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} | b0fd72013a58f968d55d66632b4031c6a8e11278a83732d00e3c9f6a1c1410cc | Linguine and clams with fennel and orange salad recipe
An average of 0.0 out of 5 stars from 0 ratings Simple, quick and authentic – linguine alle vongole is an Italian classic, served here alongside a vibrant fennel and orange salad. 1 fennel bulb, thinly sliced and green fronds reserved for garnish 1 orange, peeled and sliced 50g/1¾oz Taggiasca olives, stones removed and left whole2 tbsp extra virgin olive oil ½ orange, juice onlysalt and freshly ground black pepper 50g/1¾oz pomegranate seeds, to garnish 1 fennel bulb, thinly sliced and green fronds reserved for garnish 1 orange, peeled and sliced 50g/1¾oz Taggiasca olives, stones removed and left whole 2 tbsp extra virgin olive oil ½ orange, juice only salt and freshly ground black pepper 50g/1¾oz pomegranate seeds, to garnish 200g/7oz linguine2 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 500g/1lb 2oz clams, scrubbed and debearded125ml/4fl oz white wine handful fresh flatleaf parsley, roughly chopped squeeze lemon juice1 tomato, seeds removed and finely chopped 50g/1¾oz breadcrumbs, toastedcrusty bread, to serve 200g/7oz linguine 2 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 500g/1lb 2oz clams, scrubbed and debearded 125ml/4fl oz white wine handful fresh flatleaf parsley, roughly chopped squeeze lemon juice 1 tomato, seeds removed and finely chopped 50g/1¾oz breadcrumbs, toasted crusty bread, to serve Method To make the salad, arrange the fennel and orange slices on a plate and scatter over the olives. Whisk together the oil, orange juice and a little salt and pepper in a small bowl or jug and pour over the salad. Scatter over the pomegranate seeds and green fennel fronds and set aside. To make the linguine, bring a large saucepan of lightly salted water to the boil and cook the linguine according to the packet instructions. Meanwhile, heat the oil in a deep frying pan with a lid, add the garlic and sweat for 1 minute. Discard any clams with broken shells and any that refuse to close when tapped. Stir in the clams, then pour in the wine. Cover with a lid, shake the pan and cook for a couple of minutes until the clams have opened up – discard any that remain closed. Add the parsley, followed by the drained linguine. Mix together well and keep cooking for a minute or so. Add the lemon juice and tomatoes and stir together. Ladle into pasta bowls and top with the breadcrumbs. Serve immediately with the salad alongside and bread to mop up the juices. To make the salad, arrange the fennel and orange slices on a plate and scatter over the olives. Whisk together the oil, orange juice and a little salt and pepper in a small bowl or jug and pour over the salad. Scatter over the pomegranate seeds and green fennel fronds and set aside. To make the salad, arrange the fennel and orange slices on a plate and scatter over the olives. Whisk together the oil, orange juice and a little salt and pepper in a small bowl or jug and pour over the salad. Scatter over the pomegranate seeds and green fennel fronds and set aside. To make the linguine, bring a large saucepan of lightly salted water to the boil and cook the linguine according to the packet instructions. To make the linguine, bring a large saucepan of lightly salted water to the boil and cook the linguine according to the packet instructions. Meanwhile, heat the oil in a deep frying pan with a lid, add the garlic and sweat for 1 minute. Discard any clams with broken shells and any that refuse to close when tapped. Stir in the clams, then pour in the wine. Cover with a lid, shake the pan and cook for a couple of minutes until the clams have opened up – discard any that remain closed. Add the parsley, followed by the drained linguine. Mix together well and keep cooking for a minute or so. Add the lemon juice and tomatoes and stir together. Meanwhile, heat the oil in a deep frying pan with a lid, add the garlic and sweat for 1 minute. Discard any clams with broken shells and any that refuse to close when tapped. Stir in the clams, then pour in the wine. Cover with a lid, shake the pan and cook for a couple of minutes until the clams have opened up – discard any that remain closed. Add the parsley, followed by the drained linguine. Mix together well and keep cooking for a minute or so. Add the lemon juice and tomatoes and stir together. Ladle into pasta bowls and top with the breadcrumbs. Serve immediately with the salad alongside and bread to mop up the juices. Ladle into pasta bowls and top with the breadcrumbs. Serve immediately with the salad alongside and bread to mop up the juices. | {
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"title": "Linguine and clams with fennel and orange salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Simple, quick and authentic – linguine alle vongole is an Italian classic, served here alongside a vibrant fennel and orange salad. 1 fennel bulb, thinly sliced and green fronds reserved for garnish 1 orange, peeled and sliced 50g/1¾oz Taggiasca olives, stones removed and left whole2 tbsp extra virgin olive oil ½ orange, juice onlysalt and freshly ground black pepper 50g/1¾oz pomegranate seeds, to garnish 1 fennel bulb, thinly sliced and green fronds reserved for garnish 1 orange, peeled and sliced 50g/1¾oz Taggiasca olives, stones removed and left whole 2 tbsp extra virgin olive oil ½ orange, juice only salt and freshly ground black pepper 50g/1¾oz pomegranate seeds, to garnish 200g/7oz linguine2 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 500g/1lb 2oz clams, scrubbed and debearded125ml/4fl oz white wine handful fresh flatleaf parsley, roughly chopped squeeze lemon juice1 tomato, seeds removed and finely chopped 50g/1¾oz breadcrumbs, toastedcrusty bread, to serve 200g/7oz linguine 2 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 500g/1lb 2oz clams, scrubbed and debearded 125ml/4fl oz white wine handful fresh flatleaf parsley, roughly chopped squeeze lemon juice 1 tomato, seeds removed and finely chopped 50g/1¾oz breadcrumbs, toasted crusty bread, to serve Method To make the salad, arrange the fennel and orange slices on a plate and scatter over the olives. Whisk together the oil, orange juice and a little salt and pepper in a small bowl or jug and pour over the salad. Scatter over the pomegranate seeds and green fennel fronds and set aside. To make the linguine, bring a large saucepan of lightly salted water to the boil and cook the linguine according to the packet instructions. Meanwhile, heat the oil in a deep frying pan with a lid, add the garlic and sweat for 1 minute. Discard any clams with broken shells and any that refuse to close when tapped. Stir in the clams, then pour in the wine. Cover with a lid, shake the pan and cook for a couple of minutes until the clams have opened up – discard any that remain closed. Add the parsley, followed by the drained linguine. Mix together well and keep cooking for a minute or so. Add the lemon juice and tomatoes and stir together. Ladle into pasta bowls and top with the breadcrumbs. Serve immediately with the salad alongside and bread to mop up the juices. To make the salad, arrange the fennel and orange slices on a plate and scatter over the olives. Whisk together the oil, orange juice and a little salt and pepper in a small bowl or jug and pour over the salad. Scatter over the pomegranate seeds and green fennel fronds and set aside. To make the salad, arrange the fennel and orange slices on a plate and scatter over the olives. Whisk together the oil, orange juice and a little salt and pepper in a small bowl or jug and pour over the salad. Scatter over the pomegranate seeds and green fennel fronds and set aside. To make the linguine, bring a large saucepan of lightly salted water to the boil and cook the linguine according to the packet instructions. To make the linguine, bring a large saucepan of lightly salted water to the boil and cook the linguine according to the packet instructions. Meanwhile, heat the oil in a deep frying pan with a lid, add the garlic and sweat for 1 minute. Discard any clams with broken shells and any that refuse to close when tapped. Stir in the clams, then pour in the wine. Cover with a lid, shake the pan and cook for a couple of minutes until the clams have opened up – discard any that remain closed. Add the parsley, followed by the drained linguine. Mix together well and keep cooking for a minute or so. Add the lemon juice and tomatoes and stir together. Meanwhile, heat the oil in a deep frying pan with a lid, add the garlic and sweat for 1 minute. Discard any clams with broken shells and any that refuse to close when tapped. Stir in the clams, then pour in the wine. Cover with a lid, shake the pan and cook for a couple of minutes until the clams have opened up – discard any that remain closed. Add the parsley, followed by the drained linguine. Mix together well and keep cooking for a minute or so. Add the lemon juice and tomatoes and stir together. Ladle into pasta bowls and top with the breadcrumbs. Serve immediately with the salad alongside and bread to mop up the juices. Ladle into pasta bowls and top with the breadcrumbs. Serve immediately with the salad alongside and bread to mop up the juices."
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} | ed5bdd6752da8c1b6c2dcfaf8e844b3e143c86025152cc0d14801a9db6bc535b | Clementine trifle recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine_trifle_86160_16x9.jpg Sweet clementines, marmalade and orange liqueur bring a fresh take on the classic trifle. With homemade sponge and custard, but no jelly, it's a slightly more grown-up affair and the perfect centrepiece for parties and family gatherings. 3 free-range eggs85g/3oz caster sugar85g/3oz self-raising flour 3 free-range eggs 85g/3oz caster sugar 85g/3oz self-raising flour 400ml/14fl oz milk300ml/½ pint double cream4 egg yolks2½ tbsp cornflour2½ tbsp caster sugar2–3 tbsp orange or clementine liqueur 400ml/14fl oz milk 300ml/½ pint double cream 4 egg yolks 2½ tbsp cornflour 2½ tbsp caster sugar 2–3 tbsp orange or clementine liqueur 4 oranges or 8 clementines2 tbsp orange or clementine liqueur 4 oranges or 8 clementines 2 tbsp orange or clementine liqueur 2–3 tbsp orange or clementine liqueur3–4 tbsp marmalade400ml/14fl oz double cream2 tbsp toasted flaked almonds 2–3 tbsp orange or clementine liqueur 3–4 tbsp marmalade 400ml/14fl oz double cream 2 tbsp toasted flaked almonds Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin.For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack.To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time. Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming. To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur.To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin. For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack. For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack. To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time. To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time. Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming. Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming. To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur. To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur. To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes. Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes. Recipe tips If you have leftover sponge pieces, freeze them for use in a future trifle. | {
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"title": "Clementine trifle 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/clementine_trifle_86160_16x9.jpg Sweet clementines, marmalade and orange liqueur bring a fresh take on the classic trifle. With homemade sponge and custard, but no jelly, it's a slightly more grown-up affair and the perfect centrepiece for parties and family gatherings. 3 free-range eggs85g/3oz caster sugar85g/3oz self-raising flour 3 free-range eggs 85g/3oz caster sugar 85g/3oz self-raising flour 400ml/14fl oz milk300ml/½ pint double cream4 egg yolks2½ tbsp cornflour2½ tbsp caster sugar2–3 tbsp orange or clementine liqueur 400ml/14fl oz milk 300ml/½ pint double cream 4 egg yolks 2½ tbsp cornflour 2½ tbsp caster sugar 2–3 tbsp orange or clementine liqueur 4 oranges or 8 clementines2 tbsp orange or clementine liqueur 4 oranges or 8 clementines 2 tbsp orange or clementine liqueur 2–3 tbsp orange or clementine liqueur3–4 tbsp marmalade400ml/14fl oz double cream2 tbsp toasted flaked almonds 2–3 tbsp orange or clementine liqueur 3–4 tbsp marmalade 400ml/14fl oz double cream 2 tbsp toasted flaked almonds Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin.For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack.To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time. Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming. To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur.To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 23cm/9in round cake tin. For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack. For the sponge, whisk the eggs with the caster sugar in a bowl until very pale and creamy. Sift in the flour and carefully fold in, to retain as much air and lightness as possible. Pour into the cake tin and bake for 20–25 minutes until risen and golden-brown. Remove from the oven and allow to cool on a wire rack. To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time. To make the custard, place the milk and cream in a saucepan over a medium heat and just bring to the boil, stirring constantly. Remove from the heat. In a separate large bowl, whisk the egg yolks, cornflour and sugar to a smooth paste, then slowly add the hot milk and cream, whisking all the time. Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming. Return the mixture to a clean pan and cook over a low heat, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon (when it's ready you will be able to draw a line through with your finger and if the line holds the custard is ready). Take care not to let the custard boil or it will curdle. Stir in the liqueur and transfer the custard to a clean bowl to cool completely. Place a piece of damp scrunched baking paper or cling film on the surface to prevent a skin forming. To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur. To prepare the clementines, remove the skin and pith using a sharp knife, following the contour of the fruit. Then slice each clementine across the middle horizontally to make 3 rounds each 5–6mm thick. Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur. To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass trifle bowl. Douse with liqueur and spread over the marmalade. Arrange the orange slices around the bowl on their side so that you can see the rounds through the side of the bowl. Top the sponge with any remaining orange slices and then fill with the thick, cooled custard. Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes. Whip the double cream until creamy and soft peaks form when the whisk is removed. Spoon on top of the custard and finish with a sprinkle of almond flakes. Recipe tips If you have leftover sponge pieces, freeze them for use in a future trifle."
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} | e1997df6b93f0b99ab804eb86c7408d482aa98f181ba799602994f6a3c17b14a | Orange blossom sorbet recipe
An average of 4.3 out of 5 stars from 3 ratings This fragrant orange blossom sorbet is incredibly easy to make, all you need is a good blender! 150ml/5fl oz almond milk 1 tbsp orange blossom water 2 tbsp maple syrup 500g/1lb 2oz orange or clementine segments 150ml/5fl oz almond milk 1 tbsp orange blossom water 2 tbsp maple syrup 500g/1lb 2oz orange or clementine segments Method Freeze the orange segments in a plastic container for at least 6 hours. Place the frozen oranges together with all the remaining ingredients in a blender. Start the blender on the lowest speed, then quickly increase to the highest speed, using the tamper to press ingredients toward the blades. In about 30–60 seconds, the sound of the motor will change, and four mounds should form. Stop the machine. Do not over mix or the sorbet will start to melt! Serve immediately. Freeze the orange segments in a plastic container for at least 6 hours. Freeze the orange segments in a plastic container for at least 6 hours. Place the frozen oranges together with all the remaining ingredients in a blender. Start the blender on the lowest speed, then quickly increase to the highest speed, using the tamper to press ingredients toward the blades. Place the frozen oranges together with all the remaining ingredients in a blender. Start the blender on the lowest speed, then quickly increase to the highest speed, using the tamper to press ingredients toward the blades. In about 30–60 seconds, the sound of the motor will change, and four mounds should form. Stop the machine. Do not over mix or the sorbet will start to melt! Serve immediately. In about 30–60 seconds, the sound of the motor will change, and four mounds should form. Stop the machine. Do not over mix or the sorbet will start to melt! Serve immediately. | {
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"title": "Orange blossom sorbet recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings This fragrant orange blossom sorbet is incredibly easy to make, all you need is a good blender! 150ml/5fl oz almond milk 1 tbsp orange blossom water 2 tbsp maple syrup 500g/1lb 2oz orange or clementine segments 150ml/5fl oz almond milk 1 tbsp orange blossom water 2 tbsp maple syrup 500g/1lb 2oz orange or clementine segments Method Freeze the orange segments in a plastic container for at least 6 hours. Place the frozen oranges together with all the remaining ingredients in a blender. Start the blender on the lowest speed, then quickly increase to the highest speed, using the tamper to press ingredients toward the blades. In about 30–60 seconds, the sound of the motor will change, and four mounds should form. Stop the machine. Do not over mix or the sorbet will start to melt! Serve immediately. Freeze the orange segments in a plastic container for at least 6 hours. Freeze the orange segments in a plastic container for at least 6 hours. Place the frozen oranges together with all the remaining ingredients in a blender. Start the blender on the lowest speed, then quickly increase to the highest speed, using the tamper to press ingredients toward the blades. Place the frozen oranges together with all the remaining ingredients in a blender. Start the blender on the lowest speed, then quickly increase to the highest speed, using the tamper to press ingredients toward the blades. In about 30–60 seconds, the sound of the motor will change, and four mounds should form. Stop the machine. Do not over mix or the sorbet will start to melt! Serve immediately. In about 30–60 seconds, the sound of the motor will change, and four mounds should form. Stop the machine. Do not over mix or the sorbet will start to melt! Serve immediately."
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} | 227fc72623ff7d103f534e949bd33dfd96939d45656f1b1f3de7caaa2e439271 | Christmas smoothie recipe
An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_clementine_29601_16x9.jpg This tastes amazing - spicy and fruity without adding much sugar. Frozen blueberries are cheap and you can use those clementines from your Christmas stocking if you haven't already eaten them in bed. 180ml/6fl oz clementine juice40g/1½oz porridge oats320g/11oz frozen blueberries2 ripe pears, peeled1 tbsp honey½ tsp mixed spice 180ml/6fl oz clementine juice 40g/1½oz porridge oats 320g/11oz frozen blueberries 2 ripe pears, peeled 1 tbsp honey ½ tsp mixed spice Method Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.) Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.) Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.) | {
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"url": "https://www.bbc.co.uk/food/recipes/spiced_clementine_29601",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas smoothie recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_clementine_29601_16x9.jpg This tastes amazing - spicy and fruity without adding much sugar. Frozen blueberries are cheap and you can use those clementines from your Christmas stocking if you haven't already eaten them in bed. 180ml/6fl oz clementine juice40g/1½oz porridge oats320g/11oz frozen blueberries2 ripe pears, peeled1 tbsp honey½ tsp mixed spice 180ml/6fl oz clementine juice 40g/1½oz porridge oats 320g/11oz frozen blueberries 2 ripe pears, peeled 1 tbsp honey ½ tsp mixed spice Method Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.) Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.) Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.)"
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} | 0ab749fef48d82f5bdf8944415a9bbe947f12c415a1cd3d3390bfb14c0693e43 | Marshmallow cheesecake recipe
An average of 4.9 out of 5 stars from 10 ratings Chef Richard Bainbridge’s recipe is inspired by his sister – playful mini cheesecakes made with a marshmallow filling, cranberry filling and a biscuit base. 1 kg/2lb 4oz frozen cranberries 2 clementines, juice only2 tbsp icing sugar 1 kg/2lb 4oz frozen cranberries 2 clementines, juice only 2 tbsp icing sugar 90g/3¼oz salted butter, melted185g/6½oz biscuits of your choice (such as digestives), crushed 90g/3¼oz salted butter, melted 185g/6½oz biscuits of your choice (such as digestives), crushed 375g/13oz pink and white marshmallows, cut into small pieces 6 tbsp full-fat milk250ml/9fl oz whipping cream, semi whipped 500g/1lb 2oz full-fat soft cheese6 tsp lime juice 375g/13oz pink and white marshmallows, cut into small pieces 6 tbsp full-fat milk 250ml/9fl oz whipping cream, semi whipped 500g/1lb 2oz full-fat soft cheese 6 tsp lime juice 1 edible gold leaf sheet2 tbsp freeze-dried raspberries2 tbsp freeze-dried blueberriesedible gold spray (optional)green icing holly leaves (optional) 1 edible gold leaf sheet 2 tbsp freeze-dried raspberries 2 tbsp freeze-dried blueberries edible gold spray (optional) green icing holly leaves (optional) Method To make the cranberry filling, place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer for 5–10 minutes. Remove from the heat, cool slightly and then transfer to a blender and blend until smooth. Pass through a sieve into a clean bowl or jug and pour three quarters of the mixture into small ice cube moulds. Place in the freezer until frozen. Reserve the rest for serving. To make the base, grease and line 6 x 7.5cm/3in metal rings and place on a baking tray lined with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4.Place the crushed biscuits and melted butter into a bowl and mix well, transfer into the greased metal rings (about 2cm/¾in deep) and push down to create an even base.Place in the oven to bake for 5 minutes, remove from the oven and allow to cool in the fridge until cold and set. To make the filling, place the marshmallows into a saucepan with the milk over a low heat, stirring occasionally until fully melted. Do not allow the mixture to boil. Once melted, leave to cool a little.Semi-whip the whipping cream in a bowl and then stir in the soft cheese and lime juice. Gently fold the cooled marshmallow mixture into the soft cheese mixture. Taste and add a little more lime juice to taste.To assemble, take the biscuit base metal rings out of the fridge and pour the filling about three-quarters of the way up. Remove the frozen cranberry cubes from the freezer and push them into the middle of the cheesecake rings.Now add a little of the marshmallow cheesecake mixture to cover and smooth over the top with a warm palette knife. Place into the fridge for 2–3 hours to fully set. To serve, remove from the fridge and remove the ring from the cheesecake and garnish with the freeze-dried berries, gold leaf, gold spray and holly leaves (if using). Serve the some of the remaining cranberry sauce alongside each cheesecake. To make the cranberry filling, place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer for 5–10 minutes. Remove from the heat, cool slightly and then transfer to a blender and blend until smooth. Pass through a sieve into a clean bowl or jug and pour three quarters of the mixture into small ice cube moulds. Place in the freezer until frozen. Reserve the rest for serving. To make the cranberry filling, place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer for 5–10 minutes. Remove from the heat, cool slightly and then transfer to a blender and blend until smooth. Pass through a sieve into a clean bowl or jug and pour three quarters of the mixture into small ice cube moulds. Place in the freezer until frozen. Reserve the rest for serving. To make the base, grease and line 6 x 7.5cm/3in metal rings and place on a baking tray lined with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4. To make the base, grease and line 6 x 7.5cm/3in metal rings and place on a baking tray lined with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4. Place the crushed biscuits and melted butter into a bowl and mix well, transfer into the greased metal rings (about 2cm/¾in deep) and push down to create an even base. Place the crushed biscuits and melted butter into a bowl and mix well, transfer into the greased metal rings (about 2cm/¾in deep) and push down to create an even base. Place in the oven to bake for 5 minutes, remove from the oven and allow to cool in the fridge until cold and set. Place in the oven to bake for 5 minutes, remove from the oven and allow to cool in the fridge until cold and set. To make the filling, place the marshmallows into a saucepan with the milk over a low heat, stirring occasionally until fully melted. Do not allow the mixture to boil. Once melted, leave to cool a little. To make the filling, place the marshmallows into a saucepan with the milk over a low heat, stirring occasionally until fully melted. Do not allow the mixture to boil. Once melted, leave to cool a little. Semi-whip the whipping cream in a bowl and then stir in the soft cheese and lime juice. Gently fold the cooled marshmallow mixture into the soft cheese mixture. Taste and add a little more lime juice to taste. Semi-whip the whipping cream in a bowl and then stir in the soft cheese and lime juice. Gently fold the cooled marshmallow mixture into the soft cheese mixture. Taste and add a little more lime juice to taste. To assemble, take the biscuit base metal rings out of the fridge and pour the filling about three-quarters of the way up. To assemble, take the biscuit base metal rings out of the fridge and pour the filling about three-quarters of the way up. Remove the frozen cranberry cubes from the freezer and push them into the middle of the cheesecake rings. Remove the frozen cranberry cubes from the freezer and push them into the middle of the cheesecake rings. Now add a little of the marshmallow cheesecake mixture to cover and smooth over the top with a warm palette knife. Place into the fridge for 2–3 hours to fully set. Now add a little of the marshmallow cheesecake mixture to cover and smooth over the top with a warm palette knife. Place into the fridge for 2–3 hours to fully set. To serve, remove from the fridge and remove the ring from the cheesecake and garnish with the freeze-dried berries, gold leaf, gold spray and holly leaves (if using). Serve the some of the remaining cranberry sauce alongside each cheesecake. To serve, remove from the fridge and remove the ring from the cheesecake and garnish with the freeze-dried berries, gold leaf, gold spray and holly leaves (if using). Serve the some of the remaining cranberry sauce alongside each cheesecake. | {
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"content": "An average of 4.9 out of 5 stars from 10 ratings Chef Richard Bainbridge’s recipe is inspired by his sister – playful mini cheesecakes made with a marshmallow filling, cranberry filling and a biscuit base. 1 kg/2lb 4oz frozen cranberries 2 clementines, juice only2 tbsp icing sugar 1 kg/2lb 4oz frozen cranberries 2 clementines, juice only 2 tbsp icing sugar 90g/3¼oz salted butter, melted185g/6½oz biscuits of your choice (such as digestives), crushed 90g/3¼oz salted butter, melted 185g/6½oz biscuits of your choice (such as digestives), crushed 375g/13oz pink and white marshmallows, cut into small pieces 6 tbsp full-fat milk250ml/9fl oz whipping cream, semi whipped 500g/1lb 2oz full-fat soft cheese6 tsp lime juice 375g/13oz pink and white marshmallows, cut into small pieces 6 tbsp full-fat milk 250ml/9fl oz whipping cream, semi whipped 500g/1lb 2oz full-fat soft cheese 6 tsp lime juice 1 edible gold leaf sheet2 tbsp freeze-dried raspberries2 tbsp freeze-dried blueberriesedible gold spray (optional)green icing holly leaves (optional) 1 edible gold leaf sheet 2 tbsp freeze-dried raspberries 2 tbsp freeze-dried blueberries edible gold spray (optional) green icing holly leaves (optional) Method To make the cranberry filling, place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer for 5–10 minutes. Remove from the heat, cool slightly and then transfer to a blender and blend until smooth. Pass through a sieve into a clean bowl or jug and pour three quarters of the mixture into small ice cube moulds. Place in the freezer until frozen. Reserve the rest for serving. To make the base, grease and line 6 x 7.5cm/3in metal rings and place on a baking tray lined with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4.Place the crushed biscuits and melted butter into a bowl and mix well, transfer into the greased metal rings (about 2cm/¾in deep) and push down to create an even base.Place in the oven to bake for 5 minutes, remove from the oven and allow to cool in the fridge until cold and set. To make the filling, place the marshmallows into a saucepan with the milk over a low heat, stirring occasionally until fully melted. Do not allow the mixture to boil. Once melted, leave to cool a little.Semi-whip the whipping cream in a bowl and then stir in the soft cheese and lime juice. Gently fold the cooled marshmallow mixture into the soft cheese mixture. Taste and add a little more lime juice to taste.To assemble, take the biscuit base metal rings out of the fridge and pour the filling about three-quarters of the way up. Remove the frozen cranberry cubes from the freezer and push them into the middle of the cheesecake rings.Now add a little of the marshmallow cheesecake mixture to cover and smooth over the top with a warm palette knife. Place into the fridge for 2–3 hours to fully set. To serve, remove from the fridge and remove the ring from the cheesecake and garnish with the freeze-dried berries, gold leaf, gold spray and holly leaves (if using). Serve the some of the remaining cranberry sauce alongside each cheesecake. To make the cranberry filling, place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer for 5–10 minutes. Remove from the heat, cool slightly and then transfer to a blender and blend until smooth. Pass through a sieve into a clean bowl or jug and pour three quarters of the mixture into small ice cube moulds. Place in the freezer until frozen. Reserve the rest for serving. To make the cranberry filling, place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer for 5–10 minutes. Remove from the heat, cool slightly and then transfer to a blender and blend until smooth. Pass through a sieve into a clean bowl or jug and pour three quarters of the mixture into small ice cube moulds. Place in the freezer until frozen. Reserve the rest for serving. To make the base, grease and line 6 x 7.5cm/3in metal rings and place on a baking tray lined with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4. To make the base, grease and line 6 x 7.5cm/3in metal rings and place on a baking tray lined with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4. Place the crushed biscuits and melted butter into a bowl and mix well, transfer into the greased metal rings (about 2cm/¾in deep) and push down to create an even base. Place the crushed biscuits and melted butter into a bowl and mix well, transfer into the greased metal rings (about 2cm/¾in deep) and push down to create an even base. Place in the oven to bake for 5 minutes, remove from the oven and allow to cool in the fridge until cold and set. Place in the oven to bake for 5 minutes, remove from the oven and allow to cool in the fridge until cold and set. To make the filling, place the marshmallows into a saucepan with the milk over a low heat, stirring occasionally until fully melted. Do not allow the mixture to boil. Once melted, leave to cool a little. To make the filling, place the marshmallows into a saucepan with the milk over a low heat, stirring occasionally until fully melted. Do not allow the mixture to boil. Once melted, leave to cool a little. Semi-whip the whipping cream in a bowl and then stir in the soft cheese and lime juice. Gently fold the cooled marshmallow mixture into the soft cheese mixture. Taste and add a little more lime juice to taste. Semi-whip the whipping cream in a bowl and then stir in the soft cheese and lime juice. Gently fold the cooled marshmallow mixture into the soft cheese mixture. Taste and add a little more lime juice to taste. To assemble, take the biscuit base metal rings out of the fridge and pour the filling about three-quarters of the way up. To assemble, take the biscuit base metal rings out of the fridge and pour the filling about three-quarters of the way up. Remove the frozen cranberry cubes from the freezer and push them into the middle of the cheesecake rings. Remove the frozen cranberry cubes from the freezer and push them into the middle of the cheesecake rings. Now add a little of the marshmallow cheesecake mixture to cover and smooth over the top with a warm palette knife. Place into the fridge for 2–3 hours to fully set. Now add a little of the marshmallow cheesecake mixture to cover and smooth over the top with a warm palette knife. Place into the fridge for 2–3 hours to fully set. To serve, remove from the fridge and remove the ring from the cheesecake and garnish with the freeze-dried berries, gold leaf, gold spray and holly leaves (if using). Serve the some of the remaining cranberry sauce alongside each cheesecake. To serve, remove from the fridge and remove the ring from the cheesecake and garnish with the freeze-dried berries, gold leaf, gold spray and holly leaves (if using). Serve the some of the remaining cranberry sauce alongside each cheesecake."
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} | fc148238cfe1a293bbf7ccf7c06cd7d5be0ea6155bd0d3fba4d41afa61424320 | Rhubarb and custard tart recipe
Place a deep 23cm/9in loose-based fluted tart tin onto a baking tray. (It needs to be around 4mm deep.) To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a rough ball. Tip the pastry onto a floured surface and roll out into a circle roughly 5cm/2in larger than the tart tin and around the thickness of a £1 coin. Turn the pastry 90 degrees every couple of rolls to create an even thickness, rubbing the rolling pin with flour every now and then so it doesn’t stick. Lift the pastry over the rolling pin and sprinkle a little flour underneath as you roll.Lift the pastry over the rolling pin and lower gently into the flan tin. Push the pastry into the base and sides of the tin. Trim the pastry by pinching between your thumb and finger, lifting slightly above the rim of the tin. Roll the trimmings into a ball and wrap in cling film to use for patching the cooked tart if necessary. Prick the base lightly with a fork and chill in the fridge for 30 minutes. Preheat the oven to 200C/180 (fan)/Gas 6. Place the chilled pastry case onto a clean baking tray. Line the inside with crumpled baking parchment and half-fill with baking beans or dried beans. Bake blind for 25 minutes, then carefully take out of the oven and remove the paper and beans. Return to the oven for a further three minutes, or until the surface of the pastry is dry.Remove the pastry case from the oven and reduce the temperature to 160C/140C (fan)/Gas 3. If the pastry has any holes, simply patch with the reserved pastry to stop any of the filling leaking out.For the filling, whisk the eggs, egg yolks and sugar in a heatproof bowl with a metal whisk until smooth. Set asidePut the milk and cream into a medium saucepan. Stir the split vanilla pod and seeds into the milk and cream. Heat the liquid gently until hot but not boiling, stirring regularly. Slowly stir it into the egg mixture until thoroughly combined. Pour the custard into the prepared pastry case. Bake in the oven for 40-45 minutes, or until only just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools. Remove the tin from the oven and leave the tart to cool completely. Chill in the fridge for at least two hours. For the rhubarb topping, place the sugar and one tablespoon of water in a large non-stick frying pan over a low heat. Stir until the sugar is dissolved. Add the rhubarb to the pan in a single layer. Cook gently for four minutes, then turn over with a spatula and cook on the other side for a further 3-4 minutes, or until softened but not falling apart. Remove the rhubarb from the pan and tip into in a large heatproof bowl. Add a little extra sugar, to taste, if needed, and leave to cool. Chill in the fridge until needed.Just before serving, slowly release the tart from the tin. Transfer to a serving plate or board. Spoon the rhubarb on top of the tart and serve immediately, with extra cream for pouring if you like. Place a deep 23cm/9in loose-based fluted tart tin onto a baking tray. (It needs to be around 4mm deep.) Place a deep 23cm/9in loose-based fluted tart tin onto a baking tray. (It needs to be around 4mm deep.) To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a rough ball. To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a rough ball. Tip the pastry onto a floured surface and roll out into a circle roughly 5cm/2in larger than the tart tin and around the thickness of a £1 coin. Turn the pastry 90 degrees every couple of rolls to create an even thickness, rubbing the rolling pin with flour every now and then so it doesn’t stick. Lift the pastry over the rolling pin and sprinkle a little flour underneath as you roll. Tip the pastry onto a floured surface and roll out into a circle roughly 5cm/2in larger than the tart tin and around the thickness of a £1 coin. Turn the pastry 90 degrees every couple of rolls to create an even thickness, rubbing the rolling pin with flour every now and then so it doesn’t stick. Lift the pastry over the rolling pin and sprinkle a little flour underneath as you roll. Lift the pastry over the rolling pin and lower gently into the flan tin. Push the pastry into the base and sides of the tin. Trim the pastry by pinching between your thumb and finger, lifting slightly above the rim of the tin. Roll the trimmings into a ball and wrap in cling film to use for patching the cooked tart if necessary. Prick the base lightly with a fork and chill in the fridge for 30 minutes. Lift the pastry over the rolling pin and lower gently into the flan tin. Push the pastry into the base and sides of the tin. Trim the pastry by pinching between your thumb and finger, lifting slightly above the rim of the tin. Roll the trimmings into a ball and wrap in cling film to use for patching the cooked tart if necessary. Prick the base lightly with a fork and chill in the fridge for 30 minutes. Preheat the oven to 200C/180 (fan)/Gas 6. Place the chilled pastry case onto a clean baking tray. Line the inside with crumpled baking parchment and half-fill with baking beans or dried beans. Preheat the oven to 200C/180 (fan)/Gas 6. Place the chilled pastry case onto a clean baking tray. Line the inside with crumpled baking parchment and half-fill with baking beans or dried beans. Bake blind for 25 minutes, then carefully take out of the oven and remove the paper and beans. Return to the oven for a further three minutes, or until the surface of the pastry is dry. Bake blind for 25 minutes, then carefully take out of the oven and remove the paper and beans. Return to the oven for a further three minutes, or until the surface of the pastry is dry. Remove the pastry case from the oven and reduce the temperature to 160C/140C (fan)/Gas 3. If the pastry has any holes, simply patch with the reserved pastry to stop any of the filling leaking out. Remove the pastry case from the oven and reduce the temperature to 160C/140C (fan)/Gas 3. If the pastry has any holes, simply patch with the reserved pastry to stop any of the filling leaking out. For the filling, whisk the eggs, egg yolks and sugar in a heatproof bowl with a metal whisk until smooth. Set aside For the filling, whisk the eggs, egg yolks and sugar in a heatproof bowl with a metal whisk until smooth. Set aside Put the milk and cream into a medium saucepan. Stir the split vanilla pod and seeds into the milk and cream. Put the milk and cream into a medium saucepan. Stir the split vanilla pod and seeds into the milk and cream. Heat the liquid gently until hot but not boiling, stirring regularly. Slowly stir it into the egg mixture until thoroughly combined. Pour the custard into the prepared pastry case. Heat the liquid gently until hot but not boiling, stirring regularly. Slowly stir it into the egg mixture until thoroughly combined. Pour the custard into the prepared pastry case. Bake in the oven for 40-45 minutes, or until only just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools. Bake in the oven for 40-45 minutes, or until only just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools. Remove the tin from the oven and leave the tart to cool completely. Chill in the fridge for at least two hours. Remove the tin from the oven and leave the tart to cool completely. Chill in the fridge for at least two hours. For the rhubarb topping, place the sugar and one tablespoon of water in a large non-stick frying pan over a low heat. Stir until the sugar is dissolved. Add the rhubarb to the pan in a single layer. Cook gently for four minutes, then turn over with a spatula and cook on the other side for a further 3-4 minutes, or until softened but not falling apart. For the rhubarb topping, place the sugar and one tablespoon of water in a large non-stick frying pan over a low heat. Stir until the sugar is dissolved. Add the rhubarb to the pan in a single layer. Cook gently for four minutes, then turn over with a spatula and cook on the other side for a further 3-4 minutes, or until softened but not falling apart. Remove the rhubarb from the pan and tip into in a large heatproof bowl. Add a little extra sugar, to taste, if needed, and leave to cool. Chill in the fridge until needed. Remove the rhubarb from the pan and tip into in a large heatproof bowl. Add a little extra sugar, to taste, if needed, and leave to cool. Chill in the fridge until needed. Just before serving, slowly release the tart from the tin. Transfer to a serving plate or board. Spoon the rhubarb on top of the tart and serve immediately, with extra cream for pouring if you like. Just before serving, slowly release the tart from the tin. Transfer to a serving plate or board. Spoon the rhubarb on top of the tart and serve immediately, with extra cream for pouring if you like. | {
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"title": "Rhubarb and custard tart recipe",
"content": "Place a deep 23cm/9in loose-based fluted tart tin onto a baking tray. (It needs to be around 4mm deep.) To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a rough ball. Tip the pastry onto a floured surface and roll out into a circle roughly 5cm/2in larger than the tart tin and around the thickness of a £1 coin. Turn the pastry 90 degrees every couple of rolls to create an even thickness, rubbing the rolling pin with flour every now and then so it doesn’t stick. Lift the pastry over the rolling pin and sprinkle a little flour underneath as you roll.Lift the pastry over the rolling pin and lower gently into the flan tin. Push the pastry into the base and sides of the tin. Trim the pastry by pinching between your thumb and finger, lifting slightly above the rim of the tin. Roll the trimmings into a ball and wrap in cling film to use for patching the cooked tart if necessary. Prick the base lightly with a fork and chill in the fridge for 30 minutes. Preheat the oven to 200C/180 (fan)/Gas 6. Place the chilled pastry case onto a clean baking tray. Line the inside with crumpled baking parchment and half-fill with baking beans or dried beans. Bake blind for 25 minutes, then carefully take out of the oven and remove the paper and beans. Return to the oven for a further three minutes, or until the surface of the pastry is dry.Remove the pastry case from the oven and reduce the temperature to 160C/140C (fan)/Gas 3. If the pastry has any holes, simply patch with the reserved pastry to stop any of the filling leaking out.For the filling, whisk the eggs, egg yolks and sugar in a heatproof bowl with a metal whisk until smooth. Set asidePut the milk and cream into a medium saucepan. Stir the split vanilla pod and seeds into the milk and cream. Heat the liquid gently until hot but not boiling, stirring regularly. Slowly stir it into the egg mixture until thoroughly combined. Pour the custard into the prepared pastry case. Bake in the oven for 40-45 minutes, or until only just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools. Remove the tin from the oven and leave the tart to cool completely. Chill in the fridge for at least two hours. For the rhubarb topping, place the sugar and one tablespoon of water in a large non-stick frying pan over a low heat. Stir until the sugar is dissolved. Add the rhubarb to the pan in a single layer. Cook gently for four minutes, then turn over with a spatula and cook on the other side for a further 3-4 minutes, or until softened but not falling apart. Remove the rhubarb from the pan and tip into in a large heatproof bowl. Add a little extra sugar, to taste, if needed, and leave to cool. Chill in the fridge until needed.Just before serving, slowly release the tart from the tin. Transfer to a serving plate or board. Spoon the rhubarb on top of the tart and serve immediately, with extra cream for pouring if you like. Place a deep 23cm/9in loose-based fluted tart tin onto a baking tray. (It needs to be around 4mm deep.) Place a deep 23cm/9in loose-based fluted tart tin onto a baking tray. (It needs to be around 4mm deep.) To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a rough ball. To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a rough ball. Tip the pastry onto a floured surface and roll out into a circle roughly 5cm/2in larger than the tart tin and around the thickness of a £1 coin. Turn the pastry 90 degrees every couple of rolls to create an even thickness, rubbing the rolling pin with flour every now and then so it doesn’t stick. Lift the pastry over the rolling pin and sprinkle a little flour underneath as you roll. Tip the pastry onto a floured surface and roll out into a circle roughly 5cm/2in larger than the tart tin and around the thickness of a £1 coin. Turn the pastry 90 degrees every couple of rolls to create an even thickness, rubbing the rolling pin with flour every now and then so it doesn’t stick. Lift the pastry over the rolling pin and sprinkle a little flour underneath as you roll. Lift the pastry over the rolling pin and lower gently into the flan tin. Push the pastry into the base and sides of the tin. Trim the pastry by pinching between your thumb and finger, lifting slightly above the rim of the tin. Roll the trimmings into a ball and wrap in cling film to use for patching the cooked tart if necessary. Prick the base lightly with a fork and chill in the fridge for 30 minutes. Lift the pastry over the rolling pin and lower gently into the flan tin. Push the pastry into the base and sides of the tin. Trim the pastry by pinching between your thumb and finger, lifting slightly above the rim of the tin. Roll the trimmings into a ball and wrap in cling film to use for patching the cooked tart if necessary. Prick the base lightly with a fork and chill in the fridge for 30 minutes. Preheat the oven to 200C/180 (fan)/Gas 6. Place the chilled pastry case onto a clean baking tray. Line the inside with crumpled baking parchment and half-fill with baking beans or dried beans. Preheat the oven to 200C/180 (fan)/Gas 6. Place the chilled pastry case onto a clean baking tray. Line the inside with crumpled baking parchment and half-fill with baking beans or dried beans. Bake blind for 25 minutes, then carefully take out of the oven and remove the paper and beans. Return to the oven for a further three minutes, or until the surface of the pastry is dry. Bake blind for 25 minutes, then carefully take out of the oven and remove the paper and beans. Return to the oven for a further three minutes, or until the surface of the pastry is dry. Remove the pastry case from the oven and reduce the temperature to 160C/140C (fan)/Gas 3. If the pastry has any holes, simply patch with the reserved pastry to stop any of the filling leaking out. Remove the pastry case from the oven and reduce the temperature to 160C/140C (fan)/Gas 3. If the pastry has any holes, simply patch with the reserved pastry to stop any of the filling leaking out. For the filling, whisk the eggs, egg yolks and sugar in a heatproof bowl with a metal whisk until smooth. Set aside For the filling, whisk the eggs, egg yolks and sugar in a heatproof bowl with a metal whisk until smooth. Set aside Put the milk and cream into a medium saucepan. Stir the split vanilla pod and seeds into the milk and cream. Put the milk and cream into a medium saucepan. Stir the split vanilla pod and seeds into the milk and cream. Heat the liquid gently until hot but not boiling, stirring regularly. Slowly stir it into the egg mixture until thoroughly combined. Pour the custard into the prepared pastry case. Heat the liquid gently until hot but not boiling, stirring regularly. Slowly stir it into the egg mixture until thoroughly combined. Pour the custard into the prepared pastry case. Bake in the oven for 40-45 minutes, or until only just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools. Bake in the oven for 40-45 minutes, or until only just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools. Remove the tin from the oven and leave the tart to cool completely. Chill in the fridge for at least two hours. Remove the tin from the oven and leave the tart to cool completely. Chill in the fridge for at least two hours. For the rhubarb topping, place the sugar and one tablespoon of water in a large non-stick frying pan over a low heat. Stir until the sugar is dissolved. Add the rhubarb to the pan in a single layer. Cook gently for four minutes, then turn over with a spatula and cook on the other side for a further 3-4 minutes, or until softened but not falling apart. For the rhubarb topping, place the sugar and one tablespoon of water in a large non-stick frying pan over a low heat. Stir until the sugar is dissolved. Add the rhubarb to the pan in a single layer. Cook gently for four minutes, then turn over with a spatula and cook on the other side for a further 3-4 minutes, or until softened but not falling apart. Remove the rhubarb from the pan and tip into in a large heatproof bowl. Add a little extra sugar, to taste, if needed, and leave to cool. Chill in the fridge until needed. Remove the rhubarb from the pan and tip into in a large heatproof bowl. Add a little extra sugar, to taste, if needed, and leave to cool. Chill in the fridge until needed. Just before serving, slowly release the tart from the tin. Transfer to a serving plate or board. Spoon the rhubarb on top of the tart and serve immediately, with extra cream for pouring if you like. Just before serving, slowly release the tart from the tin. Transfer to a serving plate or board. Spoon the rhubarb on top of the tart and serve immediately, with extra cream for pouring if you like."
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} | a66043d18ea71e39c5fe516cf246cf146fe119ab2d6b0be2a7855cc783ebe7d2 | Rhubarb and stem ginger crème brûlée recipe
An average of 0.0 out of 5 stars from 0 ratings Delicate forced rhubarb holds its own in this dish of crème brûlée speckled with stem ginger and topped with rhubarb crisps. 300g/10½oz forced rhubarb, chopped140g/5oz white caster sugar15g/½oz lemon juice 300g/10½oz forced rhubarb, chopped 140g/5oz white caster sugar 15g/½oz lemon juice 400ml/14fl oz double cream200ml/7fl oz crème fraîche6 free-range egg yolks90ml/3fl oz ginger syrup (reserved from the stem ginger jar)2 balls stem ginger, chopped into small pieces (5mm/¼ in across) 400ml/14fl oz double cream 200ml/7fl oz crème fraîche 6 free-range egg yolks 90ml/3fl oz ginger syrup (reserved from the stem ginger jar) 2 balls stem ginger, chopped into small pieces (5mm/¼ in across) 1 stick forced rhubarb, peeled into thin strips with a potato peeler75g/2¾oz caster sugar 1 stick forced rhubarb, peeled into thin strips with a potato peeler 75g/2¾oz caster sugar 6 tbsp demerara sugar 6 tbsp demerara sugar Method Preheat oven to 170C/150C Fan/Gas 3. For the poached rhubarb, mix the ingredients together in a saucepan. Boil the mixture until the rhubarb has broken up and most of the liquid has evaporated.Meanwhile, make the custard. Mix the cream and crème fraîche in a pan and heat until warm. Mix the egg yolks and ginger syrup together in a bowl. Pour in the warmed cream and return the mixture to the pan to warm. Divide the poached rhubarb between 6 large ramekins then sprinkle half of the stem ginger on top and fill each ramekin with the custard mixture.Boil a kettle of water. Place the ramekins in a roasting tin, fill the tin with boiling water so the water comes halfway up the sides of the ramekins. Bake for approximately 45 minutes, or until the custard is set but still has a slight wobble. When cooked, place the ramekins in the refrigerator to cool completely (this will take a few hours, but if you are short of time they can be cooled on a baking tray in the freezer).For the rhubarb crisps, preheat the oven to 120C/100C Fan/Gas ½. Put the caster sugar and 75ml/2½fl oz water in a pan and heat until the sugar dissolves. Poach the rhubarb strips in this syrup for 30 seconds. Remove and arrange on a silicon mat on a baking tray. Dry out in the oven for 20 minutes, turning over halfway through. Set aside to cool.For the topping, preheat the grill to maximum temperature. Top the ramekins with the demerara sugar and place under the grill until the sugar caramelises, alternatively use a chef’s blowtorch. Sprinkle with the remaining chopped stem ginger and the rhubarb crisps. Serve immediately. Preheat oven to 170C/150C Fan/Gas 3. Preheat oven to 170C/150C Fan/Gas 3. For the poached rhubarb, mix the ingredients together in a saucepan. Boil the mixture until the rhubarb has broken up and most of the liquid has evaporated. For the poached rhubarb, mix the ingredients together in a saucepan. Boil the mixture until the rhubarb has broken up and most of the liquid has evaporated. Meanwhile, make the custard. Mix the cream and crème fraîche in a pan and heat until warm. Mix the egg yolks and ginger syrup together in a bowl. Pour in the warmed cream and return the mixture to the pan to warm. Meanwhile, make the custard. Mix the cream and crème fraîche in a pan and heat until warm. Mix the egg yolks and ginger syrup together in a bowl. Pour in the warmed cream and return the mixture to the pan to warm. Divide the poached rhubarb between 6 large ramekins then sprinkle half of the stem ginger on top and fill each ramekin with the custard mixture. Divide the poached rhubarb between 6 large ramekins then sprinkle half of the stem ginger on top and fill each ramekin with the custard mixture. Boil a kettle of water. Place the ramekins in a roasting tin, fill the tin with boiling water so the water comes halfway up the sides of the ramekins. Bake for approximately 45 minutes, or until the custard is set but still has a slight wobble. Boil a kettle of water. Place the ramekins in a roasting tin, fill the tin with boiling water so the water comes halfway up the sides of the ramekins. Bake for approximately 45 minutes, or until the custard is set but still has a slight wobble. When cooked, place the ramekins in the refrigerator to cool completely (this will take a few hours, but if you are short of time they can be cooled on a baking tray in the freezer). When cooked, place the ramekins in the refrigerator to cool completely (this will take a few hours, but if you are short of time they can be cooled on a baking tray in the freezer). For the rhubarb crisps, preheat the oven to 120C/100C Fan/Gas ½. For the rhubarb crisps, preheat the oven to 120C/100C Fan/Gas ½. Put the caster sugar and 75ml/2½fl oz water in a pan and heat until the sugar dissolves. Poach the rhubarb strips in this syrup for 30 seconds. Remove and arrange on a silicon mat on a baking tray. Dry out in the oven for 20 minutes, turning over halfway through. Set aside to cool. Put the caster sugar and 75ml/2½fl oz water in a pan and heat until the sugar dissolves. Poach the rhubarb strips in this syrup for 30 seconds. Remove and arrange on a silicon mat on a baking tray. Dry out in the oven for 20 minutes, turning over halfway through. Set aside to cool. For the topping, preheat the grill to maximum temperature. Top the ramekins with the demerara sugar and place under the grill until the sugar caramelises, alternatively use a chef’s blowtorch. Sprinkle with the remaining chopped stem ginger and the rhubarb crisps. Serve immediately. For the topping, preheat the grill to maximum temperature. Top the ramekins with the demerara sugar and place under the grill until the sugar caramelises, alternatively use a chef’s blowtorch. Sprinkle with the remaining chopped stem ginger and the rhubarb crisps. Serve immediately. | {
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"title": "Rhubarb and stem ginger crème brûlée recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Delicate forced rhubarb holds its own in this dish of crème brûlée speckled with stem ginger and topped with rhubarb crisps. 300g/10½oz forced rhubarb, chopped140g/5oz white caster sugar15g/½oz lemon juice 300g/10½oz forced rhubarb, chopped 140g/5oz white caster sugar 15g/½oz lemon juice 400ml/14fl oz double cream200ml/7fl oz crème fraîche6 free-range egg yolks90ml/3fl oz ginger syrup (reserved from the stem ginger jar)2 balls stem ginger, chopped into small pieces (5mm/¼ in across) 400ml/14fl oz double cream 200ml/7fl oz crème fraîche 6 free-range egg yolks 90ml/3fl oz ginger syrup (reserved from the stem ginger jar) 2 balls stem ginger, chopped into small pieces (5mm/¼ in across) 1 stick forced rhubarb, peeled into thin strips with a potato peeler75g/2¾oz caster sugar 1 stick forced rhubarb, peeled into thin strips with a potato peeler 75g/2¾oz caster sugar 6 tbsp demerara sugar 6 tbsp demerara sugar Method Preheat oven to 170C/150C Fan/Gas 3. For the poached rhubarb, mix the ingredients together in a saucepan. Boil the mixture until the rhubarb has broken up and most of the liquid has evaporated.Meanwhile, make the custard. Mix the cream and crème fraîche in a pan and heat until warm. Mix the egg yolks and ginger syrup together in a bowl. Pour in the warmed cream and return the mixture to the pan to warm. Divide the poached rhubarb between 6 large ramekins then sprinkle half of the stem ginger on top and fill each ramekin with the custard mixture.Boil a kettle of water. Place the ramekins in a roasting tin, fill the tin with boiling water so the water comes halfway up the sides of the ramekins. Bake for approximately 45 minutes, or until the custard is set but still has a slight wobble. When cooked, place the ramekins in the refrigerator to cool completely (this will take a few hours, but if you are short of time they can be cooled on a baking tray in the freezer).For the rhubarb crisps, preheat the oven to 120C/100C Fan/Gas ½. Put the caster sugar and 75ml/2½fl oz water in a pan and heat until the sugar dissolves. Poach the rhubarb strips in this syrup for 30 seconds. Remove and arrange on a silicon mat on a baking tray. Dry out in the oven for 20 minutes, turning over halfway through. Set aside to cool.For the topping, preheat the grill to maximum temperature. Top the ramekins with the demerara sugar and place under the grill until the sugar caramelises, alternatively use a chef’s blowtorch. Sprinkle with the remaining chopped stem ginger and the rhubarb crisps. Serve immediately. Preheat oven to 170C/150C Fan/Gas 3. Preheat oven to 170C/150C Fan/Gas 3. For the poached rhubarb, mix the ingredients together in a saucepan. Boil the mixture until the rhubarb has broken up and most of the liquid has evaporated. For the poached rhubarb, mix the ingredients together in a saucepan. Boil the mixture until the rhubarb has broken up and most of the liquid has evaporated. Meanwhile, make the custard. Mix the cream and crème fraîche in a pan and heat until warm. Mix the egg yolks and ginger syrup together in a bowl. Pour in the warmed cream and return the mixture to the pan to warm. Meanwhile, make the custard. Mix the cream and crème fraîche in a pan and heat until warm. Mix the egg yolks and ginger syrup together in a bowl. Pour in the warmed cream and return the mixture to the pan to warm. Divide the poached rhubarb between 6 large ramekins then sprinkle half of the stem ginger on top and fill each ramekin with the custard mixture. Divide the poached rhubarb between 6 large ramekins then sprinkle half of the stem ginger on top and fill each ramekin with the custard mixture. Boil a kettle of water. Place the ramekins in a roasting tin, fill the tin with boiling water so the water comes halfway up the sides of the ramekins. Bake for approximately 45 minutes, or until the custard is set but still has a slight wobble. Boil a kettle of water. Place the ramekins in a roasting tin, fill the tin with boiling water so the water comes halfway up the sides of the ramekins. Bake for approximately 45 minutes, or until the custard is set but still has a slight wobble. When cooked, place the ramekins in the refrigerator to cool completely (this will take a few hours, but if you are short of time they can be cooled on a baking tray in the freezer). When cooked, place the ramekins in the refrigerator to cool completely (this will take a few hours, but if you are short of time they can be cooled on a baking tray in the freezer). For the rhubarb crisps, preheat the oven to 120C/100C Fan/Gas ½. For the rhubarb crisps, preheat the oven to 120C/100C Fan/Gas ½. Put the caster sugar and 75ml/2½fl oz water in a pan and heat until the sugar dissolves. Poach the rhubarb strips in this syrup for 30 seconds. Remove and arrange on a silicon mat on a baking tray. Dry out in the oven for 20 minutes, turning over halfway through. Set aside to cool. Put the caster sugar and 75ml/2½fl oz water in a pan and heat until the sugar dissolves. Poach the rhubarb strips in this syrup for 30 seconds. Remove and arrange on a silicon mat on a baking tray. Dry out in the oven for 20 minutes, turning over halfway through. Set aside to cool. For the topping, preheat the grill to maximum temperature. Top the ramekins with the demerara sugar and place under the grill until the sugar caramelises, alternatively use a chef’s blowtorch. Sprinkle with the remaining chopped stem ginger and the rhubarb crisps. Serve immediately. For the topping, preheat the grill to maximum temperature. Top the ramekins with the demerara sugar and place under the grill until the sugar caramelises, alternatively use a chef’s blowtorch. Sprinkle with the remaining chopped stem ginger and the rhubarb crisps. Serve immediately."
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} | 80b95bf59000bec999869200d469be3cdf4133ce24c284b85f57a7b4e1a0c5fe | Slow-cooked beef cheek with roast onion dressing recipe
An average of 4.8 out of 5 stars from 5 ratings Beef cheek is slowly cooked in a rich wine sauce in the oven and served with a roast onion dressing and crispy kale. 2 tbsp olive oil2 beef cheeks, cut into 3 pieces1 onion, chopped 1 carrot, peeled and chopped2 sprigs fresh thyme 1 bay leaf ½ garlic head½ tsp black peppercorns200ml/7fl oz red wine1 litre/1¾ pints chicken stock, or enough to cover 1 tsp yeast extract20g/¾oz fresh horseradish, grated, to serve 2 tbsp olive oil 2 beef cheeks, cut into 3 pieces 1 onion, chopped 1 carrot, peeled and chopped 2 sprigs fresh thyme 1 bay leaf ½ garlic head ½ tsp black peppercorns 200ml/7fl oz red wine 1 litre/1¾ pints chicken stock, or enough to cover 1 tsp yeast extract 20g/¾oz fresh horseradish, grated, to serve 4 onions, cut in half1 whole red chilli100ml/3½fl oz olive oil plus 2 tbsp for frying1 large pickled gherkin, diced, plus 100ml/3½fl oz gherkin pickling liquid 1 tbsp chopped fresh chivessalt and freshly ground black pepper 4 onions, cut in half 1 whole red chilli 100ml/3½fl oz olive oil plus 2 tbsp for frying 1 large pickled gherkin, diced, plus 100ml/3½fl oz gherkin pickling liquid 1 tbsp chopped fresh chives salt and freshly ground black pepper oil, for frying25g/1oz curly kale, chopped into small piecespinch salt oil, for frying 25g/1oz curly kale, chopped into small pieces pinch salt Method To make the beef, preheat the oven to 140C/120C Fan/Gas 1. Heat the olive oil over high heat in an ovenproof casserole. Once hot add the beef and fry all over to seal the meat, remove from the pan and set aside for later.Add the onion and carrot to the pan and cook for 2–3 minutes. Add the herbs, garlic head and peppercorns and stir. Pour in the red wine and cook until reduced by half then place the beef back in the pan. Cover with the stock, add the yeast extract, stir and bring to a simmer, then transfer to the preheated oven. Cook for 5–6 hours. Remove the beef and set aside, then place the pan with the sauce in over a high heat and reduce to a sauce consistency. Add the beef back into the pan. Meanwhile, to make the dressing, preheat the oven to 200C/180C Fan/Gas 6. Season the onion halves with salt and pepper. Heat the oil in an oven proof frying pan, once hot add the onions and place the whole red chilli on top of the onions. Roast in the oven for 30–40 minutes until soft and charred on the bottom. Allow to cool enough to touch. Roughly chop the onion and chilli and place in a bowl. Add the gherkins and pickling liquid to the bowl. Season with salt and pepper and add olive oil. Stir in the chives. To make the kale, heat the oil in a frying pan and add the kale. Fry until crisp and season with salt. To serve, place the onion dressing on a serving plate, add the beef on top with some of the reduced sauce. Finish with the fried kale and horseradish. To make the beef, preheat the oven to 140C/120C Fan/Gas 1. Heat the olive oil over high heat in an ovenproof casserole. Once hot add the beef and fry all over to seal the meat, remove from the pan and set aside for later. To make the beef, preheat the oven to 140C/120C Fan/Gas 1. Heat the olive oil over high heat in an ovenproof casserole. Once hot add the beef and fry all over to seal the meat, remove from the pan and set aside for later. Add the onion and carrot to the pan and cook for 2–3 minutes. Add the herbs, garlic head and peppercorns and stir. Pour in the red wine and cook until reduced by half then place the beef back in the pan. Cover with the stock, add the yeast extract, stir and bring to a simmer, then transfer to the preheated oven. Cook for 5–6 hours. Add the onion and carrot to the pan and cook for 2–3 minutes. Add the herbs, garlic head and peppercorns and stir. Pour in the red wine and cook until reduced by half then place the beef back in the pan. Cover with the stock, add the yeast extract, stir and bring to a simmer, then transfer to the preheated oven. Cook for 5–6 hours. Remove the beef and set aside, then place the pan with the sauce in over a high heat and reduce to a sauce consistency. Add the beef back into the pan. Remove the beef and set aside, then place the pan with the sauce in over a high heat and reduce to a sauce consistency. Add the beef back into the pan. Meanwhile, to make the dressing, preheat the oven to 200C/180C Fan/Gas 6. Season the onion halves with salt and pepper. Meanwhile, to make the dressing, preheat the oven to 200C/180C Fan/Gas 6. Season the onion halves with salt and pepper. Heat the oil in an oven proof frying pan, once hot add the onions and place the whole red chilli on top of the onions. Roast in the oven for 30–40 minutes until soft and charred on the bottom. Allow to cool enough to touch. Heat the oil in an oven proof frying pan, once hot add the onions and place the whole red chilli on top of the onions. Roast in the oven for 30–40 minutes until soft and charred on the bottom. Allow to cool enough to touch. Roughly chop the onion and chilli and place in a bowl. Add the gherkins and pickling liquid to the bowl. Season with salt and pepper and add olive oil. Stir in the chives. Roughly chop the onion and chilli and place in a bowl. Add the gherkins and pickling liquid to the bowl. Season with salt and pepper and add olive oil. Stir in the chives. To make the kale, heat the oil in a frying pan and add the kale. Fry until crisp and season with salt. To make the kale, heat the oil in a frying pan and add the kale. Fry until crisp and season with salt. To serve, place the onion dressing on a serving plate, add the beef on top with some of the reduced sauce. Finish with the fried kale and horseradish. To serve, place the onion dressing on a serving plate, add the beef on top with some of the reduced sauce. Finish with the fried kale and horseradish. Recipe tips Alternatively use a slow cooker. Instead of putting the beef in the oven, place in your slow cooker for 6–8 hours on low/medium heat. | {
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"url": "https://www.bbc.co.uk/food/recipes/slow-cooked_beef_cheek_88265",
"type": "HowTo",
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"title": "Slow-cooked beef cheek with roast onion dressing recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings Beef cheek is slowly cooked in a rich wine sauce in the oven and served with a roast onion dressing and crispy kale. 2 tbsp olive oil2 beef cheeks, cut into 3 pieces1 onion, chopped 1 carrot, peeled and chopped2 sprigs fresh thyme 1 bay leaf ½ garlic head½ tsp black peppercorns200ml/7fl oz red wine1 litre/1¾ pints chicken stock, or enough to cover 1 tsp yeast extract20g/¾oz fresh horseradish, grated, to serve 2 tbsp olive oil 2 beef cheeks, cut into 3 pieces 1 onion, chopped 1 carrot, peeled and chopped 2 sprigs fresh thyme 1 bay leaf ½ garlic head ½ tsp black peppercorns 200ml/7fl oz red wine 1 litre/1¾ pints chicken stock, or enough to cover 1 tsp yeast extract 20g/¾oz fresh horseradish, grated, to serve 4 onions, cut in half1 whole red chilli100ml/3½fl oz olive oil plus 2 tbsp for frying1 large pickled gherkin, diced, plus 100ml/3½fl oz gherkin pickling liquid 1 tbsp chopped fresh chivessalt and freshly ground black pepper 4 onions, cut in half 1 whole red chilli 100ml/3½fl oz olive oil plus 2 tbsp for frying 1 large pickled gherkin, diced, plus 100ml/3½fl oz gherkin pickling liquid 1 tbsp chopped fresh chives salt and freshly ground black pepper oil, for frying25g/1oz curly kale, chopped into small piecespinch salt oil, for frying 25g/1oz curly kale, chopped into small pieces pinch salt Method To make the beef, preheat the oven to 140C/120C Fan/Gas 1. Heat the olive oil over high heat in an ovenproof casserole. Once hot add the beef and fry all over to seal the meat, remove from the pan and set aside for later.Add the onion and carrot to the pan and cook for 2–3 minutes. Add the herbs, garlic head and peppercorns and stir. Pour in the red wine and cook until reduced by half then place the beef back in the pan. Cover with the stock, add the yeast extract, stir and bring to a simmer, then transfer to the preheated oven. Cook for 5–6 hours. Remove the beef and set aside, then place the pan with the sauce in over a high heat and reduce to a sauce consistency. Add the beef back into the pan. Meanwhile, to make the dressing, preheat the oven to 200C/180C Fan/Gas 6. Season the onion halves with salt and pepper. Heat the oil in an oven proof frying pan, once hot add the onions and place the whole red chilli on top of the onions. Roast in the oven for 30–40 minutes until soft and charred on the bottom. Allow to cool enough to touch. Roughly chop the onion and chilli and place in a bowl. Add the gherkins and pickling liquid to the bowl. Season with salt and pepper and add olive oil. Stir in the chives. To make the kale, heat the oil in a frying pan and add the kale. Fry until crisp and season with salt. To serve, place the onion dressing on a serving plate, add the beef on top with some of the reduced sauce. Finish with the fried kale and horseradish. To make the beef, preheat the oven to 140C/120C Fan/Gas 1. Heat the olive oil over high heat in an ovenproof casserole. Once hot add the beef and fry all over to seal the meat, remove from the pan and set aside for later. To make the beef, preheat the oven to 140C/120C Fan/Gas 1. Heat the olive oil over high heat in an ovenproof casserole. Once hot add the beef and fry all over to seal the meat, remove from the pan and set aside for later. Add the onion and carrot to the pan and cook for 2–3 minutes. Add the herbs, garlic head and peppercorns and stir. Pour in the red wine and cook until reduced by half then place the beef back in the pan. Cover with the stock, add the yeast extract, stir and bring to a simmer, then transfer to the preheated oven. Cook for 5–6 hours. Add the onion and carrot to the pan and cook for 2–3 minutes. Add the herbs, garlic head and peppercorns and stir. Pour in the red wine and cook until reduced by half then place the beef back in the pan. Cover with the stock, add the yeast extract, stir and bring to a simmer, then transfer to the preheated oven. Cook for 5–6 hours. Remove the beef and set aside, then place the pan with the sauce in over a high heat and reduce to a sauce consistency. Add the beef back into the pan. Remove the beef and set aside, then place the pan with the sauce in over a high heat and reduce to a sauce consistency. Add the beef back into the pan. Meanwhile, to make the dressing, preheat the oven to 200C/180C Fan/Gas 6. Season the onion halves with salt and pepper. Meanwhile, to make the dressing, preheat the oven to 200C/180C Fan/Gas 6. Season the onion halves with salt and pepper. Heat the oil in an oven proof frying pan, once hot add the onions and place the whole red chilli on top of the onions. Roast in the oven for 30–40 minutes until soft and charred on the bottom. Allow to cool enough to touch. Heat the oil in an oven proof frying pan, once hot add the onions and place the whole red chilli on top of the onions. Roast in the oven for 30–40 minutes until soft and charred on the bottom. Allow to cool enough to touch. Roughly chop the onion and chilli and place in a bowl. Add the gherkins and pickling liquid to the bowl. Season with salt and pepper and add olive oil. Stir in the chives. Roughly chop the onion and chilli and place in a bowl. Add the gherkins and pickling liquid to the bowl. Season with salt and pepper and add olive oil. Stir in the chives. To make the kale, heat the oil in a frying pan and add the kale. Fry until crisp and season with salt. To make the kale, heat the oil in a frying pan and add the kale. Fry until crisp and season with salt. To serve, place the onion dressing on a serving plate, add the beef on top with some of the reduced sauce. Finish with the fried kale and horseradish. To serve, place the onion dressing on a serving plate, add the beef on top with some of the reduced sauce. Finish with the fried kale and horseradish. Recipe tips Alternatively use a slow cooker. Instead of putting the beef in the oven, place in your slow cooker for 6–8 hours on low/medium heat."
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"$oid": "68bad544eb3bdbfd0cc015d9"
} | a1a3754d129394477594be1f6ace9a957e4c0e5e3327fe91fa62054069a0d384 | Chicken fried steaks with buttery spring greens recipe
An average of 4.4 out of 5 stars from 5 ratings A steak recipe with a difference. Steak is given the fried chicken treatment. 2 x 200g/7oz steaks, such as minute or rump150g/5½oz plain flour2 tsp baking powder 1 tsp bicarbonate of soda 250ml/9fl oz buttermilk1 free-range egg, beaten1 tbsp hot sauce 2 garlic cloves, crushed2–4 tbsp vegetable oil200ml/7fl oz warm milk 1 tsp horseradish cream or saucesalt and ground black pepper 2 x 200g/7oz steaks, such as minute or rump 150g/5½oz plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 250ml/9fl oz buttermilk 1 free-range egg, beaten 1 tbsp hot sauce 2 garlic cloves, crushed 2–4 tbsp vegetable oil 200ml/7fl oz warm milk 1 tsp horseradish cream or sauce salt and ground black pepper 2 tbsp olive oil2–3 garlic cloves, thinly sliced500g/1lb 2oz spring greens, stems removed and thinly sliced75g/2¾oz unsalted butter2 tbsp sherry vinegarsea salt and cracked black pepper 2 tbsp olive oil 2–3 garlic cloves, thinly sliced 500g/1lb 2oz spring greens, stems removed and thinly sliced 75g/2¾oz unsalted butter 2 tbsp sherry vinegar sea salt and cracked black pepper Method To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt.In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic. Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated. Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible. Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper. To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce. To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy. To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt. To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt. In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic. Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated. In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic. Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated. Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible. Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible. Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper. Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper. To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce. To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce. To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy. To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/fried_steaks_with_98224",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken fried steaks with buttery spring greens recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings A steak recipe with a difference. Steak is given the fried chicken treatment. 2 x 200g/7oz steaks, such as minute or rump150g/5½oz plain flour2 tsp baking powder 1 tsp bicarbonate of soda 250ml/9fl oz buttermilk1 free-range egg, beaten1 tbsp hot sauce 2 garlic cloves, crushed2–4 tbsp vegetable oil200ml/7fl oz warm milk 1 tsp horseradish cream or saucesalt and ground black pepper 2 x 200g/7oz steaks, such as minute or rump 150g/5½oz plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 250ml/9fl oz buttermilk 1 free-range egg, beaten 1 tbsp hot sauce 2 garlic cloves, crushed 2–4 tbsp vegetable oil 200ml/7fl oz warm milk 1 tsp horseradish cream or sauce salt and ground black pepper 2 tbsp olive oil2–3 garlic cloves, thinly sliced500g/1lb 2oz spring greens, stems removed and thinly sliced75g/2¾oz unsalted butter2 tbsp sherry vinegarsea salt and cracked black pepper 2 tbsp olive oil 2–3 garlic cloves, thinly sliced 500g/1lb 2oz spring greens, stems removed and thinly sliced 75g/2¾oz unsalted butter 2 tbsp sherry vinegar sea salt and cracked black pepper Method To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt.In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic. Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated. Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible. Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper. To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce. To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy. To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt. To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt. In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic. Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated. In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic. Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated. Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible. Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible. Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper. Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper. To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce. To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce. To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy. To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy."
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} | bc7f39bb01ae866713bb8a14a20cacaaeac2d251f254129dcc24f8e677ec951d | Smoked trout and roasted beetroots on rye recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_trout_coal_53409_16x9.jpg Making smoked trout from scratch could be your next summer weekend project. From salt curing to coal roasted beetroot, this recipe isn't short of interest or new skills. If you want to cure your own trout you will need a smoker. 1 trout fillet (or use ready-smoked trout and skip the curing stage)300g/10½oz coarse salt 150g/5½oz caster sugar 100g/3½oz mixed herbs (i.e. lemon verbena, tarragon, thyme) 1 orange, zest only6 small beetroots, scrubbed clean and leaves removed1 lemon, zest and juice only2 tbsp olive oil knob of horseradish, grated, plus extra to serve 4 slices rye bread drizzle of olive oil, to serve 50g/1¾oz watercress salt and freshly ground black pepper 1 trout fillet (or use ready-smoked trout and skip the curing stage) 300g/10½oz coarse salt 150g/5½oz caster sugar 100g/3½oz mixed herbs (i.e. lemon verbena, tarragon, thyme) 1 orange, zest only 6 small beetroots, scrubbed clean and leaves removed 1 lemon, zest and juice only 2 tbsp olive oil knob of horseradish, grated, plus extra to serve 4 slices rye bread drizzle of olive oil, to serve 50g/1¾oz watercress salt and freshly ground black pepper Method To make the cured trout, mix the salt, sugar, mixed herbs and orange zest together and pack the fillet tightly in the salt mixture in a large, deep tray. Leave to cure for at least 12–24 hours until the flesh and skin starts to toughen. Rinse off the cure and pat dry. Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Light the barbecue. When the coals have died down and are no longer flaming, bury the beetroot amongst the coals to cook for up to 1 hour. They will slowly soften and go black and blistered on the skin. Check occasionally and turn if needed. Once softened, peel the skin from the beetroots and chop the flesh. In a large bowl,combine the lemon zest, lemon juice, olive oil and grated horseradish. Season with salt and pepper and toss together with the chopped beetroot.Drizzle the slices of bread with olive oil, sprinkle with a pinch of salt and toast on the griddle. Cut a quarter of the smoked trout and place in a tray over the barbecue to warm through. Once the oils have begun to be released, remove it from the heat and cut into thin slicesDress the toasts on a serving platter with the flaked fish, beetroots and a few sprigs of watercress. Grate over some more horseradish and serve. To make the cured trout, mix the salt, sugar, mixed herbs and orange zest together and pack the fillet tightly in the salt mixture in a large, deep tray. Leave to cure for at least 12–24 hours until the flesh and skin starts to toughen. Rinse off the cure and pat dry. To make the cured trout, mix the salt, sugar, mixed herbs and orange zest together and pack the fillet tightly in the salt mixture in a large, deep tray. Leave to cure for at least 12–24 hours until the flesh and skin starts to toughen. Rinse off the cure and pat dry. Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Light the barbecue. When the coals have died down and are no longer flaming, bury the beetroot amongst the coals to cook for up to 1 hour. They will slowly soften and go black and blistered on the skin. Check occasionally and turn if needed. Once softened, peel the skin from the beetroots and chop the flesh. Light the barbecue. When the coals have died down and are no longer flaming, bury the beetroot amongst the coals to cook for up to 1 hour. They will slowly soften and go black and blistered on the skin. Check occasionally and turn if needed. Once softened, peel the skin from the beetroots and chop the flesh. In a large bowl,combine the lemon zest, lemon juice, olive oil and grated horseradish. Season with salt and pepper and toss together with the chopped beetroot. In a large bowl,combine the lemon zest, lemon juice, olive oil and grated horseradish. Season with salt and pepper and toss together with the chopped beetroot. Drizzle the slices of bread with olive oil, sprinkle with a pinch of salt and toast on the griddle. Drizzle the slices of bread with olive oil, sprinkle with a pinch of salt and toast on the griddle. Cut a quarter of the smoked trout and place in a tray over the barbecue to warm through. Once the oils have begun to be released, remove it from the heat and cut into thin slices Cut a quarter of the smoked trout and place in a tray over the barbecue to warm through. Once the oils have begun to be released, remove it from the heat and cut into thin slices Dress the toasts on a serving platter with the flaked fish, beetroots and a few sprigs of watercress. Grate over some more horseradish and serve. Dress the toasts on a serving platter with the flaked fish, beetroots and a few sprigs of watercress. Grate over some more horseradish and serve. | {
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"title": "Smoked trout and roasted beetroots on rye 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/smoked_trout_coal_53409_16x9.jpg Making smoked trout from scratch could be your next summer weekend project. From salt curing to coal roasted beetroot, this recipe isn't short of interest or new skills. If you want to cure your own trout you will need a smoker. 1 trout fillet (or use ready-smoked trout and skip the curing stage)300g/10½oz coarse salt 150g/5½oz caster sugar 100g/3½oz mixed herbs (i.e. lemon verbena, tarragon, thyme) 1 orange, zest only6 small beetroots, scrubbed clean and leaves removed1 lemon, zest and juice only2 tbsp olive oil knob of horseradish, grated, plus extra to serve 4 slices rye bread drizzle of olive oil, to serve 50g/1¾oz watercress salt and freshly ground black pepper 1 trout fillet (or use ready-smoked trout and skip the curing stage) 300g/10½oz coarse salt 150g/5½oz caster sugar 100g/3½oz mixed herbs (i.e. lemon verbena, tarragon, thyme) 1 orange, zest only 6 small beetroots, scrubbed clean and leaves removed 1 lemon, zest and juice only 2 tbsp olive oil knob of horseradish, grated, plus extra to serve 4 slices rye bread drizzle of olive oil, to serve 50g/1¾oz watercress salt and freshly ground black pepper Method To make the cured trout, mix the salt, sugar, mixed herbs and orange zest together and pack the fillet tightly in the salt mixture in a large, deep tray. Leave to cure for at least 12–24 hours until the flesh and skin starts to toughen. Rinse off the cure and pat dry. Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Light the barbecue. When the coals have died down and are no longer flaming, bury the beetroot amongst the coals to cook for up to 1 hour. They will slowly soften and go black and blistered on the skin. Check occasionally and turn if needed. Once softened, peel the skin from the beetroots and chop the flesh. In a large bowl,combine the lemon zest, lemon juice, olive oil and grated horseradish. Season with salt and pepper and toss together with the chopped beetroot.Drizzle the slices of bread with olive oil, sprinkle with a pinch of salt and toast on the griddle. Cut a quarter of the smoked trout and place in a tray over the barbecue to warm through. Once the oils have begun to be released, remove it from the heat and cut into thin slicesDress the toasts on a serving platter with the flaked fish, beetroots and a few sprigs of watercress. Grate over some more horseradish and serve. To make the cured trout, mix the salt, sugar, mixed herbs and orange zest together and pack the fillet tightly in the salt mixture in a large, deep tray. Leave to cure for at least 12–24 hours until the flesh and skin starts to toughen. Rinse off the cure and pat dry. To make the cured trout, mix the salt, sugar, mixed herbs and orange zest together and pack the fillet tightly in the salt mixture in a large, deep tray. Leave to cure for at least 12–24 hours until the flesh and skin starts to toughen. Rinse off the cure and pat dry. Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Light the barbecue. When the coals have died down and are no longer flaming, bury the beetroot amongst the coals to cook for up to 1 hour. They will slowly soften and go black and blistered on the skin. Check occasionally and turn if needed. Once softened, peel the skin from the beetroots and chop the flesh. Light the barbecue. When the coals have died down and are no longer flaming, bury the beetroot amongst the coals to cook for up to 1 hour. They will slowly soften and go black and blistered on the skin. Check occasionally and turn if needed. Once softened, peel the skin from the beetroots and chop the flesh. In a large bowl,combine the lemon zest, lemon juice, olive oil and grated horseradish. Season with salt and pepper and toss together with the chopped beetroot. In a large bowl,combine the lemon zest, lemon juice, olive oil and grated horseradish. Season with salt and pepper and toss together with the chopped beetroot. Drizzle the slices of bread with olive oil, sprinkle with a pinch of salt and toast on the griddle. Drizzle the slices of bread with olive oil, sprinkle with a pinch of salt and toast on the griddle. Cut a quarter of the smoked trout and place in a tray over the barbecue to warm through. Once the oils have begun to be released, remove it from the heat and cut into thin slices Cut a quarter of the smoked trout and place in a tray over the barbecue to warm through. Once the oils have begun to be released, remove it from the heat and cut into thin slices Dress the toasts on a serving platter with the flaked fish, beetroots and a few sprigs of watercress. Grate over some more horseradish and serve. Dress the toasts on a serving platter with the flaked fish, beetroots and a few sprigs of watercress. Grate over some more horseradish and serve."
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} | 41e9cf47bc0b1368b74c03db5aac9b8abd949259aa1cc8ddc8404c504695eb03 | Smoked salmon and cucumber salad recipe
An average of 4.4 out of 5 stars from 7 ratings The fresh flavours of cucumber, dill and fennel combine in this impressive smoked salmon salad. 100g/3½oz cream cheese 100g/3½oz piece fresh horseradish, peeled and grated2 lemons, zest and juice150g/5½oz piece smoked salmon 100g/3½oz cream cheese 100g/3½oz piece fresh horseradish, peeled and grated 2 lemons, zest and juice 150g/5½oz piece smoked salmon 50ml/2fl oz extra virgin olive oil1 fennel bulb, very thinly sliced on a mandolin100g/3½oz dill, plus extra for garnishing 50ml/2fl oz double cream 50ml/2fl oz extra virgin olive oil 1 fennel bulb, very thinly sliced on a mandolin 100g/3½oz dill, plus extra for garnishing 50ml/2fl oz double cream 50ml/2fl oz extra virgin olive oil 2 tsp white wine vinegar 1 garlic clove, very thinly sliced on a mandolinthyme sprig, leaves picked½ shallot, thinly sliced1 tsp pink peppercorns, crushed 50ml/2fl oz extra virgin olive oil 2 tsp white wine vinegar 1 garlic clove, very thinly sliced on a mandolin thyme sprig, leaves picked ½ shallot, thinly sliced 1 tsp pink peppercorns, crushed 1 cucumber, very thinly sliced on a mandolin 1 fennel, very thinly sliced on a mandolin 1 cucumber, very thinly sliced on a mandolin 1 fennel, very thinly sliced on a mandolin Method To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off.Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving.Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar.To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill. To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off. To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off. Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving. Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving. Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth. Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar. To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill. To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill. | {
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"title": "Smoked salmon and cucumber salad recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings The fresh flavours of cucumber, dill and fennel combine in this impressive smoked salmon salad. 100g/3½oz cream cheese 100g/3½oz piece fresh horseradish, peeled and grated2 lemons, zest and juice150g/5½oz piece smoked salmon 100g/3½oz cream cheese 100g/3½oz piece fresh horseradish, peeled and grated 2 lemons, zest and juice 150g/5½oz piece smoked salmon 50ml/2fl oz extra virgin olive oil1 fennel bulb, very thinly sliced on a mandolin100g/3½oz dill, plus extra for garnishing 50ml/2fl oz double cream 50ml/2fl oz extra virgin olive oil 1 fennel bulb, very thinly sliced on a mandolin 100g/3½oz dill, plus extra for garnishing 50ml/2fl oz double cream 50ml/2fl oz extra virgin olive oil 2 tsp white wine vinegar 1 garlic clove, very thinly sliced on a mandolinthyme sprig, leaves picked½ shallot, thinly sliced1 tsp pink peppercorns, crushed 50ml/2fl oz extra virgin olive oil 2 tsp white wine vinegar 1 garlic clove, very thinly sliced on a mandolin thyme sprig, leaves picked ½ shallot, thinly sliced 1 tsp pink peppercorns, crushed 1 cucumber, very thinly sliced on a mandolin 1 fennel, very thinly sliced on a mandolin 1 cucumber, very thinly sliced on a mandolin 1 fennel, very thinly sliced on a mandolin Method To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off.Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving.Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar.To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill. To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off. To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off. Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving. Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving. Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth. Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar. To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill. To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill."
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} | 23e388f28303c3a2ca577741ec1b268149dc6a214f9a0897ec95ccb8c748a6a5 | Steamed sole with cucumber and shrimps recipe
An average of 2.5 out of 5 stars from 2 ratings Steamed sole, crispy fried shrimps, and a brown butter sauce. A perfect light weekend dish. 2 lemon sole fillets, skinless few tarragon sprigs 2 bay leaves ¼ cucumber, thinly sliced into ribbons using a vegetable peeler2 tbsp olive oil30g/1oz unsalted butter 250g/9oz peeled brown shrimps2 tbsp horseradish cream 2 tbsp crème fraiche 1 lemon, juice only2 tbsp finely chopped fresh tarragon 2 lemon sole fillets, skinless few tarragon sprigs 2 bay leaves ¼ cucumber, thinly sliced into ribbons using a vegetable peeler 2 tbsp olive oil 30g/1oz unsalted butter 250g/9oz peeled brown shrimps 2 tbsp horseradish cream 2 tbsp crème fraiche 1 lemon, juice only 2 tbsp finely chopped fresh tarragon 10 brown shrimps, shell on50g/1¾ oz plain flourvegetable oil, for deep-fryingsalt and freshly ground black pepper 10 brown shrimps, shell on 50g/1¾ oz plain flour vegetable oil, for deep-frying salt and freshly ground black pepper Method Season the cucumber well with salt and set in a colander in the sink. Leave for 30 minutes, then rinse and mix with the oil and 1 tablespoon chopped tarragon.Lay the sole fillets in a steamer with the tarragon sprigs and bay leaf. Cover and steam for 4 minutes, or until cooked through. Melt the butter in a large frying pan over a medium heat. When the butter begins to go a nut-brown colour, add the shrimp, horseradish cream and crème fraiche. Cook for 2–3 minutes, then, season to taste with salt and pepper and add the lemon juice and the remaining chopped tarragon. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.In a large bowl, toss the shell-on brown shrimps with the flour and season well with salt and pepper. Fry the shrimps for 4–5 minutes, until golden and crisp. Serve the sole with the brown butter shrimps topped with the deep-fried shrimps and the cucumber on the side. Season the cucumber well with salt and set in a colander in the sink. Leave for 30 minutes, then rinse and mix with the oil and 1 tablespoon chopped tarragon. Season the cucumber well with salt and set in a colander in the sink. Leave for 30 minutes, then rinse and mix with the oil and 1 tablespoon chopped tarragon. Lay the sole fillets in a steamer with the tarragon sprigs and bay leaf. Cover and steam for 4 minutes, or until cooked through. Lay the sole fillets in a steamer with the tarragon sprigs and bay leaf. Cover and steam for 4 minutes, or until cooked through. Melt the butter in a large frying pan over a medium heat. When the butter begins to go a nut-brown colour, add the shrimp, horseradish cream and crème fraiche. Cook for 2–3 minutes, then, season to taste with salt and pepper and add the lemon juice and the remaining chopped tarragon. Melt the butter in a large frying pan over a medium heat. When the butter begins to go a nut-brown colour, add the shrimp, horseradish cream and crème fraiche. Cook for 2–3 minutes, then, season to taste with salt and pepper and add the lemon juice and the remaining chopped tarragon. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. In a large bowl, toss the shell-on brown shrimps with the flour and season well with salt and pepper. Fry the shrimps for 4–5 minutes, until golden and crisp. In a large bowl, toss the shell-on brown shrimps with the flour and season well with salt and pepper. Fry the shrimps for 4–5 minutes, until golden and crisp. Serve the sole with the brown butter shrimps topped with the deep-fried shrimps and the cucumber on the side. Serve the sole with the brown butter shrimps topped with the deep-fried shrimps and the cucumber on the side. | {
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"title": "Steamed sole with cucumber and shrimps recipe",
"content": "An average of 2.5 out of 5 stars from 2 ratings Steamed sole, crispy fried shrimps, and a brown butter sauce. A perfect light weekend dish. 2 lemon sole fillets, skinless few tarragon sprigs 2 bay leaves ¼ cucumber, thinly sliced into ribbons using a vegetable peeler2 tbsp olive oil30g/1oz unsalted butter 250g/9oz peeled brown shrimps2 tbsp horseradish cream 2 tbsp crème fraiche 1 lemon, juice only2 tbsp finely chopped fresh tarragon 2 lemon sole fillets, skinless few tarragon sprigs 2 bay leaves ¼ cucumber, thinly sliced into ribbons using a vegetable peeler 2 tbsp olive oil 30g/1oz unsalted butter 250g/9oz peeled brown shrimps 2 tbsp horseradish cream 2 tbsp crème fraiche 1 lemon, juice only 2 tbsp finely chopped fresh tarragon 10 brown shrimps, shell on50g/1¾ oz plain flourvegetable oil, for deep-fryingsalt and freshly ground black pepper 10 brown shrimps, shell on 50g/1¾ oz plain flour vegetable oil, for deep-frying salt and freshly ground black pepper Method Season the cucumber well with salt and set in a colander in the sink. Leave for 30 minutes, then rinse and mix with the oil and 1 tablespoon chopped tarragon.Lay the sole fillets in a steamer with the tarragon sprigs and bay leaf. Cover and steam for 4 minutes, or until cooked through. Melt the butter in a large frying pan over a medium heat. When the butter begins to go a nut-brown colour, add the shrimp, horseradish cream and crème fraiche. Cook for 2–3 minutes, then, season to taste with salt and pepper and add the lemon juice and the remaining chopped tarragon. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.In a large bowl, toss the shell-on brown shrimps with the flour and season well with salt and pepper. Fry the shrimps for 4–5 minutes, until golden and crisp. Serve the sole with the brown butter shrimps topped with the deep-fried shrimps and the cucumber on the side. Season the cucumber well with salt and set in a colander in the sink. Leave for 30 minutes, then rinse and mix with the oil and 1 tablespoon chopped tarragon. Season the cucumber well with salt and set in a colander in the sink. Leave for 30 minutes, then rinse and mix with the oil and 1 tablespoon chopped tarragon. Lay the sole fillets in a steamer with the tarragon sprigs and bay leaf. Cover and steam for 4 minutes, or until cooked through. Lay the sole fillets in a steamer with the tarragon sprigs and bay leaf. Cover and steam for 4 minutes, or until cooked through. Melt the butter in a large frying pan over a medium heat. When the butter begins to go a nut-brown colour, add the shrimp, horseradish cream and crème fraiche. Cook for 2–3 minutes, then, season to taste with salt and pepper and add the lemon juice and the remaining chopped tarragon. Melt the butter in a large frying pan over a medium heat. When the butter begins to go a nut-brown colour, add the shrimp, horseradish cream and crème fraiche. Cook for 2–3 minutes, then, season to taste with salt and pepper and add the lemon juice and the remaining chopped tarragon. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. In a large bowl, toss the shell-on brown shrimps with the flour and season well with salt and pepper. Fry the shrimps for 4–5 minutes, until golden and crisp. In a large bowl, toss the shell-on brown shrimps with the flour and season well with salt and pepper. Fry the shrimps for 4–5 minutes, until golden and crisp. Serve the sole with the brown butter shrimps topped with the deep-fried shrimps and the cucumber on the side. Serve the sole with the brown butter shrimps topped with the deep-fried shrimps and the cucumber on the side."
