melted, then fry the mustard seeds, curry leaves and cumin seeds for a couple of minutes until fragrant, taking care not to burn. While the potatoes are roasting, make the bhaji. Place 1 tablespoon of coconut oil in a large frying pan over a low heat and heat gently until melted, then fry the mustard seeds, curry leaves and cumin seeds for a couple of minutes until fragrant, taking care not to burn. Add the onions to the pan and fry for 20–30 minutes, until browned, then add the ginger and garlic, stir through the turmeric and fry for 2 minutes until fragrant. Add the onions to the pan and fry for 20–30 minutes, until browned, then add the ginger and garlic, stir through the turmeric and fry for 2 minutes until fragrant. Take the roasted potatoes, and, on the flat side, use a knife to score a crosshatch in the flesh (making sure not to cut all the way through), then use a metal spoon to scoop out the potato cubes, leaving a thin border of potato in the skins. Take the roasted potatoes, and, on the flat side, use a knife to score a crosshatch in the flesh (making sure not to cut all the way through), then use a metal spoon to scoop out the potato cubes, leaving a thin border of potato in the skins. Brush the inside of the potato skins with the remaining turmeric oil, then return them to the oven and bake, skin-side down, for 20 minutes until crispy. Brush the inside of the potato skins with the remaining turmeric oil, then return them to the oven and bake, skin-side down, for 20 minutes until crispy. Add the cubed potato flesh to the onion mix and stir to combine. Fry for 3 minutes, until the potatoes are coated in all of the spices, then season well with salt and sugar to taste. Add a splash of water to loosen slightly if necessary – a few tablespoons should be enough. Add the cubed potato flesh to the onion mix and stir to combine. Fry for 3 minutes, until the potatoes are coated in all of the spices, then season well with salt and sugar to taste. Add a splash of water to loosen slightly if necessary – a few tablespoons should be enough. In a separate frying pan, warm the remaining 1 tablespoon of coconut oil over a high heat and fry the peanuts for about 4 minutes, until slightly browned. Once cooked, stir the peanuts through the bhaji mix along with the chopped coriander and remove from the heat but keep warm. In a separate frying pan, warm the remaining 1 tablespoon of coconut oil over a high heat and fry the peanuts for about 4 minutes, until slightly browned. Once cooked, stir the peanuts through the bhaji mix along with the chopped coriander and remove from the heat but keep warm. Finally, to make the coriander yoghurt dressing, place all the ingredients in a food processor and blend until smooth. Finally, to make the coriander yoghurt dressing, place all the ingredients in a food processor and blend until smooth. To assemble, fill the crispy potato skins with large spoonfuls of the potato bhaji. Drizzle over the coriander dressing, then serve the remaining dressing in a small dish on the side. To assemble, fill the crispy potato skins with large spoonfuls of the potato bhaji. Drizzle over the coriander dressing, then serve the remaining dressing in a small dish on the side. | {
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"content": "To make the roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6.In a small bowl, mix the olive oil with the turmeric, salt and pepper. Brush the potatoes with half of this oil and then place them, flesh-side down, in a large roasting tin and cook for 40 minutes, until soft and golden.While the potatoes are roasting, make the bhaji. Place 1 tablespoon of coconut oil in a large frying pan over a low heat and heat gently until melted, then fry the mustard seeds, curry leaves and cumin seeds for a couple of minutes until fragrant, taking care not to burn.Add the onions to the pan and fry for 20–30 minutes, until browned, then add the ginger and garlic, stir through the turmeric and fry for 2 minutes until fragrant.Take the roasted potatoes, and, on the flat side, use a knife to score a crosshatch in the flesh (making sure not to cut all the way through), then use a metal spoon to scoop out the potato cubes, leaving a thin border of potato in the skins.Brush the inside of the potato skins with the remaining turmeric oil, then return them to the oven and bake, skin-side down, for 20 minutes until crispy.Add the cubed potato flesh to the onion mix and stir to combine. Fry for 3 minutes, until the potatoes are coated in all of the spices, then season well with salt and sugar to taste. Add a splash of water to loosen slightly if necessary – a few tablespoons should be enough.In a separate frying pan, warm the remaining 1 tablespoon of coconut oil over a high heat and fry the peanuts for about 4 minutes, until slightly browned. Once cooked, stir the peanuts through the bhaji mix along with the chopped coriander and remove from the heat but keep warm.Finally, to make the coriander yoghurt dressing, place all the ingredients in a food processor and blend until smooth.To assemble, fill the crispy potato skins with large spoonfuls of the potato bhaji. Drizzle over the coriander dressing, then serve the remaining dressing in a small dish on the side. To make the roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6. To make the roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix the olive oil with the turmeric, salt and pepper. Brush the potatoes with half of this oil and then place them, flesh-side down, in a large roasting tin and cook for 40 minutes, until soft and golden. In a small bowl, mix the olive oil with the turmeric, salt and pepper. Brush the potatoes with half of this oil and then place them, flesh-side down, in a large roasting tin and cook for 40 minutes, until soft and golden. While the potatoes are roasting, make the bhaji. Place 1 tablespoon of coconut oil in a large frying pan over a low heat and heat gently until melted, then fry the mustard seeds, curry leaves and cumin seeds for a couple of minutes until fragrant, taking care not to burn. While the potatoes are roasting, make the bhaji. Place 1 tablespoon of coconut oil in a large frying pan over a low heat and heat gently until melted, then fry the mustard seeds, curry leaves and cumin seeds for a couple of minutes until fragrant, taking care not to burn. Add the onions to the pan and fry for 20–30 minutes, until browned, then add the ginger and garlic, stir through the turmeric and fry for 2 minutes until fragrant. Add the onions to the pan and fry for 20–30 minutes, until browned, then add the ginger and garlic, stir through the turmeric and fry for 2 minutes until fragrant. Take the roasted potatoes, and, on the flat side, use a knife to score a crosshatch in the flesh (making sure not to cut all the way through), then use a metal spoon to scoop out the potato cubes, leaving a thin border of potato in the skins. Take the roasted potatoes, and, on the flat side, use a knife to score a crosshatch in the flesh (making sure not to cut all the way through), then use a metal spoon to scoop out the potato cubes, leaving a thin border of potato in the skins. Brush the inside of the potato skins with the remaining turmeric oil, then return them to the oven and bake, skin-side down, for 20 minutes until crispy. Brush the inside of the potato skins with the remaining turmeric oil, then return them to the oven and bake, skin-side down, for 20 minutes until crispy. Add the cubed potato flesh to the onion mix and stir to combine. Fry for 3 minutes, until the potatoes are coated in all of the spices, then season well with salt and sugar to taste. Add a splash of water to loosen slightly if necessary – a few tablespoons should be enough. Add the cubed potato flesh to the onion mix and stir to combine. Fry for 3 minutes, until the potatoes are coated in all of the spices, then season well with salt and sugar to taste. Add a splash of water to loosen slightly if necessary – a few tablespoons should be enough. In a separate frying pan, warm the remaining 1 tablespoon of coconut oil over a high heat and fry the peanuts for about 4 minutes, until slightly browned. Once cooked, stir the peanuts through the bhaji mix along with the chopped coriander and remove from the heat but keep warm. In a separate frying pan, warm the remaining 1 tablespoon of coconut oil over a high heat and fry the peanuts for about 4 minutes, until slightly browned. Once cooked, stir the peanuts through the bhaji mix along with the chopped coriander and remove from the heat but keep warm. Finally, to make the coriander yoghurt dressing, place all the ingredients in a food processor and blend until smooth. Finally, to make the coriander yoghurt dressing, place all the ingredients in a food processor and blend until smooth. To assemble, fill the crispy potato skins with large spoonfuls of the potato bhaji. Drizzle over the coriander dressing, then serve the remaining dressing in a small dish on the side. To assemble, fill the crispy potato skins with large spoonfuls of the potato bhaji. Drizzle over the coriander dressing, then serve the remaining dressing in a small dish on the side."
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} | 2ab5b82c626b6eaf135b9c0169c3c545c3f1eda9672bafff57c10a19f697f2ec | Beetroot taco recipe
An average of 5.0 out of 5 stars from 1 rating Serve these colourful tacos with homemade pickled onions and beetroot hummus as part of a buffet to impress your guests. 35g/1¼oz taco flour30g/1oz plain flour, plus extra for dusting½ tsp baking powder16g/½oz coconut oil60g/2¼oz beetroot juice 35g/1¼oz taco flour 30g/1oz plain flour, plus extra for dusting ½ tsp baking powder 16g/½oz coconut oil 60g/2¼oz beetroot juice 75g/2⅔oz steamed beetroot60g/2¼oz chickpeas, drainedpinch paprikapinch ground cuminpinch caraway seeds½ tsp tahini50g/1¾oz olive oil½ tsp salt½ lemon, juice only25g/1oz beetroot powder (optional)salt and freshly ground black pepper 75g/2⅔oz steamed beetroot 60g/2¼oz chickpeas, drained pinch paprika pinch ground cumin pinch caraway seeds ½ tsp tahini 50g/1¾oz olive oil ½ tsp salt ½ lemon, juice only 25g/1oz beetroot powder (optional) salt and freshly ground black pepper 1 red onion, thinly sliced100ml/3½fl oz cider vinegar or white wine vinegar100g/3½oz caster sugarboiling water (enough to cover the red onions) 1 red onion, thinly sliced 100ml/3½fl oz cider vinegar or white wine vinegar 100g/3½oz caster sugar boiling water (enough to cover the red onions) steamed beetroot, finely dicedfeta cheese, dicedpumpkin seedssmall salad leaves steamed beetroot, finely diced feta cheese, diced pumpkin seeds small salad leaves Method To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky.Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked. To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too!To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions.Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter. To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky. To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky. Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using. Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked. To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too! To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too! To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions. To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions. Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months. Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter. | {
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"title": "Beetroot taco recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Serve these colourful tacos with homemade pickled onions and beetroot hummus as part of a buffet to impress your guests. 35g/1¼oz taco flour30g/1oz plain flour, plus extra for dusting½ tsp baking powder16g/½oz coconut oil60g/2¼oz beetroot juice 35g/1¼oz taco flour 30g/1oz plain flour, plus extra for dusting ½ tsp baking powder 16g/½oz coconut oil 60g/2¼oz beetroot juice 75g/2⅔oz steamed beetroot60g/2¼oz chickpeas, drainedpinch paprikapinch ground cuminpinch caraway seeds½ tsp tahini50g/1¾oz olive oil½ tsp salt½ lemon, juice only25g/1oz beetroot powder (optional)salt and freshly ground black pepper 75g/2⅔oz steamed beetroot 60g/2¼oz chickpeas, drained pinch paprika pinch ground cumin pinch caraway seeds ½ tsp tahini 50g/1¾oz olive oil ½ tsp salt ½ lemon, juice only 25g/1oz beetroot powder (optional) salt and freshly ground black pepper 1 red onion, thinly sliced100ml/3½fl oz cider vinegar or white wine vinegar100g/3½oz caster sugarboiling water (enough to cover the red onions) 1 red onion, thinly sliced 100ml/3½fl oz cider vinegar or white wine vinegar 100g/3½oz caster sugar boiling water (enough to cover the red onions) steamed beetroot, finely dicedfeta cheese, dicedpumpkin seedssmall salad leaves steamed beetroot, finely diced feta cheese, diced pumpkin seeds small salad leaves Method To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky.Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked. To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too!To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions.Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter. To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky. To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky. Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using. Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked. To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too! To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too! To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions. To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions. Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months. Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter."
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} | 9fdd40c625501f470d6e90e7f423aab6e3b7fa91bb99284f3c8d68d3d8c62c17 | Spiced orange cake with Christmas pudding ice cream recipe
An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_orange_cake_with_47262_16x9.jpg A wonderful dessert for Boxing day that's packed with festive flavours but a little lighter than most Christmas fare. Plus, the ice cream is a great way to use up any leftover Christmas pudding. Equipment and preparation: you will need a 24cm/9½in loaf tin, an ice cream maker, food processor and a blender. 375g/13oz milk375g/13oz double cream150g/5½oz egg yolks110g/4oz sugar25g/1oz glycerine (optional)500g/1lb 2oz crumbled Christmas pudding 375g/13oz milk 375g/13oz double cream 150g/5½oz egg yolks 110g/4oz sugar 25g/1oz glycerine (optional) 500g/1lb 2oz crumbled Christmas pudding 3 oranges 300g/10½oz ground almonds300g/10½oz caster sugar2 tsp baking powder1 tsp ground ginger1 tsp ground cinnamon7 free-range eggs 3 oranges 300g/10½oz ground almonds 300g/10½oz caster sugar 2 tsp baking powder 1 tsp ground ginger 1 tsp ground cinnamon 7 free-range eggs 1.5kg/3lb 5oz plums, halved and stoned150g/5½oz butter100g/3½oz sugar1 cinnamon stick1 lemon, juice only 1.5kg/3lb 5oz plums, halved and stoned 150g/5½oz butter 100g/3½oz sugar 1 cinnamon stick 1 lemon, juice only Method For the ice cream, make a custard base. In a pan, bring the milk and cream up to the boil. In a bowl, whisk together the egg yolks and sugar until pale. Pour the milk and cream over the yolk mixture and whisk together. Place back into a pan and cook over a low heat (to reach 82C/180F on a cooking thermometer) until the custard is thick enough to coat the back of a spoon.Add the glycerine, if using, to help prevent ice crystals forming during freezing. Pour the hot custard over the crumbled Christmas pudding and stir to mix. Pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze.For the cake, put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down.Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in the food processor.Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin.Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter.Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning.Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin.For the sauce, add all the ingredients to a saucepan and place over a low heat until simmering. Continue to cook until the plums are very soft and almost a purée.Remove the cinnamon stick. Blend the spiced plums in a blender until smooth. Pass through a fine sieve into a bowl and set aside until needed. If you find the purée too thick, add a little water.Serve the cake in slices with a scoop of ice cream and a drizzle of sauce. For the ice cream, make a custard base. In a pan, bring the milk and cream up to the boil. In a bowl, whisk together the egg yolks and sugar until pale. Pour the milk and cream over the yolk mixture and whisk together. Place back into a pan and cook over a low heat (to reach 82C/180F on a cooking thermometer) until the custard is thick enough to coat the back of a spoon. For the ice cream, make a custard base. In a pan, bring the milk and cream up to the boil. In a bowl, whisk together the egg yolks and sugar until pale. Pour the milk and cream over the yolk mixture and whisk together. Place back into a pan and cook over a low heat (to reach 82C/180F on a cooking thermometer) until the custard is thick enough to coat the back of a spoon. Add the glycerine, if using, to help prevent ice crystals forming during freezing. Pour the hot custard over the crumbled Christmas pudding and stir to mix. Pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze. Add the glycerine, if using, to help prevent ice crystals forming during freezing. Pour the hot custard over the crumbled Christmas pudding and stir to mix. Pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze. For the cake, put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down. For the cake, put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down. Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in the food processor. Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in the food processor. Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin. Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin. Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter. Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter. Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning. Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning. Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin. Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin. For the sauce, add all the ingredients to a saucepan and place over a low heat until simmering. Continue to cook until the plums are very soft and almost a purée. For the sauce, add all the ingredients to a saucepan and place over a low heat until simmering. Continue to cook until the plums are very soft and almost a purée. Remove the cinnamon stick. Blend the spiced plums in a blender until smooth. Pass through a fine sieve into a bowl and set aside until needed. If you find the purée too thick, add a little water. Remove the cinnamon stick. Blend the spiced plums in a blender until smooth. Pass through a fine sieve into a bowl and set aside until needed. If you find the purée too thick, add a little water. Serve the cake in slices with a scoop of ice cream and a drizzle of sauce. Serve the cake in slices with a scoop of ice cream and a drizzle of sauce. Recipe tips Make things easier for yourself by preparing the oranges a few days in advance and buying vanilla or clotted cream ice cream instead of making your own. Simply let it soften for 30 minutes in a cool room before mixing in the Christmas pudding and returning it to the freezer. | {
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"title": "Spiced orange cake with Christmas pudding ice cream recipe",
"content": "An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_orange_cake_with_47262_16x9.jpg A wonderful dessert for Boxing day that's packed with festive flavours but a little lighter than most Christmas fare. Plus, the ice cream is a great way to use up any leftover Christmas pudding. Equipment and preparation: you will need a 24cm/9½in loaf tin, an ice cream maker, food processor and a blender. 375g/13oz milk375g/13oz double cream150g/5½oz egg yolks110g/4oz sugar25g/1oz glycerine (optional)500g/1lb 2oz crumbled Christmas pudding 375g/13oz milk 375g/13oz double cream 150g/5½oz egg yolks 110g/4oz sugar 25g/1oz glycerine (optional) 500g/1lb 2oz crumbled Christmas pudding 3 oranges 300g/10½oz ground almonds300g/10½oz caster sugar2 tsp baking powder1 tsp ground ginger1 tsp ground cinnamon7 free-range eggs 3 oranges 300g/10½oz ground almonds 300g/10½oz caster sugar 2 tsp baking powder 1 tsp ground ginger 1 tsp ground cinnamon 7 free-range eggs 1.5kg/3lb 5oz plums, halved and stoned150g/5½oz butter100g/3½oz sugar1 cinnamon stick1 lemon, juice only 1.5kg/3lb 5oz plums, halved and stoned 150g/5½oz butter 100g/3½oz sugar 1 cinnamon stick 1 lemon, juice only Method For the ice cream, make a custard base. In a pan, bring the milk and cream up to the boil. In a bowl, whisk together the egg yolks and sugar until pale. Pour the milk and cream over the yolk mixture and whisk together. Place back into a pan and cook over a low heat (to reach 82C/180F on a cooking thermometer) until the custard is thick enough to coat the back of a spoon.Add the glycerine, if using, to help prevent ice crystals forming during freezing. Pour the hot custard over the crumbled Christmas pudding and stir to mix. Pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze.For the cake, put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down.Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in the food processor.Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin.Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter.Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning.Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin.For the sauce, add all the ingredients to a saucepan and place over a low heat until simmering. Continue to cook until the plums are very soft and almost a purée.Remove the cinnamon stick. Blend the spiced plums in a blender until smooth. Pass through a fine sieve into a bowl and set aside until needed. If you find the purée too thick, add a little water.Serve the cake in slices with a scoop of ice cream and a drizzle of sauce. For the ice cream, make a custard base. In a pan, bring the milk and cream up to the boil. In a bowl, whisk together the egg yolks and sugar until pale. Pour the milk and cream over the yolk mixture and whisk together. Place back into a pan and cook over a low heat (to reach 82C/180F on a cooking thermometer) until the custard is thick enough to coat the back of a spoon. For the ice cream, make a custard base. In a pan, bring the milk and cream up to the boil. In a bowl, whisk together the egg yolks and sugar until pale. Pour the milk and cream over the yolk mixture and whisk together. Place back into a pan and cook over a low heat (to reach 82C/180F on a cooking thermometer) until the custard is thick enough to coat the back of a spoon. Add the glycerine, if using, to help prevent ice crystals forming during freezing. Pour the hot custard over the crumbled Christmas pudding and stir to mix. Pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze. Add the glycerine, if using, to help prevent ice crystals forming during freezing. Pour the hot custard over the crumbled Christmas pudding and stir to mix. Pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze. For the cake, put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down. For the cake, put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down. Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in the food processor. Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in the food processor. Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin. Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin. Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter. Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter. Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning. Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning. Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin. Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin. For the sauce, add all the ingredients to a saucepan and place over a low heat until simmering. Continue to cook until the plums are very soft and almost a purée. For the sauce, add all the ingredients to a saucepan and place over a low heat until simmering. Continue to cook until the plums are very soft and almost a purée. Remove the cinnamon stick. Blend the spiced plums in a blender until smooth. Pass through a fine sieve into a bowl and set aside until needed. If you find the purée too thick, add a little water. Remove the cinnamon stick. Blend the spiced plums in a blender until smooth. Pass through a fine sieve into a bowl and set aside until needed. If you find the purée too thick, add a little water. Serve the cake in slices with a scoop of ice cream and a drizzle of sauce. Serve the cake in slices with a scoop of ice cream and a drizzle of sauce. Recipe tips Make things easier for yourself by preparing the oranges a few days in advance and buying vanilla or clotted cream ice cream instead of making your own. Simply let it soften for 30 minutes in a cool room before mixing in the Christmas pudding and returning it to the freezer."
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} | 403fd1c251711d2d3e5ae4862fde12071648f2056970ca28be85b3a36df0aaa7 | Christmas roast pork recipe
Porchetta An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porchetta_53969_16x9.jpg This recipe is a great Italian alternative for a Christmas roast pork. Ask your butcher to butterfly the pork. This way the flavouring permeates the loin all the way through, especially if you leave it for two days to marinate in the fridge. 3 tbsp finely chopped rosemary sprig thyme, leaves only, finely chopped1 head garlic, peeled and crushed1 tbsp fennel seeds, crushed1 tsp chilli flakes1 lemon, zest only50ml/2fl oz wine 3 tbsp finely chopped rosemary sprig thyme, leaves only, finely chopped 1 head garlic, peeled and crushed 1 tbsp fennel seeds, crushed 1 tsp chilli flakes 1 lemon, zest only 50ml/2fl oz wine 3kg/6lb 8oz piece boned pork loin with belly attached, butterflied, rind scored1.5kg/3lb 5oz roasting potatoes, thickly sliced1 onion, thickly sliced100ml/3½fl oz white wine (or cider)100ml/3½fl oz chicken stock (or water) 3kg/6lb 8oz piece boned pork loin with belly attached, butterflied, rind scored 1.5kg/3lb 5oz roasting potatoes, thickly sliced 1 onion, thickly sliced 100ml/3½fl oz white wine (or cider) 100ml/3½fl oz chicken stock (or water) 2 large Bramley apples, peeled and roughly chopped½ tsp ground cinnamon¼ tsp ground allspice¼ tsp ground cloves1 tbsp lemon juice2 tbsp light soft brown sugar15g/½oz butter 2 large Bramley apples, peeled and roughly chopped ½ tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground cloves 1 tbsp lemon juice 2 tbsp light soft brown sugar 15g/½oz butter Method For the paste filling, either put all the ingredients in a small food processor and blend until well combined (it doesn’t have to be completely smooth), or pound with a pestle and mortar. Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine. If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out. An hour before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 150C/130C Fan/Gas 2.Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine (or cider) and stock (or water). Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Cover with foil and put in the oven. Roast for four hours until the pork is cooked through – the internal temperature should read 68C/154F (use a meat thermometer to check this). Turn the heat up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm. To make the spiced apple sauce, put all the ingredients in a saucepan with a splash of water, then cook gently for around 10 minutes, or until the apples have softened and broken down into a purée. Taste and adjust the flavours if necessary – you may need a little more sugar. To finish the pork, strain off any liquid remaining in the tin and skim off any fat. Serve the juices alongside the meat and potatoes. For the paste filling, either put all the ingredients in a small food processor and blend until well combined (it doesn’t have to be completely smooth), or pound with a pestle and mortar. For the paste filling, either put all the ingredients in a small food processor and blend until well combined (it doesn’t have to be completely smooth), or pound with a pestle and mortar. Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine. Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine. If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out. If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out. An hour before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 150C/130C Fan/Gas 2. An hour before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 150C/130C Fan/Gas 2. Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine (or cider) and stock (or water). Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine (or cider) and stock (or water). Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Cover with foil and put in the oven. Roast for four hours until the pork is cooked through – the internal temperature should read 68C/154F (use a meat thermometer to check this). Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Cover with foil and put in the oven. Roast for four hours until the pork is cooked through – the internal temperature should read 68C/154F (use a meat thermometer to check this). Turn the heat up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm. Turn the heat up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm. To make the spiced apple sauce, put all the ingredients in a saucepan with a splash of water, then cook gently for around 10 minutes, or until the apples have softened and broken down into a purée. Taste and adjust the flavours if necessary – you may need a little more sugar. To make the spiced apple sauce, put all the ingredients in a saucepan with a splash of water, then cook gently for around 10 minutes, or until the apples have softened and broken down into a purée. Taste and adjust the flavours if necessary – you may need a little more sugar. To finish the pork, strain off any liquid remaining in the tin and skim off any fat. Serve the juices alongside the meat and potatoes. To finish the pork, strain off any liquid remaining in the tin and skim off any fat. Serve the juices alongside the meat and potatoes. | {
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"title": "Christmas roast pork recipe",
"content": "Porchetta An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porchetta_53969_16x9.jpg This recipe is a great Italian alternative for a Christmas roast pork. Ask your butcher to butterfly the pork. This way the flavouring permeates the loin all the way through, especially if you leave it for two days to marinate in the fridge. 3 tbsp finely chopped rosemary sprig thyme, leaves only, finely chopped1 head garlic, peeled and crushed1 tbsp fennel seeds, crushed1 tsp chilli flakes1 lemon, zest only50ml/2fl oz wine 3 tbsp finely chopped rosemary sprig thyme, leaves only, finely chopped 1 head garlic, peeled and crushed 1 tbsp fennel seeds, crushed 1 tsp chilli flakes 1 lemon, zest only 50ml/2fl oz wine 3kg/6lb 8oz piece boned pork loin with belly attached, butterflied, rind scored1.5kg/3lb 5oz roasting potatoes, thickly sliced1 onion, thickly sliced100ml/3½fl oz white wine (or cider)100ml/3½fl oz chicken stock (or water) 3kg/6lb 8oz piece boned pork loin with belly attached, butterflied, rind scored 1.5kg/3lb 5oz roasting potatoes, thickly sliced 1 onion, thickly sliced 100ml/3½fl oz white wine (or cider) 100ml/3½fl oz chicken stock (or water) 2 large Bramley apples, peeled and roughly chopped½ tsp ground cinnamon¼ tsp ground allspice¼ tsp ground cloves1 tbsp lemon juice2 tbsp light soft brown sugar15g/½oz butter 2 large Bramley apples, peeled and roughly chopped ½ tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground cloves 1 tbsp lemon juice 2 tbsp light soft brown sugar 15g/½oz butter Method For the paste filling, either put all the ingredients in a small food processor and blend until well combined (it doesn’t have to be completely smooth), or pound with a pestle and mortar. Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine. If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out. An hour before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 150C/130C Fan/Gas 2.Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine (or cider) and stock (or water). Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Cover with foil and put in the oven. Roast for four hours until the pork is cooked through – the internal temperature should read 68C/154F (use a meat thermometer to check this). Turn the heat up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm. To make the spiced apple sauce, put all the ingredients in a saucepan with a splash of water, then cook gently for around 10 minutes, or until the apples have softened and broken down into a purée. Taste and adjust the flavours if necessary – you may need a little more sugar. To finish the pork, strain off any liquid remaining in the tin and skim off any fat. Serve the juices alongside the meat and potatoes. For the paste filling, either put all the ingredients in a small food processor and blend until well combined (it doesn’t have to be completely smooth), or pound with a pestle and mortar. For the paste filling, either put all the ingredients in a small food processor and blend until well combined (it doesn’t have to be completely smooth), or pound with a pestle and mortar. Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine. Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine. If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out. If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out. An hour before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 150C/130C Fan/Gas 2. An hour before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 150C/130C Fan/Gas 2. Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine (or cider) and stock (or water). Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine (or cider) and stock (or water). Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Cover with foil and put in the oven. Roast for four hours until the pork is cooked through – the internal temperature should read 68C/154F (use a meat thermometer to check this). Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Cover with foil and put in the oven. Roast for four hours until the pork is cooked through – the internal temperature should read 68C/154F (use a meat thermometer to check this). Turn the heat up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm. Turn the heat up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm. To make the spiced apple sauce, put all the ingredients in a saucepan with a splash of water, then cook gently for around 10 minutes, or until the apples have softened and broken down into a purée. Taste and adjust the flavours if necessary – you may need a little more sugar. To make the spiced apple sauce, put all the ingredients in a saucepan with a splash of water, then cook gently for around 10 minutes, or until the apples have softened and broken down into a purée. Taste and adjust the flavours if necessary – you may need a little more sugar. To finish the pork, strain off any liquid remaining in the tin and skim off any fat. Serve the juices alongside the meat and potatoes. To finish the pork, strain off any liquid remaining in the tin and skim off any fat. Serve the juices alongside the meat and potatoes."
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} | 7362d6a9cc15fc698922a6feb4b7968673a652022ad26d448458ff47720e2d9f | Duck à l'orange recipe
For the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil. Simmer for 5 minutes, then drain and leave to dry out for a minute.Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil. Season with plenty of salt and pepper. Crush the garlic cloves, leaving their skins on, then add to the tin along with the rosemary. Roast in the oven for around 30 minutes, checking and turning over every so often until the potatoes are crisp and brown around the edges. The garlic may cook through sooner, in which case, remove it and set aside until the potatoes are cooked.To make the sauce, put the sugar and 50ml/2fl oz of water in a saucepan and cook on a low heat, stirring regularly, until the sugar has dissolved. Add the kumquats and simmer for around 5 minutes until the kumquats are tender. Remove the kumquats from the syrup and set aside.Turn up the heat and boil the syrup until it turns the colour of caramel. Add the red wine, red wine vinegar, shallots and star anise and return to the boil. Simmer until the volume of the liquid has reduced by half, then add the orange juice and chicken stock. Again, simmer until the volume of the sauce has reduced by half. The sauce should be rich and syrupy. Taste for seasoning and add plenty of black pepper and salt if necessary. Return the kumquats to the sauce and set aside.For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. Sprinkle with salt and pepper. Heat the oil (or duck fat) in a large oven-proof frying pan. When close to smoking point, add the duck breasts, skin-side down and fry until the skin is a rich golden brown and a great deal of fat has rendered out – around 6–7 minutes. Flip over and sear for a further 4 minutes. Remove from the pan and leave to rest.Strain off most of the fat from the frying pan, then pour it in the sauce. Deglaze the pan and add back any juices which may have collected under the strained off fat. Finally add any juices from the resting duck. Simmer until piping hot and very syrupy, then serve the sauce over the sliced duck breasts. For the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil. Simmer for 5 minutes, then drain and leave to dry out for a minute. For the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil. Simmer for 5 minutes, then drain and leave to dry out for a minute. Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil. Season with plenty of salt and pepper. Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil. Season with plenty of salt and pepper. Crush the garlic cloves, leaving their skins on, then add to the tin along with the rosemary. Roast in the oven for around 30 minutes, checking and turning over every so often until the potatoes are crisp and brown around the edges. The garlic may cook through sooner, in which case, remove it and set aside until the potatoes are cooked. Crush the garlic cloves, leaving their skins on, then add to the tin along with the rosemary. Roast in the oven for around 30 minutes, checking and turning over every so often until the potatoes are crisp and brown around the edges. The garlic may cook through sooner, in which case, remove it and set aside until the potatoes are cooked. To make the sauce, put the sugar and 50ml/2fl oz of water in a saucepan and cook on a low heat, stirring regularly, until the sugar has dissolved. Add the kumquats and simmer for around 5 minutes until the kumquats are tender. Remove the kumquats from the syrup and set aside. To make the sauce, put the sugar and 50ml/2fl oz of water in a saucepan and cook on a low heat, stirring regularly, until the sugar has dissolved. Add the kumquats and simmer for around 5 minutes until the kumquats are tender. Remove the kumquats from the syrup and set aside. Turn up the heat and boil the syrup until it turns the colour of caramel. Add the red wine, red wine vinegar, shallots and star anise and return to the boil. Simmer until the volume of the liquid has reduced by half, then add the orange juice and chicken stock. Turn up the heat and boil the syrup until it turns the colour of caramel. Add the red wine, red wine vinegar, shallots and star anise and return to the boil. Simmer until the volume of the liquid has reduced by half, then add the orange juice and chicken stock. Again, simmer until the volume of the sauce has reduced by half. The sauce should be rich and syrupy. Taste for seasoning and add plenty of black pepper and salt if necessary. Return the kumquats to the sauce and set aside. Again, simmer until the volume of the sauce has reduced by half. The sauce should be rich and syrupy. Taste for seasoning and add plenty of black pepper and salt if necessary. Return the kumquats to the sauce and set aside. For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. Sprinkle with salt and pepper. Heat the oil (or duck fat) in a large oven-proof frying pan. When close to smoking point, add the duck breasts, skin-side down and fry until the skin is a rich golden brown and a great deal of fat has rendered out – around 6–7 minutes. Flip over and sear for a further 4 minutes. Remove from the pan and leave to rest. For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. Sprinkle with salt and pepper. Heat the oil (or duck fat) in a large oven-proof frying pan. When close to smoking point, add the duck breasts, skin-side down and fry until the skin is a rich golden brown and a great deal of fat has rendered out – around 6–7 minutes. Flip over and sear for a further 4 minutes. Remove from the pan and leave to rest. Strain off most of the fat from the frying pan, then pour it in the sauce. Deglaze the pan and add back any juices which may have collected under the strained off fat. Finally add any juices from the resting duck. Simmer until piping hot and very syrupy, then serve the sauce over the sliced duck breasts. Strain off most of the fat from the frying pan, then pour it in the sauce. Deglaze the pan and add back any juices which may have collected under the strained off fat. Finally add any juices from the resting duck. Simmer until piping hot and very syrupy, then serve the sauce over the sliced duck breasts. | {
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"title": "Duck à l'orange recipe",
"content": "For the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil. Simmer for 5 minutes, then drain and leave to dry out for a minute.Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil. Season with plenty of salt and pepper. Crush the garlic cloves, leaving their skins on, then add to the tin along with the rosemary. Roast in the oven for around 30 minutes, checking and turning over every so often until the potatoes are crisp and brown around the edges. The garlic may cook through sooner, in which case, remove it and set aside until the potatoes are cooked.To make the sauce, put the sugar and 50ml/2fl oz of water in a saucepan and cook on a low heat, stirring regularly, until the sugar has dissolved. Add the kumquats and simmer for around 5 minutes until the kumquats are tender. Remove the kumquats from the syrup and set aside.Turn up the heat and boil the syrup until it turns the colour of caramel. Add the red wine, red wine vinegar, shallots and star anise and return to the boil. Simmer until the volume of the liquid has reduced by half, then add the orange juice and chicken stock. Again, simmer until the volume of the sauce has reduced by half. The sauce should be rich and syrupy. Taste for seasoning and add plenty of black pepper and salt if necessary. Return the kumquats to the sauce and set aside.For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. Sprinkle with salt and pepper. Heat the oil (or duck fat) in a large oven-proof frying pan. When close to smoking point, add the duck breasts, skin-side down and fry until the skin is a rich golden brown and a great deal of fat has rendered out – around 6–7 minutes. Flip over and sear for a further 4 minutes. Remove from the pan and leave to rest.Strain off most of the fat from the frying pan, then pour it in the sauce. Deglaze the pan and add back any juices which may have collected under the strained off fat. Finally add any juices from the resting duck. Simmer until piping hot and very syrupy, then serve the sauce over the sliced duck breasts. For the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil. Simmer for 5 minutes, then drain and leave to dry out for a minute. For the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil. Simmer for 5 minutes, then drain and leave to dry out for a minute. Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil. Season with plenty of salt and pepper. Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil. Season with plenty of salt and pepper. Crush the garlic cloves, leaving their skins on, then add to the tin along with the rosemary. Roast in the oven for around 30 minutes, checking and turning over every so often until the potatoes are crisp and brown around the edges. The garlic may cook through sooner, in which case, remove it and set aside until the potatoes are cooked. Crush the garlic cloves, leaving their skins on, then add to the tin along with the rosemary. Roast in the oven for around 30 minutes, checking and turning over every so often until the potatoes are crisp and brown around the edges. The garlic may cook through sooner, in which case, remove it and set aside until the potatoes are cooked. To make the sauce, put the sugar and 50ml/2fl oz of water in a saucepan and cook on a low heat, stirring regularly, until the sugar has dissolved. Add the kumquats and simmer for around 5 minutes until the kumquats are tender. Remove the kumquats from the syrup and set aside. To make the sauce, put the sugar and 50ml/2fl oz of water in a saucepan and cook on a low heat, stirring regularly, until the sugar has dissolved. Add the kumquats and simmer for around 5 minutes until the kumquats are tender. Remove the kumquats from the syrup and set aside. Turn up the heat and boil the syrup until it turns the colour of caramel. Add the red wine, red wine vinegar, shallots and star anise and return to the boil. Simmer until the volume of the liquid has reduced by half, then add the orange juice and chicken stock. Turn up the heat and boil the syrup until it turns the colour of caramel. Add the red wine, red wine vinegar, shallots and star anise and return to the boil. Simmer until the volume of the liquid has reduced by half, then add the orange juice and chicken stock. Again, simmer until the volume of the sauce has reduced by half. The sauce should be rich and syrupy. Taste for seasoning and add plenty of black pepper and salt if necessary. Return the kumquats to the sauce and set aside. Again, simmer until the volume of the sauce has reduced by half. The sauce should be rich and syrupy. Taste for seasoning and add plenty of black pepper and salt if necessary. Return the kumquats to the sauce and set aside. For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. Sprinkle with salt and pepper. Heat the oil (or duck fat) in a large oven-proof frying pan. When close to smoking point, add the duck breasts, skin-side down and fry until the skin is a rich golden brown and a great deal of fat has rendered out – around 6–7 minutes. Flip over and sear for a further 4 minutes. Remove from the pan and leave to rest. For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. Sprinkle with salt and pepper. Heat the oil (or duck fat) in a large oven-proof frying pan. When close to smoking point, add the duck breasts, skin-side down and fry until the skin is a rich golden brown and a great deal of fat has rendered out – around 6–7 minutes. Flip over and sear for a further 4 minutes. Remove from the pan and leave to rest. Strain off most of the fat from the frying pan, then pour it in the sauce. Deglaze the pan and add back any juices which may have collected under the strained off fat. Finally add any juices from the resting duck. Simmer until piping hot and very syrupy, then serve the sauce over the sliced duck breasts. Strain off most of the fat from the frying pan, then pour it in the sauce. Deglaze the pan and add back any juices which may have collected under the strained off fat. Finally add any juices from the resting duck. Simmer until piping hot and very syrupy, then serve the sauce over the sliced duck breasts."
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} | 44496e64a1903a1a9dc82c36fb62b13c152f6204b02d91ae9044f5bc859eace1 | Spiced blackberry, pear and apple pavlova recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_blackberry_pear_14830_16x9.jpg An autumnal take on the classic Australian pavlova, best served with a glass of good red wine. Quince is a difficult fruit to get hold of, but if you can find it, it makes a sublime addition. 230g/8¼oz caster sugar squeeze lemon juice 4 free-range egg whites, at room temperature 230g/8¼oz caster sugar squeeze lemon juice 4 free-range egg whites, at room temperature 4 pears, peeled, cored and sliced 2 apples, peeled, cored and sliced 2 star anise 1 cinnamon stick, snapped in half couple of twists of black pepper ½ bottle (375ml/13fl oz) Marsala or good red wine 1 orange, finely grated zest and juice4 tbsp soft light brown sugar 1 vanilla pod, seeds removed (save a third of the seeds for the cream filling), or 4 drops of vanilla extract 2 large handfuls blackberries 4 pears, peeled, cored and sliced 2 apples, peeled, cored and sliced 2 star anise 1 cinnamon stick, snapped in half couple of twists of black pepper ½ bottle (375ml/13fl oz) Marsala or good red wine 1 orange, finely grated zest and juice 4 tbsp soft light brown sugar 1 vanilla pod, seeds removed (save a third of the seeds for the cream filling), or 4 drops of vanilla extract 2 large handfuls blackberries 300ml/11fl oz whipping or double cream 20g/¾oz icing sugarreserved vanilla seeds (see above) or 1 drop vanilla extract 300ml/11fl oz whipping or double cream 20g/¾oz icing sugar reserved vanilla seeds (see above) or 1 drop vanilla extract Method For the meringue, preheat the oven to 140C/275F/Gas 1. Line a large baking tray with greaseproof paper. Put the sugar and lemon juice into a large bowl. Add one egg white and whisk for a minute (the mixture will look hard, but don’t worry). Add another egg white and whisk for a few minutes, then add the remaining egg whites and whisk for 4–5 minutes or until the meringue is stiff and shiny. Dollop the mixture in a 20cm/8in circle on the baking paper, making the sides slightly higher than the centre. Bake in the bottom of the oven for 1–1½ hours, or until the meringue is firm and crisp on the outside but still soft and ‘pillowy’ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don’t want too much colour – it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool. Meanwhile, put all the fruit filling ingredients, except the blackberries, in a medium saucepan set over a medium heat. You can throw the vanilla seeds and the pod into the mixture (or vanilla extract if using). Heat the liquid until just boiling, then reduce the heat to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, or until the fruit is soft, but still has a bit of bite. Add the blackberries and remove the pan from the heat, leaving the fruit to cool in the liquid. To make the cream filling, whip the cream, sugar and vanilla seeds in a large bowl. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to be very slightly under whipped, as the cream will thicken when left to stand. Drain the fruit through a sieve or colander (you can reserve the liquid if you like and warm it to drink as a hot toddy). To assemble the pavlova, place the meringue onto a serving plate. Dollop the cream mixture all over it, leaving a 4cm/1½in border all the way around. Pile the drained fruit on top of the cream and serve. For the meringue, preheat the oven to 140C/275F/Gas 1. Line a large baking tray with greaseproof paper. For the meringue, preheat the oven to 140C/275F/Gas 1. Line a large baking tray with greaseproof paper. Put the sugar and lemon juice into a large bowl. Add one egg white and whisk for a minute (the mixture will look hard, but don’t worry). Add another egg white and whisk for a few minutes, then add the remaining egg whites and whisk for 4–5 minutes or until the meringue is stiff and shiny. Put the sugar and lemon juice into a large bowl. Add one egg white and whisk for a minute (the mixture will look hard, but don’t worry). Add another egg white and whisk for a few minutes, then add the remaining egg whites and whisk for 4–5 minutes or until the meringue is stiff and shiny. Dollop the mixture in a 20cm/8in circle on the baking paper, making the sides slightly higher than the centre. Bake in the bottom of the oven for 1–1½ hours, or until the meringue is firm and crisp on the outside but still soft and ‘pillowy’ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don’t want too much colour – it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool. Dollop the mixture in a 20cm/8in circle on the baking paper, making the sides slightly higher than the centre. Bake in the bottom of the oven for 1–1½ hours, or until the meringue is firm and crisp on the outside but still soft and ‘pillowy’ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don’t want too much colour – it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool. Meanwhile, put all the fruit filling ingredients, except the blackberries, in a medium saucepan set over a medium heat. You can throw the vanilla seeds and the pod into the mixture (or vanilla extract if using). Heat the liquid until just boiling, then reduce the heat to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, or until the fruit is soft, but still has a bit of bite. Add the blackberries and remove the pan from the heat, leaving the fruit to cool in the liquid. Meanwhile, put all the fruit filling ingredients, except the blackberries, in a medium saucepan set over a medium heat. You can throw the vanilla seeds and the pod into the mixture (or vanilla extract if using). Heat the liquid until just boiling, then reduce the heat to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, or until the fruit is soft, but still has a bit of bite. Add the blackberries and remove the pan from the heat, leaving the fruit to cool in the liquid. To make the cream filling, whip the cream, sugar and vanilla seeds in a large bowl. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to be very slightly under whipped, as the cream will thicken when left to stand. To make the cream filling, whip the cream, sugar and vanilla seeds in a large bowl. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to be very slightly under whipped, as the cream will thicken when left to stand. Drain the fruit through a sieve or colander (you can reserve the liquid if you like and warm it to drink as a hot toddy). Drain the fruit through a sieve or colander (you can reserve the liquid if you like and warm it to drink as a hot toddy). To assemble the pavlova, place the meringue onto a serving plate. Dollop the cream mixture all over it, leaving a 4cm/1½in border all the way around. Pile the drained fruit on top of the cream and serve. To assemble the pavlova, place the meringue onto a serving plate. Dollop the cream mixture all over it, leaving a 4cm/1½in border all the way around. Pile the drained fruit on top of the cream and serve. Recipe tips Try using raspberries instead of blackberries in this recipe. | {
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"url": "https://www.bbc.co.uk/food/recipes/spiced_blackberry_pear_14830",
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"title": "Spiced blackberry, pear and apple pavlova recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_blackberry_pear_14830_16x9.jpg An autumnal take on the classic Australian pavlova, best served with a glass of good red wine. Quince is a difficult fruit to get hold of, but if you can find it, it makes a sublime addition. 230g/8¼oz caster sugar squeeze lemon juice 4 free-range egg whites, at room temperature 230g/8¼oz caster sugar squeeze lemon juice 4 free-range egg whites, at room temperature 4 pears, peeled, cored and sliced 2 apples, peeled, cored and sliced 2 star anise 1 cinnamon stick, snapped in half couple of twists of black pepper ½ bottle (375ml/13fl oz) Marsala or good red wine 1 orange, finely grated zest and juice4 tbsp soft light brown sugar 1 vanilla pod, seeds removed (save a third of the seeds for the cream filling), or 4 drops of vanilla extract 2 large handfuls blackberries 4 pears, peeled, cored and sliced 2 apples, peeled, cored and sliced 2 star anise 1 cinnamon stick, snapped in half couple of twists of black pepper ½ bottle (375ml/13fl oz) Marsala or good red wine 1 orange, finely grated zest and juice 4 tbsp soft light brown sugar 1 vanilla pod, seeds removed (save a third of the seeds for the cream filling), or 4 drops of vanilla extract 2 large handfuls blackberries 300ml/11fl oz whipping or double cream 20g/¾oz icing sugarreserved vanilla seeds (see above) or 1 drop vanilla extract 300ml/11fl oz whipping or double cream 20g/¾oz icing sugar reserved vanilla seeds (see above) or 1 drop vanilla extract Method For the meringue, preheat the oven to 140C/275F/Gas 1. Line a large baking tray with greaseproof paper. Put the sugar and lemon juice into a large bowl. Add one egg white and whisk for a minute (the mixture will look hard, but don’t worry). Add another egg white and whisk for a few minutes, then add the remaining egg whites and whisk for 4–5 minutes or until the meringue is stiff and shiny. Dollop the mixture in a 20cm/8in circle on the baking paper, making the sides slightly higher than the centre. Bake in the bottom of the oven for 1–1½ hours, or until the meringue is firm and crisp on the outside but still soft and ‘pillowy’ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don’t want too much colour – it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool. Meanwhile, put all the fruit filling ingredients, except the blackberries, in a medium saucepan set over a medium heat. You can throw the vanilla seeds and the pod into the mixture (or vanilla extract if using). Heat the liquid until just boiling, then reduce the heat to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, or until the fruit is soft, but still has a bit of bite. Add the blackberries and remove the pan from the heat, leaving the fruit to cool in the liquid. To make the cream filling, whip the cream, sugar and vanilla seeds in a large bowl. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to be very slightly under whipped, as the cream will thicken when left to stand. Drain the fruit through a sieve or colander (you can reserve the liquid if you like and warm it to drink as a hot toddy). To assemble the pavlova, place the meringue onto a serving plate. Dollop the cream mixture all over it, leaving a 4cm/1½in border all the way around. Pile the drained fruit on top of the cream and serve. For the meringue, preheat the oven to 140C/275F/Gas 1. Line a large baking tray with greaseproof paper. For the meringue, preheat the oven to 140C/275F/Gas 1. Line a large baking tray with greaseproof paper. Put the sugar and lemon juice into a large bowl. Add one egg white and whisk for a minute (the mixture will look hard, but don’t worry). Add another egg white and whisk for a few minutes, then add the remaining egg whites and whisk for 4–5 minutes or until the meringue is stiff and shiny. Put the sugar and lemon juice into a large bowl. Add one egg white and whisk for a minute (the mixture will look hard, but don’t worry). Add another egg white and whisk for a few minutes, then add the remaining egg whites and whisk for 4–5 minutes or until the meringue is stiff and shiny. Dollop the mixture in a 20cm/8in circle on the baking paper, making the sides slightly higher than the centre. Bake in the bottom of the oven for 1–1½ hours, or until the meringue is firm and crisp on the outside but still soft and ‘pillowy’ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don’t want too much colour – it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool. Dollop the mixture in a 20cm/8in circle on the baking paper, making the sides slightly higher than the centre. Bake in the bottom of the oven for 1–1½ hours, or until the meringue is firm and crisp on the outside but still soft and ‘pillowy’ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don’t want too much colour – it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool. Meanwhile, put all the fruit filling ingredients, except the blackberries, in a medium saucepan set over a medium heat. You can throw the vanilla seeds and the pod into the mixture (or vanilla extract if using). Heat the liquid until just boiling, then reduce the heat to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, or until the fruit is soft, but still has a bit of bite. Add the blackberries and remove the pan from the heat, leaving the fruit to cool in the liquid. Meanwhile, put all the fruit filling ingredients, except the blackberries, in a medium saucepan set over a medium heat. You can throw the vanilla seeds and the pod into the mixture (or vanilla extract if using). Heat the liquid until just boiling, then reduce the heat to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, or until the fruit is soft, but still has a bit of bite. Add the blackberries and remove the pan from the heat, leaving the fruit to cool in the liquid. To make the cream filling, whip the cream, sugar and vanilla seeds in a large bowl. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to be very slightly under whipped, as the cream will thicken when left to stand. To make the cream filling, whip the cream, sugar and vanilla seeds in a large bowl. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to be very slightly under whipped, as the cream will thicken when left to stand. Drain the fruit through a sieve or colander (you can reserve the liquid if you like and warm it to drink as a hot toddy). Drain the fruit through a sieve or colander (you can reserve the liquid if you like and warm it to drink as a hot toddy). To assemble the pavlova, place the meringue onto a serving plate. Dollop the cream mixture all over it, leaving a 4cm/1½in border all the way around. Pile the drained fruit on top of the cream and serve. To assemble the pavlova, place the meringue onto a serving plate. Dollop the cream mixture all over it, leaving a 4cm/1½in border all the way around. Pile the drained fruit on top of the cream and serve. Recipe tips Try using raspberries instead of blackberries in this recipe."
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} | 67382deed9e78c54c8ab88c908982531e949452f5940168d6d3e6ff79e511fb2 | Banana splits recipe
An average of 3.0 out of 5 stars from 2 ratings This decadent banana split comes with chocolate rum sauce and crunchy candied hazelnuts. 50g/1¾oz shelled hazelnuts, toasted, skins rubbed off25g/1oz caster sugar1 tbsp butter 50g/1¾oz shelled hazelnuts, toasted, skins rubbed off 25g/1oz caster sugar 1 tbsp butter 100g/3½oz dark chocolate, broken into pieces50ml/2fl oz whipping cream 1 tbsp golden syrupsmall knob of butter1 tbsp rum 100g/3½oz dark chocolate, broken into pieces 50ml/2fl oz whipping cream 1 tbsp golden syrup small knob of butter 1 tbsp rum 50g/1¾oz butter4 large bananas, split lengthways and halved75g/2¾oz light soft brown sugarpinch of salt 50g/1¾oz butter 4 large bananas, split lengthways and halved 75g/2¾oz light soft brown sugar pinch of salt ice creamwhipped cream ice cream whipped cream Method For the candied hazelnuts, line a baking tray with baking paper. Put the hazelnuts, sugar and butter into a small frying pan. Cook over a low heat until the sugar has melted, swirling occasionally but not stirring. Turn up the heat slightly and continue to cook and swirl until the caramel has turned a deep golden-brown. Immediately tip the hazelnuts on to the baking tray and separate them out. Leave to harden and break up a little if you want them in smaller pieces.For the chocolate sauce. Put the chocolate, cream and golden syrup into a saucepan and melt on a very low heat, whisking to combine. Whisk in the butter and rum, and keep warm while you prepare the bananas.For the banana splits, gently melt the butter in a large frying pan. When it starts foaming, add the bananas, then sprinkle over the sugar and a pinch of salt. Turn up the heat to medium-high and cook the bananas, turning every so often, until they are well coated in caramelised, buttery sugar. Divide the bananas between four bowls and top with ice cream, whipped cream, the candied hazelnuts and the chocolate rum sauce. For the candied hazelnuts, line a baking tray with baking paper. Put the hazelnuts, sugar and butter into a small frying pan. Cook over a low heat until the sugar has melted, swirling occasionally but not stirring. For the candied hazelnuts, line a baking tray with baking paper. Put the hazelnuts, sugar and butter into a small frying pan. Cook over a low heat until the sugar has melted, swirling occasionally but not stirring. Turn up the heat slightly and continue to cook and swirl until the caramel has turned a deep golden-brown. Immediately tip the hazelnuts on to the baking tray and separate them out. Leave to harden and break up a little if you want them in smaller pieces. Turn up the heat slightly and continue to cook and swirl until the caramel has turned a deep golden-brown. Immediately tip the hazelnuts on to the baking tray and separate them out. Leave to harden and break up a little if you want them in smaller pieces. For the chocolate sauce. Put the chocolate, cream and golden syrup into a saucepan and melt on a very low heat, whisking to combine. Whisk in the butter and rum, and keep warm while you prepare the bananas. For the chocolate sauce. Put the chocolate, cream and golden syrup into a saucepan and melt on a very low heat, whisking to combine. Whisk in the butter and rum, and keep warm while you prepare the bananas. For the banana splits, gently melt the butter in a large frying pan. When it starts foaming, add the bananas, then sprinkle over the sugar and a pinch of salt. Turn up the heat to medium-high and cook the bananas, turning every so often, until they are well coated in caramelised, buttery sugar. For the banana splits, gently melt the butter in a large frying pan. When it starts foaming, add the bananas, then sprinkle over the sugar and a pinch of salt. Turn up the heat to medium-high and cook the bananas, turning every so often, until they are well coated in caramelised, buttery sugar. Divide the bananas between four bowls and top with ice cream, whipped cream, the candied hazelnuts and the chocolate rum sauce. Divide the bananas between four bowls and top with ice cream, whipped cream, the candied hazelnuts and the chocolate rum sauce. | {
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"title": "Banana splits recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings This decadent banana split comes with chocolate rum sauce and crunchy candied hazelnuts. 50g/1¾oz shelled hazelnuts, toasted, skins rubbed off25g/1oz caster sugar1 tbsp butter 50g/1¾oz shelled hazelnuts, toasted, skins rubbed off 25g/1oz caster sugar 1 tbsp butter 100g/3½oz dark chocolate, broken into pieces50ml/2fl oz whipping cream 1 tbsp golden syrupsmall knob of butter1 tbsp rum 100g/3½oz dark chocolate, broken into pieces 50ml/2fl oz whipping cream 1 tbsp golden syrup small knob of butter 1 tbsp rum 50g/1¾oz butter4 large bananas, split lengthways and halved75g/2¾oz light soft brown sugarpinch of salt 50g/1¾oz butter 4 large bananas, split lengthways and halved 75g/2¾oz light soft brown sugar pinch of salt ice creamwhipped cream ice cream whipped cream Method For the candied hazelnuts, line a baking tray with baking paper. Put the hazelnuts, sugar and butter into a small frying pan. Cook over a low heat until the sugar has melted, swirling occasionally but not stirring. Turn up the heat slightly and continue to cook and swirl until the caramel has turned a deep golden-brown. Immediately tip the hazelnuts on to the baking tray and separate them out. Leave to harden and break up a little if you want them in smaller pieces.For the chocolate sauce. Put the chocolate, cream and golden syrup into a saucepan and melt on a very low heat, whisking to combine. Whisk in the butter and rum, and keep warm while you prepare the bananas.For the banana splits, gently melt the butter in a large frying pan. When it starts foaming, add the bananas, then sprinkle over the sugar and a pinch of salt. Turn up the heat to medium-high and cook the bananas, turning every so often, until they are well coated in caramelised, buttery sugar. Divide the bananas between four bowls and top with ice cream, whipped cream, the candied hazelnuts and the chocolate rum sauce. For the candied hazelnuts, line a baking tray with baking paper. Put the hazelnuts, sugar and butter into a small frying pan. Cook over a low heat until the sugar has melted, swirling occasionally but not stirring. For the candied hazelnuts, line a baking tray with baking paper. Put the hazelnuts, sugar and butter into a small frying pan. Cook over a low heat until the sugar has melted, swirling occasionally but not stirring. Turn up the heat slightly and continue to cook and swirl until the caramel has turned a deep golden-brown. Immediately tip the hazelnuts on to the baking tray and separate them out. Leave to harden and break up a little if you want them in smaller pieces. Turn up the heat slightly and continue to cook and swirl until the caramel has turned a deep golden-brown. Immediately tip the hazelnuts on to the baking tray and separate them out. Leave to harden and break up a little if you want them in smaller pieces. For the chocolate sauce. Put the chocolate, cream and golden syrup into a saucepan and melt on a very low heat, whisking to combine. Whisk in the butter and rum, and keep warm while you prepare the bananas. For the chocolate sauce. Put the chocolate, cream and golden syrup into a saucepan and melt on a very low heat, whisking to combine. Whisk in the butter and rum, and keep warm while you prepare the bananas. For the banana splits, gently melt the butter in a large frying pan. When it starts foaming, add the bananas, then sprinkle over the sugar and a pinch of salt. Turn up the heat to medium-high and cook the bananas, turning every so often, until they are well coated in caramelised, buttery sugar. For the banana splits, gently melt the butter in a large frying pan. When it starts foaming, add the bananas, then sprinkle over the sugar and a pinch of salt. Turn up the heat to medium-high and cook the bananas, turning every so often, until they are well coated in caramelised, buttery sugar. Divide the bananas between four bowls and top with ice cream, whipped cream, the candied hazelnuts and the chocolate rum sauce. Divide the bananas between four bowls and top with ice cream, whipped cream, the candied hazelnuts and the chocolate rum sauce."
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} | a9ec1d313dfe400a6472d9074ef7788431b3d4e59a2623c8d6f756cd8b00acf0 | Lemon prawn gratin recipe
An average of 5.0 out of 5 stars from 1 rating Layers of spinach, crispy bacon, whole prawns and cheesy breadcrumb combine to make an irresistible ‘surf and turf’ starter. 100g/3½oz smoked bacon, finely diced 20 king prawns, peeled, tails left on60g/2¼oz butter, softened2 garlic cloves, chopped1 red chilli, seeds removed, chopped3 tbsp freshly chopped parsley1 lemon, juice and zest2–3 drops (or to taste) Tabasco sauce100g/3½oz baby spinach100g/3½oz fresh breadcrumbs50g/1¾oz grated Parmesansea salt 1 lemon, sliced, to serve 100g/3½oz smoked bacon, finely diced 20 king prawns, peeled, tails left on 60g/2¼oz butter, softened 2 garlic cloves, chopped 1 red chilli, seeds removed, chopped 3 tbsp freshly chopped parsley 1 lemon, juice and zest 2–3 drops (or to taste) Tabasco sauce 100g/3½oz baby spinach 100g/3½oz fresh breadcrumbs 50g/1¾oz grated Parmesan sea salt 1 lemon, sliced, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Fry the bacon in a hot frying pan until crisp. Set aside. Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out.Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt.Divide the spinach among four individual gratin dishes and spoon over the cooked bacon.Divide the prawns among the gratin dishes and spread the flavoured butter over them. Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns. Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Fry the bacon in a hot frying pan until crisp. Set aside. Fry the bacon in a hot frying pan until crisp. Set aside. Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out. Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out. Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt. Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt. Divide the spinach among four individual gratin dishes and spoon over the cooked bacon. Divide the spinach among four individual gratin dishes and spoon over the cooked bacon. Divide the prawns among the gratin dishes and spread the flavoured butter over them. Divide the prawns among the gratin dishes and spread the flavoured butter over them. Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns. Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns. Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices. Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices. | {
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"title": "Lemon prawn gratin recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Layers of spinach, crispy bacon, whole prawns and cheesy breadcrumb combine to make an irresistible ‘surf and turf’ starter. 100g/3½oz smoked bacon, finely diced 20 king prawns, peeled, tails left on60g/2¼oz butter, softened2 garlic cloves, chopped1 red chilli, seeds removed, chopped3 tbsp freshly chopped parsley1 lemon, juice and zest2–3 drops (or to taste) Tabasco sauce100g/3½oz baby spinach100g/3½oz fresh breadcrumbs50g/1¾oz grated Parmesansea salt 1 lemon, sliced, to serve 100g/3½oz smoked bacon, finely diced 20 king prawns, peeled, tails left on 60g/2¼oz butter, softened 2 garlic cloves, chopped 1 red chilli, seeds removed, chopped 3 tbsp freshly chopped parsley 1 lemon, juice and zest 2–3 drops (or to taste) Tabasco sauce 100g/3½oz baby spinach 100g/3½oz fresh breadcrumbs 50g/1¾oz grated Parmesan sea salt 1 lemon, sliced, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Fry the bacon in a hot frying pan until crisp. Set aside. Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out.Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt.Divide the spinach among four individual gratin dishes and spoon over the cooked bacon.Divide the prawns among the gratin dishes and spread the flavoured butter over them. Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns. Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Fry the bacon in a hot frying pan until crisp. Set aside. Fry the bacon in a hot frying pan until crisp. Set aside. Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out. Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out. Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt. Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt. Divide the spinach among four individual gratin dishes and spoon over the cooked bacon. Divide the spinach among four individual gratin dishes and spoon over the cooked bacon. Divide the prawns among the gratin dishes and spread the flavoured butter over them. Divide the prawns among the gratin dishes and spread the flavoured butter over them. Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns. Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns. Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices. Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices."
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} | c777a36657049173fb6d835f2e46037853eb8e50a30d4888f3be62ea930e32cc | Ginger fizz recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ginger_fizz_01295_16x9.jpg Cocktails don't need to be sickly sweet or wildly strong. This cranberry, apple and ginger combination is exceptionally Christmassy. 200g/7oz ice 400g/14oz frozen cranberries, plus extra for decoration2-4 knobs of preserved stem ginger (depending on how gingery you like it)3 tbsp syrup from the stem ginger jar500ml/18fl oz cider 200g/7oz ice 400g/14oz frozen cranberries, plus extra for decoration 2-4 knobs of preserved stem ginger (depending on how gingery you like it) 3 tbsp syrup from the stem ginger jar 500ml/18fl oz cider Method Blend all ingredients except for the cider in a blender.Pour in the cider and blend again.Serve in a jug with a few extra frozen cranberries for decoration. Blend all ingredients except for the cider in a blender. Blend all ingredients except for the cider in a blender. Pour in the cider and blend again. Pour in the cider and blend again. Serve in a jug with a few extra frozen cranberries for decoration. Serve in a jug with a few extra frozen cranberries for decoration. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ginger fizz recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ginger_fizz_01295_16x9.jpg Cocktails don't need to be sickly sweet or wildly strong. This cranberry, apple and ginger combination is exceptionally Christmassy. 200g/7oz ice 400g/14oz frozen cranberries, plus extra for decoration2-4 knobs of preserved stem ginger (depending on how gingery you like it)3 tbsp syrup from the stem ginger jar500ml/18fl oz cider 200g/7oz ice 400g/14oz frozen cranberries, plus extra for decoration 2-4 knobs of preserved stem ginger (depending on how gingery you like it) 3 tbsp syrup from the stem ginger jar 500ml/18fl oz cider Method Blend all ingredients except for the cider in a blender.Pour in the cider and blend again.Serve in a jug with a few extra frozen cranberries for decoration. Blend all ingredients except for the cider in a blender. Blend all ingredients except for the cider in a blender. Pour in the cider and blend again. Pour in the cider and blend again. Serve in a jug with a few extra frozen cranberries for decoration. Serve in a jug with a few extra frozen cranberries for decoration."
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} | f4bf06fa1c2e9b4774155d6bb7f87b52c31d2c760606b084ee3e028fd10c2eb1 | Purple rain recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/purple_rain_00609_16x9.jpg A straight up retro party drink. Scale up this recipe according to the number of guests you have. 2 handfuls ice30ml/1fl oz gin30ml/1fl oz vodka 15ml/1 tbsp grenadine15ml/1 tbsp blue curaçao 15ml/1 tbsp freshly squeezed lime juice 15ml/1 tbsp freshly squeezed lemon juice soda waterlemon slices, to garnish (optional) 2 handfuls ice 30ml/1fl oz gin 30ml/1fl oz vodka 15ml/1 tbsp grenadine 15ml/1 tbsp blue curaçao 15ml/1 tbsp freshly squeezed lime juice 15ml/1 tbsp freshly squeezed lemon juice soda water lemon slices, to garnish (optional) Method Fill a cocktail shaker with ice. Pour all the ingredients except the soda water and lemon slices into the shaker over the ice. Shake vigorously for 8-10 seconds.Strain the mixture into a collins glass full of fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water to taste and stir gently to mix the drink. Garnish with a lemon slice or two if using. Fill a cocktail shaker with ice. Pour all the ingredients except the soda water and lemon slices into the shaker over the ice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour all the ingredients except the soda water and lemon slices into the shaker over the ice. Shake vigorously for 8-10 seconds. Strain the mixture into a collins glass full of fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass full of fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water to taste and stir gently to mix the drink. Garnish with a lemon slice or two if using. Top with the soda water to taste and stir gently to mix the drink. Garnish with a lemon slice or two if using. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/purple_rain_00609",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Purple rain recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/purple_rain_00609_16x9.jpg A straight up retro party drink. Scale up this recipe according to the number of guests you have. 2 handfuls ice30ml/1fl oz gin30ml/1fl oz vodka 15ml/1 tbsp grenadine15ml/1 tbsp blue curaçao 15ml/1 tbsp freshly squeezed lime juice 15ml/1 tbsp freshly squeezed lemon juice soda waterlemon slices, to garnish (optional) 2 handfuls ice 30ml/1fl oz gin 30ml/1fl oz vodka 15ml/1 tbsp grenadine 15ml/1 tbsp blue curaçao 15ml/1 tbsp freshly squeezed lime juice 15ml/1 tbsp freshly squeezed lemon juice soda water lemon slices, to garnish (optional) Method Fill a cocktail shaker with ice. Pour all the ingredients except the soda water and lemon slices into the shaker over the ice. Shake vigorously for 8-10 seconds.Strain the mixture into a collins glass full of fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water to taste and stir gently to mix the drink. Garnish with a lemon slice or two if using. Fill a cocktail shaker with ice. Pour all the ingredients except the soda water and lemon slices into the shaker over the ice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour all the ingredients except the soda water and lemon slices into the shaker over the ice. Shake vigorously for 8-10 seconds. Strain the mixture into a collins glass full of fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass full of fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water to taste and stir gently to mix the drink. Garnish with a lemon slice or two if using. Top with the soda water to taste and stir gently to mix the drink. Garnish with a lemon slice or two if using."
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} | bec5e96c2c973770ed56795733961be99af6fc83a202e090e69fe8c265e0d074 | Christmas pudding vodka recipe
An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_vodka_45343_16x9.jpg Keep this delicious aperitif in the freezer for a refreshing - and surprising - Christmas drink. 300g/10½oz mixed dried fruit (sultanas, currants, raisins)75g/3oz caster sugar2 cinnamon sticks2 tsp ground mixed spice6 cloves½ whole nutmeg, finely grated1 orange, zest only, finely grated 1 unwaxed lemon, zest only, finely grated750ml/1 pint 5fl oz bottle good quality vodka 300g/10½oz mixed dried fruit (sultanas, currants, raisins) 75g/3oz caster sugar 2 cinnamon sticks 2 tsp ground mixed spice 6 cloves ½ whole nutmeg, finely grated 1 orange, zest only, finely grated 1 unwaxed lemon, zest only, finely grated 750ml/1 pint 5fl oz bottle good quality vodka Method Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl. Pour over the vodka, and cover tightly with cling film. Place in the fridge and leave for 3 days, stirring once each day.Line a sieve with a double layer of fine muslin and place over a large, clean jug. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug.Pour into a sterilized bottle. Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl. Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl. Pour over the vodka, and cover tightly with cling film. Pour over the vodka, and cover tightly with cling film. Place in the fridge and leave for 3 days, stirring once each day. Place in the fridge and leave for 3 days, stirring once each day. Line a sieve with a double layer of fine muslin and place over a large, clean jug. Line a sieve with a double layer of fine muslin and place over a large, clean jug. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug. Pour into a sterilized bottle. Pour into a sterilized bottle. Recipe tips To sterilise a bottle, wash it well and put it on its side on a clean baking sheet in the oven, preheated to 160C/325F/Gas 3, for 10 minutes. | {
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"url": "https://www.bbc.co.uk/food/recipes/christmas_pudding_vodka_45343",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas pudding vodka recipe",
"content": "An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_vodka_45343_16x9.jpg Keep this delicious aperitif in the freezer for a refreshing - and surprising - Christmas drink. 300g/10½oz mixed dried fruit (sultanas, currants, raisins)75g/3oz caster sugar2 cinnamon sticks2 tsp ground mixed spice6 cloves½ whole nutmeg, finely grated1 orange, zest only, finely grated 1 unwaxed lemon, zest only, finely grated750ml/1 pint 5fl oz bottle good quality vodka 300g/10½oz mixed dried fruit (sultanas, currants, raisins) 75g/3oz caster sugar 2 cinnamon sticks 2 tsp ground mixed spice 6 cloves ½ whole nutmeg, finely grated 1 orange, zest only, finely grated 1 unwaxed lemon, zest only, finely grated 750ml/1 pint 5fl oz bottle good quality vodka Method Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl. Pour over the vodka, and cover tightly with cling film. Place in the fridge and leave for 3 days, stirring once each day.Line a sieve with a double layer of fine muslin and place over a large, clean jug. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug.Pour into a sterilized bottle. Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl. Mix the dried fruit with the sugar, cinnamon sticks, mixed spice, cloves, grated nutmeg and citrus zest in a large bowl. Pour over the vodka, and cover tightly with cling film. Pour over the vodka, and cover tightly with cling film. Place in the fridge and leave for 3 days, stirring once each day. Place in the fridge and leave for 3 days, stirring once each day. Line a sieve with a double layer of fine muslin and place over a large, clean jug. Line a sieve with a double layer of fine muslin and place over a large, clean jug. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug. Pour the dried fruit and vodka mixture into the sieve and allow to drip through into the jug. Pour into a sterilized bottle. Pour into a sterilized bottle. Recipe tips To sterilise a bottle, wash it well and put it on its side on a clean baking sheet in the oven, preheated to 160C/325F/Gas 3, for 10 minutes."
