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} | e0eb81257282afdedeea3328d8f9f5135ac30c5bad2972d4fab0bf3bad1c31f6 | Banana and toffee pudding recipe
An average of 5.0 out of 5 stars from 1 rating This easy take on banoffee pie is quick to make and provides sweet comfort on a winter evening. vegetable oil, for greasing2 tbsp ready-made toffee sauce1 ripe banana, peeled, sliced70g/3oz self-raising flour70g/3oz butter, softened70g/3oz caster sugar½ tsp mixed spice1 free-range egg, beatencustard, to serve vegetable oil, for greasing 2 tbsp ready-made toffee sauce 1 ripe banana, peeled, sliced 70g/3oz self-raising flour 70g/3oz butter, softened 70g/3oz caster sugar ½ tsp mixed spice 1 free-range egg, beaten custard, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray. Drizzle the toffee sauce evenly into the bottom of the dish.Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration.Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated. Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana.Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray. Drizzle the toffee sauce evenly into the bottom of the dish. Drizzle the toffee sauce evenly into the bottom of the dish. Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration. Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration. Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated. Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated. Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana. Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana. Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard. Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard. | {
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"title": "Banana and toffee pudding recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This easy take on banoffee pie is quick to make and provides sweet comfort on a winter evening. vegetable oil, for greasing2 tbsp ready-made toffee sauce1 ripe banana, peeled, sliced70g/3oz self-raising flour70g/3oz butter, softened70g/3oz caster sugar½ tsp mixed spice1 free-range egg, beatencustard, to serve vegetable oil, for greasing 2 tbsp ready-made toffee sauce 1 ripe banana, peeled, sliced 70g/3oz self-raising flour 70g/3oz butter, softened 70g/3oz caster sugar ½ tsp mixed spice 1 free-range egg, beaten custard, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray. Drizzle the toffee sauce evenly into the bottom of the dish.Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration.Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated. Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana.Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray. Drizzle the toffee sauce evenly into the bottom of the dish. Drizzle the toffee sauce evenly into the bottom of the dish. Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration. Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration. Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated. Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated. Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana. Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana. Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard. Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard."
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} | 26c7ca8c49794bd2babd864f1e03b4017a9033a12e1159e594a8be75c74bf308 | Burnt grain dumplings, leeks and sheep’s curd recipe
An average of 0.0 out of 5 stars from 0 ratings This dish has a huge array of complex and interesting flavours, including burnt garlic, sheep’s cheese and burnt grain dumplings. 4 small brown onions, unpeeled2 whole wild leeks, roots intact150g/5½oz sourdough breadcrumbs55g/2oz unsalted butter1 garlic clove100g/3½oz fresh sheep’s curd cheese or ricotta1 lemon, zest only 100g/3½oz hard sheep’s cheese, finely grated1 tsp nigella seeds2 handfuls of garlic leaves, finely slicedsalt 4 small brown onions, unpeeled 2 whole wild leeks, roots intact 150g/5½oz sourdough breadcrumbs 55g/2oz unsalted butter 1 garlic clove 100g/3½oz fresh sheep’s curd cheese or ricotta 1 lemon, zest only 100g/3½oz hard sheep’s cheese, finely grated 1 tsp nigella seeds 2 handfuls of garlic leaves, finely sliced salt 125g/4½oz durum flour or semolina, plus extra for dusting125g/4½oz burnt buckwheat flour125ml/4½fl oz water 8g cold-pressed rapeseed oil 125g/4½oz durum flour or semolina, plus extra for dusting 125g/4½oz burnt buckwheat flour 125ml/4½fl oz water 8g cold-pressed rapeseed oil 4 tbsp vegetable oil 10 garlic cloves, crushed 4 tbsp roasted sesame or camelina oil 4 tbsp vegetable oil 10 garlic cloves, crushed 4 tbsp roasted sesame or camelina oil 2 tbsp elderflower vinegar or freshly squeezed lemon juice4 tbsp burnt garlic oil 2 tbsp elderflower vinegar or freshly squeezed lemon juice 4 tbsp burnt garlic oil Method For the burnt grain dumplings, place the flours in a mixing bowl. Make an indentation in the centre, gradually add the water and knead to create a soft and smooth dough. Add the oil and continue kneading. Shape the dough into a ball, wrap in cling film and leave to rest for 15 minutes. Dust a work surface with durum flour. Take a small piece of dough and roll into a rope shape that is about 2.5cm/1in wide, keeping the rest of the dough wrapped in the cling film. Cut the rope into 1cm/½ in pieces and shape each piece into a shell. Repeat with the rest of the dough. Place the dumplings on a floured board and leave to rest for a few hours or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions on a baking tray and bake for 35–45 minutes, or until the sugar in the onions starts to bubble from the root ends. Leave to cool and then peel. Cut in half lengthways and separate the layers into petals. Set aside and keep warm. Blanch the leeks by placing them roots-end down in salted boiling water for 30 seconds. Preheat a griddle pan over a medium heat and cut the leeks into thick slices. Char-grill the leeks for 6–8 minutes, or until lightly charred. Set aside and keep warm. For the burnt garlic oil, add the vegetable oil and garlic to a small saucepan and cook over medium–low heat, stirring, until it starts to brown. Reduce the heat to low and continue to cook, stirring frequently, for 10 minutes, or until the garlic turns completely black (the garlic will become very sticky in the process). Transfer the mixture to a heatproof bowl and stir in the sesame oil. Place in a blender and blitz at high speed for about 30 seconds, or until completely smooth. Strain the mixture through a coffee filter or damp muslin and transfer to a sealable container. Use this oil in Step 6 below and the remainder can be stored in the fridge for up to 2 months. For the garlic dressing, whisk the elderflower vinegar with 4 tablespoons of the burnt garlic oil that was made in Step 5. Fry the breadcrumbs in the butter with the garlic clove for a few minutes until golden. Discard the garlic. Cook the dumplings in boiling, salted water for 3–8 minutes. Mix the onions, leeks and dumplings with the garlic dressing in a bowl. Season with salt. Divide the curd cheese between four plates and scatter with the lemon zest. Spoon the leek and dumpling mixture over the top. Cover with the breadcrumbs, hard cheese, nigella seeds and garlic leaves. For the burnt grain dumplings, place the flours in a mixing bowl. Make an indentation in the centre, gradually add the water and knead to create a soft and smooth dough. Add the oil and continue kneading. Shape the dough into a ball, wrap in cling film and leave to rest for 15 minutes. For the burnt grain dumplings, place the flours in a mixing bowl. Make an indentation in the centre, gradually add the water and knead to create a soft and smooth dough. Add the oil and continue kneading. Shape the dough into a ball, wrap in cling film and leave to rest for 15 minutes. Dust a work surface with durum flour. Take a small piece of dough and roll into a rope shape that is about 2.5cm/1in wide, keeping the rest of the dough wrapped in the cling film. Cut the rope into 1cm/½ in pieces and shape each piece into a shell. Repeat with the rest of the dough. Place the dumplings on a floured board and leave to rest for a few hours or overnight. Dust a work surface with durum flour. Take a small piece of dough and roll into a rope shape that is about 2.5cm/1in wide, keeping the rest of the dough wrapped in the cling film. Cut the rope into 1cm/½ in pieces and shape each piece into a shell. Repeat with the rest of the dough. Place the dumplings on a floured board and leave to rest for a few hours or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions on a baking tray and bake for 35–45 minutes, or until the sugar in the onions starts to bubble from the root ends. Leave to cool and then peel. Cut in half lengthways and separate the layers into petals. Set aside and keep warm. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions on a baking tray and bake for 35–45 minutes, or until the sugar in the onions starts to bubble from the root ends. Leave to cool and then peel. Cut in half lengthways and separate the layers into petals. Set aside and keep warm. Blanch the leeks by placing them roots-end down in salted boiling water for 30 seconds. Preheat a griddle pan over a medium heat and cut the leeks into thick slices. Char-grill the leeks for 6–8 minutes, or until lightly charred. Set aside and keep warm. Blanch the leeks by placing them roots-end down in salted boiling water for 30 seconds. Preheat a griddle pan over a medium heat and cut the leeks into thick slices. Char-grill the leeks for 6–8 minutes, or until lightly charred. Set aside and keep warm. For the burnt garlic oil, add the vegetable oil and garlic to a small saucepan and cook over medium–low heat, stirring, until it starts to brown. Reduce the heat to low and continue to cook, stirring frequently, for 10 minutes, or until the garlic turns completely black (the garlic will become very sticky in the process). Transfer the mixture to a heatproof bowl and stir in the sesame oil. Place in a blender and blitz at high speed for about 30 seconds, or until completely smooth. Strain the mixture through a coffee filter or damp muslin and transfer to a sealable container. Use this oil in Step 6 below and the remainder can be stored in the fridge for up to 2 months. For the burnt garlic oil, add the vegetable oil and garlic to a small saucepan and cook over medium–low heat, stirring, until it starts to brown. Reduce the heat to low and continue to cook, stirring frequently, for 10 minutes, or until the garlic turns completely black (the garlic will become very sticky in the process). Transfer the mixture to a heatproof bowl and stir in the sesame oil. Place in a blender and blitz at high speed for about 30 seconds, or until completely smooth. Strain the mixture through a coffee filter or damp muslin and transfer to a sealable container. Use this oil in Step 6 below and the remainder can be stored in the fridge for up to 2 months. For the garlic dressing, whisk the elderflower vinegar with 4 tablespoons of the burnt garlic oil that was made in Step 5. For the garlic dressing, whisk the elderflower vinegar with 4 tablespoons of the burnt garlic oil that was made in Step 5. Fry the breadcrumbs in the butter with the garlic clove for a few minutes until golden. Discard the garlic. Cook the dumplings in boiling, salted water for 3–8 minutes. Mix the onions, leeks and dumplings with the garlic dressing in a bowl. Season with salt. Fry the breadcrumbs in the butter with the garlic clove for a few minutes until golden. Discard the garlic. Cook the dumplings in boiling, salted water for 3–8 minutes. Mix the onions, leeks and dumplings with the garlic dressing in a bowl. Season with salt. Divide the curd cheese between four plates and scatter with the lemon zest. Spoon the leek and dumpling mixture over the top. Cover with the breadcrumbs, hard cheese, nigella seeds and garlic leaves. Divide the curd cheese between four plates and scatter with the lemon zest. Spoon the leek and dumpling mixture over the top. Cover with the breadcrumbs, hard cheese, nigella seeds and garlic leaves. | {
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"title": "Burnt grain dumplings, leeks and sheep’s curd recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This dish has a huge array of complex and interesting flavours, including burnt garlic, sheep’s cheese and burnt grain dumplings. 4 small brown onions, unpeeled2 whole wild leeks, roots intact150g/5½oz sourdough breadcrumbs55g/2oz unsalted butter1 garlic clove100g/3½oz fresh sheep’s curd cheese or ricotta1 lemon, zest only 100g/3½oz hard sheep’s cheese, finely grated1 tsp nigella seeds2 handfuls of garlic leaves, finely slicedsalt 4 small brown onions, unpeeled 2 whole wild leeks, roots intact 150g/5½oz sourdough breadcrumbs 55g/2oz unsalted butter 1 garlic clove 100g/3½oz fresh sheep’s curd cheese or ricotta 1 lemon, zest only 100g/3½oz hard sheep’s cheese, finely grated 1 tsp nigella seeds 2 handfuls of garlic leaves, finely sliced salt 125g/4½oz durum flour or semolina, plus extra for dusting125g/4½oz burnt buckwheat flour125ml/4½fl oz water 8g cold-pressed rapeseed oil 125g/4½oz durum flour or semolina, plus extra for dusting 125g/4½oz burnt buckwheat flour 125ml/4½fl oz water 8g cold-pressed rapeseed oil 4 tbsp vegetable oil 10 garlic cloves, crushed 4 tbsp roasted sesame or camelina oil 4 tbsp vegetable oil 10 garlic cloves, crushed 4 tbsp roasted sesame or camelina oil 2 tbsp elderflower vinegar or freshly squeezed lemon juice4 tbsp burnt garlic oil 2 tbsp elderflower vinegar or freshly squeezed lemon juice 4 tbsp burnt garlic oil Method For the burnt grain dumplings, place the flours in a mixing bowl. Make an indentation in the centre, gradually add the water and knead to create a soft and smooth dough. Add the oil and continue kneading. Shape the dough into a ball, wrap in cling film and leave to rest for 15 minutes. Dust a work surface with durum flour. Take a small piece of dough and roll into a rope shape that is about 2.5cm/1in wide, keeping the rest of the dough wrapped in the cling film. Cut the rope into 1cm/½ in pieces and shape each piece into a shell. Repeat with the rest of the dough. Place the dumplings on a floured board and leave to rest for a few hours or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions on a baking tray and bake for 35–45 minutes, or until the sugar in the onions starts to bubble from the root ends. Leave to cool and then peel. Cut in half lengthways and separate the layers into petals. Set aside and keep warm. Blanch the leeks by placing them roots-end down in salted boiling water for 30 seconds. Preheat a griddle pan over a medium heat and cut the leeks into thick slices. Char-grill the leeks for 6–8 minutes, or until lightly charred. Set aside and keep warm. For the burnt garlic oil, add the vegetable oil and garlic to a small saucepan and cook over medium–low heat, stirring, until it starts to brown. Reduce the heat to low and continue to cook, stirring frequently, for 10 minutes, or until the garlic turns completely black (the garlic will become very sticky in the process). Transfer the mixture to a heatproof bowl and stir in the sesame oil. Place in a blender and blitz at high speed for about 30 seconds, or until completely smooth. Strain the mixture through a coffee filter or damp muslin and transfer to a sealable container. Use this oil in Step 6 below and the remainder can be stored in the fridge for up to 2 months. For the garlic dressing, whisk the elderflower vinegar with 4 tablespoons of the burnt garlic oil that was made in Step 5. Fry the breadcrumbs in the butter with the garlic clove for a few minutes until golden. Discard the garlic. Cook the dumplings in boiling, salted water for 3–8 minutes. Mix the onions, leeks and dumplings with the garlic dressing in a bowl. Season with salt. Divide the curd cheese between four plates and scatter with the lemon zest. Spoon the leek and dumpling mixture over the top. Cover with the breadcrumbs, hard cheese, nigella seeds and garlic leaves. For the burnt grain dumplings, place the flours in a mixing bowl. Make an indentation in the centre, gradually add the water and knead to create a soft and smooth dough. Add the oil and continue kneading. Shape the dough into a ball, wrap in cling film and leave to rest for 15 minutes. For the burnt grain dumplings, place the flours in a mixing bowl. Make an indentation in the centre, gradually add the water and knead to create a soft and smooth dough. Add the oil and continue kneading. Shape the dough into a ball, wrap in cling film and leave to rest for 15 minutes. Dust a work surface with durum flour. Take a small piece of dough and roll into a rope shape that is about 2.5cm/1in wide, keeping the rest of the dough wrapped in the cling film. Cut the rope into 1cm/½ in pieces and shape each piece into a shell. Repeat with the rest of the dough. Place the dumplings on a floured board and leave to rest for a few hours or overnight. Dust a work surface with durum flour. Take a small piece of dough and roll into a rope shape that is about 2.5cm/1in wide, keeping the rest of the dough wrapped in the cling film. Cut the rope into 1cm/½ in pieces and shape each piece into a shell. Repeat with the rest of the dough. Place the dumplings on a floured board and leave to rest for a few hours or overnight. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions on a baking tray and bake for 35–45 minutes, or until the sugar in the onions starts to bubble from the root ends. Leave to cool and then peel. Cut in half lengthways and separate the layers into petals. Set aside and keep warm. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions on a baking tray and bake for 35–45 minutes, or until the sugar in the onions starts to bubble from the root ends. Leave to cool and then peel. Cut in half lengthways and separate the layers into petals. Set aside and keep warm. Blanch the leeks by placing them roots-end down in salted boiling water for 30 seconds. Preheat a griddle pan over a medium heat and cut the leeks into thick slices. Char-grill the leeks for 6–8 minutes, or until lightly charred. Set aside and keep warm. Blanch the leeks by placing them roots-end down in salted boiling water for 30 seconds. Preheat a griddle pan over a medium heat and cut the leeks into thick slices. Char-grill the leeks for 6–8 minutes, or until lightly charred. Set aside and keep warm. For the burnt garlic oil, add the vegetable oil and garlic to a small saucepan and cook over medium–low heat, stirring, until it starts to brown. Reduce the heat to low and continue to cook, stirring frequently, for 10 minutes, or until the garlic turns completely black (the garlic will become very sticky in the process). Transfer the mixture to a heatproof bowl and stir in the sesame oil. Place in a blender and blitz at high speed for about 30 seconds, or until completely smooth. Strain the mixture through a coffee filter or damp muslin and transfer to a sealable container. Use this oil in Step 6 below and the remainder can be stored in the fridge for up to 2 months. For the burnt garlic oil, add the vegetable oil and garlic to a small saucepan and cook over medium–low heat, stirring, until it starts to brown. Reduce the heat to low and continue to cook, stirring frequently, for 10 minutes, or until the garlic turns completely black (the garlic will become very sticky in the process). Transfer the mixture to a heatproof bowl and stir in the sesame oil. Place in a blender and blitz at high speed for about 30 seconds, or until completely smooth. Strain the mixture through a coffee filter or damp muslin and transfer to a sealable container. Use this oil in Step 6 below and the remainder can be stored in the fridge for up to 2 months. For the garlic dressing, whisk the elderflower vinegar with 4 tablespoons of the burnt garlic oil that was made in Step 5. For the garlic dressing, whisk the elderflower vinegar with 4 tablespoons of the burnt garlic oil that was made in Step 5. Fry the breadcrumbs in the butter with the garlic clove for a few minutes until golden. Discard the garlic. Cook the dumplings in boiling, salted water for 3–8 minutes. Mix the onions, leeks and dumplings with the garlic dressing in a bowl. Season with salt. Fry the breadcrumbs in the butter with the garlic clove for a few minutes until golden. Discard the garlic. Cook the dumplings in boiling, salted water for 3–8 minutes. Mix the onions, leeks and dumplings with the garlic dressing in a bowl. Season with salt. Divide the curd cheese between four plates and scatter with the lemon zest. Spoon the leek and dumpling mixture over the top. Cover with the breadcrumbs, hard cheese, nigella seeds and garlic leaves. Divide the curd cheese between four plates and scatter with the lemon zest. Spoon the leek and dumpling mixture over the top. Cover with the breadcrumbs, hard cheese, nigella seeds and garlic leaves."
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} | 64dd5e71a378054e16fcf7b28575fb97f5cf81f5deb673d364ca9b3f82e233f8 | No-alcohol fizz recipe
Olly’s sham-pagne An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/olys_sham-pagne_59307_16x9.jpg Celebrate without the booze and pour yourself a glass of this bubbly non-alcoholic fizz. It's light, floral, fragrant and not too sweet. By Olly Smith From Good Food Friday with Michel Roux Jr and Olly Smith Shopping list Ingredients 60ml lime cordial 60ml elderflower cordial 3 drops orange blossom water 250ml ice cold soda water 60ml lime cordial 60ml elderflower cordial 3 drops orange blossom water 250ml ice cold soda water Method Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party. Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party. Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party. Related recipes Non-alcoholic frozen margarita By Miriam Nice Mocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/non-alcoholic_frozen_81750_16x9.jpg Homemade lemonade. By Richard Corrigan non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chefshomemadelemonad_74839_16x9.jpg Lemon and rose sherbet. By Dr Saliha Mahmood-Ahmed non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_rose_sherbet_16003_16x9.jpg Non-alcoholic sangria non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/non-alcoholic_sangria_68537_16x9.jpg Virgin Mary. By Ainsley Harriott non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/virginmary_78294_16x9.jpg Elderflower collins. By Jack Wakelin elderflower recipes (32) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/elderflower_collins_28110_16x9.jpg Elderflower cordial. By Lotte Duncan elderflower recipes (32) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/elderflowercordial_6465_16x9.jpg The Earl. By Olly Smith elderflower recipes (32) This recipe is from... Good Food Friday with Michel Roux Jr and Olly Smith. Good Food Friday with Michel Roux Jr and Olly Smith on BBC Radio 2 https://ichef.bbci.co.uk/images/ic/832xn/p03nkqtk.jpg Recipes from this episode Easy cheese strawsRoast leg of lamb with mint jusOrange and ginger mulled ciderPotted salmonThe Earl Easy cheese straws Roast leg of lamb with mint jus Orange and ginger mulled cider Potted salmon The Earl | {
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"title": "No-alcohol fizz recipe",
"content": "Olly’s sham-pagne An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/olys_sham-pagne_59307_16x9.jpg Celebrate without the booze and pour yourself a glass of this bubbly non-alcoholic fizz. It's light, floral, fragrant and not too sweet. By Olly Smith From Good Food Friday with Michel Roux Jr and Olly Smith Shopping list Ingredients 60ml lime cordial 60ml elderflower cordial 3 drops orange blossom water 250ml ice cold soda water 60ml lime cordial 60ml elderflower cordial 3 drops orange blossom water 250ml ice cold soda water Method Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party. Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party. Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party. Related recipes Non-alcoholic frozen margarita By Miriam Nice Mocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/non-alcoholic_frozen_81750_16x9.jpg Homemade lemonade. By Richard Corrigan non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chefshomemadelemonad_74839_16x9.jpg Lemon and rose sherbet. By Dr Saliha Mahmood-Ahmed non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_rose_sherbet_16003_16x9.jpg Non-alcoholic sangria non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/non-alcoholic_sangria_68537_16x9.jpg Virgin Mary. By Ainsley Harriott non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/virginmary_78294_16x9.jpg Elderflower collins. By Jack Wakelin elderflower recipes (32) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/elderflower_collins_28110_16x9.jpg Elderflower cordial. By Lotte Duncan elderflower recipes (32) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/elderflowercordial_6465_16x9.jpg The Earl. By Olly Smith elderflower recipes (32) This recipe is from... Good Food Friday with Michel Roux Jr and Olly Smith. Good Food Friday with Michel Roux Jr and Olly Smith on BBC Radio 2 https://ichef.bbci.co.uk/images/ic/832xn/p03nkqtk.jpg Recipes from this episode Easy cheese strawsRoast leg of lamb with mint jusOrange and ginger mulled ciderPotted salmonThe Earl Easy cheese straws Roast leg of lamb with mint jus Orange and ginger mulled cider Potted salmon The Earl"
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} | 2bc737eacd05f1728ca6c49778c4cf012aa10f55c2a6422580f037adce577e9f | Gooseberry and elderflower fool recipe
An average of 4.5 out of 5 stars from 4 ratings Dreamy gooseberry and elderflower fool is a favourite summer dessert. Here it’s given a sweet crunch with crumbled ginger biscuits. 4 tbsp caster sugar 4 tbsp elderflower cordial 250g/9oz gooseberries, topped, tailed and halved 200g/7oz ginger biscuits400ml/14fl oz double cream elderflowers, to garnish 4 tbsp caster sugar 4 tbsp elderflower cordial 250g/9oz gooseberries, topped, tailed and halved 200g/7oz ginger biscuits 400ml/14fl oz double cream elderflowers, to garnish Method Put the sugar, cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later.Crush a quarter of the ginger biscuits into fine crumbs, and break the remaining biscuits into small pieces. Put half the gooseberries in a food processor and blend, then set aside.Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces. Spoon the gooseberry and biscuit mix into four martini glasses.Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses.Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries. Put the sugar, cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later. Put the sugar, cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later. Crush a quarter of the ginger biscuits into fine crumbs, and break the remaining biscuits into small pieces. Crush a quarter of the ginger biscuits into fine crumbs, and break the remaining biscuits into small pieces. Put half the gooseberries in a food processor and blend, then set aside. Put half the gooseberries in a food processor and blend, then set aside. Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces. Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces. Spoon the gooseberry and biscuit mix into four martini glasses. Spoon the gooseberry and biscuit mix into four martini glasses. Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses. Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses. Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries. Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries. | {
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"title": "Gooseberry and elderflower fool recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Dreamy gooseberry and elderflower fool is a favourite summer dessert. Here it’s given a sweet crunch with crumbled ginger biscuits. 4 tbsp caster sugar 4 tbsp elderflower cordial 250g/9oz gooseberries, topped, tailed and halved 200g/7oz ginger biscuits400ml/14fl oz double cream elderflowers, to garnish 4 tbsp caster sugar 4 tbsp elderflower cordial 250g/9oz gooseberries, topped, tailed and halved 200g/7oz ginger biscuits 400ml/14fl oz double cream elderflowers, to garnish Method Put the sugar, cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later.Crush a quarter of the ginger biscuits into fine crumbs, and break the remaining biscuits into small pieces. Put half the gooseberries in a food processor and blend, then set aside.Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces. Spoon the gooseberry and biscuit mix into four martini glasses.Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses.Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries. Put the sugar, cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later. Put the sugar, cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later. Crush a quarter of the ginger biscuits into fine crumbs, and break the remaining biscuits into small pieces. Crush a quarter of the ginger biscuits into fine crumbs, and break the remaining biscuits into small pieces. Put half the gooseberries in a food processor and blend, then set aside. Put half the gooseberries in a food processor and blend, then set aside. Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces. Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces. Spoon the gooseberry and biscuit mix into four martini glasses. Spoon the gooseberry and biscuit mix into four martini glasses. Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses. Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses. Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries. Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries."
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} | 2bf0a5c43c2511ed43fe6af81196887a3e26005f7f400439ee0d1d5da1393377 | Crab and paprika croquettes with pea salad recipe
Crab and paprika croquettes with English pea and spring onion salad An average of 5.0 out of 5 stars from 2 ratings A lovely fresh summery salad made with an elderflower dressing is the perfect side to go with these cheesy crabmeat croquettes. 1 large King Edwards potato25g/1oz plain flour25g/1oz unsalted butter350ml/10fl oz full-fat milk1 tsp ground smoked paprika½ tsp ground hot paprika100g/3½oz gruyère, grated 200g/7oz cooked white crabmeat100g/3½oz cooked brown crabmeat½ bunch chives, finely chopped100g/3½oz plain flour100g/3½oz Japanese Panko breadcrumbs2 free-range eggs, beaten oil, for deep-fryingsalt and freshly ground black pepper 1 large King Edwards potato 25g/1oz plain flour 25g/1oz unsalted butter 350ml/10fl oz full-fat milk 1 tsp ground smoked paprika ½ tsp ground hot paprika 100g/3½oz gruyère, grated 200g/7oz cooked white crabmeat 100g/3½oz cooked brown crabmeat ½ bunch chives, finely chopped 100g/3½oz plain flour 100g/3½oz Japanese Panko breadcrumbs 2 free-range eggs, beaten oil, for deep-frying salt and freshly ground black pepper 100g/3½oz shelled peas3 spring onions, finely sliced1 Little Gem lettuce, sliced½ bunch chervil, leaves only ½ bunch dill, leaves only 100g/3½oz shelled peas 3 spring onions, finely sliced 1 Little Gem lettuce, sliced ½ bunch chervil, leaves only ½ bunch dill, leaves only 100ml/3½fl oz extra virgin olive oil25ml/1fl oz white wine vinegar25ml/1fl oz elderflower cordiallemon wedges, to serve 100ml/3½fl oz extra virgin olive oil 25ml/1fl oz white wine vinegar 25ml/1fl oz elderflower cordial lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. To make the croquettes, prick the potato all over with a fork. Sprinkle salt over a baking tray and put the potato on top. Bake for about 1 hour, or until tender.Make a roux by heating the flour and butter in a pan until a biscuit-like aroma is released. Pour in 250ml/9fl oz of the milk gradually, stirring with each addition. Keep cooking and stirring until all the 250ml/9fl oz milk is absorbed to make a white sauce. Season with salt, pepper and both types of paprika. Add the grated cheese and stir together. Transfer the cheese sauce to a tray and leave to cool slightly, then mix the two types of crabmeat and the chives into the sauce. Using clean hands, roll the mixture into 30g/1oz balls and place in the freezer for 15 minutes to semi-freeze.Heat the oil in a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Prepare a plate of flour, another of breadcrumbs and a shallow dish with the beaten eggs mixed with the remaining 100ml/3½fl oz milk.Panne the croquettes by rolling them first in the flour, then the egg and milk mixture and then the breadcrumbs. Deep fry for 3-4 minutes, or until golden-brown and piping hot. Carefully remove from the fryer and drain on kitchen paper.To make the salad, prepare a bowl of ice cold water. Add the peas to a pan of boiling salted water. Cook for 1½ –2 minutes, then drain and quickly transfer to the bowl of cold water. Drain again. Mix the peas with the remaining salad Ingredients together in a bowl. To make the dressing, combine all the dressing ingredients in a small bowl and whisk together. To serve, drizzle the dressing over the salad and toss together. Divide among four plates. Place 3 croquettes on each plate and serve with the lemon wedges on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the croquettes, prick the potato all over with a fork. Sprinkle salt over a baking tray and put the potato on top. Bake for about 1 hour, or until tender. To make the croquettes, prick the potato all over with a fork. Sprinkle salt over a baking tray and put the potato on top. Bake for about 1 hour, or until tender. Make a roux by heating the flour and butter in a pan until a biscuit-like aroma is released. Pour in 250ml/9fl oz of the milk gradually, stirring with each addition. Keep cooking and stirring until all the 250ml/9fl oz milk is absorbed to make a white sauce. Season with salt, pepper and both types of paprika. Add the grated cheese and stir together. Make a roux by heating the flour and butter in a pan until a biscuit-like aroma is released. Pour in 250ml/9fl oz of the milk gradually, stirring with each addition. Keep cooking and stirring until all the 250ml/9fl oz milk is absorbed to make a white sauce. Season with salt, pepper and both types of paprika. Add the grated cheese and stir together. Transfer the cheese sauce to a tray and leave to cool slightly, then mix the two types of crabmeat and the chives into the sauce. Using clean hands, roll the mixture into 30g/1oz balls and place in the freezer for 15 minutes to semi-freeze. Transfer the cheese sauce to a tray and leave to cool slightly, then mix the two types of crabmeat and the chives into the sauce. Using clean hands, roll the mixture into 30g/1oz balls and place in the freezer for 15 minutes to semi-freeze. Heat the oil in a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Prepare a plate of flour, another of breadcrumbs and a shallow dish with the beaten eggs mixed with the remaining 100ml/3½fl oz milk. Prepare a plate of flour, another of breadcrumbs and a shallow dish with the beaten eggs mixed with the remaining 100ml/3½fl oz milk. Panne the croquettes by rolling them first in the flour, then the egg and milk mixture and then the breadcrumbs. Deep fry for 3-4 minutes, or until golden-brown and piping hot. Carefully remove from the fryer and drain on kitchen paper. Panne the croquettes by rolling them first in the flour, then the egg and milk mixture and then the breadcrumbs. Deep fry for 3-4 minutes, or until golden-brown and piping hot. Carefully remove from the fryer and drain on kitchen paper. To make the salad, prepare a bowl of ice cold water. Add the peas to a pan of boiling salted water. Cook for 1½ –2 minutes, then drain and quickly transfer to the bowl of cold water. Drain again. Mix the peas with the remaining salad Ingredients together in a bowl. To make the salad, prepare a bowl of ice cold water. Add the peas to a pan of boiling salted water. Cook for 1½ –2 minutes, then drain and quickly transfer to the bowl of cold water. Drain again. Mix the peas with the remaining salad Ingredients together in a bowl. To make the dressing, combine all the dressing ingredients in a small bowl and whisk together. To make the dressing, combine all the dressing ingredients in a small bowl and whisk together. To serve, drizzle the dressing over the salad and toss together. Divide among four plates. Place 3 croquettes on each plate and serve with the lemon wedges on the side. To serve, drizzle the dressing over the salad and toss together. Divide among four plates. Place 3 croquettes on each plate and serve with the lemon wedges on the side. | {
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"title": "Crab and paprika croquettes with pea salad recipe",
"content": "Crab and paprika croquettes with English pea and spring onion salad An average of 5.0 out of 5 stars from 2 ratings A lovely fresh summery salad made with an elderflower dressing is the perfect side to go with these cheesy crabmeat croquettes. 1 large King Edwards potato25g/1oz plain flour25g/1oz unsalted butter350ml/10fl oz full-fat milk1 tsp ground smoked paprika½ tsp ground hot paprika100g/3½oz gruyère, grated 200g/7oz cooked white crabmeat100g/3½oz cooked brown crabmeat½ bunch chives, finely chopped100g/3½oz plain flour100g/3½oz Japanese Panko breadcrumbs2 free-range eggs, beaten oil, for deep-fryingsalt and freshly ground black pepper 1 large King Edwards potato 25g/1oz plain flour 25g/1oz unsalted butter 350ml/10fl oz full-fat milk 1 tsp ground smoked paprika ½ tsp ground hot paprika 100g/3½oz gruyère, grated 200g/7oz cooked white crabmeat 100g/3½oz cooked brown crabmeat ½ bunch chives, finely chopped 100g/3½oz plain flour 100g/3½oz Japanese Panko breadcrumbs 2 free-range eggs, beaten oil, for deep-frying salt and freshly ground black pepper 100g/3½oz shelled peas3 spring onions, finely sliced1 Little Gem lettuce, sliced½ bunch chervil, leaves only ½ bunch dill, leaves only 100g/3½oz shelled peas 3 spring onions, finely sliced 1 Little Gem lettuce, sliced ½ bunch chervil, leaves only ½ bunch dill, leaves only 100ml/3½fl oz extra virgin olive oil25ml/1fl oz white wine vinegar25ml/1fl oz elderflower cordiallemon wedges, to serve 100ml/3½fl oz extra virgin olive oil 25ml/1fl oz white wine vinegar 25ml/1fl oz elderflower cordial lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. To make the croquettes, prick the potato all over with a fork. Sprinkle salt over a baking tray and put the potato on top. Bake for about 1 hour, or until tender.Make a roux by heating the flour and butter in a pan until a biscuit-like aroma is released. Pour in 250ml/9fl oz of the milk gradually, stirring with each addition. Keep cooking and stirring until all the 250ml/9fl oz milk is absorbed to make a white sauce. Season with salt, pepper and both types of paprika. Add the grated cheese and stir together. Transfer the cheese sauce to a tray and leave to cool slightly, then mix the two types of crabmeat and the chives into the sauce. Using clean hands, roll the mixture into 30g/1oz balls and place in the freezer for 15 minutes to semi-freeze.Heat the oil in a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Prepare a plate of flour, another of breadcrumbs and a shallow dish with the beaten eggs mixed with the remaining 100ml/3½fl oz milk.Panne the croquettes by rolling them first in the flour, then the egg and milk mixture and then the breadcrumbs. Deep fry for 3-4 minutes, or until golden-brown and piping hot. Carefully remove from the fryer and drain on kitchen paper.To make the salad, prepare a bowl of ice cold water. Add the peas to a pan of boiling salted water. Cook for 1½ –2 minutes, then drain and quickly transfer to the bowl of cold water. Drain again. Mix the peas with the remaining salad Ingredients together in a bowl. To make the dressing, combine all the dressing ingredients in a small bowl and whisk together. To serve, drizzle the dressing over the salad and toss together. Divide among four plates. Place 3 croquettes on each plate and serve with the lemon wedges on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the croquettes, prick the potato all over with a fork. Sprinkle salt over a baking tray and put the potato on top. Bake for about 1 hour, or until tender. To make the croquettes, prick the potato all over with a fork. Sprinkle salt over a baking tray and put the potato on top. Bake for about 1 hour, or until tender. Make a roux by heating the flour and butter in a pan until a biscuit-like aroma is released. Pour in 250ml/9fl oz of the milk gradually, stirring with each addition. Keep cooking and stirring until all the 250ml/9fl oz milk is absorbed to make a white sauce. Season with salt, pepper and both types of paprika. Add the grated cheese and stir together. Make a roux by heating the flour and butter in a pan until a biscuit-like aroma is released. Pour in 250ml/9fl oz of the milk gradually, stirring with each addition. Keep cooking and stirring until all the 250ml/9fl oz milk is absorbed to make a white sauce. Season with salt, pepper and both types of paprika. Add the grated cheese and stir together. Transfer the cheese sauce to a tray and leave to cool slightly, then mix the two types of crabmeat and the chives into the sauce. Using clean hands, roll the mixture into 30g/1oz balls and place in the freezer for 15 minutes to semi-freeze. Transfer the cheese sauce to a tray and leave to cool slightly, then mix the two types of crabmeat and the chives into the sauce. Using clean hands, roll the mixture into 30g/1oz balls and place in the freezer for 15 minutes to semi-freeze. Heat the oil in a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Prepare a plate of flour, another of breadcrumbs and a shallow dish with the beaten eggs mixed with the remaining 100ml/3½fl oz milk. Prepare a plate of flour, another of breadcrumbs and a shallow dish with the beaten eggs mixed with the remaining 100ml/3½fl oz milk. Panne the croquettes by rolling them first in the flour, then the egg and milk mixture and then the breadcrumbs. Deep fry for 3-4 minutes, or until golden-brown and piping hot. Carefully remove from the fryer and drain on kitchen paper. Panne the croquettes by rolling them first in the flour, then the egg and milk mixture and then the breadcrumbs. Deep fry for 3-4 minutes, or until golden-brown and piping hot. Carefully remove from the fryer and drain on kitchen paper. To make the salad, prepare a bowl of ice cold water. Add the peas to a pan of boiling salted water. Cook for 1½ –2 minutes, then drain and quickly transfer to the bowl of cold water. Drain again. Mix the peas with the remaining salad Ingredients together in a bowl. To make the salad, prepare a bowl of ice cold water. Add the peas to a pan of boiling salted water. Cook for 1½ –2 minutes, then drain and quickly transfer to the bowl of cold water. Drain again. Mix the peas with the remaining salad Ingredients together in a bowl. To make the dressing, combine all the dressing ingredients in a small bowl and whisk together. To make the dressing, combine all the dressing ingredients in a small bowl and whisk together. To serve, drizzle the dressing over the salad and toss together. Divide among four plates. Place 3 croquettes on each plate and serve with the lemon wedges on the side. To serve, drizzle the dressing over the salad and toss together. Divide among four plates. Place 3 croquettes on each plate and serve with the lemon wedges on the side."