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} | 16a78277a608862f7359689c7927a2fdb53ddd087a810a618e8370e4e56c3c57 | Rump steak with soured cream and artichokes recipe
An average of 0.0 out of 5 stars from 0 ratings A satisfying and glamorous winter dish. Simply scale everything up, apart from the leeks, to serve more than one. 1 leek1 garlic clove, crushed50g/1¾oz soured cream approx 1 litre/1½ pints vegetable oil10 Jerusalem artichokes, roughly chopped150ml/5fl oz milk 1 x 300g/10½oz rump steak 75g/2½oz butter300ml/10fl oz beef stocksalt and freshly ground black pepper 1 leek 1 garlic clove, crushed 50g/1¾oz soured cream approx 1 litre/1½ pints vegetable oil 10 Jerusalem artichokes, roughly chopped 150ml/5fl oz milk 1 x 300g/10½oz rump steak 75g/2½oz butter 300ml/10fl oz beef stock salt and freshly ground black pepper Method Preheat the oven 200C/180 Fan/Gas 6.Halve the white part of the leek lengthways and put it on a baking tray. Bake until completely black (this can take up to 1½ hours). Leave to cool completely, then blend to a fine powder in a food processor and set aside.Mix the garlic with the soured cream, season with salt, cover and leave to infuse for 1 hour. Slice the green part of the leek, weigh it, then put it in a food processor. Weigh out the same amount of oil, then add this to the processor and blend. Strain the mixture through a sieve and set aside.Preheat the oven to 180C/160 Fan/Gas 4. Put the artichokes on a baking tray, drizzle with oil and roast for 15 minutes, or until cooked through. Warm the milk in a saucepan, then pour into the food processor. Add half the roast artichokes and blend to a purée. Add a third of the butter and blend again until smooth.Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with 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. Tear the remaining roast artichokes into rough pieces and deep fry until golden and crisp. Drain on kitchen paper.Heat a glug of oil in a large pan. Season the steak with salt and pepper and fry for 3 minutes on each side. Add half the remaining butter to the pan and baste the steak. Transfer to a plate, cover and leave to rest for 5 minutes. Meanwhile, for the beef sauce, pour the stock into the steak pan and simmer until reduced by more than half. Whisk in the remaining butter. To serve, smear the artichoke purée on a plate. Thinly slice the steak and place over the purée. Scatter the deep-fried artichoke pieces around the steak and drizzle over some of the leek oil. Spoon over the soured cream and beef sauce and finish with a sprinkle of leek dust. Preheat the oven 200C/180 Fan/Gas 6. Preheat the oven 200C/180 Fan/Gas 6. Halve the white part of the leek lengthways and put it on a baking tray. Bake until completely black (this can take up to 1½ hours). Leave to cool completely, then blend to a fine powder in a food processor and set aside. Halve the white part of the leek lengthways and put it on a baking tray. Bake until completely black (this can take up to 1½ hours). Leave to cool completely, then blend to a fine powder in a food processor and set aside. Mix the garlic with the soured cream, season with salt, cover and leave to infuse for 1 hour. Mix the garlic with the soured cream, season with salt, cover and leave to infuse for 1 hour. Slice the green part of the leek, weigh it, then put it in a food processor. Weigh out the same amount of oil, then add this to the processor and blend. Strain the mixture through a sieve and set aside. Slice the green part of the leek, weigh it, then put it in a food processor. Weigh out the same amount of oil, then add this to the processor and blend. Strain the mixture through a sieve and set aside. Preheat the oven to 180C/160 Fan/Gas 4. Put the artichokes on a baking tray, drizzle with oil and roast for 15 minutes, or until cooked through. Preheat the oven to 180C/160 Fan/Gas 4. Put the artichokes on a baking tray, drizzle with oil and roast for 15 minutes, or until cooked through. Warm the milk in a saucepan, then pour into the food processor. Add half the roast artichokes and blend to a purée. Add a third of the butter and blend again until smooth. Warm the milk in a saucepan, then pour into the food processor. Add half the roast artichokes and blend to a purée. Add a third of the butter and blend again until smooth. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with 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. Tear the remaining roast artichokes into rough pieces and deep fry until golden and crisp. Drain on kitchen paper. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with 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. Tear the remaining roast artichokes into rough pieces and deep fry until golden and crisp. Drain on kitchen paper. Heat a glug of oil in a large pan. Season the steak with salt and pepper and fry for 3 minutes on each side. Add half the remaining butter to the pan and baste the steak. Transfer to a plate, cover and leave to rest for 5 minutes. Heat a glug of oil in a large pan. Season the steak with salt and pepper and fry for 3 minutes on each side. Add half the remaining butter to the pan and baste the steak. Transfer to a plate, cover and leave to rest for 5 minutes. Meanwhile, for the beef sauce, pour the stock into the steak pan and simmer until reduced by more than half. Whisk in the remaining butter. Meanwhile, for the beef sauce, pour the stock into the steak pan and simmer until reduced by more than half. Whisk in the remaining butter. To serve, smear the artichoke purée on a plate. Thinly slice the steak and place over the purée. Scatter the deep-fried artichoke pieces around the steak and drizzle over some of the leek oil. Spoon over the soured cream and beef sauce and finish with a sprinkle of leek dust. To serve, smear the artichoke purée on a plate. Thinly slice the steak and place over the purée. Scatter the deep-fried artichoke pieces around the steak and drizzle over some of the leek oil. Spoon over the soured cream and beef sauce and finish with a sprinkle of leek dust. | {
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"title": "Rump steak with soured cream and artichokes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A satisfying and glamorous winter dish. Simply scale everything up, apart from the leeks, to serve more than one. 1 leek1 garlic clove, crushed50g/1¾oz soured cream approx 1 litre/1½ pints vegetable oil10 Jerusalem artichokes, roughly chopped150ml/5fl oz milk 1 x 300g/10½oz rump steak 75g/2½oz butter300ml/10fl oz beef stocksalt and freshly ground black pepper 1 leek 1 garlic clove, crushed 50g/1¾oz soured cream approx 1 litre/1½ pints vegetable oil 10 Jerusalem artichokes, roughly chopped 150ml/5fl oz milk 1 x 300g/10½oz rump steak 75g/2½oz butter 300ml/10fl oz beef stock salt and freshly ground black pepper Method Preheat the oven 200C/180 Fan/Gas 6.Halve the white part of the leek lengthways and put it on a baking tray. Bake until completely black (this can take up to 1½ hours). Leave to cool completely, then blend to a fine powder in a food processor and set aside.Mix the garlic with the soured cream, season with salt, cover and leave to infuse for 1 hour. Slice the green part of the leek, weigh it, then put it in a food processor. Weigh out the same amount of oil, then add this to the processor and blend. Strain the mixture through a sieve and set aside.Preheat the oven to 180C/160 Fan/Gas 4. Put the artichokes on a baking tray, drizzle with oil and roast for 15 minutes, or until cooked through. Warm the milk in a saucepan, then pour into the food processor. Add half the roast artichokes and blend to a purée. Add a third of the butter and blend again until smooth.Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with 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. Tear the remaining roast artichokes into rough pieces and deep fry until golden and crisp. Drain on kitchen paper.Heat a glug of oil in a large pan. Season the steak with salt and pepper and fry for 3 minutes on each side. Add half the remaining butter to the pan and baste the steak. Transfer to a plate, cover and leave to rest for 5 minutes. Meanwhile, for the beef sauce, pour the stock into the steak pan and simmer until reduced by more than half. Whisk in the remaining butter. To serve, smear the artichoke purée on a plate. Thinly slice the steak and place over the purée. Scatter the deep-fried artichoke pieces around the steak and drizzle over some of the leek oil. Spoon over the soured cream and beef sauce and finish with a sprinkle of leek dust. Preheat the oven 200C/180 Fan/Gas 6. Preheat the oven 200C/180 Fan/Gas 6. Halve the white part of the leek lengthways and put it on a baking tray. Bake until completely black (this can take up to 1½ hours). Leave to cool completely, then blend to a fine powder in a food processor and set aside. Halve the white part of the leek lengthways and put it on a baking tray. Bake until completely black (this can take up to 1½ hours). Leave to cool completely, then blend to a fine powder in a food processor and set aside. Mix the garlic with the soured cream, season with salt, cover and leave to infuse for 1 hour. Mix the garlic with the soured cream, season with salt, cover and leave to infuse for 1 hour. Slice the green part of the leek, weigh it, then put it in a food processor. Weigh out the same amount of oil, then add this to the processor and blend. Strain the mixture through a sieve and set aside. Slice the green part of the leek, weigh it, then put it in a food processor. Weigh out the same amount of oil, then add this to the processor and blend. Strain the mixture through a sieve and set aside. Preheat the oven to 180C/160 Fan/Gas 4. Put the artichokes on a baking tray, drizzle with oil and roast for 15 minutes, or until cooked through. Preheat the oven to 180C/160 Fan/Gas 4. Put the artichokes on a baking tray, drizzle with oil and roast for 15 minutes, or until cooked through. Warm the milk in a saucepan, then pour into the food processor. Add half the roast artichokes and blend to a purée. Add a third of the butter and blend again until smooth. Warm the milk in a saucepan, then pour into the food processor. Add half the roast artichokes and blend to a purée. Add a third of the butter and blend again until smooth. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with 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. Tear the remaining roast artichokes into rough pieces and deep fry until golden and crisp. Drain on kitchen paper. Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with 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. Tear the remaining roast artichokes into rough pieces and deep fry until golden and crisp. Drain on kitchen paper. Heat a glug of oil in a large pan. Season the steak with salt and pepper and fry for 3 minutes on each side. Add half the remaining butter to the pan and baste the steak. Transfer to a plate, cover and leave to rest for 5 minutes. Heat a glug of oil in a large pan. Season the steak with salt and pepper and fry for 3 minutes on each side. Add half the remaining butter to the pan and baste the steak. Transfer to a plate, cover and leave to rest for 5 minutes. Meanwhile, for the beef sauce, pour the stock into the steak pan and simmer until reduced by more than half. Whisk in the remaining butter. Meanwhile, for the beef sauce, pour the stock into the steak pan and simmer until reduced by more than half. Whisk in the remaining butter. To serve, smear the artichoke purée on a plate. Thinly slice the steak and place over the purée. Scatter the deep-fried artichoke pieces around the steak and drizzle over some of the leek oil. Spoon over the soured cream and beef sauce and finish with a sprinkle of leek dust. To serve, smear the artichoke purée on a plate. Thinly slice the steak and place over the purée. Scatter the deep-fried artichoke pieces around the steak and drizzle over some of the leek oil. Spoon over the soured cream and beef sauce and finish with a sprinkle of leek dust."
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} | e94c51f36001890a78221fd0b45ffc35061d30e98e111417a879b6dd375a9d89 | Jerusalem artichokes and leeks with Romana sauce recipe
An average of 5.0 out of 5 stars from 2 ratings Roman-style artichokes is a traditional Italian dish – here it is accompanied by freshly grilled leeks for a flavour-packed side dish. 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick slices2 tbsp olive oil3 leeks, trimmed and cut in half lengthwayssalt and freshly ground black pepper 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick slices 2 tbsp olive oil 3 leeks, trimmed and cut in half lengthways salt and freshly ground black pepper 50g/1¾oz butter10 fresh sage leaves3 slices prosciutto, shredded2 tbsp pine nuts50ml/2fl oz good-quality chicken stock4 spring onions, trimmed and chopped2 tbsp grated Parmesan 50g/1¾oz butter 10 fresh sage leaves 3 slices prosciutto, shredded 2 tbsp pine nuts 50ml/2fl oz good-quality chicken stock 4 spring onions, trimmed and chopped 2 tbsp grated Parmesan Method To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5. Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender.Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces.To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine.Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately. To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5. To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5. Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender. Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender. Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces. Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces. To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine. To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine. Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately. Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately. | {
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"title": "Jerusalem artichokes and leeks with Romana sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Roman-style artichokes is a traditional Italian dish – here it is accompanied by freshly grilled leeks for a flavour-packed side dish. 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick slices2 tbsp olive oil3 leeks, trimmed and cut in half lengthwayssalt and freshly ground black pepper 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick slices 2 tbsp olive oil 3 leeks, trimmed and cut in half lengthways salt and freshly ground black pepper 50g/1¾oz butter10 fresh sage leaves3 slices prosciutto, shredded2 tbsp pine nuts50ml/2fl oz good-quality chicken stock4 spring onions, trimmed and chopped2 tbsp grated Parmesan 50g/1¾oz butter 10 fresh sage leaves 3 slices prosciutto, shredded 2 tbsp pine nuts 50ml/2fl oz good-quality chicken stock 4 spring onions, trimmed and chopped 2 tbsp grated Parmesan Method To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5. Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender.Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces.To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine.Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately. To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5. To make the Jerusalem artichokes and leeks, preheat the oven to 190C/170C Fan/Gas 5. Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender. Toss the Jerusalem artichokes in the oil and season well with salt and pepper. Place on a baking tray lined with baking paper and roast for about 20–30 minutes or until just tender. Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces. Preheat the grill to high and cook the leeks for about 4–5 minutes on each side or until charred and softened. Leave to cool slightly and then cut the lengths into 3cm/1¼in pieces. To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine. To make the Romana dressing, heat the butter in a small frying pan. Add the sage and prosciutto and cook for a few minutes without browning the butter. Add the pine nuts and chicken stock and whisk to emulsify, cooking gently for another 2 minutes. Add the spring onions and Parmesan and whisk well to combine. Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately. Arrange the artichokes and leeks on a serving dish and pour over the dressing. Serve immediately."
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} | 7149c17f802c50d8443543643e327ab5bed2160ade6cbec5dcd34701a81d0ed6 | Spiced lamb breast with tarragon dressing recipe
An average of 4.7 out of 5 stars from 3 ratings Marinate the lamb breast for a few hours for maximum flavour. This lovely slow-cooked dish is served with roasted Jerusalem artichokes and a herby dressing. Equipment and preparation: You will need a spice grinder for this recipe. 6 bay leaves2 tbsp garlic powder 2 tbsp coriander seeds 1 tbsp cumin seeds 2 tsp black pepper 2 tbsp mustard powder2 tbsp brown sugar 2 lamb breast joint 6 bay leaves 2 tbsp garlic powder 2 tbsp coriander seeds 1 tbsp cumin seeds 2 tsp black pepper 2 tbsp mustard powder 2 tbsp brown sugar 2 lamb breast joint 3 Jerusalem artichokes 1 tbsp olive oil 1 garlic clove, finely chopped1 tbsp fresh thyme, chopped 3 Jerusalem artichokes 1 tbsp olive oil 1 garlic clove, finely chopped 1 tbsp fresh thyme, chopped 2 tbsp fresh tarragon, chopped 1 tbsp fresh parsley, chopped2 tsp caster sugar 200ml/7fl oz malt vinegar 4 tbsp mayonnaise splash Worcestershire sauce, to taste 2 tbsp fresh tarragon, chopped 1 tbsp fresh parsley, chopped 2 tsp caster sugar 200ml/7fl oz malt vinegar 4 tbsp mayonnaise splash Worcestershire sauce, to taste mixed salad leaves mixed salad leaves Method To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl. Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm.Preheat the oven to 160C/140C Fan/Gas 3.Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours. Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm.To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters.Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides.Transfer to the oven to cook for 10–15 minutes. To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary.Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes. To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl. To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl. Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm. Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours. Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours. Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm. Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm. To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters. To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters. Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides. Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides. Transfer to the oven to cook for 10–15 minutes. Transfer to the oven to cook for 10–15 minutes. To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary. To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary. Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes. Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes. | {
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"title": "Spiced lamb breast with tarragon dressing recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Marinate the lamb breast for a few hours for maximum flavour. This lovely slow-cooked dish is served with roasted Jerusalem artichokes and a herby dressing. Equipment and preparation: You will need a spice grinder for this recipe. 6 bay leaves2 tbsp garlic powder 2 tbsp coriander seeds 1 tbsp cumin seeds 2 tsp black pepper 2 tbsp mustard powder2 tbsp brown sugar 2 lamb breast joint 6 bay leaves 2 tbsp garlic powder 2 tbsp coriander seeds 1 tbsp cumin seeds 2 tsp black pepper 2 tbsp mustard powder 2 tbsp brown sugar 2 lamb breast joint 3 Jerusalem artichokes 1 tbsp olive oil 1 garlic clove, finely chopped1 tbsp fresh thyme, chopped 3 Jerusalem artichokes 1 tbsp olive oil 1 garlic clove, finely chopped 1 tbsp fresh thyme, chopped 2 tbsp fresh tarragon, chopped 1 tbsp fresh parsley, chopped2 tsp caster sugar 200ml/7fl oz malt vinegar 4 tbsp mayonnaise splash Worcestershire sauce, to taste 2 tbsp fresh tarragon, chopped 1 tbsp fresh parsley, chopped 2 tsp caster sugar 200ml/7fl oz malt vinegar 4 tbsp mayonnaise splash Worcestershire sauce, to taste mixed salad leaves mixed salad leaves Method To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl. Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm.Preheat the oven to 160C/140C Fan/Gas 3.Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours. Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm.To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters.Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides.Transfer to the oven to cook for 10–15 minutes. To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary.Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes. To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl. To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl. Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm. Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours. Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours. Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm. Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm. To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters. To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters. Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides. Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides. Transfer to the oven to cook for 10–15 minutes. Transfer to the oven to cook for 10–15 minutes. To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary. To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary. Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes. Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes."
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} | 5cb9a3d3f17f5b4b51e3adc6a29b935046f15992d7b61e35ce4021e6178d143e | Ham hock, chicken and artichoke pithivier recipe
An average of 5.0 out of 5 stars from 1 rating This pithivier is comfort food at its best and is served with a creamy mustard sauce. 2 poached chicken thighs, meat shredded into large pieces 150g/5½oz cooked ham hock, meat chopped into large pieces and cooking water reserved1 tsp chopped fresh tarragon1 tsp chopped fresh chervil1 tsp chopped fresh parsley2 shallots, finely chopped4 cooked Jerusalem artichokes, roughly chopped1 garlic clove, crushed2 Savoy cabbage leaves, blanched and refreshed500g/1lb 2oz puff pastry, divided in two and rolled into 15cm diameter circles1 free-range egg, beatensalt and freshly ground black pepper 2 poached chicken thighs, meat shredded into large pieces 150g/5½oz cooked ham hock, meat chopped into large pieces and cooking water reserved 1 tsp chopped fresh tarragon 1 tsp chopped fresh chervil 1 tsp chopped fresh parsley 2 shallots, finely chopped 4 cooked Jerusalem artichokes, roughly chopped 1 garlic clove, crushed 2 Savoy cabbage leaves, blanched and refreshed 500g/1lb 2oz puff pastry, divided in two and rolled into 15cm diameter circles 1 free-range egg, beaten salt and freshly ground black pepper 100ml/3½fl oz chicken stock 100ml/3½fl oz double cream 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 splash white wine vinegar salt and freshly ground black pepper 100ml/3½fl oz chicken stock 100ml/3½fl oz double cream 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 splash white wine vinegar salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. To make the pithivier, place the chicken, ham, herbs and shallots in a bowl. Season with salt and pepper, add the artichokes and garlic and mix again. Add a spoon or two of ham cooking water to loosen. Spoon the mixture onto a cabbage leaf and top with another. Lay this on top of one circle of puff pastry. Top with the other piece of pastry and push the edges of the pastry together to seal. Brush the pithivier with the egg. Bake for 15–20 minutes, or until the pastry is golden-brown. To make the sauce, bring the stock to the boil in a saucepan and add the cream and mustards. Season with salt and pepper and add the vinegar. Cut the pie into slices and serve with the sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the pithivier, place the chicken, ham, herbs and shallots in a bowl. Season with salt and pepper, add the artichokes and garlic and mix again. Add a spoon or two of ham cooking water to loosen. To make the pithivier, place the chicken, ham, herbs and shallots in a bowl. Season with salt and pepper, add the artichokes and garlic and mix again. Add a spoon or two of ham cooking water to loosen. Spoon the mixture onto a cabbage leaf and top with another. Lay this on top of one circle of puff pastry. Top with the other piece of pastry and push the edges of the pastry together to seal. Brush the pithivier with the egg. Bake for 15–20 minutes, or until the pastry is golden-brown. Spoon the mixture onto a cabbage leaf and top with another. Lay this on top of one circle of puff pastry. Top with the other piece of pastry and push the edges of the pastry together to seal. Brush the pithivier with the egg. Bake for 15–20 minutes, or until the pastry is golden-brown. To make the sauce, bring the stock to the boil in a saucepan and add the cream and mustards. Season with salt and pepper and add the vinegar. To make the sauce, bring the stock to the boil in a saucepan and add the cream and mustards. Season with salt and pepper and add the vinegar. Cut the pie into slices and serve with the sauce. Cut the pie into slices and serve with the sauce. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating This pithivier is comfort food at its best and is served with a creamy mustard sauce. 2 poached chicken thighs, meat shredded into large pieces 150g/5½oz cooked ham hock, meat chopped into large pieces and cooking water reserved1 tsp chopped fresh tarragon1 tsp chopped fresh chervil1 tsp chopped fresh parsley2 shallots, finely chopped4 cooked Jerusalem artichokes, roughly chopped1 garlic clove, crushed2 Savoy cabbage leaves, blanched and refreshed500g/1lb 2oz puff pastry, divided in two and rolled into 15cm diameter circles1 free-range egg, beatensalt and freshly ground black pepper 2 poached chicken thighs, meat shredded into large pieces 150g/5½oz cooked ham hock, meat chopped into large pieces and cooking water reserved 1 tsp chopped fresh tarragon 1 tsp chopped fresh chervil 1 tsp chopped fresh parsley 2 shallots, finely chopped 4 cooked Jerusalem artichokes, roughly chopped 1 garlic clove, crushed 2 Savoy cabbage leaves, blanched and refreshed 500g/1lb 2oz puff pastry, divided in two and rolled into 15cm diameter circles 1 free-range egg, beaten salt and freshly ground black pepper 100ml/3½fl oz chicken stock 100ml/3½fl oz double cream 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 splash white wine vinegar salt and freshly ground black pepper 100ml/3½fl oz chicken stock 100ml/3½fl oz double cream 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 splash white wine vinegar salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. To make the pithivier, place the chicken, ham, herbs and shallots in a bowl. Season with salt and pepper, add the artichokes and garlic and mix again. Add a spoon or two of ham cooking water to loosen. Spoon the mixture onto a cabbage leaf and top with another. Lay this on top of one circle of puff pastry. Top with the other piece of pastry and push the edges of the pastry together to seal. Brush the pithivier with the egg. Bake for 15–20 minutes, or until the pastry is golden-brown. To make the sauce, bring the stock to the boil in a saucepan and add the cream and mustards. Season with salt and pepper and add the vinegar. Cut the pie into slices and serve with the sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the pithivier, place the chicken, ham, herbs and shallots in a bowl. Season with salt and pepper, add the artichokes and garlic and mix again. Add a spoon or two of ham cooking water to loosen. To make the pithivier, place the chicken, ham, herbs and shallots in a bowl. Season with salt and pepper, add the artichokes and garlic and mix again. Add a spoon or two of ham cooking water to loosen. Spoon the mixture onto a cabbage leaf and top with another. Lay this on top of one circle of puff pastry. Top with the other piece of pastry and push the edges of the pastry together to seal. Brush the pithivier with the egg. Bake for 15–20 minutes, or until the pastry is golden-brown. Spoon the mixture onto a cabbage leaf and top with another. Lay this on top of one circle of puff pastry. Top with the other piece of pastry and push the edges of the pastry together to seal. Brush the pithivier with the egg. Bake for 15–20 minutes, or until the pastry is golden-brown. To make the sauce, bring the stock to the boil in a saucepan and add the cream and mustards. Season with salt and pepper and add the vinegar. To make the sauce, bring the stock to the boil in a saucepan and add the cream and mustards. Season with salt and pepper and add the vinegar. Cut the pie into slices and serve with the sauce. Cut the pie into slices and serve with the sauce."
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} | d5584746939549cd94396f1b5d10c3436799ce6438cc626f3f21ff07fc6baeda | Rump of beef with roast artichokes and persillade recipe
An average of 0.0 out of 5 stars from 0 ratings Matt cooks rump of beef basted in a rich butter and Madeira sauce, and serves with creamy mashed artichokes and herby persillade. 2 tbsp olive oil1 beef rump steak25g/1oz salted butter splash Madeira salt and freshly ground black pepper 2 tbsp olive oil 1 beef rump steak 25g/1oz salted butter splash Madeira salt and freshly ground black pepper 6 long, thin Jerusalem artichokes, skin on and scrubbed2 tbsp olive oil1 tsp chopped fresh thyme vegetable oil, for deep frying100g/3½oz plain flour, seasoned with salt and pepper 6 long, thin Jerusalem artichokes, skin on and scrubbed 2 tbsp olive oil 1 tsp chopped fresh thyme vegetable oil, for deep frying 100g/3½oz plain flour, seasoned with salt and pepper 1 banana shallot, peeled and chopped 1 garlic clove, chopped 1 tbsp chopped fresh flatleaf parsley 2cm/¾in piece fresh horseradish, grated 1 banana shallot, peeled and chopped 1 garlic clove, chopped 1 tbsp chopped fresh flatleaf parsley 2cm/¾in piece fresh horseradish, grated Method To make the beef, season the beef well and heat a frying pan over a medium-high heat. Add the oil, then fry the steak for about 3–4 minutes on each side to get a nice caramelisation. You want the steak medium-rare in the middle, this timing may vary depending on the thickness of the beef. Add the butter to the pan, followed by the Madeira, and baste the steak for the last minute of cooking. Remove from the pan and rest for at least 15 minutes.To make the Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the artichokes in 1 tablespoon of olive oil and the thyme and season with salt and pepper. Place in a roasting tin and roast for 20 minutes or until soft. Preheat a deep fat fryer to 180C. CAUTION: Hot oil is dangerous. Do not leave unattended. Cut the artichokes in half lengthways and scoop out the flesh, leaving the skins. Dust the artichoke skins in the seasoned flour, deep fry until crisp then transfer to kitchen paper to drain. Mash the artichoke flesh with the remaining olive oil and season with salt and pepper. Spoon the mash back into the crisp skins. To make the persillade, mix the shallot, garlic and parsley together and sprinkle over the beef slices and roast artichokes. Grate the horseradish over the steak and serve with any beef resting juices. To make the beef, season the beef well and heat a frying pan over a medium-high heat. Add the oil, then fry the steak for about 3–4 minutes on each side to get a nice caramelisation. You want the steak medium-rare in the middle, this timing may vary depending on the thickness of the beef. Add the butter to the pan, followed by the Madeira, and baste the steak for the last minute of cooking. Remove from the pan and rest for at least 15 minutes. To make the beef, season the beef well and heat a frying pan over a medium-high heat. Add the oil, then fry the steak for about 3–4 minutes on each side to get a nice caramelisation. You want the steak medium-rare in the middle, this timing may vary depending on the thickness of the beef. Add the butter to the pan, followed by the Madeira, and baste the steak for the last minute of cooking. Remove from the pan and rest for at least 15 minutes. To make the Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the artichokes in 1 tablespoon of olive oil and the thyme and season with salt and pepper. Place in a roasting tin and roast for 20 minutes or until soft. To make the Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the artichokes in 1 tablespoon of olive oil and the thyme and season with salt and pepper. Place in a roasting tin and roast for 20 minutes or until soft. Preheat a deep fat fryer to 180C. CAUTION: Hot oil is dangerous. Do not leave unattended. Cut the artichokes in half lengthways and scoop out the flesh, leaving the skins. Dust the artichoke skins in the seasoned flour, deep fry until crisp then transfer to kitchen paper to drain. Mash the artichoke flesh with the remaining olive oil and season with salt and pepper. Spoon the mash back into the crisp skins. Preheat a deep fat fryer to 180C. CAUTION: Hot oil is dangerous. Do not leave unattended. Cut the artichokes in half lengthways and scoop out the flesh, leaving the skins. Dust the artichoke skins in the seasoned flour, deep fry until crisp then transfer to kitchen paper to drain. Mash the artichoke flesh with the remaining olive oil and season with salt and pepper. Spoon the mash back into the crisp skins. To make the persillade, mix the shallot, garlic and parsley together and sprinkle over the beef slices and roast artichokes. Grate the horseradish over the steak and serve with any beef resting juices. To make the persillade, mix the shallot, garlic and parsley together and sprinkle over the beef slices and roast artichokes. Grate the horseradish over the steak and serve with any beef resting juices. Recipe tips This dish would work equally well with sirloin or ribeye steak. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Matt cooks rump of beef basted in a rich butter and Madeira sauce, and serves with creamy mashed artichokes and herby persillade. 2 tbsp olive oil1 beef rump steak25g/1oz salted butter splash Madeira salt and freshly ground black pepper 2 tbsp olive oil 1 beef rump steak 25g/1oz salted butter splash Madeira salt and freshly ground black pepper 6 long, thin Jerusalem artichokes, skin on and scrubbed2 tbsp olive oil1 tsp chopped fresh thyme vegetable oil, for deep frying100g/3½oz plain flour, seasoned with salt and pepper 6 long, thin Jerusalem artichokes, skin on and scrubbed 2 tbsp olive oil 1 tsp chopped fresh thyme vegetable oil, for deep frying 100g/3½oz plain flour, seasoned with salt and pepper 1 banana shallot, peeled and chopped 1 garlic clove, chopped 1 tbsp chopped fresh flatleaf parsley 2cm/¾in piece fresh horseradish, grated 1 banana shallot, peeled and chopped 1 garlic clove, chopped 1 tbsp chopped fresh flatleaf parsley 2cm/¾in piece fresh horseradish, grated Method To make the beef, season the beef well and heat a frying pan over a medium-high heat. Add the oil, then fry the steak for about 3–4 minutes on each side to get a nice caramelisation. You want the steak medium-rare in the middle, this timing may vary depending on the thickness of the beef. Add the butter to the pan, followed by the Madeira, and baste the steak for the last minute of cooking. Remove from the pan and rest for at least 15 minutes.To make the Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the artichokes in 1 tablespoon of olive oil and the thyme and season with salt and pepper. Place in a roasting tin and roast for 20 minutes or until soft. Preheat a deep fat fryer to 180C. CAUTION: Hot oil is dangerous. Do not leave unattended. Cut the artichokes in half lengthways and scoop out the flesh, leaving the skins. Dust the artichoke skins in the seasoned flour, deep fry until crisp then transfer to kitchen paper to drain. Mash the artichoke flesh with the remaining olive oil and season with salt and pepper. Spoon the mash back into the crisp skins. To make the persillade, mix the shallot, garlic and parsley together and sprinkle over the beef slices and roast artichokes. Grate the horseradish over the steak and serve with any beef resting juices. To make the beef, season the beef well and heat a frying pan over a medium-high heat. Add the oil, then fry the steak for about 3–4 minutes on each side to get a nice caramelisation. You want the steak medium-rare in the middle, this timing may vary depending on the thickness of the beef. Add the butter to the pan, followed by the Madeira, and baste the steak for the last minute of cooking. Remove from the pan and rest for at least 15 minutes. To make the beef, season the beef well and heat a frying pan over a medium-high heat. Add the oil, then fry the steak for about 3–4 minutes on each side to get a nice caramelisation. You want the steak medium-rare in the middle, this timing may vary depending on the thickness of the beef. Add the butter to the pan, followed by the Madeira, and baste the steak for the last minute of cooking. Remove from the pan and rest for at least 15 minutes. To make the Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the artichokes in 1 tablespoon of olive oil and the thyme and season with salt and pepper. Place in a roasting tin and roast for 20 minutes or until soft. To make the Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the artichokes in 1 tablespoon of olive oil and the thyme and season with salt and pepper. Place in a roasting tin and roast for 20 minutes or until soft. Preheat a deep fat fryer to 180C. CAUTION: Hot oil is dangerous. Do not leave unattended. Cut the artichokes in half lengthways and scoop out the flesh, leaving the skins. Dust the artichoke skins in the seasoned flour, deep fry until crisp then transfer to kitchen paper to drain. Mash the artichoke flesh with the remaining olive oil and season with salt and pepper. Spoon the mash back into the crisp skins. Preheat a deep fat fryer to 180C. CAUTION: Hot oil is dangerous. Do not leave unattended. Cut the artichokes in half lengthways and scoop out the flesh, leaving the skins. Dust the artichoke skins in the seasoned flour, deep fry until crisp then transfer to kitchen paper to drain. Mash the artichoke flesh with the remaining olive oil and season with salt and pepper. Spoon the mash back into the crisp skins. To make the persillade, mix the shallot, garlic and parsley together and sprinkle over the beef slices and roast artichokes. Grate the horseradish over the steak and serve with any beef resting juices. To make the persillade, mix the shallot, garlic and parsley together and sprinkle over the beef slices and roast artichokes. Grate the horseradish over the steak and serve with any beef resting juices. Recipe tips This dish would work equally well with sirloin or ribeye steak."
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} | ebc932188ba0ece9c6b79eb5d3a144b78aa6b156adf0a7315646999444a7a824 | Skordalia with roasted Jerusalem artichokes recipe
An average of 5.0 out of 5 stars from 2 ratings Greek comfort food heaven of a garlic mashed potato dip served here with roasted Jerusalem artichokes, a poached egg, and an unusual garlic and black pepper caramel. 400g/14oz potatoes, peeled and roughly chopped8 garlic cloves, peeled300ml/10fl oz double cream150ml/5fl oz olive oil1 lemon, juice only3–4 tbsp white wine vinegarsalt and white pepper 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled 300ml/10fl oz double cream 150ml/5fl oz olive oil 1 lemon, juice only 3–4 tbsp white wine vinegar salt and white pepper 6 Jerusalem artichokes, scrubbed and quartered8 garlic clovesglug olive oil 2 sticks rosemary 2 tbsp chopped parsley, to garnish 6 Jerusalem artichokes, scrubbed and quartered 8 garlic cloves glug olive oil 2 sticks rosemary 2 tbsp chopped parsley, to garnish 8 garlic cloves, peeled150g/5½oz caster sugar ½ tsp cracked black peppersplash sherry vinegar 8 garlic cloves, peeled 150g/5½oz caster sugar ½ tsp cracked black pepper splash sherry vinegar 1 poached egg, to garnish 1 poached egg, to garnish Method To make the skordalia, boil the potatoes in a large pan of water with the garlic cloves until soft. Drain the potatoes and push them through a ricer. Heat the cream and olive oil in a small pan and stir this mixture into the mash with the lemon juice and white wine vinegar, to taste. Season with salt and white pepper. Keep warm. To make the roasted Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the quartered artichokes in a pan with the garlic, a glug of olive oil and the rosemary. Roast for 25–30 minutes, or until golden-brown and soft. Keep warm. Top with some parsley when you are ready to serve.Meanwhile, to make the garlic and black pepper caramel, bring a small saucepan of water to the boil, add the garlic and blanch for about 30 seconds. Remove from the heat and transfer to cold water. Repeat this twice so that the garlic has been blanched 3 times in total.Place the sugar in a saucepan over a medium heat. After about 4–6 minutes the sugar will melt and turn into liquid, all around the edges. Do not stir it. Once it melts around the edge, shake the pan and leave it until about a quarter of the sugar has melted. Stir with a wooden spoon until the sugar crystals have disappeared. Cook until the mixture resembles dark honey. Add the garlic to the caramel along with the black pepper and a big splash of sherry vinegar. Add a little water to loosen if necessary. To serve, spoon some skordalia onto a serving dish, top with the roasted artichokes and garlic, dress with the garlic and black pepper caramel and top with a poached egg. To make the skordalia, boil the potatoes in a large pan of water with the garlic cloves until soft. Drain the potatoes and push them through a ricer. To make the skordalia, boil the potatoes in a large pan of water with the garlic cloves until soft. Drain the potatoes and push them through a ricer. Heat the cream and olive oil in a small pan and stir this mixture into the mash with the lemon juice and white wine vinegar, to taste. Season with salt and white pepper. Keep warm. Heat the cream and olive oil in a small pan and stir this mixture into the mash with the lemon juice and white wine vinegar, to taste. Season with salt and white pepper. Keep warm. To make the roasted Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the quartered artichokes in a pan with the garlic, a glug of olive oil and the rosemary. Roast for 25–30 minutes, or until golden-brown and soft. Keep warm. Top with some parsley when you are ready to serve. To make the roasted Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the quartered artichokes in a pan with the garlic, a glug of olive oil and the rosemary. Roast for 25–30 minutes, or until golden-brown and soft. Keep warm. Top with some parsley when you are ready to serve. Meanwhile, to make the garlic and black pepper caramel, bring a small saucepan of water to the boil, add the garlic and blanch for about 30 seconds. Remove from the heat and transfer to cold water. Repeat this twice so that the garlic has been blanched 3 times in total. Meanwhile, to make the garlic and black pepper caramel, bring a small saucepan of water to the boil, add the garlic and blanch for about 30 seconds. Remove from the heat and transfer to cold water. Repeat this twice so that the garlic has been blanched 3 times in total. Place the sugar in a saucepan over a medium heat. After about 4–6 minutes the sugar will melt and turn into liquid, all around the edges. Do not stir it. Once it melts around the edge, shake the pan and leave it until about a quarter of the sugar has melted. Stir with a wooden spoon until the sugar crystals have disappeared. Cook until the mixture resembles dark honey. Add the garlic to the caramel along with the black pepper and a big splash of sherry vinegar. Add a little water to loosen if necessary. Place the sugar in a saucepan over a medium heat. After about 4–6 minutes the sugar will melt and turn into liquid, all around the edges. Do not stir it. Once it melts around the edge, shake the pan and leave it until about a quarter of the sugar has melted. Stir with a wooden spoon until the sugar crystals have disappeared. Cook until the mixture resembles dark honey. Add the garlic to the caramel along with the black pepper and a big splash of sherry vinegar. Add a little water to loosen if necessary. To serve, spoon some skordalia onto a serving dish, top with the roasted artichokes and garlic, dress with the garlic and black pepper caramel and top with a poached egg. To serve, spoon some skordalia onto a serving dish, top with the roasted artichokes and garlic, dress with the garlic and black pepper caramel and top with a poached egg. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Greek comfort food heaven of a garlic mashed potato dip served here with roasted Jerusalem artichokes, a poached egg, and an unusual garlic and black pepper caramel. 400g/14oz potatoes, peeled and roughly chopped8 garlic cloves, peeled300ml/10fl oz double cream150ml/5fl oz olive oil1 lemon, juice only3–4 tbsp white wine vinegarsalt and white pepper 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled 300ml/10fl oz double cream 150ml/5fl oz olive oil 1 lemon, juice only 3–4 tbsp white wine vinegar salt and white pepper 6 Jerusalem artichokes, scrubbed and quartered8 garlic clovesglug olive oil 2 sticks rosemary 2 tbsp chopped parsley, to garnish 6 Jerusalem artichokes, scrubbed and quartered 8 garlic cloves glug olive oil 2 sticks rosemary 2 tbsp chopped parsley, to garnish 8 garlic cloves, peeled150g/5½oz caster sugar ½ tsp cracked black peppersplash sherry vinegar 8 garlic cloves, peeled 150g/5½oz caster sugar ½ tsp cracked black pepper splash sherry vinegar 1 poached egg, to garnish 1 poached egg, to garnish Method To make the skordalia, boil the potatoes in a large pan of water with the garlic cloves until soft. Drain the potatoes and push them through a ricer. Heat the cream and olive oil in a small pan and stir this mixture into the mash with the lemon juice and white wine vinegar, to taste. Season with salt and white pepper. Keep warm. To make the roasted Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the quartered artichokes in a pan with the garlic, a glug of olive oil and the rosemary. Roast for 25–30 minutes, or until golden-brown and soft. Keep warm. Top with some parsley when you are ready to serve.Meanwhile, to make the garlic and black pepper caramel, bring a small saucepan of water to the boil, add the garlic and blanch for about 30 seconds. Remove from the heat and transfer to cold water. Repeat this twice so that the garlic has been blanched 3 times in total.Place the sugar in a saucepan over a medium heat. After about 4–6 minutes the sugar will melt and turn into liquid, all around the edges. Do not stir it. Once it melts around the edge, shake the pan and leave it until about a quarter of the sugar has melted. Stir with a wooden spoon until the sugar crystals have disappeared. Cook until the mixture resembles dark honey. Add the garlic to the caramel along with the black pepper and a big splash of sherry vinegar. Add a little water to loosen if necessary. To serve, spoon some skordalia onto a serving dish, top with the roasted artichokes and garlic, dress with the garlic and black pepper caramel and top with a poached egg. To make the skordalia, boil the potatoes in a large pan of water with the garlic cloves until soft. Drain the potatoes and push them through a ricer. To make the skordalia, boil the potatoes in a large pan of water with the garlic cloves until soft. Drain the potatoes and push them through a ricer. Heat the cream and olive oil in a small pan and stir this mixture into the mash with the lemon juice and white wine vinegar, to taste. Season with salt and white pepper. Keep warm. Heat the cream and olive oil in a small pan and stir this mixture into the mash with the lemon juice and white wine vinegar, to taste. Season with salt and white pepper. Keep warm. To make the roasted Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the quartered artichokes in a pan with the garlic, a glug of olive oil and the rosemary. Roast for 25–30 minutes, or until golden-brown and soft. Keep warm. Top with some parsley when you are ready to serve. To make the roasted Jerusalem artichokes, preheat the oven to 200C/180C Fan/Gas 6. Toss the quartered artichokes in a pan with the garlic, a glug of olive oil and the rosemary. Roast for 25–30 minutes, or until golden-brown and soft. Keep warm. Top with some parsley when you are ready to serve. Meanwhile, to make the garlic and black pepper caramel, bring a small saucepan of water to the boil, add the garlic and blanch for about 30 seconds. Remove from the heat and transfer to cold water. Repeat this twice so that the garlic has been blanched 3 times in total. Meanwhile, to make the garlic and black pepper caramel, bring a small saucepan of water to the boil, add the garlic and blanch for about 30 seconds. Remove from the heat and transfer to cold water. Repeat this twice so that the garlic has been blanched 3 times in total. Place the sugar in a saucepan over a medium heat. After about 4–6 minutes the sugar will melt and turn into liquid, all around the edges. Do not stir it. Once it melts around the edge, shake the pan and leave it until about a quarter of the sugar has melted. Stir with a wooden spoon until the sugar crystals have disappeared. Cook until the mixture resembles dark honey. Add the garlic to the caramel along with the black pepper and a big splash of sherry vinegar. Add a little water to loosen if necessary. Place the sugar in a saucepan over a medium heat. After about 4–6 minutes the sugar will melt and turn into liquid, all around the edges. Do not stir it. Once it melts around the edge, shake the pan and leave it until about a quarter of the sugar has melted. Stir with a wooden spoon until the sugar crystals have disappeared. Cook until the mixture resembles dark honey. Add the garlic to the caramel along with the black pepper and a big splash of sherry vinegar. Add a little water to loosen if necessary. To serve, spoon some skordalia onto a serving dish, top with the roasted artichokes and garlic, dress with the garlic and black pepper caramel and top with a poached egg. To serve, spoon some skordalia onto a serving dish, top with the roasted artichokes and garlic, dress with the garlic and black pepper caramel and top with a poached egg."
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} | d1f3e2afcb80d12ecd0bc2689b963e72b7639c4965b451503751d708b1da264f | Wild mushroom risotto with sautéed Jerusalem artichokes recipe
An average of 5.0 out of 5 stars from 2 ratings Mushroom risotto gets an upgrade with golden chanterelle mushrooms, earthy Jerusalem artichokes and a crunchy Parmesan crisp. Divine. Equipment: You will need a circular cutter. 1 litre/1¾ pints chicken stock 150g/5½oz unsalted butter, plus extra knob for stirring in200g/7oz chanterelle mushrooms, torn if large1 tbsp olive oil1 onion, finely chopped300g/10½oz Arborio rice75ml/2½fl oz dry white wine75g/2¾oz Parmesan, finely gratedsalt and freshly ground black pepper 1 litre/1¾ pints chicken stock 150g/5½oz unsalted butter, plus extra knob for stirring in 200g/7oz chanterelle mushrooms, torn if large 1 tbsp olive oil 1 onion, finely chopped 300g/10½oz Arborio rice 75ml/2½fl oz dry white wine 75g/2¾oz Parmesan, finely grated salt and freshly ground black pepper 75g/2¾oz unsalted butter500g/1lb 2oz Jerusalem artichokes, peeled and diced2 fresh thyme sprigs 75g/2¾oz unsalted butter 500g/1lb 2oz Jerusalem artichokes, peeled and diced 2 fresh thyme sprigs 150g/5½oz Parmesan, finely grated 150g/5½oz Parmesan, finely grated 75g/2¾oz Parmesan, finely grated4 free-range eggs1 bunch fresh rocketextra virgin olive oil, for drizzling 75g/2¾oz Parmesan, finely grated 4 free-range eggs 1 bunch fresh rocket extra virgin olive oil, for drizzling Method Preheat the oven to 220C/200C Fan/Gas 7. To make the Parmesan crisps, line a baking tray with greaseproof paper. Put a circular cutter onto the tray and sprinkle the Parmesan inside. Repeat until you have four circles of Parmesan. Bake for 3–8 minutes, or until the cheese has melted. Leave to cool.Pour the stock into a saucepan and bring to a gentle simmer.Meanwhile, heat a large frying pan over a medium heat. Melt 75g/2½oz butter, then fry the mushrooms until slightly coloured and any moisture released has evaporated. Transfer to a plate and set aside.Heat the remaining 75g/2½oz butter and the oil in the same pan, add the onion and fry gently for 10–12 minutes, or until soft. Add the rice and stir until coated.Pour in the wine and let it bubble until almost evaporated. Start adding the warm stock, about two ladlefuls at a time, stirring constantly and ensuring all of it is absorbed before adding more. Continue adding stock for 15–20 minutes, stirring all the time, until the rice is tender and has a creamy coating. Set aside.For the artichokes, heat a sauté pan over a low heat and add the butter. Once melted, add the artichokes and cook for 5–7 minutes. Add the thyme and cook for 3–5 minutes, or until cooked through. Season with salt and pepper.Place a shallow pan of salted water over a medium heat, bring to a simmer and poach the eggs. Remove from the pan with a slotted spoon and drain on kitchen paperReturn the risotto to the heat, add the knob of butter, cooked mushrooms and Parmesan and gently stir. Season to taste with salt and pepper.Transfer the risotto to serving plates, top with the sautéed artichokes, poached egg and Parmesan, drizzle with the oil and garnish with the Parmesan crisp and serve with the rocket. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the Parmesan crisps, line a baking tray with greaseproof paper. Put a circular cutter onto the tray and sprinkle the Parmesan inside. Repeat until you have four circles of Parmesan. Bake for 3–8 minutes, or until the cheese has melted. Leave to cool. To make the Parmesan crisps, line a baking tray with greaseproof paper. Put a circular cutter onto the tray and sprinkle the Parmesan inside. Repeat until you have four circles of Parmesan. Bake for 3–8 minutes, or until the cheese has melted. Leave to cool. Pour the stock into a saucepan and bring to a gentle simmer. Pour the stock into a saucepan and bring to a gentle simmer. Meanwhile, heat a large frying pan over a medium heat. Melt 75g/2½oz butter, then fry the mushrooms until slightly coloured and any moisture released has evaporated. Transfer to a plate and set aside. Meanwhile, heat a large frying pan over a medium heat. Melt 75g/2½oz butter, then fry the mushrooms until slightly coloured and any moisture released has evaporated. Transfer to a plate and set aside. Heat the remaining 75g/2½oz butter and the oil in the same pan, add the onion and fry gently for 10–12 minutes, or until soft. Add the rice and stir until coated. Heat the remaining 75g/2½oz butter and the oil in the same pan, add the onion and fry gently for 10–12 minutes, or until soft. Add the rice and stir until coated. Pour in the wine and let it bubble until almost evaporated. Start adding the warm stock, about two ladlefuls at a time, stirring constantly and ensuring all of it is absorbed before adding more. Continue adding stock for 15–20 minutes, stirring all the time, until the rice is tender and has a creamy coating. Set aside. Pour in the wine and let it bubble until almost evaporated. Start adding the warm stock, about two ladlefuls at a time, stirring constantly and ensuring all of it is absorbed before adding more. Continue adding stock for 15–20 minutes, stirring all the time, until the rice is tender and has a creamy coating. Set aside. For the artichokes, heat a sauté pan over a low heat and add the butter. Once melted, add the artichokes and cook for 5–7 minutes. Add the thyme and cook for 3–5 minutes, or until cooked through. Season with salt and pepper. For the artichokes, heat a sauté pan over a low heat and add the butter. Once melted, add the artichokes and cook for 5–7 minutes. Add the thyme and cook for 3–5 minutes, or until cooked through. Season with salt and pepper. Place a shallow pan of salted water over a medium heat, bring to a simmer and poach the eggs. Remove from the pan with a slotted spoon and drain on kitchen paper Place a shallow pan of salted water over a medium heat, bring to a simmer and poach the eggs. Remove from the pan with a slotted spoon and drain on kitchen paper Return the risotto to the heat, add the knob of butter, cooked mushrooms and Parmesan and gently stir. Season to taste with salt and pepper. Return the risotto to the heat, add the knob of butter, cooked mushrooms and Parmesan and gently stir. Season to taste with salt and pepper. Transfer the risotto to serving plates, top with the sautéed artichokes, poached egg and Parmesan, drizzle with the oil and garnish with the Parmesan crisp and serve with the rocket. Transfer the risotto to serving plates, top with the sautéed artichokes, poached egg and Parmesan, drizzle with the oil and garnish with the Parmesan crisp and serve with the rocket. | {
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"title": "Wild mushroom risotto with sautéed Jerusalem artichokes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Mushroom risotto gets an upgrade with golden chanterelle mushrooms, earthy Jerusalem artichokes and a crunchy Parmesan crisp. Divine. Equipment: You will need a circular cutter. 1 litre/1¾ pints chicken stock 150g/5½oz unsalted butter, plus extra knob for stirring in200g/7oz chanterelle mushrooms, torn if large1 tbsp olive oil1 onion, finely chopped300g/10½oz Arborio rice75ml/2½fl oz dry white wine75g/2¾oz Parmesan, finely gratedsalt and freshly ground black pepper 1 litre/1¾ pints chicken stock 150g/5½oz unsalted butter, plus extra knob for stirring in 200g/7oz chanterelle mushrooms, torn if large 1 tbsp olive oil 1 onion, finely chopped 300g/10½oz Arborio rice 75ml/2½fl oz dry white wine 75g/2¾oz Parmesan, finely grated salt and freshly ground black pepper 75g/2¾oz unsalted butter500g/1lb 2oz Jerusalem artichokes, peeled and diced2 fresh thyme sprigs 75g/2¾oz unsalted butter 500g/1lb 2oz Jerusalem artichokes, peeled and diced 2 fresh thyme sprigs 150g/5½oz Parmesan, finely grated 150g/5½oz Parmesan, finely grated 75g/2¾oz Parmesan, finely grated4 free-range eggs1 bunch fresh rocketextra virgin olive oil, for drizzling 75g/2¾oz Parmesan, finely grated 4 free-range eggs 1 bunch fresh rocket extra virgin olive oil, for drizzling Method Preheat the oven to 220C/200C Fan/Gas 7. To make the Parmesan crisps, line a baking tray with greaseproof paper. Put a circular cutter onto the tray and sprinkle the Parmesan inside. Repeat until you have four circles of Parmesan. Bake for 3–8 minutes, or until the cheese has melted. Leave to cool.Pour the stock into a saucepan and bring to a gentle simmer.Meanwhile, heat a large frying pan over a medium heat. Melt 75g/2½oz butter, then fry the mushrooms until slightly coloured and any moisture released has evaporated. Transfer to a plate and set aside.Heat the remaining 75g/2½oz butter and the oil in the same pan, add the onion and fry gently for 10–12 minutes, or until soft. Add the rice and stir until coated.Pour in the wine and let it bubble until almost evaporated. Start adding the warm stock, about two ladlefuls at a time, stirring constantly and ensuring all of it is absorbed before adding more. Continue adding stock for 15–20 minutes, stirring all the time, until the rice is tender and has a creamy coating. Set aside.For the artichokes, heat a sauté pan over a low heat and add the butter. Once melted, add the artichokes and cook for 5–7 minutes. Add the thyme and cook for 3–5 minutes, or until cooked through. Season with salt and pepper.Place a shallow pan of salted water over a medium heat, bring to a simmer and poach the eggs. Remove from the pan with a slotted spoon and drain on kitchen paperReturn the risotto to the heat, add the knob of butter, cooked mushrooms and Parmesan and gently stir. Season to taste with salt and pepper.Transfer the risotto to serving plates, top with the sautéed artichokes, poached egg and Parmesan, drizzle with the oil and garnish with the Parmesan crisp and serve with the rocket. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the Parmesan crisps, line a baking tray with greaseproof paper. Put a circular cutter onto the tray and sprinkle the Parmesan inside. Repeat until you have four circles of Parmesan. Bake for 3–8 minutes, or until the cheese has melted. Leave to cool. To make the Parmesan crisps, line a baking tray with greaseproof paper. Put a circular cutter onto the tray and sprinkle the Parmesan inside. Repeat until you have four circles of Parmesan. Bake for 3–8 minutes, or until the cheese has melted. Leave to cool. Pour the stock into a saucepan and bring to a gentle simmer. Pour the stock into a saucepan and bring to a gentle simmer. Meanwhile, heat a large frying pan over a medium heat. Melt 75g/2½oz butter, then fry the mushrooms until slightly coloured and any moisture released has evaporated. Transfer to a plate and set aside. Meanwhile, heat a large frying pan over a medium heat. Melt 75g/2½oz butter, then fry the mushrooms until slightly coloured and any moisture released has evaporated. Transfer to a plate and set aside. Heat the remaining 75g/2½oz butter and the oil in the same pan, add the onion and fry gently for 10–12 minutes, or until soft. Add the rice and stir until coated. Heat the remaining 75g/2½oz butter and the oil in the same pan, add the onion and fry gently for 10–12 minutes, or until soft. Add the rice and stir until coated. Pour in the wine and let it bubble until almost evaporated. Start adding the warm stock, about two ladlefuls at a time, stirring constantly and ensuring all of it is absorbed before adding more. Continue adding stock for 15–20 minutes, stirring all the time, until the rice is tender and has a creamy coating. Set aside. Pour in the wine and let it bubble until almost evaporated. Start adding the warm stock, about two ladlefuls at a time, stirring constantly and ensuring all of it is absorbed before adding more. Continue adding stock for 15–20 minutes, stirring all the time, until the rice is tender and has a creamy coating. Set aside. For the artichokes, heat a sauté pan over a low heat and add the butter. Once melted, add the artichokes and cook for 5–7 minutes. Add the thyme and cook for 3–5 minutes, or until cooked through. Season with salt and pepper. For the artichokes, heat a sauté pan over a low heat and add the butter. Once melted, add the artichokes and cook for 5–7 minutes. Add the thyme and cook for 3–5 minutes, or until cooked through. Season with salt and pepper. Place a shallow pan of salted water over a medium heat, bring to a simmer and poach the eggs. Remove from the pan with a slotted spoon and drain on kitchen paper Place a shallow pan of salted water over a medium heat, bring to a simmer and poach the eggs. Remove from the pan with a slotted spoon and drain on kitchen paper Return the risotto to the heat, add the knob of butter, cooked mushrooms and Parmesan and gently stir. Season to taste with salt and pepper. Return the risotto to the heat, add the knob of butter, cooked mushrooms and Parmesan and gently stir. Season to taste with salt and pepper. Transfer the risotto to serving plates, top with the sautéed artichokes, poached egg and Parmesan, drizzle with the oil and garnish with the Parmesan crisp and serve with the rocket. Transfer the risotto to serving plates, top with the sautéed artichokes, poached egg and Parmesan, drizzle with the oil and garnish with the Parmesan crisp and serve with the rocket."
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} | 80e22c4b610bbc08e2d3366e079b0565f7e397b2d3a3386d7477ee2b1ed2beb8 | Griddled lamb chop with garlic and thyme recipe
An average of 3.0 out of 5 stars from 1 rating 1 x 200g/7oz lamb chump chop2 garlic cloves, finely chopped3 sprigs fresh thyme, leaves only1 tbsp olive oil 1 x 200g/7oz lamb chump chop 2 garlic cloves, finely chopped 3 sprigs fresh thyme, leaves only 1 tbsp olive oil ½ Jerusalem artichoke, peeled and cut lengthways into chips1 stalk purple sprouting broccoli, trimmed1 tbsp olive oillemon wedge, to garnish ½ Jerusalem artichoke, peeled and cut lengthways into chips 1 stalk purple sprouting broccoli, trimmed 1 tbsp olive oil lemon wedge, to garnish Method For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes.Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes.For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through.To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon. For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes. Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes. For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through. For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through. To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon. To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon. | {
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"title": "Griddled lamb chop with garlic and thyme recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating 1 x 200g/7oz lamb chump chop2 garlic cloves, finely chopped3 sprigs fresh thyme, leaves only1 tbsp olive oil 1 x 200g/7oz lamb chump chop 2 garlic cloves, finely chopped 3 sprigs fresh thyme, leaves only 1 tbsp olive oil ½ Jerusalem artichoke, peeled and cut lengthways into chips1 stalk purple sprouting broccoli, trimmed1 tbsp olive oillemon wedge, to garnish ½ Jerusalem artichoke, peeled and cut lengthways into chips 1 stalk purple sprouting broccoli, trimmed 1 tbsp olive oil lemon wedge, to garnish Method For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes.Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes.For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through.To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon. For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes. Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes. For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through. For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through. To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon. To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon."
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} | 65f34ec8a3bdd928a4b145eb30780778f03b0a3b090ece6dabf9a815c334cdca | Seared scallops with bacon, Jerusalem artichoke purée and crushed peas recipe
An average of 5.0 out of 5 stars from 1 rating 400g/14oz Jerusalem artichokes, peeled and choppedwater, to cover75g/3oz butter50ml/2fl oz double cream½ lemon, juice onlysalt and freshly ground black pepper 400g/14oz Jerusalem artichokes, peeled and chopped water, to cover 75g/3oz butter 50ml/2fl oz double cream ½ lemon, juice only salt and freshly ground black pepper 250g/9oz fresh peas, pods removed½ tsp ground cumin50g/2oz butter75ml/3fl oz double cream½ lemon, juice onlysalt and freshly ground black pepper 250g/9oz fresh peas, pods removed ½ tsp ground cumin 50g/2oz butter 75ml/3fl oz double cream ½ lemon, juice only salt and freshly ground black pepper 12 hand-dived scallops, coral removedsalt and freshly ground black pepper 1 tbsp olive oil4 rashers streaky bacon handful pea shoots, to serve 12 hand-dived scallops, coral removed salt and freshly ground black pepper 1 tbsp olive oil 4 rashers streaky bacon handful pea shoots, to serve Method For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper.For the seared scallops, season the scallops with salt and freshly ground black pepper.Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper.To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside. For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool. For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool. Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée. Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée. Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through. Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through. For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper. For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper. For the seared scallops, season the scallops with salt and freshly ground black pepper. For the seared scallops, season the scallops with salt and freshly ground black pepper. Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate. Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate. Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper. Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper. To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside. To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside. | {
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"title": "Seared scallops with bacon, Jerusalem artichoke purée and crushed peas recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 400g/14oz Jerusalem artichokes, peeled and choppedwater, to cover75g/3oz butter50ml/2fl oz double cream½ lemon, juice onlysalt and freshly ground black pepper 400g/14oz Jerusalem artichokes, peeled and chopped water, to cover 75g/3oz butter 50ml/2fl oz double cream ½ lemon, juice only salt and freshly ground black pepper 250g/9oz fresh peas, pods removed½ tsp ground cumin50g/2oz butter75ml/3fl oz double cream½ lemon, juice onlysalt and freshly ground black pepper 250g/9oz fresh peas, pods removed ½ tsp ground cumin 50g/2oz butter 75ml/3fl oz double cream ½ lemon, juice only salt and freshly ground black pepper 12 hand-dived scallops, coral removedsalt and freshly ground black pepper 1 tbsp olive oil4 rashers streaky bacon handful pea shoots, to serve 12 hand-dived scallops, coral removed salt and freshly ground black pepper 1 tbsp olive oil 4 rashers streaky bacon handful pea shoots, to serve Method For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper.For the seared scallops, season the scallops with salt and freshly ground black pepper.Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper.To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside. For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool. For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool. Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée. Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée. Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through. Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through. For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper. For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper. For the seared scallops, season the scallops with salt and freshly ground black pepper. For the seared scallops, season the scallops with salt and freshly ground black pepper. Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate. Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate. Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper. Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper. To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside. To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside."
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} | bd41218170bfdc743443faadf147d1c50b9f851fad6b5a1bc9b0ded183577ea6 | Roasted Jerusalem artichokes recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedjerusalemarti_84832_16x9.jpg Jerusalem artichokes are a delicious part of the winter vegetable family and make a great alternative to roast parsnips. 500g/1lb 1½oz Jerusalem artichokes, peeled25g/1oz unsalted butter100g/3½oz fresh breadcrumbs 500g/1lb 1½oz Jerusalem artichokes, peeled 25g/1oz unsalted butter 100g/3½oz fresh breadcrumbs Method Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Preheat the oven to 200C/390F/Gas 6.Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs.Roast for 20 minutes, then serve straightaway. Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs. Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs. Roast for 20 minutes, then serve straightaway. Roast for 20 minutes, then serve straightaway. | {
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"title": "Roasted Jerusalem artichokes recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedjerusalemarti_84832_16x9.jpg Jerusalem artichokes are a delicious part of the winter vegetable family and make a great alternative to roast parsnips. 500g/1lb 1½oz Jerusalem artichokes, peeled25g/1oz unsalted butter100g/3½oz fresh breadcrumbs 500g/1lb 1½oz Jerusalem artichokes, peeled 25g/1oz unsalted butter 100g/3½oz fresh breadcrumbs Method Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Preheat the oven to 200C/390F/Gas 6.Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs.Roast for 20 minutes, then serve straightaway. Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs. Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs. Roast for 20 minutes, then serve straightaway. Roast for 20 minutes, then serve straightaway."
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} | d9810864ad3f2e832c206308e47c8ca3d666597563be707d9e78edab4dba33e6 | Bouillabaisse with rouille, croûtons and Gruyère recipe
To make the base, heat the oil in large saucepan and sweat the onion, garlic, star anise, carrot, fennel, celery, bay leaves and thyme for 15–20 minutes until soft and starting to colour. Add the fish, shells and bones to the pan and continue to cook for another 10 minutes or so. Add the tomato purée, saffron, vermouth and tomatoes. Cook to a paste then barely cover with water and simmer very gently for 30 minutes. After this time, blitz briefly with a hand blender. Drain in a colander and push through as much liquid as possible. Discard the bones and shells, transfer the base back to a saucepan and add the tarragon. Boil until reduced to around half the volume, skimming off any fat as it cooks. Taste and season with salt and pepper. To make the fish, place a dry saucepan over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, wine, bay leaf and garlic, immediately cover with the lid and shake the pan from time to time. After 2–3 minutes, check all the mussels have opened. Discard any mussels that remain closed and remove from the heat. Tip into a sieve or colander, collecting any cooking liquor in a bowl underneath. Leave to cool slightly before picking the meat from the shells and set aside. Strain the cooking liquor through a fine mesh sieve or chinois and tip into the reduced base. Heat the oil in a frying pan and fry the fish on one side (depending on the thickness) until cooked through. Keep warm with the mussels. To make the rouille, grind some salt with the garlic, chilli, smoked paprika, red pepper and saffron with a pestle and mortar to make a paste. Set aside. Put the egg yolks and mustard in a bowl and slowly whisk in the oils by hand until incorporated and thick. Add the red pepper paste, vinegar and lemon juice and season with salt. Set aside.To make the croûtons, warm the olive oil in a frying pan with the smashed garlic clove to infuse. Add the croûtons and toast on both sides until golden brown. Add the thyme and butter to the pan and baste. Transfer to kitchen paper to drain. Keep warm. To serve, put the cooked fish and mussels in the bottom of a large serving bowl. Ladle the fish base over the top and serve the rouille and Gruyère in small serving dishes alongside. Serve the croûtons on a separate side plate. To make the base, heat the oil in large saucepan and sweat the onion, garlic, star anise, carrot, fennel, celery, bay leaves and thyme for 15–20 minutes until soft and starting to colour. Add the fish, shells and bones to the pan and continue to cook for another 10 minutes or so. Add the tomato purée, saffron, vermouth and tomatoes. Cook to a paste then barely cover with water and simmer very gently for 30 minutes. To make the base, heat the oil in large saucepan and sweat the onion, garlic, star anise, carrot, fennel, celery, bay leaves and thyme for 15–20 minutes until soft and starting to colour. Add the fish, shells and bones to the pan and continue to cook for another 10 minutes or so. Add the tomato purée, saffron, vermouth and tomatoes. Cook to a paste then barely cover with water and simmer very gently for 30 minutes. After this time, blitz briefly with a hand blender. Drain in a colander and push through as much liquid as possible. Discard the bones and shells, transfer the base back to a saucepan and add the tarragon. Boil until reduced to around half the volume, skimming off any fat as it cooks. Taste and season with salt and pepper. After this time, blitz briefly with a hand blender. Drain in a colander and push through as much liquid as possible. Discard the bones and shells, transfer the base back to a saucepan and add the tarragon. Boil until reduced to around half the volume, skimming off any fat as it cooks. Taste and season with salt and pepper. To make the fish, place a dry saucepan over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, wine, bay leaf and garlic, immediately cover with the lid and shake the pan from time to time. After 2–3 minutes, check all the mussels have opened. Discard any mussels that remain closed and remove from the heat. Tip into a sieve or colander, collecting any cooking liquor in a bowl underneath. To make the fish, place a dry saucepan over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, wine, bay leaf and garlic, immediately cover with the lid and shake the pan from time to time. After 2–3 minutes, check all the mussels have opened. Discard any mussels that remain closed and remove from the heat. Tip into a sieve or colander, collecting any cooking liquor in a bowl underneath. Leave to cool slightly before picking the meat from the shells and set aside. Strain the cooking liquor through a fine mesh sieve or chinois and tip into the reduced base. Heat the oil in a frying pan and fry the fish on one side (depending on the thickness) until cooked through. Keep warm with the mussels. Leave to cool slightly before picking the meat from the shells and set aside. Strain the cooking liquor through a fine mesh sieve or chinois and tip into the reduced base. Heat the oil in a frying pan and fry the fish on one side (depending on the thickness) until cooked through. Keep warm with the mussels. To make the rouille, grind some salt with the garlic, chilli, smoked paprika, red pepper and saffron with a pestle and mortar to make a paste. Set aside. Put the egg yolks and mustard in a bowl and slowly whisk in the oils by hand until incorporated and thick. Add the red pepper paste, vinegar and lemon juice and season with salt. Set aside. To make the rouille, grind some salt with the garlic, chilli, smoked paprika, red pepper and saffron with a pestle and mortar to make a paste. Set aside. Put the egg yolks and mustard in a bowl and slowly whisk in the oils by hand until incorporated and thick. Add the red pepper paste, vinegar and lemon juice and season with salt. Set aside. To make the croûtons, warm the olive oil in a frying pan with the smashed garlic clove to infuse. Add the croûtons and toast on both sides until golden brown. Add the thyme and butter to the pan and baste. Transfer to kitchen paper to drain. Keep warm. To make the croûtons, warm the olive oil in a frying pan with the smashed garlic clove to infuse. Add the croûtons and toast on both sides until golden brown. Add the thyme and butter to the pan and baste. Transfer to kitchen paper to drain. Keep warm. To serve, put the cooked fish and mussels in the bottom of a large serving bowl. Ladle the fish base over the top and serve the rouille and Gruyère in small serving dishes alongside. Serve the croûtons on a separate side plate. To serve, put the cooked fish and mussels in the bottom of a large serving bowl. Ladle the fish base over the top and serve the rouille and Gruyère in small serving dishes alongside. Serve the croûtons on a separate side plate. | {
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"title": "Bouillabaisse with rouille, croûtons and Gruyère recipe",
"content": "To make the base, heat the oil in large saucepan and sweat the onion, garlic, star anise, carrot, fennel, celery, bay leaves and thyme for 15–20 minutes until soft and starting to colour. Add the fish, shells and bones to the pan and continue to cook for another 10 minutes or so. Add the tomato purée, saffron, vermouth and tomatoes. Cook to a paste then barely cover with water and simmer very gently for 30 minutes. After this time, blitz briefly with a hand blender. Drain in a colander and push through as much liquid as possible. Discard the bones and shells, transfer the base back to a saucepan and add the tarragon. Boil until reduced to around half the volume, skimming off any fat as it cooks. Taste and season with salt and pepper. To make the fish, place a dry saucepan over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, wine, bay leaf and garlic, immediately cover with the lid and shake the pan from time to time. After 2–3 minutes, check all the mussels have opened. Discard any mussels that remain closed and remove from the heat. Tip into a sieve or colander, collecting any cooking liquor in a bowl underneath. Leave to cool slightly before picking the meat from the shells and set aside. Strain the cooking liquor through a fine mesh sieve or chinois and tip into the reduced base. Heat the oil in a frying pan and fry the fish on one side (depending on the thickness) until cooked through. Keep warm with the mussels. To make the rouille, grind some salt with the garlic, chilli, smoked paprika, red pepper and saffron with a pestle and mortar to make a paste. Set aside. Put the egg yolks and mustard in a bowl and slowly whisk in the oils by hand until incorporated and thick. Add the red pepper paste, vinegar and lemon juice and season with salt. Set aside.To make the croûtons, warm the olive oil in a frying pan with the smashed garlic clove to infuse. Add the croûtons and toast on both sides until golden brown. Add the thyme and butter to the pan and baste. Transfer to kitchen paper to drain. Keep warm. To serve, put the cooked fish and mussels in the bottom of a large serving bowl. Ladle the fish base over the top and serve the rouille and Gruyère in small serving dishes alongside. Serve the croûtons on a separate side plate. To make the base, heat the oil in large saucepan and sweat the onion, garlic, star anise, carrot, fennel, celery, bay leaves and thyme for 15–20 minutes until soft and starting to colour. Add the fish, shells and bones to the pan and continue to cook for another 10 minutes or so. Add the tomato purée, saffron, vermouth and tomatoes. Cook to a paste then barely cover with water and simmer very gently for 30 minutes. To make the base, heat the oil in large saucepan and sweat the onion, garlic, star anise, carrot, fennel, celery, bay leaves and thyme for 15–20 minutes until soft and starting to colour. Add the fish, shells and bones to the pan and continue to cook for another 10 minutes or so. Add the tomato purée, saffron, vermouth and tomatoes. Cook to a paste then barely cover with water and simmer very gently for 30 minutes. After this time, blitz briefly with a hand blender. Drain in a colander and push through as much liquid as possible. Discard the bones and shells, transfer the base back to a saucepan and add the tarragon. Boil until reduced to around half the volume, skimming off any fat as it cooks. Taste and season with salt and pepper. After this time, blitz briefly with a hand blender. Drain in a colander and push through as much liquid as possible. Discard the bones and shells, transfer the base back to a saucepan and add the tarragon. Boil until reduced to around half the volume, skimming off any fat as it cooks. Taste and season with salt and pepper. To make the fish, place a dry saucepan over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, wine, bay leaf and garlic, immediately cover with the lid and shake the pan from time to time. After 2–3 minutes, check all the mussels have opened. Discard any mussels that remain closed and remove from the heat. Tip into a sieve or colander, collecting any cooking liquor in a bowl underneath. To make the fish, place a dry saucepan over a high heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, wine, bay leaf and garlic, immediately cover with the lid and shake the pan from time to time. After 2–3 minutes, check all the mussels have opened. Discard any mussels that remain closed and remove from the heat. Tip into a sieve or colander, collecting any cooking liquor in a bowl underneath. Leave to cool slightly before picking the meat from the shells and set aside. Strain the cooking liquor through a fine mesh sieve or chinois and tip into the reduced base. Heat the oil in a frying pan and fry the fish on one side (depending on the thickness) until cooked through. Keep warm with the mussels. Leave to cool slightly before picking the meat from the shells and set aside. Strain the cooking liquor through a fine mesh sieve or chinois and tip into the reduced base. Heat the oil in a frying pan and fry the fish on one side (depending on the thickness) until cooked through. Keep warm with the mussels. To make the rouille, grind some salt with the garlic, chilli, smoked paprika, red pepper and saffron with a pestle and mortar to make a paste. Set aside. Put the egg yolks and mustard in a bowl and slowly whisk in the oils by hand until incorporated and thick. Add the red pepper paste, vinegar and lemon juice and season with salt. Set aside. To make the rouille, grind some salt with the garlic, chilli, smoked paprika, red pepper and saffron with a pestle and mortar to make a paste. Set aside. Put the egg yolks and mustard in a bowl and slowly whisk in the oils by hand until incorporated and thick. Add the red pepper paste, vinegar and lemon juice and season with salt. Set aside. To make the croûtons, warm the olive oil in a frying pan with the smashed garlic clove to infuse. Add the croûtons and toast on both sides until golden brown. Add the thyme and butter to the pan and baste. Transfer to kitchen paper to drain. Keep warm. To make the croûtons, warm the olive oil in a frying pan with the smashed garlic clove to infuse. Add the croûtons and toast on both sides until golden brown. Add the thyme and butter to the pan and baste. Transfer to kitchen paper to drain. Keep warm. To serve, put the cooked fish and mussels in the bottom of a large serving bowl. Ladle the fish base over the top and serve the rouille and Gruyère in small serving dishes alongside. Serve the croûtons on a separate side plate. To serve, put the cooked fish and mussels in the bottom of a large serving bowl. Ladle the fish base over the top and serve the rouille and Gruyère in small serving dishes alongside. Serve the croûtons on a separate side plate."
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} | d8ec9e0d456c11f4ff66697dfaa959b8f22e6046b32b3cc901c1320b3e7fc835 | Mussel and saffron risotto with kale crisps recipe
An average of 0.0 out of 5 stars from 0 ratings A saffron-spiced seafood risotto topped with vibrant kale crisps – perfect for a dinner party. 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when tapped gently100ml/3½fl oz white winepinch saffron, mixed with 1 tbsp hot water1 leek, sliced into rounds1 garlic clove, roughly chopped2 sprigs fresh thyme1 bay leaf75g/2½oz unsalted butter, plus 2 tbsp for frying1 onion, roughly chopped200g/7oz arborio rice500ml/18fl oz fish stock, warmed150g/5½oz Parmesan, grated1 lemon, juice only 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when tapped gently 100ml/3½fl oz white wine pinch saffron, mixed with 1 tbsp hot water 1 leek, sliced into rounds 1 garlic clove, roughly chopped 2 sprigs fresh thyme 1 bay leaf 75g/2½oz unsalted butter, plus 2 tbsp for frying 1 onion, roughly chopped 200g/7oz arborio rice 500ml/18fl oz fish stock, warmed 150g/5½oz Parmesan, grated 1 lemon, juice only 2 tbsp vegetable oil50g/1¾oz kale2 sheets nori, crushedpinch saltpinch light brown sugar1 lemon, zest only 2 tbsp vegetable oil 50g/1¾oz kale 2 sheets nori, crushed pinch salt pinch light brown sugar 1 lemon, zest only Method To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside.Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it.Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice.To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest.Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale. To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside. To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside. Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it. Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it. Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice. Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice. To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest. To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest. Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale. Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale. | {
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"title": "Mussel and saffron risotto with kale crisps recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A saffron-spiced seafood risotto topped with vibrant kale crisps – perfect for a dinner party. 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when tapped gently100ml/3½fl oz white winepinch saffron, mixed with 1 tbsp hot water1 leek, sliced into rounds1 garlic clove, roughly chopped2 sprigs fresh thyme1 bay leaf75g/2½oz unsalted butter, plus 2 tbsp for frying1 onion, roughly chopped200g/7oz arborio rice500ml/18fl oz fish stock, warmed150g/5½oz Parmesan, grated1 lemon, juice only 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when tapped gently 100ml/3½fl oz white wine pinch saffron, mixed with 1 tbsp hot water 1 leek, sliced into rounds 1 garlic clove, roughly chopped 2 sprigs fresh thyme 1 bay leaf 75g/2½oz unsalted butter, plus 2 tbsp for frying 1 onion, roughly chopped 200g/7oz arborio rice 500ml/18fl oz fish stock, warmed 150g/5½oz Parmesan, grated 1 lemon, juice only 2 tbsp vegetable oil50g/1¾oz kale2 sheets nori, crushedpinch saltpinch light brown sugar1 lemon, zest only 2 tbsp vegetable oil 50g/1¾oz kale 2 sheets nori, crushed pinch salt pinch light brown sugar 1 lemon, zest only Method To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside.Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it.Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice.To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest.Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale. To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside. To make the risotto, heat a large saucepan with a lid and add the mussels, wine, saffron, leek, garlic, thyme and bay and cook until the mussels have opened. This will take 2-4 minutes, depending on the size of the mussels. Drain and reserve the liquor. Remove the mussels from the shells and set aside. Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it. Heat a large frying pan over a medium heat and add 2 tablespoons of butter and the onion for 3-4 minutes. Add the rice and stir to coat in the butter and onions. Add the wine and reduce by half. Gradually add the stock a ladle at a time and continually stir until all the stock has been added and the rice is cooked but has a bite to it. Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice. Stir in the mussel liquor and mussels with the cheese, remaining butter and lemon juice. To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest. To make the kale crisps, heat the oil in a frying pan and add the kale. Cook over a high heat until crispy and remove from the heat. Place in a bowl and add the crushed nori, salt, sugar and lemon zest. Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale. Spoon the risotto into a serving bowl, remove the thyme springs and garnish with the kale."
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} | 677ba794056c3de22c2d9d3a934e3eea5a10172beab6f9c965e8f75306db14c9 | Mutton chops with potato and turnip gratin recipe
For the mutton, sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dust each mutton chop first in the flour, then dip it in the egg, then roll it in the breadcrumbs until completely coated. Set aside, covered, until needed. For the potato and turnip gratin, bring the cream to the boil in a saucepan and season, to taste with salt and freshly ground white pepper. Remove the pan from the heat and set aside. Arrange alternate layers of the potato slices and turnip slices into a large ovenproof dish, sprinkling each layer with a little of the grated garlic. Make sure you slightly overlap the slices of potato and turnip in each layer.Pour over the warm cream, then transfer the dish to the oven and cook for 18-20 minutes. Remove the dish from the oven and press the potato and turnip layers down using a fish slice. Return the dish to the oven and continue to cook for a further 10 minutes.Repeat this process until the vegetables are tender, the cream has thickened and the top is golden-brown. Remove the dish from the oven and set aside to cool slightly.Meanwhile, for the sauce gribiche, in a bowl, mix together the grated duck egg, Dijon mustard, red wine vinegar, salt, sugar, English mustard powder and smoked paprika until well combined. Gradually add the olive oil in a thin stream, stirring it into the mixture until the mixture emulsifies to a paste. Stir in the cornichons, capers and parsley and season, to taste, with salt and pepper. Set aside.To cook the chops, heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the breaded mutton chops, in batches if necessary, and shallow fry for 2-3 minutes on each side, or until golden-brown on both sides. Halfway through cooking, add a knob of butter and a squeeze of lemon juice to the pan and baste the chops with the mixture. When the mutton chops are cooked to your liking, remove them from the pan and set aside to drain on an ovenproof plate lined with kitchen paper. Sprinkle with sea salt flakes and keep warm in an oven set to its lowest setting. Chop the mutton trimmings into tiny pieces, then heat a lidded saucepan over a medium heat, add the chopped mutton trimmings and dry-fry until the fat has melted and the mutton trimmings are crisp and browned. Add the onion and a pinch of salt, then cover the pan with the lid and fry for 3-4 minutes, or until the onions have softened. Add the sliced cabbage, cover again with the lid and cook for 3-4 minutes, or until the cabbage is wilted and tender. To serve, place two breaded mutton chops onto each serving plate with some cabbage. Spoon over a little of the sauce gribiche. Serve the potato and turnip gratin alongside. For the mutton, sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. For the mutton, sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dust each mutton chop first in the flour, then dip it in the egg, then roll it in the breadcrumbs until completely coated. Set aside, covered, until needed. Dust each mutton chop first in the flour, then dip it in the egg, then roll it in the breadcrumbs until completely coated. Set aside, covered, until needed. For the potato and turnip gratin, bring the cream to the boil in a saucepan and season, to taste with salt and freshly ground white pepper. Remove the pan from the heat and set aside. For the potato and turnip gratin, bring the cream to the boil in a saucepan and season, to taste with salt and freshly ground white pepper. Remove the pan from the heat and set aside. Arrange alternate layers of the potato slices and turnip slices into a large ovenproof dish, sprinkling each layer with a little of the grated garlic. Make sure you slightly overlap the slices of potato and turnip in each layer. Arrange alternate layers of the potato slices and turnip slices into a large ovenproof dish, sprinkling each layer with a little of the grated garlic. Make sure you slightly overlap the slices of potato and turnip in each layer. Pour over the warm cream, then transfer the dish to the oven and cook for 18-20 minutes. Pour over the warm cream, then transfer the dish to the oven and cook for 18-20 minutes. Remove the dish from the oven and press the potato and turnip layers down using a fish slice. Return the dish to the oven and continue to cook for a further 10 minutes. Remove the dish from the oven and press the potato and turnip layers down using a fish slice. Return the dish to the oven and continue to cook for a further 10 minutes. Repeat this process until the vegetables are tender, the cream has thickened and the top is golden-brown. Remove the dish from the oven and set aside to cool slightly. Repeat this process until the vegetables are tender, the cream has thickened and the top is golden-brown. Remove the dish from the oven and set aside to cool slightly. Meanwhile, for the sauce gribiche, in a bowl, mix together the grated duck egg, Dijon mustard, red wine vinegar, salt, sugar, English mustard powder and smoked paprika until well combined. Meanwhile, for the sauce gribiche, in a bowl, mix together the grated duck egg, Dijon mustard, red wine vinegar, salt, sugar, English mustard powder and smoked paprika until well combined. Gradually add the olive oil in a thin stream, stirring it into the mixture until the mixture emulsifies to a paste. Stir in the cornichons, capers and parsley and season, to taste, with salt and pepper. Set aside. Gradually add the olive oil in a thin stream, stirring it into the mixture until the mixture emulsifies to a paste. Stir in the cornichons, capers and parsley and season, to taste, with salt and pepper. Set aside. To cook the chops, heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the breaded mutton chops, in batches if necessary, and shallow fry for 2-3 minutes on each side, or until golden-brown on both sides. Halfway through cooking, add a knob of butter and a squeeze of lemon juice to the pan and baste the chops with the mixture. To cook the chops, heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the breaded mutton chops, in batches if necessary, and shallow fry for 2-3 minutes on each side, or until golden-brown on both sides. Halfway through cooking, add a knob of butter and a squeeze of lemon juice to the pan and baste the chops with the mixture. When the mutton chops are cooked to your liking, remove them from the pan and set aside to drain on an ovenproof plate lined with kitchen paper. Sprinkle with sea salt flakes and keep warm in an oven set to its lowest setting. When the mutton chops are cooked to your liking, remove them from the pan and set aside to drain on an ovenproof plate lined with kitchen paper. Sprinkle with sea salt flakes and keep warm in an oven set to its lowest setting. Chop the mutton trimmings into tiny pieces, then heat a lidded saucepan over a medium heat, add the chopped mutton trimmings and dry-fry until the fat has melted and the mutton trimmings are crisp and browned. Chop the mutton trimmings into tiny pieces, then heat a lidded saucepan over a medium heat, add the chopped mutton trimmings and dry-fry until the fat has melted and the mutton trimmings are crisp and browned. Add the onion and a pinch of salt, then cover the pan with the lid and fry for 3-4 minutes, or until the onions have softened. Add the onion and a pinch of salt, then cover the pan with the lid and fry for 3-4 minutes, or until the onions have softened. Add the sliced cabbage, cover again with the lid and cook for 3-4 minutes, or until the cabbage is wilted and tender. Add the sliced cabbage, cover again with the lid and cook for 3-4 minutes, or until the cabbage is wilted and tender. To serve, place two breaded mutton chops onto each serving plate with some cabbage. Spoon over a little of the sauce gribiche. Serve the potato and turnip gratin alongside. To serve, place two breaded mutton chops onto each serving plate with some cabbage. Spoon over a little of the sauce gribiche. Serve the potato and turnip gratin alongside. | {
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"title": "Mutton chops with potato and turnip gratin recipe",
"content": "For the mutton, sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dust each mutton chop first in the flour, then dip it in the egg, then roll it in the breadcrumbs until completely coated. Set aside, covered, until needed. For the potato and turnip gratin, bring the cream to the boil in a saucepan and season, to taste with salt and freshly ground white pepper. Remove the pan from the heat and set aside. Arrange alternate layers of the potato slices and turnip slices into a large ovenproof dish, sprinkling each layer with a little of the grated garlic. Make sure you slightly overlap the slices of potato and turnip in each layer.Pour over the warm cream, then transfer the dish to the oven and cook for 18-20 minutes. Remove the dish from the oven and press the potato and turnip layers down using a fish slice. Return the dish to the oven and continue to cook for a further 10 minutes.Repeat this process until the vegetables are tender, the cream has thickened and the top is golden-brown. Remove the dish from the oven and set aside to cool slightly.Meanwhile, for the sauce gribiche, in a bowl, mix together the grated duck egg, Dijon mustard, red wine vinegar, salt, sugar, English mustard powder and smoked paprika until well combined. Gradually add the olive oil in a thin stream, stirring it into the mixture until the mixture emulsifies to a paste. Stir in the cornichons, capers and parsley and season, to taste, with salt and pepper. Set aside.To cook the chops, heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the breaded mutton chops, in batches if necessary, and shallow fry for 2-3 minutes on each side, or until golden-brown on both sides. Halfway through cooking, add a knob of butter and a squeeze of lemon juice to the pan and baste the chops with the mixture. When the mutton chops are cooked to your liking, remove them from the pan and set aside to drain on an ovenproof plate lined with kitchen paper. Sprinkle with sea salt flakes and keep warm in an oven set to its lowest setting. Chop the mutton trimmings into tiny pieces, then heat a lidded saucepan over a medium heat, add the chopped mutton trimmings and dry-fry until the fat has melted and the mutton trimmings are crisp and browned. Add the onion and a pinch of salt, then cover the pan with the lid and fry for 3-4 minutes, or until the onions have softened. Add the sliced cabbage, cover again with the lid and cook for 3-4 minutes, or until the cabbage is wilted and tender. To serve, place two breaded mutton chops onto each serving plate with some cabbage. Spoon over a little of the sauce gribiche. Serve the potato and turnip gratin alongside. For the mutton, sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. For the mutton, sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dust each mutton chop first in the flour, then dip it in the egg, then roll it in the breadcrumbs until completely coated. Set aside, covered, until needed. Dust each mutton chop first in the flour, then dip it in the egg, then roll it in the breadcrumbs until completely coated. Set aside, covered, until needed. For the potato and turnip gratin, bring the cream to the boil in a saucepan and season, to taste with salt and freshly ground white pepper. Remove the pan from the heat and set aside. For the potato and turnip gratin, bring the cream to the boil in a saucepan and season, to taste with salt and freshly ground white pepper. Remove the pan from the heat and set aside. Arrange alternate layers of the potato slices and turnip slices into a large ovenproof dish, sprinkling each layer with a little of the grated garlic. Make sure you slightly overlap the slices of potato and turnip in each layer. Arrange alternate layers of the potato slices and turnip slices into a large ovenproof dish, sprinkling each layer with a little of the grated garlic. Make sure you slightly overlap the slices of potato and turnip in each layer. Pour over the warm cream, then transfer the dish to the oven and cook for 18-20 minutes. Pour over the warm cream, then transfer the dish to the oven and cook for 18-20 minutes. Remove the dish from the oven and press the potato and turnip layers down using a fish slice. Return the dish to the oven and continue to cook for a further 10 minutes. Remove the dish from the oven and press the potato and turnip layers down using a fish slice. Return the dish to the oven and continue to cook for a further 10 minutes. Repeat this process until the vegetables are tender, the cream has thickened and the top is golden-brown. Remove the dish from the oven and set aside to cool slightly. Repeat this process until the vegetables are tender, the cream has thickened and the top is golden-brown. Remove the dish from the oven and set aside to cool slightly. Meanwhile, for the sauce gribiche, in a bowl, mix together the grated duck egg, Dijon mustard, red wine vinegar, salt, sugar, English mustard powder and smoked paprika until well combined. Meanwhile, for the sauce gribiche, in a bowl, mix together the grated duck egg, Dijon mustard, red wine vinegar, salt, sugar, English mustard powder and smoked paprika until well combined. Gradually add the olive oil in a thin stream, stirring it into the mixture until the mixture emulsifies to a paste. Stir in the cornichons, capers and parsley and season, to taste, with salt and pepper. Set aside. Gradually add the olive oil in a thin stream, stirring it into the mixture until the mixture emulsifies to a paste. Stir in the cornichons, capers and parsley and season, to taste, with salt and pepper. Set aside. To cook the chops, heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the breaded mutton chops, in batches if necessary, and shallow fry for 2-3 minutes on each side, or until golden-brown on both sides. Halfway through cooking, add a knob of butter and a squeeze of lemon juice to the pan and baste the chops with the mixture. To cook the chops, heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the breaded mutton chops, in batches if necessary, and shallow fry for 2-3 minutes on each side, or until golden-brown on both sides. Halfway through cooking, add a knob of butter and a squeeze of lemon juice to the pan and baste the chops with the mixture. When the mutton chops are cooked to your liking, remove them from the pan and set aside to drain on an ovenproof plate lined with kitchen paper. Sprinkle with sea salt flakes and keep warm in an oven set to its lowest setting. When the mutton chops are cooked to your liking, remove them from the pan and set aside to drain on an ovenproof plate lined with kitchen paper. Sprinkle with sea salt flakes and keep warm in an oven set to its lowest setting. Chop the mutton trimmings into tiny pieces, then heat a lidded saucepan over a medium heat, add the chopped mutton trimmings and dry-fry until the fat has melted and the mutton trimmings are crisp and browned. Chop the mutton trimmings into tiny pieces, then heat a lidded saucepan over a medium heat, add the chopped mutton trimmings and dry-fry until the fat has melted and the mutton trimmings are crisp and browned. Add the onion and a pinch of salt, then cover the pan with the lid and fry for 3-4 minutes, or until the onions have softened. Add the onion and a pinch of salt, then cover the pan with the lid and fry for 3-4 minutes, or until the onions have softened. Add the sliced cabbage, cover again with the lid and cook for 3-4 minutes, or until the cabbage is wilted and tender. Add the sliced cabbage, cover again with the lid and cook for 3-4 minutes, or until the cabbage is wilted and tender. To serve, place two breaded mutton chops onto each serving plate with some cabbage. Spoon over a little of the sauce gribiche. Serve the potato and turnip gratin alongside. To serve, place two breaded mutton chops onto each serving plate with some cabbage. Spoon over a little of the sauce gribiche. Serve the potato and turnip gratin alongside."