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} | 358c4705d6c29f88d552e616163c8a8d609b2a9c6402a288209b363880743c11 | Pomelo prawn and wild rice salad recipe
Pomelo prawn and wild rice salad with burnt garlic jaggery dressing An average of 0.0 out of 5 stars from 0 ratings A quick, vibrant salad, perfect for serving at a summer barbecue. The key is that crispy garlic, red chilli and jaggery dressing. 3 fat garlic cloves1 medium-strength red chilli, finely sliced1 tbsp powdered jaggery (also known as desi shakkar)½ lime, juice only 2 tbsp extra virgin olive oil 250g/9oz cooked wild rice 2 tbsp vegetable oil 15 fresh curry leaves 200g/7oz juicy prawns, shells removed, de-veined 1 tsp ground turmeric ½ tsp black pepper 1 medium-sized pomelo, shelled (ideally pink-fleshed, not white-fleshed)few small fresh mint leaves (optional)handful pomegranate seeds (optional)salt 3 fat garlic cloves 1 medium-strength red chilli, finely sliced 1 tbsp powdered jaggery (also known as desi shakkar) ½ lime, juice only 2 tbsp extra virgin olive oil 250g/9oz cooked wild rice 2 tbsp vegetable oil 15 fresh curry leaves 200g/7oz juicy prawns, shells removed, de-veined 1 tsp ground turmeric ½ tsp black pepper 1 medium-sized pomelo, shelled (ideally pink-fleshed, not white-fleshed) few small fresh mint leaves (optional) handful pomegranate seeds (optional) salt Method Using tongs, place the garlic cloves carefully over an open flame for 2–3 minutes. You want to try and char them completely on the outside. Carefully remove the garlic from the flames and place in a pestle and mortar. Crush with the red chilli and jaggery until well combined. Now add the lime juice, olive oil and a good pinch of salt, then stir well. Tip the rice into a bowl and stir three-quarters of the dressing through it. Spread the rice over a platter and set aside. Heat the vegetable oil in a shallow frying pan. When the oil is hot but not smoking, add the curry leaves. Fry the curry leaves for around 2 minutes or until they are crispy. Stir regularly to make sure the curry leaves do not catch. Remove the curry leaves gently from the pan using a slotted spoon and set them aside. Meanwhile, combine the prawns with the turmeric and black pepper. Pan-fry the prawns in the same oil that the curry leaves were fried in, for just a minute-or-so on either side – the prawns should be caramelised and just cooked through. To serve, dress the rice with the prawns and segments of pomelo and spoon over the remaining burnt garlic dressing. Scatter over the crispy curry leaves and a few sprigs of mint and pomegranate seeds, if using. Using tongs, place the garlic cloves carefully over an open flame for 2–3 minutes. You want to try and char them completely on the outside. Carefully remove the garlic from the flames and place in a pestle and mortar. Crush with the red chilli and jaggery until well combined. Now add the lime juice, olive oil and a good pinch of salt, then stir well. Using tongs, place the garlic cloves carefully over an open flame for 2–3 minutes. You want to try and char them completely on the outside. Carefully remove the garlic from the flames and place in a pestle and mortar. Crush with the red chilli and jaggery until well combined. Now add the lime juice, olive oil and a good pinch of salt, then stir well. Tip the rice into a bowl and stir three-quarters of the dressing through it. Spread the rice over a platter and set aside. Tip the rice into a bowl and stir three-quarters of the dressing through it. Spread the rice over a platter and set aside. Heat the vegetable oil in a shallow frying pan. When the oil is hot but not smoking, add the curry leaves. Fry the curry leaves for around 2 minutes or until they are crispy. Stir regularly to make sure the curry leaves do not catch. Remove the curry leaves gently from the pan using a slotted spoon and set them aside. Heat the vegetable oil in a shallow frying pan. When the oil is hot but not smoking, add the curry leaves. Fry the curry leaves for around 2 minutes or until they are crispy. Stir regularly to make sure the curry leaves do not catch. Remove the curry leaves gently from the pan using a slotted spoon and set them aside. Meanwhile, combine the prawns with the turmeric and black pepper. Pan-fry the prawns in the same oil that the curry leaves were fried in, for just a minute-or-so on either side – the prawns should be caramelised and just cooked through. Meanwhile, combine the prawns with the turmeric and black pepper. Pan-fry the prawns in the same oil that the curry leaves were fried in, for just a minute-or-so on either side – the prawns should be caramelised and just cooked through. To serve, dress the rice with the prawns and segments of pomelo and spoon over the remaining burnt garlic dressing. Scatter over the crispy curry leaves and a few sprigs of mint and pomegranate seeds, if using. To serve, dress the rice with the prawns and segments of pomelo and spoon over the remaining burnt garlic dressing. Scatter over the crispy curry leaves and a few sprigs of mint and pomegranate seeds, if using. | {
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"content": "Pomelo prawn and wild rice salad with burnt garlic jaggery dressing An average of 0.0 out of 5 stars from 0 ratings A quick, vibrant salad, perfect for serving at a summer barbecue. The key is that crispy garlic, red chilli and jaggery dressing. 3 fat garlic cloves1 medium-strength red chilli, finely sliced1 tbsp powdered jaggery (also known as desi shakkar)½ lime, juice only 2 tbsp extra virgin olive oil 250g/9oz cooked wild rice 2 tbsp vegetable oil 15 fresh curry leaves 200g/7oz juicy prawns, shells removed, de-veined 1 tsp ground turmeric ½ tsp black pepper 1 medium-sized pomelo, shelled (ideally pink-fleshed, not white-fleshed)few small fresh mint leaves (optional)handful pomegranate seeds (optional)salt 3 fat garlic cloves 1 medium-strength red chilli, finely sliced 1 tbsp powdered jaggery (also known as desi shakkar) ½ lime, juice only 2 tbsp extra virgin olive oil 250g/9oz cooked wild rice 2 tbsp vegetable oil 15 fresh curry leaves 200g/7oz juicy prawns, shells removed, de-veined 1 tsp ground turmeric ½ tsp black pepper 1 medium-sized pomelo, shelled (ideally pink-fleshed, not white-fleshed) few small fresh mint leaves (optional) handful pomegranate seeds (optional) salt Method Using tongs, place the garlic cloves carefully over an open flame for 2–3 minutes. You want to try and char them completely on the outside. Carefully remove the garlic from the flames and place in a pestle and mortar. Crush with the red chilli and jaggery until well combined. Now add the lime juice, olive oil and a good pinch of salt, then stir well. Tip the rice into a bowl and stir three-quarters of the dressing through it. Spread the rice over a platter and set aside. Heat the vegetable oil in a shallow frying pan. When the oil is hot but not smoking, add the curry leaves. Fry the curry leaves for around 2 minutes or until they are crispy. Stir regularly to make sure the curry leaves do not catch. Remove the curry leaves gently from the pan using a slotted spoon and set them aside. Meanwhile, combine the prawns with the turmeric and black pepper. Pan-fry the prawns in the same oil that the curry leaves were fried in, for just a minute-or-so on either side – the prawns should be caramelised and just cooked through. To serve, dress the rice with the prawns and segments of pomelo and spoon over the remaining burnt garlic dressing. Scatter over the crispy curry leaves and a few sprigs of mint and pomegranate seeds, if using. Using tongs, place the garlic cloves carefully over an open flame for 2–3 minutes. You want to try and char them completely on the outside. Carefully remove the garlic from the flames and place in a pestle and mortar. Crush with the red chilli and jaggery until well combined. Now add the lime juice, olive oil and a good pinch of salt, then stir well. Using tongs, place the garlic cloves carefully over an open flame for 2–3 minutes. You want to try and char them completely on the outside. Carefully remove the garlic from the flames and place in a pestle and mortar. Crush with the red chilli and jaggery until well combined. Now add the lime juice, olive oil and a good pinch of salt, then stir well. Tip the rice into a bowl and stir three-quarters of the dressing through it. Spread the rice over a platter and set aside. Tip the rice into a bowl and stir three-quarters of the dressing through it. Spread the rice over a platter and set aside. Heat the vegetable oil in a shallow frying pan. When the oil is hot but not smoking, add the curry leaves. Fry the curry leaves for around 2 minutes or until they are crispy. Stir regularly to make sure the curry leaves do not catch. Remove the curry leaves gently from the pan using a slotted spoon and set them aside. Heat the vegetable oil in a shallow frying pan. When the oil is hot but not smoking, add the curry leaves. Fry the curry leaves for around 2 minutes or until they are crispy. Stir regularly to make sure the curry leaves do not catch. Remove the curry leaves gently from the pan using a slotted spoon and set them aside. Meanwhile, combine the prawns with the turmeric and black pepper. Pan-fry the prawns in the same oil that the curry leaves were fried in, for just a minute-or-so on either side – the prawns should be caramelised and just cooked through. Meanwhile, combine the prawns with the turmeric and black pepper. Pan-fry the prawns in the same oil that the curry leaves were fried in, for just a minute-or-so on either side – the prawns should be caramelised and just cooked through. To serve, dress the rice with the prawns and segments of pomelo and spoon over the remaining burnt garlic dressing. Scatter over the crispy curry leaves and a few sprigs of mint and pomegranate seeds, if using. To serve, dress the rice with the prawns and segments of pomelo and spoon over the remaining burnt garlic dressing. Scatter over the crispy curry leaves and a few sprigs of mint and pomegranate seeds, if using."
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} | aebcfd473d2fab810304579b9b7f56e55abef7c2aa122ff07dccb1d061da5002 | Roast pork belly with apple sauce recipe
Preheat the oven to 230C/210C fan/Gas 8.For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. Set aside for 20 minutes. Roast the pork belly for 30 minutes, then reduce the oven temperature to 160C/140C fan/Gas 3 and continue to cook for a further 1½ hours. When cooked, set the pork aside to rest in a warm place. Meanwhile, for the rib gravy, heat the oil in large saucepan over a medium heat. Add the pork ribs and fry for 3-4 minutes on each side, turning them regularly until they have caramelised all over. Remove from the pan and set aside.Add the onions and carrots to the pan, then pour over the stock. Bring to the boil, scraping any burned bits up from the bottom of the pan using a wooden spoon. Return the browned pork ribs to the pan, then add the peppercorns, bay leaves and thyme. Reduce the heat until the mixture is simmering, then continue to simmer gently for 1½ hours. Meanwhile, for the apple bread sauce, heat the milk in a large saucepan. Stud the onion with 3 of the cloves and add to the hot milk. Stud one of the apples with the remaining 2 cloves and add to the pan along with the cinnamon stick. As the milk starts to bubble, turn off the heat, cover the pan with a lid and leave to infuse for at least 30 minutes. Once infused, discard the apple, onion, cloves and cinnamon stick.Add the breadcrumbs and butter to the infused milk, stir well and heat gently. Just before serving, grate in the remaining apple and stir in the ground cinnamon.When the cooking time for the pork ribs has elapsed, remove the ribs and slide the meat from the bone. Chop the meat and return it to the gravy mixture.To serve, carve the pork belly and arrange the slices onto a serving platter. Serve the rib gravy in a large jug alongside and the apple bread sauce in a large serving bowl. Allow everyone to help themselves. Preheat the oven to 230C/210C fan/Gas 8. Preheat the oven to 230C/210C fan/Gas 8. For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. Set aside for 20 minutes. For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. Set aside for 20 minutes. Roast the pork belly for 30 minutes, then reduce the oven temperature to 160C/140C fan/Gas 3 and continue to cook for a further 1½ hours. When cooked, set the pork aside to rest in a warm place. Roast the pork belly for 30 minutes, then reduce the oven temperature to 160C/140C fan/Gas 3 and continue to cook for a further 1½ hours. When cooked, set the pork aside to rest in a warm place. Meanwhile, for the rib gravy, heat the oil in large saucepan over a medium heat. Add the pork ribs and fry for 3-4 minutes on each side, turning them regularly until they have caramelised all over. Remove from the pan and set aside. Meanwhile, for the rib gravy, heat the oil in large saucepan over a medium heat. Add the pork ribs and fry for 3-4 minutes on each side, turning them regularly until they have caramelised all over. Remove from the pan and set aside. Add the onions and carrots to the pan, then pour over the stock. Bring to the boil, scraping any burned bits up from the bottom of the pan using a wooden spoon. Add the onions and carrots to the pan, then pour over the stock. Bring to the boil, scraping any burned bits up from the bottom of the pan using a wooden spoon. Return the browned pork ribs to the pan, then add the peppercorns, bay leaves and thyme. Reduce the heat until the mixture is simmering, then continue to simmer gently for 1½ hours. Return the browned pork ribs to the pan, then add the peppercorns, bay leaves and thyme. Reduce the heat until the mixture is simmering, then continue to simmer gently for 1½ hours. Meanwhile, for the apple bread sauce, heat the milk in a large saucepan. Stud the onion with 3 of the cloves and add to the hot milk. Stud one of the apples with the remaining 2 cloves and add to the pan along with the cinnamon stick. As the milk starts to bubble, turn off the heat, cover the pan with a lid and leave to infuse for at least 30 minutes. Once infused, discard the apple, onion, cloves and cinnamon stick. Meanwhile, for the apple bread sauce, heat the milk in a large saucepan. Stud the onion with 3 of the cloves and add to the hot milk. Stud one of the apples with the remaining 2 cloves and add to the pan along with the cinnamon stick. As the milk starts to bubble, turn off the heat, cover the pan with a lid and leave to infuse for at least 30 minutes. Once infused, discard the apple, onion, cloves and cinnamon stick. Add the breadcrumbs and butter to the infused milk, stir well and heat gently. Just before serving, grate in the remaining apple and stir in the ground cinnamon. Add the breadcrumbs and butter to the infused milk, stir well and heat gently. Just before serving, grate in the remaining apple and stir in the ground cinnamon. When the cooking time for the pork ribs has elapsed, remove the ribs and slide the meat from the bone. Chop the meat and return it to the gravy mixture. When the cooking time for the pork ribs has elapsed, remove the ribs and slide the meat from the bone. Chop the meat and return it to the gravy mixture. To serve, carve the pork belly and arrange the slices onto a serving platter. Serve the rib gravy in a large jug alongside and the apple bread sauce in a large serving bowl. Allow everyone to help themselves. To serve, carve the pork belly and arrange the slices onto a serving platter. Serve the rib gravy in a large jug alongside and the apple bread sauce in a large serving bowl. Allow everyone to help themselves. | {
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"title": "Roast pork belly with apple sauce recipe",
"content": "Preheat the oven to 230C/210C fan/Gas 8.For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. Set aside for 20 minutes. Roast the pork belly for 30 minutes, then reduce the oven temperature to 160C/140C fan/Gas 3 and continue to cook for a further 1½ hours. When cooked, set the pork aside to rest in a warm place. Meanwhile, for the rib gravy, heat the oil in large saucepan over a medium heat. Add the pork ribs and fry for 3-4 minutes on each side, turning them regularly until they have caramelised all over. Remove from the pan and set aside.Add the onions and carrots to the pan, then pour over the stock. Bring to the boil, scraping any burned bits up from the bottom of the pan using a wooden spoon. Return the browned pork ribs to the pan, then add the peppercorns, bay leaves and thyme. Reduce the heat until the mixture is simmering, then continue to simmer gently for 1½ hours. Meanwhile, for the apple bread sauce, heat the milk in a large saucepan. Stud the onion with 3 of the cloves and add to the hot milk. Stud one of the apples with the remaining 2 cloves and add to the pan along with the cinnamon stick. As the milk starts to bubble, turn off the heat, cover the pan with a lid and leave to infuse for at least 30 minutes. Once infused, discard the apple, onion, cloves and cinnamon stick.Add the breadcrumbs and butter to the infused milk, stir well and heat gently. Just before serving, grate in the remaining apple and stir in the ground cinnamon.When the cooking time for the pork ribs has elapsed, remove the ribs and slide the meat from the bone. Chop the meat and return it to the gravy mixture.To serve, carve the pork belly and arrange the slices onto a serving platter. Serve the rib gravy in a large jug alongside and the apple bread sauce in a large serving bowl. Allow everyone to help themselves. Preheat the oven to 230C/210C fan/Gas 8. Preheat the oven to 230C/210C fan/Gas 8. For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. Set aside for 20 minutes. For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. Set aside for 20 minutes. Roast the pork belly for 30 minutes, then reduce the oven temperature to 160C/140C fan/Gas 3 and continue to cook for a further 1½ hours. When cooked, set the pork aside to rest in a warm place. Roast the pork belly for 30 minutes, then reduce the oven temperature to 160C/140C fan/Gas 3 and continue to cook for a further 1½ hours. When cooked, set the pork aside to rest in a warm place. Meanwhile, for the rib gravy, heat the oil in large saucepan over a medium heat. Add the pork ribs and fry for 3-4 minutes on each side, turning them regularly until they have caramelised all over. Remove from the pan and set aside. Meanwhile, for the rib gravy, heat the oil in large saucepan over a medium heat. Add the pork ribs and fry for 3-4 minutes on each side, turning them regularly until they have caramelised all over. Remove from the pan and set aside. Add the onions and carrots to the pan, then pour over the stock. Bring to the boil, scraping any burned bits up from the bottom of the pan using a wooden spoon. Add the onions and carrots to the pan, then pour over the stock. Bring to the boil, scraping any burned bits up from the bottom of the pan using a wooden spoon. Return the browned pork ribs to the pan, then add the peppercorns, bay leaves and thyme. Reduce the heat until the mixture is simmering, then continue to simmer gently for 1½ hours. Return the browned pork ribs to the pan, then add the peppercorns, bay leaves and thyme. Reduce the heat until the mixture is simmering, then continue to simmer gently for 1½ hours. Meanwhile, for the apple bread sauce, heat the milk in a large saucepan. Stud the onion with 3 of the cloves and add to the hot milk. Stud one of the apples with the remaining 2 cloves and add to the pan along with the cinnamon stick. As the milk starts to bubble, turn off the heat, cover the pan with a lid and leave to infuse for at least 30 minutes. Once infused, discard the apple, onion, cloves and cinnamon stick. Meanwhile, for the apple bread sauce, heat the milk in a large saucepan. Stud the onion with 3 of the cloves and add to the hot milk. Stud one of the apples with the remaining 2 cloves and add to the pan along with the cinnamon stick. As the milk starts to bubble, turn off the heat, cover the pan with a lid and leave to infuse for at least 30 minutes. Once infused, discard the apple, onion, cloves and cinnamon stick. Add the breadcrumbs and butter to the infused milk, stir well and heat gently. Just before serving, grate in the remaining apple and stir in the ground cinnamon. Add the breadcrumbs and butter to the infused milk, stir well and heat gently. Just before serving, grate in the remaining apple and stir in the ground cinnamon. When the cooking time for the pork ribs has elapsed, remove the ribs and slide the meat from the bone. Chop the meat and return it to the gravy mixture. When the cooking time for the pork ribs has elapsed, remove the ribs and slide the meat from the bone. Chop the meat and return it to the gravy mixture. To serve, carve the pork belly and arrange the slices onto a serving platter. Serve the rib gravy in a large jug alongside and the apple bread sauce in a large serving bowl. Allow everyone to help themselves. To serve, carve the pork belly and arrange the slices onto a serving platter. Serve the rib gravy in a large jug alongside and the apple bread sauce in a large serving bowl. Allow everyone to help themselves."
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} | 0374d11465c2ae191f352185c96cf4a2021e0032b61c5f6072dace7cd0268338 | Authentic lamb tagine recipe
For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. Add the lamb leg and fry for 2-3 minutes, turning regularly. Add the onion, garlic, salt, pepper, ginger, turmeric and saffron and stir well to coat the meat in the spices. Continue to fry for 4-5 minutes, or until the onion has softened and the meat is browned all over. Tie the bunches of coriander and parsley together using cook's string to make a small bouquet. Place it on top on the meat. Add the cinnamon sticks and 750ml/1¼ pints water to the tagine, then bring the mixture to a gentle simmer. Cover the tagine or casserole with the lid and continue to simmer for 2 hours, turning the pieces of meat after 1 hour and topping up with more water during cooking, as necessary. The tagine is ready when the meat is tender enough to come away easily from the bone when poked with a knife.Meanwhile, for the garnish, wash the apricots and prunes, then add them to a saucepan of boiling water. Boil for 10 minutes, or until soft. Drain the water from the saucepan, then add the sugar, ground cinnamon and 4 tablespoons of the cooking liquid from the tagine. Heat the vegetable oil in a frying pan over a medium heat. Add the blanched almonds and fry for 2-3 minutes, shaking the pan during cooking, until golden-brown on both sides. Remove the almonds from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Just before serving, reheat the spiced prunes and apricots. Sprinkle a plate with the toasted sesame seeds, then roll the prunes and apricots in the seeds until coated. To serve, remove the herb bouquet and cinnamon sticks from the tagine and discard. Pile the tagine into bowls and garnish with the fried almonds and sesame-coated prunes and apricots. For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. Add the lamb leg and fry for 2-3 minutes, turning regularly. For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. Add the lamb leg and fry for 2-3 minutes, turning regularly. Add the onion, garlic, salt, pepper, ginger, turmeric and saffron and stir well to coat the meat in the spices. Continue to fry for 4-5 minutes, or until the onion has softened and the meat is browned all over. Add the onion, garlic, salt, pepper, ginger, turmeric and saffron and stir well to coat the meat in the spices. Continue to fry for 4-5 minutes, or until the onion has softened and the meat is browned all over. Tie the bunches of coriander and parsley together using cook's string to make a small bouquet. Place it on top on the meat. Tie the bunches of coriander and parsley together using cook's string to make a small bouquet. Place it on top on the meat. Add the cinnamon sticks and 750ml/1¼ pints water to the tagine, then bring the mixture to a gentle simmer. Cover the tagine or casserole with the lid and continue to simmer for 2 hours, turning the pieces of meat after 1 hour and topping up with more water during cooking, as necessary. The tagine is ready when the meat is tender enough to come away easily from the bone when poked with a knife. Add the cinnamon sticks and 750ml/1¼ pints water to the tagine, then bring the mixture to a gentle simmer. Cover the tagine or casserole with the lid and continue to simmer for 2 hours, turning the pieces of meat after 1 hour and topping up with more water during cooking, as necessary. The tagine is ready when the meat is tender enough to come away easily from the bone when poked with a knife. Meanwhile, for the garnish, wash the apricots and prunes, then add them to a saucepan of boiling water. Boil for 10 minutes, or until soft. Meanwhile, for the garnish, wash the apricots and prunes, then add them to a saucepan of boiling water. Boil for 10 minutes, or until soft. Drain the water from the saucepan, then add the sugar, ground cinnamon and 4 tablespoons of the cooking liquid from the tagine. Drain the water from the saucepan, then add the sugar, ground cinnamon and 4 tablespoons of the cooking liquid from the tagine. Heat the vegetable oil in a frying pan over a medium heat. Add the blanched almonds and fry for 2-3 minutes, shaking the pan during cooking, until golden-brown on both sides. Remove the almonds from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Heat the vegetable oil in a frying pan over a medium heat. Add the blanched almonds and fry for 2-3 minutes, shaking the pan during cooking, until golden-brown on both sides. Remove the almonds from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Just before serving, reheat the spiced prunes and apricots. Sprinkle a plate with the toasted sesame seeds, then roll the prunes and apricots in the seeds until coated. Just before serving, reheat the spiced prunes and apricots. Sprinkle a plate with the toasted sesame seeds, then roll the prunes and apricots in the seeds until coated. To serve, remove the herb bouquet and cinnamon sticks from the tagine and discard. Pile the tagine into bowls and garnish with the fried almonds and sesame-coated prunes and apricots. To serve, remove the herb bouquet and cinnamon sticks from the tagine and discard. Pile the tagine into bowls and garnish with the fried almonds and sesame-coated prunes and apricots. | {
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"title": "Authentic lamb tagine recipe",
"content": "For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. Add the lamb leg and fry for 2-3 minutes, turning regularly. Add the onion, garlic, salt, pepper, ginger, turmeric and saffron and stir well to coat the meat in the spices. Continue to fry for 4-5 minutes, or until the onion has softened and the meat is browned all over. Tie the bunches of coriander and parsley together using cook's string to make a small bouquet. Place it on top on the meat. Add the cinnamon sticks and 750ml/1¼ pints water to the tagine, then bring the mixture to a gentle simmer. Cover the tagine or casserole with the lid and continue to simmer for 2 hours, turning the pieces of meat after 1 hour and topping up with more water during cooking, as necessary. The tagine is ready when the meat is tender enough to come away easily from the bone when poked with a knife.Meanwhile, for the garnish, wash the apricots and prunes, then add them to a saucepan of boiling water. Boil for 10 minutes, or until soft. Drain the water from the saucepan, then add the sugar, ground cinnamon and 4 tablespoons of the cooking liquid from the tagine. Heat the vegetable oil in a frying pan over a medium heat. Add the blanched almonds and fry for 2-3 minutes, shaking the pan during cooking, until golden-brown on both sides. Remove the almonds from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Just before serving, reheat the spiced prunes and apricots. Sprinkle a plate with the toasted sesame seeds, then roll the prunes and apricots in the seeds until coated. To serve, remove the herb bouquet and cinnamon sticks from the tagine and discard. Pile the tagine into bowls and garnish with the fried almonds and sesame-coated prunes and apricots. For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. Add the lamb leg and fry for 2-3 minutes, turning regularly. For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. Add the lamb leg and fry for 2-3 minutes, turning regularly. Add the onion, garlic, salt, pepper, ginger, turmeric and saffron and stir well to coat the meat in the spices. Continue to fry for 4-5 minutes, or until the onion has softened and the meat is browned all over. Add the onion, garlic, salt, pepper, ginger, turmeric and saffron and stir well to coat the meat in the spices. Continue to fry for 4-5 minutes, or until the onion has softened and the meat is browned all over. Tie the bunches of coriander and parsley together using cook's string to make a small bouquet. Place it on top on the meat. Tie the bunches of coriander and parsley together using cook's string to make a small bouquet. Place it on top on the meat. Add the cinnamon sticks and 750ml/1¼ pints water to the tagine, then bring the mixture to a gentle simmer. Cover the tagine or casserole with the lid and continue to simmer for 2 hours, turning the pieces of meat after 1 hour and topping up with more water during cooking, as necessary. The tagine is ready when the meat is tender enough to come away easily from the bone when poked with a knife. Add the cinnamon sticks and 750ml/1¼ pints water to the tagine, then bring the mixture to a gentle simmer. Cover the tagine or casserole with the lid and continue to simmer for 2 hours, turning the pieces of meat after 1 hour and topping up with more water during cooking, as necessary. The tagine is ready when the meat is tender enough to come away easily from the bone when poked with a knife. Meanwhile, for the garnish, wash the apricots and prunes, then add them to a saucepan of boiling water. Boil for 10 minutes, or until soft. Meanwhile, for the garnish, wash the apricots and prunes, then add them to a saucepan of boiling water. Boil for 10 minutes, or until soft. Drain the water from the saucepan, then add the sugar, ground cinnamon and 4 tablespoons of the cooking liquid from the tagine. Drain the water from the saucepan, then add the sugar, ground cinnamon and 4 tablespoons of the cooking liquid from the tagine. Heat the vegetable oil in a frying pan over a medium heat. Add the blanched almonds and fry for 2-3 minutes, shaking the pan during cooking, until golden-brown on both sides. Remove the almonds from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Heat the vegetable oil in a frying pan over a medium heat. Add the blanched almonds and fry for 2-3 minutes, shaking the pan during cooking, until golden-brown on both sides. Remove the almonds from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Just before serving, reheat the spiced prunes and apricots. Sprinkle a plate with the toasted sesame seeds, then roll the prunes and apricots in the seeds until coated. Just before serving, reheat the spiced prunes and apricots. Sprinkle a plate with the toasted sesame seeds, then roll the prunes and apricots in the seeds until coated. To serve, remove the herb bouquet and cinnamon sticks from the tagine and discard. Pile the tagine into bowls and garnish with the fried almonds and sesame-coated prunes and apricots. To serve, remove the herb bouquet and cinnamon sticks from the tagine and discard. Pile the tagine into bowls and garnish with the fried almonds and sesame-coated prunes and apricots."
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} | a57dd1a55ae717c93d2db38a39ccf84477bb9c9be7294b7e8b4669c853c9190c | Sea bass with cured bass and citrus dressing recipe
An average of 5.0 out of 5 stars from 1 rating Cured fish quickly seared using a chef’s blow torch, and served with a fresh grapefruit tartare sauce. ½ tsp sea salt, for brining2 x sea bass fillets, trimmed and skin well scored, cut into two pieces ½ tsp sea salt, for brining 2 x sea bass fillets, trimmed and skin well scored, cut into two pieces small handful of kale, shredded1 lime, juice onlypinch salt1 tbsp olive oil small handful of kale, shredded 1 lime, juice only pinch salt 1 tbsp olive oil ½ tsp fennel seeds2 x bass fillets, skinned and diced 1 shallot, diced½ pink grapefruit, peeled and cut into small segments (retain some juice for the dressing)1 bunch fresh dill, chopped1 lime, zest and juice only1 tbsp crème fraîche salt and white pepper ½ tsp fennel seeds 2 x bass fillets, skinned and diced 1 shallot, diced ½ pink grapefruit, peeled and cut into small segments (retain some juice for the dressing) 1 bunch fresh dill, chopped 1 lime, zest and juice only 1 tbsp crème fraîche salt and white pepper 1 bunch fresh dill, chopped50-100ml/1.5-3fl oz olive oil 1 free-range egg yolk 1 tbsp cider vinegar ½ grapefruit, juice (retained from above) 1 bunch fresh dill, chopped 50-100ml/1.5-3fl oz olive oil 1 free-range egg yolk 1 tbsp cider vinegar ½ grapefruit, juice (retained from above) Method To make the seared sea bass, fill a bowl large enough to hold the fish with 200ml/7fl oz water and stir in the sea salt. Add the fish to the brine and leave for 30 minutes. For the garnish, rub the kale with the lime juice and salt to soften, place in a bowl and dress with olive oil. Set aside. To make the tartare sauce, heat a small frying pan and add the fennel seeds. Dry fry until they are aromatic, then remove from the heat and crush in a pestle and mortar once cool.Mix the fish, diced shallot, fennel seeds, grapefruit segments, dill, lime zest and juice and crème fraîche in a medium bowl and season well with salt and white pepper. Leave to marinate for 10 minutes before serving.To make the dill and citrus dressing, blend the dill with the olive oil in a food processor or blender and then strain. Whisk the egg yolk with the vinegar and grapefruit juice in a bowl and then gradually add the dill oil, whisking with each addition. To finish the seared sea bass, remove the fish from the brine, pat the fish dry and then carefully sear the fish all over using a chef’s blow torch until charred. To serve, spoon some tartare on the plate, add some kale and dill dressing and top with the seared sea bass fillets. To make the seared sea bass, fill a bowl large enough to hold the fish with 200ml/7fl oz water and stir in the sea salt. Add the fish to the brine and leave for 30 minutes. For the garnish, rub the kale with the lime juice and salt to soften, place in a bowl and dress with olive oil. Set aside. To make the seared sea bass, fill a bowl large enough to hold the fish with 200ml/7fl oz water and stir in the sea salt. Add the fish to the brine and leave for 30 minutes. For the garnish, rub the kale with the lime juice and salt to soften, place in a bowl and dress with olive oil. Set aside. To make the tartare sauce, heat a small frying pan and add the fennel seeds. Dry fry until they are aromatic, then remove from the heat and crush in a pestle and mortar once cool. To make the tartare sauce, heat a small frying pan and add the fennel seeds. Dry fry until they are aromatic, then remove from the heat and crush in a pestle and mortar once cool. Mix the fish, diced shallot, fennel seeds, grapefruit segments, dill, lime zest and juice and crème fraîche in a medium bowl and season well with salt and white pepper. Leave to marinate for 10 minutes before serving. Mix the fish, diced shallot, fennel seeds, grapefruit segments, dill, lime zest and juice and crème fraîche in a medium bowl and season well with salt and white pepper. Leave to marinate for 10 minutes before serving. To make the dill and citrus dressing, blend the dill with the olive oil in a food processor or blender and then strain. Whisk the egg yolk with the vinegar and grapefruit juice in a bowl and then gradually add the dill oil, whisking with each addition. To make the dill and citrus dressing, blend the dill with the olive oil in a food processor or blender and then strain. Whisk the egg yolk with the vinegar and grapefruit juice in a bowl and then gradually add the dill oil, whisking with each addition. To finish the seared sea bass, remove the fish from the brine, pat the fish dry and then carefully sear the fish all over using a chef’s blow torch until charred. To finish the seared sea bass, remove the fish from the brine, pat the fish dry and then carefully sear the fish all over using a chef’s blow torch until charred. To serve, spoon some tartare on the plate, add some kale and dill dressing and top with the seared sea bass fillets. To serve, spoon some tartare on the plate, add some kale and dill dressing and top with the seared sea bass fillets. | {
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"title": "Sea bass with cured bass and citrus dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Cured fish quickly seared using a chef’s blow torch, and served with a fresh grapefruit tartare sauce. ½ tsp sea salt, for brining2 x sea bass fillets, trimmed and skin well scored, cut into two pieces ½ tsp sea salt, for brining 2 x sea bass fillets, trimmed and skin well scored, cut into two pieces small handful of kale, shredded1 lime, juice onlypinch salt1 tbsp olive oil small handful of kale, shredded 1 lime, juice only pinch salt 1 tbsp olive oil ½ tsp fennel seeds2 x bass fillets, skinned and diced 1 shallot, diced½ pink grapefruit, peeled and cut into small segments (retain some juice for the dressing)1 bunch fresh dill, chopped1 lime, zest and juice only1 tbsp crème fraîche salt and white pepper ½ tsp fennel seeds 2 x bass fillets, skinned and diced 1 shallot, diced ½ pink grapefruit, peeled and cut into small segments (retain some juice for the dressing) 1 bunch fresh dill, chopped 1 lime, zest and juice only 1 tbsp crème fraîche salt and white pepper 1 bunch fresh dill, chopped50-100ml/1.5-3fl oz olive oil 1 free-range egg yolk 1 tbsp cider vinegar ½ grapefruit, juice (retained from above) 1 bunch fresh dill, chopped 50-100ml/1.5-3fl oz olive oil 1 free-range egg yolk 1 tbsp cider vinegar ½ grapefruit, juice (retained from above) Method To make the seared sea bass, fill a bowl large enough to hold the fish with 200ml/7fl oz water and stir in the sea salt. Add the fish to the brine and leave for 30 minutes. For the garnish, rub the kale with the lime juice and salt to soften, place in a bowl and dress with olive oil. Set aside. To make the tartare sauce, heat a small frying pan and add the fennel seeds. Dry fry until they are aromatic, then remove from the heat and crush in a pestle and mortar once cool.Mix the fish, diced shallot, fennel seeds, grapefruit segments, dill, lime zest and juice and crème fraîche in a medium bowl and season well with salt and white pepper. Leave to marinate for 10 minutes before serving.To make the dill and citrus dressing, blend the dill with the olive oil in a food processor or blender and then strain. Whisk the egg yolk with the vinegar and grapefruit juice in a bowl and then gradually add the dill oil, whisking with each addition. To finish the seared sea bass, remove the fish from the brine, pat the fish dry and then carefully sear the fish all over using a chef’s blow torch until charred. To serve, spoon some tartare on the plate, add some kale and dill dressing and top with the seared sea bass fillets. To make the seared sea bass, fill a bowl large enough to hold the fish with 200ml/7fl oz water and stir in the sea salt. Add the fish to the brine and leave for 30 minutes. For the garnish, rub the kale with the lime juice and salt to soften, place in a bowl and dress with olive oil. Set aside. To make the seared sea bass, fill a bowl large enough to hold the fish with 200ml/7fl oz water and stir in the sea salt. Add the fish to the brine and leave for 30 minutes. For the garnish, rub the kale with the lime juice and salt to soften, place in a bowl and dress with olive oil. Set aside. To make the tartare sauce, heat a small frying pan and add the fennel seeds. Dry fry until they are aromatic, then remove from the heat and crush in a pestle and mortar once cool. To make the tartare sauce, heat a small frying pan and add the fennel seeds. Dry fry until they are aromatic, then remove from the heat and crush in a pestle and mortar once cool. Mix the fish, diced shallot, fennel seeds, grapefruit segments, dill, lime zest and juice and crème fraîche in a medium bowl and season well with salt and white pepper. Leave to marinate for 10 minutes before serving. Mix the fish, diced shallot, fennel seeds, grapefruit segments, dill, lime zest and juice and crème fraîche in a medium bowl and season well with salt and white pepper. Leave to marinate for 10 minutes before serving. To make the dill and citrus dressing, blend the dill with the olive oil in a food processor or blender and then strain. Whisk the egg yolk with the vinegar and grapefruit juice in a bowl and then gradually add the dill oil, whisking with each addition. To make the dill and citrus dressing, blend the dill with the olive oil in a food processor or blender and then strain. Whisk the egg yolk with the vinegar and grapefruit juice in a bowl and then gradually add the dill oil, whisking with each addition. To finish the seared sea bass, remove the fish from the brine, pat the fish dry and then carefully sear the fish all over using a chef’s blow torch until charred. To finish the seared sea bass, remove the fish from the brine, pat the fish dry and then carefully sear the fish all over using a chef’s blow torch until charred. To serve, spoon some tartare on the plate, add some kale and dill dressing and top with the seared sea bass fillets. To serve, spoon some tartare on the plate, add some kale and dill dressing and top with the seared sea bass fillets."
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} | 93f52ce21078b6ac177a04f64bc589ab7477064ebefe7752d39c02c14ec0c0b5 | Peach and blueberry streusel cake recipe
An average of 0.0 out of 5 stars from 0 ratings Bursting with peaches and blueberries, this summery tray bake would be a tasty addition to a picnic basket. 125g/4oz self-raising flour75g/3oz unsalted butter75g/3oz soft light brown sugar½ tsp ground cinnamon1 tbsp demerara sugar 125g/4oz self-raising flour 75g/3oz unsalted butter 75g/3oz soft light brown sugar ½ tsp ground cinnamon 1 tbsp demerara sugar 250g/8oz butter, plus extra for greasing250g/8oz plain flour125g/4oz granulated sugar150g/5oz light soft brown sugar2 tsp baking powder½ tsp salt3 free-range eggs, separated250ml/8floz whole milk200g/7oz fresh blueberries1 x 400g/7oz tin peach slices in syrup, drained 250g/8oz butter, plus extra for greasing 250g/8oz plain flour 125g/4oz granulated sugar 150g/5oz light soft brown sugar 2 tsp baking powder ½ tsp salt 3 free-range eggs, separated 250ml/8floz whole milk 200g/7oz fresh blueberries 1 x 400g/7oz tin peach slices in syrup, drained 200g/7oz blueberries1 x 400g/7oz tin peach slices in syrup, drained65g/2½oz caster sugar1½ tbsp plain flour1½ tsp lemon juice 200g/7oz blueberries 1 x 400g/7oz tin peach slices in syrup, drained 65g/2½oz caster sugar 1½ tbsp plain flour 1½ tsp lemon juice Method For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside. For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butterSift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined.Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices.Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes.Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat.Spread the jam over the cake and sprinkle over the remaining crumble topping.Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside. For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butter For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butter Sift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined. Sift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices. Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes. Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes. Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat. Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat. Spread the jam over the cake and sprinkle over the remaining crumble topping. Spread the jam over the cake and sprinkle over the remaining crumble topping. Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown. Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown. | {
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"title": "Peach and blueberry streusel cake recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Bursting with peaches and blueberries, this summery tray bake would be a tasty addition to a picnic basket. 125g/4oz self-raising flour75g/3oz unsalted butter75g/3oz soft light brown sugar½ tsp ground cinnamon1 tbsp demerara sugar 125g/4oz self-raising flour 75g/3oz unsalted butter 75g/3oz soft light brown sugar ½ tsp ground cinnamon 1 tbsp demerara sugar 250g/8oz butter, plus extra for greasing250g/8oz plain flour125g/4oz granulated sugar150g/5oz light soft brown sugar2 tsp baking powder½ tsp salt3 free-range eggs, separated250ml/8floz whole milk200g/7oz fresh blueberries1 x 400g/7oz tin peach slices in syrup, drained 250g/8oz butter, plus extra for greasing 250g/8oz plain flour 125g/4oz granulated sugar 150g/5oz light soft brown sugar 2 tsp baking powder ½ tsp salt 3 free-range eggs, separated 250ml/8floz whole milk 200g/7oz fresh blueberries 1 x 400g/7oz tin peach slices in syrup, drained 200g/7oz blueberries1 x 400g/7oz tin peach slices in syrup, drained65g/2½oz caster sugar1½ tbsp plain flour1½ tsp lemon juice 200g/7oz blueberries 1 x 400g/7oz tin peach slices in syrup, drained 65g/2½oz caster sugar 1½ tbsp plain flour 1½ tsp lemon juice Method For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside. For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butterSift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined.Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices.Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes.Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat.Spread the jam over the cake and sprinkle over the remaining crumble topping.Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside. For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butter For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butter Sift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined. Sift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices. Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes. Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes. Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat. Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat. Spread the jam over the cake and sprinkle over the remaining crumble topping. Spread the jam over the cake and sprinkle over the remaining crumble topping. Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown. Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown."
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} | da6a6435affaf8a270a370bcd3ec86d274408c9ca1e157c6aa1228ccda8b6d8a | Very summery summer pudding recipe
An average of 5.0 out of 5 stars from 2 ratings Pimm’s and mint upgrade this traditional pudding of bread soaked in a fruity, sweet syrup. Use frozen berries if you can’t find fresh. Equipment: You will need a 2 litre pudding basin 500g/1lb 2oz strawberries, hulled and quartered500g/1lb 2oz raspberries175g/6oz caster sugar250ml/9fl oz Pimm’s1 large white sandwich loaf, crusts removed and cut into 16 slices then halved diagonally1 tbsp finely chopped fresh mint 500g/1lb 2oz strawberries, hulled and quartered 500g/1lb 2oz raspberries 175g/6oz caster sugar 250ml/9fl oz Pimm’s 1 large white sandwich loaf, crusts removed and cut into 16 slices then halved diagonally 1 tbsp finely chopped fresh mint 250g/9oz strawberries, hulled and halved75g/2½oz redcurrant jelly 250g/9oz strawberries, hulled and halved 75g/2½oz redcurrant jelly 200ml/7fl oz clotted cream 200g/7oz strawberriesmint sprigs, to garnish (optional) 200ml/7fl oz clotted cream 200g/7oz strawberries mint sprigs, to garnish (optional) Method Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside.Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread. Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight.Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed.Turn the pudding on to a serving plate and brush with the syrup. To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using. Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside. Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside. Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread. Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread. Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight. Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight. Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed. Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed. Turn the pudding on to a serving plate and brush with the syrup. Turn the pudding on to a serving plate and brush with the syrup. To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using. To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using. | {
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"title": "Very summery summer pudding recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Pimm’s and mint upgrade this traditional pudding of bread soaked in a fruity, sweet syrup. Use frozen berries if you can’t find fresh. Equipment: You will need a 2 litre pudding basin 500g/1lb 2oz strawberries, hulled and quartered500g/1lb 2oz raspberries175g/6oz caster sugar250ml/9fl oz Pimm’s1 large white sandwich loaf, crusts removed and cut into 16 slices then halved diagonally1 tbsp finely chopped fresh mint 500g/1lb 2oz strawberries, hulled and quartered 500g/1lb 2oz raspberries 175g/6oz caster sugar 250ml/9fl oz Pimm’s 1 large white sandwich loaf, crusts removed and cut into 16 slices then halved diagonally 1 tbsp finely chopped fresh mint 250g/9oz strawberries, hulled and halved75g/2½oz redcurrant jelly 250g/9oz strawberries, hulled and halved 75g/2½oz redcurrant jelly 200ml/7fl oz clotted cream 200g/7oz strawberriesmint sprigs, to garnish (optional) 200ml/7fl oz clotted cream 200g/7oz strawberries mint sprigs, to garnish (optional) Method Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside.Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread. Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight.Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed.Turn the pudding on to a serving plate and brush with the syrup. To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using. Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside. Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside. Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread. Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread. Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight. Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight. Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed. Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed. Turn the pudding on to a serving plate and brush with the syrup. Turn the pudding on to a serving plate and brush with the syrup. To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using. To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using."
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} | ef8b677cb5d42749ec58d71df066d48795012520b1d43f531263a73804992e33 | Pizza with caramelised onions and salami recipe
Pizza with caramelised onions, salami and pickled chillies An average of 3.5 out of 5 stars from 4 ratings A scattering of rocket over the pizza after it comes out of the oven is always a lovely touch. Here it really complements the flavours. 500g/1lb 2oz strong bread flour, plus extra for dusting2 tsp salt10g/⅓oz dried yeast 300–350ml/10–12fl oz warm water 500g/1lb 2oz strong bread flour, plus extra for dusting 2 tsp salt 10g/⅓oz dried yeast 300–350ml/10–12fl oz warm water dash olive oilknob of butter1 large onion, thinly sliced 400g/14oz ricotta100g/3½oz small salami, thinly sliced100g/3½oz red and green pickled chillies, left whole, drained2 balls smoked mozzarella, torn into pieces2 handfuls rocket dash olive oil knob of butter 1 large onion, thinly sliced 400g/14oz ricotta 100g/3½oz small salami, thinly sliced 100g/3½oz red and green pickled chillies, left whole, drained 2 balls smoked mozzarella, torn into pieces 2 handfuls rocket Method To make the dough, stir together the flour and salt in a large bowl. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water. Bring the dough together with your hands or a wooden spoon. Add the remaining water if the dough is too dry. Turn the dough out onto a clean surface and knead for 15 minutes, or until it is smooth and elastic. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size. To make the topping, heat the olive oil and butter in a frying pan and fry the onion over a low heat until caramelised.To continue the dough, divide it into two equal portions and shape each portion into a ball. Roll out each ball into a thin pizza shape on a lightly floured work surface. Cover with a damp tea towel and leave to prove for another 20 minutes. Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or baking trays.To assemble the pizza, spread half the ricotta over each pizza base, leaving a gap around the edge for the crust, then place the caramelised onions, salami and pickles on top of each pizza and finish with the smoked mozzarella. Bake for 10–12 minutes. Scatter over the rocket and serve. To make the dough, stir together the flour and salt in a large bowl. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water. Bring the dough together with your hands or a wooden spoon. Add the remaining water if the dough is too dry. To make the dough, stir together the flour and salt in a large bowl. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water. Bring the dough together with your hands or a wooden spoon. Add the remaining water if the dough is too dry. Turn the dough out onto a clean surface and knead for 15 minutes, or until it is smooth and elastic. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Turn the dough out onto a clean surface and knead for 15 minutes, or until it is smooth and elastic. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size. To make the topping, heat the olive oil and butter in a frying pan and fry the onion over a low heat until caramelised. To make the topping, heat the olive oil and butter in a frying pan and fry the onion over a low heat until caramelised. To continue the dough, divide it into two equal portions and shape each portion into a ball. Roll out each ball into a thin pizza shape on a lightly floured work surface. Cover with a damp tea towel and leave to prove for another 20 minutes. To continue the dough, divide it into two equal portions and shape each portion into a ball. Roll out each ball into a thin pizza shape on a lightly floured work surface. Cover with a damp tea towel and leave to prove for another 20 minutes. Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or baking trays. Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or baking trays. To assemble the pizza, spread half the ricotta over each pizza base, leaving a gap around the edge for the crust, then place the caramelised onions, salami and pickles on top of each pizza and finish with the smoked mozzarella. Bake for 10–12 minutes. Scatter over the rocket and serve. To assemble the pizza, spread half the ricotta over each pizza base, leaving a gap around the edge for the crust, then place the caramelised onions, salami and pickles on top of each pizza and finish with the smoked mozzarella. Bake for 10–12 minutes. Scatter over the rocket and serve. | {
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"content": "Pizza with caramelised onions, salami and pickled chillies An average of 3.5 out of 5 stars from 4 ratings A scattering of rocket over the pizza after it comes out of the oven is always a lovely touch. Here it really complements the flavours. 500g/1lb 2oz strong bread flour, plus extra for dusting2 tsp salt10g/⅓oz dried yeast 300–350ml/10–12fl oz warm water 500g/1lb 2oz strong bread flour, plus extra for dusting 2 tsp salt 10g/⅓oz dried yeast 300–350ml/10–12fl oz warm water dash olive oilknob of butter1 large onion, thinly sliced 400g/14oz ricotta100g/3½oz small salami, thinly sliced100g/3½oz red and green pickled chillies, left whole, drained2 balls smoked mozzarella, torn into pieces2 handfuls rocket dash olive oil knob of butter 1 large onion, thinly sliced 400g/14oz ricotta 100g/3½oz small salami, thinly sliced 100g/3½oz red and green pickled chillies, left whole, drained 2 balls smoked mozzarella, torn into pieces 2 handfuls rocket Method To make the dough, stir together the flour and salt in a large bowl. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water. Bring the dough together with your hands or a wooden spoon. Add the remaining water if the dough is too dry. Turn the dough out onto a clean surface and knead for 15 minutes, or until it is smooth and elastic. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size. To make the topping, heat the olive oil and butter in a frying pan and fry the onion over a low heat until caramelised.To continue the dough, divide it into two equal portions and shape each portion into a ball. Roll out each ball into a thin pizza shape on a lightly floured work surface. Cover with a damp tea towel and leave to prove for another 20 minutes. Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or baking trays.To assemble the pizza, spread half the ricotta over each pizza base, leaving a gap around the edge for the crust, then place the caramelised onions, salami and pickles on top of each pizza and finish with the smoked mozzarella. Bake for 10–12 minutes. Scatter over the rocket and serve. To make the dough, stir together the flour and salt in a large bowl. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water. Bring the dough together with your hands or a wooden spoon. Add the remaining water if the dough is too dry. To make the dough, stir together the flour and salt in a large bowl. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water. Bring the dough together with your hands or a wooden spoon. Add the remaining water if the dough is too dry. Turn the dough out onto a clean surface and knead for 15 minutes, or until it is smooth and elastic. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Turn the dough out onto a clean surface and knead for 15 minutes, or until it is smooth and elastic. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size. To make the topping, heat the olive oil and butter in a frying pan and fry the onion over a low heat until caramelised. To make the topping, heat the olive oil and butter in a frying pan and fry the onion over a low heat until caramelised. To continue the dough, divide it into two equal portions and shape each portion into a ball. Roll out each ball into a thin pizza shape on a lightly floured work surface. Cover with a damp tea towel and leave to prove for another 20 minutes. To continue the dough, divide it into two equal portions and shape each portion into a ball. Roll out each ball into a thin pizza shape on a lightly floured work surface. Cover with a damp tea towel and leave to prove for another 20 minutes. Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or baking trays. Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or baking trays. To assemble the pizza, spread half the ricotta over each pizza base, leaving a gap around the edge for the crust, then place the caramelised onions, salami and pickles on top of each pizza and finish with the smoked mozzarella. Bake for 10–12 minutes. Scatter over the rocket and serve. To assemble the pizza, spread half the ricotta over each pizza base, leaving a gap around the edge for the crust, then place the caramelised onions, salami and pickles on top of each pizza and finish with the smoked mozzarella. Bake for 10–12 minutes. Scatter over the rocket and serve."
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} | 33c25dde9dc231bc3b18cf010106c08c72d0770bf1aa327f024818dd3b37bb3a | Beef fillet, kombu and shiitake mushroom broth recipe
An average of 3.7 out of 5 stars from 3 ratings The beef for this broth is flavoured with a deeply umami seaweed butter. You will need to soak the dried kombu and dried mushrooms overnight for the broth. 1 postcard-sized piece dried kombu 12 dried shiitake mushrooms 1 garlic clove, peeled and smashed1 knob fresh ginger, peeled and finely chopped4 tbsp soy sauce4 tbsp mirin 2 tsp caster sugar salt 1 postcard-sized piece dried kombu 12 dried shiitake mushrooms 1 garlic clove, peeled and smashed 1 knob fresh ginger, peeled and finely chopped 4 tbsp soy sauce 4 tbsp mirin 2 tsp caster sugar salt 150g/5½oz salted butter 3 anchovy fillets, chopped2 tbsp chopped curly leaf parsley2 tbsp chopped fresh or rehydrated mixed coloured seaweed (see Recipe Tip) 150g/5½oz salted butter 3 anchovy fillets, chopped 2 tbsp chopped curly leaf parsley 2 tbsp chopped fresh or rehydrated mixed coloured seaweed (see Recipe Tip) dash oil2 x 300g/10½oz beef fillet steaks100g/3½oz mixed oriental mushrooms, cleaned2 tbsp baby or micro watercress leaves, to garnish1 tbsp fresh or rehydrated mixed coloured seaweed, to garnish (see Recipe Tip) dash oil 2 x 300g/10½oz beef fillet steaks 100g/3½oz mixed oriental mushrooms, cleaned 2 tbsp baby or micro watercress leaves, to garnish 1 tbsp fresh or rehydrated mixed coloured seaweed, to garnish (see Recipe Tip) Method To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms.To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge.To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm.To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside.Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe.Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms. To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms. To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge. To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge. To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm. To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm. To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside. To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside. Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe. Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe. Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. Recipe tips To rehydrate the seaweed, soak in a bowl of cold water according to packet instructions (normally 5–10 minutes) and then chop in preparation for the recipe. | {
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"title": "Beef fillet, kombu and shiitake mushroom broth recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings The beef for this broth is flavoured with a deeply umami seaweed butter. You will need to soak the dried kombu and dried mushrooms overnight for the broth. 1 postcard-sized piece dried kombu 12 dried shiitake mushrooms 1 garlic clove, peeled and smashed1 knob fresh ginger, peeled and finely chopped4 tbsp soy sauce4 tbsp mirin 2 tsp caster sugar salt 1 postcard-sized piece dried kombu 12 dried shiitake mushrooms 1 garlic clove, peeled and smashed 1 knob fresh ginger, peeled and finely chopped 4 tbsp soy sauce 4 tbsp mirin 2 tsp caster sugar salt 150g/5½oz salted butter 3 anchovy fillets, chopped2 tbsp chopped curly leaf parsley2 tbsp chopped fresh or rehydrated mixed coloured seaweed (see Recipe Tip) 150g/5½oz salted butter 3 anchovy fillets, chopped 2 tbsp chopped curly leaf parsley 2 tbsp chopped fresh or rehydrated mixed coloured seaweed (see Recipe Tip) dash oil2 x 300g/10½oz beef fillet steaks100g/3½oz mixed oriental mushrooms, cleaned2 tbsp baby or micro watercress leaves, to garnish1 tbsp fresh or rehydrated mixed coloured seaweed, to garnish (see Recipe Tip) dash oil 2 x 300g/10½oz beef fillet steaks 100g/3½oz mixed oriental mushrooms, cleaned 2 tbsp baby or micro watercress leaves, to garnish 1 tbsp fresh or rehydrated mixed coloured seaweed, to garnish (see Recipe Tip) Method To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms.To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge.To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm.To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside.Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe.Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms. To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms. To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge. To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge. To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm. To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm. To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside. To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside. Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe. Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe. Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. Recipe tips To rehydrate the seaweed, soak in a bowl of cold water according to packet instructions (normally 5–10 minutes) and then chop in preparation for the recipe."
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} | 9e8f18e287fe757325f72a06e77bede6ebf8e82c1d7cadba0ddff0ab5876d308 | Matzo brei fritters recipe
An average of 4.5 out of 5 stars from 4 ratings Matzo brei fritters make a delicious breakfast for Passover, or indeed any time of the year! 150g/5½oz matzo bread (or crackers), broken into small pieces1 large brown onion, grated1 garlic clove, grated2 free-range eggs, beaten30g/1oz parsley, roughly chopped vegetable oil, for frying1 tsp flaky sea salt, plus extra to seasonfreshly ground black pepper 150g/5½oz matzo bread (or crackers), broken into small pieces 1 large brown onion, grated 1 garlic clove, grated 2 free-range eggs, beaten 30g/1oz parsley, roughly chopped vegetable oil, for frying 1 tsp flaky sea salt, plus extra to season freshly ground black pepper non-dairy horseradish cream (optional)fresh cucumber or radish (optional)pickled cucumber or onion (optional)fresh herbs, such as chives, chervil, parsley, mint (optional) non-dairy horseradish cream (optional) fresh cucumber or radish (optional) pickled cucumber or onion (optional) fresh herbs, such as chives, chervil, parsley, mint (optional) Method Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can.Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs. Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can. Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can. Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine. Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs. Recipe tips Cold matzo fritters can be packed into the most satisfying double carb sandwich with tahini or mayonnaise and a sliced tomato. | {
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"title": "Matzo brei fritters recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Matzo brei fritters make a delicious breakfast for Passover, or indeed any time of the year! 150g/5½oz matzo bread (or crackers), broken into small pieces1 large brown onion, grated1 garlic clove, grated2 free-range eggs, beaten30g/1oz parsley, roughly chopped vegetable oil, for frying1 tsp flaky sea salt, plus extra to seasonfreshly ground black pepper 150g/5½oz matzo bread (or crackers), broken into small pieces 1 large brown onion, grated 1 garlic clove, grated 2 free-range eggs, beaten 30g/1oz parsley, roughly chopped vegetable oil, for frying 1 tsp flaky sea salt, plus extra to season freshly ground black pepper non-dairy horseradish cream (optional)fresh cucumber or radish (optional)pickled cucumber or onion (optional)fresh herbs, such as chives, chervil, parsley, mint (optional) non-dairy horseradish cream (optional) fresh cucumber or radish (optional) pickled cucumber or onion (optional) fresh herbs, such as chives, chervil, parsley, mint (optional) Method Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can.Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs. Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can. Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can. Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine. Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs. Recipe tips Cold matzo fritters can be packed into the most satisfying double carb sandwich with tahini or mayonnaise and a sliced tomato."
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} | 5a73da6d48e24a9d680d7bf5854f93c060fe1da69138ad3b99b9c87da66657ff | Parma ham wrapped mozzarella with plum chutney recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p01s2hvx.jpg Here’s a delightful little starter. Make the plum chutney in advance and assemble the parcels just before serving. 75g/3oz caster sugar500g/1lb 2oz plums, stoned and roughly chopped1 onion, diced50ml/2fl oz malt vinegar1 star anise½ tsp ground cinnamon salt and freshly ground black pepper 75g/3oz caster sugar 500g/1lb 2oz plums, stoned and roughly chopped 1 onion, diced 50ml/2fl oz malt vinegar 1 star anise ½ tsp ground cinnamon salt and freshly ground black pepper 8 slices Parma ham, cut in half lengthways4 balls buffalo mozzarella, drained and cut into quarters3 tbsp olive oil2 tsp sesame seeds8 slices ciabatta 8 slices Parma ham, cut in half lengthways 4 balls buffalo mozzarella, drained and cut into quarters 3 tbsp olive oil 2 tsp sesame seeds 8 slices ciabatta Method For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour.Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy.Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge.For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside.Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze.Sprinkle over the sesame seeds.Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle.Char-grill on each side for 1-2 minutes, or until golden-brown. To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread. For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour. For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour. Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy. Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy. Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge. Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge. For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside. For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside. Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze. Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze. Sprinkle over the sesame seeds. Sprinkle over the sesame seeds. Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle. Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle. Char-grill on each side for 1-2 minutes, or until golden-brown. Char-grill on each side for 1-2 minutes, or until golden-brown. To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread. To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p01s2hvx.jpg Here’s a delightful little starter. Make the plum chutney in advance and assemble the parcels just before serving. 75g/3oz caster sugar500g/1lb 2oz plums, stoned and roughly chopped1 onion, diced50ml/2fl oz malt vinegar1 star anise½ tsp ground cinnamon salt and freshly ground black pepper 75g/3oz caster sugar 500g/1lb 2oz plums, stoned and roughly chopped 1 onion, diced 50ml/2fl oz malt vinegar 1 star anise ½ tsp ground cinnamon salt and freshly ground black pepper 8 slices Parma ham, cut in half lengthways4 balls buffalo mozzarella, drained and cut into quarters3 tbsp olive oil2 tsp sesame seeds8 slices ciabatta 8 slices Parma ham, cut in half lengthways 4 balls buffalo mozzarella, drained and cut into quarters 3 tbsp olive oil 2 tsp sesame seeds 8 slices ciabatta Method For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour.Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy.Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge.For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside.Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze.Sprinkle over the sesame seeds.Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle.Char-grill on each side for 1-2 minutes, or until golden-brown. To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread. For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour. For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour. Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy. Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy. Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge. Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge. For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside. For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside. Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze. Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze. Sprinkle over the sesame seeds. Sprinkle over the sesame seeds. Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle. Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle. Char-grill on each side for 1-2 minutes, or until golden-brown. Char-grill on each side for 1-2 minutes, or until golden-brown. To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread. To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread."
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} | 8baebf19fb94e4461e28142000d6ed4284cf9628ade91ae7acbfcf311e28a36d | Garlicky Georgian poussins with plum chutney recipe
An average of 5.0 out of 5 stars from 1 rating Combine garlic and fresh herbs to make this wonderfully flavourful poussin. Serve with plum chutney for a real taste of Eastern Europe. 2 poussins4 garlic cloves, finely grated½ tsp cayenne pepper40g/1½oz butter1 tbsp sunflower oil½ tbsp chopped tarragon½ tbsp chopped basil½ tbsp chopped parsley½ tbsp chopped dillsea salt flakes 2 poussins 4 garlic cloves, finely grated ½ tsp cayenne pepper 40g/1½oz butter 1 tbsp sunflower oil ½ tbsp chopped tarragon ½ tbsp chopped basil ½ tbsp chopped parsley ½ tbsp chopped dill sea salt flakes 350g/12oz plums or greengages, stoned and roughly chopped1 garlic clove, grated or crushed½ tsp smoked paprika½ tbsp black treacle2 sprigs dill, chopped sea salt flakes 350g/12oz plums or greengages, stoned and roughly chopped 1 garlic clove, grated or crushed ½ tsp smoked paprika ½ tbsp black treacle 2 sprigs dill, chopped sea salt flakes sourdough bread sourdough bread Method Start by spatchcocking the poussins. Cut them along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with the cayenne pepper and sea salt flakes.Heat the butter and oil in a large heavy based skillet or frying pan. Cook the poussins, cut-side down, over a medium heat for 3 minutes, then flip them over and cook the skin-side down for 5 minutes.Lower the heat and put a circle of baking parchment or greaseproof paper over the poussins, followed by a smaller frying pan on top. Weight it all down with something heavy.Cook for 20-25 minutes over the lowest possible heat. To test the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear.Meanwhile, make the plum chutney, put the plums or greengages in a lidded saucepan. Add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits start to soften.Mash the plums with a fork, then add the garlic, paprika and treacle. Season with sea salt. Cook with the lid off for another 10 minutes. Add the dill. You can keep the sauce for a few days in a sterilized jar in the refrigerator.When the poussins are done, leave them to rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for a further minute or two.Serve the Georgian poussins drizzled with the herby juices with the plum chutney on the side and some sourdough bread to mop it all up. Start by spatchcocking the poussins. Cut them along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with the cayenne pepper and sea salt flakes. Start by spatchcocking the poussins. Cut them along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with the cayenne pepper and sea salt flakes. Heat the butter and oil in a large heavy based skillet or frying pan. Cook the poussins, cut-side down, over a medium heat for 3 minutes, then flip them over and cook the skin-side down for 5 minutes. Heat the butter and oil in a large heavy based skillet or frying pan. Cook the poussins, cut-side down, over a medium heat for 3 minutes, then flip them over and cook the skin-side down for 5 minutes. Lower the heat and put a circle of baking parchment or greaseproof paper over the poussins, followed by a smaller frying pan on top. Weight it all down with something heavy. Lower the heat and put a circle of baking parchment or greaseproof paper over the poussins, followed by a smaller frying pan on top. Weight it all down with something heavy. Cook for 20-25 minutes over the lowest possible heat. To test the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear. Cook for 20-25 minutes over the lowest possible heat. To test the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear. Meanwhile, make the plum chutney, put the plums or greengages in a lidded saucepan. Add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits start to soften. Meanwhile, make the plum chutney, put the plums or greengages in a lidded saucepan. Add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits start to soften. Mash the plums with a fork, then add the garlic, paprika and treacle. Season with sea salt. Cook with the lid off for another 10 minutes. Add the dill. You can keep the sauce for a few days in a sterilized jar in the refrigerator. Mash the plums with a fork, then add the garlic, paprika and treacle. Season with sea salt. Cook with the lid off for another 10 minutes. Add the dill. You can keep the sauce for a few days in a sterilized jar in the refrigerator. When the poussins are done, leave them to rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for a further minute or two. When the poussins are done, leave them to rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for a further minute or two. Serve the Georgian poussins drizzled with the herby juices with the plum chutney on the side and some sourdough bread to mop it all up. Serve the Georgian poussins drizzled with the herby juices with the plum chutney on the side and some sourdough bread to mop it all up. | {
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"title": "Garlicky Georgian poussins with plum chutney recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Combine garlic and fresh herbs to make this wonderfully flavourful poussin. Serve with plum chutney for a real taste of Eastern Europe. 2 poussins4 garlic cloves, finely grated½ tsp cayenne pepper40g/1½oz butter1 tbsp sunflower oil½ tbsp chopped tarragon½ tbsp chopped basil½ tbsp chopped parsley½ tbsp chopped dillsea salt flakes 2 poussins 4 garlic cloves, finely grated ½ tsp cayenne pepper 40g/1½oz butter 1 tbsp sunflower oil ½ tbsp chopped tarragon ½ tbsp chopped basil ½ tbsp chopped parsley ½ tbsp chopped dill sea salt flakes 350g/12oz plums or greengages, stoned and roughly chopped1 garlic clove, grated or crushed½ tsp smoked paprika½ tbsp black treacle2 sprigs dill, chopped sea salt flakes 350g/12oz plums or greengages, stoned and roughly chopped 1 garlic clove, grated or crushed ½ tsp smoked paprika ½ tbsp black treacle 2 sprigs dill, chopped sea salt flakes sourdough bread sourdough bread Method Start by spatchcocking the poussins. Cut them along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with the cayenne pepper and sea salt flakes.Heat the butter and oil in a large heavy based skillet or frying pan. Cook the poussins, cut-side down, over a medium heat for 3 minutes, then flip them over and cook the skin-side down for 5 minutes.Lower the heat and put a circle of baking parchment or greaseproof paper over the poussins, followed by a smaller frying pan on top. Weight it all down with something heavy.Cook for 20-25 minutes over the lowest possible heat. To test the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear.Meanwhile, make the plum chutney, put the plums or greengages in a lidded saucepan. Add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits start to soften.Mash the plums with a fork, then add the garlic, paprika and treacle. Season with sea salt. Cook with the lid off for another 10 minutes. Add the dill. You can keep the sauce for a few days in a sterilized jar in the refrigerator.When the poussins are done, leave them to rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for a further minute or two.Serve the Georgian poussins drizzled with the herby juices with the plum chutney on the side and some sourdough bread to mop it all up. Start by spatchcocking the poussins. Cut them along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with the cayenne pepper and sea salt flakes. Start by spatchcocking the poussins. Cut them along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with the cayenne pepper and sea salt flakes. Heat the butter and oil in a large heavy based skillet or frying pan. Cook the poussins, cut-side down, over a medium heat for 3 minutes, then flip them over and cook the skin-side down for 5 minutes. Heat the butter and oil in a large heavy based skillet or frying pan. Cook the poussins, cut-side down, over a medium heat for 3 minutes, then flip them over and cook the skin-side down for 5 minutes. Lower the heat and put a circle of baking parchment or greaseproof paper over the poussins, followed by a smaller frying pan on top. Weight it all down with something heavy. Lower the heat and put a circle of baking parchment or greaseproof paper over the poussins, followed by a smaller frying pan on top. Weight it all down with something heavy. Cook for 20-25 minutes over the lowest possible heat. To test the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear. Cook for 20-25 minutes over the lowest possible heat. To test the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear. Meanwhile, make the plum chutney, put the plums or greengages in a lidded saucepan. Add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits start to soften. Meanwhile, make the plum chutney, put the plums or greengages in a lidded saucepan. Add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits start to soften. Mash the plums with a fork, then add the garlic, paprika and treacle. Season with sea salt. Cook with the lid off for another 10 minutes. Add the dill. You can keep the sauce for a few days in a sterilized jar in the refrigerator. Mash the plums with a fork, then add the garlic, paprika and treacle. Season with sea salt. Cook with the lid off for another 10 minutes. Add the dill. You can keep the sauce for a few days in a sterilized jar in the refrigerator. When the poussins are done, leave them to rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for a further minute or two. When the poussins are done, leave them to rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for a further minute or two. Serve the Georgian poussins drizzled with the herby juices with the plum chutney on the side and some sourdough bread to mop it all up. Serve the Georgian poussins drizzled with the herby juices with the plum chutney on the side and some sourdough bread to mop it all up."
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} | 42fae781d36668ce8cbce953fb00d13cc5a1cfabd2137f3fdc8017a3a33b850f | Smoked duck and asparagus spring rolls with plum sauce recipe
An average of 5.0 out of 5 stars from 1 rating 300ml/½ pint vegetable oil, for deep frying5 asparagus tips, steamed until tender, chopped4 slices smoked duck breast, chopped2 tbsp ready-made plum sauce2 sheets filo pastry1 free-range egg, beaten1 tbsp sesame seeds, to serve 300ml/½ pint vegetable oil, for deep frying 5 asparagus tips, steamed until tender, chopped 4 slices smoked duck breast, chopped 2 tbsp ready-made plum sauce 2 sheets filo pastry 1 free-range egg, beaten 1 tbsp sesame seeds, to serve Method Place the vegetable oil into a deep, heavy-bottomed pan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the chopped asparagus, duck and plum sauce into a small bowl and mix well.Lay one sheet of filo pastry on a board and brush with beaten egg. Lay the remaining sheet of pastry on top to make a double layer. Cut the pastry into four long strips and place a spoonful of the filling mixture at one end of each strip. Brush the edges of the pastry with egg, then fold up along the length of the strip to make triangle shapes. Brush each triangle with more beaten egg.Carefully place the spring rolls into the hot oil and deep fry for 3-4 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.To serve, place the spring rolls onto a serving plate and sprinkle with sesame seeds. Place the vegetable oil into a deep, heavy-bottomed pan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the vegetable oil into a deep, heavy-bottomed pan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the chopped asparagus, duck and plum sauce into a small bowl and mix well. Place the chopped asparagus, duck and plum sauce into a small bowl and mix well. Lay one sheet of filo pastry on a board and brush with beaten egg. Lay the remaining sheet of pastry on top to make a double layer. Cut the pastry into four long strips and place a spoonful of the filling mixture at one end of each strip. Brush the edges of the pastry with egg, then fold up along the length of the strip to make triangle shapes. Brush each triangle with more beaten egg. Lay one sheet of filo pastry on a board and brush with beaten egg. Lay the remaining sheet of pastry on top to make a double layer. Cut the pastry into four long strips and place a spoonful of the filling mixture at one end of each strip. Brush the edges of the pastry with egg, then fold up along the length of the strip to make triangle shapes. Brush each triangle with more beaten egg. Carefully place the spring rolls into the hot oil and deep fry for 3-4 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Carefully place the spring rolls into the hot oil and deep fry for 3-4 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. To serve, place the spring rolls onto a serving plate and sprinkle with sesame seeds. To serve, place the spring rolls onto a serving plate and sprinkle with sesame seeds. | {
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"title": "Smoked duck and asparagus spring rolls with plum sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 300ml/½ pint vegetable oil, for deep frying5 asparagus tips, steamed until tender, chopped4 slices smoked duck breast, chopped2 tbsp ready-made plum sauce2 sheets filo pastry1 free-range egg, beaten1 tbsp sesame seeds, to serve 300ml/½ pint vegetable oil, for deep frying 5 asparagus tips, steamed until tender, chopped 4 slices smoked duck breast, chopped 2 tbsp ready-made plum sauce 2 sheets filo pastry 1 free-range egg, beaten 1 tbsp sesame seeds, to serve Method Place the vegetable oil into a deep, heavy-bottomed pan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the chopped asparagus, duck and plum sauce into a small bowl and mix well.Lay one sheet of filo pastry on a board and brush with beaten egg. Lay the remaining sheet of pastry on top to make a double layer. Cut the pastry into four long strips and place a spoonful of the filling mixture at one end of each strip. Brush the edges of the pastry with egg, then fold up along the length of the strip to make triangle shapes. Brush each triangle with more beaten egg.Carefully place the spring rolls into the hot oil and deep fry for 3-4 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.To serve, place the spring rolls onto a serving plate and sprinkle with sesame seeds. Place the vegetable oil into a deep, heavy-bottomed pan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the vegetable oil into a deep, heavy-bottomed pan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the chopped asparagus, duck and plum sauce into a small bowl and mix well. Place the chopped asparagus, duck and plum sauce into a small bowl and mix well. Lay one sheet of filo pastry on a board and brush with beaten egg. Lay the remaining sheet of pastry on top to make a double layer. Cut the pastry into four long strips and place a spoonful of the filling mixture at one end of each strip. Brush the edges of the pastry with egg, then fold up along the length of the strip to make triangle shapes. Brush each triangle with more beaten egg. Lay one sheet of filo pastry on a board and brush with beaten egg. Lay the remaining sheet of pastry on top to make a double layer. Cut the pastry into four long strips and place a spoonful of the filling mixture at one end of each strip. Brush the edges of the pastry with egg, then fold up along the length of the strip to make triangle shapes. Brush each triangle with more beaten egg. Carefully place the spring rolls into the hot oil and deep fry for 3-4 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Carefully place the spring rolls into the hot oil and deep fry for 3-4 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. To serve, place the spring rolls onto a serving plate and sprinkle with sesame seeds. To serve, place the spring rolls onto a serving plate and sprinkle with sesame seeds."
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} | 1ce68a8f03f4d9673b2c04984a3414a2eaf9fbbe6941937dad64f5ecfc997477 | Plum jam roly-poly recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_roly_poly_48764_16x9.jpg This modern version of the retro jam roly-poly is cooked in the oven instead of steamed. 150g/5½oz self-raising flour, sifted75g/3oz vegetable suet100ml/3½fl oz cold waterpinch salt5 tbsp plum jam (or raspberry, damson) 150g/5½oz self-raising flour, sifted 75g/3oz vegetable suet 100ml/3½fl oz cold water pinch salt 5 tbsp plum jam (or raspberry, damson) Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky.Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape.Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water.Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down.Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper.Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes.Serve a single thick slice, with homemade custard. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky. Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky. Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape. Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape. Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water. Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water. Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down. Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down. Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper. Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper. Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes. Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes. Serve a single thick slice, with homemade custard. Serve a single thick slice, with homemade custard. | {
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"title": "Plum jam roly-poly recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_roly_poly_48764_16x9.jpg This modern version of the retro jam roly-poly is cooked in the oven instead of steamed. 150g/5½oz self-raising flour, sifted75g/3oz vegetable suet100ml/3½fl oz cold waterpinch salt5 tbsp plum jam (or raspberry, damson) 150g/5½oz self-raising flour, sifted 75g/3oz vegetable suet 100ml/3½fl oz cold water pinch salt 5 tbsp plum jam (or raspberry, damson) Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky.Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape.Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water.Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down.Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper.Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes.Serve a single thick slice, with homemade custard. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky. Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky. Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape. Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape. Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water. Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water. Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down. Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down. Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper. Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper. Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes. Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes. Serve a single thick slice, with homemade custard. Serve a single thick slice, with homemade custard."
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} | 8980c4b7805b5522c7f8092f286df6ec3660f2b344fe810779636837a26a1dee | Baked plum tart recipe
An average of 4.0 out of 5 stars from 2 ratings Delicious cinnamon-baked plums atop a cobbler-style base. 100g/3½oz butter, cut into pieces, plus extra for greasing300g/10½oz self-raising flour, sifted50g/1¾oz caster sugar1 orange, zest and 2 tsp juice150ml/¼ pint of milk 100g/3½oz butter, cut into pieces, plus extra for greasing 300g/10½oz self-raising flour, sifted 50g/1¾oz caster sugar 1 orange, zest and 2 tsp juice 150ml/¼ pint of milk 700g/1lb 9oz plums, stoned and halved50g/1¾oz butter50g/1¾oz demerara sugar2 tsp ground cinnamon 700g/1lb 9oz plums, stoned and halved 50g/1¾oz butter 50g/1¾oz demerara sugar 2 tsp ground cinnamon Method Preheat the oven to 180C/350F/Gas 4. Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). Tip the mixture into the prepared tin and smooth the surface. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice.Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). Tip the mixture into the prepared tin and smooth the surface. Tip the mixture into the prepared tin and smooth the surface. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice. Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy. Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy. | {
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"title": "Baked plum tart recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Delicious cinnamon-baked plums atop a cobbler-style base. 100g/3½oz butter, cut into pieces, plus extra for greasing300g/10½oz self-raising flour, sifted50g/1¾oz caster sugar1 orange, zest and 2 tsp juice150ml/¼ pint of milk 100g/3½oz butter, cut into pieces, plus extra for greasing 300g/10½oz self-raising flour, sifted 50g/1¾oz caster sugar 1 orange, zest and 2 tsp juice 150ml/¼ pint of milk 700g/1lb 9oz plums, stoned and halved50g/1¾oz butter50g/1¾oz demerara sugar2 tsp ground cinnamon 700g/1lb 9oz plums, stoned and halved 50g/1¾oz butter 50g/1¾oz demerara sugar 2 tsp ground cinnamon Method Preheat the oven to 180C/350F/Gas 4. Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). Tip the mixture into the prepared tin and smooth the surface. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice.Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). Tip the mixture into the prepared tin and smooth the surface. Tip the mixture into the prepared tin and smooth the surface. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice. Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy. Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy."