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} | f5188314caa0c4fef57ea4afed3ba01934fa9665cfc275e38c203731456977b5 | Mini gooseberry Bakewell tarts recipe
An average of 5.0 out of 5 stars from 1 rating Serve these summery petits fours with coffee at the end of a dinner party, or as special tea time treats. 500g/1lb 2oz plain flour100g/3½oz icing sugar250g/9oz cold butter, cut into cubes1 vanilla pod, split, seeds scraped out2 free-range eggs 500g/1lb 2oz plain flour 100g/3½oz icing sugar 250g/9oz cold butter, cut into cubes 1 vanilla pod, split, seeds scraped out 2 free-range eggs knob of butter225g/8oz gooseberries, topped and tailed150ml/5½oz water225g/8oz granulated sugar1 tbsp elderflower cordial knob of butter 225g/8oz gooseberries, topped and tailed 150ml/5½oz water 225g/8oz granulated sugar 1 tbsp elderflower cordial 3 free-range eggs, plus 1 free-range egg yolk150g/5½oz soft butter150g/5½oz caster sugar150g/5½oz ground almonds100g/3½oz untoasted flaked almonds 3 free-range eggs, plus 1 free-range egg yolk 150g/5½oz soft butter 150g/5½oz caster sugar 150g/5½oz ground almonds 100g/3½oz untoasted flaked almonds Method For the pastry, pulse the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the vanilla seeds and pulse briefly. Remove from the food processor and pour the crumbs into a large bowl. Add the eggs and use a blunt knife to form a paste. Roll into a ball, flatten, cover in cling film and chill in the fridge for 30 minutes. For the gooseberry and elderflower jam, place a saucer in the freezer.Smear the bottom of a large saucepan with the butter, then add the gooseberries and water and simmer for 15 minutes or until the gooseberries are tender. Reduce the heat, add the sugar and stir until well combined. Let this mixture heat through until the sugar has dissolved then increase the heat and boil for 8-10 minutes. Remove the pan from the heat and drop a teaspoon of the mixture onto the chilled saucer - you are looking for a skin to form on the surface once it has cooled. If it hasn’t, continue to boil, checking every five minutes, until the setting point is reached. Put the jam into a bowl and allow the mixture to cool a little before stirring in the cordial. Preheat the oven to 180C/350F/Gas 4. Grease two 12-hole petit four tins. Roll the pastry out thinly on a floured work surface and use it to line the petit four tins. Chill in the fridge for 30 minutes.Meanwhile, for the frangipane, beat the eggs in a jug and set aside. Beat the butter and sugar until light and fluffy then add the beaten eggs a little at a time until well combined. Stir in the ground almonds. Spoon a little jam into the bottom of the tart cases, cover with a little frangipane then bake in the oven for 15 minutes or until the filling is just beginning to set. Arrange the flaked almonds in a flower pattern on top of the tarts then return them to the oven for 10-15 minutes or until golden-brown. Cool on a wire rack. For the pastry, pulse the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the vanilla seeds and pulse briefly. Remove from the food processor and pour the crumbs into a large bowl. Add the eggs and use a blunt knife to form a paste. Roll into a ball, flatten, cover in cling film and chill in the fridge for 30 minutes. For the pastry, pulse the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the vanilla seeds and pulse briefly. Remove from the food processor and pour the crumbs into a large bowl. Add the eggs and use a blunt knife to form a paste. Roll into a ball, flatten, cover in cling film and chill in the fridge for 30 minutes. For the gooseberry and elderflower jam, place a saucer in the freezer. For the gooseberry and elderflower jam, place a saucer in the freezer. Smear the bottom of a large saucepan with the butter, then add the gooseberries and water and simmer for 15 minutes or until the gooseberries are tender. Reduce the heat, add the sugar and stir until well combined. Let this mixture heat through until the sugar has dissolved then increase the heat and boil for 8-10 minutes. Remove the pan from the heat and drop a teaspoon of the mixture onto the chilled saucer - you are looking for a skin to form on the surface once it has cooled. If it hasn’t, continue to boil, checking every five minutes, until the setting point is reached. Put the jam into a bowl and allow the mixture to cool a little before stirring in the cordial. Smear the bottom of a large saucepan with the butter, then add the gooseberries and water and simmer for 15 minutes or until the gooseberries are tender. Reduce the heat, add the sugar and stir until well combined. Let this mixture heat through until the sugar has dissolved then increase the heat and boil for 8-10 minutes. Remove the pan from the heat and drop a teaspoon of the mixture onto the chilled saucer - you are looking for a skin to form on the surface once it has cooled. If it hasn’t, continue to boil, checking every five minutes, until the setting point is reached. Put the jam into a bowl and allow the mixture to cool a little before stirring in the cordial. Preheat the oven to 180C/350F/Gas 4. Grease two 12-hole petit four tins. Preheat the oven to 180C/350F/Gas 4. Grease two 12-hole petit four tins. Roll the pastry out thinly on a floured work surface and use it to line the petit four tins. Chill in the fridge for 30 minutes. Roll the pastry out thinly on a floured work surface and use it to line the petit four tins. Chill in the fridge for 30 minutes. Meanwhile, for the frangipane, beat the eggs in a jug and set aside. Beat the butter and sugar until light and fluffy then add the beaten eggs a little at a time until well combined. Stir in the ground almonds. Meanwhile, for the frangipane, beat the eggs in a jug and set aside. Beat the butter and sugar until light and fluffy then add the beaten eggs a little at a time until well combined. Stir in the ground almonds. Spoon a little jam into the bottom of the tart cases, cover with a little frangipane then bake in the oven for 15 minutes or until the filling is just beginning to set. Arrange the flaked almonds in a flower pattern on top of the tarts then return them to the oven for 10-15 minutes or until golden-brown. Cool on a wire rack. Spoon a little jam into the bottom of the tart cases, cover with a little frangipane then bake in the oven for 15 minutes or until the filling is just beginning to set. Arrange the flaked almonds in a flower pattern on top of the tarts then return them to the oven for 10-15 minutes or until golden-brown. Cool on a wire rack. | {
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"title": "Mini gooseberry Bakewell tarts recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Serve these summery petits fours with coffee at the end of a dinner party, or as special tea time treats. 500g/1lb 2oz plain flour100g/3½oz icing sugar250g/9oz cold butter, cut into cubes1 vanilla pod, split, seeds scraped out2 free-range eggs 500g/1lb 2oz plain flour 100g/3½oz icing sugar 250g/9oz cold butter, cut into cubes 1 vanilla pod, split, seeds scraped out 2 free-range eggs knob of butter225g/8oz gooseberries, topped and tailed150ml/5½oz water225g/8oz granulated sugar1 tbsp elderflower cordial knob of butter 225g/8oz gooseberries, topped and tailed 150ml/5½oz water 225g/8oz granulated sugar 1 tbsp elderflower cordial 3 free-range eggs, plus 1 free-range egg yolk150g/5½oz soft butter150g/5½oz caster sugar150g/5½oz ground almonds100g/3½oz untoasted flaked almonds 3 free-range eggs, plus 1 free-range egg yolk 150g/5½oz soft butter 150g/5½oz caster sugar 150g/5½oz ground almonds 100g/3½oz untoasted flaked almonds Method For the pastry, pulse the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the vanilla seeds and pulse briefly. Remove from the food processor and pour the crumbs into a large bowl. Add the eggs and use a blunt knife to form a paste. Roll into a ball, flatten, cover in cling film and chill in the fridge for 30 minutes. For the gooseberry and elderflower jam, place a saucer in the freezer.Smear the bottom of a large saucepan with the butter, then add the gooseberries and water and simmer for 15 minutes or until the gooseberries are tender. Reduce the heat, add the sugar and stir until well combined. Let this mixture heat through until the sugar has dissolved then increase the heat and boil for 8-10 minutes. Remove the pan from the heat and drop a teaspoon of the mixture onto the chilled saucer - you are looking for a skin to form on the surface once it has cooled. If it hasn’t, continue to boil, checking every five minutes, until the setting point is reached. Put the jam into a bowl and allow the mixture to cool a little before stirring in the cordial. Preheat the oven to 180C/350F/Gas 4. Grease two 12-hole petit four tins. Roll the pastry out thinly on a floured work surface and use it to line the petit four tins. Chill in the fridge for 30 minutes.Meanwhile, for the frangipane, beat the eggs in a jug and set aside. Beat the butter and sugar until light and fluffy then add the beaten eggs a little at a time until well combined. Stir in the ground almonds. Spoon a little jam into the bottom of the tart cases, cover with a little frangipane then bake in the oven for 15 minutes or until the filling is just beginning to set. Arrange the flaked almonds in a flower pattern on top of the tarts then return them to the oven for 10-15 minutes or until golden-brown. Cool on a wire rack. For the pastry, pulse the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the vanilla seeds and pulse briefly. Remove from the food processor and pour the crumbs into a large bowl. Add the eggs and use a blunt knife to form a paste. Roll into a ball, flatten, cover in cling film and chill in the fridge for 30 minutes. For the pastry, pulse the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the vanilla seeds and pulse briefly. Remove from the food processor and pour the crumbs into a large bowl. Add the eggs and use a blunt knife to form a paste. Roll into a ball, flatten, cover in cling film and chill in the fridge for 30 minutes. For the gooseberry and elderflower jam, place a saucer in the freezer. For the gooseberry and elderflower jam, place a saucer in the freezer. Smear the bottom of a large saucepan with the butter, then add the gooseberries and water and simmer for 15 minutes or until the gooseberries are tender. Reduce the heat, add the sugar and stir until well combined. Let this mixture heat through until the sugar has dissolved then increase the heat and boil for 8-10 minutes. Remove the pan from the heat and drop a teaspoon of the mixture onto the chilled saucer - you are looking for a skin to form on the surface once it has cooled. If it hasn’t, continue to boil, checking every five minutes, until the setting point is reached. Put the jam into a bowl and allow the mixture to cool a little before stirring in the cordial. Smear the bottom of a large saucepan with the butter, then add the gooseberries and water and simmer for 15 minutes or until the gooseberries are tender. Reduce the heat, add the sugar and stir until well combined. Let this mixture heat through until the sugar has dissolved then increase the heat and boil for 8-10 minutes. Remove the pan from the heat and drop a teaspoon of the mixture onto the chilled saucer - you are looking for a skin to form on the surface once it has cooled. If it hasn’t, continue to boil, checking every five minutes, until the setting point is reached. Put the jam into a bowl and allow the mixture to cool a little before stirring in the cordial. Preheat the oven to 180C/350F/Gas 4. Grease two 12-hole petit four tins. Preheat the oven to 180C/350F/Gas 4. Grease two 12-hole petit four tins. Roll the pastry out thinly on a floured work surface and use it to line the petit four tins. Chill in the fridge for 30 minutes. Roll the pastry out thinly on a floured work surface and use it to line the petit four tins. Chill in the fridge for 30 minutes. Meanwhile, for the frangipane, beat the eggs in a jug and set aside. Beat the butter and sugar until light and fluffy then add the beaten eggs a little at a time until well combined. Stir in the ground almonds. Meanwhile, for the frangipane, beat the eggs in a jug and set aside. Beat the butter and sugar until light and fluffy then add the beaten eggs a little at a time until well combined. Stir in the ground almonds. Spoon a little jam into the bottom of the tart cases, cover with a little frangipane then bake in the oven for 15 minutes or until the filling is just beginning to set. Arrange the flaked almonds in a flower pattern on top of the tarts then return them to the oven for 10-15 minutes or until golden-brown. Cool on a wire rack. Spoon a little jam into the bottom of the tart cases, cover with a little frangipane then bake in the oven for 15 minutes or until the filling is just beginning to set. Arrange the flaked almonds in a flower pattern on top of the tarts then return them to the oven for 10-15 minutes or until golden-brown. Cool on a wire rack."
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} | f0d3dbc6f96e5a380dedee6624e3a654d1f005afb44c0d9fe7ec38ae878daadd | Cuban summer recipe
An average of 4.0 out of 5 stars from 1 rating Ingredients 250ml/10½fl oz Cuban white rum 700ml/1 pint 5fl oz apple juice 50ml/2fl oz elderflower cordial 2 lemons, halved 1 lime, cut into wedgescloudy lemonade, to top up 250ml/10½fl oz Cuban white rum 700ml/1 pint 5fl oz apple juice 50ml/2fl oz elderflower cordial 2 lemons, halved 1 lime, cut into wedges cloudy lemonade, to top up Method Pour the rum, apple juice and elderflower cordial into a large jug.Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon.Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade. Pour the rum, apple juice and elderflower cordial into a large jug. Pour the rum, apple juice and elderflower cordial into a large jug. Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon. Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon. Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade. Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_rum_76577_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/daiquiri_49903_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_and_stormy_92822_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mai_tai_12042_16x9.jpg | {
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"title": "Cuban summer recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Ingredients 250ml/10½fl oz Cuban white rum 700ml/1 pint 5fl oz apple juice 50ml/2fl oz elderflower cordial 2 lemons, halved 1 lime, cut into wedgescloudy lemonade, to top up 250ml/10½fl oz Cuban white rum 700ml/1 pint 5fl oz apple juice 50ml/2fl oz elderflower cordial 2 lemons, halved 1 lime, cut into wedges cloudy lemonade, to top up Method Pour the rum, apple juice and elderflower cordial into a large jug.Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon.Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade. Pour the rum, apple juice and elderflower cordial into a large jug. Pour the rum, apple juice and elderflower cordial into a large jug. Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon. Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon. Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade. Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_rum_76577_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/daiquiri_49903_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_and_stormy_92822_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mai_tai_12042_16x9.jpg"
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} | eee9cf1d42dcea2d514e93ad2a2685da3baaa24f4fd11b5d7787b6433196ce5b | Smoked fishcakes with gooseberry chutney and celery and watercress salad recipe
For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Add the peppercorns and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick. Add the raisins, sugar and the remaining vinegar. Season with a pinch of salt. Stir over a low heat until the sugar is dissolved, then simmer for up to 30 minutes, stirring frequently, until thick and syrupy. Remove from the heat and set aside to cool. For the smoked fishcakes, heat the oil in a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. Mix the mackerel, mashed potato and chilli in a bowl until well combined. Season with salt and freshly ground black pepper and add lime juice, to taste.Shape the mixture into 2cm/¾in diameter balls.Sprinkle the flour onto one plate, beat the egg in a bowl, then place the breadcrumbs on another plate.Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumbs until completely coated.Carefully lower the fishcakes into the hot oil and fry for 3-4 minutes, or until crisp, golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.For the celery and watercress salad, place the celery, leaves and watercress in a bowl. In a small bowl or jug, whisk the oil, vinegar and honey together. Season with salt and pepper and whisk again.Just before serving pour the dressing over the salad and mix.To serve, place a spoonful of chutney on each plate and place the fish cakes on top. Garnish with the celery and watercress salad. For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Add the peppercorns and bring to the boil. For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Add the peppercorns and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick. Add the raisins, sugar and the remaining vinegar. Season with a pinch of salt. Stir over a low heat until the sugar is dissolved, then simmer for up to 30 minutes, stirring frequently, until thick and syrupy. Remove from the heat and set aside to cool. Add the raisins, sugar and the remaining vinegar. Season with a pinch of salt. Stir over a low heat until the sugar is dissolved, then simmer for up to 30 minutes, stirring frequently, until thick and syrupy. Remove from the heat and set aside to cool. For the smoked fishcakes, heat the oil in a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. For the smoked fishcakes, heat the oil in a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. Mix the mackerel, mashed potato and chilli in a bowl until well combined. Season with salt and freshly ground black pepper and add lime juice, to taste. Mix the mackerel, mashed potato and chilli in a bowl until well combined. Season with salt and freshly ground black pepper and add lime juice, to taste. Shape the mixture into 2cm/¾in diameter balls. Shape the mixture into 2cm/¾in diameter balls. Sprinkle the flour onto one plate, beat the egg in a bowl, then place the breadcrumbs on another plate. Sprinkle the flour onto one plate, beat the egg in a bowl, then place the breadcrumbs on another plate. Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumbs until completely coated. Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumbs until completely coated. Carefully lower the fishcakes into the hot oil and fry for 3-4 minutes, or until crisp, golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed. Carefully lower the fishcakes into the hot oil and fry for 3-4 minutes, or until crisp, golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed. For the celery and watercress salad, place the celery, leaves and watercress in a bowl. For the celery and watercress salad, place the celery, leaves and watercress in a bowl. In a small bowl or jug, whisk the oil, vinegar and honey together. Season with salt and pepper and whisk again. In a small bowl or jug, whisk the oil, vinegar and honey together. Season with salt and pepper and whisk again. Just before serving pour the dressing over the salad and mix. Just before serving pour the dressing over the salad and mix. To serve, place a spoonful of chutney on each plate and place the fish cakes on top. Garnish with the celery and watercress salad. To serve, place a spoonful of chutney on each plate and place the fish cakes on top. Garnish with the celery and watercress salad. | {
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"title": "Smoked fishcakes with gooseberry chutney and celery and watercress salad recipe",
"content": "For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Add the peppercorns and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick. Add the raisins, sugar and the remaining vinegar. Season with a pinch of salt. Stir over a low heat until the sugar is dissolved, then simmer for up to 30 minutes, stirring frequently, until thick and syrupy. Remove from the heat and set aside to cool. For the smoked fishcakes, heat the oil in a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. Mix the mackerel, mashed potato and chilli in a bowl until well combined. Season with salt and freshly ground black pepper and add lime juice, to taste.Shape the mixture into 2cm/¾in diameter balls.Sprinkle the flour onto one plate, beat the egg in a bowl, then place the breadcrumbs on another plate.Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumbs until completely coated.Carefully lower the fishcakes into the hot oil and fry for 3-4 minutes, or until crisp, golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.For the celery and watercress salad, place the celery, leaves and watercress in a bowl. In a small bowl or jug, whisk the oil, vinegar and honey together. Season with salt and pepper and whisk again.Just before serving pour the dressing over the salad and mix.To serve, place a spoonful of chutney on each plate and place the fish cakes on top. Garnish with the celery and watercress salad. For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Add the peppercorns and bring to the boil. For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Add the peppercorns and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick. Add the raisins, sugar and the remaining vinegar. Season with a pinch of salt. Stir over a low heat until the sugar is dissolved, then simmer for up to 30 minutes, stirring frequently, until thick and syrupy. Remove from the heat and set aside to cool. Add the raisins, sugar and the remaining vinegar. Season with a pinch of salt. Stir over a low heat until the sugar is dissolved, then simmer for up to 30 minutes, stirring frequently, until thick and syrupy. Remove from the heat and set aside to cool. For the smoked fishcakes, heat the oil in a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. For the smoked fishcakes, heat the oil in a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. Mix the mackerel, mashed potato and chilli in a bowl until well combined. Season with salt and freshly ground black pepper and add lime juice, to taste. Mix the mackerel, mashed potato and chilli in a bowl until well combined. Season with salt and freshly ground black pepper and add lime juice, to taste. Shape the mixture into 2cm/¾in diameter balls. Shape the mixture into 2cm/¾in diameter balls. Sprinkle the flour onto one plate, beat the egg in a bowl, then place the breadcrumbs on another plate. Sprinkle the flour onto one plate, beat the egg in a bowl, then place the breadcrumbs on another plate. Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumbs until completely coated. Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumbs until completely coated. Carefully lower the fishcakes into the hot oil and fry for 3-4 minutes, or until crisp, golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed. Carefully lower the fishcakes into the hot oil and fry for 3-4 minutes, or until crisp, golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed. For the celery and watercress salad, place the celery, leaves and watercress in a bowl. For the celery and watercress salad, place the celery, leaves and watercress in a bowl. In a small bowl or jug, whisk the oil, vinegar and honey together. Season with salt and pepper and whisk again. In a small bowl or jug, whisk the oil, vinegar and honey together. Season with salt and pepper and whisk again. Just before serving pour the dressing over the salad and mix. Just before serving pour the dressing over the salad and mix. To serve, place a spoonful of chutney on each plate and place the fish cakes on top. Garnish with the celery and watercress salad. To serve, place a spoonful of chutney on each plate and place the fish cakes on top. Garnish with the celery and watercress salad."
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} | 787c31346f815625d7862799b1fa437668eef52c2d48ce26cc1768f64de440cf | Asparagus with preserved lemon and pickled chilli recipe
An average of 0.0 out of 5 stars from 0 ratings Spice up your asparagus with chilli and lemon in this simple side dish recipe. 300g/10½oz asparagus tips, trimmed4 large preserved lemons, deseeded and finely chopped 6 pickled chillies, thinly sliced ½ packet (about 15g) fresh mint, thinly slicedfreshly ground pepper olive oil, for drizzling 300g/10½oz asparagus tips, trimmed 4 large preserved lemons, deseeded and finely chopped 6 pickled chillies, thinly sliced ½ packet (about 15g) fresh mint, thinly sliced freshly ground pepper olive oil, for drizzling Method Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper.Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve. Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper. Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper. Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve. Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve. | {
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"title": "Asparagus with preserved lemon and pickled chilli recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Spice up your asparagus with chilli and lemon in this simple side dish recipe. 300g/10½oz asparagus tips, trimmed4 large preserved lemons, deseeded and finely chopped 6 pickled chillies, thinly sliced ½ packet (about 15g) fresh mint, thinly slicedfreshly ground pepper olive oil, for drizzling 300g/10½oz asparagus tips, trimmed 4 large preserved lemons, deseeded and finely chopped 6 pickled chillies, thinly sliced ½ packet (about 15g) fresh mint, thinly sliced freshly ground pepper olive oil, for drizzling Method Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper.Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve. Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper. Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper. Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve. Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve."
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} | 009e52d86cfaabe442c987e36b6daef5a3048b39883fe30e96890487a689fd3b | Asparagus and puff pastry cigars recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_and_puff_00402_16x9.jpg A quick and easy veggie nibble for summer parties. Serve with glasses of fizz and elderflower cordial. 150g/5oz ready-made puff pastryflour, for dusting25g/1oz cream cheese10 asparagus spears1 free-range egg, beaten2 tbsp freshly grated parmesan (or a similar vegetarian hard cheese) 150g/5oz ready-made puff pastry flour, for dusting 25g/1oz cream cheese 10 asparagus spears 1 free-range egg, beaten 2 tbsp freshly grated parmesan (or a similar vegetarian hard cheese) Method Preheat the oven to 200C/400F/Gas 6.Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese.Using a sharp knife, cut the pastry into 10 long, thin strips.Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray. Lightly brush each with beaten egg then scatter over the parmesan.Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese. Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese. Using a sharp knife, cut the pastry into 10 long, thin strips. Using a sharp knife, cut the pastry into 10 long, thin strips. Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray. Lightly brush each with beaten egg then scatter over the parmesan. Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray. Lightly brush each with beaten egg then scatter over the parmesan. Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown. Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown. | {
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"title": "Asparagus and puff pastry cigars recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_and_puff_00402_16x9.jpg A quick and easy veggie nibble for summer parties. Serve with glasses of fizz and elderflower cordial. 150g/5oz ready-made puff pastryflour, for dusting25g/1oz cream cheese10 asparagus spears1 free-range egg, beaten2 tbsp freshly grated parmesan (or a similar vegetarian hard cheese) 150g/5oz ready-made puff pastry flour, for dusting 25g/1oz cream cheese 10 asparagus spears 1 free-range egg, beaten 2 tbsp freshly grated parmesan (or a similar vegetarian hard cheese) Method Preheat the oven to 200C/400F/Gas 6.Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese.Using a sharp knife, cut the pastry into 10 long, thin strips.Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray. Lightly brush each with beaten egg then scatter over the parmesan.Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese. Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese. Using a sharp knife, cut the pastry into 10 long, thin strips. Using a sharp knife, cut the pastry into 10 long, thin strips. Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray. Lightly brush each with beaten egg then scatter over the parmesan. Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray. Lightly brush each with beaten egg then scatter over the parmesan. Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown. Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown."
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} | f966fa9c191942da47fc07a852a76f5609a9b9fdef042be563e5da3cacf05064 | Spiced skewered lamb recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicedskeweredlamb_89285_16x9.jpg These spiced lamb kebabs are perfect for the barbecue. 200g/7oz lamb loin fillet, thinly sliced and then cut into small piecesolive oil 200g/7oz lamb loin fillet, thinly sliced and then cut into small pieces olive oil 1 tsp ground cumin1 tsp fennel seeds1 tsp dried chilli flakes½ tsp paprikapinch sea salt1-2 tsp light soy sauce (to taste)1 tsp groundnut oil or vegetable oil1 tsp Shaoxing rice wine or dry sherry 1 tsp ground cumin 1 tsp fennel seeds 1 tsp dried chilli flakes ½ tsp paprika pinch sea salt 1-2 tsp light soy sauce (to taste) 1 tsp groundnut oil or vegetable oil 1 tsp Shaoxing rice wine or dry sherry Method Soak 8-10 wooden skewers in a bowl of cold water for about 20 minutes.For the seasoning, combine all the seasoning ingredients together in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers. Heat a dash of olive oil in a griddle pan until smoking and add the skewers, cooking for 2-3 minutes, or until browned on one side. Turn the skewers over and cook for a futher 1-2 minutes, or until browned and cooked to your liking, then transfer to a serving plate and serve immediately. Soak 8-10 wooden skewers in a bowl of cold water for about 20 minutes. Soak 8-10 wooden skewers in a bowl of cold water for about 20 minutes. For the seasoning, combine all the seasoning ingredients together in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers. For the seasoning, combine all the seasoning ingredients together in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers. Heat a dash of olive oil in a griddle pan until smoking and add the skewers, cooking for 2-3 minutes, or until browned on one side. Turn the skewers over and cook for a futher 1-2 minutes, or until browned and cooked to your liking, then transfer to a serving plate and serve immediately. Heat a dash of olive oil in a griddle pan until smoking and add the skewers, cooking for 2-3 minutes, or until browned on one side. Turn the skewers over and cook for a futher 1-2 minutes, or until browned and cooked to your liking, then transfer to a serving plate and serve immediately. | {
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"title": "Spiced skewered lamb recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicedskeweredlamb_89285_16x9.jpg These spiced lamb kebabs are perfect for the barbecue. 200g/7oz lamb loin fillet, thinly sliced and then cut into small piecesolive oil 200g/7oz lamb loin fillet, thinly sliced and then cut into small pieces olive oil 1 tsp ground cumin1 tsp fennel seeds1 tsp dried chilli flakes½ tsp paprikapinch sea salt1-2 tsp light soy sauce (to taste)1 tsp groundnut oil or vegetable oil1 tsp Shaoxing rice wine or dry sherry 1 tsp ground cumin 1 tsp fennel seeds 1 tsp dried chilli flakes ½ tsp paprika pinch sea salt 1-2 tsp light soy sauce (to taste) 1 tsp groundnut oil or vegetable oil 1 tsp Shaoxing rice wine or dry sherry Method Soak 8-10 wooden skewers in a bowl of cold water for about 20 minutes.For the seasoning, combine all the seasoning ingredients together in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers. Heat a dash of olive oil in a griddle pan until smoking and add the skewers, cooking for 2-3 minutes, or until browned on one side. Turn the skewers over and cook for a futher 1-2 minutes, or until browned and cooked to your liking, then transfer to a serving plate and serve immediately. Soak 8-10 wooden skewers in a bowl of cold water for about 20 minutes. Soak 8-10 wooden skewers in a bowl of cold water for about 20 minutes. For the seasoning, combine all the seasoning ingredients together in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers. For the seasoning, combine all the seasoning ingredients together in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers. Heat a dash of olive oil in a griddle pan until smoking and add the skewers, cooking for 2-3 minutes, or until browned on one side. Turn the skewers over and cook for a futher 1-2 minutes, or until browned and cooked to your liking, then transfer to a serving plate and serve immediately. Heat a dash of olive oil in a griddle pan until smoking and add the skewers, cooking for 2-3 minutes, or until browned on one side. Turn the skewers over and cook for a futher 1-2 minutes, or until browned and cooked to your liking, then transfer to a serving plate and serve immediately."