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} | af0df905be3af7da893eaedbecb231f8356bf3019fe4d60d32523018bcf2aab7 | Mutton pies with rosemary and mushroom gravy recipe
An average of 5.0 out of 5 stars from 1 rating Golden potatoes, comforting mutton pie and mushroom gravy – this is food to make you feel good. 400g/14oz plain flour 150g/ 5½oz unsalted butter pinch salt 400g/14oz plain flour 150g/ 5½oz unsalted butter pinch salt 2 tbsp olive oil400g/14oz mutton mince 1 onion, chopped¼ swede, peeled and grated1 small carrot, peeled and grated500ml/18fl oz beef stock 2 tbsp olive oil 400g/14oz mutton mince 1 onion, chopped ¼ swede, peeled and grated 1 small carrot, peeled and grated 500ml/18fl oz beef stock 2 medium-sized potatoes2 tbsp olive oil2 garlic cloves, chopped1 tbsp chopped flatleaf parsley 2 medium-sized potatoes 2 tbsp olive oil 2 garlic cloves, chopped 1 tbsp chopped flatleaf parsley 2 tbsp olive oil100g/3½oz chestnut mushrooms200ml/7fl oz chicken stock1 rosemary sprig 1 tsp cornflour 2 tbsp olive oil 100g/3½oz chestnut mushrooms 200ml/7fl oz chicken stock 1 rosemary sprig 1 tsp cornflour Method To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew.To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot. Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt.To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken.To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over. To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew. To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew. To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool. To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot. Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot. Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt. Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt. To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken. To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken. To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over. To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over. | {
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"title": "Mutton pies with rosemary and mushroom gravy recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Golden potatoes, comforting mutton pie and mushroom gravy – this is food to make you feel good. 400g/14oz plain flour 150g/ 5½oz unsalted butter pinch salt 400g/14oz plain flour 150g/ 5½oz unsalted butter pinch salt 2 tbsp olive oil400g/14oz mutton mince 1 onion, chopped¼ swede, peeled and grated1 small carrot, peeled and grated500ml/18fl oz beef stock 2 tbsp olive oil 400g/14oz mutton mince 1 onion, chopped ¼ swede, peeled and grated 1 small carrot, peeled and grated 500ml/18fl oz beef stock 2 medium-sized potatoes2 tbsp olive oil2 garlic cloves, chopped1 tbsp chopped flatleaf parsley 2 medium-sized potatoes 2 tbsp olive oil 2 garlic cloves, chopped 1 tbsp chopped flatleaf parsley 2 tbsp olive oil100g/3½oz chestnut mushrooms200ml/7fl oz chicken stock1 rosemary sprig 1 tsp cornflour 2 tbsp olive oil 100g/3½oz chestnut mushrooms 200ml/7fl oz chicken stock 1 rosemary sprig 1 tsp cornflour Method To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew.To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot. Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt.To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken.To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over. To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew. To make the pastry, rub the flour, butter and salt together in a bowl until the mixture resembles breadcrumbs. Pour in 4 tablespoons water and mix to form a dough. Wrap and chill in the fridge whilst you make the stew. To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool. To make the stew, heat the oil in large pan and fry the mince. Add the vegetables and fry for a couple of minutes. Add the stock and cook until the vegetables are soft. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot. Roll out the pastry to a 1cm/½in thickness. Cut four 10cm/4in circles. Arrange two on a lined tray, and spoon over some of the mutton stew. Top with the two remaining pastry circles and seal the edges. Bake for 20–25 minutes or until golden brown and the filling is hot. Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt. Meanwhile, make the potatoes. Cook them in a pan of boiling water for 10–15 minutes until almost cooked. Drain and leave to cool a little, then slice into 5mm/⅕in slices. Heat the oil in a pan and fry the potato slices with garlic until golden. Add the parsley and season with a little salt. To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken. To make the gravy, heat the oil in another pan and fry the mushrooms. Season with salt, add the stock and the rosemary sprig. Mix the cornflour with 2 tablespoons water, then add to the gravy to thicken. To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over. To serve, place the pies on two serving plates along with the potatoes and the gravy for pouring over."
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} | 9cd0c6f8c5f3c54091e6b80da9578cdf6f2833710b94c09848b8cd0b751616e0 | Braised mutton with capers and caramelised onions recipe
Grind the thyme, pine, coriander seeds and rosemary in a spice grinder or pestle and mortar and mix until a fine-powder consistency.Mix the spices with the salt in a large bowl. Coat the mutton pieces with the spices, cover with clingfilm and leave to marinate in the fridge for 24 hours.Once the meat has marinated, rinse off the salt under cold water and then pat the meat dry with a paper towel.Heat the oil in a frying pan on a high heat and fry the meat pieces for 2-3 minutes, or until the outer flesh is dark brown and starting to caramelise.Put the meat into a pressure cooker and cover with chicken stock. Heat the cooker until it reaches full pressure and cook for 45 minutes.Remove the pressure cooker from the heat and strain the meat through a sieve, and gather the juices into a clean saucepan.Heat the meat juices until the mixture is reduced by two-thirds, or can coat the back of a spoon.Flake the meat using a fork. Add 150ml/5fl oz of the reduced stock and mix until well combined (reserve the remaining reduced stock). Season to taste with salt and freshly ground black pepper. Once the meat has cooled, chill in the fridge for 1 hour, or until the mixture is firm to the touch.Cut a 40cm x 30cm/16in x 12in piece of cling film and place it onto a work surface. Shape the mutton mixture into a cylinder shape and place in the middle of the clingfilm. Wrap the clingfilm tightly around the mutton mixture and twist the end several times. Roll the mutton mixture to achieve a smooth cylinder. Chill in the fridge for 2-3 hours.Fry the butter in a frying pan over a high heat until it becomes dark brown in colourAdd the reserved cooking liquor to the butter, along with the shallots and capers. Season with salt and black pepper.For the pickled shallots, place the sugar, vinegar and shallots into a bowl and mix until well combined.Meanwhile for the roast onions, heat the oil in a frying pan and add the onions. Fry until the onions caramelise and are tender. Remove the onions from the pan and drain onto kitchen paper. Season with salt and freshly ground black pepper.Unwrap the clingfilm from the mutton and carve the mutton into thick slices.Fry the mutton in a frying pan until brown on both sides then place in the oven to warm through. Add three tablespoons of the reduced stock cooking liquor to coat the mutton. Remove the meat from the pan and roll in the chopped herbs. To serve, place the roast onions on top of the mutton, drizzle over with the sauce. Serve with the pickled shallots. Grind the thyme, pine, coriander seeds and rosemary in a spice grinder or pestle and mortar and mix until a fine-powder consistency. Grind the thyme, pine, coriander seeds and rosemary in a spice grinder or pestle and mortar and mix until a fine-powder consistency. Mix the spices with the salt in a large bowl. Coat the mutton pieces with the spices, cover with clingfilm and leave to marinate in the fridge for 24 hours. Mix the spices with the salt in a large bowl. Coat the mutton pieces with the spices, cover with clingfilm and leave to marinate in the fridge for 24 hours. Once the meat has marinated, rinse off the salt under cold water and then pat the meat dry with a paper towel. Once the meat has marinated, rinse off the salt under cold water and then pat the meat dry with a paper towel. Heat the oil in a frying pan on a high heat and fry the meat pieces for 2-3 minutes, or until the outer flesh is dark brown and starting to caramelise. Heat the oil in a frying pan on a high heat and fry the meat pieces for 2-3 minutes, or until the outer flesh is dark brown and starting to caramelise. Put the meat into a pressure cooker and cover with chicken stock. Put the meat into a pressure cooker and cover with chicken stock. Heat the cooker until it reaches full pressure and cook for 45 minutes. Heat the cooker until it reaches full pressure and cook for 45 minutes. Remove the pressure cooker from the heat and strain the meat through a sieve, and gather the juices into a clean saucepan. Remove the pressure cooker from the heat and strain the meat through a sieve, and gather the juices into a clean saucepan. Heat the meat juices until the mixture is reduced by two-thirds, or can coat the back of a spoon. Heat the meat juices until the mixture is reduced by two-thirds, or can coat the back of a spoon. Flake the meat using a fork. Add 150ml/5fl oz of the reduced stock and mix until well combined (reserve the remaining reduced stock). Season to taste with salt and freshly ground black pepper. Flake the meat using a fork. Add 150ml/5fl oz of the reduced stock and mix until well combined (reserve the remaining reduced stock). Season to taste with salt and freshly ground black pepper. Once the meat has cooled, chill in the fridge for 1 hour, or until the mixture is firm to the touch. Once the meat has cooled, chill in the fridge for 1 hour, or until the mixture is firm to the touch. Cut a 40cm x 30cm/16in x 12in piece of cling film and place it onto a work surface. Shape the mutton mixture into a cylinder shape and place in the middle of the clingfilm. Wrap the clingfilm tightly around the mutton mixture and twist the end several times. Roll the mutton mixture to achieve a smooth cylinder. Chill in the fridge for 2-3 hours. Cut a 40cm x 30cm/16in x 12in piece of cling film and place it onto a work surface. Shape the mutton mixture into a cylinder shape and place in the middle of the clingfilm. Wrap the clingfilm tightly around the mutton mixture and twist the end several times. Roll the mutton mixture to achieve a smooth cylinder. Chill in the fridge for 2-3 hours. Fry the butter in a frying pan over a high heat until it becomes dark brown in colour Fry the butter in a frying pan over a high heat until it becomes dark brown in colour Add the reserved cooking liquor to the butter, along with the shallots and capers. Season with salt and black pepper. Add the reserved cooking liquor to the butter, along with the shallots and capers. Season with salt and black pepper. For the pickled shallots, place the sugar, vinegar and shallots into a bowl and mix until well combined. For the pickled shallots, place the sugar, vinegar and shallots into a bowl and mix until well combined. Meanwhile for the roast onions, heat the oil in a frying pan and add the onions. Fry until the onions caramelise and are tender. Remove the onions from the pan and drain onto kitchen paper. Season with salt and freshly ground black pepper. Meanwhile for the roast onions, heat the oil in a frying pan and add the onions. Fry until the onions caramelise and are tender. Remove the onions from the pan and drain onto kitchen paper. Season with salt and freshly ground black pepper. Unwrap the clingfilm from the mutton and carve the mutton into thick slices. Unwrap the clingfilm from the mutton and carve the mutton into thick slices. Fry the mutton in a frying pan until brown on both sides then place in the oven to warm through. Add three tablespoons of the reduced stock cooking liquor to coat the mutton. Remove the meat from the pan and roll in the chopped herbs. Fry the mutton in a frying pan until brown on both sides then place in the oven to warm through. Add three tablespoons of the reduced stock cooking liquor to coat the mutton. Remove the meat from the pan and roll in the chopped herbs. To serve, place the roast onions on top of the mutton, drizzle over with the sauce. Serve with the pickled shallots. To serve, place the roast onions on top of the mutton, drizzle over with the sauce. Serve with the pickled shallots. | {
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"title": "Braised mutton with capers and caramelised onions recipe",
"content": "Grind the thyme, pine, coriander seeds and rosemary in a spice grinder or pestle and mortar and mix until a fine-powder consistency.Mix the spices with the salt in a large bowl. Coat the mutton pieces with the spices, cover with clingfilm and leave to marinate in the fridge for 24 hours.Once the meat has marinated, rinse off the salt under cold water and then pat the meat dry with a paper towel.Heat the oil in a frying pan on a high heat and fry the meat pieces for 2-3 minutes, or until the outer flesh is dark brown and starting to caramelise.Put the meat into a pressure cooker and cover with chicken stock. Heat the cooker until it reaches full pressure and cook for 45 minutes.Remove the pressure cooker from the heat and strain the meat through a sieve, and gather the juices into a clean saucepan.Heat the meat juices until the mixture is reduced by two-thirds, or can coat the back of a spoon.Flake the meat using a fork. Add 150ml/5fl oz of the reduced stock and mix until well combined (reserve the remaining reduced stock). Season to taste with salt and freshly ground black pepper. Once the meat has cooled, chill in the fridge for 1 hour, or until the mixture is firm to the touch.Cut a 40cm x 30cm/16in x 12in piece of cling film and place it onto a work surface. Shape the mutton mixture into a cylinder shape and place in the middle of the clingfilm. Wrap the clingfilm tightly around the mutton mixture and twist the end several times. Roll the mutton mixture to achieve a smooth cylinder. Chill in the fridge for 2-3 hours.Fry the butter in a frying pan over a high heat until it becomes dark brown in colourAdd the reserved cooking liquor to the butter, along with the shallots and capers. Season with salt and black pepper.For the pickled shallots, place the sugar, vinegar and shallots into a bowl and mix until well combined.Meanwhile for the roast onions, heat the oil in a frying pan and add the onions. Fry until the onions caramelise and are tender. Remove the onions from the pan and drain onto kitchen paper. Season with salt and freshly ground black pepper.Unwrap the clingfilm from the mutton and carve the mutton into thick slices.Fry the mutton in a frying pan until brown on both sides then place in the oven to warm through. Add three tablespoons of the reduced stock cooking liquor to coat the mutton. Remove the meat from the pan and roll in the chopped herbs. To serve, place the roast onions on top of the mutton, drizzle over with the sauce. Serve with the pickled shallots. Grind the thyme, pine, coriander seeds and rosemary in a spice grinder or pestle and mortar and mix until a fine-powder consistency. Grind the thyme, pine, coriander seeds and rosemary in a spice grinder or pestle and mortar and mix until a fine-powder consistency. Mix the spices with the salt in a large bowl. Coat the mutton pieces with the spices, cover with clingfilm and leave to marinate in the fridge for 24 hours. Mix the spices with the salt in a large bowl. Coat the mutton pieces with the spices, cover with clingfilm and leave to marinate in the fridge for 24 hours. Once the meat has marinated, rinse off the salt under cold water and then pat the meat dry with a paper towel. Once the meat has marinated, rinse off the salt under cold water and then pat the meat dry with a paper towel. Heat the oil in a frying pan on a high heat and fry the meat pieces for 2-3 minutes, or until the outer flesh is dark brown and starting to caramelise. Heat the oil in a frying pan on a high heat and fry the meat pieces for 2-3 minutes, or until the outer flesh is dark brown and starting to caramelise. Put the meat into a pressure cooker and cover with chicken stock. Put the meat into a pressure cooker and cover with chicken stock. Heat the cooker until it reaches full pressure and cook for 45 minutes. Heat the cooker until it reaches full pressure and cook for 45 minutes. Remove the pressure cooker from the heat and strain the meat through a sieve, and gather the juices into a clean saucepan. Remove the pressure cooker from the heat and strain the meat through a sieve, and gather the juices into a clean saucepan. Heat the meat juices until the mixture is reduced by two-thirds, or can coat the back of a spoon. Heat the meat juices until the mixture is reduced by two-thirds, or can coat the back of a spoon. Flake the meat using a fork. Add 150ml/5fl oz of the reduced stock and mix until well combined (reserve the remaining reduced stock). Season to taste with salt and freshly ground black pepper. Flake the meat using a fork. Add 150ml/5fl oz of the reduced stock and mix until well combined (reserve the remaining reduced stock). Season to taste with salt and freshly ground black pepper. Once the meat has cooled, chill in the fridge for 1 hour, or until the mixture is firm to the touch. Once the meat has cooled, chill in the fridge for 1 hour, or until the mixture is firm to the touch. Cut a 40cm x 30cm/16in x 12in piece of cling film and place it onto a work surface. Shape the mutton mixture into a cylinder shape and place in the middle of the clingfilm. Wrap the clingfilm tightly around the mutton mixture and twist the end several times. Roll the mutton mixture to achieve a smooth cylinder. Chill in the fridge for 2-3 hours. Cut a 40cm x 30cm/16in x 12in piece of cling film and place it onto a work surface. Shape the mutton mixture into a cylinder shape and place in the middle of the clingfilm. Wrap the clingfilm tightly around the mutton mixture and twist the end several times. Roll the mutton mixture to achieve a smooth cylinder. Chill in the fridge for 2-3 hours. Fry the butter in a frying pan over a high heat until it becomes dark brown in colour Fry the butter in a frying pan over a high heat until it becomes dark brown in colour Add the reserved cooking liquor to the butter, along with the shallots and capers. Season with salt and black pepper. Add the reserved cooking liquor to the butter, along with the shallots and capers. Season with salt and black pepper. For the pickled shallots, place the sugar, vinegar and shallots into a bowl and mix until well combined. For the pickled shallots, place the sugar, vinegar and shallots into a bowl and mix until well combined. Meanwhile for the roast onions, heat the oil in a frying pan and add the onions. Fry until the onions caramelise and are tender. Remove the onions from the pan and drain onto kitchen paper. Season with salt and freshly ground black pepper. Meanwhile for the roast onions, heat the oil in a frying pan and add the onions. Fry until the onions caramelise and are tender. Remove the onions from the pan and drain onto kitchen paper. Season with salt and freshly ground black pepper. Unwrap the clingfilm from the mutton and carve the mutton into thick slices. Unwrap the clingfilm from the mutton and carve the mutton into thick slices. Fry the mutton in a frying pan until brown on both sides then place in the oven to warm through. Add three tablespoons of the reduced stock cooking liquor to coat the mutton. Remove the meat from the pan and roll in the chopped herbs. Fry the mutton in a frying pan until brown on both sides then place in the oven to warm through. Add three tablespoons of the reduced stock cooking liquor to coat the mutton. Remove the meat from the pan and roll in the chopped herbs. To serve, place the roast onions on top of the mutton, drizzle over with the sauce. Serve with the pickled shallots. To serve, place the roast onions on top of the mutton, drizzle over with the sauce. Serve with the pickled shallots."
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} | 46374721144b7fb4adf0f3623474b6f3a5ebc15f8f0e2a5452795b0550edc458 | Curry mutton recipe
An average of 3.3 out of 5 stars from 3 ratings 3.4kg/7lb 5oz mutton on the bone, chopped 3.4kg/7lb 5oz mutton on the bone, chopped 2 sprigs lemon thyme, chopped small handful coriander, chopped 2 pinches freshly ground black pepper 3 garlic cloves, crushed1 onion, finely chopped2 small chillies - 1 scotch bonnet, 1 green bird's-eye (or to taste), both chopped400ml/14fl oz red wine 2 sprigs lemon thyme, chopped small handful coriander, chopped 2 pinches freshly ground black pepper 3 garlic cloves, crushed 1 onion, finely chopped 2 small chillies - 1 scotch bonnet, 1 green bird's-eye (or to taste), both chopped 400ml/14fl oz red wine olive oil, for frying3 cloves1 piece cinnamon bark4-5 cardamom pods, crushed 1 tsp ground cumin 1 tsp chopped thyme ½ red chilli, or to taste ½ green chilli, or to taste1-2 bay leaves 1 tsp chilli powder 3-4 tsp mild curry powder 2 tbsp garam masala 1 litre/1¾ pints lamb or beef stock 40g/1½oz good-quality dark cooking chocolate (70% cocoa solids)1½ tbsp pomegranate molasses (optional) olive oil, for frying 3 cloves 1 piece cinnamon bark 4-5 cardamom pods, crushed 1 tsp ground cumin 1 tsp chopped thyme ½ red chilli, or to taste ½ green chilli, or to taste 1-2 bay leaves 1 tsp chilli powder 3-4 tsp mild curry powder 2 tbsp garam masala 1 litre/1¾ pints lamb or beef stock 40g/1½oz good-quality dark cooking chocolate (70% cocoa solids) 1½ tbsp pomegranate molasses (optional) Method For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible.For the dry spice fry, heat a splash of olive oil in a very large deep saucepan.Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil.Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton.Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock.Grate the chocolate on top and add the pomegranate molasses (if using).Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone. For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible. For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible. For the dry spice fry, heat a splash of olive oil in a very large deep saucepan. For the dry spice fry, heat a splash of olive oil in a very large deep saucepan. Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil. Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil. Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton. Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton. Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock. Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock. Grate the chocolate on top and add the pomegranate molasses (if using). Grate the chocolate on top and add the pomegranate molasses (if using). Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone. Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone. | {
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"title": "Curry mutton recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings 3.4kg/7lb 5oz mutton on the bone, chopped 3.4kg/7lb 5oz mutton on the bone, chopped 2 sprigs lemon thyme, chopped small handful coriander, chopped 2 pinches freshly ground black pepper 3 garlic cloves, crushed1 onion, finely chopped2 small chillies - 1 scotch bonnet, 1 green bird's-eye (or to taste), both chopped400ml/14fl oz red wine 2 sprigs lemon thyme, chopped small handful coriander, chopped 2 pinches freshly ground black pepper 3 garlic cloves, crushed 1 onion, finely chopped 2 small chillies - 1 scotch bonnet, 1 green bird's-eye (or to taste), both chopped 400ml/14fl oz red wine olive oil, for frying3 cloves1 piece cinnamon bark4-5 cardamom pods, crushed 1 tsp ground cumin 1 tsp chopped thyme ½ red chilli, or to taste ½ green chilli, or to taste1-2 bay leaves 1 tsp chilli powder 3-4 tsp mild curry powder 2 tbsp garam masala 1 litre/1¾ pints lamb or beef stock 40g/1½oz good-quality dark cooking chocolate (70% cocoa solids)1½ tbsp pomegranate molasses (optional) olive oil, for frying 3 cloves 1 piece cinnamon bark 4-5 cardamom pods, crushed 1 tsp ground cumin 1 tsp chopped thyme ½ red chilli, or to taste ½ green chilli, or to taste 1-2 bay leaves 1 tsp chilli powder 3-4 tsp mild curry powder 2 tbsp garam masala 1 litre/1¾ pints lamb or beef stock 40g/1½oz good-quality dark cooking chocolate (70% cocoa solids) 1½ tbsp pomegranate molasses (optional) Method For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible.For the dry spice fry, heat a splash of olive oil in a very large deep saucepan.Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil.Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton.Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock.Grate the chocolate on top and add the pomegranate molasses (if using).Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone. For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible. For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible. For the dry spice fry, heat a splash of olive oil in a very large deep saucepan. For the dry spice fry, heat a splash of olive oil in a very large deep saucepan. Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil. Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil. Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton. Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton. Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock. Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock. Grate the chocolate on top and add the pomegranate molasses (if using). Grate the chocolate on top and add the pomegranate molasses (if using). Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone. Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone."
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} | 41ee0239120463a4a5b4aec5938e7fd0f93aac1a7c38e4deefafdcef24368198 | Fried mutton chops with griddled baby leeks recipe
An average of 4.7 out of 5 stars from 3 ratings Victorian favourite mutton chops are having a revival. Try serving them with grilled baby leeks and a cavolo nero dressing. To make this recipe you will need a blender or a food processor. 2 tbsp olive oil4 French-trimmed mutton loin chops, taken from the rack 2 tbsp olive oil 4 French-trimmed mutton loin chops, taken from the rack 5 leaves cavolo nero, stalks discarded, leaves roughly chopped3 garlic cloves, peeled and roughly chopped30g/1oz pecorino cheese, grated 1 lemon, juice only100ml/3½fl oz olive oil 5 leaves cavolo nero, stalks discarded, leaves roughly chopped 3 garlic cloves, peeled and roughly chopped 30g/1oz pecorino cheese, grated 1 lemon, juice only 100ml/3½fl oz olive oil 8 baby leeks2 tbsp pine nuts1 lemon, cut into wedges, for garnish 8 baby leeks 2 tbsp pine nuts 1 lemon, cut into wedges, for garnish Method To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve. To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain.Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth.To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown.Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish. To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve. To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve. To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain. To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain. Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth. Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth. To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown. To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown. Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish. Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish. | {
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"title": "Fried mutton chops with griddled baby leeks recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Victorian favourite mutton chops are having a revival. Try serving them with grilled baby leeks and a cavolo nero dressing. To make this recipe you will need a blender or a food processor. 2 tbsp olive oil4 French-trimmed mutton loin chops, taken from the rack 2 tbsp olive oil 4 French-trimmed mutton loin chops, taken from the rack 5 leaves cavolo nero, stalks discarded, leaves roughly chopped3 garlic cloves, peeled and roughly chopped30g/1oz pecorino cheese, grated 1 lemon, juice only100ml/3½fl oz olive oil 5 leaves cavolo nero, stalks discarded, leaves roughly chopped 3 garlic cloves, peeled and roughly chopped 30g/1oz pecorino cheese, grated 1 lemon, juice only 100ml/3½fl oz olive oil 8 baby leeks2 tbsp pine nuts1 lemon, cut into wedges, for garnish 8 baby leeks 2 tbsp pine nuts 1 lemon, cut into wedges, for garnish Method To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve. To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain.Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth.To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown.Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish. To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve. To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve. To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain. To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain. Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth. Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth. To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown. To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown. Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish. Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish."
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} | 10a8bfdacd9c36692c82762971bd7ff2a082b02ac92ce73bca780980797f9900 | Lamb Sloppy Joe recipe
Smoky mutton Sloppy Joe with crispy lamb’s breast An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokey_mutton_sloppy_joe_19958_16x9.jpg Impress your friends with these tasty lamb Sloppy Joe’s, perfect for a party. If you don't have time to make the crispy lamb's breast garnish you can substitute with crisps. 50g/1¾oz sea salt25g/1oz caster sugar2 sprigs thyme, leaves only10 black peppercorns, crushed 1 star anise, crushed 50g/1¾oz sea salt 25g/1oz caster sugar 2 sprigs thyme, leaves only 10 black peppercorns, crushed 1 star anise, crushed 100g/3½oz piece of lamb’s breast200g/7oz duck fatvegetable oil, for fryingplain flour, for dusting sea salt and freshly ground pepper 100g/3½oz piece of lamb’s breast 200g/7oz duck fat vegetable oil, for frying plain flour, for dusting sea salt and freshly ground pepper 500g/1lb 2oz minced mutton2 onions, finely diced2 garlic cloves, finely chopped4 chipotle chillies in adobo, mashed to a rough paste2 tsp harissa2 sprigs rosemary4 bay leaves3 tbsp tomato purée200g/7oz tomato ketchup4 tbsp Worcestershire sauce4 tbsp soy sauce 500g/1lb 2oz minced mutton 2 onions, finely diced 2 garlic cloves, finely chopped 4 chipotle chillies in adobo, mashed to a rough paste 2 tsp harissa 2 sprigs rosemary 4 bay leaves 3 tbsp tomato purée 200g/7oz tomato ketchup 4 tbsp Worcestershire sauce 4 tbsp soy sauce 6 brioche hot dog buns, splitfresh coriander leaves, for garnish 6 brioche hot dog buns, split fresh coriander leaves, for garnish Method To make the cure place all the ingredients onto a baking tray and mix them together. Place the lamb breast on the baking tray and rub with the cure, cover with cling film and leave in the fridge for 24 hours.Pre-heat oven to 130C/260F/Gas Mark ½. Remove the lamb from the fridge and brush off all of the cure. Put it in an ovenproof dish, add the duck fat to cover, and cook in the oven for 3 hours, or until the meat is tender and gives easily when pushed with a spoon. Allow to cool in the fat. When cool enough to handle, pull the meat into strands with your fingers, then store, covered, in the fridge.For the Sloppy Joe mix, put the mutton in a large frying pan over a medium heat and cook for a few minutes, pouring away any fat as it melts. Add the onions and garlic and cook for 10 minutes, or until the onions are soft. Turn the heat to low, add the remaining ingredients and cook for one hour. Heat the oil in a deep-fat fryer or in a deep heavy-based saucepan to 180C/350F. (CAUTION: Hot oil can be dangerous; do not leave unattended). Dust a handful of the lamb with flour and fry for 2-3 minutes, or until crisp. Place on kitchen paper to dry, and season with salt and pepper. Remove the pan from the heat. Toast the brioche buns and fill with the Sloppy Joe mix. Top with the crispy lamb and coriander and serve. To make the cure place all the ingredients onto a baking tray and mix them together. Place the lamb breast on the baking tray and rub with the cure, cover with cling film and leave in the fridge for 24 hours. To make the cure place all the ingredients onto a baking tray and mix them together. Place the lamb breast on the baking tray and rub with the cure, cover with cling film and leave in the fridge for 24 hours. Pre-heat oven to 130C/260F/Gas Mark ½. Remove the lamb from the fridge and brush off all of the cure. Put it in an ovenproof dish, add the duck fat to cover, and cook in the oven for 3 hours, or until the meat is tender and gives easily when pushed with a spoon. Allow to cool in the fat. When cool enough to handle, pull the meat into strands with your fingers, then store, covered, in the fridge. Pre-heat oven to 130C/260F/Gas Mark ½. Remove the lamb from the fridge and brush off all of the cure. Put it in an ovenproof dish, add the duck fat to cover, and cook in the oven for 3 hours, or until the meat is tender and gives easily when pushed with a spoon. Allow to cool in the fat. When cool enough to handle, pull the meat into strands with your fingers, then store, covered, in the fridge. For the Sloppy Joe mix, put the mutton in a large frying pan over a medium heat and cook for a few minutes, pouring away any fat as it melts. Add the onions and garlic and cook for 10 minutes, or until the onions are soft. Turn the heat to low, add the remaining ingredients and cook for one hour. For the Sloppy Joe mix, put the mutton in a large frying pan over a medium heat and cook for a few minutes, pouring away any fat as it melts. Add the onions and garlic and cook for 10 minutes, or until the onions are soft. Turn the heat to low, add the remaining ingredients and cook for one hour. Heat the oil in a deep-fat fryer or in a deep heavy-based saucepan to 180C/350F. (CAUTION: Hot oil can be dangerous; do not leave unattended). Dust a handful of the lamb with flour and fry for 2-3 minutes, or until crisp. Place on kitchen paper to dry, and season with salt and pepper. Remove the pan from the heat. Heat the oil in a deep-fat fryer or in a deep heavy-based saucepan to 180C/350F. (CAUTION: Hot oil can be dangerous; do not leave unattended). Dust a handful of the lamb with flour and fry for 2-3 minutes, or until crisp. Place on kitchen paper to dry, and season with salt and pepper. Remove the pan from the heat. Toast the brioche buns and fill with the Sloppy Joe mix. Top with the crispy lamb and coriander and serve. Toast the brioche buns and fill with the Sloppy Joe mix. Top with the crispy lamb and coriander and serve. | {
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"content": "Smoky mutton Sloppy Joe with crispy lamb’s breast An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokey_mutton_sloppy_joe_19958_16x9.jpg Impress your friends with these tasty lamb Sloppy Joe’s, perfect for a party. If you don't have time to make the crispy lamb's breast garnish you can substitute with crisps. 50g/1¾oz sea salt25g/1oz caster sugar2 sprigs thyme, leaves only10 black peppercorns, crushed 1 star anise, crushed 50g/1¾oz sea salt 25g/1oz caster sugar 2 sprigs thyme, leaves only 10 black peppercorns, crushed 1 star anise, crushed 100g/3½oz piece of lamb’s breast200g/7oz duck fatvegetable oil, for fryingplain flour, for dusting sea salt and freshly ground pepper 100g/3½oz piece of lamb’s breast 200g/7oz duck fat vegetable oil, for frying plain flour, for dusting sea salt and freshly ground pepper 500g/1lb 2oz minced mutton2 onions, finely diced2 garlic cloves, finely chopped4 chipotle chillies in adobo, mashed to a rough paste2 tsp harissa2 sprigs rosemary4 bay leaves3 tbsp tomato purée200g/7oz tomato ketchup4 tbsp Worcestershire sauce4 tbsp soy sauce 500g/1lb 2oz minced mutton 2 onions, finely diced 2 garlic cloves, finely chopped 4 chipotle chillies in adobo, mashed to a rough paste 2 tsp harissa 2 sprigs rosemary 4 bay leaves 3 tbsp tomato purée 200g/7oz tomato ketchup 4 tbsp Worcestershire sauce 4 tbsp soy sauce 6 brioche hot dog buns, splitfresh coriander leaves, for garnish 6 brioche hot dog buns, split fresh coriander leaves, for garnish Method To make the cure place all the ingredients onto a baking tray and mix them together. Place the lamb breast on the baking tray and rub with the cure, cover with cling film and leave in the fridge for 24 hours.Pre-heat oven to 130C/260F/Gas Mark ½. Remove the lamb from the fridge and brush off all of the cure. Put it in an ovenproof dish, add the duck fat to cover, and cook in the oven for 3 hours, or until the meat is tender and gives easily when pushed with a spoon. Allow to cool in the fat. When cool enough to handle, pull the meat into strands with your fingers, then store, covered, in the fridge.For the Sloppy Joe mix, put the mutton in a large frying pan over a medium heat and cook for a few minutes, pouring away any fat as it melts. Add the onions and garlic and cook for 10 minutes, or until the onions are soft. Turn the heat to low, add the remaining ingredients and cook for one hour. Heat the oil in a deep-fat fryer or in a deep heavy-based saucepan to 180C/350F. (CAUTION: Hot oil can be dangerous; do not leave unattended). Dust a handful of the lamb with flour and fry for 2-3 minutes, or until crisp. Place on kitchen paper to dry, and season with salt and pepper. Remove the pan from the heat. Toast the brioche buns and fill with the Sloppy Joe mix. Top with the crispy lamb and coriander and serve. To make the cure place all the ingredients onto a baking tray and mix them together. Place the lamb breast on the baking tray and rub with the cure, cover with cling film and leave in the fridge for 24 hours. To make the cure place all the ingredients onto a baking tray and mix them together. Place the lamb breast on the baking tray and rub with the cure, cover with cling film and leave in the fridge for 24 hours. Pre-heat oven to 130C/260F/Gas Mark ½. Remove the lamb from the fridge and brush off all of the cure. Put it in an ovenproof dish, add the duck fat to cover, and cook in the oven for 3 hours, or until the meat is tender and gives easily when pushed with a spoon. Allow to cool in the fat. When cool enough to handle, pull the meat into strands with your fingers, then store, covered, in the fridge. Pre-heat oven to 130C/260F/Gas Mark ½. Remove the lamb from the fridge and brush off all of the cure. Put it in an ovenproof dish, add the duck fat to cover, and cook in the oven for 3 hours, or until the meat is tender and gives easily when pushed with a spoon. Allow to cool in the fat. When cool enough to handle, pull the meat into strands with your fingers, then store, covered, in the fridge. For the Sloppy Joe mix, put the mutton in a large frying pan over a medium heat and cook for a few minutes, pouring away any fat as it melts. Add the onions and garlic and cook for 10 minutes, or until the onions are soft. Turn the heat to low, add the remaining ingredients and cook for one hour. For the Sloppy Joe mix, put the mutton in a large frying pan over a medium heat and cook for a few minutes, pouring away any fat as it melts. Add the onions and garlic and cook for 10 minutes, or until the onions are soft. Turn the heat to low, add the remaining ingredients and cook for one hour. Heat the oil in a deep-fat fryer or in a deep heavy-based saucepan to 180C/350F. (CAUTION: Hot oil can be dangerous; do not leave unattended). Dust a handful of the lamb with flour and fry for 2-3 minutes, or until crisp. Place on kitchen paper to dry, and season with salt and pepper. Remove the pan from the heat. Heat the oil in a deep-fat fryer or in a deep heavy-based saucepan to 180C/350F. (CAUTION: Hot oil can be dangerous; do not leave unattended). Dust a handful of the lamb with flour and fry for 2-3 minutes, or until crisp. Place on kitchen paper to dry, and season with salt and pepper. Remove the pan from the heat. Toast the brioche buns and fill with the Sloppy Joe mix. Top with the crispy lamb and coriander and serve. Toast the brioche buns and fill with the Sloppy Joe mix. Top with the crispy lamb and coriander and serve."
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} | 512ce75ac5a6293eacf1ec6142a3d1d2cbcc2c24f01ec98e1c9c9521d1650df9 | Negroni-glazed mixed nuts recipe
An average of 5.0 out of 5 stars from 2 ratings These cocktail-inspired nuts are the perfect aperitivo – best served alongside a cold drink after work with friends. 30ml/1fl oz Campari20ml/⅔fl oz gin (London Dry is best)20ml/⅔fl oz sweet vermouth1 tbsp light brown sugar1 tbsp olive oil1 tsp finely grated orange zest1 tsp sea salt250g/9oz mixed raw unsalted nuts (such as almonds, cashews and hazelnuts) 30ml/1fl oz Campari 20ml/⅔fl oz gin (London Dry is best) 20ml/⅔fl oz sweet vermouth 1 tbsp light brown sugar 1 tbsp olive oil 1 tsp finely grated orange zest 1 tsp sea salt 250g/9oz mixed raw unsalted nuts (such as almonds, cashews and hazelnuts) Method In a small saucepan, combine the Campari, gin, sweet vermouth, brown sugar and olive oil. Heat gently over a low heat for 3–4 minutes, stirring until the sugar dissolves and the syrup thickens slightly, but do not boil. Remove from the heat and stir in the orange zest and salt.Place the nuts in a mixing bowl and pour the warm glaze over them. Stir well to coat thoroughly.Line an air fryer basket with a piece of baking paper (trimmed to fit) or use a silicone liner. Spread the nuts into a single layer. If your air fryer is small, cook in batches.Air fry at 150C for 6–8 minutes, shaking the basket halfway through. Keep an eye on them in the final minutes – the glaze can caramelise quickly.Once golden and aromatic, tip the nuts onto a clean sheet of baking paper and leave to cool completely. The glaze will firm up as the nuts cool.Store in an airtight container at room temperature for up to 1 week. In a small saucepan, combine the Campari, gin, sweet vermouth, brown sugar and olive oil. Heat gently over a low heat for 3–4 minutes, stirring until the sugar dissolves and the syrup thickens slightly, but do not boil. Remove from the heat and stir in the orange zest and salt. In a small saucepan, combine the Campari, gin, sweet vermouth, brown sugar and olive oil. Heat gently over a low heat for 3–4 minutes, stirring until the sugar dissolves and the syrup thickens slightly, but do not boil. Remove from the heat and stir in the orange zest and salt. Place the nuts in a mixing bowl and pour the warm glaze over them. Stir well to coat thoroughly. Place the nuts in a mixing bowl and pour the warm glaze over them. Stir well to coat thoroughly. Line an air fryer basket with a piece of baking paper (trimmed to fit) or use a silicone liner. Spread the nuts into a single layer. If your air fryer is small, cook in batches. Line an air fryer basket with a piece of baking paper (trimmed to fit) or use a silicone liner. Spread the nuts into a single layer. If your air fryer is small, cook in batches. Air fry at 150C for 6–8 minutes, shaking the basket halfway through. Keep an eye on them in the final minutes – the glaze can caramelise quickly. Air fry at 150C for 6–8 minutes, shaking the basket halfway through. Keep an eye on them in the final minutes – the glaze can caramelise quickly. Once golden and aromatic, tip the nuts onto a clean sheet of baking paper and leave to cool completely. The glaze will firm up as the nuts cool. Once golden and aromatic, tip the nuts onto a clean sheet of baking paper and leave to cool completely. The glaze will firm up as the nuts cool. Store in an airtight container at room temperature for up to 1 week. Store in an airtight container at room temperature for up to 1 week. | {
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"title": "Negroni-glazed mixed nuts recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These cocktail-inspired nuts are the perfect aperitivo – best served alongside a cold drink after work with friends. 30ml/1fl oz Campari20ml/⅔fl oz gin (London Dry is best)20ml/⅔fl oz sweet vermouth1 tbsp light brown sugar1 tbsp olive oil1 tsp finely grated orange zest1 tsp sea salt250g/9oz mixed raw unsalted nuts (such as almonds, cashews and hazelnuts) 30ml/1fl oz Campari 20ml/⅔fl oz gin (London Dry is best) 20ml/⅔fl oz sweet vermouth 1 tbsp light brown sugar 1 tbsp olive oil 1 tsp finely grated orange zest 1 tsp sea salt 250g/9oz mixed raw unsalted nuts (such as almonds, cashews and hazelnuts) Method In a small saucepan, combine the Campari, gin, sweet vermouth, brown sugar and olive oil. Heat gently over a low heat for 3–4 minutes, stirring until the sugar dissolves and the syrup thickens slightly, but do not boil. Remove from the heat and stir in the orange zest and salt.Place the nuts in a mixing bowl and pour the warm glaze over them. Stir well to coat thoroughly.Line an air fryer basket with a piece of baking paper (trimmed to fit) or use a silicone liner. Spread the nuts into a single layer. If your air fryer is small, cook in batches.Air fry at 150C for 6–8 minutes, shaking the basket halfway through. Keep an eye on them in the final minutes – the glaze can caramelise quickly.Once golden and aromatic, tip the nuts onto a clean sheet of baking paper and leave to cool completely. The glaze will firm up as the nuts cool.Store in an airtight container at room temperature for up to 1 week. In a small saucepan, combine the Campari, gin, sweet vermouth, brown sugar and olive oil. Heat gently over a low heat for 3–4 minutes, stirring until the sugar dissolves and the syrup thickens slightly, but do not boil. Remove from the heat and stir in the orange zest and salt. In a small saucepan, combine the Campari, gin, sweet vermouth, brown sugar and olive oil. Heat gently over a low heat for 3–4 minutes, stirring until the sugar dissolves and the syrup thickens slightly, but do not boil. Remove from the heat and stir in the orange zest and salt. Place the nuts in a mixing bowl and pour the warm glaze over them. Stir well to coat thoroughly. Place the nuts in a mixing bowl and pour the warm glaze over them. Stir well to coat thoroughly. Line an air fryer basket with a piece of baking paper (trimmed to fit) or use a silicone liner. Spread the nuts into a single layer. If your air fryer is small, cook in batches. Line an air fryer basket with a piece of baking paper (trimmed to fit) or use a silicone liner. Spread the nuts into a single layer. If your air fryer is small, cook in batches. Air fry at 150C for 6–8 minutes, shaking the basket halfway through. Keep an eye on them in the final minutes – the glaze can caramelise quickly. Air fry at 150C for 6–8 minutes, shaking the basket halfway through. Keep an eye on them in the final minutes – the glaze can caramelise quickly. Once golden and aromatic, tip the nuts onto a clean sheet of baking paper and leave to cool completely. The glaze will firm up as the nuts cool. Once golden and aromatic, tip the nuts onto a clean sheet of baking paper and leave to cool completely. The glaze will firm up as the nuts cool. Store in an airtight container at room temperature for up to 1 week. Store in an airtight container at room temperature for up to 1 week."
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} | e68a724f9b1748fd2abd04177de13d8d5a0d278bfb532d4b53eb03482a38e4f3 | Ballywalter Wellington surprise recipe
An average of 0.0 out of 5 stars from 0 ratings These delicious individual pithiviers are packed with seasonal veg, pheasant and confit duck. Add a generous swig of whiskey, if you like. If you are going all out to impress, serve them with celeriac fondant, wilted chard and a whiskey and orange sauce, as James does in the programme. 4 small-medium beetroot, washed, trimmed and cut into quarters1 tbsp olive or rapeseed oil50g/1¾oz butter100g/3½oz pancetta, diced200g/7oz curly kale, tough stalks removed, roughly chopped2 garlic cloves, finely chopped1 star anise1 cinnamon stick1 orange, zest and juice only 5 tbsp Irish whiskey (optional) 4 small-medium beetroot, washed, trimmed and cut into quarters 1 tbsp olive or rapeseed oil 50g/1¾oz butter 100g/3½oz pancetta, diced 200g/7oz curly kale, tough stalks removed, roughly chopped 2 garlic cloves, finely chopped 1 star anise 1 cinnamon stick 1 orange, zest and juice only 5 tbsp Irish whiskey (optional) 500g/1lb 2oz readymade shortcrust pastry 250g/9oz pheasant breast, cut into thin strips200g/7oz readymade confit duck meat, shredded2 rhubarb stems, thinly sliced into batonshandful wild garlic (or 4 chard leaves with stems removed)1 free-range egg, beaten to glazesea salt and cracked black pepper 500g/1lb 2oz readymade shortcrust pastry 250g/9oz pheasant breast, cut into thin strips 200g/7oz readymade confit duck meat, shredded 2 rhubarb stems, thinly sliced into batons handful wild garlic (or 4 chard leaves with stems removed) 1 free-range egg, beaten to glaze sea salt and cracked black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot on a baking tray, pour over the olive oil and season with salt and pepper. Toss to coat in the oil and roast for 40–50 minutes, or until starting to soften (they should still be quite firm). Set aside to cool a little.In a large saucepan over a medium heat, melt the butter then add the pancetta. Once the fat starts to render, add the kale, garlic and roasted beetroot. Fry for 10–15 minutes or until the pancetta is golden, the kale wilted and the beetroot softened. Then add the spices, orange juice and zest. Season with sea salt and black pepper. Flambé the contents of the pan with whiskey (if using). Stir in the whiskey and allow to heat briefly, then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up then die down. CAUTION: Keep your face and hair away from the flames. Do not leave unattended. Reduce the heat and gently fry for a further 5 minutes. Remove the cinnamon stick and star anise and allow the mixture to cool. Add the mixture to a food processor and pulse until it is the texture of a coarse pâté. Roll out your pastry to the thickness of a pound coin and cut out four 12–15cm/4½–6in discs for the bases (about the diameter of a large teacup) and four 15–18cm/6–7in discs for the top sheets (about the size of a saucer). Place a layer of the cooled beetroot duxelles onto the centre of each pastry base leaving a strip clean around the circumference to seal the pasty together later.Add strips of pheasant and rhubarb alternating to form a crisscross pattern. Season with a pinch of salt and pepper. Top this layer with a large spoonful of confit duck meat and finish the filling with a wild garlic leaf (or a chard leaf). Cover the base with a pastry lid, press the edges to seal and trim into a neat circle. Make a small hole in the top for steam to escape. Gently score the pastry down the sides with a butter knife to decorate and brush with beaten egg to glaze. Bake in the oven for 25–30 minutes until the pastry is golden and the base is cooked. Serve hot. Preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot on a baking tray, pour over the olive oil and season with salt and pepper. Toss to coat in the oil and roast for 40–50 minutes, or until starting to soften (they should still be quite firm). Set aside to cool a little. Preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot on a baking tray, pour over the olive oil and season with salt and pepper. Toss to coat in the oil and roast for 40–50 minutes, or until starting to soften (they should still be quite firm). Set aside to cool a little. In a large saucepan over a medium heat, melt the butter then add the pancetta. Once the fat starts to render, add the kale, garlic and roasted beetroot. Fry for 10–15 minutes or until the pancetta is golden, the kale wilted and the beetroot softened. Then add the spices, orange juice and zest. Season with sea salt and black pepper. In a large saucepan over a medium heat, melt the butter then add the pancetta. Once the fat starts to render, add the kale, garlic and roasted beetroot. Fry for 10–15 minutes or until the pancetta is golden, the kale wilted and the beetroot softened. Then add the spices, orange juice and zest. Season with sea salt and black pepper. Flambé the contents of the pan with whiskey (if using). Stir in the whiskey and allow to heat briefly, then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up then die down. CAUTION: Keep your face and hair away from the flames. Do not leave unattended. Reduce the heat and gently fry for a further 5 minutes. Remove the cinnamon stick and star anise and allow the mixture to cool. Flambé the contents of the pan with whiskey (if using). Stir in the whiskey and allow to heat briefly, then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up then die down. CAUTION: Keep your face and hair away from the flames. Do not leave unattended. Reduce the heat and gently fry for a further 5 minutes. Remove the cinnamon stick and star anise and allow the mixture to cool. Add the mixture to a food processor and pulse until it is the texture of a coarse pâté. Add the mixture to a food processor and pulse until it is the texture of a coarse pâté. Roll out your pastry to the thickness of a pound coin and cut out four 12–15cm/4½–6in discs for the bases (about the diameter of a large teacup) and four 15–18cm/6–7in discs for the top sheets (about the size of a saucer). Place a layer of the cooled beetroot duxelles onto the centre of each pastry base leaving a strip clean around the circumference to seal the pasty together later. Roll out your pastry to the thickness of a pound coin and cut out four 12–15cm/4½–6in discs for the bases (about the diameter of a large teacup) and four 15–18cm/6–7in discs for the top sheets (about the size of a saucer). Place a layer of the cooled beetroot duxelles onto the centre of each pastry base leaving a strip clean around the circumference to seal the pasty together later. Add strips of pheasant and rhubarb alternating to form a crisscross pattern. Season with a pinch of salt and pepper. Top this layer with a large spoonful of confit duck meat and finish the filling with a wild garlic leaf (or a chard leaf). Add strips of pheasant and rhubarb alternating to form a crisscross pattern. Season with a pinch of salt and pepper. Top this layer with a large spoonful of confit duck meat and finish the filling with a wild garlic leaf (or a chard leaf). Cover the base with a pastry lid, press the edges to seal and trim into a neat circle. Make a small hole in the top for steam to escape. Gently score the pastry down the sides with a butter knife to decorate and brush with beaten egg to glaze. Bake in the oven for 25–30 minutes until the pastry is golden and the base is cooked. Serve hot. Cover the base with a pastry lid, press the edges to seal and trim into a neat circle. Make a small hole in the top for steam to escape. Gently score the pastry down the sides with a butter knife to decorate and brush with beaten egg to glaze. Bake in the oven for 25–30 minutes until the pastry is golden and the base is cooked. Serve hot. | {
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"title": "Ballywalter Wellington surprise recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings These delicious individual pithiviers are packed with seasonal veg, pheasant and confit duck. Add a generous swig of whiskey, if you like. If you are going all out to impress, serve them with celeriac fondant, wilted chard and a whiskey and orange sauce, as James does in the programme. 4 small-medium beetroot, washed, trimmed and cut into quarters1 tbsp olive or rapeseed oil50g/1¾oz butter100g/3½oz pancetta, diced200g/7oz curly kale, tough stalks removed, roughly chopped2 garlic cloves, finely chopped1 star anise1 cinnamon stick1 orange, zest and juice only 5 tbsp Irish whiskey (optional) 4 small-medium beetroot, washed, trimmed and cut into quarters 1 tbsp olive or rapeseed oil 50g/1¾oz butter 100g/3½oz pancetta, diced 200g/7oz curly kale, tough stalks removed, roughly chopped 2 garlic cloves, finely chopped 1 star anise 1 cinnamon stick 1 orange, zest and juice only 5 tbsp Irish whiskey (optional) 500g/1lb 2oz readymade shortcrust pastry 250g/9oz pheasant breast, cut into thin strips200g/7oz readymade confit duck meat, shredded2 rhubarb stems, thinly sliced into batonshandful wild garlic (or 4 chard leaves with stems removed)1 free-range egg, beaten to glazesea salt and cracked black pepper 500g/1lb 2oz readymade shortcrust pastry 250g/9oz pheasant breast, cut into thin strips 200g/7oz readymade confit duck meat, shredded 2 rhubarb stems, thinly sliced into batons handful wild garlic (or 4 chard leaves with stems removed) 1 free-range egg, beaten to glaze sea salt and cracked black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot on a baking tray, pour over the olive oil and season with salt and pepper. Toss to coat in the oil and roast for 40–50 minutes, or until starting to soften (they should still be quite firm). Set aside to cool a little.In a large saucepan over a medium heat, melt the butter then add the pancetta. Once the fat starts to render, add the kale, garlic and roasted beetroot. Fry for 10–15 minutes or until the pancetta is golden, the kale wilted and the beetroot softened. Then add the spices, orange juice and zest. Season with sea salt and black pepper. Flambé the contents of the pan with whiskey (if using). Stir in the whiskey and allow to heat briefly, then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up then die down. CAUTION: Keep your face and hair away from the flames. Do not leave unattended. Reduce the heat and gently fry for a further 5 minutes. Remove the cinnamon stick and star anise and allow the mixture to cool. Add the mixture to a food processor and pulse until it is the texture of a coarse pâté. Roll out your pastry to the thickness of a pound coin and cut out four 12–15cm/4½–6in discs for the bases (about the diameter of a large teacup) and four 15–18cm/6–7in discs for the top sheets (about the size of a saucer). Place a layer of the cooled beetroot duxelles onto the centre of each pastry base leaving a strip clean around the circumference to seal the pasty together later.Add strips of pheasant and rhubarb alternating to form a crisscross pattern. Season with a pinch of salt and pepper. Top this layer with a large spoonful of confit duck meat and finish the filling with a wild garlic leaf (or a chard leaf). Cover the base with a pastry lid, press the edges to seal and trim into a neat circle. Make a small hole in the top for steam to escape. Gently score the pastry down the sides with a butter knife to decorate and brush with beaten egg to glaze. Bake in the oven for 25–30 minutes until the pastry is golden and the base is cooked. Serve hot. Preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot on a baking tray, pour over the olive oil and season with salt and pepper. Toss to coat in the oil and roast for 40–50 minutes, or until starting to soften (they should still be quite firm). Set aside to cool a little. Preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot on a baking tray, pour over the olive oil and season with salt and pepper. Toss to coat in the oil and roast for 40–50 minutes, or until starting to soften (they should still be quite firm). Set aside to cool a little. In a large saucepan over a medium heat, melt the butter then add the pancetta. Once the fat starts to render, add the kale, garlic and roasted beetroot. Fry for 10–15 minutes or until the pancetta is golden, the kale wilted and the beetroot softened. Then add the spices, orange juice and zest. Season with sea salt and black pepper. In a large saucepan over a medium heat, melt the butter then add the pancetta. Once the fat starts to render, add the kale, garlic and roasted beetroot. Fry for 10–15 minutes or until the pancetta is golden, the kale wilted and the beetroot softened. Then add the spices, orange juice and zest. Season with sea salt and black pepper. Flambé the contents of the pan with whiskey (if using). Stir in the whiskey and allow to heat briefly, then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up then die down. CAUTION: Keep your face and hair away from the flames. Do not leave unattended. Reduce the heat and gently fry for a further 5 minutes. Remove the cinnamon stick and star anise and allow the mixture to cool. Flambé the contents of the pan with whiskey (if using). Stir in the whiskey and allow to heat briefly, then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up then die down. CAUTION: Keep your face and hair away from the flames. Do not leave unattended. Reduce the heat and gently fry for a further 5 minutes. Remove the cinnamon stick and star anise and allow the mixture to cool. Add the mixture to a food processor and pulse until it is the texture of a coarse pâté. Add the mixture to a food processor and pulse until it is the texture of a coarse pâté. Roll out your pastry to the thickness of a pound coin and cut out four 12–15cm/4½–6in discs for the bases (about the diameter of a large teacup) and four 15–18cm/6–7in discs for the top sheets (about the size of a saucer). Place a layer of the cooled beetroot duxelles onto the centre of each pastry base leaving a strip clean around the circumference to seal the pasty together later. Roll out your pastry to the thickness of a pound coin and cut out four 12–15cm/4½–6in discs for the bases (about the diameter of a large teacup) and four 15–18cm/6–7in discs for the top sheets (about the size of a saucer). Place a layer of the cooled beetroot duxelles onto the centre of each pastry base leaving a strip clean around the circumference to seal the pasty together later. Add strips of pheasant and rhubarb alternating to form a crisscross pattern. Season with a pinch of salt and pepper. Top this layer with a large spoonful of confit duck meat and finish the filling with a wild garlic leaf (or a chard leaf). Add strips of pheasant and rhubarb alternating to form a crisscross pattern. Season with a pinch of salt and pepper. Top this layer with a large spoonful of confit duck meat and finish the filling with a wild garlic leaf (or a chard leaf). Cover the base with a pastry lid, press the edges to seal and trim into a neat circle. Make a small hole in the top for steam to escape. Gently score the pastry down the sides with a butter knife to decorate and brush with beaten egg to glaze. Bake in the oven for 25–30 minutes until the pastry is golden and the base is cooked. Serve hot. Cover the base with a pastry lid, press the edges to seal and trim into a neat circle. Make a small hole in the top for steam to escape. Gently score the pastry down the sides with a butter knife to decorate and brush with beaten egg to glaze. Bake in the oven for 25–30 minutes until the pastry is golden and the base is cooked. Serve hot."
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} | efd2891d0448b77e659f4a8826bc712cba5faed752c003882ac93214246081a5 | Pheasant breasts braised in cider recipe
An average of 3.0 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pheasantbreastsbrais_1003_16x9.jpg Caramelised onions, bacon and cider combine in the perfect recipe for roast pheasant. 4 pheasant breasts (young hen breasts if possible as they won't be so tough)4 large rashers, lightly smoked bacon500ml/17fl oz dry cider5 shallotsknob of butter1 tsp caster sugar30g/1oz plain flour100ml/7tbsp full fat crème fraîche 4 pheasant breasts (young hen breasts if possible as they won't be so tough) 4 large rashers, lightly smoked bacon 500ml/17fl oz dry cider 5 shallots knob of butter 1 tsp caster sugar 30g/1oz plain flour 100ml/7tbsp full fat crème fraîche Method Preheat the oven to 200C/400F/Gas 6.Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 minutes.After 25 minutes reduce the oven temperature to 170C/325F/Gas 3, pour 250ml/8 fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes.Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half. Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised. Remove from the heat until ready to finish the sauce.Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary.To finish the sauce, add the flour to the shallots, place the pan back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn't be. Now add the cider reduction and the crème fraîche and cook together over a low heat until the sauce starts to thicken.Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 minutes. Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 minutes. After 25 minutes reduce the oven temperature to 170C/325F/Gas 3, pour 250ml/8 fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes. After 25 minutes reduce the oven temperature to 170C/325F/Gas 3, pour 250ml/8 fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes. Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half. Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half. Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised. Remove from the heat until ready to finish the sauce. Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised. Remove from the heat until ready to finish the sauce. Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary. Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary. To finish the sauce, add the flour to the shallots, place the pan back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn't be. Now add the cider reduction and the crème fraîche and cook together over a low heat until the sauce starts to thicken. To finish the sauce, add the flour to the shallots, place the pan back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn't be. Now add the cider reduction and the crème fraîche and cook together over a low heat until the sauce starts to thicken. Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve. Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve. Recipe tips This recipe also works well with whole pheasant. Cover the breasts of the bird with bacon and add the cider half way through the roasting, covering in the same way and it will help keep the bird moist. You can then make the sauce from the cooking juices in the roasting pan along the same lines as above. | {
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"content": "An average of 3.0 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pheasantbreastsbrais_1003_16x9.jpg Caramelised onions, bacon and cider combine in the perfect recipe for roast pheasant. 4 pheasant breasts (young hen breasts if possible as they won't be so tough)4 large rashers, lightly smoked bacon500ml/17fl oz dry cider5 shallotsknob of butter1 tsp caster sugar30g/1oz plain flour100ml/7tbsp full fat crème fraîche 4 pheasant breasts (young hen breasts if possible as they won't be so tough) 4 large rashers, lightly smoked bacon 500ml/17fl oz dry cider 5 shallots knob of butter 1 tsp caster sugar 30g/1oz plain flour 100ml/7tbsp full fat crème fraîche Method Preheat the oven to 200C/400F/Gas 6.Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 minutes.After 25 minutes reduce the oven temperature to 170C/325F/Gas 3, pour 250ml/8 fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes.Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half. Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised. Remove from the heat until ready to finish the sauce.Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary.To finish the sauce, add the flour to the shallots, place the pan back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn't be. Now add the cider reduction and the crème fraîche and cook together over a low heat until the sauce starts to thicken.Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 minutes. Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 minutes. After 25 minutes reduce the oven temperature to 170C/325F/Gas 3, pour 250ml/8 fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes. After 25 minutes reduce the oven temperature to 170C/325F/Gas 3, pour 250ml/8 fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes. Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half. Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half. Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised. Remove from the heat until ready to finish the sauce. Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised. Remove from the heat until ready to finish the sauce. Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary. Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary. To finish the sauce, add the flour to the shallots, place the pan back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn't be. Now add the cider reduction and the crème fraîche and cook together over a low heat until the sauce starts to thicken. To finish the sauce, add the flour to the shallots, place the pan back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn't be. Now add the cider reduction and the crème fraîche and cook together over a low heat until the sauce starts to thicken. Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve. Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve. Recipe tips This recipe also works well with whole pheasant. Cover the breasts of the bird with bacon and add the cider half way through the roasting, covering in the same way and it will help keep the bird moist. You can then make the sauce from the cooking juices in the roasting pan along the same lines as above."
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} | 61bf4078f3e836855769b7938ad6e8bba3d3abbb898c47ff69a9f123c34c54c0 | Pheasant curry with spiced okra recipe
An average of 3.0 out of 5 stars from 2 ratings This slow-cooked pheasant curry makes a great celebration meal. It is served with spicy okra and topped with cooling yoghurt. 4 tbsp olive oil2 onions, diced4 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger6 cardamom pods ½ tsp freshly ground black pepper 1 tbsp ground coriander 1 tsp turmeric 20g/¾oz fresh coriander, stalks shredded and leaves reserved 3 green chillies, chopped 400g tin chopped tomatoes 30ml/1fl oz red wine vinegar1 pheasant, jointed500ml/18fl oz chicken stock salt and freshly ground black pepper 4 tbsp olive oil 2 onions, diced 4 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 6 cardamom pods ½ tsp freshly ground black pepper 1 tbsp ground coriander 1 tsp turmeric 20g/¾oz fresh coriander, stalks shredded and leaves reserved 3 green chillies, chopped 400g tin chopped tomatoes 30ml/1fl oz red wine vinegar 1 pheasant, jointed 500ml/18fl oz chicken stock salt and freshly ground black pepper 300g/10½oz okra1 tsp sea salt flakes, for rubbing20ml/¾fl oz white wine vinegar, for rubbing10 fresh curry leaves 1 tbsp yellow mustard seeds 1 tbsp vegetable oil3 garlic cloves, minced 1 tsp dried chilli flakes½ tsp turmeric 300g/10½oz okra 1 tsp sea salt flakes, for rubbing 20ml/¾fl oz white wine vinegar, for rubbing 10 fresh curry leaves 1 tbsp yellow mustard seeds 1 tbsp vegetable oil 3 garlic cloves, minced 1 tsp dried chilli flakes ½ tsp turmeric 1 garlic clove, minced 1 tsp nigella seeds, toasted2 tbsp Greek-style yoghurt 3 spring onions, chopped 1 garlic clove, minced 1 tsp nigella seeds, toasted 2 tbsp Greek-style yoghurt 3 spring onions, chopped Method To make the curry, heat 2 tablespoons of olive oil in a large saucepan or casserole over a medium heat, add the onions and cook for 30 minutes or until well caramelised. Add the garlic, ginger, spices, coriander stalks, chillies, chopped tomatoes and vinegar. Heat another frying pan over a medium-high heat. Season the pheasant all over with salt and pepper. Add the remaining 2 tablespoons of oil to the pan and cook the pheasant until nicely coloured all over. Transfer the pheasant to the curry base, stir in the stock and simmer gently for 1–2 hours until tender. Stir in the coriander leaves at the end.To make the okra, rub the okra with the sea salt flakes and white wine vinegar. Leave for 20 minutes, then wash briefly in cold water and slice into 2cm/¾in pieces on the angle.Heat the curry leaves and mustard seeds in a dry saucepan. When they start to pop, add the oil and when hot, add the garlic and chilli flakes and cook for 1–2 minutes. Add the sliced okra and turmeric and fry for a few more minutes until the okra is soft. To serve, spoon the curry into bowls and top with the okra. Stir the garlic and nigella seeds into the yoghurt in a small bowl. Garnish the bowls with the yoghurt mixture and spring onions. To make the curry, heat 2 tablespoons of olive oil in a large saucepan or casserole over a medium heat, add the onions and cook for 30 minutes or until well caramelised. Add the garlic, ginger, spices, coriander stalks, chillies, chopped tomatoes and vinegar. To make the curry, heat 2 tablespoons of olive oil in a large saucepan or casserole over a medium heat, add the onions and cook for 30 minutes or until well caramelised. Add the garlic, ginger, spices, coriander stalks, chillies, chopped tomatoes and vinegar. Heat another frying pan over a medium-high heat. Season the pheasant all over with salt and pepper. Add the remaining 2 tablespoons of oil to the pan and cook the pheasant until nicely coloured all over. Transfer the pheasant to the curry base, stir in the stock and simmer gently for 1–2 hours until tender. Stir in the coriander leaves at the end. Heat another frying pan over a medium-high heat. Season the pheasant all over with salt and pepper. Add the remaining 2 tablespoons of oil to the pan and cook the pheasant until nicely coloured all over. Transfer the pheasant to the curry base, stir in the stock and simmer gently for 1–2 hours until tender. Stir in the coriander leaves at the end. To make the okra, rub the okra with the sea salt flakes and white wine vinegar. Leave for 20 minutes, then wash briefly in cold water and slice into 2cm/¾in pieces on the angle. To make the okra, rub the okra with the sea salt flakes and white wine vinegar. Leave for 20 minutes, then wash briefly in cold water and slice into 2cm/¾in pieces on the angle. Heat the curry leaves and mustard seeds in a dry saucepan. When they start to pop, add the oil and when hot, add the garlic and chilli flakes and cook for 1–2 minutes. Add the sliced okra and turmeric and fry for a few more minutes until the okra is soft. Heat the curry leaves and mustard seeds in a dry saucepan. When they start to pop, add the oil and when hot, add the garlic and chilli flakes and cook for 1–2 minutes. Add the sliced okra and turmeric and fry for a few more minutes until the okra is soft. To serve, spoon the curry into bowls and top with the okra. Stir the garlic and nigella seeds into the yoghurt in a small bowl. Garnish the bowls with the yoghurt mixture and spring onions. To serve, spoon the curry into bowls and top with the okra. Stir the garlic and nigella seeds into the yoghurt in a small bowl. Garnish the bowls with the yoghurt mixture and spring onions. | {
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"title": "Pheasant curry with spiced okra recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings This slow-cooked pheasant curry makes a great celebration meal. It is served with spicy okra and topped with cooling yoghurt. 4 tbsp olive oil2 onions, diced4 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger6 cardamom pods ½ tsp freshly ground black pepper 1 tbsp ground coriander 1 tsp turmeric 20g/¾oz fresh coriander, stalks shredded and leaves reserved 3 green chillies, chopped 400g tin chopped tomatoes 30ml/1fl oz red wine vinegar1 pheasant, jointed500ml/18fl oz chicken stock salt and freshly ground black pepper 4 tbsp olive oil 2 onions, diced 4 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 6 cardamom pods ½ tsp freshly ground black pepper 1 tbsp ground coriander 1 tsp turmeric 20g/¾oz fresh coriander, stalks shredded and leaves reserved 3 green chillies, chopped 400g tin chopped tomatoes 30ml/1fl oz red wine vinegar 1 pheasant, jointed 500ml/18fl oz chicken stock salt and freshly ground black pepper 300g/10½oz okra1 tsp sea salt flakes, for rubbing20ml/¾fl oz white wine vinegar, for rubbing10 fresh curry leaves 1 tbsp yellow mustard seeds 1 tbsp vegetable oil3 garlic cloves, minced 1 tsp dried chilli flakes½ tsp turmeric 300g/10½oz okra 1 tsp sea salt flakes, for rubbing 20ml/¾fl oz white wine vinegar, for rubbing 10 fresh curry leaves 1 tbsp yellow mustard seeds 1 tbsp vegetable oil 3 garlic cloves, minced 1 tsp dried chilli flakes ½ tsp turmeric 1 garlic clove, minced 1 tsp nigella seeds, toasted2 tbsp Greek-style yoghurt 3 spring onions, chopped 1 garlic clove, minced 1 tsp nigella seeds, toasted 2 tbsp Greek-style yoghurt 3 spring onions, chopped Method To make the curry, heat 2 tablespoons of olive oil in a large saucepan or casserole over a medium heat, add the onions and cook for 30 minutes or until well caramelised. Add the garlic, ginger, spices, coriander stalks, chillies, chopped tomatoes and vinegar. Heat another frying pan over a medium-high heat. Season the pheasant all over with salt and pepper. Add the remaining 2 tablespoons of oil to the pan and cook the pheasant until nicely coloured all over. Transfer the pheasant to the curry base, stir in the stock and simmer gently for 1–2 hours until tender. Stir in the coriander leaves at the end.To make the okra, rub the okra with the sea salt flakes and white wine vinegar. Leave for 20 minutes, then wash briefly in cold water and slice into 2cm/¾in pieces on the angle.Heat the curry leaves and mustard seeds in a dry saucepan. When they start to pop, add the oil and when hot, add the garlic and chilli flakes and cook for 1–2 minutes. Add the sliced okra and turmeric and fry for a few more minutes until the okra is soft. To serve, spoon the curry into bowls and top with the okra. Stir the garlic and nigella seeds into the yoghurt in a small bowl. Garnish the bowls with the yoghurt mixture and spring onions. To make the curry, heat 2 tablespoons of olive oil in a large saucepan or casserole over a medium heat, add the onions and cook for 30 minutes or until well caramelised. Add the garlic, ginger, spices, coriander stalks, chillies, chopped tomatoes and vinegar. To make the curry, heat 2 tablespoons of olive oil in a large saucepan or casserole over a medium heat, add the onions and cook for 30 minutes or until well caramelised. Add the garlic, ginger, spices, coriander stalks, chillies, chopped tomatoes and vinegar. Heat another frying pan over a medium-high heat. Season the pheasant all over with salt and pepper. Add the remaining 2 tablespoons of oil to the pan and cook the pheasant until nicely coloured all over. Transfer the pheasant to the curry base, stir in the stock and simmer gently for 1–2 hours until tender. Stir in the coriander leaves at the end. Heat another frying pan over a medium-high heat. Season the pheasant all over with salt and pepper. Add the remaining 2 tablespoons of oil to the pan and cook the pheasant until nicely coloured all over. Transfer the pheasant to the curry base, stir in the stock and simmer gently for 1–2 hours until tender. Stir in the coriander leaves at the end. To make the okra, rub the okra with the sea salt flakes and white wine vinegar. Leave for 20 minutes, then wash briefly in cold water and slice into 2cm/¾in pieces on the angle. To make the okra, rub the okra with the sea salt flakes and white wine vinegar. Leave for 20 minutes, then wash briefly in cold water and slice into 2cm/¾in pieces on the angle. Heat the curry leaves and mustard seeds in a dry saucepan. When they start to pop, add the oil and when hot, add the garlic and chilli flakes and cook for 1–2 minutes. Add the sliced okra and turmeric and fry for a few more minutes until the okra is soft. Heat the curry leaves and mustard seeds in a dry saucepan. When they start to pop, add the oil and when hot, add the garlic and chilli flakes and cook for 1–2 minutes. Add the sliced okra and turmeric and fry for a few more minutes until the okra is soft. To serve, spoon the curry into bowls and top with the okra. Stir the garlic and nigella seeds into the yoghurt in a small bowl. Garnish the bowls with the yoghurt mixture and spring onions. To serve, spoon the curry into bowls and top with the okra. Stir the garlic and nigella seeds into the yoghurt in a small bowl. Garnish the bowls with the yoghurt mixture and spring onions."
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} | e3f695ba421a4cb12ae44a9a2d44098e89582b04a7b629c9b205a96b53b22764 | Roasted pheasant salad recipe
Roasted pheasant salad with pancetta, chestnuts and pomegranate An average of 5.0 out of 5 stars from 1 rating Pheasant is a wonderful meat to use in this flavour-packed salad - if you can't get hold of the unusual salad leaves any good-quality leaves will do. 1kg/2lb 4oz whole ready-to-roast hen pheasant6 slices pancetta2 sprigs fresh thyme1 tbsp vegetable oil50ml/2fl oz dry Marsala wine1 head of tardivo radicchio rosso di Treviso, leaves separated¼ head of castelfranco radicchio, leaves separated1 bunch dandelion leaves1 tbsp aged balsamic vinegar3 tbsp olive oil1 pomegranate, seeds only4 leaves fresh mint, chopped10 whole chestnuts, cut in half and boiled until soft insidesalt and freshly ground black pepper 1kg/2lb 4oz whole ready-to-roast hen pheasant 6 slices pancetta 2 sprigs fresh thyme 1 tbsp vegetable oil 50ml/2fl oz dry Marsala wine 1 head of tardivo radicchio rosso di Treviso, leaves separated ¼ head of castelfranco radicchio, leaves separated 1 bunch dandelion leaves 1 tbsp aged balsamic vinegar 3 tbsp olive oil 1 pomegranate, seeds only 4 leaves fresh mint, chopped 10 whole chestnuts, cut in half and boiled until soft inside salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3Wrap the pheasant in the pancetta and stuff the cavity with thyme. Heat the vegetable oil in an ovenproof pan, or a roasting tin. When hot, brown the pheasant on all sides. Add the Marsala to the pan then roast for 40 minutes. Remove from the oven and leave to rest for 10 minutes. Pour the roasting juices into a bowl, skim off any excess fat, and reserve. Remove the pancetta and reserve. Remove the breasts and legs from the pheasant. Peel off the skin and cut around the leg bones to remove as much meat as possible. Tear the meat into pieces and add them to the reserved juices. Season with salt and pepper and set aside.Put the radicchio and dandelion leaves into a large bowl. Mix the balsamic vinegar and olive oil to make a dressing. Season with salt and pepper. Toss the salad with the dressing and place on a large serving plate. Scatter over the pieces of pheasant with the juice.Scoop out the insides of the chestnuts and place them on top. Add the pomegranate seeds and mint. Finally chop the reserved pancetta and sprinkle over the top. Preheat the oven to 160C/140C Fan/Gas 3 Preheat the oven to 160C/140C Fan/Gas 3 Wrap the pheasant in the pancetta and stuff the cavity with thyme. Heat the vegetable oil in an ovenproof pan, or a roasting tin. When hot, brown the pheasant on all sides. Wrap the pheasant in the pancetta and stuff the cavity with thyme. Heat the vegetable oil in an ovenproof pan, or a roasting tin. When hot, brown the pheasant on all sides. Add the Marsala to the pan then roast for 40 minutes. Add the Marsala to the pan then roast for 40 minutes. Remove from the oven and leave to rest for 10 minutes. Remove from the oven and leave to rest for 10 minutes. Pour the roasting juices into a bowl, skim off any excess fat, and reserve. Remove the pancetta and reserve. Pour the roasting juices into a bowl, skim off any excess fat, and reserve. Remove the pancetta and reserve. Remove the breasts and legs from the pheasant. Peel off the skin and cut around the leg bones to remove as much meat as possible. Tear the meat into pieces and add them to the reserved juices. Season with salt and pepper and set aside. Remove the breasts and legs from the pheasant. Peel off the skin and cut around the leg bones to remove as much meat as possible. Tear the meat into pieces and add them to the reserved juices. Season with salt and pepper and set aside. Put the radicchio and dandelion leaves into a large bowl. Mix the balsamic vinegar and olive oil to make a dressing. Season with salt and pepper. Put the radicchio and dandelion leaves into a large bowl. Mix the balsamic vinegar and olive oil to make a dressing. Season with salt and pepper. Toss the salad with the dressing and place on a large serving plate. Toss the salad with the dressing and place on a large serving plate. Scatter over the pieces of pheasant with the juice. Scatter over the pieces of pheasant with the juice. Scoop out the insides of the chestnuts and place them on top. Add the pomegranate seeds and mint. Finally chop the reserved pancetta and sprinkle over the top. Scoop out the insides of the chestnuts and place them on top. Add the pomegranate seeds and mint. Finally chop the reserved pancetta and sprinkle over the top. | {
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"content": "Roasted pheasant salad with pancetta, chestnuts and pomegranate An average of 5.0 out of 5 stars from 1 rating Pheasant is a wonderful meat to use in this flavour-packed salad - if you can't get hold of the unusual salad leaves any good-quality leaves will do. 1kg/2lb 4oz whole ready-to-roast hen pheasant6 slices pancetta2 sprigs fresh thyme1 tbsp vegetable oil50ml/2fl oz dry Marsala wine1 head of tardivo radicchio rosso di Treviso, leaves separated¼ head of castelfranco radicchio, leaves separated1 bunch dandelion leaves1 tbsp aged balsamic vinegar3 tbsp olive oil1 pomegranate, seeds only4 leaves fresh mint, chopped10 whole chestnuts, cut in half and boiled until soft insidesalt and freshly ground black pepper 1kg/2lb 4oz whole ready-to-roast hen pheasant 6 slices pancetta 2 sprigs fresh thyme 1 tbsp vegetable oil 50ml/2fl oz dry Marsala wine 1 head of tardivo radicchio rosso di Treviso, leaves separated ¼ head of castelfranco radicchio, leaves separated 1 bunch dandelion leaves 1 tbsp aged balsamic vinegar 3 tbsp olive oil 1 pomegranate, seeds only 4 leaves fresh mint, chopped 10 whole chestnuts, cut in half and boiled until soft inside salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3Wrap the pheasant in the pancetta and stuff the cavity with thyme. Heat the vegetable oil in an ovenproof pan, or a roasting tin. When hot, brown the pheasant on all sides. Add the Marsala to the pan then roast for 40 minutes. Remove from the oven and leave to rest for 10 minutes. Pour the roasting juices into a bowl, skim off any excess fat, and reserve. Remove the pancetta and reserve. Remove the breasts and legs from the pheasant. Peel off the skin and cut around the leg bones to remove as much meat as possible. Tear the meat into pieces and add them to the reserved juices. Season with salt and pepper and set aside.Put the radicchio and dandelion leaves into a large bowl. Mix the balsamic vinegar and olive oil to make a dressing. Season with salt and pepper. Toss the salad with the dressing and place on a large serving plate. Scatter over the pieces of pheasant with the juice.Scoop out the insides of the chestnuts and place them on top. Add the pomegranate seeds and mint. Finally chop the reserved pancetta and sprinkle over the top. Preheat the oven to 160C/140C Fan/Gas 3 Preheat the oven to 160C/140C Fan/Gas 3 Wrap the pheasant in the pancetta and stuff the cavity with thyme. Heat the vegetable oil in an ovenproof pan, or a roasting tin. When hot, brown the pheasant on all sides. Wrap the pheasant in the pancetta and stuff the cavity with thyme. Heat the vegetable oil in an ovenproof pan, or a roasting tin. When hot, brown the pheasant on all sides. Add the Marsala to the pan then roast for 40 minutes. Add the Marsala to the pan then roast for 40 minutes. Remove from the oven and leave to rest for 10 minutes. Remove from the oven and leave to rest for 10 minutes. Pour the roasting juices into a bowl, skim off any excess fat, and reserve. Remove the pancetta and reserve. Pour the roasting juices into a bowl, skim off any excess fat, and reserve. Remove the pancetta and reserve. Remove the breasts and legs from the pheasant. Peel off the skin and cut around the leg bones to remove as much meat as possible. Tear the meat into pieces and add them to the reserved juices. Season with salt and pepper and set aside. Remove the breasts and legs from the pheasant. Peel off the skin and cut around the leg bones to remove as much meat as possible. Tear the meat into pieces and add them to the reserved juices. Season with salt and pepper and set aside. Put the radicchio and dandelion leaves into a large bowl. Mix the balsamic vinegar and olive oil to make a dressing. Season with salt and pepper. Put the radicchio and dandelion leaves into a large bowl. Mix the balsamic vinegar and olive oil to make a dressing. Season with salt and pepper. Toss the salad with the dressing and place on a large serving plate. Toss the salad with the dressing and place on a large serving plate. Scatter over the pieces of pheasant with the juice. Scatter over the pieces of pheasant with the juice. Scoop out the insides of the chestnuts and place them on top. Add the pomegranate seeds and mint. Finally chop the reserved pancetta and sprinkle over the top. Scoop out the insides of the chestnuts and place them on top. Add the pomegranate seeds and mint. Finally chop the reserved pancetta and sprinkle over the top."
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} | 454066614b250a352e0c4671df1297aaa0da616db61c5086fe8e4355cd5181f9 | Pot-roasted pheasant with walnut sauce recipe
An average of 4.5 out of 5 stars from 2 ratings This creamy spiced walnut sauce really ups your game, particularly this easy pot-roasted pheasant. 1 pheasant, cleaned and trussed (ask your butcher to do this)dash oil1 onion, quartered3 sticks celery, chopped 1 head garlic, halved 1 bay leaf1 small bunch thyme 1 tbsp coriander seeds 1 star anise 500ml/18fl oz hot chicken stock salt and freshly ground black pepper 1 pheasant, cleaned and trussed (ask your butcher to do this) dash oil 1 onion, quartered 3 sticks celery, chopped 1 head garlic, halved 1 bay leaf 1 small bunch thyme 1 tbsp coriander seeds 1 star anise 500ml/18fl oz hot chicken stock salt and freshly ground black pepper 6 tbsp shelled walnuts 3 tbsp breadcrumbs 1 garlic clove, finely chopped100ml/3½fl oz double cream 1 tsp ground cinnamon salt and freshly ground black pepper 6 tbsp shelled walnuts 3 tbsp breadcrumbs 1 garlic clove, finely chopped 100ml/3½fl oz double cream 1 tsp ground cinnamon salt and freshly ground black pepper 1 tbsp walnut oil½ tsp smoked paprika pinch chilli flakes 1 tbsp walnut oil ½ tsp smoked paprika pinch chilli flakes 1 fresh pomegranate, seeds only 1 fresh pomegranate, seeds only Method To make the pheasant, preheat the oven to 220C/200C Fan/Gas 7. Season the pheasant with salt and freshly ground black pepper. Heat a dash of oil in a frying pan and brown the pheasant all over until well coloured. Put the pheasant in a casserole with the onion, celery, garlic, bay leaf, thyme, coriander seeds, star anise and hot chicken stock. Cover with a lid and transfer to the oven to roast for around 25–30 minutes, or until cooked. Remove from the oven and leave to rest in the pot with the stock for 10 minutes. To make the walnut sauce, toast the walnuts in a dry frying pan over a medium heat. Remove from the pan and then blend in a food processor with the breadcrumbs, garlic, cream and cinnamon. Add a ladle or 2 of the chicken stock from the pheasant and blend again to make it into a smooth paste. Taste and season with salt and freshly ground black pepper and keep warm. To make the dressing, mix the dressing ingredients together in a small bowl.To serve, joint the bird and spoon over the walnut sauce and the dressing. Scatter over the pomegranate seeds and serve. To make the pheasant, preheat the oven to 220C/200C Fan/Gas 7. Season the pheasant with salt and freshly ground black pepper. Heat a dash of oil in a frying pan and brown the pheasant all over until well coloured. To make the pheasant, preheat the oven to 220C/200C Fan/Gas 7. Season the pheasant with salt and freshly ground black pepper. Heat a dash of oil in a frying pan and brown the pheasant all over until well coloured. Put the pheasant in a casserole with the onion, celery, garlic, bay leaf, thyme, coriander seeds, star anise and hot chicken stock. Cover with a lid and transfer to the oven to roast for around 25–30 minutes, or until cooked. Remove from the oven and leave to rest in the pot with the stock for 10 minutes. Put the pheasant in a casserole with the onion, celery, garlic, bay leaf, thyme, coriander seeds, star anise and hot chicken stock. Cover with a lid and transfer to the oven to roast for around 25–30 minutes, or until cooked. Remove from the oven and leave to rest in the pot with the stock for 10 minutes. To make the walnut sauce, toast the walnuts in a dry frying pan over a medium heat. Remove from the pan and then blend in a food processor with the breadcrumbs, garlic, cream and cinnamon. Add a ladle or 2 of the chicken stock from the pheasant and blend again to make it into a smooth paste. Taste and season with salt and freshly ground black pepper and keep warm. To make the walnut sauce, toast the walnuts in a dry frying pan over a medium heat. Remove from the pan and then blend in a food processor with the breadcrumbs, garlic, cream and cinnamon. Add a ladle or 2 of the chicken stock from the pheasant and blend again to make it into a smooth paste. Taste and season with salt and freshly ground black pepper and keep warm. To make the dressing, mix the dressing ingredients together in a small bowl. To make the dressing, mix the dressing ingredients together in a small bowl. To serve, joint the bird and spoon over the walnut sauce and the dressing. Scatter over the pomegranate seeds and serve. To serve, joint the bird and spoon over the walnut sauce and the dressing. Scatter over the pomegranate seeds and serve. | {
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"title": "Pot-roasted pheasant with walnut sauce recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This creamy spiced walnut sauce really ups your game, particularly this easy pot-roasted pheasant. 1 pheasant, cleaned and trussed (ask your butcher to do this)dash oil1 onion, quartered3 sticks celery, chopped 1 head garlic, halved 1 bay leaf1 small bunch thyme 1 tbsp coriander seeds 1 star anise 500ml/18fl oz hot chicken stock salt and freshly ground black pepper 1 pheasant, cleaned and trussed (ask your butcher to do this) dash oil 1 onion, quartered 3 sticks celery, chopped 1 head garlic, halved 1 bay leaf 1 small bunch thyme 1 tbsp coriander seeds 1 star anise 500ml/18fl oz hot chicken stock salt and freshly ground black pepper 6 tbsp shelled walnuts 3 tbsp breadcrumbs 1 garlic clove, finely chopped100ml/3½fl oz double cream 1 tsp ground cinnamon salt and freshly ground black pepper 6 tbsp shelled walnuts 3 tbsp breadcrumbs 1 garlic clove, finely chopped 100ml/3½fl oz double cream 1 tsp ground cinnamon salt and freshly ground black pepper 1 tbsp walnut oil½ tsp smoked paprika pinch chilli flakes 1 tbsp walnut oil ½ tsp smoked paprika pinch chilli flakes 1 fresh pomegranate, seeds only 1 fresh pomegranate, seeds only Method To make the pheasant, preheat the oven to 220C/200C Fan/Gas 7. Season the pheasant with salt and freshly ground black pepper. Heat a dash of oil in a frying pan and brown the pheasant all over until well coloured. Put the pheasant in a casserole with the onion, celery, garlic, bay leaf, thyme, coriander seeds, star anise and hot chicken stock. Cover with a lid and transfer to the oven to roast for around 25–30 minutes, or until cooked. Remove from the oven and leave to rest in the pot with the stock for 10 minutes. To make the walnut sauce, toast the walnuts in a dry frying pan over a medium heat. Remove from the pan and then blend in a food processor with the breadcrumbs, garlic, cream and cinnamon. Add a ladle or 2 of the chicken stock from the pheasant and blend again to make it into a smooth paste. Taste and season with salt and freshly ground black pepper and keep warm. To make the dressing, mix the dressing ingredients together in a small bowl.To serve, joint the bird and spoon over the walnut sauce and the dressing. Scatter over the pomegranate seeds and serve. To make the pheasant, preheat the oven to 220C/200C Fan/Gas 7. Season the pheasant with salt and freshly ground black pepper. Heat a dash of oil in a frying pan and brown the pheasant all over until well coloured. To make the pheasant, preheat the oven to 220C/200C Fan/Gas 7. Season the pheasant with salt and freshly ground black pepper. Heat a dash of oil in a frying pan and brown the pheasant all over until well coloured. Put the pheasant in a casserole with the onion, celery, garlic, bay leaf, thyme, coriander seeds, star anise and hot chicken stock. Cover with a lid and transfer to the oven to roast for around 25–30 minutes, or until cooked. Remove from the oven and leave to rest in the pot with the stock for 10 minutes. Put the pheasant in a casserole with the onion, celery, garlic, bay leaf, thyme, coriander seeds, star anise and hot chicken stock. Cover with a lid and transfer to the oven to roast for around 25–30 minutes, or until cooked. Remove from the oven and leave to rest in the pot with the stock for 10 minutes. To make the walnut sauce, toast the walnuts in a dry frying pan over a medium heat. Remove from the pan and then blend in a food processor with the breadcrumbs, garlic, cream and cinnamon. Add a ladle or 2 of the chicken stock from the pheasant and blend again to make it into a smooth paste. Taste and season with salt and freshly ground black pepper and keep warm. To make the walnut sauce, toast the walnuts in a dry frying pan over a medium heat. Remove from the pan and then blend in a food processor with the breadcrumbs, garlic, cream and cinnamon. Add a ladle or 2 of the chicken stock from the pheasant and blend again to make it into a smooth paste. Taste and season with salt and freshly ground black pepper and keep warm. To make the dressing, mix the dressing ingredients together in a small bowl. To make the dressing, mix the dressing ingredients together in a small bowl. To serve, joint the bird and spoon over the walnut sauce and the dressing. Scatter over the pomegranate seeds and serve. To serve, joint the bird and spoon over the walnut sauce and the dressing. Scatter over the pomegranate seeds and serve."