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} | b71319722475c21b72d3a3b255dbe098c6bba47c529b237586a91ba44627d280 | Shashlik kebabs with sour cream dip and plum sauce recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shashlik_kebabs_with_26187_16x9.jpg Shashlik is a Russian version of shish kebabs. If you don't like pork you can use lamb or beef, just make sure you give the meat enough time to marinate and you cook it quickly over a high heat to keep it moist. 1 tbsp olive or vegetable oil100ml/3½fl oz white wine 1 tbsp cider vinegar1 onion, sliced4 large garlic cloves, crushed3 bay leaves, crumbled1 tsp paprika4 cloves¼ tsp cinnamon1kg/2lb 4oz pork, cubed 1 tbsp olive or vegetable oil 100ml/3½fl oz white wine 1 tbsp cider vinegar 1 onion, sliced 4 large garlic cloves, crushed 3 bay leaves, crumbled 1 tsp paprika 4 cloves ¼ tsp cinnamon 1kg/2lb 4oz pork, cubed 200g/7oz sour creamhandful finely chopped dillhandful finely chopped corianderhandful finely chopped parsley1 tsp cider vinegarpinch sugar 200g/7oz sour cream handful finely chopped dill handful finely chopped coriander handful finely chopped parsley 1 tsp cider vinegar pinch sugar 300g/10½oz ripe plums, stoned and diced1 tbsp sugar1 tsp cider vinegar1 red chilli, seeds removed, chopped or 1 tsp ground chilli2 tbsp finely chopped coriander2 tbsp finely chopped dillsalt and freshly ground black pepper 300g/10½oz ripe plums, stoned and diced 1 tbsp sugar 1 tsp cider vinegar 1 red chilli, seeds removed, chopped or 1 tsp ground chilli 2 tbsp finely chopped coriander 2 tbsp finely chopped dill salt and freshly ground black pepper Method Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight.Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. For the sour cream dip, mix all of the ingredients together in a bowl. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander. Serve the kebabs alongside the two dips with a salad and flatbreads on the side. Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight. Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight. Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. For the sour cream dip, mix all of the ingredients together in a bowl. For the sour cream dip, mix all of the ingredients together in a bowl. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander. Serve the kebabs alongside the two dips with a salad and flatbreads on the side. Serve the kebabs alongside the two dips with a salad and flatbreads on the side. | {
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"title": "Shashlik kebabs with sour cream dip and plum sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shashlik_kebabs_with_26187_16x9.jpg Shashlik is a Russian version of shish kebabs. If you don't like pork you can use lamb or beef, just make sure you give the meat enough time to marinate and you cook it quickly over a high heat to keep it moist. 1 tbsp olive or vegetable oil100ml/3½fl oz white wine 1 tbsp cider vinegar1 onion, sliced4 large garlic cloves, crushed3 bay leaves, crumbled1 tsp paprika4 cloves¼ tsp cinnamon1kg/2lb 4oz pork, cubed 1 tbsp olive or vegetable oil 100ml/3½fl oz white wine 1 tbsp cider vinegar 1 onion, sliced 4 large garlic cloves, crushed 3 bay leaves, crumbled 1 tsp paprika 4 cloves ¼ tsp cinnamon 1kg/2lb 4oz pork, cubed 200g/7oz sour creamhandful finely chopped dillhandful finely chopped corianderhandful finely chopped parsley1 tsp cider vinegarpinch sugar 200g/7oz sour cream handful finely chopped dill handful finely chopped coriander handful finely chopped parsley 1 tsp cider vinegar pinch sugar 300g/10½oz ripe plums, stoned and diced1 tbsp sugar1 tsp cider vinegar1 red chilli, seeds removed, chopped or 1 tsp ground chilli2 tbsp finely chopped coriander2 tbsp finely chopped dillsalt and freshly ground black pepper 300g/10½oz ripe plums, stoned and diced 1 tbsp sugar 1 tsp cider vinegar 1 red chilli, seeds removed, chopped or 1 tsp ground chilli 2 tbsp finely chopped coriander 2 tbsp finely chopped dill salt and freshly ground black pepper Method Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight.Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. For the sour cream dip, mix all of the ingredients together in a bowl. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander. Serve the kebabs alongside the two dips with a salad and flatbreads on the side. Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight. Mix all the marinade ingredients together in a large bowl and add the pork. Make sure the pork is well covered, cover with clingfilm and transfer to the fridge. Leave to marinate for at least 3-4 hours or overnight. Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. Thread the meat onto 6 long metal skewers. Cook on a barbecue or very hot griddle pan for 5-6 minutes until cooked through. For the sour cream dip, mix all of the ingredients together in a bowl. For the sour cream dip, mix all of the ingredients together in a bowl. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and chilli in a blender. Blend to form a smooth purée. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander. Sieve the plums, season with salt and pepper. Add more vinegar if needed. Stir in the dill and coriander. Serve the kebabs alongside the two dips with a salad and flatbreads on the side. Serve the kebabs alongside the two dips with a salad and flatbreads on the side."
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} | 9923c89f85e30185c63cf315fa27ce51d11239a9b53ca1d1e33c892cebce43b6 | Strawberry and plum compôte recipe
An average of 0.0 out of 5 stars from 0 ratings 350g/¾lb plums, cut in half, stones left in 350g/¾lb ripe strawberries, hulls removed2 tbsp caster sugar1 tbsp water (optional)1 vanilla pod (or dash vanilla extract)1 star anise 350g/¾lb plums, cut in half, stones left in 350g/¾lb ripe strawberries, hulls removed 2 tbsp caster sugar 1 tbsp water (optional) 1 vanilla pod (or dash vanilla extract) 1 star anise Method Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes.Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones.When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks). Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes. Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes. Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones. Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones. When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks). When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks). | {
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"title": "Strawberry and plum compôte recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings 350g/¾lb plums, cut in half, stones left in 350g/¾lb ripe strawberries, hulls removed2 tbsp caster sugar1 tbsp water (optional)1 vanilla pod (or dash vanilla extract)1 star anise 350g/¾lb plums, cut in half, stones left in 350g/¾lb ripe strawberries, hulls removed 2 tbsp caster sugar 1 tbsp water (optional) 1 vanilla pod (or dash vanilla extract) 1 star anise Method Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes.Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones.When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks). Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes. Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes. Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones. Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones. When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks). When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks)."
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} | c810eb5f04cd775ba185682a36484a17be7db7daf614ef306b449aa28f127e6f | Black Forest trifle recipe
An average of 3.8 out of 5 stars from 5 ratings Black Forest gâteau, with its blend of chocolate, cream, cherries and Kirsch, may be a real symbol of the seventies - but that doesn’t stop it being delicious. This trifle uses those same lovely flavours to even more spectacular effect. If you don’t have time to make the cherry blondies for the base, you can always use a good shop-bought sponge cake instead. Equipment and preparation: you will need a 20x26cm/8x10½in brownie tin and a large trifle bowl. 225g/8oz unsalted butter, cut into cubes225g/8oz white chocolate, broken into small pieces225g/8oz caster sugar4 free-range eggs½ tsp vanilla extract175g/6oz self-raising flour100g/3½oz dark chocolate, chopped100g/3½oz glacé cherries, halved 225g/8oz unsalted butter, cut into cubes 225g/8oz white chocolate, broken into small pieces 225g/8oz caster sugar 4 free-range eggs ½ tsp vanilla extract 175g/6oz self-raising flour 100g/3½oz dark chocolate, chopped 100g/3½oz glacé cherries, halved 150ml/5fl oz double cream150ml/5fl oz full-fat milk4 free-range egg yolks100g/3½oz caster sugar30g/1oz plain flour100g/3½oz dark chocolate, finely chopped 150ml/5fl oz double cream 150ml/5fl oz full-fat milk 4 free-range egg yolks 100g/3½oz caster sugar 30g/1oz plain flour 100g/3½oz dark chocolate, finely chopped 3 tbsp kirsch 2 x 470g/1lb 1oz jars morello cherries in syrup, drained1 x 340g/11¾oz jar cherry conserve or jam200g/7oz mascarpone200ml/7fl oz double cream25g/1oz dark chocolate, grated 3 tbsp kirsch 2 x 470g/1lb 1oz jars morello cherries in syrup, drained 1 x 340g/11¾oz jar cherry conserve or jam 200g/7oz mascarpone 200ml/7fl oz double cream 25g/1oz dark chocolate, grated Method For the blondies, preheat the oven to 180C/350F/Gas 4 and line a 20x26cm/8x10½in brownie tin with parchment.Put the butter and white chocolate in a bowl set over a pan of simmering water and leave to melt, stirring from time to time. When smooth and melted, leave to cool slightly. Put the sugar, eggs and vanilla in a large bowl and use an electric whisk or a mixer to whisk them together for several minutes until pale and moussey and increased in volume. Slowly pour the melted chocolate mixture onto the eggs and fold in gently.Add the flour and fold in lightly. Fold in the chopped dark chocolate. Pour into the lined tin and scatter over the glacé cherries. Bake for about 30 minutes, or until a skewer inserted into the centre comes out almost clean. Leave to cool in the tin.For the chocolate custard, put the cream and milk in a pan and heat until just about to boil. Take off the heat. Whisk the egg yolks, sugar and flour together. Pour the hot milk and cream onto the eggs and whisk until smooth. Return this mixture to the pan, and add the chopped chocolate. On a low heat and stirring constantly, cook until all the chocolate has melted and the custard thickens. Remove from the heat, strain into a jug and cover the surface of the custard with cling film (this prevents a skin from forming). Leave to cool completely.To assemble the trifle, use around one-third of the blondies, cut into 2-3cm/¾-1¼in cubes, to line the base of a large trifle bowl (you won’t need the remaining blondies for this recipe). Trickle over the Kirsch, so that it soaks into the blondies. Scatter over the drained cherries, then spread over the cherry jam.Spoon the cooled chocolate custard over the cherries then put in the fridge for several hours until the custard is set. To finish the trifle, whip the mascarpone with the cream in a bowl until the mixture holds soft peaks when the whisk is removed from the bowl. Swirl or pipe this over the chocolate custard. Finish with grated chocolate. For the blondies, preheat the oven to 180C/350F/Gas 4 and line a 20x26cm/8x10½in brownie tin with parchment. For the blondies, preheat the oven to 180C/350F/Gas 4 and line a 20x26cm/8x10½in brownie tin with parchment. Put the butter and white chocolate in a bowl set over a pan of simmering water and leave to melt, stirring from time to time. When smooth and melted, leave to cool slightly. Put the butter and white chocolate in a bowl set over a pan of simmering water and leave to melt, stirring from time to time. When smooth and melted, leave to cool slightly. Put the sugar, eggs and vanilla in a large bowl and use an electric whisk or a mixer to whisk them together for several minutes until pale and moussey and increased in volume. Slowly pour the melted chocolate mixture onto the eggs and fold in gently. Put the sugar, eggs and vanilla in a large bowl and use an electric whisk or a mixer to whisk them together for several minutes until pale and moussey and increased in volume. Slowly pour the melted chocolate mixture onto the eggs and fold in gently. Add the flour and fold in lightly. Fold in the chopped dark chocolate. Pour into the lined tin and scatter over the glacé cherries. Add the flour and fold in lightly. Fold in the chopped dark chocolate. Pour into the lined tin and scatter over the glacé cherries. Bake for about 30 minutes, or until a skewer inserted into the centre comes out almost clean. Leave to cool in the tin. Bake for about 30 minutes, or until a skewer inserted into the centre comes out almost clean. Leave to cool in the tin. For the chocolate custard, put the cream and milk in a pan and heat until just about to boil. Take off the heat. Whisk the egg yolks, sugar and flour together. Pour the hot milk and cream onto the eggs and whisk until smooth. Return this mixture to the pan, and add the chopped chocolate. For the chocolate custard, put the cream and milk in a pan and heat until just about to boil. Take off the heat. Whisk the egg yolks, sugar and flour together. Pour the hot milk and cream onto the eggs and whisk until smooth. Return this mixture to the pan, and add the chopped chocolate. On a low heat and stirring constantly, cook until all the chocolate has melted and the custard thickens. Remove from the heat, strain into a jug and cover the surface of the custard with cling film (this prevents a skin from forming). Leave to cool completely. On a low heat and stirring constantly, cook until all the chocolate has melted and the custard thickens. Remove from the heat, strain into a jug and cover the surface of the custard with cling film (this prevents a skin from forming). Leave to cool completely. To assemble the trifle, use around one-third of the blondies, cut into 2-3cm/¾-1¼in cubes, to line the base of a large trifle bowl (you won’t need the remaining blondies for this recipe). Trickle over the Kirsch, so that it soaks into the blondies. Scatter over the drained cherries, then spread over the cherry jam. To assemble the trifle, use around one-third of the blondies, cut into 2-3cm/¾-1¼in cubes, to line the base of a large trifle bowl (you won’t need the remaining blondies for this recipe). Trickle over the Kirsch, so that it soaks into the blondies. Scatter over the drained cherries, then spread over the cherry jam. Spoon the cooled chocolate custard over the cherries then put in the fridge for several hours until the custard is set. Spoon the cooled chocolate custard over the cherries then put in the fridge for several hours until the custard is set. To finish the trifle, whip the mascarpone with the cream in a bowl until the mixture holds soft peaks when the whisk is removed from the bowl. Swirl or pipe this over the chocolate custard. Finish with grated chocolate. To finish the trifle, whip the mascarpone with the cream in a bowl until the mixture holds soft peaks when the whisk is removed from the bowl. Swirl or pipe this over the chocolate custard. Finish with grated chocolate. | {
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"title": "Black Forest trifle recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings Black Forest gâteau, with its blend of chocolate, cream, cherries and Kirsch, may be a real symbol of the seventies - but that doesn’t stop it being delicious. This trifle uses those same lovely flavours to even more spectacular effect. If you don’t have time to make the cherry blondies for the base, you can always use a good shop-bought sponge cake instead. Equipment and preparation: you will need a 20x26cm/8x10½in brownie tin and a large trifle bowl. 225g/8oz unsalted butter, cut into cubes225g/8oz white chocolate, broken into small pieces225g/8oz caster sugar4 free-range eggs½ tsp vanilla extract175g/6oz self-raising flour100g/3½oz dark chocolate, chopped100g/3½oz glacé cherries, halved 225g/8oz unsalted butter, cut into cubes 225g/8oz white chocolate, broken into small pieces 225g/8oz caster sugar 4 free-range eggs ½ tsp vanilla extract 175g/6oz self-raising flour 100g/3½oz dark chocolate, chopped 100g/3½oz glacé cherries, halved 150ml/5fl oz double cream150ml/5fl oz full-fat milk4 free-range egg yolks100g/3½oz caster sugar30g/1oz plain flour100g/3½oz dark chocolate, finely chopped 150ml/5fl oz double cream 150ml/5fl oz full-fat milk 4 free-range egg yolks 100g/3½oz caster sugar 30g/1oz plain flour 100g/3½oz dark chocolate, finely chopped 3 tbsp kirsch 2 x 470g/1lb 1oz jars morello cherries in syrup, drained1 x 340g/11¾oz jar cherry conserve or jam200g/7oz mascarpone200ml/7fl oz double cream25g/1oz dark chocolate, grated 3 tbsp kirsch 2 x 470g/1lb 1oz jars morello cherries in syrup, drained 1 x 340g/11¾oz jar cherry conserve or jam 200g/7oz mascarpone 200ml/7fl oz double cream 25g/1oz dark chocolate, grated Method For the blondies, preheat the oven to 180C/350F/Gas 4 and line a 20x26cm/8x10½in brownie tin with parchment.Put the butter and white chocolate in a bowl set over a pan of simmering water and leave to melt, stirring from time to time. When smooth and melted, leave to cool slightly. Put the sugar, eggs and vanilla in a large bowl and use an electric whisk or a mixer to whisk them together for several minutes until pale and moussey and increased in volume. Slowly pour the melted chocolate mixture onto the eggs and fold in gently.Add the flour and fold in lightly. Fold in the chopped dark chocolate. Pour into the lined tin and scatter over the glacé cherries. Bake for about 30 minutes, or until a skewer inserted into the centre comes out almost clean. Leave to cool in the tin.For the chocolate custard, put the cream and milk in a pan and heat until just about to boil. Take off the heat. Whisk the egg yolks, sugar and flour together. Pour the hot milk and cream onto the eggs and whisk until smooth. Return this mixture to the pan, and add the chopped chocolate. On a low heat and stirring constantly, cook until all the chocolate has melted and the custard thickens. Remove from the heat, strain into a jug and cover the surface of the custard with cling film (this prevents a skin from forming). Leave to cool completely.To assemble the trifle, use around one-third of the blondies, cut into 2-3cm/¾-1¼in cubes, to line the base of a large trifle bowl (you won’t need the remaining blondies for this recipe). Trickle over the Kirsch, so that it soaks into the blondies. Scatter over the drained cherries, then spread over the cherry jam.Spoon the cooled chocolate custard over the cherries then put in the fridge for several hours until the custard is set. To finish the trifle, whip the mascarpone with the cream in a bowl until the mixture holds soft peaks when the whisk is removed from the bowl. Swirl or pipe this over the chocolate custard. Finish with grated chocolate. For the blondies, preheat the oven to 180C/350F/Gas 4 and line a 20x26cm/8x10½in brownie tin with parchment. For the blondies, preheat the oven to 180C/350F/Gas 4 and line a 20x26cm/8x10½in brownie tin with parchment. Put the butter and white chocolate in a bowl set over a pan of simmering water and leave to melt, stirring from time to time. When smooth and melted, leave to cool slightly. Put the butter and white chocolate in a bowl set over a pan of simmering water and leave to melt, stirring from time to time. When smooth and melted, leave to cool slightly. Put the sugar, eggs and vanilla in a large bowl and use an electric whisk or a mixer to whisk them together for several minutes until pale and moussey and increased in volume. Slowly pour the melted chocolate mixture onto the eggs and fold in gently. Put the sugar, eggs and vanilla in a large bowl and use an electric whisk or a mixer to whisk them together for several minutes until pale and moussey and increased in volume. Slowly pour the melted chocolate mixture onto the eggs and fold in gently. Add the flour and fold in lightly. Fold in the chopped dark chocolate. Pour into the lined tin and scatter over the glacé cherries. Add the flour and fold in lightly. Fold in the chopped dark chocolate. Pour into the lined tin and scatter over the glacé cherries. Bake for about 30 minutes, or until a skewer inserted into the centre comes out almost clean. Leave to cool in the tin. Bake for about 30 minutes, or until a skewer inserted into the centre comes out almost clean. Leave to cool in the tin. For the chocolate custard, put the cream and milk in a pan and heat until just about to boil. Take off the heat. Whisk the egg yolks, sugar and flour together. Pour the hot milk and cream onto the eggs and whisk until smooth. Return this mixture to the pan, and add the chopped chocolate. For the chocolate custard, put the cream and milk in a pan and heat until just about to boil. Take off the heat. Whisk the egg yolks, sugar and flour together. Pour the hot milk and cream onto the eggs and whisk until smooth. Return this mixture to the pan, and add the chopped chocolate. On a low heat and stirring constantly, cook until all the chocolate has melted and the custard thickens. Remove from the heat, strain into a jug and cover the surface of the custard with cling film (this prevents a skin from forming). Leave to cool completely. On a low heat and stirring constantly, cook until all the chocolate has melted and the custard thickens. Remove from the heat, strain into a jug and cover the surface of the custard with cling film (this prevents a skin from forming). Leave to cool completely. To assemble the trifle, use around one-third of the blondies, cut into 2-3cm/¾-1¼in cubes, to line the base of a large trifle bowl (you won’t need the remaining blondies for this recipe). Trickle over the Kirsch, so that it soaks into the blondies. Scatter over the drained cherries, then spread over the cherry jam. To assemble the trifle, use around one-third of the blondies, cut into 2-3cm/¾-1¼in cubes, to line the base of a large trifle bowl (you won’t need the remaining blondies for this recipe). Trickle over the Kirsch, so that it soaks into the blondies. Scatter over the drained cherries, then spread over the cherry jam. Spoon the cooled chocolate custard over the cherries then put in the fridge for several hours until the custard is set. Spoon the cooled chocolate custard over the cherries then put in the fridge for several hours until the custard is set. To finish the trifle, whip the mascarpone with the cream in a bowl until the mixture holds soft peaks when the whisk is removed from the bowl. Swirl or pipe this over the chocolate custard. Finish with grated chocolate. To finish the trifle, whip the mascarpone with the cream in a bowl until the mixture holds soft peaks when the whisk is removed from the bowl. Swirl or pipe this over the chocolate custard. Finish with grated chocolate."
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} | 18b07a5c665b92547cc6987541e66398843245e9e78c0338e696f8c8ffe39209 | Cherry jam recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_jam_57273_16x9.jpg Cherries divide into two main types. Succulent sweet cherries are the ones you eat straight from the tree or the bag, whereas the slightly smaller sour cherries are generally used for cooking. Both types can be used for making cherry jam, but both are low in pectin. This recipe uses jam sugar, which has added pectin and citric acid to help the jam set. 1kg/2lb 4oz cherries 1 lemon, juice only (about 50ml/2fl oz)pinch sea salt 700g/1lb 9oz jam sugar1 tsp vanilla extract (optional)few drops of cooking oil (if needed) 1kg/2lb 4oz cherries 1 lemon, juice only (about 50ml/2fl oz) pinch sea salt 700g/1lb 9oz jam sugar 1 tsp vanilla extract (optional) few drops of cooking oil (if needed) Method Rinse the cherries, then remove the stalks and stones. If you don’t have a cherry stoner then simply slit the cherries on one side and flick the stone out — best to do this over a bowl to catch the juice. Take 20 or so of the stones and place them on a square of muslin. Give them a whack with a rolling pin to crack them. Bring the corners of the muslin together to form a bag and secure with string or a food clip. Put the cherries in a large heavy-based pan or preserving pan with the lemon juice, the bag of cherry stones and 150ml/¼ pint water. Bring to simmering point over a very low heat, then simmer for 4–5 minutes. Add the salt and sugar, a third at a time, stirring until the sugar has dissolved. Tip the mixture into a bowl. Cover the surface with a circle of baking paper and leave overnight in a cool place. This stage will allow the cherries to absorb the sugar syrup, helping to distribute them evenly throughout the jam. Return the cherry mixture to the pan and bring to a steady boil for 8–9 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold plate or stainless steel spoon. Leave to cool for a few minutes, or pop it in the fridge, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Remove from the heat and gently stir in the vanilla extract, if using. Keep stirring in the same direction to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 4 weeks. Rinse the cherries, then remove the stalks and stones. If you don’t have a cherry stoner then simply slit the cherries on one side and flick the stone out — best to do this over a bowl to catch the juice. Take 20 or so of the stones and place them on a square of muslin. Give them a whack with a rolling pin to crack them. Bring the corners of the muslin together to form a bag and secure with string or a food clip. Rinse the cherries, then remove the stalks and stones. If you don’t have a cherry stoner then simply slit the cherries on one side and flick the stone out — best to do this over a bowl to catch the juice. Take 20 or so of the stones and place them on a square of muslin. Give them a whack with a rolling pin to crack them. Bring the corners of the muslin together to form a bag and secure with string or a food clip. Put the cherries in a large heavy-based pan or preserving pan with the lemon juice, the bag of cherry stones and 150ml/¼ pint water. Bring to simmering point over a very low heat, then simmer for 4–5 minutes. Add the salt and sugar, a third at a time, stirring until the sugar has dissolved. Put the cherries in a large heavy-based pan or preserving pan with the lemon juice, the bag of cherry stones and 150ml/¼ pint water. Bring to simmering point over a very low heat, then simmer for 4–5 minutes. Add the salt and sugar, a third at a time, stirring until the sugar has dissolved. Tip the mixture into a bowl. Cover the surface with a circle of baking paper and leave overnight in a cool place. This stage will allow the cherries to absorb the sugar syrup, helping to distribute them evenly throughout the jam. Tip the mixture into a bowl. Cover the surface with a circle of baking paper and leave overnight in a cool place. This stage will allow the cherries to absorb the sugar syrup, helping to distribute them evenly throughout the jam. Return the cherry mixture to the pan and bring to a steady boil for 8–9 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Return the cherry mixture to the pan and bring to a steady boil for 8–9 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold plate or stainless steel spoon. Leave to cool for a few minutes, or pop it in the fridge, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold plate or stainless steel spoon. Leave to cool for a few minutes, or pop it in the fridge, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Remove from the heat and gently stir in the vanilla extract, if using. Keep stirring in the same direction to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Remove from the heat and gently stir in the vanilla extract, if using. Keep stirring in the same direction to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 4 weeks. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 4 weeks. Recipe tips To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry 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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"url": "https://www.bbc.co.uk/food/recipes/cherry_jam_57273",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cherry jam 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/cherry_jam_57273_16x9.jpg Cherries divide into two main types. Succulent sweet cherries are the ones you eat straight from the tree or the bag, whereas the slightly smaller sour cherries are generally used for cooking. Both types can be used for making cherry jam, but both are low in pectin. This recipe uses jam sugar, which has added pectin and citric acid to help the jam set. 1kg/2lb 4oz cherries 1 lemon, juice only (about 50ml/2fl oz)pinch sea salt 700g/1lb 9oz jam sugar1 tsp vanilla extract (optional)few drops of cooking oil (if needed) 1kg/2lb 4oz cherries 1 lemon, juice only (about 50ml/2fl oz) pinch sea salt 700g/1lb 9oz jam sugar 1 tsp vanilla extract (optional) few drops of cooking oil (if needed) Method Rinse the cherries, then remove the stalks and stones. If you don’t have a cherry stoner then simply slit the cherries on one side and flick the stone out — best to do this over a bowl to catch the juice. Take 20 or so of the stones and place them on a square of muslin. Give them a whack with a rolling pin to crack them. Bring the corners of the muslin together to form a bag and secure with string or a food clip. Put the cherries in a large heavy-based pan or preserving pan with the lemon juice, the bag of cherry stones and 150ml/¼ pint water. Bring to simmering point over a very low heat, then simmer for 4–5 minutes. Add the salt and sugar, a third at a time, stirring until the sugar has dissolved. Tip the mixture into a bowl. Cover the surface with a circle of baking paper and leave overnight in a cool place. This stage will allow the cherries to absorb the sugar syrup, helping to distribute them evenly throughout the jam. Return the cherry mixture to the pan and bring to a steady boil for 8–9 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold plate or stainless steel spoon. Leave to cool for a few minutes, or pop it in the fridge, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Remove from the heat and gently stir in the vanilla extract, if using. Keep stirring in the same direction to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 4 weeks. Rinse the cherries, then remove the stalks and stones. If you don’t have a cherry stoner then simply slit the cherries on one side and flick the stone out — best to do this over a bowl to catch the juice. Take 20 or so of the stones and place them on a square of muslin. Give them a whack with a rolling pin to crack them. Bring the corners of the muslin together to form a bag and secure with string or a food clip. Rinse the cherries, then remove the stalks and stones. If you don’t have a cherry stoner then simply slit the cherries on one side and flick the stone out — best to do this over a bowl to catch the juice. Take 20 or so of the stones and place them on a square of muslin. Give them a whack with a rolling pin to crack them. Bring the corners of the muslin together to form a bag and secure with string or a food clip. Put the cherries in a large heavy-based pan or preserving pan with the lemon juice, the bag of cherry stones and 150ml/¼ pint water. Bring to simmering point over a very low heat, then simmer for 4–5 minutes. Add the salt and sugar, a third at a time, stirring until the sugar has dissolved. Put the cherries in a large heavy-based pan or preserving pan with the lemon juice, the bag of cherry stones and 150ml/¼ pint water. Bring to simmering point over a very low heat, then simmer for 4–5 minutes. Add the salt and sugar, a third at a time, stirring until the sugar has dissolved. Tip the mixture into a bowl. Cover the surface with a circle of baking paper and leave overnight in a cool place. This stage will allow the cherries to absorb the sugar syrup, helping to distribute them evenly throughout the jam. Tip the mixture into a bowl. Cover the surface with a circle of baking paper and leave overnight in a cool place. This stage will allow the cherries to absorb the sugar syrup, helping to distribute them evenly throughout the jam. Return the cherry mixture to the pan and bring to a steady boil for 8–9 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Return the cherry mixture to the pan and bring to a steady boil for 8–9 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold plate or stainless steel spoon. Leave to cool for a few minutes, or pop it in the fridge, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold plate or stainless steel spoon. Leave to cool for a few minutes, or pop it in the fridge, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Remove from the heat and gently stir in the vanilla extract, if using. Keep stirring in the same direction to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Remove from the heat and gently stir in the vanilla extract, if using. Keep stirring in the same direction to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 4 weeks. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 4 weeks. Recipe tips To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry 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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} | b7651e13d581638d1b117f8a902c28c139cd2d3241fedc8b38c7db206cc889b6 | Black Forest mug pudding recipe
An average of 3.0 out of 5 stars from 5 ratings This pudding is quick and simple to rustle up, but tastes deliciously indulgent. You can use any red or purple jam, with or without 'bits' in it, for a tasty treat. 2 tbsp jam (any will do), plus extra for serving2 tbsp chocolate spread, plus extra for serving3 tbsp oil 3 tbsp milk 1 free-range egg2 tbsp honey or golden syrup4 tbsp self-raising flour 2 tbsp jam (any will do), plus extra for serving 2 tbsp chocolate spread, plus extra for serving 3 tbsp oil 3 tbsp milk 1 free-range egg 2 tbsp honey or golden syrup 4 tbsp self-raising flour Method Put the jam and chocolate spread into a mug, and microwave for 30 seconds to soften. Stir in the oil and milk. Leave to cool for a minute or two. Beat in the egg then mix in the honey or golden syrup. Stir in the flour, to make a smooth batter.Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but deflates again a little afterward.Top with an small dollop of jam and chocolate spread, then microwave for a few seconds until melted.Remove, and allow to stand for a minute or two before tucking in as it will be hot. Put the jam and chocolate spread into a mug, and microwave for 30 seconds to soften. Stir in the oil and milk. Leave to cool for a minute or two. Put the jam and chocolate spread into a mug, and microwave for 30 seconds to soften. Stir in the oil and milk. Leave to cool for a minute or two. Beat in the egg then mix in the honey or golden syrup. Stir in the flour, to make a smooth batter. Beat in the egg then mix in the honey or golden syrup. Stir in the flour, to make a smooth batter. Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but deflates again a little afterward. Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but deflates again a little afterward. Top with an small dollop of jam and chocolate spread, then microwave for a few seconds until melted. Top with an small dollop of jam and chocolate spread, then microwave for a few seconds until melted. Remove, and allow to stand for a minute or two before tucking in as it will be hot. Remove, and allow to stand for a minute or two before tucking in as it will be hot. Recipe tips This pudding doesn’t keep well, so it’s best to eat it soon after making it. | {
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"url": "https://www.bbc.co.uk/food/recipes/black_forest_mug_pudding_39044",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Black Forest mug pudding recipe",
"content": "An average of 3.0 out of 5 stars from 5 ratings This pudding is quick and simple to rustle up, but tastes deliciously indulgent. You can use any red or purple jam, with or without 'bits' in it, for a tasty treat. 2 tbsp jam (any will do), plus extra for serving2 tbsp chocolate spread, plus extra for serving3 tbsp oil 3 tbsp milk 1 free-range egg2 tbsp honey or golden syrup4 tbsp self-raising flour 2 tbsp jam (any will do), plus extra for serving 2 tbsp chocolate spread, plus extra for serving 3 tbsp oil 3 tbsp milk 1 free-range egg 2 tbsp honey or golden syrup 4 tbsp self-raising flour Method Put the jam and chocolate spread into a mug, and microwave for 30 seconds to soften. Stir in the oil and milk. Leave to cool for a minute or two. Beat in the egg then mix in the honey or golden syrup. Stir in the flour, to make a smooth batter.Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but deflates again a little afterward.Top with an small dollop of jam and chocolate spread, then microwave for a few seconds until melted.Remove, and allow to stand for a minute or two before tucking in as it will be hot. Put the jam and chocolate spread into a mug, and microwave for 30 seconds to soften. Stir in the oil and milk. Leave to cool for a minute or two. Put the jam and chocolate spread into a mug, and microwave for 30 seconds to soften. Stir in the oil and milk. Leave to cool for a minute or two. Beat in the egg then mix in the honey or golden syrup. Stir in the flour, to make a smooth batter. Beat in the egg then mix in the honey or golden syrup. Stir in the flour, to make a smooth batter. Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but deflates again a little afterward. Place the mug back in the microwave for 90 seconds on High. It will rise quite a bit, but deflates again a little afterward. Top with an small dollop of jam and chocolate spread, then microwave for a few seconds until melted. Top with an small dollop of jam and chocolate spread, then microwave for a few seconds until melted. Remove, and allow to stand for a minute or two before tucking in as it will be hot. Remove, and allow to stand for a minute or two before tucking in as it will be hot. Recipe tips This pudding doesn’t keep well, so it’s best to eat it soon after making it."
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} | d4a98a4fd41bab75e35903dbf9fdfa8bb21919ddb04fa5ee1a62c4528eb7108f | Jammy Easter egg biscuits recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easter_egg_biscuits_82348_16x9.jpg These adorable jam and lemon curd filled biscuits in the shape of Easter eggs are super easy to make with kids over the holidays and make a change from chocolate. (Of course, you can also fill them with chocolate!) 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 200g/7oz plain flour, plus extra to dust 1 lemon, zest only 1½ tbsp full-fat milk 100g/3½oz lemon curd and/or jam 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 200g/7oz plain flour, plus extra to dust 1 lemon, zest only 1½ tbsp full-fat milk 100g/3½oz lemon curd and/or jam Method Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.) Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.) Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.) Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely. Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/easter_egg_biscuits_82348",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Jammy Easter egg biscuits recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easter_egg_biscuits_82348_16x9.jpg These adorable jam and lemon curd filled biscuits in the shape of Easter eggs are super easy to make with kids over the holidays and make a change from chocolate. (Of course, you can also fill them with chocolate!) 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 200g/7oz plain flour, plus extra to dust 1 lemon, zest only 1½ tbsp full-fat milk 100g/3½oz lemon curd and/or jam 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 200g/7oz plain flour, plus extra to dust 1 lemon, zest only 1½ tbsp full-fat milk 100g/3½oz lemon curd and/or jam Method Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.) Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.) Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.) Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely. Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve."
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} | 8777467c8a21f17b4d6edfd052ef3bf91f5f3ca3cec7aa90c02a4b912bba601e | Stout sticky toffee pudding recipe
An average of 4.8 out of 5 stars from 5 ratings Stout adds depth to both the sticky toffee pudding and the buttery sauce – a dollop of orange cream cuts through the richness. For this recipe you will need a 15x18cm/6x7in tin. 175g/6oz pitted dates100ml/3½fl oz stout1 tsp bicarbonate of soda50g/1¾oz butter175g/6oz sugar2 free-range eggs, beaten175g/6oz self-raising flour60g/2¼oz apricots, diced and soaked in 4 tbsp brandy 1 tsp vanilla bean paste 175g/6oz pitted dates 100ml/3½fl oz stout 1 tsp bicarbonate of soda 50g/1¾oz butter 175g/6oz sugar 2 free-range eggs, beaten 175g/6oz self-raising flour 60g/2¼oz apricots, diced and soaked in 4 tbsp brandy 1 tsp vanilla bean paste 100ml/3½fl oz cream100g/3½oz butter100g/3½oz soft dark brown sugar1 orange, zest only4 tbsp stout 100ml/3½fl oz cream 100g/3½oz butter 100g/3½oz soft dark brown sugar 1 orange, zest only 4 tbsp stout 1 orange150ml/5fl oz cream4 tbsp icing sugar 1 orange 150ml/5fl oz cream 4 tbsp icing sugar dried orange slices and mint, to decorateicing sugar, to finish dried orange slices and mint, to decorate icing sugar, to finish Method For the pudding, put the dates, 100ml/3½fl oz water, the stout and bicarbonate of soda in a saucepan over a gentle heat until they soften and break down to a loose paste – it will take about 15 minutes. Leave to cool.Preheat the oven to 190C/170C Fan/Gas 5. Line a 15x18cm/6x7in tin with baking parchment. Cream the butter and sugar until pale, light and fluffy then gradually beat in the eggs one at a time. Fold in the flour, apricots, vanilla and the cooled date mixture. Transfer the mixture to the baking tin and bake for about 40 minutes, or until firm to the touch. For the sauce, put the cream into a saucepan with the butter, sugar, orange zest and stout. Heat the sauce over a high heat, stirring all the time and then reduce the temperature and simmer for about 8–10 minutes, stirring from time to time until it thickens a little. Allow to cool a little.To make the orange cream, zest the orange and squeeze out the juice. Whisk together the cream, icing sugar, all the orange zest and half the juice until light and fluffy. When ready to serve, cut the pudding into 6–8 portions, either using a knife or a pastry cutter. Serve each portion of the pudding topped with an orange slice and mint sprig, if using. Generously spoon the sauce alongside and over the puddings. Dollop some orange cream on the side and dust with icing sugar. For the pudding, put the dates, 100ml/3½fl oz water, the stout and bicarbonate of soda in a saucepan over a gentle heat until they soften and break down to a loose paste – it will take about 15 minutes. Leave to cool. For the pudding, put the dates, 100ml/3½fl oz water, the stout and bicarbonate of soda in a saucepan over a gentle heat until they soften and break down to a loose paste – it will take about 15 minutes. Leave to cool. Preheat the oven to 190C/170C Fan/Gas 5. Line a 15x18cm/6x7in tin with baking parchment. Cream the butter and sugar until pale, light and fluffy then gradually beat in the eggs one at a time. Preheat the oven to 190C/170C Fan/Gas 5. Line a 15x18cm/6x7in tin with baking parchment. Cream the butter and sugar until pale, light and fluffy then gradually beat in the eggs one at a time. Fold in the flour, apricots, vanilla and the cooled date mixture. Fold in the flour, apricots, vanilla and the cooled date mixture. Transfer the mixture to the baking tin and bake for about 40 minutes, or until firm to the touch. Transfer the mixture to the baking tin and bake for about 40 minutes, or until firm to the touch. For the sauce, put the cream into a saucepan with the butter, sugar, orange zest and stout. Heat the sauce over a high heat, stirring all the time and then reduce the temperature and simmer for about 8–10 minutes, stirring from time to time until it thickens a little. Allow to cool a little. For the sauce, put the cream into a saucepan with the butter, sugar, orange zest and stout. Heat the sauce over a high heat, stirring all the time and then reduce the temperature and simmer for about 8–10 minutes, stirring from time to time until it thickens a little. Allow to cool a little. To make the orange cream, zest the orange and squeeze out the juice. Whisk together the cream, icing sugar, all the orange zest and half the juice until light and fluffy. To make the orange cream, zest the orange and squeeze out the juice. Whisk together the cream, icing sugar, all the orange zest and half the juice until light and fluffy. When ready to serve, cut the pudding into 6–8 portions, either using a knife or a pastry cutter. When ready to serve, cut the pudding into 6–8 portions, either using a knife or a pastry cutter. Serve each portion of the pudding topped with an orange slice and mint sprig, if using. Generously spoon the sauce alongside and over the puddings. Dollop some orange cream on the side and dust with icing sugar. Serve each portion of the pudding topped with an orange slice and mint sprig, if using. Generously spoon the sauce alongside and over the puddings. Dollop some orange cream on the side and dust with icing sugar. | {
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"title": "Stout sticky toffee pudding recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings Stout adds depth to both the sticky toffee pudding and the buttery sauce – a dollop of orange cream cuts through the richness. For this recipe you will need a 15x18cm/6x7in tin. 175g/6oz pitted dates100ml/3½fl oz stout1 tsp bicarbonate of soda50g/1¾oz butter175g/6oz sugar2 free-range eggs, beaten175g/6oz self-raising flour60g/2¼oz apricots, diced and soaked in 4 tbsp brandy 1 tsp vanilla bean paste 175g/6oz pitted dates 100ml/3½fl oz stout 1 tsp bicarbonate of soda 50g/1¾oz butter 175g/6oz sugar 2 free-range eggs, beaten 175g/6oz self-raising flour 60g/2¼oz apricots, diced and soaked in 4 tbsp brandy 1 tsp vanilla bean paste 100ml/3½fl oz cream100g/3½oz butter100g/3½oz soft dark brown sugar1 orange, zest only4 tbsp stout 100ml/3½fl oz cream 100g/3½oz butter 100g/3½oz soft dark brown sugar 1 orange, zest only 4 tbsp stout 1 orange150ml/5fl oz cream4 tbsp icing sugar 1 orange 150ml/5fl oz cream 4 tbsp icing sugar dried orange slices and mint, to decorateicing sugar, to finish dried orange slices and mint, to decorate icing sugar, to finish Method For the pudding, put the dates, 100ml/3½fl oz water, the stout and bicarbonate of soda in a saucepan over a gentle heat until they soften and break down to a loose paste – it will take about 15 minutes. Leave to cool.Preheat the oven to 190C/170C Fan/Gas 5. Line a 15x18cm/6x7in tin with baking parchment. Cream the butter and sugar until pale, light and fluffy then gradually beat in the eggs one at a time. Fold in the flour, apricots, vanilla and the cooled date mixture. Transfer the mixture to the baking tin and bake for about 40 minutes, or until firm to the touch. For the sauce, put the cream into a saucepan with the butter, sugar, orange zest and stout. Heat the sauce over a high heat, stirring all the time and then reduce the temperature and simmer for about 8–10 minutes, stirring from time to time until it thickens a little. Allow to cool a little.To make the orange cream, zest the orange and squeeze out the juice. Whisk together the cream, icing sugar, all the orange zest and half the juice until light and fluffy. When ready to serve, cut the pudding into 6–8 portions, either using a knife or a pastry cutter. Serve each portion of the pudding topped with an orange slice and mint sprig, if using. Generously spoon the sauce alongside and over the puddings. Dollop some orange cream on the side and dust with icing sugar. For the pudding, put the dates, 100ml/3½fl oz water, the stout and bicarbonate of soda in a saucepan over a gentle heat until they soften and break down to a loose paste – it will take about 15 minutes. Leave to cool. For the pudding, put the dates, 100ml/3½fl oz water, the stout and bicarbonate of soda in a saucepan over a gentle heat until they soften and break down to a loose paste – it will take about 15 minutes. Leave to cool. Preheat the oven to 190C/170C Fan/Gas 5. Line a 15x18cm/6x7in tin with baking parchment. Cream the butter and sugar until pale, light and fluffy then gradually beat in the eggs one at a time. Preheat the oven to 190C/170C Fan/Gas 5. Line a 15x18cm/6x7in tin with baking parchment. Cream the butter and sugar until pale, light and fluffy then gradually beat in the eggs one at a time. Fold in the flour, apricots, vanilla and the cooled date mixture. Fold in the flour, apricots, vanilla and the cooled date mixture. Transfer the mixture to the baking tin and bake for about 40 minutes, or until firm to the touch. Transfer the mixture to the baking tin and bake for about 40 minutes, or until firm to the touch. For the sauce, put the cream into a saucepan with the butter, sugar, orange zest and stout. Heat the sauce over a high heat, stirring all the time and then reduce the temperature and simmer for about 8–10 minutes, stirring from time to time until it thickens a little. Allow to cool a little. For the sauce, put the cream into a saucepan with the butter, sugar, orange zest and stout. Heat the sauce over a high heat, stirring all the time and then reduce the temperature and simmer for about 8–10 minutes, stirring from time to time until it thickens a little. Allow to cool a little. To make the orange cream, zest the orange and squeeze out the juice. Whisk together the cream, icing sugar, all the orange zest and half the juice until light and fluffy. To make the orange cream, zest the orange and squeeze out the juice. Whisk together the cream, icing sugar, all the orange zest and half the juice until light and fluffy. When ready to serve, cut the pudding into 6–8 portions, either using a knife or a pastry cutter. When ready to serve, cut the pudding into 6–8 portions, either using a knife or a pastry cutter. Serve each portion of the pudding topped with an orange slice and mint sprig, if using. Generously spoon the sauce alongside and over the puddings. Dollop some orange cream on the side and dust with icing sugar. Serve each portion of the pudding topped with an orange slice and mint sprig, if using. Generously spoon the sauce alongside and over the puddings. Dollop some orange cream on the side and dust with icing sugar."
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} | bcf749e669668fb118ae788622052454c517ff56ae343a6ba055864ee4b77299 | Gluten-free Christmas pudding recipe
An average of 4.2 out of 5 stars from 5 ratings Yes, a Christmas pudding that's free from: dairy, wheat, gluten and soya; plus it can easily be made egg and nut free, too. 100g/3½oz raisins100g/3½oz currants50g/2oz sultanas50g/2oz prunes, chopped50g/2oz apricots or figs, chopped25g/¾oz fresh or dried mixed peel50g/2oz flaked almonds or, if you cannot eat nuts, sunflower seeds 150g/5oz fresh pear, puréed in a food processor, with the skin on1 level teaspoon each of ground ginger and cinnamon½ level teaspoon ground mace25g/1oz gluten-free vegetable suet 100g/3½oz raisins 100g/3½oz currants 50g/2oz sultanas 50g/2oz prunes, chopped 50g/2oz apricots or figs, chopped 25g/¾oz fresh or dried mixed peel 50g/2oz flaked almonds or, if you cannot eat nuts, sunflower seeds 150g/5oz fresh pear, puréed in a food processor, with the skin on 1 level teaspoon each of ground ginger and cinnamon ½ level teaspoon ground mace 25g/1oz gluten-free vegetable suet 2 eggs OR if you cannot eat eggs, 2 heaped tsp of wheat-free and gluten-free baking powder150ml/5fl oz of apple or pear juice OR 100ml/3½oz apple or pear juice and 50ml/2fl oz brandy 2 eggs OR if you cannot eat eggs, 2 heaped tsp of wheat-free and gluten-free baking powder 150ml/5fl oz of apple or pear juice OR 100ml/3½oz apple or pear juice and 50ml/2fl oz brandy 100g/3½oz gluten-free and wheat-free flour OR 50g/2oz each of gram flour and 50g/2oz of rice flour 100g/3½oz gluten-free and wheat-free flour OR 50g/2oz each of gram flour and 50g/2oz of rice flour Method Mix all the dry ingredients together in a large bowl. Beat the eggs (if you are using them) with the juice and brandy, if you are using it, and stir it into the dry mixture. Sieve the flours together with the baking powder (if you are using it instead of the eggs). Fold the flour very thoroughly into the fruit.Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically.Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder.To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes. Mix all the dry ingredients together in a large bowl. Mix all the dry ingredients together in a large bowl. Beat the eggs (if you are using them) with the juice and brandy, if you are using it, and stir it into the dry mixture. Beat the eggs (if you are using them) with the juice and brandy, if you are using it, and stir it into the dry mixture. Sieve the flours together with the baking powder (if you are using it instead of the eggs). Sieve the flours together with the baking powder (if you are using it instead of the eggs). Fold the flour very thoroughly into the fruit. Fold the flour very thoroughly into the fruit. Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands. Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically. Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder. Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder. To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes. To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes. | {
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"url": "https://www.bbc.co.uk/food/recipes/christmaspudding_77292",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free Christmas pudding recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings Yes, a Christmas pudding that's free from: dairy, wheat, gluten and soya; plus it can easily be made egg and nut free, too. 100g/3½oz raisins100g/3½oz currants50g/2oz sultanas50g/2oz prunes, chopped50g/2oz apricots or figs, chopped25g/¾oz fresh or dried mixed peel50g/2oz flaked almonds or, if you cannot eat nuts, sunflower seeds 150g/5oz fresh pear, puréed in a food processor, with the skin on1 level teaspoon each of ground ginger and cinnamon½ level teaspoon ground mace25g/1oz gluten-free vegetable suet 100g/3½oz raisins 100g/3½oz currants 50g/2oz sultanas 50g/2oz prunes, chopped 50g/2oz apricots or figs, chopped 25g/¾oz fresh or dried mixed peel 50g/2oz flaked almonds or, if you cannot eat nuts, sunflower seeds 150g/5oz fresh pear, puréed in a food processor, with the skin on 1 level teaspoon each of ground ginger and cinnamon ½ level teaspoon ground mace 25g/1oz gluten-free vegetable suet 2 eggs OR if you cannot eat eggs, 2 heaped tsp of wheat-free and gluten-free baking powder150ml/5fl oz of apple or pear juice OR 100ml/3½oz apple or pear juice and 50ml/2fl oz brandy 2 eggs OR if you cannot eat eggs, 2 heaped tsp of wheat-free and gluten-free baking powder 150ml/5fl oz of apple or pear juice OR 100ml/3½oz apple or pear juice and 50ml/2fl oz brandy 100g/3½oz gluten-free and wheat-free flour OR 50g/2oz each of gram flour and 50g/2oz of rice flour 100g/3½oz gluten-free and wheat-free flour OR 50g/2oz each of gram flour and 50g/2oz of rice flour Method Mix all the dry ingredients together in a large bowl. Beat the eggs (if you are using them) with the juice and brandy, if you are using it, and stir it into the dry mixture. Sieve the flours together with the baking powder (if you are using it instead of the eggs). Fold the flour very thoroughly into the fruit.Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically.Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder.To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes. Mix all the dry ingredients together in a large bowl. Mix all the dry ingredients together in a large bowl. Beat the eggs (if you are using them) with the juice and brandy, if you are using it, and stir it into the dry mixture. Beat the eggs (if you are using them) with the juice and brandy, if you are using it, and stir it into the dry mixture. Sieve the flours together with the baking powder (if you are using it instead of the eggs). Sieve the flours together with the baking powder (if you are using it instead of the eggs). Fold the flour very thoroughly into the fruit. Fold the flour very thoroughly into the fruit. Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands. Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically. Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder. Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder. To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes. To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes."
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} | 644c8661853cd2c3c756354a5f7c9e4ccb1753d8c0e092d03a6d2148b113b37f | Coronation chicken tartlets recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_chicken_36102_16x9.jpg These little tartlets are perfect for summer get togethers, and they can be made well in advance and stored in the fridge. For this recipe you will need 2 x 12-hole fairy cake or bun tins and an 8cm/3¼in round cutter. 250g/9oz plain flour, plus extra for dusting125g/4½oz unsalted butter, chilled and diced¼ tsp ground turmericgood pinch Kashmiri chilli powder3 tbsp iced water1 tsp white wine vinegar1 free-range egg yolk 250g/9oz plain flour, plus extra for dusting 125g/4½oz unsalted butter, chilled and diced ¼ tsp ground turmeric good pinch Kashmiri chilli powder 3 tbsp iced water 1 tsp white wine vinegar 1 free-range egg yolk 3 chicken breasts, cooked and sliced or shredded into 1cm/½in pieces6 ready-to-eat apricots, finely chopped3 tbsp flaked almonds, toasted4 heaped tbsp mayonnaise2 tbsp Greek-style yoghurt2 tbsp mango chutney, plus extra to serve1 tbsp medium-hot curry paste1 mild green chilli, seeds removed and finely choppedsalt and freshly ground black peppercoriander leaves, to garnish 3 chicken breasts, cooked and sliced or shredded into 1cm/½in pieces 6 ready-to-eat apricots, finely chopped 3 tbsp flaked almonds, toasted 4 heaped tbsp mayonnaise 2 tbsp Greek-style yoghurt 2 tbsp mango chutney, plus extra to serve 1 tbsp medium-hot curry paste 1 mild green chilli, seeds removed and finely chopped salt and freshly ground black pepper coriander leaves, to garnish Method To make the pastry, tip the flour into a bowl. Add the butter, turmeric and chilli powder and season well with salt and pepper. Using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter visible.Make a well in the middle of the ingredients, add the iced water, vinegar and egg yolk and mix to combine using the palette knife. Use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Meanwhile, to make the filling, place the chicken in a bowl. Add the apricots and half the flaked almonds. Add the mayonnaise, yoghurt, mango chutney and curry paste. Season with salt and pepper and mix to coat the chicken in the sauce. Cover and chill for 2 hours to allow the flavours to infuse. Lightly dust the work surface with flour and roll out the pastry to a thickness of no more than 2mm. Use an 8cm/3¼in round cutter to stamp out as many discs as you can from the pastry. Gather the scraps together, re-roll and stamp out more discs – you should get 18 discs. Press the pastry into the bun tins, prick the bases and chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Line each pastry case with a square of kitchen foil, fill with baking rice (or uncooked rice) and bake the tartlets for about 10 minutes until crisp and the edges are turning golden. Remove the foil and rice and bake for a further minute, or until the pastry is cooked through. Leave to cool.Spoon the chicken mixture into the tartlet cases and top with a little extra mango chutney and the chilli. Garnish with the remaining almonds and coriander leaves and serve. To make the pastry, tip the flour into a bowl. Add the butter, turmeric and chilli powder and season well with salt and pepper. Using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter visible. To make the pastry, tip the flour into a bowl. Add the butter, turmeric and chilli powder and season well with salt and pepper. Using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter visible. Make a well in the middle of the ingredients, add the iced water, vinegar and egg yolk and mix to combine using the palette knife. Use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Make a well in the middle of the ingredients, add the iced water, vinegar and egg yolk and mix to combine using the palette knife. Use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Meanwhile, to make the filling, place the chicken in a bowl. Add the apricots and half the flaked almonds. Add the mayonnaise, yoghurt, mango chutney and curry paste. Season with salt and pepper and mix to coat the chicken in the sauce. Cover and chill for 2 hours to allow the flavours to infuse. Meanwhile, to make the filling, place the chicken in a bowl. Add the apricots and half the flaked almonds. Add the mayonnaise, yoghurt, mango chutney and curry paste. Season with salt and pepper and mix to coat the chicken in the sauce. Cover and chill for 2 hours to allow the flavours to infuse. Lightly dust the work surface with flour and roll out the pastry to a thickness of no more than 2mm. Use an 8cm/3¼in round cutter to stamp out as many discs as you can from the pastry. Gather the scraps together, re-roll and stamp out more discs – you should get 18 discs. Press the pastry into the bun tins, prick the bases and chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust the work surface with flour and roll out the pastry to a thickness of no more than 2mm. Use an 8cm/3¼in round cutter to stamp out as many discs as you can from the pastry. Gather the scraps together, re-roll and stamp out more discs – you should get 18 discs. Press the pastry into the bun tins, prick the bases and chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line each pastry case with a square of kitchen foil, fill with baking rice (or uncooked rice) and bake the tartlets for about 10 minutes until crisp and the edges are turning golden. Remove the foil and rice and bake for a further minute, or until the pastry is cooked through. Leave to cool. Line each pastry case with a square of kitchen foil, fill with baking rice (or uncooked rice) and bake the tartlets for about 10 minutes until crisp and the edges are turning golden. Remove the foil and rice and bake for a further minute, or until the pastry is cooked through. Leave to cool. Spoon the chicken mixture into the tartlet cases and top with a little extra mango chutney and the chilli. Garnish with the remaining almonds and coriander leaves and serve. Spoon the chicken mixture into the tartlet cases and top with a little extra mango chutney and the chilli. Garnish with the remaining almonds and coriander leaves and serve. Recipe tips If you are unsure how to cook the chicken breasts, the easiest way is to poach them and this also prevents them drying out. Simply place in a medium saucepan and just cover with water. Simmer gently until cooked through (10–15 minutes depending on the size of the breasts). If you have any leftover roast chicken, it can be used instead of the chicken breasts. You'll need about 400g/14oz. | {
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"type": "HowTo",
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"title": "Coronation chicken tartlets recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_chicken_36102_16x9.jpg These little tartlets are perfect for summer get togethers, and they can be made well in advance and stored in the fridge. For this recipe you will need 2 x 12-hole fairy cake or bun tins and an 8cm/3¼in round cutter. 250g/9oz plain flour, plus extra for dusting125g/4½oz unsalted butter, chilled and diced¼ tsp ground turmericgood pinch Kashmiri chilli powder3 tbsp iced water1 tsp white wine vinegar1 free-range egg yolk 250g/9oz plain flour, plus extra for dusting 125g/4½oz unsalted butter, chilled and diced ¼ tsp ground turmeric good pinch Kashmiri chilli powder 3 tbsp iced water 1 tsp white wine vinegar 1 free-range egg yolk 3 chicken breasts, cooked and sliced or shredded into 1cm/½in pieces6 ready-to-eat apricots, finely chopped3 tbsp flaked almonds, toasted4 heaped tbsp mayonnaise2 tbsp Greek-style yoghurt2 tbsp mango chutney, plus extra to serve1 tbsp medium-hot curry paste1 mild green chilli, seeds removed and finely choppedsalt and freshly ground black peppercoriander leaves, to garnish 3 chicken breasts, cooked and sliced or shredded into 1cm/½in pieces 6 ready-to-eat apricots, finely chopped 3 tbsp flaked almonds, toasted 4 heaped tbsp mayonnaise 2 tbsp Greek-style yoghurt 2 tbsp mango chutney, plus extra to serve 1 tbsp medium-hot curry paste 1 mild green chilli, seeds removed and finely chopped salt and freshly ground black pepper coriander leaves, to garnish Method To make the pastry, tip the flour into a bowl. Add the butter, turmeric and chilli powder and season well with salt and pepper. Using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter visible.Make a well in the middle of the ingredients, add the iced water, vinegar and egg yolk and mix to combine using the palette knife. Use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Meanwhile, to make the filling, place the chicken in a bowl. Add the apricots and half the flaked almonds. Add the mayonnaise, yoghurt, mango chutney and curry paste. Season with salt and pepper and mix to coat the chicken in the sauce. Cover and chill for 2 hours to allow the flavours to infuse. Lightly dust the work surface with flour and roll out the pastry to a thickness of no more than 2mm. Use an 8cm/3¼in round cutter to stamp out as many discs as you can from the pastry. Gather the scraps together, re-roll and stamp out more discs – you should get 18 discs. Press the pastry into the bun tins, prick the bases and chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Line each pastry case with a square of kitchen foil, fill with baking rice (or uncooked rice) and bake the tartlets for about 10 minutes until crisp and the edges are turning golden. Remove the foil and rice and bake for a further minute, or until the pastry is cooked through. Leave to cool.Spoon the chicken mixture into the tartlet cases and top with a little extra mango chutney and the chilli. Garnish with the remaining almonds and coriander leaves and serve. To make the pastry, tip the flour into a bowl. Add the butter, turmeric and chilli powder and season well with salt and pepper. Using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter visible. To make the pastry, tip the flour into a bowl. Add the butter, turmeric and chilli powder and season well with salt and pepper. Using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter visible. Make a well in the middle of the ingredients, add the iced water, vinegar and egg yolk and mix to combine using the palette knife. Use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Make a well in the middle of the ingredients, add the iced water, vinegar and egg yolk and mix to combine using the palette knife. Use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Meanwhile, to make the filling, place the chicken in a bowl. Add the apricots and half the flaked almonds. Add the mayonnaise, yoghurt, mango chutney and curry paste. Season with salt and pepper and mix to coat the chicken in the sauce. Cover and chill for 2 hours to allow the flavours to infuse. Meanwhile, to make the filling, place the chicken in a bowl. Add the apricots and half the flaked almonds. Add the mayonnaise, yoghurt, mango chutney and curry paste. Season with salt and pepper and mix to coat the chicken in the sauce. Cover and chill for 2 hours to allow the flavours to infuse. Lightly dust the work surface with flour and roll out the pastry to a thickness of no more than 2mm. Use an 8cm/3¼in round cutter to stamp out as many discs as you can from the pastry. Gather the scraps together, re-roll and stamp out more discs – you should get 18 discs. Press the pastry into the bun tins, prick the bases and chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust the work surface with flour and roll out the pastry to a thickness of no more than 2mm. Use an 8cm/3¼in round cutter to stamp out as many discs as you can from the pastry. Gather the scraps together, re-roll and stamp out more discs – you should get 18 discs. Press the pastry into the bun tins, prick the bases and chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line each pastry case with a square of kitchen foil, fill with baking rice (or uncooked rice) and bake the tartlets for about 10 minutes until crisp and the edges are turning golden. Remove the foil and rice and bake for a further minute, or until the pastry is cooked through. Leave to cool. Line each pastry case with a square of kitchen foil, fill with baking rice (or uncooked rice) and bake the tartlets for about 10 minutes until crisp and the edges are turning golden. Remove the foil and rice and bake for a further minute, or until the pastry is cooked through. Leave to cool. Spoon the chicken mixture into the tartlet cases and top with a little extra mango chutney and the chilli. Garnish with the remaining almonds and coriander leaves and serve. Spoon the chicken mixture into the tartlet cases and top with a little extra mango chutney and the chilli. Garnish with the remaining almonds and coriander leaves and serve. Recipe tips If you are unsure how to cook the chicken breasts, the easiest way is to poach them and this also prevents them drying out. Simply place in a medium saucepan and just cover with water. Simmer gently until cooked through (10–15 minutes depending on the size of the breasts). If you have any leftover roast chicken, it can be used instead of the chicken breasts. You'll need about 400g/14oz."
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} | 471bdd02773af5d960bc14d95d5a0566d468cefaf50d3a6d5cf612729bfabee0 | Roast duck with sausage rolls and cherries recipe
An average of 3.0 out of 5 stars from 2 ratings This recipe uses the whole of the duck – the crown is roasted and served in slices and the legs are used in the sausage rolls. 1 whole duck, around 1.5kg/3lb8oz, legs removed (see sausage rolls)1 tbsp Chinese five-spice powder2 tbsp runny honeysalt and freshly ground black pepper200g/7oz Chinese greens, to serve 1 whole duck, around 1.5kg/3lb8oz, legs removed (see sausage rolls) 1 tbsp Chinese five-spice powder 2 tbsp runny honey salt and freshly ground black pepper 200g/7oz Chinese greens, to serve 2 duck legs, meat removed and diced150g/5½oz pork belly mincepinch allspicepinch ground coriander 250g/9oz block puff pastry1 free-range egg, beaten2 tbsp black sesame seeds 2 duck legs, meat removed and diced 150g/5½oz pork belly mince pinch allspice pinch ground coriander 250g/9oz block puff pastry 1 free-range egg, beaten 2 tbsp black sesame seeds 200ml/7fl oz red wine50g/1¾oz caster sugar1 bay leaf 1 star anise1 small dried chilli 2–3 black peppercorns1 small cinnamon stick 50g/1¾oz fresh cherries, with stalks on 200ml/7fl oz red wine 50g/1¾oz caster sugar 1 bay leaf 1 star anise 1 small dried chilli 2–3 black peppercorns 1 small cinnamon stick 50g/1¾oz fresh cherries, with stalks on Method Preheat the oven to 190C/170C Fan/Gas 5.For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on. Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl. Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through. For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup.Steam the greens for a few minutes until just cooked. To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on. For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on. Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl. Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl. Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through. Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through. For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup. For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup. Steam the greens for a few minutes until just cooked. Steam the greens for a few minutes until just cooked. To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor. To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor. | {
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"content": "An average of 3.0 out of 5 stars from 2 ratings This recipe uses the whole of the duck – the crown is roasted and served in slices and the legs are used in the sausage rolls. 1 whole duck, around 1.5kg/3lb8oz, legs removed (see sausage rolls)1 tbsp Chinese five-spice powder2 tbsp runny honeysalt and freshly ground black pepper200g/7oz Chinese greens, to serve 1 whole duck, around 1.5kg/3lb8oz, legs removed (see sausage rolls) 1 tbsp Chinese five-spice powder 2 tbsp runny honey salt and freshly ground black pepper 200g/7oz Chinese greens, to serve 2 duck legs, meat removed and diced150g/5½oz pork belly mincepinch allspicepinch ground coriander 250g/9oz block puff pastry1 free-range egg, beaten2 tbsp black sesame seeds 2 duck legs, meat removed and diced 150g/5½oz pork belly mince pinch allspice pinch ground coriander 250g/9oz block puff pastry 1 free-range egg, beaten 2 tbsp black sesame seeds 200ml/7fl oz red wine50g/1¾oz caster sugar1 bay leaf 1 star anise1 small dried chilli 2–3 black peppercorns1 small cinnamon stick 50g/1¾oz fresh cherries, with stalks on 200ml/7fl oz red wine 50g/1¾oz caster sugar 1 bay leaf 1 star anise 1 small dried chilli 2–3 black peppercorns 1 small cinnamon stick 50g/1¾oz fresh cherries, with stalks on Method Preheat the oven to 190C/170C Fan/Gas 5.For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on. Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl. Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through. For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup.Steam the greens for a few minutes until just cooked. To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on. For the roast duck, slash the skin of the duck all over the breast and rub in the five-spice, salt and pepper. Roast the duck crown for 15 minutes, baste with the honey and cook for another 40 minutes, or until cooked to your liking. Remove from the oven and leave to rest for 15 minutes. Leave the oven on. Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl. Meanwhile, for the sausage rolls, mix the duck meat, pork mince, allspice and coriander in a large bowl. Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through. Roll out the sheet of puff pastry and cut into four rectangles. Divide the duck mixture into four and place in the centre of each pastry rectangle. Roll the pastry up to enclose the filling. Brush the pastry edges with egg to seal and then brush the remaining egg all over the rolls. Scatter over the sesame seeds. Chill the duck in the refrigerator for 20 minutes then roast for 30 minutes, or until golden brown and cooked through. For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup. For the spiced cherries, bring the wine, sugar, bay leaf, star anise, chilli, peppercorns and cinnamon to the boil in a saucepan. Add the cherries and poach for 5–8 minutes, or until soft. Remove the cherries with a slotted spoon and set aside. Reduce the liquor to a syrup. Steam the greens for a few minutes until just cooked. Steam the greens for a few minutes until just cooked. To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor. To serve, cut the duck crown into slices and serve with slices of the sausage rolls, greens, cherries and a drizzle of cherry liquor."
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} | 4045b04cc2632f3c60bc930438b7f55053e286d8f0c6cf19ca069ccc27e91aac | Boiled fruit cake recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boiled_fruit_cake_18540_16x9.jpg This sticky cake is easy to make, deliciously textured and will keep well if stored in an airtight container. 120g/4¼oz margarine, plus extra to grease300g/10½oz mixed fruit, raisins, sultanas, chopped nuts and walnuts120g/4¼oz sugar½ tsp bicarbonate of soda6 tbsp brandy80g/2¾oz plain flour80g/2¾oz self-raising flour1 large free-range eggs, beaten½ tsp baking powder½ tsp mixed spice100g/3½oz glacé cherries, chopped 120g/4¼oz margarine, plus extra to grease 300g/10½oz mixed fruit, raisins, sultanas, chopped nuts and walnuts 120g/4¼oz sugar ½ tsp bicarbonate of soda 6 tbsp brandy 80g/2¾oz plain flour 80g/2¾oz self-raising flour 1 large free-range eggs, beaten ½ tsp baking powder ½ tsp mixed spice 100g/3½oz glacé cherries, chopped Method Preheat the oven to 150C/130C Fan/Gas 3. Grease and line a 900g/2lb loaf tin.Place the margarine, mixed fruit and nuts, sugar, bicarbonate of soda and brandy in a large pan along with 6 tablespoons of cold water and bring to the boil. Take the pan off the heat and allow to cool.When the mixture has cooled, add the plain flour, self-raising flour, egg, baking powder, mixed spice and glacé cherries and mix well. Pour into the loaf tin and bake for 1 hour 15 minutes or until a skewer inserted in the middle comes out clean. Preheat the oven to 150C/130C Fan/Gas 3. Grease and line a 900g/2lb loaf tin. Preheat the oven to 150C/130C Fan/Gas 3. Grease and line a 900g/2lb loaf tin. Place the margarine, mixed fruit and nuts, sugar, bicarbonate of soda and brandy in a large pan along with 6 tablespoons of cold water and bring to the boil. Take the pan off the heat and allow to cool. Place the margarine, mixed fruit and nuts, sugar, bicarbonate of soda and brandy in a large pan along with 6 tablespoons of cold water and bring to the boil. Take the pan off the heat and allow to cool. When the mixture has cooled, add the plain flour, self-raising flour, egg, baking powder, mixed spice and glacé cherries and mix well. Pour into the loaf tin and bake for 1 hour 15 minutes or until a skewer inserted in the middle comes out clean. When the mixture has cooled, add the plain flour, self-raising flour, egg, baking powder, mixed spice and glacé cherries and mix well. Pour into the loaf tin and bake for 1 hour 15 minutes or until a skewer inserted in the middle comes out clean. Recipe tips If you are making this as a dairy-free recipe, check the margarine before using. Some brands will not be dairy free, but many are. This recipe can easily be doubled if you want to make one cake for now and one for later. | {
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"title": "Boiled fruit cake recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boiled_fruit_cake_18540_16x9.jpg This sticky cake is easy to make, deliciously textured and will keep well if stored in an airtight container. 120g/4¼oz margarine, plus extra to grease300g/10½oz mixed fruit, raisins, sultanas, chopped nuts and walnuts120g/4¼oz sugar½ tsp bicarbonate of soda6 tbsp brandy80g/2¾oz plain flour80g/2¾oz self-raising flour1 large free-range eggs, beaten½ tsp baking powder½ tsp mixed spice100g/3½oz glacé cherries, chopped 120g/4¼oz margarine, plus extra to grease 300g/10½oz mixed fruit, raisins, sultanas, chopped nuts and walnuts 120g/4¼oz sugar ½ tsp bicarbonate of soda 6 tbsp brandy 80g/2¾oz plain flour 80g/2¾oz self-raising flour 1 large free-range eggs, beaten ½ tsp baking powder ½ tsp mixed spice 100g/3½oz glacé cherries, chopped Method Preheat the oven to 150C/130C Fan/Gas 3. Grease and line a 900g/2lb loaf tin.Place the margarine, mixed fruit and nuts, sugar, bicarbonate of soda and brandy in a large pan along with 6 tablespoons of cold water and bring to the boil. Take the pan off the heat and allow to cool.When the mixture has cooled, add the plain flour, self-raising flour, egg, baking powder, mixed spice and glacé cherries and mix well. Pour into the loaf tin and bake for 1 hour 15 minutes or until a skewer inserted in the middle comes out clean. Preheat the oven to 150C/130C Fan/Gas 3. Grease and line a 900g/2lb loaf tin. Preheat the oven to 150C/130C Fan/Gas 3. Grease and line a 900g/2lb loaf tin. Place the margarine, mixed fruit and nuts, sugar, bicarbonate of soda and brandy in a large pan along with 6 tablespoons of cold water and bring to the boil. Take the pan off the heat and allow to cool. Place the margarine, mixed fruit and nuts, sugar, bicarbonate of soda and brandy in a large pan along with 6 tablespoons of cold water and bring to the boil. Take the pan off the heat and allow to cool. When the mixture has cooled, add the plain flour, self-raising flour, egg, baking powder, mixed spice and glacé cherries and mix well. Pour into the loaf tin and bake for 1 hour 15 minutes or until a skewer inserted in the middle comes out clean. When the mixture has cooled, add the plain flour, self-raising flour, egg, baking powder, mixed spice and glacé cherries and mix well. Pour into the loaf tin and bake for 1 hour 15 minutes or until a skewer inserted in the middle comes out clean. Recipe tips If you are making this as a dairy-free recipe, check the margarine before using. Some brands will not be dairy free, but many are. This recipe can easily be doubled if you want to make one cake for now and one for later."
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} | 4404053b35a73d6c9c2e3d06d97998a926cf59005bac024e8321af29d5378b33 | Mulled wine with sloe gin recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulledwine_8156_16x9.jpg FInd out how to make mulled wine for the festive season, brimming with Christmassy spice and perfect for parties.This recipe is spiked with an extra fruity hit of sloe gin. 1 bottle red wine60g/2oz demerara sugar1 cinnamon stickgrated nutmeg1 orange, halved1 dried bay leaf60ml/2fl oz sloe or damson gin (optional) 1 bottle red wine 60g/2oz demerara sugar 1 cinnamon stick grated nutmeg 1 orange, halved 1 dried bay leaf 60ml/2fl oz sloe or damson gin (optional) Method Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.Off the heat, stir in the sloe or damson gin if you are using it.Strain into heatproof glasses and serve at once. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste. Off the heat, stir in the sloe or damson gin if you are using it. Off the heat, stir in the sloe or damson gin if you are using it. Strain into heatproof glasses and serve at once. Strain into heatproof glasses and serve at once. | {
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"title": "Mulled wine with sloe gin recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulledwine_8156_16x9.jpg FInd out how to make mulled wine for the festive season, brimming with Christmassy spice and perfect for parties.This recipe is spiked with an extra fruity hit of sloe gin. 1 bottle red wine60g/2oz demerara sugar1 cinnamon stickgrated nutmeg1 orange, halved1 dried bay leaf60ml/2fl oz sloe or damson gin (optional) 1 bottle red wine 60g/2oz demerara sugar 1 cinnamon stick grated nutmeg 1 orange, halved 1 dried bay leaf 60ml/2fl oz sloe or damson gin (optional) Method Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.Off the heat, stir in the sloe or damson gin if you are using it.Strain into heatproof glasses and serve at once. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste. Off the heat, stir in the sloe or damson gin if you are using it. Off the heat, stir in the sloe or damson gin if you are using it. Strain into heatproof glasses and serve at once. Strain into heatproof glasses and serve at once."