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} | 903a0dae222cbecadc073a9ad35e9f3d33da81145c8f389141278ac3148a3944 | Slow-roasted shoulder of lamb, braised summer vegetables and roasting juices recipe
For the lamb, score the skin of the lamb lightly with a very sharp knife.Mix together the salt, pepper, rosemary, sage and olive oil and rub the mixture into the lamb. Leave at room temperature to marinate for one hour.Heat the oven to 230C/450F/Gas 8.Heat the rapeseed oil in a large, heavy duty roasting tin over a medium heat on the hob. Add the lamb bones and meat trimmings and cook for 7-10 minutes, or until they are lightly browned all over. Do not colour the bones too much or the resulting jus will taste bitter and astringent.Add the garlic to the pan, cook for about three minutes, or until lightly browned and then remove the pan from the heat.Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate so the meat cooks evenly. The bones will also provide extra flavour for the jus.Meanwhile, boil the wine in a small saucepan for 30 seconds – this will remove the bitter alcohol content, soften any tannins in an oaked wine and bring out the depth and fruitiness of its flavour. Be careful not to over-boil or it will become flat and lifeless.Remove the pan from the oven, baste the meat with the pan juices and strain off the excess fat. Add the wine, 400ml/14fl oz water, bay leaf and thyme and stir to lift the caramelised juices from the bottom of the pan. This will create the jus and keep the meat moist as it cooks.Turn the oven down to 150C/300F/Gas 2, cover the meat loosely with a piece of foil and return to the oven for four hours, basting with the juices every 30 minutes.For the braised vegetables, heat the butter and oil in a large pan over a medium heat. Add the onions, carrots, Swiss chard stalks, lettuce and beetroot and a little sat and freshly ground black pepper. Cook for about five minutes, stirring gently from time to time, then add 50ml/2fl oz water.Put the lid on the pan and cook the vegetables on the lowest heat for 35 minutes. This way of cooking allows the sugars in the vegetables to develop very slowly, giving a wonderful flavour and a soft, melting texture.Add the Swiss chard leaves, replace the lid and cook on a high heat for a further three minutes, or until the chard has wilted. Stir gently, check the seasoning and keep warm until you are ready to serve.When the meat is cooked, transfer onto a serving plate and rest in a warm place for at least 20 minutes before serving.While the meat is resting, strain the juices from the roasting pan through a fine sieve into a small saucepan and pour off the excess fat that rises to the surface. Do not attempt to remove all the fat for it carries a huge amount of flavour from the roasting and gives a lovely silky texture to the jus. Season the jus to taste with salt and freshly ground black pepper, reheat gently and pour into a warmed sauce boat.Now the fun starts! Place the lamb, vegetables and jus on the table for your guests to help themselves. The meat will be tender enough to carve with a spoon; the more orthodox way is to use a sharp knife. For the lamb, score the skin of the lamb lightly with a very sharp knife. For the lamb, score the skin of the lamb lightly with a very sharp knife. Mix together the salt, pepper, rosemary, sage and olive oil and rub the mixture into the lamb. Leave at room temperature to marinate for one hour. Mix together the salt, pepper, rosemary, sage and olive oil and rub the mixture into the lamb. Leave at room temperature to marinate for one hour. Heat the oven to 230C/450F/Gas 8. Heat the oven to 230C/450F/Gas 8. Heat the rapeseed oil in a large, heavy duty roasting tin over a medium heat on the hob. Add the lamb bones and meat trimmings and cook for 7-10 minutes, or until they are lightly browned all over. Do not colour the bones too much or the resulting jus will taste bitter and astringent. Heat the rapeseed oil in a large, heavy duty roasting tin over a medium heat on the hob. Add the lamb bones and meat trimmings and cook for 7-10 minutes, or until they are lightly browned all over. Do not colour the bones too much or the resulting jus will taste bitter and astringent. Add the garlic to the pan, cook for about three minutes, or until lightly browned and then remove the pan from the heat. Add the garlic to the pan, cook for about three minutes, or until lightly browned and then remove the pan from the heat. Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate so the meat cooks evenly. The bones will also provide extra flavour for the jus. Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate so the meat cooks evenly. The bones will also provide extra flavour for the jus. Meanwhile, boil the wine in a small saucepan for 30 seconds – this will remove the bitter alcohol content, soften any tannins in an oaked wine and bring out the depth and fruitiness of its flavour. Be careful not to over-boil or it will become flat and lifeless. Meanwhile, boil the wine in a small saucepan for 30 seconds – this will remove the bitter alcohol content, soften any tannins in an oaked wine and bring out the depth and fruitiness of its flavour. Be careful not to over-boil or it will become flat and lifeless. Remove the pan from the oven, baste the meat with the pan juices and strain off the excess fat. Remove the pan from the oven, baste the meat with the pan juices and strain off the excess fat. Add the wine, 400ml/14fl oz water, bay leaf and thyme and stir to lift the caramelised juices from the bottom of the pan. This will create the jus and keep the meat moist as it cooks. Add the wine, 400ml/14fl oz water, bay leaf and thyme and stir to lift the caramelised juices from the bottom of the pan. This will create the jus and keep the meat moist as it cooks. Turn the oven down to 150C/300F/Gas 2, cover the meat loosely with a piece of foil and return to the oven for four hours, basting with the juices every 30 minutes. Turn the oven down to 150C/300F/Gas 2, cover the meat loosely with a piece of foil and return to the oven for four hours, basting with the juices every 30 minutes. For the braised vegetables, heat the butter and oil in a large pan over a medium heat. Add the onions, carrots, Swiss chard stalks, lettuce and beetroot and a little sat and freshly ground black pepper. Cook for about five minutes, stirring gently from time to time, then add 50ml/2fl oz water. For the braised vegetables, heat the butter and oil in a large pan over a medium heat. Add the onions, carrots, Swiss chard stalks, lettuce and beetroot and a little sat and freshly ground black pepper. Cook for about five minutes, stirring gently from time to time, then add 50ml/2fl oz water. Put the lid on the pan and cook the vegetables on the lowest heat for 35 minutes. This way of cooking allows the sugars in the vegetables to develop very slowly, giving a wonderful flavour and a soft, melting texture. Put the lid on the pan and cook the vegetables on the lowest heat for 35 minutes. This way of cooking allows the sugars in the vegetables to develop very slowly, giving a wonderful flavour and a soft, melting texture. Add the Swiss chard leaves, replace the lid and cook on a high heat for a further three minutes, or until the chard has wilted. Stir gently, check the seasoning and keep warm until you are ready to serve. Add the Swiss chard leaves, replace the lid and cook on a high heat for a further three minutes, or until the chard has wilted. Stir gently, check the seasoning and keep warm until you are ready to serve. When the meat is cooked, transfer onto a serving plate and rest in a warm place for at least 20 minutes before serving. When the meat is cooked, transfer onto a serving plate and rest in a warm place for at least 20 minutes before serving. While the meat is resting, strain the juices from the roasting pan through a fine sieve into a small saucepan and pour off the excess fat that rises to the surface. Do not attempt to remove all the fat for it carries a huge amount of flavour from the roasting and gives a lovely silky texture to the jus. Season the jus to taste with salt and freshly ground black pepper, reheat gently and pour into a warmed sauce boat. While the meat is resting, strain the juices from the roasting pan through a fine sieve into a small saucepan and pour off the excess fat that rises to the surface. Do not attempt to remove all the fat for it carries a huge amount of flavour from the roasting and gives a lovely silky texture to the jus. Season the jus to taste with salt and freshly ground black pepper, reheat gently and pour into a warmed sauce boat. Now the fun starts! Place the lamb, vegetables and jus on the table for your guests to help themselves. The meat will be tender enough to carve with a spoon; the more orthodox way is to use a sharp knife. Now the fun starts! Place the lamb, vegetables and jus on the table for your guests to help themselves. The meat will be tender enough to carve with a spoon; the more orthodox way is to use a sharp knife. | {
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"title": "Slow-roasted shoulder of lamb, braised summer vegetables and roasting juices recipe",
"content": "For the lamb, score the skin of the lamb lightly with a very sharp knife.Mix together the salt, pepper, rosemary, sage and olive oil and rub the mixture into the lamb. Leave at room temperature to marinate for one hour.Heat the oven to 230C/450F/Gas 8.Heat the rapeseed oil in a large, heavy duty roasting tin over a medium heat on the hob. Add the lamb bones and meat trimmings and cook for 7-10 minutes, or until they are lightly browned all over. Do not colour the bones too much or the resulting jus will taste bitter and astringent.Add the garlic to the pan, cook for about three minutes, or until lightly browned and then remove the pan from the heat.Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate so the meat cooks evenly. The bones will also provide extra flavour for the jus.Meanwhile, boil the wine in a small saucepan for 30 seconds – this will remove the bitter alcohol content, soften any tannins in an oaked wine and bring out the depth and fruitiness of its flavour. Be careful not to over-boil or it will become flat and lifeless.Remove the pan from the oven, baste the meat with the pan juices and strain off the excess fat. Add the wine, 400ml/14fl oz water, bay leaf and thyme and stir to lift the caramelised juices from the bottom of the pan. This will create the jus and keep the meat moist as it cooks.Turn the oven down to 150C/300F/Gas 2, cover the meat loosely with a piece of foil and return to the oven for four hours, basting with the juices every 30 minutes.For the braised vegetables, heat the butter and oil in a large pan over a medium heat. Add the onions, carrots, Swiss chard stalks, lettuce and beetroot and a little sat and freshly ground black pepper. Cook for about five minutes, stirring gently from time to time, then add 50ml/2fl oz water.Put the lid on the pan and cook the vegetables on the lowest heat for 35 minutes. This way of cooking allows the sugars in the vegetables to develop very slowly, giving a wonderful flavour and a soft, melting texture.Add the Swiss chard leaves, replace the lid and cook on a high heat for a further three minutes, or until the chard has wilted. Stir gently, check the seasoning and keep warm until you are ready to serve.When the meat is cooked, transfer onto a serving plate and rest in a warm place for at least 20 minutes before serving.While the meat is resting, strain the juices from the roasting pan through a fine sieve into a small saucepan and pour off the excess fat that rises to the surface. Do not attempt to remove all the fat for it carries a huge amount of flavour from the roasting and gives a lovely silky texture to the jus. Season the jus to taste with salt and freshly ground black pepper, reheat gently and pour into a warmed sauce boat.Now the fun starts! Place the lamb, vegetables and jus on the table for your guests to help themselves. The meat will be tender enough to carve with a spoon; the more orthodox way is to use a sharp knife. For the lamb, score the skin of the lamb lightly with a very sharp knife. For the lamb, score the skin of the lamb lightly with a very sharp knife. Mix together the salt, pepper, rosemary, sage and olive oil and rub the mixture into the lamb. Leave at room temperature to marinate for one hour. Mix together the salt, pepper, rosemary, sage and olive oil and rub the mixture into the lamb. Leave at room temperature to marinate for one hour. Heat the oven to 230C/450F/Gas 8. Heat the oven to 230C/450F/Gas 8. Heat the rapeseed oil in a large, heavy duty roasting tin over a medium heat on the hob. Add the lamb bones and meat trimmings and cook for 7-10 minutes, or until they are lightly browned all over. Do not colour the bones too much or the resulting jus will taste bitter and astringent. Heat the rapeseed oil in a large, heavy duty roasting tin over a medium heat on the hob. Add the lamb bones and meat trimmings and cook for 7-10 minutes, or until they are lightly browned all over. Do not colour the bones too much or the resulting jus will taste bitter and astringent. Add the garlic to the pan, cook for about three minutes, or until lightly browned and then remove the pan from the heat. Add the garlic to the pan, cook for about three minutes, or until lightly browned and then remove the pan from the heat. Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate so the meat cooks evenly. The bones will also provide extra flavour for the jus. Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate so the meat cooks evenly. The bones will also provide extra flavour for the jus. Meanwhile, boil the wine in a small saucepan for 30 seconds – this will remove the bitter alcohol content, soften any tannins in an oaked wine and bring out the depth and fruitiness of its flavour. Be careful not to over-boil or it will become flat and lifeless. Meanwhile, boil the wine in a small saucepan for 30 seconds – this will remove the bitter alcohol content, soften any tannins in an oaked wine and bring out the depth and fruitiness of its flavour. Be careful not to over-boil or it will become flat and lifeless. Remove the pan from the oven, baste the meat with the pan juices and strain off the excess fat. Remove the pan from the oven, baste the meat with the pan juices and strain off the excess fat. Add the wine, 400ml/14fl oz water, bay leaf and thyme and stir to lift the caramelised juices from the bottom of the pan. This will create the jus and keep the meat moist as it cooks. Add the wine, 400ml/14fl oz water, bay leaf and thyme and stir to lift the caramelised juices from the bottom of the pan. This will create the jus and keep the meat moist as it cooks. Turn the oven down to 150C/300F/Gas 2, cover the meat loosely with a piece of foil and return to the oven for four hours, basting with the juices every 30 minutes. Turn the oven down to 150C/300F/Gas 2, cover the meat loosely with a piece of foil and return to the oven for four hours, basting with the juices every 30 minutes. For the braised vegetables, heat the butter and oil in a large pan over a medium heat. Add the onions, carrots, Swiss chard stalks, lettuce and beetroot and a little sat and freshly ground black pepper. Cook for about five minutes, stirring gently from time to time, then add 50ml/2fl oz water. For the braised vegetables, heat the butter and oil in a large pan over a medium heat. Add the onions, carrots, Swiss chard stalks, lettuce and beetroot and a little sat and freshly ground black pepper. Cook for about five minutes, stirring gently from time to time, then add 50ml/2fl oz water. Put the lid on the pan and cook the vegetables on the lowest heat for 35 minutes. This way of cooking allows the sugars in the vegetables to develop very slowly, giving a wonderful flavour and a soft, melting texture. Put the lid on the pan and cook the vegetables on the lowest heat for 35 minutes. This way of cooking allows the sugars in the vegetables to develop very slowly, giving a wonderful flavour and a soft, melting texture. Add the Swiss chard leaves, replace the lid and cook on a high heat for a further three minutes, or until the chard has wilted. Stir gently, check the seasoning and keep warm until you are ready to serve. Add the Swiss chard leaves, replace the lid and cook on a high heat for a further three minutes, or until the chard has wilted. Stir gently, check the seasoning and keep warm until you are ready to serve. When the meat is cooked, transfer onto a serving plate and rest in a warm place for at least 20 minutes before serving. When the meat is cooked, transfer onto a serving plate and rest in a warm place for at least 20 minutes before serving. While the meat is resting, strain the juices from the roasting pan through a fine sieve into a small saucepan and pour off the excess fat that rises to the surface. Do not attempt to remove all the fat for it carries a huge amount of flavour from the roasting and gives a lovely silky texture to the jus. Season the jus to taste with salt and freshly ground black pepper, reheat gently and pour into a warmed sauce boat. While the meat is resting, strain the juices from the roasting pan through a fine sieve into a small saucepan and pour off the excess fat that rises to the surface. Do not attempt to remove all the fat for it carries a huge amount of flavour from the roasting and gives a lovely silky texture to the jus. Season the jus to taste with salt and freshly ground black pepper, reheat gently and pour into a warmed sauce boat. Now the fun starts! Place the lamb, vegetables and jus on the table for your guests to help themselves. The meat will be tender enough to carve with a spoon; the more orthodox way is to use a sharp knife. Now the fun starts! Place the lamb, vegetables and jus on the table for your guests to help themselves. The meat will be tender enough to carve with a spoon; the more orthodox way is to use a sharp knife."
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} | d459aa350608ee2ac15f33ba0a9e6c084710df59174b2f7fca63e029000683e4 | Lamb cutlets with pea salad recipe
An average of 5.0 out of 5 stars from 1 rating This simple yet sophisticated recipe makes the most of the classic flavours of English summertime. ½ banana shallot, finely chopped250g/9oz lamb trim2 garlic cloves 1 tomato, quartered100ml/3½fl oz dry white wine1 thyme spring1 litre/1¾ pints lamb stockknob of butter1 rosemary sprig1 tsp small capers5 pitted black olives, finely chopped ½ lemon, zest only, peeled and thinly sliced 5 mint leaves, thinly sliced ½ banana shallot, finely chopped 250g/9oz lamb trim 2 garlic cloves 1 tomato, quartered 100ml/3½fl oz dry white wine 1 thyme spring 1 litre/1¾ pints lamb stock knob of butter 1 rosemary sprig 1 tsp small capers 5 pitted black olives, finely chopped ½ lemon, zest only, peeled and thinly sliced 5 mint leaves, thinly sliced 1 tbsp olive oil6 lamb cutlets, French trimmed salt and ground white pepper 1 tbsp olive oil 6 lamb cutlets, French trimmed salt and ground white pepper 300g/10½oz frozen petit pois peas1 banana shallot, finely choppedpinch mild curry powderpinch ground ginger1 tsp olive oil½ tsp icing sugar1 tbsp finely chopped marjoram100g/3½oz fresh podded peas100g/3½oz fresh podded broad beans 300g/10½oz frozen petit pois peas 1 banana shallot, finely chopped pinch mild curry powder pinch ground ginger 1 tsp olive oil ½ tsp icing sugar 1 tbsp finely chopped marjoram 100g/3½oz fresh podded peas 100g/3½oz fresh podded broad beans broad bean flowerswhite leek flowerspea shoots broad bean flowers white leek flowers pea shoots Method To make the lamb sauce, place a large pan over a high heat. Add the lamb trim and cook, turning frequently, until caramelised all over. Remove the lamb trim and set aside. Add the shallots and garlic to the pan and cook for 5 minutes until caramelised. Deglaze the pan with the white wine and bubble until reduced to a glaze. Return the lamb trim to the pan with the tomato and thyme.Add the lamb stock to the pan and bring to a rapid boil until the liquid has reduced down to a pourable sauce. Remove from the heat and add one stick of rosemary and leave to infuse for 10 minutes. Pass through muslin or a fine sieve into a clean pan and set aside. Discard the lamb trim and shallots. Lightly oil the lamb cutlet and season both sides with salt and white pepper. Heat a griddle pan over a high heat, add the lamb cutlets and cook for 2–3 minutes on both sides. Remove the cutlets from the pan and set aside to rest. To make the pea salad, put the defrosted peas in a blender with the shallot, curry powder, ground ginger, olive oil and icing sugar and pulse for 30 seconds. Add the marjoram and pulse again then transfer to a bowl, stir in the raw peas and broad beans. Reheat the lamb sauce with a knob of butter, the capers, olives, lemon zest and mint leaves. To assemble, warm the pea purée in pan over a medium heat. Spoon the purée into the middle of the plate and top with the pea salad. Arrange the lamb cutlets around the plate, spoon over the lamb sauce and garnish with the flowers and shoots and serve. To make the lamb sauce, place a large pan over a high heat. Add the lamb trim and cook, turning frequently, until caramelised all over. Remove the lamb trim and set aside. Add the shallots and garlic to the pan and cook for 5 minutes until caramelised. Deglaze the pan with the white wine and bubble until reduced to a glaze. Return the lamb trim to the pan with the tomato and thyme. To make the lamb sauce, place a large pan over a high heat. Add the lamb trim and cook, turning frequently, until caramelised all over. Remove the lamb trim and set aside. Add the shallots and garlic to the pan and cook for 5 minutes until caramelised. Deglaze the pan with the white wine and bubble until reduced to a glaze. Return the lamb trim to the pan with the tomato and thyme. Add the lamb stock to the pan and bring to a rapid boil until the liquid has reduced down to a pourable sauce. Remove from the heat and add one stick of rosemary and leave to infuse for 10 minutes. Pass through muslin or a fine sieve into a clean pan and set aside. Discard the lamb trim and shallots. Add the lamb stock to the pan and bring to a rapid boil until the liquid has reduced down to a pourable sauce. Remove from the heat and add one stick of rosemary and leave to infuse for 10 minutes. Pass through muslin or a fine sieve into a clean pan and set aside. Discard the lamb trim and shallots. Lightly oil the lamb cutlet and season both sides with salt and white pepper. Heat a griddle pan over a high heat, add the lamb cutlets and cook for 2–3 minutes on both sides. Remove the cutlets from the pan and set aside to rest. Lightly oil the lamb cutlet and season both sides with salt and white pepper. Heat a griddle pan over a high heat, add the lamb cutlets and cook for 2–3 minutes on both sides. Remove the cutlets from the pan and set aside to rest. To make the pea salad, put the defrosted peas in a blender with the shallot, curry powder, ground ginger, olive oil and icing sugar and pulse for 30 seconds. Add the marjoram and pulse again then transfer to a bowl, stir in the raw peas and broad beans. To make the pea salad, put the defrosted peas in a blender with the shallot, curry powder, ground ginger, olive oil and icing sugar and pulse for 30 seconds. Add the marjoram and pulse again then transfer to a bowl, stir in the raw peas and broad beans. Reheat the lamb sauce with a knob of butter, the capers, olives, lemon zest and mint leaves. Reheat the lamb sauce with a knob of butter, the capers, olives, lemon zest and mint leaves. To assemble, warm the pea purée in pan over a medium heat. Spoon the purée into the middle of the plate and top with the pea salad. Arrange the lamb cutlets around the plate, spoon over the lamb sauce and garnish with the flowers and shoots and serve. To assemble, warm the pea purée in pan over a medium heat. Spoon the purée into the middle of the plate and top with the pea salad. Arrange the lamb cutlets around the plate, spoon over the lamb sauce and garnish with the flowers and shoots and serve. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating This simple yet sophisticated recipe makes the most of the classic flavours of English summertime. ½ banana shallot, finely chopped250g/9oz lamb trim2 garlic cloves 1 tomato, quartered100ml/3½fl oz dry white wine1 thyme spring1 litre/1¾ pints lamb stockknob of butter1 rosemary sprig1 tsp small capers5 pitted black olives, finely chopped ½ lemon, zest only, peeled and thinly sliced 5 mint leaves, thinly sliced ½ banana shallot, finely chopped 250g/9oz lamb trim 2 garlic cloves 1 tomato, quartered 100ml/3½fl oz dry white wine 1 thyme spring 1 litre/1¾ pints lamb stock knob of butter 1 rosemary sprig 1 tsp small capers 5 pitted black olives, finely chopped ½ lemon, zest only, peeled and thinly sliced 5 mint leaves, thinly sliced 1 tbsp olive oil6 lamb cutlets, French trimmed salt and ground white pepper 1 tbsp olive oil 6 lamb cutlets, French trimmed salt and ground white pepper 300g/10½oz frozen petit pois peas1 banana shallot, finely choppedpinch mild curry powderpinch ground ginger1 tsp olive oil½ tsp icing sugar1 tbsp finely chopped marjoram100g/3½oz fresh podded peas100g/3½oz fresh podded broad beans 300g/10½oz frozen petit pois peas 1 banana shallot, finely chopped pinch mild curry powder pinch ground ginger 1 tsp olive oil ½ tsp icing sugar 1 tbsp finely chopped marjoram 100g/3½oz fresh podded peas 100g/3½oz fresh podded broad beans broad bean flowerswhite leek flowerspea shoots broad bean flowers white leek flowers pea shoots Method To make the lamb sauce, place a large pan over a high heat. Add the lamb trim and cook, turning frequently, until caramelised all over. Remove the lamb trim and set aside. Add the shallots and garlic to the pan and cook for 5 minutes until caramelised. Deglaze the pan with the white wine and bubble until reduced to a glaze. Return the lamb trim to the pan with the tomato and thyme.Add the lamb stock to the pan and bring to a rapid boil until the liquid has reduced down to a pourable sauce. Remove from the heat and add one stick of rosemary and leave to infuse for 10 minutes. Pass through muslin or a fine sieve into a clean pan and set aside. Discard the lamb trim and shallots. Lightly oil the lamb cutlet and season both sides with salt and white pepper. Heat a griddle pan over a high heat, add the lamb cutlets and cook for 2–3 minutes on both sides. Remove the cutlets from the pan and set aside to rest. To make the pea salad, put the defrosted peas in a blender with the shallot, curry powder, ground ginger, olive oil and icing sugar and pulse for 30 seconds. Add the marjoram and pulse again then transfer to a bowl, stir in the raw peas and broad beans. Reheat the lamb sauce with a knob of butter, the capers, olives, lemon zest and mint leaves. To assemble, warm the pea purée in pan over a medium heat. Spoon the purée into the middle of the plate and top with the pea salad. Arrange the lamb cutlets around the plate, spoon over the lamb sauce and garnish with the flowers and shoots and serve. To make the lamb sauce, place a large pan over a high heat. Add the lamb trim and cook, turning frequently, until caramelised all over. Remove the lamb trim and set aside. Add the shallots and garlic to the pan and cook for 5 minutes until caramelised. Deglaze the pan with the white wine and bubble until reduced to a glaze. Return the lamb trim to the pan with the tomato and thyme. To make the lamb sauce, place a large pan over a high heat. Add the lamb trim and cook, turning frequently, until caramelised all over. Remove the lamb trim and set aside. Add the shallots and garlic to the pan and cook for 5 minutes until caramelised. Deglaze the pan with the white wine and bubble until reduced to a glaze. Return the lamb trim to the pan with the tomato and thyme. Add the lamb stock to the pan and bring to a rapid boil until the liquid has reduced down to a pourable sauce. Remove from the heat and add one stick of rosemary and leave to infuse for 10 minutes. Pass through muslin or a fine sieve into a clean pan and set aside. Discard the lamb trim and shallots. Add the lamb stock to the pan and bring to a rapid boil until the liquid has reduced down to a pourable sauce. Remove from the heat and add one stick of rosemary and leave to infuse for 10 minutes. Pass through muslin or a fine sieve into a clean pan and set aside. Discard the lamb trim and shallots. Lightly oil the lamb cutlet and season both sides with salt and white pepper. Heat a griddle pan over a high heat, add the lamb cutlets and cook for 2–3 minutes on both sides. Remove the cutlets from the pan and set aside to rest. Lightly oil the lamb cutlet and season both sides with salt and white pepper. Heat a griddle pan over a high heat, add the lamb cutlets and cook for 2–3 minutes on both sides. Remove the cutlets from the pan and set aside to rest. To make the pea salad, put the defrosted peas in a blender with the shallot, curry powder, ground ginger, olive oil and icing sugar and pulse for 30 seconds. Add the marjoram and pulse again then transfer to a bowl, stir in the raw peas and broad beans. To make the pea salad, put the defrosted peas in a blender with the shallot, curry powder, ground ginger, olive oil and icing sugar and pulse for 30 seconds. Add the marjoram and pulse again then transfer to a bowl, stir in the raw peas and broad beans. Reheat the lamb sauce with a knob of butter, the capers, olives, lemon zest and mint leaves. Reheat the lamb sauce with a knob of butter, the capers, olives, lemon zest and mint leaves. To assemble, warm the pea purée in pan over a medium heat. Spoon the purée into the middle of the plate and top with the pea salad. Arrange the lamb cutlets around the plate, spoon over the lamb sauce and garnish with the flowers and shoots and serve. To assemble, warm the pea purée in pan over a medium heat. Spoon the purée into the middle of the plate and top with the pea salad. Arrange the lamb cutlets around the plate, spoon over the lamb sauce and garnish with the flowers and shoots and serve."
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} | d8977596d9c4f8450875158ce6ed9c66cccb36ac36ba1bd63560e2c0f79c2797 | Roast leg of lamb with garlic and rosemary recipe
Blend the breadcrumbs, parsley and garlic in a food processor until the mixture resembles fine breadcrumbs.Add the olive oil and Dijon mustard and season, to taste, with salt and white pepper. Blend again until the mixture resembles a smooth paste. (You may need to add a little water.)Place the mixture onto a large sheet of greaseproof paper, cover with another sheet of greaseproof paper and roll out until large enough to cover the leg of lamb. Set aside.For the lamb, preheat the oven to 190C/375F/Gas 5.With a sharp thin knife or a metal skewer, make several small incisions into the flesh of the lamb. Press the garlic slices into the holes.Place the rosemary and thyme sprigs into the leg of lamb where the bone has been removed and season, to taste, with salt and freshly ground black pepper. Roll the lamb up into a cylinder shape and tie with string.Heat the olive oil in an frying pan and fry the leg of lamb, turning frequently, for 4-5 minutes, or until browned all over.Place the reserved bones into a flameproof roasting tin and top with the leg of lamb. Roast in the oven for 40-45 minutes (for medium), or until cooked to your liking. Meanwhile, for the roasted root vegetables, place the vegetables onto a baking tray. Drizzle the olive oil over the vegetables and sprinkle over the dried oregano. Season, to taste, with salt and freshly ground black pepper.Roast in the oven for 20-25 minutes, or until golden-brown and tender.Remove the lamb from the oven and set aside to rest for 30 minutes. Remove the string.Meanwhile, preheat the grill to high.Transfer the leg of lamb to a clean roasting tray, brush with half of the mustard and cover with the sheet of herb crust. Grill for 8-10 minutes, or until the crust is golden-brown.Meanwhile, place the roasting tray used to roast the lamb onto the heat and stir in the remaining Dijon mustard and chicken stock. Bring the gravy to the boil and remove from the heat. Season, to taste, with salt and freshly ground black pepper.To serve, carve the lamb into slices. Spoon some roasted root vegetables onto each of 8 serving plates, top with a couple of slice of lamb and spoon over some gravy. Blend the breadcrumbs, parsley and garlic in a food processor until the mixture resembles fine breadcrumbs. Blend the breadcrumbs, parsley and garlic in a food processor until the mixture resembles fine breadcrumbs. Add the olive oil and Dijon mustard and season, to taste, with salt and white pepper. Blend again until the mixture resembles a smooth paste. (You may need to add a little water.) Add the olive oil and Dijon mustard and season, to taste, with salt and white pepper. Blend again until the mixture resembles a smooth paste. (You may need to add a little water.) Place the mixture onto a large sheet of greaseproof paper, cover with another sheet of greaseproof paper and roll out until large enough to cover the leg of lamb. Set aside. Place the mixture onto a large sheet of greaseproof paper, cover with another sheet of greaseproof paper and roll out until large enough to cover the leg of lamb. Set aside. For the lamb, preheat the oven to 190C/375F/Gas 5. For the lamb, preheat the oven to 190C/375F/Gas 5. With a sharp thin knife or a metal skewer, make several small incisions into the flesh of the lamb. Press the garlic slices into the holes. With a sharp thin knife or a metal skewer, make several small incisions into the flesh of the lamb. Press the garlic slices into the holes. Place the rosemary and thyme sprigs into the leg of lamb where the bone has been removed and season, to taste, with salt and freshly ground black pepper. Roll the lamb up into a cylinder shape and tie with string. Place the rosemary and thyme sprigs into the leg of lamb where the bone has been removed and season, to taste, with salt and freshly ground black pepper. Roll the lamb up into a cylinder shape and tie with string. Heat the olive oil in an frying pan and fry the leg of lamb, turning frequently, for 4-5 minutes, or until browned all over. Heat the olive oil in an frying pan and fry the leg of lamb, turning frequently, for 4-5 minutes, or until browned all over. Place the reserved bones into a flameproof roasting tin and top with the leg of lamb. Roast in the oven for 40-45 minutes (for medium), or until cooked to your liking. Place the reserved bones into a flameproof roasting tin and top with the leg of lamb. Roast in the oven for 40-45 minutes (for medium), or until cooked to your liking. Meanwhile, for the roasted root vegetables, place the vegetables onto a baking tray. Drizzle the olive oil over the vegetables and sprinkle over the dried oregano. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the roasted root vegetables, place the vegetables onto a baking tray. Drizzle the olive oil over the vegetables and sprinkle over the dried oregano. Season, to taste, with salt and freshly ground black pepper. Roast in the oven for 20-25 minutes, or until golden-brown and tender. Roast in the oven for 20-25 minutes, or until golden-brown and tender. Remove the lamb from the oven and set aside to rest for 30 minutes. Remove the string. Remove the lamb from the oven and set aside to rest for 30 minutes. Remove the string. Meanwhile, preheat the grill to high. Meanwhile, preheat the grill to high. Transfer the leg of lamb to a clean roasting tray, brush with half of the mustard and cover with the sheet of herb crust. Grill for 8-10 minutes, or until the crust is golden-brown. Transfer the leg of lamb to a clean roasting tray, brush with half of the mustard and cover with the sheet of herb crust. Grill for 8-10 minutes, or until the crust is golden-brown. Meanwhile, place the roasting tray used to roast the lamb onto the heat and stir in the remaining Dijon mustard and chicken stock. Bring the gravy to the boil and remove from the heat. Season, to taste, with salt and freshly ground black pepper. Meanwhile, place the roasting tray used to roast the lamb onto the heat and stir in the remaining Dijon mustard and chicken stock. Bring the gravy to the boil and remove from the heat. Season, to taste, with salt and freshly ground black pepper. To serve, carve the lamb into slices. Spoon some roasted root vegetables onto each of 8 serving plates, top with a couple of slice of lamb and spoon over some gravy. To serve, carve the lamb into slices. Spoon some roasted root vegetables onto each of 8 serving plates, top with a couple of slice of lamb and spoon over some gravy. | {
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"title": "Roast leg of lamb with garlic and rosemary recipe",
"content": "Blend the breadcrumbs, parsley and garlic in a food processor until the mixture resembles fine breadcrumbs.Add the olive oil and Dijon mustard and season, to taste, with salt and white pepper. Blend again until the mixture resembles a smooth paste. (You may need to add a little water.)Place the mixture onto a large sheet of greaseproof paper, cover with another sheet of greaseproof paper and roll out until large enough to cover the leg of lamb. Set aside.For the lamb, preheat the oven to 190C/375F/Gas 5.With a sharp thin knife or a metal skewer, make several small incisions into the flesh of the lamb. Press the garlic slices into the holes.Place the rosemary and thyme sprigs into the leg of lamb where the bone has been removed and season, to taste, with salt and freshly ground black pepper. Roll the lamb up into a cylinder shape and tie with string.Heat the olive oil in an frying pan and fry the leg of lamb, turning frequently, for 4-5 minutes, or until browned all over.Place the reserved bones into a flameproof roasting tin and top with the leg of lamb. Roast in the oven for 40-45 minutes (for medium), or until cooked to your liking. Meanwhile, for the roasted root vegetables, place the vegetables onto a baking tray. Drizzle the olive oil over the vegetables and sprinkle over the dried oregano. Season, to taste, with salt and freshly ground black pepper.Roast in the oven for 20-25 minutes, or until golden-brown and tender.Remove the lamb from the oven and set aside to rest for 30 minutes. Remove the string.Meanwhile, preheat the grill to high.Transfer the leg of lamb to a clean roasting tray, brush with half of the mustard and cover with the sheet of herb crust. Grill for 8-10 minutes, or until the crust is golden-brown.Meanwhile, place the roasting tray used to roast the lamb onto the heat and stir in the remaining Dijon mustard and chicken stock. Bring the gravy to the boil and remove from the heat. Season, to taste, with salt and freshly ground black pepper.To serve, carve the lamb into slices. Spoon some roasted root vegetables onto each of 8 serving plates, top with a couple of slice of lamb and spoon over some gravy. Blend the breadcrumbs, parsley and garlic in a food processor until the mixture resembles fine breadcrumbs. Blend the breadcrumbs, parsley and garlic in a food processor until the mixture resembles fine breadcrumbs. Add the olive oil and Dijon mustard and season, to taste, with salt and white pepper. Blend again until the mixture resembles a smooth paste. (You may need to add a little water.) Add the olive oil and Dijon mustard and season, to taste, with salt and white pepper. Blend again until the mixture resembles a smooth paste. (You may need to add a little water.) Place the mixture onto a large sheet of greaseproof paper, cover with another sheet of greaseproof paper and roll out until large enough to cover the leg of lamb. Set aside. Place the mixture onto a large sheet of greaseproof paper, cover with another sheet of greaseproof paper and roll out until large enough to cover the leg of lamb. Set aside. For the lamb, preheat the oven to 190C/375F/Gas 5. For the lamb, preheat the oven to 190C/375F/Gas 5. With a sharp thin knife or a metal skewer, make several small incisions into the flesh of the lamb. Press the garlic slices into the holes. With a sharp thin knife or a metal skewer, make several small incisions into the flesh of the lamb. Press the garlic slices into the holes. Place the rosemary and thyme sprigs into the leg of lamb where the bone has been removed and season, to taste, with salt and freshly ground black pepper. Roll the lamb up into a cylinder shape and tie with string. Place the rosemary and thyme sprigs into the leg of lamb where the bone has been removed and season, to taste, with salt and freshly ground black pepper. Roll the lamb up into a cylinder shape and tie with string. Heat the olive oil in an frying pan and fry the leg of lamb, turning frequently, for 4-5 minutes, or until browned all over. Heat the olive oil in an frying pan and fry the leg of lamb, turning frequently, for 4-5 minutes, or until browned all over. Place the reserved bones into a flameproof roasting tin and top with the leg of lamb. Roast in the oven for 40-45 minutes (for medium), or until cooked to your liking. Place the reserved bones into a flameproof roasting tin and top with the leg of lamb. Roast in the oven for 40-45 minutes (for medium), or until cooked to your liking. Meanwhile, for the roasted root vegetables, place the vegetables onto a baking tray. Drizzle the olive oil over the vegetables and sprinkle over the dried oregano. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the roasted root vegetables, place the vegetables onto a baking tray. Drizzle the olive oil over the vegetables and sprinkle over the dried oregano. Season, to taste, with salt and freshly ground black pepper. Roast in the oven for 20-25 minutes, or until golden-brown and tender. Roast in the oven for 20-25 minutes, or until golden-brown and tender. Remove the lamb from the oven and set aside to rest for 30 minutes. Remove the string. Remove the lamb from the oven and set aside to rest for 30 minutes. Remove the string. Meanwhile, preheat the grill to high. Meanwhile, preheat the grill to high. Transfer the leg of lamb to a clean roasting tray, brush with half of the mustard and cover with the sheet of herb crust. Grill for 8-10 minutes, or until the crust is golden-brown. Transfer the leg of lamb to a clean roasting tray, brush with half of the mustard and cover with the sheet of herb crust. Grill for 8-10 minutes, or until the crust is golden-brown. Meanwhile, place the roasting tray used to roast the lamb onto the heat and stir in the remaining Dijon mustard and chicken stock. Bring the gravy to the boil and remove from the heat. Season, to taste, with salt and freshly ground black pepper. Meanwhile, place the roasting tray used to roast the lamb onto the heat and stir in the remaining Dijon mustard and chicken stock. Bring the gravy to the boil and remove from the heat. Season, to taste, with salt and freshly ground black pepper. To serve, carve the lamb into slices. Spoon some roasted root vegetables onto each of 8 serving plates, top with a couple of slice of lamb and spoon over some gravy. To serve, carve the lamb into slices. Spoon some roasted root vegetables onto each of 8 serving plates, top with a couple of slice of lamb and spoon over some gravy."