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} | c15809d8eac08e269fd2ab987d7c4b4f38481f0440766d54d8ed82d34b14c52b | Pot roasted pheasant with cider and calvados recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potroastedpheasantwi_7878_16x9.jpg Pot-roasting pheasant makes it deliciously moist and the creamy cider sauce is the perfect accompaniment. 55g/2oz butter2 pheasantssalt and pepper1 onion, finely chopped85g/3½oz bacon lardons1 stick celery, chopped roughly1 carrot, chopped roughly4 sprigs sage2 Granny Smith apples, peeled, cored and cut into large chunks50ml/2fl oz calvados290ml/½ pint chicken stock500ml/17fl oz dry cider290ml/½ pint double cream 55g/2oz butter 2 pheasants salt and pepper 1 onion, finely chopped 85g/3½oz bacon lardons 1 stick celery, chopped roughly 1 carrot, chopped roughly 4 sprigs sage 2 Granny Smith apples, peeled, cored and cut into large chunks 50ml/2fl oz calvados 290ml/½ pint chicken stock 500ml/17fl oz dry cider 290ml/½ pint double cream 4 coxes apples, peeled and cored25g /1oz melted butter1 tbsp soft light brown sugar 4 coxes apples, peeled and cored 25g /1oz melted butter 1 tbsp soft light brown sugar deep fried sage leaves8 slices fried pancettakale, blanched deep fried sage leaves 8 slices fried pancetta kale, blanched Method Preheat oven to 190C/375F/Gas 5.Melt the butter in a large non-stick casserole pot. Season the pheasants with salt and ground black pepper. Place the pheasants into the casserole pot and brown until pale golden on all sides. Remove from the pot and set aside.Add the onions, bacon, celery, carrot and sage sprigs to the pot and cook over a medium heat until the onion is soft and translucent and the bacon is crispy. Carefully pour off any excess fat that has emerged from the lardons.Return the pheasants to the pot and sprinkle over the apples. Pour over the calvados and set alight. Once the flames have died down add 290ml/½ pint of the cider and the chicken stock. Bring to a gentle simmer, cover and place in the oven for about 20 minutes.Place the apples onto a baking tray that has been brushed with a little butter and sprinkle with the sugar. Place in the oven and bake for about ½ hour, basting the apples a few times during cooking.Remove the pheasants from the pot and place on a chopping board. Remove the thighs and breasts and set aside to keep warm. Chop the carcass into four pieces and place back into the pot with the vegetables with the remaining cider. Bring to a boil and simmer gently for 5 minutes.Strain the sauce into a bowl through a fine meshed sieve. Pour the strained sauce back into the pot and add a splash of calvados. Reduce by half. Add the cream and simmer for a further 5 minutes or until the sauce is creamy and slightly thickened.Return the pheasant pieces to the pot to warm through and become coated in the sauce.Remove the baked apples from the oven.Serve on a bed of kale with a baked apple. Garnish with deep-fried sage leaves and crispy pancetta. Preheat oven to 190C/375F/Gas 5. Preheat oven to 190C/375F/Gas 5. Melt the butter in a large non-stick casserole pot. Season the pheasants with salt and ground black pepper. Place the pheasants into the casserole pot and brown until pale golden on all sides. Remove from the pot and set aside. Melt the butter in a large non-stick casserole pot. Season the pheasants with salt and ground black pepper. Place the pheasants into the casserole pot and brown until pale golden on all sides. Remove from the pot and set aside. Add the onions, bacon, celery, carrot and sage sprigs to the pot and cook over a medium heat until the onion is soft and translucent and the bacon is crispy. Carefully pour off any excess fat that has emerged from the lardons. Add the onions, bacon, celery, carrot and sage sprigs to the pot and cook over a medium heat until the onion is soft and translucent and the bacon is crispy. Carefully pour off any excess fat that has emerged from the lardons. Return the pheasants to the pot and sprinkle over the apples. Pour over the calvados and set alight. Once the flames have died down add 290ml/½ pint of the cider and the chicken stock. Bring to a gentle simmer, cover and place in the oven for about 20 minutes. Return the pheasants to the pot and sprinkle over the apples. Pour over the calvados and set alight. Once the flames have died down add 290ml/½ pint of the cider and the chicken stock. Bring to a gentle simmer, cover and place in the oven for about 20 minutes. Place the apples onto a baking tray that has been brushed with a little butter and sprinkle with the sugar. Place in the oven and bake for about ½ hour, basting the apples a few times during cooking. Place the apples onto a baking tray that has been brushed with a little butter and sprinkle with the sugar. Place in the oven and bake for about ½ hour, basting the apples a few times during cooking. Remove the pheasants from the pot and place on a chopping board. Remove the thighs and breasts and set aside to keep warm. Chop the carcass into four pieces and place back into the pot with the vegetables with the remaining cider. Bring to a boil and simmer gently for 5 minutes. Remove the pheasants from the pot and place on a chopping board. Remove the thighs and breasts and set aside to keep warm. Chop the carcass into four pieces and place back into the pot with the vegetables with the remaining cider. Bring to a boil and simmer gently for 5 minutes. Strain the sauce into a bowl through a fine meshed sieve. Pour the strained sauce back into the pot and add a splash of calvados. Reduce by half. Add the cream and simmer for a further 5 minutes or until the sauce is creamy and slightly thickened. Strain the sauce into a bowl through a fine meshed sieve. Pour the strained sauce back into the pot and add a splash of calvados. Reduce by half. Add the cream and simmer for a further 5 minutes or until the sauce is creamy and slightly thickened. Return the pheasant pieces to the pot to warm through and become coated in the sauce. Return the pheasant pieces to the pot to warm through and become coated in the sauce. Remove the baked apples from the oven. Remove the baked apples from the oven. Serve on a bed of kale with a baked apple. Garnish with deep-fried sage leaves and crispy pancetta. Serve on a bed of kale with a baked apple. Garnish with deep-fried sage leaves and crispy pancetta. | {
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"title": "Pot roasted pheasant with cider and calvados 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/potroastedpheasantwi_7878_16x9.jpg Pot-roasting pheasant makes it deliciously moist and the creamy cider sauce is the perfect accompaniment. 55g/2oz butter2 pheasantssalt and pepper1 onion, finely chopped85g/3½oz bacon lardons1 stick celery, chopped roughly1 carrot, chopped roughly4 sprigs sage2 Granny Smith apples, peeled, cored and cut into large chunks50ml/2fl oz calvados290ml/½ pint chicken stock500ml/17fl oz dry cider290ml/½ pint double cream 55g/2oz butter 2 pheasants salt and pepper 1 onion, finely chopped 85g/3½oz bacon lardons 1 stick celery, chopped roughly 1 carrot, chopped roughly 4 sprigs sage 2 Granny Smith apples, peeled, cored and cut into large chunks 50ml/2fl oz calvados 290ml/½ pint chicken stock 500ml/17fl oz dry cider 290ml/½ pint double cream 4 coxes apples, peeled and cored25g /1oz melted butter1 tbsp soft light brown sugar 4 coxes apples, peeled and cored 25g /1oz melted butter 1 tbsp soft light brown sugar deep fried sage leaves8 slices fried pancettakale, blanched deep fried sage leaves 8 slices fried pancetta kale, blanched Method Preheat oven to 190C/375F/Gas 5.Melt the butter in a large non-stick casserole pot. Season the pheasants with salt and ground black pepper. Place the pheasants into the casserole pot and brown until pale golden on all sides. Remove from the pot and set aside.Add the onions, bacon, celery, carrot and sage sprigs to the pot and cook over a medium heat until the onion is soft and translucent and the bacon is crispy. Carefully pour off any excess fat that has emerged from the lardons.Return the pheasants to the pot and sprinkle over the apples. Pour over the calvados and set alight. Once the flames have died down add 290ml/½ pint of the cider and the chicken stock. Bring to a gentle simmer, cover and place in the oven for about 20 minutes.Place the apples onto a baking tray that has been brushed with a little butter and sprinkle with the sugar. Place in the oven and bake for about ½ hour, basting the apples a few times during cooking.Remove the pheasants from the pot and place on a chopping board. Remove the thighs and breasts and set aside to keep warm. Chop the carcass into four pieces and place back into the pot with the vegetables with the remaining cider. Bring to a boil and simmer gently for 5 minutes.Strain the sauce into a bowl through a fine meshed sieve. Pour the strained sauce back into the pot and add a splash of calvados. Reduce by half. Add the cream and simmer for a further 5 minutes or until the sauce is creamy and slightly thickened.Return the pheasant pieces to the pot to warm through and become coated in the sauce.Remove the baked apples from the oven.Serve on a bed of kale with a baked apple. Garnish with deep-fried sage leaves and crispy pancetta. Preheat oven to 190C/375F/Gas 5. Preheat oven to 190C/375F/Gas 5. Melt the butter in a large non-stick casserole pot. Season the pheasants with salt and ground black pepper. Place the pheasants into the casserole pot and brown until pale golden on all sides. Remove from the pot and set aside. Melt the butter in a large non-stick casserole pot. Season the pheasants with salt and ground black pepper. Place the pheasants into the casserole pot and brown until pale golden on all sides. Remove from the pot and set aside. Add the onions, bacon, celery, carrot and sage sprigs to the pot and cook over a medium heat until the onion is soft and translucent and the bacon is crispy. Carefully pour off any excess fat that has emerged from the lardons. Add the onions, bacon, celery, carrot and sage sprigs to the pot and cook over a medium heat until the onion is soft and translucent and the bacon is crispy. Carefully pour off any excess fat that has emerged from the lardons. Return the pheasants to the pot and sprinkle over the apples. Pour over the calvados and set alight. Once the flames have died down add 290ml/½ pint of the cider and the chicken stock. Bring to a gentle simmer, cover and place in the oven for about 20 minutes. Return the pheasants to the pot and sprinkle over the apples. Pour over the calvados and set alight. Once the flames have died down add 290ml/½ pint of the cider and the chicken stock. Bring to a gentle simmer, cover and place in the oven for about 20 minutes. Place the apples onto a baking tray that has been brushed with a little butter and sprinkle with the sugar. Place in the oven and bake for about ½ hour, basting the apples a few times during cooking. Place the apples onto a baking tray that has been brushed with a little butter and sprinkle with the sugar. Place in the oven and bake for about ½ hour, basting the apples a few times during cooking. Remove the pheasants from the pot and place on a chopping board. Remove the thighs and breasts and set aside to keep warm. Chop the carcass into four pieces and place back into the pot with the vegetables with the remaining cider. Bring to a boil and simmer gently for 5 minutes. Remove the pheasants from the pot and place on a chopping board. Remove the thighs and breasts and set aside to keep warm. Chop the carcass into four pieces and place back into the pot with the vegetables with the remaining cider. Bring to a boil and simmer gently for 5 minutes. Strain the sauce into a bowl through a fine meshed sieve. Pour the strained sauce back into the pot and add a splash of calvados. Reduce by half. Add the cream and simmer for a further 5 minutes or until the sauce is creamy and slightly thickened. Strain the sauce into a bowl through a fine meshed sieve. Pour the strained sauce back into the pot and add a splash of calvados. Reduce by half. Add the cream and simmer for a further 5 minutes or until the sauce is creamy and slightly thickened. Return the pheasant pieces to the pot to warm through and become coated in the sauce. Return the pheasant pieces to the pot to warm through and become coated in the sauce. Remove the baked apples from the oven. Remove the baked apples from the oven. Serve on a bed of kale with a baked apple. Garnish with deep-fried sage leaves and crispy pancetta. Serve on a bed of kale with a baked apple. Garnish with deep-fried sage leaves and crispy pancetta."
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Preheat the oven to 180C/350F/Gas 4.Take the legs and breasts off the pheasant carcass and skin them, discarding the skin.Cut the drumstick flesh and sinews away from the drumstick bone and discard. Clean the bone down then turn the leg over and cut out the thigh bone. You will be left with a boneless thigh attached to a drumstick bone.To make the garlic butter, place the hazelnuts, 50g/1¾oz of the butter and the clove of garlic in a food processor and blend.Make a small incision into the underside of the breast and fill with the garlic butter, season well with salt and freshly ground black pepper then place the mini fillet over the top of the incision to seal.Place the leg on top with the bone toward the thinner end of the breast.Carefully pass the pheasant Kievs through the flour, then the eggs and then the breadcrumbs. Heat the rapeseed oil in an ovenproof frying pan, gently fry the Kievs until lightly coloured on one side then transfer to the oven for 12-15 minutes.Remove the skin from the pancetta and set aside, then thickly slice the pancetta.Meanwhile, place the swede, pancetta skin, 500ml/18fl oz of the chicken stock and the remaining butter into a pan, season lightly and bring to the boil. Simmer for 25-30 minutes and leave to cool slightly. Strain, discarding the stock and pancetta skin, then return the swede to the pan and mash well.Place the quartered cabbage into an ovenproof dish, layer the Toulouse sausage and pancetta inside, add the garlic head, fresh thyme and season well with salt and freshly ground black pepper.Pour 500ml/18fl oz of the chicken stock over the top and cover with the outer cabbage leaves. Cover with a tightly fitting lid or tin foil and bring to the boil, then place into the oven for 45 minutes. To serve, carve the sausage into thick slices and place onto the plate with a piece of pancetta. Set a piece of cabbage alongside then spoon some swede next to it. Place the cooked Kiev on top and a few crushed hazelnuts around. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Take the legs and breasts off the pheasant carcass and skin them, discarding the skin. Take the legs and breasts off the pheasant carcass and skin them, discarding the skin. Cut the drumstick flesh and sinews away from the drumstick bone and discard. Clean the bone down then turn the leg over and cut out the thigh bone. You will be left with a boneless thigh attached to a drumstick bone. Cut the drumstick flesh and sinews away from the drumstick bone and discard. Clean the bone down then turn the leg over and cut out the thigh bone. You will be left with a boneless thigh attached to a drumstick bone. To make the garlic butter, place the hazelnuts, 50g/1¾oz of the butter and the clove of garlic in a food processor and blend. To make the garlic butter, place the hazelnuts, 50g/1¾oz of the butter and the clove of garlic in a food processor and blend. Make a small incision into the underside of the breast and fill with the garlic butter, season well with salt and freshly ground black pepper then place the mini fillet over the top of the incision to seal. Make a small incision into the underside of the breast and fill with the garlic butter, season well with salt and freshly ground black pepper then place the mini fillet over the top of the incision to seal. Place the leg on top with the bone toward the thinner end of the breast. Place the leg on top with the bone toward the thinner end of the breast. Carefully pass the pheasant Kievs through the flour, then the eggs and then the breadcrumbs. Heat the rapeseed oil in an ovenproof frying pan, gently fry the Kievs until lightly coloured on one side then transfer to the oven for 12-15 minutes. Carefully pass the pheasant Kievs through the flour, then the eggs and then the breadcrumbs. Heat the rapeseed oil in an ovenproof frying pan, gently fry the Kievs until lightly coloured on one side then transfer to the oven for 12-15 minutes. Remove the skin from the pancetta and set aside, then thickly slice the pancetta. Remove the skin from the pancetta and set aside, then thickly slice the pancetta. Meanwhile, place the swede, pancetta skin, 500ml/18fl oz of the chicken stock and the remaining butter into a pan, season lightly and bring to the boil. Simmer for 25-30 minutes and leave to cool slightly. Meanwhile, place the swede, pancetta skin, 500ml/18fl oz of the chicken stock and the remaining butter into a pan, season lightly and bring to the boil. Simmer for 25-30 minutes and leave to cool slightly. Strain, discarding the stock and pancetta skin, then return the swede to the pan and mash well. Strain, discarding the stock and pancetta skin, then return the swede to the pan and mash well. Place the quartered cabbage into an ovenproof dish, layer the Toulouse sausage and pancetta inside, add the garlic head, fresh thyme and season well with salt and freshly ground black pepper. Place the quartered cabbage into an ovenproof dish, layer the Toulouse sausage and pancetta inside, add the garlic head, fresh thyme and season well with salt and freshly ground black pepper. Pour 500ml/18fl oz of the chicken stock over the top and cover with the outer cabbage leaves. Cover with a tightly fitting lid or tin foil and bring to the boil, then place into the oven for 45 minutes. Pour 500ml/18fl oz of the chicken stock over the top and cover with the outer cabbage leaves. Cover with a tightly fitting lid or tin foil and bring to the boil, then place into the oven for 45 minutes. To serve, carve the sausage into thick slices and place onto the plate with a piece of pancetta. Set a piece of cabbage alongside then spoon some swede next to it. Place the cooked Kiev on top and a few crushed hazelnuts around. To serve, carve the sausage into thick slices and place onto the plate with a piece of pancetta. Set a piece of cabbage alongside then spoon some swede next to it. Place the cooked Kiev on top and a few crushed hazelnuts around. | {
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"title": "Pheasant kiev, crushed swede, hazelnut butter and smoky bacon cabbage recipe",
"content": "Preheat the oven to 180C/350F/Gas 4.Take the legs and breasts off the pheasant carcass and skin them, discarding the skin.Cut the drumstick flesh and sinews away from the drumstick bone and discard. Clean the bone down then turn the leg over and cut out the thigh bone. You will be left with a boneless thigh attached to a drumstick bone.To make the garlic butter, place the hazelnuts, 50g/1¾oz of the butter and the clove of garlic in a food processor and blend.Make a small incision into the underside of the breast and fill with the garlic butter, season well with salt and freshly ground black pepper then place the mini fillet over the top of the incision to seal.Place the leg on top with the bone toward the thinner end of the breast.Carefully pass the pheasant Kievs through the flour, then the eggs and then the breadcrumbs. Heat the rapeseed oil in an ovenproof frying pan, gently fry the Kievs until lightly coloured on one side then transfer to the oven for 12-15 minutes.Remove the skin from the pancetta and set aside, then thickly slice the pancetta.Meanwhile, place the swede, pancetta skin, 500ml/18fl oz of the chicken stock and the remaining butter into a pan, season lightly and bring to the boil. Simmer for 25-30 minutes and leave to cool slightly. Strain, discarding the stock and pancetta skin, then return the swede to the pan and mash well.Place the quartered cabbage into an ovenproof dish, layer the Toulouse sausage and pancetta inside, add the garlic head, fresh thyme and season well with salt and freshly ground black pepper.Pour 500ml/18fl oz of the chicken stock over the top and cover with the outer cabbage leaves. Cover with a tightly fitting lid or tin foil and bring to the boil, then place into the oven for 45 minutes. To serve, carve the sausage into thick slices and place onto the plate with a piece of pancetta. Set a piece of cabbage alongside then spoon some swede next to it. Place the cooked Kiev on top and a few crushed hazelnuts around. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Take the legs and breasts off the pheasant carcass and skin them, discarding the skin. Take the legs and breasts off the pheasant carcass and skin them, discarding the skin. Cut the drumstick flesh and sinews away from the drumstick bone and discard. Clean the bone down then turn the leg over and cut out the thigh bone. You will be left with a boneless thigh attached to a drumstick bone. Cut the drumstick flesh and sinews away from the drumstick bone and discard. Clean the bone down then turn the leg over and cut out the thigh bone. You will be left with a boneless thigh attached to a drumstick bone. To make the garlic butter, place the hazelnuts, 50g/1¾oz of the butter and the clove of garlic in a food processor and blend. To make the garlic butter, place the hazelnuts, 50g/1¾oz of the butter and the clove of garlic in a food processor and blend. Make a small incision into the underside of the breast and fill with the garlic butter, season well with salt and freshly ground black pepper then place the mini fillet over the top of the incision to seal. Make a small incision into the underside of the breast and fill with the garlic butter, season well with salt and freshly ground black pepper then place the mini fillet over the top of the incision to seal. Place the leg on top with the bone toward the thinner end of the breast. Place the leg on top with the bone toward the thinner end of the breast. Carefully pass the pheasant Kievs through the flour, then the eggs and then the breadcrumbs. Heat the rapeseed oil in an ovenproof frying pan, gently fry the Kievs until lightly coloured on one side then transfer to the oven for 12-15 minutes. Carefully pass the pheasant Kievs through the flour, then the eggs and then the breadcrumbs. Heat the rapeseed oil in an ovenproof frying pan, gently fry the Kievs until lightly coloured on one side then transfer to the oven for 12-15 minutes. Remove the skin from the pancetta and set aside, then thickly slice the pancetta. Remove the skin from the pancetta and set aside, then thickly slice the pancetta. Meanwhile, place the swede, pancetta skin, 500ml/18fl oz of the chicken stock and the remaining butter into a pan, season lightly and bring to the boil. Simmer for 25-30 minutes and leave to cool slightly. Meanwhile, place the swede, pancetta skin, 500ml/18fl oz of the chicken stock and the remaining butter into a pan, season lightly and bring to the boil. Simmer for 25-30 minutes and leave to cool slightly. Strain, discarding the stock and pancetta skin, then return the swede to the pan and mash well. Strain, discarding the stock and pancetta skin, then return the swede to the pan and mash well. Place the quartered cabbage into an ovenproof dish, layer the Toulouse sausage and pancetta inside, add the garlic head, fresh thyme and season well with salt and freshly ground black pepper. Place the quartered cabbage into an ovenproof dish, layer the Toulouse sausage and pancetta inside, add the garlic head, fresh thyme and season well with salt and freshly ground black pepper. Pour 500ml/18fl oz of the chicken stock over the top and cover with the outer cabbage leaves. Cover with a tightly fitting lid or tin foil and bring to the boil, then place into the oven for 45 minutes. Pour 500ml/18fl oz of the chicken stock over the top and cover with the outer cabbage leaves. Cover with a tightly fitting lid or tin foil and bring to the boil, then place into the oven for 45 minutes. To serve, carve the sausage into thick slices and place onto the plate with a piece of pancetta. Set a piece of cabbage alongside then spoon some swede next to it. Place the cooked Kiev on top and a few crushed hazelnuts around. To serve, carve the sausage into thick slices and place onto the plate with a piece of pancetta. Set a piece of cabbage alongside then spoon some swede next to it. Place the cooked Kiev on top and a few crushed hazelnuts around."
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} | 749e949da65c9b8ca638b6ff156ec4aadc7de0361f4dffd4b1e4123fed6f72fa | Pheasant pithiviers recipe
For the pithiviers, place the legs, skin side down into a large bowl. Sprinkle over the sea salt, crushed black peppercorns, sliced garlic, thyme leaves, bay leaf and crushed juniper berry. Lightly mix together, then cover the bowl and marinate in the fridge for 6 hours. This is a light curing to slightly season and flavour.After 6 hours, rinse the marinade off the leg meat and pat dry with a clean kitchen towel. Place 600g/1lb 5oz of the duck fat into a small saucepan and heat to 80-90C/174-194F (check the temperature using a food thermometer) over a low heat. Add the pheasant legs and bring back to the same temperature. Gently cook for 1 hour and 30 minutes, checking often to make sure the temperature does not go above 90C/194F (the fat should be kept just under simmering point). This gentle cooking will slowly break down the firm collagen within the tissue of the muscle, changing the texture of the meat so it is melting. When the legs are cooked through, set aside and allow to cool in the fat. Season the pheasant breasts with a little sea salt and freshly ground black pepper.Heat a frying pan until medium-hot, add the tablespoon of duck fat and fry the pheasant breasts, flesh side down, for 3-4 minutes, until golden-brown. Turn the breasts over, increase the heat and fry for 4-6 more minutes, or until the skin is golden-brown and crisp and the breasts are medium-rare. Remove from the heat and set the breasts aside to rest for a few minutes before finely chopping into small cubes. 6. Return the pan used to cook the pheasant breasts to the heat, add the onions and fry for about one minute, then add the thyme, sage, bay leaf, and juniper berries and cook for 3-4 minutes, or until the onions are softened and light golden-brown.Increase the heat to high, then add the mushrooms and fry for 2-3 minutes, or until golden-brown and any excess moisture in the pan has evaporated.Add the crumbled cooked chestnuts and mix well. Transfer the mixture to a large mixing bowl and stir in the dried cranberries and blueberries. Season, to taste, with sea salt and freshly ground black pepper and stir in the chopped pheasant breasts.De-glaze the pan with the water and stir into the pheasant mixture.. Remove the cooled confit duck leg from the duck fat and place into a hot, dry frying pan. Turn the heat up and cook for 3-4 minutes on all sides, or until golden-brown and crisp all over. Remove from the pan and cool slightly before flaking the meat off the bone. Roughly chop the leg meat, then stir into the pheasant breast mixture. Cover the bowl with cling film and chill in the fridge until needed. Meanwhile, roll out the puff pastry dough until it is 2mm thick. Cut out eight 10cm/4in discs and eight 14cm/5½in discs and place onto trays lined with parchment paper. Chill the pastry in the fridge for about five minutes.Grease a small bowl or cup that is no more than 8cm/3in in diameter and pack about 60g/2½oz of the filling into the base, pressing down firmly.Turn the filling out from the bowl or cup onto the centre of the smaller pastry disc. Brush the edges of the pastry disc with some of the beaten egg, then drape the larger pastry disc over the filling. Press around the filling with your fingers to seal, making sure there are no air pockets. Repeat the process with the remaining pastry and filling, placing each finished pithivier onto a tray lined with parchment paper. Chill in the fridge for 10-15 minutes. Remove the pithiviers from the fridge and trim off any excess pastry using a 10cm/4in pastry cutter. Brush the pithiviers with the remaining beaten egg, then score the top with the back of a knife, creating half-moon patterns across the pastry. Chill in the fridge until ready to cook. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to heat up.For the sauce, take the reserved pheasant carcass and chop into 3cm/1¼in pieces.Heat a large frying pan until hot, add the duck fat, pheasant carcass and juniper berries and fry for 4-5 minutes, or until the carcass is golden-brown all over. Transfer the pieces to a bowl. Return the pan to the heat and fry the onion and celery for 3-4 minutes, or until light golden-brown. Add the mushrooms and cook for 1-2 minutes, then return the carcass pieces to the pan. Pour in the Madeira , bring to the boil, add the port and reduce in volume by half.Add the cold water to the pan and bring to the boil, then reduce the heat and simmer for 20 minutes.The cold water will trap any impurities and force them to the surface as it comes to the boil. Season, to taste, with salt and freshly ground black pepper. 20 minutes is just long enough to extract all the flavours from the carcass - any longer than this and it will start to stew and taste old.Pass the mixture through a fine sieve into a clean pan, pressing down well to extract as much sauce as possible. Bring the sieved sauce to a simmer, then add the diluted arrowroot to the pan and stir. Cook for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon. Slide the pithiviers onto the hot baking sheet and bake for 15-20 minutes, until the pastry is golden-brown and crisp. For the garnish, heat a frying pan over a medium heat and lightly dry fry the prunes, raisins and walnuts for 2-3 minutes, shaking the pan frequently to prevent burning, until heated through.To serve, place a pithivier onto the centre of each serving plate. Using a small teaspoon, make a small hole in the centre of the pithivier. Spoon some of the sauce into the hole of each pithivier, and around the plate. Scatter the warm prunes, golden raisins and walnuts around. For the pithiviers, place the legs, skin side down into a large bowl. Sprinkle over the sea salt, crushed black peppercorns, sliced garlic, thyme leaves, bay leaf and crushed juniper berry. Lightly mix together, then cover the bowl and marinate in the fridge for 6 hours. This is a light curing to slightly season and flavour. For the pithiviers, place the legs, skin side down into a large bowl. Sprinkle over the sea salt, crushed black peppercorns, sliced garlic, thyme leaves, bay leaf and crushed juniper berry. Lightly mix together, then cover the bowl and marinate in the fridge for 6 hours. This is a light curing to slightly season and flavour. After 6 hours, rinse the marinade off the leg meat and pat dry with a clean kitchen towel. After 6 hours, rinse the marinade off the leg meat and pat dry with a clean kitchen towel. Place 600g/1lb 5oz of the duck fat into a small saucepan and heat to 80-90C/174-194F (check the temperature using a food thermometer) over a low heat. Add the pheasant legs and bring back to the same temperature. Gently cook for 1 hour and 30 minutes, checking often to make sure the temperature does not go above 90C/194F (the fat should be kept just under simmering point). This gentle cooking will slowly break down the firm collagen within the tissue of the muscle, changing the texture of the meat so it is melting. When the legs are cooked through, set aside and allow to cool in the fat. Place 600g/1lb 5oz of the duck fat into a small saucepan and heat to 80-90C/174-194F (check the temperature using a food thermometer) over a low heat. Add the pheasant legs and bring back to the same temperature. Gently cook for 1 hour and 30 minutes, checking often to make sure the temperature does not go above 90C/194F (the fat should be kept just under simmering point). This gentle cooking will slowly break down the firm collagen within the tissue of the muscle, changing the texture of the meat so it is melting. When the legs are cooked through, set aside and allow to cool in the fat. Season the pheasant breasts with a little sea salt and freshly ground black pepper. Season the pheasant breasts with a little sea salt and freshly ground black pepper. Heat a frying pan until medium-hot, add the tablespoon of duck fat and fry the pheasant breasts, flesh side down, for 3-4 minutes, until golden-brown. Turn the breasts over, increase the heat and fry for 4-6 more minutes, or until the skin is golden-brown and crisp and the breasts are medium-rare. Remove from the heat and set the breasts aside to rest for a few minutes before finely chopping into small cubes. 6. Return the pan used to cook the pheasant breasts to the heat, add the onions and fry for about one minute, then add the thyme, sage, bay leaf, and juniper berries and cook for 3-4 minutes, or until the onions are softened and light golden-brown. Heat a frying pan until medium-hot, add the tablespoon of duck fat and fry the pheasant breasts, flesh side down, for 3-4 minutes, until golden-brown. Turn the breasts over, increase the heat and fry for 4-6 more minutes, or until the skin is golden-brown and crisp and the breasts are medium-rare. Remove from the heat and set the breasts aside to rest for a few minutes before finely chopping into small cubes. 6. Return the pan used to cook the pheasant breasts to the heat, add the onions and fry for about one minute, then add the thyme, sage, bay leaf, and juniper berries and cook for 3-4 minutes, or until the onions are softened and light golden-brown. Increase the heat to high, then add the mushrooms and fry for 2-3 minutes, or until golden-brown and any excess moisture in the pan has evaporated. Increase the heat to high, then add the mushrooms and fry for 2-3 minutes, or until golden-brown and any excess moisture in the pan has evaporated. Add the crumbled cooked chestnuts and mix well. Transfer the mixture to a large mixing bowl and stir in the dried cranberries and blueberries. Season, to taste, with sea salt and freshly ground black pepper and stir in the chopped pheasant breasts. Add the crumbled cooked chestnuts and mix well. Transfer the mixture to a large mixing bowl and stir in the dried cranberries and blueberries. Season, to taste, with sea salt and freshly ground black pepper and stir in the chopped pheasant breasts. De-glaze the pan with the water and stir into the pheasant mixture.. De-glaze the pan with the water and stir into the pheasant mixture.. Remove the cooled confit duck leg from the duck fat and place into a hot, dry frying pan. Turn the heat up and cook for 3-4 minutes on all sides, or until golden-brown and crisp all over. Remove from the pan and cool slightly before flaking the meat off the bone. Roughly chop the leg meat, then stir into the pheasant breast mixture. Cover the bowl with cling film and chill in the fridge until needed. Remove the cooled confit duck leg from the duck fat and place into a hot, dry frying pan. Turn the heat up and cook for 3-4 minutes on all sides, or until golden-brown and crisp all over. Remove from the pan and cool slightly before flaking the meat off the bone. Roughly chop the leg meat, then stir into the pheasant breast mixture. Cover the bowl with cling film and chill in the fridge until needed. Meanwhile, roll out the puff pastry dough until it is 2mm thick. Cut out eight 10cm/4in discs and eight 14cm/5½in discs and place onto trays lined with parchment paper. Chill the pastry in the fridge for about five minutes. Meanwhile, roll out the puff pastry dough until it is 2mm thick. Cut out eight 10cm/4in discs and eight 14cm/5½in discs and place onto trays lined with parchment paper. Chill the pastry in the fridge for about five minutes. Grease a small bowl or cup that is no more than 8cm/3in in diameter and pack about 60g/2½oz of the filling into the base, pressing down firmly. Grease a small bowl or cup that is no more than 8cm/3in in diameter and pack about 60g/2½oz of the filling into the base, pressing down firmly. Turn the filling out from the bowl or cup onto the centre of the smaller pastry disc. Brush the edges of the pastry disc with some of the beaten egg, then drape the larger pastry disc over the filling. Press around the filling with your fingers to seal, making sure there are no air pockets. Repeat the process with the remaining pastry and filling, placing each finished pithivier onto a tray lined with parchment paper. Chill in the fridge for 10-15 minutes. Turn the filling out from the bowl or cup onto the centre of the smaller pastry disc. Brush the edges of the pastry disc with some of the beaten egg, then drape the larger pastry disc over the filling. Press around the filling with your fingers to seal, making sure there are no air pockets. Repeat the process with the remaining pastry and filling, placing each finished pithivier onto a tray lined with parchment paper. Chill in the fridge for 10-15 minutes. Remove the pithiviers from the fridge and trim off any excess pastry using a 10cm/4in pastry cutter. Brush the pithiviers with the remaining beaten egg, then score the top with the back of a knife, creating half-moon patterns across the pastry. Chill in the fridge until ready to cook. Remove the pithiviers from the fridge and trim off any excess pastry using a 10cm/4in pastry cutter. Brush the pithiviers with the remaining beaten egg, then score the top with the back of a knife, creating half-moon patterns across the pastry. Chill in the fridge until ready to cook. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to heat up. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to heat up. For the sauce, take the reserved pheasant carcass and chop into 3cm/1¼in pieces. For the sauce, take the reserved pheasant carcass and chop into 3cm/1¼in pieces. Heat a large frying pan until hot, add the duck fat, pheasant carcass and juniper berries and fry for 4-5 minutes, or until the carcass is golden-brown all over. Transfer the pieces to a bowl. Heat a large frying pan until hot, add the duck fat, pheasant carcass and juniper berries and fry for 4-5 minutes, or until the carcass is golden-brown all over. Transfer the pieces to a bowl. Return the pan to the heat and fry the onion and celery for 3-4 minutes, or until light golden-brown. Add the mushrooms and cook for 1-2 minutes, then return the carcass pieces to the pan. Return the pan to the heat and fry the onion and celery for 3-4 minutes, or until light golden-brown. Add the mushrooms and cook for 1-2 minutes, then return the carcass pieces to the pan. Pour in the Madeira , bring to the boil, add the port and reduce in volume by half. Pour in the Madeira , bring to the boil, add the port and reduce in volume by half. Add the cold water to the pan and bring to the boil, then reduce the heat and simmer for 20 minutes.The cold water will trap any impurities and force them to the surface as it comes to the boil. Season, to taste, with salt and freshly ground black pepper. 20 minutes is just long enough to extract all the flavours from the carcass - any longer than this and it will start to stew and taste old. Add the cold water to the pan and bring to the boil, then reduce the heat and simmer for 20 minutes.The cold water will trap any impurities and force them to the surface as it comes to the boil. Season, to taste, with salt and freshly ground black pepper. 20 minutes is just long enough to extract all the flavours from the carcass - any longer than this and it will start to stew and taste old. Pass the mixture through a fine sieve into a clean pan, pressing down well to extract as much sauce as possible. Bring the sieved sauce to a simmer, then add the diluted arrowroot to the pan and stir. Cook for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon. Pass the mixture through a fine sieve into a clean pan, pressing down well to extract as much sauce as possible. Bring the sieved sauce to a simmer, then add the diluted arrowroot to the pan and stir. Cook for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon. Slide the pithiviers onto the hot baking sheet and bake for 15-20 minutes, until the pastry is golden-brown and crisp. Slide the pithiviers onto the hot baking sheet and bake for 15-20 minutes, until the pastry is golden-brown and crisp. For the garnish, heat a frying pan over a medium heat and lightly dry fry the prunes, raisins and walnuts for 2-3 minutes, shaking the pan frequently to prevent burning, until heated through. For the garnish, heat a frying pan over a medium heat and lightly dry fry the prunes, raisins and walnuts for 2-3 minutes, shaking the pan frequently to prevent burning, until heated through. To serve, place a pithivier onto the centre of each serving plate. Using a small teaspoon, make a small hole in the centre of the pithivier. Spoon some of the sauce into the hole of each pithivier, and around the plate. Scatter the warm prunes, golden raisins and walnuts around. To serve, place a pithivier onto the centre of each serving plate. Using a small teaspoon, make a small hole in the centre of the pithivier. Spoon some of the sauce into the hole of each pithivier, and around the plate. Scatter the warm prunes, golden raisins and walnuts around. | {
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"title": "Pheasant pithiviers recipe",
"content": "For the pithiviers, place the legs, skin side down into a large bowl. Sprinkle over the sea salt, crushed black peppercorns, sliced garlic, thyme leaves, bay leaf and crushed juniper berry. Lightly mix together, then cover the bowl and marinate in the fridge for 6 hours. This is a light curing to slightly season and flavour.After 6 hours, rinse the marinade off the leg meat and pat dry with a clean kitchen towel. Place 600g/1lb 5oz of the duck fat into a small saucepan and heat to 80-90C/174-194F (check the temperature using a food thermometer) over a low heat. Add the pheasant legs and bring back to the same temperature. Gently cook for 1 hour and 30 minutes, checking often to make sure the temperature does not go above 90C/194F (the fat should be kept just under simmering point). This gentle cooking will slowly break down the firm collagen within the tissue of the muscle, changing the texture of the meat so it is melting. When the legs are cooked through, set aside and allow to cool in the fat. Season the pheasant breasts with a little sea salt and freshly ground black pepper.Heat a frying pan until medium-hot, add the tablespoon of duck fat and fry the pheasant breasts, flesh side down, for 3-4 minutes, until golden-brown. Turn the breasts over, increase the heat and fry for 4-6 more minutes, or until the skin is golden-brown and crisp and the breasts are medium-rare. Remove from the heat and set the breasts aside to rest for a few minutes before finely chopping into small cubes. 6. Return the pan used to cook the pheasant breasts to the heat, add the onions and fry for about one minute, then add the thyme, sage, bay leaf, and juniper berries and cook for 3-4 minutes, or until the onions are softened and light golden-brown.Increase the heat to high, then add the mushrooms and fry for 2-3 minutes, or until golden-brown and any excess moisture in the pan has evaporated.Add the crumbled cooked chestnuts and mix well. Transfer the mixture to a large mixing bowl and stir in the dried cranberries and blueberries. Season, to taste, with sea salt and freshly ground black pepper and stir in the chopped pheasant breasts.De-glaze the pan with the water and stir into the pheasant mixture.. Remove the cooled confit duck leg from the duck fat and place into a hot, dry frying pan. Turn the heat up and cook for 3-4 minutes on all sides, or until golden-brown and crisp all over. Remove from the pan and cool slightly before flaking the meat off the bone. Roughly chop the leg meat, then stir into the pheasant breast mixture. Cover the bowl with cling film and chill in the fridge until needed. Meanwhile, roll out the puff pastry dough until it is 2mm thick. Cut out eight 10cm/4in discs and eight 14cm/5½in discs and place onto trays lined with parchment paper. Chill the pastry in the fridge for about five minutes.Grease a small bowl or cup that is no more than 8cm/3in in diameter and pack about 60g/2½oz of the filling into the base, pressing down firmly.Turn the filling out from the bowl or cup onto the centre of the smaller pastry disc. Brush the edges of the pastry disc with some of the beaten egg, then drape the larger pastry disc over the filling. Press around the filling with your fingers to seal, making sure there are no air pockets. Repeat the process with the remaining pastry and filling, placing each finished pithivier onto a tray lined with parchment paper. Chill in the fridge for 10-15 minutes. Remove the pithiviers from the fridge and trim off any excess pastry using a 10cm/4in pastry cutter. Brush the pithiviers with the remaining beaten egg, then score the top with the back of a knife, creating half-moon patterns across the pastry. Chill in the fridge until ready to cook. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to heat up.For the sauce, take the reserved pheasant carcass and chop into 3cm/1¼in pieces.Heat a large frying pan until hot, add the duck fat, pheasant carcass and juniper berries and fry for 4-5 minutes, or until the carcass is golden-brown all over. Transfer the pieces to a bowl. Return the pan to the heat and fry the onion and celery for 3-4 minutes, or until light golden-brown. Add the mushrooms and cook for 1-2 minutes, then return the carcass pieces to the pan. Pour in the Madeira , bring to the boil, add the port and reduce in volume by half.Add the cold water to the pan and bring to the boil, then reduce the heat and simmer for 20 minutes.The cold water will trap any impurities and force them to the surface as it comes to the boil. Season, to taste, with salt and freshly ground black pepper. 20 minutes is just long enough to extract all the flavours from the carcass - any longer than this and it will start to stew and taste old.Pass the mixture through a fine sieve into a clean pan, pressing down well to extract as much sauce as possible. Bring the sieved sauce to a simmer, then add the diluted arrowroot to the pan and stir. Cook for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon. Slide the pithiviers onto the hot baking sheet and bake for 15-20 minutes, until the pastry is golden-brown and crisp. For the garnish, heat a frying pan over a medium heat and lightly dry fry the prunes, raisins and walnuts for 2-3 minutes, shaking the pan frequently to prevent burning, until heated through.To serve, place a pithivier onto the centre of each serving plate. Using a small teaspoon, make a small hole in the centre of the pithivier. Spoon some of the sauce into the hole of each pithivier, and around the plate. Scatter the warm prunes, golden raisins and walnuts around. For the pithiviers, place the legs, skin side down into a large bowl. Sprinkle over the sea salt, crushed black peppercorns, sliced garlic, thyme leaves, bay leaf and crushed juniper berry. Lightly mix together, then cover the bowl and marinate in the fridge for 6 hours. This is a light curing to slightly season and flavour. For the pithiviers, place the legs, skin side down into a large bowl. Sprinkle over the sea salt, crushed black peppercorns, sliced garlic, thyme leaves, bay leaf and crushed juniper berry. Lightly mix together, then cover the bowl and marinate in the fridge for 6 hours. This is a light curing to slightly season and flavour. After 6 hours, rinse the marinade off the leg meat and pat dry with a clean kitchen towel. After 6 hours, rinse the marinade off the leg meat and pat dry with a clean kitchen towel. Place 600g/1lb 5oz of the duck fat into a small saucepan and heat to 80-90C/174-194F (check the temperature using a food thermometer) over a low heat. Add the pheasant legs and bring back to the same temperature. Gently cook for 1 hour and 30 minutes, checking often to make sure the temperature does not go above 90C/194F (the fat should be kept just under simmering point). This gentle cooking will slowly break down the firm collagen within the tissue of the muscle, changing the texture of the meat so it is melting. When the legs are cooked through, set aside and allow to cool in the fat. Place 600g/1lb 5oz of the duck fat into a small saucepan and heat to 80-90C/174-194F (check the temperature using a food thermometer) over a low heat. Add the pheasant legs and bring back to the same temperature. Gently cook for 1 hour and 30 minutes, checking often to make sure the temperature does not go above 90C/194F (the fat should be kept just under simmering point). This gentle cooking will slowly break down the firm collagen within the tissue of the muscle, changing the texture of the meat so it is melting. When the legs are cooked through, set aside and allow to cool in the fat. Season the pheasant breasts with a little sea salt and freshly ground black pepper. Season the pheasant breasts with a little sea salt and freshly ground black pepper. Heat a frying pan until medium-hot, add the tablespoon of duck fat and fry the pheasant breasts, flesh side down, for 3-4 minutes, until golden-brown. Turn the breasts over, increase the heat and fry for 4-6 more minutes, or until the skin is golden-brown and crisp and the breasts are medium-rare. Remove from the heat and set the breasts aside to rest for a few minutes before finely chopping into small cubes. 6. Return the pan used to cook the pheasant breasts to the heat, add the onions and fry for about one minute, then add the thyme, sage, bay leaf, and juniper berries and cook for 3-4 minutes, or until the onions are softened and light golden-brown. Heat a frying pan until medium-hot, add the tablespoon of duck fat and fry the pheasant breasts, flesh side down, for 3-4 minutes, until golden-brown. Turn the breasts over, increase the heat and fry for 4-6 more minutes, or until the skin is golden-brown and crisp and the breasts are medium-rare. Remove from the heat and set the breasts aside to rest for a few minutes before finely chopping into small cubes. 6. Return the pan used to cook the pheasant breasts to the heat, add the onions and fry for about one minute, then add the thyme, sage, bay leaf, and juniper berries and cook for 3-4 minutes, or until the onions are softened and light golden-brown. Increase the heat to high, then add the mushrooms and fry for 2-3 minutes, or until golden-brown and any excess moisture in the pan has evaporated. Increase the heat to high, then add the mushrooms and fry for 2-3 minutes, or until golden-brown and any excess moisture in the pan has evaporated. Add the crumbled cooked chestnuts and mix well. Transfer the mixture to a large mixing bowl and stir in the dried cranberries and blueberries. Season, to taste, with sea salt and freshly ground black pepper and stir in the chopped pheasant breasts. Add the crumbled cooked chestnuts and mix well. Transfer the mixture to a large mixing bowl and stir in the dried cranberries and blueberries. Season, to taste, with sea salt and freshly ground black pepper and stir in the chopped pheasant breasts. De-glaze the pan with the water and stir into the pheasant mixture.. De-glaze the pan with the water and stir into the pheasant mixture.. Remove the cooled confit duck leg from the duck fat and place into a hot, dry frying pan. Turn the heat up and cook for 3-4 minutes on all sides, or until golden-brown and crisp all over. Remove from the pan and cool slightly before flaking the meat off the bone. Roughly chop the leg meat, then stir into the pheasant breast mixture. Cover the bowl with cling film and chill in the fridge until needed. Remove the cooled confit duck leg from the duck fat and place into a hot, dry frying pan. Turn the heat up and cook for 3-4 minutes on all sides, or until golden-brown and crisp all over. Remove from the pan and cool slightly before flaking the meat off the bone. Roughly chop the leg meat, then stir into the pheasant breast mixture. Cover the bowl with cling film and chill in the fridge until needed. Meanwhile, roll out the puff pastry dough until it is 2mm thick. Cut out eight 10cm/4in discs and eight 14cm/5½in discs and place onto trays lined with parchment paper. Chill the pastry in the fridge for about five minutes. Meanwhile, roll out the puff pastry dough until it is 2mm thick. Cut out eight 10cm/4in discs and eight 14cm/5½in discs and place onto trays lined with parchment paper. Chill the pastry in the fridge for about five minutes. Grease a small bowl or cup that is no more than 8cm/3in in diameter and pack about 60g/2½oz of the filling into the base, pressing down firmly. Grease a small bowl or cup that is no more than 8cm/3in in diameter and pack about 60g/2½oz of the filling into the base, pressing down firmly. Turn the filling out from the bowl or cup onto the centre of the smaller pastry disc. Brush the edges of the pastry disc with some of the beaten egg, then drape the larger pastry disc over the filling. Press around the filling with your fingers to seal, making sure there are no air pockets. Repeat the process with the remaining pastry and filling, placing each finished pithivier onto a tray lined with parchment paper. Chill in the fridge for 10-15 minutes. Turn the filling out from the bowl or cup onto the centre of the smaller pastry disc. Brush the edges of the pastry disc with some of the beaten egg, then drape the larger pastry disc over the filling. Press around the filling with your fingers to seal, making sure there are no air pockets. Repeat the process with the remaining pastry and filling, placing each finished pithivier onto a tray lined with parchment paper. Chill in the fridge for 10-15 minutes. Remove the pithiviers from the fridge and trim off any excess pastry using a 10cm/4in pastry cutter. Brush the pithiviers with the remaining beaten egg, then score the top with the back of a knife, creating half-moon patterns across the pastry. Chill in the fridge until ready to cook. Remove the pithiviers from the fridge and trim off any excess pastry using a 10cm/4in pastry cutter. Brush the pithiviers with the remaining beaten egg, then score the top with the back of a knife, creating half-moon patterns across the pastry. Chill in the fridge until ready to cook. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to heat up. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to heat up. For the sauce, take the reserved pheasant carcass and chop into 3cm/1¼in pieces. For the sauce, take the reserved pheasant carcass and chop into 3cm/1¼in pieces. Heat a large frying pan until hot, add the duck fat, pheasant carcass and juniper berries and fry for 4-5 minutes, or until the carcass is golden-brown all over. Transfer the pieces to a bowl. Heat a large frying pan until hot, add the duck fat, pheasant carcass and juniper berries and fry for 4-5 minutes, or until the carcass is golden-brown all over. Transfer the pieces to a bowl. Return the pan to the heat and fry the onion and celery for 3-4 minutes, or until light golden-brown. Add the mushrooms and cook for 1-2 minutes, then return the carcass pieces to the pan. Return the pan to the heat and fry the onion and celery for 3-4 minutes, or until light golden-brown. Add the mushrooms and cook for 1-2 minutes, then return the carcass pieces to the pan. Pour in the Madeira , bring to the boil, add the port and reduce in volume by half. Pour in the Madeira , bring to the boil, add the port and reduce in volume by half. Add the cold water to the pan and bring to the boil, then reduce the heat and simmer for 20 minutes.The cold water will trap any impurities and force them to the surface as it comes to the boil. Season, to taste, with salt and freshly ground black pepper. 20 minutes is just long enough to extract all the flavours from the carcass - any longer than this and it will start to stew and taste old. Add the cold water to the pan and bring to the boil, then reduce the heat and simmer for 20 minutes.The cold water will trap any impurities and force them to the surface as it comes to the boil. Season, to taste, with salt and freshly ground black pepper. 20 minutes is just long enough to extract all the flavours from the carcass - any longer than this and it will start to stew and taste old. Pass the mixture through a fine sieve into a clean pan, pressing down well to extract as much sauce as possible. Bring the sieved sauce to a simmer, then add the diluted arrowroot to the pan and stir. Cook for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon. Pass the mixture through a fine sieve into a clean pan, pressing down well to extract as much sauce as possible. Bring the sieved sauce to a simmer, then add the diluted arrowroot to the pan and stir. Cook for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon. Slide the pithiviers onto the hot baking sheet and bake for 15-20 minutes, until the pastry is golden-brown and crisp. Slide the pithiviers onto the hot baking sheet and bake for 15-20 minutes, until the pastry is golden-brown and crisp. For the garnish, heat a frying pan over a medium heat and lightly dry fry the prunes, raisins and walnuts for 2-3 minutes, shaking the pan frequently to prevent burning, until heated through. For the garnish, heat a frying pan over a medium heat and lightly dry fry the prunes, raisins and walnuts for 2-3 minutes, shaking the pan frequently to prevent burning, until heated through. To serve, place a pithivier onto the centre of each serving plate. Using a small teaspoon, make a small hole in the centre of the pithivier. Spoon some of the sauce into the hole of each pithivier, and around the plate. Scatter the warm prunes, golden raisins and walnuts around. To serve, place a pithivier onto the centre of each serving plate. Using a small teaspoon, make a small hole in the centre of the pithivier. Spoon some of the sauce into the hole of each pithivier, and around the plate. Scatter the warm prunes, golden raisins and walnuts around."
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} | 2d65ba21c8c826dd7e6aa6af6df51220a84d6bd38408c5ba1b0714f65e0ea920 | Pot roast pheasant with sweetcorn mash recipe
For the pot roast, place a flameproof casserole large enough to take the pheasants and all the carrots over a high heat. Add the butter and the oil and melt together.Add the pheasant and fry, turning regularly, until golden-brown all over, then remove from the casserole and set aside.Reduce the heat, then stir the onion and garlic into the fat and fry gently for 3-4 minutes, or until tender.Add the carrots and tarragon and stir around for 4-5 minutes, then return the pheasant to the pot, nestling it breast-side down in among the carrots.Pour over the Riesling and season, to taste, with salt and freshly ground black pepper.Bring up to the boil, then cover with a tight-fitting lid. Turn the heat down low and leave to cook gently for one hour, turning the pheasants over after 30 minutes.Meanwhile, for the mash, place the milk into a saucepan and bring to the boil. Remove from the heat, add the saffron and set aside to infuse.Cut the baked potatoes in half and scoop the flesh out into a clean saucepan. Add the butter and salt, to taste, and place over a low heat.Gradually add the saffron milk, mashing continuously. Stop and assess the texture - if you prefer your mash softer and runnier then add more milk.Add the sweetcorn and season, to taste, with salt and freshly ground black pepper.To finish the pot roast, check that the pheasant is tender and cooked through, then lift out onto a serving plate and keep warm.Add the cream to the casserole and simmer for two minutes. Season, to taste, with salt and freshly ground black pepper.Spoon the sauce around the pheasants and serve the mash alongside. For the pot roast, place a flameproof casserole large enough to take the pheasants and all the carrots over a high heat. Add the butter and the oil and melt together. For the pot roast, place a flameproof casserole large enough to take the pheasants and all the carrots over a high heat. Add the butter and the oil and melt together. Add the pheasant and fry, turning regularly, until golden-brown all over, then remove from the casserole and set aside. Add the pheasant and fry, turning regularly, until golden-brown all over, then remove from the casserole and set aside. Reduce the heat, then stir the onion and garlic into the fat and fry gently for 3-4 minutes, or until tender. Reduce the heat, then stir the onion and garlic into the fat and fry gently for 3-4 minutes, or until tender. Add the carrots and tarragon and stir around for 4-5 minutes, then return the pheasant to the pot, nestling it breast-side down in among the carrots. Add the carrots and tarragon and stir around for 4-5 minutes, then return the pheasant to the pot, nestling it breast-side down in among the carrots. Pour over the Riesling and season, to taste, with salt and freshly ground black pepper. Pour over the Riesling and season, to taste, with salt and freshly ground black pepper. Bring up to the boil, then cover with a tight-fitting lid. Turn the heat down low and leave to cook gently for one hour, turning the pheasants over after 30 minutes. Bring up to the boil, then cover with a tight-fitting lid. Turn the heat down low and leave to cook gently for one hour, turning the pheasants over after 30 minutes. Meanwhile, for the mash, place the milk into a saucepan and bring to the boil. Remove from the heat, add the saffron and set aside to infuse. Meanwhile, for the mash, place the milk into a saucepan and bring to the boil. Remove from the heat, add the saffron and set aside to infuse. Cut the baked potatoes in half and scoop the flesh out into a clean saucepan. Add the butter and salt, to taste, and place over a low heat. Cut the baked potatoes in half and scoop the flesh out into a clean saucepan. Add the butter and salt, to taste, and place over a low heat. Gradually add the saffron milk, mashing continuously. Stop and assess the texture - if you prefer your mash softer and runnier then add more milk. Gradually add the saffron milk, mashing continuously. Stop and assess the texture - if you prefer your mash softer and runnier then add more milk. Add the sweetcorn and season, to taste, with salt and freshly ground black pepper. Add the sweetcorn and season, to taste, with salt and freshly ground black pepper. To finish the pot roast, check that the pheasant is tender and cooked through, then lift out onto a serving plate and keep warm. To finish the pot roast, check that the pheasant is tender and cooked through, then lift out onto a serving plate and keep warm. Add the cream to the casserole and simmer for two minutes. Season, to taste, with salt and freshly ground black pepper. Add the cream to the casserole and simmer for two minutes. Season, to taste, with salt and freshly ground black pepper. Spoon the sauce around the pheasants and serve the mash alongside. Spoon the sauce around the pheasants and serve the mash alongside. | {
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"content": "For the pot roast, place a flameproof casserole large enough to take the pheasants and all the carrots over a high heat. Add the butter and the oil and melt together.Add the pheasant and fry, turning regularly, until golden-brown all over, then remove from the casserole and set aside.Reduce the heat, then stir the onion and garlic into the fat and fry gently for 3-4 minutes, or until tender.Add the carrots and tarragon and stir around for 4-5 minutes, then return the pheasant to the pot, nestling it breast-side down in among the carrots.Pour over the Riesling and season, to taste, with salt and freshly ground black pepper.Bring up to the boil, then cover with a tight-fitting lid. Turn the heat down low and leave to cook gently for one hour, turning the pheasants over after 30 minutes.Meanwhile, for the mash, place the milk into a saucepan and bring to the boil. Remove from the heat, add the saffron and set aside to infuse.Cut the baked potatoes in half and scoop the flesh out into a clean saucepan. Add the butter and salt, to taste, and place over a low heat.Gradually add the saffron milk, mashing continuously. Stop and assess the texture - if you prefer your mash softer and runnier then add more milk.Add the sweetcorn and season, to taste, with salt and freshly ground black pepper.To finish the pot roast, check that the pheasant is tender and cooked through, then lift out onto a serving plate and keep warm.Add the cream to the casserole and simmer for two minutes. Season, to taste, with salt and freshly ground black pepper.Spoon the sauce around the pheasants and serve the mash alongside. For the pot roast, place a flameproof casserole large enough to take the pheasants and all the carrots over a high heat. Add the butter and the oil and melt together. For the pot roast, place a flameproof casserole large enough to take the pheasants and all the carrots over a high heat. Add the butter and the oil and melt together. Add the pheasant and fry, turning regularly, until golden-brown all over, then remove from the casserole and set aside. Add the pheasant and fry, turning regularly, until golden-brown all over, then remove from the casserole and set aside. Reduce the heat, then stir the onion and garlic into the fat and fry gently for 3-4 minutes, or until tender. Reduce the heat, then stir the onion and garlic into the fat and fry gently for 3-4 minutes, or until tender. Add the carrots and tarragon and stir around for 4-5 minutes, then return the pheasant to the pot, nestling it breast-side down in among the carrots. Add the carrots and tarragon and stir around for 4-5 minutes, then return the pheasant to the pot, nestling it breast-side down in among the carrots. Pour over the Riesling and season, to taste, with salt and freshly ground black pepper. Pour over the Riesling and season, to taste, with salt and freshly ground black pepper. Bring up to the boil, then cover with a tight-fitting lid. Turn the heat down low and leave to cook gently for one hour, turning the pheasants over after 30 minutes. Bring up to the boil, then cover with a tight-fitting lid. Turn the heat down low and leave to cook gently for one hour, turning the pheasants over after 30 minutes. Meanwhile, for the mash, place the milk into a saucepan and bring to the boil. Remove from the heat, add the saffron and set aside to infuse. Meanwhile, for the mash, place the milk into a saucepan and bring to the boil. Remove from the heat, add the saffron and set aside to infuse. Cut the baked potatoes in half and scoop the flesh out into a clean saucepan. Add the butter and salt, to taste, and place over a low heat. Cut the baked potatoes in half and scoop the flesh out into a clean saucepan. Add the butter and salt, to taste, and place over a low heat. Gradually add the saffron milk, mashing continuously. Stop and assess the texture - if you prefer your mash softer and runnier then add more milk. Gradually add the saffron milk, mashing continuously. Stop and assess the texture - if you prefer your mash softer and runnier then add more milk. Add the sweetcorn and season, to taste, with salt and freshly ground black pepper. Add the sweetcorn and season, to taste, with salt and freshly ground black pepper. To finish the pot roast, check that the pheasant is tender and cooked through, then lift out onto a serving plate and keep warm. To finish the pot roast, check that the pheasant is tender and cooked through, then lift out onto a serving plate and keep warm. Add the cream to the casserole and simmer for two minutes. Season, to taste, with salt and freshly ground black pepper. Add the cream to the casserole and simmer for two minutes. Season, to taste, with salt and freshly ground black pepper. Spoon the sauce around the pheasants and serve the mash alongside. Spoon the sauce around the pheasants and serve the mash alongside."
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} | 963d6df5c460f57f3b04664947fa90b98815a23a9c6a102d45ea718ec49fc49e | Roast pheasant with sherry glazed parsnips and chestnuts recipe
An average of 5.0 out of 5 stars from 1 rating pheasant, preferably hen as they are fattiersalt and freshly ground black pepper 50g/2oz butter pheasant, preferably hen as they are fattier salt and freshly ground black pepper 50g/2oz butter 800g/1¾lb parsnips, peeled, cut into 7cm/3in batons250ml/9fl oz dry sherry, such as fino or manzanilla75g/3oz soft brown sugar100g/3½oz butter10 chestnuts, roasted, peeled, roughly choppedsmall bunch flatleaf parsley, chopped½ bunch watercress, to serve 800g/1¾lb parsnips, peeled, cut into 7cm/3in batons 250ml/9fl oz dry sherry, such as fino or manzanilla 75g/3oz soft brown sugar 100g/3½oz butter 10 chestnuts, roasted, peeled, roughly chopped small bunch flatleaf parsley, chopped ½ bunch watercress, to serve Method Preheat the oven to 210C/410F/Gas 6.For the pheasant, remove the legs and wishbone of the pheasant. Season thoroughly inside and out with salt and freshly ground black pepper. Reserve the legs for use in another dish.Heat a frying pan until hot, add the butter, place the pheasant in the pan and sear on each side until golden.Place in the oven for about 10-15 minutes, or until cooked to your liking. Remove from the oven and rest.For the parsnips and chestnuts, place the parsnips, sherry, sugar and butter into an earthenware dish or roasting tin and mix together to combine.Place in the oven for 15-20 minutes until golden and tender.Remove and place on the hob, bring to a simmer then reduce the liquid down to a thick glaze. Add the chestnuts and parsley and mix together. Season with salt and freshly ground black pepper.To serve, carve the breast from the pheasant. Place the parsnips and chestnuts onto the centre of each serving plate. Top with the pheasant and a handful of watercress. Preheat the oven to 210C/410F/Gas 6. Preheat the oven to 210C/410F/Gas 6. For the pheasant, remove the legs and wishbone of the pheasant. Season thoroughly inside and out with salt and freshly ground black pepper. Reserve the legs for use in another dish. For the pheasant, remove the legs and wishbone of the pheasant. Season thoroughly inside and out with salt and freshly ground black pepper. Reserve the legs for use in another dish. Heat a frying pan until hot, add the butter, place the pheasant in the pan and sear on each side until golden. Heat a frying pan until hot, add the butter, place the pheasant in the pan and sear on each side until golden. Place in the oven for about 10-15 minutes, or until cooked to your liking. Remove from the oven and rest. Place in the oven for about 10-15 minutes, or until cooked to your liking. Remove from the oven and rest. For the parsnips and chestnuts, place the parsnips, sherry, sugar and butter into an earthenware dish or roasting tin and mix together to combine. For the parsnips and chestnuts, place the parsnips, sherry, sugar and butter into an earthenware dish or roasting tin and mix together to combine. Place in the oven for 15-20 minutes until golden and tender. Place in the oven for 15-20 minutes until golden and tender. Remove and place on the hob, bring to a simmer then reduce the liquid down to a thick glaze. Add the chestnuts and parsley and mix together. Season with salt and freshly ground black pepper. Remove and place on the hob, bring to a simmer then reduce the liquid down to a thick glaze. Add the chestnuts and parsley and mix together. Season with salt and freshly ground black pepper. To serve, carve the breast from the pheasant. Place the parsnips and chestnuts onto the centre of each serving plate. Top with the pheasant and a handful of watercress. To serve, carve the breast from the pheasant. Place the parsnips and chestnuts onto the centre of each serving plate. Top with the pheasant and a handful of watercress. | {
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"title": "Roast pheasant with sherry glazed parsnips and chestnuts recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating pheasant, preferably hen as they are fattiersalt and freshly ground black pepper 50g/2oz butter pheasant, preferably hen as they are fattier salt and freshly ground black pepper 50g/2oz butter 800g/1¾lb parsnips, peeled, cut into 7cm/3in batons250ml/9fl oz dry sherry, such as fino or manzanilla75g/3oz soft brown sugar100g/3½oz butter10 chestnuts, roasted, peeled, roughly choppedsmall bunch flatleaf parsley, chopped½ bunch watercress, to serve 800g/1¾lb parsnips, peeled, cut into 7cm/3in batons 250ml/9fl oz dry sherry, such as fino or manzanilla 75g/3oz soft brown sugar 100g/3½oz butter 10 chestnuts, roasted, peeled, roughly chopped small bunch flatleaf parsley, chopped ½ bunch watercress, to serve Method Preheat the oven to 210C/410F/Gas 6.For the pheasant, remove the legs and wishbone of the pheasant. Season thoroughly inside and out with salt and freshly ground black pepper. Reserve the legs for use in another dish.Heat a frying pan until hot, add the butter, place the pheasant in the pan and sear on each side until golden.Place in the oven for about 10-15 minutes, or until cooked to your liking. Remove from the oven and rest.For the parsnips and chestnuts, place the parsnips, sherry, sugar and butter into an earthenware dish or roasting tin and mix together to combine.Place in the oven for 15-20 minutes until golden and tender.Remove and place on the hob, bring to a simmer then reduce the liquid down to a thick glaze. Add the chestnuts and parsley and mix together. Season with salt and freshly ground black pepper.To serve, carve the breast from the pheasant. Place the parsnips and chestnuts onto the centre of each serving plate. Top with the pheasant and a handful of watercress. Preheat the oven to 210C/410F/Gas 6. Preheat the oven to 210C/410F/Gas 6. For the pheasant, remove the legs and wishbone of the pheasant. Season thoroughly inside and out with salt and freshly ground black pepper. Reserve the legs for use in another dish. For the pheasant, remove the legs and wishbone of the pheasant. Season thoroughly inside and out with salt and freshly ground black pepper. Reserve the legs for use in another dish. Heat a frying pan until hot, add the butter, place the pheasant in the pan and sear on each side until golden. Heat a frying pan until hot, add the butter, place the pheasant in the pan and sear on each side until golden. Place in the oven for about 10-15 minutes, or until cooked to your liking. Remove from the oven and rest. Place in the oven for about 10-15 minutes, or until cooked to your liking. Remove from the oven and rest. For the parsnips and chestnuts, place the parsnips, sherry, sugar and butter into an earthenware dish or roasting tin and mix together to combine. For the parsnips and chestnuts, place the parsnips, sherry, sugar and butter into an earthenware dish or roasting tin and mix together to combine. Place in the oven for 15-20 minutes until golden and tender. Place in the oven for 15-20 minutes until golden and tender. Remove and place on the hob, bring to a simmer then reduce the liquid down to a thick glaze. Add the chestnuts and parsley and mix together. Season with salt and freshly ground black pepper. Remove and place on the hob, bring to a simmer then reduce the liquid down to a thick glaze. Add the chestnuts and parsley and mix together. Season with salt and freshly ground black pepper. To serve, carve the breast from the pheasant. Place the parsnips and chestnuts onto the centre of each serving plate. Top with the pheasant and a handful of watercress. To serve, carve the breast from the pheasant. Place the parsnips and chestnuts onto the centre of each serving plate. Top with the pheasant and a handful of watercress."
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} | 47bec3116fd83e9f0b6c46d0eaa726a90d5f5028547b9da42d97ab157d93ff5a | Pheasant, wild mushroom and bacon 'pie' recipe
Pour 300ml/10fl oz just-boiled water into a jug and stir in the half a stock cube until dissolved. Add the dried mushrooms and stir well. Leave to soak for 30 minutes.To make the mash, peel the potatoes and cut into roughly 4cm/1½in chunks. Put in a large non-stick saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and simmer for 15-18 minutes, or until very tender. Drain the potatoes in a colander and then return to the saucepan and mash with the butter, milk and plenty of salt and pepper until smooth. Put back on the hob over a very low heat until the pheasant filling is ready, stirring occasionally. Tip the soaked mushrooms and their stock into a sieve over a bowl to drain and reserve the liquid. Transfer the mushrooms to a chopping board and very roughly chop. Have a look at the liquor and if it is very gritty, pass through muslin or a fine sieve and into a clean bowl. Heat one tablespoon of the oil in a large non-stick frying pan or sauté pan and fry the fresh mushrooms and soaked mushrooms over a medium heat for two minutes, stirring occasionally. Tip onto a plate and return the pan to the heat.Add one more tablespoon of oil to the pan and fry the bacon and onion for 2-3 minutes or until beginning to brown, stirring regularly. Season the pheasant well with salt and pepper and add to the pan with the onion and bacon. Fry for two minutes, turning the pheasant in the pan every now and then until lightly browned.Working quickly, add the garlic and port to the pan and allow the liquid to bubble furiously for a few seconds. Sprinkle the flour over and stir through the pheasant and vegetables until lightly coated. Gradually stir in the reserved mushroom and chicken stock liquid, scraping the bottom of the pan to lift the sediment and sticky juices. Add the mushrooms to the pan and stir in the parsley. Bring to a gentle simmer and cook for five minutes, or until the pheasant is just cooked through and the sauce has thickened, stirring regularly. Remove from the heat.Preheat the grill to its hottest setting. Boil a kettle of water and half fill a 1.6 litre/3lb 8oz shallow ovenproof dish. The hot water will warm the dish. Leave for two minutes and then carefully tip the water down the sink. Spoon the pheasant mixture into the dish.Spoon the mashed potato on top of the pheasant, working your way around the sides before heading into the middle. Put the pie on a baking tray and grill for 6-8 minutes, or until the potato is lightly browned. Drizzle the pie with the truffle oil, if using, and serve. Pour 300ml/10fl oz just-boiled water into a jug and stir in the half a stock cube until dissolved. Add the dried mushrooms and stir well. Leave to soak for 30 minutes. Pour 300ml/10fl oz just-boiled water into a jug and stir in the half a stock cube until dissolved. Add the dried mushrooms and stir well. Leave to soak for 30 minutes. To make the mash, peel the potatoes and cut into roughly 4cm/1½in chunks. Put in a large non-stick saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and simmer for 15-18 minutes, or until very tender. To make the mash, peel the potatoes and cut into roughly 4cm/1½in chunks. Put in a large non-stick saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and simmer for 15-18 minutes, or until very tender. Drain the potatoes in a colander and then return to the saucepan and mash with the butter, milk and plenty of salt and pepper until smooth. Put back on the hob over a very low heat until the pheasant filling is ready, stirring occasionally. Drain the potatoes in a colander and then return to the saucepan and mash with the butter, milk and plenty of salt and pepper until smooth. Put back on the hob over a very low heat until the pheasant filling is ready, stirring occasionally. Tip the soaked mushrooms and their stock into a sieve over a bowl to drain and reserve the liquid. Transfer the mushrooms to a chopping board and very roughly chop. Have a look at the liquor and if it is very gritty, pass through muslin or a fine sieve and into a clean bowl. Tip the soaked mushrooms and their stock into a sieve over a bowl to drain and reserve the liquid. Transfer the mushrooms to a chopping board and very roughly chop. Have a look at the liquor and if it is very gritty, pass through muslin or a fine sieve and into a clean bowl. Heat one tablespoon of the oil in a large non-stick frying pan or sauté pan and fry the fresh mushrooms and soaked mushrooms over a medium heat for two minutes, stirring occasionally. Tip onto a plate and return the pan to the heat. Heat one tablespoon of the oil in a large non-stick frying pan or sauté pan and fry the fresh mushrooms and soaked mushrooms over a medium heat for two minutes, stirring occasionally. Tip onto a plate and return the pan to the heat. Add one more tablespoon of oil to the pan and fry the bacon and onion for 2-3 minutes or until beginning to brown, stirring regularly. Season the pheasant well with salt and pepper and add to the pan with the onion and bacon. Fry for two minutes, turning the pheasant in the pan every now and then until lightly browned. Add one more tablespoon of oil to the pan and fry the bacon and onion for 2-3 minutes or until beginning to brown, stirring regularly. Season the pheasant well with salt and pepper and add to the pan with the onion and bacon. Fry for two minutes, turning the pheasant in the pan every now and then until lightly browned. Working quickly, add the garlic and port to the pan and allow the liquid to bubble furiously for a few seconds. Sprinkle the flour over and stir through the pheasant and vegetables until lightly coated. Working quickly, add the garlic and port to the pan and allow the liquid to bubble furiously for a few seconds. Sprinkle the flour over and stir through the pheasant and vegetables until lightly coated. Gradually stir in the reserved mushroom and chicken stock liquid, scraping the bottom of the pan to lift the sediment and sticky juices. Add the mushrooms to the pan and stir in the parsley. Bring to a gentle simmer and cook for five minutes, or until the pheasant is just cooked through and the sauce has thickened, stirring regularly. Remove from the heat. Gradually stir in the reserved mushroom and chicken stock liquid, scraping the bottom of the pan to lift the sediment and sticky juices. Add the mushrooms to the pan and stir in the parsley. Bring to a gentle simmer and cook for five minutes, or until the pheasant is just cooked through and the sauce has thickened, stirring regularly. Remove from the heat. Preheat the grill to its hottest setting. Boil a kettle of water and half fill a 1.6 litre/3lb 8oz shallow ovenproof dish. The hot water will warm the dish. Leave for two minutes and then carefully tip the water down the sink. Spoon the pheasant mixture into the dish. Preheat the grill to its hottest setting. Boil a kettle of water and half fill a 1.6 litre/3lb 8oz shallow ovenproof dish. The hot water will warm the dish. Leave for two minutes and then carefully tip the water down the sink. Spoon the pheasant mixture into the dish. Spoon the mashed potato on top of the pheasant, working your way around the sides before heading into the middle. Put the pie on a baking tray and grill for 6-8 minutes, or until the potato is lightly browned. Drizzle the pie with the truffle oil, if using, and serve. Spoon the mashed potato on top of the pheasant, working your way around the sides before heading into the middle. Put the pie on a baking tray and grill for 6-8 minutes, or until the potato is lightly browned. Drizzle the pie with the truffle oil, if using, and serve. | {
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"title": "Pheasant, wild mushroom and bacon 'pie' recipe",
"content": "Pour 300ml/10fl oz just-boiled water into a jug and stir in the half a stock cube until dissolved. Add the dried mushrooms and stir well. Leave to soak for 30 minutes.To make the mash, peel the potatoes and cut into roughly 4cm/1½in chunks. Put in a large non-stick saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and simmer for 15-18 minutes, or until very tender. Drain the potatoes in a colander and then return to the saucepan and mash with the butter, milk and plenty of salt and pepper until smooth. Put back on the hob over a very low heat until the pheasant filling is ready, stirring occasionally. Tip the soaked mushrooms and their stock into a sieve over a bowl to drain and reserve the liquid. Transfer the mushrooms to a chopping board and very roughly chop. Have a look at the liquor and if it is very gritty, pass through muslin or a fine sieve and into a clean bowl. Heat one tablespoon of the oil in a large non-stick frying pan or sauté pan and fry the fresh mushrooms and soaked mushrooms over a medium heat for two minutes, stirring occasionally. Tip onto a plate and return the pan to the heat.Add one more tablespoon of oil to the pan and fry the bacon and onion for 2-3 minutes or until beginning to brown, stirring regularly. Season the pheasant well with salt and pepper and add to the pan with the onion and bacon. Fry for two minutes, turning the pheasant in the pan every now and then until lightly browned.Working quickly, add the garlic and port to the pan and allow the liquid to bubble furiously for a few seconds. Sprinkle the flour over and stir through the pheasant and vegetables until lightly coated. Gradually stir in the reserved mushroom and chicken stock liquid, scraping the bottom of the pan to lift the sediment and sticky juices. Add the mushrooms to the pan and stir in the parsley. Bring to a gentle simmer and cook for five minutes, or until the pheasant is just cooked through and the sauce has thickened, stirring regularly. Remove from the heat.Preheat the grill to its hottest setting. Boil a kettle of water and half fill a 1.6 litre/3lb 8oz shallow ovenproof dish. The hot water will warm the dish. Leave for two minutes and then carefully tip the water down the sink. Spoon the pheasant mixture into the dish.Spoon the mashed potato on top of the pheasant, working your way around the sides before heading into the middle. Put the pie on a baking tray and grill for 6-8 minutes, or until the potato is lightly browned. Drizzle the pie with the truffle oil, if using, and serve. Pour 300ml/10fl oz just-boiled water into a jug and stir in the half a stock cube until dissolved. Add the dried mushrooms and stir well. Leave to soak for 30 minutes. Pour 300ml/10fl oz just-boiled water into a jug and stir in the half a stock cube until dissolved. Add the dried mushrooms and stir well. Leave to soak for 30 minutes. To make the mash, peel the potatoes and cut into roughly 4cm/1½in chunks. Put in a large non-stick saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and simmer for 15-18 minutes, or until very tender. To make the mash, peel the potatoes and cut into roughly 4cm/1½in chunks. Put in a large non-stick saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and simmer for 15-18 minutes, or until very tender. Drain the potatoes in a colander and then return to the saucepan and mash with the butter, milk and plenty of salt and pepper until smooth. Put back on the hob over a very low heat until the pheasant filling is ready, stirring occasionally. Drain the potatoes in a colander and then return to the saucepan and mash with the butter, milk and plenty of salt and pepper until smooth. Put back on the hob over a very low heat until the pheasant filling is ready, stirring occasionally. Tip the soaked mushrooms and their stock into a sieve over a bowl to drain and reserve the liquid. Transfer the mushrooms to a chopping board and very roughly chop. Have a look at the liquor and if it is very gritty, pass through muslin or a fine sieve and into a clean bowl. Tip the soaked mushrooms and their stock into a sieve over a bowl to drain and reserve the liquid. Transfer the mushrooms to a chopping board and very roughly chop. Have a look at the liquor and if it is very gritty, pass through muslin or a fine sieve and into a clean bowl. Heat one tablespoon of the oil in a large non-stick frying pan or sauté pan and fry the fresh mushrooms and soaked mushrooms over a medium heat for two minutes, stirring occasionally. Tip onto a plate and return the pan to the heat. Heat one tablespoon of the oil in a large non-stick frying pan or sauté pan and fry the fresh mushrooms and soaked mushrooms over a medium heat for two minutes, stirring occasionally. Tip onto a plate and return the pan to the heat. Add one more tablespoon of oil to the pan and fry the bacon and onion for 2-3 minutes or until beginning to brown, stirring regularly. Season the pheasant well with salt and pepper and add to the pan with the onion and bacon. Fry for two minutes, turning the pheasant in the pan every now and then until lightly browned. Add one more tablespoon of oil to the pan and fry the bacon and onion for 2-3 minutes or until beginning to brown, stirring regularly. Season the pheasant well with salt and pepper and add to the pan with the onion and bacon. Fry for two minutes, turning the pheasant in the pan every now and then until lightly browned. Working quickly, add the garlic and port to the pan and allow the liquid to bubble furiously for a few seconds. Sprinkle the flour over and stir through the pheasant and vegetables until lightly coated. Working quickly, add the garlic and port to the pan and allow the liquid to bubble furiously for a few seconds. Sprinkle the flour over and stir through the pheasant and vegetables until lightly coated. Gradually stir in the reserved mushroom and chicken stock liquid, scraping the bottom of the pan to lift the sediment and sticky juices. Add the mushrooms to the pan and stir in the parsley. Bring to a gentle simmer and cook for five minutes, or until the pheasant is just cooked through and the sauce has thickened, stirring regularly. Remove from the heat. Gradually stir in the reserved mushroom and chicken stock liquid, scraping the bottom of the pan to lift the sediment and sticky juices. Add the mushrooms to the pan and stir in the parsley. Bring to a gentle simmer and cook for five minutes, or until the pheasant is just cooked through and the sauce has thickened, stirring regularly. Remove from the heat. Preheat the grill to its hottest setting. Boil a kettle of water and half fill a 1.6 litre/3lb 8oz shallow ovenproof dish. The hot water will warm the dish. Leave for two minutes and then carefully tip the water down the sink. Spoon the pheasant mixture into the dish. Preheat the grill to its hottest setting. Boil a kettle of water and half fill a 1.6 litre/3lb 8oz shallow ovenproof dish. The hot water will warm the dish. Leave for two minutes and then carefully tip the water down the sink. Spoon the pheasant mixture into the dish. Spoon the mashed potato on top of the pheasant, working your way around the sides before heading into the middle. Put the pie on a baking tray and grill for 6-8 minutes, or until the potato is lightly browned. Drizzle the pie with the truffle oil, if using, and serve. Spoon the mashed potato on top of the pheasant, working your way around the sides before heading into the middle. Put the pie on a baking tray and grill for 6-8 minutes, or until the potato is lightly browned. Drizzle the pie with the truffle oil, if using, and serve."
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} | 4f5deac01603a2bf5018c4db5b95f606dd4ea82998416f34b5b9108bcacfadb2 | Roast pheasant with chestnut mash and honeyed parsnips recipe
Preheat the oven to 200C/400F/Gas 6.Using a sharp knife, cut away the breasts from each pheasant and set the four breasts aside. Remove the legs from each pheasant, then cut the carcasses into several pieces. Place the pheasant legs and carcass pieces into a roasting tin.Add the onion, tomatoes, thyme and bay leaves and roast in the oven for 15 minutes. Remove and place all of the roasted bones and vegetables into a large pan and cover with water. Place on the heat and bring to the boil. Reduce the heat and simmer for 45 minutes, skimming off any impurities that rise to the surface. Strain the stock into a separate pan and reserve. Discard the bones and vegetables.Season the pheasant breasts with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the olive oil and the pheasant breasts. Fry the breasts for two minutes on each side, until golden-brown all over. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through. Remove from the oven, place on a plate and rest for five minutes before carving.Place the pan used to fry the pheasant breasts back onto the heat. Add the red wine and bring to the boil, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Cook the wine until the liquid volume has reduced by half.Add the reserved pheasant stock and bring to the boil. Reduce the heat and simmer until the sauce has reduced and is thick enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper.For the mash, pierce the chestnuts with a knife, making a small slit in the shell - this prevents them from exploding. Place the chestnuts into a baking tray and roast in the oven for 20-25 minutes until tender. Leave the chestnuts to cool, then peel and roughly chop.Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the olive oil, chestnuts and flatleaf parsley. Mix well and season, to taste, with salt and freshly ground black pepper.For the parsnips, place the parsnips, sherry and honey into a baking tray and mix to combine. Season with salt and freshly ground black pepper. Roast in the oven for 20 minutes, turning half way through, until the parsnips are tender and golden-brown.To serve, spoon the mash into the centre of the plate and place a sliced pheasant breast on top. Place some parsnips alongside, then drizzle over the sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, cut away the breasts from each pheasant and set the four breasts aside. Remove the legs from each pheasant, then cut the carcasses into several pieces. Place the pheasant legs and carcass pieces into a roasting tin. Using a sharp knife, cut away the breasts from each pheasant and set the four breasts aside. Remove the legs from each pheasant, then cut the carcasses into several pieces. Place the pheasant legs and carcass pieces into a roasting tin. Add the onion, tomatoes, thyme and bay leaves and roast in the oven for 15 minutes. Remove and place all of the roasted bones and vegetables into a large pan and cover with water. Place on the heat and bring to the boil. Reduce the heat and simmer for 45 minutes, skimming off any impurities that rise to the surface. Strain the stock into a separate pan and reserve. Discard the bones and vegetables. Add the onion, tomatoes, thyme and bay leaves and roast in the oven for 15 minutes. Remove and place all of the roasted bones and vegetables into a large pan and cover with water. Place on the heat and bring to the boil. Reduce the heat and simmer for 45 minutes, skimming off any impurities that rise to the surface. Strain the stock into a separate pan and reserve. Discard the bones and vegetables. Season the pheasant breasts with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the olive oil and the pheasant breasts. Fry the breasts for two minutes on each side, until golden-brown all over. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through. Remove from the oven, place on a plate and rest for five minutes before carving. Season the pheasant breasts with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the olive oil and the pheasant breasts. Fry the breasts for two minutes on each side, until golden-brown all over. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through. Remove from the oven, place on a plate and rest for five minutes before carving. Place the pan used to fry the pheasant breasts back onto the heat. Add the red wine and bring to the boil, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Cook the wine until the liquid volume has reduced by half. Place the pan used to fry the pheasant breasts back onto the heat. Add the red wine and bring to the boil, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Cook the wine until the liquid volume has reduced by half. Add the reserved pheasant stock and bring to the boil. Reduce the heat and simmer until the sauce has reduced and is thick enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. Add the reserved pheasant stock and bring to the boil. Reduce the heat and simmer until the sauce has reduced and is thick enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. For the mash, pierce the chestnuts with a knife, making a small slit in the shell - this prevents them from exploding. Place the chestnuts into a baking tray and roast in the oven for 20-25 minutes until tender. Leave the chestnuts to cool, then peel and roughly chop. For the mash, pierce the chestnuts with a knife, making a small slit in the shell - this prevents them from exploding. Place the chestnuts into a baking tray and roast in the oven for 20-25 minutes until tender. Leave the chestnuts to cool, then peel and roughly chop. Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the olive oil, chestnuts and flatleaf parsley. Mix well and season, to taste, with salt and freshly ground black pepper. Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the olive oil, chestnuts and flatleaf parsley. Mix well and season, to taste, with salt and freshly ground black pepper. For the parsnips, place the parsnips, sherry and honey into a baking tray and mix to combine. Season with salt and freshly ground black pepper. Roast in the oven for 20 minutes, turning half way through, until the parsnips are tender and golden-brown. For the parsnips, place the parsnips, sherry and honey into a baking tray and mix to combine. Season with salt and freshly ground black pepper. Roast in the oven for 20 minutes, turning half way through, until the parsnips are tender and golden-brown. To serve, spoon the mash into the centre of the plate and place a sliced pheasant breast on top. Place some parsnips alongside, then drizzle over the sauce. To serve, spoon the mash into the centre of the plate and place a sliced pheasant breast on top. Place some parsnips alongside, then drizzle over the sauce. | {
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"title": "Roast pheasant with chestnut mash and honeyed parsnips recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.Using a sharp knife, cut away the breasts from each pheasant and set the four breasts aside. Remove the legs from each pheasant, then cut the carcasses into several pieces. Place the pheasant legs and carcass pieces into a roasting tin.Add the onion, tomatoes, thyme and bay leaves and roast in the oven for 15 minutes. Remove and place all of the roasted bones and vegetables into a large pan and cover with water. Place on the heat and bring to the boil. Reduce the heat and simmer for 45 minutes, skimming off any impurities that rise to the surface. Strain the stock into a separate pan and reserve. Discard the bones and vegetables.Season the pheasant breasts with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the olive oil and the pheasant breasts. Fry the breasts for two minutes on each side, until golden-brown all over. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through. Remove from the oven, place on a plate and rest for five minutes before carving.Place the pan used to fry the pheasant breasts back onto the heat. Add the red wine and bring to the boil, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Cook the wine until the liquid volume has reduced by half.Add the reserved pheasant stock and bring to the boil. Reduce the heat and simmer until the sauce has reduced and is thick enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper.For the mash, pierce the chestnuts with a knife, making a small slit in the shell - this prevents them from exploding. Place the chestnuts into a baking tray and roast in the oven for 20-25 minutes until tender. Leave the chestnuts to cool, then peel and roughly chop.Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the olive oil, chestnuts and flatleaf parsley. Mix well and season, to taste, with salt and freshly ground black pepper.For the parsnips, place the parsnips, sherry and honey into a baking tray and mix to combine. Season with salt and freshly ground black pepper. Roast in the oven for 20 minutes, turning half way through, until the parsnips are tender and golden-brown.To serve, spoon the mash into the centre of the plate and place a sliced pheasant breast on top. Place some parsnips alongside, then drizzle over the sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, cut away the breasts from each pheasant and set the four breasts aside. Remove the legs from each pheasant, then cut the carcasses into several pieces. Place the pheasant legs and carcass pieces into a roasting tin. Using a sharp knife, cut away the breasts from each pheasant and set the four breasts aside. Remove the legs from each pheasant, then cut the carcasses into several pieces. Place the pheasant legs and carcass pieces into a roasting tin. Add the onion, tomatoes, thyme and bay leaves and roast in the oven for 15 minutes. Remove and place all of the roasted bones and vegetables into a large pan and cover with water. Place on the heat and bring to the boil. Reduce the heat and simmer for 45 minutes, skimming off any impurities that rise to the surface. Strain the stock into a separate pan and reserve. Discard the bones and vegetables. Add the onion, tomatoes, thyme and bay leaves and roast in the oven for 15 minutes. Remove and place all of the roasted bones and vegetables into a large pan and cover with water. Place on the heat and bring to the boil. Reduce the heat and simmer for 45 minutes, skimming off any impurities that rise to the surface. Strain the stock into a separate pan and reserve. Discard the bones and vegetables. Season the pheasant breasts with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the olive oil and the pheasant breasts. Fry the breasts for two minutes on each side, until golden-brown all over. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through. Remove from the oven, place on a plate and rest for five minutes before carving. Season the pheasant breasts with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the olive oil and the pheasant breasts. Fry the breasts for two minutes on each side, until golden-brown all over. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through. Remove from the oven, place on a plate and rest for five minutes before carving. Place the pan used to fry the pheasant breasts back onto the heat. Add the red wine and bring to the boil, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Cook the wine until the liquid volume has reduced by half. Place the pan used to fry the pheasant breasts back onto the heat. Add the red wine and bring to the boil, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Cook the wine until the liquid volume has reduced by half. Add the reserved pheasant stock and bring to the boil. Reduce the heat and simmer until the sauce has reduced and is thick enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. Add the reserved pheasant stock and bring to the boil. Reduce the heat and simmer until the sauce has reduced and is thick enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper. For the mash, pierce the chestnuts with a knife, making a small slit in the shell - this prevents them from exploding. Place the chestnuts into a baking tray and roast in the oven for 20-25 minutes until tender. Leave the chestnuts to cool, then peel and roughly chop. For the mash, pierce the chestnuts with a knife, making a small slit in the shell - this prevents them from exploding. Place the chestnuts into a baking tray and roast in the oven for 20-25 minutes until tender. Leave the chestnuts to cool, then peel and roughly chop. Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the olive oil, chestnuts and flatleaf parsley. Mix well and season, to taste, with salt and freshly ground black pepper. Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the olive oil, chestnuts and flatleaf parsley. Mix well and season, to taste, with salt and freshly ground black pepper. For the parsnips, place the parsnips, sherry and honey into a baking tray and mix to combine. Season with salt and freshly ground black pepper. Roast in the oven for 20 minutes, turning half way through, until the parsnips are tender and golden-brown. For the parsnips, place the parsnips, sherry and honey into a baking tray and mix to combine. Season with salt and freshly ground black pepper. Roast in the oven for 20 minutes, turning half way through, until the parsnips are tender and golden-brown. To serve, spoon the mash into the centre of the plate and place a sliced pheasant breast on top. Place some parsnips alongside, then drizzle over the sauce. To serve, spoon the mash into the centre of the plate and place a sliced pheasant breast on top. Place some parsnips alongside, then drizzle over the sauce."