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} | 33967d4669da51bb10fca1f32bbee14251bad8b340e119639fc8aa79092afa67 | Bay leaf ice cream with nectarines and crumble recipe
To make the ice cream, put the milk and cream in a medium heavy-based saucepan on a low heat. Break the bay leaves in your hands and add them to the pan. Heat gently until it is about to simmer (make sure it doesn’t boil), stirring frequently to avoid it sticking to the bottom of the pan. Remove from the heat. This is just to infuse the milk with the flavour of the leaf, like making tea. Taste to make sure it is strong enough for you; if you can’t smell or taste the bay, feel free to add more leaves. In a heatproof bowl, whisk the egg yolks with the sugar and salt, until the mixture becomes aerated and slightly paler. Then pour in a third of the hot cream mixture, whisking continuously. Continue until all the cream is incorporated into the egg mixture. It’s important to stir well at this stage to ensure that all the sugar dissolves into the liquid.Rinse out the pan, pour the custard mixture back into the pan and return to a low heat. Cook the custard, stirring constantly and gently with a spatula or spoon, for 5 minutes, or until it thickens to make a smooth custard (don't boil the custard as it can split or scramble the eggs). To check the custard is thick enough, coat the back of the spoon with custard and draw a line through it with your finger – if the line holds, the custard is ready.Remove the custard from the heat and pour into a clean heatproof bowl or jug. Cover the surface of the custard with a piece of greaseproof paper or cling film, pressing it onto the surface to prevent a skin forming. Allow the mixture to cool for a couple of hours then transfer to the fridge to cool completely.Strain the chilled custard to remove the bay leaves. Pour into the churning chamber of an ice cream maker and churn following the manufacturer’s instructions until thick but not fully frozen. Transfer to a lidded container and freeze for at least 3 hours, or until required.Meanwhile, to make the crumble and nectarines. Preheat the oven to 180C/160C Fan/Gas 4. Mix the flour, sugar, butter and thyme in a bowl and rub the dry ingredients into the butter using your fingertips until it resembles fine breadcrumbs. Line a baking tray with baking paper and sprinkle the mixture over the tray. Bake for 10 minutes or until golden-brown. Leave to cool. Place the nectarine halves onto a hot barbecue or griddle pan. When they have bar marks, remove from the grill. Transfer to a frying pan with the honey, rosemary, salt and sugar. Cook over a medium heat for a few minutes until the honey begins to caramalise and the flavours have infused. Serve the ice cream with the nectarines and a spoonful of crumble. To make the ice cream, put the milk and cream in a medium heavy-based saucepan on a low heat. Break the bay leaves in your hands and add them to the pan. Heat gently until it is about to simmer (make sure it doesn’t boil), stirring frequently to avoid it sticking to the bottom of the pan. Remove from the heat. This is just to infuse the milk with the flavour of the leaf, like making tea. Taste to make sure it is strong enough for you; if you can’t smell or taste the bay, feel free to add more leaves. To make the ice cream, put the milk and cream in a medium heavy-based saucepan on a low heat. Break the bay leaves in your hands and add them to the pan. Heat gently until it is about to simmer (make sure it doesn’t boil), stirring frequently to avoid it sticking to the bottom of the pan. Remove from the heat. This is just to infuse the milk with the flavour of the leaf, like making tea. Taste to make sure it is strong enough for you; if you can’t smell or taste the bay, feel free to add more leaves. In a heatproof bowl, whisk the egg yolks with the sugar and salt, until the mixture becomes aerated and slightly paler. Then pour in a third of the hot cream mixture, whisking continuously. Continue until all the cream is incorporated into the egg mixture. It’s important to stir well at this stage to ensure that all the sugar dissolves into the liquid. In a heatproof bowl, whisk the egg yolks with the sugar and salt, until the mixture becomes aerated and slightly paler. Then pour in a third of the hot cream mixture, whisking continuously. Continue until all the cream is incorporated into the egg mixture. It’s important to stir well at this stage to ensure that all the sugar dissolves into the liquid. Rinse out the pan, pour the custard mixture back into the pan and return to a low heat. Cook the custard, stirring constantly and gently with a spatula or spoon, for 5 minutes, or until it thickens to make a smooth custard (don't boil the custard as it can split or scramble the eggs). To check the custard is thick enough, coat the back of the spoon with custard and draw a line through it with your finger – if the line holds, the custard is ready. Rinse out the pan, pour the custard mixture back into the pan and return to a low heat. Cook the custard, stirring constantly and gently with a spatula or spoon, for 5 minutes, or until it thickens to make a smooth custard (don't boil the custard as it can split or scramble the eggs). To check the custard is thick enough, coat the back of the spoon with custard and draw a line through it with your finger – if the line holds, the custard is ready. Remove the custard from the heat and pour into a clean heatproof bowl or jug. Cover the surface of the custard with a piece of greaseproof paper or cling film, pressing it onto the surface to prevent a skin forming. Allow the mixture to cool for a couple of hours then transfer to the fridge to cool completely. Remove the custard from the heat and pour into a clean heatproof bowl or jug. Cover the surface of the custard with a piece of greaseproof paper or cling film, pressing it onto the surface to prevent a skin forming. Allow the mixture to cool for a couple of hours then transfer to the fridge to cool completely. Strain the chilled custard to remove the bay leaves. Pour into the churning chamber of an ice cream maker and churn following the manufacturer’s instructions until thick but not fully frozen. Transfer to a lidded container and freeze for at least 3 hours, or until required. Strain the chilled custard to remove the bay leaves. Pour into the churning chamber of an ice cream maker and churn following the manufacturer’s instructions until thick but not fully frozen. Transfer to a lidded container and freeze for at least 3 hours, or until required. Meanwhile, to make the crumble and nectarines. Preheat the oven to 180C/160C Fan/Gas 4. Mix the flour, sugar, butter and thyme in a bowl and rub the dry ingredients into the butter using your fingertips until it resembles fine breadcrumbs. Line a baking tray with baking paper and sprinkle the mixture over the tray. Bake for 10 minutes or until golden-brown. Leave to cool. Meanwhile, to make the crumble and nectarines. Preheat the oven to 180C/160C Fan/Gas 4. Mix the flour, sugar, butter and thyme in a bowl and rub the dry ingredients into the butter using your fingertips until it resembles fine breadcrumbs. Line a baking tray with baking paper and sprinkle the mixture over the tray. Bake for 10 minutes or until golden-brown. Leave to cool. Place the nectarine halves onto a hot barbecue or griddle pan. When they have bar marks, remove from the grill. Transfer to a frying pan with the honey, rosemary, salt and sugar. Cook over a medium heat for a few minutes until the honey begins to caramalise and the flavours have infused. Place the nectarine halves onto a hot barbecue or griddle pan. When they have bar marks, remove from the grill. Transfer to a frying pan with the honey, rosemary, salt and sugar. Cook over a medium heat for a few minutes until the honey begins to caramalise and the flavours have infused. Serve the ice cream with the nectarines and a spoonful of crumble. Serve the ice cream with the nectarines and a spoonful of crumble. | {
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"title": "Bay leaf ice cream with nectarines and crumble recipe",
"content": "To make the ice cream, put the milk and cream in a medium heavy-based saucepan on a low heat. Break the bay leaves in your hands and add them to the pan. Heat gently until it is about to simmer (make sure it doesn’t boil), stirring frequently to avoid it sticking to the bottom of the pan. Remove from the heat. This is just to infuse the milk with the flavour of the leaf, like making tea. Taste to make sure it is strong enough for you; if you can’t smell or taste the bay, feel free to add more leaves. In a heatproof bowl, whisk the egg yolks with the sugar and salt, until the mixture becomes aerated and slightly paler. Then pour in a third of the hot cream mixture, whisking continuously. Continue until all the cream is incorporated into the egg mixture. It’s important to stir well at this stage to ensure that all the sugar dissolves into the liquid.Rinse out the pan, pour the custard mixture back into the pan and return to a low heat. Cook the custard, stirring constantly and gently with a spatula or spoon, for 5 minutes, or until it thickens to make a smooth custard (don't boil the custard as it can split or scramble the eggs). To check the custard is thick enough, coat the back of the spoon with custard and draw a line through it with your finger – if the line holds, the custard is ready.Remove the custard from the heat and pour into a clean heatproof bowl or jug. Cover the surface of the custard with a piece of greaseproof paper or cling film, pressing it onto the surface to prevent a skin forming. Allow the mixture to cool for a couple of hours then transfer to the fridge to cool completely.Strain the chilled custard to remove the bay leaves. Pour into the churning chamber of an ice cream maker and churn following the manufacturer’s instructions until thick but not fully frozen. Transfer to a lidded container and freeze for at least 3 hours, or until required.Meanwhile, to make the crumble and nectarines. Preheat the oven to 180C/160C Fan/Gas 4. Mix the flour, sugar, butter and thyme in a bowl and rub the dry ingredients into the butter using your fingertips until it resembles fine breadcrumbs. Line a baking tray with baking paper and sprinkle the mixture over the tray. Bake for 10 minutes or until golden-brown. Leave to cool. Place the nectarine halves onto a hot barbecue or griddle pan. When they have bar marks, remove from the grill. Transfer to a frying pan with the honey, rosemary, salt and sugar. Cook over a medium heat for a few minutes until the honey begins to caramalise and the flavours have infused. Serve the ice cream with the nectarines and a spoonful of crumble. To make the ice cream, put the milk and cream in a medium heavy-based saucepan on a low heat. Break the bay leaves in your hands and add them to the pan. Heat gently until it is about to simmer (make sure it doesn’t boil), stirring frequently to avoid it sticking to the bottom of the pan. Remove from the heat. This is just to infuse the milk with the flavour of the leaf, like making tea. Taste to make sure it is strong enough for you; if you can’t smell or taste the bay, feel free to add more leaves. To make the ice cream, put the milk and cream in a medium heavy-based saucepan on a low heat. Break the bay leaves in your hands and add them to the pan. Heat gently until it is about to simmer (make sure it doesn’t boil), stirring frequently to avoid it sticking to the bottom of the pan. Remove from the heat. This is just to infuse the milk with the flavour of the leaf, like making tea. Taste to make sure it is strong enough for you; if you can’t smell or taste the bay, feel free to add more leaves. In a heatproof bowl, whisk the egg yolks with the sugar and salt, until the mixture becomes aerated and slightly paler. Then pour in a third of the hot cream mixture, whisking continuously. Continue until all the cream is incorporated into the egg mixture. It’s important to stir well at this stage to ensure that all the sugar dissolves into the liquid. In a heatproof bowl, whisk the egg yolks with the sugar and salt, until the mixture becomes aerated and slightly paler. Then pour in a third of the hot cream mixture, whisking continuously. Continue until all the cream is incorporated into the egg mixture. It’s important to stir well at this stage to ensure that all the sugar dissolves into the liquid. Rinse out the pan, pour the custard mixture back into the pan and return to a low heat. Cook the custard, stirring constantly and gently with a spatula or spoon, for 5 minutes, or until it thickens to make a smooth custard (don't boil the custard as it can split or scramble the eggs). To check the custard is thick enough, coat the back of the spoon with custard and draw a line through it with your finger – if the line holds, the custard is ready. Rinse out the pan, pour the custard mixture back into the pan and return to a low heat. Cook the custard, stirring constantly and gently with a spatula or spoon, for 5 minutes, or until it thickens to make a smooth custard (don't boil the custard as it can split or scramble the eggs). To check the custard is thick enough, coat the back of the spoon with custard and draw a line through it with your finger – if the line holds, the custard is ready. Remove the custard from the heat and pour into a clean heatproof bowl or jug. Cover the surface of the custard with a piece of greaseproof paper or cling film, pressing it onto the surface to prevent a skin forming. Allow the mixture to cool for a couple of hours then transfer to the fridge to cool completely. Remove the custard from the heat and pour into a clean heatproof bowl or jug. Cover the surface of the custard with a piece of greaseproof paper or cling film, pressing it onto the surface to prevent a skin forming. Allow the mixture to cool for a couple of hours then transfer to the fridge to cool completely. Strain the chilled custard to remove the bay leaves. Pour into the churning chamber of an ice cream maker and churn following the manufacturer’s instructions until thick but not fully frozen. Transfer to a lidded container and freeze for at least 3 hours, or until required. Strain the chilled custard to remove the bay leaves. Pour into the churning chamber of an ice cream maker and churn following the manufacturer’s instructions until thick but not fully frozen. Transfer to a lidded container and freeze for at least 3 hours, or until required. Meanwhile, to make the crumble and nectarines. Preheat the oven to 180C/160C Fan/Gas 4. Mix the flour, sugar, butter and thyme in a bowl and rub the dry ingredients into the butter using your fingertips until it resembles fine breadcrumbs. Line a baking tray with baking paper and sprinkle the mixture over the tray. Bake for 10 minutes or until golden-brown. Leave to cool. Meanwhile, to make the crumble and nectarines. Preheat the oven to 180C/160C Fan/Gas 4. Mix the flour, sugar, butter and thyme in a bowl and rub the dry ingredients into the butter using your fingertips until it resembles fine breadcrumbs. Line a baking tray with baking paper and sprinkle the mixture over the tray. Bake for 10 minutes or until golden-brown. Leave to cool. Place the nectarine halves onto a hot barbecue or griddle pan. When they have bar marks, remove from the grill. Transfer to a frying pan with the honey, rosemary, salt and sugar. Cook over a medium heat for a few minutes until the honey begins to caramalise and the flavours have infused. Place the nectarine halves onto a hot barbecue or griddle pan. When they have bar marks, remove from the grill. Transfer to a frying pan with the honey, rosemary, salt and sugar. Cook over a medium heat for a few minutes until the honey begins to caramalise and the flavours have infused. Serve the ice cream with the nectarines and a spoonful of crumble. Serve the ice cream with the nectarines and a spoonful of crumble."
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} | 6c93abff4dd7263d8880a3a2a0e40bf96317ad0747739e08db3450fadad1d7c7 | Peach cobbler recipe
An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peach_cobbler_97711_16x9.jpg A cobbler topping is somewhere between a crumble, scone and dumpling. Cook in a wide, shallow baking dish rather than something narrow and deep to make sure your ‘cobbles’ cook through but stay light and fluffy. 8 peaches, stones removed and thickly sliced or diced into large pieces1 tbsp cornflour3 tbsp soft light brown or light muscovado sugar1 lemon, zest and juiceicing sugar, for dustingvanilla ice cream or cream, to serve 8 peaches, stones removed and thickly sliced or diced into large pieces 1 tbsp cornflour 3 tbsp soft light brown or light muscovado sugar 1 lemon, zest and juice icing sugar, for dusting vanilla ice cream or cream, to serve 225g/8oz plain flour 100g/3½oz caster sugar 1 tsp baking powder ¼ tsp ground cinnamonpinch salt85g/3oz cold butter, diced, plus extra for greasing150ml/5fl oz full-fat milk1½ tsp vanilla bean paste (or vanilla extract) 225g/8oz plain flour 100g/3½oz caster sugar 1 tsp baking powder ¼ tsp ground cinnamon pinch salt 85g/3oz cold butter, diced, plus extra for greasing 150ml/5fl oz full-fat milk 1½ tsp vanilla bean paste (or vanilla extract) Method Preheat the oven to 200C/180C Fan/Gas 6.Grease a 30x21cm/12x8in baking dish and add the peaches. Mix the cornflour, brown sugar and lemon zest in a small bowl. Sprinkle over the peaches and use your hands to toss together. Drizzle over the lemon juice.To make the topping, place the flour, sugar, baking powder, cinnamon and salt in a large bowl and stir together. Add the butter and rub in with your fingertips until no big lumps remain (or mix together in a food processor). Reserve a tablespoon of the milk then mix the rest with the vanilla paste. Drizzle over the flour mixture and briefly mix together with a cutlery or palette knife until the dry ingredients are all damp and resemble a soft, scone-like dough. Scoop 8 heaped spoonfuls on top of the fruit in the baking dish and roughly brush with the reserved milk. Bake for 30–35 minutes until the peaches are bubbling and the cobbler topping has slumped and is crisp, golden on top and baked through.Dust with the icing sugar and serve the cobbler straight from the oven with ice cream or cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 30x21cm/12x8in baking dish and add the peaches. Mix the cornflour, brown sugar and lemon zest in a small bowl. Sprinkle over the peaches and use your hands to toss together. Drizzle over the lemon juice. Grease a 30x21cm/12x8in baking dish and add the peaches. Mix the cornflour, brown sugar and lemon zest in a small bowl. Sprinkle over the peaches and use your hands to toss together. Drizzle over the lemon juice. To make the topping, place the flour, sugar, baking powder, cinnamon and salt in a large bowl and stir together. Add the butter and rub in with your fingertips until no big lumps remain (or mix together in a food processor). Reserve a tablespoon of the milk then mix the rest with the vanilla paste. To make the topping, place the flour, sugar, baking powder, cinnamon and salt in a large bowl and stir together. Add the butter and rub in with your fingertips until no big lumps remain (or mix together in a food processor). Reserve a tablespoon of the milk then mix the rest with the vanilla paste. Drizzle over the flour mixture and briefly mix together with a cutlery or palette knife until the dry ingredients are all damp and resemble a soft, scone-like dough. Scoop 8 heaped spoonfuls on top of the fruit in the baking dish and roughly brush with the reserved milk. Drizzle over the flour mixture and briefly mix together with a cutlery or palette knife until the dry ingredients are all damp and resemble a soft, scone-like dough. Scoop 8 heaped spoonfuls on top of the fruit in the baking dish and roughly brush with the reserved milk. Bake for 30–35 minutes until the peaches are bubbling and the cobbler topping has slumped and is crisp, golden on top and baked through. Bake for 30–35 minutes until the peaches are bubbling and the cobbler topping has slumped and is crisp, golden on top and baked through. Dust with the icing sugar and serve the cobbler straight from the oven with ice cream or cream. Dust with the icing sugar and serve the cobbler straight from the oven with ice cream or cream. Recipe tips Swapping a third of the plain flour with spelt flour creates a lovely, nutty cobbler topping which is perfect for topping with flaked almonds before baking. When peaches are out of season, use tinned peaches in juice instead of fresh ones. Drain 3 x 400g tins of all but 4 tablespoons of their juice and use this in place of the lemon juice. | {
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"content": "An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peach_cobbler_97711_16x9.jpg A cobbler topping is somewhere between a crumble, scone and dumpling. Cook in a wide, shallow baking dish rather than something narrow and deep to make sure your ‘cobbles’ cook through but stay light and fluffy. 8 peaches, stones removed and thickly sliced or diced into large pieces1 tbsp cornflour3 tbsp soft light brown or light muscovado sugar1 lemon, zest and juiceicing sugar, for dustingvanilla ice cream or cream, to serve 8 peaches, stones removed and thickly sliced or diced into large pieces 1 tbsp cornflour 3 tbsp soft light brown or light muscovado sugar 1 lemon, zest and juice icing sugar, for dusting vanilla ice cream or cream, to serve 225g/8oz plain flour 100g/3½oz caster sugar 1 tsp baking powder ¼ tsp ground cinnamonpinch salt85g/3oz cold butter, diced, plus extra for greasing150ml/5fl oz full-fat milk1½ tsp vanilla bean paste (or vanilla extract) 225g/8oz plain flour 100g/3½oz caster sugar 1 tsp baking powder ¼ tsp ground cinnamon pinch salt 85g/3oz cold butter, diced, plus extra for greasing 150ml/5fl oz full-fat milk 1½ tsp vanilla bean paste (or vanilla extract) Method Preheat the oven to 200C/180C Fan/Gas 6.Grease a 30x21cm/12x8in baking dish and add the peaches. Mix the cornflour, brown sugar and lemon zest in a small bowl. Sprinkle over the peaches and use your hands to toss together. Drizzle over the lemon juice.To make the topping, place the flour, sugar, baking powder, cinnamon and salt in a large bowl and stir together. Add the butter and rub in with your fingertips until no big lumps remain (or mix together in a food processor). Reserve a tablespoon of the milk then mix the rest with the vanilla paste. Drizzle over the flour mixture and briefly mix together with a cutlery or palette knife until the dry ingredients are all damp and resemble a soft, scone-like dough. Scoop 8 heaped spoonfuls on top of the fruit in the baking dish and roughly brush with the reserved milk. Bake for 30–35 minutes until the peaches are bubbling and the cobbler topping has slumped and is crisp, golden on top and baked through.Dust with the icing sugar and serve the cobbler straight from the oven with ice cream or cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 30x21cm/12x8in baking dish and add the peaches. Mix the cornflour, brown sugar and lemon zest in a small bowl. Sprinkle over the peaches and use your hands to toss together. Drizzle over the lemon juice. Grease a 30x21cm/12x8in baking dish and add the peaches. Mix the cornflour, brown sugar and lemon zest in a small bowl. Sprinkle over the peaches and use your hands to toss together. Drizzle over the lemon juice. To make the topping, place the flour, sugar, baking powder, cinnamon and salt in a large bowl and stir together. Add the butter and rub in with your fingertips until no big lumps remain (or mix together in a food processor). Reserve a tablespoon of the milk then mix the rest with the vanilla paste. To make the topping, place the flour, sugar, baking powder, cinnamon and salt in a large bowl and stir together. Add the butter and rub in with your fingertips until no big lumps remain (or mix together in a food processor). Reserve a tablespoon of the milk then mix the rest with the vanilla paste. Drizzle over the flour mixture and briefly mix together with a cutlery or palette knife until the dry ingredients are all damp and resemble a soft, scone-like dough. Scoop 8 heaped spoonfuls on top of the fruit in the baking dish and roughly brush with the reserved milk. Drizzle over the flour mixture and briefly mix together with a cutlery or palette knife until the dry ingredients are all damp and resemble a soft, scone-like dough. Scoop 8 heaped spoonfuls on top of the fruit in the baking dish and roughly brush with the reserved milk. Bake for 30–35 minutes until the peaches are bubbling and the cobbler topping has slumped and is crisp, golden on top and baked through. Bake for 30–35 minutes until the peaches are bubbling and the cobbler topping has slumped and is crisp, golden on top and baked through. Dust with the icing sugar and serve the cobbler straight from the oven with ice cream or cream. Dust with the icing sugar and serve the cobbler straight from the oven with ice cream or cream. Recipe tips Swapping a third of the plain flour with spelt flour creates a lovely, nutty cobbler topping which is perfect for topping with flaked almonds before baking. When peaches are out of season, use tinned peaches in juice instead of fresh ones. Drain 3 x 400g tins of all but 4 tablespoons of their juice and use this in place of the lemon juice."
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} | 17bd180489fe3f38c49b04d7492ce030ddded134582ab18fc39fea2de2564165 | Honey grilled peaches with mozzarella recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_baked_peaches_with_01990_16x9.jpg Celebrating gorgeous UK made mozzarella, this roasted peach salad reminds me of lovely sunny lunches in Sydney. I’ve said to grill the peaches and ciabatta on a griddle pan but if you fancy lighting a barbecue, particularly a charcoal one, the result is extra special. 2 slightly underripe peaches, cut into quarters and stones removed 1 tsp olive oil few thyme sprigs, leaves pickedhandful of rocket, pea shoots or lambs lettuce handful of cherry tomatoes, halved 2–4 slices prosciutto or Parma ham, torn into pieces 125/4½oz–150g/5½oz mozzarella ball1 tbsp clear honey 2–3 tbsp extra virgin olive oil 1 tsp balsamic vinegar few basil leaves, torn flaked sea salt and freshly ground black pepper 2 slightly underripe peaches, cut into quarters and stones removed 1 tsp olive oil few thyme sprigs, leaves picked handful of rocket, pea shoots or lambs lettuce handful of cherry tomatoes, halved 2–4 slices prosciutto or Parma ham, torn into pieces 125/4½oz–150g/5½oz mozzarella ball 1 tbsp clear honey 2–3 tbsp extra virgin olive oil 1 tsp balsamic vinegar few basil leaves, torn flaked sea salt and freshly ground black pepper 2 large slices of ciabatta or a ciabatta roll cut in half through the middle 1 large garlic clove, peeled and bashed 2 tbsp extra virgin olive oil 2 large slices of ciabatta or a ciabatta roll cut in half through the middle 1 large garlic clove, peeled and bashed 2 tbsp extra virgin olive oil Method Brush the peach pieces with the olive oil. Place them on a preheated griddle, over a medium heat, and grill for 5–7 minutes until softened slightly and lightly charred. Transfer the peaches to a plate and season with the thyme leaves and some black pepper. Set aside while you grill the bread.Toast the bread in the same griddle pan until lightly charred and starting to crisp. Rub both cut sides with the bashed garlic clove and brush with the extra virgin olive oil. Put the salad leaves, cherry tomatoes and torn prosciutto in a bowl or platter. Add the peaches. Tear the mozzarella into large pieces and scatter over the salad. Drizzle with the honey, extra virgin olive oil and balsamic vinegar. Then scatter over the basil leaves and some flaked sea salt. Serve at once with the griddled bread. Brush the peach pieces with the olive oil. Place them on a preheated griddle, over a medium heat, and grill for 5–7 minutes until softened slightly and lightly charred. Transfer the peaches to a plate and season with the thyme leaves and some black pepper. Set aside while you grill the bread. Brush the peach pieces with the olive oil. Place them on a preheated griddle, over a medium heat, and grill for 5–7 minutes until softened slightly and lightly charred. Transfer the peaches to a plate and season with the thyme leaves and some black pepper. Set aside while you grill the bread. Toast the bread in the same griddle pan until lightly charred and starting to crisp. Rub both cut sides with the bashed garlic clove and brush with the extra virgin olive oil. Toast the bread in the same griddle pan until lightly charred and starting to crisp. Rub both cut sides with the bashed garlic clove and brush with the extra virgin olive oil. Put the salad leaves, cherry tomatoes and torn prosciutto in a bowl or platter. Add the peaches. Tear the mozzarella into large pieces and scatter over the salad. Drizzle with the honey, extra virgin olive oil and balsamic vinegar. Then scatter over the basil leaves and some flaked sea salt. Put the salad leaves, cherry tomatoes and torn prosciutto in a bowl or platter. Add the peaches. Tear the mozzarella into large pieces and scatter over the salad. Drizzle with the honey, extra virgin olive oil and balsamic vinegar. Then scatter over the basil leaves and some flaked sea salt. Serve at once with the griddled bread. Serve at once with the griddled bread. | {
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"title": "Honey grilled peaches with mozzarella recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_baked_peaches_with_01990_16x9.jpg Celebrating gorgeous UK made mozzarella, this roasted peach salad reminds me of lovely sunny lunches in Sydney. I’ve said to grill the peaches and ciabatta on a griddle pan but if you fancy lighting a barbecue, particularly a charcoal one, the result is extra special. 2 slightly underripe peaches, cut into quarters and stones removed 1 tsp olive oil few thyme sprigs, leaves pickedhandful of rocket, pea shoots or lambs lettuce handful of cherry tomatoes, halved 2–4 slices prosciutto or Parma ham, torn into pieces 125/4½oz–150g/5½oz mozzarella ball1 tbsp clear honey 2–3 tbsp extra virgin olive oil 1 tsp balsamic vinegar few basil leaves, torn flaked sea salt and freshly ground black pepper 2 slightly underripe peaches, cut into quarters and stones removed 1 tsp olive oil few thyme sprigs, leaves picked handful of rocket, pea shoots or lambs lettuce handful of cherry tomatoes, halved 2–4 slices prosciutto or Parma ham, torn into pieces 125/4½oz–150g/5½oz mozzarella ball 1 tbsp clear honey 2–3 tbsp extra virgin olive oil 1 tsp balsamic vinegar few basil leaves, torn flaked sea salt and freshly ground black pepper 2 large slices of ciabatta or a ciabatta roll cut in half through the middle 1 large garlic clove, peeled and bashed 2 tbsp extra virgin olive oil 2 large slices of ciabatta or a ciabatta roll cut in half through the middle 1 large garlic clove, peeled and bashed 2 tbsp extra virgin olive oil Method Brush the peach pieces with the olive oil. Place them on a preheated griddle, over a medium heat, and grill for 5–7 minutes until softened slightly and lightly charred. Transfer the peaches to a plate and season with the thyme leaves and some black pepper. Set aside while you grill the bread.Toast the bread in the same griddle pan until lightly charred and starting to crisp. Rub both cut sides with the bashed garlic clove and brush with the extra virgin olive oil. Put the salad leaves, cherry tomatoes and torn prosciutto in a bowl or platter. Add the peaches. Tear the mozzarella into large pieces and scatter over the salad. Drizzle with the honey, extra virgin olive oil and balsamic vinegar. Then scatter over the basil leaves and some flaked sea salt. Serve at once with the griddled bread. Brush the peach pieces with the olive oil. Place them on a preheated griddle, over a medium heat, and grill for 5–7 minutes until softened slightly and lightly charred. Transfer the peaches to a plate and season with the thyme leaves and some black pepper. Set aside while you grill the bread. Brush the peach pieces with the olive oil. Place them on a preheated griddle, over a medium heat, and grill for 5–7 minutes until softened slightly and lightly charred. Transfer the peaches to a plate and season with the thyme leaves and some black pepper. Set aside while you grill the bread. Toast the bread in the same griddle pan until lightly charred and starting to crisp. Rub both cut sides with the bashed garlic clove and brush with the extra virgin olive oil. Toast the bread in the same griddle pan until lightly charred and starting to crisp. Rub both cut sides with the bashed garlic clove and brush with the extra virgin olive oil. Put the salad leaves, cherry tomatoes and torn prosciutto in a bowl or platter. Add the peaches. Tear the mozzarella into large pieces and scatter over the salad. Drizzle with the honey, extra virgin olive oil and balsamic vinegar. Then scatter over the basil leaves and some flaked sea salt. Put the salad leaves, cherry tomatoes and torn prosciutto in a bowl or platter. Add the peaches. Tear the mozzarella into large pieces and scatter over the salad. Drizzle with the honey, extra virgin olive oil and balsamic vinegar. Then scatter over the basil leaves and some flaked sea salt. Serve at once with the griddled bread. Serve at once with the griddled bread."
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} | e4bf01c6ffcfd1ddf01d3d9db2bef7f34fd83647b3c62c47f65024896f8ba968 | Harissa lamb with peach, feta and mint salad recipe
An average of 4.9 out of 5 stars from 8 ratings Succulent roast lamb, marinated in a smoky, spicy harissa, paired with aromatic peppers and a refreshing peach salad. Perfect for a late summer supper. 2kg/4lb 8oz leg of lambsea salt and freshly ground black pepper 2kg/4lb 8oz leg of lamb sea salt and freshly ground black pepper 200g/7oz Greek-style plain yoghurt4 tsp fenugreek seeds, dry-toasted and crushed3 tbsp rose harissa3 makrut lime leaves2 tsp ground turmeric4 large garlic cloves, crushed1 lime, finely grated zest and juice2 tbsp ghee or vegetable oil 200g/7oz Greek-style plain yoghurt 4 tsp fenugreek seeds, dry-toasted and crushed 3 tbsp rose harissa 3 makrut lime leaves 2 tsp ground turmeric 4 large garlic cloves, crushed 1 lime, finely grated zest and juice 2 tbsp ghee or vegetable oil 2 tbsp cumin seedsgarlic oil, for drizzling300g/10½oz padron peppers2 handfuls fine, dried breadcrumbs 1 tbsp sumac1 unwaxed lemon, finely grated zest only 2 tbsp cumin seeds garlic oil, for drizzling 300g/10½oz padron peppers 2 handfuls fine, dried breadcrumbs 1 tbsp sumac 1 unwaxed lemon, finely grated zest only 4 large peaches, pitted and cut into 10 wedges1 red onion, thinly sliced1 tbsp pul biber (Aleppo pepper) chilli flakes½ lemon, juice onlyextra virgin olive oil200g/7oz feta, crumbled small bunch fresh mint leaves, cut into thin strips 4 large peaches, pitted and cut into 10 wedges 1 red onion, thinly sliced 1 tbsp pul biber (Aleppo pepper) chilli flakes ½ lemon, juice only extra virgin olive oil 200g/7oz feta, crumbled small bunch fresh mint leaves, cut into thin strips Method Using a sharp knife, cut three slashes in the top of the lamb and two on the underside.Line a large baking tray with baking paper. Mix together all the marinade ingredients (you only need half the lime juice) in a bowl and season generously with salt and pepper. Transfer to a blender and blitz to form a smooth paste.Place the lamb on the baking tray and massage in the paste – especially into the slashes and around the bone areas. Cover and place in the fridge for at least 1 hour, or preferably overnight.Preheat the oven 220C/200C Fan/Gas 7.Put the lamb in the oven and immediately reduce the temperature to 190C/170C Fan/Gas 5. Roast for 1 hour. (Alternatively, cover the lamb with kitchen foil and slow-cook at 180C/160C Fan/Gas 4 for 4 hours.)Meanwhile, to make the peppers, place a large frying pan over a high heat. Add the cumin and enough garlic oil to cover the base of the pan. Add the padron peppers and stir-fry for 2 minutes, ensuring they are coated in the cumin seeds and oil. Cover with a lid and shake the pan. Cook for 1 minute, or until the skins brown and blister. Transfer to a serving plate.Fry the breadcrumbs in the pan over a medium–high heat for 30 seconds, or until golden brown and crispy. Remove from the heat and add the sumac and lemon zest, then scatter it over the peppers. Put the peaches, red onion, chilli flakes, lemon juice and a good drizzle of olive oil in a mixing bowl. Season generously with salt and pepper and mix well. Transfer to a serving dish and scatter over the feta and mint.Cover the lamb loosely with kitchen foil and allow to rest for 10 minutes before serving.Carve the lamb into thick slices and serve alongside the peppers and salad. Using a sharp knife, cut three slashes in the top of the lamb and two on the underside. Using a sharp knife, cut three slashes in the top of the lamb and two on the underside. Line a large baking tray with baking paper. Mix together all the marinade ingredients (you only need half the lime juice) in a bowl and season generously with salt and pepper. Transfer to a blender and blitz to form a smooth paste. Line a large baking tray with baking paper. Mix together all the marinade ingredients (you only need half the lime juice) in a bowl and season generously with salt and pepper. Transfer to a blender and blitz to form a smooth paste. Place the lamb on the baking tray and massage in the paste – especially into the slashes and around the bone areas. Cover and place in the fridge for at least 1 hour, or preferably overnight. Place the lamb on the baking tray and massage in the paste – especially into the slashes and around the bone areas. Cover and place in the fridge for at least 1 hour, or preferably overnight. Preheat the oven 220C/200C Fan/Gas 7. Preheat the oven 220C/200C Fan/Gas 7. Put the lamb in the oven and immediately reduce the temperature to 190C/170C Fan/Gas 5. Roast for 1 hour. (Alternatively, cover the lamb with kitchen foil and slow-cook at 180C/160C Fan/Gas 4 for 4 hours.) Put the lamb in the oven and immediately reduce the temperature to 190C/170C Fan/Gas 5. Roast for 1 hour. (Alternatively, cover the lamb with kitchen foil and slow-cook at 180C/160C Fan/Gas 4 for 4 hours.) Meanwhile, to make the peppers, place a large frying pan over a high heat. Add the cumin and enough garlic oil to cover the base of the pan. Add the padron peppers and stir-fry for 2 minutes, ensuring they are coated in the cumin seeds and oil. Cover with a lid and shake the pan. Cook for 1 minute, or until the skins brown and blister. Transfer to a serving plate. Meanwhile, to make the peppers, place a large frying pan over a high heat. Add the cumin and enough garlic oil to cover the base of the pan. Add the padron peppers and stir-fry for 2 minutes, ensuring they are coated in the cumin seeds and oil. Cover with a lid and shake the pan. Cook for 1 minute, or until the skins brown and blister. Transfer to a serving plate. Fry the breadcrumbs in the pan over a medium–high heat for 30 seconds, or until golden brown and crispy. Remove from the heat and add the sumac and lemon zest, then scatter it over the peppers. Fry the breadcrumbs in the pan over a medium–high heat for 30 seconds, or until golden brown and crispy. Remove from the heat and add the sumac and lemon zest, then scatter it over the peppers. Put the peaches, red onion, chilli flakes, lemon juice and a good drizzle of olive oil in a mixing bowl. Season generously with salt and pepper and mix well. Transfer to a serving dish and scatter over the feta and mint. Put the peaches, red onion, chilli flakes, lemon juice and a good drizzle of olive oil in a mixing bowl. Season generously with salt and pepper and mix well. Transfer to a serving dish and scatter over the feta and mint. Cover the lamb loosely with kitchen foil and allow to rest for 10 minutes before serving. Cover the lamb loosely with kitchen foil and allow to rest for 10 minutes before serving. Carve the lamb into thick slices and serve alongside the peppers and salad. Carve the lamb into thick slices and serve alongside the peppers and salad. | {
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"title": "Harissa lamb with peach, feta and mint salad recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings Succulent roast lamb, marinated in a smoky, spicy harissa, paired with aromatic peppers and a refreshing peach salad. Perfect for a late summer supper. 2kg/4lb 8oz leg of lambsea salt and freshly ground black pepper 2kg/4lb 8oz leg of lamb sea salt and freshly ground black pepper 200g/7oz Greek-style plain yoghurt4 tsp fenugreek seeds, dry-toasted and crushed3 tbsp rose harissa3 makrut lime leaves2 tsp ground turmeric4 large garlic cloves, crushed1 lime, finely grated zest and juice2 tbsp ghee or vegetable oil 200g/7oz Greek-style plain yoghurt 4 tsp fenugreek seeds, dry-toasted and crushed 3 tbsp rose harissa 3 makrut lime leaves 2 tsp ground turmeric 4 large garlic cloves, crushed 1 lime, finely grated zest and juice 2 tbsp ghee or vegetable oil 2 tbsp cumin seedsgarlic oil, for drizzling300g/10½oz padron peppers2 handfuls fine, dried breadcrumbs 1 tbsp sumac1 unwaxed lemon, finely grated zest only 2 tbsp cumin seeds garlic oil, for drizzling 300g/10½oz padron peppers 2 handfuls fine, dried breadcrumbs 1 tbsp sumac 1 unwaxed lemon, finely grated zest only 4 large peaches, pitted and cut into 10 wedges1 red onion, thinly sliced1 tbsp pul biber (Aleppo pepper) chilli flakes½ lemon, juice onlyextra virgin olive oil200g/7oz feta, crumbled small bunch fresh mint leaves, cut into thin strips 4 large peaches, pitted and cut into 10 wedges 1 red onion, thinly sliced 1 tbsp pul biber (Aleppo pepper) chilli flakes ½ lemon, juice only extra virgin olive oil 200g/7oz feta, crumbled small bunch fresh mint leaves, cut into thin strips Method Using a sharp knife, cut three slashes in the top of the lamb and two on the underside.Line a large baking tray with baking paper. Mix together all the marinade ingredients (you only need half the lime juice) in a bowl and season generously with salt and pepper. Transfer to a blender and blitz to form a smooth paste.Place the lamb on the baking tray and massage in the paste – especially into the slashes and around the bone areas. Cover and place in the fridge for at least 1 hour, or preferably overnight.Preheat the oven 220C/200C Fan/Gas 7.Put the lamb in the oven and immediately reduce the temperature to 190C/170C Fan/Gas 5. Roast for 1 hour. (Alternatively, cover the lamb with kitchen foil and slow-cook at 180C/160C Fan/Gas 4 for 4 hours.)Meanwhile, to make the peppers, place a large frying pan over a high heat. Add the cumin and enough garlic oil to cover the base of the pan. Add the padron peppers and stir-fry for 2 minutes, ensuring they are coated in the cumin seeds and oil. Cover with a lid and shake the pan. Cook for 1 minute, or until the skins brown and blister. Transfer to a serving plate.Fry the breadcrumbs in the pan over a medium–high heat for 30 seconds, or until golden brown and crispy. Remove from the heat and add the sumac and lemon zest, then scatter it over the peppers. Put the peaches, red onion, chilli flakes, lemon juice and a good drizzle of olive oil in a mixing bowl. Season generously with salt and pepper and mix well. Transfer to a serving dish and scatter over the feta and mint.Cover the lamb loosely with kitchen foil and allow to rest for 10 minutes before serving.Carve the lamb into thick slices and serve alongside the peppers and salad. Using a sharp knife, cut three slashes in the top of the lamb and two on the underside. Using a sharp knife, cut three slashes in the top of the lamb and two on the underside. Line a large baking tray with baking paper. Mix together all the marinade ingredients (you only need half the lime juice) in a bowl and season generously with salt and pepper. Transfer to a blender and blitz to form a smooth paste. Line a large baking tray with baking paper. Mix together all the marinade ingredients (you only need half the lime juice) in a bowl and season generously with salt and pepper. Transfer to a blender and blitz to form a smooth paste. Place the lamb on the baking tray and massage in the paste – especially into the slashes and around the bone areas. Cover and place in the fridge for at least 1 hour, or preferably overnight. Place the lamb on the baking tray and massage in the paste – especially into the slashes and around the bone areas. Cover and place in the fridge for at least 1 hour, or preferably overnight. Preheat the oven 220C/200C Fan/Gas 7. Preheat the oven 220C/200C Fan/Gas 7. Put the lamb in the oven and immediately reduce the temperature to 190C/170C Fan/Gas 5. Roast for 1 hour. (Alternatively, cover the lamb with kitchen foil and slow-cook at 180C/160C Fan/Gas 4 for 4 hours.) Put the lamb in the oven and immediately reduce the temperature to 190C/170C Fan/Gas 5. Roast for 1 hour. (Alternatively, cover the lamb with kitchen foil and slow-cook at 180C/160C Fan/Gas 4 for 4 hours.) Meanwhile, to make the peppers, place a large frying pan over a high heat. Add the cumin and enough garlic oil to cover the base of the pan. Add the padron peppers and stir-fry for 2 minutes, ensuring they are coated in the cumin seeds and oil. Cover with a lid and shake the pan. Cook for 1 minute, or until the skins brown and blister. Transfer to a serving plate. Meanwhile, to make the peppers, place a large frying pan over a high heat. Add the cumin and enough garlic oil to cover the base of the pan. Add the padron peppers and stir-fry for 2 minutes, ensuring they are coated in the cumin seeds and oil. Cover with a lid and shake the pan. Cook for 1 minute, or until the skins brown and blister. Transfer to a serving plate. Fry the breadcrumbs in the pan over a medium–high heat for 30 seconds, or until golden brown and crispy. Remove from the heat and add the sumac and lemon zest, then scatter it over the peppers. Fry the breadcrumbs in the pan over a medium–high heat for 30 seconds, or until golden brown and crispy. Remove from the heat and add the sumac and lemon zest, then scatter it over the peppers. Put the peaches, red onion, chilli flakes, lemon juice and a good drizzle of olive oil in a mixing bowl. Season generously with salt and pepper and mix well. Transfer to a serving dish and scatter over the feta and mint. Put the peaches, red onion, chilli flakes, lemon juice and a good drizzle of olive oil in a mixing bowl. Season generously with salt and pepper and mix well. Transfer to a serving dish and scatter over the feta and mint. Cover the lamb loosely with kitchen foil and allow to rest for 10 minutes before serving. Cover the lamb loosely with kitchen foil and allow to rest for 10 minutes before serving. Carve the lamb into thick slices and serve alongside the peppers and salad. Carve the lamb into thick slices and serve alongside the peppers and salad."
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} | 3125f3138e10fde7cb8b6ea00453cab82cc628c72678fe23822b6e5d11bdccea | Roasted peach and burrata salad recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_peach_and_98509_16x9.jpg Sweet, salty, creamy, crunchy – this summery burrata salad with roasted peach, toasted pistachios and fennel seeds has it all going on. You might be thinking that putting the oven on for a salad is too much, but believe me, it's worth it for the sweet, intense flavours of the peach that makes its own caramelised dressing and the crunchy, toasty, nutty topping. 4 peaches, quartered and stoned½ large red chilli, seeds removed, sliced3 tbsp olive oil, plus 1 tsp 1 tbsp honey, plus extra to taste½ tsp fennel seeds30g/1oz shelled pistachios, chopped1–2 tbsp red wine vinegar3–4 sprigs tarragon, leaves picked2 balls burratasea salt flakes and freshly ground black pepper 4 peaches, quartered and stoned ½ large red chilli, seeds removed, sliced 3 tbsp olive oil, plus 1 tsp 1 tbsp honey, plus extra to taste ½ tsp fennel seeds 30g/1oz shelled pistachios, chopped 1–2 tbsp red wine vinegar 3–4 sprigs tarragon, leaves picked 2 balls burrata sea salt flakes and freshly ground black pepper Method Preheat the oven to 210C/190C Fan/Gas 6½. Put the peaches in a roasting tin, skin-side down. Sprinkle the red chilli into the tin. Drizzle the peaches with 1 tablespoon olive oil and 1 tablespoon honey and season with salt and pepper. Roast for 30 minutes, or until charred on the edges and tender. Meanwhile, using a pestle and mortar, grind the fennel seeds with ¼ teaspoon of sea salt flakes. Add the pistachios and 1 teaspoon of olive oil and stir to mix. Spread on a small tray and put into the oven for the final 5 minutes of roasting the peaches. Lift the peaches onto a large serving plate and arrange round the outside.Add 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar to the roasting tin and stir well, scraping up the sticky roasting juices. Taste and adjust with more vinegar or honey if you like. Scatter the tarragon leaves over the peaches, then drizzle over the roasting tin juices. Rip open the burrata balls and place in the middle of the plate. Scatter the toasted nut and seed mix over the cheese and serve immediately. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Put the peaches in a roasting tin, skin-side down. Sprinkle the red chilli into the tin. Drizzle the peaches with 1 tablespoon olive oil and 1 tablespoon honey and season with salt and pepper. Roast for 30 minutes, or until charred on the edges and tender. Put the peaches in a roasting tin, skin-side down. Sprinkle the red chilli into the tin. Drizzle the peaches with 1 tablespoon olive oil and 1 tablespoon honey and season with salt and pepper. Roast for 30 minutes, or until charred on the edges and tender. Meanwhile, using a pestle and mortar, grind the fennel seeds with ¼ teaspoon of sea salt flakes. Meanwhile, using a pestle and mortar, grind the fennel seeds with ¼ teaspoon of sea salt flakes. Add the pistachios and 1 teaspoon of olive oil and stir to mix. Spread on a small tray and put into the oven for the final 5 minutes of roasting the peaches. Add the pistachios and 1 teaspoon of olive oil and stir to mix. Spread on a small tray and put into the oven for the final 5 minutes of roasting the peaches. Lift the peaches onto a large serving plate and arrange round the outside. Lift the peaches onto a large serving plate and arrange round the outside. Add 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar to the roasting tin and stir well, scraping up the sticky roasting juices. Taste and adjust with more vinegar or honey if you like. Add 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar to the roasting tin and stir well, scraping up the sticky roasting juices. Taste and adjust with more vinegar or honey if you like. Scatter the tarragon leaves over the peaches, then drizzle over the roasting tin juices. Scatter the tarragon leaves over the peaches, then drizzle over the roasting tin juices. Rip open the burrata balls and place in the middle of the plate. Scatter the toasted nut and seed mix over the cheese and serve immediately. Rip open the burrata balls and place in the middle of the plate. Scatter the toasted nut and seed mix over the cheese and serve immediately. | {
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"title": "Roasted peach and burrata salad 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/roasted_peach_and_98509_16x9.jpg Sweet, salty, creamy, crunchy – this summery burrata salad with roasted peach, toasted pistachios and fennel seeds has it all going on. You might be thinking that putting the oven on for a salad is too much, but believe me, it's worth it for the sweet, intense flavours of the peach that makes its own caramelised dressing and the crunchy, toasty, nutty topping. 4 peaches, quartered and stoned½ large red chilli, seeds removed, sliced3 tbsp olive oil, plus 1 tsp 1 tbsp honey, plus extra to taste½ tsp fennel seeds30g/1oz shelled pistachios, chopped1–2 tbsp red wine vinegar3–4 sprigs tarragon, leaves picked2 balls burratasea salt flakes and freshly ground black pepper 4 peaches, quartered and stoned ½ large red chilli, seeds removed, sliced 3 tbsp olive oil, plus 1 tsp 1 tbsp honey, plus extra to taste ½ tsp fennel seeds 30g/1oz shelled pistachios, chopped 1–2 tbsp red wine vinegar 3–4 sprigs tarragon, leaves picked 2 balls burrata sea salt flakes and freshly ground black pepper Method Preheat the oven to 210C/190C Fan/Gas 6½. Put the peaches in a roasting tin, skin-side down. Sprinkle the red chilli into the tin. Drizzle the peaches with 1 tablespoon olive oil and 1 tablespoon honey and season with salt and pepper. Roast for 30 minutes, or until charred on the edges and tender. Meanwhile, using a pestle and mortar, grind the fennel seeds with ¼ teaspoon of sea salt flakes. Add the pistachios and 1 teaspoon of olive oil and stir to mix. Spread on a small tray and put into the oven for the final 5 minutes of roasting the peaches. Lift the peaches onto a large serving plate and arrange round the outside.Add 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar to the roasting tin and stir well, scraping up the sticky roasting juices. Taste and adjust with more vinegar or honey if you like. Scatter the tarragon leaves over the peaches, then drizzle over the roasting tin juices. Rip open the burrata balls and place in the middle of the plate. Scatter the toasted nut and seed mix over the cheese and serve immediately. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Put the peaches in a roasting tin, skin-side down. Sprinkle the red chilli into the tin. Drizzle the peaches with 1 tablespoon olive oil and 1 tablespoon honey and season with salt and pepper. Roast for 30 minutes, or until charred on the edges and tender. Put the peaches in a roasting tin, skin-side down. Sprinkle the red chilli into the tin. Drizzle the peaches with 1 tablespoon olive oil and 1 tablespoon honey and season with salt and pepper. Roast for 30 minutes, or until charred on the edges and tender. Meanwhile, using a pestle and mortar, grind the fennel seeds with ¼ teaspoon of sea salt flakes. Meanwhile, using a pestle and mortar, grind the fennel seeds with ¼ teaspoon of sea salt flakes. Add the pistachios and 1 teaspoon of olive oil and stir to mix. Spread on a small tray and put into the oven for the final 5 minutes of roasting the peaches. Add the pistachios and 1 teaspoon of olive oil and stir to mix. Spread on a small tray and put into the oven for the final 5 minutes of roasting the peaches. Lift the peaches onto a large serving plate and arrange round the outside. Lift the peaches onto a large serving plate and arrange round the outside. Add 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar to the roasting tin and stir well, scraping up the sticky roasting juices. Taste and adjust with more vinegar or honey if you like. Add 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar to the roasting tin and stir well, scraping up the sticky roasting juices. Taste and adjust with more vinegar or honey if you like. Scatter the tarragon leaves over the peaches, then drizzle over the roasting tin juices. Scatter the tarragon leaves over the peaches, then drizzle over the roasting tin juices. Rip open the burrata balls and place in the middle of the plate. Scatter the toasted nut and seed mix over the cheese and serve immediately. Rip open the burrata balls and place in the middle of the plate. Scatter the toasted nut and seed mix over the cheese and serve immediately."
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} | 126c7caea96135644b95eb8ffc4704950ef999cd71d4f372681e1315bb5a794c | Peach melba French toast with custard cream recipe
Peach melba French toast with custard cream and raspberry purée An average of 5.0 out of 5 stars from 1 rating Inspired by the classic peach melba, this simple dessert unites tinned peaches, a vanilla custard cream, raspberry purée and warm brioche French toast. 2 free-range eggs 100ml/3½fl oz double cream 50ml/2fl oz milk 1 tsp vanilla bean paste 1 tsp ground cinnamon 4 thick slices brioche butter, for frying 2 free-range eggs 100ml/3½fl oz double cream 50ml/2fl oz milk 1 tsp vanilla bean paste 1 tsp ground cinnamon 4 thick slices brioche butter, for frying 150ml/5fl oz double cream150ml/5fl oz tinned custard15g/½oz icing sugar1 tsp vanilla bean paste 150ml/5fl oz double cream 150ml/5fl oz tinned custard 15g/½oz icing sugar 1 tsp vanilla bean paste 150g/5½oz raspberries 2 tbsp icing sugar 150g/5½oz raspberries 2 tbsp icing sugar 400g tin peach slices in juice, drained 50g/1¾oz toasted pistachios, roughly choppedicing sugar, for dusting 400g tin peach slices in juice, drained 50g/1¾oz toasted pistachios, roughly chopped icing sugar, for dusting Method To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge. To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once. Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden. To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar. To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge. To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge. To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside. To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once. Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden. Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden. To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar. To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar. | {
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"title": "Peach melba French toast with custard cream recipe",
"content": "Peach melba French toast with custard cream and raspberry purée An average of 5.0 out of 5 stars from 1 rating Inspired by the classic peach melba, this simple dessert unites tinned peaches, a vanilla custard cream, raspberry purée and warm brioche French toast. 2 free-range eggs 100ml/3½fl oz double cream 50ml/2fl oz milk 1 tsp vanilla bean paste 1 tsp ground cinnamon 4 thick slices brioche butter, for frying 2 free-range eggs 100ml/3½fl oz double cream 50ml/2fl oz milk 1 tsp vanilla bean paste 1 tsp ground cinnamon 4 thick slices brioche butter, for frying 150ml/5fl oz double cream150ml/5fl oz tinned custard15g/½oz icing sugar1 tsp vanilla bean paste 150ml/5fl oz double cream 150ml/5fl oz tinned custard 15g/½oz icing sugar 1 tsp vanilla bean paste 150g/5½oz raspberries 2 tbsp icing sugar 150g/5½oz raspberries 2 tbsp icing sugar 400g tin peach slices in juice, drained 50g/1¾oz toasted pistachios, roughly choppedicing sugar, for dusting 400g tin peach slices in juice, drained 50g/1¾oz toasted pistachios, roughly chopped icing sugar, for dusting Method To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge. To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once. Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden. To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar. To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge. To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge. To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside. To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once. Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden. Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden. To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar. To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar."
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} | 6e43fbb545dbb21c176afd4c30a22dc88f20750b70c7b2731c0009b0a022e39f | Hairy Bikers' mesquite chicken with salad recipe
Mesquite chicken with grilled peach salad An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mesquite_chicken_with_17170_16x9.jpg This summery sweet and smoky chicken salad with guacamole makes a hearty lunch or an exciting option for any barbecue or summer party. Don't be put off by the long list of ingredients - they're mostly in your store cupboard. 1 tbsp paprika1 tsp ground cumin½ tsp garlic powder½ tsp onion powder½ tsp mustard powder1 tsp light brown sugar1 fresh rosemary sprig, needles very finely chopped1 tsp dried oregano1 bay leaf, crumbled 1 tsp smoked salt 2 tbsp olive oil2 garlic cloves, crushed1 lime, juice and zest 1 tsp honey2 large chicken breasts, butterflied 1 tbsp paprika 1 tsp ground cumin ½ tsp garlic powder ½ tsp onion powder ½ tsp mustard powder 1 tsp light brown sugar 1 fresh rosemary sprig, needles very finely chopped 1 tsp dried oregano 1 bay leaf, crumbled 1 tsp smoked salt 2 tbsp olive oil 2 garlic cloves, crushed 1 lime, juice and zest 1 tsp honey 2 large chicken breasts, butterflied 1 red onion, finely chopped1 lime, juice and zest pinch ground cumin2 avocados, peeled and roughly chopped1 large tomato, seeds removed, peeled and finely chopped1 red chilli, seeds removed and finely choppedsmall bunch fresh coriander, finely choppedsea salt and freshly ground black pepper 1 red onion, finely chopped 1 lime, juice and zest pinch ground cumin 2 avocados, peeled and roughly chopped 1 large tomato, seeds removed, peeled and finely chopped 1 red chilli, seeds removed and finely chopped small bunch fresh coriander, finely chopped sea salt and freshly ground black pepper 2 peaches, stones removed and quarteredbunch spring onions, trimmed1–2 tsp olive oil100g/3½oz baby salad leaves1 fennel bulb, thinly sliced 1 red pepper, cut into strips½ small cucumber, cut into crescents1 red chilli, finely chopped125g/4½oz burrata or mozzarella ball, torn upfew sprigs mint, to garnish 2 peaches, stones removed and quartered bunch spring onions, trimmed 1–2 tsp olive oil 100g/3½oz baby salad leaves 1 fennel bulb, thinly sliced 1 red pepper, cut into strips ½ small cucumber, cut into crescents 1 red chilli, finely chopped 125g/4½oz burrata or mozzarella ball, torn up few sprigs mint, to garnish 4 tbsp olive oil1 tbsp sherry vinegargenerous pinch smoked chilli½ tsp honeysalt and freshly ground black pepper 4 tbsp olive oil 1 tbsp sherry vinegar generous pinch smoked chilli ½ tsp honey salt and freshly ground black pepper Method For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey. Coat the chicken in the spice rub and leave to marinate for 30 minutes.Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer). Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper.For the salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole. For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey. For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey. Coat the chicken in the spice rub and leave to marinate for 30 minutes. Coat the chicken in the spice rub and leave to marinate for 30 minutes. Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer). Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer). Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper. Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper. For the salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. For the salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole. Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole. | {
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"title": "Hairy Bikers' mesquite chicken with salad recipe",
"content": "Mesquite chicken with grilled peach salad An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mesquite_chicken_with_17170_16x9.jpg This summery sweet and smoky chicken salad with guacamole makes a hearty lunch or an exciting option for any barbecue or summer party. Don't be put off by the long list of ingredients - they're mostly in your store cupboard. 1 tbsp paprika1 tsp ground cumin½ tsp garlic powder½ tsp onion powder½ tsp mustard powder1 tsp light brown sugar1 fresh rosemary sprig, needles very finely chopped1 tsp dried oregano1 bay leaf, crumbled 1 tsp smoked salt 2 tbsp olive oil2 garlic cloves, crushed1 lime, juice and zest 1 tsp honey2 large chicken breasts, butterflied 1 tbsp paprika 1 tsp ground cumin ½ tsp garlic powder ½ tsp onion powder ½ tsp mustard powder 1 tsp light brown sugar 1 fresh rosemary sprig, needles very finely chopped 1 tsp dried oregano 1 bay leaf, crumbled 1 tsp smoked salt 2 tbsp olive oil 2 garlic cloves, crushed 1 lime, juice and zest 1 tsp honey 2 large chicken breasts, butterflied 1 red onion, finely chopped1 lime, juice and zest pinch ground cumin2 avocados, peeled and roughly chopped1 large tomato, seeds removed, peeled and finely chopped1 red chilli, seeds removed and finely choppedsmall bunch fresh coriander, finely choppedsea salt and freshly ground black pepper 1 red onion, finely chopped 1 lime, juice and zest pinch ground cumin 2 avocados, peeled and roughly chopped 1 large tomato, seeds removed, peeled and finely chopped 1 red chilli, seeds removed and finely chopped small bunch fresh coriander, finely chopped sea salt and freshly ground black pepper 2 peaches, stones removed and quarteredbunch spring onions, trimmed1–2 tsp olive oil100g/3½oz baby salad leaves1 fennel bulb, thinly sliced 1 red pepper, cut into strips½ small cucumber, cut into crescents1 red chilli, finely chopped125g/4½oz burrata or mozzarella ball, torn upfew sprigs mint, to garnish 2 peaches, stones removed and quartered bunch spring onions, trimmed 1–2 tsp olive oil 100g/3½oz baby salad leaves 1 fennel bulb, thinly sliced 1 red pepper, cut into strips ½ small cucumber, cut into crescents 1 red chilli, finely chopped 125g/4½oz burrata or mozzarella ball, torn up few sprigs mint, to garnish 4 tbsp olive oil1 tbsp sherry vinegargenerous pinch smoked chilli½ tsp honeysalt and freshly ground black pepper 4 tbsp olive oil 1 tbsp sherry vinegar generous pinch smoked chilli ½ tsp honey salt and freshly ground black pepper Method For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey. Coat the chicken in the spice rub and leave to marinate for 30 minutes.Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer). Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper.For the salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole. For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey. For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey. Coat the chicken in the spice rub and leave to marinate for 30 minutes. Coat the chicken in the spice rub and leave to marinate for 30 minutes. Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer). Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer). Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper. Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper. For the salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. For the salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole. Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole."
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} | 61df2e338bd3a9f4c16ed09e8cc23bc2841ce370fa48210719cc95055a1eec19 | Christmas sausage rolls recipe
For the apple and cinnamon chutney, soak the sultanas in a bowl with 100ml/3½fl oz of water for 10 minutes.Heat the butter in a pan over a low heat, add the shallots and cook until softened, but not browned. Add the apple and allow to cook for a few minutes.Add the sultanas and their soaking water, the brown sugar and cider vinegar. Cover and simmer gently for 15 minutes, stirring until the sugar has dissolved. Stir in the cinnamon, balsamic vinegar, star anise, thyme, salt and pepper. Simmer until the volume of liquid has reduced and has thickened to a chutney consistency. Set aside.To make the sausage rolls, heat the sunflower oil in a small pan, then add the onion and celery and cook gently until soft, but not browned. Stir in the garlic and thyme and cook for 5 minutes longer. Pour in the port and simmer until it has completely evaporated. Remove from the heat and leave to cool.Put the prunes into a separate pan, add the brandy and 2 tablespoons of water, and simmer until all the liquid has evaporated. Set the prunes aside to cool.Put the cranberries into the pan, add enough cold water just to cover, and simmer until the cranberries are tender. Drain well and allow the cranberries to cool slightly. Transfer the prunes and cranberries to a chopping board and chop roughly.Put the sausage meat into a bowl, add the onion and celery mixture, prunes, cranberries, spices, salt and sage and mix well. (Check the seasoning by frying a small amount of the mixture until cooked through. Taste and adjust as necessary.)Take a disposable piping bag and snip off the end; you need the opening to be roughly 2.5cm/1in in diameter. Unroll the pastry sheet onto a lightly floured work surface and roll it out just a little across its width, so it is 1cm/½in wider. Cut it lengthways in half. Pipe half of the sausage mixture down the centre of one piece of pastry. Brush down one side with beaten egg, then fold the pastry over the sausage meat and press the edges together to seal. You should have a flat lip on one side, where the edges join. Repeat with the other piece of pastry. Reserve the beaten egg.Press down all along the lip with a fork to mark it. Cut into four sausage rolls and place them on a baking tray lined with baking parchment. Repeat with the remaining pastry and filling. Chill in the fridge for 15 minutes.Preheat the oven to 180C/160C Fan/Gas 4.Brush the sausage rolls with more beaten egg and bake for 20–25 minutes, or until the sausage rolls are golden brown and cooked right through. A good way to make sure they are cooked is to check the underneath; the pastry should be lightly golden.Serve the sausage rolls with the chutney on the side. For the apple and cinnamon chutney, soak the sultanas in a bowl with 100ml/3½fl oz of water for 10 minutes. For the apple and cinnamon chutney, soak the sultanas in a bowl with 100ml/3½fl oz of water for 10 minutes. Heat the butter in a pan over a low heat, add the shallots and cook until softened, but not browned. Add the apple and allow to cook for a few minutes. Heat the butter in a pan over a low heat, add the shallots and cook until softened, but not browned. Add the apple and allow to cook for a few minutes. Add the sultanas and their soaking water, the brown sugar and cider vinegar. Cover and simmer gently for 15 minutes, stirring until the sugar has dissolved. Add the sultanas and their soaking water, the brown sugar and cider vinegar. Cover and simmer gently for 15 minutes, stirring until the sugar has dissolved. Stir in the cinnamon, balsamic vinegar, star anise, thyme, salt and pepper. Simmer until the volume of liquid has reduced and has thickened to a chutney consistency. Set aside. Stir in the cinnamon, balsamic vinegar, star anise, thyme, salt and pepper. Simmer until the volume of liquid has reduced and has thickened to a chutney consistency. Set aside. To make the sausage rolls, heat the sunflower oil in a small pan, then add the onion and celery and cook gently until soft, but not browned. Stir in the garlic and thyme and cook for 5 minutes longer. To make the sausage rolls, heat the sunflower oil in a small pan, then add the onion and celery and cook gently until soft, but not browned. Stir in the garlic and thyme and cook for 5 minutes longer. Pour in the port and simmer until it has completely evaporated. Remove from the heat and leave to cool. Pour in the port and simmer until it has completely evaporated. Remove from the heat and leave to cool. Put the prunes into a separate pan, add the brandy and 2 tablespoons of water, and simmer until all the liquid has evaporated. Set the prunes aside to cool. Put the prunes into a separate pan, add the brandy and 2 tablespoons of water, and simmer until all the liquid has evaporated. Set the prunes aside to cool. Put the cranberries into the pan, add enough cold water just to cover, and simmer until the cranberries are tender. Drain well and allow the cranberries to cool slightly. Transfer the prunes and cranberries to a chopping board and chop roughly. Put the cranberries into the pan, add enough cold water just to cover, and simmer until the cranberries are tender. Drain well and allow the cranberries to cool slightly. Transfer the prunes and cranberries to a chopping board and chop roughly. Put the sausage meat into a bowl, add the onion and celery mixture, prunes, cranberries, spices, salt and sage and mix well. (Check the seasoning by frying a small amount of the mixture until cooked through. Taste and adjust as necessary.) Put the sausage meat into a bowl, add the onion and celery mixture, prunes, cranberries, spices, salt and sage and mix well. (Check the seasoning by frying a small amount of the mixture until cooked through. Taste and adjust as necessary.) Take a disposable piping bag and snip off the end; you need the opening to be roughly 2.5cm/1in in diameter. Take a disposable piping bag and snip off the end; you need the opening to be roughly 2.5cm/1in in diameter. Unroll the pastry sheet onto a lightly floured work surface and roll it out just a little across its width, so it is 1cm/½in wider. Cut it lengthways in half. Unroll the pastry sheet onto a lightly floured work surface and roll it out just a little across its width, so it is 1cm/½in wider. Cut it lengthways in half. Pipe half of the sausage mixture down the centre of one piece of pastry. Brush down one side with beaten egg, then fold the pastry over the sausage meat and press the edges together to seal. You should have a flat lip on one side, where the edges join. Repeat with the other piece of pastry. Reserve the beaten egg. Pipe half of the sausage mixture down the centre of one piece of pastry. Brush down one side with beaten egg, then fold the pastry over the sausage meat and press the edges together to seal. You should have a flat lip on one side, where the edges join. Repeat with the other piece of pastry. Reserve the beaten egg. Press down all along the lip with a fork to mark it. Cut into four sausage rolls and place them on a baking tray lined with baking parchment. Repeat with the remaining pastry and filling. Chill in the fridge for 15 minutes. Press down all along the lip with a fork to mark it. Cut into four sausage rolls and place them on a baking tray lined with baking parchment. Repeat with the remaining pastry and filling. Chill in the fridge for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Brush the sausage rolls with more beaten egg and bake for 20–25 minutes, or until the sausage rolls are golden brown and cooked right through. A good way to make sure they are cooked is to check the underneath; the pastry should be lightly golden. Brush the sausage rolls with more beaten egg and bake for 20–25 minutes, or until the sausage rolls are golden brown and cooked right through. A good way to make sure they are cooked is to check the underneath; the pastry should be lightly golden. Serve the sausage rolls with the chutney on the side. Serve the sausage rolls with the chutney on the side. | {
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"title": "Christmas sausage rolls recipe",
"content": "For the apple and cinnamon chutney, soak the sultanas in a bowl with 100ml/3½fl oz of water for 10 minutes.Heat the butter in a pan over a low heat, add the shallots and cook until softened, but not browned. Add the apple and allow to cook for a few minutes.Add the sultanas and their soaking water, the brown sugar and cider vinegar. Cover and simmer gently for 15 minutes, stirring until the sugar has dissolved. Stir in the cinnamon, balsamic vinegar, star anise, thyme, salt and pepper. Simmer until the volume of liquid has reduced and has thickened to a chutney consistency. Set aside.To make the sausage rolls, heat the sunflower oil in a small pan, then add the onion and celery and cook gently until soft, but not browned. Stir in the garlic and thyme and cook for 5 minutes longer. Pour in the port and simmer until it has completely evaporated. Remove from the heat and leave to cool.Put the prunes into a separate pan, add the brandy and 2 tablespoons of water, and simmer until all the liquid has evaporated. Set the prunes aside to cool.Put the cranberries into the pan, add enough cold water just to cover, and simmer until the cranberries are tender. Drain well and allow the cranberries to cool slightly. Transfer the prunes and cranberries to a chopping board and chop roughly.Put the sausage meat into a bowl, add the onion and celery mixture, prunes, cranberries, spices, salt and sage and mix well. (Check the seasoning by frying a small amount of the mixture until cooked through. Taste and adjust as necessary.)Take a disposable piping bag and snip off the end; you need the opening to be roughly 2.5cm/1in in diameter. Unroll the pastry sheet onto a lightly floured work surface and roll it out just a little across its width, so it is 1cm/½in wider. Cut it lengthways in half. Pipe half of the sausage mixture down the centre of one piece of pastry. Brush down one side with beaten egg, then fold the pastry over the sausage meat and press the edges together to seal. You should have a flat lip on one side, where the edges join. Repeat with the other piece of pastry. Reserve the beaten egg.Press down all along the lip with a fork to mark it. Cut into four sausage rolls and place them on a baking tray lined with baking parchment. Repeat with the remaining pastry and filling. Chill in the fridge for 15 minutes.Preheat the oven to 180C/160C Fan/Gas 4.Brush the sausage rolls with more beaten egg and bake for 20–25 minutes, or until the sausage rolls are golden brown and cooked right through. A good way to make sure they are cooked is to check the underneath; the pastry should be lightly golden.Serve the sausage rolls with the chutney on the side. For the apple and cinnamon chutney, soak the sultanas in a bowl with 100ml/3½fl oz of water for 10 minutes. For the apple and cinnamon chutney, soak the sultanas in a bowl with 100ml/3½fl oz of water for 10 minutes. Heat the butter in a pan over a low heat, add the shallots and cook until softened, but not browned. Add the apple and allow to cook for a few minutes. Heat the butter in a pan over a low heat, add the shallots and cook until softened, but not browned. Add the apple and allow to cook for a few minutes. Add the sultanas and their soaking water, the brown sugar and cider vinegar. Cover and simmer gently for 15 minutes, stirring until the sugar has dissolved. Add the sultanas and their soaking water, the brown sugar and cider vinegar. Cover and simmer gently for 15 minutes, stirring until the sugar has dissolved. Stir in the cinnamon, balsamic vinegar, star anise, thyme, salt and pepper. Simmer until the volume of liquid has reduced and has thickened to a chutney consistency. Set aside. Stir in the cinnamon, balsamic vinegar, star anise, thyme, salt and pepper. Simmer until the volume of liquid has reduced and has thickened to a chutney consistency. Set aside. To make the sausage rolls, heat the sunflower oil in a small pan, then add the onion and celery and cook gently until soft, but not browned. Stir in the garlic and thyme and cook for 5 minutes longer. To make the sausage rolls, heat the sunflower oil in a small pan, then add the onion and celery and cook gently until soft, but not browned. Stir in the garlic and thyme and cook for 5 minutes longer. Pour in the port and simmer until it has completely evaporated. Remove from the heat and leave to cool. Pour in the port and simmer until it has completely evaporated. Remove from the heat and leave to cool. Put the prunes into a separate pan, add the brandy and 2 tablespoons of water, and simmer until all the liquid has evaporated. Set the prunes aside to cool. Put the prunes into a separate pan, add the brandy and 2 tablespoons of water, and simmer until all the liquid has evaporated. Set the prunes aside to cool. Put the cranberries into the pan, add enough cold water just to cover, and simmer until the cranberries are tender. Drain well and allow the cranberries to cool slightly. Transfer the prunes and cranberries to a chopping board and chop roughly. Put the cranberries into the pan, add enough cold water just to cover, and simmer until the cranberries are tender. Drain well and allow the cranberries to cool slightly. Transfer the prunes and cranberries to a chopping board and chop roughly. Put the sausage meat into a bowl, add the onion and celery mixture, prunes, cranberries, spices, salt and sage and mix well. (Check the seasoning by frying a small amount of the mixture until cooked through. Taste and adjust as necessary.) Put the sausage meat into a bowl, add the onion and celery mixture, prunes, cranberries, spices, salt and sage and mix well. (Check the seasoning by frying a small amount of the mixture until cooked through. Taste and adjust as necessary.) Take a disposable piping bag and snip off the end; you need the opening to be roughly 2.5cm/1in in diameter. Take a disposable piping bag and snip off the end; you need the opening to be roughly 2.5cm/1in in diameter. Unroll the pastry sheet onto a lightly floured work surface and roll it out just a little across its width, so it is 1cm/½in wider. Cut it lengthways in half. Unroll the pastry sheet onto a lightly floured work surface and roll it out just a little across its width, so it is 1cm/½in wider. Cut it lengthways in half. Pipe half of the sausage mixture down the centre of one piece of pastry. Brush down one side with beaten egg, then fold the pastry over the sausage meat and press the edges together to seal. You should have a flat lip on one side, where the edges join. Repeat with the other piece of pastry. Reserve the beaten egg. Pipe half of the sausage mixture down the centre of one piece of pastry. Brush down one side with beaten egg, then fold the pastry over the sausage meat and press the edges together to seal. You should have a flat lip on one side, where the edges join. Repeat with the other piece of pastry. Reserve the beaten egg. Press down all along the lip with a fork to mark it. Cut into four sausage rolls and place them on a baking tray lined with baking parchment. Repeat with the remaining pastry and filling. Chill in the fridge for 15 minutes. Press down all along the lip with a fork to mark it. Cut into four sausage rolls and place them on a baking tray lined with baking parchment. Repeat with the remaining pastry and filling. Chill in the fridge for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Brush the sausage rolls with more beaten egg and bake for 20–25 minutes, or until the sausage rolls are golden brown and cooked right through. A good way to make sure they are cooked is to check the underneath; the pastry should be lightly golden. Brush the sausage rolls with more beaten egg and bake for 20–25 minutes, or until the sausage rolls are golden brown and cooked right through. A good way to make sure they are cooked is to check the underneath; the pastry should be lightly golden. Serve the sausage rolls with the chutney on the side. Serve the sausage rolls with the chutney on the side."
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} | 19ed036a4276334e5ed43fc214fe4d91d23b17a310c35dd2c9b435a46912e6e9 | Cranberry, brandy and orange mincemeat recipe
An average of 5.0 out of 5 stars from 4 ratings Take your mince pies to another level with Matt Tebbutt’s delicious and easy, homemade Christmas mincemeat recipe. 300g/10½oz dried cranberries 1 Bramley apple, grated 30ml/1fl oz honey 150ml/5fl oz brandy 25ml/1fl oz Madeira or PX sherry 50g/1¾oz brown sugar 1 orange, zest and juice100g/3½oz raisins 100g/3½oz currants 30g/1oz prunes, stones removed, finely chopped30g/1oz toffee dates, stones removed, finely chopped¼ freshly grated nutmeg 1 tsp ground cinnamon 1 tsp ground ginger 1 pinch ground cloves 300g/10½oz dried cranberries 1 Bramley apple, grated 30ml/1fl oz honey 150ml/5fl oz brandy 25ml/1fl oz Madeira or PX sherry 50g/1¾oz brown sugar 1 orange, zest and juice 100g/3½oz raisins 100g/3½oz currants 30g/1oz prunes, stones removed, finely chopped 30g/1oz toffee dates, stones removed, finely chopped ¼ freshly grated nutmeg 1 tsp ground cinnamon 1 tsp ground ginger 1 pinch ground cloves Method Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature. Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours. Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature. Recipe tips To sterilise your jars, wash them in hot soapy water and put the lids in a bowl of boiling water Place upside down on a baking tray and heat the oven to 160C/140C Fan/Gas 3. Place in the oven for 10 minutes, then turn the oven off. | {
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"title": "Cranberry, brandy and orange mincemeat recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Take your mince pies to another level with Matt Tebbutt’s delicious and easy, homemade Christmas mincemeat recipe. 300g/10½oz dried cranberries 1 Bramley apple, grated 30ml/1fl oz honey 150ml/5fl oz brandy 25ml/1fl oz Madeira or PX sherry 50g/1¾oz brown sugar 1 orange, zest and juice100g/3½oz raisins 100g/3½oz currants 30g/1oz prunes, stones removed, finely chopped30g/1oz toffee dates, stones removed, finely chopped¼ freshly grated nutmeg 1 tsp ground cinnamon 1 tsp ground ginger 1 pinch ground cloves 300g/10½oz dried cranberries 1 Bramley apple, grated 30ml/1fl oz honey 150ml/5fl oz brandy 25ml/1fl oz Madeira or PX sherry 50g/1¾oz brown sugar 1 orange, zest and juice 100g/3½oz raisins 100g/3½oz currants 30g/1oz prunes, stones removed, finely chopped 30g/1oz toffee dates, stones removed, finely chopped ¼ freshly grated nutmeg 1 tsp ground cinnamon 1 tsp ground ginger 1 pinch ground cloves Method Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature. Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours. Place all the ingredients apart from 100ml/3½fl oz of the brandy in a bowl and mix well. Leave to stand at room temperature for at least 2 hours. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy. Transfer the mixture to a large saucepan and cook over a low heat for 1 hour. Remove from the heat and stir in the remaining brandy. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature. Transfer the mixture into sterilised jars while the jars are still hot. Store in a cool dark place for at least 2 weeks to mature. Recipe tips To sterilise your jars, wash them in hot soapy water and put the lids in a bowl of boiling water Place upside down on a baking tray and heat the oven to 160C/140C Fan/Gas 3. Place in the oven for 10 minutes, then turn the oven off."