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} | cfb0afe5cd8bc6ff1ebe3ab38ae4b06f1c7c00ccd4b24191cbd2bd413ff5d6f2 | Lamb shoulder pastilla with baked beetroot recipe
For the lamb brine, mix all the ingredients except the lamb together in a saucepan with 2 litres/3½ pints of water and bring to a simmer, just to dissolve the sugar and salt. Leave to cool, then submerge the lamb into the brine, cover and place in the fridge for 24 hours.For the confit of lamb, melt the fat with the herbs and garlic in a roasting tin over the hob to 85C/185F (using a food thermometer to check). Take the lamb shoulder out of the brine, pat it dry and carefully place it into the hot fat. Cover with foil and cook for four hours either on the hob, or in the oven at 100C/225F/Gas ¼, checking and turning the lamb every hour. The lamb is cooked when you can push a roasting fork or skewer through the meat like a block of butter. Leave the lamb to cool completely in the fat and rest. For the baked beetroot, preheat the oven to 180C/350F/Gas 4.Cut four squares of baking paper and foil the same size, big enough to wrap the beetroot and have a little excess at the top. Heat the sherry in a pan and cook until it has reduced to half its volume.Cut the beetroots at the top with a cross nearly all the way through, season with the olive oil, salt and pepper all over making sure you get it inside the beetroot. Drizzle a little bit of the reduced sherry all over the beetroots and finish with a few slices of the picked thyme and rosemary. Pull the sides of the foil and baking paper up then add a splash of water to each beetroot. This will help steam them during cooking. Now wrap them up, bringing the baking paper and foil together to seal the parcel.Bake in the oven for one hour.Take the beetroots out the oven and keep warm. Don’t open until you are ready to serve.For the salsa verde, heat a large, deep saucepan of water until boiling. Have a bowl of iced water ready to cool the herbs down. Add all the fresh herbs to the pan of boiling water and make sure they are completely submerged for 10 seconds. Take the herbs out, shaking them off then plunge them into the iced water. Fry the shallot and garlic in a pan with a little oil for three minutes with a pinch of salt. When the shallot is soft, add the mustard and anchovies. Mix well, take off the heat to cool and add 200ml/7fl oz of the olive oil.Drain the herbs and stir them into the shallot mixture. Add the capers. Place the mixture in a food processor and start to blend, gradually adding the remaining 100ml/4fl oz of olive oil. Don’t blend for too long – leave the mixture with some texture.Season to taste with salt and sherry vinegar. Keep the salsa verde at room temperature in a bowl covered with cling film. For the ewes’ milk curd, season the curd with the lemon juice and cracked black pepper to taste. Add a little salt, to taste, depending on how salty the curd is already. Set aside.For the pastilla, pick the meat from the soft confit lamb into a bowl removing any big lumps of fat or gristle (but don’t take all the fat away as this is great for flavour). Add the chopped mint, reduced lamb sauce, seasoning and sherry vinegar to taste. Add a little of the salsa verde, just to coat, without getting the mixture too wet. Set aside.Heat the clarified butter in a pan until warm, but not hot. Place the potato on a mandoline and wind round to make potato string. Place the potato string into the clarified butter making sure the butter coats all the potato. Lay out two sheets of filo pastry about 20cm/8in wide and 20cm/8in long on top of each other. Divide the meat mixture into four portions and roughly shape each portion in your hand like a sausage. Place a sausage shape of the mixture on the filo and roll up like a spring roll, folding the sides over and brushing with the clarified butter to help it stick. Finally wind the string potato around the filo parcel. Repeat with the remaining filo and mixture and place on a tray to leave to set in the fridge for 30 minutes.Heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Don't leave unattended).Add the pastillas to the deep fat fryer and fry until golden-brown and crisp, about three minutes.Remove with a slotted spoon and drain on kitchen paper. Lightly season with salt and cumin and carve how you wish.To serve, place the warm beetroots in the foil package on each of four plates and open up the top of the foil and baking paper. Place a dollop of the ewes' curd on top of the beetroot. Finish with a little olive oil and fresh pea shoots.Place a spoonful of the salsa verde on the plate. Place the pastille on the plate, drizzle with a little more olive oil and serve. For the lamb brine, mix all the ingredients except the lamb together in a saucepan with 2 litres/3½ pints of water and bring to a simmer, just to dissolve the sugar and salt. For the lamb brine, mix all the ingredients except the lamb together in a saucepan with 2 litres/3½ pints of water and bring to a simmer, just to dissolve the sugar and salt. Leave to cool, then submerge the lamb into the brine, cover and place in the fridge for 24 hours. Leave to cool, then submerge the lamb into the brine, cover and place in the fridge for 24 hours. For the confit of lamb, melt the fat with the herbs and garlic in a roasting tin over the hob to 85C/185F (using a food thermometer to check). Take the lamb shoulder out of the brine, pat it dry and carefully place it into the hot fat. For the confit of lamb, melt the fat with the herbs and garlic in a roasting tin over the hob to 85C/185F (using a food thermometer to check). Take the lamb shoulder out of the brine, pat it dry and carefully place it into the hot fat. Cover with foil and cook for four hours either on the hob, or in the oven at 100C/225F/Gas ¼, checking and turning the lamb every hour. Cover with foil and cook for four hours either on the hob, or in the oven at 100C/225F/Gas ¼, checking and turning the lamb every hour. The lamb is cooked when you can push a roasting fork or skewer through the meat like a block of butter. The lamb is cooked when you can push a roasting fork or skewer through the meat like a block of butter. Leave the lamb to cool completely in the fat and rest. Leave the lamb to cool completely in the fat and rest. For the baked beetroot, preheat the oven to 180C/350F/Gas 4. For the baked beetroot, preheat the oven to 180C/350F/Gas 4. Cut four squares of baking paper and foil the same size, big enough to wrap the beetroot and have a little excess at the top. Cut four squares of baking paper and foil the same size, big enough to wrap the beetroot and have a little excess at the top. Heat the sherry in a pan and cook until it has reduced to half its volume. Heat the sherry in a pan and cook until it has reduced to half its volume. Cut the beetroots at the top with a cross nearly all the way through, season with the olive oil, salt and pepper all over making sure you get it inside the beetroot. Cut the beetroots at the top with a cross nearly all the way through, season with the olive oil, salt and pepper all over making sure you get it inside the beetroot. Drizzle a little bit of the reduced sherry all over the beetroots and finish with a few slices of the picked thyme and rosemary. Drizzle a little bit of the reduced sherry all over the beetroots and finish with a few slices of the picked thyme and rosemary. Pull the sides of the foil and baking paper up then add a splash of water to each beetroot. This will help steam them during cooking. Pull the sides of the foil and baking paper up then add a splash of water to each beetroot. This will help steam them during cooking. Now wrap them up, bringing the baking paper and foil together to seal the parcel. Now wrap them up, bringing the baking paper and foil together to seal the parcel. Bake in the oven for one hour. Bake in the oven for one hour. Take the beetroots out the oven and keep warm. Don’t open until you are ready to serve. Take the beetroots out the oven and keep warm. Don’t open until you are ready to serve. For the salsa verde, heat a large, deep saucepan of water until boiling. Have a bowl of iced water ready to cool the herbs down. For the salsa verde, heat a large, deep saucepan of water until boiling. Have a bowl of iced water ready to cool the herbs down. Add all the fresh herbs to the pan of boiling water and make sure they are completely submerged for 10 seconds. Add all the fresh herbs to the pan of boiling water and make sure they are completely submerged for 10 seconds. Take the herbs out, shaking them off then plunge them into the iced water. Take the herbs out, shaking them off then plunge them into the iced water. Fry the shallot and garlic in a pan with a little oil for three minutes with a pinch of salt. Fry the shallot and garlic in a pan with a little oil for three minutes with a pinch of salt. When the shallot is soft, add the mustard and anchovies. Mix well, take off the heat to cool and add 200ml/7fl oz of the olive oil. When the shallot is soft, add the mustard and anchovies. Mix well, take off the heat to cool and add 200ml/7fl oz of the olive oil. Drain the herbs and stir them into the shallot mixture. Add the capers. Place the mixture in a food processor and start to blend, gradually adding the remaining 100ml/4fl oz of olive oil. Don’t blend for too long – leave the mixture with some texture. Drain the herbs and stir them into the shallot mixture. Add the capers. Place the mixture in a food processor and start to blend, gradually adding the remaining 100ml/4fl oz of olive oil. Don’t blend for too long – leave the mixture with some texture. Season to taste with salt and sherry vinegar. Season to taste with salt and sherry vinegar. Keep the salsa verde at room temperature in a bowl covered with cling film. Keep the salsa verde at room temperature in a bowl covered with cling film. For the ewes’ milk curd, season the curd with the lemon juice and cracked black pepper to taste. Add a little salt, to taste, depending on how salty the curd is already. Set aside. For the ewes’ milk curd, season the curd with the lemon juice and cracked black pepper to taste. Add a little salt, to taste, depending on how salty the curd is already. Set aside. For the pastilla, pick the meat from the soft confit lamb into a bowl removing any big lumps of fat or gristle (but don’t take all the fat away as this is great for flavour). For the pastilla, pick the meat from the soft confit lamb into a bowl removing any big lumps of fat or gristle (but don’t take all the fat away as this is great for flavour). Add the chopped mint, reduced lamb sauce, seasoning and sherry vinegar to taste. Add the chopped mint, reduced lamb sauce, seasoning and sherry vinegar to taste. Add a little of the salsa verde, just to coat, without getting the mixture too wet. Set aside. Add a little of the salsa verde, just to coat, without getting the mixture too wet. Set aside. Heat the clarified butter in a pan until warm, but not hot. Place the potato on a mandoline and wind round to make potato string. Heat the clarified butter in a pan until warm, but not hot. Place the potato on a mandoline and wind round to make potato string. Place the potato string into the clarified butter making sure the butter coats all the potato. Place the potato string into the clarified butter making sure the butter coats all the potato. Lay out two sheets of filo pastry about 20cm/8in wide and 20cm/8in long on top of each other. Divide the meat mixture into four portions and roughly shape each portion in your hand like a sausage. Lay out two sheets of filo pastry about 20cm/8in wide and 20cm/8in long on top of each other. Divide the meat mixture into four portions and roughly shape each portion in your hand like a sausage. Place a sausage shape of the mixture on the filo and roll up like a spring roll, folding the sides over and brushing with the clarified butter to help it stick. Place a sausage shape of the mixture on the filo and roll up like a spring roll, folding the sides over and brushing with the clarified butter to help it stick. Finally wind the string potato around the filo parcel. Repeat with the remaining filo and mixture and place on a tray to leave to set in the fridge for 30 minutes. Finally wind the string potato around the filo parcel. Repeat with the remaining filo and mixture and place on a tray to leave to set in the fridge for 30 minutes. Heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Add the pastillas to the deep fat fryer and fry until golden-brown and crisp, about three minutes. Add the pastillas to the deep fat fryer and fry until golden-brown and crisp, about three minutes. Remove with a slotted spoon and drain on kitchen paper. Lightly season with salt and cumin and carve how you wish. Remove with a slotted spoon and drain on kitchen paper. Lightly season with salt and cumin and carve how you wish. To serve, place the warm beetroots in the foil package on each of four plates and open up the top of the foil and baking paper. To serve, place the warm beetroots in the foil package on each of four plates and open up the top of the foil and baking paper. Place a dollop of the ewes' curd on top of the beetroot. Finish with a little olive oil and fresh pea shoots. Place a dollop of the ewes' curd on top of the beetroot. Finish with a little olive oil and fresh pea shoots. Place a spoonful of the salsa verde on the plate. Place a spoonful of the salsa verde on the plate. Place the pastille on the plate, drizzle with a little more olive oil and serve. Place the pastille on the plate, drizzle with a little more olive oil and serve. | {
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"title": "Lamb shoulder pastilla with baked beetroot recipe",
"content": "For the lamb brine, mix all the ingredients except the lamb together in a saucepan with 2 litres/3½ pints of water and bring to a simmer, just to dissolve the sugar and salt. Leave to cool, then submerge the lamb into the brine, cover and place in the fridge for 24 hours.For the confit of lamb, melt the fat with the herbs and garlic in a roasting tin over the hob to 85C/185F (using a food thermometer to check). Take the lamb shoulder out of the brine, pat it dry and carefully place it into the hot fat. Cover with foil and cook for four hours either on the hob, or in the oven at 100C/225F/Gas ¼, checking and turning the lamb every hour. The lamb is cooked when you can push a roasting fork or skewer through the meat like a block of butter. Leave the lamb to cool completely in the fat and rest. For the baked beetroot, preheat the oven to 180C/350F/Gas 4.Cut four squares of baking paper and foil the same size, big enough to wrap the beetroot and have a little excess at the top. Heat the sherry in a pan and cook until it has reduced to half its volume.Cut the beetroots at the top with a cross nearly all the way through, season with the olive oil, salt and pepper all over making sure you get it inside the beetroot. Drizzle a little bit of the reduced sherry all over the beetroots and finish with a few slices of the picked thyme and rosemary. Pull the sides of the foil and baking paper up then add a splash of water to each beetroot. This will help steam them during cooking. Now wrap them up, bringing the baking paper and foil together to seal the parcel.Bake in the oven for one hour.Take the beetroots out the oven and keep warm. Don’t open until you are ready to serve.For the salsa verde, heat a large, deep saucepan of water until boiling. Have a bowl of iced water ready to cool the herbs down. Add all the fresh herbs to the pan of boiling water and make sure they are completely submerged for 10 seconds. Take the herbs out, shaking them off then plunge them into the iced water. Fry the shallot and garlic in a pan with a little oil for three minutes with a pinch of salt. When the shallot is soft, add the mustard and anchovies. Mix well, take off the heat to cool and add 200ml/7fl oz of the olive oil.Drain the herbs and stir them into the shallot mixture. Add the capers. Place the mixture in a food processor and start to blend, gradually adding the remaining 100ml/4fl oz of olive oil. Don’t blend for too long – leave the mixture with some texture.Season to taste with salt and sherry vinegar. Keep the salsa verde at room temperature in a bowl covered with cling film. For the ewes’ milk curd, season the curd with the lemon juice and cracked black pepper to taste. Add a little salt, to taste, depending on how salty the curd is already. Set aside.For the pastilla, pick the meat from the soft confit lamb into a bowl removing any big lumps of fat or gristle (but don’t take all the fat away as this is great for flavour). Add the chopped mint, reduced lamb sauce, seasoning and sherry vinegar to taste. Add a little of the salsa verde, just to coat, without getting the mixture too wet. Set aside.Heat the clarified butter in a pan until warm, but not hot. Place the potato on a mandoline and wind round to make potato string. Place the potato string into the clarified butter making sure the butter coats all the potato. Lay out two sheets of filo pastry about 20cm/8in wide and 20cm/8in long on top of each other. Divide the meat mixture into four portions and roughly shape each portion in your hand like a sausage. Place a sausage shape of the mixture on the filo and roll up like a spring roll, folding the sides over and brushing with the clarified butter to help it stick. Finally wind the string potato around the filo parcel. Repeat with the remaining filo and mixture and place on a tray to leave to set in the fridge for 30 minutes.Heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Don't leave unattended).Add the pastillas to the deep fat fryer and fry until golden-brown and crisp, about three minutes.Remove with a slotted spoon and drain on kitchen paper. Lightly season with salt and cumin and carve how you wish.To serve, place the warm beetroots in the foil package on each of four plates and open up the top of the foil and baking paper. Place a dollop of the ewes' curd on top of the beetroot. Finish with a little olive oil and fresh pea shoots.Place a spoonful of the salsa verde on the plate. Place the pastille on the plate, drizzle with a little more olive oil and serve. For the lamb brine, mix all the ingredients except the lamb together in a saucepan with 2 litres/3½ pints of water and bring to a simmer, just to dissolve the sugar and salt. For the lamb brine, mix all the ingredients except the lamb together in a saucepan with 2 litres/3½ pints of water and bring to a simmer, just to dissolve the sugar and salt. Leave to cool, then submerge the lamb into the brine, cover and place in the fridge for 24 hours. Leave to cool, then submerge the lamb into the brine, cover and place in the fridge for 24 hours. For the confit of lamb, melt the fat with the herbs and garlic in a roasting tin over the hob to 85C/185F (using a food thermometer to check). Take the lamb shoulder out of the brine, pat it dry and carefully place it into the hot fat. For the confit of lamb, melt the fat with the herbs and garlic in a roasting tin over the hob to 85C/185F (using a food thermometer to check). Take the lamb shoulder out of the brine, pat it dry and carefully place it into the hot fat. Cover with foil and cook for four hours either on the hob, or in the oven at 100C/225F/Gas ¼, checking and turning the lamb every hour. Cover with foil and cook for four hours either on the hob, or in the oven at 100C/225F/Gas ¼, checking and turning the lamb every hour. The lamb is cooked when you can push a roasting fork or skewer through the meat like a block of butter. The lamb is cooked when you can push a roasting fork or skewer through the meat like a block of butter. Leave the lamb to cool completely in the fat and rest. Leave the lamb to cool completely in the fat and rest. For the baked beetroot, preheat the oven to 180C/350F/Gas 4. For the baked beetroot, preheat the oven to 180C/350F/Gas 4. Cut four squares of baking paper and foil the same size, big enough to wrap the beetroot and have a little excess at the top. Cut four squares of baking paper and foil the same size, big enough to wrap the beetroot and have a little excess at the top. Heat the sherry in a pan and cook until it has reduced to half its volume. Heat the sherry in a pan and cook until it has reduced to half its volume. Cut the beetroots at the top with a cross nearly all the way through, season with the olive oil, salt and pepper all over making sure you get it inside the beetroot. Cut the beetroots at the top with a cross nearly all the way through, season with the olive oil, salt and pepper all over making sure you get it inside the beetroot. Drizzle a little bit of the reduced sherry all over the beetroots and finish with a few slices of the picked thyme and rosemary. Drizzle a little bit of the reduced sherry all over the beetroots and finish with a few slices of the picked thyme and rosemary. Pull the sides of the foil and baking paper up then add a splash of water to each beetroot. This will help steam them during cooking. Pull the sides of the foil and baking paper up then add a splash of water to each beetroot. This will help steam them during cooking. Now wrap them up, bringing the baking paper and foil together to seal the parcel. Now wrap them up, bringing the baking paper and foil together to seal the parcel. Bake in the oven for one hour. Bake in the oven for one hour. Take the beetroots out the oven and keep warm. Don’t open until you are ready to serve. Take the beetroots out the oven and keep warm. Don’t open until you are ready to serve. For the salsa verde, heat a large, deep saucepan of water until boiling. Have a bowl of iced water ready to cool the herbs down. For the salsa verde, heat a large, deep saucepan of water until boiling. Have a bowl of iced water ready to cool the herbs down. Add all the fresh herbs to the pan of boiling water and make sure they are completely submerged for 10 seconds. Add all the fresh herbs to the pan of boiling water and make sure they are completely submerged for 10 seconds. Take the herbs out, shaking them off then plunge them into the iced water. Take the herbs out, shaking them off then plunge them into the iced water. Fry the shallot and garlic in a pan with a little oil for three minutes with a pinch of salt. Fry the shallot and garlic in a pan with a little oil for three minutes with a pinch of salt. When the shallot is soft, add the mustard and anchovies. Mix well, take off the heat to cool and add 200ml/7fl oz of the olive oil. When the shallot is soft, add the mustard and anchovies. Mix well, take off the heat to cool and add 200ml/7fl oz of the olive oil. Drain the herbs and stir them into the shallot mixture. Add the capers. Place the mixture in a food processor and start to blend, gradually adding the remaining 100ml/4fl oz of olive oil. Don’t blend for too long – leave the mixture with some texture. Drain the herbs and stir them into the shallot mixture. Add the capers. Place the mixture in a food processor and start to blend, gradually adding the remaining 100ml/4fl oz of olive oil. Don’t blend for too long – leave the mixture with some texture. Season to taste with salt and sherry vinegar. Season to taste with salt and sherry vinegar. Keep the salsa verde at room temperature in a bowl covered with cling film. Keep the salsa verde at room temperature in a bowl covered with cling film. For the ewes’ milk curd, season the curd with the lemon juice and cracked black pepper to taste. Add a little salt, to taste, depending on how salty the curd is already. Set aside. For the ewes’ milk curd, season the curd with the lemon juice and cracked black pepper to taste. Add a little salt, to taste, depending on how salty the curd is already. Set aside. For the pastilla, pick the meat from the soft confit lamb into a bowl removing any big lumps of fat or gristle (but don’t take all the fat away as this is great for flavour). For the pastilla, pick the meat from the soft confit lamb into a bowl removing any big lumps of fat or gristle (but don’t take all the fat away as this is great for flavour). Add the chopped mint, reduced lamb sauce, seasoning and sherry vinegar to taste. Add the chopped mint, reduced lamb sauce, seasoning and sherry vinegar to taste. Add a little of the salsa verde, just to coat, without getting the mixture too wet. Set aside. Add a little of the salsa verde, just to coat, without getting the mixture too wet. Set aside. Heat the clarified butter in a pan until warm, but not hot. Place the potato on a mandoline and wind round to make potato string. Heat the clarified butter in a pan until warm, but not hot. Place the potato on a mandoline and wind round to make potato string. Place the potato string into the clarified butter making sure the butter coats all the potato. Place the potato string into the clarified butter making sure the butter coats all the potato. Lay out two sheets of filo pastry about 20cm/8in wide and 20cm/8in long on top of each other. Divide the meat mixture into four portions and roughly shape each portion in your hand like a sausage. Lay out two sheets of filo pastry about 20cm/8in wide and 20cm/8in long on top of each other. Divide the meat mixture into four portions and roughly shape each portion in your hand like a sausage. Place a sausage shape of the mixture on the filo and roll up like a spring roll, folding the sides over and brushing with the clarified butter to help it stick. Place a sausage shape of the mixture on the filo and roll up like a spring roll, folding the sides over and brushing with the clarified butter to help it stick. Finally wind the string potato around the filo parcel. Repeat with the remaining filo and mixture and place on a tray to leave to set in the fridge for 30 minutes. Finally wind the string potato around the filo parcel. Repeat with the remaining filo and mixture and place on a tray to leave to set in the fridge for 30 minutes. Heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Add the pastillas to the deep fat fryer and fry until golden-brown and crisp, about three minutes. Add the pastillas to the deep fat fryer and fry until golden-brown and crisp, about three minutes. Remove with a slotted spoon and drain on kitchen paper. Lightly season with salt and cumin and carve how you wish. Remove with a slotted spoon and drain on kitchen paper. Lightly season with salt and cumin and carve how you wish. To serve, place the warm beetroots in the foil package on each of four plates and open up the top of the foil and baking paper. To serve, place the warm beetroots in the foil package on each of four plates and open up the top of the foil and baking paper. Place a dollop of the ewes' curd on top of the beetroot. Finish with a little olive oil and fresh pea shoots. Place a dollop of the ewes' curd on top of the beetroot. Finish with a little olive oil and fresh pea shoots. Place a spoonful of the salsa verde on the plate. Place a spoonful of the salsa verde on the plate. Place the pastille on the plate, drizzle with a little more olive oil and serve. Place the pastille on the plate, drizzle with a little more olive oil and serve."
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} | 3a658dcc3312d791162bc9cf9765056724671ebd7d69d0eac85028d198d70e9d | Slow-roasted lamb, racks and spiced meatballs with rich wine gravy recipe
Preheat the oven to 180C/350F/Gas 4. Put the lamb into a medium roasting tin. Season with salt and freshly ground black pepper. Mix the garlic, shallots or onions, rosemary and thyme in a together until well combined and place on top of the lamb. Roast for 30 minutes, or until lightly golden-brown.Reduce the oven temperature to 150C/300F/Gas 2. Pour the wine and one tablespoon of water around the lamb; cover the tin tightly with foil and roast for a further three hours. Remove the foil and return the lamb to the oven for a further 30 minutes, or until very tender and falling off the bone. Meanwhile, for the meatballs toast the cumin seeds in a dry frying pan over a low heat for 30-60 seconds. Grind to a fine powder in a pestle and mortar. Add the coriander, chilli powder, cinnamon and salt. Return the pan to the heat and add two tablespoons of the olive oil, the shallots and garlic. Cook over a low heat for 5-6 minutes, stirring regularly. Add the spice mixture and cook for one minute, stirring constantly. Transfer to a mixing bowl and leave to cool for five minutes.Add the lamb mince, breadcrumbs, parsley and lemon zest. Mix until well combined, then shape into 12 small balls using your hands. Cut the caul, if using, into small squares and use to wrap each meatball.Heat half a tablespoon of olive oil in a large heavy-based frying pan and cook the lamb meatballs for 12-15 minutes until lightly golden-brown and cooked through. Transfer to a baking tray lined with greaseproof paper, and leave to cool.To prepare the racks of lamb, score the fat. Heat a large heavy-based frying pan and brown the meat, fat-side down, over a medium heat for five minutes. Brown on the remaining sides, then remove from the heat and put on a baking tray, with the racks facing each other and the bones crossing at their tips.Mix the breadcrumbs with the herbs and garlic. Stir in a pinch of salt and freshly ground black pepper. Brush the fat side of the lamb with the mustard and press the breadcrumbs onto it carefully and firmly. Cover and chill until ready to cook.Take the shoulder of lamb out of the oven and put on a board. Skim off as much visible fat as possible from the tin. Pour the cooking liquor through a sieve into a saucepan and add the port and redcurrant jelly. Bring to the boil and cook for 12-15 minutes or until the liquid is reduced to approximately 300ml/10fl oz, stirring occasionally. Mix the cornflour with the water and stir into the lamb gravy. Cook for a further 1-2 minutes.Shred the shoulder meat using two forks and place the flesh into a bowl. Season with salt and freshly ground black pepper. Stir four tablespoons of the port sauce into the lamb shoulder. Press one-sixth of the chopped lamb into a chef’s ring and then carefully remove the ring . Repeat five more times and place onto the baking tray with the meatballs.Preheat the oven to 200C/400F/Gas 6.Remove the lamb racks from the fridge and leave at room temperature for 15 minutes, then roast in the oven for 25-30 minutes for medium, or until cooked to your liking. Remove the lamb from the oven, cover loosely with aluminium foil and leave to stand for 8-10 minutes. Carve each rack into individual ribs. Cover the meatballs and lamb shoulder loosely with aluminium foil. Place in the oven, on a shelf under the lamb, for 10-20 minutes, or until piping hot.To serve, place a piece of each cut of meat on a plate and serve with green vegetables. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Put the lamb into a medium roasting tin. Season with salt and freshly ground black pepper. Mix the garlic, shallots or onions, rosemary and thyme in a together until well combined and place on top of the lamb. Roast for 30 minutes, or until lightly golden-brown. Put the lamb into a medium roasting tin. Season with salt and freshly ground black pepper. Mix the garlic, shallots or onions, rosemary and thyme in a together until well combined and place on top of the lamb. Roast for 30 minutes, or until lightly golden-brown. Reduce the oven temperature to 150C/300F/Gas 2. Reduce the oven temperature to 150C/300F/Gas 2. Pour the wine and one tablespoon of water around the lamb; cover the tin tightly with foil and roast for a further three hours. Remove the foil and return the lamb to the oven for a further 30 minutes, or until very tender and falling off the bone. Pour the wine and one tablespoon of water around the lamb; cover the tin tightly with foil and roast for a further three hours. Remove the foil and return the lamb to the oven for a further 30 minutes, or until very tender and falling off the bone. Meanwhile, for the meatballs toast the cumin seeds in a dry frying pan over a low heat for 30-60 seconds. Grind to a fine powder in a pestle and mortar. Add the coriander, chilli powder, cinnamon and salt. Meanwhile, for the meatballs toast the cumin seeds in a dry frying pan over a low heat for 30-60 seconds. Grind to a fine powder in a pestle and mortar. Add the coriander, chilli powder, cinnamon and salt. Return the pan to the heat and add two tablespoons of the olive oil, the shallots and garlic. Cook over a low heat for 5-6 minutes, stirring regularly. Add the spice mixture and cook for one minute, stirring constantly. Transfer to a mixing bowl and leave to cool for five minutes. Return the pan to the heat and add two tablespoons of the olive oil, the shallots and garlic. Cook over a low heat for 5-6 minutes, stirring regularly. Add the spice mixture and cook for one minute, stirring constantly. Transfer to a mixing bowl and leave to cool for five minutes. Add the lamb mince, breadcrumbs, parsley and lemon zest. Mix until well combined, then shape into 12 small balls using your hands. Cut the caul, if using, into small squares and use to wrap each meatball. Add the lamb mince, breadcrumbs, parsley and lemon zest. Mix until well combined, then shape into 12 small balls using your hands. Cut the caul, if using, into small squares and use to wrap each meatball. Heat half a tablespoon of olive oil in a large heavy-based frying pan and cook the lamb meatballs for 12-15 minutes until lightly golden-brown and cooked through. Transfer to a baking tray lined with greaseproof paper, and leave to cool. Heat half a tablespoon of olive oil in a large heavy-based frying pan and cook the lamb meatballs for 12-15 minutes until lightly golden-brown and cooked through. Transfer to a baking tray lined with greaseproof paper, and leave to cool. To prepare the racks of lamb, score the fat. Heat a large heavy-based frying pan and brown the meat, fat-side down, over a medium heat for five minutes. Brown on the remaining sides, then remove from the heat and put on a baking tray, with the racks facing each other and the bones crossing at their tips. To prepare the racks of lamb, score the fat. Heat a large heavy-based frying pan and brown the meat, fat-side down, over a medium heat for five minutes. Brown on the remaining sides, then remove from the heat and put on a baking tray, with the racks facing each other and the bones crossing at their tips. Mix the breadcrumbs with the herbs and garlic. Stir in a pinch of salt and freshly ground black pepper. Brush the fat side of the lamb with the mustard and press the breadcrumbs onto it carefully and firmly. Cover and chill until ready to cook. Mix the breadcrumbs with the herbs and garlic. Stir in a pinch of salt and freshly ground black pepper. Brush the fat side of the lamb with the mustard and press the breadcrumbs onto it carefully and firmly. Cover and chill until ready to cook. Take the shoulder of lamb out of the oven and put on a board. Skim off as much visible fat as possible from the tin. Pour the cooking liquor through a sieve into a saucepan and add the port and redcurrant jelly. Bring to the boil and cook for 12-15 minutes or until the liquid is reduced to approximately 300ml/10fl oz, stirring occasionally. Mix the cornflour with the water and stir into the lamb gravy. Cook for a further 1-2 minutes. Take the shoulder of lamb out of the oven and put on a board. Skim off as much visible fat as possible from the tin. Pour the cooking liquor through a sieve into a saucepan and add the port and redcurrant jelly. Bring to the boil and cook for 12-15 minutes or until the liquid is reduced to approximately 300ml/10fl oz, stirring occasionally. Mix the cornflour with the water and stir into the lamb gravy. Cook for a further 1-2 minutes. Shred the shoulder meat using two forks and place the flesh into a bowl. Season with salt and freshly ground black pepper. Stir four tablespoons of the port sauce into the lamb shoulder. Shred the shoulder meat using two forks and place the flesh into a bowl. Season with salt and freshly ground black pepper. Stir four tablespoons of the port sauce into the lamb shoulder. Press one-sixth of the chopped lamb into a chef’s ring and then carefully remove the ring . Repeat five more times and place onto the baking tray with the meatballs. Press one-sixth of the chopped lamb into a chef’s ring and then carefully remove the ring . Repeat five more times and place onto the baking tray with the meatballs. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the lamb racks from the fridge and leave at room temperature for 15 minutes, then roast in the oven for 25-30 minutes for medium, or until cooked to your liking. Remove the lamb from the oven, cover loosely with aluminium foil and leave to stand for 8-10 minutes. Carve each rack into individual ribs. Remove the lamb racks from the fridge and leave at room temperature for 15 minutes, then roast in the oven for 25-30 minutes for medium, or until cooked to your liking. Remove the lamb from the oven, cover loosely with aluminium foil and leave to stand for 8-10 minutes. Carve each rack into individual ribs. Cover the meatballs and lamb shoulder loosely with aluminium foil. Place in the oven, on a shelf under the lamb, for 10-20 minutes, or until piping hot. Cover the meatballs and lamb shoulder loosely with aluminium foil. Place in the oven, on a shelf under the lamb, for 10-20 minutes, or until piping hot. To serve, place a piece of each cut of meat on a plate and serve with green vegetables. To serve, place a piece of each cut of meat on a plate and serve with green vegetables. | {
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"title": "Slow-roasted lamb, racks and spiced meatballs with rich wine gravy recipe",
"content": "Preheat the oven to 180C/350F/Gas 4. Put the lamb into a medium roasting tin. Season with salt and freshly ground black pepper. Mix the garlic, shallots or onions, rosemary and thyme in a together until well combined and place on top of the lamb. Roast for 30 minutes, or until lightly golden-brown.Reduce the oven temperature to 150C/300F/Gas 2. Pour the wine and one tablespoon of water around the lamb; cover the tin tightly with foil and roast for a further three hours. Remove the foil and return the lamb to the oven for a further 30 minutes, or until very tender and falling off the bone. Meanwhile, for the meatballs toast the cumin seeds in a dry frying pan over a low heat for 30-60 seconds. Grind to a fine powder in a pestle and mortar. Add the coriander, chilli powder, cinnamon and salt. Return the pan to the heat and add two tablespoons of the olive oil, the shallots and garlic. Cook over a low heat for 5-6 minutes, stirring regularly. Add the spice mixture and cook for one minute, stirring constantly. Transfer to a mixing bowl and leave to cool for five minutes.Add the lamb mince, breadcrumbs, parsley and lemon zest. Mix until well combined, then shape into 12 small balls using your hands. Cut the caul, if using, into small squares and use to wrap each meatball.Heat half a tablespoon of olive oil in a large heavy-based frying pan and cook the lamb meatballs for 12-15 minutes until lightly golden-brown and cooked through. Transfer to a baking tray lined with greaseproof paper, and leave to cool.To prepare the racks of lamb, score the fat. Heat a large heavy-based frying pan and brown the meat, fat-side down, over a medium heat for five minutes. Brown on the remaining sides, then remove from the heat and put on a baking tray, with the racks facing each other and the bones crossing at their tips.Mix the breadcrumbs with the herbs and garlic. Stir in a pinch of salt and freshly ground black pepper. Brush the fat side of the lamb with the mustard and press the breadcrumbs onto it carefully and firmly. Cover and chill until ready to cook.Take the shoulder of lamb out of the oven and put on a board. Skim off as much visible fat as possible from the tin. Pour the cooking liquor through a sieve into a saucepan and add the port and redcurrant jelly. Bring to the boil and cook for 12-15 minutes or until the liquid is reduced to approximately 300ml/10fl oz, stirring occasionally. Mix the cornflour with the water and stir into the lamb gravy. Cook for a further 1-2 minutes.Shred the shoulder meat using two forks and place the flesh into a bowl. Season with salt and freshly ground black pepper. Stir four tablespoons of the port sauce into the lamb shoulder. Press one-sixth of the chopped lamb into a chef’s ring and then carefully remove the ring . Repeat five more times and place onto the baking tray with the meatballs.Preheat the oven to 200C/400F/Gas 6.Remove the lamb racks from the fridge and leave at room temperature for 15 minutes, then roast in the oven for 25-30 minutes for medium, or until cooked to your liking. Remove the lamb from the oven, cover loosely with aluminium foil and leave to stand for 8-10 minutes. Carve each rack into individual ribs. Cover the meatballs and lamb shoulder loosely with aluminium foil. Place in the oven, on a shelf under the lamb, for 10-20 minutes, or until piping hot.To serve, place a piece of each cut of meat on a plate and serve with green vegetables. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Put the lamb into a medium roasting tin. Season with salt and freshly ground black pepper. Mix the garlic, shallots or onions, rosemary and thyme in a together until well combined and place on top of the lamb. Roast for 30 minutes, or until lightly golden-brown. Put the lamb into a medium roasting tin. Season with salt and freshly ground black pepper. Mix the garlic, shallots or onions, rosemary and thyme in a together until well combined and place on top of the lamb. Roast for 30 minutes, or until lightly golden-brown. Reduce the oven temperature to 150C/300F/Gas 2. Reduce the oven temperature to 150C/300F/Gas 2. Pour the wine and one tablespoon of water around the lamb; cover the tin tightly with foil and roast for a further three hours. Remove the foil and return the lamb to the oven for a further 30 minutes, or until very tender and falling off the bone. Pour the wine and one tablespoon of water around the lamb; cover the tin tightly with foil and roast for a further three hours. Remove the foil and return the lamb to the oven for a further 30 minutes, or until very tender and falling off the bone. Meanwhile, for the meatballs toast the cumin seeds in a dry frying pan over a low heat for 30-60 seconds. Grind to a fine powder in a pestle and mortar. Add the coriander, chilli powder, cinnamon and salt. Meanwhile, for the meatballs toast the cumin seeds in a dry frying pan over a low heat for 30-60 seconds. Grind to a fine powder in a pestle and mortar. Add the coriander, chilli powder, cinnamon and salt. Return the pan to the heat and add two tablespoons of the olive oil, the shallots and garlic. Cook over a low heat for 5-6 minutes, stirring regularly. Add the spice mixture and cook for one minute, stirring constantly. Transfer to a mixing bowl and leave to cool for five minutes. Return the pan to the heat and add two tablespoons of the olive oil, the shallots and garlic. Cook over a low heat for 5-6 minutes, stirring regularly. Add the spice mixture and cook for one minute, stirring constantly. Transfer to a mixing bowl and leave to cool for five minutes. Add the lamb mince, breadcrumbs, parsley and lemon zest. Mix until well combined, then shape into 12 small balls using your hands. Cut the caul, if using, into small squares and use to wrap each meatball. Add the lamb mince, breadcrumbs, parsley and lemon zest. Mix until well combined, then shape into 12 small balls using your hands. Cut the caul, if using, into small squares and use to wrap each meatball. Heat half a tablespoon of olive oil in a large heavy-based frying pan and cook the lamb meatballs for 12-15 minutes until lightly golden-brown and cooked through. Transfer to a baking tray lined with greaseproof paper, and leave to cool. Heat half a tablespoon of olive oil in a large heavy-based frying pan and cook the lamb meatballs for 12-15 minutes until lightly golden-brown and cooked through. Transfer to a baking tray lined with greaseproof paper, and leave to cool. To prepare the racks of lamb, score the fat. Heat a large heavy-based frying pan and brown the meat, fat-side down, over a medium heat for five minutes. Brown on the remaining sides, then remove from the heat and put on a baking tray, with the racks facing each other and the bones crossing at their tips. To prepare the racks of lamb, score the fat. Heat a large heavy-based frying pan and brown the meat, fat-side down, over a medium heat for five minutes. Brown on the remaining sides, then remove from the heat and put on a baking tray, with the racks facing each other and the bones crossing at their tips. Mix the breadcrumbs with the herbs and garlic. Stir in a pinch of salt and freshly ground black pepper. Brush the fat side of the lamb with the mustard and press the breadcrumbs onto it carefully and firmly. Cover and chill until ready to cook. Mix the breadcrumbs with the herbs and garlic. Stir in a pinch of salt and freshly ground black pepper. Brush the fat side of the lamb with the mustard and press the breadcrumbs onto it carefully and firmly. Cover and chill until ready to cook. Take the shoulder of lamb out of the oven and put on a board. Skim off as much visible fat as possible from the tin. Pour the cooking liquor through a sieve into a saucepan and add the port and redcurrant jelly. Bring to the boil and cook for 12-15 minutes or until the liquid is reduced to approximately 300ml/10fl oz, stirring occasionally. Mix the cornflour with the water and stir into the lamb gravy. Cook for a further 1-2 minutes. Take the shoulder of lamb out of the oven and put on a board. Skim off as much visible fat as possible from the tin. Pour the cooking liquor through a sieve into a saucepan and add the port and redcurrant jelly. Bring to the boil and cook for 12-15 minutes or until the liquid is reduced to approximately 300ml/10fl oz, stirring occasionally. Mix the cornflour with the water and stir into the lamb gravy. Cook for a further 1-2 minutes. Shred the shoulder meat using two forks and place the flesh into a bowl. Season with salt and freshly ground black pepper. Stir four tablespoons of the port sauce into the lamb shoulder. Shred the shoulder meat using two forks and place the flesh into a bowl. Season with salt and freshly ground black pepper. Stir four tablespoons of the port sauce into the lamb shoulder. Press one-sixth of the chopped lamb into a chef’s ring and then carefully remove the ring . Repeat five more times and place onto the baking tray with the meatballs. Press one-sixth of the chopped lamb into a chef’s ring and then carefully remove the ring . Repeat five more times and place onto the baking tray with the meatballs. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the lamb racks from the fridge and leave at room temperature for 15 minutes, then roast in the oven for 25-30 minutes for medium, or until cooked to your liking. Remove the lamb from the oven, cover loosely with aluminium foil and leave to stand for 8-10 minutes. Carve each rack into individual ribs. Remove the lamb racks from the fridge and leave at room temperature for 15 minutes, then roast in the oven for 25-30 minutes for medium, or until cooked to your liking. Remove the lamb from the oven, cover loosely with aluminium foil and leave to stand for 8-10 minutes. Carve each rack into individual ribs. Cover the meatballs and lamb shoulder loosely with aluminium foil. Place in the oven, on a shelf under the lamb, for 10-20 minutes, or until piping hot. Cover the meatballs and lamb shoulder loosely with aluminium foil. Place in the oven, on a shelf under the lamb, for 10-20 minutes, or until piping hot. To serve, place a piece of each cut of meat on a plate and serve with green vegetables. To serve, place a piece of each cut of meat on a plate and serve with green vegetables."