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} | 747085b50e794acc45ed9d5ff8bf4f0479739415c32828f53da7067331ce6884 | Roast pheasant and bread sauce recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pheasant_and_bread_70943_16x9.jpg Try to order your pheasants from a butcher that has hung them for a minimum of 6-7 days. Look for a rich, soft and fruity wine to serve - say a Pinot Noir from the Côte de Nuits, or one of the very good wines from Oregon. 2 pheasants (800-900g/1lb 12oz-2lb each), oven-ready, preferably hen pheasants50ml/2fl oz rapeseed oil (or other non-scented oil)20g/¾oz unsalted butter (optional)sea salt and freshly ground black pepper 2 pheasants (800-900g/1lb 12oz-2lb each), oven-ready, preferably hen pheasants 50ml/2fl oz rapeseed oil (or other non-scented oil) 20g/¾oz unsalted butter (optional) sea salt and freshly ground black pepper 100ml/3½fl oz red wine50ml/1¾fl oz ruby port2 crushed juniper berries1 sprig fresh thyme 100ml/3½fl oz red wine 50ml/1¾fl oz ruby port 2 crushed juniper berries 1 sprig fresh thyme 10g/¼oz unsalted butter50g/1¾oz white onion, finely chopped1 bay leaf1 sprig fresh thyme2 cloves, crushed2 pinches salt10g/¼oz small bacon lardons 150ml/5fl oz full-fat milk1 slice white bread, broken into pieces 10g/¼oz unsalted butter 50g/1¾oz white onion, finely chopped 1 bay leaf 1 sprig fresh thyme 2 cloves, crushed 2 pinches salt 10g/¼oz small bacon lardons 150ml/5fl oz full-fat milk 1 slice white bread, broken into pieces Method For the roasted pheasant, preheat the oven to 190C/375F/Gas 5.On a medium heat, in a ovenproof frying pan, heat the rapeseed oil and butter (if using) until foaming. Lay the pheasants in the pan, cook until golden-brown in colour (about 3-5 minutes) on the leg sides. Turn the pheasants onto their breast side to colour for a further 2-3 minutes. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. To check the pheasant is correctly cooked, you can use a meat thermometer – the breast temperature for a cock pheasant should reach 63C/145F and for a hen 60C/140F. (The leg temperature should reach 80-82C/175-180F.) When cooked, set the pheasant aside in a warm place, covered, to rest.Spoon out the fat from the pan and add the wine, port, juniper and thyme into the roasting pan. On a high heat quickly cook until the volume of liquid has reduced by one third. Scrape the caramelised juices off the bottom of the pan to make the jus. Taste and season if necessary. Strain and reserve in a warmed jug.For the bread sauce, in a small saucepan on a low heat gently heat the butter and fry the onion with the herbs, crushed cloves and salt for two minutes, or until soft. Add the bacon lardons and continue to cook uncovered for one minute. Add the milk, bring to a simmer and stir in the pieces of bread until the sauce is smooth. Taste and adjust the seasoning.To serve, carve the pheasant and serve it over a mound of bread sauce with the jus poured over. For the roasted pheasant, preheat the oven to 190C/375F/Gas 5. For the roasted pheasant, preheat the oven to 190C/375F/Gas 5. On a medium heat, in a ovenproof frying pan, heat the rapeseed oil and butter (if using) until foaming. On a medium heat, in a ovenproof frying pan, heat the rapeseed oil and butter (if using) until foaming. Lay the pheasants in the pan, cook until golden-brown in colour (about 3-5 minutes) on the leg sides. Turn the pheasants onto their breast side to colour for a further 2-3 minutes. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. To check the pheasant is correctly cooked, you can use a meat thermometer – the breast temperature for a cock pheasant should reach 63C/145F and for a hen 60C/140F. (The leg temperature should reach 80-82C/175-180F.) When cooked, set the pheasant aside in a warm place, covered, to rest. Lay the pheasants in the pan, cook until golden-brown in colour (about 3-5 minutes) on the leg sides. Turn the pheasants onto their breast side to colour for a further 2-3 minutes. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. To check the pheasant is correctly cooked, you can use a meat thermometer – the breast temperature for a cock pheasant should reach 63C/145F and for a hen 60C/140F. (The leg temperature should reach 80-82C/175-180F.) When cooked, set the pheasant aside in a warm place, covered, to rest. Spoon out the fat from the pan and add the wine, port, juniper and thyme into the roasting pan. On a high heat quickly cook until the volume of liquid has reduced by one third. Scrape the caramelised juices off the bottom of the pan to make the jus. Taste and season if necessary. Strain and reserve in a warmed jug. Spoon out the fat from the pan and add the wine, port, juniper and thyme into the roasting pan. On a high heat quickly cook until the volume of liquid has reduced by one third. Scrape the caramelised juices off the bottom of the pan to make the jus. Taste and season if necessary. Strain and reserve in a warmed jug. For the bread sauce, in a small saucepan on a low heat gently heat the butter and fry the onion with the herbs, crushed cloves and salt for two minutes, or until soft. Add the bacon lardons and continue to cook uncovered for one minute. Add the milk, bring to a simmer and stir in the pieces of bread until the sauce is smooth. Taste and adjust the seasoning. For the bread sauce, in a small saucepan on a low heat gently heat the butter and fry the onion with the herbs, crushed cloves and salt for two minutes, or until soft. Add the bacon lardons and continue to cook uncovered for one minute. Add the milk, bring to a simmer and stir in the pieces of bread until the sauce is smooth. Taste and adjust the seasoning. To serve, carve the pheasant and serve it over a mound of bread sauce with the jus poured over. To serve, carve the pheasant and serve it over a mound of bread sauce with the jus poured over. | {
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"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pheasant_and_bread_70943_16x9.jpg Try to order your pheasants from a butcher that has hung them for a minimum of 6-7 days. Look for a rich, soft and fruity wine to serve - say a Pinot Noir from the Côte de Nuits, or one of the very good wines from Oregon. 2 pheasants (800-900g/1lb 12oz-2lb each), oven-ready, preferably hen pheasants50ml/2fl oz rapeseed oil (or other non-scented oil)20g/¾oz unsalted butter (optional)sea salt and freshly ground black pepper 2 pheasants (800-900g/1lb 12oz-2lb each), oven-ready, preferably hen pheasants 50ml/2fl oz rapeseed oil (or other non-scented oil) 20g/¾oz unsalted butter (optional) sea salt and freshly ground black pepper 100ml/3½fl oz red wine50ml/1¾fl oz ruby port2 crushed juniper berries1 sprig fresh thyme 100ml/3½fl oz red wine 50ml/1¾fl oz ruby port 2 crushed juniper berries 1 sprig fresh thyme 10g/¼oz unsalted butter50g/1¾oz white onion, finely chopped1 bay leaf1 sprig fresh thyme2 cloves, crushed2 pinches salt10g/¼oz small bacon lardons 150ml/5fl oz full-fat milk1 slice white bread, broken into pieces 10g/¼oz unsalted butter 50g/1¾oz white onion, finely chopped 1 bay leaf 1 sprig fresh thyme 2 cloves, crushed 2 pinches salt 10g/¼oz small bacon lardons 150ml/5fl oz full-fat milk 1 slice white bread, broken into pieces Method For the roasted pheasant, preheat the oven to 190C/375F/Gas 5.On a medium heat, in a ovenproof frying pan, heat the rapeseed oil and butter (if using) until foaming. Lay the pheasants in the pan, cook until golden-brown in colour (about 3-5 minutes) on the leg sides. Turn the pheasants onto their breast side to colour for a further 2-3 minutes. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. To check the pheasant is correctly cooked, you can use a meat thermometer – the breast temperature for a cock pheasant should reach 63C/145F and for a hen 60C/140F. (The leg temperature should reach 80-82C/175-180F.) When cooked, set the pheasant aside in a warm place, covered, to rest.Spoon out the fat from the pan and add the wine, port, juniper and thyme into the roasting pan. On a high heat quickly cook until the volume of liquid has reduced by one third. Scrape the caramelised juices off the bottom of the pan to make the jus. Taste and season if necessary. Strain and reserve in a warmed jug.For the bread sauce, in a small saucepan on a low heat gently heat the butter and fry the onion with the herbs, crushed cloves and salt for two minutes, or until soft. Add the bacon lardons and continue to cook uncovered for one minute. Add the milk, bring to a simmer and stir in the pieces of bread until the sauce is smooth. Taste and adjust the seasoning.To serve, carve the pheasant and serve it over a mound of bread sauce with the jus poured over. For the roasted pheasant, preheat the oven to 190C/375F/Gas 5. For the roasted pheasant, preheat the oven to 190C/375F/Gas 5. On a medium heat, in a ovenproof frying pan, heat the rapeseed oil and butter (if using) until foaming. On a medium heat, in a ovenproof frying pan, heat the rapeseed oil and butter (if using) until foaming. Lay the pheasants in the pan, cook until golden-brown in colour (about 3-5 minutes) on the leg sides. Turn the pheasants onto their breast side to colour for a further 2-3 minutes. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. To check the pheasant is correctly cooked, you can use a meat thermometer – the breast temperature for a cock pheasant should reach 63C/145F and for a hen 60C/140F. (The leg temperature should reach 80-82C/175-180F.) When cooked, set the pheasant aside in a warm place, covered, to rest. Lay the pheasants in the pan, cook until golden-brown in colour (about 3-5 minutes) on the leg sides. Turn the pheasants onto their breast side to colour for a further 2-3 minutes. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. To check the pheasant is correctly cooked, you can use a meat thermometer – the breast temperature for a cock pheasant should reach 63C/145F and for a hen 60C/140F. (The leg temperature should reach 80-82C/175-180F.) When cooked, set the pheasant aside in a warm place, covered, to rest. Spoon out the fat from the pan and add the wine, port, juniper and thyme into the roasting pan. On a high heat quickly cook until the volume of liquid has reduced by one third. Scrape the caramelised juices off the bottom of the pan to make the jus. Taste and season if necessary. Strain and reserve in a warmed jug. Spoon out the fat from the pan and add the wine, port, juniper and thyme into the roasting pan. On a high heat quickly cook until the volume of liquid has reduced by one third. Scrape the caramelised juices off the bottom of the pan to make the jus. Taste and season if necessary. Strain and reserve in a warmed jug. For the bread sauce, in a small saucepan on a low heat gently heat the butter and fry the onion with the herbs, crushed cloves and salt for two minutes, or until soft. Add the bacon lardons and continue to cook uncovered for one minute. Add the milk, bring to a simmer and stir in the pieces of bread until the sauce is smooth. Taste and adjust the seasoning. For the bread sauce, in a small saucepan on a low heat gently heat the butter and fry the onion with the herbs, crushed cloves and salt for two minutes, or until soft. Add the bacon lardons and continue to cook uncovered for one minute. Add the milk, bring to a simmer and stir in the pieces of bread until the sauce is smooth. Taste and adjust the seasoning. To serve, carve the pheasant and serve it over a mound of bread sauce with the jus poured over. To serve, carve the pheasant and serve it over a mound of bread sauce with the jus poured over."
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} | 12c2ad927fd5233186d973df8635256703f1c3d59bab665729f67016e1dc02ec | Salsify tagliatelle with cheese and wine sauce recipe
An average of 5.0 out of 5 stars from 2 ratings Salsify is a root vegetable that looks similar to a parsnip, with a white flesh and thick skin. Here it makes a tasty pasta alternative. 350g/12oz salsify 1 lemon, juice onlyice cubes 350g/12oz salsify 1 lemon, juice only ice cubes 1 shallot, peeled and finely chopped30g/1oz butter200ml/7fl oz vin jaune wine or dry fino sherry200g/7fl oz single cream100g/3½oz Cheddar, gratedsalt and freshly ground black pepper 1 shallot, peeled and finely chopped 30g/1oz butter 200ml/7fl oz vin jaune wine or dry fino sherry 200g/7fl oz single cream 100g/3½oz Cheddar, grated salt and freshly ground black pepper extra virgin olive oil, for drizzling50g/1¾oz buckwheat, cooked freshly ground black pepperfresh truffle or truffle oil extra virgin olive oil, for drizzling 50g/1¾oz buckwheat, cooked freshly ground black pepper fresh truffle or truffle oil Method To make the salsify tagliatelle, wash the salsify well in cold water. Use a vegetable peeler to make tagliatelle ribbons by shaving along the length of the salsify. Leave the ribbons to soak in a bowl of ice cubes for at least 30 minutes.To make the cheese and wine sauce, sweat the shallot in a frying pan with the butter. Deglaze with the wine and cook until the liquid has evaporated. Add the cream and bring to the boil. Remove the pan from the heat and stir in the cheese. Use a handheld blender to blitz, then push the mixture through a conical strainer or sieve. Season to taste with salt and pepper. Drain the salsify ribbons. Gently reheat the cheese sauce in a deep saucepan and add the salsify ribbons. Cook for 1 minute, cover with a lid and cook for 1 more minute. Taste and adjust the seasoning. Coat the salsify tagliatelle in the sauce.To serve, divide the cooked buckwheat between wramed bowls and spoon over the salsify tagliatelle. Drizzle with olive oil and add a twist of pepper and a grating of truffle. Serve immediately. To make the salsify tagliatelle, wash the salsify well in cold water. Use a vegetable peeler to make tagliatelle ribbons by shaving along the length of the salsify. Leave the ribbons to soak in a bowl of ice cubes for at least 30 minutes. To make the salsify tagliatelle, wash the salsify well in cold water. Use a vegetable peeler to make tagliatelle ribbons by shaving along the length of the salsify. Leave the ribbons to soak in a bowl of ice cubes for at least 30 minutes. To make the cheese and wine sauce, sweat the shallot in a frying pan with the butter. Deglaze with the wine and cook until the liquid has evaporated. Add the cream and bring to the boil. Remove the pan from the heat and stir in the cheese. Use a handheld blender to blitz, then push the mixture through a conical strainer or sieve. Season to taste with salt and pepper. To make the cheese and wine sauce, sweat the shallot in a frying pan with the butter. Deglaze with the wine and cook until the liquid has evaporated. Add the cream and bring to the boil. Remove the pan from the heat and stir in the cheese. Use a handheld blender to blitz, then push the mixture through a conical strainer or sieve. Season to taste with salt and pepper. Drain the salsify ribbons. Gently reheat the cheese sauce in a deep saucepan and add the salsify ribbons. Cook for 1 minute, cover with a lid and cook for 1 more minute. Taste and adjust the seasoning. Coat the salsify tagliatelle in the sauce. Drain the salsify ribbons. Gently reheat the cheese sauce in a deep saucepan and add the salsify ribbons. Cook for 1 minute, cover with a lid and cook for 1 more minute. Taste and adjust the seasoning. Coat the salsify tagliatelle in the sauce. To serve, divide the cooked buckwheat between wramed bowls and spoon over the salsify tagliatelle. Drizzle with olive oil and add a twist of pepper and a grating of truffle. Serve immediately. To serve, divide the cooked buckwheat between wramed bowls and spoon over the salsify tagliatelle. Drizzle with olive oil and add a twist of pepper and a grating of truffle. Serve immediately. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Salsify is a root vegetable that looks similar to a parsnip, with a white flesh and thick skin. Here it makes a tasty pasta alternative. 350g/12oz salsify 1 lemon, juice onlyice cubes 350g/12oz salsify 1 lemon, juice only ice cubes 1 shallot, peeled and finely chopped30g/1oz butter200ml/7fl oz vin jaune wine or dry fino sherry200g/7fl oz single cream100g/3½oz Cheddar, gratedsalt and freshly ground black pepper 1 shallot, peeled and finely chopped 30g/1oz butter 200ml/7fl oz vin jaune wine or dry fino sherry 200g/7fl oz single cream 100g/3½oz Cheddar, grated salt and freshly ground black pepper extra virgin olive oil, for drizzling50g/1¾oz buckwheat, cooked freshly ground black pepperfresh truffle or truffle oil extra virgin olive oil, for drizzling 50g/1¾oz buckwheat, cooked freshly ground black pepper fresh truffle or truffle oil Method To make the salsify tagliatelle, wash the salsify well in cold water. Use a vegetable peeler to make tagliatelle ribbons by shaving along the length of the salsify. Leave the ribbons to soak in a bowl of ice cubes for at least 30 minutes.To make the cheese and wine sauce, sweat the shallot in a frying pan with the butter. Deglaze with the wine and cook until the liquid has evaporated. Add the cream and bring to the boil. Remove the pan from the heat and stir in the cheese. Use a handheld blender to blitz, then push the mixture through a conical strainer or sieve. Season to taste with salt and pepper. Drain the salsify ribbons. Gently reheat the cheese sauce in a deep saucepan and add the salsify ribbons. Cook for 1 minute, cover with a lid and cook for 1 more minute. Taste and adjust the seasoning. Coat the salsify tagliatelle in the sauce.To serve, divide the cooked buckwheat between wramed bowls and spoon over the salsify tagliatelle. Drizzle with olive oil and add a twist of pepper and a grating of truffle. Serve immediately. To make the salsify tagliatelle, wash the salsify well in cold water. Use a vegetable peeler to make tagliatelle ribbons by shaving along the length of the salsify. Leave the ribbons to soak in a bowl of ice cubes for at least 30 minutes. To make the salsify tagliatelle, wash the salsify well in cold water. Use a vegetable peeler to make tagliatelle ribbons by shaving along the length of the salsify. Leave the ribbons to soak in a bowl of ice cubes for at least 30 minutes. To make the cheese and wine sauce, sweat the shallot in a frying pan with the butter. Deglaze with the wine and cook until the liquid has evaporated. Add the cream and bring to the boil. Remove the pan from the heat and stir in the cheese. Use a handheld blender to blitz, then push the mixture through a conical strainer or sieve. Season to taste with salt and pepper. To make the cheese and wine sauce, sweat the shallot in a frying pan with the butter. Deglaze with the wine and cook until the liquid has evaporated. Add the cream and bring to the boil. Remove the pan from the heat and stir in the cheese. Use a handheld blender to blitz, then push the mixture through a conical strainer or sieve. Season to taste with salt and pepper. Drain the salsify ribbons. Gently reheat the cheese sauce in a deep saucepan and add the salsify ribbons. Cook for 1 minute, cover with a lid and cook for 1 more minute. Taste and adjust the seasoning. Coat the salsify tagliatelle in the sauce. Drain the salsify ribbons. Gently reheat the cheese sauce in a deep saucepan and add the salsify ribbons. Cook for 1 minute, cover with a lid and cook for 1 more minute. Taste and adjust the seasoning. Coat the salsify tagliatelle in the sauce. To serve, divide the cooked buckwheat between wramed bowls and spoon over the salsify tagliatelle. Drizzle with olive oil and add a twist of pepper and a grating of truffle. Serve immediately. To serve, divide the cooked buckwheat between wramed bowls and spoon over the salsify tagliatelle. Drizzle with olive oil and add a twist of pepper and a grating of truffle. Serve immediately."
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} | 2558b0ed61ebe8e9ecb6e92874da2268c2c8d2b3eb34e724a8fbb9b4994a6ca6 | Fried vegetables with paprika cream recipe
Fried vegetables with paprika cream and almond vinaigrette An average of 0.0 out of 5 stars from 0 ratings These simple battered vegetables are enhanced with the addition of paprika-spiced cream and a nutty vinaigrette. 1 free-range egg white, beaten150g/5½oz plain flour50ml/2fl oz olive oil 1 free-range egg white, beaten 150g/5½oz plain flour 50ml/2fl oz olive oil 2 salsify sticks, peeled and sliced4 purple sprouting broccoli spears½ red onion, separated into petals½ fennel bulb, cored and thinly sliced 2 salsify sticks, peeled and sliced 4 purple sprouting broccoli spears ½ red onion, separated into petals ½ fennel bulb, cored and thinly sliced 1 tbsp crème fraîche1 tbsp mayonnaise½ lemon, juice only½ tbsp hot smoked paprika½ tbsp sweet smoked paprika, plus extra to servesalt and freshly ground black pepper 1 tbsp crème fraîche 1 tbsp mayonnaise ½ lemon, juice only ½ tbsp hot smoked paprika ½ tbsp sweet smoked paprika, plus extra to serve salt and freshly ground black pepper 1 tbsp blanched almonds, toasted and chopped1 tbsp sherry vinegar3 tbsp olive oil1 tbsp runny honey1 tsp chopped fresh oregano 1 tbsp blanched almonds, toasted and chopped 1 tbsp sherry vinegar 3 tbsp olive oil 1 tbsp runny honey 1 tsp chopped fresh oregano Method Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the almond vinaigrette, whisk all of the ingredients together in a bowl.To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the almond vinaigrette, whisk all of the ingredients together in a bowl. To make the almond vinaigrette, whisk all of the ingredients together in a bowl. To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette. To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette. | {
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"title": "Fried vegetables with paprika cream recipe",
"content": "Fried vegetables with paprika cream and almond vinaigrette An average of 0.0 out of 5 stars from 0 ratings These simple battered vegetables are enhanced with the addition of paprika-spiced cream and a nutty vinaigrette. 1 free-range egg white, beaten150g/5½oz plain flour50ml/2fl oz olive oil 1 free-range egg white, beaten 150g/5½oz plain flour 50ml/2fl oz olive oil 2 salsify sticks, peeled and sliced4 purple sprouting broccoli spears½ red onion, separated into petals½ fennel bulb, cored and thinly sliced 2 salsify sticks, peeled and sliced 4 purple sprouting broccoli spears ½ red onion, separated into petals ½ fennel bulb, cored and thinly sliced 1 tbsp crème fraîche1 tbsp mayonnaise½ lemon, juice only½ tbsp hot smoked paprika½ tbsp sweet smoked paprika, plus extra to servesalt and freshly ground black pepper 1 tbsp crème fraîche 1 tbsp mayonnaise ½ lemon, juice only ½ tbsp hot smoked paprika ½ tbsp sweet smoked paprika, plus extra to serve salt and freshly ground black pepper 1 tbsp blanched almonds, toasted and chopped1 tbsp sherry vinegar3 tbsp olive oil1 tbsp runny honey1 tsp chopped fresh oregano 1 tbsp blanched almonds, toasted and chopped 1 tbsp sherry vinegar 3 tbsp olive oil 1 tbsp runny honey 1 tsp chopped fresh oregano Method Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the almond vinaigrette, whisk all of the ingredients together in a bowl.To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, whisk all the ingredients together in a large bowl and add enough water to loosen to a batter consistency. Place all of the ingredients for the fried vegetables into the batter until well coated, then deep-fry for 2–3 minutes. Carefully transfer to kitchen paper to drain. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the paprika cream, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the almond vinaigrette, whisk all of the ingredients together in a bowl. To make the almond vinaigrette, whisk all of the ingredients together in a bowl. To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette. To serve, spoon the paprika cream evenly between two plates, pile on the fried vegetables, dust with sweet smoked paprika and drizzle over the vinaigrette."
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} | 831601d206d6480023152f27edb998ef27b4c6e3ae7ac19e97c508825d81ba42 | Swedish Christmas Glögg recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/annikas_glgg_annikas_32356_16x9.jpg Glögg is an essential part of Christmas all over Scandinavia. This is recipe was created by my sister-in-law Annika in her Gothenburg kitchen. 1 bottle red wine (quality doesn’t matter) 1-2 sticks cinnamon 5g dried root ginger 5g dried Seville orange peel (or other orange if you can't get Seville) 7 green cardamom pods 15-16 whole cloves 80g/3oz sugar 1 bottle red wine (quality doesn’t matter) 1-2 sticks cinnamon 5g dried root ginger 5g dried Seville orange peel (or other orange if you can't get Seville) 7 green cardamom pods 15-16 whole cloves 80g/3oz sugar flaked almonds raisins splash of either vodka, aquavit, rum or cognac (optional) flaked almonds raisins splash of either vodka, aquavit, rum or cognac (optional) Method Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar. Remove from the heat and leave to infuse for at least an hour. Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week. To serve, pour the wine into a saucepan and heat it.Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture. If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine. Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar. Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar. Remove from the heat and leave to infuse for at least an hour. Remove from the heat and leave to infuse for at least an hour. Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week. Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week. To serve, pour the wine into a saucepan and heat it. To serve, pour the wine into a saucepan and heat it. Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture. Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture. If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine. If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine. | {
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"title": "Swedish Christmas Glögg recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/annikas_glgg_annikas_32356_16x9.jpg Glögg is an essential part of Christmas all over Scandinavia. This is recipe was created by my sister-in-law Annika in her Gothenburg kitchen. 1 bottle red wine (quality doesn’t matter) 1-2 sticks cinnamon 5g dried root ginger 5g dried Seville orange peel (or other orange if you can't get Seville) 7 green cardamom pods 15-16 whole cloves 80g/3oz sugar 1 bottle red wine (quality doesn’t matter) 1-2 sticks cinnamon 5g dried root ginger 5g dried Seville orange peel (or other orange if you can't get Seville) 7 green cardamom pods 15-16 whole cloves 80g/3oz sugar flaked almonds raisins splash of either vodka, aquavit, rum or cognac (optional) flaked almonds raisins splash of either vodka, aquavit, rum or cognac (optional) Method Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar. Remove from the heat and leave to infuse for at least an hour. Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week. To serve, pour the wine into a saucepan and heat it.Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture. If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine. Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar. Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar. Remove from the heat and leave to infuse for at least an hour. Remove from the heat and leave to infuse for at least an hour. Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week. Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week. To serve, pour the wine into a saucepan and heat it. To serve, pour the wine into a saucepan and heat it. Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture. Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture. If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine. If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine."
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} | 6f1a1116cf256006779e6867b249117e5d05055efead510234b13737ba8f06dd | Beef cheek with crisp polenta and Stinking Bishop recipe
An average of 0.0 out of 5 stars from 0 ratings This richly flavoured dish includes a variety of powerful ingredients such as beef cheek and Stinking Bishop. Ideal as a showstopper main. 2 tbsp olive oil2 beef cheek 1 onion, chopped2 carrots, peeled and chopped3 celery sticks, chopped 2 tbsp tomato purée 1 tbsp coriander seeds 1 star anise 2 bay leaves 2 thyme sprigs2 heads garlic 150ml/5fl oz red wine 500ml/18fl oz beef stock 15g/½oz unsalted buttersalt and freshly ground black pepper 2 tbsp olive oil 2 beef cheek 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 2 tbsp tomato purée 1 tbsp coriander seeds 1 star anise 2 bay leaves 2 thyme sprigs 2 heads garlic 150ml/5fl oz red wine 500ml/18fl oz beef stock 15g/½oz unsalted butter salt and freshly ground black pepper 250g/9oz solid set polenta, plus extra loose polenta for dusting100ml/3½fl oz full-fat milk4 tbsp vegetable oil 250g/9oz solid set polenta, plus extra loose polenta for dusting 100ml/3½fl oz full-fat milk 4 tbsp vegetable oil 50ml/2fl oz double cream 1 tsp fresh thyme leaves 1 salsify stick, peeled and cut into pieces3 spring onions, chopped 1 whole Stinking Bishop 50ml/2fl oz double cream 1 tsp fresh thyme leaves 1 salsify stick, peeled and cut into pieces 3 spring onions, chopped 1 whole Stinking Bishop Method For the beef cheek, heat the oil in a casserole. Season the beef cheek with salt and pepper. Brown the cheek all over in the casserole and remove from the pan. Add the onion, carrots and celery and fry until browned. Add the tomato purée, herbs, garlic and red wine and cook until reduced. Add the stock, bring to the boil and then add the cheek back into the casserole. Cook for 3 hours or until tender. Strain the liquid into a small saucepan and cook until reduced. Set aside the beef cheek and keep warm. Stir or whisk the butter into the red wine sauce. Keep the sauce warm. For the crisp polenta, place the loose polenta on a plate and pour the milk into a shallow bowl. Tear the set polenta into irregular chunks, dip into the milk and then into the polenta. Heat the oil in a frying pan and fry the polenta until crisp and golden. Keep warm. For the stinking bishop, heat the cream in a small saucepan until warm and add the thyme. Fry the salsify in a frying pan until golden. Add the spring onions to the pan and fry for a couple of minutes. To serve, scatter the crisp polenta on a serving plate and add the salsify and spring onions. Spoon over some Stinking Bishop and add the beef cheek. Spoon over the red wine sauce and serve. For the beef cheek, heat the oil in a casserole. Season the beef cheek with salt and pepper. Brown the cheek all over in the casserole and remove from the pan. Add the onion, carrots and celery and fry until browned. Add the tomato purée, herbs, garlic and red wine and cook until reduced. Add the stock, bring to the boil and then add the cheek back into the casserole. Cook for 3 hours or until tender. Strain the liquid into a small saucepan and cook until reduced. Set aside the beef cheek and keep warm. Stir or whisk the butter into the red wine sauce. Keep the sauce warm. For the beef cheek, heat the oil in a casserole. Season the beef cheek with salt and pepper. Brown the cheek all over in the casserole and remove from the pan. Add the onion, carrots and celery and fry until browned. Add the tomato purée, herbs, garlic and red wine and cook until reduced. Add the stock, bring to the boil and then add the cheek back into the casserole. Cook for 3 hours or until tender. Strain the liquid into a small saucepan and cook until reduced. Set aside the beef cheek and keep warm. Stir or whisk the butter into the red wine sauce. Keep the sauce warm. For the crisp polenta, place the loose polenta on a plate and pour the milk into a shallow bowl. Tear the set polenta into irregular chunks, dip into the milk and then into the polenta. Heat the oil in a frying pan and fry the polenta until crisp and golden. Keep warm. For the crisp polenta, place the loose polenta on a plate and pour the milk into a shallow bowl. Tear the set polenta into irregular chunks, dip into the milk and then into the polenta. Heat the oil in a frying pan and fry the polenta until crisp and golden. Keep warm. For the stinking bishop, heat the cream in a small saucepan until warm and add the thyme. Fry the salsify in a frying pan until golden. Add the spring onions to the pan and fry for a couple of minutes. For the stinking bishop, heat the cream in a small saucepan until warm and add the thyme. Fry the salsify in a frying pan until golden. Add the spring onions to the pan and fry for a couple of minutes. To serve, scatter the crisp polenta on a serving plate and add the salsify and spring onions. Spoon over some Stinking Bishop and add the beef cheek. Spoon over the red wine sauce and serve. To serve, scatter the crisp polenta on a serving plate and add the salsify and spring onions. Spoon over some Stinking Bishop and add the beef cheek. Spoon over the red wine sauce and serve. | {
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"title": "Beef cheek with crisp polenta and Stinking Bishop recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This richly flavoured dish includes a variety of powerful ingredients such as beef cheek and Stinking Bishop. Ideal as a showstopper main. 2 tbsp olive oil2 beef cheek 1 onion, chopped2 carrots, peeled and chopped3 celery sticks, chopped 2 tbsp tomato purée 1 tbsp coriander seeds 1 star anise 2 bay leaves 2 thyme sprigs2 heads garlic 150ml/5fl oz red wine 500ml/18fl oz beef stock 15g/½oz unsalted buttersalt and freshly ground black pepper 2 tbsp olive oil 2 beef cheek 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 2 tbsp tomato purée 1 tbsp coriander seeds 1 star anise 2 bay leaves 2 thyme sprigs 2 heads garlic 150ml/5fl oz red wine 500ml/18fl oz beef stock 15g/½oz unsalted butter salt and freshly ground black pepper 250g/9oz solid set polenta, plus extra loose polenta for dusting100ml/3½fl oz full-fat milk4 tbsp vegetable oil 250g/9oz solid set polenta, plus extra loose polenta for dusting 100ml/3½fl oz full-fat milk 4 tbsp vegetable oil 50ml/2fl oz double cream 1 tsp fresh thyme leaves 1 salsify stick, peeled and cut into pieces3 spring onions, chopped 1 whole Stinking Bishop 50ml/2fl oz double cream 1 tsp fresh thyme leaves 1 salsify stick, peeled and cut into pieces 3 spring onions, chopped 1 whole Stinking Bishop Method For the beef cheek, heat the oil in a casserole. Season the beef cheek with salt and pepper. Brown the cheek all over in the casserole and remove from the pan. Add the onion, carrots and celery and fry until browned. Add the tomato purée, herbs, garlic and red wine and cook until reduced. Add the stock, bring to the boil and then add the cheek back into the casserole. Cook for 3 hours or until tender. Strain the liquid into a small saucepan and cook until reduced. Set aside the beef cheek and keep warm. Stir or whisk the butter into the red wine sauce. Keep the sauce warm. For the crisp polenta, place the loose polenta on a plate and pour the milk into a shallow bowl. Tear the set polenta into irregular chunks, dip into the milk and then into the polenta. Heat the oil in a frying pan and fry the polenta until crisp and golden. Keep warm. For the stinking bishop, heat the cream in a small saucepan until warm and add the thyme. Fry the salsify in a frying pan until golden. Add the spring onions to the pan and fry for a couple of minutes. To serve, scatter the crisp polenta on a serving plate and add the salsify and spring onions. Spoon over some Stinking Bishop and add the beef cheek. Spoon over the red wine sauce and serve. For the beef cheek, heat the oil in a casserole. Season the beef cheek with salt and pepper. Brown the cheek all over in the casserole and remove from the pan. Add the onion, carrots and celery and fry until browned. Add the tomato purée, herbs, garlic and red wine and cook until reduced. Add the stock, bring to the boil and then add the cheek back into the casserole. Cook for 3 hours or until tender. Strain the liquid into a small saucepan and cook until reduced. Set aside the beef cheek and keep warm. Stir or whisk the butter into the red wine sauce. Keep the sauce warm. For the beef cheek, heat the oil in a casserole. Season the beef cheek with salt and pepper. Brown the cheek all over in the casserole and remove from the pan. Add the onion, carrots and celery and fry until browned. Add the tomato purée, herbs, garlic and red wine and cook until reduced. Add the stock, bring to the boil and then add the cheek back into the casserole. Cook for 3 hours or until tender. Strain the liquid into a small saucepan and cook until reduced. Set aside the beef cheek and keep warm. Stir or whisk the butter into the red wine sauce. Keep the sauce warm. For the crisp polenta, place the loose polenta on a plate and pour the milk into a shallow bowl. Tear the set polenta into irregular chunks, dip into the milk and then into the polenta. Heat the oil in a frying pan and fry the polenta until crisp and golden. Keep warm. For the crisp polenta, place the loose polenta on a plate and pour the milk into a shallow bowl. Tear the set polenta into irregular chunks, dip into the milk and then into the polenta. Heat the oil in a frying pan and fry the polenta until crisp and golden. Keep warm. For the stinking bishop, heat the cream in a small saucepan until warm and add the thyme. Fry the salsify in a frying pan until golden. Add the spring onions to the pan and fry for a couple of minutes. For the stinking bishop, heat the cream in a small saucepan until warm and add the thyme. Fry the salsify in a frying pan until golden. Add the spring onions to the pan and fry for a couple of minutes. To serve, scatter the crisp polenta on a serving plate and add the salsify and spring onions. Spoon over some Stinking Bishop and add the beef cheek. Spoon over the red wine sauce and serve. To serve, scatter the crisp polenta on a serving plate and add the salsify and spring onions. Spoon over some Stinking Bishop and add the beef cheek. Spoon over the red wine sauce and serve."
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} | 16cac2c8065cb31b01b7f4fefb1594cc9227f52d4458f628155a8b351b6a512a | Seville orange meringue pie recipe
Preheat the oven to 200C/400F/Gas 6.To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes.On a lightly floured work surface, roll out the pastry and use to line an 25cm/11 inch loose-bottomed, fluted flan tin.Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.For the filling, finely grate the rinds from the oranges and squeeze out the juice. Put the rind, juice and corn flour into a small bowl and blend together. Bring the water to the boil, then stir into the corn flour mixture. Simmer gently, stirring, until it forms a thick custard. Mix the egg yolks and sugar together and stir into the custard. Bring back to the boil, whisking until just bubbling. Remove from the heat. Allow to cool a little, then pour into the pastry case. Spread the mixture out evenly.For the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the caster sugar, a teaspoon at a time, at high speed between each addition. Spoon the meringue over the top of the orange filling, and swirl it into peaks. Bake for about one hour, until the meringue is crisp on the outside and marshmallowy underneath. Serve warm or cold. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes. Wrap in cling film and leave to rest in the fridge for about 30 minutes. On a lightly floured work surface, roll out the pastry and use to line an 25cm/11 inch loose-bottomed, fluted flan tin. On a lightly floured work surface, roll out the pastry and use to line an 25cm/11 inch loose-bottomed, fluted flan tin. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last five minutes. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2. Lower the oven heat to 150C/300F/Gas 2. For the filling, finely grate the rinds from the oranges and squeeze out the juice. Put the rind, juice and corn flour into a small bowl and blend together. Bring the water to the boil, then stir into the corn flour mixture. For the filling, finely grate the rinds from the oranges and squeeze out the juice. Put the rind, juice and corn flour into a small bowl and blend together. Bring the water to the boil, then stir into the corn flour mixture. Simmer gently, stirring, until it forms a thick custard. Simmer gently, stirring, until it forms a thick custard. Mix the egg yolks and sugar together and stir into the custard. Bring back to the boil, whisking until just bubbling. Remove from the heat. Mix the egg yolks and sugar together and stir into the custard. Bring back to the boil, whisking until just bubbling. Remove from the heat. Allow to cool a little, then pour into the pastry case. Spread the mixture out evenly. Allow to cool a little, then pour into the pastry case. Spread the mixture out evenly. For the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the caster sugar, a teaspoon at a time, at high speed between each addition. For the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the caster sugar, a teaspoon at a time, at high speed between each addition. Spoon the meringue over the top of the orange filling, and swirl it into peaks. Spoon the meringue over the top of the orange filling, and swirl it into peaks. Bake for about one hour, until the meringue is crisp on the outside and marshmallowy underneath. Serve warm or cold. Bake for about one hour, until the meringue is crisp on the outside and marshmallowy underneath. Serve warm or cold. | {
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"title": "Seville orange meringue pie recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes.On a lightly floured work surface, roll out the pastry and use to line an 25cm/11 inch loose-bottomed, fluted flan tin.Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.For the filling, finely grate the rinds from the oranges and squeeze out the juice. Put the rind, juice and corn flour into a small bowl and blend together. Bring the water to the boil, then stir into the corn flour mixture. Simmer gently, stirring, until it forms a thick custard. Mix the egg yolks and sugar together and stir into the custard. Bring back to the boil, whisking until just bubbling. Remove from the heat. Allow to cool a little, then pour into the pastry case. Spread the mixture out evenly.For the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the caster sugar, a teaspoon at a time, at high speed between each addition. Spoon the meringue over the top of the orange filling, and swirl it into peaks. Bake for about one hour, until the meringue is crisp on the outside and marshmallowy underneath. Serve warm or cold. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes. Wrap in cling film and leave to rest in the fridge for about 30 minutes. On a lightly floured work surface, roll out the pastry and use to line an 25cm/11 inch loose-bottomed, fluted flan tin. On a lightly floured work surface, roll out the pastry and use to line an 25cm/11 inch loose-bottomed, fluted flan tin. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last five minutes. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2. Lower the oven heat to 150C/300F/Gas 2. For the filling, finely grate the rinds from the oranges and squeeze out the juice. Put the rind, juice and corn flour into a small bowl and blend together. Bring the water to the boil, then stir into the corn flour mixture. For the filling, finely grate the rinds from the oranges and squeeze out the juice. Put the rind, juice and corn flour into a small bowl and blend together. Bring the water to the boil, then stir into the corn flour mixture. Simmer gently, stirring, until it forms a thick custard. Simmer gently, stirring, until it forms a thick custard. Mix the egg yolks and sugar together and stir into the custard. Bring back to the boil, whisking until just bubbling. Remove from the heat. Mix the egg yolks and sugar together and stir into the custard. Bring back to the boil, whisking until just bubbling. Remove from the heat. Allow to cool a little, then pour into the pastry case. Spread the mixture out evenly. Allow to cool a little, then pour into the pastry case. Spread the mixture out evenly. For the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the caster sugar, a teaspoon at a time, at high speed between each addition. For the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the caster sugar, a teaspoon at a time, at high speed between each addition. Spoon the meringue over the top of the orange filling, and swirl it into peaks. Spoon the meringue over the top of the orange filling, and swirl it into peaks. Bake for about one hour, until the meringue is crisp on the outside and marshmallowy underneath. Serve warm or cold. Bake for about one hour, until the meringue is crisp on the outside and marshmallowy underneath. Serve warm or cold."
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} | 168deecac2cdda6221c5ac2b398cae9a7637d1c20feab080161326e7d87f88d5 | Merry marmalade recipe
An average of 5.0 out of 5 stars from 1 rating This marmalade combines a spirit of your choice with grapefruits, lemons and oranges. For best flavour select a good quality spirit. 1 small grapefruit 2 lemons 1 sweet or Seville orange 1.75 litres/3 pints water 1.4kg/3lb 1oz granulated sugar 75ml/5 tbsp whisky, rum or brandy 1 small grapefruit 2 lemons 1 sweet or Seville orange 1.75 litres/3 pints water 1.4kg/3lb 1oz granulated sugar 75ml/5 tbsp whisky, rum or brandy Method Juice the fruit and pour the juice into a large, lidded pan with a capacity of 6-8 litres/10-14 pints. Add the water.Scrape out the inner membranes and pips from the fruit with a small sharp knife. Put the membranes into a food processor or mini-chopper and chop finely. Put the chopped membranes, and any pips, into a muslin bag or a piece of muslin tied with string. Add to the pan. Shred the peel to your preferred thickness and add it to the pan. Set aside to allow the peel to soak for a few hours or, if possible, overnight.Bring the lidded pan to boil, reduce the heat and simmer very gently for two hours. The peel should be very tender. Meanwhile, preheat the oven to 140C/275F/Gas 1. Pour the sugar into a baking dish and warm in the oven for a few minutes. Remove the muslin bag from the pan and squeeze the liquid from the bag into a bowl. Pass through a sieve and add to the pan. Weigh the contents of the pan - it should be no more than 1.4kg/3lb 1oz. If you have more than this, return the contents to the pan and simmer to reduce the liquid until the correct weight is achieved.Add the warmed sugar to the pan and stir until dissolved. Gradually bring the pan to a rolling boil. After seven minutes, test the setting point by scooping out a large spoonful of the marmalade. Allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing.Leave the marmalade to cool for 5-10 minutes (a skin should form on the surface). Remove any scum from the surface and add the spirit of your choice to the pan. Gently stir the marmalade to evenly distribute the peel and the alcohol.Pour the marmalade into sterilised jars and seal. Leave the jars upright and undisturbed to set. Juice the fruit and pour the juice into a large, lidded pan with a capacity of 6-8 litres/10-14 pints. Add the water. Juice the fruit and pour the juice into a large, lidded pan with a capacity of 6-8 litres/10-14 pints. Add the water. Scrape out the inner membranes and pips from the fruit with a small sharp knife. Put the membranes into a food processor or mini-chopper and chop finely. Put the chopped membranes, and any pips, into a muslin bag or a piece of muslin tied with string. Add to the pan. Scrape out the inner membranes and pips from the fruit with a small sharp knife. Put the membranes into a food processor or mini-chopper and chop finely. Put the chopped membranes, and any pips, into a muslin bag or a piece of muslin tied with string. Add to the pan. Shred the peel to your preferred thickness and add it to the pan. Set aside to allow the peel to soak for a few hours or, if possible, overnight. Shred the peel to your preferred thickness and add it to the pan. Set aside to allow the peel to soak for a few hours or, if possible, overnight. Bring the lidded pan to boil, reduce the heat and simmer very gently for two hours. The peel should be very tender. Bring the lidded pan to boil, reduce the heat and simmer very gently for two hours. The peel should be very tender. Meanwhile, preheat the oven to 140C/275F/Gas 1. Pour the sugar into a baking dish and warm in the oven for a few minutes. Meanwhile, preheat the oven to 140C/275F/Gas 1. Pour the sugar into a baking dish and warm in the oven for a few minutes. Remove the muslin bag from the pan and squeeze the liquid from the bag into a bowl. Pass through a sieve and add to the pan. Remove the muslin bag from the pan and squeeze the liquid from the bag into a bowl. Pass through a sieve and add to the pan. Weigh the contents of the pan - it should be no more than 1.4kg/3lb 1oz. If you have more than this, return the contents to the pan and simmer to reduce the liquid until the correct weight is achieved. Weigh the contents of the pan - it should be no more than 1.4kg/3lb 1oz. If you have more than this, return the contents to the pan and simmer to reduce the liquid until the correct weight is achieved. Add the warmed sugar to the pan and stir until dissolved. Gradually bring the pan to a rolling boil. After seven minutes, test the setting point by scooping out a large spoonful of the marmalade. Allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. Add the warmed sugar to the pan and stir until dissolved. Gradually bring the pan to a rolling boil. After seven minutes, test the setting point by scooping out a large spoonful of the marmalade. Allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. Leave the marmalade to cool for 5-10 minutes (a skin should form on the surface). Remove any scum from the surface and add the spirit of your choice to the pan. Gently stir the marmalade to evenly distribute the peel and the alcohol. Leave the marmalade to cool for 5-10 minutes (a skin should form on the surface). Remove any scum from the surface and add the spirit of your choice to the pan. Gently stir the marmalade to evenly distribute the peel and the alcohol. Pour the marmalade into sterilised jars and seal. Leave the jars upright and undisturbed to set. Pour the marmalade into sterilised jars and seal. Leave the jars upright and undisturbed to set. Recipe tips For the fruit, aim to get a total weight of between 675g-700g/1lb 8oz-1lb 9oz. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating This marmalade combines a spirit of your choice with grapefruits, lemons and oranges. For best flavour select a good quality spirit. 1 small grapefruit 2 lemons 1 sweet or Seville orange 1.75 litres/3 pints water 1.4kg/3lb 1oz granulated sugar 75ml/5 tbsp whisky, rum or brandy 1 small grapefruit 2 lemons 1 sweet or Seville orange 1.75 litres/3 pints water 1.4kg/3lb 1oz granulated sugar 75ml/5 tbsp whisky, rum or brandy Method Juice the fruit and pour the juice into a large, lidded pan with a capacity of 6-8 litres/10-14 pints. Add the water.Scrape out the inner membranes and pips from the fruit with a small sharp knife. Put the membranes into a food processor or mini-chopper and chop finely. Put the chopped membranes, and any pips, into a muslin bag or a piece of muslin tied with string. Add to the pan. Shred the peel to your preferred thickness and add it to the pan. Set aside to allow the peel to soak for a few hours or, if possible, overnight.Bring the lidded pan to boil, reduce the heat and simmer very gently for two hours. The peel should be very tender. Meanwhile, preheat the oven to 140C/275F/Gas 1. Pour the sugar into a baking dish and warm in the oven for a few minutes. Remove the muslin bag from the pan and squeeze the liquid from the bag into a bowl. Pass through a sieve and add to the pan. Weigh the contents of the pan - it should be no more than 1.4kg/3lb 1oz. If you have more than this, return the contents to the pan and simmer to reduce the liquid until the correct weight is achieved.Add the warmed sugar to the pan and stir until dissolved. Gradually bring the pan to a rolling boil. After seven minutes, test the setting point by scooping out a large spoonful of the marmalade. Allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing.Leave the marmalade to cool for 5-10 minutes (a skin should form on the surface). Remove any scum from the surface and add the spirit of your choice to the pan. Gently stir the marmalade to evenly distribute the peel and the alcohol.Pour the marmalade into sterilised jars and seal. Leave the jars upright and undisturbed to set. Juice the fruit and pour the juice into a large, lidded pan with a capacity of 6-8 litres/10-14 pints. Add the water. Juice the fruit and pour the juice into a large, lidded pan with a capacity of 6-8 litres/10-14 pints. Add the water. Scrape out the inner membranes and pips from the fruit with a small sharp knife. Put the membranes into a food processor or mini-chopper and chop finely. Put the chopped membranes, and any pips, into a muslin bag or a piece of muslin tied with string. Add to the pan. Scrape out the inner membranes and pips from the fruit with a small sharp knife. Put the membranes into a food processor or mini-chopper and chop finely. Put the chopped membranes, and any pips, into a muslin bag or a piece of muslin tied with string. Add to the pan. Shred the peel to your preferred thickness and add it to the pan. Set aside to allow the peel to soak for a few hours or, if possible, overnight. Shred the peel to your preferred thickness and add it to the pan. Set aside to allow the peel to soak for a few hours or, if possible, overnight. Bring the lidded pan to boil, reduce the heat and simmer very gently for two hours. The peel should be very tender. Bring the lidded pan to boil, reduce the heat and simmer very gently for two hours. The peel should be very tender. Meanwhile, preheat the oven to 140C/275F/Gas 1. Pour the sugar into a baking dish and warm in the oven for a few minutes. Meanwhile, preheat the oven to 140C/275F/Gas 1. Pour the sugar into a baking dish and warm in the oven for a few minutes. Remove the muslin bag from the pan and squeeze the liquid from the bag into a bowl. Pass through a sieve and add to the pan. Remove the muslin bag from the pan and squeeze the liquid from the bag into a bowl. Pass through a sieve and add to the pan. Weigh the contents of the pan - it should be no more than 1.4kg/3lb 1oz. If you have more than this, return the contents to the pan and simmer to reduce the liquid until the correct weight is achieved. Weigh the contents of the pan - it should be no more than 1.4kg/3lb 1oz. If you have more than this, return the contents to the pan and simmer to reduce the liquid until the correct weight is achieved. Add the warmed sugar to the pan and stir until dissolved. Gradually bring the pan to a rolling boil. After seven minutes, test the setting point by scooping out a large spoonful of the marmalade. Allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. Add the warmed sugar to the pan and stir until dissolved. Gradually bring the pan to a rolling boil. After seven minutes, test the setting point by scooping out a large spoonful of the marmalade. Allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. Leave the marmalade to cool for 5-10 minutes (a skin should form on the surface). Remove any scum from the surface and add the spirit of your choice to the pan. Gently stir the marmalade to evenly distribute the peel and the alcohol. Leave the marmalade to cool for 5-10 minutes (a skin should form on the surface). Remove any scum from the surface and add the spirit of your choice to the pan. Gently stir the marmalade to evenly distribute the peel and the alcohol. Pour the marmalade into sterilised jars and seal. Leave the jars upright and undisturbed to set. Pour the marmalade into sterilised jars and seal. Leave the jars upright and undisturbed to set. Recipe tips For the fruit, aim to get a total weight of between 675g-700g/1lb 8oz-1lb 9oz."
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} | c7b0238e8dfb7f563d09e695000af287fbf91552b929a6d4940d5b5baacaf83d | Blind scouse and red cabbage recipe
An average of 5.0 out of 5 stars from 3 ratings Scouse is a traditional stew from Liverpool, normally made with beef or mutton – here, Matt makes blind scouse, which has plenty of root vegetables and no meat. 30g/1oz butter 2 bay leaves small bunch thyme, leaves picked2 onions, diced1 leek, sliced2 potatoes, peeled and diced 1 litre/1¾ pint vegetable stock 100g/3½oz pearl barley, soaked2 tbsp nutritional yeast flakes2 carrots, peeled and diced 1 small swede, peeled and diced splash Worcestershire sauce salt and freshly ground black pepper 30g/1oz butter 2 bay leaves small bunch thyme, leaves picked 2 onions, diced 1 leek, sliced 2 potatoes, peeled and diced 1 litre/1¾ pint vegetable stock 100g/3½oz pearl barley, soaked 2 tbsp nutritional yeast flakes 2 carrots, peeled and diced 1 small swede, peeled and diced splash Worcestershire sauce salt and freshly ground black pepper 100g/3½oz self-raising flour 50g/1¾oz salted butter 1–2 tbsp chopped horseradish, from a jar 1 tsp chopped fresh thyme 2 tbsp snipped fresh chives 100g/3½oz self-raising flour 50g/1¾oz salted butter 1–2 tbsp chopped horseradish, from a jar 1 tsp chopped fresh thyme 2 tbsp snipped fresh chives 2 tbsp olive oil2 onions, sliced1 small red cabbage, sliced2 Bramley apples, peeled and sliced1 bay leaf 75g/2⅔oz light brown sugar50ml/2fl oz red wine vinegar 2 tbsp olive oil 2 onions, sliced 1 small red cabbage, sliced 2 Bramley apples, peeled and sliced 1 bay leaf 75g/2⅔oz light brown sugar 50ml/2fl oz red wine vinegar Method To make the blind scouse, melt the butter in a large casserole and add the bay leaves and thyme. Add the onions and leek and fry for about 15 minutes. Add half of the potatoes. Continue to cook for another 10–15 minutes before adding the stock, pearl barley and nutritional yeast flakes. Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes start to break down. Preheat the oven to 180C/160C Fan/Gas 4. Add the other half of the potatoes, carrots and swede to the casserole. Place in the oven for 50–60 minutes. To make the dumplings, mix all of the ingredients together in a bowl and season with pepper. Add some water to bring the mixture together and form into balls. 20 minutes before the end of the scouse cooking time, remove it from the oven and add the dumplings, some seasoning and a splash of Worcestershire sauce. Return to the oven until the dumplings are puffed up and golden.To make the red cabbage, heat the oil in a lidded saucepan and gently fry the onions for 10 minutes until softened. Add the cabbage, apples and bay leaf, cover with the lid and cook slowly for 40–60 minutes until broken down and soft. Add the sugar and vinegar to taste and season with salt and pepper. Keep warm until ready to serve. Serve the scouse and dumplings in bowls with the red cabbage alongside. To make the blind scouse, melt the butter in a large casserole and add the bay leaves and thyme. Add the onions and leek and fry for about 15 minutes. Add half of the potatoes. Continue to cook for another 10–15 minutes before adding the stock, pearl barley and nutritional yeast flakes. Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes start to break down. To make the blind scouse, melt the butter in a large casserole and add the bay leaves and thyme. Add the onions and leek and fry for about 15 minutes. Add half of the potatoes. Continue to cook for another 10–15 minutes before adding the stock, pearl barley and nutritional yeast flakes. Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes start to break down. Preheat the oven to 180C/160C Fan/Gas 4. Add the other half of the potatoes, carrots and swede to the casserole. Place in the oven for 50–60 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Add the other half of the potatoes, carrots and swede to the casserole. Place in the oven for 50–60 minutes. To make the dumplings, mix all of the ingredients together in a bowl and season with pepper. Add some water to bring the mixture together and form into balls. 20 minutes before the end of the scouse cooking time, remove it from the oven and add the dumplings, some seasoning and a splash of Worcestershire sauce. Return to the oven until the dumplings are puffed up and golden. To make the dumplings, mix all of the ingredients together in a bowl and season with pepper. Add some water to bring the mixture together and form into balls. 20 minutes before the end of the scouse cooking time, remove it from the oven and add the dumplings, some seasoning and a splash of Worcestershire sauce. Return to the oven until the dumplings are puffed up and golden. To make the red cabbage, heat the oil in a lidded saucepan and gently fry the onions for 10 minutes until softened. Add the cabbage, apples and bay leaf, cover with the lid and cook slowly for 40–60 minutes until broken down and soft. Add the sugar and vinegar to taste and season with salt and pepper. Keep warm until ready to serve. To make the red cabbage, heat the oil in a lidded saucepan and gently fry the onions for 10 minutes until softened. Add the cabbage, apples and bay leaf, cover with the lid and cook slowly for 40–60 minutes until broken down and soft. Add the sugar and vinegar to taste and season with salt and pepper. Keep warm until ready to serve. Serve the scouse and dumplings in bowls with the red cabbage alongside. Serve the scouse and dumplings in bowls with the red cabbage alongside. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings Scouse is a traditional stew from Liverpool, normally made with beef or mutton – here, Matt makes blind scouse, which has plenty of root vegetables and no meat. 30g/1oz butter 2 bay leaves small bunch thyme, leaves picked2 onions, diced1 leek, sliced2 potatoes, peeled and diced 1 litre/1¾ pint vegetable stock 100g/3½oz pearl barley, soaked2 tbsp nutritional yeast flakes2 carrots, peeled and diced 1 small swede, peeled and diced splash Worcestershire sauce salt and freshly ground black pepper 30g/1oz butter 2 bay leaves small bunch thyme, leaves picked 2 onions, diced 1 leek, sliced 2 potatoes, peeled and diced 1 litre/1¾ pint vegetable stock 100g/3½oz pearl barley, soaked 2 tbsp nutritional yeast flakes 2 carrots, peeled and diced 1 small swede, peeled and diced splash Worcestershire sauce salt and freshly ground black pepper 100g/3½oz self-raising flour 50g/1¾oz salted butter 1–2 tbsp chopped horseradish, from a jar 1 tsp chopped fresh thyme 2 tbsp snipped fresh chives 100g/3½oz self-raising flour 50g/1¾oz salted butter 1–2 tbsp chopped horseradish, from a jar 1 tsp chopped fresh thyme 2 tbsp snipped fresh chives 2 tbsp olive oil2 onions, sliced1 small red cabbage, sliced2 Bramley apples, peeled and sliced1 bay leaf 75g/2⅔oz light brown sugar50ml/2fl oz red wine vinegar 2 tbsp olive oil 2 onions, sliced 1 small red cabbage, sliced 2 Bramley apples, peeled and sliced 1 bay leaf 75g/2⅔oz light brown sugar 50ml/2fl oz red wine vinegar Method To make the blind scouse, melt the butter in a large casserole and add the bay leaves and thyme. Add the onions and leek and fry for about 15 minutes. Add half of the potatoes. Continue to cook for another 10–15 minutes before adding the stock, pearl barley and nutritional yeast flakes. Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes start to break down. Preheat the oven to 180C/160C Fan/Gas 4. Add the other half of the potatoes, carrots and swede to the casserole. Place in the oven for 50–60 minutes. To make the dumplings, mix all of the ingredients together in a bowl and season with pepper. Add some water to bring the mixture together and form into balls. 20 minutes before the end of the scouse cooking time, remove it from the oven and add the dumplings, some seasoning and a splash of Worcestershire sauce. Return to the oven until the dumplings are puffed up and golden.To make the red cabbage, heat the oil in a lidded saucepan and gently fry the onions for 10 minutes until softened. Add the cabbage, apples and bay leaf, cover with the lid and cook slowly for 40–60 minutes until broken down and soft. Add the sugar and vinegar to taste and season with salt and pepper. Keep warm until ready to serve. Serve the scouse and dumplings in bowls with the red cabbage alongside. To make the blind scouse, melt the butter in a large casserole and add the bay leaves and thyme. Add the onions and leek and fry for about 15 minutes. Add half of the potatoes. Continue to cook for another 10–15 minutes before adding the stock, pearl barley and nutritional yeast flakes. Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes start to break down. To make the blind scouse, melt the butter in a large casserole and add the bay leaves and thyme. Add the onions and leek and fry for about 15 minutes. Add half of the potatoes. Continue to cook for another 10–15 minutes before adding the stock, pearl barley and nutritional yeast flakes. Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes start to break down. Preheat the oven to 180C/160C Fan/Gas 4. Add the other half of the potatoes, carrots and swede to the casserole. Place in the oven for 50–60 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Add the other half of the potatoes, carrots and swede to the casserole. Place in the oven for 50–60 minutes. To make the dumplings, mix all of the ingredients together in a bowl and season with pepper. Add some water to bring the mixture together and form into balls. 20 minutes before the end of the scouse cooking time, remove it from the oven and add the dumplings, some seasoning and a splash of Worcestershire sauce. Return to the oven until the dumplings are puffed up and golden. To make the dumplings, mix all of the ingredients together in a bowl and season with pepper. Add some water to bring the mixture together and form into balls. 20 minutes before the end of the scouse cooking time, remove it from the oven and add the dumplings, some seasoning and a splash of Worcestershire sauce. Return to the oven until the dumplings are puffed up and golden. To make the red cabbage, heat the oil in a lidded saucepan and gently fry the onions for 10 minutes until softened. Add the cabbage, apples and bay leaf, cover with the lid and cook slowly for 40–60 minutes until broken down and soft. Add the sugar and vinegar to taste and season with salt and pepper. Keep warm until ready to serve. To make the red cabbage, heat the oil in a lidded saucepan and gently fry the onions for 10 minutes until softened. Add the cabbage, apples and bay leaf, cover with the lid and cook slowly for 40–60 minutes until broken down and soft. Add the sugar and vinegar to taste and season with salt and pepper. Keep warm until ready to serve. Serve the scouse and dumplings in bowls with the red cabbage alongside. Serve the scouse and dumplings in bowls with the red cabbage alongside."
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} | 9039b93ee92e03f4e106e7c08c0b1f64d1fcd3dd8fe03fc357e06e658b9a11f2 | Brussels sprout slaw recipe
An average of 4.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brussels_sprout_slaw_67898_16x9.jpg Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw. If anyone says they don’t like sprouts, give them this slaw instead and ask the question again. 250g/9oz Brussels sprouts, trimmed and thinly sliced1 red onion, thinly sliced 2 carrots, peeled and grated 100g/3½oz cashew nuts, roughly chopped1 tsp cumin seeds 100g/3½oz Greek-style yoghurt 50g/1¾oz full-fat mayonnaise 1 tbsp wholegrain mustard ½ unwaxed lemon, zest and juice large handful fresh chives, finely chopped large handful fresh flat-leaf parsley, roughly chopped 250g/9oz Brussels sprouts, trimmed and thinly sliced 1 red onion, thinly sliced 2 carrots, peeled and grated 100g/3½oz cashew nuts, roughly chopped 1 tsp cumin seeds 100g/3½oz Greek-style yoghurt 50g/1¾oz full-fat mayonnaise 1 tbsp wholegrain mustard ½ unwaxed lemon, zest and juice large handful fresh chives, finely chopped large handful fresh flat-leaf parsley, roughly chopped Method Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well. Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined. Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt. Stir through the chopped chives and parsley and serve. Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well. Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well. Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined. Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined. Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt. Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt. Stir through the chopped chives and parsley and serve. Stir through the chopped chives and parsley and serve. | {
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"title": "Brussels sprout slaw recipe",
"content": "An average of 4.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brussels_sprout_slaw_67898_16x9.jpg Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw. If anyone says they don’t like sprouts, give them this slaw instead and ask the question again. 250g/9oz Brussels sprouts, trimmed and thinly sliced1 red onion, thinly sliced 2 carrots, peeled and grated 100g/3½oz cashew nuts, roughly chopped1 tsp cumin seeds 100g/3½oz Greek-style yoghurt 50g/1¾oz full-fat mayonnaise 1 tbsp wholegrain mustard ½ unwaxed lemon, zest and juice large handful fresh chives, finely chopped large handful fresh flat-leaf parsley, roughly chopped 250g/9oz Brussels sprouts, trimmed and thinly sliced 1 red onion, thinly sliced 2 carrots, peeled and grated 100g/3½oz cashew nuts, roughly chopped 1 tsp cumin seeds 100g/3½oz Greek-style yoghurt 50g/1¾oz full-fat mayonnaise 1 tbsp wholegrain mustard ½ unwaxed lemon, zest and juice large handful fresh chives, finely chopped large handful fresh flat-leaf parsley, roughly chopped Method Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well. Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined. Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt. Stir through the chopped chives and parsley and serve. Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well. Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well. Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined. Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined. Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt. Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt. Stir through the chopped chives and parsley and serve. Stir through the chopped chives and parsley and serve."
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} | d9a0aea9d669f2e9ccdfc5f4c7ff98013224fe6b50ae89daa92f849ee0ed70aa | Glazed hasselback tofu with miso gravy recipe
Glazed hasselback tofu with miso gravy and crunchy nut sprinkles An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/glazed_hasselback_tofu_83877_16x9.jpg If you are looking for a vegan protein to be part of a Christmas feast, this hasselback tofu recipe is perfect. Most of the elements can be prepped in advance and when it comes to cooking, it only takes up a small amount of space in the oven. 280g/10oz firm or extra firm tofu, drained2 tbsp yeast extract2 tbsp soft brown sugar 1 tbsp balsamic vinegar1 tbsp orange juice 280g/10oz firm or extra firm tofu, drained 2 tbsp yeast extract 2 tbsp soft brown sugar 1 tbsp balsamic vinegar 1 tbsp orange juice 1 tbsp vegetable oil 50g/1¾oz shallots, peeled and sliced 100g/3½oz chestnut mushrooms, finely sliced 1 tsp finely chopped fresh thyme leaves 1 tbsp dark miso1 tsp plain flour 200ml/7fl oz light vegetable stock salt and freshly ground black pepper 1 tbsp vegetable oil 50g/1¾oz shallots, peeled and sliced 100g/3½oz chestnut mushrooms, finely sliced 1 tsp finely chopped fresh thyme leaves 1 tbsp dark miso 1 tsp plain flour 200ml/7fl oz light vegetable stock salt and freshly ground black pepper 1 tbsp olive oil 50g/1¾oz roughly chopped mixed nuts (such as peeled and cooked chestnuts, skin-on almonds and walnuts) 8 fresh sage leaves, finely sliced 1 garlic clove, finely chopped ¼ tsp ground nutmeg 1 tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper 1 tbsp olive oil 50g/1¾oz roughly chopped mixed nuts (such as peeled and cooked chestnuts, skin-on almonds and walnuts) 8 fresh sage leaves, finely sliced 1 garlic clove, finely chopped ¼ tsp ground nutmeg 1 tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper Method To make the glazed tofu, slice the tofu in half horizontally so there are two pieces that are around 2–3cm/¾–1¼in deep. Press for 30 minutes to get rid of any excess liquid then preheat the oven to 200C/180C Fan/Gas 6. Line a small baking tin with baking paper. Place a chopstick down each of the long sides of the tofu and slice down in 5mm/¼in intervals to form the ‘hasselback’ shape. Nestle the pieces of tofu in a flat layer in the baking tin. Mix the yeast extract, sugar, vinegar and orange juice together in a bowl. Spoon half of the glaze across both pieces of the tofu and, using a thin knife and a teaspoon, encourage the glaze down into the cuts. Spoon the rest of the glaze across the top. Bake for 45 minutes, basting with any run-off glaze every 15 minutes. To make the gravy, heat the oil in a small saucepan over a medium–low heat. Fry the shallots, mushrooms and thyme for 10 minutes or until softened. Do not season.Mix in the miso and flour and then, continually stirring, gradually add the stock and 100ml/3½fl oz just-boiled water. Giving it the occasional stir, bring to a simmer. Add a little pepper and check to see if it needs any salt (vegetable stock and miso can already be quite salty). Remove from the heat and keep warm. To make the sprinkles, heat the oil in a frying pan over a medium–low heat. Add the nuts, sage, garlic and nutmeg. Season with salt and pepper and cook for a couple of minutes, stirring often, until the nuts are lightly golden. Take off the heat and stir through the parsley. To serve, ladle a large spoonful of the miso gravy onto two warmed serving plates. Place one piece of hasselback tofu on each plate then scatter over the crunchy nut sprinkles. Serve with the extra gravy on the side. To make the glazed tofu, slice the tofu in half horizontally so there are two pieces that are around 2–3cm/¾–1¼in deep. Press for 30 minutes to get rid of any excess liquid then preheat the oven to 200C/180C Fan/Gas 6. Line a small baking tin with baking paper. To make the glazed tofu, slice the tofu in half horizontally so there are two pieces that are around 2–3cm/¾–1¼in deep. Press for 30 minutes to get rid of any excess liquid then preheat the oven to 200C/180C Fan/Gas 6. Line a small baking tin with baking paper. Place a chopstick down each of the long sides of the tofu and slice down in 5mm/¼in intervals to form the ‘hasselback’ shape. Place a chopstick down each of the long sides of the tofu and slice down in 5mm/¼in intervals to form the ‘hasselback’ shape. Nestle the pieces of tofu in a flat layer in the baking tin. Nestle the pieces of tofu in a flat layer in the baking tin. Mix the yeast extract, sugar, vinegar and orange juice together in a bowl. Spoon half of the glaze across both pieces of the tofu and, using a thin knife and a teaspoon, encourage the glaze down into the cuts. Spoon the rest of the glaze across the top. Mix the yeast extract, sugar, vinegar and orange juice together in a bowl. Spoon half of the glaze across both pieces of the tofu and, using a thin knife and a teaspoon, encourage the glaze down into the cuts. Spoon the rest of the glaze across the top. Bake for 45 minutes, basting with any run-off glaze every 15 minutes. Bake for 45 minutes, basting with any run-off glaze every 15 minutes. To make the gravy, heat the oil in a small saucepan over a medium–low heat. Fry the shallots, mushrooms and thyme for 10 minutes or until softened. Do not season. To make the gravy, heat the oil in a small saucepan over a medium–low heat. Fry the shallots, mushrooms and thyme for 10 minutes or until softened. Do not season. Mix in the miso and flour and then, continually stirring, gradually add the stock and 100ml/3½fl oz just-boiled water. Mix in the miso and flour and then, continually stirring, gradually add the stock and 100ml/3½fl oz just-boiled water. Giving it the occasional stir, bring to a simmer. Add a little pepper and check to see if it needs any salt (vegetable stock and miso can already be quite salty). Remove from the heat and keep warm. Giving it the occasional stir, bring to a simmer. Add a little pepper and check to see if it needs any salt (vegetable stock and miso can already be quite salty). Remove from the heat and keep warm. To make the sprinkles, heat the oil in a frying pan over a medium–low heat. Add the nuts, sage, garlic and nutmeg. Season with salt and pepper and cook for a couple of minutes, stirring often, until the nuts are lightly golden. Take off the heat and stir through the parsley. To make the sprinkles, heat the oil in a frying pan over a medium–low heat. Add the nuts, sage, garlic and nutmeg. Season with salt and pepper and cook for a couple of minutes, stirring often, until the nuts are lightly golden. Take off the heat and stir through the parsley. To serve, ladle a large spoonful of the miso gravy onto two warmed serving plates. Place one piece of hasselback tofu on each plate then scatter over the crunchy nut sprinkles. Serve with the extra gravy on the side. To serve, ladle a large spoonful of the miso gravy onto two warmed serving plates. Place one piece of hasselback tofu on each plate then scatter over the crunchy nut sprinkles. Serve with the extra gravy on the side. Recipe tips The crunchy nut sprinkles can be made up to 1 day in advance and stored in a sealed container at room temperature. The miso gravy can be used straightaway or cooled and stored in an airtight container for up to 5 days in the fridge. It will just need bringing back to a simmer to serve. | {
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"content": "Glazed hasselback tofu with miso gravy and crunchy nut sprinkles An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/glazed_hasselback_tofu_83877_16x9.jpg If you are looking for a vegan protein to be part of a Christmas feast, this hasselback tofu recipe is perfect. Most of the elements can be prepped in advance and when it comes to cooking, it only takes up a small amount of space in the oven. 280g/10oz firm or extra firm tofu, drained2 tbsp yeast extract2 tbsp soft brown sugar 1 tbsp balsamic vinegar1 tbsp orange juice 280g/10oz firm or extra firm tofu, drained 2 tbsp yeast extract 2 tbsp soft brown sugar 1 tbsp balsamic vinegar 1 tbsp orange juice 1 tbsp vegetable oil 50g/1¾oz shallots, peeled and sliced 100g/3½oz chestnut mushrooms, finely sliced 1 tsp finely chopped fresh thyme leaves 1 tbsp dark miso1 tsp plain flour 200ml/7fl oz light vegetable stock salt and freshly ground black pepper 1 tbsp vegetable oil 50g/1¾oz shallots, peeled and sliced 100g/3½oz chestnut mushrooms, finely sliced 1 tsp finely chopped fresh thyme leaves 1 tbsp dark miso 1 tsp plain flour 200ml/7fl oz light vegetable stock salt and freshly ground black pepper 1 tbsp olive oil 50g/1¾oz roughly chopped mixed nuts (such as peeled and cooked chestnuts, skin-on almonds and walnuts) 8 fresh sage leaves, finely sliced 1 garlic clove, finely chopped ¼ tsp ground nutmeg 1 tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper 1 tbsp olive oil 50g/1¾oz roughly chopped mixed nuts (such as peeled and cooked chestnuts, skin-on almonds and walnuts) 8 fresh sage leaves, finely sliced 1 garlic clove, finely chopped ¼ tsp ground nutmeg 1 tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper Method To make the glazed tofu, slice the tofu in half horizontally so there are two pieces that are around 2–3cm/¾–1¼in deep. Press for 30 minutes to get rid of any excess liquid then preheat the oven to 200C/180C Fan/Gas 6. Line a small baking tin with baking paper. Place a chopstick down each of the long sides of the tofu and slice down in 5mm/¼in intervals to form the ‘hasselback’ shape. Nestle the pieces of tofu in a flat layer in the baking tin. Mix the yeast extract, sugar, vinegar and orange juice together in a bowl. Spoon half of the glaze across both pieces of the tofu and, using a thin knife and a teaspoon, encourage the glaze down into the cuts. Spoon the rest of the glaze across the top. Bake for 45 minutes, basting with any run-off glaze every 15 minutes. To make the gravy, heat the oil in a small saucepan over a medium–low heat. Fry the shallots, mushrooms and thyme for 10 minutes or until softened. Do not season.Mix in the miso and flour and then, continually stirring, gradually add the stock and 100ml/3½fl oz just-boiled water. Giving it the occasional stir, bring to a simmer. Add a little pepper and check to see if it needs any salt (vegetable stock and miso can already be quite salty). Remove from the heat and keep warm. To make the sprinkles, heat the oil in a frying pan over a medium–low heat. Add the nuts, sage, garlic and nutmeg. Season with salt and pepper and cook for a couple of minutes, stirring often, until the nuts are lightly golden. Take off the heat and stir through the parsley. To serve, ladle a large spoonful of the miso gravy onto two warmed serving plates. Place one piece of hasselback tofu on each plate then scatter over the crunchy nut sprinkles. Serve with the extra gravy on the side. To make the glazed tofu, slice the tofu in half horizontally so there are two pieces that are around 2–3cm/¾–1¼in deep. Press for 30 minutes to get rid of any excess liquid then preheat the oven to 200C/180C Fan/Gas 6. Line a small baking tin with baking paper. To make the glazed tofu, slice the tofu in half horizontally so there are two pieces that are around 2–3cm/¾–1¼in deep. Press for 30 minutes to get rid of any excess liquid then preheat the oven to 200C/180C Fan/Gas 6. Line a small baking tin with baking paper. Place a chopstick down each of the long sides of the tofu and slice down in 5mm/¼in intervals to form the ‘hasselback’ shape. Place a chopstick down each of the long sides of the tofu and slice down in 5mm/¼in intervals to form the ‘hasselback’ shape. Nestle the pieces of tofu in a flat layer in the baking tin. Nestle the pieces of tofu in a flat layer in the baking tin. Mix the yeast extract, sugar, vinegar and orange juice together in a bowl. Spoon half of the glaze across both pieces of the tofu and, using a thin knife and a teaspoon, encourage the glaze down into the cuts. Spoon the rest of the glaze across the top. Mix the yeast extract, sugar, vinegar and orange juice together in a bowl. Spoon half of the glaze across both pieces of the tofu and, using a thin knife and a teaspoon, encourage the glaze down into the cuts. Spoon the rest of the glaze across the top. Bake for 45 minutes, basting with any run-off glaze every 15 minutes. Bake for 45 minutes, basting with any run-off glaze every 15 minutes. To make the gravy, heat the oil in a small saucepan over a medium–low heat. Fry the shallots, mushrooms and thyme for 10 minutes or until softened. Do not season. To make the gravy, heat the oil in a small saucepan over a medium–low heat. Fry the shallots, mushrooms and thyme for 10 minutes or until softened. Do not season. Mix in the miso and flour and then, continually stirring, gradually add the stock and 100ml/3½fl oz just-boiled water. Mix in the miso and flour and then, continually stirring, gradually add the stock and 100ml/3½fl oz just-boiled water. Giving it the occasional stir, bring to a simmer. Add a little pepper and check to see if it needs any salt (vegetable stock and miso can already be quite salty). Remove from the heat and keep warm. Giving it the occasional stir, bring to a simmer. Add a little pepper and check to see if it needs any salt (vegetable stock and miso can already be quite salty). Remove from the heat and keep warm. To make the sprinkles, heat the oil in a frying pan over a medium–low heat. Add the nuts, sage, garlic and nutmeg. Season with salt and pepper and cook for a couple of minutes, stirring often, until the nuts are lightly golden. Take off the heat and stir through the parsley. To make the sprinkles, heat the oil in a frying pan over a medium–low heat. Add the nuts, sage, garlic and nutmeg. Season with salt and pepper and cook for a couple of minutes, stirring often, until the nuts are lightly golden. Take off the heat and stir through the parsley. To serve, ladle a large spoonful of the miso gravy onto two warmed serving plates. Place one piece of hasselback tofu on each plate then scatter over the crunchy nut sprinkles. Serve with the extra gravy on the side. To serve, ladle a large spoonful of the miso gravy onto two warmed serving plates. Place one piece of hasselback tofu on each plate then scatter over the crunchy nut sprinkles. Serve with the extra gravy on the side. Recipe tips The crunchy nut sprinkles can be made up to 1 day in advance and stored in a sealed container at room temperature. The miso gravy can be used straightaway or cooled and stored in an airtight container for up to 5 days in the fridge. It will just need bringing back to a simmer to serve."
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} | 0a96699c2375e157a0460af011973c2af113ea1b9f81e2590f3e5dc40a5003ef | Boiled and baked ham recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boiledandbakedham_71057_16x9.jpg A favourite for Christmas, a baked ham is an easy way to feed a crowd. Many hams don't need soaking these days, so ask your butcher if you're not sure. 5½ -7¼kg/12-16lb ham with the bone in2 onions, quarteredfew clovesfew black peppercorns1 bay leaf4 tbsp English mustard75g/2½oz demerara sugar, depending on size of ham300ml/½pint chicken stock (to make a gravy) 5½ -7¼kg/12-16lb ham with the bone in 2 onions, quartered few cloves few black peppercorns 1 bay leaf 4 tbsp English mustard 75g/2½oz demerara sugar, depending on size of ham 300ml/½pint chicken stock (to make a gravy) Method Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf. Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb).Pre-heat the oven to 190C/170C Fan/Gas 5. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin. The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar. Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold. To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain. Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf. Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf. Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb). Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb). Pre-heat the oven to 190C/170C Fan/Gas 5. Pre-heat the oven to 190C/170C Fan/Gas 5. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin. The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar. The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar. Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold. Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold. To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain. To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain. Recipe tips The ham may need to be soaked in cold water for 24 hours, changing the water occasionally | {
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"title": "Boiled and baked ham recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boiledandbakedham_71057_16x9.jpg A favourite for Christmas, a baked ham is an easy way to feed a crowd. Many hams don't need soaking these days, so ask your butcher if you're not sure. 5½ -7¼kg/12-16lb ham with the bone in2 onions, quarteredfew clovesfew black peppercorns1 bay leaf4 tbsp English mustard75g/2½oz demerara sugar, depending on size of ham300ml/½pint chicken stock (to make a gravy) 5½ -7¼kg/12-16lb ham with the bone in 2 onions, quartered few cloves few black peppercorns 1 bay leaf 4 tbsp English mustard 75g/2½oz demerara sugar, depending on size of ham 300ml/½pint chicken stock (to make a gravy) Method Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf. Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb).Pre-heat the oven to 190C/170C Fan/Gas 5. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin. The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar. Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold. To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain. Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf. Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf. Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb). Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb). Pre-heat the oven to 190C/170C Fan/Gas 5. Pre-heat the oven to 190C/170C Fan/Gas 5. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin. The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar. The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar. Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold. Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold. To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain. To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain. Recipe tips The ham may need to be soaked in cold water for 24 hours, changing the water occasionally"
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} | 61f6e31900950e53892235ebcaf923a42ea1d912f3d36e16f04af86b01647b1d | Gratin dauphinoise recipe
An average of 4.7 out of 5 stars from 3 ratings AWT explains how to cook dauphinoise potatoes in five easy steps. The secret is patience. 1 garlic clove, crushedbutter450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward)300ml/½ pint double creamsalt and freshly ground black pepper 1 garlic clove, crushed butter 450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward) 300ml/½ pint double cream salt and freshly ground black pepper Method Preheat the oven to 170C/325F/Gas 3.Rub a gratin dish liberally with the garlic and butter.Layer the potatoes into the dish, making sure each layer is seasoned.Pour over the cream and cook in the oven for 1¼ hours.Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Rub a gratin dish liberally with the garlic and butter. Rub a gratin dish liberally with the garlic and butter. Layer the potatoes into the dish, making sure each layer is seasoned. Layer the potatoes into the dish, making sure each layer is seasoned. Pour over the cream and cook in the oven for 1¼ hours. Pour over the cream and cook in the oven for 1¼ hours. Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve. Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve. Recipe tips Sprinkle grated cheese over the top of your potato gratin before cooking for an extra treat. | {
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"title": "Gratin dauphinoise recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings AWT explains how to cook dauphinoise potatoes in five easy steps. The secret is patience. 1 garlic clove, crushedbutter450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward)300ml/½ pint double creamsalt and freshly ground black pepper 1 garlic clove, crushed butter 450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward) 300ml/½ pint double cream salt and freshly ground black pepper Method Preheat the oven to 170C/325F/Gas 3.Rub a gratin dish liberally with the garlic and butter.Layer the potatoes into the dish, making sure each layer is seasoned.Pour over the cream and cook in the oven for 1¼ hours.Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Rub a gratin dish liberally with the garlic and butter. Rub a gratin dish liberally with the garlic and butter. Layer the potatoes into the dish, making sure each layer is seasoned. Layer the potatoes into the dish, making sure each layer is seasoned. Pour over the cream and cook in the oven for 1¼ hours. Pour over the cream and cook in the oven for 1¼ hours. Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve. Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve. Recipe tips Sprinkle grated cheese over the top of your potato gratin before cooking for an extra treat."
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} | e5f722e8fc02d6833e6b0725d632795231c90a7c5bdcd6c4f43ed3c4d22087fa | Cambozola dauphinoise recipe
An average of 5.0 out of 5 stars from 2 ratings One for lovers of blue cheese! This recipe uses cambozola, a mild blue cheese, to add depth to this classic potato dish. Great alongside steak. 200ml/7fl oz double cream6 new potatoes, thinly sliced on a mandoline1 garlic clove, finely choppedsalt and freshly ground black pepper55g/2oz Cambozola cheese, chopped1 tbsp chopped fresh chives, to garnish 200ml/7fl oz double cream 6 new potatoes, thinly sliced on a mandoline 1 garlic clove, finely chopped salt and freshly ground black pepper 55g/2oz Cambozola cheese, chopped 1 tbsp chopped fresh chives, to garnish Method Preheat the oven to 180C/350F/Gas 4.Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes. Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes. Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes. Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top. Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top. | {
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"title": "Cambozola dauphinoise recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings One for lovers of blue cheese! This recipe uses cambozola, a mild blue cheese, to add depth to this classic potato dish. Great alongside steak. 200ml/7fl oz double cream6 new potatoes, thinly sliced on a mandoline1 garlic clove, finely choppedsalt and freshly ground black pepper55g/2oz Cambozola cheese, chopped1 tbsp chopped fresh chives, to garnish 200ml/7fl oz double cream 6 new potatoes, thinly sliced on a mandoline 1 garlic clove, finely chopped salt and freshly ground black pepper 55g/2oz Cambozola cheese, chopped 1 tbsp chopped fresh chives, to garnish Method Preheat the oven to 180C/350F/Gas 4.Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes. Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes. Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes. Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top. Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top."
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} | 33ba9566590e829db15fd4a963312613c8428729a9ffb738849285faed69a3e8 | Potato dauphinoise with Vignotte cheese recipe
An average of 4.0 out of 5 stars from 1 rating Vignotte cheese is incredibly creamy and rich, rather like an intense brie, which is why it makes such a fabulous addition to this creamy potato dish. 150ml/5fl oz double cream100g/3½oz Vignotte cheese, crumbledsalt and freshly ground black pepper1 King Edward potato, peeled and thinly sliced on a mandoline 150ml/5fl oz double cream 100g/3½oz Vignotte cheese, crumbled salt and freshly ground black pepper 1 King Edward potato, peeled and thinly sliced on a mandoline Method Preheat the oven to 180C/350F/Gas 4.Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling. Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling. | {
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"title": "Potato dauphinoise with Vignotte cheese recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Vignotte cheese is incredibly creamy and rich, rather like an intense brie, which is why it makes such a fabulous addition to this creamy potato dish. 150ml/5fl oz double cream100g/3½oz Vignotte cheese, crumbledsalt and freshly ground black pepper1 King Edward potato, peeled and thinly sliced on a mandoline 150ml/5fl oz double cream 100g/3½oz Vignotte cheese, crumbled salt and freshly ground black pepper 1 King Edward potato, peeled and thinly sliced on a mandoline Method Preheat the oven to 180C/350F/Gas 4.Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling. Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling."
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} | ac01091a8aca06354d28ce289a036432fdc780ed90aa7a305f2360f964fdb7ee | Mary Berry’s treacle tart recipe
To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top.Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.Prick the base with a fork, to stop the base rising up during baking.Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.To make the filling, heat the syrup gently in a large pan but do not boil.Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin.Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish. Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil. Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold. To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. Prick the base with a fork, to stop the base rising up during baking. Prick the base with a fork, to stop the base rising up during baking. Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture. Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture. To make the filling, heat the syrup gently in a large pan but do not boil. To make the filling, heat the syrup gently in a large pan but do not boil. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin. Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish. Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil. Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil. Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold. Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold. | {
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"title": "Mary Berry’s treacle tart recipe",
"content": "To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top.Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.Prick the base with a fork, to stop the base rising up during baking.Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.To make the filling, heat the syrup gently in a large pan but do not boil.Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin.Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish. Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil. Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold. To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. Prick the base with a fork, to stop the base rising up during baking. Prick the base with a fork, to stop the base rising up during baking. Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture. Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture. To make the filling, heat the syrup gently in a large pan but do not boil. To make the filling, heat the syrup gently in a large pan but do not boil. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin. Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish. Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil. Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil. Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold. Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold."
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} | 2b710fd9cd291ff9511016434c11b507284ecbec9544170a37fd3632e561e1ef | Purple sprouting broccoli with burnt pepper salsa recipe
An average of 0.0 out of 5 stars from 0 ratings A refreshing and light barbecued broccoli salad with a charred mixed pepper, red onion and chilli salsa. 1 red onion1 garlic bulb1 red pepper1 green pepper 1 red chilli2 limes2 tbsp olive oil, plus extra for drizzling 2 tbsp red wine vinegar 1 bunch coriander, roughly chopped 1kg/2lb 4oz purple sprouting broccoli salt and freshly ground black pepper 1 red onion 1 garlic bulb 1 red pepper 1 green pepper 1 red chilli 2 limes 2 tbsp olive oil, plus extra for drizzling 2 tbsp red wine vinegar 1 bunch coriander, roughly chopped 1kg/2lb 4oz purple sprouting broccoli salt and freshly ground black pepper Method Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables. Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft. When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa.Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside. Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through.On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper. Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables. Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables. Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft. Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft. When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa. When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa. Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside. Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside. Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through. Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through. On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper. On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper. | {
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"title": "Purple sprouting broccoli with burnt pepper salsa recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A refreshing and light barbecued broccoli salad with a charred mixed pepper, red onion and chilli salsa. 1 red onion1 garlic bulb1 red pepper1 green pepper 1 red chilli2 limes2 tbsp olive oil, plus extra for drizzling 2 tbsp red wine vinegar 1 bunch coriander, roughly chopped 1kg/2lb 4oz purple sprouting broccoli salt and freshly ground black pepper 1 red onion 1 garlic bulb 1 red pepper 1 green pepper 1 red chilli 2 limes 2 tbsp olive oil, plus extra for drizzling 2 tbsp red wine vinegar 1 bunch coriander, roughly chopped 1kg/2lb 4oz purple sprouting broccoli salt and freshly ground black pepper Method Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables. Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft. When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa.Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside. Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through.On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper. Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables. Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables. Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft. Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft. When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa. When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa. Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside. Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside. Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through. Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through. On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper. On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper."