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} | 3c76fbdb9e998fbc09f6d3cd096aeea576453a7db7357476414f031e77ea476a | Pulled duck and mushroom buns recipe
An average of 0.0 out of 5 stars from 0 ratings Slow-cooked duck, Portobello mushrooms and onions make a delicious meat bun. 20 prunes, stones removed4 tbsp vegetable oil1 whole duck3 anchovy fillets 1 tsp fennel seeds8 garlic cloves, peeled but left whole 4 Portobello mushrooms, sliced 1 onion, thickly slicedsplash white wine vinegar 150ml/5fl oz white wine 2 bay leaves 500ml/18 fl oz chicken stock 1 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh tarragonsalt and freshly ground black pepper 20 prunes, stones removed 4 tbsp vegetable oil 1 whole duck 3 anchovy fillets 1 tsp fennel seeds 8 garlic cloves, peeled but left whole 4 Portobello mushrooms, sliced 1 onion, thickly sliced splash white wine vinegar 150ml/5fl oz white wine 2 bay leaves 500ml/18 fl oz chicken stock 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh tarragon salt and freshly ground black pepper 4 good-quality bread buns 4 good-quality bread buns Method If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour. Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside.Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender. Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside.Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce.Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper.Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen.To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe. If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour. If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour. Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside. Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside. Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender. Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender. Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside. Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside. Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce. Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce. Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper. Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper. Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen. Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen. To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe. To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe. | {
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"title": "Pulled duck and mushroom buns recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Slow-cooked duck, Portobello mushrooms and onions make a delicious meat bun. 20 prunes, stones removed4 tbsp vegetable oil1 whole duck3 anchovy fillets 1 tsp fennel seeds8 garlic cloves, peeled but left whole 4 Portobello mushrooms, sliced 1 onion, thickly slicedsplash white wine vinegar 150ml/5fl oz white wine 2 bay leaves 500ml/18 fl oz chicken stock 1 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh tarragonsalt and freshly ground black pepper 20 prunes, stones removed 4 tbsp vegetable oil 1 whole duck 3 anchovy fillets 1 tsp fennel seeds 8 garlic cloves, peeled but left whole 4 Portobello mushrooms, sliced 1 onion, thickly sliced splash white wine vinegar 150ml/5fl oz white wine 2 bay leaves 500ml/18 fl oz chicken stock 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh tarragon salt and freshly ground black pepper 4 good-quality bread buns 4 good-quality bread buns Method If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour. Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside.Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender. Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside.Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce.Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper.Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen.To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe. If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour. If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour. Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside. Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside. Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender. Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender. Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside. Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside. Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce. Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce. Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper. Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper. Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen. Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen. To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe. To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe."
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} | 48e22f398aac7ed325f59b3ee976274b18d1f4dfb0c679ccb5f1e5de21c1966f | Christmas figgy pudding with Nesselrode ice cream recipe
An average of 4.8 out of 5 stars from 5 ratings If you're looking for an alternative Christmas dessert, this sticky figgy pudding is the one, served with delicious no-churn Nesselrode ice cream. You will need two 1 litre/1¾ pints pudding basins to make this recipe. 50g/1¾oz raisins50g/1¾oz sultanas100g/3½oz glacé fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped3 tbsp dark rum200g/7oz chestnut purée 400ml/14fl oz double cream400g/14oz condensed milkfew drops vanilla essence3 tbsp brandy 50g/1¾oz raisins 50g/1¾oz sultanas 100g/3½oz glacé fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped 3 tbsp dark rum 200g/7oz chestnut purée 400ml/14fl oz double cream 400g/14oz condensed milk few drops vanilla essence 3 tbsp brandy 150g/5½oz prunes, chopped110g /4oz dried figs, chopped425ml/15fl oz boiling water1½ tsp bicarbonate of soda90g/3¼oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugarfew drops vanilla essence2 free-range eggs350g/12oz gluten-free plain flour3 tsp gluten-free baking powder3 tbsp brandy 150g/5½oz prunes, chopped 110g /4oz dried figs, chopped 425ml/15fl oz boiling water 1½ tsp bicarbonate of soda 90g/3¼oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar few drops vanilla essence 2 free-range eggs 350g/12oz gluten-free plain flour 3 tsp gluten-free baking powder 3 tbsp brandy 350g/12oz dark muscovado sugar200g/7oz unsalted butter, roughly chopped200ml/7fl oz double cream2 tbsp brandy 350g/12oz dark muscovado sugar 200g/7oz unsalted butter, roughly chopped 200ml/7fl oz double cream 2 tbsp brandy Method Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse.The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight.To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool.Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them.To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins.Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string.Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside. Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse. Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse. The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight. The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight. To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool. To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool. Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them. Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them. To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins. To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins. Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string. Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string. Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside. Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside. | {
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"title": "Christmas figgy pudding with Nesselrode ice cream recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings If you're looking for an alternative Christmas dessert, this sticky figgy pudding is the one, served with delicious no-churn Nesselrode ice cream. You will need two 1 litre/1¾ pints pudding basins to make this recipe. 50g/1¾oz raisins50g/1¾oz sultanas100g/3½oz glacé fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped3 tbsp dark rum200g/7oz chestnut purée 400ml/14fl oz double cream400g/14oz condensed milkfew drops vanilla essence3 tbsp brandy 50g/1¾oz raisins 50g/1¾oz sultanas 100g/3½oz glacé fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped 3 tbsp dark rum 200g/7oz chestnut purée 400ml/14fl oz double cream 400g/14oz condensed milk few drops vanilla essence 3 tbsp brandy 150g/5½oz prunes, chopped110g /4oz dried figs, chopped425ml/15fl oz boiling water1½ tsp bicarbonate of soda90g/3¼oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugarfew drops vanilla essence2 free-range eggs350g/12oz gluten-free plain flour3 tsp gluten-free baking powder3 tbsp brandy 150g/5½oz prunes, chopped 110g /4oz dried figs, chopped 425ml/15fl oz boiling water 1½ tsp bicarbonate of soda 90g/3¼oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar few drops vanilla essence 2 free-range eggs 350g/12oz gluten-free plain flour 3 tsp gluten-free baking powder 3 tbsp brandy 350g/12oz dark muscovado sugar200g/7oz unsalted butter, roughly chopped200ml/7fl oz double cream2 tbsp brandy 350g/12oz dark muscovado sugar 200g/7oz unsalted butter, roughly chopped 200ml/7fl oz double cream 2 tbsp brandy Method Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse.The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight.To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool.Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them.To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins.Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string.Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside. Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse. Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse. The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight. The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight. To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool. To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool. Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them. Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them. To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins. To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins. Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string. Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string. Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside. Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside."
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} | ffd8077287bf12a667c5ee658d7493ebff609ddacd7de69bcee861223cddceb8 | Sloe gin fizz recipe
An average of 2.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sloeginfizz_88826_16x9.jpg With the addition of American cream soda, this sloe gin cocktail is very sweet and drinkable. By Wayne Collins Shopping list Ingredients ice, as needed50ml/1¾fl oz sloe ginsqueeze lemon juice 1 tsp sugar syrup (also sold as gomme syrup)cream soda, to top up ice, as needed 50ml/1¾fl oz sloe gin squeeze lemon juice 1 tsp sugar syrup (also sold as gomme syrup) cream soda, to top up To garnish 1 blackberry1 sprig fresh mint 1 blackberry 1 sprig fresh mint Method Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda. Garnish with a blackberry and a sprig of mint. Serve. Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda. Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda. Garnish with a blackberry and a sprig of mint. Serve. Garnish with a blackberry and a sprig of mint. Serve. Related recipes Easy cheese straws. By Michel Roux Jr. Canapés and cocktails recipes (49) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg Cranberry and orange gin. By Helen McGinn gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberry_orange_gin_56738_16x9.jpg Dirty martini. By Sophie Dahl gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirtymartini_93631_16x9.jpg Singapore sling. By Jack Wakelin gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_sling_91100_16x9.jpg Puff pastry mince pies By Sarah Cook sloe gin recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_mince_pies_55598_16x9.jpg Sloe gin and blackberry jelly. By Valentine Warner sloe gin recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sloeginandblackberry_89779_16x9.jpg Ramos gin fizz (New Orleans fizz) By Wayne Collins gin cocktail recipes (15) Mulled wine with sloe gin. By Helen McGinn sloe gin recipes (7) | {
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"content": "An average of 2.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sloeginfizz_88826_16x9.jpg With the addition of American cream soda, this sloe gin cocktail is very sweet and drinkable. By Wayne Collins Shopping list Ingredients ice, as needed50ml/1¾fl oz sloe ginsqueeze lemon juice 1 tsp sugar syrup (also sold as gomme syrup)cream soda, to top up ice, as needed 50ml/1¾fl oz sloe gin squeeze lemon juice 1 tsp sugar syrup (also sold as gomme syrup) cream soda, to top up To garnish 1 blackberry1 sprig fresh mint 1 blackberry 1 sprig fresh mint Method Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda. Garnish with a blackberry and a sprig of mint. Serve. Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda. Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda. Garnish with a blackberry and a sprig of mint. Serve. Garnish with a blackberry and a sprig of mint. Serve. Related recipes Easy cheese straws. By Michel Roux Jr. Canapés and cocktails recipes (49) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg Cranberry and orange gin. By Helen McGinn gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberry_orange_gin_56738_16x9.jpg Dirty martini. By Sophie Dahl gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirtymartini_93631_16x9.jpg Singapore sling. By Jack Wakelin gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_sling_91100_16x9.jpg Puff pastry mince pies By Sarah Cook sloe gin recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_mince_pies_55598_16x9.jpg Sloe gin and blackberry jelly. By Valentine Warner sloe gin recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sloeginandblackberry_89779_16x9.jpg Ramos gin fizz (New Orleans fizz) By Wayne Collins gin cocktail recipes (15) Mulled wine with sloe gin. By Helen McGinn sloe gin recipes (7)"
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} | 3c6f667898e3c0ec443afb0d4e2dfe2680f3c5873d97066babd0a88c1de57152 | Loin of venison in a sloe gin and blackberry glaze recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loin_of_venison_in_a_52978_16x9.jpg This winter dish by The Hairy Bikers cooked with the finest, most tender cut of venison, is a real treat. 1 kg/2lb 2oz venison loin, fat trimmed 1 tbsp olive oil1 tsp dried thyme250g/9oz pancetta, thinly sliced1 tbsp vegetable oil2 tbsp sloe gin200ml/7fl oz reduced beef stock6 juniper berries, crushed200g/7oz blackberriesknob of buttersalt and freshly-ground black pepper 1 kg/2lb 2oz venison loin, fat trimmed 1 tbsp olive oil 1 tsp dried thyme 250g/9oz pancetta, thinly sliced 1 tbsp vegetable oil 2 tbsp sloe gin 200ml/7fl oz reduced beef stock 6 juniper berries, crushed 200g/7oz blackberries knob of butter salt and freshly-ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ground black pepper and rub in the dried thyme. Set aside.Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film. Heat the vegetable oil in an ovenproof frying pan. Sear the loin on all sides until the pancetta is turning golden-brown.Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and set aside.Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced slightly.Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or until the blackberries are softened, then crush them slightly. Add the butter to the sauce and season with salt and freshly ground black pepper. Cut the loin into thick slices, discarding the beginning and end bits. Serve about 3 slices per person with the sloe and blackberry glaze. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ground black pepper and rub in the dried thyme. Set aside. Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ground black pepper and rub in the dried thyme. Set aside. Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film. Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film. Heat the vegetable oil in an ovenproof frying pan. Sear the loin on all sides until the pancetta is turning golden-brown. Heat the vegetable oil in an ovenproof frying pan. Sear the loin on all sides until the pancetta is turning golden-brown. Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and set aside. Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and set aside. Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced slightly. Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced slightly. Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or until the blackberries are softened, then crush them slightly. Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or until the blackberries are softened, then crush them slightly. Add the butter to the sauce and season with salt and freshly ground black pepper. Add the butter to the sauce and season with salt and freshly ground black pepper. Cut the loin into thick slices, discarding the beginning and end bits. Cut the loin into thick slices, discarding the beginning and end bits. Serve about 3 slices per person with the sloe and blackberry glaze. Serve about 3 slices per person with the sloe and blackberry glaze. Recipe tips The pancetta will add flavour and keep the venison juicy. | {
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"title": "Loin of venison in a sloe gin and blackberry glaze recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loin_of_venison_in_a_52978_16x9.jpg This winter dish by The Hairy Bikers cooked with the finest, most tender cut of venison, is a real treat. 1 kg/2lb 2oz venison loin, fat trimmed 1 tbsp olive oil1 tsp dried thyme250g/9oz pancetta, thinly sliced1 tbsp vegetable oil2 tbsp sloe gin200ml/7fl oz reduced beef stock6 juniper berries, crushed200g/7oz blackberriesknob of buttersalt and freshly-ground black pepper 1 kg/2lb 2oz venison loin, fat trimmed 1 tbsp olive oil 1 tsp dried thyme 250g/9oz pancetta, thinly sliced 1 tbsp vegetable oil 2 tbsp sloe gin 200ml/7fl oz reduced beef stock 6 juniper berries, crushed 200g/7oz blackberries knob of butter salt and freshly-ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ground black pepper and rub in the dried thyme. Set aside.Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film. Heat the vegetable oil in an ovenproof frying pan. Sear the loin on all sides until the pancetta is turning golden-brown.Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and set aside.Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced slightly.Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or until the blackberries are softened, then crush them slightly. Add the butter to the sauce and season with salt and freshly ground black pepper. Cut the loin into thick slices, discarding the beginning and end bits. Serve about 3 slices per person with the sloe and blackberry glaze. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ground black pepper and rub in the dried thyme. Set aside. Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ground black pepper and rub in the dried thyme. Set aside. Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film. Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film. Heat the vegetable oil in an ovenproof frying pan. Sear the loin on all sides until the pancetta is turning golden-brown. Heat the vegetable oil in an ovenproof frying pan. Sear the loin on all sides until the pancetta is turning golden-brown. Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and set aside. Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and set aside. Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced slightly. Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced slightly. Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or until the blackberries are softened, then crush them slightly. Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or until the blackberries are softened, then crush them slightly. Add the butter to the sauce and season with salt and freshly ground black pepper. Add the butter to the sauce and season with salt and freshly ground black pepper. Cut the loin into thick slices, discarding the beginning and end bits. Cut the loin into thick slices, discarding the beginning and end bits. Serve about 3 slices per person with the sloe and blackberry glaze. Serve about 3 slices per person with the sloe and blackberry glaze. Recipe tips The pancetta will add flavour and keep the venison juicy."
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} | 12b1356435ca8561fa9485f3bf2617604aa1e005ab24e3799a4115d6a3ee3e0b | Venison and prune koftas with missi rotis recipe
An average of 5.0 out of 5 stars from 3 ratings Vivek Singh rings the changes with his spiced venison koftas and chickpea flatbreads. 250g/9oz chickpea (gram) flour250g/9oz plain flour1 tsp salt1 tsp chopped root ginger2 green chillies, finely chopped2 tbsp finely chopped coriander1 tsp carom seeds½ tsp chilli powder½ tsp ground turmeric1 red onion, finely chopped1 spring onion, finely chopped2 tbsp vegetable oil3 tbsp ghee for brushing and basting 250g/9oz chickpea (gram) flour 250g/9oz plain flour 1 tsp salt 1 tsp chopped root ginger 2 green chillies, finely chopped 2 tbsp finely chopped coriander 1 tsp carom seeds ½ tsp chilli powder ½ tsp ground turmeric 1 red onion, finely chopped 1 spring onion, finely chopped 2 tbsp vegetable oil 3 tbsp ghee for brushing and basting 1kg/2lb 4oz venison, minced250g/9oz lard 250g/9oz prunes, stoned and chopped250g/9oz Jerusalem artichoke (boiled)50g/1¾oz finely chopped fresh root ginger50g/1¾oz garlic cloves, peeled and chopped 50g/1¾oz finely chopped fresh coriander1½ tbsp red chilli powder1 tsp garam masala20g/¾oz salt250g/9oz finely chopped red onion 50ml/2fl oz vegetable oil 1kg/2lb 4oz venison, minced 250g/9oz lard 250g/9oz prunes, stoned and chopped 250g/9oz Jerusalem artichoke (boiled) 50g/1¾oz finely chopped fresh root ginger 50g/1¾oz garlic cloves, peeled and chopped 50g/1¾oz finely chopped fresh coriander 1½ tbsp red chilli powder 1 tsp garam masala 20g/¾oz salt 250g/9oz finely chopped red onion 50ml/2fl oz vegetable oil Method To make the rotis, mix the flours together. Remove 3 tablespoons of the flour mix and set aside for dusting. Add the salt, ginger, green chillies, carom seeds, fresh coriander, chilli powder, ground turmeric and chopped onions. Mix well.Add the oil and 225ml/8fl oz water and knead to form a stiff dough. If the dough feels slightly soft, add more flour and keep kneading until the dough stiffens up. Cover with a damp kitchen cloth and set aside for 5–10 minutes.Divide the dough into 8 and shape into balls.Lightly dust the work surface with some of the flour mixture and roll out the dough into circular shapes, approximately 15cm/6in in diameter.To make the koftas, mix the venison with all the other ingredients except for the onion and oil and set aside for 30 minutes. Heat half the oil in a pan and sauté the onions until they are soft. Remove with a slotted spoon and leave to cool.Add the onions to the venison mixture and mix well. Shape into patties of 60g/2½ weight. Heat the remaining oil in a pan and cook the koftas on both sides on a medium heat for about 5 minutes until they are cooked but moist inside. Set aside to rest somewhere warm.Heat a large frying pan and lay one of the dough circles on top. Cook on a dry heat for 3–4 minutes until the dough begins to dry out and starts getting some colour. Turn over and cook on the other side. When both the sides are done brush with some ghee and turns over, repeat the same on other side and the bread is ready to be served.Serve with the yoghurt, chutney, pomegranate seeds, cress and rotis. To make the rotis, mix the flours together. Remove 3 tablespoons of the flour mix and set aside for dusting. Add the salt, ginger, green chillies, carom seeds, fresh coriander, chilli powder, ground turmeric and chopped onions. Mix well. To make the rotis, mix the flours together. Remove 3 tablespoons of the flour mix and set aside for dusting. Add the salt, ginger, green chillies, carom seeds, fresh coriander, chilli powder, ground turmeric and chopped onions. Mix well. Add the oil and 225ml/8fl oz water and knead to form a stiff dough. If the dough feels slightly soft, add more flour and keep kneading until the dough stiffens up. Cover with a damp kitchen cloth and set aside for 5–10 minutes. Add the oil and 225ml/8fl oz water and knead to form a stiff dough. If the dough feels slightly soft, add more flour and keep kneading until the dough stiffens up. Cover with a damp kitchen cloth and set aside for 5–10 minutes. Divide the dough into 8 and shape into balls. Divide the dough into 8 and shape into balls. Lightly dust the work surface with some of the flour mixture and roll out the dough into circular shapes, approximately 15cm/6in in diameter. Lightly dust the work surface with some of the flour mixture and roll out the dough into circular shapes, approximately 15cm/6in in diameter. To make the koftas, mix the venison with all the other ingredients except for the onion and oil and set aside for 30 minutes. Heat half the oil in a pan and sauté the onions until they are soft. Remove with a slotted spoon and leave to cool. To make the koftas, mix the venison with all the other ingredients except for the onion and oil and set aside for 30 minutes. Heat half the oil in a pan and sauté the onions until they are soft. Remove with a slotted spoon and leave to cool. Add the onions to the venison mixture and mix well. Shape into patties of 60g/2½ weight. Heat the remaining oil in a pan and cook the koftas on both sides on a medium heat for about 5 minutes until they are cooked but moist inside. Set aside to rest somewhere warm. Add the onions to the venison mixture and mix well. Shape into patties of 60g/2½ weight. Heat the remaining oil in a pan and cook the koftas on both sides on a medium heat for about 5 minutes until they are cooked but moist inside. Set aside to rest somewhere warm. Heat a large frying pan and lay one of the dough circles on top. Cook on a dry heat for 3–4 minutes until the dough begins to dry out and starts getting some colour. Turn over and cook on the other side. When both the sides are done brush with some ghee and turns over, repeat the same on other side and the bread is ready to be served. Heat a large frying pan and lay one of the dough circles on top. Cook on a dry heat for 3–4 minutes until the dough begins to dry out and starts getting some colour. Turn over and cook on the other side. When both the sides are done brush with some ghee and turns over, repeat the same on other side and the bread is ready to be served. Serve with the yoghurt, chutney, pomegranate seeds, cress and rotis. Serve with the yoghurt, chutney, pomegranate seeds, cress and rotis. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings Vivek Singh rings the changes with his spiced venison koftas and chickpea flatbreads. 250g/9oz chickpea (gram) flour250g/9oz plain flour1 tsp salt1 tsp chopped root ginger2 green chillies, finely chopped2 tbsp finely chopped coriander1 tsp carom seeds½ tsp chilli powder½ tsp ground turmeric1 red onion, finely chopped1 spring onion, finely chopped2 tbsp vegetable oil3 tbsp ghee for brushing and basting 250g/9oz chickpea (gram) flour 250g/9oz plain flour 1 tsp salt 1 tsp chopped root ginger 2 green chillies, finely chopped 2 tbsp finely chopped coriander 1 tsp carom seeds ½ tsp chilli powder ½ tsp ground turmeric 1 red onion, finely chopped 1 spring onion, finely chopped 2 tbsp vegetable oil 3 tbsp ghee for brushing and basting 1kg/2lb 4oz venison, minced250g/9oz lard 250g/9oz prunes, stoned and chopped250g/9oz Jerusalem artichoke (boiled)50g/1¾oz finely chopped fresh root ginger50g/1¾oz garlic cloves, peeled and chopped 50g/1¾oz finely chopped fresh coriander1½ tbsp red chilli powder1 tsp garam masala20g/¾oz salt250g/9oz finely chopped red onion 50ml/2fl oz vegetable oil 1kg/2lb 4oz venison, minced 250g/9oz lard 250g/9oz prunes, stoned and chopped 250g/9oz Jerusalem artichoke (boiled) 50g/1¾oz finely chopped fresh root ginger 50g/1¾oz garlic cloves, peeled and chopped 50g/1¾oz finely chopped fresh coriander 1½ tbsp red chilli powder 1 tsp garam masala 20g/¾oz salt 250g/9oz finely chopped red onion 50ml/2fl oz vegetable oil Method To make the rotis, mix the flours together. Remove 3 tablespoons of the flour mix and set aside for dusting. Add the salt, ginger, green chillies, carom seeds, fresh coriander, chilli powder, ground turmeric and chopped onions. Mix well.Add the oil and 225ml/8fl oz water and knead to form a stiff dough. If the dough feels slightly soft, add more flour and keep kneading until the dough stiffens up. Cover with a damp kitchen cloth and set aside for 5–10 minutes.Divide the dough into 8 and shape into balls.Lightly dust the work surface with some of the flour mixture and roll out the dough into circular shapes, approximately 15cm/6in in diameter.To make the koftas, mix the venison with all the other ingredients except for the onion and oil and set aside for 30 minutes. Heat half the oil in a pan and sauté the onions until they are soft. Remove with a slotted spoon and leave to cool.Add the onions to the venison mixture and mix well. Shape into patties of 60g/2½ weight. Heat the remaining oil in a pan and cook the koftas on both sides on a medium heat for about 5 minutes until they are cooked but moist inside. Set aside to rest somewhere warm.Heat a large frying pan and lay one of the dough circles on top. Cook on a dry heat for 3–4 minutes until the dough begins to dry out and starts getting some colour. Turn over and cook on the other side. When both the sides are done brush with some ghee and turns over, repeat the same on other side and the bread is ready to be served.Serve with the yoghurt, chutney, pomegranate seeds, cress and rotis. To make the rotis, mix the flours together. Remove 3 tablespoons of the flour mix and set aside for dusting. Add the salt, ginger, green chillies, carom seeds, fresh coriander, chilli powder, ground turmeric and chopped onions. Mix well. To make the rotis, mix the flours together. Remove 3 tablespoons of the flour mix and set aside for dusting. Add the salt, ginger, green chillies, carom seeds, fresh coriander, chilli powder, ground turmeric and chopped onions. Mix well. Add the oil and 225ml/8fl oz water and knead to form a stiff dough. If the dough feels slightly soft, add more flour and keep kneading until the dough stiffens up. Cover with a damp kitchen cloth and set aside for 5–10 minutes. Add the oil and 225ml/8fl oz water and knead to form a stiff dough. If the dough feels slightly soft, add more flour and keep kneading until the dough stiffens up. Cover with a damp kitchen cloth and set aside for 5–10 minutes. Divide the dough into 8 and shape into balls. Divide the dough into 8 and shape into balls. Lightly dust the work surface with some of the flour mixture and roll out the dough into circular shapes, approximately 15cm/6in in diameter. Lightly dust the work surface with some of the flour mixture and roll out the dough into circular shapes, approximately 15cm/6in in diameter. To make the koftas, mix the venison with all the other ingredients except for the onion and oil and set aside for 30 minutes. Heat half the oil in a pan and sauté the onions until they are soft. Remove with a slotted spoon and leave to cool. To make the koftas, mix the venison with all the other ingredients except for the onion and oil and set aside for 30 minutes. Heat half the oil in a pan and sauté the onions until they are soft. Remove with a slotted spoon and leave to cool. Add the onions to the venison mixture and mix well. Shape into patties of 60g/2½ weight. Heat the remaining oil in a pan and cook the koftas on both sides on a medium heat for about 5 minutes until they are cooked but moist inside. Set aside to rest somewhere warm. Add the onions to the venison mixture and mix well. Shape into patties of 60g/2½ weight. Heat the remaining oil in a pan and cook the koftas on both sides on a medium heat for about 5 minutes until they are cooked but moist inside. Set aside to rest somewhere warm. Heat a large frying pan and lay one of the dough circles on top. Cook on a dry heat for 3–4 minutes until the dough begins to dry out and starts getting some colour. Turn over and cook on the other side. When both the sides are done brush with some ghee and turns over, repeat the same on other side and the bread is ready to be served. Heat a large frying pan and lay one of the dough circles on top. Cook on a dry heat for 3–4 minutes until the dough begins to dry out and starts getting some colour. Turn over and cook on the other side. When both the sides are done brush with some ghee and turns over, repeat the same on other side and the bread is ready to be served. Serve with the yoghurt, chutney, pomegranate seeds, cress and rotis. Serve with the yoghurt, chutney, pomegranate seeds, cress and rotis."
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} | 360ae142c47094da5858bfb84985c9095b894d3ed03341f8933337bd5901dd3b | White chocolate tiramisu recipe
If using ready-made caramelised white chocolate, continue from step 6. If caramelising the chocolate from scratch (e.g. using white chocolate), preheat the oven to 120C/100C Fan/Gas ½. Break up the pieces of chocolate (for both the ganache and tiramisu) and spread them on a tray.Transfer them to the oven and every 10 minutes, remove the tray and use a spatula to smooth the chocolate over several times.Repeat this every 10 minutes, for a total of 5–6 times until the colour is a deep caramel colour. Transfer the chocolate to a lined dish and set aside. Be careful not to touch it as it will be very hot. Allow to cool.Measure out 100g/3½oz of the caramelised chocolate into a bowl for the ganache and 220g/8oz into a bowl for the tiramisu filling and at this point transfer the remaining caramelised white chocolate to the fridge or freezer to harden (for grating over the tiramisu).To make the ganache, heat the double cream in a saucepan over a medium-low heat until steaming (but not boiling). Add in the 100g/3½oz caramelised white chocolate into the cream, leave to stand for 30 seconds, then slowly stir from the middle outwards, until combined. Set aside to cool. To make the tiramisu, in a large clean bowl whisk the egg whites with ½ tsp salt until they form stiff peaks. In a separate bowl, whip the cream to soft peaks.Put the egg yolks, mascarpone, vanilla and light brown sugar into a large mixing bowl and beat together until pale and fluffy. Mix in 220g/8oz of the caramelised white chocolate, then add the whipped cream a bit at a time and fold to combine. Once all the cream has been incorporated, add the whisked egg whites a bit at a time, again folding them through.In a shallow dish, combine the coffee with the coffee and hazelnut liqueur. To assemble, quickly dip each sponge finger into the coffee mixture and place into a dish, until one layer is complete.Spread over half the mascarpone mixture and flatten out. Then, go over with half the ganache and swirl this through. Repeat these layers once more. On the final layer, grate over some hardened caramelised white chocolate, and liberally scatter over toasted hazelnuts. Leave to set for 4 hours or overnight in the fridge. When serving, spoon or slice into portions and serve on a plate. Grate over more caramelised white chocolate. If using ready-made caramelised white chocolate, continue from step 6. If caramelising the chocolate from scratch (e.g. using white chocolate), preheat the oven to 120C/100C Fan/Gas ½. Break up the pieces of chocolate (for both the ganache and tiramisu) and spread them on a tray. If using ready-made caramelised white chocolate, continue from step 6. If caramelising the chocolate from scratch (e.g. using white chocolate), preheat the oven to 120C/100C Fan/Gas ½. Break up the pieces of chocolate (for both the ganache and tiramisu) and spread them on a tray. Transfer them to the oven and every 10 minutes, remove the tray and use a spatula to smooth the chocolate over several times. Transfer them to the oven and every 10 minutes, remove the tray and use a spatula to smooth the chocolate over several times. Repeat this every 10 minutes, for a total of 5–6 times until the colour is a deep caramel colour. Repeat this every 10 minutes, for a total of 5–6 times until the colour is a deep caramel colour. Transfer the chocolate to a lined dish and set aside. Be careful not to touch it as it will be very hot. Allow to cool. Transfer the chocolate to a lined dish and set aside. Be careful not to touch it as it will be very hot. Allow to cool. Measure out 100g/3½oz of the caramelised chocolate into a bowl for the ganache and 220g/8oz into a bowl for the tiramisu filling and at this point transfer the remaining caramelised white chocolate to the fridge or freezer to harden (for grating over the tiramisu). Measure out 100g/3½oz of the caramelised chocolate into a bowl for the ganache and 220g/8oz into a bowl for the tiramisu filling and at this point transfer the remaining caramelised white chocolate to the fridge or freezer to harden (for grating over the tiramisu). To make the ganache, heat the double cream in a saucepan over a medium-low heat until steaming (but not boiling). Add in the 100g/3½oz caramelised white chocolate into the cream, leave to stand for 30 seconds, then slowly stir from the middle outwards, until combined. Set aside to cool. To make the ganache, heat the double cream in a saucepan over a medium-low heat until steaming (but not boiling). Add in the 100g/3½oz caramelised white chocolate into the cream, leave to stand for 30 seconds, then slowly stir from the middle outwards, until combined. Set aside to cool. To make the tiramisu, in a large clean bowl whisk the egg whites with ½ tsp salt until they form stiff peaks. In a separate bowl, whip the cream to soft peaks. To make the tiramisu, in a large clean bowl whisk the egg whites with ½ tsp salt until they form stiff peaks. In a separate bowl, whip the cream to soft peaks. Put the egg yolks, mascarpone, vanilla and light brown sugar into a large mixing bowl and beat together until pale and fluffy. Mix in 220g/8oz of the caramelised white chocolate, then add the whipped cream a bit at a time and fold to combine. Once all the cream has been incorporated, add the whisked egg whites a bit at a time, again folding them through. Put the egg yolks, mascarpone, vanilla and light brown sugar into a large mixing bowl and beat together until pale and fluffy. Mix in 220g/8oz of the caramelised white chocolate, then add the whipped cream a bit at a time and fold to combine. Once all the cream has been incorporated, add the whisked egg whites a bit at a time, again folding them through. In a shallow dish, combine the coffee with the coffee and hazelnut liqueur. In a shallow dish, combine the coffee with the coffee and hazelnut liqueur. To assemble, quickly dip each sponge finger into the coffee mixture and place into a dish, until one layer is complete. To assemble, quickly dip each sponge finger into the coffee mixture and place into a dish, until one layer is complete. Spread over half the mascarpone mixture and flatten out. Then, go over with half the ganache and swirl this through. Repeat these layers once more. On the final layer, grate over some hardened caramelised white chocolate, and liberally scatter over toasted hazelnuts. Spread over half the mascarpone mixture and flatten out. Then, go over with half the ganache and swirl this through. Repeat these layers once more. On the final layer, grate over some hardened caramelised white chocolate, and liberally scatter over toasted hazelnuts. Leave to set for 4 hours or overnight in the fridge. When serving, spoon or slice into portions and serve on a plate. Grate over more caramelised white chocolate. Leave to set for 4 hours or overnight in the fridge. When serving, spoon or slice into portions and serve on a plate. Grate over more caramelised white chocolate. | {
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"title": "White chocolate tiramisu recipe",
"content": "If using ready-made caramelised white chocolate, continue from step 6. If caramelising the chocolate from scratch (e.g. using white chocolate), preheat the oven to 120C/100C Fan/Gas ½. Break up the pieces of chocolate (for both the ganache and tiramisu) and spread them on a tray.Transfer them to the oven and every 10 minutes, remove the tray and use a spatula to smooth the chocolate over several times.Repeat this every 10 minutes, for a total of 5–6 times until the colour is a deep caramel colour. Transfer the chocolate to a lined dish and set aside. Be careful not to touch it as it will be very hot. Allow to cool.Measure out 100g/3½oz of the caramelised chocolate into a bowl for the ganache and 220g/8oz into a bowl for the tiramisu filling and at this point transfer the remaining caramelised white chocolate to the fridge or freezer to harden (for grating over the tiramisu).To make the ganache, heat the double cream in a saucepan over a medium-low heat until steaming (but not boiling). Add in the 100g/3½oz caramelised white chocolate into the cream, leave to stand for 30 seconds, then slowly stir from the middle outwards, until combined. Set aside to cool. To make the tiramisu, in a large clean bowl whisk the egg whites with ½ tsp salt until they form stiff peaks. In a separate bowl, whip the cream to soft peaks.Put the egg yolks, mascarpone, vanilla and light brown sugar into a large mixing bowl and beat together until pale and fluffy. Mix in 220g/8oz of the caramelised white chocolate, then add the whipped cream a bit at a time and fold to combine. Once all the cream has been incorporated, add the whisked egg whites a bit at a time, again folding them through.In a shallow dish, combine the coffee with the coffee and hazelnut liqueur. To assemble, quickly dip each sponge finger into the coffee mixture and place into a dish, until one layer is complete.Spread over half the mascarpone mixture and flatten out. Then, go over with half the ganache and swirl this through. Repeat these layers once more. On the final layer, grate over some hardened caramelised white chocolate, and liberally scatter over toasted hazelnuts. Leave to set for 4 hours or overnight in the fridge. When serving, spoon or slice into portions and serve on a plate. Grate over more caramelised white chocolate. If using ready-made caramelised white chocolate, continue from step 6. If caramelising the chocolate from scratch (e.g. using white chocolate), preheat the oven to 120C/100C Fan/Gas ½. Break up the pieces of chocolate (for both the ganache and tiramisu) and spread them on a tray. If using ready-made caramelised white chocolate, continue from step 6. If caramelising the chocolate from scratch (e.g. using white chocolate), preheat the oven to 120C/100C Fan/Gas ½. Break up the pieces of chocolate (for both the ganache and tiramisu) and spread them on a tray. Transfer them to the oven and every 10 minutes, remove the tray and use a spatula to smooth the chocolate over several times. Transfer them to the oven and every 10 minutes, remove the tray and use a spatula to smooth the chocolate over several times. Repeat this every 10 minutes, for a total of 5–6 times until the colour is a deep caramel colour. Repeat this every 10 minutes, for a total of 5–6 times until the colour is a deep caramel colour. Transfer the chocolate to a lined dish and set aside. Be careful not to touch it as it will be very hot. Allow to cool. Transfer the chocolate to a lined dish and set aside. Be careful not to touch it as it will be very hot. Allow to cool. Measure out 100g/3½oz of the caramelised chocolate into a bowl for the ganache and 220g/8oz into a bowl for the tiramisu filling and at this point transfer the remaining caramelised white chocolate to the fridge or freezer to harden (for grating over the tiramisu). Measure out 100g/3½oz of the caramelised chocolate into a bowl for the ganache and 220g/8oz into a bowl for the tiramisu filling and at this point transfer the remaining caramelised white chocolate to the fridge or freezer to harden (for grating over the tiramisu). To make the ganache, heat the double cream in a saucepan over a medium-low heat until steaming (but not boiling). Add in the 100g/3½oz caramelised white chocolate into the cream, leave to stand for 30 seconds, then slowly stir from the middle outwards, until combined. Set aside to cool. To make the ganache, heat the double cream in a saucepan over a medium-low heat until steaming (but not boiling). Add in the 100g/3½oz caramelised white chocolate into the cream, leave to stand for 30 seconds, then slowly stir from the middle outwards, until combined. Set aside to cool. To make the tiramisu, in a large clean bowl whisk the egg whites with ½ tsp salt until they form stiff peaks. In a separate bowl, whip the cream to soft peaks. To make the tiramisu, in a large clean bowl whisk the egg whites with ½ tsp salt until they form stiff peaks. In a separate bowl, whip the cream to soft peaks. Put the egg yolks, mascarpone, vanilla and light brown sugar into a large mixing bowl and beat together until pale and fluffy. Mix in 220g/8oz of the caramelised white chocolate, then add the whipped cream a bit at a time and fold to combine. Once all the cream has been incorporated, add the whisked egg whites a bit at a time, again folding them through. Put the egg yolks, mascarpone, vanilla and light brown sugar into a large mixing bowl and beat together until pale and fluffy. Mix in 220g/8oz of the caramelised white chocolate, then add the whipped cream a bit at a time and fold to combine. Once all the cream has been incorporated, add the whisked egg whites a bit at a time, again folding them through. In a shallow dish, combine the coffee with the coffee and hazelnut liqueur. In a shallow dish, combine the coffee with the coffee and hazelnut liqueur. To assemble, quickly dip each sponge finger into the coffee mixture and place into a dish, until one layer is complete. To assemble, quickly dip each sponge finger into the coffee mixture and place into a dish, until one layer is complete. Spread over half the mascarpone mixture and flatten out. Then, go over with half the ganache and swirl this through. Repeat these layers once more. On the final layer, grate over some hardened caramelised white chocolate, and liberally scatter over toasted hazelnuts. Spread over half the mascarpone mixture and flatten out. Then, go over with half the ganache and swirl this through. Repeat these layers once more. On the final layer, grate over some hardened caramelised white chocolate, and liberally scatter over toasted hazelnuts. Leave to set for 4 hours or overnight in the fridge. When serving, spoon or slice into portions and serve on a plate. Grate over more caramelised white chocolate. Leave to set for 4 hours or overnight in the fridge. When serving, spoon or slice into portions and serve on a plate. Grate over more caramelised white chocolate."
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} | 95486f8b6199b610e73861071878ab99e1eea074d7d562802ef91f1d28f90a9f | Asparagus, mustard and herb salad recipe
Asparagus, mustard and herb salad with a radish dressing An average of 4.0 out of 5 stars from 1 rating A healthy, zingy starter. Dress simply boiled asparagus with fresh herbs, radish strips, lemon juice and mustard. 340g/12oz bunch thin asparagussea salt iced water1 tsp Dijon mustard1 tbsp lemon juice3 tbsp olive oil6 radishes, cut into 3mm batons1 tsp chopped fresh tarragon1 tsp chopped fresh chervil1 tsp chopped fresh parsley1 tsp chopped chivesfreshly ground black pepper 340g/12oz bunch thin asparagus sea salt iced water 1 tsp Dijon mustard 1 tbsp lemon juice 3 tbsp olive oil 6 radishes, cut into 3mm batons 1 tsp chopped fresh tarragon 1 tsp chopped fresh chervil 1 tsp chopped fresh parsley 1 tsp chopped chives freshly ground black pepper Method Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board. Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces.Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously. Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper.Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing. Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board. Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board. Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces. Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces. Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously. Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously. Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper. Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper. Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing. Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing. | {
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"title": "Asparagus, mustard and herb salad recipe",
"content": "Asparagus, mustard and herb salad with a radish dressing An average of 4.0 out of 5 stars from 1 rating A healthy, zingy starter. Dress simply boiled asparagus with fresh herbs, radish strips, lemon juice and mustard. 340g/12oz bunch thin asparagussea salt iced water1 tsp Dijon mustard1 tbsp lemon juice3 tbsp olive oil6 radishes, cut into 3mm batons1 tsp chopped fresh tarragon1 tsp chopped fresh chervil1 tsp chopped fresh parsley1 tsp chopped chivesfreshly ground black pepper 340g/12oz bunch thin asparagus sea salt iced water 1 tsp Dijon mustard 1 tbsp lemon juice 3 tbsp olive oil 6 radishes, cut into 3mm batons 1 tsp chopped fresh tarragon 1 tsp chopped fresh chervil 1 tsp chopped fresh parsley 1 tsp chopped chives freshly ground black pepper Method Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board. Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces.Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously. Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper.Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing. Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board. Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board. Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces. Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces. Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously. Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously. Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper. Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper. Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing. Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing."
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} | 8744030c9e028b0144d222326f2c21fa4b4992551fa391737af563e0120bf994 | Pickled mackerel fillets with kohlrabi salad recipe
An average of 1.0 out of 5 stars from 1 rating In this recipe, mackerel is pickled rather than grilled or fried and served with a fresh kohlrabi salad. 50ml/2fl oz distilled vinegar1 tbsp caster sugarpinch salt1 tsp mustard seeds1 tbsp dill, roughly chopped 50ml/2fl oz distilled vinegar 1 tbsp caster sugar pinch salt 1 tsp mustard seeds 1 tbsp dill, roughly chopped 4 small fresh mackerel filletssea salt50ml/2fl oz pickling liquid (see above)100g/3½oz clear honey 1–2 tbsp light soy sauce 30g/1oz wholegrain mustard2–3 tbsp rice vinegar 1 tbsp lemon juice 4 small fresh mackerel fillets sea salt 50ml/2fl oz pickling liquid (see above) 100g/3½oz clear honey 1–2 tbsp light soy sauce 30g/1oz wholegrain mustard 2–3 tbsp rice vinegar 1 tbsp lemon juice 8 heritage radishes, trimmed and thinly sliced300ml olive oil, plus a little extra1 kohlrabi, trimmed, peeled and diced2 tbsp chopped fresh dill 8 heritage radishes, trimmed and thinly sliced 300ml olive oil, plus a little extra 1 kohlrabi, trimmed, peeled and diced 2 tbsp chopped fresh dill 400g/14oz gooseberries, stems removed50g/1¾oz sugar1 tbsp chardonnay vinegar 400g/14oz gooseberries, stems removed 50g/1¾oz sugar 1 tbsp chardonnay vinegar Method To make the pickling liquid, put the vinegar, sugar, salt, mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled, transfer to an airtight container, add the dill and leave to pickle in a cool place for 1 hour. To make the pickled mackerel, coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey, soy sauce, mustard, rice vinegar, lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours.To make the kohlrabi salad, fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours, or until tender.Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt.For the gooseberries, heat a saucepan until hot then tip in the gooseberries, sugar, chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat. Serve the pickled mackerel fillets with the radishes, kohlrabi salad and gooseberries on the side. Garnish with fresh dill. To make the pickling liquid, put the vinegar, sugar, salt, mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled, transfer to an airtight container, add the dill and leave to pickle in a cool place for 1 hour. To make the pickling liquid, put the vinegar, sugar, salt, mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled, transfer to an airtight container, add the dill and leave to pickle in a cool place for 1 hour. To make the pickled mackerel, coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey, soy sauce, mustard, rice vinegar, lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours. To make the pickled mackerel, coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey, soy sauce, mustard, rice vinegar, lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours. To make the kohlrabi salad, fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours, or until tender. To make the kohlrabi salad, fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours, or until tender. Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt. Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt. For the gooseberries, heat a saucepan until hot then tip in the gooseberries, sugar, chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat. For the gooseberries, heat a saucepan until hot then tip in the gooseberries, sugar, chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat. Serve the pickled mackerel fillets with the radishes, kohlrabi salad and gooseberries on the side. Garnish with fresh dill. Serve the pickled mackerel fillets with the radishes, kohlrabi salad and gooseberries on the side. Garnish with fresh dill. | {
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"title": "Pickled mackerel fillets with kohlrabi salad recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating In this recipe, mackerel is pickled rather than grilled or fried and served with a fresh kohlrabi salad. 50ml/2fl oz distilled vinegar1 tbsp caster sugarpinch salt1 tsp mustard seeds1 tbsp dill, roughly chopped 50ml/2fl oz distilled vinegar 1 tbsp caster sugar pinch salt 1 tsp mustard seeds 1 tbsp dill, roughly chopped 4 small fresh mackerel filletssea salt50ml/2fl oz pickling liquid (see above)100g/3½oz clear honey 1–2 tbsp light soy sauce 30g/1oz wholegrain mustard2–3 tbsp rice vinegar 1 tbsp lemon juice 4 small fresh mackerel fillets sea salt 50ml/2fl oz pickling liquid (see above) 100g/3½oz clear honey 1–2 tbsp light soy sauce 30g/1oz wholegrain mustard 2–3 tbsp rice vinegar 1 tbsp lemon juice 8 heritage radishes, trimmed and thinly sliced300ml olive oil, plus a little extra1 kohlrabi, trimmed, peeled and diced2 tbsp chopped fresh dill 8 heritage radishes, trimmed and thinly sliced 300ml olive oil, plus a little extra 1 kohlrabi, trimmed, peeled and diced 2 tbsp chopped fresh dill 400g/14oz gooseberries, stems removed50g/1¾oz sugar1 tbsp chardonnay vinegar 400g/14oz gooseberries, stems removed 50g/1¾oz sugar 1 tbsp chardonnay vinegar Method To make the pickling liquid, put the vinegar, sugar, salt, mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled, transfer to an airtight container, add the dill and leave to pickle in a cool place for 1 hour. To make the pickled mackerel, coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey, soy sauce, mustard, rice vinegar, lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours.To make the kohlrabi salad, fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours, or until tender.Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt.For the gooseberries, heat a saucepan until hot then tip in the gooseberries, sugar, chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat. Serve the pickled mackerel fillets with the radishes, kohlrabi salad and gooseberries on the side. Garnish with fresh dill. To make the pickling liquid, put the vinegar, sugar, salt, mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled, transfer to an airtight container, add the dill and leave to pickle in a cool place for 1 hour. To make the pickling liquid, put the vinegar, sugar, salt, mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled, transfer to an airtight container, add the dill and leave to pickle in a cool place for 1 hour. To make the pickled mackerel, coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey, soy sauce, mustard, rice vinegar, lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours. To make the pickled mackerel, coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey, soy sauce, mustard, rice vinegar, lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours. To make the kohlrabi salad, fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours, or until tender. To make the kohlrabi salad, fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours, or until tender. Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt. Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt. For the gooseberries, heat a saucepan until hot then tip in the gooseberries, sugar, chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat. For the gooseberries, heat a saucepan until hot then tip in the gooseberries, sugar, chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat. Serve the pickled mackerel fillets with the radishes, kohlrabi salad and gooseberries on the side. Garnish with fresh dill. Serve the pickled mackerel fillets with the radishes, kohlrabi salad and gooseberries on the side. Garnish with fresh dill."
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} | 02ca1b63f7e525001ec9c0cc99ec9b3cb3c6c62a1ced4fb4db6837c5e4b7c558 | Goats' cheese quenelles with pea, mint and radish salad recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goats_cheese_quenelles_85303_16x9.jpg A lovely summer salad with added crunch and tang from breadcrumb-coated, deep-fried goats’ cheese. vegetable oil, for deep-frying500g/1lb 2oz goats’ cheeseplain flour, for dusting1 free-range egg, beaten100g/3½oz breadcrumbs400g/14oz fresh peas50g/1¾oz pea shoots 3 breakfast radishes, thinly sliced on a mandolinehandful of mint leaves, chopped2 lemons, zest and juiceolive oilsalt and freshly ground black pepper vegetable oil, for deep-frying 500g/1lb 2oz goats’ cheese plain flour, for dusting 1 free-range egg, beaten 100g/3½oz breadcrumbs 400g/14oz fresh peas 50g/1¾oz pea shoots 3 breakfast radishes, thinly sliced on a mandoline handful of mint leaves, chopped 2 lemons, zest and juice olive oil salt and freshly ground black pepper Method Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.)Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour.Dip them in the beaten egg and then roll them in breadcrumbs to coat.Deep fry for a few minutes or until the breadcrumbs are golden-brown.Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water.Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest.In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing.To serve, dress the salad and place the goats’ cheese quenelles on top. Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.) Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour. Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour. Dip them in the beaten egg and then roll them in breadcrumbs to coat. Dip them in the beaten egg and then roll them in breadcrumbs to coat. Deep fry for a few minutes or until the breadcrumbs are golden-brown. Deep fry for a few minutes or until the breadcrumbs are golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water. For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water. Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest. Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest. In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing. In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing. To serve, dress the salad and place the goats’ cheese quenelles on top. To serve, dress the salad and place the goats’ cheese quenelles on top. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goats_cheese_quenelles_85303_16x9.jpg A lovely summer salad with added crunch and tang from breadcrumb-coated, deep-fried goats’ cheese. vegetable oil, for deep-frying500g/1lb 2oz goats’ cheeseplain flour, for dusting1 free-range egg, beaten100g/3½oz breadcrumbs400g/14oz fresh peas50g/1¾oz pea shoots 3 breakfast radishes, thinly sliced on a mandolinehandful of mint leaves, chopped2 lemons, zest and juiceolive oilsalt and freshly ground black pepper vegetable oil, for deep-frying 500g/1lb 2oz goats’ cheese plain flour, for dusting 1 free-range egg, beaten 100g/3½oz breadcrumbs 400g/14oz fresh peas 50g/1¾oz pea shoots 3 breakfast radishes, thinly sliced on a mandoline handful of mint leaves, chopped 2 lemons, zest and juice olive oil salt and freshly ground black pepper Method Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.)Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour.Dip them in the beaten egg and then roll them in breadcrumbs to coat.Deep fry for a few minutes or until the breadcrumbs are golden-brown.Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water.Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest.In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing.To serve, dress the salad and place the goats’ cheese quenelles on top. Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.) Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour. Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour. Dip them in the beaten egg and then roll them in breadcrumbs to coat. Dip them in the beaten egg and then roll them in breadcrumbs to coat. Deep fry for a few minutes or until the breadcrumbs are golden-brown. Deep fry for a few minutes or until the breadcrumbs are golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water. For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water. Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest. Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest. In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing. In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing. To serve, dress the salad and place the goats’ cheese quenelles on top. To serve, dress the salad and place the goats’ cheese quenelles on top."
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} | f8783fb4e520dd73bc45c8cb03585f65233d5d687861a6d8ed3d25834fe7a5b5 | White radish salad (Sangchae) recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01tlnvb.jpg If you can get hold of mouli and the fabulous Korean ingredients for this recipe, you won’t be disappointed with this stunning salad. 400g/14oz mouli (also known as white radish or daikon)¼ white onionflaked sea salt 1 tsp anchovy sauce½ tsp sesame oil½ tsp apple vinegar¼ tsp fermented shrimps1 tsp sugar1½ heaped tsp gochugaru (Korean red chilli powder) 2 spring onions½ tsp black sesame seeds (optional) 400g/14oz mouli (also known as white radish or daikon) ¼ white onion flaked sea salt 1 tsp anchovy sauce ½ tsp sesame oil ½ tsp apple vinegar ¼ tsp fermented shrimps 1 tsp sugar 1½ heaped tsp gochugaru (Korean red chilli powder) 2 spring onions ½ tsp black sesame seeds (optional) Method Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes. Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated. Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve. Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes. Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes. Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated. Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated. Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve. Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01tlnvb.jpg If you can get hold of mouli and the fabulous Korean ingredients for this recipe, you won’t be disappointed with this stunning salad. 400g/14oz mouli (also known as white radish or daikon)¼ white onionflaked sea salt 1 tsp anchovy sauce½ tsp sesame oil½ tsp apple vinegar¼ tsp fermented shrimps1 tsp sugar1½ heaped tsp gochugaru (Korean red chilli powder) 2 spring onions½ tsp black sesame seeds (optional) 400g/14oz mouli (also known as white radish or daikon) ¼ white onion flaked sea salt 1 tsp anchovy sauce ½ tsp sesame oil ½ tsp apple vinegar ¼ tsp fermented shrimps 1 tsp sugar 1½ heaped tsp gochugaru (Korean red chilli powder) 2 spring onions ½ tsp black sesame seeds (optional) Method Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes. Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated. Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve. Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes. Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes. Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated. Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated. Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve. Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve."
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} | ef7ba72f69941e2a32eda85648c330687f2dafad3d97d3be5880b63afdce7b2a | Spring pea risotto recipe
Start by making the pea stock. In a large pan of simmering water, blanch the pea pod shells for 1 minute. Using a slotted spoon, remove the blanched shells and refresh them in the iced water. (This keeps the colour and freshness.)Once cooled, blend the iced water and pea pods in a food processor until smooth. Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.)For the pea purée. In a small saucepan on a medium heat, cook the peas in the butter for 5 minutes, adding a pinch of salt. Add the 100ml/3½fl oz reserved pea stock, bring to a boil and simmer for 4 minutes. Transfer to a blender or food processor, blend until smooth and leave to cool.For the risotto, in a medium saucepan on a low heat, gently fry the onion in the olive oil with a pinch of salt for 2 minutes, until translucent. Add the garlic. Stir in the rice and continue to cook for 3 minutes, until the grains appear shiny (this will give flavour and prevent them sticking together). Pour in the wine, then 500ml/18fl oz reserved pea stock, stir and bring to the gentlest simmer with only one bubble breaking the surface every minute. Season with salt and pepper then cover with a lid and cook for 20 minutes. Check every now and again that it is not boiling. After 20 minutes examine a grain of rice and check for a tiny speck of white starch in the middle. This means the risotto is nearly cooked. Stir the rice quickly for 5 minutes to achieve a creamy consistency. Stir in 200ml/7fl oz cooled pea purée and the Parmesan. Season to taste and set aside. For the vegetables, in a small saucepan on a high heat, bring the butter, 50ml/2fl oz water and a pinch of salt to the boil. Add the courgettes, cover with a lid and cook on a high heat for 30 seconds, then add the peas, radishes, radish tops and spinach, cover again and cook for 20 seconds. Drain and set aside.To finish the risotto, stir in the lemon juice and olive oil. Taste and adjust the seasoning. Add a dash of white wine to sharpen the flavour if desired.Serve the risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan. Start by making the pea stock. In a large pan of simmering water, blanch the pea pod shells for 1 minute. Using a slotted spoon, remove the blanched shells and refresh them in the iced water. (This keeps the colour and freshness.) Start by making the pea stock. In a large pan of simmering water, blanch the pea pod shells for 1 minute. Using a slotted spoon, remove the blanched shells and refresh them in the iced water. (This keeps the colour and freshness.) Once cooled, blend the iced water and pea pods in a food processor until smooth. Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.) Once cooled, blend the iced water and pea pods in a food processor until smooth. Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.) For the pea purée. In a small saucepan on a medium heat, cook the peas in the butter for 5 minutes, adding a pinch of salt. Add the 100ml/3½fl oz reserved pea stock, bring to a boil and simmer for 4 minutes. Transfer to a blender or food processor, blend until smooth and leave to cool. For the pea purée. In a small saucepan on a medium heat, cook the peas in the butter for 5 minutes, adding a pinch of salt. Add the 100ml/3½fl oz reserved pea stock, bring to a boil and simmer for 4 minutes. Transfer to a blender or food processor, blend until smooth and leave to cool. For the risotto, in a medium saucepan on a low heat, gently fry the onion in the olive oil with a pinch of salt for 2 minutes, until translucent. Add the garlic. Stir in the rice and continue to cook for 3 minutes, until the grains appear shiny (this will give flavour and prevent them sticking together). For the risotto, in a medium saucepan on a low heat, gently fry the onion in the olive oil with a pinch of salt for 2 minutes, until translucent. Add the garlic. Stir in the rice and continue to cook for 3 minutes, until the grains appear shiny (this will give flavour and prevent them sticking together). Pour in the wine, then 500ml/18fl oz reserved pea stock, stir and bring to the gentlest simmer with only one bubble breaking the surface every minute. Season with salt and pepper then cover with a lid and cook for 20 minutes. Check every now and again that it is not boiling. Pour in the wine, then 500ml/18fl oz reserved pea stock, stir and bring to the gentlest simmer with only one bubble breaking the surface every minute. Season with salt and pepper then cover with a lid and cook for 20 minutes. Check every now and again that it is not boiling. After 20 minutes examine a grain of rice and check for a tiny speck of white starch in the middle. This means the risotto is nearly cooked. Stir the rice quickly for 5 minutes to achieve a creamy consistency. After 20 minutes examine a grain of rice and check for a tiny speck of white starch in the middle. This means the risotto is nearly cooked. Stir the rice quickly for 5 minutes to achieve a creamy consistency. Stir in 200ml/7fl oz cooled pea purée and the Parmesan. Season to taste and set aside. Stir in 200ml/7fl oz cooled pea purée and the Parmesan. Season to taste and set aside. For the vegetables, in a small saucepan on a high heat, bring the butter, 50ml/2fl oz water and a pinch of salt to the boil. Add the courgettes, cover with a lid and cook on a high heat for 30 seconds, then add the peas, radishes, radish tops and spinach, cover again and cook for 20 seconds. Drain and set aside. For the vegetables, in a small saucepan on a high heat, bring the butter, 50ml/2fl oz water and a pinch of salt to the boil. Add the courgettes, cover with a lid and cook on a high heat for 30 seconds, then add the peas, radishes, radish tops and spinach, cover again and cook for 20 seconds. Drain and set aside. To finish the risotto, stir in the lemon juice and olive oil. Taste and adjust the seasoning. Add a dash of white wine to sharpen the flavour if desired. To finish the risotto, stir in the lemon juice and olive oil. Taste and adjust the seasoning. Add a dash of white wine to sharpen the flavour if desired. Serve the risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan. Serve the risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan. | {
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"content": "Start by making the pea stock. In a large pan of simmering water, blanch the pea pod shells for 1 minute. Using a slotted spoon, remove the blanched shells and refresh them in the iced water. (This keeps the colour and freshness.)Once cooled, blend the iced water and pea pods in a food processor until smooth. Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.)For the pea purée. In a small saucepan on a medium heat, cook the peas in the butter for 5 minutes, adding a pinch of salt. Add the 100ml/3½fl oz reserved pea stock, bring to a boil and simmer for 4 minutes. Transfer to a blender or food processor, blend until smooth and leave to cool.For the risotto, in a medium saucepan on a low heat, gently fry the onion in the olive oil with a pinch of salt for 2 minutes, until translucent. Add the garlic. Stir in the rice and continue to cook for 3 minutes, until the grains appear shiny (this will give flavour and prevent them sticking together). Pour in the wine, then 500ml/18fl oz reserved pea stock, stir and bring to the gentlest simmer with only one bubble breaking the surface every minute. Season with salt and pepper then cover with a lid and cook for 20 minutes. Check every now and again that it is not boiling. After 20 minutes examine a grain of rice and check for a tiny speck of white starch in the middle. This means the risotto is nearly cooked. Stir the rice quickly for 5 minutes to achieve a creamy consistency. Stir in 200ml/7fl oz cooled pea purée and the Parmesan. Season to taste and set aside. For the vegetables, in a small saucepan on a high heat, bring the butter, 50ml/2fl oz water and a pinch of salt to the boil. Add the courgettes, cover with a lid and cook on a high heat for 30 seconds, then add the peas, radishes, radish tops and spinach, cover again and cook for 20 seconds. Drain and set aside.To finish the risotto, stir in the lemon juice and olive oil. Taste and adjust the seasoning. Add a dash of white wine to sharpen the flavour if desired.Serve the risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan. Start by making the pea stock. In a large pan of simmering water, blanch the pea pod shells for 1 minute. Using a slotted spoon, remove the blanched shells and refresh them in the iced water. (This keeps the colour and freshness.) Start by making the pea stock. In a large pan of simmering water, blanch the pea pod shells for 1 minute. Using a slotted spoon, remove the blanched shells and refresh them in the iced water. (This keeps the colour and freshness.) Once cooled, blend the iced water and pea pods in a food processor until smooth. Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.) Once cooled, blend the iced water and pea pods in a food processor until smooth. Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.) For the pea purée. In a small saucepan on a medium heat, cook the peas in the butter for 5 minutes, adding a pinch of salt. Add the 100ml/3½fl oz reserved pea stock, bring to a boil and simmer for 4 minutes. Transfer to a blender or food processor, blend until smooth and leave to cool. For the pea purée. In a small saucepan on a medium heat, cook the peas in the butter for 5 minutes, adding a pinch of salt. Add the 100ml/3½fl oz reserved pea stock, bring to a boil and simmer for 4 minutes. Transfer to a blender or food processor, blend until smooth and leave to cool. For the risotto, in a medium saucepan on a low heat, gently fry the onion in the olive oil with a pinch of salt for 2 minutes, until translucent. Add the garlic. Stir in the rice and continue to cook for 3 minutes, until the grains appear shiny (this will give flavour and prevent them sticking together). For the risotto, in a medium saucepan on a low heat, gently fry the onion in the olive oil with a pinch of salt for 2 minutes, until translucent. Add the garlic. Stir in the rice and continue to cook for 3 minutes, until the grains appear shiny (this will give flavour and prevent them sticking together). Pour in the wine, then 500ml/18fl oz reserved pea stock, stir and bring to the gentlest simmer with only one bubble breaking the surface every minute. Season with salt and pepper then cover with a lid and cook for 20 minutes. Check every now and again that it is not boiling. Pour in the wine, then 500ml/18fl oz reserved pea stock, stir and bring to the gentlest simmer with only one bubble breaking the surface every minute. Season with salt and pepper then cover with a lid and cook for 20 minutes. Check every now and again that it is not boiling. After 20 minutes examine a grain of rice and check for a tiny speck of white starch in the middle. This means the risotto is nearly cooked. Stir the rice quickly for 5 minutes to achieve a creamy consistency. After 20 minutes examine a grain of rice and check for a tiny speck of white starch in the middle. This means the risotto is nearly cooked. Stir the rice quickly for 5 minutes to achieve a creamy consistency. Stir in 200ml/7fl oz cooled pea purée and the Parmesan. Season to taste and set aside. Stir in 200ml/7fl oz cooled pea purée and the Parmesan. Season to taste and set aside. For the vegetables, in a small saucepan on a high heat, bring the butter, 50ml/2fl oz water and a pinch of salt to the boil. Add the courgettes, cover with a lid and cook on a high heat for 30 seconds, then add the peas, radishes, radish tops and spinach, cover again and cook for 20 seconds. Drain and set aside. For the vegetables, in a small saucepan on a high heat, bring the butter, 50ml/2fl oz water and a pinch of salt to the boil. Add the courgettes, cover with a lid and cook on a high heat for 30 seconds, then add the peas, radishes, radish tops and spinach, cover again and cook for 20 seconds. Drain and set aside. To finish the risotto, stir in the lemon juice and olive oil. Taste and adjust the seasoning. Add a dash of white wine to sharpen the flavour if desired. To finish the risotto, stir in the lemon juice and olive oil. Taste and adjust the seasoning. Add a dash of white wine to sharpen the flavour if desired. Serve the risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan. Serve the risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan."
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} | f0af115558bee0cfdc17fe0f5b02aeca3573dc7c32a4a273f35368621c6226b2 | How to cook beetroot recipe
For the pickled beetroot, wash and trim the stems of beetroot. Put in a pan with cold water to cover. Bring to the boil, reduce the heat and simmer for 30 minutes until the beetroot is tender to the tip of a table knife. Drain and leave to cool slightly. When cool enough to handle, rub off the skins with your fingers. Cut each beetroot in half.For the pickling vinegar, put the sugar, vinegar, salt, mustard seeds, coriander seeds, black peppercorns and chilli flakes into a pan. Bring to the boil, stirring until the sugar dissolves, then remove from the heat.Pack the beetroot into a large (500ml) sterilised jar then pour over the hot pickling vinegar. Seal with a vinegar-proof lid. Leave to stand for 2 weeks before eating.For the beetroot salad, preheat the oven to 220C/200C Fan/Gas 7. Lay a sheet of foil on a baking tray. Place the beetroots in the middle of the foil and cover with another sheet of foil. Crimp the edges all around to create a seal, leaving a 5cm/2in opening. Pour 4 tablespoons cold water into the opening, then seal tightly. Transfer to the oven and cook for 1 hour. Remove from the oven and open the foil carefully to allow the steam to escape. Leave to cool slightly, then unwrap the packet. When cool enough to handle, rub off the skins with your fingers. Slice the beetroot and into a serving plate or bowl.Mix the remaining ingredients together in a bowl, whisking until thoroughly combined. Pour over the dressing and season with salt and pepper. For the roast beetroot, preheat the oven to 200C/180C Fan/Gas 6. Wash, trim and peel the beetroot, then cut into quarters. Put the beetroot on a baking tray, pour over the olive oil, then sprinkle over the thyme leaves and season with salt and pepper. Add the garlic cloves in and toss everything to coat in the oil. Roast for 40-50 minutes, or until tender, turning halfway through. Serve. For the pickled beetroot, wash and trim the stems of beetroot. Put in a pan with cold water to cover. Bring to the boil, reduce the heat and simmer for 30 minutes until the beetroot is tender to the tip of a table knife. For the pickled beetroot, wash and trim the stems of beetroot. Put in a pan with cold water to cover. Bring to the boil, reduce the heat and simmer for 30 minutes until the beetroot is tender to the tip of a table knife. Drain and leave to cool slightly. When cool enough to handle, rub off the skins with your fingers. Cut each beetroot in half. Drain and leave to cool slightly. When cool enough to handle, rub off the skins with your fingers. Cut each beetroot in half. For the pickling vinegar, put the sugar, vinegar, salt, mustard seeds, coriander seeds, black peppercorns and chilli flakes into a pan. Bring to the boil, stirring until the sugar dissolves, then remove from the heat. For the pickling vinegar, put the sugar, vinegar, salt, mustard seeds, coriander seeds, black peppercorns and chilli flakes into a pan. Bring to the boil, stirring until the sugar dissolves, then remove from the heat. Pack the beetroot into a large (500ml) sterilised jar then pour over the hot pickling vinegar. Seal with a vinegar-proof lid. Leave to stand for 2 weeks before eating. Pack the beetroot into a large (500ml) sterilised jar then pour over the hot pickling vinegar. Seal with a vinegar-proof lid. Leave to stand for 2 weeks before eating. For the beetroot salad, preheat the oven to 220C/200C Fan/Gas 7. For the beetroot salad, preheat the oven to 220C/200C Fan/Gas 7. Lay a sheet of foil on a baking tray. Place the beetroots in the middle of the foil and cover with another sheet of foil. Crimp the edges all around to create a seal, leaving a 5cm/2in opening. Pour 4 tablespoons cold water into the opening, then seal tightly. Lay a sheet of foil on a baking tray. Place the beetroots in the middle of the foil and cover with another sheet of foil. Crimp the edges all around to create a seal, leaving a 5cm/2in opening. Pour 4 tablespoons cold water into the opening, then seal tightly. Transfer to the oven and cook for 1 hour. Remove from the oven and open the foil carefully to allow the steam to escape. Leave to cool slightly, then unwrap the packet. When cool enough to handle, rub off the skins with your fingers. Slice the beetroot and into a serving plate or bowl. Transfer to the oven and cook for 1 hour. Remove from the oven and open the foil carefully to allow the steam to escape. Leave to cool slightly, then unwrap the packet. When cool enough to handle, rub off the skins with your fingers. Slice the beetroot and into a serving plate or bowl. Mix the remaining ingredients together in a bowl, whisking until thoroughly combined. Pour over the dressing and season with salt and pepper. Mix the remaining ingredients together in a bowl, whisking until thoroughly combined. Pour over the dressing and season with salt and pepper. For the roast beetroot, preheat the oven to 200C/180C Fan/Gas 6. Wash, trim and peel the beetroot, then cut into quarters. For the roast beetroot, preheat the oven to 200C/180C Fan/Gas 6. Wash, trim and peel the beetroot, then cut into quarters. Put the beetroot on a baking tray, pour over the olive oil, then sprinkle over the thyme leaves and season with salt and pepper. Add the garlic cloves in and toss everything to coat in the oil. Put the beetroot on a baking tray, pour over the olive oil, then sprinkle over the thyme leaves and season with salt and pepper. Add the garlic cloves in and toss everything to coat in the oil. Roast for 40-50 minutes, or until tender, turning halfway through. Serve. Roast for 40-50 minutes, or until tender, turning halfway through. Serve. | {
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"content": "For the pickled beetroot, wash and trim the stems of beetroot. Put in a pan with cold water to cover. Bring to the boil, reduce the heat and simmer for 30 minutes until the beetroot is tender to the tip of a table knife. Drain and leave to cool slightly. When cool enough to handle, rub off the skins with your fingers. Cut each beetroot in half.For the pickling vinegar, put the sugar, vinegar, salt, mustard seeds, coriander seeds, black peppercorns and chilli flakes into a pan. Bring to the boil, stirring until the sugar dissolves, then remove from the heat.Pack the beetroot into a large (500ml) sterilised jar then pour over the hot pickling vinegar. Seal with a vinegar-proof lid. Leave to stand for 2 weeks before eating.For the beetroot salad, preheat the oven to 220C/200C Fan/Gas 7. Lay a sheet of foil on a baking tray. Place the beetroots in the middle of the foil and cover with another sheet of foil. Crimp the edges all around to create a seal, leaving a 5cm/2in opening. Pour 4 tablespoons cold water into the opening, then seal tightly. Transfer to the oven and cook for 1 hour. Remove from the oven and open the foil carefully to allow the steam to escape. Leave to cool slightly, then unwrap the packet. When cool enough to handle, rub off the skins with your fingers. Slice the beetroot and into a serving plate or bowl.Mix the remaining ingredients together in a bowl, whisking until thoroughly combined. Pour over the dressing and season with salt and pepper. For the roast beetroot, preheat the oven to 200C/180C Fan/Gas 6. Wash, trim and peel the beetroot, then cut into quarters. Put the beetroot on a baking tray, pour over the olive oil, then sprinkle over the thyme leaves and season with salt and pepper. Add the garlic cloves in and toss everything to coat in the oil. Roast for 40-50 minutes, or until tender, turning halfway through. Serve. For the pickled beetroot, wash and trim the stems of beetroot. Put in a pan with cold water to cover. Bring to the boil, reduce the heat and simmer for 30 minutes until the beetroot is tender to the tip of a table knife. For the pickled beetroot, wash and trim the stems of beetroot. Put in a pan with cold water to cover. Bring to the boil, reduce the heat and simmer for 30 minutes until the beetroot is tender to the tip of a table knife. Drain and leave to cool slightly. When cool enough to handle, rub off the skins with your fingers. Cut each beetroot in half. Drain and leave to cool slightly. When cool enough to handle, rub off the skins with your fingers. Cut each beetroot in half. For the pickling vinegar, put the sugar, vinegar, salt, mustard seeds, coriander seeds, black peppercorns and chilli flakes into a pan. Bring to the boil, stirring until the sugar dissolves, then remove from the heat. For the pickling vinegar, put the sugar, vinegar, salt, mustard seeds, coriander seeds, black peppercorns and chilli flakes into a pan. Bring to the boil, stirring until the sugar dissolves, then remove from the heat. Pack the beetroot into a large (500ml) sterilised jar then pour over the hot pickling vinegar. Seal with a vinegar-proof lid. Leave to stand for 2 weeks before eating. Pack the beetroot into a large (500ml) sterilised jar then pour over the hot pickling vinegar. Seal with a vinegar-proof lid. Leave to stand for 2 weeks before eating. For the beetroot salad, preheat the oven to 220C/200C Fan/Gas 7. For the beetroot salad, preheat the oven to 220C/200C Fan/Gas 7. Lay a sheet of foil on a baking tray. Place the beetroots in the middle of the foil and cover with another sheet of foil. Crimp the edges all around to create a seal, leaving a 5cm/2in opening. Pour 4 tablespoons cold water into the opening, then seal tightly. Lay a sheet of foil on a baking tray. Place the beetroots in the middle of the foil and cover with another sheet of foil. Crimp the edges all around to create a seal, leaving a 5cm/2in opening. Pour 4 tablespoons cold water into the opening, then seal tightly. Transfer to the oven and cook for 1 hour. Remove from the oven and open the foil carefully to allow the steam to escape. Leave to cool slightly, then unwrap the packet. When cool enough to handle, rub off the skins with your fingers. Slice the beetroot and into a serving plate or bowl. Transfer to the oven and cook for 1 hour. Remove from the oven and open the foil carefully to allow the steam to escape. Leave to cool slightly, then unwrap the packet. When cool enough to handle, rub off the skins with your fingers. Slice the beetroot and into a serving plate or bowl. Mix the remaining ingredients together in a bowl, whisking until thoroughly combined. Pour over the dressing and season with salt and pepper. Mix the remaining ingredients together in a bowl, whisking until thoroughly combined. Pour over the dressing and season with salt and pepper. For the roast beetroot, preheat the oven to 200C/180C Fan/Gas 6. Wash, trim and peel the beetroot, then cut into quarters. For the roast beetroot, preheat the oven to 200C/180C Fan/Gas 6. Wash, trim and peel the beetroot, then cut into quarters. Put the beetroot on a baking tray, pour over the olive oil, then sprinkle over the thyme leaves and season with salt and pepper. Add the garlic cloves in and toss everything to coat in the oil. Put the beetroot on a baking tray, pour over the olive oil, then sprinkle over the thyme leaves and season with salt and pepper. Add the garlic cloves in and toss everything to coat in the oil. Roast for 40-50 minutes, or until tender, turning halfway through. Serve. Roast for 40-50 minutes, or until tender, turning halfway through. Serve."