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} | 0bdb276a31753086912045dedc3e79c34527c49eddef167386e4f6e747b393a7 | Salmon en papillote with herb salad recipe
An average of 4.3 out of 5 stars from 12 ratings Cooking salmon in this way is easy. It also stops it from drying out and means you can infuse it with flavour. 1 red onion, thinly sliced1 large carrot, peeled and julienned2 garlic cloves, grated30g/1oz fresh root ginger, peeled and julienned50g/1¾oz mangetout, julienned1 red chilli, seeds removed and julienned1 tsp mild curry powder2 spring onions, trimmed and thinly sliced200ml/7fl oz coconut milk100ml/3½fl oz white wine2 x 150g/5½oz centre-cut salmon fillets, skin on16 large mussels, scrubbed and debearded30g/1oz crème fraîche1 lime, juice only salt and freshly ground black pepper 1 red onion, thinly sliced 1 large carrot, peeled and julienned 2 garlic cloves, grated 30g/1oz fresh root ginger, peeled and julienned 50g/1¾oz mangetout, julienned 1 red chilli, seeds removed and julienned 1 tsp mild curry powder 2 spring onions, trimmed and thinly sliced 200ml/7fl oz coconut milk 100ml/3½fl oz white wine 2 x 150g/5½oz centre-cut salmon fillets, skin on 16 large mussels, scrubbed and debearded 30g/1oz crème fraîche 1 lime, juice only salt and freshly ground black pepper 2 tbsp chopped fresh dill2 tbsp chopped fresh chervil2 tbsp chopped fresh coriander2 tbsp chopped fresh pea shoots2 tbsp olive oil 2 tbsp chopped fresh dill 2 tbsp chopped fresh chervil 2 tbsp chopped fresh coriander 2 tbsp chopped fresh pea shoots 2 tbsp olive oil Method Preheat the oven to 220C/200C Fan/Gas 7.To make the salmon, mix the red onion, carrot, garlic, ginger, mangetout, chili, curry powder and spring onion in a bowl and season with salt and pepper. Mix the coconut milk and wine in a separate bowl and set aside.Cut out four large squares of kitchen foil and baking paper. Place the foil squares on top of the baking paper squares in order to start making two parcel shapes. Place the salmon pieces on one half of each parcel square. Place the vegetables on top of the salmon and place the mussels around the fish. Discard any mussels with broken shells and any that refuse to close when tapped. Fold the free half of each parcel square over the salmon and fold up all the edges to create parcels, sealing at every fold until you reach the last corners. Pour in the wine mixture and then seal each parcel tightly. Cook in the preheated oven for 9 minutes, or until the salmon is cooked through, then take out and rest for 1 minute. Remove the fish and mussels from the parcels, remove the salmon skin and keep warm. Discard any mussels that remain closed. To make the herb salad, place the herbs in a large bowl. Transfer the vegetables from the parcels to the bowl and stir in the olive oil.Add the juices from the parcels to a saucepan and bring to the boil. Add the crème fraîche and whisk. Stir in the lime juice.Serve the herb salad on top of the fish and mussels and pour over the sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the salmon, mix the red onion, carrot, garlic, ginger, mangetout, chili, curry powder and spring onion in a bowl and season with salt and pepper. Mix the coconut milk and wine in a separate bowl and set aside. To make the salmon, mix the red onion, carrot, garlic, ginger, mangetout, chili, curry powder and spring onion in a bowl and season with salt and pepper. Mix the coconut milk and wine in a separate bowl and set aside. Cut out four large squares of kitchen foil and baking paper. Place the foil squares on top of the baking paper squares in order to start making two parcel shapes. Place the salmon pieces on one half of each parcel square. Place the vegetables on top of the salmon and place the mussels around the fish. Discard any mussels with broken shells and any that refuse to close when tapped. Cut out four large squares of kitchen foil and baking paper. Place the foil squares on top of the baking paper squares in order to start making two parcel shapes. Place the salmon pieces on one half of each parcel square. Place the vegetables on top of the salmon and place the mussels around the fish. Discard any mussels with broken shells and any that refuse to close when tapped. Fold the free half of each parcel square over the salmon and fold up all the edges to create parcels, sealing at every fold until you reach the last corners. Pour in the wine mixture and then seal each parcel tightly. Cook in the preheated oven for 9 minutes, or until the salmon is cooked through, then take out and rest for 1 minute. Remove the fish and mussels from the parcels, remove the salmon skin and keep warm. Discard any mussels that remain closed. Fold the free half of each parcel square over the salmon and fold up all the edges to create parcels, sealing at every fold until you reach the last corners. Pour in the wine mixture and then seal each parcel tightly. Cook in the preheated oven for 9 minutes, or until the salmon is cooked through, then take out and rest for 1 minute. Remove the fish and mussels from the parcels, remove the salmon skin and keep warm. Discard any mussels that remain closed. To make the herb salad, place the herbs in a large bowl. Transfer the vegetables from the parcels to the bowl and stir in the olive oil. To make the herb salad, place the herbs in a large bowl. Transfer the vegetables from the parcels to the bowl and stir in the olive oil. Add the juices from the parcels to a saucepan and bring to the boil. Add the crème fraîche and whisk. Stir in the lime juice. Add the juices from the parcels to a saucepan and bring to the boil. Add the crème fraîche and whisk. Stir in the lime juice. Serve the herb salad on top of the fish and mussels and pour over the sauce. Serve the herb salad on top of the fish and mussels and pour over the sauce. | {
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"title": "Salmon en papillote with herb salad recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings Cooking salmon in this way is easy. It also stops it from drying out and means you can infuse it with flavour. 1 red onion, thinly sliced1 large carrot, peeled and julienned2 garlic cloves, grated30g/1oz fresh root ginger, peeled and julienned50g/1¾oz mangetout, julienned1 red chilli, seeds removed and julienned1 tsp mild curry powder2 spring onions, trimmed and thinly sliced200ml/7fl oz coconut milk100ml/3½fl oz white wine2 x 150g/5½oz centre-cut salmon fillets, skin on16 large mussels, scrubbed and debearded30g/1oz crème fraîche1 lime, juice only salt and freshly ground black pepper 1 red onion, thinly sliced 1 large carrot, peeled and julienned 2 garlic cloves, grated 30g/1oz fresh root ginger, peeled and julienned 50g/1¾oz mangetout, julienned 1 red chilli, seeds removed and julienned 1 tsp mild curry powder 2 spring onions, trimmed and thinly sliced 200ml/7fl oz coconut milk 100ml/3½fl oz white wine 2 x 150g/5½oz centre-cut salmon fillets, skin on 16 large mussels, scrubbed and debearded 30g/1oz crème fraîche 1 lime, juice only salt and freshly ground black pepper 2 tbsp chopped fresh dill2 tbsp chopped fresh chervil2 tbsp chopped fresh coriander2 tbsp chopped fresh pea shoots2 tbsp olive oil 2 tbsp chopped fresh dill 2 tbsp chopped fresh chervil 2 tbsp chopped fresh coriander 2 tbsp chopped fresh pea shoots 2 tbsp olive oil Method Preheat the oven to 220C/200C Fan/Gas 7.To make the salmon, mix the red onion, carrot, garlic, ginger, mangetout, chili, curry powder and spring onion in a bowl and season with salt and pepper. Mix the coconut milk and wine in a separate bowl and set aside.Cut out four large squares of kitchen foil and baking paper. Place the foil squares on top of the baking paper squares in order to start making two parcel shapes. Place the salmon pieces on one half of each parcel square. Place the vegetables on top of the salmon and place the mussels around the fish. Discard any mussels with broken shells and any that refuse to close when tapped. Fold the free half of each parcel square over the salmon and fold up all the edges to create parcels, sealing at every fold until you reach the last corners. Pour in the wine mixture and then seal each parcel tightly. Cook in the preheated oven for 9 minutes, or until the salmon is cooked through, then take out and rest for 1 minute. Remove the fish and mussels from the parcels, remove the salmon skin and keep warm. Discard any mussels that remain closed. To make the herb salad, place the herbs in a large bowl. Transfer the vegetables from the parcels to the bowl and stir in the olive oil.Add the juices from the parcels to a saucepan and bring to the boil. Add the crème fraîche and whisk. Stir in the lime juice.Serve the herb salad on top of the fish and mussels and pour over the sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the salmon, mix the red onion, carrot, garlic, ginger, mangetout, chili, curry powder and spring onion in a bowl and season with salt and pepper. Mix the coconut milk and wine in a separate bowl and set aside. To make the salmon, mix the red onion, carrot, garlic, ginger, mangetout, chili, curry powder and spring onion in a bowl and season with salt and pepper. Mix the coconut milk and wine in a separate bowl and set aside. Cut out four large squares of kitchen foil and baking paper. Place the foil squares on top of the baking paper squares in order to start making two parcel shapes. Place the salmon pieces on one half of each parcel square. Place the vegetables on top of the salmon and place the mussels around the fish. Discard any mussels with broken shells and any that refuse to close when tapped. Cut out four large squares of kitchen foil and baking paper. Place the foil squares on top of the baking paper squares in order to start making two parcel shapes. Place the salmon pieces on one half of each parcel square. Place the vegetables on top of the salmon and place the mussels around the fish. Discard any mussels with broken shells and any that refuse to close when tapped. Fold the free half of each parcel square over the salmon and fold up all the edges to create parcels, sealing at every fold until you reach the last corners. Pour in the wine mixture and then seal each parcel tightly. Cook in the preheated oven for 9 minutes, or until the salmon is cooked through, then take out and rest for 1 minute. Remove the fish and mussels from the parcels, remove the salmon skin and keep warm. Discard any mussels that remain closed. Fold the free half of each parcel square over the salmon and fold up all the edges to create parcels, sealing at every fold until you reach the last corners. Pour in the wine mixture and then seal each parcel tightly. Cook in the preheated oven for 9 minutes, or until the salmon is cooked through, then take out and rest for 1 minute. Remove the fish and mussels from the parcels, remove the salmon skin and keep warm. Discard any mussels that remain closed. To make the herb salad, place the herbs in a large bowl. Transfer the vegetables from the parcels to the bowl and stir in the olive oil. To make the herb salad, place the herbs in a large bowl. Transfer the vegetables from the parcels to the bowl and stir in the olive oil. Add the juices from the parcels to a saucepan and bring to the boil. Add the crème fraîche and whisk. Stir in the lime juice. Add the juices from the parcels to a saucepan and bring to the boil. Add the crème fraîche and whisk. Stir in the lime juice. Serve the herb salad on top of the fish and mussels and pour over the sauce. Serve the herb salad on top of the fish and mussels and pour over the sauce."
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} | 9763b080a82e683721461df4016216d644b410cdcc096573423eb38de585bf65 | Marinated lamb chops with a coriander and mint recipe
An average of 0.0 out of 5 stars from 0 ratings These Asian-style lamb chops look great on the plate with the vibrant coriander and mint vinaigrette served alongside. 225ml/8fl oz mushroom soy sauce225ml/8fl oz mirin600g/1lb 5oz lamb chopsAsian-style salad of rocket, grated daikon and grated carrot, to serve 225ml/8fl oz mushroom soy sauce 225ml/8fl oz mirin 600g/1lb 5oz lamb chops Asian-style salad of rocket, grated daikon and grated carrot, to serve 30g/1oz pickled ginger75ml/2½fl oz vinegar from the pickled ginger 1 tsp chilli paste 1 free-range egg yolk1 tsp sriracha250g/9oz coriander leaves150g/5½oz mint leaves225g/8oz sunflower oil1 tsp sesame oilsalt and freshly ground black pepper 30g/1oz pickled ginger 75ml/2½fl oz vinegar from the pickled ginger 1 tsp chilli paste 1 free-range egg yolk 1 tsp sriracha 250g/9oz coriander leaves 150g/5½oz mint leaves 225g/8oz sunflower oil 1 tsp sesame oil salt and freshly ground black pepper 75ml/2½fl oz light soy sauce 75ml/2½fl oz dark soy sauce75ml/2½fl oz mushroom soy sauce 50ml/2fl oz sunflower oil 60g/2¼oz sambal sauce 200g/7oz sugar 75ml/2½fl oz Shaoxing rice wine 75ml/2½fl oz rice vinegar 120g/4½oz cornflour 75ml/2½fl oz light soy sauce 75ml/2½fl oz dark soy sauce 75ml/2½fl oz mushroom soy sauce 50ml/2fl oz sunflower oil 60g/2¼oz sambal sauce 200g/7oz sugar 75ml/2½fl oz Shaoxing rice wine 75ml/2½fl oz rice vinegar 120g/4½oz cornflour 185g/6½oz aubergine, cut into small pieces1 tbsp cornflour50g/1¾oz Hunan-style sauce (see above)15g/½oz mangetout, cut into diagonal pieces½ tsp chopped garlic, fried to a crisp 185g/6½oz aubergine, cut into small pieces 1 tbsp cornflour 50g/1¾oz Hunan-style sauce (see above) 15g/½oz mangetout, cut into diagonal pieces ½ tsp chopped garlic, fried to a crisp Method For the marinated lamb chops, mix the soy and mirin together. Place the lamb chops in a non-metallic bowl and pour the marinade over. Marinate for at least 20 minutes. Meanwhile, for the coriander and mint vinaigrette, blend the pickled ginger, ginger vinegar, chilli paste, egg yolk and sriracha in a food processor until smooth. Then add coriander and mint leaves and blend again. Slowly pour in sunflower oil and sesame oil to emulsify. Season with salt and pepper and set aside in the fridge.For the Hunan-style sauce, combine the three soy sauces. Heat the oil in a frying pan and add the sambal sauce. Cook for about 15 seconds and stir in the sugar. Once the sugar is dissolved, stir in the soy mixture. Deglaze with the Shaoxing wine and rice vinegar. Cook for about 30 seconds and add 150ml/5fl oz of water. Bring to a boil and simmer. Bring to a boil and simmer for 10 minutes. Thicken to the consistency of a sauce with the cornstarch and 240ml/8½fl oz of water. Preheat a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the aubergine with the cornflour and fry in the fat fryer until tender and golden. Remove from the fat fryer and leave to drain on plates lined with kitchen paper. Place the aubergine slices in a bowl and drizzle over the Hunan-style sauce. Scatter over the mangetout and crispy garlic. Preheat the grill to medium-high and then cook the lamb chops for 2–3 minutes on each side. Leave to rest for 5 minutes. To serve, dot the coriander vinaigrette on each corner of four plates. Slice the lamb in half in the middle of the bone and serve on each plate. Drizzle the Hunan-style sauce over the top and serve with the salad and aubergine. For the marinated lamb chops, mix the soy and mirin together. Place the lamb chops in a non-metallic bowl and pour the marinade over. Marinate for at least 20 minutes. For the marinated lamb chops, mix the soy and mirin together. Place the lamb chops in a non-metallic bowl and pour the marinade over. Marinate for at least 20 minutes. Meanwhile, for the coriander and mint vinaigrette, blend the pickled ginger, ginger vinegar, chilli paste, egg yolk and sriracha in a food processor until smooth. Then add coriander and mint leaves and blend again. Slowly pour in sunflower oil and sesame oil to emulsify. Season with salt and pepper and set aside in the fridge. Meanwhile, for the coriander and mint vinaigrette, blend the pickled ginger, ginger vinegar, chilli paste, egg yolk and sriracha in a food processor until smooth. Then add coriander and mint leaves and blend again. Slowly pour in sunflower oil and sesame oil to emulsify. Season with salt and pepper and set aside in the fridge. For the Hunan-style sauce, combine the three soy sauces. Heat the oil in a frying pan and add the sambal sauce. Cook for about 15 seconds and stir in the sugar. Once the sugar is dissolved, stir in the soy mixture. Deglaze with the Shaoxing wine and rice vinegar. For the Hunan-style sauce, combine the three soy sauces. Heat the oil in a frying pan and add the sambal sauce. Cook for about 15 seconds and stir in the sugar. Once the sugar is dissolved, stir in the soy mixture. Deglaze with the Shaoxing wine and rice vinegar. Cook for about 30 seconds and add 150ml/5fl oz of water. Bring to a boil and simmer. Bring to a boil and simmer for 10 minutes. Thicken to the consistency of a sauce with the cornstarch and 240ml/8½fl oz of water. Cook for about 30 seconds and add 150ml/5fl oz of water. Bring to a boil and simmer. Bring to a boil and simmer for 10 minutes. Thicken to the consistency of a sauce with the cornstarch and 240ml/8½fl oz of water. Preheat a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the aubergine with the cornflour and fry in the fat fryer until tender and golden. Remove from the fat fryer and leave to drain on plates lined with kitchen paper. Preheat a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the aubergine with the cornflour and fry in the fat fryer until tender and golden. Remove from the fat fryer and leave to drain on plates lined with kitchen paper. Place the aubergine slices in a bowl and drizzle over the Hunan-style sauce. Scatter over the mangetout and crispy garlic. Place the aubergine slices in a bowl and drizzle over the Hunan-style sauce. Scatter over the mangetout and crispy garlic. Preheat the grill to medium-high and then cook the lamb chops for 2–3 minutes on each side. Leave to rest for 5 minutes. Preheat the grill to medium-high and then cook the lamb chops for 2–3 minutes on each side. Leave to rest for 5 minutes. To serve, dot the coriander vinaigrette on each corner of four plates. Slice the lamb in half in the middle of the bone and serve on each plate. Drizzle the Hunan-style sauce over the top and serve with the salad and aubergine. To serve, dot the coriander vinaigrette on each corner of four plates. Slice the lamb in half in the middle of the bone and serve on each plate. Drizzle the Hunan-style sauce over the top and serve with the salad and aubergine. | {
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"title": "Marinated lamb chops with a coriander and mint recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings These Asian-style lamb chops look great on the plate with the vibrant coriander and mint vinaigrette served alongside. 225ml/8fl oz mushroom soy sauce225ml/8fl oz mirin600g/1lb 5oz lamb chopsAsian-style salad of rocket, grated daikon and grated carrot, to serve 225ml/8fl oz mushroom soy sauce 225ml/8fl oz mirin 600g/1lb 5oz lamb chops Asian-style salad of rocket, grated daikon and grated carrot, to serve 30g/1oz pickled ginger75ml/2½fl oz vinegar from the pickled ginger 1 tsp chilli paste 1 free-range egg yolk1 tsp sriracha250g/9oz coriander leaves150g/5½oz mint leaves225g/8oz sunflower oil1 tsp sesame oilsalt and freshly ground black pepper 30g/1oz pickled ginger 75ml/2½fl oz vinegar from the pickled ginger 1 tsp chilli paste 1 free-range egg yolk 1 tsp sriracha 250g/9oz coriander leaves 150g/5½oz mint leaves 225g/8oz sunflower oil 1 tsp sesame oil salt and freshly ground black pepper 75ml/2½fl oz light soy sauce 75ml/2½fl oz dark soy sauce75ml/2½fl oz mushroom soy sauce 50ml/2fl oz sunflower oil 60g/2¼oz sambal sauce 200g/7oz sugar 75ml/2½fl oz Shaoxing rice wine 75ml/2½fl oz rice vinegar 120g/4½oz cornflour 75ml/2½fl oz light soy sauce 75ml/2½fl oz dark soy sauce 75ml/2½fl oz mushroom soy sauce 50ml/2fl oz sunflower oil 60g/2¼oz sambal sauce 200g/7oz sugar 75ml/2½fl oz Shaoxing rice wine 75ml/2½fl oz rice vinegar 120g/4½oz cornflour 185g/6½oz aubergine, cut into small pieces1 tbsp cornflour50g/1¾oz Hunan-style sauce (see above)15g/½oz mangetout, cut into diagonal pieces½ tsp chopped garlic, fried to a crisp 185g/6½oz aubergine, cut into small pieces 1 tbsp cornflour 50g/1¾oz Hunan-style sauce (see above) 15g/½oz mangetout, cut into diagonal pieces ½ tsp chopped garlic, fried to a crisp Method For the marinated lamb chops, mix the soy and mirin together. Place the lamb chops in a non-metallic bowl and pour the marinade over. Marinate for at least 20 minutes. Meanwhile, for the coriander and mint vinaigrette, blend the pickled ginger, ginger vinegar, chilli paste, egg yolk and sriracha in a food processor until smooth. Then add coriander and mint leaves and blend again. Slowly pour in sunflower oil and sesame oil to emulsify. Season with salt and pepper and set aside in the fridge.For the Hunan-style sauce, combine the three soy sauces. Heat the oil in a frying pan and add the sambal sauce. Cook for about 15 seconds and stir in the sugar. Once the sugar is dissolved, stir in the soy mixture. Deglaze with the Shaoxing wine and rice vinegar. Cook for about 30 seconds and add 150ml/5fl oz of water. Bring to a boil and simmer. Bring to a boil and simmer for 10 minutes. Thicken to the consistency of a sauce with the cornstarch and 240ml/8½fl oz of water. Preheat a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the aubergine with the cornflour and fry in the fat fryer until tender and golden. Remove from the fat fryer and leave to drain on plates lined with kitchen paper. Place the aubergine slices in a bowl and drizzle over the Hunan-style sauce. Scatter over the mangetout and crispy garlic. Preheat the grill to medium-high and then cook the lamb chops for 2–3 minutes on each side. Leave to rest for 5 minutes. To serve, dot the coriander vinaigrette on each corner of four plates. Slice the lamb in half in the middle of the bone and serve on each plate. Drizzle the Hunan-style sauce over the top and serve with the salad and aubergine. For the marinated lamb chops, mix the soy and mirin together. Place the lamb chops in a non-metallic bowl and pour the marinade over. Marinate for at least 20 minutes. For the marinated lamb chops, mix the soy and mirin together. Place the lamb chops in a non-metallic bowl and pour the marinade over. Marinate for at least 20 minutes. Meanwhile, for the coriander and mint vinaigrette, blend the pickled ginger, ginger vinegar, chilli paste, egg yolk and sriracha in a food processor until smooth. Then add coriander and mint leaves and blend again. Slowly pour in sunflower oil and sesame oil to emulsify. Season with salt and pepper and set aside in the fridge. Meanwhile, for the coriander and mint vinaigrette, blend the pickled ginger, ginger vinegar, chilli paste, egg yolk and sriracha in a food processor until smooth. Then add coriander and mint leaves and blend again. Slowly pour in sunflower oil and sesame oil to emulsify. Season with salt and pepper and set aside in the fridge. For the Hunan-style sauce, combine the three soy sauces. Heat the oil in a frying pan and add the sambal sauce. Cook for about 15 seconds and stir in the sugar. Once the sugar is dissolved, stir in the soy mixture. Deglaze with the Shaoxing wine and rice vinegar. For the Hunan-style sauce, combine the three soy sauces. Heat the oil in a frying pan and add the sambal sauce. Cook for about 15 seconds and stir in the sugar. Once the sugar is dissolved, stir in the soy mixture. Deglaze with the Shaoxing wine and rice vinegar. Cook for about 30 seconds and add 150ml/5fl oz of water. Bring to a boil and simmer. Bring to a boil and simmer for 10 minutes. Thicken to the consistency of a sauce with the cornstarch and 240ml/8½fl oz of water. Cook for about 30 seconds and add 150ml/5fl oz of water. Bring to a boil and simmer. Bring to a boil and simmer for 10 minutes. Thicken to the consistency of a sauce with the cornstarch and 240ml/8½fl oz of water. Preheat a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the aubergine with the cornflour and fry in the fat fryer until tender and golden. Remove from the fat fryer and leave to drain on plates lined with kitchen paper. Preheat a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the aubergine with the cornflour and fry in the fat fryer until tender and golden. Remove from the fat fryer and leave to drain on plates lined with kitchen paper. Place the aubergine slices in a bowl and drizzle over the Hunan-style sauce. Scatter over the mangetout and crispy garlic. Place the aubergine slices in a bowl and drizzle over the Hunan-style sauce. Scatter over the mangetout and crispy garlic. Preheat the grill to medium-high and then cook the lamb chops for 2–3 minutes on each side. Leave to rest for 5 minutes. Preheat the grill to medium-high and then cook the lamb chops for 2–3 minutes on each side. Leave to rest for 5 minutes. To serve, dot the coriander vinaigrette on each corner of four plates. Slice the lamb in half in the middle of the bone and serve on each plate. Drizzle the Hunan-style sauce over the top and serve with the salad and aubergine. To serve, dot the coriander vinaigrette on each corner of four plates. Slice the lamb in half in the middle of the bone and serve on each plate. Drizzle the Hunan-style sauce over the top and serve with the salad and aubergine."
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} | 82616459d836d62cb3e69fc86265ff1bab4771bbec93a3cff85c35c620819284 | Strawberry gin basil ice lollies recipe
An average of 5.0 out of 5 stars from 2 ratings These grown-up ice lollies are a refreshing treat on a hot summer’s day. Equipment and preparation: You will need a set of silicone ice lolly moulds and lolly sticks. 200g/7oz caster sugar2 stems fresh basil leaves 200g/7oz caster sugar 2 stems fresh basil leaves 240ml/9fl oz strawberry purée160ml/5½fl oz gin (London Dry or a strawberry-infused variety)60ml/4 tbsp freshly squeezed lemon juice 240ml/9fl oz strawberry purée 160ml/5½fl oz gin (London Dry or a strawberry-infused variety) 60ml/4 tbsp freshly squeezed lemon juice thinly sliced strawberriesfresh basil leaves, torn thinly sliced strawberries fresh basil leaves, torn Method To make the basil sugar syrup, combine the sugar and basil leaves with 100ml/3fl oz of water in a saucepan. Bring to a gentle simmer until the sugar dissolves. Allow to cool, then strain and chill in the fridge.To make the ice lollies, in a large jug combine the strawberry purée, gin, lemon juice and 100ml/3fl oz of the basil sugar syrup. Stir well to mix everything evenly.Taste the mixture and adjust the sweetness or acidity if needed. Remember, freezing will mute the flavours slightly – so a touch more lemon or syrup can help the flavour pop.If desired, place a few thin slices of strawberry or a basil leaf in each lolly mould for visual flair. Pour the mixture into silicone lolly moulds, leaving a little room at the top for expansion. Insert lolly sticks and freeze for at least 6 hours or until fully set.Store in the freezer for up to 1 week (if they last that long!). To make the basil sugar syrup, combine the sugar and basil leaves with 100ml/3fl oz of water in a saucepan. Bring to a gentle simmer until the sugar dissolves. Allow to cool, then strain and chill in the fridge. To make the basil sugar syrup, combine the sugar and basil leaves with 100ml/3fl oz of water in a saucepan. Bring to a gentle simmer until the sugar dissolves. Allow to cool, then strain and chill in the fridge. To make the ice lollies, in a large jug combine the strawberry purée, gin, lemon juice and 100ml/3fl oz of the basil sugar syrup. Stir well to mix everything evenly. To make the ice lollies, in a large jug combine the strawberry purée, gin, lemon juice and 100ml/3fl oz of the basil sugar syrup. Stir well to mix everything evenly. Taste the mixture and adjust the sweetness or acidity if needed. Remember, freezing will mute the flavours slightly – so a touch more lemon or syrup can help the flavour pop. Taste the mixture and adjust the sweetness or acidity if needed. Remember, freezing will mute the flavours slightly – so a touch more lemon or syrup can help the flavour pop. If desired, place a few thin slices of strawberry or a basil leaf in each lolly mould for visual flair. Pour the mixture into silicone lolly moulds, leaving a little room at the top for expansion. Insert lolly sticks and freeze for at least 6 hours or until fully set. If desired, place a few thin slices of strawberry or a basil leaf in each lolly mould for visual flair. Pour the mixture into silicone lolly moulds, leaving a little room at the top for expansion. Insert lolly sticks and freeze for at least 6 hours or until fully set. Store in the freezer for up to 1 week (if they last that long!). Store in the freezer for up to 1 week (if they last that long!). | {
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"title": "Strawberry gin basil ice lollies recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These grown-up ice lollies are a refreshing treat on a hot summer’s day. Equipment and preparation: You will need a set of silicone ice lolly moulds and lolly sticks. 200g/7oz caster sugar2 stems fresh basil leaves 200g/7oz caster sugar 2 stems fresh basil leaves 240ml/9fl oz strawberry purée160ml/5½fl oz gin (London Dry or a strawberry-infused variety)60ml/4 tbsp freshly squeezed lemon juice 240ml/9fl oz strawberry purée 160ml/5½fl oz gin (London Dry or a strawberry-infused variety) 60ml/4 tbsp freshly squeezed lemon juice thinly sliced strawberriesfresh basil leaves, torn thinly sliced strawberries fresh basil leaves, torn Method To make the basil sugar syrup, combine the sugar and basil leaves with 100ml/3fl oz of water in a saucepan. Bring to a gentle simmer until the sugar dissolves. Allow to cool, then strain and chill in the fridge.To make the ice lollies, in a large jug combine the strawberry purée, gin, lemon juice and 100ml/3fl oz of the basil sugar syrup. Stir well to mix everything evenly.Taste the mixture and adjust the sweetness or acidity if needed. Remember, freezing will mute the flavours slightly – so a touch more lemon or syrup can help the flavour pop.If desired, place a few thin slices of strawberry or a basil leaf in each lolly mould for visual flair. Pour the mixture into silicone lolly moulds, leaving a little room at the top for expansion. Insert lolly sticks and freeze for at least 6 hours or until fully set.Store in the freezer for up to 1 week (if they last that long!). To make the basil sugar syrup, combine the sugar and basil leaves with 100ml/3fl oz of water in a saucepan. Bring to a gentle simmer until the sugar dissolves. Allow to cool, then strain and chill in the fridge. To make the basil sugar syrup, combine the sugar and basil leaves with 100ml/3fl oz of water in a saucepan. Bring to a gentle simmer until the sugar dissolves. Allow to cool, then strain and chill in the fridge. To make the ice lollies, in a large jug combine the strawberry purée, gin, lemon juice and 100ml/3fl oz of the basil sugar syrup. Stir well to mix everything evenly. To make the ice lollies, in a large jug combine the strawberry purée, gin, lemon juice and 100ml/3fl oz of the basil sugar syrup. Stir well to mix everything evenly. Taste the mixture and adjust the sweetness or acidity if needed. Remember, freezing will mute the flavours slightly – so a touch more lemon or syrup can help the flavour pop. Taste the mixture and adjust the sweetness or acidity if needed. Remember, freezing will mute the flavours slightly – so a touch more lemon or syrup can help the flavour pop. If desired, place a few thin slices of strawberry or a basil leaf in each lolly mould for visual flair. Pour the mixture into silicone lolly moulds, leaving a little room at the top for expansion. Insert lolly sticks and freeze for at least 6 hours or until fully set. If desired, place a few thin slices of strawberry or a basil leaf in each lolly mould for visual flair. Pour the mixture into silicone lolly moulds, leaving a little room at the top for expansion. Insert lolly sticks and freeze for at least 6 hours or until fully set. Store in the freezer for up to 1 week (if they last that long!). Store in the freezer for up to 1 week (if they last that long!)."