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} | 485db8175e09106b5f08167228a0f0a63842061e396325dd760cfc157b500a5f | Roast chicken, garlic mayo and charred greens recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_smoked_72338_16x9.jpg This spiced, slow roasted chicken is cooked on the barbecue and served with a smoky homemade mayo and vegetables. A great summer alternative to your classic Sunday roast. For this recipe you will need a barbecue fitted with a rotisserie grill or a barbecue basket large enough for a whole chicken. 2 large garlic bulbs2 large egg yolks1 lemon, juice only1 tbsp Dijon mustard300ml/½ pint vegetable oilsmall handful garden herbs 2 large garlic bulbs 2 large egg yolks 1 lemon, juice only 1 tbsp Dijon mustard 300ml/½ pint vegetable oil small handful garden herbs 1 tsp ground cumin1 tsp dried chilli flakes1 tsp dried oregano1 tsp smoked paprika½ tsp garlic powder2 tsp sea salt1 tbsp soft brown sugar1 lime, zest only1 free-range chicken (about 1.5kg/3lb 5oz)1 lemon, slicedbunch garden herbsolive oil 1 tsp ground cumin 1 tsp dried chilli flakes 1 tsp dried oregano 1 tsp smoked paprika ½ tsp garlic powder 2 tsp sea salt 1 tbsp soft brown sugar 1 lime, zest only 1 free-range chicken (about 1.5kg/3lb 5oz) 1 lemon, sliced bunch garden herbs olive oil 800g/1lb 12oz mixed seasonal greens (such as cavolo nero and purple sprouting broccoli)2 tbsp olive oil1 tbsp sea salt1 lemon, juice onlyroasted garlichandful garden herbssalt and freshly ground pepper 800g/1lb 12oz mixed seasonal greens (such as cavolo nero and purple sprouting broccoli) 2 tbsp olive oil 1 tbsp sea salt 1 lemon, juice only roasted garlic handful garden herbs salt and freshly ground pepper Method To make the smoked garlic mayo, place the garlic bulbs onto a lit barbecue on an indirect heat and leave to smoke and soften. This will take around 2 hours when you are cooking on the barbecue. Alternatively, preheat the oven to 180C/160C Fan/Gas 4 and wrap the garlic in kitchen foil. Roast for 30 minutes or until soft when squeezed. Once soft and sticky, squeeze the garlic from its papery skins and set aside.Put the yolks, lemon juice, mustard and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it begins to thicken too much, add a little more lemon juice. Repeat this process until all the oil is blended in and the mixture has emulsified. Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste.For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine powder in a pestle and mortar. Stir in the sugar and lime zest and set aside. Place the chicken on a tray or plate. Stuff the cavity with the lemon slices and herbs. Drizzle the skin with olive oil and rub the spice mix all over the chicken until fully coated. Put the chicken in a barbecue-safe basket or on skewers. Hang about 30cm/12in above the coals and cook gently for 2 hours. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.When the chicken is cooked through, let it rest for 10 minutes before carving.To make the charred greens, prepare and wash your chosen greens. Drizzle with olive oil and place directly onto the hot griddle for a few minutes until charred. Place the greens into a large lidded pan, add the salt, lemon juice, garlic and herbs along with a splash of water. Cover and place on the barbecue to cook through until tender. Once the greens are cooked, place on a large serving dish with the portions of chicken on top. Serve with the smoked garlic mayonnaise. To make the smoked garlic mayo, place the garlic bulbs onto a lit barbecue on an indirect heat and leave to smoke and soften. This will take around 2 hours when you are cooking on the barbecue. Alternatively, preheat the oven to 180C/160C Fan/Gas 4 and wrap the garlic in kitchen foil. Roast for 30 minutes or until soft when squeezed. Once soft and sticky, squeeze the garlic from its papery skins and set aside. To make the smoked garlic mayo, place the garlic bulbs onto a lit barbecue on an indirect heat and leave to smoke and soften. This will take around 2 hours when you are cooking on the barbecue. Alternatively, preheat the oven to 180C/160C Fan/Gas 4 and wrap the garlic in kitchen foil. Roast for 30 minutes or until soft when squeezed. Once soft and sticky, squeeze the garlic from its papery skins and set aside. Put the yolks, lemon juice, mustard and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it begins to thicken too much, add a little more lemon juice. Repeat this process until all the oil is blended in and the mixture has emulsified. Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste. Put the yolks, lemon juice, mustard and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it begins to thicken too much, add a little more lemon juice. Repeat this process until all the oil is blended in and the mixture has emulsified. Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste. For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine powder in a pestle and mortar. Stir in the sugar and lime zest and set aside. For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine powder in a pestle and mortar. Stir in the sugar and lime zest and set aside. Place the chicken on a tray or plate. Stuff the cavity with the lemon slices and herbs. Drizzle the skin with olive oil and rub the spice mix all over the chicken until fully coated. Place the chicken on a tray or plate. Stuff the cavity with the lemon slices and herbs. Drizzle the skin with olive oil and rub the spice mix all over the chicken until fully coated. Put the chicken in a barbecue-safe basket or on skewers. Hang about 30cm/12in above the coals and cook gently for 2 hours. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Put the chicken in a barbecue-safe basket or on skewers. Hang about 30cm/12in above the coals and cook gently for 2 hours. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. When the chicken is cooked through, let it rest for 10 minutes before carving. When the chicken is cooked through, let it rest for 10 minutes before carving. To make the charred greens, prepare and wash your chosen greens. Drizzle with olive oil and place directly onto the hot griddle for a few minutes until charred. Place the greens into a large lidded pan, add the salt, lemon juice, garlic and herbs along with a splash of water. Cover and place on the barbecue to cook through until tender. To make the charred greens, prepare and wash your chosen greens. Drizzle with olive oil and place directly onto the hot griddle for a few minutes until charred. Place the greens into a large lidded pan, add the salt, lemon juice, garlic and herbs along with a splash of water. Cover and place on the barbecue to cook through until tender. Once the greens are cooked, place on a large serving dish with the portions of chicken on top. Serve with the smoked garlic mayonnaise. Once the greens are cooked, place on a large serving dish with the portions of chicken on top. Serve with the smoked garlic mayonnaise. | {
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"title": "Roast chicken, garlic mayo and charred greens recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_smoked_72338_16x9.jpg This spiced, slow roasted chicken is cooked on the barbecue and served with a smoky homemade mayo and vegetables. A great summer alternative to your classic Sunday roast. For this recipe you will need a barbecue fitted with a rotisserie grill or a barbecue basket large enough for a whole chicken. 2 large garlic bulbs2 large egg yolks1 lemon, juice only1 tbsp Dijon mustard300ml/½ pint vegetable oilsmall handful garden herbs 2 large garlic bulbs 2 large egg yolks 1 lemon, juice only 1 tbsp Dijon mustard 300ml/½ pint vegetable oil small handful garden herbs 1 tsp ground cumin1 tsp dried chilli flakes1 tsp dried oregano1 tsp smoked paprika½ tsp garlic powder2 tsp sea salt1 tbsp soft brown sugar1 lime, zest only1 free-range chicken (about 1.5kg/3lb 5oz)1 lemon, slicedbunch garden herbsolive oil 1 tsp ground cumin 1 tsp dried chilli flakes 1 tsp dried oregano 1 tsp smoked paprika ½ tsp garlic powder 2 tsp sea salt 1 tbsp soft brown sugar 1 lime, zest only 1 free-range chicken (about 1.5kg/3lb 5oz) 1 lemon, sliced bunch garden herbs olive oil 800g/1lb 12oz mixed seasonal greens (such as cavolo nero and purple sprouting broccoli)2 tbsp olive oil1 tbsp sea salt1 lemon, juice onlyroasted garlichandful garden herbssalt and freshly ground pepper 800g/1lb 12oz mixed seasonal greens (such as cavolo nero and purple sprouting broccoli) 2 tbsp olive oil 1 tbsp sea salt 1 lemon, juice only roasted garlic handful garden herbs salt and freshly ground pepper Method To make the smoked garlic mayo, place the garlic bulbs onto a lit barbecue on an indirect heat and leave to smoke and soften. This will take around 2 hours when you are cooking on the barbecue. Alternatively, preheat the oven to 180C/160C Fan/Gas 4 and wrap the garlic in kitchen foil. Roast for 30 minutes or until soft when squeezed. Once soft and sticky, squeeze the garlic from its papery skins and set aside.Put the yolks, lemon juice, mustard and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it begins to thicken too much, add a little more lemon juice. Repeat this process until all the oil is blended in and the mixture has emulsified. Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste.For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine powder in a pestle and mortar. Stir in the sugar and lime zest and set aside. Place the chicken on a tray or plate. Stuff the cavity with the lemon slices and herbs. Drizzle the skin with olive oil and rub the spice mix all over the chicken until fully coated. Put the chicken in a barbecue-safe basket or on skewers. Hang about 30cm/12in above the coals and cook gently for 2 hours. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.When the chicken is cooked through, let it rest for 10 minutes before carving.To make the charred greens, prepare and wash your chosen greens. Drizzle with olive oil and place directly onto the hot griddle for a few minutes until charred. Place the greens into a large lidded pan, add the salt, lemon juice, garlic and herbs along with a splash of water. Cover and place on the barbecue to cook through until tender. Once the greens are cooked, place on a large serving dish with the portions of chicken on top. Serve with the smoked garlic mayonnaise. To make the smoked garlic mayo, place the garlic bulbs onto a lit barbecue on an indirect heat and leave to smoke and soften. This will take around 2 hours when you are cooking on the barbecue. Alternatively, preheat the oven to 180C/160C Fan/Gas 4 and wrap the garlic in kitchen foil. Roast for 30 minutes or until soft when squeezed. Once soft and sticky, squeeze the garlic from its papery skins and set aside. To make the smoked garlic mayo, place the garlic bulbs onto a lit barbecue on an indirect heat and leave to smoke and soften. This will take around 2 hours when you are cooking on the barbecue. Alternatively, preheat the oven to 180C/160C Fan/Gas 4 and wrap the garlic in kitchen foil. Roast for 30 minutes or until soft when squeezed. Once soft and sticky, squeeze the garlic from its papery skins and set aside. Put the yolks, lemon juice, mustard and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it begins to thicken too much, add a little more lemon juice. Repeat this process until all the oil is blended in and the mixture has emulsified. Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste. Put the yolks, lemon juice, mustard and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it begins to thicken too much, add a little more lemon juice. Repeat this process until all the oil is blended in and the mixture has emulsified. Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste. For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine powder in a pestle and mortar. Stir in the sugar and lime zest and set aside. For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine powder in a pestle and mortar. Stir in the sugar and lime zest and set aside. Place the chicken on a tray or plate. Stuff the cavity with the lemon slices and herbs. Drizzle the skin with olive oil and rub the spice mix all over the chicken until fully coated. Place the chicken on a tray or plate. Stuff the cavity with the lemon slices and herbs. Drizzle the skin with olive oil and rub the spice mix all over the chicken until fully coated. Put the chicken in a barbecue-safe basket or on skewers. Hang about 30cm/12in above the coals and cook gently for 2 hours. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Put the chicken in a barbecue-safe basket or on skewers. Hang about 30cm/12in above the coals and cook gently for 2 hours. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. When the chicken is cooked through, let it rest for 10 minutes before carving. When the chicken is cooked through, let it rest for 10 minutes before carving. To make the charred greens, prepare and wash your chosen greens. Drizzle with olive oil and place directly onto the hot griddle for a few minutes until charred. Place the greens into a large lidded pan, add the salt, lemon juice, garlic and herbs along with a splash of water. Cover and place on the barbecue to cook through until tender. To make the charred greens, prepare and wash your chosen greens. Drizzle with olive oil and place directly onto the hot griddle for a few minutes until charred. Place the greens into a large lidded pan, add the salt, lemon juice, garlic and herbs along with a splash of water. Cover and place on the barbecue to cook through until tender. Once the greens are cooked, place on a large serving dish with the portions of chicken on top. Serve with the smoked garlic mayonnaise. Once the greens are cooked, place on a large serving dish with the portions of chicken on top. Serve with the smoked garlic mayonnaise."
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} | 0c499badfc95ba168f6f9d1228530b07aa1e8e31cd8abdbe6efb2a0609499be3 | The king’s coronation dover sole recipe
An average of 4.0 out of 5 stars from 1 rating A fish supper fit for a king! The fish is covered in curry butter, baked and served in a coronation sauce. 24g/1oz curry powder 1 tsp ground coriander 1 tsp sea salt flakes250g/9oz butter, softened 24g/1oz curry powder 1 tsp ground coriander 1 tsp sea salt flakes 250g/9oz butter, softened 2 tbsp vegetable oil1 onion, diced20g/¾oz curry powder30g/1oz golden raisins, soaked in hot water and drained30g/1oz almonds, sliced and toasted1 whole British Dover sole (about 400–500g/14oz–1lb 2oz), head and skin removed, washed and trimmedsalt8 stems purple sprouting broccoli, washed and trimmed, to serve1 tbsp coriander cress, to garnish 2 tbsp vegetable oil 1 onion, diced 20g/¾oz curry powder 30g/1oz golden raisins, soaked in hot water and drained 30g/1oz almonds, sliced and toasted 1 whole British Dover sole (about 400–500g/14oz–1lb 2oz), head and skin removed, washed and trimmed salt 8 stems purple sprouting broccoli, washed and trimmed, to serve 1 tbsp coriander cress, to garnish ½ mango, peeled and diced¼ red chilli, seeds removed and diced1 tsp onion seeds80g/2¾oz full-fat plain yoghurt ½ mango, peeled and diced ¼ red chilli, seeds removed and diced 1 tsp onion seeds 80g/2¾oz full-fat plain yoghurt Method To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside. To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4.Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture. Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes. To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside.To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt. To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside. To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside. To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4. To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4. Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture. Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture. Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes. Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes. To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside. To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside. To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt. To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt. | {
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"title": "The king’s coronation dover sole recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating A fish supper fit for a king! The fish is covered in curry butter, baked and served in a coronation sauce. 24g/1oz curry powder 1 tsp ground coriander 1 tsp sea salt flakes250g/9oz butter, softened 24g/1oz curry powder 1 tsp ground coriander 1 tsp sea salt flakes 250g/9oz butter, softened 2 tbsp vegetable oil1 onion, diced20g/¾oz curry powder30g/1oz golden raisins, soaked in hot water and drained30g/1oz almonds, sliced and toasted1 whole British Dover sole (about 400–500g/14oz–1lb 2oz), head and skin removed, washed and trimmedsalt8 stems purple sprouting broccoli, washed and trimmed, to serve1 tbsp coriander cress, to garnish 2 tbsp vegetable oil 1 onion, diced 20g/¾oz curry powder 30g/1oz golden raisins, soaked in hot water and drained 30g/1oz almonds, sliced and toasted 1 whole British Dover sole (about 400–500g/14oz–1lb 2oz), head and skin removed, washed and trimmed salt 8 stems purple sprouting broccoli, washed and trimmed, to serve 1 tbsp coriander cress, to garnish ½ mango, peeled and diced¼ red chilli, seeds removed and diced1 tsp onion seeds80g/2¾oz full-fat plain yoghurt ½ mango, peeled and diced ¼ red chilli, seeds removed and diced 1 tsp onion seeds 80g/2¾oz full-fat plain yoghurt Method To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside. To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4.Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture. Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes. To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside.To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt. To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside. To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside. To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4. To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4. Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture. Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture. Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes. Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes. To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside. To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside. To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt. To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt."
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} | 4840554e1f27dcde52fbdebef649160a6f256b31b5c483098d02e17a18335f26 | Pressure cooker honey roast ham recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_pot-roast_ham_30083_16x9.jpg The deep caramel flavour of the marinade contrasts beautifully with the salty ham. Using a pressure cooker keeps the ham moist and succulent, and finishing it in the oven gives it a lovely shiny glaze. Roasted broccoli makes a simple, nutritious accompaniment. 1.2–1.4kg/2lb 10oz–3lb 2oz unsmoked boneless rolled gammon, rind removed, soaked in water overnight, drained5 tbsp (70g/2½oz) dark muscovado sugar1 large orange, grated zest and juice only3 tbsp runny honey5 cloves1 tsp fennel seeds½ tsp freshly ground black pepper400g/14oz purple sprouting broccoli1 tbsp olive oil 1.2–1.4kg/2lb 10oz–3lb 2oz unsmoked boneless rolled gammon, rind removed, soaked in water overnight, drained 5 tbsp (70g/2½oz) dark muscovado sugar 1 large orange, grated zest and juice only 3 tbsp runny honey 5 cloves 1 tsp fennel seeds ½ tsp freshly ground black pepper 400g/14oz purple sprouting broccoli 1 tbsp olive oil Method Using a sharp knife, score a criss-cross pattern in the ham fat, cutting lines about 2.5cm/1in deep and 2cm/¾ in apart. In a small bowl or jug, stir together the sugar, orange juice and zest and honey until the sugar is dissolved. Add the cloves, fennel seeds and black pepper. Sit the ham on a double layer of foil and lift the sides to create a shallow foil bowl. Pour the honey mixture over the ham and wrap tightly; you may need to use a third piece of foil to cover the whole ham. Sit the wrapped ham on a trivet in the pressure cooker and add 500ml/18fl oz water – the ham should be raised from the bottom of the pan and not submerged in water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 45 minutes for a 1.4kg/3lb 2oz ham (30 minutes per kg). (If using an electric pressure cooker, use the high pressure setting for 45 minutes.)Remove the pressure cooker from the heat and leave to depressurise. Preheat the oven to 200C/180C Fan/Gas 6. Carefully remove the ham from the pan and let it cool slightly before removing the hot foil. (CAUTION: hot steam can burn.) Lift the ham from the foil onto a deep baking tray and pour over the marinade. Put the broccoli on a baking tray, add the olive oil and stir to mix. Put the broccoli into the oven. At the same time, put the ham in the centre of the oven and bake for 20 minutes, basting every 5 minutes, until the ham is well glazed. Serve hot. Using a sharp knife, score a criss-cross pattern in the ham fat, cutting lines about 2.5cm/1in deep and 2cm/¾ in apart. Using a sharp knife, score a criss-cross pattern in the ham fat, cutting lines about 2.5cm/1in deep and 2cm/¾ in apart. In a small bowl or jug, stir together the sugar, orange juice and zest and honey until the sugar is dissolved. Add the cloves, fennel seeds and black pepper. In a small bowl or jug, stir together the sugar, orange juice and zest and honey until the sugar is dissolved. Add the cloves, fennel seeds and black pepper. Sit the ham on a double layer of foil and lift the sides to create a shallow foil bowl. Pour the honey mixture over the ham and wrap tightly; you may need to use a third piece of foil to cover the whole ham. Sit the wrapped ham on a trivet in the pressure cooker and add 500ml/18fl oz water – the ham should be raised from the bottom of the pan and not submerged in water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 45 minutes for a 1.4kg/3lb 2oz ham (30 minutes per kg). (If using an electric pressure cooker, use the high pressure setting for 45 minutes.) Sit the ham on a double layer of foil and lift the sides to create a shallow foil bowl. Pour the honey mixture over the ham and wrap tightly; you may need to use a third piece of foil to cover the whole ham. Sit the wrapped ham on a trivet in the pressure cooker and add 500ml/18fl oz water – the ham should be raised from the bottom of the pan and not submerged in water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 45 minutes for a 1.4kg/3lb 2oz ham (30 minutes per kg). (If using an electric pressure cooker, use the high pressure setting for 45 minutes.) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Carefully remove the ham from the pan and let it cool slightly before removing the hot foil. (CAUTION: hot steam can burn.) Lift the ham from the foil onto a deep baking tray and pour over the marinade. Carefully remove the ham from the pan and let it cool slightly before removing the hot foil. (CAUTION: hot steam can burn.) Lift the ham from the foil onto a deep baking tray and pour over the marinade. Put the broccoli on a baking tray, add the olive oil and stir to mix. Put the broccoli into the oven. At the same time, put the ham in the centre of the oven and bake for 20 minutes, basting every 5 minutes, until the ham is well glazed. Serve hot. Put the broccoli on a baking tray, add the olive oil and stir to mix. Put the broccoli into the oven. At the same time, put the ham in the centre of the oven and bake for 20 minutes, basting every 5 minutes, until the ham is well glazed. Serve hot. | {
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"title": "Pressure cooker honey roast ham recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_pot-roast_ham_30083_16x9.jpg The deep caramel flavour of the marinade contrasts beautifully with the salty ham. Using a pressure cooker keeps the ham moist and succulent, and finishing it in the oven gives it a lovely shiny glaze. Roasted broccoli makes a simple, nutritious accompaniment. 1.2–1.4kg/2lb 10oz–3lb 2oz unsmoked boneless rolled gammon, rind removed, soaked in water overnight, drained5 tbsp (70g/2½oz) dark muscovado sugar1 large orange, grated zest and juice only3 tbsp runny honey5 cloves1 tsp fennel seeds½ tsp freshly ground black pepper400g/14oz purple sprouting broccoli1 tbsp olive oil 1.2–1.4kg/2lb 10oz–3lb 2oz unsmoked boneless rolled gammon, rind removed, soaked in water overnight, drained 5 tbsp (70g/2½oz) dark muscovado sugar 1 large orange, grated zest and juice only 3 tbsp runny honey 5 cloves 1 tsp fennel seeds ½ tsp freshly ground black pepper 400g/14oz purple sprouting broccoli 1 tbsp olive oil Method Using a sharp knife, score a criss-cross pattern in the ham fat, cutting lines about 2.5cm/1in deep and 2cm/¾ in apart. In a small bowl or jug, stir together the sugar, orange juice and zest and honey until the sugar is dissolved. Add the cloves, fennel seeds and black pepper. Sit the ham on a double layer of foil and lift the sides to create a shallow foil bowl. Pour the honey mixture over the ham and wrap tightly; you may need to use a third piece of foil to cover the whole ham. Sit the wrapped ham on a trivet in the pressure cooker and add 500ml/18fl oz water – the ham should be raised from the bottom of the pan and not submerged in water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 45 minutes for a 1.4kg/3lb 2oz ham (30 minutes per kg). (If using an electric pressure cooker, use the high pressure setting for 45 minutes.)Remove the pressure cooker from the heat and leave to depressurise. Preheat the oven to 200C/180C Fan/Gas 6. Carefully remove the ham from the pan and let it cool slightly before removing the hot foil. (CAUTION: hot steam can burn.) Lift the ham from the foil onto a deep baking tray and pour over the marinade. Put the broccoli on a baking tray, add the olive oil and stir to mix. Put the broccoli into the oven. At the same time, put the ham in the centre of the oven and bake for 20 minutes, basting every 5 minutes, until the ham is well glazed. Serve hot. Using a sharp knife, score a criss-cross pattern in the ham fat, cutting lines about 2.5cm/1in deep and 2cm/¾ in apart. Using a sharp knife, score a criss-cross pattern in the ham fat, cutting lines about 2.5cm/1in deep and 2cm/¾ in apart. In a small bowl or jug, stir together the sugar, orange juice and zest and honey until the sugar is dissolved. Add the cloves, fennel seeds and black pepper. In a small bowl or jug, stir together the sugar, orange juice and zest and honey until the sugar is dissolved. Add the cloves, fennel seeds and black pepper. Sit the ham on a double layer of foil and lift the sides to create a shallow foil bowl. Pour the honey mixture over the ham and wrap tightly; you may need to use a third piece of foil to cover the whole ham. Sit the wrapped ham on a trivet in the pressure cooker and add 500ml/18fl oz water – the ham should be raised from the bottom of the pan and not submerged in water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 45 minutes for a 1.4kg/3lb 2oz ham (30 minutes per kg). (If using an electric pressure cooker, use the high pressure setting for 45 minutes.) Sit the ham on a double layer of foil and lift the sides to create a shallow foil bowl. Pour the honey mixture over the ham and wrap tightly; you may need to use a third piece of foil to cover the whole ham. Sit the wrapped ham on a trivet in the pressure cooker and add 500ml/18fl oz water – the ham should be raised from the bottom of the pan and not submerged in water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 45 minutes for a 1.4kg/3lb 2oz ham (30 minutes per kg). (If using an electric pressure cooker, use the high pressure setting for 45 minutes.) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Carefully remove the ham from the pan and let it cool slightly before removing the hot foil. (CAUTION: hot steam can burn.) Lift the ham from the foil onto a deep baking tray and pour over the marinade. Carefully remove the ham from the pan and let it cool slightly before removing the hot foil. (CAUTION: hot steam can burn.) Lift the ham from the foil onto a deep baking tray and pour over the marinade. Put the broccoli on a baking tray, add the olive oil and stir to mix. Put the broccoli into the oven. At the same time, put the ham in the centre of the oven and bake for 20 minutes, basting every 5 minutes, until the ham is well glazed. Serve hot. Put the broccoli on a baking tray, add the olive oil and stir to mix. Put the broccoli into the oven. At the same time, put the ham in the centre of the oven and bake for 20 minutes, basting every 5 minutes, until the ham is well glazed. Serve hot."
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} | b024dc3e0513915a4d9ad74ae5cc2a5f5090e2bf8c58a1c5ec3449e4ca7c2322 | Seared salmon with sauce messine and broccoli recipe
An average of 4.8 out of 5 stars from 4 ratings Sauce messine is a lovely herby creamy traditional French sauce that goes wonderfully with fish. You could use either salmon or sea trout for this recipe. 2 x 250g/9oz fillets salmon, skin-on100g/3½oz salted butter 1–2 banana shallots, finely chopped1 tbsp finely chopped fresh dill1 tbsp finely chopped fresh tarragon1 tbsp finely chopped fresh chives1 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh chervil2 tsp Dijon mustard 200ml/7fl oz double cream2 large free-range egg yolkspinch cayenne pepper1 lemon, juice only1 bunch purple sprouting broccoli or Tenderstem broccolidash olive oil 2 x 250g/9oz fillets salmon, skin-on 100g/3½oz salted butter 1–2 banana shallots, finely chopped 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chives 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh chervil 2 tsp Dijon mustard 200ml/7fl oz double cream 2 large free-range egg yolks pinch cayenne pepper 1 lemon, juice only 1 bunch purple sprouting broccoli or Tenderstem broccoli dash olive oil Method Preheat the oven to 220C/200C F/Gas 7.Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes.Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm.Meanwhile, steam the broccoli for about 5 minutes, then keep warm.Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking. Serve the fish with the sauce and steamed broccoli. Preheat the oven to 220C/200C F/Gas 7. Preheat the oven to 220C/200C F/Gas 7. Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes. Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes. Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm. Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm. Meanwhile, steam the broccoli for about 5 minutes, then keep warm. Meanwhile, steam the broccoli for about 5 minutes, then keep warm. Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking. Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking. Serve the fish with the sauce and steamed broccoli. Serve the fish with the sauce and steamed broccoli. | {
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"title": "Seared salmon with sauce messine and broccoli recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Sauce messine is a lovely herby creamy traditional French sauce that goes wonderfully with fish. You could use either salmon or sea trout for this recipe. 2 x 250g/9oz fillets salmon, skin-on100g/3½oz salted butter 1–2 banana shallots, finely chopped1 tbsp finely chopped fresh dill1 tbsp finely chopped fresh tarragon1 tbsp finely chopped fresh chives1 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh chervil2 tsp Dijon mustard 200ml/7fl oz double cream2 large free-range egg yolkspinch cayenne pepper1 lemon, juice only1 bunch purple sprouting broccoli or Tenderstem broccolidash olive oil 2 x 250g/9oz fillets salmon, skin-on 100g/3½oz salted butter 1–2 banana shallots, finely chopped 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chives 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh chervil 2 tsp Dijon mustard 200ml/7fl oz double cream 2 large free-range egg yolks pinch cayenne pepper 1 lemon, juice only 1 bunch purple sprouting broccoli or Tenderstem broccoli dash olive oil Method Preheat the oven to 220C/200C F/Gas 7.Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes.Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm.Meanwhile, steam the broccoli for about 5 minutes, then keep warm.Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking. Serve the fish with the sauce and steamed broccoli. Preheat the oven to 220C/200C F/Gas 7. Preheat the oven to 220C/200C F/Gas 7. Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes. Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes. Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm. Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm. Meanwhile, steam the broccoli for about 5 minutes, then keep warm. Meanwhile, steam the broccoli for about 5 minutes, then keep warm. Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking. Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking. Serve the fish with the sauce and steamed broccoli. Serve the fish with the sauce and steamed broccoli."
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} | 1db62f6b772cc8d911660f202cefe55fa788b7c23ffa533bfb34170984d9f886 | Onion bhaji with broccoli and poached eggs recipe
Onion bhaji with purple sprouting broccoli and poached eggs An average of 5.0 out of 5 stars from 2 ratings Onion bhaji are usually served as a snack but this is a meal in itself with grilled broccoli, poached eggs and hollandaise sauce. 60g/2¼oz pine nuts130g/4¾oz wild garlic30g/1oz Parmesan, grated100ml/3½fl oz olive oilsalt and freshly ground black pepper 60g/2¼oz pine nuts 130g/4¾oz wild garlic 30g/1oz Parmesan, grated 100ml/3½fl oz olive oil salt and freshly ground black pepper 175g/6oz onions, finely sliced120g/4½oz plain flour120g/4½oz Désirée potatoes, peeled, grated, squeezed and dried on kitchen paper2 tsp finely chopped red chilli½ tsp ground cumin ½ tsp curry powder1 tsp finely chopped coriander leaves 2 free-range eggs, beaten 175g/6oz onions, finely sliced 120g/4½oz plain flour 120g/4½oz Désirée potatoes, peeled, grated, squeezed and dried on kitchen paper 2 tsp finely chopped red chilli ½ tsp ground cumin ½ tsp curry powder 1 tsp finely chopped coriander leaves 2 free-range eggs, beaten 3 free-range egg yolks½ tsp white wine vinegar120ml/4fl oz clarified butter, melted and slightly cooledpinch cayenne pepper1 tbsp lemon juicesalt 3 free-range egg yolks ½ tsp white wine vinegar 120ml/4fl oz clarified butter, melted and slightly cooled pinch cayenne pepper 1 tbsp lemon juice salt 300g/10½oz purple sprouting broccoli1 tbsp olive oilpinch ground cumin ¼ tsp finely chopped red chilli, seeds removed4 free-range eggs, softly poached, to serve2 tbsp red amaranth, to serve 300g/10½oz purple sprouting broccoli 1 tbsp olive oil pinch ground cumin ¼ tsp finely chopped red chilli, seeds removed 4 free-range eggs, softly poached, to serve 2 tbsp red amaranth, to serve Method To make the wild garlic pesto, place the pine nuts and wild garlic in a food processor or blender and pulse until broken down, but not a paste. Add the Parmesan and season with salt and pepper. Finally add the olive oil and blend again until combined. Set aside. To make the onion bhaji, mix all the ingredients, except the eggs, together, in a bowl. Add the beaten eggs and mix well to combine. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When hot, add a tablespoonful of the bhaji mixture and fry for 30–45 seconds, until golden brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture. To make the lemon hollandaise, place the eggs yolks, vinegar and 2 tablespoons of water in a glass bowl set over a gently simmering saucepan of water, making sure the bowl does not touch the water. Whisk until the egg mixture resembles fluffy whipped cream. Remove from the heat and then gradually add the clarified butter. Season with salt and the cayenne pepper and add the lemon juice. Keep warm. To make the broccoli, preheat a grill to hot. Drizzle the broccoli with the olive oil and sprinkle over the cumin and chilli. Grill until charred and just tender. Place the grilled broccoli on four plates and spoon over the wild garlic pesto. Place the bhaji and poached eggs next to the broccoli. Spoon the lemon hollandaise over the eggs. Scatter the amaranth over the plates and serve. To make the wild garlic pesto, place the pine nuts and wild garlic in a food processor or blender and pulse until broken down, but not a paste. Add the Parmesan and season with salt and pepper. Finally add the olive oil and blend again until combined. Set aside. To make the wild garlic pesto, place the pine nuts and wild garlic in a food processor or blender and pulse until broken down, but not a paste. Add the Parmesan and season with salt and pepper. Finally add the olive oil and blend again until combined. Set aside. To make the onion bhaji, mix all the ingredients, except the eggs, together, in a bowl. Add the beaten eggs and mix well to combine. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the onion bhaji, mix all the ingredients, except the eggs, together, in a bowl. Add the beaten eggs and mix well to combine. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When hot, add a tablespoonful of the bhaji mixture and fry for 30–45 seconds, until golden brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture. When hot, add a tablespoonful of the bhaji mixture and fry for 30–45 seconds, until golden brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture. To make the lemon hollandaise, place the eggs yolks, vinegar and 2 tablespoons of water in a glass bowl set over a gently simmering saucepan of water, making sure the bowl does not touch the water. Whisk until the egg mixture resembles fluffy whipped cream. Remove from the heat and then gradually add the clarified butter. Season with salt and the cayenne pepper and add the lemon juice. Keep warm. To make the lemon hollandaise, place the eggs yolks, vinegar and 2 tablespoons of water in a glass bowl set over a gently simmering saucepan of water, making sure the bowl does not touch the water. Whisk until the egg mixture resembles fluffy whipped cream. Remove from the heat and then gradually add the clarified butter. Season with salt and the cayenne pepper and add the lemon juice. Keep warm. To make the broccoli, preheat a grill to hot. Drizzle the broccoli with the olive oil and sprinkle over the cumin and chilli. Grill until charred and just tender. To make the broccoli, preheat a grill to hot. Drizzle the broccoli with the olive oil and sprinkle over the cumin and chilli. Grill until charred and just tender. Place the grilled broccoli on four plates and spoon over the wild garlic pesto. Place the bhaji and poached eggs next to the broccoli. Spoon the lemon hollandaise over the eggs. Scatter the amaranth over the plates and serve. Place the grilled broccoli on four plates and spoon over the wild garlic pesto. Place the bhaji and poached eggs next to the broccoli. Spoon the lemon hollandaise over the eggs. Scatter the amaranth over the plates and serve. | {
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"title": "Onion bhaji with broccoli and poached eggs recipe",
"content": "Onion bhaji with purple sprouting broccoli and poached eggs An average of 5.0 out of 5 stars from 2 ratings Onion bhaji are usually served as a snack but this is a meal in itself with grilled broccoli, poached eggs and hollandaise sauce. 60g/2¼oz pine nuts130g/4¾oz wild garlic30g/1oz Parmesan, grated100ml/3½fl oz olive oilsalt and freshly ground black pepper 60g/2¼oz pine nuts 130g/4¾oz wild garlic 30g/1oz Parmesan, grated 100ml/3½fl oz olive oil salt and freshly ground black pepper 175g/6oz onions, finely sliced120g/4½oz plain flour120g/4½oz Désirée potatoes, peeled, grated, squeezed and dried on kitchen paper2 tsp finely chopped red chilli½ tsp ground cumin ½ tsp curry powder1 tsp finely chopped coriander leaves 2 free-range eggs, beaten 175g/6oz onions, finely sliced 120g/4½oz plain flour 120g/4½oz Désirée potatoes, peeled, grated, squeezed and dried on kitchen paper 2 tsp finely chopped red chilli ½ tsp ground cumin ½ tsp curry powder 1 tsp finely chopped coriander leaves 2 free-range eggs, beaten 3 free-range egg yolks½ tsp white wine vinegar120ml/4fl oz clarified butter, melted and slightly cooledpinch cayenne pepper1 tbsp lemon juicesalt 3 free-range egg yolks ½ tsp white wine vinegar 120ml/4fl oz clarified butter, melted and slightly cooled pinch cayenne pepper 1 tbsp lemon juice salt 300g/10½oz purple sprouting broccoli1 tbsp olive oilpinch ground cumin ¼ tsp finely chopped red chilli, seeds removed4 free-range eggs, softly poached, to serve2 tbsp red amaranth, to serve 300g/10½oz purple sprouting broccoli 1 tbsp olive oil pinch ground cumin ¼ tsp finely chopped red chilli, seeds removed 4 free-range eggs, softly poached, to serve 2 tbsp red amaranth, to serve Method To make the wild garlic pesto, place the pine nuts and wild garlic in a food processor or blender and pulse until broken down, but not a paste. Add the Parmesan and season with salt and pepper. Finally add the olive oil and blend again until combined. Set aside. To make the onion bhaji, mix all the ingredients, except the eggs, together, in a bowl. Add the beaten eggs and mix well to combine. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When hot, add a tablespoonful of the bhaji mixture and fry for 30–45 seconds, until golden brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture. To make the lemon hollandaise, place the eggs yolks, vinegar and 2 tablespoons of water in a glass bowl set over a gently simmering saucepan of water, making sure the bowl does not touch the water. Whisk until the egg mixture resembles fluffy whipped cream. Remove from the heat and then gradually add the clarified butter. Season with salt and the cayenne pepper and add the lemon juice. Keep warm. To make the broccoli, preheat a grill to hot. Drizzle the broccoli with the olive oil and sprinkle over the cumin and chilli. Grill until charred and just tender. Place the grilled broccoli on four plates and spoon over the wild garlic pesto. Place the bhaji and poached eggs next to the broccoli. Spoon the lemon hollandaise over the eggs. Scatter the amaranth over the plates and serve. To make the wild garlic pesto, place the pine nuts and wild garlic in a food processor or blender and pulse until broken down, but not a paste. Add the Parmesan and season with salt and pepper. Finally add the olive oil and blend again until combined. Set aside. To make the wild garlic pesto, place the pine nuts and wild garlic in a food processor or blender and pulse until broken down, but not a paste. Add the Parmesan and season with salt and pepper. Finally add the olive oil and blend again until combined. Set aside. To make the onion bhaji, mix all the ingredients, except the eggs, together, in a bowl. Add the beaten eggs and mix well to combine. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the onion bhaji, mix all the ingredients, except the eggs, together, in a bowl. Add the beaten eggs and mix well to combine. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When hot, add a tablespoonful of the bhaji mixture and fry for 30–45 seconds, until golden brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture. When hot, add a tablespoonful of the bhaji mixture and fry for 30–45 seconds, until golden brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture. To make the lemon hollandaise, place the eggs yolks, vinegar and 2 tablespoons of water in a glass bowl set over a gently simmering saucepan of water, making sure the bowl does not touch the water. Whisk until the egg mixture resembles fluffy whipped cream. Remove from the heat and then gradually add the clarified butter. Season with salt and the cayenne pepper and add the lemon juice. Keep warm. To make the lemon hollandaise, place the eggs yolks, vinegar and 2 tablespoons of water in a glass bowl set over a gently simmering saucepan of water, making sure the bowl does not touch the water. Whisk until the egg mixture resembles fluffy whipped cream. Remove from the heat and then gradually add the clarified butter. Season with salt and the cayenne pepper and add the lemon juice. Keep warm. To make the broccoli, preheat a grill to hot. Drizzle the broccoli with the olive oil and sprinkle over the cumin and chilli. Grill until charred and just tender. To make the broccoli, preheat a grill to hot. Drizzle the broccoli with the olive oil and sprinkle over the cumin and chilli. Grill until charred and just tender. Place the grilled broccoli on four plates and spoon over the wild garlic pesto. Place the bhaji and poached eggs next to the broccoli. Spoon the lemon hollandaise over the eggs. Scatter the amaranth over the plates and serve. Place the grilled broccoli on four plates and spoon over the wild garlic pesto. Place the bhaji and poached eggs next to the broccoli. Spoon the lemon hollandaise over the eggs. Scatter the amaranth over the plates and serve."
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} | ee92e19d50fee74bc7e4b2f4bc1c03975848ade83c267cad567c3fdca0b99eba | Rhubarb chutney recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_chutney_92074_16x9.jpg This aromatic and tangy rhubarb chutney is great with cheese and cold meats, and is simple and speedy to make. Try it with Olia's Ukrainian kolach and slices of cheddar. 2 tbsp vegetable oil1 banana shallot, chopped2 garlic cloves, chopped2cm piece fresh ginger, chopped400g/14oz rhubarb, chopped1 star anise1 cinnamon stick2 juniper berries, crushed100ml/3½fl oz white wine vinegar125g/4½oz soft brown sugar 2 tbsp vegetable oil 1 banana shallot, chopped 2 garlic cloves, chopped 2cm piece fresh ginger, chopped 400g/14oz rhubarb, chopped 1 star anise 1 cinnamon stick 2 juniper berries, crushed 100ml/3½fl oz white wine vinegar 125g/4½oz soft brown sugar Method Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes.Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft. Decant into jars and leave to cool before using. Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes. Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes. Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft. Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft. Decant into jars and leave to cool before using. Decant into jars and leave to cool before using. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_chutney_92074_16x9.jpg This aromatic and tangy rhubarb chutney is great with cheese and cold meats, and is simple and speedy to make. Try it with Olia's Ukrainian kolach and slices of cheddar. 2 tbsp vegetable oil1 banana shallot, chopped2 garlic cloves, chopped2cm piece fresh ginger, chopped400g/14oz rhubarb, chopped1 star anise1 cinnamon stick2 juniper berries, crushed100ml/3½fl oz white wine vinegar125g/4½oz soft brown sugar 2 tbsp vegetable oil 1 banana shallot, chopped 2 garlic cloves, chopped 2cm piece fresh ginger, chopped 400g/14oz rhubarb, chopped 1 star anise 1 cinnamon stick 2 juniper berries, crushed 100ml/3½fl oz white wine vinegar 125g/4½oz soft brown sugar Method Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes.Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft. Decant into jars and leave to cool before using. Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes. Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes. Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft. Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft. Decant into jars and leave to cool before using. Decant into jars and leave to cool before using."
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} | bbe065a3eca01013dde7586b1ffa498bda9a089bfef6c71788788716eb606669 | Rhubarb plate pie with brandy cream recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_plate_pie_with_56054_16x9.jpg Mary Berry's rhubarb pie is made on an enamel or metal plate with a pastry top and bottom. "My mother used to make a plate pie as a treat, piled high with fruit and sweet shortcrust pastry." For this recipe, you will need a 26cm/10½in enamel or metal plate. 650g/1lb 7oz pink rhubarb, trimmed and cut into 2cm/¾in slices (prepared weight) 150g/5½oz caster sugar 4 tbsp cornflour 650g/1lb 7oz pink rhubarb, trimmed and cut into 2cm/¾in slices (prepared weight) 150g/5½oz caster sugar 4 tbsp cornflour 2 free-range eggs, beaten 350g/12oz plain flour, plus extra for dusting225g/8oz butter, cut into 1cm/½in cubes55g/2oz icing sugar 2 tbsp caster sugar, to glaze 2 free-range eggs, beaten 350g/12oz plain flour, plus extra for dusting 225g/8oz butter, cut into 1cm/½in cubes 55g/2oz icing sugar 2 tbsp caster sugar, to glaze 300ml/10fl oz double cream30g/1oz icing sugar, sifted2 tbsp brandy 300ml/10fl oz double cream 30g/1oz icing sugar, sifted 2 tbsp brandy Method To make the filling, place the rhubarb, caster sugar and cornflour in a large bowl. Mix well until all of the rhubarb is coated.To make the pastry, reserve 3 tablespoons of the beaten egg in a cup. Place the flour and butter in a food processor. Whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the remaining beaten eggs gradually and whizz until the pastry comes together. Tip the pastry out onto a lightly floured work surface and knead into a ball.Divide the pastry in two, with one half just slightly larger than the other (as more pastry is needed for the top of the pie). Set the larger half aside. Roll out the smaller half of pastry to a fairly thin circle that is about 6cm/2½in bigger than the base of a 26cm/10½in enamel or metal plate. Line the plate with the pastry, leaving the excess overhanging. Reserve any trimmings for decoration. Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre.Roll out the remaining pastry on a lightly floured work surface to a circle that is about 10cm/4in bigger than the plate. Brush the edge of the pie with a little of the reserved egg.Carefully place the pastry over the filling and press down around the edges to seal with the bottom piece of pastry. Trim around the edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie. Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with some of the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with more beaten egg and leave the pie to chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Brush the whole pie with more of the reserved beaten egg and sprinkle with the caster sugar for the glaze. Place the pie on the hot baking tray and bake for 15 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4. Continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes.Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl and stir in the icing sugar and brandy. Chill in the fridge until needed.Slice the pie into wedges and serve hot with the brandy cream on the side. To make the filling, place the rhubarb, caster sugar and cornflour in a large bowl. Mix well until all of the rhubarb is coated. To make the filling, place the rhubarb, caster sugar and cornflour in a large bowl. Mix well until all of the rhubarb is coated. To make the pastry, reserve 3 tablespoons of the beaten egg in a cup. Place the flour and butter in a food processor. Whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the remaining beaten eggs gradually and whizz until the pastry comes together. To make the pastry, reserve 3 tablespoons of the beaten egg in a cup. Place the flour and butter in a food processor. Whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the remaining beaten eggs gradually and whizz until the pastry comes together. Tip the pastry out onto a lightly floured work surface and knead into a ball. Tip the pastry out onto a lightly floured work surface and knead into a ball. Divide the pastry in two, with one half just slightly larger than the other (as more pastry is needed for the top of the pie). Set the larger half aside. Divide the pastry in two, with one half just slightly larger than the other (as more pastry is needed for the top of the pie). Set the larger half aside. Roll out the smaller half of pastry to a fairly thin circle that is about 6cm/2½in bigger than the base of a 26cm/10½in enamel or metal plate. Line the plate with the pastry, leaving the excess overhanging. Reserve any trimmings for decoration. Roll out the smaller half of pastry to a fairly thin circle that is about 6cm/2½in bigger than the base of a 26cm/10½in enamel or metal plate. Line the plate with the pastry, leaving the excess overhanging. Reserve any trimmings for decoration. Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre. Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre. Roll out the remaining pastry on a lightly floured work surface to a circle that is about 10cm/4in bigger than the plate. Brush the edge of the pie with a little of the reserved egg. Roll out the remaining pastry on a lightly floured work surface to a circle that is about 10cm/4in bigger than the plate. Brush the edge of the pie with a little of the reserved egg. Carefully place the pastry over the filling and press down around the edges to seal with the bottom piece of pastry. Trim around the edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie. Carefully place the pastry over the filling and press down around the edges to seal with the bottom piece of pastry. Trim around the edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie. Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with some of the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with more beaten egg and leave the pie to chill in the fridge for 30 minutes. Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with some of the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with more beaten egg and leave the pie to chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Brush the whole pie with more of the reserved beaten egg and sprinkle with the caster sugar for the glaze. Place the pie on the hot baking tray and bake for 15 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4. Continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes. Brush the whole pie with more of the reserved beaten egg and sprinkle with the caster sugar for the glaze. Place the pie on the hot baking tray and bake for 15 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4. Continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes. Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl and stir in the icing sugar and brandy. Chill in the fridge until needed. Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl and stir in the icing sugar and brandy. Chill in the fridge until needed. Slice the pie into wedges and serve hot with the brandy cream on the side. Slice the pie into wedges and serve hot with the brandy cream on the side. Recipe tips The uncooked pie can be made up to 1 day ahead. Chill in the fridge and cook as per the method to serve. The brandy cream can be made up to 2 days ahead – chill in the fridge until ready to serve. The pie freezes well once cooked. | {
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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/rhubarb_plate_pie_with_56054_16x9.jpg Mary Berry's rhubarb pie is made on an enamel or metal plate with a pastry top and bottom. \"My mother used to make a plate pie as a treat, piled high with fruit and sweet shortcrust pastry.\" For this recipe, you will need a 26cm/10½in enamel or metal plate. 650g/1lb 7oz pink rhubarb, trimmed and cut into 2cm/¾in slices (prepared weight) 150g/5½oz caster sugar 4 tbsp cornflour 650g/1lb 7oz pink rhubarb, trimmed and cut into 2cm/¾in slices (prepared weight) 150g/5½oz caster sugar 4 tbsp cornflour 2 free-range eggs, beaten 350g/12oz plain flour, plus extra for dusting225g/8oz butter, cut into 1cm/½in cubes55g/2oz icing sugar 2 tbsp caster sugar, to glaze 2 free-range eggs, beaten 350g/12oz plain flour, plus extra for dusting 225g/8oz butter, cut into 1cm/½in cubes 55g/2oz icing sugar 2 tbsp caster sugar, to glaze 300ml/10fl oz double cream30g/1oz icing sugar, sifted2 tbsp brandy 300ml/10fl oz double cream 30g/1oz icing sugar, sifted 2 tbsp brandy Method To make the filling, place the rhubarb, caster sugar and cornflour in a large bowl. Mix well until all of the rhubarb is coated.To make the pastry, reserve 3 tablespoons of the beaten egg in a cup. Place the flour and butter in a food processor. Whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the remaining beaten eggs gradually and whizz until the pastry comes together. Tip the pastry out onto a lightly floured work surface and knead into a ball.Divide the pastry in two, with one half just slightly larger than the other (as more pastry is needed for the top of the pie). Set the larger half aside. Roll out the smaller half of pastry to a fairly thin circle that is about 6cm/2½in bigger than the base of a 26cm/10½in enamel or metal plate. Line the plate with the pastry, leaving the excess overhanging. Reserve any trimmings for decoration. Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre.Roll out the remaining pastry on a lightly floured work surface to a circle that is about 10cm/4in bigger than the plate. Brush the edge of the pie with a little of the reserved egg.Carefully place the pastry over the filling and press down around the edges to seal with the bottom piece of pastry. Trim around the edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie. Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with some of the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with more beaten egg and leave the pie to chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Brush the whole pie with more of the reserved beaten egg and sprinkle with the caster sugar for the glaze. Place the pie on the hot baking tray and bake for 15 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4. Continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes.Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl and stir in the icing sugar and brandy. Chill in the fridge until needed.Slice the pie into wedges and serve hot with the brandy cream on the side. To make the filling, place the rhubarb, caster sugar and cornflour in a large bowl. Mix well until all of the rhubarb is coated. To make the filling, place the rhubarb, caster sugar and cornflour in a large bowl. Mix well until all of the rhubarb is coated. To make the pastry, reserve 3 tablespoons of the beaten egg in a cup. Place the flour and butter in a food processor. Whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the remaining beaten eggs gradually and whizz until the pastry comes together. To make the pastry, reserve 3 tablespoons of the beaten egg in a cup. Place the flour and butter in a food processor. Whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the remaining beaten eggs gradually and whizz until the pastry comes together. Tip the pastry out onto a lightly floured work surface and knead into a ball. Tip the pastry out onto a lightly floured work surface and knead into a ball. Divide the pastry in two, with one half just slightly larger than the other (as more pastry is needed for the top of the pie). Set the larger half aside. Divide the pastry in two, with one half just slightly larger than the other (as more pastry is needed for the top of the pie). Set the larger half aside. Roll out the smaller half of pastry to a fairly thin circle that is about 6cm/2½in bigger than the base of a 26cm/10½in enamel or metal plate. Line the plate with the pastry, leaving the excess overhanging. Reserve any trimmings for decoration. Roll out the smaller half of pastry to a fairly thin circle that is about 6cm/2½in bigger than the base of a 26cm/10½in enamel or metal plate. Line the plate with the pastry, leaving the excess overhanging. Reserve any trimmings for decoration. Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre. Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre. Roll out the remaining pastry on a lightly floured work surface to a circle that is about 10cm/4in bigger than the plate. Brush the edge of the pie with a little of the reserved egg. Roll out the remaining pastry on a lightly floured work surface to a circle that is about 10cm/4in bigger than the plate. Brush the edge of the pie with a little of the reserved egg. Carefully place the pastry over the filling and press down around the edges to seal with the bottom piece of pastry. Trim around the edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie. Carefully place the pastry over the filling and press down around the edges to seal with the bottom piece of pastry. Trim around the edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie. Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with some of the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with more beaten egg and leave the pie to chill in the fridge for 30 minutes. Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with some of the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with more beaten egg and leave the pie to chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Brush the whole pie with more of the reserved beaten egg and sprinkle with the caster sugar for the glaze. Place the pie on the hot baking tray and bake for 15 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4. Continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes. Brush the whole pie with more of the reserved beaten egg and sprinkle with the caster sugar for the glaze. Place the pie on the hot baking tray and bake for 15 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4. Continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes. Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl and stir in the icing sugar and brandy. Chill in the fridge until needed. Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl and stir in the icing sugar and brandy. Chill in the fridge until needed. Slice the pie into wedges and serve hot with the brandy cream on the side. Slice the pie into wedges and serve hot with the brandy cream on the side. Recipe tips The uncooked pie can be made up to 1 day ahead. Chill in the fridge and cook as per the method to serve. The brandy cream can be made up to 2 days ahead – chill in the fridge until ready to serve. The pie freezes well once cooked."
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} | 07c95b47f78c0061cecb65f60d6e00064e6be9122f998e2ce10d05b3ab260a17 | Stewed rhubarb recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stewed_rhubarb_34417_16x9.jpg Great served hot or cold with cream, custard or yoghurt. Try using frozen rhubarb when fresh is out of season. 500g/1lb 2oz fresh slender rhubarb, trimmed and cut into roughly 2cm/¾in slices75g/2¾oz caster sugar1 orange, juice from whole orange (or 50ml/2fl oz orange juice from a carton) and zest from ½ orange2 star anise (optional)1 cinnamon stick 500g/1lb 2oz fresh slender rhubarb, trimmed and cut into roughly 2cm/¾in slices 75g/2¾oz caster sugar 1 orange, juice from whole orange (or 50ml/2fl oz orange juice from a carton) and zest from ½ orange 2 star anise (optional) 1 cinnamon stick Method Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. Recipe tips If using frozen rhubarb, you can cook it from frozen, but if some of the slices are very large, you may need to leave to soften for about 15 minutes before cutting in half. Cook as above, but reduce the cooking time to 4–5 minutes. | {
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"title": "Stewed rhubarb recipe",
"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stewed_rhubarb_34417_16x9.jpg Great served hot or cold with cream, custard or yoghurt. Try using frozen rhubarb when fresh is out of season. 500g/1lb 2oz fresh slender rhubarb, trimmed and cut into roughly 2cm/¾in slices75g/2¾oz caster sugar1 orange, juice from whole orange (or 50ml/2fl oz orange juice from a carton) and zest from ½ orange2 star anise (optional)1 cinnamon stick 500g/1lb 2oz fresh slender rhubarb, trimmed and cut into roughly 2cm/¾in slices 75g/2¾oz caster sugar 1 orange, juice from whole orange (or 50ml/2fl oz orange juice from a carton) and zest from ½ orange 2 star anise (optional) 1 cinnamon stick Method Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. Recipe tips If using frozen rhubarb, you can cook it from frozen, but if some of the slices are very large, you may need to leave to soften for about 15 minutes before cutting in half. Cook as above, but reduce the cooking time to 4–5 minutes."
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} | 4cd6da80a1ae035a4bf425b3cab8e7013ac0f6b6ef5013af91f67c25412e0063 | Boeuf bourguignon with baguette dumplings recipe
An average of 4.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boeuf_bourguignon_with_17690_16x9.jpg Each region in France uses their own local red wine for this dish, so you don’t need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew. 900g/2lb beef shin or stewing beef, cut into 6 large chunks2 tbsp plain flour2 tbsp vegetable oil150g/5½oz lardons or cubes of smoked bacon10 button onions or shallots, peeled2 cloves garlic, crushed flat1 bay leafbunch parsley, stalks onlysprig of thyme sprig of rosemary 3 cloves10 peppercorns, crushed500ml/18fl oz red wine1 tbsp tomato purée1 tsp sugar1 tsp salt10 chestnut mushroomsparsley leaves, chopped, to garnish 900g/2lb beef shin or stewing beef, cut into 6 large chunks 2 tbsp plain flour 2 tbsp vegetable oil 150g/5½oz lardons or cubes of smoked bacon 10 button onions or shallots, peeled 2 cloves garlic, crushed flat 1 bay leaf bunch parsley, stalks only sprig of thyme sprig of rosemary 3 cloves 10 peppercorns, crushed 500ml/18fl oz red wine 1 tbsp tomato purée 1 tsp sugar 1 tsp salt 10 chestnut mushrooms parsley leaves, chopped, to garnish 200g/7oz stale baguette or other bread (crust included)handful chopped parsley250ml/9oz milkpinch of nutmegsalt and freshly ground black pepper1 free-range egg1 tbsp plain flourbutter, for frying 200g/7oz stale baguette or other bread (crust included) handful chopped parsley 250ml/9oz milk pinch of nutmeg salt and freshly ground black pepper 1 free-range egg 1 tbsp plain flour butter, for frying Method Preheat the oven to 150C/300F/Gas 2. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour.Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart.Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball).About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Garnish the stew with parsley and serve with the dumplings. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour. Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart. Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart. Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball). Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball). About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Garnish the stew with parsley and serve with the dumplings. Garnish the stew with parsley and serve with the dumplings. Recipe tips Make the stew the day before to give the flavours time to develop. Add the mushrooms before gently reheating (no boiling). The dumplings can be kept in an airtight container in the fridge for 2 hours. | {
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"title": "Boeuf bourguignon with baguette dumplings recipe",
"content": "An average of 4.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boeuf_bourguignon_with_17690_16x9.jpg Each region in France uses their own local red wine for this dish, so you don’t need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew. 900g/2lb beef shin or stewing beef, cut into 6 large chunks2 tbsp plain flour2 tbsp vegetable oil150g/5½oz lardons or cubes of smoked bacon10 button onions or shallots, peeled2 cloves garlic, crushed flat1 bay leafbunch parsley, stalks onlysprig of thyme sprig of rosemary 3 cloves10 peppercorns, crushed500ml/18fl oz red wine1 tbsp tomato purée1 tsp sugar1 tsp salt10 chestnut mushroomsparsley leaves, chopped, to garnish 900g/2lb beef shin or stewing beef, cut into 6 large chunks 2 tbsp plain flour 2 tbsp vegetable oil 150g/5½oz lardons or cubes of smoked bacon 10 button onions or shallots, peeled 2 cloves garlic, crushed flat 1 bay leaf bunch parsley, stalks only sprig of thyme sprig of rosemary 3 cloves 10 peppercorns, crushed 500ml/18fl oz red wine 1 tbsp tomato purée 1 tsp sugar 1 tsp salt 10 chestnut mushrooms parsley leaves, chopped, to garnish 200g/7oz stale baguette or other bread (crust included)handful chopped parsley250ml/9oz milkpinch of nutmegsalt and freshly ground black pepper1 free-range egg1 tbsp plain flourbutter, for frying 200g/7oz stale baguette or other bread (crust included) handful chopped parsley 250ml/9oz milk pinch of nutmeg salt and freshly ground black pepper 1 free-range egg 1 tbsp plain flour butter, for frying Method Preheat the oven to 150C/300F/Gas 2. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour.Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart.Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball).About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Garnish the stew with parsley and serve with the dumplings. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour. Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart. Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart. Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball). Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball). About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Garnish the stew with parsley and serve with the dumplings. Garnish the stew with parsley and serve with the dumplings. Recipe tips Make the stew the day before to give the flavours time to develop. Add the mushrooms before gently reheating (no boiling). The dumplings can be kept in an airtight container in the fridge for 2 hours."
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} | 3a3cc3fbe444745f458cb0b30e1872e939b29bfc1f4b8b0374bb871864b138c2 | Beef bourguignon recipe
An average of 4.9 out of 5 stars from 8 ratings 900g/2lb chuck steak, cut into 5cm/2in cubes500ml/17½fl oz red wine1 tbsp fresh thyme1 bay leaf1 garlic clove, chopped1 tbsp vegetable oil100g/3½oz bacon lardons1 onion, sliced1 carrot, slicedsalt and freshly ground black pepper30g/1oz plain flour30g/1oz tomato purée250ml/9fl oz game stock, or chicken stock50g/2oz butter16 small shallots300g/10½oz button mushrooms 900g/2lb chuck steak, cut into 5cm/2in cubes 500ml/17½fl oz red wine 1 tbsp fresh thyme 1 bay leaf 1 garlic clove, chopped 1 tbsp vegetable oil 100g/3½oz bacon lardons 1 onion, sliced 1 carrot, sliced salt and freshly ground black pepper 30g/1oz plain flour 30g/1oz tomato purée 250ml/9fl oz game stock, or chicken stock 50g/2oz butter 16 small shallots 300g/10½oz button mushrooms handful fresh parsley, choppedrice, cooked according to packet instructions, or boiled potatoes handful fresh parsley, chopped rice, cooked according to packet instructions, or boiled potatoes Method Place the beef, red wine, thyme, bay leaf and garlic into a large bowl. Cover and marinate in the fridge for at least two hours, preferably overnight. Preheat the oven to 160C/320F/Gas 3.Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown.Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan.Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened.Return the beef to the pan and season well with salt and freshly ground black pepper.Sprinkle with the flour, stir well and cook for a further two minutes.Add the tomato purée, stir to combine and cook for four minutes. Add the wine marinade and the game (or chicken stock) and bring to the boil.Cover with a lid and cook in the oven for two hours.Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over.In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over.Remove the beef casserole from the oven and carefully strain the sauce into a clean pan. Reserve the beef and vegetables. Bring the sauce to the boil and cook to reduce the volume by half.Return the reserved beef and vegetables to the pan of reduced sauce and add the cooked shallots and mushrooms. Simmer for three minutes, stirring occasionally.To serve, spoon equal portions of the beef bourguignon onto warmed plates. Garnish with parsley and serve with rice or boiled potatoes. Place the beef, red wine, thyme, bay leaf and garlic into a large bowl. Cover and marinate in the fridge for at least two hours, preferably overnight. Place the beef, red wine, thyme, bay leaf and garlic into a large bowl. Cover and marinate in the fridge for at least two hours, preferably overnight. Preheat the oven to 160C/320F/Gas 3. Preheat the oven to 160C/320F/Gas 3. Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown. Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown. Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan. Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan. Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened. Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened. Return the beef to the pan and season well with salt and freshly ground black pepper. Return the beef to the pan and season well with salt and freshly ground black pepper. Sprinkle with the flour, stir well and cook for a further two minutes. Sprinkle with the flour, stir well and cook for a further two minutes. Add the tomato purée, stir to combine and cook for four minutes. Add the tomato purée, stir to combine and cook for four minutes. Add the wine marinade and the game (or chicken stock) and bring to the boil. Add the wine marinade and the game (or chicken stock) and bring to the boil. Cover with a lid and cook in the oven for two hours. Cover with a lid and cook in the oven for two hours. Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over. Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over. In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over. In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over. Remove the beef casserole from the oven and carefully strain the sauce into a clean pan. Reserve the beef and vegetables. Bring the sauce to the boil and cook to reduce the volume by half. Remove the beef casserole from the oven and carefully strain the sauce into a clean pan. Reserve the beef and vegetables. Bring the sauce to the boil and cook to reduce the volume by half. Return the reserved beef and vegetables to the pan of reduced sauce and add the cooked shallots and mushrooms. Simmer for three minutes, stirring occasionally. Return the reserved beef and vegetables to the pan of reduced sauce and add the cooked shallots and mushrooms. Simmer for three minutes, stirring occasionally. To serve, spoon equal portions of the beef bourguignon onto warmed plates. Garnish with parsley and serve with rice or boiled potatoes. To serve, spoon equal portions of the beef bourguignon onto warmed plates. Garnish with parsley and serve with rice or boiled potatoes. | {
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"content": "An average of 4.9 out of 5 stars from 8 ratings 900g/2lb chuck steak, cut into 5cm/2in cubes500ml/17½fl oz red wine1 tbsp fresh thyme1 bay leaf1 garlic clove, chopped1 tbsp vegetable oil100g/3½oz bacon lardons1 onion, sliced1 carrot, slicedsalt and freshly ground black pepper30g/1oz plain flour30g/1oz tomato purée250ml/9fl oz game stock, or chicken stock50g/2oz butter16 small shallots300g/10½oz button mushrooms 900g/2lb chuck steak, cut into 5cm/2in cubes 500ml/17½fl oz red wine 1 tbsp fresh thyme 1 bay leaf 1 garlic clove, chopped 1 tbsp vegetable oil 100g/3½oz bacon lardons 1 onion, sliced 1 carrot, sliced salt and freshly ground black pepper 30g/1oz plain flour 30g/1oz tomato purée 250ml/9fl oz game stock, or chicken stock 50g/2oz butter 16 small shallots 300g/10½oz button mushrooms handful fresh parsley, choppedrice, cooked according to packet instructions, or boiled potatoes handful fresh parsley, chopped rice, cooked according to packet instructions, or boiled potatoes Method Place the beef, red wine, thyme, bay leaf and garlic into a large bowl. Cover and marinate in the fridge for at least two hours, preferably overnight. Preheat the oven to 160C/320F/Gas 3.Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown.Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan.Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened.Return the beef to the pan and season well with salt and freshly ground black pepper.Sprinkle with the flour, stir well and cook for a further two minutes.Add the tomato purée, stir to combine and cook for four minutes. Add the wine marinade and the game (or chicken stock) and bring to the boil.Cover with a lid and cook in the oven for two hours.Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over.In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over.Remove the beef casserole from the oven and carefully strain the sauce into a clean pan. Reserve the beef and vegetables. Bring the sauce to the boil and cook to reduce the volume by half.Return the reserved beef and vegetables to the pan of reduced sauce and add the cooked shallots and mushrooms. Simmer for three minutes, stirring occasionally.To serve, spoon equal portions of the beef bourguignon onto warmed plates. Garnish with parsley and serve with rice or boiled potatoes. Place the beef, red wine, thyme, bay leaf and garlic into a large bowl. Cover and marinate in the fridge for at least two hours, preferably overnight. Place the beef, red wine, thyme, bay leaf and garlic into a large bowl. Cover and marinate in the fridge for at least two hours, preferably overnight. Preheat the oven to 160C/320F/Gas 3. Preheat the oven to 160C/320F/Gas 3. Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown. Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown. Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan. Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan. Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened. Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened. Return the beef to the pan and season well with salt and freshly ground black pepper. Return the beef to the pan and season well with salt and freshly ground black pepper. Sprinkle with the flour, stir well and cook for a further two minutes. Sprinkle with the flour, stir well and cook for a further two minutes. Add the tomato purée, stir to combine and cook for four minutes. Add the tomato purée, stir to combine and cook for four minutes. Add the wine marinade and the game (or chicken stock) and bring to the boil. Add the wine marinade and the game (or chicken stock) and bring to the boil. Cover with a lid and cook in the oven for two hours. Cover with a lid and cook in the oven for two hours. Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over. Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over. In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over. In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over. Remove the beef casserole from the oven and carefully strain the sauce into a clean pan. Reserve the beef and vegetables. Bring the sauce to the boil and cook to reduce the volume by half. Remove the beef casserole from the oven and carefully strain the sauce into a clean pan. Reserve the beef and vegetables. Bring the sauce to the boil and cook to reduce the volume by half. Return the reserved beef and vegetables to the pan of reduced sauce and add the cooked shallots and mushrooms. Simmer for three minutes, stirring occasionally. Return the reserved beef and vegetables to the pan of reduced sauce and add the cooked shallots and mushrooms. Simmer for three minutes, stirring occasionally. To serve, spoon equal portions of the beef bourguignon onto warmed plates. Garnish with parsley and serve with rice or boiled potatoes. To serve, spoon equal portions of the beef bourguignon onto warmed plates. Garnish with parsley and serve with rice or boiled potatoes."
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} | 1250dc5265c994e733483eb126de2093c59e860d1f714c3a7f700b7154b8ba80 | James Martin's beef bourguignon recipe
For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown.Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper.For the garnish, heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp. Tip in the mushrooms and continue frying until the mushrooms are softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve.To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened. Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.) Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.) Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened. Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened. Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown. Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown. Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper. Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender. Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper. Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper. For the garnish, heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp. Tip in the mushrooms and continue frying until the mushrooms are softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve. For the garnish, heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp. Tip in the mushrooms and continue frying until the mushrooms are softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve. To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top. To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top. | {
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"title": "James Martin's beef bourguignon recipe",
"content": "For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown.Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper.For the garnish, heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp. Tip in the mushrooms and continue frying until the mushrooms are softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve.To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened. Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.) Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.) Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened. Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened. Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown. Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown. Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper. Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender. Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper. Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper. For the garnish, heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp. Tip in the mushrooms and continue frying until the mushrooms are softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve. For the garnish, heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp. Tip in the mushrooms and continue frying until the mushrooms are softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve. To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top. To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top."
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} | d9a952ef903453d83b2db02e86a62f73332df1c96bd65a75928422a1ceb6d364 | Braised pig cheeks with mashed potato and Bramley apple sauce recipe
Preheat the oven to 150C/130C Fan/Gas 2.Heat a large ovenproof dish on the hob, once hot add the olive oil. Fry the pigs cheeks in batches until they are golden-brown in colour, set aside. Add the shallot, carrots, celery and garlic and cook gently for 3-4 minutes. Add the bouquet garni and return the pig cheeks to the dish.Increase the heat and add the red wine. Cook until the liquid has reduced by half, then add the veal jus. Transfer the dish to the oven and cook for 2-2½ hours, or until the pig cheeks are tender.Remove from the oven and strain the liquid into a separate pot, keep the cheeks warm. Reduce the sauce by half and then gradually add the diced butter until you have a thick sauce. Put the cheeks in the sauce and warm through.Meanwhile, for the mashed potatoes, put the potatoes in a pan of salted water, bring to the boil. Then simmer for 15 minutes, or until tender. Drain and return the potatoes to the pan over the heat to remove any excess moisture. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and pepper. For the carrots, put the carrots, butter, sugar and 200ml/7fl oz water in a lidded pan and bring to a simmer. Cover and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and pepper.For the Bramley apple sauce, put the apples, butter and 50ml/2fl oz water in a lidded saucepan, cover and place over a medium heat. Cook until the apple has broken down, this should take about 4-5 minutes. Then beat with a spoon to form a purée, season with sugar and salt to taste.For the buttered kale, heat the butter in a frying pan. Add the kale leaves and 2 tablespoons of water and cook until wilted.To serve, put a spoonful of the mash potato in a serving bowl, place the pigs cheeks on top and spoon over the sauce. Serve the carrots, kale and apple sauce alongside. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Heat a large ovenproof dish on the hob, once hot add the olive oil. Fry the pigs cheeks in batches until they are golden-brown in colour, set aside. Add the shallot, carrots, celery and garlic and cook gently for 3-4 minutes. Add the bouquet garni and return the pig cheeks to the dish. Heat a large ovenproof dish on the hob, once hot add the olive oil. Fry the pigs cheeks in batches until they are golden-brown in colour, set aside. Add the shallot, carrots, celery and garlic and cook gently for 3-4 minutes. Add the bouquet garni and return the pig cheeks to the dish. Increase the heat and add the red wine. Cook until the liquid has reduced by half, then add the veal jus. Transfer the dish to the oven and cook for 2-2½ hours, or until the pig cheeks are tender. Increase the heat and add the red wine. Cook until the liquid has reduced by half, then add the veal jus. Transfer the dish to the oven and cook for 2-2½ hours, or until the pig cheeks are tender. Remove from the oven and strain the liquid into a separate pot, keep the cheeks warm. Reduce the sauce by half and then gradually add the diced butter until you have a thick sauce. Put the cheeks in the sauce and warm through. Remove from the oven and strain the liquid into a separate pot, keep the cheeks warm. Reduce the sauce by half and then gradually add the diced butter until you have a thick sauce. Put the cheeks in the sauce and warm through. Meanwhile, for the mashed potatoes, put the potatoes in a pan of salted water, bring to the boil. Then simmer for 15 minutes, or until tender. Drain and return the potatoes to the pan over the heat to remove any excess moisture. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and pepper. Meanwhile, for the mashed potatoes, put the potatoes in a pan of salted water, bring to the boil. Then simmer for 15 minutes, or until tender. Drain and return the potatoes to the pan over the heat to remove any excess moisture. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and pepper. For the carrots, put the carrots, butter, sugar and 200ml/7fl oz water in a lidded pan and bring to a simmer. Cover and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and pepper. For the carrots, put the carrots, butter, sugar and 200ml/7fl oz water in a lidded pan and bring to a simmer. Cover and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and pepper. For the Bramley apple sauce, put the apples, butter and 50ml/2fl oz water in a lidded saucepan, cover and place over a medium heat. Cook until the apple has broken down, this should take about 4-5 minutes. Then beat with a spoon to form a purée, season with sugar and salt to taste. For the Bramley apple sauce, put the apples, butter and 50ml/2fl oz water in a lidded saucepan, cover and place over a medium heat. Cook until the apple has broken down, this should take about 4-5 minutes. Then beat with a spoon to form a purée, season with sugar and salt to taste. For the buttered kale, heat the butter in a frying pan. Add the kale leaves and 2 tablespoons of water and cook until wilted. For the buttered kale, heat the butter in a frying pan. Add the kale leaves and 2 tablespoons of water and cook until wilted. To serve, put a spoonful of the mash potato in a serving bowl, place the pigs cheeks on top and spoon over the sauce. Serve the carrots, kale and apple sauce alongside. To serve, put a spoonful of the mash potato in a serving bowl, place the pigs cheeks on top and spoon over the sauce. Serve the carrots, kale and apple sauce alongside. | {
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"title": "Braised pig cheeks with mashed potato and Bramley apple sauce recipe",
"content": "Preheat the oven to 150C/130C Fan/Gas 2.Heat a large ovenproof dish on the hob, once hot add the olive oil. Fry the pigs cheeks in batches until they are golden-brown in colour, set aside. Add the shallot, carrots, celery and garlic and cook gently for 3-4 minutes. Add the bouquet garni and return the pig cheeks to the dish.Increase the heat and add the red wine. Cook until the liquid has reduced by half, then add the veal jus. Transfer the dish to the oven and cook for 2-2½ hours, or until the pig cheeks are tender.Remove from the oven and strain the liquid into a separate pot, keep the cheeks warm. Reduce the sauce by half and then gradually add the diced butter until you have a thick sauce. Put the cheeks in the sauce and warm through.Meanwhile, for the mashed potatoes, put the potatoes in a pan of salted water, bring to the boil. Then simmer for 15 minutes, or until tender. Drain and return the potatoes to the pan over the heat to remove any excess moisture. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and pepper. For the carrots, put the carrots, butter, sugar and 200ml/7fl oz water in a lidded pan and bring to a simmer. Cover and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and pepper.For the Bramley apple sauce, put the apples, butter and 50ml/2fl oz water in a lidded saucepan, cover and place over a medium heat. Cook until the apple has broken down, this should take about 4-5 minutes. Then beat with a spoon to form a purée, season with sugar and salt to taste.For the buttered kale, heat the butter in a frying pan. Add the kale leaves and 2 tablespoons of water and cook until wilted.To serve, put a spoonful of the mash potato in a serving bowl, place the pigs cheeks on top and spoon over the sauce. Serve the carrots, kale and apple sauce alongside. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Heat a large ovenproof dish on the hob, once hot add the olive oil. Fry the pigs cheeks in batches until they are golden-brown in colour, set aside. Add the shallot, carrots, celery and garlic and cook gently for 3-4 minutes. Add the bouquet garni and return the pig cheeks to the dish. Heat a large ovenproof dish on the hob, once hot add the olive oil. Fry the pigs cheeks in batches until they are golden-brown in colour, set aside. Add the shallot, carrots, celery and garlic and cook gently for 3-4 minutes. Add the bouquet garni and return the pig cheeks to the dish. Increase the heat and add the red wine. Cook until the liquid has reduced by half, then add the veal jus. Transfer the dish to the oven and cook for 2-2½ hours, or until the pig cheeks are tender. Increase the heat and add the red wine. Cook until the liquid has reduced by half, then add the veal jus. Transfer the dish to the oven and cook for 2-2½ hours, or until the pig cheeks are tender. Remove from the oven and strain the liquid into a separate pot, keep the cheeks warm. Reduce the sauce by half and then gradually add the diced butter until you have a thick sauce. Put the cheeks in the sauce and warm through. Remove from the oven and strain the liquid into a separate pot, keep the cheeks warm. Reduce the sauce by half and then gradually add the diced butter until you have a thick sauce. Put the cheeks in the sauce and warm through. Meanwhile, for the mashed potatoes, put the potatoes in a pan of salted water, bring to the boil. Then simmer for 15 minutes, or until tender. Drain and return the potatoes to the pan over the heat to remove any excess moisture. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and pepper. Meanwhile, for the mashed potatoes, put the potatoes in a pan of salted water, bring to the boil. Then simmer for 15 minutes, or until tender. Drain and return the potatoes to the pan over the heat to remove any excess moisture. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and pepper. For the carrots, put the carrots, butter, sugar and 200ml/7fl oz water in a lidded pan and bring to a simmer. Cover and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and pepper. For the carrots, put the carrots, butter, sugar and 200ml/7fl oz water in a lidded pan and bring to a simmer. Cover and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and pepper. For the Bramley apple sauce, put the apples, butter and 50ml/2fl oz water in a lidded saucepan, cover and place over a medium heat. Cook until the apple has broken down, this should take about 4-5 minutes. Then beat with a spoon to form a purée, season with sugar and salt to taste. For the Bramley apple sauce, put the apples, butter and 50ml/2fl oz water in a lidded saucepan, cover and place over a medium heat. Cook until the apple has broken down, this should take about 4-5 minutes. Then beat with a spoon to form a purée, season with sugar and salt to taste. For the buttered kale, heat the butter in a frying pan. Add the kale leaves and 2 tablespoons of water and cook until wilted. For the buttered kale, heat the butter in a frying pan. Add the kale leaves and 2 tablespoons of water and cook until wilted. To serve, put a spoonful of the mash potato in a serving bowl, place the pigs cheeks on top and spoon over the sauce. Serve the carrots, kale and apple sauce alongside. To serve, put a spoonful of the mash potato in a serving bowl, place the pigs cheeks on top and spoon over the sauce. Serve the carrots, kale and apple sauce alongside."
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} | ae7e6349ca9ba5bd79fccc1655093091d47f596d0f76e8fcad29bf191af55706 | Strawberry jam millefeuille recipe
To prepare the pastry, preheat the oven to 210C/400F/Gas 6½ . Cut a piece of baking parchment into a 40 x 30cm/16 x 12in rectangle and sift one tablespoon of the icing sugar lightly over the top. Place the block of puff pastry in the middle of the baking parchment and, using a rolling pin dusted with more icing sugar, roll out so that the pastry is around 2cm/¾in larger than the parchment on all sides. Turn the paper rather than the pastry as you roll and it shouldn’t stick.Lift the pastry on its baking parchment onto a large baking tray. It doesn’t matter if the pastry overlaps the edges slightly as it will shrink back as it cooks. Dust with another tablespoon of sifted icing sugar. Prick the pastry with a fork all over and place a second baking tray on top. This will stop it rising too much and helps it keep a nice even shape. Bake the pastry for 25-30 minutes, or until golden-brown and crisp. Take the trays out of the oven and leave to cool for five minutes before removing the top tray. While the pastry is still warm, trim the edges with a sharp knife to neaten. Cut the pastry into three identical rectangles, each approximately 11 x 24cm/4¼ x9½in. Leave to cool completely. This shouldn’t take more than 30-40 minutes.To make the jam, put the strawberries and lemon juice in a small non-stick saucepan and place over a medium heat for two minutes, stirring until the strawberries begin to soften. Add the jam sugar and stir constantly for about 30 seconds, or until the sugar has dissolved. Increase the heat and boil for 4-5 minutes, stirring occasionally, until the jam reaches setting point.To check whether the jam is ready, remove the pan from the heat and spoon half a teaspoon of the jam onto a cold plate. Leave it to cool for one minute. If it wrinkles when you push it with your finger it has reached setting point. Transfer the jam to a small heat-proof bowl and leave to cool. If it hasn’t reached setting point, continue to simmer and test again.To make the crème pâtissière, put the egg yolks and caster sugar in a bowl and whisk with electric beaters until pale and creamy. Whisk in the flour and cornflour until smooth. Put the milk into a medium non-stick saucepan. Scrape the vanilla seeds out of the pod into the milk and bring to a simmer. (Watch carefully so it doesn’t get a chance to boil over.)Remove the milk from the heat and gradually add to the egg mixture, whisking constantly with a large metal whisk until it is thoroughly incorporated. Tip back into the saucepan and cook for 8-10 minutes over a low heat, stirring constantly with a wooden spoon until very thick and smooth. There shouldn’t be any floury taste remaining.Spoon or pour the custard into a medium heat-proof bowl and cover the surface with clingfilm to prevent a skin forming. Leave to cool for 45-60 minutes. Lightly whip the cream until soft peaks form when the whisk is removed in a clean bowl. Stir the custard to loosen it and fold in the cream.When you are ready to assemble the millefeuille, place one of the pastry pieces onto a board or platter and spread over half of the jam, leaving a 1cm/½in border of pastry around the edge. Using a large spoon, dot half of the crème patissiere over the jam and smooth evenly with a metal palate knife. Place a second piece of pastry on top and repeat the process. Top with the final pastry rectangle, with the flatter side facing upwards.To make the glacé icing, sift 200g/7oz of the icing sugar into a large mixing bowl and stir in the lemon juice and one tablespoon water. Mix until smooth and set aside. The icing should have a soft dropping consistency without being too runny. Into another mixing bowl, sift the remaining icing sugar and the cocoa powder. Stir in two teaspoons of cold water to form a smooth paste. Transfer the chocolate icing to a small disposable piping bag or polythene sandwich bag.Using a palate knife spread the white icing over the top of the pastry, going right to the edges. Tap the board holding the millefeuille gently on the work surface a few times to help the icing settle smoothly. Working quickly, snip off just the very end of the piping bag and pipe four thin lines of chocolate icing, evenly spaced apart, down the length of the mille feuille. (You can also do this with a piping bag fitted with a very small plain writing nozzle.)Starting roughly 2cm/¾in in from one end of the rectangle, drag a skewer towards you through the icing from one short side to the other, to create a simple feather effect with the icing. Repeat the skewer lines a further 10 times, spacing 2cm/¾in apart, across the millefeuille until the top is decorated with a delicate feathery chocolate icing.Chill the assembled millefeuille for several hours or overnight in the fridge. When you are ready to serve, use a very sharp knife to cut into six slices, holding each side of the millefeuille lightly to prevent the layers separating. To prepare the pastry, preheat the oven to 210C/400F/Gas 6½ . Cut a piece of baking parchment into a 40 x 30cm/16 x 12in rectangle and sift one tablespoon of the icing sugar lightly over the top. To prepare the pastry, preheat the oven to 210C/400F/Gas 6½ . Cut a piece of baking parchment into a 40 x 30cm/16 x 12in rectangle and sift one tablespoon of the icing sugar lightly over the top. Place the block of puff pastry in the middle of the baking parchment and, using a rolling pin dusted with more icing sugar, roll out so that the pastry is around 2cm/¾in larger than the parchment on all sides. Turn the paper rather than the pastry as you roll and it shouldn’t stick. Place the block of puff pastry in the middle of the baking parchment and, using a rolling pin dusted with more icing sugar, roll out so that the pastry is around 2cm/¾in larger than the parchment on all sides. Turn the paper rather than the pastry as you roll and it shouldn’t stick. Lift the pastry on its baking parchment onto a large baking tray. It doesn’t matter if the pastry overlaps the edges slightly as it will shrink back as it cooks. Dust with another tablespoon of sifted icing sugar. Prick the pastry with a fork all over and place a second baking tray on top. This will stop it rising too much and helps it keep a nice even shape. Bake the pastry for 25-30 minutes, or until golden-brown and crisp. Lift the pastry on its baking parchment onto a large baking tray. It doesn’t matter if the pastry overlaps the edges slightly as it will shrink back as it cooks. Dust with another tablespoon of sifted icing sugar. Prick the pastry with a fork all over and place a second baking tray on top. This will stop it rising too much and helps it keep a nice even shape. Bake the pastry for 25-30 minutes, or until golden-brown and crisp. Take the trays out of the oven and leave to cool for five minutes before removing the top tray. While the pastry is still warm, trim the edges with a sharp knife to neaten. Cut the pastry into three identical rectangles, each approximately 11 x 24cm/4¼ x9½in. Leave to cool completely. This shouldn’t take more than 30-40 minutes. Take the trays out of the oven and leave to cool for five minutes before removing the top tray. While the pastry is still warm, trim the edges with a sharp knife to neaten. Cut the pastry into three identical rectangles, each approximately 11 x 24cm/4¼ x9½in. Leave to cool completely. This shouldn’t take more than 30-40 minutes. To make the jam, put the strawberries and lemon juice in a small non-stick saucepan and place over a medium heat for two minutes, stirring until the strawberries begin to soften. Add the jam sugar and stir constantly for about 30 seconds, or until the sugar has dissolved. To make the jam, put the strawberries and lemon juice in a small non-stick saucepan and place over a medium heat for two minutes, stirring until the strawberries begin to soften. Add the jam sugar and stir constantly for about 30 seconds, or until the sugar has dissolved. Increase the heat and boil for 4-5 minutes, stirring occasionally, until the jam reaches setting point. Increase the heat and boil for 4-5 minutes, stirring occasionally, until the jam reaches setting point. To check whether the jam is ready, remove the pan from the heat and spoon half a teaspoon of the jam onto a cold plate. Leave it to cool for one minute. If it wrinkles when you push it with your finger it has reached setting point. Transfer the jam to a small heat-proof bowl and leave to cool. If it hasn’t reached setting point, continue to simmer and test again. To check whether the jam is ready, remove the pan from the heat and spoon half a teaspoon of the jam onto a cold plate. Leave it to cool for one minute. If it wrinkles when you push it with your finger it has reached setting point. Transfer the jam to a small heat-proof bowl and leave to cool. If it hasn’t reached setting point, continue to simmer and test again. To make the crème pâtissière, put the egg yolks and caster sugar in a bowl and whisk with electric beaters until pale and creamy. Whisk in the flour and cornflour until smooth. Put the milk into a medium non-stick saucepan. Scrape the vanilla seeds out of the pod into the milk and bring to a simmer. (Watch carefully so it doesn’t get a chance to boil over.) To make the crème pâtissière, put the egg yolks and caster sugar in a bowl and whisk with electric beaters until pale and creamy. Whisk in the flour and cornflour until smooth. Put the milk into a medium non-stick saucepan. Scrape the vanilla seeds out of the pod into the milk and bring to a simmer. (Watch carefully so it doesn’t get a chance to boil over.) Remove the milk from the heat and gradually add to the egg mixture, whisking constantly with a large metal whisk until it is thoroughly incorporated. Tip back into the saucepan and cook for 8-10 minutes over a low heat, stirring constantly with a wooden spoon until very thick and smooth. There shouldn’t be any floury taste remaining. Remove the milk from the heat and gradually add to the egg mixture, whisking constantly with a large metal whisk until it is thoroughly incorporated. Tip back into the saucepan and cook for 8-10 minutes over a low heat, stirring constantly with a wooden spoon until very thick and smooth. There shouldn’t be any floury taste remaining. Spoon or pour the custard into a medium heat-proof bowl and cover the surface with clingfilm to prevent a skin forming. Leave to cool for 45-60 minutes. Lightly whip the cream until soft peaks form when the whisk is removed in a clean bowl. Stir the custard to loosen it and fold in the cream. Spoon or pour the custard into a medium heat-proof bowl and cover the surface with clingfilm to prevent a skin forming. Leave to cool for 45-60 minutes. Lightly whip the cream until soft peaks form when the whisk is removed in a clean bowl. Stir the custard to loosen it and fold in the cream. When you are ready to assemble the millefeuille, place one of the pastry pieces onto a board or platter and spread over half of the jam, leaving a 1cm/½in border of pastry around the edge. Using a large spoon, dot half of the crème patissiere over the jam and smooth evenly with a metal palate knife. Place a second piece of pastry on top and repeat the process. Top with the final pastry rectangle, with the flatter side facing upwards. When you are ready to assemble the millefeuille, place one of the pastry pieces onto a board or platter and spread over half of the jam, leaving a 1cm/½in border of pastry around the edge. Using a large spoon, dot half of the crème patissiere over the jam and smooth evenly with a metal palate knife. Place a second piece of pastry on top and repeat the process. Top with the final pastry rectangle, with the flatter side facing upwards. To make the glacé icing, sift 200g/7oz of the icing sugar into a large mixing bowl and stir in the lemon juice and one tablespoon water. Mix until smooth and set aside. The icing should have a soft dropping consistency without being too runny. To make the glacé icing, sift 200g/7oz of the icing sugar into a large mixing bowl and stir in the lemon juice and one tablespoon water. Mix until smooth and set aside. The icing should have a soft dropping consistency without being too runny. Into another mixing bowl, sift the remaining icing sugar and the cocoa powder. Stir in two teaspoons of cold water to form a smooth paste. Transfer the chocolate icing to a small disposable piping bag or polythene sandwich bag. Into another mixing bowl, sift the remaining icing sugar and the cocoa powder. Stir in two teaspoons of cold water to form a smooth paste. Transfer the chocolate icing to a small disposable piping bag or polythene sandwich bag. Using a palate knife spread the white icing over the top of the pastry, going right to the edges. Tap the board holding the millefeuille gently on the work surface a few times to help the icing settle smoothly. Working quickly, snip off just the very end of the piping bag and pipe four thin lines of chocolate icing, evenly spaced apart, down the length of the mille feuille. (You can also do this with a piping bag fitted with a very small plain writing nozzle.) Using a palate knife spread the white icing over the top of the pastry, going right to the edges. Tap the board holding the millefeuille gently on the work surface a few times to help the icing settle smoothly. Working quickly, snip off just the very end of the piping bag and pipe four thin lines of chocolate icing, evenly spaced apart, down the length of the mille feuille. (You can also do this with a piping bag fitted with a very small plain writing nozzle.) Starting roughly 2cm/¾in in from one end of the rectangle, drag a skewer towards you through the icing from one short side to the other, to create a simple feather effect with the icing. Repeat the skewer lines a further 10 times, spacing 2cm/¾in apart, across the millefeuille until the top is decorated with a delicate feathery chocolate icing. Starting roughly 2cm/¾in in from one end of the rectangle, drag a skewer towards you through the icing from one short side to the other, to create a simple feather effect with the icing. Repeat the skewer lines a further 10 times, spacing 2cm/¾in apart, across the millefeuille until the top is decorated with a delicate feathery chocolate icing. Chill the assembled millefeuille for several hours or overnight in the fridge. When you are ready to serve, use a very sharp knife to cut into six slices, holding each side of the millefeuille lightly to prevent the layers separating. Chill the assembled millefeuille for several hours or overnight in the fridge. When you are ready to serve, use a very sharp knife to cut into six slices, holding each side of the millefeuille lightly to prevent the layers separating. | {
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"url": "https://www.bbc.co.uk/food/recipes/strawberry_jam_18761",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Strawberry jam millefeuille recipe",
"content": "To prepare the pastry, preheat the oven to 210C/400F/Gas 6½ . Cut a piece of baking parchment into a 40 x 30cm/16 x 12in rectangle and sift one tablespoon of the icing sugar lightly over the top. Place the block of puff pastry in the middle of the baking parchment and, using a rolling pin dusted with more icing sugar, roll out so that the pastry is around 2cm/¾in larger than the parchment on all sides. Turn the paper rather than the pastry as you roll and it shouldn’t stick.Lift the pastry on its baking parchment onto a large baking tray. It doesn’t matter if the pastry overlaps the edges slightly as it will shrink back as it cooks. Dust with another tablespoon of sifted icing sugar. Prick the pastry with a fork all over and place a second baking tray on top. This will stop it rising too much and helps it keep a nice even shape. Bake the pastry for 25-30 minutes, or until golden-brown and crisp. Take the trays out of the oven and leave to cool for five minutes before removing the top tray. While the pastry is still warm, trim the edges with a sharp knife to neaten. Cut the pastry into three identical rectangles, each approximately 11 x 24cm/4¼ x9½in. Leave to cool completely. This shouldn’t take more than 30-40 minutes.To make the jam, put the strawberries and lemon juice in a small non-stick saucepan and place over a medium heat for two minutes, stirring until the strawberries begin to soften. Add the jam sugar and stir constantly for about 30 seconds, or until the sugar has dissolved. Increase the heat and boil for 4-5 minutes, stirring occasionally, until the jam reaches setting point.To check whether the jam is ready, remove the pan from the heat and spoon half a teaspoon of the jam onto a cold plate. Leave it to cool for one minute. If it wrinkles when you push it with your finger it has reached setting point. Transfer the jam to a small heat-proof bowl and leave to cool. If it hasn’t reached setting point, continue to simmer and test again.To make the crème pâtissière, put the egg yolks and caster sugar in a bowl and whisk with electric beaters until pale and creamy. Whisk in the flour and cornflour until smooth. Put the milk into a medium non-stick saucepan. Scrape the vanilla seeds out of the pod into the milk and bring to a simmer. (Watch carefully so it doesn’t get a chance to boil over.)Remove the milk from the heat and gradually add to the egg mixture, whisking constantly with a large metal whisk until it is thoroughly incorporated. Tip back into the saucepan and cook for 8-10 minutes over a low heat, stirring constantly with a wooden spoon until very thick and smooth. There shouldn’t be any floury taste remaining.Spoon or pour the custard into a medium heat-proof bowl and cover the surface with clingfilm to prevent a skin forming. Leave to cool for 45-60 minutes. Lightly whip the cream until soft peaks form when the whisk is removed in a clean bowl. Stir the custard to loosen it and fold in the cream.When you are ready to assemble the millefeuille, place one of the pastry pieces onto a board or platter and spread over half of the jam, leaving a 1cm/½in border of pastry around the edge. Using a large spoon, dot half of the crème patissiere over the jam and smooth evenly with a metal palate knife. Place a second piece of pastry on top and repeat the process. Top with the final pastry rectangle, with the flatter side facing upwards.To make the glacé icing, sift 200g/7oz of the icing sugar into a large mixing bowl and stir in the lemon juice and one tablespoon water. Mix until smooth and set aside. The icing should have a soft dropping consistency without being too runny. Into another mixing bowl, sift the remaining icing sugar and the cocoa powder. Stir in two teaspoons of cold water to form a smooth paste. Transfer the chocolate icing to a small disposable piping bag or polythene sandwich bag.Using a palate knife spread the white icing over the top of the pastry, going right to the edges. Tap the board holding the millefeuille gently on the work surface a few times to help the icing settle smoothly. Working quickly, snip off just the very end of the piping bag and pipe four thin lines of chocolate icing, evenly spaced apart, down the length of the mille feuille. (You can also do this with a piping bag fitted with a very small plain writing nozzle.)Starting roughly 2cm/¾in in from one end of the rectangle, drag a skewer towards you through the icing from one short side to the other, to create a simple feather effect with the icing. Repeat the skewer lines a further 10 times, spacing 2cm/¾in apart, across the millefeuille until the top is decorated with a delicate feathery chocolate icing.Chill the assembled millefeuille for several hours or overnight in the fridge. When you are ready to serve, use a very sharp knife to cut into six slices, holding each side of the millefeuille lightly to prevent the layers separating. To prepare the pastry, preheat the oven to 210C/400F/Gas 6½ . Cut a piece of baking parchment into a 40 x 30cm/16 x 12in rectangle and sift one tablespoon of the icing sugar lightly over the top. To prepare the pastry, preheat the oven to 210C/400F/Gas 6½ . Cut a piece of baking parchment into a 40 x 30cm/16 x 12in rectangle and sift one tablespoon of the icing sugar lightly over the top. Place the block of puff pastry in the middle of the baking parchment and, using a rolling pin dusted with more icing sugar, roll out so that the pastry is around 2cm/¾in larger than the parchment on all sides. Turn the paper rather than the pastry as you roll and it shouldn’t stick. Place the block of puff pastry in the middle of the baking parchment and, using a rolling pin dusted with more icing sugar, roll out so that the pastry is around 2cm/¾in larger than the parchment on all sides. Turn the paper rather than the pastry as you roll and it shouldn’t stick. Lift the pastry on its baking parchment onto a large baking tray. It doesn’t matter if the pastry overlaps the edges slightly as it will shrink back as it cooks. Dust with another tablespoon of sifted icing sugar. Prick the pastry with a fork all over and place a second baking tray on top. This will stop it rising too much and helps it keep a nice even shape. Bake the pastry for 25-30 minutes, or until golden-brown and crisp. Lift the pastry on its baking parchment onto a large baking tray. It doesn’t matter if the pastry overlaps the edges slightly as it will shrink back as it cooks. Dust with another tablespoon of sifted icing sugar. Prick the pastry with a fork all over and place a second baking tray on top. This will stop it rising too much and helps it keep a nice even shape. Bake the pastry for 25-30 minutes, or until golden-brown and crisp. Take the trays out of the oven and leave to cool for five minutes before removing the top tray. While the pastry is still warm, trim the edges with a sharp knife to neaten. Cut the pastry into three identical rectangles, each approximately 11 x 24cm/4¼ x9½in. Leave to cool completely. This shouldn’t take more than 30-40 minutes. Take the trays out of the oven and leave to cool for five minutes before removing the top tray. While the pastry is still warm, trim the edges with a sharp knife to neaten. Cut the pastry into three identical rectangles, each approximately 11 x 24cm/4¼ x9½in. Leave to cool completely. This shouldn’t take more than 30-40 minutes. To make the jam, put the strawberries and lemon juice in a small non-stick saucepan and place over a medium heat for two minutes, stirring until the strawberries begin to soften. Add the jam sugar and stir constantly for about 30 seconds, or until the sugar has dissolved. To make the jam, put the strawberries and lemon juice in a small non-stick saucepan and place over a medium heat for two minutes, stirring until the strawberries begin to soften. Add the jam sugar and stir constantly for about 30 seconds, or until the sugar has dissolved. Increase the heat and boil for 4-5 minutes, stirring occasionally, until the jam reaches setting point. Increase the heat and boil for 4-5 minutes, stirring occasionally, until the jam reaches setting point. To check whether the jam is ready, remove the pan from the heat and spoon half a teaspoon of the jam onto a cold plate. Leave it to cool for one minute. If it wrinkles when you push it with your finger it has reached setting point. Transfer the jam to a small heat-proof bowl and leave to cool. If it hasn’t reached setting point, continue to simmer and test again. To check whether the jam is ready, remove the pan from the heat and spoon half a teaspoon of the jam onto a cold plate. Leave it to cool for one minute. If it wrinkles when you push it with your finger it has reached setting point. Transfer the jam to a small heat-proof bowl and leave to cool. If it hasn’t reached setting point, continue to simmer and test again. To make the crème pâtissière, put the egg yolks and caster sugar in a bowl and whisk with electric beaters until pale and creamy. Whisk in the flour and cornflour until smooth. Put the milk into a medium non-stick saucepan. Scrape the vanilla seeds out of the pod into the milk and bring to a simmer. (Watch carefully so it doesn’t get a chance to boil over.) To make the crème pâtissière, put the egg yolks and caster sugar in a bowl and whisk with electric beaters until pale and creamy. Whisk in the flour and cornflour until smooth. Put the milk into a medium non-stick saucepan. Scrape the vanilla seeds out of the pod into the milk and bring to a simmer. (Watch carefully so it doesn’t get a chance to boil over.) Remove the milk from the heat and gradually add to the egg mixture, whisking constantly with a large metal whisk until it is thoroughly incorporated. Tip back into the saucepan and cook for 8-10 minutes over a low heat, stirring constantly with a wooden spoon until very thick and smooth. There shouldn’t be any floury taste remaining. Remove the milk from the heat and gradually add to the egg mixture, whisking constantly with a large metal whisk until it is thoroughly incorporated. Tip back into the saucepan and cook for 8-10 minutes over a low heat, stirring constantly with a wooden spoon until very thick and smooth. There shouldn’t be any floury taste remaining. Spoon or pour the custard into a medium heat-proof bowl and cover the surface with clingfilm to prevent a skin forming. Leave to cool for 45-60 minutes. Lightly whip the cream until soft peaks form when the whisk is removed in a clean bowl. Stir the custard to loosen it and fold in the cream. Spoon or pour the custard into a medium heat-proof bowl and cover the surface with clingfilm to prevent a skin forming. Leave to cool for 45-60 minutes. Lightly whip the cream until soft peaks form when the whisk is removed in a clean bowl. Stir the custard to loosen it and fold in the cream. When you are ready to assemble the millefeuille, place one of the pastry pieces onto a board or platter and spread over half of the jam, leaving a 1cm/½in border of pastry around the edge. Using a large spoon, dot half of the crème patissiere over the jam and smooth evenly with a metal palate knife. Place a second piece of pastry on top and repeat the process. Top with the final pastry rectangle, with the flatter side facing upwards. When you are ready to assemble the millefeuille, place one of the pastry pieces onto a board or platter and spread over half of the jam, leaving a 1cm/½in border of pastry around the edge. Using a large spoon, dot half of the crème patissiere over the jam and smooth evenly with a metal palate knife. Place a second piece of pastry on top and repeat the process. Top with the final pastry rectangle, with the flatter side facing upwards. To make the glacé icing, sift 200g/7oz of the icing sugar into a large mixing bowl and stir in the lemon juice and one tablespoon water. Mix until smooth and set aside. The icing should have a soft dropping consistency without being too runny. To make the glacé icing, sift 200g/7oz of the icing sugar into a large mixing bowl and stir in the lemon juice and one tablespoon water. Mix until smooth and set aside. The icing should have a soft dropping consistency without being too runny. Into another mixing bowl, sift the remaining icing sugar and the cocoa powder. Stir in two teaspoons of cold water to form a smooth paste. Transfer the chocolate icing to a small disposable piping bag or polythene sandwich bag. Into another mixing bowl, sift the remaining icing sugar and the cocoa powder. Stir in two teaspoons of cold water to form a smooth paste. Transfer the chocolate icing to a small disposable piping bag or polythene sandwich bag. Using a palate knife spread the white icing over the top of the pastry, going right to the edges. Tap the board holding the millefeuille gently on the work surface a few times to help the icing settle smoothly. Working quickly, snip off just the very end of the piping bag and pipe four thin lines of chocolate icing, evenly spaced apart, down the length of the mille feuille. (You can also do this with a piping bag fitted with a very small plain writing nozzle.) Using a palate knife spread the white icing over the top of the pastry, going right to the edges. Tap the board holding the millefeuille gently on the work surface a few times to help the icing settle smoothly. Working quickly, snip off just the very end of the piping bag and pipe four thin lines of chocolate icing, evenly spaced apart, down the length of the mille feuille. (You can also do this with a piping bag fitted with a very small plain writing nozzle.) Starting roughly 2cm/¾in in from one end of the rectangle, drag a skewer towards you through the icing from one short side to the other, to create a simple feather effect with the icing. Repeat the skewer lines a further 10 times, spacing 2cm/¾in apart, across the millefeuille until the top is decorated with a delicate feathery chocolate icing. Starting roughly 2cm/¾in in from one end of the rectangle, drag a skewer towards you through the icing from one short side to the other, to create a simple feather effect with the icing. Repeat the skewer lines a further 10 times, spacing 2cm/¾in apart, across the millefeuille until the top is decorated with a delicate feathery chocolate icing. Chill the assembled millefeuille for several hours or overnight in the fridge. When you are ready to serve, use a very sharp knife to cut into six slices, holding each side of the millefeuille lightly to prevent the layers separating. Chill the assembled millefeuille for several hours or overnight in the fridge. When you are ready to serve, use a very sharp knife to cut into six slices, holding each side of the millefeuille lightly to prevent the layers separating."