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} | 5b4d217a8c958da2d6d3d887edf9e43efb9203ac359cff264972d3987b1967ad | Beetroot-cured salmon and eggs recipe
An average of 5.0 out of 5 stars from 2 ratings A decadent festive breakfast of beetroot-cured salmon with silky eggs and toasted crumpets. Prep the salmon the day before for a impressive celebratory breakfast. 250g/9oz table salt250g/9oz caster sugar2 tsp ground cinnamon½ tsp ground mace½ tsp ground cloves1 heaped tsp ground ginger200g/7oz beetroot juice500g/1lb 2oz salmon fillet, skin on and pin boned 250g/9oz table salt 250g/9oz caster sugar 2 tsp ground cinnamon ½ tsp ground mace ½ tsp ground cloves 1 heaped tsp ground ginger 200g/7oz beetroot juice 500g/1lb 2oz salmon fillet, skin on and pin boned 50g/1¾oz unsalted butter8 medium free-range eggspinch salt2 tbsp chopped chives 50g/1¾oz unsalted butter 8 medium free-range eggs pinch salt 2 tbsp chopped chives 4 crumpets2 tbsp unsalted butter1 lemon, cut into wedges 4 crumpets 2 tbsp unsalted butter 1 lemon, cut into wedges Method To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug. Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours. To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt.Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat.To serve, thinly slice the salmon. Toast the crumpets and butter generously. Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side. To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug. To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug. Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours. Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours. To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt. To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt. Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat. Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat. To serve, thinly slice the salmon. Toast the crumpets and butter generously. To serve, thinly slice the salmon. Toast the crumpets and butter generously. Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side. Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side. | {
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"title": "Beetroot-cured salmon and eggs recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A decadent festive breakfast of beetroot-cured salmon with silky eggs and toasted crumpets. Prep the salmon the day before for a impressive celebratory breakfast. 250g/9oz table salt250g/9oz caster sugar2 tsp ground cinnamon½ tsp ground mace½ tsp ground cloves1 heaped tsp ground ginger200g/7oz beetroot juice500g/1lb 2oz salmon fillet, skin on and pin boned 250g/9oz table salt 250g/9oz caster sugar 2 tsp ground cinnamon ½ tsp ground mace ½ tsp ground cloves 1 heaped tsp ground ginger 200g/7oz beetroot juice 500g/1lb 2oz salmon fillet, skin on and pin boned 50g/1¾oz unsalted butter8 medium free-range eggspinch salt2 tbsp chopped chives 50g/1¾oz unsalted butter 8 medium free-range eggs pinch salt 2 tbsp chopped chives 4 crumpets2 tbsp unsalted butter1 lemon, cut into wedges 4 crumpets 2 tbsp unsalted butter 1 lemon, cut into wedges Method To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug. Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours. To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt.Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat.To serve, thinly slice the salmon. Toast the crumpets and butter generously. Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side. To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug. To make the salmon, mix the salt, sugar, cinnamon, mace, cloves, ginger and beetroot juice in a baking tray and lay the salmon in the tray, skin side up. Make sure the tray is small enough so the salmon fits snug. Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours. Wrap the salmon tightly in two layers of clingfilm and place in the fridge for 12 hours. Then flip the salmon fillet skin side down, re-wrap and return to the fridge covered for a further 12 hours. To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt. To make the eggs, whisk the eggs and double cream together in a bowl, along with the salt. Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat. Put the cold butter In a large frying pan, then crack the eggs straight on top of the cold butter. Place the pan over low heat and wait until the egg begins to set, then drag the edges for the egg into the centre until it is softly scrambled. This will take 3–4 minutes. Remove from the heat. To serve, thinly slice the salmon. Toast the crumpets and butter generously. To serve, thinly slice the salmon. Toast the crumpets and butter generously. Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side. Serve the eggs on the hot buttered crumpets and top with the chopped chives, sliced salmon and lemon wedges on the side."
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} | c117db210d557ee472a82e7f40640e0e529f3d8585d395884f1e496b68655692 | Beetroot chutney recipe
An average of 4.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_chutney_with_33062_16x9.jpg This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue relish for just about anything and is a wonderful partner to cheese. 600g/1lb 5oz raw beetroot 2 unwaxed lemons, finely grated zest only100ml/3½fl oz lemon juice (about 2–3 lemons) 150ml/¼ pint cider vinegar 1 red onion, finely chopped 2 large cooking apples, peeled, cored and roughly chopped (approx 250g/9oz prepared weight)2 tsp fennel seeds 200g/7oz granulated sugar 2 tbsp capers or caper berries, roughly choppedlarge pinch of sea salt few grinds black pepper 600g/1lb 5oz raw beetroot 2 unwaxed lemons, finely grated zest only 100ml/3½fl oz lemon juice (about 2–3 lemons) 150ml/¼ pint cider vinegar 1 red onion, finely chopped 2 large cooking apples, peeled, cored and roughly chopped (approx 250g/9oz prepared weight) 2 tsp fennel seeds 200g/7oz granulated sugar 2 tbsp capers or caper berries, roughly chopped large pinch of sea salt few grinds black pepper Method Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside. Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20–25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat.Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids. The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened. Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside. Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside. Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20–25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat. Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20–25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat. Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids. Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids. The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened. The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened. Recipe tips To sterilise the lids and jars, put them through a hot dishwasher cycle that is at least 60C. Do not dry them with a tea towel, leave them to air dry. You can also preheat the oven to 140C/120C Fan/Gas 1, wash the lids and jars in hot water and place them in the oven for 15 minutes. Switch off the oven and remove the lids and jars once cool. | {
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"title": "Beetroot chutney recipe",
"content": "An average of 4.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_chutney_with_33062_16x9.jpg This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue relish for just about anything and is a wonderful partner to cheese. 600g/1lb 5oz raw beetroot 2 unwaxed lemons, finely grated zest only100ml/3½fl oz lemon juice (about 2–3 lemons) 150ml/¼ pint cider vinegar 1 red onion, finely chopped 2 large cooking apples, peeled, cored and roughly chopped (approx 250g/9oz prepared weight)2 tsp fennel seeds 200g/7oz granulated sugar 2 tbsp capers or caper berries, roughly choppedlarge pinch of sea salt few grinds black pepper 600g/1lb 5oz raw beetroot 2 unwaxed lemons, finely grated zest only 100ml/3½fl oz lemon juice (about 2–3 lemons) 150ml/¼ pint cider vinegar 1 red onion, finely chopped 2 large cooking apples, peeled, cored and roughly chopped (approx 250g/9oz prepared weight) 2 tsp fennel seeds 200g/7oz granulated sugar 2 tbsp capers or caper berries, roughly chopped large pinch of sea salt few grinds black pepper Method Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside. Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20–25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat.Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids. The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened. Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside. Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside. Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20–25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat. Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20–25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat. Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids. Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids. The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened. The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened. Recipe tips To sterilise the lids and jars, put them through a hot dishwasher cycle that is at least 60C. Do not dry them with a tea towel, leave them to air dry. You can also preheat the oven to 140C/120C Fan/Gas 1, wash the lids and jars in hot water and place them in the oven for 15 minutes. Switch off the oven and remove the lids and jars once cool."
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} | d21119c71ec5b5c7e32e4a0f6e9b31903b25ee31dfb992c7d9fe0f78b7cd6189 | Beef ribs with barbecue sauce and macaroni cheese recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_ribs_with_barbecue_53153_16x9.jpg A few American classics in one recipe, with barbecue ribs being served up with mac ‘n’ cheese and a tangy slaw. 2 tbsp olive oil4 beef short ribs 500ml/18fl oz beef stock 1 onion, cut into quarters3 celery sticks, chopped2 carrots, peeled and chopped2 heads garlic 2 bay leaves bunch fresh thyme 2 tbsp olive oil 4 beef short ribs 500ml/18fl oz beef stock 1 onion, cut into quarters 3 celery sticks, chopped 2 carrots, peeled and chopped 2 heads garlic 2 bay leaves bunch fresh thyme 25g/1oz unsalted butter 1 tbsp chopped fresh thyme 1 bay leaf 4 garlic cloves, finely sliced25g/1oz plain flour500ml/18fl oz warm milk 250g/9oz Gruyère, gratedfew gratings fresh nutmeg½ tsp cayenne pepper 200g/7oz cooked macaroni, cooked according to packet 50g/1¾oz cheddar, grated50g/1¾oz Parmesan, grated 50g/1¾oz breadcrumbs salt and freshly ground black pepper 25g/1oz unsalted butter 1 tbsp chopped fresh thyme 1 bay leaf 4 garlic cloves, finely sliced 25g/1oz plain flour 500ml/18fl oz warm milk 250g/9oz Gruyère, grated few gratings fresh nutmeg ½ tsp cayenne pepper 200g/7oz cooked macaroni, cooked according to packet 50g/1¾oz cheddar, grated 50g/1¾oz Parmesan, grated 50g/1¾oz breadcrumbs salt and freshly ground black pepper 400g/14 oz tomato ketchup 3 tbsp chilli sauce 3 tbsp runny honey 1 tsp English mustard 2 tsp smoked paprika 3 garlic cloves, crushed 5 tbsp cider vinegar 5 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tsp chopped fresh thyme 400g/14 oz tomato ketchup 3 tbsp chilli sauce 3 tbsp runny honey 1 tsp English mustard 2 tsp smoked paprika 3 garlic cloves, crushed 5 tbsp cider vinegar 5 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tsp chopped fresh thyme 2 raw beetroot, peeled and julienned4 tbsp red wine vinegar 3 tbsp caster sugar2 cooked beetroot, peeled and julienned2 red chicory, juliennedpinch dried red chilli flakes 1 tbsp Dijon mustard 2 tbsp chopped fresh flatleaf parsley 2 tbsp olive oil 2 garlic cloves, crushedsalt and freshly ground black pepper 2 raw beetroot, peeled and julienned 4 tbsp red wine vinegar 3 tbsp caster sugar 2 cooked beetroot, peeled and julienned 2 red chicory, julienned pinch dried red chilli flakes 1 tbsp Dijon mustard 2 tbsp chopped fresh flatleaf parsley 2 tbsp olive oil 2 garlic cloves, crushed salt and freshly ground black pepper Method To make the ribs, in a large oven proof casserole pot as the oil over high heat. Once hot add the ribs and brown all over for 10 minutes.Add the remaining ingredients and simmer gently for around 2–3 hours until tender. Leave to cool in the stock. To make the macaroni cheese, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter with the thyme, bay and garlic in a large saucepan until caramelised.Stir in the flour and then add the warm milk, whisking all the time.Stir in the Gruyère until melted. Season with salt and pepper and add the nutmeg and cayenne pepper.Add the macaroni and tip into a roasting dish. Sprinkle over the cheddar, Parmesan and breadcrumbs. Bake for 30 minutes. To make the barbecue sauce, mix all of the ingredients together in a saucepan over a low heat for 5 minutes and set aside. Remove the ribs from the stock and place on a baking tray. Glaze the beef ribs with the barbecue sauce and roast in the oven for 30 minutes. The remaining sauce can be used to serve on the side. To make the beetroot slaw, massage the raw beets with the vinegar, sugar and salt in a large bowl. Leave for 10 minutes to soften.Add all of the other slaw ingredients and season with salt and pepper. Serve the ribs with the macaroni cheese and slaw, and more barbecue sauce on the side. To make the ribs, in a large oven proof casserole pot as the oil over high heat. Once hot add the ribs and brown all over for 10 minutes. To make the ribs, in a large oven proof casserole pot as the oil over high heat. Once hot add the ribs and brown all over for 10 minutes. Add the remaining ingredients and simmer gently for around 2–3 hours until tender. Leave to cool in the stock. Add the remaining ingredients and simmer gently for around 2–3 hours until tender. Leave to cool in the stock. To make the macaroni cheese, preheat the oven to 200C/180C Fan/Gas 6. To make the macaroni cheese, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter with the thyme, bay and garlic in a large saucepan until caramelised. Melt the butter with the thyme, bay and garlic in a large saucepan until caramelised. Stir in the flour and then add the warm milk, whisking all the time. Stir in the flour and then add the warm milk, whisking all the time. Stir in the Gruyère until melted. Season with salt and pepper and add the nutmeg and cayenne pepper. Stir in the Gruyère until melted. Season with salt and pepper and add the nutmeg and cayenne pepper. Add the macaroni and tip into a roasting dish. Sprinkle over the cheddar, Parmesan and breadcrumbs. Bake for 30 minutes. Add the macaroni and tip into a roasting dish. Sprinkle over the cheddar, Parmesan and breadcrumbs. Bake for 30 minutes. To make the barbecue sauce, mix all of the ingredients together in a saucepan over a low heat for 5 minutes and set aside. To make the barbecue sauce, mix all of the ingredients together in a saucepan over a low heat for 5 minutes and set aside. Remove the ribs from the stock and place on a baking tray. Glaze the beef ribs with the barbecue sauce and roast in the oven for 30 minutes. The remaining sauce can be used to serve on the side. Remove the ribs from the stock and place on a baking tray. Glaze the beef ribs with the barbecue sauce and roast in the oven for 30 minutes. The remaining sauce can be used to serve on the side. To make the beetroot slaw, massage the raw beets with the vinegar, sugar and salt in a large bowl. Leave for 10 minutes to soften. To make the beetroot slaw, massage the raw beets with the vinegar, sugar and salt in a large bowl. Leave for 10 minutes to soften. Add all of the other slaw ingredients and season with salt and pepper. Add all of the other slaw ingredients and season with salt and pepper. Serve the ribs with the macaroni cheese and slaw, and more barbecue sauce on the side. Serve the ribs with the macaroni cheese and slaw, and more barbecue sauce on the side. | {
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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/beef_ribs_with_barbecue_53153_16x9.jpg A few American classics in one recipe, with barbecue ribs being served up with mac ‘n’ cheese and a tangy slaw. 2 tbsp olive oil4 beef short ribs 500ml/18fl oz beef stock 1 onion, cut into quarters3 celery sticks, chopped2 carrots, peeled and chopped2 heads garlic 2 bay leaves bunch fresh thyme 2 tbsp olive oil 4 beef short ribs 500ml/18fl oz beef stock 1 onion, cut into quarters 3 celery sticks, chopped 2 carrots, peeled and chopped 2 heads garlic 2 bay leaves bunch fresh thyme 25g/1oz unsalted butter 1 tbsp chopped fresh thyme 1 bay leaf 4 garlic cloves, finely sliced25g/1oz plain flour500ml/18fl oz warm milk 250g/9oz Gruyère, gratedfew gratings fresh nutmeg½ tsp cayenne pepper 200g/7oz cooked macaroni, cooked according to packet 50g/1¾oz cheddar, grated50g/1¾oz Parmesan, grated 50g/1¾oz breadcrumbs salt and freshly ground black pepper 25g/1oz unsalted butter 1 tbsp chopped fresh thyme 1 bay leaf 4 garlic cloves, finely sliced 25g/1oz plain flour 500ml/18fl oz warm milk 250g/9oz Gruyère, grated few gratings fresh nutmeg ½ tsp cayenne pepper 200g/7oz cooked macaroni, cooked according to packet 50g/1¾oz cheddar, grated 50g/1¾oz Parmesan, grated 50g/1¾oz breadcrumbs salt and freshly ground black pepper 400g/14 oz tomato ketchup 3 tbsp chilli sauce 3 tbsp runny honey 1 tsp English mustard 2 tsp smoked paprika 3 garlic cloves, crushed 5 tbsp cider vinegar 5 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tsp chopped fresh thyme 400g/14 oz tomato ketchup 3 tbsp chilli sauce 3 tbsp runny honey 1 tsp English mustard 2 tsp smoked paprika 3 garlic cloves, crushed 5 tbsp cider vinegar 5 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tsp chopped fresh thyme 2 raw beetroot, peeled and julienned4 tbsp red wine vinegar 3 tbsp caster sugar2 cooked beetroot, peeled and julienned2 red chicory, juliennedpinch dried red chilli flakes 1 tbsp Dijon mustard 2 tbsp chopped fresh flatleaf parsley 2 tbsp olive oil 2 garlic cloves, crushedsalt and freshly ground black pepper 2 raw beetroot, peeled and julienned 4 tbsp red wine vinegar 3 tbsp caster sugar 2 cooked beetroot, peeled and julienned 2 red chicory, julienned pinch dried red chilli flakes 1 tbsp Dijon mustard 2 tbsp chopped fresh flatleaf parsley 2 tbsp olive oil 2 garlic cloves, crushed salt and freshly ground black pepper Method To make the ribs, in a large oven proof casserole pot as the oil over high heat. Once hot add the ribs and brown all over for 10 minutes.Add the remaining ingredients and simmer gently for around 2–3 hours until tender. Leave to cool in the stock. To make the macaroni cheese, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter with the thyme, bay and garlic in a large saucepan until caramelised.Stir in the flour and then add the warm milk, whisking all the time.Stir in the Gruyère until melted. Season with salt and pepper and add the nutmeg and cayenne pepper.Add the macaroni and tip into a roasting dish. Sprinkle over the cheddar, Parmesan and breadcrumbs. Bake for 30 minutes. To make the barbecue sauce, mix all of the ingredients together in a saucepan over a low heat for 5 minutes and set aside. Remove the ribs from the stock and place on a baking tray. Glaze the beef ribs with the barbecue sauce and roast in the oven for 30 minutes. The remaining sauce can be used to serve on the side. To make the beetroot slaw, massage the raw beets with the vinegar, sugar and salt in a large bowl. Leave for 10 minutes to soften.Add all of the other slaw ingredients and season with salt and pepper. Serve the ribs with the macaroni cheese and slaw, and more barbecue sauce on the side. To make the ribs, in a large oven proof casserole pot as the oil over high heat. Once hot add the ribs and brown all over for 10 minutes. To make the ribs, in a large oven proof casserole pot as the oil over high heat. Once hot add the ribs and brown all over for 10 minutes. Add the remaining ingredients and simmer gently for around 2–3 hours until tender. Leave to cool in the stock. Add the remaining ingredients and simmer gently for around 2–3 hours until tender. Leave to cool in the stock. To make the macaroni cheese, preheat the oven to 200C/180C Fan/Gas 6. To make the macaroni cheese, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter with the thyme, bay and garlic in a large saucepan until caramelised. Melt the butter with the thyme, bay and garlic in a large saucepan until caramelised. Stir in the flour and then add the warm milk, whisking all the time. Stir in the flour and then add the warm milk, whisking all the time. Stir in the Gruyère until melted. Season with salt and pepper and add the nutmeg and cayenne pepper. Stir in the Gruyère until melted. Season with salt and pepper and add the nutmeg and cayenne pepper. Add the macaroni and tip into a roasting dish. Sprinkle over the cheddar, Parmesan and breadcrumbs. Bake for 30 minutes. Add the macaroni and tip into a roasting dish. Sprinkle over the cheddar, Parmesan and breadcrumbs. Bake for 30 minutes. To make the barbecue sauce, mix all of the ingredients together in a saucepan over a low heat for 5 minutes and set aside. To make the barbecue sauce, mix all of the ingredients together in a saucepan over a low heat for 5 minutes and set aside. Remove the ribs from the stock and place on a baking tray. Glaze the beef ribs with the barbecue sauce and roast in the oven for 30 minutes. The remaining sauce can be used to serve on the side. Remove the ribs from the stock and place on a baking tray. Glaze the beef ribs with the barbecue sauce and roast in the oven for 30 minutes. The remaining sauce can be used to serve on the side. To make the beetroot slaw, massage the raw beets with the vinegar, sugar and salt in a large bowl. Leave for 10 minutes to soften. To make the beetroot slaw, massage the raw beets with the vinegar, sugar and salt in a large bowl. Leave for 10 minutes to soften. Add all of the other slaw ingredients and season with salt and pepper. Add all of the other slaw ingredients and season with salt and pepper. Serve the ribs with the macaroni cheese and slaw, and more barbecue sauce on the side. Serve the ribs with the macaroni cheese and slaw, and more barbecue sauce on the side."
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} | fe1a8189a081385dffe49af800449b82b0da7183288971beb59385a29906ef4f | One-pan creamy squash pasta recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one-pan_creamy_squash_80822_16x9.jpg This pasta dish makes a really simple, delicious one-pan meal that is quick to make on a busy evening. The pancetta can be left out for vegetarians or vegans (and just swap to veggie or vegan cheese to serve). 1 vegetable stock cube2 tbsp olive oil100g/3½oz smoked pancetta, cut into cubes2 garlic cloves, finely sliced350g/12oz butternut squash, peeled and cut into 1.5cm/¾in cubes½ tsp ground coriander½ tsp chilli flakes180g/6¼oz dried pasta, such as conchiglie or fusilli25g/1oz Parmesan, finely grated, plus extra to servefreshly ground black pepper 1 vegetable stock cube 2 tbsp olive oil 100g/3½oz smoked pancetta, cut into cubes 2 garlic cloves, finely sliced 350g/12oz butternut squash, peeled and cut into 1.5cm/¾in cubes ½ tsp ground coriander ½ tsp chilli flakes 180g/6¼oz dried pasta, such as conchiglie or fusilli 25g/1oz Parmesan, finely grated, plus extra to serve freshly ground black pepper Method Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water. Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4–5 minutes, or until golden and crisp. Stir in the garlic and fry for a few minutes until lightly golden. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices. Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium–low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan. Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper. Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water. Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water. Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4–5 minutes, or until golden and crisp. Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4–5 minutes, or until golden and crisp. Stir in the garlic and fry for a few minutes until lightly golden. Stir in the garlic and fry for a few minutes until lightly golden. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices. Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium–low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan. Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium–low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan. Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper. Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper. | {
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"title": "One-pan creamy squash pasta recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one-pan_creamy_squash_80822_16x9.jpg This pasta dish makes a really simple, delicious one-pan meal that is quick to make on a busy evening. The pancetta can be left out for vegetarians or vegans (and just swap to veggie or vegan cheese to serve). 1 vegetable stock cube2 tbsp olive oil100g/3½oz smoked pancetta, cut into cubes2 garlic cloves, finely sliced350g/12oz butternut squash, peeled and cut into 1.5cm/¾in cubes½ tsp ground coriander½ tsp chilli flakes180g/6¼oz dried pasta, such as conchiglie or fusilli25g/1oz Parmesan, finely grated, plus extra to servefreshly ground black pepper 1 vegetable stock cube 2 tbsp olive oil 100g/3½oz smoked pancetta, cut into cubes 2 garlic cloves, finely sliced 350g/12oz butternut squash, peeled and cut into 1.5cm/¾in cubes ½ tsp ground coriander ½ tsp chilli flakes 180g/6¼oz dried pasta, such as conchiglie or fusilli 25g/1oz Parmesan, finely grated, plus extra to serve freshly ground black pepper Method Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water. Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4–5 minutes, or until golden and crisp. Stir in the garlic and fry for a few minutes until lightly golden. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices. Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium–low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan. Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper. Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water. Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water. Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4–5 minutes, or until golden and crisp. Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4–5 minutes, or until golden and crisp. Stir in the garlic and fry for a few minutes until lightly golden. Stir in the garlic and fry for a few minutes until lightly golden. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices. Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium–low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan. Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium–low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan. Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper. Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper."
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"$oid": "68bad4faeb3bdbfd0cc014f1"
} | 2204fcfc744609707f66bc68b3bec6133cebe041e3dec580db0646fadae09289 | Grilled hispi cabbage with dried miso and ponzu recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_hispi_cabbage_31845_16x9.jpg Beautifully charred cabbage quarters are served with umami-rich miso powder, a tangy ponzu sauce and more. 60g/2¼oz brown miso paste 60g/2¼oz brown miso paste 100ml/3½fl oz Japanese rice vinegar50ml/2fl oz Japanese dark soy sauce15ml fresh lemon juice 100ml/3½fl oz Japanese rice vinegar 50ml/2fl oz Japanese dark soy sauce 15ml fresh lemon juice 100g/3½oz salted butter 100g/3½oz salted butter 1 hispi cabbage, cut into quarterssea salt and freshly ground black pepper 1 hispi cabbage, cut into quarters sea salt and freshly ground black pepper truffle oil1 tbsp chopped fresh chives truffle oil 1 tbsp chopped fresh chives Method To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator.Transfer the dried miso to a spice grinder and blend until a powder has been achieved. To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve.To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain.To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred.Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate.To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives. To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator. To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator. Transfer the dried miso to a spice grinder and blend until a powder has been achieved. Transfer the dried miso to a spice grinder and blend until a powder has been achieved. To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve. To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve. To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain. To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain. To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred. To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred. Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate. Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate. To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives. To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Grilled hispi cabbage with dried miso and ponzu recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_hispi_cabbage_31845_16x9.jpg Beautifully charred cabbage quarters are served with umami-rich miso powder, a tangy ponzu sauce and more. 60g/2¼oz brown miso paste 60g/2¼oz brown miso paste 100ml/3½fl oz Japanese rice vinegar50ml/2fl oz Japanese dark soy sauce15ml fresh lemon juice 100ml/3½fl oz Japanese rice vinegar 50ml/2fl oz Japanese dark soy sauce 15ml fresh lemon juice 100g/3½oz salted butter 100g/3½oz salted butter 1 hispi cabbage, cut into quarterssea salt and freshly ground black pepper 1 hispi cabbage, cut into quarters sea salt and freshly ground black pepper truffle oil1 tbsp chopped fresh chives truffle oil 1 tbsp chopped fresh chives Method To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator.Transfer the dried miso to a spice grinder and blend until a powder has been achieved. To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve.To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain.To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred.Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate.To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives. To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator. To make the dried miso, spread the brown miso paste thinly on parchment paper and dry in a low oven or a dehydrator. Transfer the dried miso to a spice grinder and blend until a powder has been achieved. Transfer the dried miso to a spice grinder and blend until a powder has been achieved. To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve. To make the ponzu sauce, combine the rice vinegar, soy and lemon juice together in a bowl. Store in the fridge until ready to serve. To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain. To make the beurre noisette, cook the salted butter slowly on a low heat until caramelised, then strain. To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred. To make the hispi cabbage, season the hispi with sea salt and freshly ground black pepper then grill over charcoal or under a salamander until charred. Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate. Cut the charred hispi into chunks that can be managed using chopsticks and arrange on a serving plate. To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives. To serve, dress the hispi with the ponzu, beurre noisette and truffle oil. Finish with plenty of dried miso and some chopped chives."
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} | 4dabf6c049c3562849f9191576382722a8c915bf25e6635a361efef9bc0db5c8 | Grilled squid with mushrooms and chicken fat recipe
An average of 0.0 out of 5 stars from 0 ratings Earthy mushrooms and rich chicken fat are delicious with fresh grilled squid. 1kg/2lb 4oz chestnut mushrooms, very thinly sliced on a mandolin3 tsp salt500ml/18fl oz good quality brown chicken stock 1kg/2lb 4oz chestnut mushrooms, very thinly sliced on a mandolin 3 tsp salt 500ml/18fl oz good quality brown chicken stock 100g/3½oz chicken fat3 garlic cloves, thinly sliced4 small red onions, whole, skin-on4 small squid, cleaned and prepared, bodies left whole400g/14oz maitake or chestnut mushrooms, cut into quartersapple marigold petals and wild garlic flowers, to serve4 kumquats, thinly sliced½ lemon, juice only 100g/3½oz chicken fat 3 garlic cloves, thinly sliced 4 small red onions, whole, skin-on 4 small squid, cleaned and prepared, bodies left whole 400g/14oz maitake or chestnut mushrooms, cut into quarters apple marigold petals and wild garlic flowers, to serve 4 kumquats, thinly sliced ½ lemon, juice only Method To make the mushroom broth, mix the sliced mushrooms with the salt in a bowl and leave for 15 minutes. After 15 minutes, pour the mushrooms and any liquid into a lidded saucepan and simmer gently with the lid on for 1 hour. Strain the liquid through a fine sieve, squeezing the mushrooms to extract the juices. Line a colander with muslin and pour the liquid through the colander set over a clean saucepan. Add the chicken stock to the pan and keep warm. To make the chicken fat, place the chicken fat and garlic in a small saucepan over a medium heat to 150C. Cook gently at this temperature for 10 minutes, then strain the fat into a bowl, discarding the garlic. Set aside. Preheat the oven to 200C/180C Fan/Gas 6 wrap each onion in kitchen foil and roast for 25 minutes or until soft. Allow to cool, then carefully unwrap, peel away the skin and flake the onion layers into petals. Set aside. Heat 2 tablespoons of the chicken fat in a sauté pan and add the mushrooms. Cook over a medium heat for 10 minutes. Season with salt and pepper and set aside in a warm bowl. Preheat the grill to high. Brush each squid with chicken fat and place under the grill whole for 5 minutes on each side or until cooked through. Remove the tentacles and cut each squid into thin strips. Set aside and keep warm. To serve, divide the squid and cooked mushrooms between four bowls. Sprinkle over the red onion petals, pour over the hot broth an finish with more chicken fat, the flowers, kumquats and a squeeze of lemon juice. To make the mushroom broth, mix the sliced mushrooms with the salt in a bowl and leave for 15 minutes. To make the mushroom broth, mix the sliced mushrooms with the salt in a bowl and leave for 15 minutes. After 15 minutes, pour the mushrooms and any liquid into a lidded saucepan and simmer gently with the lid on for 1 hour. Strain the liquid through a fine sieve, squeezing the mushrooms to extract the juices. Line a colander with muslin and pour the liquid through the colander set over a clean saucepan. Add the chicken stock to the pan and keep warm. After 15 minutes, pour the mushrooms and any liquid into a lidded saucepan and simmer gently with the lid on for 1 hour. Strain the liquid through a fine sieve, squeezing the mushrooms to extract the juices. Line a colander with muslin and pour the liquid through the colander set over a clean saucepan. Add the chicken stock to the pan and keep warm. To make the chicken fat, place the chicken fat and garlic in a small saucepan over a medium heat to 150C. Cook gently at this temperature for 10 minutes, then strain the fat into a bowl, discarding the garlic. Set aside. To make the chicken fat, place the chicken fat and garlic in a small saucepan over a medium heat to 150C. Cook gently at this temperature for 10 minutes, then strain the fat into a bowl, discarding the garlic. Set aside. Preheat the oven to 200C/180C Fan/Gas 6 wrap each onion in kitchen foil and roast for 25 minutes or until soft. Allow to cool, then carefully unwrap, peel away the skin and flake the onion layers into petals. Set aside. Preheat the oven to 200C/180C Fan/Gas 6 wrap each onion in kitchen foil and roast for 25 minutes or until soft. Allow to cool, then carefully unwrap, peel away the skin and flake the onion layers into petals. Set aside. Heat 2 tablespoons of the chicken fat in a sauté pan and add the mushrooms. Cook over a medium heat for 10 minutes. Season with salt and pepper and set aside in a warm bowl. Heat 2 tablespoons of the chicken fat in a sauté pan and add the mushrooms. Cook over a medium heat for 10 minutes. Season with salt and pepper and set aside in a warm bowl. Preheat the grill to high. Brush each squid with chicken fat and place under the grill whole for 5 minutes on each side or until cooked through. Remove the tentacles and cut each squid into thin strips. Set aside and keep warm. Preheat the grill to high. Brush each squid with chicken fat and place under the grill whole for 5 minutes on each side or until cooked through. Remove the tentacles and cut each squid into thin strips. Set aside and keep warm. To serve, divide the squid and cooked mushrooms between four bowls. Sprinkle over the red onion petals, pour over the hot broth an finish with more chicken fat, the flowers, kumquats and a squeeze of lemon juice. To serve, divide the squid and cooked mushrooms between four bowls. Sprinkle over the red onion petals, pour over the hot broth an finish with more chicken fat, the flowers, kumquats and a squeeze of lemon juice. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Earthy mushrooms and rich chicken fat are delicious with fresh grilled squid. 1kg/2lb 4oz chestnut mushrooms, very thinly sliced on a mandolin3 tsp salt500ml/18fl oz good quality brown chicken stock 1kg/2lb 4oz chestnut mushrooms, very thinly sliced on a mandolin 3 tsp salt 500ml/18fl oz good quality brown chicken stock 100g/3½oz chicken fat3 garlic cloves, thinly sliced4 small red onions, whole, skin-on4 small squid, cleaned and prepared, bodies left whole400g/14oz maitake or chestnut mushrooms, cut into quartersapple marigold petals and wild garlic flowers, to serve4 kumquats, thinly sliced½ lemon, juice only 100g/3½oz chicken fat 3 garlic cloves, thinly sliced 4 small red onions, whole, skin-on 4 small squid, cleaned and prepared, bodies left whole 400g/14oz maitake or chestnut mushrooms, cut into quarters apple marigold petals and wild garlic flowers, to serve 4 kumquats, thinly sliced ½ lemon, juice only Method To make the mushroom broth, mix the sliced mushrooms with the salt in a bowl and leave for 15 minutes. After 15 minutes, pour the mushrooms and any liquid into a lidded saucepan and simmer gently with the lid on for 1 hour. Strain the liquid through a fine sieve, squeezing the mushrooms to extract the juices. Line a colander with muslin and pour the liquid through the colander set over a clean saucepan. Add the chicken stock to the pan and keep warm. To make the chicken fat, place the chicken fat and garlic in a small saucepan over a medium heat to 150C. Cook gently at this temperature for 10 minutes, then strain the fat into a bowl, discarding the garlic. Set aside. Preheat the oven to 200C/180C Fan/Gas 6 wrap each onion in kitchen foil and roast for 25 minutes or until soft. Allow to cool, then carefully unwrap, peel away the skin and flake the onion layers into petals. Set aside. Heat 2 tablespoons of the chicken fat in a sauté pan and add the mushrooms. Cook over a medium heat for 10 minutes. Season with salt and pepper and set aside in a warm bowl. Preheat the grill to high. Brush each squid with chicken fat and place under the grill whole for 5 minutes on each side or until cooked through. Remove the tentacles and cut each squid into thin strips. Set aside and keep warm. To serve, divide the squid and cooked mushrooms between four bowls. Sprinkle over the red onion petals, pour over the hot broth an finish with more chicken fat, the flowers, kumquats and a squeeze of lemon juice. To make the mushroom broth, mix the sliced mushrooms with the salt in a bowl and leave for 15 minutes. To make the mushroom broth, mix the sliced mushrooms with the salt in a bowl and leave for 15 minutes. After 15 minutes, pour the mushrooms and any liquid into a lidded saucepan and simmer gently with the lid on for 1 hour. Strain the liquid through a fine sieve, squeezing the mushrooms to extract the juices. Line a colander with muslin and pour the liquid through the colander set over a clean saucepan. Add the chicken stock to the pan and keep warm. After 15 minutes, pour the mushrooms and any liquid into a lidded saucepan and simmer gently with the lid on for 1 hour. Strain the liquid through a fine sieve, squeezing the mushrooms to extract the juices. Line a colander with muslin and pour the liquid through the colander set over a clean saucepan. Add the chicken stock to the pan and keep warm. To make the chicken fat, place the chicken fat and garlic in a small saucepan over a medium heat to 150C. Cook gently at this temperature for 10 minutes, then strain the fat into a bowl, discarding the garlic. Set aside. To make the chicken fat, place the chicken fat and garlic in a small saucepan over a medium heat to 150C. Cook gently at this temperature for 10 minutes, then strain the fat into a bowl, discarding the garlic. Set aside. Preheat the oven to 200C/180C Fan/Gas 6 wrap each onion in kitchen foil and roast for 25 minutes or until soft. Allow to cool, then carefully unwrap, peel away the skin and flake the onion layers into petals. Set aside. Preheat the oven to 200C/180C Fan/Gas 6 wrap each onion in kitchen foil and roast for 25 minutes or until soft. Allow to cool, then carefully unwrap, peel away the skin and flake the onion layers into petals. Set aside. Heat 2 tablespoons of the chicken fat in a sauté pan and add the mushrooms. Cook over a medium heat for 10 minutes. Season with salt and pepper and set aside in a warm bowl. Heat 2 tablespoons of the chicken fat in a sauté pan and add the mushrooms. Cook over a medium heat for 10 minutes. Season with salt and pepper and set aside in a warm bowl. Preheat the grill to high. Brush each squid with chicken fat and place under the grill whole for 5 minutes on each side or until cooked through. Remove the tentacles and cut each squid into thin strips. Set aside and keep warm. Preheat the grill to high. Brush each squid with chicken fat and place under the grill whole for 5 minutes on each side or until cooked through. Remove the tentacles and cut each squid into thin strips. Set aside and keep warm. To serve, divide the squid and cooked mushrooms between four bowls. Sprinkle over the red onion petals, pour over the hot broth an finish with more chicken fat, the flowers, kumquats and a squeeze of lemon juice. To serve, divide the squid and cooked mushrooms between four bowls. Sprinkle over the red onion petals, pour over the hot broth an finish with more chicken fat, the flowers, kumquats and a squeeze of lemon juice."
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} | bf26f7fbd1f53d69eb65d9c0b9edb21612c29f730496981dbdc7f1ee57e3bf74 | Mushroom, chestnut and jamón ibérico wellingtons recipe
An average of 5.0 out of 5 stars from 1 rating An indulgent festive wellington served with an orange and bitter leaf salad. 20g/¾oz unsalted butter 2 tbsp olive oil 1 banana shallot, peeled and finely chopped2 cloves garlic, crushed200g/7oz seasonal mushrooms, finely chopped200g/7oz cooked chestnuts, finely chopped3 tbsp breadcrumbs3 tbsp flatleaf parsley, finely chopped 2 x 320g block ready-made all butter puff pastryplain flour, for dusting18 slices jamón ibérico1 free-range egg, beaten 20g/¾oz unsalted butter 2 tbsp olive oil 1 banana shallot, peeled and finely chopped 2 cloves garlic, crushed 200g/7oz seasonal mushrooms, finely chopped 200g/7oz cooked chestnuts, finely chopped 3 tbsp breadcrumbs 3 tbsp flatleaf parsley, finely chopped 2 x 320g block ready-made all butter puff pastry plain flour, for dusting 18 slices jamón ibérico 1 free-range egg, beaten 4 heads white chicory 1 orange, peeled and cut into segments20g/¾oz walnuts, toasted and chopped squeeze lemon juice2 tbsp extra virgin olive oil edible flowers, such as nasturtiums or violets (optional) 4 heads white chicory 1 orange, peeled and cut into segments 20g/¾oz walnuts, toasted and chopped squeeze lemon juice 2 tbsp extra virgin olive oil edible flowers, such as nasturtiums or violets (optional) Method To make the wellingtons, heat the butter and the oil in a pan and gently fry the shallot for 10 minutes until soft. Add the garlic, mushrooms and chestnuts and fry for a further 10 minutes until golden and tender. Season well and stir in the breadcrumbs and parsley. Allow to cool. Preheat the oven to 220C/200C Fan/Gas 7.Unravel one of the pastry sheets on a lightly floured surface. In the middle of each piece of pastry, layer two thirds of the jamón to form a 15cm/6inx20cm/8 in rectangle. Spoon the cooled mushroom and chestnut mix on top of the jamón, shaping it into a large sausage to keep it contained. Cover the filling with the remaining jamón. Brush the edges around the filling with egg, then layer the second puff sheet on top, pressing well around the filling to seal. Trim the edges and crimp with your index fingers. Gently lift and place on a baking sheet then brush all over with egg. Prick the pastry with a fork to allow steam to escape, then and bake for 20–25 minutes until golden and puffed.Meanwhile, toss the chicory with the orange segments, walnuts and flowers. Drizzle with a little lemon juice and extra virgin olive oil and seasoning. Serve the wellington in slices, with the bitter leaf salad on the side. To make the wellingtons, heat the butter and the oil in a pan and gently fry the shallot for 10 minutes until soft. Add the garlic, mushrooms and chestnuts and fry for a further 10 minutes until golden and tender. Season well and stir in the breadcrumbs and parsley. Allow to cool. To make the wellingtons, heat the butter and the oil in a pan and gently fry the shallot for 10 minutes until soft. Add the garlic, mushrooms and chestnuts and fry for a further 10 minutes until golden and tender. Season well and stir in the breadcrumbs and parsley. Allow to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Unravel one of the pastry sheets on a lightly floured surface. In the middle of each piece of pastry, layer two thirds of the jamón to form a 15cm/6inx20cm/8 in rectangle. Spoon the cooled mushroom and chestnut mix on top of the jamón, shaping it into a large sausage to keep it contained. Cover the filling with the remaining jamón. Unravel one of the pastry sheets on a lightly floured surface. In the middle of each piece of pastry, layer two thirds of the jamón to form a 15cm/6inx20cm/8 in rectangle. Spoon the cooled mushroom and chestnut mix on top of the jamón, shaping it into a large sausage to keep it contained. Cover the filling with the remaining jamón. Brush the edges around the filling with egg, then layer the second puff sheet on top, pressing well around the filling to seal. Trim the edges and crimp with your index fingers. Gently lift and place on a baking sheet then brush all over with egg. Prick the pastry with a fork to allow steam to escape, then and bake for 20–25 minutes until golden and puffed. Brush the edges around the filling with egg, then layer the second puff sheet on top, pressing well around the filling to seal. Trim the edges and crimp with your index fingers. Gently lift and place on a baking sheet then brush all over with egg. Prick the pastry with a fork to allow steam to escape, then and bake for 20–25 minutes until golden and puffed. Meanwhile, toss the chicory with the orange segments, walnuts and flowers. Drizzle with a little lemon juice and extra virgin olive oil and seasoning. Serve the wellington in slices, with the bitter leaf salad on the side. Meanwhile, toss the chicory with the orange segments, walnuts and flowers. Drizzle with a little lemon juice and extra virgin olive oil and seasoning. Serve the wellington in slices, with the bitter leaf salad on the side. | {
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"title": "Mushroom, chestnut and jamón ibérico wellingtons recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating An indulgent festive wellington served with an orange and bitter leaf salad. 20g/¾oz unsalted butter 2 tbsp olive oil 1 banana shallot, peeled and finely chopped2 cloves garlic, crushed200g/7oz seasonal mushrooms, finely chopped200g/7oz cooked chestnuts, finely chopped3 tbsp breadcrumbs3 tbsp flatleaf parsley, finely chopped 2 x 320g block ready-made all butter puff pastryplain flour, for dusting18 slices jamón ibérico1 free-range egg, beaten 20g/¾oz unsalted butter 2 tbsp olive oil 1 banana shallot, peeled and finely chopped 2 cloves garlic, crushed 200g/7oz seasonal mushrooms, finely chopped 200g/7oz cooked chestnuts, finely chopped 3 tbsp breadcrumbs 3 tbsp flatleaf parsley, finely chopped 2 x 320g block ready-made all butter puff pastry plain flour, for dusting 18 slices jamón ibérico 1 free-range egg, beaten 4 heads white chicory 1 orange, peeled and cut into segments20g/¾oz walnuts, toasted and chopped squeeze lemon juice2 tbsp extra virgin olive oil edible flowers, such as nasturtiums or violets (optional) 4 heads white chicory 1 orange, peeled and cut into segments 20g/¾oz walnuts, toasted and chopped squeeze lemon juice 2 tbsp extra virgin olive oil edible flowers, such as nasturtiums or violets (optional) Method To make the wellingtons, heat the butter and the oil in a pan and gently fry the shallot for 10 minutes until soft. Add the garlic, mushrooms and chestnuts and fry for a further 10 minutes until golden and tender. Season well and stir in the breadcrumbs and parsley. Allow to cool. Preheat the oven to 220C/200C Fan/Gas 7.Unravel one of the pastry sheets on a lightly floured surface. In the middle of each piece of pastry, layer two thirds of the jamón to form a 15cm/6inx20cm/8 in rectangle. Spoon the cooled mushroom and chestnut mix on top of the jamón, shaping it into a large sausage to keep it contained. Cover the filling with the remaining jamón. Brush the edges around the filling with egg, then layer the second puff sheet on top, pressing well around the filling to seal. Trim the edges and crimp with your index fingers. Gently lift and place on a baking sheet then brush all over with egg. Prick the pastry with a fork to allow steam to escape, then and bake for 20–25 minutes until golden and puffed.Meanwhile, toss the chicory with the orange segments, walnuts and flowers. Drizzle with a little lemon juice and extra virgin olive oil and seasoning. Serve the wellington in slices, with the bitter leaf salad on the side. To make the wellingtons, heat the butter and the oil in a pan and gently fry the shallot for 10 minutes until soft. Add the garlic, mushrooms and chestnuts and fry for a further 10 minutes until golden and tender. Season well and stir in the breadcrumbs and parsley. Allow to cool. To make the wellingtons, heat the butter and the oil in a pan and gently fry the shallot for 10 minutes until soft. Add the garlic, mushrooms and chestnuts and fry for a further 10 minutes until golden and tender. Season well and stir in the breadcrumbs and parsley. Allow to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Unravel one of the pastry sheets on a lightly floured surface. In the middle of each piece of pastry, layer two thirds of the jamón to form a 15cm/6inx20cm/8 in rectangle. Spoon the cooled mushroom and chestnut mix on top of the jamón, shaping it into a large sausage to keep it contained. Cover the filling with the remaining jamón. Unravel one of the pastry sheets on a lightly floured surface. In the middle of each piece of pastry, layer two thirds of the jamón to form a 15cm/6inx20cm/8 in rectangle. Spoon the cooled mushroom and chestnut mix on top of the jamón, shaping it into a large sausage to keep it contained. Cover the filling with the remaining jamón. Brush the edges around the filling with egg, then layer the second puff sheet on top, pressing well around the filling to seal. Trim the edges and crimp with your index fingers. Gently lift and place on a baking sheet then brush all over with egg. Prick the pastry with a fork to allow steam to escape, then and bake for 20–25 minutes until golden and puffed. Brush the edges around the filling with egg, then layer the second puff sheet on top, pressing well around the filling to seal. Trim the edges and crimp with your index fingers. Gently lift and place on a baking sheet then brush all over with egg. Prick the pastry with a fork to allow steam to escape, then and bake for 20–25 minutes until golden and puffed. Meanwhile, toss the chicory with the orange segments, walnuts and flowers. Drizzle with a little lemon juice and extra virgin olive oil and seasoning. Serve the wellington in slices, with the bitter leaf salad on the side. Meanwhile, toss the chicory with the orange segments, walnuts and flowers. Drizzle with a little lemon juice and extra virgin olive oil and seasoning. Serve the wellington in slices, with the bitter leaf salad on the side."
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} | 76b69ec23d609ac22dd49f0e63f70f68c58780e54dd5357438b047e0e3f37277 | Crab salad with crab bon bons and bacon aioli recipe
Crab salad with deep-fried crab 'bon bons' and smoked bacon aioli An average of 5.0 out of 5 stars from 1 rating Crab takes centre stage in this dish, showcased in a salad, a dressing and deep-fried savoury 'bon bons'. 500g/1lb 2oz crab shells, broken up1 carrot, chopped1 fennel, chopped1 onion, chopped1 celery stick, chopped500ml/18fl oz chicken stock50ml/2fl oz olive oil2 tbsp moscatel vinegar salt and freshly ground black pepper 500g/1lb 2oz crab shells, broken up 1 carrot, chopped 1 fennel, chopped 1 onion, chopped 1 celery stick, chopped 500ml/18fl oz chicken stock 50ml/2fl oz olive oil 2 tbsp moscatel vinegar salt and freshly ground black pepper 100g/3½oz white crab meat 2 spring onions, trimmed and diced 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped2 tsp chopped fresh dill1 lime, juice only150g/5½oz plain flour2 free-range eggs, beaten150g/5½oz panko breadcrumbs salt and freshly ground black pepper 100g/3½oz white crab meat 2 spring onions, trimmed and diced 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped 2 tsp chopped fresh dill 1 lime, juice only 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs salt and freshly ground black pepper 2 free-range egg yolks, beaten50ml/2fl oz light olive oil 3 garlic cloves, finely chopped3 tbsp bacon fat (see cooked bacon below)lemon wedge, for squeezing3 smoked streaky bacon rashers, cooked until crispy and finely choppedsalt and freshly ground black pepper 2 free-range egg yolks, beaten 50ml/2fl oz light olive oil 3 garlic cloves, finely chopped 3 tbsp bacon fat (see cooked bacon below) lemon wedge, for squeezing 3 smoked streaky bacon rashers, cooked until crispy and finely chopped salt and freshly ground black pepper 250g/9oz white crab claw meat1 red chicory, very finely sliced½ fennel, very finely sliced1 red chilli, diced 1 lime, juice only salt and freshly ground black peppermicro herbs, such as coriander or red amaranth, to garnish 250g/9oz white crab claw meat 1 red chicory, very finely sliced ½ fennel, very finely sliced 1 red chilli, diced 1 lime, juice only salt and freshly ground black pepper micro herbs, such as coriander or red amaranth, to garnish Method To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20–30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside. To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2–3 minutes or until golden-brown, then transfer to kitchen paper to cool. To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top. To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper. Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve. To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20–30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside. To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20–30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside. To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2–3 minutes or until golden-brown, then transfer to kitchen paper to cool. To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2–3 minutes or until golden-brown, then transfer to kitchen paper to cool. To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top. To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top. To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper. To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper. Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve. Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve. | {
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"title": "Crab salad with crab bon bons and bacon aioli recipe",
"content": "Crab salad with deep-fried crab 'bon bons' and smoked bacon aioli An average of 5.0 out of 5 stars from 1 rating Crab takes centre stage in this dish, showcased in a salad, a dressing and deep-fried savoury 'bon bons'. 500g/1lb 2oz crab shells, broken up1 carrot, chopped1 fennel, chopped1 onion, chopped1 celery stick, chopped500ml/18fl oz chicken stock50ml/2fl oz olive oil2 tbsp moscatel vinegar salt and freshly ground black pepper 500g/1lb 2oz crab shells, broken up 1 carrot, chopped 1 fennel, chopped 1 onion, chopped 1 celery stick, chopped 500ml/18fl oz chicken stock 50ml/2fl oz olive oil 2 tbsp moscatel vinegar salt and freshly ground black pepper 100g/3½oz white crab meat 2 spring onions, trimmed and diced 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped2 tsp chopped fresh dill1 lime, juice only150g/5½oz plain flour2 free-range eggs, beaten150g/5½oz panko breadcrumbs salt and freshly ground black pepper 100g/3½oz white crab meat 2 spring onions, trimmed and diced 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped 2 tsp chopped fresh dill 1 lime, juice only 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs salt and freshly ground black pepper 2 free-range egg yolks, beaten50ml/2fl oz light olive oil 3 garlic cloves, finely chopped3 tbsp bacon fat (see cooked bacon below)lemon wedge, for squeezing3 smoked streaky bacon rashers, cooked until crispy and finely choppedsalt and freshly ground black pepper 2 free-range egg yolks, beaten 50ml/2fl oz light olive oil 3 garlic cloves, finely chopped 3 tbsp bacon fat (see cooked bacon below) lemon wedge, for squeezing 3 smoked streaky bacon rashers, cooked until crispy and finely chopped salt and freshly ground black pepper 250g/9oz white crab claw meat1 red chicory, very finely sliced½ fennel, very finely sliced1 red chilli, diced 1 lime, juice only salt and freshly ground black peppermicro herbs, such as coriander or red amaranth, to garnish 250g/9oz white crab claw meat 1 red chicory, very finely sliced ½ fennel, very finely sliced 1 red chilli, diced 1 lime, juice only salt and freshly ground black pepper micro herbs, such as coriander or red amaranth, to garnish Method To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20–30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside. To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2–3 minutes or until golden-brown, then transfer to kitchen paper to cool. To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top. To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper. Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve. To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20–30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside. To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20–30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside. To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2–3 minutes or until golden-brown, then transfer to kitchen paper to cool. To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2–3 minutes or until golden-brown, then transfer to kitchen paper to cool. To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top. To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top. To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper. To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper. Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve. Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve."
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} | 0edb8229abac57bf0b15cc5adcd8005dc09deb8bf1d5cc9f229f1458b4f0b067 | Roast pork with watercress, apples and chicory recipe
An average of 0.0 out of 5 stars from 0 ratings This classic combination makes a wonderful autumnal Sunday roast, when all of these ingredients are at their very best. 6 bay leaves 2kg/4lb 8oz pork loin, on the bone, skin scoreddrizzle olive oil1 lemon, juice only salt and freshly ground black pepper 6 bay leaves 2kg/4lb 8oz pork loin, on the bone, skin scored drizzle olive oil 1 lemon, juice only salt and freshly ground black pepper 2 Braeburn apples, halved and cored3 heads chicory, halved100g/3½oz butter 100g/3½oz caster sugar ½ bunch thyme sprigs 1 bay leaf 100ml/3½fl oz cider vinegar drizzle olive oil 2 Braeburn apples, halved and cored 3 heads chicory, halved 100g/3½oz butter 100g/3½oz caster sugar ½ bunch thyme sprigs 1 bay leaf 100ml/3½fl oz cider vinegar drizzle olive oil 100g/3½oz watercress 100g/3½oz watercress Method Preheat the oven to 240C/220C Fan/Gas 9.Stick the bay leaves in the scores made in the skin of the pork, season well and drizzle with olive oil. Roast the pork for 30 minutes, then squeeze the lemon juice over the skin and continue to roast for another 45 minutes. When the pork is cooked, remove and allow to rest for another 40 minutes.For the sweet and sour apples, cook the apples and endive cut-side down in a pan with half the butter until golden and caramelised. Turn over and sprinkle with the caster sugar and dot with the rest of the butter. Add the thyme and bay leaf. Cook in the oven for 20 minutes until soft, then deglaze the pan with the vinegar and baste in the juices to glaze. Finish with a drizzle of olive oil.To serve, spread the watercress over a serving platter. Slice the meat and arrange on top, then spoon over the juices. Serve with the apple and chicory. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Stick the bay leaves in the scores made in the skin of the pork, season well and drizzle with olive oil. Roast the pork for 30 minutes, then squeeze the lemon juice over the skin and continue to roast for another 45 minutes. When the pork is cooked, remove and allow to rest for another 40 minutes. Stick the bay leaves in the scores made in the skin of the pork, season well and drizzle with olive oil. Roast the pork for 30 minutes, then squeeze the lemon juice over the skin and continue to roast for another 45 minutes. When the pork is cooked, remove and allow to rest for another 40 minutes. For the sweet and sour apples, cook the apples and endive cut-side down in a pan with half the butter until golden and caramelised. Turn over and sprinkle with the caster sugar and dot with the rest of the butter. Add the thyme and bay leaf. Cook in the oven for 20 minutes until soft, then deglaze the pan with the vinegar and baste in the juices to glaze. Finish with a drizzle of olive oil. For the sweet and sour apples, cook the apples and endive cut-side down in a pan with half the butter until golden and caramelised. Turn over and sprinkle with the caster sugar and dot with the rest of the butter. Add the thyme and bay leaf. Cook in the oven for 20 minutes until soft, then deglaze the pan with the vinegar and baste in the juices to glaze. Finish with a drizzle of olive oil. To serve, spread the watercress over a serving platter. Slice the meat and arrange on top, then spoon over the juices. Serve with the apple and chicory. To serve, spread the watercress over a serving platter. Slice the meat and arrange on top, then spoon over the juices. Serve with the apple and chicory. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings This classic combination makes a wonderful autumnal Sunday roast, when all of these ingredients are at their very best. 6 bay leaves 2kg/4lb 8oz pork loin, on the bone, skin scoreddrizzle olive oil1 lemon, juice only salt and freshly ground black pepper 6 bay leaves 2kg/4lb 8oz pork loin, on the bone, skin scored drizzle olive oil 1 lemon, juice only salt and freshly ground black pepper 2 Braeburn apples, halved and cored3 heads chicory, halved100g/3½oz butter 100g/3½oz caster sugar ½ bunch thyme sprigs 1 bay leaf 100ml/3½fl oz cider vinegar drizzle olive oil 2 Braeburn apples, halved and cored 3 heads chicory, halved 100g/3½oz butter 100g/3½oz caster sugar ½ bunch thyme sprigs 1 bay leaf 100ml/3½fl oz cider vinegar drizzle olive oil 100g/3½oz watercress 100g/3½oz watercress Method Preheat the oven to 240C/220C Fan/Gas 9.Stick the bay leaves in the scores made in the skin of the pork, season well and drizzle with olive oil. Roast the pork for 30 minutes, then squeeze the lemon juice over the skin and continue to roast for another 45 minutes. When the pork is cooked, remove and allow to rest for another 40 minutes.For the sweet and sour apples, cook the apples and endive cut-side down in a pan with half the butter until golden and caramelised. Turn over and sprinkle with the caster sugar and dot with the rest of the butter. Add the thyme and bay leaf. Cook in the oven for 20 minutes until soft, then deglaze the pan with the vinegar and baste in the juices to glaze. Finish with a drizzle of olive oil.To serve, spread the watercress over a serving platter. Slice the meat and arrange on top, then spoon over the juices. Serve with the apple and chicory. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Stick the bay leaves in the scores made in the skin of the pork, season well and drizzle with olive oil. Roast the pork for 30 minutes, then squeeze the lemon juice over the skin and continue to roast for another 45 minutes. When the pork is cooked, remove and allow to rest for another 40 minutes. Stick the bay leaves in the scores made in the skin of the pork, season well and drizzle with olive oil. Roast the pork for 30 minutes, then squeeze the lemon juice over the skin and continue to roast for another 45 minutes. When the pork is cooked, remove and allow to rest for another 40 minutes. For the sweet and sour apples, cook the apples and endive cut-side down in a pan with half the butter until golden and caramelised. Turn over and sprinkle with the caster sugar and dot with the rest of the butter. Add the thyme and bay leaf. Cook in the oven for 20 minutes until soft, then deglaze the pan with the vinegar and baste in the juices to glaze. Finish with a drizzle of olive oil. For the sweet and sour apples, cook the apples and endive cut-side down in a pan with half the butter until golden and caramelised. Turn over and sprinkle with the caster sugar and dot with the rest of the butter. Add the thyme and bay leaf. Cook in the oven for 20 minutes until soft, then deglaze the pan with the vinegar and baste in the juices to glaze. Finish with a drizzle of olive oil. To serve, spread the watercress over a serving platter. Slice the meat and arrange on top, then spoon over the juices. Serve with the apple and chicory. To serve, spread the watercress over a serving platter. Slice the meat and arrange on top, then spoon over the juices. Serve with the apple and chicory."
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} | a6faf1c04da3d11c2b188a990f22d9a22105b87f63be11179afa65b2240041cb | Roasted ray with shrimps, fennel and chicory recipe
Roasted ray with brown shrimps, confit fennel and pickled chicory An average of 3.0 out of 5 stars from 1 rating Ray wings are a bit like skate so replace the ray with skate if you can’t find it in the shops. The pickled chicory needs to be made a week in advance. 150ml/5fl oz red wine vinegar large pinch caster sugar1 small red chicory, cut into thin strips 150ml/5fl oz red wine vinegar large pinch caster sugar 1 small red chicory, cut into thin strips olive oil, to cover 1 fennel bulb, cut into 8 pieces1 bay leaf 1 star anise olive oil, to cover 1 fennel bulb, cut into 8 pieces 1 bay leaf 1 star anise 30g/1oz chickpea or gram flour, for dusting1 ray wing2 tbsp vegetable oil25g/1oz butter 2 tbsp peeled brown shrimps 1 lime, segmented3 tarragon sprigs, leaves picked and chopped1 lime, juice onlysalt and cracked black pepper 30g/1oz chickpea or gram flour, for dusting 1 ray wing 2 tbsp vegetable oil 25g/1oz butter 2 tbsp peeled brown shrimps 1 lime, segmented 3 tarragon sprigs, leaves picked and chopped 1 lime, juice only salt and cracked black pepper Method To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately. To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days. To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately. | {
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"title": "Roasted ray with shrimps, fennel and chicory recipe",
"content": "Roasted ray with brown shrimps, confit fennel and pickled chicory An average of 3.0 out of 5 stars from 1 rating Ray wings are a bit like skate so replace the ray with skate if you can’t find it in the shops. The pickled chicory needs to be made a week in advance. 150ml/5fl oz red wine vinegar large pinch caster sugar1 small red chicory, cut into thin strips 150ml/5fl oz red wine vinegar large pinch caster sugar 1 small red chicory, cut into thin strips olive oil, to cover 1 fennel bulb, cut into 8 pieces1 bay leaf 1 star anise olive oil, to cover 1 fennel bulb, cut into 8 pieces 1 bay leaf 1 star anise 30g/1oz chickpea or gram flour, for dusting1 ray wing2 tbsp vegetable oil25g/1oz butter 2 tbsp peeled brown shrimps 1 lime, segmented3 tarragon sprigs, leaves picked and chopped1 lime, juice onlysalt and cracked black pepper 30g/1oz chickpea or gram flour, for dusting 1 ray wing 2 tbsp vegetable oil 25g/1oz butter 2 tbsp peeled brown shrimps 1 lime, segmented 3 tarragon sprigs, leaves picked and chopped 1 lime, juice only salt and cracked black pepper Method To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately. To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days. To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately."
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} | 61e12ba4d05800d0dd6f17a7d34519f21945514646eeaca4b0131ab5126762f2 | Scallops, celeriac and black pudding recipe
Scallops, celeriac purée, black pudding, red chicory and anchovy salad An average of 5.0 out of 5 stars from 3 ratings A cheffy bistro-style starter for when you want to pull out all the stops! 1 small celeriac, peeled and sliced 75g/2½oz butter400ml/14fl oz milk2 thyme sprigs 2 garlic cloves 1 bay leaf 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs 2 garlic cloves 1 bay leaf dash olive oil150g/5½oz good-quality morcilla black pudding, crumbled dash olive oil 150g/5½oz good-quality morcilla black pudding, crumbled dash olive oil3 King scallops, separated from their shells (ask your fishmonger to do this for you) dash olive oil 3 King scallops, separated from their shells (ask your fishmonger to do this for you) 2 tbsp sherry vinegar 3 tbsp olive oil 2 tbsp sherry vinegar 3 tbsp olive oil 2 heads red chicory, leaves separated50g/1¾oz good-quality brown anchovies in oil, drained 2 heads red chicory, leaves separated 50g/1¾oz good-quality brown anchovies in oil, drained Method To make the celeriac purée, put the celeriac and 25g/1oz of the butter into a saucepan. Fry briefly then cover with the milk and add the thyme, garlic and bay leaf. Cook until the celeriac is tender. Drain, reserving the cooking liquor. Blend the cooked celeriac in a food processor or blender until smooth. Add just enough of the cooking liquor to the blended celeriac to loosen to a purée. Add the rest of the butter, mix well and keep warm. To make the black pudding, heat a dash of olive oil in a frying pan and cook the black pudding for 8–10 minutes. To cook the scallops, heat the oil in a frying pan and fry the scallops for 2 minutes over a high heat. To make the vinaigrette, mix the oil and vinegar together in a bowl. To make the red chicory and anchovy salad toss the red chicory in the vinaigrette.To serve, spoon some celeriac purée on each plate, layer some anchovy fillets through the dressed chicory, add some crumbled black pudding and finally halve the scallops and dot them around. To make the celeriac purée, put the celeriac and 25g/1oz of the butter into a saucepan. Fry briefly then cover with the milk and add the thyme, garlic and bay leaf. Cook until the celeriac is tender. Drain, reserving the cooking liquor. To make the celeriac purée, put the celeriac and 25g/1oz of the butter into a saucepan. Fry briefly then cover with the milk and add the thyme, garlic and bay leaf. Cook until the celeriac is tender. Drain, reserving the cooking liquor. Blend the cooked celeriac in a food processor or blender until smooth. Add just enough of the cooking liquor to the blended celeriac to loosen to a purée. Add the rest of the butter, mix well and keep warm. Blend the cooked celeriac in a food processor or blender until smooth. Add just enough of the cooking liquor to the blended celeriac to loosen to a purée. Add the rest of the butter, mix well and keep warm. To make the black pudding, heat a dash of olive oil in a frying pan and cook the black pudding for 8–10 minutes. To make the black pudding, heat a dash of olive oil in a frying pan and cook the black pudding for 8–10 minutes. To cook the scallops, heat the oil in a frying pan and fry the scallops for 2 minutes over a high heat. To cook the scallops, heat the oil in a frying pan and fry the scallops for 2 minutes over a high heat. To make the vinaigrette, mix the oil and vinegar together in a bowl. To make the vinaigrette, mix the oil and vinegar together in a bowl. To make the red chicory and anchovy salad toss the red chicory in the vinaigrette. To make the red chicory and anchovy salad toss the red chicory in the vinaigrette. To serve, spoon some celeriac purée on each plate, layer some anchovy fillets through the dressed chicory, add some crumbled black pudding and finally halve the scallops and dot them around. To serve, spoon some celeriac purée on each plate, layer some anchovy fillets through the dressed chicory, add some crumbled black pudding and finally halve the scallops and dot them around. | {
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"title": "Scallops, celeriac and black pudding recipe",
"content": "Scallops, celeriac purée, black pudding, red chicory and anchovy salad An average of 5.0 out of 5 stars from 3 ratings A cheffy bistro-style starter for when you want to pull out all the stops! 1 small celeriac, peeled and sliced 75g/2½oz butter400ml/14fl oz milk2 thyme sprigs 2 garlic cloves 1 bay leaf 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs 2 garlic cloves 1 bay leaf dash olive oil150g/5½oz good-quality morcilla black pudding, crumbled dash olive oil 150g/5½oz good-quality morcilla black pudding, crumbled dash olive oil3 King scallops, separated from their shells (ask your fishmonger to do this for you) dash olive oil 3 King scallops, separated from their shells (ask your fishmonger to do this for you) 2 tbsp sherry vinegar 3 tbsp olive oil 2 tbsp sherry vinegar 3 tbsp olive oil 2 heads red chicory, leaves separated50g/1¾oz good-quality brown anchovies in oil, drained 2 heads red chicory, leaves separated 50g/1¾oz good-quality brown anchovies in oil, drained Method To make the celeriac purée, put the celeriac and 25g/1oz of the butter into a saucepan. Fry briefly then cover with the milk and add the thyme, garlic and bay leaf. Cook until the celeriac is tender. Drain, reserving the cooking liquor. Blend the cooked celeriac in a food processor or blender until smooth. Add just enough of the cooking liquor to the blended celeriac to loosen to a purée. Add the rest of the butter, mix well and keep warm. To make the black pudding, heat a dash of olive oil in a frying pan and cook the black pudding for 8–10 minutes. To cook the scallops, heat the oil in a frying pan and fry the scallops for 2 minutes over a high heat. To make the vinaigrette, mix the oil and vinegar together in a bowl. To make the red chicory and anchovy salad toss the red chicory in the vinaigrette.To serve, spoon some celeriac purée on each plate, layer some anchovy fillets through the dressed chicory, add some crumbled black pudding and finally halve the scallops and dot them around. To make the celeriac purée, put the celeriac and 25g/1oz of the butter into a saucepan. Fry briefly then cover with the milk and add the thyme, garlic and bay leaf. Cook until the celeriac is tender. Drain, reserving the cooking liquor. To make the celeriac purée, put the celeriac and 25g/1oz of the butter into a saucepan. Fry briefly then cover with the milk and add the thyme, garlic and bay leaf. Cook until the celeriac is tender. Drain, reserving the cooking liquor. Blend the cooked celeriac in a food processor or blender until smooth. Add just enough of the cooking liquor to the blended celeriac to loosen to a purée. Add the rest of the butter, mix well and keep warm. Blend the cooked celeriac in a food processor or blender until smooth. Add just enough of the cooking liquor to the blended celeriac to loosen to a purée. Add the rest of the butter, mix well and keep warm. To make the black pudding, heat a dash of olive oil in a frying pan and cook the black pudding for 8–10 minutes. To make the black pudding, heat a dash of olive oil in a frying pan and cook the black pudding for 8–10 minutes. To cook the scallops, heat the oil in a frying pan and fry the scallops for 2 minutes over a high heat. To cook the scallops, heat the oil in a frying pan and fry the scallops for 2 minutes over a high heat. To make the vinaigrette, mix the oil and vinegar together in a bowl. To make the vinaigrette, mix the oil and vinegar together in a bowl. To make the red chicory and anchovy salad toss the red chicory in the vinaigrette. To make the red chicory and anchovy salad toss the red chicory in the vinaigrette. To serve, spoon some celeriac purée on each plate, layer some anchovy fillets through the dressed chicory, add some crumbled black pudding and finally halve the scallops and dot them around. To serve, spoon some celeriac purée on each plate, layer some anchovy fillets through the dressed chicory, add some crumbled black pudding and finally halve the scallops and dot them around."
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} | 4ce8866bbec1c4fa9e8383f964ef4ac9223e95918e8e5996f2f81020429e6c39 | Crab and sweetcorn soup recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_and_sweetcorn_soup_20624_16x9.jpg Crab and sweetcorn soup is “a world classic” says Rick Stein, and the key to success is to celebrate its simplicity and rely on good, fresh ingredients. 1.2 litres/2 pints good-quality or homemade chicken stock6 thin slices fresh root ginger, plus 1 tsp very finely chopped 3 bunches spring onions, roughly chopped ½ tsp whole white peppercorns 2 fresh corn on the cobs225g/8oz fresh white crabmeat5 tsp cornflour2 spring onions, cut into 2.5cm/1in pieces and finely shredded lengthways1 tbsp light soy sauce1 tbsp Chinese rice wine or dry sherry1 egg white, lightly beatensalt and freshly ground black pepper 1.2 litres/2 pints good-quality or homemade chicken stock 6 thin slices fresh root ginger, plus 1 tsp very finely chopped 3 bunches spring onions, roughly chopped ½ tsp whole white peppercorns 2 fresh corn on the cobs 225g/8oz fresh white crabmeat 5 tsp cornflour 2 spring onions, cut into 2.5cm/1in pieces and finely shredded lengthways 1 tbsp light soy sauce 1 tbsp Chinese rice wine or dry sherry 1 egg white, lightly beaten salt and freshly ground black pepper Method Put the chicken stock in a saucepan with the sliced ginger, spring onions and peppercorns. Bring to the boil and cook for 20 minutes so the flavours infuse. Stand the corn on the cobs end-up on a board and slice away the kernels with a large sharp knife. Add the sweetcorn to the stock and simmer for 5 minutes. Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Mix the cornflour with a little cold water to form a smooth paste, stir it into the soup and simmer for 2 minutes. Stir in the crabmeat, chopped ginger, shredded spring onions, soy sauce and rice wine. Season with salt and pepper to taste. Simmer for 1 minute.Give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve at once. Put the chicken stock in a saucepan with the sliced ginger, spring onions and peppercorns. Bring to the boil and cook for 20 minutes so the flavours infuse. Put the chicken stock in a saucepan with the sliced ginger, spring onions and peppercorns. Bring to the boil and cook for 20 minutes so the flavours infuse. Stand the corn on the cobs end-up on a board and slice away the kernels with a large sharp knife. Add the sweetcorn to the stock and simmer for 5 minutes. Stand the corn on the cobs end-up on a board and slice away the kernels with a large sharp knife. Add the sweetcorn to the stock and simmer for 5 minutes. Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Mix the cornflour with a little cold water to form a smooth paste, stir it into the soup and simmer for 2 minutes. Stir in the crabmeat, chopped ginger, shredded spring onions, soy sauce and rice wine. Season with salt and pepper to taste. Simmer for 1 minute. Mix the cornflour with a little cold water to form a smooth paste, stir it into the soup and simmer for 2 minutes. Stir in the crabmeat, chopped ginger, shredded spring onions, soy sauce and rice wine. Season with salt and pepper to taste. Simmer for 1 minute. Give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve at once. Give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve at once. | {
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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/crab_and_sweetcorn_soup_20624_16x9.jpg Crab and sweetcorn soup is “a world classic” says Rick Stein, and the key to success is to celebrate its simplicity and rely on good, fresh ingredients. 1.2 litres/2 pints good-quality or homemade chicken stock6 thin slices fresh root ginger, plus 1 tsp very finely chopped 3 bunches spring onions, roughly chopped ½ tsp whole white peppercorns 2 fresh corn on the cobs225g/8oz fresh white crabmeat5 tsp cornflour2 spring onions, cut into 2.5cm/1in pieces and finely shredded lengthways1 tbsp light soy sauce1 tbsp Chinese rice wine or dry sherry1 egg white, lightly beatensalt and freshly ground black pepper 1.2 litres/2 pints good-quality or homemade chicken stock 6 thin slices fresh root ginger, plus 1 tsp very finely chopped 3 bunches spring onions, roughly chopped ½ tsp whole white peppercorns 2 fresh corn on the cobs 225g/8oz fresh white crabmeat 5 tsp cornflour 2 spring onions, cut into 2.5cm/1in pieces and finely shredded lengthways 1 tbsp light soy sauce 1 tbsp Chinese rice wine or dry sherry 1 egg white, lightly beaten salt and freshly ground black pepper Method Put the chicken stock in a saucepan with the sliced ginger, spring onions and peppercorns. Bring to the boil and cook for 20 minutes so the flavours infuse. Stand the corn on the cobs end-up on a board and slice away the kernels with a large sharp knife. Add the sweetcorn to the stock and simmer for 5 minutes. Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Mix the cornflour with a little cold water to form a smooth paste, stir it into the soup and simmer for 2 minutes. Stir in the crabmeat, chopped ginger, shredded spring onions, soy sauce and rice wine. Season with salt and pepper to taste. Simmer for 1 minute.Give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve at once. Put the chicken stock in a saucepan with the sliced ginger, spring onions and peppercorns. Bring to the boil and cook for 20 minutes so the flavours infuse. Put the chicken stock in a saucepan with the sliced ginger, spring onions and peppercorns. Bring to the boil and cook for 20 minutes so the flavours infuse. Stand the corn on the cobs end-up on a board and slice away the kernels with a large sharp knife. Add the sweetcorn to the stock and simmer for 5 minutes. Stand the corn on the cobs end-up on a board and slice away the kernels with a large sharp knife. Add the sweetcorn to the stock and simmer for 5 minutes. Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Mix the cornflour with a little cold water to form a smooth paste, stir it into the soup and simmer for 2 minutes. Stir in the crabmeat, chopped ginger, shredded spring onions, soy sauce and rice wine. Season with salt and pepper to taste. Simmer for 1 minute. Mix the cornflour with a little cold water to form a smooth paste, stir it into the soup and simmer for 2 minutes. Stir in the crabmeat, chopped ginger, shredded spring onions, soy sauce and rice wine. Season with salt and pepper to taste. Simmer for 1 minute. Give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve at once. Give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve at once."