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} | 4df4a27cb785c79812876199f71b602e6a48b37274c4410adfb92b9d0ff72cf8 | Strawberry and vanilla cake recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_vanilla_41806_16x9.jpg Roasting the strawberries intensifies their flavour in this moist sponge cake – a perfect summer teatime treat. 350g/12oz strawberries, hulled and quartered1 tbsp granulated sugar 350g/12oz strawberries, hulled and quartered 1 tbsp granulated sugar 120g/4¼oz unsalted butter, softened, plus extra for greasing200g/7oz granulated sugar2 free-range eggs1 tsp vanilla extract2½ tsp baking powder½ tsp fine salt250g/9oz plain flour200ml/7fl oz whole milk 120g/4¼oz unsalted butter, softened, plus extra for greasing 200g/7oz granulated sugar 2 free-range eggs 1 tsp vanilla extract 2½ tsp baking powder ½ tsp fine salt 250g/9oz plain flour 200ml/7fl oz whole milk Method To make the roasted strawberries, preheat the oven to 200C/180C Fan/Gas 6. Put the strawberries in a baking dish and mix with the sugar. Roast for 15–20 minutes, or until the strawberries are releasing their juices. Set aside to cool and keep the oven on. Grease and line a 23cm/9in cake tin with baking paper (see recipe tips).To make the cake, in a large bowl beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, then mix in the vanilla and sift in the baking powder and salt. Stir in half the flour, then half the milk. Stir in the remaining flour and enough milk to form a soft dropping consistency (you may not need all the milk). Lift the strawberries out of their juices using a slotted spoon and gently fold them into the batter. Pour the batter into the prepared tin and smooth the surface with the back of a wooden spoon or spatula. Bake for 45–55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes before unclipping the tin. Transfer the cake to a wire rack to cool completely. To make the roasted strawberries, preheat the oven to 200C/180C Fan/Gas 6. Put the strawberries in a baking dish and mix with the sugar. Roast for 15–20 minutes, or until the strawberries are releasing their juices. Set aside to cool and keep the oven on. To make the roasted strawberries, preheat the oven to 200C/180C Fan/Gas 6. Put the strawberries in a baking dish and mix with the sugar. Roast for 15–20 minutes, or until the strawberries are releasing their juices. Set aside to cool and keep the oven on. Grease and line a 23cm/9in cake tin with baking paper (see recipe tips). Grease and line a 23cm/9in cake tin with baking paper (see recipe tips). To make the cake, in a large bowl beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, then mix in the vanilla and sift in the baking powder and salt. Stir in half the flour, then half the milk. Stir in the remaining flour and enough milk to form a soft dropping consistency (you may not need all the milk). Lift the strawberries out of their juices using a slotted spoon and gently fold them into the batter. To make the cake, in a large bowl beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, then mix in the vanilla and sift in the baking powder and salt. Stir in half the flour, then half the milk. Stir in the remaining flour and enough milk to form a soft dropping consistency (you may not need all the milk). Lift the strawberries out of their juices using a slotted spoon and gently fold them into the batter. Pour the batter into the prepared tin and smooth the surface with the back of a wooden spoon or spatula. Bake for 45–55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Pour the batter into the prepared tin and smooth the surface with the back of a wooden spoon or spatula. Bake for 45–55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes before unclipping the tin. Transfer the cake to a wire rack to cool completely. Leave to cool in the tin for 10 minutes before unclipping the tin. Transfer the cake to a wire rack to cool completely. Recipe tips Other soft fruits also work well, such as pitted cherries and stoned and sliced plums. Any juices leftover from roasting the fruit can be reserved and served with yoghurt or mixed into smoothies. You can also make this in a deep 20cm/8in cake tin. If using a springform tin, place it on top of a baking tray in case the tin leaks a little. | {
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"title": "Strawberry and vanilla cake recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_vanilla_41806_16x9.jpg Roasting the strawberries intensifies their flavour in this moist sponge cake – a perfect summer teatime treat. 350g/12oz strawberries, hulled and quartered1 tbsp granulated sugar 350g/12oz strawberries, hulled and quartered 1 tbsp granulated sugar 120g/4¼oz unsalted butter, softened, plus extra for greasing200g/7oz granulated sugar2 free-range eggs1 tsp vanilla extract2½ tsp baking powder½ tsp fine salt250g/9oz plain flour200ml/7fl oz whole milk 120g/4¼oz unsalted butter, softened, plus extra for greasing 200g/7oz granulated sugar 2 free-range eggs 1 tsp vanilla extract 2½ tsp baking powder ½ tsp fine salt 250g/9oz plain flour 200ml/7fl oz whole milk Method To make the roasted strawberries, preheat the oven to 200C/180C Fan/Gas 6. Put the strawberries in a baking dish and mix with the sugar. Roast for 15–20 minutes, or until the strawberries are releasing their juices. Set aside to cool and keep the oven on. Grease and line a 23cm/9in cake tin with baking paper (see recipe tips).To make the cake, in a large bowl beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, then mix in the vanilla and sift in the baking powder and salt. Stir in half the flour, then half the milk. Stir in the remaining flour and enough milk to form a soft dropping consistency (you may not need all the milk). Lift the strawberries out of their juices using a slotted spoon and gently fold them into the batter. Pour the batter into the prepared tin and smooth the surface with the back of a wooden spoon or spatula. Bake for 45–55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes before unclipping the tin. Transfer the cake to a wire rack to cool completely. To make the roasted strawberries, preheat the oven to 200C/180C Fan/Gas 6. Put the strawberries in a baking dish and mix with the sugar. Roast for 15–20 minutes, or until the strawberries are releasing their juices. Set aside to cool and keep the oven on. To make the roasted strawberries, preheat the oven to 200C/180C Fan/Gas 6. Put the strawberries in a baking dish and mix with the sugar. Roast for 15–20 minutes, or until the strawberries are releasing their juices. Set aside to cool and keep the oven on. Grease and line a 23cm/9in cake tin with baking paper (see recipe tips). Grease and line a 23cm/9in cake tin with baking paper (see recipe tips). To make the cake, in a large bowl beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, then mix in the vanilla and sift in the baking powder and salt. Stir in half the flour, then half the milk. Stir in the remaining flour and enough milk to form a soft dropping consistency (you may not need all the milk). Lift the strawberries out of their juices using a slotted spoon and gently fold them into the batter. To make the cake, in a large bowl beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, then mix in the vanilla and sift in the baking powder and salt. Stir in half the flour, then half the milk. Stir in the remaining flour and enough milk to form a soft dropping consistency (you may not need all the milk). Lift the strawberries out of their juices using a slotted spoon and gently fold them into the batter. Pour the batter into the prepared tin and smooth the surface with the back of a wooden spoon or spatula. Bake for 45–55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Pour the batter into the prepared tin and smooth the surface with the back of a wooden spoon or spatula. Bake for 45–55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes before unclipping the tin. Transfer the cake to a wire rack to cool completely. Leave to cool in the tin for 10 minutes before unclipping the tin. Transfer the cake to a wire rack to cool completely. Recipe tips Other soft fruits also work well, such as pitted cherries and stoned and sliced plums. Any juices leftover from roasting the fruit can be reserved and served with yoghurt or mixed into smoothies. You can also make this in a deep 20cm/8in cake tin. If using a springform tin, place it on top of a baking tray in case the tin leaks a little."
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} | 58e053d9bee43e8ff04b1f1331b5a714212f578b6f6d5ba3f75a7001eaae8385 | Curry poussins recipe
An average of 3.0 out of 5 stars from 1 rating A whole poussin is the perfect amount for one – this curried version makes a change from cold chicken in a picnic lunch. 2 poussins6 -8 cardamom pods, cracked open and seeds crushed1 tsp fennel seeds large pinch coriander seeds, toastedlarge pinch freshly ground black pepper2 heaped tsp mild curry powderground turmericsalt2 garlic cloves, finely chopped ½ lemon juice2 tbsp vegetable oil50g/1¾oz unsalted buttertoasted flaked almonds, to taste 2 poussins 6 -8 cardamom pods, cracked open and seeds crushed 1 tsp fennel seeds large pinch coriander seeds, toasted large pinch freshly ground black pepper 2 heaped tsp mild curry powder ground turmeric salt 2 garlic cloves, finely chopped ½ lemon juice 2 tbsp vegetable oil 50g/1¾oz unsalted butter toasted flaked almonds, to taste Method Preheat the oven to 180C/350F/Gas 4.Using a large knife or kitchen scissors, cut the poussins in half following the line of the backbone and the breastbone. Flatten out both halves, moving the legs away from the breast, and place onto a dish. Score the flesh of the legs to the bone.Place the cardamom seeds, fennel seeds, coriander seeds, black pepper, curry powder, turmeric, and salt to a mortar and pestle. Crush together to a coarse powder. Add the finely chopped garlic and mix everything together.Transfer the mixture into a bowl, add the lemon juice and oil and blend together well. Work the mixture into the poussins making sure it goes into the cuts. Leave the poussins to marinate for up to an hour. Melt a knob of butter in a frying pan and gently fry the poussins over a low heat. Be careful not to burn the spices. Use a spoon to coat the poussins with the spices and butter. Transfer to an oven tray and place in the oven to cook for 10-12 minutes. The birds are cooked when the juices run clear when the leg is skewered at the thickest part.Once cooked, sprinkle with toasted almonds and serve with flatbreads and raita. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Using a large knife or kitchen scissors, cut the poussins in half following the line of the backbone and the breastbone. Flatten out both halves, moving the legs away from the breast, and place onto a dish. Score the flesh of the legs to the bone. Using a large knife or kitchen scissors, cut the poussins in half following the line of the backbone and the breastbone. Flatten out both halves, moving the legs away from the breast, and place onto a dish. Score the flesh of the legs to the bone. Place the cardamom seeds, fennel seeds, coriander seeds, black pepper, curry powder, turmeric, and salt to a mortar and pestle. Crush together to a coarse powder. Place the cardamom seeds, fennel seeds, coriander seeds, black pepper, curry powder, turmeric, and salt to a mortar and pestle. Crush together to a coarse powder. Add the finely chopped garlic and mix everything together. Add the finely chopped garlic and mix everything together. Transfer the mixture into a bowl, add the lemon juice and oil and blend together well. Transfer the mixture into a bowl, add the lemon juice and oil and blend together well. Work the mixture into the poussins making sure it goes into the cuts. Leave the poussins to marinate for up to an hour. Work the mixture into the poussins making sure it goes into the cuts. Leave the poussins to marinate for up to an hour. Melt a knob of butter in a frying pan and gently fry the poussins over a low heat. Be careful not to burn the spices. Use a spoon to coat the poussins with the spices and butter. Melt a knob of butter in a frying pan and gently fry the poussins over a low heat. Be careful not to burn the spices. Use a spoon to coat the poussins with the spices and butter. Transfer to an oven tray and place in the oven to cook for 10-12 minutes. The birds are cooked when the juices run clear when the leg is skewered at the thickest part. Transfer to an oven tray and place in the oven to cook for 10-12 minutes. The birds are cooked when the juices run clear when the leg is skewered at the thickest part. Once cooked, sprinkle with toasted almonds and serve with flatbreads and raita. Once cooked, sprinkle with toasted almonds and serve with flatbreads and raita. | {
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"title": "Curry poussins recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating A whole poussin is the perfect amount for one – this curried version makes a change from cold chicken in a picnic lunch. 2 poussins6 -8 cardamom pods, cracked open and seeds crushed1 tsp fennel seeds large pinch coriander seeds, toastedlarge pinch freshly ground black pepper2 heaped tsp mild curry powderground turmericsalt2 garlic cloves, finely chopped ½ lemon juice2 tbsp vegetable oil50g/1¾oz unsalted buttertoasted flaked almonds, to taste 2 poussins 6 -8 cardamom pods, cracked open and seeds crushed 1 tsp fennel seeds large pinch coriander seeds, toasted large pinch freshly ground black pepper 2 heaped tsp mild curry powder ground turmeric salt 2 garlic cloves, finely chopped ½ lemon juice 2 tbsp vegetable oil 50g/1¾oz unsalted butter toasted flaked almonds, to taste Method Preheat the oven to 180C/350F/Gas 4.Using a large knife or kitchen scissors, cut the poussins in half following the line of the backbone and the breastbone. Flatten out both halves, moving the legs away from the breast, and place onto a dish. Score the flesh of the legs to the bone.Place the cardamom seeds, fennel seeds, coriander seeds, black pepper, curry powder, turmeric, and salt to a mortar and pestle. Crush together to a coarse powder. Add the finely chopped garlic and mix everything together.Transfer the mixture into a bowl, add the lemon juice and oil and blend together well. Work the mixture into the poussins making sure it goes into the cuts. Leave the poussins to marinate for up to an hour. Melt a knob of butter in a frying pan and gently fry the poussins over a low heat. Be careful not to burn the spices. Use a spoon to coat the poussins with the spices and butter. Transfer to an oven tray and place in the oven to cook for 10-12 minutes. The birds are cooked when the juices run clear when the leg is skewered at the thickest part.Once cooked, sprinkle with toasted almonds and serve with flatbreads and raita. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Using a large knife or kitchen scissors, cut the poussins in half following the line of the backbone and the breastbone. Flatten out both halves, moving the legs away from the breast, and place onto a dish. Score the flesh of the legs to the bone. Using a large knife or kitchen scissors, cut the poussins in half following the line of the backbone and the breastbone. Flatten out both halves, moving the legs away from the breast, and place onto a dish. Score the flesh of the legs to the bone. Place the cardamom seeds, fennel seeds, coriander seeds, black pepper, curry powder, turmeric, and salt to a mortar and pestle. Crush together to a coarse powder. Place the cardamom seeds, fennel seeds, coriander seeds, black pepper, curry powder, turmeric, and salt to a mortar and pestle. Crush together to a coarse powder. Add the finely chopped garlic and mix everything together. Add the finely chopped garlic and mix everything together. Transfer the mixture into a bowl, add the lemon juice and oil and blend together well. Transfer the mixture into a bowl, add the lemon juice and oil and blend together well. Work the mixture into the poussins making sure it goes into the cuts. Leave the poussins to marinate for up to an hour. Work the mixture into the poussins making sure it goes into the cuts. Leave the poussins to marinate for up to an hour. Melt a knob of butter in a frying pan and gently fry the poussins over a low heat. Be careful not to burn the spices. Use a spoon to coat the poussins with the spices and butter. Melt a knob of butter in a frying pan and gently fry the poussins over a low heat. Be careful not to burn the spices. Use a spoon to coat the poussins with the spices and butter. Transfer to an oven tray and place in the oven to cook for 10-12 minutes. The birds are cooked when the juices run clear when the leg is skewered at the thickest part. Transfer to an oven tray and place in the oven to cook for 10-12 minutes. The birds are cooked when the juices run clear when the leg is skewered at the thickest part. Once cooked, sprinkle with toasted almonds and serve with flatbreads and raita. Once cooked, sprinkle with toasted almonds and serve with flatbreads and raita."
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} | ec9e8ed93937b3c385d021a293a778d46c90950eba0b8a193920650d29227858 | Chocolate and cherry slice recipe
An average of 0.0 out of 5 stars from 0 ratings This decadent chocolate slice makes a great treat for a picnic box: serve with clotted cream and fresh raspberries. 300g/10½oz dark chocolate225g/8oz unsalted butter3 free-range eggs225g/8oz light brown sugar75g/2½oz self-raising flour, sifted 1 tsp baking powder 175g/6oz shelled and skinned chopped walnutspinch saltabout 100g/3½oz glacé cherries, chopped200g/7oz milk chocolate, chopped 300g/10½oz dark chocolate 225g/8oz unsalted butter 3 free-range eggs 225g/8oz light brown sugar 75g/2½oz self-raising flour, sifted 1 tsp baking powder 175g/6oz shelled and skinned chopped walnuts pinch salt about 100g/3½oz glacé cherries, chopped 200g/7oz milk chocolate, chopped clotted creamraspberries few sprigs fresh minticing sugar clotted cream raspberries few sprigs fresh mint icing sugar Method Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment.Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly. In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy. In a separate bowl, mix the flour, baking powder and walnuts.Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries. Pour into the prepared tin and bake in the oven for 40 minutes. Remove from the oven and leave to cool in the tin. Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar. Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment. Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly. In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy. In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy. In a separate bowl, mix the flour, baking powder and walnuts. In a separate bowl, mix the flour, baking powder and walnuts. Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries. Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries. Pour into the prepared tin and bake in the oven for 40 minutes. Pour into the prepared tin and bake in the oven for 40 minutes. Remove from the oven and leave to cool in the tin. Remove from the oven and leave to cool in the tin. Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar. Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar. | {
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"title": "Chocolate and cherry slice recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This decadent chocolate slice makes a great treat for a picnic box: serve with clotted cream and fresh raspberries. 300g/10½oz dark chocolate225g/8oz unsalted butter3 free-range eggs225g/8oz light brown sugar75g/2½oz self-raising flour, sifted 1 tsp baking powder 175g/6oz shelled and skinned chopped walnutspinch saltabout 100g/3½oz glacé cherries, chopped200g/7oz milk chocolate, chopped 300g/10½oz dark chocolate 225g/8oz unsalted butter 3 free-range eggs 225g/8oz light brown sugar 75g/2½oz self-raising flour, sifted 1 tsp baking powder 175g/6oz shelled and skinned chopped walnuts pinch salt about 100g/3½oz glacé cherries, chopped 200g/7oz milk chocolate, chopped clotted creamraspberries few sprigs fresh minticing sugar clotted cream raspberries few sprigs fresh mint icing sugar Method Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment.Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly. In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy. In a separate bowl, mix the flour, baking powder and walnuts.Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries. Pour into the prepared tin and bake in the oven for 40 minutes. Remove from the oven and leave to cool in the tin. Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar. Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment. Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly. In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy. In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy. In a separate bowl, mix the flour, baking powder and walnuts. In a separate bowl, mix the flour, baking powder and walnuts. Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries. Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries. Pour into the prepared tin and bake in the oven for 40 minutes. Pour into the prepared tin and bake in the oven for 40 minutes. Remove from the oven and leave to cool in the tin. Remove from the oven and leave to cool in the tin. Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar. Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar."
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} | 29ee60c2ca130f36862eef64a569d07ec6468aa6c37b93ea5a6f6feb72029419 | Black cherry and hazelnut jam recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_cherry_and_47093_16x9.jpg Adding grated Bramley apples to this cherry jam recipe gives a firmer consistency and a delicate flavour. 400g/14oz fresh cherries200g/7oz (about 2) Bramley apples350g/12oz granulated or caster sugar1 small lemon, juice only50g/2oz chopped, roasted hazelnuts 400g/14oz fresh cherries 200g/7oz (about 2) Bramley apples 350g/12oz granulated or caster sugar 1 small lemon, juice only 50g/2oz chopped, roasted hazelnuts Method Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated.Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared.Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking.Leave to cool for a few minutes, then pour into hot clean jars and seal immediately.Leave the jam until the following day before eating, and after opening keep in the refrigerator. Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated. Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated. Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared. Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared. Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking. Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking. Leave to cool for a few minutes, then pour into hot clean jars and seal immediately. Leave to cool for a few minutes, then pour into hot clean jars and seal immediately. Leave the jam until the following day before eating, and after opening keep in the refrigerator. Leave the jam until the following day before eating, and after opening keep in the refrigerator. | {
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"title": "Black cherry and hazelnut jam recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_cherry_and_47093_16x9.jpg Adding grated Bramley apples to this cherry jam recipe gives a firmer consistency and a delicate flavour. 400g/14oz fresh cherries200g/7oz (about 2) Bramley apples350g/12oz granulated or caster sugar1 small lemon, juice only50g/2oz chopped, roasted hazelnuts 400g/14oz fresh cherries 200g/7oz (about 2) Bramley apples 350g/12oz granulated or caster sugar 1 small lemon, juice only 50g/2oz chopped, roasted hazelnuts Method Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated.Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared.Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking.Leave to cool for a few minutes, then pour into hot clean jars and seal immediately.Leave the jam until the following day before eating, and after opening keep in the refrigerator. Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated. Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated. Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared. Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared. Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking. Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking. Leave to cool for a few minutes, then pour into hot clean jars and seal immediately. Leave to cool for a few minutes, then pour into hot clean jars and seal immediately. Leave the jam until the following day before eating, and after opening keep in the refrigerator. Leave the jam until the following day before eating, and after opening keep in the refrigerator."
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} | 9a93bc5194e111ae7f9df309c55487fb2be7d9174b0ef79f711dd8f44d38cbbf | Peach and maple syrup jam recipe
An average of 5.0 out of 5 stars from 1 rating This is an intense, thick peach jam with a rich, sweet flavour. 600g/1lb 5oz (about 5) fresh peaches 250g/9oz Bramley apples50ml/2fl oz maple syrup400g/14oz granulated or caster sugar1 small lemon, juice only 600g/1lb 5oz (about 5) fresh peaches 250g/9oz Bramley apples 50ml/2fl oz maple syrup 400g/14oz granulated or caster sugar 1 small lemon, juice only Method Bring a pan of water to the boil, and with a sharp knife score the peaches around the groove that runs around from the stalk to the tip, then again at right angles so the skin is marked in quarters. Drop the peaches into the boiling water for a minute, then remove and peel off the skin. Chop all the flesh away from the pips and discard the skin (reserve the pips).Peel the apples and grate them, discarding the core and pips. Place the grated apple in a pan with 300ml/½ pint of water, bring to the boil and then cook for 10 minutes, or until the water has almost evaporated.Add the peach flesh and the stones and cook for a further 10-15 minutes, or until the peach pieces fall apart and the mixture is thick. Pick the stones out with a spoon and discard them.Add the maple syrup, sugar and lemon juice, bring to a boil then cook until the mixture reaches 105C/220C on a sugar thermometer. Stir frequently to stop it catching on the bottom.Leave to cool for a few minutes, spoon into hot, clean jars and seal immediately. Bring a pan of water to the boil, and with a sharp knife score the peaches around the groove that runs around from the stalk to the tip, then again at right angles so the skin is marked in quarters. Drop the peaches into the boiling water for a minute, then remove and peel off the skin. Chop all the flesh away from the pips and discard the skin (reserve the pips). Bring a pan of water to the boil, and with a sharp knife score the peaches around the groove that runs around from the stalk to the tip, then again at right angles so the skin is marked in quarters. Drop the peaches into the boiling water for a minute, then remove and peel off the skin. Chop all the flesh away from the pips and discard the skin (reserve the pips). Peel the apples and grate them, discarding the core and pips. Place the grated apple in a pan with 300ml/½ pint of water, bring to the boil and then cook for 10 minutes, or until the water has almost evaporated. Peel the apples and grate them, discarding the core and pips. Place the grated apple in a pan with 300ml/½ pint of water, bring to the boil and then cook for 10 minutes, or until the water has almost evaporated. Add the peach flesh and the stones and cook for a further 10-15 minutes, or until the peach pieces fall apart and the mixture is thick. Pick the stones out with a spoon and discard them. Add the peach flesh and the stones and cook for a further 10-15 minutes, or until the peach pieces fall apart and the mixture is thick. Pick the stones out with a spoon and discard them. Add the maple syrup, sugar and lemon juice, bring to a boil then cook until the mixture reaches 105C/220C on a sugar thermometer. Stir frequently to stop it catching on the bottom. Add the maple syrup, sugar and lemon juice, bring to a boil then cook until the mixture reaches 105C/220C on a sugar thermometer. Stir frequently to stop it catching on the bottom. Leave to cool for a few minutes, spoon into hot, clean jars and seal immediately. Leave to cool for a few minutes, spoon into hot, clean jars and seal immediately. Recipe tips You can add more maple syrup if you prefer a stronger flavour. You could also add a teaspoon of bourbon whiskey to each jar before the jam too. | {
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"title": "Peach and maple syrup jam recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This is an intense, thick peach jam with a rich, sweet flavour. 600g/1lb 5oz (about 5) fresh peaches 250g/9oz Bramley apples50ml/2fl oz maple syrup400g/14oz granulated or caster sugar1 small lemon, juice only 600g/1lb 5oz (about 5) fresh peaches 250g/9oz Bramley apples 50ml/2fl oz maple syrup 400g/14oz granulated or caster sugar 1 small lemon, juice only Method Bring a pan of water to the boil, and with a sharp knife score the peaches around the groove that runs around from the stalk to the tip, then again at right angles so the skin is marked in quarters. Drop the peaches into the boiling water for a minute, then remove and peel off the skin. Chop all the flesh away from the pips and discard the skin (reserve the pips).Peel the apples and grate them, discarding the core and pips. Place the grated apple in a pan with 300ml/½ pint of water, bring to the boil and then cook for 10 minutes, or until the water has almost evaporated.Add the peach flesh and the stones and cook for a further 10-15 minutes, or until the peach pieces fall apart and the mixture is thick. Pick the stones out with a spoon and discard them.Add the maple syrup, sugar and lemon juice, bring to a boil then cook until the mixture reaches 105C/220C on a sugar thermometer. Stir frequently to stop it catching on the bottom.Leave to cool for a few minutes, spoon into hot, clean jars and seal immediately. Bring a pan of water to the boil, and with a sharp knife score the peaches around the groove that runs around from the stalk to the tip, then again at right angles so the skin is marked in quarters. Drop the peaches into the boiling water for a minute, then remove and peel off the skin. Chop all the flesh away from the pips and discard the skin (reserve the pips). Bring a pan of water to the boil, and with a sharp knife score the peaches around the groove that runs around from the stalk to the tip, then again at right angles so the skin is marked in quarters. Drop the peaches into the boiling water for a minute, then remove and peel off the skin. Chop all the flesh away from the pips and discard the skin (reserve the pips). Peel the apples and grate them, discarding the core and pips. Place the grated apple in a pan with 300ml/½ pint of water, bring to the boil and then cook for 10 minutes, or until the water has almost evaporated. Peel the apples and grate them, discarding the core and pips. Place the grated apple in a pan with 300ml/½ pint of water, bring to the boil and then cook for 10 minutes, or until the water has almost evaporated. Add the peach flesh and the stones and cook for a further 10-15 minutes, or until the peach pieces fall apart and the mixture is thick. Pick the stones out with a spoon and discard them. Add the peach flesh and the stones and cook for a further 10-15 minutes, or until the peach pieces fall apart and the mixture is thick. Pick the stones out with a spoon and discard them. Add the maple syrup, sugar and lemon juice, bring to a boil then cook until the mixture reaches 105C/220C on a sugar thermometer. Stir frequently to stop it catching on the bottom. Add the maple syrup, sugar and lemon juice, bring to a boil then cook until the mixture reaches 105C/220C on a sugar thermometer. Stir frequently to stop it catching on the bottom. Leave to cool for a few minutes, spoon into hot, clean jars and seal immediately. Leave to cool for a few minutes, spoon into hot, clean jars and seal immediately. Recipe tips You can add more maple syrup if you prefer a stronger flavour. You could also add a teaspoon of bourbon whiskey to each jar before the jam too."
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} | 6b2ae19e903c60b5656d2aec057b244cdfa5ea3a3d272cae8658c7bbbbb094b7 | Beetroot and mascarpone risotto with crumbled Wensleydale cheese recipe
An average of 5.0 out of 5 stars from 5 ratings 6 raw beetroot, peeled, roughly chopped750ml/1¼ pints vegetable stock30g/1oz butter2 shallots, peeled, finely chopped2 garlic cloves, peeled, finely chopped2 sprigs fresh thyme, leaves only250g/9oz arborio rice100ml/3½fl oz white wine3 tbsp mascarpone110g/4oz parmesan, gratedsmall handful fresh parsley, choppedsalt and freshly ground black pepper 6 raw beetroot, peeled, roughly chopped 750ml/1¼ pints vegetable stock 30g/1oz butter 2 shallots, peeled, finely chopped 2 garlic cloves, peeled, finely chopped 2 sprigs fresh thyme, leaves only 250g/9oz arborio rice 100ml/3½fl oz white wine 3 tbsp mascarpone 110g/4oz parmesan, grated small handful fresh parsley, chopped salt and freshly ground black pepper 2 tbsp olive oil1 tsp butter1 beetroot, finely sliced 200g/7oz Wensleydale cheese, crumbled 2 tbsp olive oil 1 tsp butter 1 beetroot, finely sliced 200g/7oz Wensleydale cheese, crumbled Method For the risotto, blend the beetroot with half of the stock in a food processor until smooth. Transfer to a saucepan, bring the boil and reduce the heat so the liquid is at a simmer.Heat the butter in a large saucepan over a medium heat. Add the chopped shallots, garlic and thyme leaves. Cook gently for 1-2 minutes until softened.Add the rice to the pan and stir to coat all the grains in the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look translucent.Add the wine to the pan and allow it to bubble up and reduce slightly.Add a ladleful of the simmering beetroot stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition.When you have used all of the beetroot stock, heat the remaining vegetable stock and start adding that to the risotto in the same way (you may not need all of it). Cook the rice until the grains are tender but retain some bite. This will take at least 20 minutes.When the rice is cooked, remove from the heat and stir in the mascarpone, parmesan, chopped parsley and season with salt and freshly ground black pepper.To serve, heat the olive oil and butter in a frying pan. Add beetroot slices and sauté for 3-4 minutes, until just tender.Serve the risotto topped with the beetroot slices and the crumbled Wensleydale cheese. For the risotto, blend the beetroot with half of the stock in a food processor until smooth. Transfer to a saucepan, bring the boil and reduce the heat so the liquid is at a simmer. For the risotto, blend the beetroot with half of the stock in a food processor until smooth. Transfer to a saucepan, bring the boil and reduce the heat so the liquid is at a simmer. Heat the butter in a large saucepan over a medium heat. Add the chopped shallots, garlic and thyme leaves. Cook gently for 1-2 minutes until softened. Heat the butter in a large saucepan over a medium heat. Add the chopped shallots, garlic and thyme leaves. Cook gently for 1-2 minutes until softened. Add the rice to the pan and stir to coat all the grains in the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look translucent. Add the rice to the pan and stir to coat all the grains in the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look translucent. Add the wine to the pan and allow it to bubble up and reduce slightly. Add the wine to the pan and allow it to bubble up and reduce slightly. Add a ladleful of the simmering beetroot stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition. Add a ladleful of the simmering beetroot stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition. When you have used all of the beetroot stock, heat the remaining vegetable stock and start adding that to the risotto in the same way (you may not need all of it). Cook the rice until the grains are tender but retain some bite. This will take at least 20 minutes. When you have used all of the beetroot stock, heat the remaining vegetable stock and start adding that to the risotto in the same way (you may not need all of it). Cook the rice until the grains are tender but retain some bite. This will take at least 20 minutes. When the rice is cooked, remove from the heat and stir in the mascarpone, parmesan, chopped parsley and season with salt and freshly ground black pepper. When the rice is cooked, remove from the heat and stir in the mascarpone, parmesan, chopped parsley and season with salt and freshly ground black pepper. To serve, heat the olive oil and butter in a frying pan. Add beetroot slices and sauté for 3-4 minutes, until just tender. To serve, heat the olive oil and butter in a frying pan. Add beetroot slices and sauté for 3-4 minutes, until just tender. Serve the risotto topped with the beetroot slices and the crumbled Wensleydale cheese. Serve the risotto topped with the beetroot slices and the crumbled Wensleydale cheese. | {
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"title": "Beetroot and mascarpone risotto with crumbled Wensleydale cheese recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings 6 raw beetroot, peeled, roughly chopped750ml/1¼ pints vegetable stock30g/1oz butter2 shallots, peeled, finely chopped2 garlic cloves, peeled, finely chopped2 sprigs fresh thyme, leaves only250g/9oz arborio rice100ml/3½fl oz white wine3 tbsp mascarpone110g/4oz parmesan, gratedsmall handful fresh parsley, choppedsalt and freshly ground black pepper 6 raw beetroot, peeled, roughly chopped 750ml/1¼ pints vegetable stock 30g/1oz butter 2 shallots, peeled, finely chopped 2 garlic cloves, peeled, finely chopped 2 sprigs fresh thyme, leaves only 250g/9oz arborio rice 100ml/3½fl oz white wine 3 tbsp mascarpone 110g/4oz parmesan, grated small handful fresh parsley, chopped salt and freshly ground black pepper 2 tbsp olive oil1 tsp butter1 beetroot, finely sliced 200g/7oz Wensleydale cheese, crumbled 2 tbsp olive oil 1 tsp butter 1 beetroot, finely sliced 200g/7oz Wensleydale cheese, crumbled Method For the risotto, blend the beetroot with half of the stock in a food processor until smooth. Transfer to a saucepan, bring the boil and reduce the heat so the liquid is at a simmer.Heat the butter in a large saucepan over a medium heat. Add the chopped shallots, garlic and thyme leaves. Cook gently for 1-2 minutes until softened.Add the rice to the pan and stir to coat all the grains in the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look translucent.Add the wine to the pan and allow it to bubble up and reduce slightly.Add a ladleful of the simmering beetroot stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition.When you have used all of the beetroot stock, heat the remaining vegetable stock and start adding that to the risotto in the same way (you may not need all of it). Cook the rice until the grains are tender but retain some bite. This will take at least 20 minutes.When the rice is cooked, remove from the heat and stir in the mascarpone, parmesan, chopped parsley and season with salt and freshly ground black pepper.To serve, heat the olive oil and butter in a frying pan. Add beetroot slices and sauté for 3-4 minutes, until just tender.Serve the risotto topped with the beetroot slices and the crumbled Wensleydale cheese. For the risotto, blend the beetroot with half of the stock in a food processor until smooth. Transfer to a saucepan, bring the boil and reduce the heat so the liquid is at a simmer. For the risotto, blend the beetroot with half of the stock in a food processor until smooth. Transfer to a saucepan, bring the boil and reduce the heat so the liquid is at a simmer. Heat the butter in a large saucepan over a medium heat. Add the chopped shallots, garlic and thyme leaves. Cook gently for 1-2 minutes until softened. Heat the butter in a large saucepan over a medium heat. Add the chopped shallots, garlic and thyme leaves. Cook gently for 1-2 minutes until softened. Add the rice to the pan and stir to coat all the grains in the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look translucent. Add the rice to the pan and stir to coat all the grains in the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look translucent. Add the wine to the pan and allow it to bubble up and reduce slightly. Add the wine to the pan and allow it to bubble up and reduce slightly. Add a ladleful of the simmering beetroot stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition. Add a ladleful of the simmering beetroot stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition. When you have used all of the beetroot stock, heat the remaining vegetable stock and start adding that to the risotto in the same way (you may not need all of it). Cook the rice until the grains are tender but retain some bite. This will take at least 20 minutes. When you have used all of the beetroot stock, heat the remaining vegetable stock and start adding that to the risotto in the same way (you may not need all of it). Cook the rice until the grains are tender but retain some bite. This will take at least 20 minutes. When the rice is cooked, remove from the heat and stir in the mascarpone, parmesan, chopped parsley and season with salt and freshly ground black pepper. When the rice is cooked, remove from the heat and stir in the mascarpone, parmesan, chopped parsley and season with salt and freshly ground black pepper. To serve, heat the olive oil and butter in a frying pan. Add beetroot slices and sauté for 3-4 minutes, until just tender. To serve, heat the olive oil and butter in a frying pan. Add beetroot slices and sauté for 3-4 minutes, until just tender. Serve the risotto topped with the beetroot slices and the crumbled Wensleydale cheese. Serve the risotto topped with the beetroot slices and the crumbled Wensleydale cheese."