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} | 6b67334f0727b051efcee4f58c65f440724620234e49789cd5bc0caf21c7de6b | Pork chops, apple pie, green olive sauce recipe
An average of 3.7 out of 5 stars from 3 ratings Marcus Wareing matches succulent barbecued pork chops with a savoury apple pie and tangy green olive sauce in this easy-to-make yet seriously impressive dinner. 1 x 4-bone pork loin rack (best end), sliced into 4 chops, fat scored2 tbsp black peppercorns2 tbsp fennel seeds, toasted2 tbsp sea salt flakes1 tbsp fresh thyme leaves3 tbsp soft brown sugar 1 x 4-bone pork loin rack (best end), sliced into 4 chops, fat scored 2 tbsp black peppercorns 2 tbsp fennel seeds, toasted 2 tbsp sea salt flakes 1 tbsp fresh thyme leaves 3 tbsp soft brown sugar 4 large Bramley apples, peeled, cored and sliced1 tbsp fresh thyme leaves 1 tsp fennel seeds, toasted and ground 1 tsp mustard seeds 1 tsp grain mustard 30g/1oz butter350g/12oz shortcrust pastry 1 free-range egg, beaten2 tsp nigella seeds2 tsp dried onion flakes1 tsp Maldon salt 4 large Bramley apples, peeled, cored and sliced 1 tbsp fresh thyme leaves 1 tsp fennel seeds, toasted and ground 1 tsp mustard seeds 1 tsp grain mustard 30g/1oz butter 350g/12oz shortcrust pastry 1 free-range egg, beaten 2 tsp nigella seeds 2 tsp dried onion flakes 1 tsp Maldon salt 200g/7oz pitted green olives 200ml/7fl oz warm chicken stock 50ml/2fl oz extra virgin olive oil 1 slice white bread, crust removed 1 garlic clove ½ lemon, juice only 200g/7oz pitted green olives 200ml/7fl oz warm chicken stock 50ml/2fl oz extra virgin olive oil 1 slice white bread, crust removed 1 garlic clove ½ lemon, juice only Method Light the barbecue, using charcoal and some apple wood on the side to give a smoky flavour to the chops. Allow the flames to flare up and die down, then wait until the coals are glowing.Using a pestle and mortar, grind the peppercorns, fennel seeds and salt to a fine powder. Stir through the thyme and sugar. Season the pork with the mix and set aside while you make the apple pie.Preheat the oven to 220C/200C Fan/Gas 7. Put a baking sheet in the oven to heat.Put the apples into a pan, sprinkle with the thyme, salt, fennel and mustard, add the butter and 20ml/¾fl oz of water, cover and cook until just soft. Strain through a sieve; reserve the juice and leave the apples to cool slightly.Roll out the pastry and divide it in half. Each half should be large enough to cover a 28cm/11in pie plate. Roll half over the plate and leave the edges overhanging. Place the second piece of pastry on a tray to rest in the fridge.Spoon the apples into the plate, leaving a 2cm/¾in border. Lightly brush the border with beaten egg. Place the second piece of pastry on top and crimp the edge with a fork, pressing down to seal the edges. Trim off any excess pastry. Brush the top of the pie with beaten egg and cut a small hole in the top to allow steam to escape. Sprinkle over the nigella seeds, onion flakes and salt.Place the pie plate on the hot baking sheet and bake for 40 minutes until the pastry is crisp and golden and starting to lift away from the edge of the plate.While the pie is cooking, place the chops on the middle of the barbecue and cook for about 2 minutes on each side, until they have nice grill marks, then turn them over and move to the edge of the barbecue where the heat is less direct. Turn them every so often until golden brown and the meat feels firm to the touch, around 20–30 minutes. Transfer to a tray to rest for at least 10 minutes, adding the reserved apple juice.To make the olive sauce, put all the ingredients apart from the lemon juice into a high-speed blender and blitz for 2–3 minutes until smooth. Add lemon juice and salt to taste.Slice the chops into thick chunks and serve with the apple pie and olive sauce. Spoon any resting juices over the meat. Light the barbecue, using charcoal and some apple wood on the side to give a smoky flavour to the chops. Allow the flames to flare up and die down, then wait until the coals are glowing. Light the barbecue, using charcoal and some apple wood on the side to give a smoky flavour to the chops. Allow the flames to flare up and die down, then wait until the coals are glowing. Using a pestle and mortar, grind the peppercorns, fennel seeds and salt to a fine powder. Stir through the thyme and sugar. Season the pork with the mix and set aside while you make the apple pie. Using a pestle and mortar, grind the peppercorns, fennel seeds and salt to a fine powder. Stir through the thyme and sugar. Season the pork with the mix and set aside while you make the apple pie. Preheat the oven to 220C/200C Fan/Gas 7. Put a baking sheet in the oven to heat. Preheat the oven to 220C/200C Fan/Gas 7. Put a baking sheet in the oven to heat. Put the apples into a pan, sprinkle with the thyme, salt, fennel and mustard, add the butter and 20ml/¾fl oz of water, cover and cook until just soft. Strain through a sieve; reserve the juice and leave the apples to cool slightly. Put the apples into a pan, sprinkle with the thyme, salt, fennel and mustard, add the butter and 20ml/¾fl oz of water, cover and cook until just soft. Strain through a sieve; reserve the juice and leave the apples to cool slightly. Roll out the pastry and divide it in half. Each half should be large enough to cover a 28cm/11in pie plate. Roll half over the plate and leave the edges overhanging. Place the second piece of pastry on a tray to rest in the fridge. Roll out the pastry and divide it in half. Each half should be large enough to cover a 28cm/11in pie plate. Roll half over the plate and leave the edges overhanging. Place the second piece of pastry on a tray to rest in the fridge. Spoon the apples into the plate, leaving a 2cm/¾in border. Lightly brush the border with beaten egg. Place the second piece of pastry on top and crimp the edge with a fork, pressing down to seal the edges. Trim off any excess pastry. Brush the top of the pie with beaten egg and cut a small hole in the top to allow steam to escape. Sprinkle over the nigella seeds, onion flakes and salt. Spoon the apples into the plate, leaving a 2cm/¾in border. Lightly brush the border with beaten egg. Place the second piece of pastry on top and crimp the edge with a fork, pressing down to seal the edges. Trim off any excess pastry. Brush the top of the pie with beaten egg and cut a small hole in the top to allow steam to escape. Sprinkle over the nigella seeds, onion flakes and salt. Place the pie plate on the hot baking sheet and bake for 40 minutes until the pastry is crisp and golden and starting to lift away from the edge of the plate. Place the pie plate on the hot baking sheet and bake for 40 minutes until the pastry is crisp and golden and starting to lift away from the edge of the plate. While the pie is cooking, place the chops on the middle of the barbecue and cook for about 2 minutes on each side, until they have nice grill marks, then turn them over and move to the edge of the barbecue where the heat is less direct. Turn them every so often until golden brown and the meat feels firm to the touch, around 20–30 minutes. Transfer to a tray to rest for at least 10 minutes, adding the reserved apple juice. While the pie is cooking, place the chops on the middle of the barbecue and cook for about 2 minutes on each side, until they have nice grill marks, then turn them over and move to the edge of the barbecue where the heat is less direct. Turn them every so often until golden brown and the meat feels firm to the touch, around 20–30 minutes. Transfer to a tray to rest for at least 10 minutes, adding the reserved apple juice. To make the olive sauce, put all the ingredients apart from the lemon juice into a high-speed blender and blitz for 2–3 minutes until smooth. Add lemon juice and salt to taste. To make the olive sauce, put all the ingredients apart from the lemon juice into a high-speed blender and blitz for 2–3 minutes until smooth. Add lemon juice and salt to taste. Slice the chops into thick chunks and serve with the apple pie and olive sauce. Spoon any resting juices over the meat. Slice the chops into thick chunks and serve with the apple pie and olive sauce. Spoon any resting juices over the meat. Recipe tips Marcus recommends Mangalitza pork, which has rich, dark meat. If you can’t find it, choose top-quality free-range pork for maximum flavour. A pork loin rack has two ends – one is the 'best end', whilst the other has more fat. Ask your butcher for the best end. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings Marcus Wareing matches succulent barbecued pork chops with a savoury apple pie and tangy green olive sauce in this easy-to-make yet seriously impressive dinner. 1 x 4-bone pork loin rack (best end), sliced into 4 chops, fat scored2 tbsp black peppercorns2 tbsp fennel seeds, toasted2 tbsp sea salt flakes1 tbsp fresh thyme leaves3 tbsp soft brown sugar 1 x 4-bone pork loin rack (best end), sliced into 4 chops, fat scored 2 tbsp black peppercorns 2 tbsp fennel seeds, toasted 2 tbsp sea salt flakes 1 tbsp fresh thyme leaves 3 tbsp soft brown sugar 4 large Bramley apples, peeled, cored and sliced1 tbsp fresh thyme leaves 1 tsp fennel seeds, toasted and ground 1 tsp mustard seeds 1 tsp grain mustard 30g/1oz butter350g/12oz shortcrust pastry 1 free-range egg, beaten2 tsp nigella seeds2 tsp dried onion flakes1 tsp Maldon salt 4 large Bramley apples, peeled, cored and sliced 1 tbsp fresh thyme leaves 1 tsp fennel seeds, toasted and ground 1 tsp mustard seeds 1 tsp grain mustard 30g/1oz butter 350g/12oz shortcrust pastry 1 free-range egg, beaten 2 tsp nigella seeds 2 tsp dried onion flakes 1 tsp Maldon salt 200g/7oz pitted green olives 200ml/7fl oz warm chicken stock 50ml/2fl oz extra virgin olive oil 1 slice white bread, crust removed 1 garlic clove ½ lemon, juice only 200g/7oz pitted green olives 200ml/7fl oz warm chicken stock 50ml/2fl oz extra virgin olive oil 1 slice white bread, crust removed 1 garlic clove ½ lemon, juice only Method Light the barbecue, using charcoal and some apple wood on the side to give a smoky flavour to the chops. Allow the flames to flare up and die down, then wait until the coals are glowing.Using a pestle and mortar, grind the peppercorns, fennel seeds and salt to a fine powder. Stir through the thyme and sugar. Season the pork with the mix and set aside while you make the apple pie.Preheat the oven to 220C/200C Fan/Gas 7. Put a baking sheet in the oven to heat.Put the apples into a pan, sprinkle with the thyme, salt, fennel and mustard, add the butter and 20ml/¾fl oz of water, cover and cook until just soft. Strain through a sieve; reserve the juice and leave the apples to cool slightly.Roll out the pastry and divide it in half. Each half should be large enough to cover a 28cm/11in pie plate. Roll half over the plate and leave the edges overhanging. Place the second piece of pastry on a tray to rest in the fridge.Spoon the apples into the plate, leaving a 2cm/¾in border. Lightly brush the border with beaten egg. Place the second piece of pastry on top and crimp the edge with a fork, pressing down to seal the edges. Trim off any excess pastry. Brush the top of the pie with beaten egg and cut a small hole in the top to allow steam to escape. Sprinkle over the nigella seeds, onion flakes and salt.Place the pie plate on the hot baking sheet and bake for 40 minutes until the pastry is crisp and golden and starting to lift away from the edge of the plate.While the pie is cooking, place the chops on the middle of the barbecue and cook for about 2 minutes on each side, until they have nice grill marks, then turn them over and move to the edge of the barbecue where the heat is less direct. Turn them every so often until golden brown and the meat feels firm to the touch, around 20–30 minutes. Transfer to a tray to rest for at least 10 minutes, adding the reserved apple juice.To make the olive sauce, put all the ingredients apart from the lemon juice into a high-speed blender and blitz for 2–3 minutes until smooth. Add lemon juice and salt to taste.Slice the chops into thick chunks and serve with the apple pie and olive sauce. Spoon any resting juices over the meat. Light the barbecue, using charcoal and some apple wood on the side to give a smoky flavour to the chops. Allow the flames to flare up and die down, then wait until the coals are glowing. Light the barbecue, using charcoal and some apple wood on the side to give a smoky flavour to the chops. Allow the flames to flare up and die down, then wait until the coals are glowing. Using a pestle and mortar, grind the peppercorns, fennel seeds and salt to a fine powder. Stir through the thyme and sugar. Season the pork with the mix and set aside while you make the apple pie. Using a pestle and mortar, grind the peppercorns, fennel seeds and salt to a fine powder. Stir through the thyme and sugar. Season the pork with the mix and set aside while you make the apple pie. Preheat the oven to 220C/200C Fan/Gas 7. Put a baking sheet in the oven to heat. Preheat the oven to 220C/200C Fan/Gas 7. Put a baking sheet in the oven to heat. Put the apples into a pan, sprinkle with the thyme, salt, fennel and mustard, add the butter and 20ml/¾fl oz of water, cover and cook until just soft. Strain through a sieve; reserve the juice and leave the apples to cool slightly. Put the apples into a pan, sprinkle with the thyme, salt, fennel and mustard, add the butter and 20ml/¾fl oz of water, cover and cook until just soft. Strain through a sieve; reserve the juice and leave the apples to cool slightly. Roll out the pastry and divide it in half. Each half should be large enough to cover a 28cm/11in pie plate. Roll half over the plate and leave the edges overhanging. Place the second piece of pastry on a tray to rest in the fridge. Roll out the pastry and divide it in half. Each half should be large enough to cover a 28cm/11in pie plate. Roll half over the plate and leave the edges overhanging. Place the second piece of pastry on a tray to rest in the fridge. Spoon the apples into the plate, leaving a 2cm/¾in border. Lightly brush the border with beaten egg. Place the second piece of pastry on top and crimp the edge with a fork, pressing down to seal the edges. Trim off any excess pastry. Brush the top of the pie with beaten egg and cut a small hole in the top to allow steam to escape. Sprinkle over the nigella seeds, onion flakes and salt. Spoon the apples into the plate, leaving a 2cm/¾in border. Lightly brush the border with beaten egg. Place the second piece of pastry on top and crimp the edge with a fork, pressing down to seal the edges. Trim off any excess pastry. Brush the top of the pie with beaten egg and cut a small hole in the top to allow steam to escape. Sprinkle over the nigella seeds, onion flakes and salt. Place the pie plate on the hot baking sheet and bake for 40 minutes until the pastry is crisp and golden and starting to lift away from the edge of the plate. Place the pie plate on the hot baking sheet and bake for 40 minutes until the pastry is crisp and golden and starting to lift away from the edge of the plate. While the pie is cooking, place the chops on the middle of the barbecue and cook for about 2 minutes on each side, until they have nice grill marks, then turn them over and move to the edge of the barbecue where the heat is less direct. Turn them every so often until golden brown and the meat feels firm to the touch, around 20–30 minutes. Transfer to a tray to rest for at least 10 minutes, adding the reserved apple juice. While the pie is cooking, place the chops on the middle of the barbecue and cook for about 2 minutes on each side, until they have nice grill marks, then turn them over and move to the edge of the barbecue where the heat is less direct. Turn them every so often until golden brown and the meat feels firm to the touch, around 20–30 minutes. Transfer to a tray to rest for at least 10 minutes, adding the reserved apple juice. To make the olive sauce, put all the ingredients apart from the lemon juice into a high-speed blender and blitz for 2–3 minutes until smooth. Add lemon juice and salt to taste. To make the olive sauce, put all the ingredients apart from the lemon juice into a high-speed blender and blitz for 2–3 minutes until smooth. Add lemon juice and salt to taste. Slice the chops into thick chunks and serve with the apple pie and olive sauce. Spoon any resting juices over the meat. Slice the chops into thick chunks and serve with the apple pie and olive sauce. Spoon any resting juices over the meat. Recipe tips Marcus recommends Mangalitza pork, which has rich, dark meat. If you can’t find it, choose top-quality free-range pork for maximum flavour. A pork loin rack has two ends – one is the 'best end', whilst the other has more fat. Ask your butcher for the best end."
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} | e53e9cf5ff9d040e84fc0b6a26082ff4f5c9c17009ebee57e1c0c7206d0763d0 | Apple crumble cheesecake recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_crumble_cheesecake_79571_16x9.jpg Apple crumble and cheesecake are combined to make the ultimate dessert. 100g/3½oz plain flour100g/3½oz light soft brown sugar½ tsp ground cinnamon50g/2oz unsalted butter1 tsp milk 100g/3½oz plain flour 100g/3½oz light soft brown sugar ½ tsp ground cinnamon 50g/2oz unsalted butter 1 tsp milk 100g/3½oz butter250g/9oz oat biscuits, crushed 100g/3½oz butter 250g/9oz oat biscuits, crushed 1 large Bramley apple, peeled, core removed, sliced, mixed with 1 tbsp lemon juice500g/1lb 2oz mascarpone cheese400g/14oz cream cheese125g/4½oz caster sugar1 vanilla pod, split lengthways, seeds only1 x 150ml/5fl oz tub soured cream4 free-range eggs100g/3½oz sultanas (optional)½ tsp ground cinnamon¼ tsp grated nutmeg 1 large Bramley apple, peeled, core removed, sliced, mixed with 1 tbsp lemon juice 500g/1lb 2oz mascarpone cheese 400g/14oz cream cheese 125g/4½oz caster sugar 1 vanilla pod, split lengthways, seeds only 1 x 150ml/5fl oz tub soured cream 4 free-range eggs 100g/3½oz sultanas (optional) ½ tsp ground cinnamon ¼ tsp grated nutmeg Method Preheat the oven to 180C/350F/Gas 4.For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the milk and set aside.For the biscuit base, mix the melted butter and crushed biscuits together in a bowl, then press the mixture into the base of 23cm/9in springform tin. Leave to chill in the fridge for 30 minutes.For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool. Beat the mascarpone and cream cheese in a large bowl until smooth. Beat in the sugar, vanilla seeds and soured cream and beat until smooth. Beat in the eggs, one at a time, until well combined. Spoon half of the filling onto the chilled biscuit base. Top with the apple slices and sultanas (if using) and sprinkle over the spices, then spoon over the remaining mixture. Bake for 30 minutes, then open the oven door, pull the cheesecake out a little bit and sprinkle the crumble topping over the top. Shut the door and bake for a further 40-45 minutes, or until the cheesecake is mostly set with a slight wobble in the middle.Turn off the oven and leave the cheesecake in the oven for two hours, then remove from the oven and set aside to cool completely. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the milk and set aside. For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the milk and set aside. For the biscuit base, mix the melted butter and crushed biscuits together in a bowl, then press the mixture into the base of 23cm/9in springform tin. Leave to chill in the fridge for 30 minutes. For the biscuit base, mix the melted butter and crushed biscuits together in a bowl, then press the mixture into the base of 23cm/9in springform tin. Leave to chill in the fridge for 30 minutes. For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool. For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool. Beat the mascarpone and cream cheese in a large bowl until smooth. Beat in the sugar, vanilla seeds and soured cream and beat until smooth. Beat in the eggs, one at a time, until well combined. Beat the mascarpone and cream cheese in a large bowl until smooth. Beat in the sugar, vanilla seeds and soured cream and beat until smooth. Beat in the eggs, one at a time, until well combined. Spoon half of the filling onto the chilled biscuit base. Top with the apple slices and sultanas (if using) and sprinkle over the spices, then spoon over the remaining mixture. Spoon half of the filling onto the chilled biscuit base. Top with the apple slices and sultanas (if using) and sprinkle over the spices, then spoon over the remaining mixture. Bake for 30 minutes, then open the oven door, pull the cheesecake out a little bit and sprinkle the crumble topping over the top. Shut the door and bake for a further 40-45 minutes, or until the cheesecake is mostly set with a slight wobble in the middle. Bake for 30 minutes, then open the oven door, pull the cheesecake out a little bit and sprinkle the crumble topping over the top. Shut the door and bake for a further 40-45 minutes, or until the cheesecake is mostly set with a slight wobble in the middle. Turn off the oven and leave the cheesecake in the oven for two hours, then remove from the oven and set aside to cool completely. Turn off the oven and leave the cheesecake in the oven for two hours, then remove from the oven and set aside to cool completely. | {
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"title": "Apple crumble cheesecake recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_crumble_cheesecake_79571_16x9.jpg Apple crumble and cheesecake are combined to make the ultimate dessert. 100g/3½oz plain flour100g/3½oz light soft brown sugar½ tsp ground cinnamon50g/2oz unsalted butter1 tsp milk 100g/3½oz plain flour 100g/3½oz light soft brown sugar ½ tsp ground cinnamon 50g/2oz unsalted butter 1 tsp milk 100g/3½oz butter250g/9oz oat biscuits, crushed 100g/3½oz butter 250g/9oz oat biscuits, crushed 1 large Bramley apple, peeled, core removed, sliced, mixed with 1 tbsp lemon juice500g/1lb 2oz mascarpone cheese400g/14oz cream cheese125g/4½oz caster sugar1 vanilla pod, split lengthways, seeds only1 x 150ml/5fl oz tub soured cream4 free-range eggs100g/3½oz sultanas (optional)½ tsp ground cinnamon¼ tsp grated nutmeg 1 large Bramley apple, peeled, core removed, sliced, mixed with 1 tbsp lemon juice 500g/1lb 2oz mascarpone cheese 400g/14oz cream cheese 125g/4½oz caster sugar 1 vanilla pod, split lengthways, seeds only 1 x 150ml/5fl oz tub soured cream 4 free-range eggs 100g/3½oz sultanas (optional) ½ tsp ground cinnamon ¼ tsp grated nutmeg Method Preheat the oven to 180C/350F/Gas 4.For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the milk and set aside.For the biscuit base, mix the melted butter and crushed biscuits together in a bowl, then press the mixture into the base of 23cm/9in springform tin. Leave to chill in the fridge for 30 minutes.For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool. Beat the mascarpone and cream cheese in a large bowl until smooth. Beat in the sugar, vanilla seeds and soured cream and beat until smooth. Beat in the eggs, one at a time, until well combined. Spoon half of the filling onto the chilled biscuit base. Top with the apple slices and sultanas (if using) and sprinkle over the spices, then spoon over the remaining mixture. Bake for 30 minutes, then open the oven door, pull the cheesecake out a little bit and sprinkle the crumble topping over the top. Shut the door and bake for a further 40-45 minutes, or until the cheesecake is mostly set with a slight wobble in the middle.Turn off the oven and leave the cheesecake in the oven for two hours, then remove from the oven and set aside to cool completely. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the milk and set aside. For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the milk and set aside. For the biscuit base, mix the melted butter and crushed biscuits together in a bowl, then press the mixture into the base of 23cm/9in springform tin. Leave to chill in the fridge for 30 minutes. For the biscuit base, mix the melted butter and crushed biscuits together in a bowl, then press the mixture into the base of 23cm/9in springform tin. Leave to chill in the fridge for 30 minutes. For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool. For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool. Beat the mascarpone and cream cheese in a large bowl until smooth. Beat in the sugar, vanilla seeds and soured cream and beat until smooth. Beat in the eggs, one at a time, until well combined. Beat the mascarpone and cream cheese in a large bowl until smooth. Beat in the sugar, vanilla seeds and soured cream and beat until smooth. Beat in the eggs, one at a time, until well combined. Spoon half of the filling onto the chilled biscuit base. Top with the apple slices and sultanas (if using) and sprinkle over the spices, then spoon over the remaining mixture. Spoon half of the filling onto the chilled biscuit base. Top with the apple slices and sultanas (if using) and sprinkle over the spices, then spoon over the remaining mixture. Bake for 30 minutes, then open the oven door, pull the cheesecake out a little bit and sprinkle the crumble topping over the top. Shut the door and bake for a further 40-45 minutes, or until the cheesecake is mostly set with a slight wobble in the middle. Bake for 30 minutes, then open the oven door, pull the cheesecake out a little bit and sprinkle the crumble topping over the top. Shut the door and bake for a further 40-45 minutes, or until the cheesecake is mostly set with a slight wobble in the middle. Turn off the oven and leave the cheesecake in the oven for two hours, then remove from the oven and set aside to cool completely. Turn off the oven and leave the cheesecake in the oven for two hours, then remove from the oven and set aside to cool completely."
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} | 760367752d60eb3e5d1700049704004c92180f80208ffedfc494b1c04845d1b5 | Slow roast pork with mash, Vichy carrots and apple sauce recipe
For the pork, preheat the oven to 150C/300F/Gas 2.With a sharp knife, score the skin of the pork and rub with the olive oil, salt and black pepper.Place the onion, carrot and leek into a deep-sided tray and pour in the water.Place the pork on top, cover with foil and place in the oven for two hours.Remove the foil and return to the oven for another three hours until tender and the crackling is crisp.Remove from the oven and leave to rest for 30 minutes.For the apple sauce, place the apples, butter and water into a saucepan, cover and place over a medium heat.Cook until the apple has broken down – about 4-5 minutes.Beat with a spoon to a purée, and then season with sugar and salt to taste.For the Vichy carrots, place the carrots, butter, water and sugar into a pan and bring to a simmer.Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and black pepper.For the mash, place the potatoes into a pan of salted water, bring to the boil and simmer for 15 minutes, or until tender.Drain and return the potatoes to the pan over the heat to drive off any excess moisture.Mash well, add the butter and cream and beat to a smooth purée. Season with salt and black pepper.To serve, spoon the mash into the centre of each plate, remove the pork from its cooking juices, slice it and pile it alongside the mash with a piece of crisp crackling. Finish with a pile of carrots, a spoonful of apple sauce and drizzle of any remaining pan juices. For the pork, preheat the oven to 150C/300F/Gas 2. For the pork, preheat the oven to 150C/300F/Gas 2. With a sharp knife, score the skin of the pork and rub with the olive oil, salt and black pepper. With a sharp knife, score the skin of the pork and rub with the olive oil, salt and black pepper. Place the onion, carrot and leek into a deep-sided tray and pour in the water. Place the onion, carrot and leek into a deep-sided tray and pour in the water. Place the pork on top, cover with foil and place in the oven for two hours. Place the pork on top, cover with foil and place in the oven for two hours. Remove the foil and return to the oven for another three hours until tender and the crackling is crisp. Remove the foil and return to the oven for another three hours until tender and the crackling is crisp. Remove from the oven and leave to rest for 30 minutes. Remove from the oven and leave to rest for 30 minutes. For the apple sauce, place the apples, butter and water into a saucepan, cover and place over a medium heat. For the apple sauce, place the apples, butter and water into a saucepan, cover and place over a medium heat. Cook until the apple has broken down – about 4-5 minutes. Cook until the apple has broken down – about 4-5 minutes. Beat with a spoon to a purée, and then season with sugar and salt to taste. Beat with a spoon to a purée, and then season with sugar and salt to taste. For the Vichy carrots, place the carrots, butter, water and sugar into a pan and bring to a simmer. For the Vichy carrots, place the carrots, butter, water and sugar into a pan and bring to a simmer. Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and black pepper. Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and black pepper. For the mash, place the potatoes into a pan of salted water, bring to the boil and simmer for 15 minutes, or until tender. For the mash, place the potatoes into a pan of salted water, bring to the boil and simmer for 15 minutes, or until tender. Drain and return the potatoes to the pan over the heat to drive off any excess moisture. Drain and return the potatoes to the pan over the heat to drive off any excess moisture. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and black pepper. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and black pepper. To serve, spoon the mash into the centre of each plate, remove the pork from its cooking juices, slice it and pile it alongside the mash with a piece of crisp crackling. Finish with a pile of carrots, a spoonful of apple sauce and drizzle of any remaining pan juices. To serve, spoon the mash into the centre of each plate, remove the pork from its cooking juices, slice it and pile it alongside the mash with a piece of crisp crackling. Finish with a pile of carrots, a spoonful of apple sauce and drizzle of any remaining pan juices. | {
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"title": "Slow roast pork with mash, Vichy carrots and apple sauce recipe",
"content": "For the pork, preheat the oven to 150C/300F/Gas 2.With a sharp knife, score the skin of the pork and rub with the olive oil, salt and black pepper.Place the onion, carrot and leek into a deep-sided tray and pour in the water.Place the pork on top, cover with foil and place in the oven for two hours.Remove the foil and return to the oven for another three hours until tender and the crackling is crisp.Remove from the oven and leave to rest for 30 minutes.For the apple sauce, place the apples, butter and water into a saucepan, cover and place over a medium heat.Cook until the apple has broken down – about 4-5 minutes.Beat with a spoon to a purée, and then season with sugar and salt to taste.For the Vichy carrots, place the carrots, butter, water and sugar into a pan and bring to a simmer.Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and black pepper.For the mash, place the potatoes into a pan of salted water, bring to the boil and simmer for 15 minutes, or until tender.Drain and return the potatoes to the pan over the heat to drive off any excess moisture.Mash well, add the butter and cream and beat to a smooth purée. Season with salt and black pepper.To serve, spoon the mash into the centre of each plate, remove the pork from its cooking juices, slice it and pile it alongside the mash with a piece of crisp crackling. Finish with a pile of carrots, a spoonful of apple sauce and drizzle of any remaining pan juices. For the pork, preheat the oven to 150C/300F/Gas 2. For the pork, preheat the oven to 150C/300F/Gas 2. With a sharp knife, score the skin of the pork and rub with the olive oil, salt and black pepper. With a sharp knife, score the skin of the pork and rub with the olive oil, salt and black pepper. Place the onion, carrot and leek into a deep-sided tray and pour in the water. Place the onion, carrot and leek into a deep-sided tray and pour in the water. Place the pork on top, cover with foil and place in the oven for two hours. Place the pork on top, cover with foil and place in the oven for two hours. Remove the foil and return to the oven for another three hours until tender and the crackling is crisp. Remove the foil and return to the oven for another three hours until tender and the crackling is crisp. Remove from the oven and leave to rest for 30 minutes. Remove from the oven and leave to rest for 30 minutes. For the apple sauce, place the apples, butter and water into a saucepan, cover and place over a medium heat. For the apple sauce, place the apples, butter and water into a saucepan, cover and place over a medium heat. Cook until the apple has broken down – about 4-5 minutes. Cook until the apple has broken down – about 4-5 minutes. Beat with a spoon to a purée, and then season with sugar and salt to taste. Beat with a spoon to a purée, and then season with sugar and salt to taste. For the Vichy carrots, place the carrots, butter, water and sugar into a pan and bring to a simmer. For the Vichy carrots, place the carrots, butter, water and sugar into a pan and bring to a simmer. Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and black pepper. Cover with a lid or cartouche (a circle of greaseproof paper arranged so that it covers the top of the carrots) and cook gently for 4-5 minutes, or until the carrots are tender. Season with salt and black pepper. For the mash, place the potatoes into a pan of salted water, bring to the boil and simmer for 15 minutes, or until tender. For the mash, place the potatoes into a pan of salted water, bring to the boil and simmer for 15 minutes, or until tender. Drain and return the potatoes to the pan over the heat to drive off any excess moisture. Drain and return the potatoes to the pan over the heat to drive off any excess moisture. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and black pepper. Mash well, add the butter and cream and beat to a smooth purée. Season with salt and black pepper. To serve, spoon the mash into the centre of each plate, remove the pork from its cooking juices, slice it and pile it alongside the mash with a piece of crisp crackling. Finish with a pile of carrots, a spoonful of apple sauce and drizzle of any remaining pan juices. To serve, spoon the mash into the centre of each plate, remove the pork from its cooking juices, slice it and pile it alongside the mash with a piece of crisp crackling. Finish with a pile of carrots, a spoonful of apple sauce and drizzle of any remaining pan juices."
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} | d0d451f6eb36c990dd21bc8bc4e09b2ec7d1e344fd198848ef01d79f34dc42b8 | Pesto mash recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pestomash_67178_16x9.jpg Delia Smith shows you how to make perfect mash in a step-by-step recipe. 450g/1lb potatoes (Désirée or King Edward)50g/2oz butter 450g/1lb potatoes (Désirée or King Edward) 50g/2oz butter 1x120g tub fresh pesto saucesalt and freshly milled black pepper 1x120g tub fresh pesto sauce salt and freshly milled black pepper Method Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then add the pesto and a seasoning of salt and pepper. Using an electric hand whisk, start whisking at a slow speed to break up the potatoes, then increase the speed to fast and whip them up to a smooth purée. Now return the saucepan to a low heat and use a wooden spoon to turn the potatoes round until they become hot - about 1 minute - season, and now they're ready to serve. Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps. When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then add the pesto and a seasoning of salt and pepper. Using an electric hand whisk, start whisking at a slow speed to break up the potatoes, then increase the speed to fast and whip them up to a smooth purée. When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then add the pesto and a seasoning of salt and pepper. Using an electric hand whisk, start whisking at a slow speed to break up the potatoes, then increase the speed to fast and whip them up to a smooth purée. Now return the saucepan to a low heat and use a wooden spoon to turn the potatoes round until they become hot - about 1 minute - season, and now they're ready to serve. Now return the saucepan to a low heat and use a wooden spoon to turn the potatoes round until they become hot - about 1 minute - season, and now they're ready to serve. | {
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"title": "Pesto mash 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/pestomash_67178_16x9.jpg Delia Smith shows you how to make perfect mash in a step-by-step recipe. 450g/1lb potatoes (Désirée or King Edward)50g/2oz butter 450g/1lb potatoes (Désirée or King Edward) 50g/2oz butter 1x120g tub fresh pesto saucesalt and freshly milled black pepper 1x120g tub fresh pesto sauce salt and freshly milled black pepper Method Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then add the pesto and a seasoning of salt and pepper. Using an electric hand whisk, start whisking at a slow speed to break up the potatoes, then increase the speed to fast and whip them up to a smooth purée. Now return the saucepan to a low heat and use a wooden spoon to turn the potatoes round until they become hot - about 1 minute - season, and now they're ready to serve. Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps. Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps. When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then add the pesto and a seasoning of salt and pepper. Using an electric hand whisk, start whisking at a slow speed to break up the potatoes, then increase the speed to fast and whip them up to a smooth purée. When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then add the pesto and a seasoning of salt and pepper. Using an electric hand whisk, start whisking at a slow speed to break up the potatoes, then increase the speed to fast and whip them up to a smooth purée. Now return the saucepan to a low heat and use a wooden spoon to turn the potatoes round until they become hot - about 1 minute - season, and now they're ready to serve. Now return the saucepan to a low heat and use a wooden spoon to turn the potatoes round until they become hot - about 1 minute - season, and now they're ready to serve."
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} | e1835ae1cba7229006a67434dfa9ad999eb4bcd7ae1953bd150b10571c393924 | Simnel cake cupcakes recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simnel_cake_cupcakes_46249_16x9.jpg Dan Lepard pays homage to the Easter simnel cake: a layer of golden marzipan runs through the centre of each cupcake, while the cream cheese helps to keep these mini-fruitcakes moist. about 450g/1lb marzipan275g/9¾oz caster sugar150ml/5fl oz sunflower oil50g/1¾oz honey1 tsp vanilla extract75g/2½oz full-fat cream cheese4 medium free-range eggs150g/5½oz currants75g/2½oz raisins200g/7oz plain flour2 tsp baking powder2 tsp mixed spiceicing sugar, for rollingedible gold balls, to decorate about 450g/1lb marzipan 275g/9¾oz caster sugar 150ml/5fl oz sunflower oil 50g/1¾oz honey 1 tsp vanilla extract 75g/2½oz full-fat cream cheese 4 medium free-range eggs 150g/5½oz currants 75g/2½oz raisins 200g/7oz plain flour 2 tsp baking powder 2 tsp mixed spice icing sugar, for rolling edible gold balls, to decorate Method Place 12 paper muffin cases in the pockets of a muffin tray, and preheat the oven to 180C/350F/Gas 4.Roll the marzipan out to about 3mm/⅛in thick and cut two sets of discs, a dozen of each: one measuring about 5cm/2in in diameter and the other about 6cm/2½in. Stack these on a plate while you make the cake mixture.Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until thoroughly mixed through. Stir in the currants and raisins, then sift in the flour, baking powder and mixed spice and stir well.Spoon about 1-2cm/½-¾in of cake mixture into each paper-lined pocket, lay one of the small marzipan disks on it and press it down gently to remove any air pockets, then spoon more of the mixture on top to three-quarter fill the papers. Bake for about 25-30 minutes, or until a skewer pocked in comes out almost clean.When the cakes are out of the oven, place a disc of marzipan on each and very gently press it down and around: the heat from the cupcake will soften the marzipan and seal it on. Then press eleven gold balls around the edge of the marzipan on each cake and leave to cool. Place 12 paper muffin cases in the pockets of a muffin tray, and preheat the oven to 180C/350F/Gas 4. Place 12 paper muffin cases in the pockets of a muffin tray, and preheat the oven to 180C/350F/Gas 4. Roll the marzipan out to about 3mm/⅛in thick and cut two sets of discs, a dozen of each: one measuring about 5cm/2in in diameter and the other about 6cm/2½in. Stack these on a plate while you make the cake mixture. Roll the marzipan out to about 3mm/⅛in thick and cut two sets of discs, a dozen of each: one measuring about 5cm/2in in diameter and the other about 6cm/2½in. Stack these on a plate while you make the cake mixture. Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until thoroughly mixed through. Stir in the currants and raisins, then sift in the flour, baking powder and mixed spice and stir well. Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until thoroughly mixed through. Stir in the currants and raisins, then sift in the flour, baking powder and mixed spice and stir well. Spoon about 1-2cm/½-¾in of cake mixture into each paper-lined pocket, lay one of the small marzipan disks on it and press it down gently to remove any air pockets, then spoon more of the mixture on top to three-quarter fill the papers. Bake for about 25-30 minutes, or until a skewer pocked in comes out almost clean. Spoon about 1-2cm/½-¾in of cake mixture into each paper-lined pocket, lay one of the small marzipan disks on it and press it down gently to remove any air pockets, then spoon more of the mixture on top to three-quarter fill the papers. Bake for about 25-30 minutes, or until a skewer pocked in comes out almost clean. When the cakes are out of the oven, place a disc of marzipan on each and very gently press it down and around: the heat from the cupcake will soften the marzipan and seal it on. Then press eleven gold balls around the edge of the marzipan on each cake and leave to cool. When the cakes are out of the oven, place a disc of marzipan on each and very gently press it down and around: the heat from the cupcake will soften the marzipan and seal it on. Then press eleven gold balls around the edge of the marzipan on each cake and leave to cool. | {
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"title": "Simnel cake cupcakes recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simnel_cake_cupcakes_46249_16x9.jpg Dan Lepard pays homage to the Easter simnel cake: a layer of golden marzipan runs through the centre of each cupcake, while the cream cheese helps to keep these mini-fruitcakes moist. about 450g/1lb marzipan275g/9¾oz caster sugar150ml/5fl oz sunflower oil50g/1¾oz honey1 tsp vanilla extract75g/2½oz full-fat cream cheese4 medium free-range eggs150g/5½oz currants75g/2½oz raisins200g/7oz plain flour2 tsp baking powder2 tsp mixed spiceicing sugar, for rollingedible gold balls, to decorate about 450g/1lb marzipan 275g/9¾oz caster sugar 150ml/5fl oz sunflower oil 50g/1¾oz honey 1 tsp vanilla extract 75g/2½oz full-fat cream cheese 4 medium free-range eggs 150g/5½oz currants 75g/2½oz raisins 200g/7oz plain flour 2 tsp baking powder 2 tsp mixed spice icing sugar, for rolling edible gold balls, to decorate Method Place 12 paper muffin cases in the pockets of a muffin tray, and preheat the oven to 180C/350F/Gas 4.Roll the marzipan out to about 3mm/⅛in thick and cut two sets of discs, a dozen of each: one measuring about 5cm/2in in diameter and the other about 6cm/2½in. Stack these on a plate while you make the cake mixture.Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until thoroughly mixed through. Stir in the currants and raisins, then sift in the flour, baking powder and mixed spice and stir well.Spoon about 1-2cm/½-¾in of cake mixture into each paper-lined pocket, lay one of the small marzipan disks on it and press it down gently to remove any air pockets, then spoon more of the mixture on top to three-quarter fill the papers. Bake for about 25-30 minutes, or until a skewer pocked in comes out almost clean.When the cakes are out of the oven, place a disc of marzipan on each and very gently press it down and around: the heat from the cupcake will soften the marzipan and seal it on. Then press eleven gold balls around the edge of the marzipan on each cake and leave to cool. Place 12 paper muffin cases in the pockets of a muffin tray, and preheat the oven to 180C/350F/Gas 4. Place 12 paper muffin cases in the pockets of a muffin tray, and preheat the oven to 180C/350F/Gas 4. Roll the marzipan out to about 3mm/⅛in thick and cut two sets of discs, a dozen of each: one measuring about 5cm/2in in diameter and the other about 6cm/2½in. Stack these on a plate while you make the cake mixture. Roll the marzipan out to about 3mm/⅛in thick and cut two sets of discs, a dozen of each: one measuring about 5cm/2in in diameter and the other about 6cm/2½in. Stack these on a plate while you make the cake mixture. Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until thoroughly mixed through. Stir in the currants and raisins, then sift in the flour, baking powder and mixed spice and stir well. Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until thoroughly mixed through. Stir in the currants and raisins, then sift in the flour, baking powder and mixed spice and stir well. Spoon about 1-2cm/½-¾in of cake mixture into each paper-lined pocket, lay one of the small marzipan disks on it and press it down gently to remove any air pockets, then spoon more of the mixture on top to three-quarter fill the papers. Bake for about 25-30 minutes, or until a skewer pocked in comes out almost clean. Spoon about 1-2cm/½-¾in of cake mixture into each paper-lined pocket, lay one of the small marzipan disks on it and press it down gently to remove any air pockets, then spoon more of the mixture on top to three-quarter fill the papers. Bake for about 25-30 minutes, or until a skewer pocked in comes out almost clean. When the cakes are out of the oven, place a disc of marzipan on each and very gently press it down and around: the heat from the cupcake will soften the marzipan and seal it on. Then press eleven gold balls around the edge of the marzipan on each cake and leave to cool. When the cakes are out of the oven, place a disc of marzipan on each and very gently press it down and around: the heat from the cupcake will soften the marzipan and seal it on. Then press eleven gold balls around the edge of the marzipan on each cake and leave to cool."
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} | 177ba8231746cebe8ae75d575cc526e450c49c38f3359d36f99900ab52a0381f | Black Forest cupcakes recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_cupcakes_02412_16x9.jpg A nod to the 70s classic, these deliciously decadent cupcakes would make a smart dessert for a dinner party. 125g/4½oz butter, softened175g/6oz caster sugar2 free-range eggs200g/7oz self-raising flour2 tbsp cocoa powder125ml/4fl oz milk100g/3½oz dark chocolate (minimum 70% cocoa solids), melted, plus extra to serve1 x 360g/12½oz jar black cherries in kirsch½ tsp arrowroot or cornflour mixed with a little water to make a smooth paste300ml/10fl oz double cream, lightly whipped 125g/4½oz butter, softened 175g/6oz caster sugar 2 free-range eggs 200g/7oz self-raising flour 2 tbsp cocoa powder 125ml/4fl oz milk 100g/3½oz dark chocolate (minimum 70% cocoa solids), melted, plus extra to serve 1 x 360g/12½oz jar black cherries in kirsch ½ tsp arrowroot or cornflour mixed with a little water to make a smooth paste 300ml/10fl oz double cream, lightly whipped Method Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate. Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch.Remove the cakes from the tin and set aside to cool on a cooling rack.Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake. Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened. Using a small knife make a well in the top of each cake by removing a disk of cakePipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate. Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate. Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch. Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. Remove the cakes from the tin and set aside to cool on a cooling rack. Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake. Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake. Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened. Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened. Using a small knife make a well in the top of each cake by removing a disk of cake Using a small knife make a well in the top of each cake by removing a disk of cake Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate. Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_cupcakes_02412_16x9.jpg A nod to the 70s classic, these deliciously decadent cupcakes would make a smart dessert for a dinner party. 125g/4½oz butter, softened175g/6oz caster sugar2 free-range eggs200g/7oz self-raising flour2 tbsp cocoa powder125ml/4fl oz milk100g/3½oz dark chocolate (minimum 70% cocoa solids), melted, plus extra to serve1 x 360g/12½oz jar black cherries in kirsch½ tsp arrowroot or cornflour mixed with a little water to make a smooth paste300ml/10fl oz double cream, lightly whipped 125g/4½oz butter, softened 175g/6oz caster sugar 2 free-range eggs 200g/7oz self-raising flour 2 tbsp cocoa powder 125ml/4fl oz milk 100g/3½oz dark chocolate (minimum 70% cocoa solids), melted, plus extra to serve 1 x 360g/12½oz jar black cherries in kirsch ½ tsp arrowroot or cornflour mixed with a little water to make a smooth paste 300ml/10fl oz double cream, lightly whipped Method Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate. Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch.Remove the cakes from the tin and set aside to cool on a cooling rack.Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake. Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened. Using a small knife make a well in the top of each cake by removing a disk of cakePipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate. Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate. Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch. Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. Remove the cakes from the tin and set aside to cool on a cooling rack. Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake. Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake. Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened. Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened. Using a small knife make a well in the top of each cake by removing a disk of cake Using a small knife make a well in the top of each cake by removing a disk of cake Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate. Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate."
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} | 933e1dec80139edfa5b4189c5effc84bfef6c5ce87fa361818283189a7490704 | Mini-tiramisu cakes recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini-tiramisu_cakes_73687_16x9.jpg The nobility of posh dinner-party puds, but with the playfulness of a cupcake. Impress your friends with Lorraine Pascale's dainty dessert. Equipment and preparation: You will need a 12-hole muffin tin. 165g/5½oz soft butter100g/3½oz light brown sugar100g/3½oz caster sugar4 free-range eggs260g/9oz self-raising flour80g/3oz ricotta cheese3 tbsp coffee essence or 2 tbsp coffee dissolved in 4 tbsp water12 amaretti biscuits, roughly crumbledicing sugar and cocoa powder, for dusting 165g/5½oz soft butter 100g/3½oz light brown sugar 100g/3½oz caster sugar 4 free-range eggs 260g/9oz self-raising flour 80g/3oz ricotta cheese 3 tbsp coffee essence or 2 tbsp coffee dissolved in 4 tbsp water 12 amaretti biscuits, roughly crumbled icing sugar and cocoa powder, for dusting 500g/1lb 2oz mascarpone1 vanilla pod, seeds only (or 2 drops vanilla extract)4 tbsp icing sugar4 tbsp Marsala wine8 amaretti biscuits, roughly crumbled 500g/1lb 2oz mascarpone 1 vanilla pod, seeds only (or 2 drops vanilla extract) 4 tbsp icing sugar 4 tbsp Marsala wine 8 amaretti biscuits, roughly crumbled 165g/5½oz granulated sugar165ml/5½fl oz water2 tbsp coffee essence or 2 tbsp coffee powder 165g/5½oz granulated sugar 165ml/5½fl oz water 2 tbsp coffee essence or 2 tbsp coffee powder Method Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with 12 muffin cases.Put the butter and sugars in a large bowl and cream together until light and fluffy. Add half of the eggs, then tip in half of the flour and stir well. Repeat with the rest of the eggs, then sift in the remaining flour. Add the ricotta, coffee and biscuits and mix well.Using an ice-cream scoop or two dessertspoons, divide the mixture among the muffin cases. Spread the mixture flat with the back of a spoon. Bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of the cupcake comes out clean. Remove from the oven and leave to cool.The filling and syrup can be made while the cakes are baking. Mix together all the filling ingredients in a bowl and set aside in the fridge.Put all the syrup ingredients in a pan over a low heat and let the sugar dissolve. Turn up the heat and boil for a couple of minutes or until thick, then remove the pan from the heat and leave to cool.Once the cakes are cooked, remove from the oven and leave to cool in the tin. Once you can handle them, remove each cake from the case and slice in half horizontally. Put the halves cut-side up on a large plate. Brush each liberally with the sugar syrup. Go mad here, the cakes should be really, really moist. Keep the rest of the syrup to pour over the cakes at the table.Sandwich the halves back together with a generous dollop of the mascarpone cream, dust the tops with icing sugar and cocoa powder and serve straightaway. Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with 12 muffin cases. Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with 12 muffin cases. Put the butter and sugars in a large bowl and cream together until light and fluffy. Add half of the eggs, then tip in half of the flour and stir well. Repeat with the rest of the eggs, then sift in the remaining flour. Add the ricotta, coffee and biscuits and mix well. Put the butter and sugars in a large bowl and cream together until light and fluffy. Add half of the eggs, then tip in half of the flour and stir well. Repeat with the rest of the eggs, then sift in the remaining flour. Add the ricotta, coffee and biscuits and mix well. Using an ice-cream scoop or two dessertspoons, divide the mixture among the muffin cases. Spread the mixture flat with the back of a spoon. Bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of the cupcake comes out clean. Remove from the oven and leave to cool. Using an ice-cream scoop or two dessertspoons, divide the mixture among the muffin cases. Spread the mixture flat with the back of a spoon. Bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of the cupcake comes out clean. Remove from the oven and leave to cool. The filling and syrup can be made while the cakes are baking. Mix together all the filling ingredients in a bowl and set aside in the fridge. The filling and syrup can be made while the cakes are baking. Mix together all the filling ingredients in a bowl and set aside in the fridge. Put all the syrup ingredients in a pan over a low heat and let the sugar dissolve. Turn up the heat and boil for a couple of minutes or until thick, then remove the pan from the heat and leave to cool. Put all the syrup ingredients in a pan over a low heat and let the sugar dissolve. Turn up the heat and boil for a couple of minutes or until thick, then remove the pan from the heat and leave to cool. Once the cakes are cooked, remove from the oven and leave to cool in the tin. Once you can handle them, remove each cake from the case and slice in half horizontally. Put the halves cut-side up on a large plate. Brush each liberally with the sugar syrup. Go mad here, the cakes should be really, really moist. Keep the rest of the syrup to pour over the cakes at the table. Once the cakes are cooked, remove from the oven and leave to cool in the tin. Once you can handle them, remove each cake from the case and slice in half horizontally. Put the halves cut-side up on a large plate. Brush each liberally with the sugar syrup. Go mad here, the cakes should be really, really moist. Keep the rest of the syrup to pour over the cakes at the table. Sandwich the halves back together with a generous dollop of the mascarpone cream, dust the tops with icing sugar and cocoa powder and serve straightaway. Sandwich the halves back together with a generous dollop of the mascarpone cream, dust the tops with icing sugar and cocoa powder and serve straightaway. | {
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"title": "Mini-tiramisu cakes 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/mini-tiramisu_cakes_73687_16x9.jpg The nobility of posh dinner-party puds, but with the playfulness of a cupcake. Impress your friends with Lorraine Pascale's dainty dessert. Equipment and preparation: You will need a 12-hole muffin tin. 165g/5½oz soft butter100g/3½oz light brown sugar100g/3½oz caster sugar4 free-range eggs260g/9oz self-raising flour80g/3oz ricotta cheese3 tbsp coffee essence or 2 tbsp coffee dissolved in 4 tbsp water12 amaretti biscuits, roughly crumbledicing sugar and cocoa powder, for dusting 165g/5½oz soft butter 100g/3½oz light brown sugar 100g/3½oz caster sugar 4 free-range eggs 260g/9oz self-raising flour 80g/3oz ricotta cheese 3 tbsp coffee essence or 2 tbsp coffee dissolved in 4 tbsp water 12 amaretti biscuits, roughly crumbled icing sugar and cocoa powder, for dusting 500g/1lb 2oz mascarpone1 vanilla pod, seeds only (or 2 drops vanilla extract)4 tbsp icing sugar4 tbsp Marsala wine8 amaretti biscuits, roughly crumbled 500g/1lb 2oz mascarpone 1 vanilla pod, seeds only (or 2 drops vanilla extract) 4 tbsp icing sugar 4 tbsp Marsala wine 8 amaretti biscuits, roughly crumbled 165g/5½oz granulated sugar165ml/5½fl oz water2 tbsp coffee essence or 2 tbsp coffee powder 165g/5½oz granulated sugar 165ml/5½fl oz water 2 tbsp coffee essence or 2 tbsp coffee powder Method Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with 12 muffin cases.Put the butter and sugars in a large bowl and cream together until light and fluffy. Add half of the eggs, then tip in half of the flour and stir well. Repeat with the rest of the eggs, then sift in the remaining flour. Add the ricotta, coffee and biscuits and mix well.Using an ice-cream scoop or two dessertspoons, divide the mixture among the muffin cases. Spread the mixture flat with the back of a spoon. Bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of the cupcake comes out clean. Remove from the oven and leave to cool.The filling and syrup can be made while the cakes are baking. Mix together all the filling ingredients in a bowl and set aside in the fridge.Put all the syrup ingredients in a pan over a low heat and let the sugar dissolve. Turn up the heat and boil for a couple of minutes or until thick, then remove the pan from the heat and leave to cool.Once the cakes are cooked, remove from the oven and leave to cool in the tin. Once you can handle them, remove each cake from the case and slice in half horizontally. Put the halves cut-side up on a large plate. Brush each liberally with the sugar syrup. Go mad here, the cakes should be really, really moist. Keep the rest of the syrup to pour over the cakes at the table.Sandwich the halves back together with a generous dollop of the mascarpone cream, dust the tops with icing sugar and cocoa powder and serve straightaway. Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with 12 muffin cases. Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with 12 muffin cases. Put the butter and sugars in a large bowl and cream together until light and fluffy. Add half of the eggs, then tip in half of the flour and stir well. Repeat with the rest of the eggs, then sift in the remaining flour. Add the ricotta, coffee and biscuits and mix well. Put the butter and sugars in a large bowl and cream together until light and fluffy. Add half of the eggs, then tip in half of the flour and stir well. Repeat with the rest of the eggs, then sift in the remaining flour. Add the ricotta, coffee and biscuits and mix well. Using an ice-cream scoop or two dessertspoons, divide the mixture among the muffin cases. Spread the mixture flat with the back of a spoon. Bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of the cupcake comes out clean. Remove from the oven and leave to cool. Using an ice-cream scoop or two dessertspoons, divide the mixture among the muffin cases. Spread the mixture flat with the back of a spoon. Bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of the cupcake comes out clean. Remove from the oven and leave to cool. The filling and syrup can be made while the cakes are baking. Mix together all the filling ingredients in a bowl and set aside in the fridge. The filling and syrup can be made while the cakes are baking. Mix together all the filling ingredients in a bowl and set aside in the fridge. Put all the syrup ingredients in a pan over a low heat and let the sugar dissolve. Turn up the heat and boil for a couple of minutes or until thick, then remove the pan from the heat and leave to cool. Put all the syrup ingredients in a pan over a low heat and let the sugar dissolve. Turn up the heat and boil for a couple of minutes or until thick, then remove the pan from the heat and leave to cool. Once the cakes are cooked, remove from the oven and leave to cool in the tin. Once you can handle them, remove each cake from the case and slice in half horizontally. Put the halves cut-side up on a large plate. Brush each liberally with the sugar syrup. Go mad here, the cakes should be really, really moist. Keep the rest of the syrup to pour over the cakes at the table. Once the cakes are cooked, remove from the oven and leave to cool in the tin. Once you can handle them, remove each cake from the case and slice in half horizontally. Put the halves cut-side up on a large plate. Brush each liberally with the sugar syrup. Go mad here, the cakes should be really, really moist. Keep the rest of the syrup to pour over the cakes at the table. Sandwich the halves back together with a generous dollop of the mascarpone cream, dust the tops with icing sugar and cocoa powder and serve straightaway. Sandwich the halves back together with a generous dollop of the mascarpone cream, dust the tops with icing sugar and cocoa powder and serve straightaway."
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} | 11e87802ea6c90697edd676a9dd0197afbe9985e1c9f83f335ed3473e7b6965d | Chickpea curry recipe
An average of 5.0 out of 5 stars from 3 ratings A creamy chickpea curry rich with coconut milk and tamarind. It's ready in no time and mainly uses store cupboard ingredients, making it perfect for midweek meals. 2 tbsp coconut oil2 onions, sliced4 black cardamom pods6 cloves3cm/1¼in piece cinnamon stick3 dried red chillies, roughly chopped15g/½oz fresh root ginger, peeled and grated3 garlic cloves, finely chopped¼ tsp asafoetida½ tsp turmeric½ tsp ground fenugreek1 tbsp tamarind paste400ml tin coconut milk2 x 400g tins chickpeas, drained and rinsed200g spinach (or 100g spinach and 100g fresh methi), roughly chopped, wilted down in a separate pan and drainedsalt and freshly ground black pepper 2 tbsp coconut oil 2 onions, sliced 4 black cardamom pods 6 cloves 3cm/1¼in piece cinnamon stick 3 dried red chillies, roughly chopped 15g/½oz fresh root ginger, peeled and grated 3 garlic cloves, finely chopped ¼ tsp asafoetida ½ tsp turmeric ½ tsp ground fenugreek 1 tbsp tamarind paste 400ml tin coconut milk 2 x 400g tins chickpeas, drained and rinsed 200g spinach (or 100g spinach and 100g fresh methi), roughly chopped, wilted down in a separate pan and drained salt and freshly ground black pepper fresh coriander leavesgreen chillies, sliced fresh coriander leaves green chillies, sliced Method Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes.Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick.Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies. Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes. Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes. Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick. Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick. Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies. Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies. Recipe tips If you can get fresh methi (fenugreek) leaf, use in place of half of the spinach, it will really taste good. | {
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"title": "Chickpea curry recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A creamy chickpea curry rich with coconut milk and tamarind. It's ready in no time and mainly uses store cupboard ingredients, making it perfect for midweek meals. 2 tbsp coconut oil2 onions, sliced4 black cardamom pods6 cloves3cm/1¼in piece cinnamon stick3 dried red chillies, roughly chopped15g/½oz fresh root ginger, peeled and grated3 garlic cloves, finely chopped¼ tsp asafoetida½ tsp turmeric½ tsp ground fenugreek1 tbsp tamarind paste400ml tin coconut milk2 x 400g tins chickpeas, drained and rinsed200g spinach (or 100g spinach and 100g fresh methi), roughly chopped, wilted down in a separate pan and drainedsalt and freshly ground black pepper 2 tbsp coconut oil 2 onions, sliced 4 black cardamom pods 6 cloves 3cm/1¼in piece cinnamon stick 3 dried red chillies, roughly chopped 15g/½oz fresh root ginger, peeled and grated 3 garlic cloves, finely chopped ¼ tsp asafoetida ½ tsp turmeric ½ tsp ground fenugreek 1 tbsp tamarind paste 400ml tin coconut milk 2 x 400g tins chickpeas, drained and rinsed 200g spinach (or 100g spinach and 100g fresh methi), roughly chopped, wilted down in a separate pan and drained salt and freshly ground black pepper fresh coriander leavesgreen chillies, sliced fresh coriander leaves green chillies, sliced Method Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes.Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick.Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies. Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes. Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes. Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick. Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick. Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies. Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies. Recipe tips If you can get fresh methi (fenugreek) leaf, use in place of half of the spinach, it will really taste good."
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} | 20f2c505602506626368b1c88e771674d2556864eeaf1f9b14145e6f3371460a | Rice pudding with rhubarb compôte recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ricepuddingwithrhuba_86548_16x9.jpg Clotted cream, vanilla and a rhubarb compôte take this classic rice pudding to another level. 200g/7oz pudding rice1.2 litres/2 pints of milk1 vanilla pod, halved 200g/7oz caster sugar100g/3½oz clotted cream 200g/7oz pudding rice 1.2 litres/2 pints of milk 1 vanilla pod, halved 200g/7oz caster sugar 100g/3½oz clotted cream 100g/3½oz butter750g/1½lb rhubarb, washed and chopped100g/3½oz sugar1 vanilla pod, halved 100g/3½oz butter 750g/1½lb rhubarb, washed and chopped 100g/3½oz sugar 1 vanilla pod, halved Method For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally.Once the rice is cooked, stir in the clotted cream and leave to cool. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally.Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm.To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte. For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water. For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water. Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally. Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally. Once the rice is cooked, stir in the clotted cream and leave to cool. Once the rice is cooked, stir in the clotted cream and leave to cool. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally. Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm. Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm. To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte. To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte. | {
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"title": "Rice pudding with rhubarb compôte 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/ricepuddingwithrhuba_86548_16x9.jpg Clotted cream, vanilla and a rhubarb compôte take this classic rice pudding to another level. 200g/7oz pudding rice1.2 litres/2 pints of milk1 vanilla pod, halved 200g/7oz caster sugar100g/3½oz clotted cream 200g/7oz pudding rice 1.2 litres/2 pints of milk 1 vanilla pod, halved 200g/7oz caster sugar 100g/3½oz clotted cream 100g/3½oz butter750g/1½lb rhubarb, washed and chopped100g/3½oz sugar1 vanilla pod, halved 100g/3½oz butter 750g/1½lb rhubarb, washed and chopped 100g/3½oz sugar 1 vanilla pod, halved Method For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally.Once the rice is cooked, stir in the clotted cream and leave to cool. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally.Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm.To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte. For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water. For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water. Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally. Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally. Once the rice is cooked, stir in the clotted cream and leave to cool. Once the rice is cooked, stir in the clotted cream and leave to cool. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally. Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm. Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm. To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte. To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte."
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} | e2e5f48639a945b9bb8e94781a5219fa06140a9fe6969f76c49fc735b81ba0c9 | Rhubarb and custard tart with an almond and rosemary pastry recipe
For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs. Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork. Wrap in cling film and place in the fridge for 30 minutes.Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray.For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little.Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool. On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes. Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case. Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown.Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool. Turn the oven down to 160C/325F/Gas 3.For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug.Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven).Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out.Grate the nutmeg over the top and serve. For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs. For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs. Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork. Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork. Wrap in cling film and place in the fridge for 30 minutes. Wrap in cling film and place in the fridge for 30 minutes. Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray. Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray. For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little. For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little. Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool. Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool. On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes. On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes. Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case. Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case. Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown. Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown. Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool. Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool. Turn the oven down to 160C/325F/Gas 3. Turn the oven down to 160C/325F/Gas 3. For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug. For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug. Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven). Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven). Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out. Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out. Grate the nutmeg over the top and serve. Grate the nutmeg over the top and serve. | {
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"title": "Rhubarb and custard tart with an almond and rosemary pastry recipe",
"content": "For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs. Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork. Wrap in cling film and place in the fridge for 30 minutes.Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray.For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little.Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool. On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes. Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case. Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown.Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool. Turn the oven down to 160C/325F/Gas 3.For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug.Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven).Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out.Grate the nutmeg over the top and serve. For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs. For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs. Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork. Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork. Wrap in cling film and place in the fridge for 30 minutes. Wrap in cling film and place in the fridge for 30 minutes. Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray. Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray. For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little. For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little. Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool. Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool. On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes. On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes. Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case. Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case. Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown. Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown. Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool. Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool. Turn the oven down to 160C/325F/Gas 3. Turn the oven down to 160C/325F/Gas 3. For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug. For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug. Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven). Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven). Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out. Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out. Grate the nutmeg over the top and serve. Grate the nutmeg over the top and serve."
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} | a72eb2e0bd73b026f5d645d5be37a3b9410bfef217435480465e8aa69e9086fe | Fillet steak with morel mushroom and wine sauce recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/filletsteakwithmorel_89193_16x9.jpg A steak this good doesn't need much with it, but to really gild the lily, add delicious morel mushrooms. 2 x 225g/8oz beef fillet steakssalt and freshly ground black pepper3 tbsp olive oil 2 x 225g/8oz beef fillet steaks salt and freshly ground black pepper 3 tbsp olive oil 115g/4oz morel mushrooms, cleaned2 shallots, peeled and finely chopped1 clove garlic, finely chopped200ml/7fl oz red wine2 tsp finely chopped fresh thyme leaves 115g/4oz morel mushrooms, cleaned 2 shallots, peeled and finely chopped 1 clove garlic, finely chopped 200ml/7fl oz red wine 2 tsp finely chopped fresh thyme leaves Method Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper.Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened.Pour the mushroom and red wine sauce over the steaks and serve. Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper. Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper. Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour the mushroom and red wine sauce over the steaks and serve. Pour the mushroom and red wine sauce over the steaks and serve. | {
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"title": "Fillet steak with morel mushroom and wine sauce 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/filletsteakwithmorel_89193_16x9.jpg A steak this good doesn't need much with it, but to really gild the lily, add delicious morel mushrooms. 2 x 225g/8oz beef fillet steakssalt and freshly ground black pepper3 tbsp olive oil 2 x 225g/8oz beef fillet steaks salt and freshly ground black pepper 3 tbsp olive oil 115g/4oz morel mushrooms, cleaned2 shallots, peeled and finely chopped1 clove garlic, finely chopped200ml/7fl oz red wine2 tsp finely chopped fresh thyme leaves 115g/4oz morel mushrooms, cleaned 2 shallots, peeled and finely chopped 1 clove garlic, finely chopped 200ml/7fl oz red wine 2 tsp finely chopped fresh thyme leaves Method Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper.Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened.Pour the mushroom and red wine sauce over the steaks and serve. Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper. Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper. Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour the mushroom and red wine sauce over the steaks and serve. Pour the mushroom and red wine sauce over the steaks and serve."
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} | 315bcae7dafecb174a4cc3b9af7483ddbee090db440e537fdcbec11223fdbf77 | Fresh pasta with mushroom and truffle sauce recipe
An average of 4.7 out of 5 stars from 3 ratings A creamy white wine and mushroom sauce with fresh pasta and golden ceps – this is a decadent dinner worthy of a special occasion. 50g/1¾oz unsalted butter2 banana shallots, peeled and diced 1 garlic clove, peeled and minced 1 tsp chopped fresh thyme1 bay leaf 50g/1¾oz dried morels, soaked 50g/1¾oz dried ceps, soaked 125ml/4fl oz white wine 500ml/18fl oz vegetable stock 100ml/3½fl oz double cream truffle oil, to taste 50g/1¾oz unsalted butter 2 banana shallots, peeled and diced 1 garlic clove, peeled and minced 1 tsp chopped fresh thyme 1 bay leaf 50g/1¾oz dried morels, soaked 50g/1¾oz dried ceps, soaked 125ml/4fl oz white wine 500ml/18fl oz vegetable stock 100ml/3½fl oz double cream truffle oil, to taste 1 head cavolo nero, leaves separated2 tbsp olive oil 1 large handful ceps, cleaned and sliced1 handful trumpet mushrooms, cleaned25g/1oz unsalted butter 3 sage leaves 6 fresh lasagne sheets50g/1¾oz vegetarian hard cheese, grated 1 small truffle (optional) 1 head cavolo nero, leaves separated 2 tbsp olive oil 1 large handful ceps, cleaned and sliced 1 handful trumpet mushrooms, cleaned 25g/1oz unsalted butter 3 sage leaves 6 fresh lasagne sheets 50g/1¾oz vegetarian hard cheese, grated 1 small truffle (optional) Method To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender – leave it chunky rather than blending until smooth.Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1–2 minutes, then drain. To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more.Boil the lasagne sheets for 1 minute until al dente.Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like. To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender – leave it chunky rather than blending until smooth. To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender – leave it chunky rather than blending until smooth. Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1–2 minutes, then drain. Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1–2 minutes, then drain. To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more. To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more. Boil the lasagne sheets for 1 minute until al dente. Boil the lasagne sheets for 1 minute until al dente. Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like. Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Fresh pasta with mushroom and truffle sauce recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings A creamy white wine and mushroom sauce with fresh pasta and golden ceps – this is a decadent dinner worthy of a special occasion. 50g/1¾oz unsalted butter2 banana shallots, peeled and diced 1 garlic clove, peeled and minced 1 tsp chopped fresh thyme1 bay leaf 50g/1¾oz dried morels, soaked 50g/1¾oz dried ceps, soaked 125ml/4fl oz white wine 500ml/18fl oz vegetable stock 100ml/3½fl oz double cream truffle oil, to taste 50g/1¾oz unsalted butter 2 banana shallots, peeled and diced 1 garlic clove, peeled and minced 1 tsp chopped fresh thyme 1 bay leaf 50g/1¾oz dried morels, soaked 50g/1¾oz dried ceps, soaked 125ml/4fl oz white wine 500ml/18fl oz vegetable stock 100ml/3½fl oz double cream truffle oil, to taste 1 head cavolo nero, leaves separated2 tbsp olive oil 1 large handful ceps, cleaned and sliced1 handful trumpet mushrooms, cleaned25g/1oz unsalted butter 3 sage leaves 6 fresh lasagne sheets50g/1¾oz vegetarian hard cheese, grated 1 small truffle (optional) 1 head cavolo nero, leaves separated 2 tbsp olive oil 1 large handful ceps, cleaned and sliced 1 handful trumpet mushrooms, cleaned 25g/1oz unsalted butter 3 sage leaves 6 fresh lasagne sheets 50g/1¾oz vegetarian hard cheese, grated 1 small truffle (optional) Method To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender – leave it chunky rather than blending until smooth.Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1–2 minutes, then drain. To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more.Boil the lasagne sheets for 1 minute until al dente.Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like. To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender – leave it chunky rather than blending until smooth. To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender – leave it chunky rather than blending until smooth. Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1–2 minutes, then drain. Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1–2 minutes, then drain. To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more. To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more. Boil the lasagne sheets for 1 minute until al dente. Boil the lasagne sheets for 1 minute until al dente. Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like. Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like."
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} | 3bddb2599e05bc09aac6d43f4610f99a175fe3cca1b0c49c0e7f6be3c562d560 | Roast duck, asparagus and morels recipe
An average of 5.0 out of 5 stars from 1 rating Cooking duck breasts on the bone ensures they stay beautifully moist and tender. 1 duck crown 1 bunch asparagus, trimmed1 shallot, finely chopped knob of butter200g/7oz small morels, cleaned100ml/3½fl oz Madeira 200ml/7oz chicken stock 5 wild garlic leavessalt and freshly ground black pepper 1 duck crown 1 bunch asparagus, trimmed 1 shallot, finely chopped knob of butter 200g/7oz small morels, cleaned 100ml/3½fl oz Madeira 200ml/7oz chicken stock 5 wild garlic leaves salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Season the duck crown with salt and pepper. Heat an ovenproof frying pan over a high heat. When hot, add the duck crown, skin-side down, and cook until the skin is crisp and golden-brown. Transfer to the oven for 15-20 minutes, or until cooked to your liking. Set aside to rest on the bone.Cook the asparagus in a pan of boiling salted water for 2-3 minutes. Drain and season with salt and pepper.Fry the shallot in a knob of butter until soft and translucent. Add the morels and season with salt and pepper. Pour in the Madeira and bring to the boil. Add the chicken stock and simmer for 2-3 minutes, or until the morels are just cooked. Stir in the wild garlic and remove from the heat.To serve, remove the duck breasts from the crown. Place in shallow bowls with the asparagus to the side. Pour over the morels and wild garlic and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the duck crown with salt and pepper. Heat an ovenproof frying pan over a high heat. When hot, add the duck crown, skin-side down, and cook until the skin is crisp and golden-brown. Transfer to the oven for 15-20 minutes, or until cooked to your liking. Set aside to rest on the bone. Season the duck crown with salt and pepper. Heat an ovenproof frying pan over a high heat. When hot, add the duck crown, skin-side down, and cook until the skin is crisp and golden-brown. Transfer to the oven for 15-20 minutes, or until cooked to your liking. Set aside to rest on the bone. Cook the asparagus in a pan of boiling salted water for 2-3 minutes. Drain and season with salt and pepper. Cook the asparagus in a pan of boiling salted water for 2-3 minutes. Drain and season with salt and pepper. Fry the shallot in a knob of butter until soft and translucent. Add the morels and season with salt and pepper. Pour in the Madeira and bring to the boil. Add the chicken stock and simmer for 2-3 minutes, or until the morels are just cooked. Stir in the wild garlic and remove from the heat. Fry the shallot in a knob of butter until soft and translucent. Add the morels and season with salt and pepper. Pour in the Madeira and bring to the boil. Add the chicken stock and simmer for 2-3 minutes, or until the morels are just cooked. Stir in the wild garlic and remove from the heat. To serve, remove the duck breasts from the crown. Place in shallow bowls with the asparagus to the side. Pour over the morels and wild garlic and serve immediately. To serve, remove the duck breasts from the crown. Place in shallow bowls with the asparagus to the side. Pour over the morels and wild garlic and serve immediately. | {
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"title": "Roast duck, asparagus and morels recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Cooking duck breasts on the bone ensures they stay beautifully moist and tender. 1 duck crown 1 bunch asparagus, trimmed1 shallot, finely chopped knob of butter200g/7oz small morels, cleaned100ml/3½fl oz Madeira 200ml/7oz chicken stock 5 wild garlic leavessalt and freshly ground black pepper 1 duck crown 1 bunch asparagus, trimmed 1 shallot, finely chopped knob of butter 200g/7oz small morels, cleaned 100ml/3½fl oz Madeira 200ml/7oz chicken stock 5 wild garlic leaves salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Season the duck crown with salt and pepper. Heat an ovenproof frying pan over a high heat. When hot, add the duck crown, skin-side down, and cook until the skin is crisp and golden-brown. Transfer to the oven for 15-20 minutes, or until cooked to your liking. Set aside to rest on the bone.Cook the asparagus in a pan of boiling salted water for 2-3 minutes. Drain and season with salt and pepper.Fry the shallot in a knob of butter until soft and translucent. Add the morels and season with salt and pepper. Pour in the Madeira and bring to the boil. Add the chicken stock and simmer for 2-3 minutes, or until the morels are just cooked. Stir in the wild garlic and remove from the heat.To serve, remove the duck breasts from the crown. Place in shallow bowls with the asparagus to the side. Pour over the morels and wild garlic and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the duck crown with salt and pepper. Heat an ovenproof frying pan over a high heat. When hot, add the duck crown, skin-side down, and cook until the skin is crisp and golden-brown. Transfer to the oven for 15-20 minutes, or until cooked to your liking. Set aside to rest on the bone. Season the duck crown with salt and pepper. Heat an ovenproof frying pan over a high heat. When hot, add the duck crown, skin-side down, and cook until the skin is crisp and golden-brown. Transfer to the oven for 15-20 minutes, or until cooked to your liking. Set aside to rest on the bone. Cook the asparagus in a pan of boiling salted water for 2-3 minutes. Drain and season with salt and pepper. Cook the asparagus in a pan of boiling salted water for 2-3 minutes. Drain and season with salt and pepper. Fry the shallot in a knob of butter until soft and translucent. Add the morels and season with salt and pepper. Pour in the Madeira and bring to the boil. Add the chicken stock and simmer for 2-3 minutes, or until the morels are just cooked. Stir in the wild garlic and remove from the heat. Fry the shallot in a knob of butter until soft and translucent. Add the morels and season with salt and pepper. Pour in the Madeira and bring to the boil. Add the chicken stock and simmer for 2-3 minutes, or until the morels are just cooked. Stir in the wild garlic and remove from the heat. To serve, remove the duck breasts from the crown. Place in shallow bowls with the asparagus to the side. Pour over the morels and wild garlic and serve immediately. To serve, remove the duck breasts from the crown. Place in shallow bowls with the asparagus to the side. Pour over the morels and wild garlic and serve immediately."
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} | 356e5983bd26b07ce151f60e98eb3021e1bb5e6005a0d2513e148a3ff388f0fb | Fillet of venison and wild mushroom sauce recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/filletofvenisonandwi_89763_16x9.jpg Once past the marinade, this easy venison recipe is so quick. Let the flavoursome ingredients do your work for you. 500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions5 tbsp extra virgin olive oil1 tbsp balsamic vinegar1 carrot, finely chopped1 onion, finely choppedsalt and freshly ground black pepper 500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions 5 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 1 carrot, finely chopped 1 onion, finely chopped salt and freshly ground black pepper 100g/3½oz unsalted butter2 small onions, very finely sliced40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water)150g/5oz fresh porcini mushrooms, thickly sliced2 tbsp balsamic vinegar (aged for 10-15 years)4 tbsp dry sherry6 tbsp double creamsalt and freshly ground black pepper 100g/3½oz unsalted butter 2 small onions, very finely sliced 40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water) 150g/5oz fresh porcini mushrooms, thickly sliced 2 tbsp balsamic vinegar (aged for 10-15 years) 4 tbsp dry sherry 6 tbsp double cream salt and freshly ground black pepper 1 summer truffle, optional 1 summer truffle, optional Method For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.Add the morels and cook for 10 minutes.Add the porcini and fry for a further 3-5 minutes.Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.) To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using. For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight. For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight. For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened. For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened. Add the morels and cook for 10 minutes. Add the morels and cook for 10 minutes. Add the porcini and fry for a further 3-5 minutes. Add the porcini and fry for a further 3-5 minutes. Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.) Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.) To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper. To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper. Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking. Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking. To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using. To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using. | {
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"title": "Fillet of venison and wild mushroom sauce recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/filletofvenisonandwi_89763_16x9.jpg Once past the marinade, this easy venison recipe is so quick. Let the flavoursome ingredients do your work for you. 500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions5 tbsp extra virgin olive oil1 tbsp balsamic vinegar1 carrot, finely chopped1 onion, finely choppedsalt and freshly ground black pepper 500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions 5 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 1 carrot, finely chopped 1 onion, finely chopped salt and freshly ground black pepper 100g/3½oz unsalted butter2 small onions, very finely sliced40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water)150g/5oz fresh porcini mushrooms, thickly sliced2 tbsp balsamic vinegar (aged for 10-15 years)4 tbsp dry sherry6 tbsp double creamsalt and freshly ground black pepper 100g/3½oz unsalted butter 2 small onions, very finely sliced 40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water) 150g/5oz fresh porcini mushrooms, thickly sliced 2 tbsp balsamic vinegar (aged for 10-15 years) 4 tbsp dry sherry 6 tbsp double cream salt and freshly ground black pepper 1 summer truffle, optional 1 summer truffle, optional Method For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.Add the morels and cook for 10 minutes.Add the porcini and fry for a further 3-5 minutes.Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.) To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using. For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight. For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight. For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened. For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened. Add the morels and cook for 10 minutes. Add the morels and cook for 10 minutes. Add the porcini and fry for a further 3-5 minutes. Add the porcini and fry for a further 3-5 minutes. Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.) Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.) To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper. To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper. Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking. Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking. To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using. To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using."