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} | e099d6c6fcb26fd39c643eb8379ec85e268466b48a204374f52bfa7ca6ac55ee | Deep-fried crab claws with crab ravioli recipe
An average of 0.0 out of 5 stars from 0 ratings This Asian-inspired crab ravioli dish uses nduja, a spicy salami paste that really packs a punch. (Get crabs that are large enough to give you 150g/5½oz brown meat and 200g/7oz white meat.) 2 cooked crabs, brown and white meat removed and kept separate, shells reserved, claws left whole200g/7oz raw prawns, heads and shells removed and reserved, de-veined, meat finely chopped2 star anise600ml/1 pint chicken stock150ml/5fl oz brandysunflower oil, for deep-frying2cm/¾in fresh root ginger, peeled and finely chopped1 garlic clove, finely chopped2 tbsp soy sauce1 tbsp sesame oil1 tbsp dry sherry75g/2½oz plain flour2 free-range eggs, beaten75g/2½oz panko or fresh breadcrumbs30g/1oz nduja24 wonton wrapperssalt and freshly ground black pepper2 tbsp finely chopped fresh coriander, to serve 2 cooked crabs, brown and white meat removed and kept separate, shells reserved, claws left whole 200g/7oz raw prawns, heads and shells removed and reserved, de-veined, meat finely chopped 2 star anise 600ml/1 pint chicken stock 150ml/5fl oz brandy sunflower oil, for deep-frying 2cm/¾in fresh root ginger, peeled and finely chopped 1 garlic clove, finely chopped 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp dry sherry 75g/2½oz plain flour 2 free-range eggs, beaten 75g/2½oz panko or fresh breadcrumbs 30g/1oz nduja 24 wonton wrappers salt and freshly ground black pepper 2 tbsp finely chopped fresh coriander, to serve Method Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain, reserve the liquid and set aside. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns, ginger, garlic, soy sauce, sesame oil and sherry together to form a paste, or blend in a food processor. Coat the crab claw flesh in the paste.Put the flour, eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour, then with the eggs and then the breadcrumbs.Deep-fry the claws for 2–4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain.Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli.Cook the ravioli in a large pan of boiling salted water for 1–2 minutes or until they rise to the surface. Meanwhile, gently heat the reserved crab stock.To serve, place the white crab meat in the bottom of a serving bowl, add three ravioli, ladle over the stock and top with a claw. Garnish with the coriander. Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain, reserve the liquid and set aside. Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain, reserve the liquid and set aside. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns, ginger, garlic, soy sauce, sesame oil and sherry together to form a paste, or blend in a food processor. Coat the crab claw flesh in the paste. Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns, ginger, garlic, soy sauce, sesame oil and sherry together to form a paste, or blend in a food processor. Coat the crab claw flesh in the paste. Put the flour, eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour, then with the eggs and then the breadcrumbs. Put the flour, eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour, then with the eggs and then the breadcrumbs. Deep-fry the claws for 2–4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain. Deep-fry the claws for 2–4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain. Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli. Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli. Cook the ravioli in a large pan of boiling salted water for 1–2 minutes or until they rise to the surface. Meanwhile, gently heat the reserved crab stock. Cook the ravioli in a large pan of boiling salted water for 1–2 minutes or until they rise to the surface. Meanwhile, gently heat the reserved crab stock. To serve, place the white crab meat in the bottom of a serving bowl, add three ravioli, ladle over the stock and top with a claw. Garnish with the coriander. To serve, place the white crab meat in the bottom of a serving bowl, add three ravioli, ladle over the stock and top with a claw. Garnish with the coriander. | {
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"title": "Deep-fried crab claws with crab ravioli recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This Asian-inspired crab ravioli dish uses nduja, a spicy salami paste that really packs a punch. (Get crabs that are large enough to give you 150g/5½oz brown meat and 200g/7oz white meat.) 2 cooked crabs, brown and white meat removed and kept separate, shells reserved, claws left whole200g/7oz raw prawns, heads and shells removed and reserved, de-veined, meat finely chopped2 star anise600ml/1 pint chicken stock150ml/5fl oz brandysunflower oil, for deep-frying2cm/¾in fresh root ginger, peeled and finely chopped1 garlic clove, finely chopped2 tbsp soy sauce1 tbsp sesame oil1 tbsp dry sherry75g/2½oz plain flour2 free-range eggs, beaten75g/2½oz panko or fresh breadcrumbs30g/1oz nduja24 wonton wrapperssalt and freshly ground black pepper2 tbsp finely chopped fresh coriander, to serve 2 cooked crabs, brown and white meat removed and kept separate, shells reserved, claws left whole 200g/7oz raw prawns, heads and shells removed and reserved, de-veined, meat finely chopped 2 star anise 600ml/1 pint chicken stock 150ml/5fl oz brandy sunflower oil, for deep-frying 2cm/¾in fresh root ginger, peeled and finely chopped 1 garlic clove, finely chopped 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp dry sherry 75g/2½oz plain flour 2 free-range eggs, beaten 75g/2½oz panko or fresh breadcrumbs 30g/1oz nduja 24 wonton wrappers salt and freshly ground black pepper 2 tbsp finely chopped fresh coriander, to serve Method Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain, reserve the liquid and set aside. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns, ginger, garlic, soy sauce, sesame oil and sherry together to form a paste, or blend in a food processor. Coat the crab claw flesh in the paste.Put the flour, eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour, then with the eggs and then the breadcrumbs.Deep-fry the claws for 2–4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain.Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli.Cook the ravioli in a large pan of boiling salted water for 1–2 minutes or until they rise to the surface. Meanwhile, gently heat the reserved crab stock.To serve, place the white crab meat in the bottom of a serving bowl, add three ravioli, ladle over the stock and top with a claw. Garnish with the coriander. Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain, reserve the liquid and set aside. Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain, reserve the liquid and set aside. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns, ginger, garlic, soy sauce, sesame oil and sherry together to form a paste, or blend in a food processor. Coat the crab claw flesh in the paste. Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns, ginger, garlic, soy sauce, sesame oil and sherry together to form a paste, or blend in a food processor. Coat the crab claw flesh in the paste. Put the flour, eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour, then with the eggs and then the breadcrumbs. Put the flour, eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour, then with the eggs and then the breadcrumbs. Deep-fry the claws for 2–4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain. Deep-fry the claws for 2–4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain. Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli. Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli. Cook the ravioli in a large pan of boiling salted water for 1–2 minutes or until they rise to the surface. Meanwhile, gently heat the reserved crab stock. Cook the ravioli in a large pan of boiling salted water for 1–2 minutes or until they rise to the surface. Meanwhile, gently heat the reserved crab stock. To serve, place the white crab meat in the bottom of a serving bowl, add three ravioli, ladle over the stock and top with a claw. Garnish with the coriander. To serve, place the white crab meat in the bottom of a serving bowl, add three ravioli, ladle over the stock and top with a claw. Garnish with the coriander."
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} | c3717b76362bd1670a4a5c0bff26d74d3601e5cf7a89836b86bbe0ca6ee14e2b | Crab crumpets recipe
An average of 4.5 out of 5 stars from 6 ratings Crumpets like you have never seen them: topped with spicy fried eggs and crabmeat combined with lemongrass, peanuts and coconut flakes. 10g/⅓oz lemongrass stalks, trimmed and chopped2 garlic cloves, chopped1 red chilli2 tbsp coconut oil2 spring onions, finely chopped1 tsp coriander seeds, crushed2 tsp black mustard seeds25g/1oz roasted peanuts, crushed35g/1¼oz toasted coconut flakes150g/5½oz white crabmeat1 tsp lime zest, plus 1 tbsp lime juice1 tsp amchoor (mango powder)1 tsp fine sea salt2 tsp caster sugar1 tbsp coriander leaves, chopped 10g/⅓oz lemongrass stalks, trimmed and chopped 2 garlic cloves, chopped 1 red chilli 2 tbsp coconut oil 2 spring onions, finely chopped 1 tsp coriander seeds, crushed 2 tsp black mustard seeds 25g/1oz roasted peanuts, crushed 35g/1¼oz toasted coconut flakes 150g/5½oz white crabmeat 1 tsp lime zest, plus 1 tbsp lime juice 1 tsp amchoor (mango powder) 1 tsp fine sea salt 2 tsp caster sugar 1 tbsp coriander leaves, chopped 4 tbsp olive oilpinch ground turmeric¼ tsp chaat masala2 free-range eggs1 tbsp red onion, finely slivered2 tbsp finely chopped plum tomatoes1 green chilli, finely chopped 4 tbsp olive oil pinch ground turmeric ¼ tsp chaat masala 2 free-range eggs 1 tbsp red onion, finely slivered 2 tbsp finely chopped plum tomatoes 1 green chilli, finely chopped 30g/1oz coriander, chopped 30g/1oz mint, chopped 2 limes, juice only 30g/1oz coriander, chopped 30g/1oz mint, chopped 2 limes, juice only 4 crumpetschivestoasted coconut flakes 4 crumpets chives toasted coconut flakes Method In a grinder, blitz together the lemongrass, garlic and red chilli with 3 tablespoons of water to a fine paste, then set aside.Heat the coconut oil in a frying pan, then add the chopped spring onions, coriander seeds and mustard seeds, frying for 2–3 minutes. Stir in the lemongrass paste and fry for 1 minute, before adding the crushed peanuts and coconut flakes. Cook for 2 more minutes. Add the crabmeat, lime zest and lime juice, amchoor, salt and sugar. Cook for 3 minutes until the crab is heated through and infused with the spices.For the eggs, heat the olive oil in a frying pan until hot, then add the turmeric and chaat masala. Infuse the oil for 30 seconds, before cracking in the eggs.Quickly sprinkle over the red onion, tomatoes and green chilli before the white sets. Use a spoon to baste the yolk with the hot spice-infused oil: you want a softly set yolk and crispy frayed white.For the coriander chutney, mix all the ingredients together with 50ml/2fl oz water in a small bowl.Meanwhile, toast the crumpets.Stir the coriander into the spiced crab, then pile it high on the toasted crumpets, add the crispy eggs on the side and scatter with toasted coconut and chives. Serve with with the chutney. In a grinder, blitz together the lemongrass, garlic and red chilli with 3 tablespoons of water to a fine paste, then set aside. In a grinder, blitz together the lemongrass, garlic and red chilli with 3 tablespoons of water to a fine paste, then set aside. Heat the coconut oil in a frying pan, then add the chopped spring onions, coriander seeds and mustard seeds, frying for 2–3 minutes. Stir in the lemongrass paste and fry for 1 minute, before adding the crushed peanuts and coconut flakes. Cook for 2 more minutes. Heat the coconut oil in a frying pan, then add the chopped spring onions, coriander seeds and mustard seeds, frying for 2–3 minutes. Stir in the lemongrass paste and fry for 1 minute, before adding the crushed peanuts and coconut flakes. Cook for 2 more minutes. Add the crabmeat, lime zest and lime juice, amchoor, salt and sugar. Cook for 3 minutes until the crab is heated through and infused with the spices. Add the crabmeat, lime zest and lime juice, amchoor, salt and sugar. Cook for 3 minutes until the crab is heated through and infused with the spices. For the eggs, heat the olive oil in a frying pan until hot, then add the turmeric and chaat masala. Infuse the oil for 30 seconds, before cracking in the eggs. For the eggs, heat the olive oil in a frying pan until hot, then add the turmeric and chaat masala. Infuse the oil for 30 seconds, before cracking in the eggs. Quickly sprinkle over the red onion, tomatoes and green chilli before the white sets. Use a spoon to baste the yolk with the hot spice-infused oil: you want a softly set yolk and crispy frayed white. Quickly sprinkle over the red onion, tomatoes and green chilli before the white sets. Use a spoon to baste the yolk with the hot spice-infused oil: you want a softly set yolk and crispy frayed white. For the coriander chutney, mix all the ingredients together with 50ml/2fl oz water in a small bowl. For the coriander chutney, mix all the ingredients together with 50ml/2fl oz water in a small bowl. Meanwhile, toast the crumpets. Meanwhile, toast the crumpets. Stir the coriander into the spiced crab, then pile it high on the toasted crumpets, add the crispy eggs on the side and scatter with toasted coconut and chives. Serve with with the chutney. Stir the coriander into the spiced crab, then pile it high on the toasted crumpets, add the crispy eggs on the side and scatter with toasted coconut and chives. Serve with with the chutney. Recipe tips To make the toasted coconut flakes to add to the crab mixture and for the garnish, heat a pan to medium, add the coconut flakes and dry fry until nicely browned all over. | {
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"title": "Crab crumpets recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings Crumpets like you have never seen them: topped with spicy fried eggs and crabmeat combined with lemongrass, peanuts and coconut flakes. 10g/⅓oz lemongrass stalks, trimmed and chopped2 garlic cloves, chopped1 red chilli2 tbsp coconut oil2 spring onions, finely chopped1 tsp coriander seeds, crushed2 tsp black mustard seeds25g/1oz roasted peanuts, crushed35g/1¼oz toasted coconut flakes150g/5½oz white crabmeat1 tsp lime zest, plus 1 tbsp lime juice1 tsp amchoor (mango powder)1 tsp fine sea salt2 tsp caster sugar1 tbsp coriander leaves, chopped 10g/⅓oz lemongrass stalks, trimmed and chopped 2 garlic cloves, chopped 1 red chilli 2 tbsp coconut oil 2 spring onions, finely chopped 1 tsp coriander seeds, crushed 2 tsp black mustard seeds 25g/1oz roasted peanuts, crushed 35g/1¼oz toasted coconut flakes 150g/5½oz white crabmeat 1 tsp lime zest, plus 1 tbsp lime juice 1 tsp amchoor (mango powder) 1 tsp fine sea salt 2 tsp caster sugar 1 tbsp coriander leaves, chopped 4 tbsp olive oilpinch ground turmeric¼ tsp chaat masala2 free-range eggs1 tbsp red onion, finely slivered2 tbsp finely chopped plum tomatoes1 green chilli, finely chopped 4 tbsp olive oil pinch ground turmeric ¼ tsp chaat masala 2 free-range eggs 1 tbsp red onion, finely slivered 2 tbsp finely chopped plum tomatoes 1 green chilli, finely chopped 30g/1oz coriander, chopped 30g/1oz mint, chopped 2 limes, juice only 30g/1oz coriander, chopped 30g/1oz mint, chopped 2 limes, juice only 4 crumpetschivestoasted coconut flakes 4 crumpets chives toasted coconut flakes Method In a grinder, blitz together the lemongrass, garlic and red chilli with 3 tablespoons of water to a fine paste, then set aside.Heat the coconut oil in a frying pan, then add the chopped spring onions, coriander seeds and mustard seeds, frying for 2–3 minutes. Stir in the lemongrass paste and fry for 1 minute, before adding the crushed peanuts and coconut flakes. Cook for 2 more minutes. Add the crabmeat, lime zest and lime juice, amchoor, salt and sugar. Cook for 3 minutes until the crab is heated through and infused with the spices.For the eggs, heat the olive oil in a frying pan until hot, then add the turmeric and chaat masala. Infuse the oil for 30 seconds, before cracking in the eggs.Quickly sprinkle over the red onion, tomatoes and green chilli before the white sets. Use a spoon to baste the yolk with the hot spice-infused oil: you want a softly set yolk and crispy frayed white.For the coriander chutney, mix all the ingredients together with 50ml/2fl oz water in a small bowl.Meanwhile, toast the crumpets.Stir the coriander into the spiced crab, then pile it high on the toasted crumpets, add the crispy eggs on the side and scatter with toasted coconut and chives. Serve with with the chutney. In a grinder, blitz together the lemongrass, garlic and red chilli with 3 tablespoons of water to a fine paste, then set aside. In a grinder, blitz together the lemongrass, garlic and red chilli with 3 tablespoons of water to a fine paste, then set aside. Heat the coconut oil in a frying pan, then add the chopped spring onions, coriander seeds and mustard seeds, frying for 2–3 minutes. Stir in the lemongrass paste and fry for 1 minute, before adding the crushed peanuts and coconut flakes. Cook for 2 more minutes. Heat the coconut oil in a frying pan, then add the chopped spring onions, coriander seeds and mustard seeds, frying for 2–3 minutes. Stir in the lemongrass paste and fry for 1 minute, before adding the crushed peanuts and coconut flakes. Cook for 2 more minutes. Add the crabmeat, lime zest and lime juice, amchoor, salt and sugar. Cook for 3 minutes until the crab is heated through and infused with the spices. Add the crabmeat, lime zest and lime juice, amchoor, salt and sugar. Cook for 3 minutes until the crab is heated through and infused with the spices. For the eggs, heat the olive oil in a frying pan until hot, then add the turmeric and chaat masala. Infuse the oil for 30 seconds, before cracking in the eggs. For the eggs, heat the olive oil in a frying pan until hot, then add the turmeric and chaat masala. Infuse the oil for 30 seconds, before cracking in the eggs. Quickly sprinkle over the red onion, tomatoes and green chilli before the white sets. Use a spoon to baste the yolk with the hot spice-infused oil: you want a softly set yolk and crispy frayed white. Quickly sprinkle over the red onion, tomatoes and green chilli before the white sets. Use a spoon to baste the yolk with the hot spice-infused oil: you want a softly set yolk and crispy frayed white. For the coriander chutney, mix all the ingredients together with 50ml/2fl oz water in a small bowl. For the coriander chutney, mix all the ingredients together with 50ml/2fl oz water in a small bowl. Meanwhile, toast the crumpets. Meanwhile, toast the crumpets. Stir the coriander into the spiced crab, then pile it high on the toasted crumpets, add the crispy eggs on the side and scatter with toasted coconut and chives. Serve with with the chutney. Stir the coriander into the spiced crab, then pile it high on the toasted crumpets, add the crispy eggs on the side and scatter with toasted coconut and chives. Serve with with the chutney. Recipe tips To make the toasted coconut flakes to add to the crab mixture and for the garnish, heat a pan to medium, add the coconut flakes and dry fry until nicely browned all over."
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} | 0e42e68aa5b725e458596d10effc3cf4e42df4d8bea30fac143d08e8f95fe713 | Crab pasty recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_pasty_00629_16x9.jpg This homemade pasty is filled with crab meat, cheese and veggies and served alongside a gribiche sauce made with egg. Perfect for luxe winter snacking. 375g/13oz strong white flour, plus extra for dusting 35g/1¾oz unsalted butter, cold and diced50g/1¾oz lard, cold and diced pinch sea salt 375g/13oz strong white flour, plus extra for dusting 35g/1¾oz unsalted butter, cold and diced 50g/1¾oz lard, cold and diced pinch sea salt 1 onion, diced and cooked1 large potato, peeled, diced and par-boiled50g/1¾oz cheddar cheese 50g/1¾oz gruyère cheese 100g/3½oz white crab meat 100g/3½oz brown crab meat 1 tbsp chopped fresh chives 1 tsp sweet smoked paprika pinch cayenne pepper 2 tbsp crème fraîche 10g/⅓oz unsalted butter, softened3 spring onions, chopped1 free-range egg plus 1 egg yolk, to glazesea salt and freshly ground black pepper 1 onion, diced and cooked 1 large potato, peeled, diced and par-boiled 50g/1¾oz cheddar cheese 50g/1¾oz gruyère cheese 100g/3½oz white crab meat 100g/3½oz brown crab meat 1 tbsp chopped fresh chives 1 tsp sweet smoked paprika pinch cayenne pepper 2 tbsp crème fraîche 10g/⅓oz unsalted butter, softened 3 spring onions, chopped 1 free-range egg plus 1 egg yolk, to glaze sea salt and freshly ground black pepper 1 tbsp Dijon mustard 1 tbsp red wine vinegar 1 tbsp capers, chopped 1 tbsp chopped fresh parsley ½ tbsp chopped fresh chervil 2 hard-boiled free-range eggs, chopped2–4 tbsp olive oil 1 tbsp Dijon mustard 1 tbsp red wine vinegar 1 tbsp capers, chopped 1 tbsp chopped fresh parsley ½ tbsp chopped fresh chervil 2 hard-boiled free-range eggs, chopped 2–4 tbsp olive oil Method To make the pastry, place the flour, butter and lard into a large bowl along with a pinch of salt and rub together with your fingertips. Add 125–130ml/4–4½fl oz cold water, using just enough to bind the dough together. Shape the dough into a disc, wrap in cling film and chill in the fridge for 30 minutes. To make the crab meat filling, mix the cooked onions, potatoes, cheeses, crab meat, chives, sweet smoked paprika, cayenne, crème fraiche, butter and spring onions. Season with salt and pepper. Remove the pastry from the fridge and dust a work surface with flour. Roll out the pastry to 1cm thick and cut two 20cm/8in circle. Add half the crab meat filling to the center of each pastry circle. Spoon over the crème fraîche and butter. Beat together the egg and egg yolk, then use this to brush the edge of the pastry. Fold over in half and crimp the edges. Brush with more of the egg glaze and chill for 20 minutes.Preheat the oven to 210C/190C Fan/Gas 6½. Brush the pastry with the egg glaze again, then sprinkle with salt and cook for the pasties for 25–30 minutes until golden.Meanwhile, make the dressing by mixing together all of the ingredients in a small bowl or jug. When the pasties are cooked, serve the dressing alongside. To make the pastry, place the flour, butter and lard into a large bowl along with a pinch of salt and rub together with your fingertips. Add 125–130ml/4–4½fl oz cold water, using just enough to bind the dough together. Shape the dough into a disc, wrap in cling film and chill in the fridge for 30 minutes. To make the pastry, place the flour, butter and lard into a large bowl along with a pinch of salt and rub together with your fingertips. Add 125–130ml/4–4½fl oz cold water, using just enough to bind the dough together. Shape the dough into a disc, wrap in cling film and chill in the fridge for 30 minutes. To make the crab meat filling, mix the cooked onions, potatoes, cheeses, crab meat, chives, sweet smoked paprika, cayenne, crème fraiche, butter and spring onions. Season with salt and pepper. To make the crab meat filling, mix the cooked onions, potatoes, cheeses, crab meat, chives, sweet smoked paprika, cayenne, crème fraiche, butter and spring onions. Season with salt and pepper. Remove the pastry from the fridge and dust a work surface with flour. Roll out the pastry to 1cm thick and cut two 20cm/8in circle. Add half the crab meat filling to the center of each pastry circle. Spoon over the crème fraîche and butter. Remove the pastry from the fridge and dust a work surface with flour. Roll out the pastry to 1cm thick and cut two 20cm/8in circle. Add half the crab meat filling to the center of each pastry circle. Spoon over the crème fraîche and butter. Beat together the egg and egg yolk, then use this to brush the edge of the pastry. Fold over in half and crimp the edges. Brush with more of the egg glaze and chill for 20 minutes. Beat together the egg and egg yolk, then use this to brush the edge of the pastry. Fold over in half and crimp the edges. Brush with more of the egg glaze and chill for 20 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Brush the pastry with the egg glaze again, then sprinkle with salt and cook for the pasties for 25–30 minutes until golden. Brush the pastry with the egg glaze again, then sprinkle with salt and cook for the pasties for 25–30 minutes until golden. Meanwhile, make the dressing by mixing together all of the ingredients in a small bowl or jug. When the pasties are cooked, serve the dressing alongside. Meanwhile, make the dressing by mixing together all of the ingredients in a small bowl or jug. When the pasties are cooked, serve the dressing alongside. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Crab pasty recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_pasty_00629_16x9.jpg This homemade pasty is filled with crab meat, cheese and veggies and served alongside a gribiche sauce made with egg. Perfect for luxe winter snacking. 375g/13oz strong white flour, plus extra for dusting 35g/1¾oz unsalted butter, cold and diced50g/1¾oz lard, cold and diced pinch sea salt 375g/13oz strong white flour, plus extra for dusting 35g/1¾oz unsalted butter, cold and diced 50g/1¾oz lard, cold and diced pinch sea salt 1 onion, diced and cooked1 large potato, peeled, diced and par-boiled50g/1¾oz cheddar cheese 50g/1¾oz gruyère cheese 100g/3½oz white crab meat 100g/3½oz brown crab meat 1 tbsp chopped fresh chives 1 tsp sweet smoked paprika pinch cayenne pepper 2 tbsp crème fraîche 10g/⅓oz unsalted butter, softened3 spring onions, chopped1 free-range egg plus 1 egg yolk, to glazesea salt and freshly ground black pepper 1 onion, diced and cooked 1 large potato, peeled, diced and par-boiled 50g/1¾oz cheddar cheese 50g/1¾oz gruyère cheese 100g/3½oz white crab meat 100g/3½oz brown crab meat 1 tbsp chopped fresh chives 1 tsp sweet smoked paprika pinch cayenne pepper 2 tbsp crème fraîche 10g/⅓oz unsalted butter, softened 3 spring onions, chopped 1 free-range egg plus 1 egg yolk, to glaze sea salt and freshly ground black pepper 1 tbsp Dijon mustard 1 tbsp red wine vinegar 1 tbsp capers, chopped 1 tbsp chopped fresh parsley ½ tbsp chopped fresh chervil 2 hard-boiled free-range eggs, chopped2–4 tbsp olive oil 1 tbsp Dijon mustard 1 tbsp red wine vinegar 1 tbsp capers, chopped 1 tbsp chopped fresh parsley ½ tbsp chopped fresh chervil 2 hard-boiled free-range eggs, chopped 2–4 tbsp olive oil Method To make the pastry, place the flour, butter and lard into a large bowl along with a pinch of salt and rub together with your fingertips. Add 125–130ml/4–4½fl oz cold water, using just enough to bind the dough together. Shape the dough into a disc, wrap in cling film and chill in the fridge for 30 minutes. To make the crab meat filling, mix the cooked onions, potatoes, cheeses, crab meat, chives, sweet smoked paprika, cayenne, crème fraiche, butter and spring onions. Season with salt and pepper. Remove the pastry from the fridge and dust a work surface with flour. Roll out the pastry to 1cm thick and cut two 20cm/8in circle. Add half the crab meat filling to the center of each pastry circle. Spoon over the crème fraîche and butter. Beat together the egg and egg yolk, then use this to brush the edge of the pastry. Fold over in half and crimp the edges. Brush with more of the egg glaze and chill for 20 minutes.Preheat the oven to 210C/190C Fan/Gas 6½. Brush the pastry with the egg glaze again, then sprinkle with salt and cook for the pasties for 25–30 minutes until golden.Meanwhile, make the dressing by mixing together all of the ingredients in a small bowl or jug. When the pasties are cooked, serve the dressing alongside. To make the pastry, place the flour, butter and lard into a large bowl along with a pinch of salt and rub together with your fingertips. Add 125–130ml/4–4½fl oz cold water, using just enough to bind the dough together. Shape the dough into a disc, wrap in cling film and chill in the fridge for 30 minutes. To make the pastry, place the flour, butter and lard into a large bowl along with a pinch of salt and rub together with your fingertips. Add 125–130ml/4–4½fl oz cold water, using just enough to bind the dough together. Shape the dough into a disc, wrap in cling film and chill in the fridge for 30 minutes. To make the crab meat filling, mix the cooked onions, potatoes, cheeses, crab meat, chives, sweet smoked paprika, cayenne, crème fraiche, butter and spring onions. Season with salt and pepper. To make the crab meat filling, mix the cooked onions, potatoes, cheeses, crab meat, chives, sweet smoked paprika, cayenne, crème fraiche, butter and spring onions. Season with salt and pepper. Remove the pastry from the fridge and dust a work surface with flour. Roll out the pastry to 1cm thick and cut two 20cm/8in circle. Add half the crab meat filling to the center of each pastry circle. Spoon over the crème fraîche and butter. Remove the pastry from the fridge and dust a work surface with flour. Roll out the pastry to 1cm thick and cut two 20cm/8in circle. Add half the crab meat filling to the center of each pastry circle. Spoon over the crème fraîche and butter. Beat together the egg and egg yolk, then use this to brush the edge of the pastry. Fold over in half and crimp the edges. Brush with more of the egg glaze and chill for 20 minutes. Beat together the egg and egg yolk, then use this to brush the edge of the pastry. Fold over in half and crimp the edges. Brush with more of the egg glaze and chill for 20 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Brush the pastry with the egg glaze again, then sprinkle with salt and cook for the pasties for 25–30 minutes until golden. Brush the pastry with the egg glaze again, then sprinkle with salt and cook for the pasties for 25–30 minutes until golden. Meanwhile, make the dressing by mixing together all of the ingredients in a small bowl or jug. When the pasties are cooked, serve the dressing alongside. Meanwhile, make the dressing by mixing together all of the ingredients in a small bowl or jug. When the pasties are cooked, serve the dressing alongside."
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} | 756c8242f2da13bffc1367a56b96bcc172d45e357dba891daa3e341e82e10142 | Roast lamb with potatoes and fennel recipe
An average of 5.0 out of 5 stars from 2 ratings This tasty lamb dish makes a great Sunday lunch and an excellent option for Easter. 1 tbsp olive oil500g/1lb 2oz lamb neck or leg, cut into 1–2cm/½–¾in chunks 600g/1lb 5oz waxy potatoes, peeled and thinly sliced1 fennel, trimmed and thinly sliced2 shallots, thinly sliced100ml/3½fl oz chicken stocksalt and freshly ground black pepper 1 tbsp olive oil 500g/1lb 2oz lamb neck or leg, cut into 1–2cm/½–¾in chunks 600g/1lb 5oz waxy potatoes, peeled and thinly sliced 1 fennel, trimmed and thinly sliced 2 shallots, thinly sliced 100ml/3½fl oz chicken stock salt and freshly ground black pepper 75g/2¾oz pecorino, grated150g/5½oz chopped tomatoes, from a tin4 garlic cloves, crushed 30g/1oz fresh flatleaf parsley, chopped 2 tsp ground fennel seeds 3 tbsp olive oilsalt and freshly ground black pepper 75g/2¾oz pecorino, grated 150g/5½oz chopped tomatoes, from a tin 4 garlic cloves, crushed 30g/1oz fresh flatleaf parsley, chopped 2 tsp ground fennel seeds 3 tbsp olive oil salt and freshly ground black pepper 4 small globe artichokes, stalk, choke and hard outer leaves removed, green interior thinly sliced½ lemon, juice only3 tbsp olive oil1 garlic clove, crushed splash white wine 50g/1¾oz broad beans 50g/1¾oz peas 2 tbsp finely chopped fresh mint drizzle extra virgin olive oilsalt and freshly ground black pepper 4 small globe artichokes, stalk, choke and hard outer leaves removed, green interior thinly sliced ½ lemon, juice only 3 tbsp olive oil 1 garlic clove, crushed splash white wine 50g/1¾oz broad beans 50g/1¾oz peas 2 tbsp finely chopped fresh mint drizzle extra virgin olive oil salt and freshly ground black pepper Method To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Heat the oil in a large frying pan and fry the lamb pieces. Season with salt and pepper. To make the paste, place all the ingredients in a food processor and pulse until roughly combined. Season with salt and pepper.Place the potatoes, fennel and shallot in a large bowl and season with salt and pepper. Mix together with two-thirds of the paste. Stir the rest through the lamb pieces. Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables. Pour the chicken stock around the sides and cover with kitchen foil. Place in the oven for about 1½ hours or until the lamb is tender. If preferred, the top can be browned under a grill before serving. To make the minty vegetables, place the artichoke in a bowl and cover with cold water. Add the lemon juice to prevent discolouration. Heat the oil in a large saucepan. Drain the artichokes and add to the pan, stirring well. Cook for a few minutes before adding the garlic and wine. Season with salt and pepper and cover. Cook gently for about 10 minutes or until the artichokes are tender. Blanch the broad beans for a few minutes, drain and add to the artichokes. Add the peas and cook for a few minutes. Add the mint and drizzle with the oil. Serve the roasted lamb mixture with the minty green vegetables on the side. To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Heat the oil in a large frying pan and fry the lamb pieces. Season with salt and pepper. Heat the oil in a large frying pan and fry the lamb pieces. Season with salt and pepper. To make the paste, place all the ingredients in a food processor and pulse until roughly combined. Season with salt and pepper. To make the paste, place all the ingredients in a food processor and pulse until roughly combined. Season with salt and pepper. Place the potatoes, fennel and shallot in a large bowl and season with salt and pepper. Mix together with two-thirds of the paste. Stir the rest through the lamb pieces. Place the potatoes, fennel and shallot in a large bowl and season with salt and pepper. Mix together with two-thirds of the paste. Stir the rest through the lamb pieces. Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables. Pour the chicken stock around the sides and cover with kitchen foil. Place in the oven for about 1½ hours or until the lamb is tender. If preferred, the top can be browned under a grill before serving. Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables. Pour the chicken stock around the sides and cover with kitchen foil. Place in the oven for about 1½ hours or until the lamb is tender. If preferred, the top can be browned under a grill before serving. To make the minty vegetables, place the artichoke in a bowl and cover with cold water. Add the lemon juice to prevent discolouration. Heat the oil in a large saucepan. Drain the artichokes and add to the pan, stirring well. Cook for a few minutes before adding the garlic and wine. Season with salt and pepper and cover. Cook gently for about 10 minutes or until the artichokes are tender. Blanch the broad beans for a few minutes, drain and add to the artichokes. Add the peas and cook for a few minutes. Add the mint and drizzle with the oil. To make the minty vegetables, place the artichoke in a bowl and cover with cold water. Add the lemon juice to prevent discolouration. Heat the oil in a large saucepan. Drain the artichokes and add to the pan, stirring well. Cook for a few minutes before adding the garlic and wine. Season with salt and pepper and cover. Cook gently for about 10 minutes or until the artichokes are tender. Blanch the broad beans for a few minutes, drain and add to the artichokes. Add the peas and cook for a few minutes. Add the mint and drizzle with the oil. Serve the roasted lamb mixture with the minty green vegetables on the side. Serve the roasted lamb mixture with the minty green vegetables on the side. | {
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"url": "https://www.bbc.co.uk/food/recipes/roast_lamb_with_potatoes_77612",
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"title": "Roast lamb with potatoes and fennel recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This tasty lamb dish makes a great Sunday lunch and an excellent option for Easter. 1 tbsp olive oil500g/1lb 2oz lamb neck or leg, cut into 1–2cm/½–¾in chunks 600g/1lb 5oz waxy potatoes, peeled and thinly sliced1 fennel, trimmed and thinly sliced2 shallots, thinly sliced100ml/3½fl oz chicken stocksalt and freshly ground black pepper 1 tbsp olive oil 500g/1lb 2oz lamb neck or leg, cut into 1–2cm/½–¾in chunks 600g/1lb 5oz waxy potatoes, peeled and thinly sliced 1 fennel, trimmed and thinly sliced 2 shallots, thinly sliced 100ml/3½fl oz chicken stock salt and freshly ground black pepper 75g/2¾oz pecorino, grated150g/5½oz chopped tomatoes, from a tin4 garlic cloves, crushed 30g/1oz fresh flatleaf parsley, chopped 2 tsp ground fennel seeds 3 tbsp olive oilsalt and freshly ground black pepper 75g/2¾oz pecorino, grated 150g/5½oz chopped tomatoes, from a tin 4 garlic cloves, crushed 30g/1oz fresh flatleaf parsley, chopped 2 tsp ground fennel seeds 3 tbsp olive oil salt and freshly ground black pepper 4 small globe artichokes, stalk, choke and hard outer leaves removed, green interior thinly sliced½ lemon, juice only3 tbsp olive oil1 garlic clove, crushed splash white wine 50g/1¾oz broad beans 50g/1¾oz peas 2 tbsp finely chopped fresh mint drizzle extra virgin olive oilsalt and freshly ground black pepper 4 small globe artichokes, stalk, choke and hard outer leaves removed, green interior thinly sliced ½ lemon, juice only 3 tbsp olive oil 1 garlic clove, crushed splash white wine 50g/1¾oz broad beans 50g/1¾oz peas 2 tbsp finely chopped fresh mint drizzle extra virgin olive oil salt and freshly ground black pepper Method To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Heat the oil in a large frying pan and fry the lamb pieces. Season with salt and pepper. To make the paste, place all the ingredients in a food processor and pulse until roughly combined. Season with salt and pepper.Place the potatoes, fennel and shallot in a large bowl and season with salt and pepper. Mix together with two-thirds of the paste. Stir the rest through the lamb pieces. Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables. Pour the chicken stock around the sides and cover with kitchen foil. Place in the oven for about 1½ hours or until the lamb is tender. If preferred, the top can be browned under a grill before serving. To make the minty vegetables, place the artichoke in a bowl and cover with cold water. Add the lemon juice to prevent discolouration. Heat the oil in a large saucepan. Drain the artichokes and add to the pan, stirring well. Cook for a few minutes before adding the garlic and wine. Season with salt and pepper and cover. Cook gently for about 10 minutes or until the artichokes are tender. Blanch the broad beans for a few minutes, drain and add to the artichokes. Add the peas and cook for a few minutes. Add the mint and drizzle with the oil. Serve the roasted lamb mixture with the minty green vegetables on the side. To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Heat the oil in a large frying pan and fry the lamb pieces. Season with salt and pepper. Heat the oil in a large frying pan and fry the lamb pieces. Season with salt and pepper. To make the paste, place all the ingredients in a food processor and pulse until roughly combined. Season with salt and pepper. To make the paste, place all the ingredients in a food processor and pulse until roughly combined. Season with salt and pepper. Place the potatoes, fennel and shallot in a large bowl and season with salt and pepper. Mix together with two-thirds of the paste. Stir the rest through the lamb pieces. Place the potatoes, fennel and shallot in a large bowl and season with salt and pepper. Mix together with two-thirds of the paste. Stir the rest through the lamb pieces. Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables. Pour the chicken stock around the sides and cover with kitchen foil. Place in the oven for about 1½ hours or until the lamb is tender. If preferred, the top can be browned under a grill before serving. Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables. Pour the chicken stock around the sides and cover with kitchen foil. Place in the oven for about 1½ hours or until the lamb is tender. If preferred, the top can be browned under a grill before serving. To make the minty vegetables, place the artichoke in a bowl and cover with cold water. Add the lemon juice to prevent discolouration. Heat the oil in a large saucepan. Drain the artichokes and add to the pan, stirring well. Cook for a few minutes before adding the garlic and wine. Season with salt and pepper and cover. Cook gently for about 10 minutes or until the artichokes are tender. Blanch the broad beans for a few minutes, drain and add to the artichokes. Add the peas and cook for a few minutes. Add the mint and drizzle with the oil. To make the minty vegetables, place the artichoke in a bowl and cover with cold water. Add the lemon juice to prevent discolouration. Heat the oil in a large saucepan. Drain the artichokes and add to the pan, stirring well. Cook for a few minutes before adding the garlic and wine. Season with salt and pepper and cover. Cook gently for about 10 minutes or until the artichokes are tender. Blanch the broad beans for a few minutes, drain and add to the artichokes. Add the peas and cook for a few minutes. Add the mint and drizzle with the oil. Serve the roasted lamb mixture with the minty green vegetables on the side. Serve the roasted lamb mixture with the minty green vegetables on the side."
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} | e5c09ad31a2fa6ae1c7913f7bb552c3a1a261d97e7f42d6fc2bbd79b86a45595 | Globe artichokes with duck liver a l’orange recipe
An average of 0.0 out of 5 stars from 0 ratings A globe artichoke is a real treat. Put in the centre of the table and enjoy one leaf at a time. ½ lemon, juice only1 globe artichoke, trimmed, turned and hollowedvegetable oil1 shallot, finely chopped120g/4½oz duck liver, trimmed and sliced60ml/2fl oz brandy1 tbsp caster sugar1 orange, segmented, and juice squeezed into a bowl120ml/4fl oz brown veal or chicken stock25g/1oz butter1 smoked duck breast, cut into lardonscandied orange peelsalt and freshly ground black pepper ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped 120g/4½oz duck liver, trimmed and sliced 60ml/2fl oz brandy 1 tbsp caster sugar 1 orange, segmented, and juice squeezed into a bowl 120ml/4fl oz brown veal or chicken stock 25g/1oz butter 1 smoked duck breast, cut into lardons candied orange peel salt and freshly ground black pepper Method Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20–30 minutes until softened. Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé.Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers. Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture.Melt the butter in a small frying pan and fry the smoked duck until crisp. To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck. Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20–30 minutes until softened. Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20–30 minutes until softened. Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé. Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé. Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers. Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers. Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture. Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture. Melt the butter in a small frying pan and fry the smoked duck until crisp. Melt the butter in a small frying pan and fry the smoked duck until crisp. To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck. To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck. | {
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"title": "Globe artichokes with duck liver a l’orange recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A globe artichoke is a real treat. Put in the centre of the table and enjoy one leaf at a time. ½ lemon, juice only1 globe artichoke, trimmed, turned and hollowedvegetable oil1 shallot, finely chopped120g/4½oz duck liver, trimmed and sliced60ml/2fl oz brandy1 tbsp caster sugar1 orange, segmented, and juice squeezed into a bowl120ml/4fl oz brown veal or chicken stock25g/1oz butter1 smoked duck breast, cut into lardonscandied orange peelsalt and freshly ground black pepper ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped 120g/4½oz duck liver, trimmed and sliced 60ml/2fl oz brandy 1 tbsp caster sugar 1 orange, segmented, and juice squeezed into a bowl 120ml/4fl oz brown veal or chicken stock 25g/1oz butter 1 smoked duck breast, cut into lardons candied orange peel salt and freshly ground black pepper Method Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20–30 minutes until softened. Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé.Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers. Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture.Melt the butter in a small frying pan and fry the smoked duck until crisp. To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck. Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20–30 minutes until softened. Bring a pan of salted water to the boil and add a squeeze of lemon juice. Cook the artichoke for 20–30 minutes until softened. Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé. Heat a little oil in a frying pan and add the shallot. Season the livers with salt and pepper, add to the pan and fry until cooked. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the brandy and flambé. Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers. Mix together the sugar, remaining lemon juice and the orange segments and their juice and heat in a small pan. Add the stock and reduce to a sauce consistency, then fold in the livers. Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture. Heat a little oil in another frying pan and reheat the artichoke. When hot, carefully cut in half, then fill with the duck liver mixture. Melt the butter in a small frying pan and fry the smoked duck until crisp. Melt the butter in a small frying pan and fry the smoked duck until crisp. To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck. To serve, place half a stuffed artichoke on each plate and finish with the candied orange peel and smoked duck."
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} | b56b0c10497d0a64c9e6962debe90f38eba1db44ef88b115d9596ae8993fc7b4 | Kohlrabi soup recipe
An average of 4.1 out of 5 stars from 8 ratings 1 tbsp olive oil2 salad onions, finely sliced1 garlic clove, finely chopped½ red chilli, finely chopped1 kohlrabi, peeled and diced1 tbsp soy sauce1 tbsp sesame oil1 tsp ginger, finely chopped200ml/7fl oz chicken stock, heated (vegetarians can substitute vegetable stock)salt and freshly ground black pepper1 tbsp chopped fresh coriander 1 tbsp olive oil 2 salad onions, finely sliced 1 garlic clove, finely chopped ½ red chilli, finely chopped 1 kohlrabi, peeled and diced 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp ginger, finely chopped 200ml/7fl oz chicken stock, heated (vegetarians can substitute vegetable stock) salt and freshly ground black pepper 1 tbsp chopped fresh coriander Method Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft.Add the diced kohlrabi and cook until soft. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes. To serve, stir through the chopped coriander and serve in a warm bowl. Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft. Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft. Add the diced kohlrabi and cook until soft. Add the diced kohlrabi and cook until soft. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes. To serve, stir through the chopped coriander and serve in a warm bowl. To serve, stir through the chopped coriander and serve in a warm bowl. | {
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"title": "Kohlrabi soup recipe",
"content": "An average of 4.1 out of 5 stars from 8 ratings 1 tbsp olive oil2 salad onions, finely sliced1 garlic clove, finely chopped½ red chilli, finely chopped1 kohlrabi, peeled and diced1 tbsp soy sauce1 tbsp sesame oil1 tsp ginger, finely chopped200ml/7fl oz chicken stock, heated (vegetarians can substitute vegetable stock)salt and freshly ground black pepper1 tbsp chopped fresh coriander 1 tbsp olive oil 2 salad onions, finely sliced 1 garlic clove, finely chopped ½ red chilli, finely chopped 1 kohlrabi, peeled and diced 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp ginger, finely chopped 200ml/7fl oz chicken stock, heated (vegetarians can substitute vegetable stock) salt and freshly ground black pepper 1 tbsp chopped fresh coriander Method Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft.Add the diced kohlrabi and cook until soft. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes. To serve, stir through the chopped coriander and serve in a warm bowl. Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft. Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft. Add the diced kohlrabi and cook until soft. Add the diced kohlrabi and cook until soft. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes. To serve, stir through the chopped coriander and serve in a warm bowl. To serve, stir through the chopped coriander and serve in a warm bowl."
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} | 7e81a4a85a5e864c1282c5e2a40141dfd3557b4658fc25a597985eff53deafc0 | Smothered leeks and kohlrabi recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smotheredleeksandkoh_85612_16x9.jpg Smothering is a way of cooking vegetables with a little fat and the least possible amount of water, in a covered pan (I guess that's the smothering bit) until very, very tender. Kohlrabi holds together well, adding its own natural sweetness. 3 leeks, trimmed and cut into 2cm/¾in lengths2 kohlrabi (around 650g/1lb 7oz), trimmed, peeled and cut into 2cm/¾in cubes3 large carrots (around 550g/1¼lb), peeled and cut into 2cm/¾in pieces6 garlic cloves 1 bay leaf2 sprigs fresh thymewater, to coversalt and freshly ground black pepper40g/1½oz butter 3 leeks, trimmed and cut into 2cm/¾in lengths 2 kohlrabi (around 650g/1lb 7oz), trimmed, peeled and cut into 2cm/¾in cubes 3 large carrots (around 550g/1¼lb), peeled and cut into 2cm/¾in pieces 6 garlic cloves 1 bay leaf 2 sprigs fresh thyme water, to cover salt and freshly ground black pepper 40g/1½oz butter Method Place the leeks, kohlrabi, carrots and garlic into a wide shallow pan which will take them in a single layer. Tuck the herbs down among them.Pour in enough water to come about 1.5cm/½in up the sides of the pan. Season with salt and freshly ground black pepper and dot with butter.Bring up to the boil, then reduce the heat to the absolute minimum. Cover the pan with a lid or foil and leave to cook very gently for about an hour, stirring occasionally to make sure that it doesn't catch. If necessary add an extra splash of water, or if it ends up too watery, uncover and boil the water off. Either way, you are aiming to end up with meltingly tender vegetables, perhaps slightly patched with brown towards the end of cooking, with little more than a few tablespoonfuls of syrupy liquid left in the pan. Serve warm. Place the leeks, kohlrabi, carrots and garlic into a wide shallow pan which will take them in a single layer. Tuck the herbs down among them. Place the leeks, kohlrabi, carrots and garlic into a wide shallow pan which will take them in a single layer. Tuck the herbs down among them. Pour in enough water to come about 1.5cm/½in up the sides of the pan. Season with salt and freshly ground black pepper and dot with butter. Pour in enough water to come about 1.5cm/½in up the sides of the pan. Season with salt and freshly ground black pepper and dot with butter. Bring up to the boil, then reduce the heat to the absolute minimum. Cover the pan with a lid or foil and leave to cook very gently for about an hour, stirring occasionally to make sure that it doesn't catch. If necessary add an extra splash of water, or if it ends up too watery, uncover and boil the water off. Either way, you are aiming to end up with meltingly tender vegetables, perhaps slightly patched with brown towards the end of cooking, with little more than a few tablespoonfuls of syrupy liquid left in the pan. Serve warm. Bring up to the boil, then reduce the heat to the absolute minimum. Cover the pan with a lid or foil and leave to cook very gently for about an hour, stirring occasionally to make sure that it doesn't catch. If necessary add an extra splash of water, or if it ends up too watery, uncover and boil the water off. Either way, you are aiming to end up with meltingly tender vegetables, perhaps slightly patched with brown towards the end of cooking, with little more than a few tablespoonfuls of syrupy liquid left in the pan. Serve warm. | {
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"title": "Smothered leeks and kohlrabi recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smotheredleeksandkoh_85612_16x9.jpg Smothering is a way of cooking vegetables with a little fat and the least possible amount of water, in a covered pan (I guess that's the smothering bit) until very, very tender. Kohlrabi holds together well, adding its own natural sweetness. 3 leeks, trimmed and cut into 2cm/¾in lengths2 kohlrabi (around 650g/1lb 7oz), trimmed, peeled and cut into 2cm/¾in cubes3 large carrots (around 550g/1¼lb), peeled and cut into 2cm/¾in pieces6 garlic cloves 1 bay leaf2 sprigs fresh thymewater, to coversalt and freshly ground black pepper40g/1½oz butter 3 leeks, trimmed and cut into 2cm/¾in lengths 2 kohlrabi (around 650g/1lb 7oz), trimmed, peeled and cut into 2cm/¾in cubes 3 large carrots (around 550g/1¼lb), peeled and cut into 2cm/¾in pieces 6 garlic cloves 1 bay leaf 2 sprigs fresh thyme water, to cover salt and freshly ground black pepper 40g/1½oz butter Method Place the leeks, kohlrabi, carrots and garlic into a wide shallow pan which will take them in a single layer. Tuck the herbs down among them.Pour in enough water to come about 1.5cm/½in up the sides of the pan. Season with salt and freshly ground black pepper and dot with butter.Bring up to the boil, then reduce the heat to the absolute minimum. Cover the pan with a lid or foil and leave to cook very gently for about an hour, stirring occasionally to make sure that it doesn't catch. If necessary add an extra splash of water, or if it ends up too watery, uncover and boil the water off. Either way, you are aiming to end up with meltingly tender vegetables, perhaps slightly patched with brown towards the end of cooking, with little more than a few tablespoonfuls of syrupy liquid left in the pan. Serve warm. Place the leeks, kohlrabi, carrots and garlic into a wide shallow pan which will take them in a single layer. Tuck the herbs down among them. Place the leeks, kohlrabi, carrots and garlic into a wide shallow pan which will take them in a single layer. Tuck the herbs down among them. Pour in enough water to come about 1.5cm/½in up the sides of the pan. Season with salt and freshly ground black pepper and dot with butter. Pour in enough water to come about 1.5cm/½in up the sides of the pan. Season with salt and freshly ground black pepper and dot with butter. Bring up to the boil, then reduce the heat to the absolute minimum. Cover the pan with a lid or foil and leave to cook very gently for about an hour, stirring occasionally to make sure that it doesn't catch. If necessary add an extra splash of water, or if it ends up too watery, uncover and boil the water off. Either way, you are aiming to end up with meltingly tender vegetables, perhaps slightly patched with brown towards the end of cooking, with little more than a few tablespoonfuls of syrupy liquid left in the pan. Serve warm. Bring up to the boil, then reduce the heat to the absolute minimum. Cover the pan with a lid or foil and leave to cook very gently for about an hour, stirring occasionally to make sure that it doesn't catch. If necessary add an extra splash of water, or if it ends up too watery, uncover and boil the water off. Either way, you are aiming to end up with meltingly tender vegetables, perhaps slightly patched with brown towards the end of cooking, with little more than a few tablespoonfuls of syrupy liquid left in the pan. Serve warm."
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} | 040c81a4ddfa42aec0ff80ecbc2e32e48a01cb49df20ffe89716d4e9f42a696a | Stuffed confit duck bun, kohlrabi slaw, ketchup recipe
To make the confit duck, put the salt, honey and seaweed powder into a bowl and stir to mix together. Add the duck legs and mix well. Cover and leave to cure for 1.5 hours in the fridge. Once this time is up, wash the duck legs well and dry with kitchen paper.Preheat the oven to 120C/110C Fan/Gas ½. Put the duck legs and star anise, fennel seeds and black peppercorns into an ovenproof dish (preferably with a tight fitting lid) and cover with the vegetable oil or duck fat, filling the pan no more than two-thirds full. Place over a medium heat, uncovered, and carefully bring to a simmer. CAUTION: hot oil can be dangerous. Do not leave unattended. Once simmering, cover the ovenproof dish with a lid or foil and use oven gloves to carefully place into the oven – be very careful when moving the pan from the hob to the oven. Cook until the meat is falling off the bone (about 1.5–2 hours). Carefully remove from the oven and set aside to allow to cool at room temperature. Once cold, pick all the meat off the bone and shred with your fingers. Add the orange zest and tarragon and taste for seasoning – add salt and pepper, to taste.Using your hands, form the confit duck into small balls, just a little smaller than a ping pong ball and put on a plate in the fridge until needed. Make sure to bring the balls back to room temperature before making the doughnuts – about 45 minutes before.To make the doughnut batter, preheat the oven to 160C/140C/Gas 3.Put the egg yolks, cream, flour and melted butter into a bowl and whisk until smooth. Meanwhile, whisk the egg whites in a separate bowl until soft peaks form when the whisk is removed from the bowl. Carefully fold in the egg yolk mixture little by little. Season with barbecue seasoning and place into a squeeze bottle until needed. When you are ready to cook the doughnuts, place an Aebleskiver pan over a medium heat (you could also use a Yorkshire pudding tin).Oil the dimples in the pan well, then add a tablespoon of the batter into each one.As the batter begins to set, start turning them on their sides to start forming a sphere. Add a small teaspoon more of the mixture to each one, then nestle a ball of duck into the centre and top off with a little more batter to seal the duck inside. Continue to cook until there is cooked batter all the way around the duck.Transfer the buns to a baking tray, then place in the oven to cook for 2–4 minutes, turning halfway through.Dust with a little extra barbecue seasoning and place onto a cooling rack for 2 minutes before serving. To make the spicy ketchup, put all the ingredients into a pan and mix well. Place on a low heat and just warm through. Taste, adding more salt and pepper if needed, and transfer to a squeeze bottle. To make the kohlrabi slaw, put all the ingredients into a bowl and mix well, crushing in your hands to break down the kohlrabi. Leave to marinate for a minimum of 5 minutes before serving. To serve, place the slaw in a nice serving bowl. Pile the doughnuts high on another plate with the bottle of spicy sauce on the side. Or place a small handful of the slaw into the middle of each individual plate and pop a doughnut on top. Add the sauce and serve. Any excess sauce can be saved to serve with another dish. To make the confit duck, put the salt, honey and seaweed powder into a bowl and stir to mix together. Add the duck legs and mix well. Cover and leave to cure for 1.5 hours in the fridge. Once this time is up, wash the duck legs well and dry with kitchen paper. To make the confit duck, put the salt, honey and seaweed powder into a bowl and stir to mix together. Add the duck legs and mix well. Cover and leave to cure for 1.5 hours in the fridge. Once this time is up, wash the duck legs well and dry with kitchen paper. Preheat the oven to 120C/110C Fan/Gas ½. Put the duck legs and star anise, fennel seeds and black peppercorns into an ovenproof dish (preferably with a tight fitting lid) and cover with the vegetable oil or duck fat, filling the pan no more than two-thirds full. Place over a medium heat, uncovered, and carefully bring to a simmer. CAUTION: hot oil can be dangerous. Do not leave unattended. Preheat the oven to 120C/110C Fan/Gas ½. Put the duck legs and star anise, fennel seeds and black peppercorns into an ovenproof dish (preferably with a tight fitting lid) and cover with the vegetable oil or duck fat, filling the pan no more than two-thirds full. Place over a medium heat, uncovered, and carefully bring to a simmer. CAUTION: hot oil can be dangerous. Do not leave unattended. Once simmering, cover the ovenproof dish with a lid or foil and use oven gloves to carefully place into the oven – be very careful when moving the pan from the hob to the oven. Cook until the meat is falling off the bone (about 1.5–2 hours). Carefully remove from the oven and set aside to allow to cool at room temperature. Once simmering, cover the ovenproof dish with a lid or foil and use oven gloves to carefully place into the oven – be very careful when moving the pan from the hob to the oven. Cook until the meat is falling off the bone (about 1.5–2 hours). Carefully remove from the oven and set aside to allow to cool at room temperature. Once cold, pick all the meat off the bone and shred with your fingers. Add the orange zest and tarragon and taste for seasoning – add salt and pepper, to taste. Once cold, pick all the meat off the bone and shred with your fingers. Add the orange zest and tarragon and taste for seasoning – add salt and pepper, to taste. Using your hands, form the confit duck into small balls, just a little smaller than a ping pong ball and put on a plate in the fridge until needed. Make sure to bring the balls back to room temperature before making the doughnuts – about 45 minutes before. Using your hands, form the confit duck into small balls, just a little smaller than a ping pong ball and put on a plate in the fridge until needed. Make sure to bring the balls back to room temperature before making the doughnuts – about 45 minutes before. To make the doughnut batter, preheat the oven to 160C/140C/Gas 3. To make the doughnut batter, preheat the oven to 160C/140C/Gas 3. Put the egg yolks, cream, flour and melted butter into a bowl and whisk until smooth. Meanwhile, whisk the egg whites in a separate bowl until soft peaks form when the whisk is removed from the bowl. Carefully fold in the egg yolk mixture little by little. Season with barbecue seasoning and place into a squeeze bottle until needed. Put the egg yolks, cream, flour and melted butter into a bowl and whisk until smooth. Meanwhile, whisk the egg whites in a separate bowl until soft peaks form when the whisk is removed from the bowl. Carefully fold in the egg yolk mixture little by little. Season with barbecue seasoning and place into a squeeze bottle until needed. When you are ready to cook the doughnuts, place an Aebleskiver pan over a medium heat (you could also use a Yorkshire pudding tin). When you are ready to cook the doughnuts, place an Aebleskiver pan over a medium heat (you could also use a Yorkshire pudding tin). Oil the dimples in the pan well, then add a tablespoon of the batter into each one. Oil the dimples in the pan well, then add a tablespoon of the batter into each one. As the batter begins to set, start turning them on their sides to start forming a sphere. Add a small teaspoon more of the mixture to each one, then nestle a ball of duck into the centre and top off with a little more batter to seal the duck inside. Continue to cook until there is cooked batter all the way around the duck. As the batter begins to set, start turning them on their sides to start forming a sphere. Add a small teaspoon more of the mixture to each one, then nestle a ball of duck into the centre and top off with a little more batter to seal the duck inside. Continue to cook until there is cooked batter all the way around the duck. Transfer the buns to a baking tray, then place in the oven to cook for 2–4 minutes, turning halfway through. Transfer the buns to a baking tray, then place in the oven to cook for 2–4 minutes, turning halfway through. Dust with a little extra barbecue seasoning and place onto a cooling rack for 2 minutes before serving. Dust with a little extra barbecue seasoning and place onto a cooling rack for 2 minutes before serving. To make the spicy ketchup, put all the ingredients into a pan and mix well. Place on a low heat and just warm through. Taste, adding more salt and pepper if needed, and transfer to a squeeze bottle. To make the spicy ketchup, put all the ingredients into a pan and mix well. Place on a low heat and just warm through. Taste, adding more salt and pepper if needed, and transfer to a squeeze bottle. To make the kohlrabi slaw, put all the ingredients into a bowl and mix well, crushing in your hands to break down the kohlrabi. Leave to marinate for a minimum of 5 minutes before serving. To make the kohlrabi slaw, put all the ingredients into a bowl and mix well, crushing in your hands to break down the kohlrabi. Leave to marinate for a minimum of 5 minutes before serving. To serve, place the slaw in a nice serving bowl. Pile the doughnuts high on another plate with the bottle of spicy sauce on the side. Or place a small handful of the slaw into the middle of each individual plate and pop a doughnut on top. Add the sauce and serve. Any excess sauce can be saved to serve with another dish. To serve, place the slaw in a nice serving bowl. Pile the doughnuts high on another plate with the bottle of spicy sauce on the side. Or place a small handful of the slaw into the middle of each individual plate and pop a doughnut on top. Add the sauce and serve. Any excess sauce can be saved to serve with another dish. | {
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"title": "Stuffed confit duck bun, kohlrabi slaw, ketchup recipe",
"content": "To make the confit duck, put the salt, honey and seaweed powder into a bowl and stir to mix together. Add the duck legs and mix well. Cover and leave to cure for 1.5 hours in the fridge. Once this time is up, wash the duck legs well and dry with kitchen paper.Preheat the oven to 120C/110C Fan/Gas ½. Put the duck legs and star anise, fennel seeds and black peppercorns into an ovenproof dish (preferably with a tight fitting lid) and cover with the vegetable oil or duck fat, filling the pan no more than two-thirds full. Place over a medium heat, uncovered, and carefully bring to a simmer. CAUTION: hot oil can be dangerous. Do not leave unattended. Once simmering, cover the ovenproof dish with a lid or foil and use oven gloves to carefully place into the oven – be very careful when moving the pan from the hob to the oven. Cook until the meat is falling off the bone (about 1.5–2 hours). Carefully remove from the oven and set aside to allow to cool at room temperature. Once cold, pick all the meat off the bone and shred with your fingers. Add the orange zest and tarragon and taste for seasoning – add salt and pepper, to taste.Using your hands, form the confit duck into small balls, just a little smaller than a ping pong ball and put on a plate in the fridge until needed. Make sure to bring the balls back to room temperature before making the doughnuts – about 45 minutes before.To make the doughnut batter, preheat the oven to 160C/140C/Gas 3.Put the egg yolks, cream, flour and melted butter into a bowl and whisk until smooth. Meanwhile, whisk the egg whites in a separate bowl until soft peaks form when the whisk is removed from the bowl. Carefully fold in the egg yolk mixture little by little. Season with barbecue seasoning and place into a squeeze bottle until needed. When you are ready to cook the doughnuts, place an Aebleskiver pan over a medium heat (you could also use a Yorkshire pudding tin).Oil the dimples in the pan well, then add a tablespoon of the batter into each one.As the batter begins to set, start turning them on their sides to start forming a sphere. Add a small teaspoon more of the mixture to each one, then nestle a ball of duck into the centre and top off with a little more batter to seal the duck inside. Continue to cook until there is cooked batter all the way around the duck.Transfer the buns to a baking tray, then place in the oven to cook for 2–4 minutes, turning halfway through.Dust with a little extra barbecue seasoning and place onto a cooling rack for 2 minutes before serving. To make the spicy ketchup, put all the ingredients into a pan and mix well. Place on a low heat and just warm through. Taste, adding more salt and pepper if needed, and transfer to a squeeze bottle. To make the kohlrabi slaw, put all the ingredients into a bowl and mix well, crushing in your hands to break down the kohlrabi. Leave to marinate for a minimum of 5 minutes before serving. To serve, place the slaw in a nice serving bowl. Pile the doughnuts high on another plate with the bottle of spicy sauce on the side. Or place a small handful of the slaw into the middle of each individual plate and pop a doughnut on top. Add the sauce and serve. Any excess sauce can be saved to serve with another dish. To make the confit duck, put the salt, honey and seaweed powder into a bowl and stir to mix together. Add the duck legs and mix well. Cover and leave to cure for 1.5 hours in the fridge. Once this time is up, wash the duck legs well and dry with kitchen paper. To make the confit duck, put the salt, honey and seaweed powder into a bowl and stir to mix together. Add the duck legs and mix well. Cover and leave to cure for 1.5 hours in the fridge. Once this time is up, wash the duck legs well and dry with kitchen paper. Preheat the oven to 120C/110C Fan/Gas ½. Put the duck legs and star anise, fennel seeds and black peppercorns into an ovenproof dish (preferably with a tight fitting lid) and cover with the vegetable oil or duck fat, filling the pan no more than two-thirds full. Place over a medium heat, uncovered, and carefully bring to a simmer. CAUTION: hot oil can be dangerous. Do not leave unattended. Preheat the oven to 120C/110C Fan/Gas ½. Put the duck legs and star anise, fennel seeds and black peppercorns into an ovenproof dish (preferably with a tight fitting lid) and cover with the vegetable oil or duck fat, filling the pan no more than two-thirds full. Place over a medium heat, uncovered, and carefully bring to a simmer. CAUTION: hot oil can be dangerous. Do not leave unattended. Once simmering, cover the ovenproof dish with a lid or foil and use oven gloves to carefully place into the oven – be very careful when moving the pan from the hob to the oven. Cook until the meat is falling off the bone (about 1.5–2 hours). Carefully remove from the oven and set aside to allow to cool at room temperature. Once simmering, cover the ovenproof dish with a lid or foil and use oven gloves to carefully place into the oven – be very careful when moving the pan from the hob to the oven. Cook until the meat is falling off the bone (about 1.5–2 hours). Carefully remove from the oven and set aside to allow to cool at room temperature. Once cold, pick all the meat off the bone and shred with your fingers. Add the orange zest and tarragon and taste for seasoning – add salt and pepper, to taste. Once cold, pick all the meat off the bone and shred with your fingers. Add the orange zest and tarragon and taste for seasoning – add salt and pepper, to taste. Using your hands, form the confit duck into small balls, just a little smaller than a ping pong ball and put on a plate in the fridge until needed. Make sure to bring the balls back to room temperature before making the doughnuts – about 45 minutes before. Using your hands, form the confit duck into small balls, just a little smaller than a ping pong ball and put on a plate in the fridge until needed. Make sure to bring the balls back to room temperature before making the doughnuts – about 45 minutes before. To make the doughnut batter, preheat the oven to 160C/140C/Gas 3. To make the doughnut batter, preheat the oven to 160C/140C/Gas 3. Put the egg yolks, cream, flour and melted butter into a bowl and whisk until smooth. Meanwhile, whisk the egg whites in a separate bowl until soft peaks form when the whisk is removed from the bowl. Carefully fold in the egg yolk mixture little by little. Season with barbecue seasoning and place into a squeeze bottle until needed. Put the egg yolks, cream, flour and melted butter into a bowl and whisk until smooth. Meanwhile, whisk the egg whites in a separate bowl until soft peaks form when the whisk is removed from the bowl. Carefully fold in the egg yolk mixture little by little. Season with barbecue seasoning and place into a squeeze bottle until needed. When you are ready to cook the doughnuts, place an Aebleskiver pan over a medium heat (you could also use a Yorkshire pudding tin). When you are ready to cook the doughnuts, place an Aebleskiver pan over a medium heat (you could also use a Yorkshire pudding tin). Oil the dimples in the pan well, then add a tablespoon of the batter into each one. Oil the dimples in the pan well, then add a tablespoon of the batter into each one. As the batter begins to set, start turning them on their sides to start forming a sphere. Add a small teaspoon more of the mixture to each one, then nestle a ball of duck into the centre and top off with a little more batter to seal the duck inside. Continue to cook until there is cooked batter all the way around the duck. As the batter begins to set, start turning them on their sides to start forming a sphere. Add a small teaspoon more of the mixture to each one, then nestle a ball of duck into the centre and top off with a little more batter to seal the duck inside. Continue to cook until there is cooked batter all the way around the duck. Transfer the buns to a baking tray, then place in the oven to cook for 2–4 minutes, turning halfway through. Transfer the buns to a baking tray, then place in the oven to cook for 2–4 minutes, turning halfway through. Dust with a little extra barbecue seasoning and place onto a cooling rack for 2 minutes before serving. Dust with a little extra barbecue seasoning and place onto a cooling rack for 2 minutes before serving. To make the spicy ketchup, put all the ingredients into a pan and mix well. Place on a low heat and just warm through. Taste, adding more salt and pepper if needed, and transfer to a squeeze bottle. To make the spicy ketchup, put all the ingredients into a pan and mix well. Place on a low heat and just warm through. Taste, adding more salt and pepper if needed, and transfer to a squeeze bottle. To make the kohlrabi slaw, put all the ingredients into a bowl and mix well, crushing in your hands to break down the kohlrabi. Leave to marinate for a minimum of 5 minutes before serving. To make the kohlrabi slaw, put all the ingredients into a bowl and mix well, crushing in your hands to break down the kohlrabi. Leave to marinate for a minimum of 5 minutes before serving. To serve, place the slaw in a nice serving bowl. Pile the doughnuts high on another plate with the bottle of spicy sauce on the side. Or place a small handful of the slaw into the middle of each individual plate and pop a doughnut on top. Add the sauce and serve. Any excess sauce can be saved to serve with another dish. To serve, place the slaw in a nice serving bowl. Pile the doughnuts high on another plate with the bottle of spicy sauce on the side. Or place a small handful of the slaw into the middle of each individual plate and pop a doughnut on top. Add the sauce and serve. Any excess sauce can be saved to serve with another dish."