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} | 992a101de04e1fba71436635e05f37f6c35b152ee40649bf826955e2632561ba | Vegan chocolate and beetroot cake recipe
An average of 5.0 out of 5 stars from 1 rating This tasty coffee, chocolate and beetroot cake is deliciously rich and also happens to be vegan. 65ml/2½fl oz strong coffee70g/2½oz coconut oil, plus extra for greasing280g/10oz raw beetroot, peeled and sliced 220ml/8fl oz almond milk, gently warmed200g/7oz sugar 85g/3oz cocoa powder½ tsp salt1 tsp baking powder¾ tsp bicarbonate of soda160g/5¾oz plain flour 65ml/2½fl oz strong coffee 70g/2½oz coconut oil, plus extra for greasing 280g/10oz raw beetroot, peeled and sliced 220ml/8fl oz almond milk, gently warmed 200g/7oz sugar 85g/3oz cocoa powder ½ tsp salt 1 tsp baking powder ¾ tsp bicarbonate of soda 160g/5¾oz plain flour 100g/3½oz dark vegan chocolate, minimum 70% cocoa solids, broken into small pieces100ml/3½fl oz full-fat coconut milk 100g/3½oz dark vegan chocolate, minimum 70% cocoa solids, broken into small pieces 100ml/3½fl oz full-fat coconut milk 1 vanilla pod, split and seeds scraped150ml/5fl oz maple syrup pinch sea salt (or 2 pinches if preferred)2 cooked beetroots, peeled and diced 1 vanilla pod, split and seeds scraped 150ml/5fl oz maple syrup pinch sea salt (or 2 pinches if preferred) 2 cooked beetroots, peeled and diced 200ml/7fl oz water200g/7oz caster sugar1 vanilla pod, seeds removed1 Heritage beetroot yellow and 1 cook beetroot, peeled and sliced 50g/1¾oz desiccated coconut, toasted2 sprigs fresh mint 200ml/7fl oz water 200g/7oz caster sugar 1 vanilla pod, seeds removed 1 Heritage beetroot yellow and 1 cook beetroot, peeled and sliced 50g/1¾oz desiccated coconut, toasted 2 sprigs fresh mint Method To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb cake tin with baking paper. Pour the coffee over the coconut oil in a bowl to melt it. Place the beetroot in a blender with the coffee mixture and almond milk. Blend until the mixture is smooth and there are no pieces of beetroot left. Transfer the mixture to a large bowl and stir in the sugar. Place a sieve over the bowl and sift in the cocoa powder, salt, baking powder, bicarbonate of soda and flour in three batches. Fold the dry ingredients into the wet ingredients after each batch, by making small circles in the middle of the bowl with a spoon to minimise lumps. Transfer the mixture to the tin and bake for about 55–60 minutes, or until a toothpick comes out clean of cake crumbs. Leave to cool completely before icing.To make the chocolate ganache, place the chocolate in a large bowl. Warm the coconut milk in a small saucepan until almost boiling. Pour the hot coconut milk over the chopped chocolate and leave for 5–10 minutes – do not stir straight away. Stir the chocolate gently until combined with the coconut milk into a smooth and glossy chocolate ganache.To make the candied beetroots, heat the vanilla, maple syrup and salt in a saucepan. Add the beetroot and cook until the beetroot is covered in a reduced, sticky glaze. Place the water, sugar and vanilla seeds into a medium saucepan and heat until the sugar has melted. Add the yellow and candied beetroot and cook for 2–3 minutes.Pour the ganache over the cooked cooled cake. Garnish beetroots, coconut and mint. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb cake tin with baking paper. Pour the coffee over the coconut oil in a bowl to melt it. Place the beetroot in a blender with the coffee mixture and almond milk. Blend until the mixture is smooth and there are no pieces of beetroot left. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb cake tin with baking paper. Pour the coffee over the coconut oil in a bowl to melt it. Place the beetroot in a blender with the coffee mixture and almond milk. Blend until the mixture is smooth and there are no pieces of beetroot left. Transfer the mixture to a large bowl and stir in the sugar. Place a sieve over the bowl and sift in the cocoa powder, salt, baking powder, bicarbonate of soda and flour in three batches. Fold the dry ingredients into the wet ingredients after each batch, by making small circles in the middle of the bowl with a spoon to minimise lumps. Transfer the mixture to a large bowl and stir in the sugar. Place a sieve over the bowl and sift in the cocoa powder, salt, baking powder, bicarbonate of soda and flour in three batches. Fold the dry ingredients into the wet ingredients after each batch, by making small circles in the middle of the bowl with a spoon to minimise lumps. Transfer the mixture to the tin and bake for about 55–60 minutes, or until a toothpick comes out clean of cake crumbs. Leave to cool completely before icing. Transfer the mixture to the tin and bake for about 55–60 minutes, or until a toothpick comes out clean of cake crumbs. Leave to cool completely before icing. To make the chocolate ganache, place the chocolate in a large bowl. Warm the coconut milk in a small saucepan until almost boiling. Pour the hot coconut milk over the chopped chocolate and leave for 5–10 minutes – do not stir straight away. Stir the chocolate gently until combined with the coconut milk into a smooth and glossy chocolate ganache. To make the chocolate ganache, place the chocolate in a large bowl. Warm the coconut milk in a small saucepan until almost boiling. Pour the hot coconut milk over the chopped chocolate and leave for 5–10 minutes – do not stir straight away. Stir the chocolate gently until combined with the coconut milk into a smooth and glossy chocolate ganache. To make the candied beetroots, heat the vanilla, maple syrup and salt in a saucepan. Add the beetroot and cook until the beetroot is covered in a reduced, sticky glaze. To make the candied beetroots, heat the vanilla, maple syrup and salt in a saucepan. Add the beetroot and cook until the beetroot is covered in a reduced, sticky glaze. Place the water, sugar and vanilla seeds into a medium saucepan and heat until the sugar has melted. Add the yellow and candied beetroot and cook for 2–3 minutes. Place the water, sugar and vanilla seeds into a medium saucepan and heat until the sugar has melted. Add the yellow and candied beetroot and cook for 2–3 minutes. Pour the ganache over the cooked cooled cake. Garnish beetroots, coconut and mint. Pour the ganache over the cooked cooled cake. Garnish beetroots, coconut and mint. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chocolate_and_beetroot_80106",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan chocolate and beetroot cake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This tasty coffee, chocolate and beetroot cake is deliciously rich and also happens to be vegan. 65ml/2½fl oz strong coffee70g/2½oz coconut oil, plus extra for greasing280g/10oz raw beetroot, peeled and sliced 220ml/8fl oz almond milk, gently warmed200g/7oz sugar 85g/3oz cocoa powder½ tsp salt1 tsp baking powder¾ tsp bicarbonate of soda160g/5¾oz plain flour 65ml/2½fl oz strong coffee 70g/2½oz coconut oil, plus extra for greasing 280g/10oz raw beetroot, peeled and sliced 220ml/8fl oz almond milk, gently warmed 200g/7oz sugar 85g/3oz cocoa powder ½ tsp salt 1 tsp baking powder ¾ tsp bicarbonate of soda 160g/5¾oz plain flour 100g/3½oz dark vegan chocolate, minimum 70% cocoa solids, broken into small pieces100ml/3½fl oz full-fat coconut milk 100g/3½oz dark vegan chocolate, minimum 70% cocoa solids, broken into small pieces 100ml/3½fl oz full-fat coconut milk 1 vanilla pod, split and seeds scraped150ml/5fl oz maple syrup pinch sea salt (or 2 pinches if preferred)2 cooked beetroots, peeled and diced 1 vanilla pod, split and seeds scraped 150ml/5fl oz maple syrup pinch sea salt (or 2 pinches if preferred) 2 cooked beetroots, peeled and diced 200ml/7fl oz water200g/7oz caster sugar1 vanilla pod, seeds removed1 Heritage beetroot yellow and 1 cook beetroot, peeled and sliced 50g/1¾oz desiccated coconut, toasted2 sprigs fresh mint 200ml/7fl oz water 200g/7oz caster sugar 1 vanilla pod, seeds removed 1 Heritage beetroot yellow and 1 cook beetroot, peeled and sliced 50g/1¾oz desiccated coconut, toasted 2 sprigs fresh mint Method To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb cake tin with baking paper. Pour the coffee over the coconut oil in a bowl to melt it. Place the beetroot in a blender with the coffee mixture and almond milk. Blend until the mixture is smooth and there are no pieces of beetroot left. Transfer the mixture to a large bowl and stir in the sugar. Place a sieve over the bowl and sift in the cocoa powder, salt, baking powder, bicarbonate of soda and flour in three batches. Fold the dry ingredients into the wet ingredients after each batch, by making small circles in the middle of the bowl with a spoon to minimise lumps. Transfer the mixture to the tin and bake for about 55–60 minutes, or until a toothpick comes out clean of cake crumbs. Leave to cool completely before icing.To make the chocolate ganache, place the chocolate in a large bowl. Warm the coconut milk in a small saucepan until almost boiling. Pour the hot coconut milk over the chopped chocolate and leave for 5–10 minutes – do not stir straight away. Stir the chocolate gently until combined with the coconut milk into a smooth and glossy chocolate ganache.To make the candied beetroots, heat the vanilla, maple syrup and salt in a saucepan. Add the beetroot and cook until the beetroot is covered in a reduced, sticky glaze. Place the water, sugar and vanilla seeds into a medium saucepan and heat until the sugar has melted. Add the yellow and candied beetroot and cook for 2–3 minutes.Pour the ganache over the cooked cooled cake. Garnish beetroots, coconut and mint. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb cake tin with baking paper. Pour the coffee over the coconut oil in a bowl to melt it. Place the beetroot in a blender with the coffee mixture and almond milk. Blend until the mixture is smooth and there are no pieces of beetroot left. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb cake tin with baking paper. Pour the coffee over the coconut oil in a bowl to melt it. Place the beetroot in a blender with the coffee mixture and almond milk. Blend until the mixture is smooth and there are no pieces of beetroot left. Transfer the mixture to a large bowl and stir in the sugar. Place a sieve over the bowl and sift in the cocoa powder, salt, baking powder, bicarbonate of soda and flour in three batches. Fold the dry ingredients into the wet ingredients after each batch, by making small circles in the middle of the bowl with a spoon to minimise lumps. Transfer the mixture to a large bowl and stir in the sugar. Place a sieve over the bowl and sift in the cocoa powder, salt, baking powder, bicarbonate of soda and flour in three batches. Fold the dry ingredients into the wet ingredients after each batch, by making small circles in the middle of the bowl with a spoon to minimise lumps. Transfer the mixture to the tin and bake for about 55–60 minutes, or until a toothpick comes out clean of cake crumbs. Leave to cool completely before icing. Transfer the mixture to the tin and bake for about 55–60 minutes, or until a toothpick comes out clean of cake crumbs. Leave to cool completely before icing. To make the chocolate ganache, place the chocolate in a large bowl. Warm the coconut milk in a small saucepan until almost boiling. Pour the hot coconut milk over the chopped chocolate and leave for 5–10 minutes – do not stir straight away. Stir the chocolate gently until combined with the coconut milk into a smooth and glossy chocolate ganache. To make the chocolate ganache, place the chocolate in a large bowl. Warm the coconut milk in a small saucepan until almost boiling. Pour the hot coconut milk over the chopped chocolate and leave for 5–10 minutes – do not stir straight away. Stir the chocolate gently until combined with the coconut milk into a smooth and glossy chocolate ganache. To make the candied beetroots, heat the vanilla, maple syrup and salt in a saucepan. Add the beetroot and cook until the beetroot is covered in a reduced, sticky glaze. To make the candied beetroots, heat the vanilla, maple syrup and salt in a saucepan. Add the beetroot and cook until the beetroot is covered in a reduced, sticky glaze. Place the water, sugar and vanilla seeds into a medium saucepan and heat until the sugar has melted. Add the yellow and candied beetroot and cook for 2–3 minutes. Place the water, sugar and vanilla seeds into a medium saucepan and heat until the sugar has melted. Add the yellow and candied beetroot and cook for 2–3 minutes. Pour the ganache over the cooked cooled cake. Garnish beetroots, coconut and mint. Pour the ganache over the cooked cooled cake. Garnish beetroots, coconut and mint."
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} | 69c0dbe6e1a6d7a473427d2316319eb83b3e80348b5216b12f575e51d54f6ab8 | Chicken and basil kebabs with beetroot salad recipe
An average of 4.8 out of 5 stars from 5 ratings This delicious chicken dish is served with herby beetroot salad and fresh raita. 100g/3½oz Greek-style yoghurt1 tsp grated fresh root ginger1 garlic clove, finely grated2 handfuls fresh basil leaves1 tbsp garam masala 1 tbsp chilli flakes1 tbsp cumin seedspinch salt800g/1lb 12oz chicken thighs, boneless and skin removed1 tbsp olive oil 100g/3½oz Greek-style yoghurt 1 tsp grated fresh root ginger 1 garlic clove, finely grated 2 handfuls fresh basil leaves 1 tbsp garam masala 1 tbsp chilli flakes 1 tbsp cumin seeds pinch salt 800g/1lb 12oz chicken thighs, boneless and skin removed 1 tbsp olive oil 800g/1lb 12oz beetroots, trimmed with stalks reserved and thinly sliced70ml/2½fl oz olive oil½ lemon, juice only1 red chilli, finely diced½ tsp cumin seedsgenerous handful fresh basil leavessalt 800g/1lb 12oz beetroots, trimmed with stalks reserved and thinly sliced 70ml/2½fl oz olive oil ½ lemon, juice only 1 red chilli, finely diced ½ tsp cumin seeds generous handful fresh basil leaves salt 200ml/7fl oz buttermilk1 tsp ground cuminsalt 200ml/7fl oz buttermilk 1 tsp ground cumin salt Method To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes.Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins.Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita. To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes. To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins. Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot. Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/chicken_and_basil_kebabs_73442",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken and basil kebabs with beetroot salad recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings This delicious chicken dish is served with herby beetroot salad and fresh raita. 100g/3½oz Greek-style yoghurt1 tsp grated fresh root ginger1 garlic clove, finely grated2 handfuls fresh basil leaves1 tbsp garam masala 1 tbsp chilli flakes1 tbsp cumin seedspinch salt800g/1lb 12oz chicken thighs, boneless and skin removed1 tbsp olive oil 100g/3½oz Greek-style yoghurt 1 tsp grated fresh root ginger 1 garlic clove, finely grated 2 handfuls fresh basil leaves 1 tbsp garam masala 1 tbsp chilli flakes 1 tbsp cumin seeds pinch salt 800g/1lb 12oz chicken thighs, boneless and skin removed 1 tbsp olive oil 800g/1lb 12oz beetroots, trimmed with stalks reserved and thinly sliced70ml/2½fl oz olive oil½ lemon, juice only1 red chilli, finely diced½ tsp cumin seedsgenerous handful fresh basil leavessalt 800g/1lb 12oz beetroots, trimmed with stalks reserved and thinly sliced 70ml/2½fl oz olive oil ½ lemon, juice only 1 red chilli, finely diced ½ tsp cumin seeds generous handful fresh basil leaves salt 200ml/7fl oz buttermilk1 tsp ground cuminsalt 200ml/7fl oz buttermilk 1 tsp ground cumin salt Method To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes.Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins.Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita. To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes. To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins. Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot. Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita."
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"$oid": "68bad573eb3bdbfd0cc01650"
} | 9c5a2b3979ffbca607d15c4956c76a2584b9634616a2d60f330a714edd009102 | Low-fat vanilla cake recipe
To make the compote, put the fruit, sugar, orange juice and zest in a heavy-based saucepan over a medium heat. Bring to a gentle simmer, then cook at a gentle simmer for 25–30 minutes, stirring occasionally, until the fruit has softened and reduced to a thick pulp. Remove from the heat and strain the fruit through a sieve, using the back of a spoon to push as much through as possible. Taste and adjust the sugar or orange juice if necessary. Leave to cool, then store in an airtight container in the fridge until ready to use. For the cakes, preheat the oven to 160C/140C Fan/Gas 3. Grease and line the base and sides of three 20cm/8in loose-bottomed sandwich tins with baking paper. Put the eggs, sugar and vanilla bean paste in a large heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn't touch the water. Beat together using a whisk until the sugar has dissolved and the mixture has reached 40–45C (it should feel like a hot bath). Remove from the heat.Pour the mixture into a standing mixer and whisk at maximum speed for 15 minutes, or until the batter is cool and thick and has tripled in volume. (If you don’t have a standing mixer, use an electric hand whisk.) Gently fold in the flour, 2 tablespoons at a time, using a metal spoon or rubber spatula, until fully combined. Pour the batter into the tins and bake for 25–30 minutes, or until the cakes are risen, golden brown and spring back when pressed. Transfer to a wire cooling rack and leave to cool for 5 minutes. Turn the cakes out of the tins and leave to cool completely.Meanwhile, make the Italian meringue. Heat the sugar, glucose and 4 tablespoons water in a saucepan over a medium–high heat, stirring gently. Using a sugar thermometer, check when the solution reaches 80C and then stop stirring. Continue to heat the mixture, without stirring. When the sugar syrup reaches 110C, put the egg whites in a clean glass bowl and start whisking on full speed. When the sugar syrup reaches 119C, remove the pan from the heat and add the syrup to the egg whites in a slow, steady stream, while continuing to whisk them. Once all the syrup has been added, whisk until the meringue has cooled completely. To serve, place one cake on a stand and spread with half the compote. Attach an open star nozzle to a large piping bag, then fill with the meringue. Pipe a third of the meringue in a large circle from the centre outwards. Place the second sponge on top and repeat the process. Once the third and final sponge is in place, finish with the remaining Italian meringue. Use a blowtorch to colour and caramelise the meringue on top and that is peeping out of the cake. Serve the day you make it. To make the compote, put the fruit, sugar, orange juice and zest in a heavy-based saucepan over a medium heat. Bring to a gentle simmer, then cook at a gentle simmer for 25–30 minutes, stirring occasionally, until the fruit has softened and reduced to a thick pulp. To make the compote, put the fruit, sugar, orange juice and zest in a heavy-based saucepan over a medium heat. Bring to a gentle simmer, then cook at a gentle simmer for 25–30 minutes, stirring occasionally, until the fruit has softened and reduced to a thick pulp. Remove from the heat and strain the fruit through a sieve, using the back of a spoon to push as much through as possible. Taste and adjust the sugar or orange juice if necessary. Leave to cool, then store in an airtight container in the fridge until ready to use. Remove from the heat and strain the fruit through a sieve, using the back of a spoon to push as much through as possible. Taste and adjust the sugar or orange juice if necessary. Leave to cool, then store in an airtight container in the fridge until ready to use. For the cakes, preheat the oven to 160C/140C Fan/Gas 3. Grease and line the base and sides of three 20cm/8in loose-bottomed sandwich tins with baking paper. For the cakes, preheat the oven to 160C/140C Fan/Gas 3. Grease and line the base and sides of three 20cm/8in loose-bottomed sandwich tins with baking paper. Put the eggs, sugar and vanilla bean paste in a large heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn't touch the water. Beat together using a whisk until the sugar has dissolved and the mixture has reached 40–45C (it should feel like a hot bath). Remove from the heat. Put the eggs, sugar and vanilla bean paste in a large heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn't touch the water. Beat together using a whisk until the sugar has dissolved and the mixture has reached 40–45C (it should feel like a hot bath). Remove from the heat. Pour the mixture into a standing mixer and whisk at maximum speed for 15 minutes, or until the batter is cool and thick and has tripled in volume. (If you don’t have a standing mixer, use an electric hand whisk.) Gently fold in the flour, 2 tablespoons at a time, using a metal spoon or rubber spatula, until fully combined. Pour the batter into the tins and bake for 25–30 minutes, or until the cakes are risen, golden brown and spring back when pressed. Transfer to a wire cooling rack and leave to cool for 5 minutes. Turn the cakes out of the tins and leave to cool completely. Pour the mixture into a standing mixer and whisk at maximum speed for 15 minutes, or until the batter is cool and thick and has tripled in volume. (If you don’t have a standing mixer, use an electric hand whisk.) Gently fold in the flour, 2 tablespoons at a time, using a metal spoon or rubber spatula, until fully combined. Pour the batter into the tins and bake for 25–30 minutes, or until the cakes are risen, golden brown and spring back when pressed. Transfer to a wire cooling rack and leave to cool for 5 minutes. Turn the cakes out of the tins and leave to cool completely. Meanwhile, make the Italian meringue. Heat the sugar, glucose and 4 tablespoons water in a saucepan over a medium–high heat, stirring gently. Using a sugar thermometer, check when the solution reaches 80C and then stop stirring. Continue to heat the mixture, without stirring. When the sugar syrup reaches 110C, put the egg whites in a clean glass bowl and start whisking on full speed. When the sugar syrup reaches 119C, remove the pan from the heat and add the syrup to the egg whites in a slow, steady stream, while continuing to whisk them. Once all the syrup has been added, whisk until the meringue has cooled completely. Meanwhile, make the Italian meringue. Heat the sugar, glucose and 4 tablespoons water in a saucepan over a medium–high heat, stirring gently. Using a sugar thermometer, check when the solution reaches 80C and then stop stirring. Continue to heat the mixture, without stirring. When the sugar syrup reaches 110C, put the egg whites in a clean glass bowl and start whisking on full speed. When the sugar syrup reaches 119C, remove the pan from the heat and add the syrup to the egg whites in a slow, steady stream, while continuing to whisk them. Once all the syrup has been added, whisk until the meringue has cooled completely. To serve, place one cake on a stand and spread with half the compote. Attach an open star nozzle to a large piping bag, then fill with the meringue. Pipe a third of the meringue in a large circle from the centre outwards. Place the second sponge on top and repeat the process. To serve, place one cake on a stand and spread with half the compote. Attach an open star nozzle to a large piping bag, then fill with the meringue. Pipe a third of the meringue in a large circle from the centre outwards. Place the second sponge on top and repeat the process. Once the third and final sponge is in place, finish with the remaining Italian meringue. Use a blowtorch to colour and caramelise the meringue on top and that is peeping out of the cake. Serve the day you make it. Once the third and final sponge is in place, finish with the remaining Italian meringue. Use a blowtorch to colour and caramelise the meringue on top and that is peeping out of the cake. Serve the day you make it. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/skinnylicious_vanilla_25898",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Low-fat vanilla cake recipe",
"content": "To make the compote, put the fruit, sugar, orange juice and zest in a heavy-based saucepan over a medium heat. Bring to a gentle simmer, then cook at a gentle simmer for 25–30 minutes, stirring occasionally, until the fruit has softened and reduced to a thick pulp. Remove from the heat and strain the fruit through a sieve, using the back of a spoon to push as much through as possible. Taste and adjust the sugar or orange juice if necessary. Leave to cool, then store in an airtight container in the fridge until ready to use. For the cakes, preheat the oven to 160C/140C Fan/Gas 3. Grease and line the base and sides of three 20cm/8in loose-bottomed sandwich tins with baking paper. Put the eggs, sugar and vanilla bean paste in a large heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn't touch the water. Beat together using a whisk until the sugar has dissolved and the mixture has reached 40–45C (it should feel like a hot bath). Remove from the heat.Pour the mixture into a standing mixer and whisk at maximum speed for 15 minutes, or until the batter is cool and thick and has tripled in volume. (If you don’t have a standing mixer, use an electric hand whisk.) Gently fold in the flour, 2 tablespoons at a time, using a metal spoon or rubber spatula, until fully combined. Pour the batter into the tins and bake for 25–30 minutes, or until the cakes are risen, golden brown and spring back when pressed. Transfer to a wire cooling rack and leave to cool for 5 minutes. Turn the cakes out of the tins and leave to cool completely.Meanwhile, make the Italian meringue. Heat the sugar, glucose and 4 tablespoons water in a saucepan over a medium–high heat, stirring gently. Using a sugar thermometer, check when the solution reaches 80C and then stop stirring. Continue to heat the mixture, without stirring. When the sugar syrup reaches 110C, put the egg whites in a clean glass bowl and start whisking on full speed. When the sugar syrup reaches 119C, remove the pan from the heat and add the syrup to the egg whites in a slow, steady stream, while continuing to whisk them. Once all the syrup has been added, whisk until the meringue has cooled completely. To serve, place one cake on a stand and spread with half the compote. Attach an open star nozzle to a large piping bag, then fill with the meringue. Pipe a third of the meringue in a large circle from the centre outwards. Place the second sponge on top and repeat the process. Once the third and final sponge is in place, finish with the remaining Italian meringue. Use a blowtorch to colour and caramelise the meringue on top and that is peeping out of the cake. Serve the day you make it. To make the compote, put the fruit, sugar, orange juice and zest in a heavy-based saucepan over a medium heat. Bring to a gentle simmer, then cook at a gentle simmer for 25–30 minutes, stirring occasionally, until the fruit has softened and reduced to a thick pulp. To make the compote, put the fruit, sugar, orange juice and zest in a heavy-based saucepan over a medium heat. Bring to a gentle simmer, then cook at a gentle simmer for 25–30 minutes, stirring occasionally, until the fruit has softened and reduced to a thick pulp. Remove from the heat and strain the fruit through a sieve, using the back of a spoon to push as much through as possible. Taste and adjust the sugar or orange juice if necessary. Leave to cool, then store in an airtight container in the fridge until ready to use. Remove from the heat and strain the fruit through a sieve, using the back of a spoon to push as much through as possible. Taste and adjust the sugar or orange juice if necessary. Leave to cool, then store in an airtight container in the fridge until ready to use. For the cakes, preheat the oven to 160C/140C Fan/Gas 3. Grease and line the base and sides of three 20cm/8in loose-bottomed sandwich tins with baking paper. For the cakes, preheat the oven to 160C/140C Fan/Gas 3. Grease and line the base and sides of three 20cm/8in loose-bottomed sandwich tins with baking paper. Put the eggs, sugar and vanilla bean paste in a large heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn't touch the water. Beat together using a whisk until the sugar has dissolved and the mixture has reached 40–45C (it should feel like a hot bath). Remove from the heat. Put the eggs, sugar and vanilla bean paste in a large heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn't touch the water. Beat together using a whisk until the sugar has dissolved and the mixture has reached 40–45C (it should feel like a hot bath). Remove from the heat. Pour the mixture into a standing mixer and whisk at maximum speed for 15 minutes, or until the batter is cool and thick and has tripled in volume. (If you don’t have a standing mixer, use an electric hand whisk.) Gently fold in the flour, 2 tablespoons at a time, using a metal spoon or rubber spatula, until fully combined. Pour the batter into the tins and bake for 25–30 minutes, or until the cakes are risen, golden brown and spring back when pressed. Transfer to a wire cooling rack and leave to cool for 5 minutes. Turn the cakes out of the tins and leave to cool completely. Pour the mixture into a standing mixer and whisk at maximum speed for 15 minutes, or until the batter is cool and thick and has tripled in volume. (If you don’t have a standing mixer, use an electric hand whisk.) Gently fold in the flour, 2 tablespoons at a time, using a metal spoon or rubber spatula, until fully combined. Pour the batter into the tins and bake for 25–30 minutes, or until the cakes are risen, golden brown and spring back when pressed. Transfer to a wire cooling rack and leave to cool for 5 minutes. Turn the cakes out of the tins and leave to cool completely. Meanwhile, make the Italian meringue. Heat the sugar, glucose and 4 tablespoons water in a saucepan over a medium–high heat, stirring gently. Using a sugar thermometer, check when the solution reaches 80C and then stop stirring. Continue to heat the mixture, without stirring. When the sugar syrup reaches 110C, put the egg whites in a clean glass bowl and start whisking on full speed. When the sugar syrup reaches 119C, remove the pan from the heat and add the syrup to the egg whites in a slow, steady stream, while continuing to whisk them. Once all the syrup has been added, whisk until the meringue has cooled completely. Meanwhile, make the Italian meringue. Heat the sugar, glucose and 4 tablespoons water in a saucepan over a medium–high heat, stirring gently. Using a sugar thermometer, check when the solution reaches 80C and then stop stirring. Continue to heat the mixture, without stirring. When the sugar syrup reaches 110C, put the egg whites in a clean glass bowl and start whisking on full speed. When the sugar syrup reaches 119C, remove the pan from the heat and add the syrup to the egg whites in a slow, steady stream, while continuing to whisk them. Once all the syrup has been added, whisk until the meringue has cooled completely. To serve, place one cake on a stand and spread with half the compote. Attach an open star nozzle to a large piping bag, then fill with the meringue. Pipe a third of the meringue in a large circle from the centre outwards. Place the second sponge on top and repeat the process. To serve, place one cake on a stand and spread with half the compote. Attach an open star nozzle to a large piping bag, then fill with the meringue. Pipe a third of the meringue in a large circle from the centre outwards. Place the second sponge on top and repeat the process. Once the third and final sponge is in place, finish with the remaining Italian meringue. Use a blowtorch to colour and caramelise the meringue on top and that is peeping out of the cake. Serve the day you make it. Once the third and final sponge is in place, finish with the remaining Italian meringue. Use a blowtorch to colour and caramelise the meringue on top and that is peeping out of the cake. Serve the day you make it."
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} | 0525d3db10f807fccf244b91e69c677ca0f1638a1eb71307d9376ce24bff47e8 | Blackcurrant and liquorice Swiss roll recipe
An average of 3.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackcurrant_and_96079_16x9.jpg Inspired by Japanese deco rolls, Paul uses different coloured cake batters to make a patterned Swiss roll. Equipment and preparation: You will need a piping bag fitted with a plain nozzle and a hand-held electric mixer. 70g/2½oz unsalted butter, softened70g/2½oz icing sugar2 free-range egg whites80g/3oz plain flour, sifted1 tsp liquorice essence½-1 tsp black food colouring paste 70g/2½oz unsalted butter, softened 70g/2½oz icing sugar 2 free-range egg whites 80g/3oz plain flour, sifted 1 tsp liquorice essence ½-1 tsp black food colouring paste 3 large free-range eggs, at room temperature75g/2½oz caster sugar, plus extra for sprinkling75g/2½oz self-raising flour 3 large free-range eggs, at room temperature 75g/2½oz caster sugar, plus extra for sprinkling 75g/2½oz self-raising flour 75g/2½oz butter, softened225g/8oz icing sugar1 tbsp milk½ tsp liquorice essence200g/7oz blackcurrant jam 75g/2½oz butter, softened 225g/8oz icing sugar 1 tbsp milk ½ tsp liquorice essence 200g/7oz blackcurrant jam Method Preheat the oven to 200C (180C fan)/400F/Gas 6. Grease and line a Swiss roll tin with baking parchment.For the decorative sponge paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg whites, beating continuously. Fold in the flour then add the liquorice essence and food colouring paste and beat until the mixture is black. Spoon into a piping bag fitted with a plain piping nozzle and pipe six diagonal lines across the tin. Refrigerate the tin while you make the plain cake batter.For the sponge, put the eggs and caster sugar into a large bowl and whisk with a hand-held electric mixer until the mixture is light and frothy and leaves a trail when the whisk is removed. Sift the flour over the mixture and carefully fold in using a large metal spoon or rubber spatula. Gently pour the mixture into the tin, giving the tin a little shake so the mixture finds its own level; gently push the mixture into the corners if necessary. Bake for 10-12 minutes, or until the sponge is golden-brown and starting to shrink away from the sides of the tin.Lay two sheets of parchment paper (cut a little larger than the size of the tin) on a work surface and sprinkle one with caster sugar. As soon as the sponge is cooked, turn it out onto the sheet of sugared paper and carefully peel off the lining paper. Lay the other sheet of paper over the striped top and flip over, so that the black lines are underneath. Set aside to cool.For the filling, beat the butter, icing sugar, milk and liquorice essence in a bowl until smooth. Once cooled, discard the sugared paper, trim the edges of the sponge with a sharp knife and score a line across the sponge 2cm/1in in from one of the short edges. Spread an even layer of the buttercream over the sponge.Spread an even layer of jam over the buttercream. Roll up the Swiss roll firmly starting at the scored end and using the paper to help you. Preheat the oven to 200C (180C fan)/400F/Gas 6. Grease and line a Swiss roll tin with baking parchment. Preheat the oven to 200C (180C fan)/400F/Gas 6. Grease and line a Swiss roll tin with baking parchment. For the decorative sponge paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg whites, beating continuously. Fold in the flour then add the liquorice essence and food colouring paste and beat until the mixture is black. Spoon into a piping bag fitted with a plain piping nozzle and pipe six diagonal lines across the tin. Refrigerate the tin while you make the plain cake batter. For the decorative sponge paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg whites, beating continuously. Fold in the flour then add the liquorice essence and food colouring paste and beat until the mixture is black. Spoon into a piping bag fitted with a plain piping nozzle and pipe six diagonal lines across the tin. Refrigerate the tin while you make the plain cake batter. For the sponge, put the eggs and caster sugar into a large bowl and whisk with a hand-held electric mixer until the mixture is light and frothy and leaves a trail when the whisk is removed. Sift the flour over the mixture and carefully fold in using a large metal spoon or rubber spatula. For the sponge, put the eggs and caster sugar into a large bowl and whisk with a hand-held electric mixer until the mixture is light and frothy and leaves a trail when the whisk is removed. Sift the flour over the mixture and carefully fold in using a large metal spoon or rubber spatula. Gently pour the mixture into the tin, giving the tin a little shake so the mixture finds its own level; gently push the mixture into the corners if necessary. Bake for 10-12 minutes, or until the sponge is golden-brown and starting to shrink away from the sides of the tin. Gently pour the mixture into the tin, giving the tin a little shake so the mixture finds its own level; gently push the mixture into the corners if necessary. Bake for 10-12 minutes, or until the sponge is golden-brown and starting to shrink away from the sides of the tin. Lay two sheets of parchment paper (cut a little larger than the size of the tin) on a work surface and sprinkle one with caster sugar. As soon as the sponge is cooked, turn it out onto the sheet of sugared paper and carefully peel off the lining paper. Lay the other sheet of paper over the striped top and flip over, so that the black lines are underneath. Set aside to cool. Lay two sheets of parchment paper (cut a little larger than the size of the tin) on a work surface and sprinkle one with caster sugar. As soon as the sponge is cooked, turn it out onto the sheet of sugared paper and carefully peel off the lining paper. Lay the other sheet of paper over the striped top and flip over, so that the black lines are underneath. Set aside to cool. For the filling, beat the butter, icing sugar, milk and liquorice essence in a bowl until smooth. For the filling, beat the butter, icing sugar, milk and liquorice essence in a bowl until smooth. Once cooled, discard the sugared paper, trim the edges of the sponge with a sharp knife and score a line across the sponge 2cm/1in in from one of the short edges. Spread an even layer of the buttercream over the sponge. Once cooled, discard the sugared paper, trim the edges of the sponge with a sharp knife and score a line across the sponge 2cm/1in in from one of the short edges. Spread an even layer of the buttercream over the sponge. Spread an even layer of jam over the buttercream. Roll up the Swiss roll firmly starting at the scored end and using the paper to help you. Spread an even layer of jam over the buttercream. Roll up the Swiss roll firmly starting at the scored end and using the paper to help you. | {
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"title": "Blackcurrant and liquorice Swiss roll recipe",
"content": "An average of 3.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackcurrant_and_96079_16x9.jpg Inspired by Japanese deco rolls, Paul uses different coloured cake batters to make a patterned Swiss roll. Equipment and preparation: You will need a piping bag fitted with a plain nozzle and a hand-held electric mixer. 70g/2½oz unsalted butter, softened70g/2½oz icing sugar2 free-range egg whites80g/3oz plain flour, sifted1 tsp liquorice essence½-1 tsp black food colouring paste 70g/2½oz unsalted butter, softened 70g/2½oz icing sugar 2 free-range egg whites 80g/3oz plain flour, sifted 1 tsp liquorice essence ½-1 tsp black food colouring paste 3 large free-range eggs, at room temperature75g/2½oz caster sugar, plus extra for sprinkling75g/2½oz self-raising flour 3 large free-range eggs, at room temperature 75g/2½oz caster sugar, plus extra for sprinkling 75g/2½oz self-raising flour 75g/2½oz butter, softened225g/8oz icing sugar1 tbsp milk½ tsp liquorice essence200g/7oz blackcurrant jam 75g/2½oz butter, softened 225g/8oz icing sugar 1 tbsp milk ½ tsp liquorice essence 200g/7oz blackcurrant jam Method Preheat the oven to 200C (180C fan)/400F/Gas 6. Grease and line a Swiss roll tin with baking parchment.For the decorative sponge paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg whites, beating continuously. Fold in the flour then add the liquorice essence and food colouring paste and beat until the mixture is black. Spoon into a piping bag fitted with a plain piping nozzle and pipe six diagonal lines across the tin. Refrigerate the tin while you make the plain cake batter.For the sponge, put the eggs and caster sugar into a large bowl and whisk with a hand-held electric mixer until the mixture is light and frothy and leaves a trail when the whisk is removed. Sift the flour over the mixture and carefully fold in using a large metal spoon or rubber spatula. Gently pour the mixture into the tin, giving the tin a little shake so the mixture finds its own level; gently push the mixture into the corners if necessary. Bake for 10-12 minutes, or until the sponge is golden-brown and starting to shrink away from the sides of the tin.Lay two sheets of parchment paper (cut a little larger than the size of the tin) on a work surface and sprinkle one with caster sugar. As soon as the sponge is cooked, turn it out onto the sheet of sugared paper and carefully peel off the lining paper. Lay the other sheet of paper over the striped top and flip over, so that the black lines are underneath. Set aside to cool.For the filling, beat the butter, icing sugar, milk and liquorice essence in a bowl until smooth. Once cooled, discard the sugared paper, trim the edges of the sponge with a sharp knife and score a line across the sponge 2cm/1in in from one of the short edges. Spread an even layer of the buttercream over the sponge.Spread an even layer of jam over the buttercream. Roll up the Swiss roll firmly starting at the scored end and using the paper to help you. Preheat the oven to 200C (180C fan)/400F/Gas 6. Grease and line a Swiss roll tin with baking parchment. Preheat the oven to 200C (180C fan)/400F/Gas 6. Grease and line a Swiss roll tin with baking parchment. For the decorative sponge paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg whites, beating continuously. Fold in the flour then add the liquorice essence and food colouring paste and beat until the mixture is black. Spoon into a piping bag fitted with a plain piping nozzle and pipe six diagonal lines across the tin. Refrigerate the tin while you make the plain cake batter. For the decorative sponge paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg whites, beating continuously. Fold in the flour then add the liquorice essence and food colouring paste and beat until the mixture is black. Spoon into a piping bag fitted with a plain piping nozzle and pipe six diagonal lines across the tin. Refrigerate the tin while you make the plain cake batter. For the sponge, put the eggs and caster sugar into a large bowl and whisk with a hand-held electric mixer until the mixture is light and frothy and leaves a trail when the whisk is removed. Sift the flour over the mixture and carefully fold in using a large metal spoon or rubber spatula. For the sponge, put the eggs and caster sugar into a large bowl and whisk with a hand-held electric mixer until the mixture is light and frothy and leaves a trail when the whisk is removed. Sift the flour over the mixture and carefully fold in using a large metal spoon or rubber spatula. Gently pour the mixture into the tin, giving the tin a little shake so the mixture finds its own level; gently push the mixture into the corners if necessary. Bake for 10-12 minutes, or until the sponge is golden-brown and starting to shrink away from the sides of the tin. Gently pour the mixture into the tin, giving the tin a little shake so the mixture finds its own level; gently push the mixture into the corners if necessary. Bake for 10-12 minutes, or until the sponge is golden-brown and starting to shrink away from the sides of the tin. Lay two sheets of parchment paper (cut a little larger than the size of the tin) on a work surface and sprinkle one with caster sugar. As soon as the sponge is cooked, turn it out onto the sheet of sugared paper and carefully peel off the lining paper. Lay the other sheet of paper over the striped top and flip over, so that the black lines are underneath. Set aside to cool. Lay two sheets of parchment paper (cut a little larger than the size of the tin) on a work surface and sprinkle one with caster sugar. As soon as the sponge is cooked, turn it out onto the sheet of sugared paper and carefully peel off the lining paper. Lay the other sheet of paper over the striped top and flip over, so that the black lines are underneath. Set aside to cool. For the filling, beat the butter, icing sugar, milk and liquorice essence in a bowl until smooth. For the filling, beat the butter, icing sugar, milk and liquorice essence in a bowl until smooth. Once cooled, discard the sugared paper, trim the edges of the sponge with a sharp knife and score a line across the sponge 2cm/1in in from one of the short edges. Spread an even layer of the buttercream over the sponge. Once cooled, discard the sugared paper, trim the edges of the sponge with a sharp knife and score a line across the sponge 2cm/1in in from one of the short edges. Spread an even layer of the buttercream over the sponge. Spread an even layer of jam over the buttercream. Roll up the Swiss roll firmly starting at the scored end and using the paper to help you. Spread an even layer of jam over the buttercream. Roll up the Swiss roll firmly starting at the scored end and using the paper to help you."