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} | 0d3531ceb4718a536a7a9925ff513c1acaf0f74713b7023bb0aa65063e9fe476 | Malai kofta with morel stir fry recipe
To make the filling, mix all of the ingredients together in a large bowl. Divide the mixture into 12 equal balls.To make the koftas, mix all of the ingredients together, except the oil, in a large bowl to form a smooth dough-like texture. Divide the mixture into 12 equal balls, the size of golf balls. Take a ball, make an indent, and keep pressing and rotating it in your hand to make the cavity slightly larger than a ball of the filling. The edges of the cavity should be slightly thinner than the rest of it. Sit a ball of the filling in the cavity and bring together the edges to cover the filling completely. Do not leave any cracks or the filling will come out during frying. Repeat until there are 12 kofta balls and set aside. To make the boiled cashew paste, cover the cashew nuts with water and bring to the boil. Boil the cashews until soft, then blend to a smooth paste. You may need to add a splash of water to help them blend. Set aside. To make the sauce, cook the tomatoes in a saucepan over a medium heat and, as they start to soften, pour in 125ml/4fl oz of water. Add the ginger, cardamom, cloves and bay leaf and boil until the tomatoes break down. Pass the tomato mixture through a sieve to produce a fine tomato purée. Place the tomato purée in a saucepan, bring to the boil and add the chilli powder and 2 tablespoons of the cashew paste. As the purée thickens, add the butter, piece by piece, stirring constantly. When the sauce turns glossy, add the cream and continue to boil for 2 more minutes. Season with the salt and sugar and add the fenugreek leaves and garam masala. Keep warm. To make the stir fry, heat the oil in a heavy-bottomed frying pan and add the black cumin, cardamom and cinnamon. Once they crackle and pop, add the onion and fry over a medium heat until golden brown. Add the garlic and ginger and fry for 2–3 minutes. Add the tomatoes, turmeric, chilli powder and cumin. Season with the salt and sugar. Cook for 10–12 minutes or until the oil starts separating from the edge of the pan. Add the morels and fry for 2 minutes. Sprinkle in the mint leaves and remove from the heat.To serve, heat the oil for the koftas in a large frying pan and fry the koftas in small batches until golden brown. Transfer to kitchen paper to drain, then place the koftas in the tomato sauce and warm through.To finish, fry the broken cashews in the large frying pan until nicely toasted, then drain on kitchen paper. Serve the koftas with the stir fry and naan bread and pilau rice. Garnish with the gold leaf and fried cashews. To make the filling, mix all of the ingredients together in a large bowl. Divide the mixture into 12 equal balls. To make the filling, mix all of the ingredients together in a large bowl. Divide the mixture into 12 equal balls. To make the koftas, mix all of the ingredients together, except the oil, in a large bowl to form a smooth dough-like texture. Divide the mixture into 12 equal balls, the size of golf balls. Take a ball, make an indent, and keep pressing and rotating it in your hand to make the cavity slightly larger than a ball of the filling. The edges of the cavity should be slightly thinner than the rest of it. Sit a ball of the filling in the cavity and bring together the edges to cover the filling completely. Do not leave any cracks or the filling will come out during frying. Repeat until there are 12 kofta balls and set aside. To make the koftas, mix all of the ingredients together, except the oil, in a large bowl to form a smooth dough-like texture. Divide the mixture into 12 equal balls, the size of golf balls. Take a ball, make an indent, and keep pressing and rotating it in your hand to make the cavity slightly larger than a ball of the filling. The edges of the cavity should be slightly thinner than the rest of it. Sit a ball of the filling in the cavity and bring together the edges to cover the filling completely. Do not leave any cracks or the filling will come out during frying. Repeat until there are 12 kofta balls and set aside. To make the boiled cashew paste, cover the cashew nuts with water and bring to the boil. Boil the cashews until soft, then blend to a smooth paste. You may need to add a splash of water to help them blend. Set aside. To make the boiled cashew paste, cover the cashew nuts with water and bring to the boil. Boil the cashews until soft, then blend to a smooth paste. You may need to add a splash of water to help them blend. Set aside. To make the sauce, cook the tomatoes in a saucepan over a medium heat and, as they start to soften, pour in 125ml/4fl oz of water. Add the ginger, cardamom, cloves and bay leaf and boil until the tomatoes break down. To make the sauce, cook the tomatoes in a saucepan over a medium heat and, as they start to soften, pour in 125ml/4fl oz of water. Add the ginger, cardamom, cloves and bay leaf and boil until the tomatoes break down. Pass the tomato mixture through a sieve to produce a fine tomato purée. Place the tomato purée in a saucepan, bring to the boil and add the chilli powder and 2 tablespoons of the cashew paste. As the purée thickens, add the butter, piece by piece, stirring constantly. When the sauce turns glossy, add the cream and continue to boil for 2 more minutes. Season with the salt and sugar and add the fenugreek leaves and garam masala. Keep warm. Pass the tomato mixture through a sieve to produce a fine tomato purée. Place the tomato purée in a saucepan, bring to the boil and add the chilli powder and 2 tablespoons of the cashew paste. As the purée thickens, add the butter, piece by piece, stirring constantly. When the sauce turns glossy, add the cream and continue to boil for 2 more minutes. Season with the salt and sugar and add the fenugreek leaves and garam masala. Keep warm. To make the stir fry, heat the oil in a heavy-bottomed frying pan and add the black cumin, cardamom and cinnamon. Once they crackle and pop, add the onion and fry over a medium heat until golden brown. Add the garlic and ginger and fry for 2–3 minutes. Add the tomatoes, turmeric, chilli powder and cumin. Season with the salt and sugar. Cook for 10–12 minutes or until the oil starts separating from the edge of the pan. Add the morels and fry for 2 minutes. Sprinkle in the mint leaves and remove from the heat. To make the stir fry, heat the oil in a heavy-bottomed frying pan and add the black cumin, cardamom and cinnamon. Once they crackle and pop, add the onion and fry over a medium heat until golden brown. Add the garlic and ginger and fry for 2–3 minutes. Add the tomatoes, turmeric, chilli powder and cumin. Season with the salt and sugar. Cook for 10–12 minutes or until the oil starts separating from the edge of the pan. Add the morels and fry for 2 minutes. Sprinkle in the mint leaves and remove from the heat. To serve, heat the oil for the koftas in a large frying pan and fry the koftas in small batches until golden brown. Transfer to kitchen paper to drain, then place the koftas in the tomato sauce and warm through. To serve, heat the oil for the koftas in a large frying pan and fry the koftas in small batches until golden brown. Transfer to kitchen paper to drain, then place the koftas in the tomato sauce and warm through. To finish, fry the broken cashews in the large frying pan until nicely toasted, then drain on kitchen paper. Serve the koftas with the stir fry and naan bread and pilau rice. Garnish with the gold leaf and fried cashews. To finish, fry the broken cashews in the large frying pan until nicely toasted, then drain on kitchen paper. Serve the koftas with the stir fry and naan bread and pilau rice. Garnish with the gold leaf and fried cashews. | {
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"title": "Malai kofta with morel stir fry recipe",
"content": "To make the filling, mix all of the ingredients together in a large bowl. Divide the mixture into 12 equal balls.To make the koftas, mix all of the ingredients together, except the oil, in a large bowl to form a smooth dough-like texture. Divide the mixture into 12 equal balls, the size of golf balls. Take a ball, make an indent, and keep pressing and rotating it in your hand to make the cavity slightly larger than a ball of the filling. The edges of the cavity should be slightly thinner than the rest of it. Sit a ball of the filling in the cavity and bring together the edges to cover the filling completely. Do not leave any cracks or the filling will come out during frying. Repeat until there are 12 kofta balls and set aside. To make the boiled cashew paste, cover the cashew nuts with water and bring to the boil. Boil the cashews until soft, then blend to a smooth paste. You may need to add a splash of water to help them blend. Set aside. To make the sauce, cook the tomatoes in a saucepan over a medium heat and, as they start to soften, pour in 125ml/4fl oz of water. Add the ginger, cardamom, cloves and bay leaf and boil until the tomatoes break down. Pass the tomato mixture through a sieve to produce a fine tomato purée. Place the tomato purée in a saucepan, bring to the boil and add the chilli powder and 2 tablespoons of the cashew paste. As the purée thickens, add the butter, piece by piece, stirring constantly. When the sauce turns glossy, add the cream and continue to boil for 2 more minutes. Season with the salt and sugar and add the fenugreek leaves and garam masala. Keep warm. To make the stir fry, heat the oil in a heavy-bottomed frying pan and add the black cumin, cardamom and cinnamon. Once they crackle and pop, add the onion and fry over a medium heat until golden brown. Add the garlic and ginger and fry for 2–3 minutes. Add the tomatoes, turmeric, chilli powder and cumin. Season with the salt and sugar. Cook for 10–12 minutes or until the oil starts separating from the edge of the pan. Add the morels and fry for 2 minutes. Sprinkle in the mint leaves and remove from the heat.To serve, heat the oil for the koftas in a large frying pan and fry the koftas in small batches until golden brown. Transfer to kitchen paper to drain, then place the koftas in the tomato sauce and warm through.To finish, fry the broken cashews in the large frying pan until nicely toasted, then drain on kitchen paper. Serve the koftas with the stir fry and naan bread and pilau rice. Garnish with the gold leaf and fried cashews. To make the filling, mix all of the ingredients together in a large bowl. Divide the mixture into 12 equal balls. To make the filling, mix all of the ingredients together in a large bowl. Divide the mixture into 12 equal balls. To make the koftas, mix all of the ingredients together, except the oil, in a large bowl to form a smooth dough-like texture. Divide the mixture into 12 equal balls, the size of golf balls. Take a ball, make an indent, and keep pressing and rotating it in your hand to make the cavity slightly larger than a ball of the filling. The edges of the cavity should be slightly thinner than the rest of it. Sit a ball of the filling in the cavity and bring together the edges to cover the filling completely. Do not leave any cracks or the filling will come out during frying. Repeat until there are 12 kofta balls and set aside. To make the koftas, mix all of the ingredients together, except the oil, in a large bowl to form a smooth dough-like texture. Divide the mixture into 12 equal balls, the size of golf balls. Take a ball, make an indent, and keep pressing and rotating it in your hand to make the cavity slightly larger than a ball of the filling. The edges of the cavity should be slightly thinner than the rest of it. Sit a ball of the filling in the cavity and bring together the edges to cover the filling completely. Do not leave any cracks or the filling will come out during frying. Repeat until there are 12 kofta balls and set aside. To make the boiled cashew paste, cover the cashew nuts with water and bring to the boil. Boil the cashews until soft, then blend to a smooth paste. You may need to add a splash of water to help them blend. Set aside. To make the boiled cashew paste, cover the cashew nuts with water and bring to the boil. Boil the cashews until soft, then blend to a smooth paste. You may need to add a splash of water to help them blend. Set aside. To make the sauce, cook the tomatoes in a saucepan over a medium heat and, as they start to soften, pour in 125ml/4fl oz of water. Add the ginger, cardamom, cloves and bay leaf and boil until the tomatoes break down. To make the sauce, cook the tomatoes in a saucepan over a medium heat and, as they start to soften, pour in 125ml/4fl oz of water. Add the ginger, cardamom, cloves and bay leaf and boil until the tomatoes break down. Pass the tomato mixture through a sieve to produce a fine tomato purée. Place the tomato purée in a saucepan, bring to the boil and add the chilli powder and 2 tablespoons of the cashew paste. As the purée thickens, add the butter, piece by piece, stirring constantly. When the sauce turns glossy, add the cream and continue to boil for 2 more minutes. Season with the salt and sugar and add the fenugreek leaves and garam masala. Keep warm. Pass the tomato mixture through a sieve to produce a fine tomato purée. Place the tomato purée in a saucepan, bring to the boil and add the chilli powder and 2 tablespoons of the cashew paste. As the purée thickens, add the butter, piece by piece, stirring constantly. When the sauce turns glossy, add the cream and continue to boil for 2 more minutes. Season with the salt and sugar and add the fenugreek leaves and garam masala. Keep warm. To make the stir fry, heat the oil in a heavy-bottomed frying pan and add the black cumin, cardamom and cinnamon. Once they crackle and pop, add the onion and fry over a medium heat until golden brown. Add the garlic and ginger and fry for 2–3 minutes. Add the tomatoes, turmeric, chilli powder and cumin. Season with the salt and sugar. Cook for 10–12 minutes or until the oil starts separating from the edge of the pan. Add the morels and fry for 2 minutes. Sprinkle in the mint leaves and remove from the heat. To make the stir fry, heat the oil in a heavy-bottomed frying pan and add the black cumin, cardamom and cinnamon. Once they crackle and pop, add the onion and fry over a medium heat until golden brown. Add the garlic and ginger and fry for 2–3 minutes. Add the tomatoes, turmeric, chilli powder and cumin. Season with the salt and sugar. Cook for 10–12 minutes or until the oil starts separating from the edge of the pan. Add the morels and fry for 2 minutes. Sprinkle in the mint leaves and remove from the heat. To serve, heat the oil for the koftas in a large frying pan and fry the koftas in small batches until golden brown. Transfer to kitchen paper to drain, then place the koftas in the tomato sauce and warm through. To serve, heat the oil for the koftas in a large frying pan and fry the koftas in small batches until golden brown. Transfer to kitchen paper to drain, then place the koftas in the tomato sauce and warm through. To finish, fry the broken cashews in the large frying pan until nicely toasted, then drain on kitchen paper. Serve the koftas with the stir fry and naan bread and pilau rice. Garnish with the gold leaf and fried cashews. To finish, fry the broken cashews in the large frying pan until nicely toasted, then drain on kitchen paper. Serve the koftas with the stir fry and naan bread and pilau rice. Garnish with the gold leaf and fried cashews."
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} | a80b2da0a86704c2899a989134e2a9e3c836ee655432074f6c7b230ad1972c66 | Confit cabbage with chestnuts recipe
Confit cabbage with chestnuts, crispy cabbage leaves and green sauce An average of 4.8 out of 5 stars from 4 ratings Turn simple cabbage into an outstanding vegetarian dish that will impress at a dinner party or special occassion. 25ml/1fl oz sherry vinegar100ml/3½fl oz rapeseed oil1 banana shallot, diced1 lemon, zest only60g/2¼oz chestnuts, roughly choppedsalt and freshly ground black pepper 25ml/1fl oz sherry vinegar 100ml/3½fl oz rapeseed oil 1 banana shallot, diced 1 lemon, zest only 60g/2¼oz chestnuts, roughly chopped salt and freshly ground black pepper 1 Savoy cabbage250g/9oz unsalted butter, melted250ml/9fl oz warm waterpinch salt 1 Savoy cabbage 250g/9oz unsalted butter, melted 250ml/9fl oz warm water pinch salt 500ml/18fl oz vegetable oil, for deep frying3 tsp sweet smoked paprika1 tsp ground coriander½ tsp ground cumin½ tsp ground black pepper1 tsp fine salt 1 tsp garlic powder 500ml/18fl oz vegetable oil, for deep frying 3 tsp sweet smoked paprika 1 tsp ground coriander ½ tsp ground cumin ½ tsp ground black pepper 1 tsp fine salt 1 tsp garlic powder 250g/9oz wild garlic, stalks and fibrous centres removed100g/3½oz spinach, stalks and fibrous centres removed4 tbsp rapeseed oil4 garlic cloves, finely grated40g/1½oz cultured barley miso paste65ml/2¼fl oz double cream 25g/1oz Dijon mustard1 lemon, juice only 250g/9oz wild garlic, stalks and fibrous centres removed 100g/3½oz spinach, stalks and fibrous centres removed 4 tbsp rapeseed oil 4 garlic cloves, finely grated 40g/1½oz cultured barley miso paste 65ml/2¼fl oz double cream 25g/1oz Dijon mustard 1 lemon, juice only Method To make the chestnuts, place the sherry vinegar in a small bowl and slowly drizzle in the rapeseed oil while whisking vigorously. When the oil is fully incorporated, stir through the shallot, lemon zest and chestnuts. Season with salt and pepper and set aside. To make the confit cabbage, preheat the oven to 170C/150C Fan/Gas 3. Peel the cabbage’s outer leaves away and set aside. Cut the inner parts of the cabbages in half, going directly through the core to keep each half intact. In a deep casserole dish, place the cabbage halves face down. Pour over the melted butter and warm water. Cover the dish with kitchen foil and cook in the oven for 40 minutes. To check the cabbage is done, insert a skewer through the core. If there is no resistance, it is cooked. Season with salt. Meanwhile, to make the crispy cabbage leaves with smoky seasoning, finely slice the reserved outer cabbage leaves into roughly 5cm/2in wide strips. Heat the vegetable oil in a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the leaves until crispy, carefully stirring every now and then to ensure they are getting cooked evenly. Transfer to kitchen towel to drain. Mix all of the smoky seasoning ingredients in a small bowl. Season the cabbage crisps with the smoky seasoning to taste. To make the green sauce, blanch the wild garlic and spinach in hot water for 30 seconds and then plunge straight into iced water. Lightly squeeze the water out of the leaves and set aside. Heat the rapeseed oil in a saucepan, add the garlic and fry until lightly golden. Add the miso and cook for a further 30 seconds. Deglaze the pan with the cream and mustard and stir well. Set aside. Roughly chop the blanched greens and put them in a food processor or blender. Add the mustard cream mixture and blend for 2 minutes on full speed. Taste and season with a squeeze of lemon. Pour the sauce through a sieve to remove any remaining fibres. To serve, pour the sauce into bowls and top with the confit cabbage, the crispy cabbage leaves and chestnuts. To make the chestnuts, place the sherry vinegar in a small bowl and slowly drizzle in the rapeseed oil while whisking vigorously. When the oil is fully incorporated, stir through the shallot, lemon zest and chestnuts. Season with salt and pepper and set aside. To make the chestnuts, place the sherry vinegar in a small bowl and slowly drizzle in the rapeseed oil while whisking vigorously. When the oil is fully incorporated, stir through the shallot, lemon zest and chestnuts. Season with salt and pepper and set aside. To make the confit cabbage, preheat the oven to 170C/150C Fan/Gas 3. Peel the cabbage’s outer leaves away and set aside. Cut the inner parts of the cabbages in half, going directly through the core to keep each half intact. In a deep casserole dish, place the cabbage halves face down. Pour over the melted butter and warm water. Cover the dish with kitchen foil and cook in the oven for 40 minutes. To check the cabbage is done, insert a skewer through the core. If there is no resistance, it is cooked. Season with salt. To make the confit cabbage, preheat the oven to 170C/150C Fan/Gas 3. Peel the cabbage’s outer leaves away and set aside. Cut the inner parts of the cabbages in half, going directly through the core to keep each half intact. In a deep casserole dish, place the cabbage halves face down. Pour over the melted butter and warm water. Cover the dish with kitchen foil and cook in the oven for 40 minutes. To check the cabbage is done, insert a skewer through the core. If there is no resistance, it is cooked. Season with salt. Meanwhile, to make the crispy cabbage leaves with smoky seasoning, finely slice the reserved outer cabbage leaves into roughly 5cm/2in wide strips. Heat the vegetable oil in a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the leaves until crispy, carefully stirring every now and then to ensure they are getting cooked evenly. Transfer to kitchen towel to drain. Meanwhile, to make the crispy cabbage leaves with smoky seasoning, finely slice the reserved outer cabbage leaves into roughly 5cm/2in wide strips. Heat the vegetable oil in a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the leaves until crispy, carefully stirring every now and then to ensure they are getting cooked evenly. Transfer to kitchen towel to drain. Mix all of the smoky seasoning ingredients in a small bowl. Season the cabbage crisps with the smoky seasoning to taste. Mix all of the smoky seasoning ingredients in a small bowl. Season the cabbage crisps with the smoky seasoning to taste. To make the green sauce, blanch the wild garlic and spinach in hot water for 30 seconds and then plunge straight into iced water. Lightly squeeze the water out of the leaves and set aside. To make the green sauce, blanch the wild garlic and spinach in hot water for 30 seconds and then plunge straight into iced water. Lightly squeeze the water out of the leaves and set aside. Heat the rapeseed oil in a saucepan, add the garlic and fry until lightly golden. Add the miso and cook for a further 30 seconds. Deglaze the pan with the cream and mustard and stir well. Set aside. Heat the rapeseed oil in a saucepan, add the garlic and fry until lightly golden. Add the miso and cook for a further 30 seconds. Deglaze the pan with the cream and mustard and stir well. Set aside. Roughly chop the blanched greens and put them in a food processor or blender. Add the mustard cream mixture and blend for 2 minutes on full speed. Taste and season with a squeeze of lemon. Pour the sauce through a sieve to remove any remaining fibres. Roughly chop the blanched greens and put them in a food processor or blender. Add the mustard cream mixture and blend for 2 minutes on full speed. Taste and season with a squeeze of lemon. Pour the sauce through a sieve to remove any remaining fibres. To serve, pour the sauce into bowls and top with the confit cabbage, the crispy cabbage leaves and chestnuts. To serve, pour the sauce into bowls and top with the confit cabbage, the crispy cabbage leaves and chestnuts. | {
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"title": "Confit cabbage with chestnuts recipe",
"content": "Confit cabbage with chestnuts, crispy cabbage leaves and green sauce An average of 4.8 out of 5 stars from 4 ratings Turn simple cabbage into an outstanding vegetarian dish that will impress at a dinner party or special occassion. 25ml/1fl oz sherry vinegar100ml/3½fl oz rapeseed oil1 banana shallot, diced1 lemon, zest only60g/2¼oz chestnuts, roughly choppedsalt and freshly ground black pepper 25ml/1fl oz sherry vinegar 100ml/3½fl oz rapeseed oil 1 banana shallot, diced 1 lemon, zest only 60g/2¼oz chestnuts, roughly chopped salt and freshly ground black pepper 1 Savoy cabbage250g/9oz unsalted butter, melted250ml/9fl oz warm waterpinch salt 1 Savoy cabbage 250g/9oz unsalted butter, melted 250ml/9fl oz warm water pinch salt 500ml/18fl oz vegetable oil, for deep frying3 tsp sweet smoked paprika1 tsp ground coriander½ tsp ground cumin½ tsp ground black pepper1 tsp fine salt 1 tsp garlic powder 500ml/18fl oz vegetable oil, for deep frying 3 tsp sweet smoked paprika 1 tsp ground coriander ½ tsp ground cumin ½ tsp ground black pepper 1 tsp fine salt 1 tsp garlic powder 250g/9oz wild garlic, stalks and fibrous centres removed100g/3½oz spinach, stalks and fibrous centres removed4 tbsp rapeseed oil4 garlic cloves, finely grated40g/1½oz cultured barley miso paste65ml/2¼fl oz double cream 25g/1oz Dijon mustard1 lemon, juice only 250g/9oz wild garlic, stalks and fibrous centres removed 100g/3½oz spinach, stalks and fibrous centres removed 4 tbsp rapeseed oil 4 garlic cloves, finely grated 40g/1½oz cultured barley miso paste 65ml/2¼fl oz double cream 25g/1oz Dijon mustard 1 lemon, juice only Method To make the chestnuts, place the sherry vinegar in a small bowl and slowly drizzle in the rapeseed oil while whisking vigorously. When the oil is fully incorporated, stir through the shallot, lemon zest and chestnuts. Season with salt and pepper and set aside. To make the confit cabbage, preheat the oven to 170C/150C Fan/Gas 3. Peel the cabbage’s outer leaves away and set aside. Cut the inner parts of the cabbages in half, going directly through the core to keep each half intact. In a deep casserole dish, place the cabbage halves face down. Pour over the melted butter and warm water. Cover the dish with kitchen foil and cook in the oven for 40 minutes. To check the cabbage is done, insert a skewer through the core. If there is no resistance, it is cooked. Season with salt. Meanwhile, to make the crispy cabbage leaves with smoky seasoning, finely slice the reserved outer cabbage leaves into roughly 5cm/2in wide strips. Heat the vegetable oil in a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the leaves until crispy, carefully stirring every now and then to ensure they are getting cooked evenly. Transfer to kitchen towel to drain. Mix all of the smoky seasoning ingredients in a small bowl. Season the cabbage crisps with the smoky seasoning to taste. To make the green sauce, blanch the wild garlic and spinach in hot water for 30 seconds and then plunge straight into iced water. Lightly squeeze the water out of the leaves and set aside. Heat the rapeseed oil in a saucepan, add the garlic and fry until lightly golden. Add the miso and cook for a further 30 seconds. Deglaze the pan with the cream and mustard and stir well. Set aside. Roughly chop the blanched greens and put them in a food processor or blender. Add the mustard cream mixture and blend for 2 minutes on full speed. Taste and season with a squeeze of lemon. Pour the sauce through a sieve to remove any remaining fibres. To serve, pour the sauce into bowls and top with the confit cabbage, the crispy cabbage leaves and chestnuts. To make the chestnuts, place the sherry vinegar in a small bowl and slowly drizzle in the rapeseed oil while whisking vigorously. When the oil is fully incorporated, stir through the shallot, lemon zest and chestnuts. Season with salt and pepper and set aside. To make the chestnuts, place the sherry vinegar in a small bowl and slowly drizzle in the rapeseed oil while whisking vigorously. When the oil is fully incorporated, stir through the shallot, lemon zest and chestnuts. Season with salt and pepper and set aside. To make the confit cabbage, preheat the oven to 170C/150C Fan/Gas 3. Peel the cabbage’s outer leaves away and set aside. Cut the inner parts of the cabbages in half, going directly through the core to keep each half intact. In a deep casserole dish, place the cabbage halves face down. Pour over the melted butter and warm water. Cover the dish with kitchen foil and cook in the oven for 40 minutes. To check the cabbage is done, insert a skewer through the core. If there is no resistance, it is cooked. Season with salt. To make the confit cabbage, preheat the oven to 170C/150C Fan/Gas 3. Peel the cabbage’s outer leaves away and set aside. Cut the inner parts of the cabbages in half, going directly through the core to keep each half intact. In a deep casserole dish, place the cabbage halves face down. Pour over the melted butter and warm water. Cover the dish with kitchen foil and cook in the oven for 40 minutes. To check the cabbage is done, insert a skewer through the core. If there is no resistance, it is cooked. Season with salt. Meanwhile, to make the crispy cabbage leaves with smoky seasoning, finely slice the reserved outer cabbage leaves into roughly 5cm/2in wide strips. Heat the vegetable oil in a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the leaves until crispy, carefully stirring every now and then to ensure they are getting cooked evenly. Transfer to kitchen towel to drain. Meanwhile, to make the crispy cabbage leaves with smoky seasoning, finely slice the reserved outer cabbage leaves into roughly 5cm/2in wide strips. Heat the vegetable oil in a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the leaves until crispy, carefully stirring every now and then to ensure they are getting cooked evenly. Transfer to kitchen towel to drain. Mix all of the smoky seasoning ingredients in a small bowl. Season the cabbage crisps with the smoky seasoning to taste. Mix all of the smoky seasoning ingredients in a small bowl. Season the cabbage crisps with the smoky seasoning to taste. To make the green sauce, blanch the wild garlic and spinach in hot water for 30 seconds and then plunge straight into iced water. Lightly squeeze the water out of the leaves and set aside. To make the green sauce, blanch the wild garlic and spinach in hot water for 30 seconds and then plunge straight into iced water. Lightly squeeze the water out of the leaves and set aside. Heat the rapeseed oil in a saucepan, add the garlic and fry until lightly golden. Add the miso and cook for a further 30 seconds. Deglaze the pan with the cream and mustard and stir well. Set aside. Heat the rapeseed oil in a saucepan, add the garlic and fry until lightly golden. Add the miso and cook for a further 30 seconds. Deglaze the pan with the cream and mustard and stir well. Set aside. Roughly chop the blanched greens and put them in a food processor or blender. Add the mustard cream mixture and blend for 2 minutes on full speed. Taste and season with a squeeze of lemon. Pour the sauce through a sieve to remove any remaining fibres. Roughly chop the blanched greens and put them in a food processor or blender. Add the mustard cream mixture and blend for 2 minutes on full speed. Taste and season with a squeeze of lemon. Pour the sauce through a sieve to remove any remaining fibres. To serve, pour the sauce into bowls and top with the confit cabbage, the crispy cabbage leaves and chestnuts. To serve, pour the sauce into bowls and top with the confit cabbage, the crispy cabbage leaves and chestnuts."
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} | f9501cf805026658585ff5923377faf5ef939d031abf44ec1675dfdd95337901 | Asparagus with wild garlic and bacon dressing recipe
An average of 5.0 out of 5 stars from 3 ratings Homemade bacon dressing made with smoked pork belly is the star of this elegant asparagus dish. Serve with wilted wild garlic and buttery fried eggs. 100g/3½oz smoked and cured pork belly 60ml/4 tbsp sherry vinegar 100g/3½oz pork jus 1 tsp Dijon mustard 100g/3½oz smoked and cured pork belly 60ml/4 tbsp sherry vinegar 100g/3½oz pork jus 1 tsp Dijon mustard 50g/1¾oz butter, plus extra for frying12 green asparagus, peeled8 wild garlic leaves 2 free range eggs salt and freshly ground black pepper 50g/1¾oz butter, plus extra for frying 12 green asparagus, peeled 8 wild garlic leaves 2 free range eggs salt and freshly ground black pepper Method Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute. Once the pork is caramelised, deglaze the pan with the sherry vinegar and pork jus to taste. Stir the mustard through to taste, then set the dressing aside.Melt the butter in a large frying pan, add a splash of water and season with salt and pepper, then fry the asparagus for 3–4 minutes. Remove from the heat and add the wild garlic. Fry the eggs in a little butter, then season with salt and pepper. To serve, place the asparagus and wild garlic on a serving plate, top with the fried eggs and finish with bacon dressing. Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute. Once the pork is caramelised, deglaze the pan with the sherry vinegar and pork jus to taste. Stir the mustard through to taste, then set the dressing aside. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute. Once the pork is caramelised, deglaze the pan with the sherry vinegar and pork jus to taste. Stir the mustard through to taste, then set the dressing aside. Melt the butter in a large frying pan, add a splash of water and season with salt and pepper, then fry the asparagus for 3–4 minutes. Remove from the heat and add the wild garlic. Melt the butter in a large frying pan, add a splash of water and season with salt and pepper, then fry the asparagus for 3–4 minutes. Remove from the heat and add the wild garlic. Fry the eggs in a little butter, then season with salt and pepper. Fry the eggs in a little butter, then season with salt and pepper. To serve, place the asparagus and wild garlic on a serving plate, top with the fried eggs and finish with bacon dressing. To serve, place the asparagus and wild garlic on a serving plate, top with the fried eggs and finish with bacon dressing. | {
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"title": "Asparagus with wild garlic and bacon dressing recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Homemade bacon dressing made with smoked pork belly is the star of this elegant asparagus dish. Serve with wilted wild garlic and buttery fried eggs. 100g/3½oz smoked and cured pork belly 60ml/4 tbsp sherry vinegar 100g/3½oz pork jus 1 tsp Dijon mustard 100g/3½oz smoked and cured pork belly 60ml/4 tbsp sherry vinegar 100g/3½oz pork jus 1 tsp Dijon mustard 50g/1¾oz butter, plus extra for frying12 green asparagus, peeled8 wild garlic leaves 2 free range eggs salt and freshly ground black pepper 50g/1¾oz butter, plus extra for frying 12 green asparagus, peeled 8 wild garlic leaves 2 free range eggs salt and freshly ground black pepper Method Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute. Once the pork is caramelised, deglaze the pan with the sherry vinegar and pork jus to taste. Stir the mustard through to taste, then set the dressing aside.Melt the butter in a large frying pan, add a splash of water and season with salt and pepper, then fry the asparagus for 3–4 minutes. Remove from the heat and add the wild garlic. Fry the eggs in a little butter, then season with salt and pepper. To serve, place the asparagus and wild garlic on a serving plate, top with the fried eggs and finish with bacon dressing. Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute. Once the pork is caramelised, deglaze the pan with the sherry vinegar and pork jus to taste. Stir the mustard through to taste, then set the dressing aside. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute. Once the pork is caramelised, deglaze the pan with the sherry vinegar and pork jus to taste. Stir the mustard through to taste, then set the dressing aside. Melt the butter in a large frying pan, add a splash of water and season with salt and pepper, then fry the asparagus for 3–4 minutes. Remove from the heat and add the wild garlic. Melt the butter in a large frying pan, add a splash of water and season with salt and pepper, then fry the asparagus for 3–4 minutes. Remove from the heat and add the wild garlic. Fry the eggs in a little butter, then season with salt and pepper. Fry the eggs in a little butter, then season with salt and pepper. To serve, place the asparagus and wild garlic on a serving plate, top with the fried eggs and finish with bacon dressing. To serve, place the asparagus and wild garlic on a serving plate, top with the fried eggs and finish with bacon dressing."
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} | b1b6759bfca84eb6608b6da33e52059de37344c691fc2acc63bdcab1431e47e5 | Asparagus, pea, feta and mint salad recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_pea_feta_and_41658_16x9.jpg Fresh spring flavours combine in this tasty side salad that deserves to be eaten outside in the sunshine. Each serving provides 200kcal, 14g protein, 7.5g carbohydrate (of which 3.5g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 1.3g salt. 3 handfuls freshly podded peas 1 bunch skinny asparagus, blanched100g/3½ oz feta cheesehandful chopped mint leaveslemon juice, to taste olive oil, to tastesalt and freshly ground black pepperblack onion seeds, to taste 3 handfuls freshly podded peas 1 bunch skinny asparagus, blanched 100g/3½ oz feta cheese handful chopped mint leaves lemon juice, to taste olive oil, to taste salt and freshly ground black pepper black onion seeds, to taste Method Mix together all the ingredients apart from the black onion seeds. Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top. Mix together all the ingredients apart from the black onion seeds. Mix together all the ingredients apart from the black onion seeds. Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top. Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top. | {
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"title": "Asparagus, pea, feta and mint salad 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/asparagus_pea_feta_and_41658_16x9.jpg Fresh spring flavours combine in this tasty side salad that deserves to be eaten outside in the sunshine. Each serving provides 200kcal, 14g protein, 7.5g carbohydrate (of which 3.5g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 1.3g salt. 3 handfuls freshly podded peas 1 bunch skinny asparagus, blanched100g/3½ oz feta cheesehandful chopped mint leaveslemon juice, to taste olive oil, to tastesalt and freshly ground black pepperblack onion seeds, to taste 3 handfuls freshly podded peas 1 bunch skinny asparagus, blanched 100g/3½ oz feta cheese handful chopped mint leaves lemon juice, to taste olive oil, to taste salt and freshly ground black pepper black onion seeds, to taste Method Mix together all the ingredients apart from the black onion seeds. Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top. Mix together all the ingredients apart from the black onion seeds. Mix together all the ingredients apart from the black onion seeds. Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top. Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top."
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} | ed9e89ca389952f0e83a766becc6e5df35723b0dd7c533251e23fe1f1b54d088 | Sea bass cooked in burnt butter recipe
An average of 0.0 out of 5 stars from 0 ratings This sea bass dish is cooked in burnt butter and served with crispy thin potatoes, hispi cabbage and samphire. vegetable oil, for deep-frying2 starchy potatoes, such as Maris Piper or King Edward, peeled, sliced thinly on a mandolin and cut into 1–2cm/½–¾in discs350g/12oz salted butter 2 x 150g/5½oz sea bass fillets1 garlic clove, chopped ½ banana shallot, chopped100ml/3½fl oz white wine 50ml/2fl oz double cream2 tbsp olive oil¼ hispi cabbage, chopped50g/1¾oz samphire½ bunch fresh dill, choppedsalt and freshly ground black pepper vegetable oil, for deep-frying 2 starchy potatoes, such as Maris Piper or King Edward, peeled, sliced thinly on a mandolin and cut into 1–2cm/½–¾in discs 350g/12oz salted butter 2 x 150g/5½oz sea bass fillets 1 garlic clove, chopped ½ banana shallot, chopped 100ml/3½fl oz white wine 50ml/2fl oz double cream 2 tbsp olive oil ¼ hispi cabbage, chopped 50g/1¾oz samphire ½ bunch fresh dill, chopped salt and freshly ground black pepper Method Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain. Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves.Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use. Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked. Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side. Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain. Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves. Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves. Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use. Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use. Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked. Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked. Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side. Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side. | {
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"title": "Sea bass cooked in burnt butter recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This sea bass dish is cooked in burnt butter and served with crispy thin potatoes, hispi cabbage and samphire. vegetable oil, for deep-frying2 starchy potatoes, such as Maris Piper or King Edward, peeled, sliced thinly on a mandolin and cut into 1–2cm/½–¾in discs350g/12oz salted butter 2 x 150g/5½oz sea bass fillets1 garlic clove, chopped ½ banana shallot, chopped100ml/3½fl oz white wine 50ml/2fl oz double cream2 tbsp olive oil¼ hispi cabbage, chopped50g/1¾oz samphire½ bunch fresh dill, choppedsalt and freshly ground black pepper vegetable oil, for deep-frying 2 starchy potatoes, such as Maris Piper or King Edward, peeled, sliced thinly on a mandolin and cut into 1–2cm/½–¾in discs 350g/12oz salted butter 2 x 150g/5½oz sea bass fillets 1 garlic clove, chopped ½ banana shallot, chopped 100ml/3½fl oz white wine 50ml/2fl oz double cream 2 tbsp olive oil ¼ hispi cabbage, chopped 50g/1¾oz samphire ½ bunch fresh dill, chopped salt and freshly ground black pepper Method Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain. Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves.Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use. Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked. Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side. Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain. Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves. Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves. Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use. Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use. Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked. Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked. Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side. Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side."
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} | 3178174a8474eb2c57f50e858c36d1bf2188458e1514cbdef9f5148db4f3804b | Teriyaki chicken noodles recipe
An average of 3.4 out of 5 stars from 186 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/teriyaki_chicken_noodles_03220_16x9.jpg Nadiya's teriyaki chicken noodle traybake is genius. Combine the sticky, sweet and salty chicken with the noodles in a one-pan bake! The perfect midweek family meal with minimal washing up. 300ml/10fl oz hot water 30g/1oz soft brown sugar 150ml/5fl oz dark soy sauce 30g/1oz fresh root ginger, finely grated 6 garlic cloves, crushed 1–2 tsp chilli flakes (optional, or adjust to taste) 5 chicken thighs, boneless, skin removed225g/8oz instant vermicelli noodles (5 nests) 300ml/10fl oz hot water 30g/1oz soft brown sugar 150ml/5fl oz dark soy sauce 30g/1oz fresh root ginger, finely grated 6 garlic cloves, crushed 1–2 tsp chilli flakes (optional, or adjust to taste) 5 chicken thighs, boneless, skin removed 225g/8oz instant vermicelli noodles (5 nests) small handful fresh coriander, chopped 3 spring onions, thinly sliced 1 large red chilli, thinly sliced sesame seeds, black and white small handful fresh coriander, chopped 3 spring onions, thinly sliced 1 large red chilli, thinly sliced sesame seeds, black and white Method To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well. Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn’t have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water. Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately. To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well. To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well. Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn’t have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6. Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn’t have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind. Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water. Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water. Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately. Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately. | {
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"title": "Teriyaki chicken noodles recipe",
"content": "An average of 3.4 out of 5 stars from 186 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/teriyaki_chicken_noodles_03220_16x9.jpg Nadiya's teriyaki chicken noodle traybake is genius. Combine the sticky, sweet and salty chicken with the noodles in a one-pan bake! The perfect midweek family meal with minimal washing up. 300ml/10fl oz hot water 30g/1oz soft brown sugar 150ml/5fl oz dark soy sauce 30g/1oz fresh root ginger, finely grated 6 garlic cloves, crushed 1–2 tsp chilli flakes (optional, or adjust to taste) 5 chicken thighs, boneless, skin removed225g/8oz instant vermicelli noodles (5 nests) 300ml/10fl oz hot water 30g/1oz soft brown sugar 150ml/5fl oz dark soy sauce 30g/1oz fresh root ginger, finely grated 6 garlic cloves, crushed 1–2 tsp chilli flakes (optional, or adjust to taste) 5 chicken thighs, boneless, skin removed 225g/8oz instant vermicelli noodles (5 nests) small handful fresh coriander, chopped 3 spring onions, thinly sliced 1 large red chilli, thinly sliced sesame seeds, black and white small handful fresh coriander, chopped 3 spring onions, thinly sliced 1 large red chilli, thinly sliced sesame seeds, black and white Method To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well. Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn’t have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water. Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately. To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well. To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well. Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn’t have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6. Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn’t have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind. Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water. Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water. Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately. Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately."
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} | b4d154c027bee50c9076b824ef2d6c35e707d2494882cc0dd2227fe97d5eb45b | Sesame miso trout recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sesame_miso_trout_85448_16x9.jpg Mary Berry's super quick fish supper is given an Asian twist with the addition of a miso and sesame sauce. Alternatively you can cook the trout in a foil parcel for 8 minutes on the barbecue. 4 tbsp sweet chilli sauce 1 tsp white miso paste 2 tsp olive or sesame oil 4 tbsp sweet chilli sauce 1 tsp white miso paste 2 tsp olive or sesame oil 4 trout fillets (125g/4½oz each), skin on 4 tsp white miso paste 3 tbsp sesame seeds2 tbsp sunflower oil, plus extra for the vegetablesknob of butter 4 bok choi, sliced into large pieces6 spring onions, trimmed and finely sliced salt and freshly ground black pepper 4 trout fillets (125g/4½oz each), skin on 4 tsp white miso paste 3 tbsp sesame seeds 2 tbsp sunflower oil, plus extra for the vegetables knob of butter 4 bok choi, sliced into large pieces 6 spring onions, trimmed and finely sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.To make the sauce, whisk all of the ingredients and 6 tablespoons of water together in a small bowl. Set aside.To make the trout, season the fillets with salt and pepper and spread the miso paste on the flesh side. Sprinkle the sesame seeds over the top of the miso and press down to stick the seeds to the paste. Heat the oil in a frying pan over a medium heat. Add the trout fillets, seed-side down, and fry for about 2–3 minutes, until golden brown. Very carefully turn the fillets over and fry for about 2 minutes on the skin side. Add the butter and, when foaming, use a teaspoon to baste the trout in the butter mixture. Transfer the fillets to the baking tray, skin-side down, and cook for about 7–8 minutes, until just cooked through. Meanwhile, wipe the pan clean and heat a little oil over a high heat. Add the bok choi and spring onions. Season with salt and pepper and stir until just wilted. Spoon the vegetables onto a serving dish and place the trout fillets on top. Add the sauce ingredients to the pan and gently warm until just bubbling. Spoon over the trout and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. To make the sauce, whisk all of the ingredients and 6 tablespoons of water together in a small bowl. Set aside. To make the sauce, whisk all of the ingredients and 6 tablespoons of water together in a small bowl. Set aside. To make the trout, season the fillets with salt and pepper and spread the miso paste on the flesh side. Sprinkle the sesame seeds over the top of the miso and press down to stick the seeds to the paste. To make the trout, season the fillets with salt and pepper and spread the miso paste on the flesh side. Sprinkle the sesame seeds over the top of the miso and press down to stick the seeds to the paste. Heat the oil in a frying pan over a medium heat. Add the trout fillets, seed-side down, and fry for about 2–3 minutes, until golden brown. Very carefully turn the fillets over and fry for about 2 minutes on the skin side. Add the butter and, when foaming, use a teaspoon to baste the trout in the butter mixture. Heat the oil in a frying pan over a medium heat. Add the trout fillets, seed-side down, and fry for about 2–3 minutes, until golden brown. Very carefully turn the fillets over and fry for about 2 minutes on the skin side. Add the butter and, when foaming, use a teaspoon to baste the trout in the butter mixture. Transfer the fillets to the baking tray, skin-side down, and cook for about 7–8 minutes, until just cooked through. Transfer the fillets to the baking tray, skin-side down, and cook for about 7–8 minutes, until just cooked through. Meanwhile, wipe the pan clean and heat a little oil over a high heat. Add the bok choi and spring onions. Season with salt and pepper and stir until just wilted. Meanwhile, wipe the pan clean and heat a little oil over a high heat. Add the bok choi and spring onions. Season with salt and pepper and stir until just wilted. Spoon the vegetables onto a serving dish and place the trout fillets on top. Spoon the vegetables onto a serving dish and place the trout fillets on top. Add the sauce ingredients to the pan and gently warm until just bubbling. Spoon over the trout and serve immediately. Add the sauce ingredients to the pan and gently warm until just bubbling. Spoon over the trout and serve immediately. Recipe tips Make sure you buy fish fillets that are the same size and shape so they cook at the same rate. Replace the bok choi with fresh spinach, if preferred. The sauce can be made ahead – chill in the fridge and then warm through when ready to serve as described in the method. Serve with the trout and vegetables. This dish is not suitable for freezing. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sesame_miso_trout_85448_16x9.jpg Mary Berry's super quick fish supper is given an Asian twist with the addition of a miso and sesame sauce. Alternatively you can cook the trout in a foil parcel for 8 minutes on the barbecue. 4 tbsp sweet chilli sauce 1 tsp white miso paste 2 tsp olive or sesame oil 4 tbsp sweet chilli sauce 1 tsp white miso paste 2 tsp olive or sesame oil 4 trout fillets (125g/4½oz each), skin on 4 tsp white miso paste 3 tbsp sesame seeds2 tbsp sunflower oil, plus extra for the vegetablesknob of butter 4 bok choi, sliced into large pieces6 spring onions, trimmed and finely sliced salt and freshly ground black pepper 4 trout fillets (125g/4½oz each), skin on 4 tsp white miso paste 3 tbsp sesame seeds 2 tbsp sunflower oil, plus extra for the vegetables knob of butter 4 bok choi, sliced into large pieces 6 spring onions, trimmed and finely sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.To make the sauce, whisk all of the ingredients and 6 tablespoons of water together in a small bowl. Set aside.To make the trout, season the fillets with salt and pepper and spread the miso paste on the flesh side. Sprinkle the sesame seeds over the top of the miso and press down to stick the seeds to the paste. Heat the oil in a frying pan over a medium heat. Add the trout fillets, seed-side down, and fry for about 2–3 minutes, until golden brown. Very carefully turn the fillets over and fry for about 2 minutes on the skin side. Add the butter and, when foaming, use a teaspoon to baste the trout in the butter mixture. Transfer the fillets to the baking tray, skin-side down, and cook for about 7–8 minutes, until just cooked through. Meanwhile, wipe the pan clean and heat a little oil over a high heat. Add the bok choi and spring onions. Season with salt and pepper and stir until just wilted. Spoon the vegetables onto a serving dish and place the trout fillets on top. Add the sauce ingredients to the pan and gently warm until just bubbling. Spoon over the trout and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. To make the sauce, whisk all of the ingredients and 6 tablespoons of water together in a small bowl. Set aside. To make the sauce, whisk all of the ingredients and 6 tablespoons of water together in a small bowl. Set aside. To make the trout, season the fillets with salt and pepper and spread the miso paste on the flesh side. Sprinkle the sesame seeds over the top of the miso and press down to stick the seeds to the paste. To make the trout, season the fillets with salt and pepper and spread the miso paste on the flesh side. Sprinkle the sesame seeds over the top of the miso and press down to stick the seeds to the paste. Heat the oil in a frying pan over a medium heat. Add the trout fillets, seed-side down, and fry for about 2–3 minutes, until golden brown. Very carefully turn the fillets over and fry for about 2 minutes on the skin side. Add the butter and, when foaming, use a teaspoon to baste the trout in the butter mixture. Heat the oil in a frying pan over a medium heat. Add the trout fillets, seed-side down, and fry for about 2–3 minutes, until golden brown. Very carefully turn the fillets over and fry for about 2 minutes on the skin side. Add the butter and, when foaming, use a teaspoon to baste the trout in the butter mixture. Transfer the fillets to the baking tray, skin-side down, and cook for about 7–8 minutes, until just cooked through. Transfer the fillets to the baking tray, skin-side down, and cook for about 7–8 minutes, until just cooked through. Meanwhile, wipe the pan clean and heat a little oil over a high heat. Add the bok choi and spring onions. Season with salt and pepper and stir until just wilted. Meanwhile, wipe the pan clean and heat a little oil over a high heat. Add the bok choi and spring onions. Season with salt and pepper and stir until just wilted. Spoon the vegetables onto a serving dish and place the trout fillets on top. Spoon the vegetables onto a serving dish and place the trout fillets on top. Add the sauce ingredients to the pan and gently warm until just bubbling. Spoon over the trout and serve immediately. Add the sauce ingredients to the pan and gently warm until just bubbling. Spoon over the trout and serve immediately. Recipe tips Make sure you buy fish fillets that are the same size and shape so they cook at the same rate. Replace the bok choi with fresh spinach, if preferred. The sauce can be made ahead – chill in the fridge and then warm through when ready to serve as described in the method. Serve with the trout and vegetables. This dish is not suitable for freezing."
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} | e025cc1de9bb4592a85ee8be3f56f34f4b70cd0a97280dd8c55ea1621fb612d6 | Chorizo with colcannon and paprika gravy recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizo_with_colcannon_45689_16x9.jpg This is bangers and mash like you’ve never had before – fried chorizo sausages served in a creamy, herby sauce and with leek-flecked mashed potatoes. 15g/½oz butter1 tbsp sunflower oil1 medium leek, trimmed and sliced400g/14oz ready-made mashed potatoes3–4 tbsp milkpinch finely grated nutmegsalt and freshly ground black pepper 15g/½oz butter 1 tbsp sunflower oil 1 medium leek, trimmed and sliced 400g/14oz ready-made mashed potatoes 3–4 tbsp milk pinch finely grated nutmeg salt and freshly ground black pepper 2 tsp sunflower oil2 cooking chorizo, around 50g/1¾oz each, halved lengthways 20g/¾oz butter½ medium onion, finely chopped1 garlic clove, finely chopped ½ tsp hot smoked paprika½ chicken stock cube100ml/3½fl oz white wine (alternatively use 2–3 tbsp cider)3 tbsp double cream1 tbsp finely chopped fresh tarragon or parsley, plus extra to garnish 2 tsp sunflower oil 2 cooking chorizo, around 50g/1¾oz each, halved lengthways 20g/¾oz butter ½ medium onion, finely chopped 1 garlic clove, finely chopped ½ tsp hot smoked paprika ½ chicken stock cube 100ml/3½fl oz white wine (alternatively use 2–3 tbsp cider) 3 tbsp double cream 1 tbsp finely chopped fresh tarragon or parsley, plus extra to garnish Method To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm.To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring.Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste.Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley. To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm. To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm. To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring. To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring. Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste. Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste. Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley. Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley. | {
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"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizo_with_colcannon_45689_16x9.jpg This is bangers and mash like you’ve never had before – fried chorizo sausages served in a creamy, herby sauce and with leek-flecked mashed potatoes. 15g/½oz butter1 tbsp sunflower oil1 medium leek, trimmed and sliced400g/14oz ready-made mashed potatoes3–4 tbsp milkpinch finely grated nutmegsalt and freshly ground black pepper 15g/½oz butter 1 tbsp sunflower oil 1 medium leek, trimmed and sliced 400g/14oz ready-made mashed potatoes 3–4 tbsp milk pinch finely grated nutmeg salt and freshly ground black pepper 2 tsp sunflower oil2 cooking chorizo, around 50g/1¾oz each, halved lengthways 20g/¾oz butter½ medium onion, finely chopped1 garlic clove, finely chopped ½ tsp hot smoked paprika½ chicken stock cube100ml/3½fl oz white wine (alternatively use 2–3 tbsp cider)3 tbsp double cream1 tbsp finely chopped fresh tarragon or parsley, plus extra to garnish 2 tsp sunflower oil 2 cooking chorizo, around 50g/1¾oz each, halved lengthways 20g/¾oz butter ½ medium onion, finely chopped 1 garlic clove, finely chopped ½ tsp hot smoked paprika ½ chicken stock cube 100ml/3½fl oz white wine (alternatively use 2–3 tbsp cider) 3 tbsp double cream 1 tbsp finely chopped fresh tarragon or parsley, plus extra to garnish Method To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm.To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring.Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste.Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley. To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm. To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm. To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring. To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring. Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste. Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste. Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley. Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley."
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} | ea40a89158b5e24dcb60c4cacddf23ecf759ea19d537f4b015027b37b32a6f99 | Vegetarian strudel with port sauce recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/filostrudelwithportw_73185_16x9.jpg Individual savoury vegetarian strudels with a port sauce is an impressive recipe for a Christmas party. Olive oil, for fryingKnob of butter150g/5¼oz chestnut mushrooms1 garlic cloveSalt and freshly ground black pepper150g/5¼oz leeks, trimmed, well washed, drained and roughly chopped250g/9oz ricotta cheese250g/9oz full-fat cream cheese5 tomatoes, skinned, de-seeded and chopped18 pieces filo pastry (23cm x 15cm/ 9in x 6in) Olive oil, for frying Knob of butter 150g/5¼oz chestnut mushrooms 1 garlic clove Salt and freshly ground black pepper 150g/5¼oz leeks, trimmed, well washed, drained and roughly chopped 250g/9oz ricotta cheese 250g/9oz full-fat cream cheese 5 tomatoes, skinned, de-seeded and chopped 18 pieces filo pastry (23cm x 15cm/ 9in x 6in) 2 tbsp olive oil1 large onion, sliced75g/3oz chestnut mushrooms, sliced2 garlic cloves, crushed100ml/3½fl oz vegetable stock200ml/7¼fl oz red wineGood glug of port25g/1oz cold butter, cubed 2 tbsp olive oil 1 large onion, sliced 75g/3oz chestnut mushrooms, sliced 2 garlic cloves, crushed 100ml/3½fl oz vegetable stock 200ml/7¼fl oz red wine Good glug of port 25g/1oz cold butter, cubed Method Heat some olive oil in a pan, add the butter, and when it's melted and foaming, fry the mushrooms with the garlic and seasoning for a couple of minutes. Drain well in a large colander. Repeat the first step with the leeks, once you have trimmed and washed them. Drain them for as long as you can - this makes the filling good and solid.Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for two hours.Preheat the oven to 200C/400F/Gas 6.Lay out six pieces of pastry on a lightly floured surface, and brush with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry.Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with butter. Put the strudels on a baking tray and cook in the oven for 25 minutes.To make the sauce, heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Add the stock and reduce down until it is nearly dry. Add the wine and port and reduce by at least half. Just before serving, whisk in the butter to give it a really great shine.To serve, pour a little sauce on each plate and sit a strudel on top. Heat some olive oil in a pan, add the butter, and when it's melted and foaming, fry the mushrooms with the garlic and seasoning for a couple of minutes. Drain well in a large colander. Repeat the first step with the leeks, once you have trimmed and washed them. Drain them for as long as you can - this makes the filling good and solid. Heat some olive oil in a pan, add the butter, and when it's melted and foaming, fry the mushrooms with the garlic and seasoning for a couple of minutes. Drain well in a large colander. Repeat the first step with the leeks, once you have trimmed and washed them. Drain them for as long as you can - this makes the filling good and solid. Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for two hours. Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for two hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Lay out six pieces of pastry on a lightly floured surface, and brush with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry. Lay out six pieces of pastry on a lightly floured surface, and brush with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry. Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with butter. Put the strudels on a baking tray and cook in the oven for 25 minutes. Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with butter. Put the strudels on a baking tray and cook in the oven for 25 minutes. To make the sauce, heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Add the stock and reduce down until it is nearly dry. Add the wine and port and reduce by at least half. Just before serving, whisk in the butter to give it a really great shine. To make the sauce, heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Add the stock and reduce down until it is nearly dry. Add the wine and port and reduce by at least half. Just before serving, whisk in the butter to give it a really great shine. To serve, pour a little sauce on each plate and sit a strudel on top. To serve, pour a little sauce on each plate and sit a strudel on top. | {
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"title": "Vegetarian strudel with port sauce 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/filostrudelwithportw_73185_16x9.jpg Individual savoury vegetarian strudels with a port sauce is an impressive recipe for a Christmas party. Olive oil, for fryingKnob of butter150g/5¼oz chestnut mushrooms1 garlic cloveSalt and freshly ground black pepper150g/5¼oz leeks, trimmed, well washed, drained and roughly chopped250g/9oz ricotta cheese250g/9oz full-fat cream cheese5 tomatoes, skinned, de-seeded and chopped18 pieces filo pastry (23cm x 15cm/ 9in x 6in) Olive oil, for frying Knob of butter 150g/5¼oz chestnut mushrooms 1 garlic clove Salt and freshly ground black pepper 150g/5¼oz leeks, trimmed, well washed, drained and roughly chopped 250g/9oz ricotta cheese 250g/9oz full-fat cream cheese 5 tomatoes, skinned, de-seeded and chopped 18 pieces filo pastry (23cm x 15cm/ 9in x 6in) 2 tbsp olive oil1 large onion, sliced75g/3oz chestnut mushrooms, sliced2 garlic cloves, crushed100ml/3½fl oz vegetable stock200ml/7¼fl oz red wineGood glug of port25g/1oz cold butter, cubed 2 tbsp olive oil 1 large onion, sliced 75g/3oz chestnut mushrooms, sliced 2 garlic cloves, crushed 100ml/3½fl oz vegetable stock 200ml/7¼fl oz red wine Good glug of port 25g/1oz cold butter, cubed Method Heat some olive oil in a pan, add the butter, and when it's melted and foaming, fry the mushrooms with the garlic and seasoning for a couple of minutes. Drain well in a large colander. Repeat the first step with the leeks, once you have trimmed and washed them. Drain them for as long as you can - this makes the filling good and solid.Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for two hours.Preheat the oven to 200C/400F/Gas 6.Lay out six pieces of pastry on a lightly floured surface, and brush with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry.Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with butter. Put the strudels on a baking tray and cook in the oven for 25 minutes.To make the sauce, heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Add the stock and reduce down until it is nearly dry. Add the wine and port and reduce by at least half. Just before serving, whisk in the butter to give it a really great shine.To serve, pour a little sauce on each plate and sit a strudel on top. Heat some olive oil in a pan, add the butter, and when it's melted and foaming, fry the mushrooms with the garlic and seasoning for a couple of minutes. Drain well in a large colander. Repeat the first step with the leeks, once you have trimmed and washed them. Drain them for as long as you can - this makes the filling good and solid. Heat some olive oil in a pan, add the butter, and when it's melted and foaming, fry the mushrooms with the garlic and seasoning for a couple of minutes. Drain well in a large colander. Repeat the first step with the leeks, once you have trimmed and washed them. Drain them for as long as you can - this makes the filling good and solid. Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for two hours. Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for two hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Lay out six pieces of pastry on a lightly floured surface, and brush with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry. Lay out six pieces of pastry on a lightly floured surface, and brush with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry. Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with butter. Put the strudels on a baking tray and cook in the oven for 25 minutes. Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with butter. Put the strudels on a baking tray and cook in the oven for 25 minutes. To make the sauce, heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Add the stock and reduce down until it is nearly dry. Add the wine and port and reduce by at least half. Just before serving, whisk in the butter to give it a really great shine. To make the sauce, heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Add the stock and reduce down until it is nearly dry. Add the wine and port and reduce by at least half. Just before serving, whisk in the butter to give it a really great shine. To serve, pour a little sauce on each plate and sit a strudel on top. To serve, pour a little sauce on each plate and sit a strudel on top."
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} | b4382c72fb3da14bdf0db59ae2e078c62501d1297e76d83bdc9030176a536e8c | Ginger wine and whisky fruit cake recipe
An average of 4.5 out of 5 stars from 4 ratings This tea cake is laced with ginger wine and whisky for a beautifully moist, flavourful cake. It will keep for at least six months. 300g/10½oz raisins150g/5½oz currants150g/5½oz sultanas200ml/7fl oz ginger 'wine' (preferably a non-alcoholic version, such as Glendale)50ml/2fl oz whisky, plus extra for feeding the cake200g/7oz butter, plus extra for greasing200g/7oz dark brown sugar4 free-range eggs50g/1¾oz ground almonds200g/7oz plain flour1 tbsp finely chopped stem ginger1 tsp mixed spice2 tsp ground ginger 300g/10½oz raisins 150g/5½oz currants 150g/5½oz sultanas 200ml/7fl oz ginger 'wine' (preferably a non-alcoholic version, such as Glendale) 50ml/2fl oz whisky, plus extra for feeding the cake 200g/7oz butter, plus extra for greasing 200g/7oz dark brown sugar 4 free-range eggs 50g/1¾oz ground almonds 200g/7oz plain flour 1 tbsp finely chopped stem ginger 1 tsp mixed spice 2 tsp ground ginger Method Soak the raisins, currants and sultanas in the ginger wine and whisky in a bowl overnight, or preferably for two days.Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper.Beat the butter until pale and fluffy. Add the sugar and mix thoroughly.Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated.Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well.Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.)Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period. Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months. Soak the raisins, currants and sultanas in the ginger wine and whisky in a bowl overnight, or preferably for two days. Soak the raisins, currants and sultanas in the ginger wine and whisky in a bowl overnight, or preferably for two days. Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper. Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper. Beat the butter until pale and fluffy. Add the sugar and mix thoroughly. Beat the butter until pale and fluffy. Add the sugar and mix thoroughly. Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated. Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated. Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well. Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well. Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.) Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.) Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period. Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period. Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months. Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months. | {
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"content": "An average of 4.5 out of 5 stars from 4 ratings This tea cake is laced with ginger wine and whisky for a beautifully moist, flavourful cake. It will keep for at least six months. 300g/10½oz raisins150g/5½oz currants150g/5½oz sultanas200ml/7fl oz ginger 'wine' (preferably a non-alcoholic version, such as Glendale)50ml/2fl oz whisky, plus extra for feeding the cake200g/7oz butter, plus extra for greasing200g/7oz dark brown sugar4 free-range eggs50g/1¾oz ground almonds200g/7oz plain flour1 tbsp finely chopped stem ginger1 tsp mixed spice2 tsp ground ginger 300g/10½oz raisins 150g/5½oz currants 150g/5½oz sultanas 200ml/7fl oz ginger 'wine' (preferably a non-alcoholic version, such as Glendale) 50ml/2fl oz whisky, plus extra for feeding the cake 200g/7oz butter, plus extra for greasing 200g/7oz dark brown sugar 4 free-range eggs 50g/1¾oz ground almonds 200g/7oz plain flour 1 tbsp finely chopped stem ginger 1 tsp mixed spice 2 tsp ground ginger Method Soak the raisins, currants and sultanas in the ginger wine and whisky in a bowl overnight, or preferably for two days.Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper.Beat the butter until pale and fluffy. Add the sugar and mix thoroughly.Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated.Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well.Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.)Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period. Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months. Soak the raisins, currants and sultanas in the ginger wine and whisky in a bowl overnight, or preferably for two days. Soak the raisins, currants and sultanas in the ginger wine and whisky in a bowl overnight, or preferably for two days. Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper. Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper. Beat the butter until pale and fluffy. Add the sugar and mix thoroughly. Beat the butter until pale and fluffy. Add the sugar and mix thoroughly. Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated. Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated. Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well. Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well. Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.) Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.) Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period. Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period. Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months. Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months."
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} | 29958b6bcbdd8e641ef650aae1c3a4a6eb818e5d2298a17677c8747bc499cb32 | Banana blossom curry recipe
An average of 3.6 out of 5 stars from 7 ratings A tin of jackfruit or artichoke hearts can be used instead of banana blossom in this comforting vegan curry. Serve with rice or roti. Banana blossom, also known as a banana heart, grows at the end of a banana cluster. It is fleshy with purple skin in the shape of a tear. It is popular in south-east Asian and Indian cooking. 3 tbsp sunflower oil1 tsp cumin seeds1 tsp yellow mustard seeds1 red onion, finely sliced1 red chilli, finely sliced15g/½oz fresh ginger, finely grated3 garlic cloves, finely grated1 tsp garam masala½ tsp ground turmeric2 tsp tomato purée½ tsp caster sugar½ tsp flaked sea salt½ x 400ml tin coconut milk510g/1lb 2oz tinned banana blossom, jackfruit or artichoke hearts, well drained and sliced in half10g/⅓oz bunch fresh coriander, leaves chopped 20g/¾oz toasted flaked almonds (optional) 3 tbsp sunflower oil 1 tsp cumin seeds 1 tsp yellow mustard seeds 1 red onion, finely sliced 1 red chilli, finely sliced 15g/½oz fresh ginger, finely grated 3 garlic cloves, finely grated 1 tsp garam masala ½ tsp ground turmeric 2 tsp tomato purée ½ tsp caster sugar ½ tsp flaked sea salt ½ x 400ml tin coconut milk 510g/1lb 2oz tinned banana blossom, jackfruit or artichoke hearts, well drained and sliced in half 10g/⅓oz bunch fresh coriander, leaves chopped 20g/¾oz toasted flaked almonds (optional) Method Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly.Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly.Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve. Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly. Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly. Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly. Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly. Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander. Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve. | {
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"title": "Banana blossom curry recipe",
"content": "An average of 3.6 out of 5 stars from 7 ratings A tin of jackfruit or artichoke hearts can be used instead of banana blossom in this comforting vegan curry. Serve with rice or roti. Banana blossom, also known as a banana heart, grows at the end of a banana cluster. It is fleshy with purple skin in the shape of a tear. It is popular in south-east Asian and Indian cooking. 3 tbsp sunflower oil1 tsp cumin seeds1 tsp yellow mustard seeds1 red onion, finely sliced1 red chilli, finely sliced15g/½oz fresh ginger, finely grated3 garlic cloves, finely grated1 tsp garam masala½ tsp ground turmeric2 tsp tomato purée½ tsp caster sugar½ tsp flaked sea salt½ x 400ml tin coconut milk510g/1lb 2oz tinned banana blossom, jackfruit or artichoke hearts, well drained and sliced in half10g/⅓oz bunch fresh coriander, leaves chopped 20g/¾oz toasted flaked almonds (optional) 3 tbsp sunflower oil 1 tsp cumin seeds 1 tsp yellow mustard seeds 1 red onion, finely sliced 1 red chilli, finely sliced 15g/½oz fresh ginger, finely grated 3 garlic cloves, finely grated 1 tsp garam masala ½ tsp ground turmeric 2 tsp tomato purée ½ tsp caster sugar ½ tsp flaked sea salt ½ x 400ml tin coconut milk 510g/1lb 2oz tinned banana blossom, jackfruit or artichoke hearts, well drained and sliced in half 10g/⅓oz bunch fresh coriander, leaves chopped 20g/¾oz toasted flaked almonds (optional) Method Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly.Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly.Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve. Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly. Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly. Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly. Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly. Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander. Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve. Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve."
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} | 7d12aad123937a216ae8d17d94379679b0a3644260edb336ca2ad96551e40178 | Banana cookies recipe
An average of 2.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_cookies_79446_16x9.jpg Like all banana cookies these are quite soft and cakey, but the dark chocolate and chopped nuts give tons of great flavour without being overly sweet. 150g/5½oz unsalted butter, at room temperature175g/6oz golden caster sugar 1 medium egg, lightly beaten175g/6oz plain flour½ teaspoon bicarbonate of soda ½ teaspoon ground cinnamonpinch salt75g/2½oz pecans (or walnuts), roughly chopped75g/2½oz dark chocolate chips2 ripe bananas (200g/7oz peeled weight), mashed 150g/5½oz unsalted butter, at room temperature 175g/6oz golden caster sugar 1 medium egg, lightly beaten 175g/6oz plain flour ½ teaspoon bicarbonate of soda ½ teaspoon ground cinnamon pinch salt 75g/2½oz pecans (or walnuts), roughly chopped 75g/2½oz dark chocolate chips 2 ripe bananas (200g/7oz peeled weight), mashed Method Cream the butter with the sugar in a free-standing mixer until pale and light – this will take about 3 minutes. Scrape down the insides of the bowl from time to time to ensure that all of the ingredients are thoroughly incorporated. (Alternatively use a hand mixer and a large bowl.)Add the egg and beat until thoroughly incorporated. Sift the flour, bicarbonate of soda, cinnamon and salt into the bowl and mix until barely combined. Add the pecans (or walnuts), chocolate chips and mashed banana and mix again until all of the ingredients are thoroughly incorporated. Cover the bowl and chill for 1 hour (see Recipe Tips).Preheat the oven to 180C/160C Fan/Gas 4 and line 2 baking sheets with baking paper.Shape level tablespoons of dough into balls and place on the prepared baking sheets leaving plenty of space between each one to allow for spreading during cooking. Slightly flatten each cookie with your hands and bake in batches on the middle shelf of the preheated oven for 11–12 minutes until crisp on top and golden brown. The cookies will still be slightly soft but will crisp further on cooling. Remove from the oven and leave on the baking sheets. These cookies will be slightly soft due to the banana and should be stored in an airtight container. Cream the butter with the sugar in a free-standing mixer until pale and light – this will take about 3 minutes. Scrape down the insides of the bowl from time to time to ensure that all of the ingredients are thoroughly incorporated. (Alternatively use a hand mixer and a large bowl.) Cream the butter with the sugar in a free-standing mixer until pale and light – this will take about 3 minutes. Scrape down the insides of the bowl from time to time to ensure that all of the ingredients are thoroughly incorporated. (Alternatively use a hand mixer and a large bowl.) Add the egg and beat until thoroughly incorporated. Sift the flour, bicarbonate of soda, cinnamon and salt into the bowl and mix until barely combined. Add the pecans (or walnuts), chocolate chips and mashed banana and mix again until all of the ingredients are thoroughly incorporated. Cover the bowl and chill for 1 hour (see Recipe Tips). Add the egg and beat until thoroughly incorporated. Sift the flour, bicarbonate of soda, cinnamon and salt into the bowl and mix until barely combined. Add the pecans (or walnuts), chocolate chips and mashed banana and mix again until all of the ingredients are thoroughly incorporated. Cover the bowl and chill for 1 hour (see Recipe Tips). Preheat the oven to 180C/160C Fan/Gas 4 and line 2 baking sheets with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 baking sheets with baking paper. Shape level tablespoons of dough into balls and place on the prepared baking sheets leaving plenty of space between each one to allow for spreading during cooking. Slightly flatten each cookie with your hands and bake in batches on the middle shelf of the preheated oven for 11–12 minutes until crisp on top and golden brown. The cookies will still be slightly soft but will crisp further on cooling. Shape level tablespoons of dough into balls and place on the prepared baking sheets leaving plenty of space between each one to allow for spreading during cooking. Slightly flatten each cookie with your hands and bake in batches on the middle shelf of the preheated oven for 11–12 minutes until crisp on top and golden brown. The cookies will still be slightly soft but will crisp further on cooling. Remove from the oven and leave on the baking sheets. These cookies will be slightly soft due to the banana and should be stored in an airtight container. Remove from the oven and leave on the baking sheets. These cookies will be slightly soft due to the banana and should be stored in an airtight container. Recipe tips Remember, the riper the bananas are, the more flavour you’ll get in the end product! This is quite a wet dough so chilling it really makes it easier to handle and helps the cookies hold a good shape. If you are short of time you can speed it up by putting it in the freezer for 10–15 minutes and giving the dough a quick stir every 5 minutes (it's ready to use when a spoonful holds its shape when placed on the baking tray). If you want to skip chilling the dough completely, be aware that the dough will spread even further when baked, so you might want to use 3 baking trays to space the cookies well apart. | {
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"title": "Banana cookies recipe",
"content": "An average of 2.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_cookies_79446_16x9.jpg Like all banana cookies these are quite soft and cakey, but the dark chocolate and chopped nuts give tons of great flavour without being overly sweet. 150g/5½oz unsalted butter, at room temperature175g/6oz golden caster sugar 1 medium egg, lightly beaten175g/6oz plain flour½ teaspoon bicarbonate of soda ½ teaspoon ground cinnamonpinch salt75g/2½oz pecans (or walnuts), roughly chopped75g/2½oz dark chocolate chips2 ripe bananas (200g/7oz peeled weight), mashed 150g/5½oz unsalted butter, at room temperature 175g/6oz golden caster sugar 1 medium egg, lightly beaten 175g/6oz plain flour ½ teaspoon bicarbonate of soda ½ teaspoon ground cinnamon pinch salt 75g/2½oz pecans (or walnuts), roughly chopped 75g/2½oz dark chocolate chips 2 ripe bananas (200g/7oz peeled weight), mashed Method Cream the butter with the sugar in a free-standing mixer until pale and light – this will take about 3 minutes. Scrape down the insides of the bowl from time to time to ensure that all of the ingredients are thoroughly incorporated. (Alternatively use a hand mixer and a large bowl.)Add the egg and beat until thoroughly incorporated. Sift the flour, bicarbonate of soda, cinnamon and salt into the bowl and mix until barely combined. Add the pecans (or walnuts), chocolate chips and mashed banana and mix again until all of the ingredients are thoroughly incorporated. Cover the bowl and chill for 1 hour (see Recipe Tips).Preheat the oven to 180C/160C Fan/Gas 4 and line 2 baking sheets with baking paper.Shape level tablespoons of dough into balls and place on the prepared baking sheets leaving plenty of space between each one to allow for spreading during cooking. Slightly flatten each cookie with your hands and bake in batches on the middle shelf of the preheated oven for 11–12 minutes until crisp on top and golden brown. The cookies will still be slightly soft but will crisp further on cooling. Remove from the oven and leave on the baking sheets. These cookies will be slightly soft due to the banana and should be stored in an airtight container. Cream the butter with the sugar in a free-standing mixer until pale and light – this will take about 3 minutes. Scrape down the insides of the bowl from time to time to ensure that all of the ingredients are thoroughly incorporated. (Alternatively use a hand mixer and a large bowl.) Cream the butter with the sugar in a free-standing mixer until pale and light – this will take about 3 minutes. Scrape down the insides of the bowl from time to time to ensure that all of the ingredients are thoroughly incorporated. (Alternatively use a hand mixer and a large bowl.) Add the egg and beat until thoroughly incorporated. Sift the flour, bicarbonate of soda, cinnamon and salt into the bowl and mix until barely combined. Add the pecans (or walnuts), chocolate chips and mashed banana and mix again until all of the ingredients are thoroughly incorporated. Cover the bowl and chill for 1 hour (see Recipe Tips). Add the egg and beat until thoroughly incorporated. Sift the flour, bicarbonate of soda, cinnamon and salt into the bowl and mix until barely combined. Add the pecans (or walnuts), chocolate chips and mashed banana and mix again until all of the ingredients are thoroughly incorporated. Cover the bowl and chill for 1 hour (see Recipe Tips). Preheat the oven to 180C/160C Fan/Gas 4 and line 2 baking sheets with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 baking sheets with baking paper. Shape level tablespoons of dough into balls and place on the prepared baking sheets leaving plenty of space between each one to allow for spreading during cooking. Slightly flatten each cookie with your hands and bake in batches on the middle shelf of the preheated oven for 11–12 minutes until crisp on top and golden brown. The cookies will still be slightly soft but will crisp further on cooling. Shape level tablespoons of dough into balls and place on the prepared baking sheets leaving plenty of space between each one to allow for spreading during cooking. Slightly flatten each cookie with your hands and bake in batches on the middle shelf of the preheated oven for 11–12 minutes until crisp on top and golden brown. The cookies will still be slightly soft but will crisp further on cooling. Remove from the oven and leave on the baking sheets. These cookies will be slightly soft due to the banana and should be stored in an airtight container. Remove from the oven and leave on the baking sheets. These cookies will be slightly soft due to the banana and should be stored in an airtight container. Recipe tips Remember, the riper the bananas are, the more flavour you’ll get in the end product! This is quite a wet dough so chilling it really makes it easier to handle and helps the cookies hold a good shape. If you are short of time you can speed it up by putting it in the freezer for 10–15 minutes and giving the dough a quick stir every 5 minutes (it's ready to use when a spoonful holds its shape when placed on the baking tray). If you want to skip chilling the dough completely, be aware that the dough will spread even further when baked, so you might want to use 3 baking trays to space the cookies well apart."
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} | b781fa038a160fa27fec120580b40869bdb9ba40d5ca366a0d56c03e26aaecbc | Millionaire’s shortbread banoffee traybake recipe
An average of 3.0 out of 5 stars from 2 ratings Banana chips, caramel, shortbread and flakes of sea salt. Try resisting that (and if you can’t find hard banana chips for this recipe, you can use the chewier ones instead.) 200g/7oz unsalted butter, softened, plus extra for greasing100g/3½oz golden caster sugar300g/10½oz plain flour1 tsp vanilla extract 200g/7oz unsalted butter, softened, plus extra for greasing 100g/3½oz golden caster sugar 300g/10½oz plain flour 1 tsp vanilla extract 100g/3½oz hard banana chips 150g/5½oz unsalted butter150g/5½oz golden caster sugar50g/1¾oz golden syrup1x 397g/14oz tin condensed milk1 large slightly ripe banana, mashed until smooth100g/3½oz chewy banana chips, cut up with scissors1 tbsp sea salt flakes250g/9oz dark chocolate 100g/3½oz hard banana chips 150g/5½oz unsalted butter 150g/5½oz golden caster sugar 50g/1¾oz golden syrup 1x 397g/14oz tin condensed milk 1 large slightly ripe banana, mashed until smooth 100g/3½oz chewy banana chips, cut up with scissors 1 tbsp sea salt flakes 250g/9oz dark chocolate gold leaf-covered hard and chewy banana chips gold leaf-covered hard and chewy banana chips Method Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin.Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough. Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm.For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside.To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end. Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge. Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like. Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin. Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin. Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough. Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough. Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm. Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm. For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside. For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside. To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end. To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end. Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping. Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge. Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like. Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/millionaires_shortbread_88342",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Millionaire’s shortbread banoffee traybake recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Banana chips, caramel, shortbread and flakes of sea salt. Try resisting that (and if you can’t find hard banana chips for this recipe, you can use the chewier ones instead.) 200g/7oz unsalted butter, softened, plus extra for greasing100g/3½oz golden caster sugar300g/10½oz plain flour1 tsp vanilla extract 200g/7oz unsalted butter, softened, plus extra for greasing 100g/3½oz golden caster sugar 300g/10½oz plain flour 1 tsp vanilla extract 100g/3½oz hard banana chips 150g/5½oz unsalted butter150g/5½oz golden caster sugar50g/1¾oz golden syrup1x 397g/14oz tin condensed milk1 large slightly ripe banana, mashed until smooth100g/3½oz chewy banana chips, cut up with scissors1 tbsp sea salt flakes250g/9oz dark chocolate 100g/3½oz hard banana chips 150g/5½oz unsalted butter 150g/5½oz golden caster sugar 50g/1¾oz golden syrup 1x 397g/14oz tin condensed milk 1 large slightly ripe banana, mashed until smooth 100g/3½oz chewy banana chips, cut up with scissors 1 tbsp sea salt flakes 250g/9oz dark chocolate gold leaf-covered hard and chewy banana chips gold leaf-covered hard and chewy banana chips Method Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin.Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough. Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm.For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside.To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end. Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge. Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like. Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin. Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin. Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough. Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough. Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm. Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm. For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside. For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside. To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end. To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end. Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping. Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge. Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like. Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like."
},
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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{
"$oid": "68bad564eb3bdbfd0cc01634"
} | 3c52160d5c729ec304bfce9a40a8724237589f5c7bdd75f7427c2cd9cec8dd35 | Banana soufflé with banana ice cream and caramel sauce recipe
An average of 5.0 out of 5 stars from 1 rating This makes an impressive dinner party dessert and the ice cream can be made in advance. Equipment: you will need an ice-cream maker. 400g/14oz ripe bananas, mashed500ml/18fl oz full-fat milk6 free-range egg yolks, beaten150g/5½oz caster sugar 400g/14oz ripe bananas, mashed 500ml/18fl oz full-fat milk 6 free-range egg yolks, beaten 150g/5½oz caster sugar butter, for greasing1 tbsp cornflour 2 bananas 2 dashes lemon juice6 free-range egg whites 150g/5½oz caster sugar, plus extra for sprinklingicing sugar, for dusting butter, for greasing 1 tbsp cornflour 2 bananas 2 dashes lemon juice 6 free-range egg whites 150g/5½oz caster sugar, plus extra for sprinkling icing sugar, for dusting 200g/7oz caster sugar200ml/7fl oz double cream200ml/7fl oz semi-whipped double cream2 tbsp chopped macadamia nuts, toasted 200g/7oz caster sugar 200ml/7fl oz double cream 200ml/7fl oz semi-whipped double cream 2 tbsp chopped macadamia nuts, toasted Method For the banana ice cream, place the bananas and milk in a large bowl and mix to combine thoroughly. Leave to infuse for 1 hour. Pass through a sieve and pour the banana milk into a saucepan with the egg yolks and sugar. Cook over a medium heat, stirring constantly and taking care that the liquid does not boil, until the mixture thickens. Churn the mixture in an ice-cream maker according to the manufacturer’s instructions until the ice cream is just set. Freeze until required. For the soufflés, grease four large ramekins with the butter and then sprinkle each with the caster sugar. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking tray in the oven. Mix the cornflour with 1 tablespoon of water in a small bowl. Place the cornflour mixture into a food processor or blender with the bananas and lemon juice and blitz until smooth. Place the egg whites in a clean, grease-free bowl and start to beat. Gradually beat in the caster sugar until stiff peaks start to form. Slowly fold the banana pulp mixture into the meringue. Spoon into the ramekins and level the tops. Place the ramekins on the baking tray and bake for 10–15 minutes, or until risen and golden. Leave to cool slightly and then dust with the icing sugar. For the caramel sauce, melt the sugar in a saucepan over a low heat, swirling the pan constantly until the sugar darkens. Stir in the double cream until combined and then stir in the semi-whipped cream. Stir in the macadamia nuts. Serve the soufflés immediately, with the banana ice cream and caramel sauce alongside. For the banana ice cream, place the bananas and milk in a large bowl and mix to combine thoroughly. Leave to infuse for 1 hour. Pass through a sieve and pour the banana milk into a saucepan with the egg yolks and sugar. Cook over a medium heat, stirring constantly and taking care that the liquid does not boil, until the mixture thickens. Churn the mixture in an ice-cream maker according to the manufacturer’s instructions until the ice cream is just set. Freeze until required. For the banana ice cream, place the bananas and milk in a large bowl and mix to combine thoroughly. Leave to infuse for 1 hour. Pass through a sieve and pour the banana milk into a saucepan with the egg yolks and sugar. Cook over a medium heat, stirring constantly and taking care that the liquid does not boil, until the mixture thickens. Churn the mixture in an ice-cream maker according to the manufacturer’s instructions until the ice cream is just set. Freeze until required. For the soufflés, grease four large ramekins with the butter and then sprinkle each with the caster sugar. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking tray in the oven. For the soufflés, grease four large ramekins with the butter and then sprinkle each with the caster sugar. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking tray in the oven. Mix the cornflour with 1 tablespoon of water in a small bowl. Place the cornflour mixture into a food processor or blender with the bananas and lemon juice and blitz until smooth. Mix the cornflour with 1 tablespoon of water in a small bowl. Place the cornflour mixture into a food processor or blender with the bananas and lemon juice and blitz until smooth. Place the egg whites in a clean, grease-free bowl and start to beat. Gradually beat in the caster sugar until stiff peaks start to form. Slowly fold the banana pulp mixture into the meringue. Spoon into the ramekins and level the tops. Place the egg whites in a clean, grease-free bowl and start to beat. Gradually beat in the caster sugar until stiff peaks start to form. Slowly fold the banana pulp mixture into the meringue. Spoon into the ramekins and level the tops. Place the ramekins on the baking tray and bake for 10–15 minutes, or until risen and golden. Leave to cool slightly and then dust with the icing sugar. Place the ramekins on the baking tray and bake for 10–15 minutes, or until risen and golden. Leave to cool slightly and then dust with the icing sugar. For the caramel sauce, melt the sugar in a saucepan over a low heat, swirling the pan constantly until the sugar darkens. Stir in the double cream until combined and then stir in the semi-whipped cream. Stir in the macadamia nuts. For the caramel sauce, melt the sugar in a saucepan over a low heat, swirling the pan constantly until the sugar darkens. Stir in the double cream until combined and then stir in the semi-whipped cream. Stir in the macadamia nuts. Serve the soufflés immediately, with the banana ice cream and caramel sauce alongside. Serve the soufflés immediately, with the banana ice cream and caramel sauce alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/banana_souffl_with_92248",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Banana soufflé with banana ice cream and caramel sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This makes an impressive dinner party dessert and the ice cream can be made in advance. Equipment: you will need an ice-cream maker. 400g/14oz ripe bananas, mashed500ml/18fl oz full-fat milk6 free-range egg yolks, beaten150g/5½oz caster sugar 400g/14oz ripe bananas, mashed 500ml/18fl oz full-fat milk 6 free-range egg yolks, beaten 150g/5½oz caster sugar butter, for greasing1 tbsp cornflour 2 bananas 2 dashes lemon juice6 free-range egg whites 150g/5½oz caster sugar, plus extra for sprinklingicing sugar, for dusting butter, for greasing 1 tbsp cornflour 2 bananas 2 dashes lemon juice 6 free-range egg whites 150g/5½oz caster sugar, plus extra for sprinkling icing sugar, for dusting 200g/7oz caster sugar200ml/7fl oz double cream200ml/7fl oz semi-whipped double cream2 tbsp chopped macadamia nuts, toasted 200g/7oz caster sugar 200ml/7fl oz double cream 200ml/7fl oz semi-whipped double cream 2 tbsp chopped macadamia nuts, toasted Method For the banana ice cream, place the bananas and milk in a large bowl and mix to combine thoroughly. Leave to infuse for 1 hour. Pass through a sieve and pour the banana milk into a saucepan with the egg yolks and sugar. Cook over a medium heat, stirring constantly and taking care that the liquid does not boil, until the mixture thickens. Churn the mixture in an ice-cream maker according to the manufacturer’s instructions until the ice cream is just set. Freeze until required. For the soufflés, grease four large ramekins with the butter and then sprinkle each with the caster sugar. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking tray in the oven. Mix the cornflour with 1 tablespoon of water in a small bowl. Place the cornflour mixture into a food processor or blender with the bananas and lemon juice and blitz until smooth. Place the egg whites in a clean, grease-free bowl and start to beat. Gradually beat in the caster sugar until stiff peaks start to form. Slowly fold the banana pulp mixture into the meringue. Spoon into the ramekins and level the tops. Place the ramekins on the baking tray and bake for 10–15 minutes, or until risen and golden. Leave to cool slightly and then dust with the icing sugar. For the caramel sauce, melt the sugar in a saucepan over a low heat, swirling the pan constantly until the sugar darkens. Stir in the double cream until combined and then stir in the semi-whipped cream. Stir in the macadamia nuts. Serve the soufflés immediately, with the banana ice cream and caramel sauce alongside. For the banana ice cream, place the bananas and milk in a large bowl and mix to combine thoroughly. Leave to infuse for 1 hour. Pass through a sieve and pour the banana milk into a saucepan with the egg yolks and sugar. Cook over a medium heat, stirring constantly and taking care that the liquid does not boil, until the mixture thickens. Churn the mixture in an ice-cream maker according to the manufacturer’s instructions until the ice cream is just set. Freeze until required. For the banana ice cream, place the bananas and milk in a large bowl and mix to combine thoroughly. Leave to infuse for 1 hour. Pass through a sieve and pour the banana milk into a saucepan with the egg yolks and sugar. Cook over a medium heat, stirring constantly and taking care that the liquid does not boil, until the mixture thickens. Churn the mixture in an ice-cream maker according to the manufacturer’s instructions until the ice cream is just set. Freeze until required. For the soufflés, grease four large ramekins with the butter and then sprinkle each with the caster sugar. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking tray in the oven. For the soufflés, grease four large ramekins with the butter and then sprinkle each with the caster sugar. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking tray in the oven. Mix the cornflour with 1 tablespoon of water in a small bowl. Place the cornflour mixture into a food processor or blender with the bananas and lemon juice and blitz until smooth. Mix the cornflour with 1 tablespoon of water in a small bowl. Place the cornflour mixture into a food processor or blender with the bananas and lemon juice and blitz until smooth. Place the egg whites in a clean, grease-free bowl and start to beat. Gradually beat in the caster sugar until stiff peaks start to form. Slowly fold the banana pulp mixture into the meringue. Spoon into the ramekins and level the tops. Place the egg whites in a clean, grease-free bowl and start to beat. Gradually beat in the caster sugar until stiff peaks start to form. Slowly fold the banana pulp mixture into the meringue. Spoon into the ramekins and level the tops. Place the ramekins on the baking tray and bake for 10–15 minutes, or until risen and golden. Leave to cool slightly and then dust with the icing sugar. Place the ramekins on the baking tray and bake for 10–15 minutes, or until risen and golden. Leave to cool slightly and then dust with the icing sugar. For the caramel sauce, melt the sugar in a saucepan over a low heat, swirling the pan constantly until the sugar darkens. Stir in the double cream until combined and then stir in the semi-whipped cream. Stir in the macadamia nuts. For the caramel sauce, melt the sugar in a saucepan over a low heat, swirling the pan constantly until the sugar darkens. Stir in the double cream until combined and then stir in the semi-whipped cream. Stir in the macadamia nuts. Serve the soufflés immediately, with the banana ice cream and caramel sauce alongside. Serve the soufflés immediately, with the banana ice cream and caramel sauce alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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