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} | b5f8dfec4bfe6b2bde6178ab5449eef2b950632d3b3bcb7385a4f7a5c835f2a0 | Roast saddle of lamb with baked Savoy cabbage recipe
An average of 4.7 out of 5 stars from 3 ratings A hearty wintery roast lamb dinner that pulls out all the stops. Served with baked cabbage, roasted root vegetables and mint sauce. 1 Savoy cabbage, dark green leaves separated and kept whole, stalks removed and the rest thinly sliceddash oil2 shallots, finely chopped1 garlic clove, finely chopped100g/3½oz chestnut mushrooms, finely chopped100g/3½oz shelled chestnuts, finely chopped200g/7oz minced lamb 200g/7oz minced pork 150ml/5fl oz chicken stock 50g/1¾oz unsalted butter salt and freshly ground black pepper 1 Savoy cabbage, dark green leaves separated and kept whole, stalks removed and the rest thinly sliced dash oil 2 shallots, finely chopped 1 garlic clove, finely chopped 100g/3½oz chestnut mushrooms, finely chopped 100g/3½oz shelled chestnuts, finely chopped 200g/7oz minced lamb 200g/7oz minced pork 150ml/5fl oz chicken stock 50g/1¾oz unsalted butter salt and freshly ground black pepper ½ boned saddle of lamb (about 600g/1lb 5oz)2 anchovy fillets, finely chopped100g/3½oz butter, softened few thyme leaves dash oilsalt and freshly ground black pepper ½ boned saddle of lamb (about 600g/1lb 5oz) 2 anchovy fillets, finely chopped 100g/3½oz butter, softened few thyme leaves dash oil salt and freshly ground black pepper 1 bunch fresh mint, leaves picked4 tbsp red wine vinegar 1½ tsp caster sugarpinch salt 1 bunch fresh mint, leaves picked 4 tbsp red wine vinegar 1½ tsp caster sugar pinch salt whole roasted heritage carrotsroasted small parsnips whole roasted heritage carrots roasted small parsnips Method To make the baked Savoy cabbage, preheat the oven to 200C/180C Fan/Gas 6. Heat a pan of boiling water and prepare a bowl of iced cold water. Carefully place the dark green cabbage leaves into the boiling water, blanch for 30 seconds and then transfer to refresh in the iced water. Drain and set aside. Heat a dash of oil in a large frying pan or saucepan and fry the sliced cabbage with the shallots, garlic, mushrooms and chestnuts for 10 minutes. Remove the vegetables from the heat, cool slightly and then mix with the minced lamb and pork in a bowl. Season with salt and freshly ground black pepper to taste. Layer the outer cabbage leaves with the meat mixture in an oven proof dish, like a lasagne. Make holes in the top with a skewer and pour over the stock. Dot with the butter and roast for 20-25 minutes.To make the roast saddle of lamb, untie and unroll the saddle joint and lay it skin-side down on a board. Season the lamb with salt and freshly ground black pepper all over. In a small bowl, mix the chopped anchovies into the butter with the thyme. Rub the flavoured butter on the inside of the lamb and roll up again. Tie the joint with kitchen string at 3cm/1¼in intervals along the whole length.Heat a dash of oil in an ovenproof pan and brown the meat on all sides over a medium heat. Transfer to the oven to roast for 20–30 minutes, or longer if you prefer the meat more well done. Remove from the oven and leave to rest in a warm place.To make the mint sauce, bring a small saucepan of water to the boil, blanch the mint leaves for 30 seconds, then drain and finely chop. Mix the mint with the vinegar, sugar and salt in a small jug. Serve slices of lamb with the baked cabbage, mince sauce and the whole roasted heritage carrots and small parsnips. To make the baked Savoy cabbage, preheat the oven to 200C/180C Fan/Gas 6. Heat a pan of boiling water and prepare a bowl of iced cold water. Carefully place the dark green cabbage leaves into the boiling water, blanch for 30 seconds and then transfer to refresh in the iced water. Drain and set aside. To make the baked Savoy cabbage, preheat the oven to 200C/180C Fan/Gas 6. Heat a pan of boiling water and prepare a bowl of iced cold water. Carefully place the dark green cabbage leaves into the boiling water, blanch for 30 seconds and then transfer to refresh in the iced water. Drain and set aside. Heat a dash of oil in a large frying pan or saucepan and fry the sliced cabbage with the shallots, garlic, mushrooms and chestnuts for 10 minutes. Remove the vegetables from the heat, cool slightly and then mix with the minced lamb and pork in a bowl. Season with salt and freshly ground black pepper to taste. Heat a dash of oil in a large frying pan or saucepan and fry the sliced cabbage with the shallots, garlic, mushrooms and chestnuts for 10 minutes. Remove the vegetables from the heat, cool slightly and then mix with the minced lamb and pork in a bowl. Season with salt and freshly ground black pepper to taste. Layer the outer cabbage leaves with the meat mixture in an oven proof dish, like a lasagne. Make holes in the top with a skewer and pour over the stock. Dot with the butter and roast for 20-25 minutes. Layer the outer cabbage leaves with the meat mixture in an oven proof dish, like a lasagne. Make holes in the top with a skewer and pour over the stock. Dot with the butter and roast for 20-25 minutes. To make the roast saddle of lamb, untie and unroll the saddle joint and lay it skin-side down on a board. Season the lamb with salt and freshly ground black pepper all over. In a small bowl, mix the chopped anchovies into the butter with the thyme. Rub the flavoured butter on the inside of the lamb and roll up again. Tie the joint with kitchen string at 3cm/1¼in intervals along the whole length. To make the roast saddle of lamb, untie and unroll the saddle joint and lay it skin-side down on a board. Season the lamb with salt and freshly ground black pepper all over. In a small bowl, mix the chopped anchovies into the butter with the thyme. Rub the flavoured butter on the inside of the lamb and roll up again. Tie the joint with kitchen string at 3cm/1¼in intervals along the whole length. Heat a dash of oil in an ovenproof pan and brown the meat on all sides over a medium heat. Transfer to the oven to roast for 20–30 minutes, or longer if you prefer the meat more well done. Remove from the oven and leave to rest in a warm place. Heat a dash of oil in an ovenproof pan and brown the meat on all sides over a medium heat. Transfer to the oven to roast for 20–30 minutes, or longer if you prefer the meat more well done. Remove from the oven and leave to rest in a warm place. To make the mint sauce, bring a small saucepan of water to the boil, blanch the mint leaves for 30 seconds, then drain and finely chop. Mix the mint with the vinegar, sugar and salt in a small jug. To make the mint sauce, bring a small saucepan of water to the boil, blanch the mint leaves for 30 seconds, then drain and finely chop. Mix the mint with the vinegar, sugar and salt in a small jug. Serve slices of lamb with the baked cabbage, mince sauce and the whole roasted heritage carrots and small parsnips. Serve slices of lamb with the baked cabbage, mince sauce and the whole roasted heritage carrots and small parsnips. | {
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"title": "Roast saddle of lamb with baked Savoy cabbage recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings A hearty wintery roast lamb dinner that pulls out all the stops. Served with baked cabbage, roasted root vegetables and mint sauce. 1 Savoy cabbage, dark green leaves separated and kept whole, stalks removed and the rest thinly sliceddash oil2 shallots, finely chopped1 garlic clove, finely chopped100g/3½oz chestnut mushrooms, finely chopped100g/3½oz shelled chestnuts, finely chopped200g/7oz minced lamb 200g/7oz minced pork 150ml/5fl oz chicken stock 50g/1¾oz unsalted butter salt and freshly ground black pepper 1 Savoy cabbage, dark green leaves separated and kept whole, stalks removed and the rest thinly sliced dash oil 2 shallots, finely chopped 1 garlic clove, finely chopped 100g/3½oz chestnut mushrooms, finely chopped 100g/3½oz shelled chestnuts, finely chopped 200g/7oz minced lamb 200g/7oz minced pork 150ml/5fl oz chicken stock 50g/1¾oz unsalted butter salt and freshly ground black pepper ½ boned saddle of lamb (about 600g/1lb 5oz)2 anchovy fillets, finely chopped100g/3½oz butter, softened few thyme leaves dash oilsalt and freshly ground black pepper ½ boned saddle of lamb (about 600g/1lb 5oz) 2 anchovy fillets, finely chopped 100g/3½oz butter, softened few thyme leaves dash oil salt and freshly ground black pepper 1 bunch fresh mint, leaves picked4 tbsp red wine vinegar 1½ tsp caster sugarpinch salt 1 bunch fresh mint, leaves picked 4 tbsp red wine vinegar 1½ tsp caster sugar pinch salt whole roasted heritage carrotsroasted small parsnips whole roasted heritage carrots roasted small parsnips Method To make the baked Savoy cabbage, preheat the oven to 200C/180C Fan/Gas 6. Heat a pan of boiling water and prepare a bowl of iced cold water. Carefully place the dark green cabbage leaves into the boiling water, blanch for 30 seconds and then transfer to refresh in the iced water. Drain and set aside. Heat a dash of oil in a large frying pan or saucepan and fry the sliced cabbage with the shallots, garlic, mushrooms and chestnuts for 10 minutes. Remove the vegetables from the heat, cool slightly and then mix with the minced lamb and pork in a bowl. Season with salt and freshly ground black pepper to taste. Layer the outer cabbage leaves with the meat mixture in an oven proof dish, like a lasagne. Make holes in the top with a skewer and pour over the stock. Dot with the butter and roast for 20-25 minutes.To make the roast saddle of lamb, untie and unroll the saddle joint and lay it skin-side down on a board. Season the lamb with salt and freshly ground black pepper all over. In a small bowl, mix the chopped anchovies into the butter with the thyme. Rub the flavoured butter on the inside of the lamb and roll up again. Tie the joint with kitchen string at 3cm/1¼in intervals along the whole length.Heat a dash of oil in an ovenproof pan and brown the meat on all sides over a medium heat. Transfer to the oven to roast for 20–30 minutes, or longer if you prefer the meat more well done. Remove from the oven and leave to rest in a warm place.To make the mint sauce, bring a small saucepan of water to the boil, blanch the mint leaves for 30 seconds, then drain and finely chop. Mix the mint with the vinegar, sugar and salt in a small jug. Serve slices of lamb with the baked cabbage, mince sauce and the whole roasted heritage carrots and small parsnips. To make the baked Savoy cabbage, preheat the oven to 200C/180C Fan/Gas 6. Heat a pan of boiling water and prepare a bowl of iced cold water. Carefully place the dark green cabbage leaves into the boiling water, blanch for 30 seconds and then transfer to refresh in the iced water. Drain and set aside. To make the baked Savoy cabbage, preheat the oven to 200C/180C Fan/Gas 6. Heat a pan of boiling water and prepare a bowl of iced cold water. Carefully place the dark green cabbage leaves into the boiling water, blanch for 30 seconds and then transfer to refresh in the iced water. Drain and set aside. Heat a dash of oil in a large frying pan or saucepan and fry the sliced cabbage with the shallots, garlic, mushrooms and chestnuts for 10 minutes. Remove the vegetables from the heat, cool slightly and then mix with the minced lamb and pork in a bowl. Season with salt and freshly ground black pepper to taste. Heat a dash of oil in a large frying pan or saucepan and fry the sliced cabbage with the shallots, garlic, mushrooms and chestnuts for 10 minutes. Remove the vegetables from the heat, cool slightly and then mix with the minced lamb and pork in a bowl. Season with salt and freshly ground black pepper to taste. Layer the outer cabbage leaves with the meat mixture in an oven proof dish, like a lasagne. Make holes in the top with a skewer and pour over the stock. Dot with the butter and roast for 20-25 minutes. Layer the outer cabbage leaves with the meat mixture in an oven proof dish, like a lasagne. Make holes in the top with a skewer and pour over the stock. Dot with the butter and roast for 20-25 minutes. To make the roast saddle of lamb, untie and unroll the saddle joint and lay it skin-side down on a board. Season the lamb with salt and freshly ground black pepper all over. In a small bowl, mix the chopped anchovies into the butter with the thyme. Rub the flavoured butter on the inside of the lamb and roll up again. Tie the joint with kitchen string at 3cm/1¼in intervals along the whole length. To make the roast saddle of lamb, untie and unroll the saddle joint and lay it skin-side down on a board. Season the lamb with salt and freshly ground black pepper all over. In a small bowl, mix the chopped anchovies into the butter with the thyme. Rub the flavoured butter on the inside of the lamb and roll up again. Tie the joint with kitchen string at 3cm/1¼in intervals along the whole length. Heat a dash of oil in an ovenproof pan and brown the meat on all sides over a medium heat. Transfer to the oven to roast for 20–30 minutes, or longer if you prefer the meat more well done. Remove from the oven and leave to rest in a warm place. Heat a dash of oil in an ovenproof pan and brown the meat on all sides over a medium heat. Transfer to the oven to roast for 20–30 minutes, or longer if you prefer the meat more well done. Remove from the oven and leave to rest in a warm place. To make the mint sauce, bring a small saucepan of water to the boil, blanch the mint leaves for 30 seconds, then drain and finely chop. Mix the mint with the vinegar, sugar and salt in a small jug. To make the mint sauce, bring a small saucepan of water to the boil, blanch the mint leaves for 30 seconds, then drain and finely chop. Mix the mint with the vinegar, sugar and salt in a small jug. Serve slices of lamb with the baked cabbage, mince sauce and the whole roasted heritage carrots and small parsnips. Serve slices of lamb with the baked cabbage, mince sauce and the whole roasted heritage carrots and small parsnips."
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} | dc2967dd3a9194e4c2b6c1cd7ca71d7a527721bc687c0f3d998f98ad9038977c | Crispy lamb belly with cabbage and harissa potato recipe
Crispy lamb belly with chilli cabbage and harissa potatoes An average of 3.7 out of 5 stars from 3 ratings This makes a great alternative Sunday lunch option or dinner for friends. The pork belly is slowly roasted and then deep-fried until crispy. 300g/10½oz thickest lamb belly cut5g salt, plus extra for seasoning2 garlic cloves, chopped 1 tbsp cumin seeds900ml/1½ pints chicken stock1 fresh red chilli, chopped2 tbsp Dijon mustard100g/3½oz plain flour mixed with 50ml/2fl oz water2 free-range eggs, beaten100g/3½oz panko breadcrumbs 300g/10½oz thickest lamb belly cut 5g salt, plus extra for seasoning 2 garlic cloves, chopped 1 tbsp cumin seeds 900ml/1½ pints chicken stock 1 fresh red chilli, chopped 2 tbsp Dijon mustard 100g/3½oz plain flour mixed with 50ml/2fl oz water 2 free-range eggs, beaten 100g/3½oz panko breadcrumbs 200g/7oz baby potatoes, scrubbed1 tbsp cumin seedspinch black pepper100g/3½oz lamb fat (see lamb method below)2 garlic cloves, thinly sliced100ml/3½fl oz vegetable oil1 red chilli, sliced20ml/¾fl oz extra virgin olive oil1 tsp harissa paste2 tbsp cream cheese 200g/7oz baby potatoes, scrubbed 1 tbsp cumin seeds pinch black pepper 100g/3½oz lamb fat (see lamb method below) 2 garlic cloves, thinly sliced 100ml/3½fl oz vegetable oil 1 red chilli, sliced 20ml/¾fl oz extra virgin olive oil 1 tsp harissa paste 2 tbsp cream cheese 1 hispi cabbage, cut into quarterspinch salt1 fresh red chilli, sliced50ml/2fl oz white wine vinegar20g/¾oz runny honey 1 hispi cabbage, cut into quarters pinch salt 1 fresh red chilli, sliced 50ml/2fl oz white wine vinegar 20g/¾oz runny honey Method To make the lamb belly, trim the belly and render down a bit of the fat to reserve for cooking the potatoes (see below). Sprinkle the lamb belly with the salt and add the garlic and cumin seeds. Place in a bowl and marinate overnight in the fridge. Preheat the oven 170C/150C Fan/Gas 3½. Transfer the lamb belly to a roasting tin, pour in the chicken stock and roast for 2 hours or until very tender. Drain the lamb belly, season with a little salt and sprinkle with the chilli. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Smear the lamb belly with the Dijon mustard and roll in the flour mixture. Dip the lamb into the eggs and then cover with the breadcrumbs. Deep-fry until crispy. Carefully transfer to kitchen paper to drain. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients together in a roasting tin and roast for 20–30 minutes.To make the cabbage, sprinkle the cabbage quarters with the salt and sear in a hot pan. Mix the chilli, vinegar, honey and extra virgin olive oil in a bowl. To serve, slice the fried lamb belly. Rip the leaves off or leave whole if you prefer. Place the sliced lamb nuggets around and drizzle the dressing on top. To make the lamb belly, trim the belly and render down a bit of the fat to reserve for cooking the potatoes (see below). Sprinkle the lamb belly with the salt and add the garlic and cumin seeds. Place in a bowl and marinate overnight in the fridge. To make the lamb belly, trim the belly and render down a bit of the fat to reserve for cooking the potatoes (see below). Sprinkle the lamb belly with the salt and add the garlic and cumin seeds. Place in a bowl and marinate overnight in the fridge. Preheat the oven 170C/150C Fan/Gas 3½. Transfer the lamb belly to a roasting tin, pour in the chicken stock and roast for 2 hours or until very tender. Drain the lamb belly, season with a little salt and sprinkle with the chilli. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Smear the lamb belly with the Dijon mustard and roll in the flour mixture. Dip the lamb into the eggs and then cover with the breadcrumbs. Deep-fry until crispy. Carefully transfer to kitchen paper to drain. Preheat the oven 170C/150C Fan/Gas 3½. Transfer the lamb belly to a roasting tin, pour in the chicken stock and roast for 2 hours or until very tender. Drain the lamb belly, season with a little salt and sprinkle with the chilli. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Smear the lamb belly with the Dijon mustard and roll in the flour mixture. Dip the lamb into the eggs and then cover with the breadcrumbs. Deep-fry until crispy. Carefully transfer to kitchen paper to drain. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients together in a roasting tin and roast for 20–30 minutes. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients together in a roasting tin and roast for 20–30 minutes. To make the cabbage, sprinkle the cabbage quarters with the salt and sear in a hot pan. Mix the chilli, vinegar, honey and extra virgin olive oil in a bowl. To make the cabbage, sprinkle the cabbage quarters with the salt and sear in a hot pan. Mix the chilli, vinegar, honey and extra virgin olive oil in a bowl. To serve, slice the fried lamb belly. Rip the leaves off or leave whole if you prefer. Place the sliced lamb nuggets around and drizzle the dressing on top. To serve, slice the fried lamb belly. Rip the leaves off or leave whole if you prefer. Place the sliced lamb nuggets around and drizzle the dressing on top. | {
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"title": "Crispy lamb belly with cabbage and harissa potato recipe",
"content": "Crispy lamb belly with chilli cabbage and harissa potatoes An average of 3.7 out of 5 stars from 3 ratings This makes a great alternative Sunday lunch option or dinner for friends. The pork belly is slowly roasted and then deep-fried until crispy. 300g/10½oz thickest lamb belly cut5g salt, plus extra for seasoning2 garlic cloves, chopped 1 tbsp cumin seeds900ml/1½ pints chicken stock1 fresh red chilli, chopped2 tbsp Dijon mustard100g/3½oz plain flour mixed with 50ml/2fl oz water2 free-range eggs, beaten100g/3½oz panko breadcrumbs 300g/10½oz thickest lamb belly cut 5g salt, plus extra for seasoning 2 garlic cloves, chopped 1 tbsp cumin seeds 900ml/1½ pints chicken stock 1 fresh red chilli, chopped 2 tbsp Dijon mustard 100g/3½oz plain flour mixed with 50ml/2fl oz water 2 free-range eggs, beaten 100g/3½oz panko breadcrumbs 200g/7oz baby potatoes, scrubbed1 tbsp cumin seedspinch black pepper100g/3½oz lamb fat (see lamb method below)2 garlic cloves, thinly sliced100ml/3½fl oz vegetable oil1 red chilli, sliced20ml/¾fl oz extra virgin olive oil1 tsp harissa paste2 tbsp cream cheese 200g/7oz baby potatoes, scrubbed 1 tbsp cumin seeds pinch black pepper 100g/3½oz lamb fat (see lamb method below) 2 garlic cloves, thinly sliced 100ml/3½fl oz vegetable oil 1 red chilli, sliced 20ml/¾fl oz extra virgin olive oil 1 tsp harissa paste 2 tbsp cream cheese 1 hispi cabbage, cut into quarterspinch salt1 fresh red chilli, sliced50ml/2fl oz white wine vinegar20g/¾oz runny honey 1 hispi cabbage, cut into quarters pinch salt 1 fresh red chilli, sliced 50ml/2fl oz white wine vinegar 20g/¾oz runny honey Method To make the lamb belly, trim the belly and render down a bit of the fat to reserve for cooking the potatoes (see below). Sprinkle the lamb belly with the salt and add the garlic and cumin seeds. Place in a bowl and marinate overnight in the fridge. Preheat the oven 170C/150C Fan/Gas 3½. Transfer the lamb belly to a roasting tin, pour in the chicken stock and roast for 2 hours or until very tender. Drain the lamb belly, season with a little salt and sprinkle with the chilli. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Smear the lamb belly with the Dijon mustard and roll in the flour mixture. Dip the lamb into the eggs and then cover with the breadcrumbs. Deep-fry until crispy. Carefully transfer to kitchen paper to drain. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients together in a roasting tin and roast for 20–30 minutes.To make the cabbage, sprinkle the cabbage quarters with the salt and sear in a hot pan. Mix the chilli, vinegar, honey and extra virgin olive oil in a bowl. To serve, slice the fried lamb belly. Rip the leaves off or leave whole if you prefer. Place the sliced lamb nuggets around and drizzle the dressing on top. To make the lamb belly, trim the belly and render down a bit of the fat to reserve for cooking the potatoes (see below). Sprinkle the lamb belly with the salt and add the garlic and cumin seeds. Place in a bowl and marinate overnight in the fridge. To make the lamb belly, trim the belly and render down a bit of the fat to reserve for cooking the potatoes (see below). Sprinkle the lamb belly with the salt and add the garlic and cumin seeds. Place in a bowl and marinate overnight in the fridge. Preheat the oven 170C/150C Fan/Gas 3½. Transfer the lamb belly to a roasting tin, pour in the chicken stock and roast for 2 hours or until very tender. Drain the lamb belly, season with a little salt and sprinkle with the chilli. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Smear the lamb belly with the Dijon mustard and roll in the flour mixture. Dip the lamb into the eggs and then cover with the breadcrumbs. Deep-fry until crispy. Carefully transfer to kitchen paper to drain. Preheat the oven 170C/150C Fan/Gas 3½. Transfer the lamb belly to a roasting tin, pour in the chicken stock and roast for 2 hours or until very tender. Drain the lamb belly, season with a little salt and sprinkle with the chilli. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Smear the lamb belly with the Dijon mustard and roll in the flour mixture. Dip the lamb into the eggs and then cover with the breadcrumbs. Deep-fry until crispy. Carefully transfer to kitchen paper to drain. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients together in a roasting tin and roast for 20–30 minutes. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients together in a roasting tin and roast for 20–30 minutes. To make the cabbage, sprinkle the cabbage quarters with the salt and sear in a hot pan. Mix the chilli, vinegar, honey and extra virgin olive oil in a bowl. To make the cabbage, sprinkle the cabbage quarters with the salt and sear in a hot pan. Mix the chilli, vinegar, honey and extra virgin olive oil in a bowl. To serve, slice the fried lamb belly. Rip the leaves off or leave whole if you prefer. Place the sliced lamb nuggets around and drizzle the dressing on top. To serve, slice the fried lamb belly. Rip the leaves off or leave whole if you prefer. Place the sliced lamb nuggets around and drizzle the dressing on top."
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} | 9c44d7d667a1b4e93cc7840e747240e5c627a44c149e59172eac4c9609b1c3e2 | Stuffed lamb cutlets recipe
An average of 5.0 out of 5 stars from 1 rating Lamb cutlets stuffed with cheese, sage and Parma ham. Need we say more? 16 lamb cutlets, 140g/5-6oz each, trimmedsalt and freshly ground black pepper75g/2½oz Fontina or gruyere cheese, cut into slivers16 large fresh sage leaves16 slices parma ham2 free-range eggs, beaten with a pinch of salt300g/10½oz fine dried breadcrumbsolive oil, for shallow frying 16 lamb cutlets, 140g/5-6oz each, trimmed salt and freshly ground black pepper 75g/2½oz Fontina or gruyere cheese, cut into slivers 16 large fresh sage leaves 16 slices parma ham 2 free-range eggs, beaten with a pinch of salt 300g/10½oz fine dried breadcrumbs olive oil, for shallow frying 250g/8¾oz mixed salad leaves - rocket, watercress, Little Gem lettuce3 spring onions, finely slicedhandful fresh mint leaves2 sticks celery, finely sliced 250g/8¾oz mixed salad leaves - rocket, watercress, Little Gem lettuce 3 spring onions, finely sliced handful fresh mint leaves 2 sticks celery, finely sliced 3 tbsp extra virgin olive oil1 tbsp white wine vinegar 3 tbsp extra virgin olive oil 1 tbsp white wine vinegar Method Cut open the centre of the meat of each cutlet until almost through and open out.Season with salt and freshly ground black pepper, then place a sliver of Fontina or Gruyere cheese on one side of the meat followed by a sage leaf and a little Parma ham.Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat.Press the cutlets together to seal and slightly flatten the meat. Shallow fry in moderately hot oil until golden on both sides, for about eight minutes on each side, or until cooked through.Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper.Serve with the lamb cutlets. Cut open the centre of the meat of each cutlet until almost through and open out. Cut open the centre of the meat of each cutlet until almost through and open out. Season with salt and freshly ground black pepper, then place a sliver of Fontina or Gruyere cheese on one side of the meat followed by a sage leaf and a little Parma ham. Season with salt and freshly ground black pepper, then place a sliver of Fontina or Gruyere cheese on one side of the meat followed by a sage leaf and a little Parma ham. Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat. Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat. Press the cutlets together to seal and slightly flatten the meat. Shallow fry in moderately hot oil until golden on both sides, for about eight minutes on each side, or until cooked through. Press the cutlets together to seal and slightly flatten the meat. Shallow fry in moderately hot oil until golden on both sides, for about eight minutes on each side, or until cooked through. Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper. Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper. Serve with the lamb cutlets. Serve with the lamb cutlets. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Lamb cutlets stuffed with cheese, sage and Parma ham. Need we say more? 16 lamb cutlets, 140g/5-6oz each, trimmedsalt and freshly ground black pepper75g/2½oz Fontina or gruyere cheese, cut into slivers16 large fresh sage leaves16 slices parma ham2 free-range eggs, beaten with a pinch of salt300g/10½oz fine dried breadcrumbsolive oil, for shallow frying 16 lamb cutlets, 140g/5-6oz each, trimmed salt and freshly ground black pepper 75g/2½oz Fontina or gruyere cheese, cut into slivers 16 large fresh sage leaves 16 slices parma ham 2 free-range eggs, beaten with a pinch of salt 300g/10½oz fine dried breadcrumbs olive oil, for shallow frying 250g/8¾oz mixed salad leaves - rocket, watercress, Little Gem lettuce3 spring onions, finely slicedhandful fresh mint leaves2 sticks celery, finely sliced 250g/8¾oz mixed salad leaves - rocket, watercress, Little Gem lettuce 3 spring onions, finely sliced handful fresh mint leaves 2 sticks celery, finely sliced 3 tbsp extra virgin olive oil1 tbsp white wine vinegar 3 tbsp extra virgin olive oil 1 tbsp white wine vinegar Method Cut open the centre of the meat of each cutlet until almost through and open out.Season with salt and freshly ground black pepper, then place a sliver of Fontina or Gruyere cheese on one side of the meat followed by a sage leaf and a little Parma ham.Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat.Press the cutlets together to seal and slightly flatten the meat. Shallow fry in moderately hot oil until golden on both sides, for about eight minutes on each side, or until cooked through.Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper.Serve with the lamb cutlets. Cut open the centre of the meat of each cutlet until almost through and open out. Cut open the centre of the meat of each cutlet until almost through and open out. Season with salt and freshly ground black pepper, then place a sliver of Fontina or Gruyere cheese on one side of the meat followed by a sage leaf and a little Parma ham. Season with salt and freshly ground black pepper, then place a sliver of Fontina or Gruyere cheese on one side of the meat followed by a sage leaf and a little Parma ham. Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat. Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat. Press the cutlets together to seal and slightly flatten the meat. Shallow fry in moderately hot oil until golden on both sides, for about eight minutes on each side, or until cooked through. Press the cutlets together to seal and slightly flatten the meat. Shallow fry in moderately hot oil until golden on both sides, for about eight minutes on each side, or until cooked through. Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper. Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper. Serve with the lamb cutlets. Serve with the lamb cutlets."
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} | 1dfb701917d276971eda981df1528fb53cbfb731df9af76548fab3f91761995e | Spiced lamb leg with tahini garlic sauce recipe
Spiced lamb leg with tahini garlic sauce and flatbreads An average of 3.1 out of 5 stars from 9 ratings This makes a great alternative Easter lunch, instead of the traditional roast. The spicy flavours, fresh yoghurt sauce and homemade flatbreads create a fresh approach for roast lamb. 300g/10½oz Greek-style yoghurt300g/10½oz self-raising flour, plus extra if neededsea salt 300g/10½oz Greek-style yoghurt 300g/10½oz self-raising flour, plus extra if needed sea salt 1–1.5kg/2lb 4oz–3lb 5oz lamb leg, butterflied and bones removed6 tbsp plain yoghurt 3 fat garlic cloves, minced2 tsp paprika2 tsp ground cumin2 tsp ground coriander 1 tsp cinnamon ½ lemon, juice only2 tbsp olive oil, plus extra for searingsea salt and freshly ground black pepper 1–1.5kg/2lb 4oz–3lb 5oz lamb leg, butterflied and bones removed 6 tbsp plain yoghurt 3 fat garlic cloves, minced 2 tsp paprika 2 tsp ground cumin 2 tsp ground coriander 1 tsp cinnamon ½ lemon, juice only 2 tbsp olive oil, plus extra for searing sea salt and freshly ground black pepper 4 fat garlic cloves, minced8 tbsp tahini 200g/7oz Greek-style yoghurt1 lemon, juice onlylukewarm water, for thinning the saucesea salt and freshly ground black pepper 4 fat garlic cloves, minced 8 tbsp tahini 200g/7oz Greek-style yoghurt 1 lemon, juice only lukewarm water, for thinning the sauce sea salt and freshly ground black pepper 2 red onions, thinly sliced into half moons3 large tomatoes, sliced into half moons 150g/5½oz long pickled cucumbers in brine, sliced lengthwaysmixed red and green pickled chillies 200g/7oz pomegranate seeds 4 tbsp chopped fresh flatleaf parsley 2 red onions, thinly sliced into half moons 3 large tomatoes, sliced into half moons 150g/5½oz long pickled cucumbers in brine, sliced lengthways mixed red and green pickled chillies 200g/7oz pomegranate seeds 4 tbsp chopped fresh flatleaf parsley Method It is best to make the flatbreads ahead of the lamb and simply reheat when you need them. To make the dough, mix the yoghurt, flour and a generous amount of salt in a large bowl and bring the dough together, using a little extra flour if needed. Flour a work surface and work the dough for 1 minute, then divide the mixture into six equal balls. Roll out flatbreads that are about 15cm/6in in diameter and about 1cm/½in thick. Preheat a heavy frying pan over a medium heat and dry-fry the breads for 2–3 minutes on each side until browned and mottled all over. Remove from the heat and leave to cool. These can be stored in a sealed container or wrapped in kitchen foil until needed.Remove the lamb from the refrigerator 20 minutes before marinating. Ensure it is splayed open and as flat as possible so that the meat cooks evenly. If there are any sides with much thicker meat, use a small knife to make incisions to open them up and flatten these sides as evenly as possible. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Combine the remaining lamb ingredients in a bowl to make a marinade and season generously with salt and pepper. Rub the marinade all over the lamb and really work it in. Drizzle a little olive oil into a large frying pan set over a medium heat. When the oil is hot, place the marinated lamb in the pan with the skin-side facing down. Sear the lamb on all sides until nice and brown. It should have a good crust in about 10 minutes or so. Transfer the lamb to the prepared baking tray and roast for 15–20 minutes until pink and juicy. If you prefer medium or well done, leave it in for a further 5–10 minutes. Once the meat is done, remove from the oven and leave to rest for 10–15 minutes covered with kitchen foil.To make the sauce, combine all of the ingredients in a bowl, adding enough lukewarm water to produce a sauce consistency. Season with salt and pepper and set aside. Thinly slice the lamb and serve on a large platter with the onions, tomatoes, pickles and pomegranate seeds. Drizzle over the tahini sauce, sprinkle with parsley and tuck the reheated flatbreads around the edges to serve. It is best to make the flatbreads ahead of the lamb and simply reheat when you need them. To make the dough, mix the yoghurt, flour and a generous amount of salt in a large bowl and bring the dough together, using a little extra flour if needed. Flour a work surface and work the dough for 1 minute, then divide the mixture into six equal balls. Roll out flatbreads that are about 15cm/6in in diameter and about 1cm/½in thick. Preheat a heavy frying pan over a medium heat and dry-fry the breads for 2–3 minutes on each side until browned and mottled all over. Remove from the heat and leave to cool. These can be stored in a sealed container or wrapped in kitchen foil until needed. It is best to make the flatbreads ahead of the lamb and simply reheat when you need them. To make the dough, mix the yoghurt, flour and a generous amount of salt in a large bowl and bring the dough together, using a little extra flour if needed. Flour a work surface and work the dough for 1 minute, then divide the mixture into six equal balls. Roll out flatbreads that are about 15cm/6in in diameter and about 1cm/½in thick. Preheat a heavy frying pan over a medium heat and dry-fry the breads for 2–3 minutes on each side until browned and mottled all over. Remove from the heat and leave to cool. These can be stored in a sealed container or wrapped in kitchen foil until needed. Remove the lamb from the refrigerator 20 minutes before marinating. Ensure it is splayed open and as flat as possible so that the meat cooks evenly. If there are any sides with much thicker meat, use a small knife to make incisions to open them up and flatten these sides as evenly as possible. Remove the lamb from the refrigerator 20 minutes before marinating. Ensure it is splayed open and as flat as possible so that the meat cooks evenly. If there are any sides with much thicker meat, use a small knife to make incisions to open them up and flatten these sides as evenly as possible. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Combine the remaining lamb ingredients in a bowl to make a marinade and season generously with salt and pepper. Rub the marinade all over the lamb and really work it in. Drizzle a little olive oil into a large frying pan set over a medium heat. When the oil is hot, place the marinated lamb in the pan with the skin-side facing down. Sear the lamb on all sides until nice and brown. It should have a good crust in about 10 minutes or so. Transfer the lamb to the prepared baking tray and roast for 15–20 minutes until pink and juicy. If you prefer medium or well done, leave it in for a further 5–10 minutes. Once the meat is done, remove from the oven and leave to rest for 10–15 minutes covered with kitchen foil. Combine the remaining lamb ingredients in a bowl to make a marinade and season generously with salt and pepper. Rub the marinade all over the lamb and really work it in. Drizzle a little olive oil into a large frying pan set over a medium heat. When the oil is hot, place the marinated lamb in the pan with the skin-side facing down. Sear the lamb on all sides until nice and brown. It should have a good crust in about 10 minutes or so. Transfer the lamb to the prepared baking tray and roast for 15–20 minutes until pink and juicy. If you prefer medium or well done, leave it in for a further 5–10 minutes. Once the meat is done, remove from the oven and leave to rest for 10–15 minutes covered with kitchen foil. To make the sauce, combine all of the ingredients in a bowl, adding enough lukewarm water to produce a sauce consistency. Season with salt and pepper and set aside. To make the sauce, combine all of the ingredients in a bowl, adding enough lukewarm water to produce a sauce consistency. Season with salt and pepper and set aside. Thinly slice the lamb and serve on a large platter with the onions, tomatoes, pickles and pomegranate seeds. Drizzle over the tahini sauce, sprinkle with parsley and tuck the reheated flatbreads around the edges to serve. Thinly slice the lamb and serve on a large platter with the onions, tomatoes, pickles and pomegranate seeds. Drizzle over the tahini sauce, sprinkle with parsley and tuck the reheated flatbreads around the edges to serve. Recipe tips If you do have time to marinate the lamb overnight then you can do so. But the spices are punchy enough and the joint isn’t so large that you would need to marinate it for any length of time so you can cook the lamb immediately. | {
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"content": "Spiced lamb leg with tahini garlic sauce and flatbreads An average of 3.1 out of 5 stars from 9 ratings This makes a great alternative Easter lunch, instead of the traditional roast. The spicy flavours, fresh yoghurt sauce and homemade flatbreads create a fresh approach for roast lamb. 300g/10½oz Greek-style yoghurt300g/10½oz self-raising flour, plus extra if neededsea salt 300g/10½oz Greek-style yoghurt 300g/10½oz self-raising flour, plus extra if needed sea salt 1–1.5kg/2lb 4oz–3lb 5oz lamb leg, butterflied and bones removed6 tbsp plain yoghurt 3 fat garlic cloves, minced2 tsp paprika2 tsp ground cumin2 tsp ground coriander 1 tsp cinnamon ½ lemon, juice only2 tbsp olive oil, plus extra for searingsea salt and freshly ground black pepper 1–1.5kg/2lb 4oz–3lb 5oz lamb leg, butterflied and bones removed 6 tbsp plain yoghurt 3 fat garlic cloves, minced 2 tsp paprika 2 tsp ground cumin 2 tsp ground coriander 1 tsp cinnamon ½ lemon, juice only 2 tbsp olive oil, plus extra for searing sea salt and freshly ground black pepper 4 fat garlic cloves, minced8 tbsp tahini 200g/7oz Greek-style yoghurt1 lemon, juice onlylukewarm water, for thinning the saucesea salt and freshly ground black pepper 4 fat garlic cloves, minced 8 tbsp tahini 200g/7oz Greek-style yoghurt 1 lemon, juice only lukewarm water, for thinning the sauce sea salt and freshly ground black pepper 2 red onions, thinly sliced into half moons3 large tomatoes, sliced into half moons 150g/5½oz long pickled cucumbers in brine, sliced lengthwaysmixed red and green pickled chillies 200g/7oz pomegranate seeds 4 tbsp chopped fresh flatleaf parsley 2 red onions, thinly sliced into half moons 3 large tomatoes, sliced into half moons 150g/5½oz long pickled cucumbers in brine, sliced lengthways mixed red and green pickled chillies 200g/7oz pomegranate seeds 4 tbsp chopped fresh flatleaf parsley Method It is best to make the flatbreads ahead of the lamb and simply reheat when you need them. To make the dough, mix the yoghurt, flour and a generous amount of salt in a large bowl and bring the dough together, using a little extra flour if needed. Flour a work surface and work the dough for 1 minute, then divide the mixture into six equal balls. Roll out flatbreads that are about 15cm/6in in diameter and about 1cm/½in thick. Preheat a heavy frying pan over a medium heat and dry-fry the breads for 2–3 minutes on each side until browned and mottled all over. Remove from the heat and leave to cool. These can be stored in a sealed container or wrapped in kitchen foil until needed.Remove the lamb from the refrigerator 20 minutes before marinating. Ensure it is splayed open and as flat as possible so that the meat cooks evenly. If there are any sides with much thicker meat, use a small knife to make incisions to open them up and flatten these sides as evenly as possible. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Combine the remaining lamb ingredients in a bowl to make a marinade and season generously with salt and pepper. Rub the marinade all over the lamb and really work it in. Drizzle a little olive oil into a large frying pan set over a medium heat. When the oil is hot, place the marinated lamb in the pan with the skin-side facing down. Sear the lamb on all sides until nice and brown. It should have a good crust in about 10 minutes or so. Transfer the lamb to the prepared baking tray and roast for 15–20 minutes until pink and juicy. If you prefer medium or well done, leave it in for a further 5–10 minutes. Once the meat is done, remove from the oven and leave to rest for 10–15 minutes covered with kitchen foil.To make the sauce, combine all of the ingredients in a bowl, adding enough lukewarm water to produce a sauce consistency. Season with salt and pepper and set aside. Thinly slice the lamb and serve on a large platter with the onions, tomatoes, pickles and pomegranate seeds. Drizzle over the tahini sauce, sprinkle with parsley and tuck the reheated flatbreads around the edges to serve. It is best to make the flatbreads ahead of the lamb and simply reheat when you need them. To make the dough, mix the yoghurt, flour and a generous amount of salt in a large bowl and bring the dough together, using a little extra flour if needed. Flour a work surface and work the dough for 1 minute, then divide the mixture into six equal balls. Roll out flatbreads that are about 15cm/6in in diameter and about 1cm/½in thick. Preheat a heavy frying pan over a medium heat and dry-fry the breads for 2–3 minutes on each side until browned and mottled all over. Remove from the heat and leave to cool. These can be stored in a sealed container or wrapped in kitchen foil until needed. It is best to make the flatbreads ahead of the lamb and simply reheat when you need them. To make the dough, mix the yoghurt, flour and a generous amount of salt in a large bowl and bring the dough together, using a little extra flour if needed. Flour a work surface and work the dough for 1 minute, then divide the mixture into six equal balls. Roll out flatbreads that are about 15cm/6in in diameter and about 1cm/½in thick. Preheat a heavy frying pan over a medium heat and dry-fry the breads for 2–3 minutes on each side until browned and mottled all over. Remove from the heat and leave to cool. These can be stored in a sealed container or wrapped in kitchen foil until needed. Remove the lamb from the refrigerator 20 minutes before marinating. Ensure it is splayed open and as flat as possible so that the meat cooks evenly. If there are any sides with much thicker meat, use a small knife to make incisions to open them up and flatten these sides as evenly as possible. Remove the lamb from the refrigerator 20 minutes before marinating. Ensure it is splayed open and as flat as possible so that the meat cooks evenly. If there are any sides with much thicker meat, use a small knife to make incisions to open them up and flatten these sides as evenly as possible. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Combine the remaining lamb ingredients in a bowl to make a marinade and season generously with salt and pepper. Rub the marinade all over the lamb and really work it in. Drizzle a little olive oil into a large frying pan set over a medium heat. When the oil is hot, place the marinated lamb in the pan with the skin-side facing down. Sear the lamb on all sides until nice and brown. It should have a good crust in about 10 minutes or so. Transfer the lamb to the prepared baking tray and roast for 15–20 minutes until pink and juicy. If you prefer medium or well done, leave it in for a further 5–10 minutes. Once the meat is done, remove from the oven and leave to rest for 10–15 minutes covered with kitchen foil. Combine the remaining lamb ingredients in a bowl to make a marinade and season generously with salt and pepper. Rub the marinade all over the lamb and really work it in. Drizzle a little olive oil into a large frying pan set over a medium heat. When the oil is hot, place the marinated lamb in the pan with the skin-side facing down. Sear the lamb on all sides until nice and brown. It should have a good crust in about 10 minutes or so. Transfer the lamb to the prepared baking tray and roast for 15–20 minutes until pink and juicy. If you prefer medium or well done, leave it in for a further 5–10 minutes. Once the meat is done, remove from the oven and leave to rest for 10–15 minutes covered with kitchen foil. To make the sauce, combine all of the ingredients in a bowl, adding enough lukewarm water to produce a sauce consistency. Season with salt and pepper and set aside. To make the sauce, combine all of the ingredients in a bowl, adding enough lukewarm water to produce a sauce consistency. Season with salt and pepper and set aside. Thinly slice the lamb and serve on a large platter with the onions, tomatoes, pickles and pomegranate seeds. Drizzle over the tahini sauce, sprinkle with parsley and tuck the reheated flatbreads around the edges to serve. Thinly slice the lamb and serve on a large platter with the onions, tomatoes, pickles and pomegranate seeds. Drizzle over the tahini sauce, sprinkle with parsley and tuck the reheated flatbreads around the edges to serve. Recipe tips If you do have time to marinate the lamb overnight then you can do so. But the spices are punchy enough and the joint isn’t so large that you would need to marinate it for any length of time so you can cook the lamb immediately."
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} | 87d02a0aab132a5c0219cae60ae9eff9cfb0f9cdf9e9d615a53227a43abd5583 | Slow roast lamb, vegetables and hollandaise recipe
Slow roast shoulder of lamb, glazed vegetables and mint hollandaise An average of 5.0 out of 5 stars from 1 rating A perfect spring dish, starring slow roasted lamb and fresh greens. Accompanied by a homemade hollandaise sauce. 30g/1oz butter, softened 3 garlic cloves, crushed1 tbsp chopped thyme 1 tbsp chopped rosemary1 shoulder of lamb, bone insplash olive oil12 small round shallots, peeled400ml/14fl oz sweet cider2 bay leaves450ml/16fl oz lamb stock4 large carrots, peeled6 small baby potatoes, peeled 30g/1oz butter, softened 3 garlic cloves, crushed 1 tbsp chopped thyme 1 tbsp chopped rosemary 1 shoulder of lamb, bone in splash olive oil 12 small round shallots, peeled 400ml/14fl oz sweet cider 2 bay leaves 450ml/16fl oz lamb stock 4 large carrots, peeled 6 small baby potatoes, peeled 3 free-range egg yolks250g/9oz clarified butter100ml/3½fl oz white wine25ml/1fl oz white wine vinegar1 shallot, diced4 peppercorns1 bunch mint, chopped1 tbsp Dijon mustard 3 free-range egg yolks 250g/9oz clarified butter 100ml/3½fl oz white wine 25ml/1fl oz white wine vinegar 1 shallot, diced 4 peppercorns 1 bunch mint, chopped 1 tbsp Dijon mustard 100g/3½oz green beans4 baby leeks25g/1oz butter1 handful kale leaves 100g/3½oz green beans 4 baby leeks 25g/1oz butter 1 handful kale leaves Method Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt. Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two. Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours. Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours. Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season. To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3–4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm. Serve the lamb with roasted veggies, greens and hollandaise sauce. Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt. Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt. Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two. Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two. Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours. Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours. Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours. Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours. Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season. Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season. To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3–4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm. To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3–4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm. Serve the lamb with roasted veggies, greens and hollandaise sauce. Serve the lamb with roasted veggies, greens and hollandaise sauce. | {
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"content": "Slow roast shoulder of lamb, glazed vegetables and mint hollandaise An average of 5.0 out of 5 stars from 1 rating A perfect spring dish, starring slow roasted lamb and fresh greens. Accompanied by a homemade hollandaise sauce. 30g/1oz butter, softened 3 garlic cloves, crushed1 tbsp chopped thyme 1 tbsp chopped rosemary1 shoulder of lamb, bone insplash olive oil12 small round shallots, peeled400ml/14fl oz sweet cider2 bay leaves450ml/16fl oz lamb stock4 large carrots, peeled6 small baby potatoes, peeled 30g/1oz butter, softened 3 garlic cloves, crushed 1 tbsp chopped thyme 1 tbsp chopped rosemary 1 shoulder of lamb, bone in splash olive oil 12 small round shallots, peeled 400ml/14fl oz sweet cider 2 bay leaves 450ml/16fl oz lamb stock 4 large carrots, peeled 6 small baby potatoes, peeled 3 free-range egg yolks250g/9oz clarified butter100ml/3½fl oz white wine25ml/1fl oz white wine vinegar1 shallot, diced4 peppercorns1 bunch mint, chopped1 tbsp Dijon mustard 3 free-range egg yolks 250g/9oz clarified butter 100ml/3½fl oz white wine 25ml/1fl oz white wine vinegar 1 shallot, diced 4 peppercorns 1 bunch mint, chopped 1 tbsp Dijon mustard 100g/3½oz green beans4 baby leeks25g/1oz butter1 handful kale leaves 100g/3½oz green beans 4 baby leeks 25g/1oz butter 1 handful kale leaves Method Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt. Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two. Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours. Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours. Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season. To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3–4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm. Serve the lamb with roasted veggies, greens and hollandaise sauce. Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt. Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt. Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two. Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two. Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours. Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours. Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours. Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours. Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season. Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season. To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3–4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm. To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3–4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm. Serve the lamb with roasted veggies, greens and hollandaise sauce. Serve the lamb with roasted veggies, greens and hollandaise sauce."
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} | 9a64817ec22dfd5c4deb2d53593a79fc7b83ecc44af49dd9ce49c1f2c0ec4fce | Lamb with leeks, wild garlic, cockle vinaigrette recipe
Roasted lamb cutlets with blackened leeks, wild garlic and cockle vinaigrette An average of 0.0 out of 5 stars from 0 ratings An impressive spring dish made with lamb cutlets, cockles and freshly picked wild garlic. Be sure to use just the white part of the leek for this recipe. 6 lamb cutlets dash olive oil30g/1oz butter 2 small rosemary sprigs 6 strands wild garlic salt and freshly ground black pepper 6 lamb cutlets dash olive oil 30g/1oz butter 2 small rosemary sprigs 6 strands wild garlic salt and freshly ground black pepper 1 leek, white part only, trimmed 3 tbsp olive oil 1 banana shallot, chopped few sprigs fresh thyme 1 bay leaf 100ml/3½fl oz Amontillado sherry250g/6oz cockles in shell splash sherry vinegar 1 leek, white part only, trimmed 3 tbsp olive oil 1 banana shallot, chopped few sprigs fresh thyme 1 bay leaf 100ml/3½fl oz Amontillado sherry 250g/6oz cockles in shell splash sherry vinegar Method Preheat the oven to 220C/200C/Gas 7. For the roasted lamb cutlets, season the lamb well with salt and freshly ground black pepper. Heat a dash of olive oil in a frying pan on high heat, add the lamb and cook until coloured on both sides, the skin is golden-brown and the fat is crisp. Add the butter, rosemary and wild garlic and baste (spoon the butter back over the meat as it melts). Cover and leave to rest in a warm place. To make the blackened leeks, wild garlic and cockle vinaigrette, rub the leek all over in 1 tablespoon of olive oil, season with salt and pepper, and place in a roasting tin. Roast for about 20 minutes, until blackened all over and soft in the middle. Remove from the oven and set to one side as it continues to steam.Heat a dash of olive oil in a pan, add the shallot, thyme and bay leaf and cook until softened. Pour in the sherry and the cockles and immediately cover with a lid. Steam the cockles for a minute, once cooked, strain and keep the cooking liquid. When cool enough to handle, pick the cockles from their shells. Discard any cockles that do not open.Mix the strained liquid with 2 tablespoons of olive oil and a splash of sherry vinegar in a small bowl. Taste and season with salt and pepper.To serve, arrange the cutlets on a plate, top with the wild garlic, split open the leek and spoon over some cockles and the vinaigrette. Serve. Preheat the oven to 220C/200C/Gas 7. For the roasted lamb cutlets, season the lamb well with salt and freshly ground black pepper. Heat a dash of olive oil in a frying pan on high heat, add the lamb and cook until coloured on both sides, the skin is golden-brown and the fat is crisp. Add the butter, rosemary and wild garlic and baste (spoon the butter back over the meat as it melts). Cover and leave to rest in a warm place. Preheat the oven to 220C/200C/Gas 7. For the roasted lamb cutlets, season the lamb well with salt and freshly ground black pepper. Heat a dash of olive oil in a frying pan on high heat, add the lamb and cook until coloured on both sides, the skin is golden-brown and the fat is crisp. Add the butter, rosemary and wild garlic and baste (spoon the butter back over the meat as it melts). Cover and leave to rest in a warm place. To make the blackened leeks, wild garlic and cockle vinaigrette, rub the leek all over in 1 tablespoon of olive oil, season with salt and pepper, and place in a roasting tin. Roast for about 20 minutes, until blackened all over and soft in the middle. Remove from the oven and set to one side as it continues to steam. To make the blackened leeks, wild garlic and cockle vinaigrette, rub the leek all over in 1 tablespoon of olive oil, season with salt and pepper, and place in a roasting tin. Roast for about 20 minutes, until blackened all over and soft in the middle. Remove from the oven and set to one side as it continues to steam. Heat a dash of olive oil in a pan, add the shallot, thyme and bay leaf and cook until softened. Pour in the sherry and the cockles and immediately cover with a lid. Steam the cockles for a minute, once cooked, strain and keep the cooking liquid. When cool enough to handle, pick the cockles from their shells. Discard any cockles that do not open. Heat a dash of olive oil in a pan, add the shallot, thyme and bay leaf and cook until softened. Pour in the sherry and the cockles and immediately cover with a lid. Steam the cockles for a minute, once cooked, strain and keep the cooking liquid. When cool enough to handle, pick the cockles from their shells. Discard any cockles that do not open. Mix the strained liquid with 2 tablespoons of olive oil and a splash of sherry vinegar in a small bowl. Taste and season with salt and pepper. Mix the strained liquid with 2 tablespoons of olive oil and a splash of sherry vinegar in a small bowl. Taste and season with salt and pepper. To serve, arrange the cutlets on a plate, top with the wild garlic, split open the leek and spoon over some cockles and the vinaigrette. Serve. To serve, arrange the cutlets on a plate, top with the wild garlic, split open the leek and spoon over some cockles and the vinaigrette. Serve. | {
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"content": "Roasted lamb cutlets with blackened leeks, wild garlic and cockle vinaigrette An average of 0.0 out of 5 stars from 0 ratings An impressive spring dish made with lamb cutlets, cockles and freshly picked wild garlic. Be sure to use just the white part of the leek for this recipe. 6 lamb cutlets dash olive oil30g/1oz butter 2 small rosemary sprigs 6 strands wild garlic salt and freshly ground black pepper 6 lamb cutlets dash olive oil 30g/1oz butter 2 small rosemary sprigs 6 strands wild garlic salt and freshly ground black pepper 1 leek, white part only, trimmed 3 tbsp olive oil 1 banana shallot, chopped few sprigs fresh thyme 1 bay leaf 100ml/3½fl oz Amontillado sherry250g/6oz cockles in shell splash sherry vinegar 1 leek, white part only, trimmed 3 tbsp olive oil 1 banana shallot, chopped few sprigs fresh thyme 1 bay leaf 100ml/3½fl oz Amontillado sherry 250g/6oz cockles in shell splash sherry vinegar Method Preheat the oven to 220C/200C/Gas 7. For the roasted lamb cutlets, season the lamb well with salt and freshly ground black pepper. Heat a dash of olive oil in a frying pan on high heat, add the lamb and cook until coloured on both sides, the skin is golden-brown and the fat is crisp. Add the butter, rosemary and wild garlic and baste (spoon the butter back over the meat as it melts). Cover and leave to rest in a warm place. To make the blackened leeks, wild garlic and cockle vinaigrette, rub the leek all over in 1 tablespoon of olive oil, season with salt and pepper, and place in a roasting tin. Roast for about 20 minutes, until blackened all over and soft in the middle. Remove from the oven and set to one side as it continues to steam.Heat a dash of olive oil in a pan, add the shallot, thyme and bay leaf and cook until softened. Pour in the sherry and the cockles and immediately cover with a lid. Steam the cockles for a minute, once cooked, strain and keep the cooking liquid. When cool enough to handle, pick the cockles from their shells. Discard any cockles that do not open.Mix the strained liquid with 2 tablespoons of olive oil and a splash of sherry vinegar in a small bowl. Taste and season with salt and pepper.To serve, arrange the cutlets on a plate, top with the wild garlic, split open the leek and spoon over some cockles and the vinaigrette. Serve. Preheat the oven to 220C/200C/Gas 7. For the roasted lamb cutlets, season the lamb well with salt and freshly ground black pepper. Heat a dash of olive oil in a frying pan on high heat, add the lamb and cook until coloured on both sides, the skin is golden-brown and the fat is crisp. Add the butter, rosemary and wild garlic and baste (spoon the butter back over the meat as it melts). Cover and leave to rest in a warm place. Preheat the oven to 220C/200C/Gas 7. For the roasted lamb cutlets, season the lamb well with salt and freshly ground black pepper. Heat a dash of olive oil in a frying pan on high heat, add the lamb and cook until coloured on both sides, the skin is golden-brown and the fat is crisp. Add the butter, rosemary and wild garlic and baste (spoon the butter back over the meat as it melts). Cover and leave to rest in a warm place. To make the blackened leeks, wild garlic and cockle vinaigrette, rub the leek all over in 1 tablespoon of olive oil, season with salt and pepper, and place in a roasting tin. Roast for about 20 minutes, until blackened all over and soft in the middle. Remove from the oven and set to one side as it continues to steam. To make the blackened leeks, wild garlic and cockle vinaigrette, rub the leek all over in 1 tablespoon of olive oil, season with salt and pepper, and place in a roasting tin. Roast for about 20 minutes, until blackened all over and soft in the middle. Remove from the oven and set to one side as it continues to steam. Heat a dash of olive oil in a pan, add the shallot, thyme and bay leaf and cook until softened. Pour in the sherry and the cockles and immediately cover with a lid. Steam the cockles for a minute, once cooked, strain and keep the cooking liquid. When cool enough to handle, pick the cockles from their shells. Discard any cockles that do not open. Heat a dash of olive oil in a pan, add the shallot, thyme and bay leaf and cook until softened. Pour in the sherry and the cockles and immediately cover with a lid. Steam the cockles for a minute, once cooked, strain and keep the cooking liquid. When cool enough to handle, pick the cockles from their shells. Discard any cockles that do not open. Mix the strained liquid with 2 tablespoons of olive oil and a splash of sherry vinegar in a small bowl. Taste and season with salt and pepper. Mix the strained liquid with 2 tablespoons of olive oil and a splash of sherry vinegar in a small bowl. Taste and season with salt and pepper. To serve, arrange the cutlets on a plate, top with the wild garlic, split open the leek and spoon over some cockles and the vinaigrette. Serve. To serve, arrange the cutlets on a plate, top with the wild garlic, split open the leek and spoon over some cockles and the vinaigrette. Serve."
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} | ed278d61dec11d318633026ed3750298cc795311c52b2f613b215746c98c8907 | Sweet potato with harissa mackerel and chermoula recipe
Sweet potato tian with harissa-roasted mackerel and chermoula dressing An average of 2.0 out of 5 stars from 2 ratings A health mackerel and sweet potato dish, packed with fresh herb flavours and spiced with sumac and harissa. 50g/1¾oz unsalted butter2 large sweet potato, peeled and sliced quite thinly4 tbsp olive oil2 tbsp chopped rosemary leaves3 garlic cloves, finely chopped1–2 tbsp sumac salt and freshly ground black pepper 50g/1¾oz unsalted butter 2 large sweet potato, peeled and sliced quite thinly 4 tbsp olive oil 2 tbsp chopped rosemary leaves 3 garlic cloves, finely chopped 1–2 tbsp sumac salt and freshly ground black pepper 2 tsp coriander seeds2 tsp cumin seeds½ bunch fresh coriander ½ bunch fresh mint ½ bunch fresh parsley ½ red onion, chopped 3 garlic cloves, chopped2 green chillies, chopped4 preserved lemons, peel only 1 lemon, juice onlyolive oil, enough to loosen 2 tsp coriander seeds 2 tsp cumin seeds ½ bunch fresh coriander ½ bunch fresh mint ½ bunch fresh parsley ½ red onion, chopped 3 garlic cloves, chopped 2 green chillies, chopped 4 preserved lemons, peel only 1 lemon, juice only olive oil, enough to loosen 2 mackerel fillets 3 tbsp natural yoghurt 1 lemon, juice only150g/5oz harissa1 tbsp runny honey 2 mackerel fillets 3 tbsp natural yoghurt 1 lemon, juice only 150g/5oz harissa 1 tbsp runny honey 1 tbsp chopped fresh mint leaves1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint leaves 1 tbsp chopped fresh coriander Method For the sweet potato tian, preheat the oven to 210C/200C Fan/Gas 6. Melt the butter in a small pan or in the microwave. In a large bowl, toss the potato pieces in the melted butter and remaining ingredients. Season well with salt and freshly ground black pepper. In a small cast iron round pan, arrange stacked slices of the squash in a pattern upright, twisting into a circle. Cover with foil and bake for 30 minutes, then remove the foil and continue to cook for another 20 minutes or so to colour. Set aside and keep warm.Meanwhile, to make the harissa-roasted mackerel, preheat the grill to medium heat. Mix the yoghurt, lemon juice, harissa, and honey in a bowl. Cut the fillets into two and dip them in the yoghurt mixture. Leave to marinate while the tian is cooking. Meanwhile, for the chermoula dressing, dry fry the coriander and cumin seeds in a pan over a medium heat until aromatic. Remove from the heat and cool. In a blender or food processor, blend all the chermoula dressing ingredients together to make a purée. Add enough oil to loosen and set aside.When you're ready to serve, grill the mackerel for 6–8 minutes, or until blistered and cooked through.To serve, spoon some chermoula dressing onto a serving plate, break the fish into pieces and place over the top. Garnish with some mint and coriander leaves and serve alongside the tian. For the sweet potato tian, preheat the oven to 210C/200C Fan/Gas 6. Melt the butter in a small pan or in the microwave. For the sweet potato tian, preheat the oven to 210C/200C Fan/Gas 6. Melt the butter in a small pan or in the microwave. In a large bowl, toss the potato pieces in the melted butter and remaining ingredients. Season well with salt and freshly ground black pepper. In a large bowl, toss the potato pieces in the melted butter and remaining ingredients. Season well with salt and freshly ground black pepper. In a small cast iron round pan, arrange stacked slices of the squash in a pattern upright, twisting into a circle. Cover with foil and bake for 30 minutes, then remove the foil and continue to cook for another 20 minutes or so to colour. Set aside and keep warm. In a small cast iron round pan, arrange stacked slices of the squash in a pattern upright, twisting into a circle. Cover with foil and bake for 30 minutes, then remove the foil and continue to cook for another 20 minutes or so to colour. Set aside and keep warm. Meanwhile, to make the harissa-roasted mackerel, preheat the grill to medium heat. Mix the yoghurt, lemon juice, harissa, and honey in a bowl. Cut the fillets into two and dip them in the yoghurt mixture. Leave to marinate while the tian is cooking. Meanwhile, to make the harissa-roasted mackerel, preheat the grill to medium heat. Mix the yoghurt, lemon juice, harissa, and honey in a bowl. Cut the fillets into two and dip them in the yoghurt mixture. Leave to marinate while the tian is cooking. Meanwhile, for the chermoula dressing, dry fry the coriander and cumin seeds in a pan over a medium heat until aromatic. Remove from the heat and cool. In a blender or food processor, blend all the chermoula dressing ingredients together to make a purée. Add enough oil to loosen and set aside. Meanwhile, for the chermoula dressing, dry fry the coriander and cumin seeds in a pan over a medium heat until aromatic. Remove from the heat and cool. In a blender or food processor, blend all the chermoula dressing ingredients together to make a purée. Add enough oil to loosen and set aside. When you're ready to serve, grill the mackerel for 6–8 minutes, or until blistered and cooked through. When you're ready to serve, grill the mackerel for 6–8 minutes, or until blistered and cooked through. To serve, spoon some chermoula dressing onto a serving plate, break the fish into pieces and place over the top. Garnish with some mint and coriander leaves and serve alongside the tian. To serve, spoon some chermoula dressing onto a serving plate, break the fish into pieces and place over the top. Garnish with some mint and coriander leaves and serve alongside the tian. | {
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"content": "Sweet potato tian with harissa-roasted mackerel and chermoula dressing An average of 2.0 out of 5 stars from 2 ratings A health mackerel and sweet potato dish, packed with fresh herb flavours and spiced with sumac and harissa. 50g/1¾oz unsalted butter2 large sweet potato, peeled and sliced quite thinly4 tbsp olive oil2 tbsp chopped rosemary leaves3 garlic cloves, finely chopped1–2 tbsp sumac salt and freshly ground black pepper 50g/1¾oz unsalted butter 2 large sweet potato, peeled and sliced quite thinly 4 tbsp olive oil 2 tbsp chopped rosemary leaves 3 garlic cloves, finely chopped 1–2 tbsp sumac salt and freshly ground black pepper 2 tsp coriander seeds2 tsp cumin seeds½ bunch fresh coriander ½ bunch fresh mint ½ bunch fresh parsley ½ red onion, chopped 3 garlic cloves, chopped2 green chillies, chopped4 preserved lemons, peel only 1 lemon, juice onlyolive oil, enough to loosen 2 tsp coriander seeds 2 tsp cumin seeds ½ bunch fresh coriander ½ bunch fresh mint ½ bunch fresh parsley ½ red onion, chopped 3 garlic cloves, chopped 2 green chillies, chopped 4 preserved lemons, peel only 1 lemon, juice only olive oil, enough to loosen 2 mackerel fillets 3 tbsp natural yoghurt 1 lemon, juice only150g/5oz harissa1 tbsp runny honey 2 mackerel fillets 3 tbsp natural yoghurt 1 lemon, juice only 150g/5oz harissa 1 tbsp runny honey 1 tbsp chopped fresh mint leaves1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint leaves 1 tbsp chopped fresh coriander Method For the sweet potato tian, preheat the oven to 210C/200C Fan/Gas 6. Melt the butter in a small pan or in the microwave. In a large bowl, toss the potato pieces in the melted butter and remaining ingredients. Season well with salt and freshly ground black pepper. In a small cast iron round pan, arrange stacked slices of the squash in a pattern upright, twisting into a circle. Cover with foil and bake for 30 minutes, then remove the foil and continue to cook for another 20 minutes or so to colour. Set aside and keep warm.Meanwhile, to make the harissa-roasted mackerel, preheat the grill to medium heat. Mix the yoghurt, lemon juice, harissa, and honey in a bowl. Cut the fillets into two and dip them in the yoghurt mixture. Leave to marinate while the tian is cooking. Meanwhile, for the chermoula dressing, dry fry the coriander and cumin seeds in a pan over a medium heat until aromatic. Remove from the heat and cool. In a blender or food processor, blend all the chermoula dressing ingredients together to make a purée. Add enough oil to loosen and set aside.When you're ready to serve, grill the mackerel for 6–8 minutes, or until blistered and cooked through.To serve, spoon some chermoula dressing onto a serving plate, break the fish into pieces and place over the top. Garnish with some mint and coriander leaves and serve alongside the tian. For the sweet potato tian, preheat the oven to 210C/200C Fan/Gas 6. Melt the butter in a small pan or in the microwave. For the sweet potato tian, preheat the oven to 210C/200C Fan/Gas 6. Melt the butter in a small pan or in the microwave. In a large bowl, toss the potato pieces in the melted butter and remaining ingredients. Season well with salt and freshly ground black pepper. In a large bowl, toss the potato pieces in the melted butter and remaining ingredients. Season well with salt and freshly ground black pepper. In a small cast iron round pan, arrange stacked slices of the squash in a pattern upright, twisting into a circle. Cover with foil and bake for 30 minutes, then remove the foil and continue to cook for another 20 minutes or so to colour. Set aside and keep warm. In a small cast iron round pan, arrange stacked slices of the squash in a pattern upright, twisting into a circle. Cover with foil and bake for 30 minutes, then remove the foil and continue to cook for another 20 minutes or so to colour. Set aside and keep warm. Meanwhile, to make the harissa-roasted mackerel, preheat the grill to medium heat. Mix the yoghurt, lemon juice, harissa, and honey in a bowl. Cut the fillets into two and dip them in the yoghurt mixture. Leave to marinate while the tian is cooking. Meanwhile, to make the harissa-roasted mackerel, preheat the grill to medium heat. Mix the yoghurt, lemon juice, harissa, and honey in a bowl. Cut the fillets into two and dip them in the yoghurt mixture. Leave to marinate while the tian is cooking. Meanwhile, for the chermoula dressing, dry fry the coriander and cumin seeds in a pan over a medium heat until aromatic. Remove from the heat and cool. In a blender or food processor, blend all the chermoula dressing ingredients together to make a purée. Add enough oil to loosen and set aside. Meanwhile, for the chermoula dressing, dry fry the coriander and cumin seeds in a pan over a medium heat until aromatic. Remove from the heat and cool. In a blender or food processor, blend all the chermoula dressing ingredients together to make a purée. Add enough oil to loosen and set aside. When you're ready to serve, grill the mackerel for 6–8 minutes, or until blistered and cooked through. When you're ready to serve, grill the mackerel for 6–8 minutes, or until blistered and cooked through. To serve, spoon some chermoula dressing onto a serving plate, break the fish into pieces and place over the top. Garnish with some mint and coriander leaves and serve alongside the tian. To serve, spoon some chermoula dressing onto a serving plate, break the fish into pieces and place over the top. Garnish with some mint and coriander leaves and serve alongside the tian."
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} | da1ca76ac4b07ca28a565e0e9717fb2d4b905da9045cf82c4c5a7df6ba547a00 | Rosemary mackerel with griddled saucisson recipe
Rosemary-scented mackerel with griddled saucisson and harissa baguette An average of 5.0 out of 5 stars from 1 rating Brining and smoking your own fish is easier than you think! Matt serves with fiery harissa toast and a griddled sausage on the side. 2 medium whole mackerel, gutted, head removed and scored on both sides4 rosemary sprigs1 tbsp fennel seeds salt 2 medium whole mackerel, gutted, head removed and scored on both sides 4 rosemary sprigs 1 tbsp fennel seeds salt 4 tbsp harissa paste 6 sun-dried tomatoes in oil 2 slices baguette1 garlic clove, peeled and left whole 4 tbsp harissa paste 6 sun-dried tomatoes in oil 2 slices baguette 1 garlic clove, peeled and left whole 1 good-quality French sausage1 bulb fennel, cored and thinly sliced1 tbsp roughly chopped fresh parsley 1 good-quality French sausage 1 bulb fennel, cored and thinly sliced 1 tbsp roughly chopped fresh parsley 4 tbsp crème fraîche4 tbsp finely chopped chives1 tbsp olive oil1 tbsp harissa oil, taken from harissa jar 4 tbsp crème fraîche 4 tbsp finely chopped chives 1 tbsp olive oil 1 tbsp harissa oil, taken from harissa jar Method To make the mackerel, start by making the brine. Weigh out enough water to cover both the fish in a large saucepan, then add 5% of that weight in salt. Warm the water enough to dissolve the salt, then place the mackerel in the brine and leave for a few hours.Remove the mackerel from the brine, pat dry and transfer to a wire rack that fits inside a lidded wok. Line the wok with kitchen foil, and place the wood chips, rosemary and fennel seeds in the bottom of the wok. Gently heat the wok and allow the wood chips to smoke gently, then place the rack inside with the mackerel on top and put a lid on the wok. Allow the mackerel to smoke for 15–20 minutes. To check if the fish is cooked, push a cocktail stick into the flesh and if it comes out clean, the fish is cooked.Bring a small saucepan of salted water to the boil and blanch the sausage gently for 10 minutes, then drain and set aside. Heat a griddle pan over a high heat. Cook the sausage on the griddle pan until bar marks appear, then slice the sausage into pieces and add to a bowl with the fennel and parsley.To make the toasts, blitz the harissa and tomatoes in a food processor or with a hand blender. Grill the baguette slices on the griddle, then rub the grilled toast with the garlic clove and spread the tomato and harissa mixture over the toast. To make the dressing, mix all the ingredients in a bowl and set aside. Place the whole fish onto a serving plate and lay the toasts alongside. Pile the salad on the plate and drizzle with the dressing to finish. To make the mackerel, start by making the brine. Weigh out enough water to cover both the fish in a large saucepan, then add 5% of that weight in salt. Warm the water enough to dissolve the salt, then place the mackerel in the brine and leave for a few hours. To make the mackerel, start by making the brine. Weigh out enough water to cover both the fish in a large saucepan, then add 5% of that weight in salt. Warm the water enough to dissolve the salt, then place the mackerel in the brine and leave for a few hours. Remove the mackerel from the brine, pat dry and transfer to a wire rack that fits inside a lidded wok. Line the wok with kitchen foil, and place the wood chips, rosemary and fennel seeds in the bottom of the wok. Gently heat the wok and allow the wood chips to smoke gently, then place the rack inside with the mackerel on top and put a lid on the wok. Allow the mackerel to smoke for 15–20 minutes. To check if the fish is cooked, push a cocktail stick into the flesh and if it comes out clean, the fish is cooked. Remove the mackerel from the brine, pat dry and transfer to a wire rack that fits inside a lidded wok. Line the wok with kitchen foil, and place the wood chips, rosemary and fennel seeds in the bottom of the wok. Gently heat the wok and allow the wood chips to smoke gently, then place the rack inside with the mackerel on top and put a lid on the wok. Allow the mackerel to smoke for 15–20 minutes. To check if the fish is cooked, push a cocktail stick into the flesh and if it comes out clean, the fish is cooked. Bring a small saucepan of salted water to the boil and blanch the sausage gently for 10 minutes, then drain and set aside. Bring a small saucepan of salted water to the boil and blanch the sausage gently for 10 minutes, then drain and set aside. Heat a griddle pan over a high heat. Cook the sausage on the griddle pan until bar marks appear, then slice the sausage into pieces and add to a bowl with the fennel and parsley. Heat a griddle pan over a high heat. Cook the sausage on the griddle pan until bar marks appear, then slice the sausage into pieces and add to a bowl with the fennel and parsley. To make the toasts, blitz the harissa and tomatoes in a food processor or with a hand blender. Grill the baguette slices on the griddle, then rub the grilled toast with the garlic clove and spread the tomato and harissa mixture over the toast. To make the toasts, blitz the harissa and tomatoes in a food processor or with a hand blender. Grill the baguette slices on the griddle, then rub the grilled toast with the garlic clove and spread the tomato and harissa mixture over the toast. To make the dressing, mix all the ingredients in a bowl and set aside. To make the dressing, mix all the ingredients in a bowl and set aside. Place the whole fish onto a serving plate and lay the toasts alongside. Pile the salad on the plate and drizzle with the dressing to finish. Place the whole fish onto a serving plate and lay the toasts alongside. Pile the salad on the plate and drizzle with the dressing to finish. Recipe tips You'll need a handful of wood chips to smoked the fish on. Feel free to experiment with different types of wood for different flavours and aromas! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rosemary-scented_22320",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rosemary mackerel with griddled saucisson recipe",
"content": "Rosemary-scented mackerel with griddled saucisson and harissa baguette An average of 5.0 out of 5 stars from 1 rating Brining and smoking your own fish is easier than you think! Matt serves with fiery harissa toast and a griddled sausage on the side. 2 medium whole mackerel, gutted, head removed and scored on both sides4 rosemary sprigs1 tbsp fennel seeds salt 2 medium whole mackerel, gutted, head removed and scored on both sides 4 rosemary sprigs 1 tbsp fennel seeds salt 4 tbsp harissa paste 6 sun-dried tomatoes in oil 2 slices baguette1 garlic clove, peeled and left whole 4 tbsp harissa paste 6 sun-dried tomatoes in oil 2 slices baguette 1 garlic clove, peeled and left whole 1 good-quality French sausage1 bulb fennel, cored and thinly sliced1 tbsp roughly chopped fresh parsley 1 good-quality French sausage 1 bulb fennel, cored and thinly sliced 1 tbsp roughly chopped fresh parsley 4 tbsp crème fraîche4 tbsp finely chopped chives1 tbsp olive oil1 tbsp harissa oil, taken from harissa jar 4 tbsp crème fraîche 4 tbsp finely chopped chives 1 tbsp olive oil 1 tbsp harissa oil, taken from harissa jar Method To make the mackerel, start by making the brine. Weigh out enough water to cover both the fish in a large saucepan, then add 5% of that weight in salt. Warm the water enough to dissolve the salt, then place the mackerel in the brine and leave for a few hours.Remove the mackerel from the brine, pat dry and transfer to a wire rack that fits inside a lidded wok. Line the wok with kitchen foil, and place the wood chips, rosemary and fennel seeds in the bottom of the wok. Gently heat the wok and allow the wood chips to smoke gently, then place the rack inside with the mackerel on top and put a lid on the wok. Allow the mackerel to smoke for 15–20 minutes. To check if the fish is cooked, push a cocktail stick into the flesh and if it comes out clean, the fish is cooked.Bring a small saucepan of salted water to the boil and blanch the sausage gently for 10 minutes, then drain and set aside. Heat a griddle pan over a high heat. Cook the sausage on the griddle pan until bar marks appear, then slice the sausage into pieces and add to a bowl with the fennel and parsley.To make the toasts, blitz the harissa and tomatoes in a food processor or with a hand blender. Grill the baguette slices on the griddle, then rub the grilled toast with the garlic clove and spread the tomato and harissa mixture over the toast. To make the dressing, mix all the ingredients in a bowl and set aside. Place the whole fish onto a serving plate and lay the toasts alongside. Pile the salad on the plate and drizzle with the dressing to finish. To make the mackerel, start by making the brine. Weigh out enough water to cover both the fish in a large saucepan, then add 5% of that weight in salt. Warm the water enough to dissolve the salt, then place the mackerel in the brine and leave for a few hours. To make the mackerel, start by making the brine. Weigh out enough water to cover both the fish in a large saucepan, then add 5% of that weight in salt. Warm the water enough to dissolve the salt, then place the mackerel in the brine and leave for a few hours. Remove the mackerel from the brine, pat dry and transfer to a wire rack that fits inside a lidded wok. Line the wok with kitchen foil, and place the wood chips, rosemary and fennel seeds in the bottom of the wok. Gently heat the wok and allow the wood chips to smoke gently, then place the rack inside with the mackerel on top and put a lid on the wok. Allow the mackerel to smoke for 15–20 minutes. To check if the fish is cooked, push a cocktail stick into the flesh and if it comes out clean, the fish is cooked. Remove the mackerel from the brine, pat dry and transfer to a wire rack that fits inside a lidded wok. Line the wok with kitchen foil, and place the wood chips, rosemary and fennel seeds in the bottom of the wok. Gently heat the wok and allow the wood chips to smoke gently, then place the rack inside with the mackerel on top and put a lid on the wok. Allow the mackerel to smoke for 15–20 minutes. To check if the fish is cooked, push a cocktail stick into the flesh and if it comes out clean, the fish is cooked. Bring a small saucepan of salted water to the boil and blanch the sausage gently for 10 minutes, then drain and set aside. Bring a small saucepan of salted water to the boil and blanch the sausage gently for 10 minutes, then drain and set aside. Heat a griddle pan over a high heat. Cook the sausage on the griddle pan until bar marks appear, then slice the sausage into pieces and add to a bowl with the fennel and parsley. Heat a griddle pan over a high heat. Cook the sausage on the griddle pan until bar marks appear, then slice the sausage into pieces and add to a bowl with the fennel and parsley. To make the toasts, blitz the harissa and tomatoes in a food processor or with a hand blender. Grill the baguette slices on the griddle, then rub the grilled toast with the garlic clove and spread the tomato and harissa mixture over the toast. To make the toasts, blitz the harissa and tomatoes in a food processor or with a hand blender. Grill the baguette slices on the griddle, then rub the grilled toast with the garlic clove and spread the tomato and harissa mixture over the toast. To make the dressing, mix all the ingredients in a bowl and set aside. To make the dressing, mix all the ingredients in a bowl and set aside. Place the whole fish onto a serving plate and lay the toasts alongside. Pile the salad on the plate and drizzle with the dressing to finish. Place the whole fish onto a serving plate and lay the toasts alongside. Pile the salad on the plate and drizzle with the dressing to finish. Recipe tips You'll need a handful of wood chips to smoked the fish on. Feel free to experiment with different types of wood for different flavours and aromas!"
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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