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} | 6be8b57f61d00142acaabbcb7fa2730417b75e7790e8ba8ac29307e02ed6cf93 | Roast stuffed chicken with celeriac and mushrooms recipe
An average of 2.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_stuffed_chicken_32279_16x9.jpg Those up for a challenge can attempt to recreate chef Gregory Marchand’s elaborate chicken dish from Saturday Kitchen. 1 free-range chicken olive oil, for frying 125g/4½oz soft unsalted butter 45g/1½oz chestnuts, cooked and chopped 5g/⅛oz chopped truffle (optional) 50g/1¾oz Parmesan, grated 1 medium egg white 125g/4½oz brioche crumbs 25g/1oz shallots and garlic confit 1 lemon, zest only 1 free-range chicken olive oil, for frying 125g/4½oz soft unsalted butter 45g/1½oz chestnuts, cooked and chopped 5g/⅛oz chopped truffle (optional) 50g/1¾oz Parmesan, grated 1 medium egg white 125g/4½oz brioche crumbs 25g/1oz shallots and garlic confit 1 lemon, zest only 200g/7oz rock salt 500g/1lb 2oz plain flour1 celery root1 free-range egg yolk 200g/7oz rock salt 500g/1lb 2oz plain flour 1 celery root 1 free-range egg yolk 100g/3½oz egg yolks ½ shot espresso coffee 20g/¾oz black garlic purée 100g/3½oz brown butter, melted lemon juice, to taste salt 100g/3½oz egg yolks ½ shot espresso coffee 20g/¾oz black garlic purée 100g/3½oz brown butter, melted lemon juice, to taste salt 1 tbsp olive oil 250g/9oz wild mushrooms, cleaned and washed 50g/1¾oz unsalted butter 1 garlic clove, chopped 1 tsp chopped herbs ½ punnet redcurrants 1 tbsp olive oil 250g/9oz wild mushrooms, cleaned and washed 50g/1¾oz unsalted butter 1 garlic clove, chopped 1 tsp chopped herbs ½ punnet redcurrants Method To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6.To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix. To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour. To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed. To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix. | {
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"title": "Roast stuffed chicken with celeriac and mushrooms recipe",
"content": "An average of 2.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_stuffed_chicken_32279_16x9.jpg Those up for a challenge can attempt to recreate chef Gregory Marchand’s elaborate chicken dish from Saturday Kitchen. 1 free-range chicken olive oil, for frying 125g/4½oz soft unsalted butter 45g/1½oz chestnuts, cooked and chopped 5g/⅛oz chopped truffle (optional) 50g/1¾oz Parmesan, grated 1 medium egg white 125g/4½oz brioche crumbs 25g/1oz shallots and garlic confit 1 lemon, zest only 1 free-range chicken olive oil, for frying 125g/4½oz soft unsalted butter 45g/1½oz chestnuts, cooked and chopped 5g/⅛oz chopped truffle (optional) 50g/1¾oz Parmesan, grated 1 medium egg white 125g/4½oz brioche crumbs 25g/1oz shallots and garlic confit 1 lemon, zest only 200g/7oz rock salt 500g/1lb 2oz plain flour1 celery root1 free-range egg yolk 200g/7oz rock salt 500g/1lb 2oz plain flour 1 celery root 1 free-range egg yolk 100g/3½oz egg yolks ½ shot espresso coffee 20g/¾oz black garlic purée 100g/3½oz brown butter, melted lemon juice, to taste salt 100g/3½oz egg yolks ½ shot espresso coffee 20g/¾oz black garlic purée 100g/3½oz brown butter, melted lemon juice, to taste salt 1 tbsp olive oil 250g/9oz wild mushrooms, cleaned and washed 50g/1¾oz unsalted butter 1 garlic clove, chopped 1 tsp chopped herbs ½ punnet redcurrants 1 tbsp olive oil 250g/9oz wild mushrooms, cleaned and washed 50g/1¾oz unsalted butter 1 garlic clove, chopped 1 tsp chopped herbs ½ punnet redcurrants Method To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6.To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix. To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour. To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed. To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix."
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} | bb5b7f514611f5e706af5d55def60866e1894ed0ff7ac743a4351eff02a09b7b | Blackcurrant cream recipe
An average of 4.7 out of 5 stars from 3 ratings 500g/1lb 2oz fresh blackcurrants, stalks removed, plus extra to serve100g/3½oz caster sugar3 tbsp water3 tbsp crème de cassis6 sheets gelatine 350ml/12fl oz double cream, plus extra to serve350ml/12fl oz whole milk 500g/1lb 2oz fresh blackcurrants, stalks removed, plus extra to serve 100g/3½oz caster sugar 3 tbsp water 3 tbsp crème de cassis 6 sheets gelatine 350ml/12fl oz double cream, plus extra to serve 350ml/12fl oz whole milk Method Place the blackcurrants, sugar and water into a pan over a medium heat and cook gently for ten minutes, stirring regularly, or until the berries are beginning to break down. Strain the pan contents through a sieve into a clean pan, squeezing the berries through the sieve using the back of a wooden spoon to form a purée. This should yield approximately 300ml/10½fl oz of juice. Add the crème de cassis, stir well and set aside.Meanwhile, in a bowl, cover the gelatine sheets with cold water. Set aside for five minutes to soften. Meanwhile, heat the cream and milk in a pan until it is almost simmering, then remove from the heat. Squeeze any excess water from the soaked gelatine sheets, then add them to the hot cream mixture, stirring until they dissolve.Stir the cream mixture into the blackcurrant mixture until smooth and well combined (taste, then stir in a little extra sugar if necessary). Rinse a 1 litre/1¾ pint jelly mould or pudding basin with cold water. Pour the blackcurrant cream mixture into the prepared mould and cover with cling film. Chill in the fridge for 7-8 hours, or until set.Remove the cling film and dip the mould into a large bowl of just-boiled water until the water reaches nearly all the way up the sides. Suspend the bowl in the hot water for five seconds (no longer), then, using your fingertips, press around the edge of the blackcurrant cream to break the seal. Invert the pudding basin or jelly mould onto a serving plate and tap the top of the mould. (NB: The blackcurrant cream should be released onto the plate - if not, repeat the process.)To serve, cut the blackcurrant cream into slices. Garnish with the remainins blackcurrants and drizzle over the cream. Place the blackcurrants, sugar and water into a pan over a medium heat and cook gently for ten minutes, stirring regularly, or until the berries are beginning to break down. Place the blackcurrants, sugar and water into a pan over a medium heat and cook gently for ten minutes, stirring regularly, or until the berries are beginning to break down. Strain the pan contents through a sieve into a clean pan, squeezing the berries through the sieve using the back of a wooden spoon to form a purée. This should yield approximately 300ml/10½fl oz of juice. Strain the pan contents through a sieve into a clean pan, squeezing the berries through the sieve using the back of a wooden spoon to form a purée. This should yield approximately 300ml/10½fl oz of juice. Add the crème de cassis, stir well and set aside. Add the crème de cassis, stir well and set aside. Meanwhile, in a bowl, cover the gelatine sheets with cold water. Set aside for five minutes to soften. Meanwhile, in a bowl, cover the gelatine sheets with cold water. Set aside for five minutes to soften. Meanwhile, heat the cream and milk in a pan until it is almost simmering, then remove from the heat. Squeeze any excess water from the soaked gelatine sheets, then add them to the hot cream mixture, stirring until they dissolve. Meanwhile, heat the cream and milk in a pan until it is almost simmering, then remove from the heat. Squeeze any excess water from the soaked gelatine sheets, then add them to the hot cream mixture, stirring until they dissolve. Stir the cream mixture into the blackcurrant mixture until smooth and well combined (taste, then stir in a little extra sugar if necessary). Stir the cream mixture into the blackcurrant mixture until smooth and well combined (taste, then stir in a little extra sugar if necessary). Rinse a 1 litre/1¾ pint jelly mould or pudding basin with cold water. Pour the blackcurrant cream mixture into the prepared mould and cover with cling film. Chill in the fridge for 7-8 hours, or until set. Rinse a 1 litre/1¾ pint jelly mould or pudding basin with cold water. Pour the blackcurrant cream mixture into the prepared mould and cover with cling film. Chill in the fridge for 7-8 hours, or until set. Remove the cling film and dip the mould into a large bowl of just-boiled water until the water reaches nearly all the way up the sides. Suspend the bowl in the hot water for five seconds (no longer), then, using your fingertips, press around the edge of the blackcurrant cream to break the seal. Invert the pudding basin or jelly mould onto a serving plate and tap the top of the mould. (NB: The blackcurrant cream should be released onto the plate - if not, repeat the process.) Remove the cling film and dip the mould into a large bowl of just-boiled water until the water reaches nearly all the way up the sides. Suspend the bowl in the hot water for five seconds (no longer), then, using your fingertips, press around the edge of the blackcurrant cream to break the seal. Invert the pudding basin or jelly mould onto a serving plate and tap the top of the mould. (NB: The blackcurrant cream should be released onto the plate - if not, repeat the process.) To serve, cut the blackcurrant cream into slices. Garnish with the remainins blackcurrants and drizzle over the cream. To serve, cut the blackcurrant cream into slices. Garnish with the remainins blackcurrants and drizzle over the cream. | {
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"title": "Blackcurrant cream recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings 500g/1lb 2oz fresh blackcurrants, stalks removed, plus extra to serve100g/3½oz caster sugar3 tbsp water3 tbsp crème de cassis6 sheets gelatine 350ml/12fl oz double cream, plus extra to serve350ml/12fl oz whole milk 500g/1lb 2oz fresh blackcurrants, stalks removed, plus extra to serve 100g/3½oz caster sugar 3 tbsp water 3 tbsp crème de cassis 6 sheets gelatine 350ml/12fl oz double cream, plus extra to serve 350ml/12fl oz whole milk Method Place the blackcurrants, sugar and water into a pan over a medium heat and cook gently for ten minutes, stirring regularly, or until the berries are beginning to break down. Strain the pan contents through a sieve into a clean pan, squeezing the berries through the sieve using the back of a wooden spoon to form a purée. This should yield approximately 300ml/10½fl oz of juice. Add the crème de cassis, stir well and set aside.Meanwhile, in a bowl, cover the gelatine sheets with cold water. Set aside for five minutes to soften. Meanwhile, heat the cream and milk in a pan until it is almost simmering, then remove from the heat. Squeeze any excess water from the soaked gelatine sheets, then add them to the hot cream mixture, stirring until they dissolve.Stir the cream mixture into the blackcurrant mixture until smooth and well combined (taste, then stir in a little extra sugar if necessary). Rinse a 1 litre/1¾ pint jelly mould or pudding basin with cold water. Pour the blackcurrant cream mixture into the prepared mould and cover with cling film. Chill in the fridge for 7-8 hours, or until set.Remove the cling film and dip the mould into a large bowl of just-boiled water until the water reaches nearly all the way up the sides. Suspend the bowl in the hot water for five seconds (no longer), then, using your fingertips, press around the edge of the blackcurrant cream to break the seal. Invert the pudding basin or jelly mould onto a serving plate and tap the top of the mould. (NB: The blackcurrant cream should be released onto the plate - if not, repeat the process.)To serve, cut the blackcurrant cream into slices. Garnish with the remainins blackcurrants and drizzle over the cream. Place the blackcurrants, sugar and water into a pan over a medium heat and cook gently for ten minutes, stirring regularly, or until the berries are beginning to break down. Place the blackcurrants, sugar and water into a pan over a medium heat and cook gently for ten minutes, stirring regularly, or until the berries are beginning to break down. Strain the pan contents through a sieve into a clean pan, squeezing the berries through the sieve using the back of a wooden spoon to form a purée. This should yield approximately 300ml/10½fl oz of juice. Strain the pan contents through a sieve into a clean pan, squeezing the berries through the sieve using the back of a wooden spoon to form a purée. This should yield approximately 300ml/10½fl oz of juice. Add the crème de cassis, stir well and set aside. Add the crème de cassis, stir well and set aside. Meanwhile, in a bowl, cover the gelatine sheets with cold water. Set aside for five minutes to soften. Meanwhile, in a bowl, cover the gelatine sheets with cold water. Set aside for five minutes to soften. Meanwhile, heat the cream and milk in a pan until it is almost simmering, then remove from the heat. Squeeze any excess water from the soaked gelatine sheets, then add them to the hot cream mixture, stirring until they dissolve. Meanwhile, heat the cream and milk in a pan until it is almost simmering, then remove from the heat. Squeeze any excess water from the soaked gelatine sheets, then add them to the hot cream mixture, stirring until they dissolve. Stir the cream mixture into the blackcurrant mixture until smooth and well combined (taste, then stir in a little extra sugar if necessary). Stir the cream mixture into the blackcurrant mixture until smooth and well combined (taste, then stir in a little extra sugar if necessary). Rinse a 1 litre/1¾ pint jelly mould or pudding basin with cold water. Pour the blackcurrant cream mixture into the prepared mould and cover with cling film. Chill in the fridge for 7-8 hours, or until set. Rinse a 1 litre/1¾ pint jelly mould or pudding basin with cold water. Pour the blackcurrant cream mixture into the prepared mould and cover with cling film. Chill in the fridge for 7-8 hours, or until set. Remove the cling film and dip the mould into a large bowl of just-boiled water until the water reaches nearly all the way up the sides. Suspend the bowl in the hot water for five seconds (no longer), then, using your fingertips, press around the edge of the blackcurrant cream to break the seal. Invert the pudding basin or jelly mould onto a serving plate and tap the top of the mould. (NB: The blackcurrant cream should be released onto the plate - if not, repeat the process.) Remove the cling film and dip the mould into a large bowl of just-boiled water until the water reaches nearly all the way up the sides. Suspend the bowl in the hot water for five seconds (no longer), then, using your fingertips, press around the edge of the blackcurrant cream to break the seal. Invert the pudding basin or jelly mould onto a serving plate and tap the top of the mould. (NB: The blackcurrant cream should be released onto the plate - if not, repeat the process.) To serve, cut the blackcurrant cream into slices. Garnish with the remainins blackcurrants and drizzle over the cream. To serve, cut the blackcurrant cream into slices. Garnish with the remainins blackcurrants and drizzle over the cream."
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} | e33475b0d71de3a11ac9445153845e252458a333efbee1c9016f3e793cd2a98b | Potted leftover roast beef recipe
An average of 2.7 out of 5 stars from 3 ratings A quick and easy potted beef with red currant and apple chutney. A great way to use up leftover roast beef. 200g/7oz salted butter 4 banana shallots, finely chopped 2 garlic cloves, crushed 1 tsp ground mace 1 star anise large pinch black pepper 2 tsp finely chopped thyme leaves 4 small bay leaves pinch nutmeg 250g/9oz cooked beef, leftover from a roast, fat trimmed off 200g/7oz salted butter 4 banana shallots, finely chopped 2 garlic cloves, crushed 1 tsp ground mace 1 star anise large pinch black pepper 2 tsp finely chopped thyme leaves 4 small bay leaves pinch nutmeg 250g/9oz cooked beef, leftover from a roast, fat trimmed off 50g/1¾oz unsalted butter1 onion, finely chopped 1 tbsp peeled, grated ginger1 sprig rosemary 2 Bramley apples, peeled and diced 500g/1lb 2oz redcurrants, stalks removed150ml/¼ pt cider vinegar 500g/1lb 2oz granulated sugar salt and pepper 50g/1¾oz unsalted butter 1 onion, finely chopped 1 tbsp peeled, grated ginger 1 sprig rosemary 2 Bramley apples, peeled and diced 500g/1lb 2oz redcurrants, stalks removed 150ml/¼ pt cider vinegar 500g/1lb 2oz granulated sugar salt and pepper wholemeal toast100g/3½oz cornichons wholemeal toast 100g/3½oz cornichons Method To make the potted beef, place the butter in a saucepan and add the shallots, garlic, mace, star anise, black pepper, thyme, 1 of the bay leaves and nutmeg. Warm on a medium heat until the butter has melted and set aside to infuse for 2–3 minutes. Then strain the butter over a bowl, reserving the shallots. Place the beef in a blender or food processor along with almost all of the infused butter and a spoonful of the strained shallots. Blend to a chunky texture then spoon into four ramekins, top each with a bay leaf and seal with the remaining butter. To make the red currant and apple chutney, add a splash of oil to a saucepan on a medium heat. Add the onion, ginger and rosemary and fry gently until softened. Add the diced apple and the redcurrants and stew for 10 minutes, until the apples begin to soften. Add the vinegar and sugar to the pan, and simmer for 40 minutes or until the apples are softened and reduced. Season to taste with salt and pepper. Spoon the chutney into a pot and place in the fridge. Serve the potted beef with the chutney, toast, and cornichons. To make the potted beef, place the butter in a saucepan and add the shallots, garlic, mace, star anise, black pepper, thyme, 1 of the bay leaves and nutmeg. Warm on a medium heat until the butter has melted and set aside to infuse for 2–3 minutes. Then strain the butter over a bowl, reserving the shallots. To make the potted beef, place the butter in a saucepan and add the shallots, garlic, mace, star anise, black pepper, thyme, 1 of the bay leaves and nutmeg. Warm on a medium heat until the butter has melted and set aside to infuse for 2–3 minutes. Then strain the butter over a bowl, reserving the shallots. Place the beef in a blender or food processor along with almost all of the infused butter and a spoonful of the strained shallots. Blend to a chunky texture then spoon into four ramekins, top each with a bay leaf and seal with the remaining butter. Place the beef in a blender or food processor along with almost all of the infused butter and a spoonful of the strained shallots. Blend to a chunky texture then spoon into four ramekins, top each with a bay leaf and seal with the remaining butter. To make the red currant and apple chutney, add a splash of oil to a saucepan on a medium heat. Add the onion, ginger and rosemary and fry gently until softened. Add the diced apple and the redcurrants and stew for 10 minutes, until the apples begin to soften. Add the vinegar and sugar to the pan, and simmer for 40 minutes or until the apples are softened and reduced. Season to taste with salt and pepper. Spoon the chutney into a pot and place in the fridge. To make the red currant and apple chutney, add a splash of oil to a saucepan on a medium heat. Add the onion, ginger and rosemary and fry gently until softened. Add the diced apple and the redcurrants and stew for 10 minutes, until the apples begin to soften. Add the vinegar and sugar to the pan, and simmer for 40 minutes or until the apples are softened and reduced. Season to taste with salt and pepper. Spoon the chutney into a pot and place in the fridge. Serve the potted beef with the chutney, toast, and cornichons. Serve the potted beef with the chutney, toast, and cornichons. | {
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"title": "Potted leftover roast beef recipe",
"content": "An average of 2.7 out of 5 stars from 3 ratings A quick and easy potted beef with red currant and apple chutney. A great way to use up leftover roast beef. 200g/7oz salted butter 4 banana shallots, finely chopped 2 garlic cloves, crushed 1 tsp ground mace 1 star anise large pinch black pepper 2 tsp finely chopped thyme leaves 4 small bay leaves pinch nutmeg 250g/9oz cooked beef, leftover from a roast, fat trimmed off 200g/7oz salted butter 4 banana shallots, finely chopped 2 garlic cloves, crushed 1 tsp ground mace 1 star anise large pinch black pepper 2 tsp finely chopped thyme leaves 4 small bay leaves pinch nutmeg 250g/9oz cooked beef, leftover from a roast, fat trimmed off 50g/1¾oz unsalted butter1 onion, finely chopped 1 tbsp peeled, grated ginger1 sprig rosemary 2 Bramley apples, peeled and diced 500g/1lb 2oz redcurrants, stalks removed150ml/¼ pt cider vinegar 500g/1lb 2oz granulated sugar salt and pepper 50g/1¾oz unsalted butter 1 onion, finely chopped 1 tbsp peeled, grated ginger 1 sprig rosemary 2 Bramley apples, peeled and diced 500g/1lb 2oz redcurrants, stalks removed 150ml/¼ pt cider vinegar 500g/1lb 2oz granulated sugar salt and pepper wholemeal toast100g/3½oz cornichons wholemeal toast 100g/3½oz cornichons Method To make the potted beef, place the butter in a saucepan and add the shallots, garlic, mace, star anise, black pepper, thyme, 1 of the bay leaves and nutmeg. Warm on a medium heat until the butter has melted and set aside to infuse for 2–3 minutes. Then strain the butter over a bowl, reserving the shallots. Place the beef in a blender or food processor along with almost all of the infused butter and a spoonful of the strained shallots. Blend to a chunky texture then spoon into four ramekins, top each with a bay leaf and seal with the remaining butter. To make the red currant and apple chutney, add a splash of oil to a saucepan on a medium heat. Add the onion, ginger and rosemary and fry gently until softened. Add the diced apple and the redcurrants and stew for 10 minutes, until the apples begin to soften. Add the vinegar and sugar to the pan, and simmer for 40 minutes or until the apples are softened and reduced. Season to taste with salt and pepper. Spoon the chutney into a pot and place in the fridge. Serve the potted beef with the chutney, toast, and cornichons. To make the potted beef, place the butter in a saucepan and add the shallots, garlic, mace, star anise, black pepper, thyme, 1 of the bay leaves and nutmeg. Warm on a medium heat until the butter has melted and set aside to infuse for 2–3 minutes. Then strain the butter over a bowl, reserving the shallots. To make the potted beef, place the butter in a saucepan and add the shallots, garlic, mace, star anise, black pepper, thyme, 1 of the bay leaves and nutmeg. Warm on a medium heat until the butter has melted and set aside to infuse for 2–3 minutes. Then strain the butter over a bowl, reserving the shallots. Place the beef in a blender or food processor along with almost all of the infused butter and a spoonful of the strained shallots. Blend to a chunky texture then spoon into four ramekins, top each with a bay leaf and seal with the remaining butter. Place the beef in a blender or food processor along with almost all of the infused butter and a spoonful of the strained shallots. Blend to a chunky texture then spoon into four ramekins, top each with a bay leaf and seal with the remaining butter. To make the red currant and apple chutney, add a splash of oil to a saucepan on a medium heat. Add the onion, ginger and rosemary and fry gently until softened. Add the diced apple and the redcurrants and stew for 10 minutes, until the apples begin to soften. Add the vinegar and sugar to the pan, and simmer for 40 minutes or until the apples are softened and reduced. Season to taste with salt and pepper. Spoon the chutney into a pot and place in the fridge. To make the red currant and apple chutney, add a splash of oil to a saucepan on a medium heat. Add the onion, ginger and rosemary and fry gently until softened. Add the diced apple and the redcurrants and stew for 10 minutes, until the apples begin to soften. Add the vinegar and sugar to the pan, and simmer for 40 minutes or until the apples are softened and reduced. Season to taste with salt and pepper. Spoon the chutney into a pot and place in the fridge. Serve the potted beef with the chutney, toast, and cornichons. Serve the potted beef with the chutney, toast, and cornichons."
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} | ca9e2856d27da9d5bd89dd4e0ee2d5d79f5c0effee6aad58228813e7aaf3c2eb | Cheat's strawberry gâteau recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheats_strawberry_gteau_94997_16x9.jpg Using a shop-bought flan case saves heaps of time so you can concentrate on making the presentation really stunning. 1 large ready-made flan case3-4 tbsp whisky liqueur (such as Drambuie)800ml/1 pint 8fl oz double cream1 tbsp vanilla bean paste60g/2¼oz caster sugar400g/14oz large strawberries, trimmed and cut in half lengthways50g/1¾oz icing sugar, for dusting1 punnet small strawberries50g/1¾oz each of redcurrants, blueberries and blackberries3-4 sprigs mint 1 large ready-made flan case 3-4 tbsp whisky liqueur (such as Drambuie) 800ml/1 pint 8fl oz double cream 1 tbsp vanilla bean paste 60g/2¼oz caster sugar 400g/14oz large strawberries, trimmed and cut in half lengthways 50g/1¾oz icing sugar, for dusting 1 punnet small strawberries 50g/1¾oz each of redcurrants, blueberries and blackberries 3-4 sprigs mint 65g/2¼oz caster sugar 65g/2¼oz caster sugar Method Place a 20-25cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. Sprinkle half the Drambuie over the sponge then set aside.Place the double cream in a bowl with the vanilla bean paste, the remaining Drambuie and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.Line the ring with the large strawberry halves, placing the cut-side against the ring – reserve the rest of the strawberries.Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly.Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards. Dust the top of the gâteau with the icing sugar. Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern. For the spun sugar, if using, place the remaining caster sugar into a very clean frying pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly. Dip a small spoon into the caramelised sugar and twist around a steel to create curls which will decorate the top of the gâteau.Pile the remaining strawberries and berries on top of the cake. Garnish with sprigs of mint and the caramel curls. Serve cut into wedges with pouring cream if desired. Place a 20-25cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers. Place a 20-25cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers. Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. Sprinkle half the Drambuie over the sponge then set aside. Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. Sprinkle half the Drambuie over the sponge then set aside. Place the double cream in a bowl with the vanilla bean paste, the remaining Drambuie and the caster sugar. Whip until semi-firm peaks form when the whisk is removed. Place the double cream in a bowl with the vanilla bean paste, the remaining Drambuie and the caster sugar. Whip until semi-firm peaks form when the whisk is removed. Line the ring with the large strawberry halves, placing the cut-side against the ring – reserve the rest of the strawberries. Line the ring with the large strawberry halves, placing the cut-side against the ring – reserve the rest of the strawberries. Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly. Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly. Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards. Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards. Dust the top of the gâteau with the icing sugar. Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern. Dust the top of the gâteau with the icing sugar. Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern. For the spun sugar, if using, place the remaining caster sugar into a very clean frying pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly. Dip a small spoon into the caramelised sugar and twist around a steel to create curls which will decorate the top of the gâteau. For the spun sugar, if using, place the remaining caster sugar into a very clean frying pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly. Dip a small spoon into the caramelised sugar and twist around a steel to create curls which will decorate the top of the gâteau. Pile the remaining strawberries and berries on top of the cake. Garnish with sprigs of mint and the caramel curls. Serve cut into wedges with pouring cream if desired. Pile the remaining strawberries and berries on top of the cake. Garnish with sprigs of mint and the caramel curls. Serve cut into wedges with pouring cream if desired. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheats_strawberry_gteau_94997",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheat's strawberry gâteau recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheats_strawberry_gteau_94997_16x9.jpg Using a shop-bought flan case saves heaps of time so you can concentrate on making the presentation really stunning. 1 large ready-made flan case3-4 tbsp whisky liqueur (such as Drambuie)800ml/1 pint 8fl oz double cream1 tbsp vanilla bean paste60g/2¼oz caster sugar400g/14oz large strawberries, trimmed and cut in half lengthways50g/1¾oz icing sugar, for dusting1 punnet small strawberries50g/1¾oz each of redcurrants, blueberries and blackberries3-4 sprigs mint 1 large ready-made flan case 3-4 tbsp whisky liqueur (such as Drambuie) 800ml/1 pint 8fl oz double cream 1 tbsp vanilla bean paste 60g/2¼oz caster sugar 400g/14oz large strawberries, trimmed and cut in half lengthways 50g/1¾oz icing sugar, for dusting 1 punnet small strawberries 50g/1¾oz each of redcurrants, blueberries and blackberries 3-4 sprigs mint 65g/2¼oz caster sugar 65g/2¼oz caster sugar Method Place a 20-25cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. Sprinkle half the Drambuie over the sponge then set aside.Place the double cream in a bowl with the vanilla bean paste, the remaining Drambuie and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.Line the ring with the large strawberry halves, placing the cut-side against the ring – reserve the rest of the strawberries.Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly.Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards. Dust the top of the gâteau with the icing sugar. Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern. For the spun sugar, if using, place the remaining caster sugar into a very clean frying pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly. Dip a small spoon into the caramelised sugar and twist around a steel to create curls which will decorate the top of the gâteau.Pile the remaining strawberries and berries on top of the cake. Garnish with sprigs of mint and the caramel curls. Serve cut into wedges with pouring cream if desired. Place a 20-25cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers. Place a 20-25cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers. Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. Sprinkle half the Drambuie over the sponge then set aside. Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. Sprinkle half the Drambuie over the sponge then set aside. Place the double cream in a bowl with the vanilla bean paste, the remaining Drambuie and the caster sugar. Whip until semi-firm peaks form when the whisk is removed. Place the double cream in a bowl with the vanilla bean paste, the remaining Drambuie and the caster sugar. Whip until semi-firm peaks form when the whisk is removed. Line the ring with the large strawberry halves, placing the cut-side against the ring – reserve the rest of the strawberries. Line the ring with the large strawberry halves, placing the cut-side against the ring – reserve the rest of the strawberries. Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly. Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly. Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards. Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards. Dust the top of the gâteau with the icing sugar. Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern. Dust the top of the gâteau with the icing sugar. Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern. For the spun sugar, if using, place the remaining caster sugar into a very clean frying pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly. Dip a small spoon into the caramelised sugar and twist around a steel to create curls which will decorate the top of the gâteau. For the spun sugar, if using, place the remaining caster sugar into a very clean frying pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly. Dip a small spoon into the caramelised sugar and twist around a steel to create curls which will decorate the top of the gâteau. Pile the remaining strawberries and berries on top of the cake. Garnish with sprigs of mint and the caramel curls. Serve cut into wedges with pouring cream if desired. Pile the remaining strawberries and berries on top of the cake. Garnish with sprigs of mint and the caramel curls. Serve cut into wedges with pouring cream if desired."
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} | 20d44b61793cc53f65f4a575d7b984722645365b88580fc994f2f4382742e4b3 | Lemon curd meringue cake recipe
For the meringue, preheat the oven to 150C/300F/Gas1.Whisk the egg whites in a bowl until soft peaks are formed when the whisk is removed.Gradually add the sugar and continue to whisk until soft peaks are formed again. Spoon into a piping bag fitted with a small plain nozzle.To make a template, draw four 20cm/8in diameter circles onto baking parchment and place on a baking sheet.Starting in the centre of each circle, pipe the meringue in a spiral to fill the circle, keeping the meringue height as low as possible.Cook in the oven for 20 minutes.Turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and leave to cool.For the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. (Don’t let the bowl touch the water).Whisk occasionally until the sugar is completely dissolved then beat in the eggs and whisk until thickened and cooked through.Remove from the heat and allow to cool completely.Whisk the double cream in a large bowl until soft peaks form when the whisk is removed, then fold in the lemon curd and mix gently.Spoon into a piping bag and snip the end off, giving a width of about 1.5cm/½in.To assemble the cake, place a meringue disc onto a serving plate.Pipe the lemon curd cream in a spiral onto the meringue to cover totally.Place another meringue disc on top and repeat with the cream.Repeat with the remaining meringue and cream, finishing with meringue on top.Decorate with the fruit and serve in wedges. For the meringue, preheat the oven to 150C/300F/Gas1. For the meringue, preheat the oven to 150C/300F/Gas1. Whisk the egg whites in a bowl until soft peaks are formed when the whisk is removed. Whisk the egg whites in a bowl until soft peaks are formed when the whisk is removed. Gradually add the sugar and continue to whisk until soft peaks are formed again. Spoon into a piping bag fitted with a small plain nozzle. Gradually add the sugar and continue to whisk until soft peaks are formed again. Spoon into a piping bag fitted with a small plain nozzle. To make a template, draw four 20cm/8in diameter circles onto baking parchment and place on a baking sheet. To make a template, draw four 20cm/8in diameter circles onto baking parchment and place on a baking sheet. Starting in the centre of each circle, pipe the meringue in a spiral to fill the circle, keeping the meringue height as low as possible. Starting in the centre of each circle, pipe the meringue in a spiral to fill the circle, keeping the meringue height as low as possible. Cook in the oven for 20 minutes. Cook in the oven for 20 minutes. Turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and leave to cool. Turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and leave to cool. For the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. (Don’t let the bowl touch the water). For the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. (Don’t let the bowl touch the water). Whisk occasionally until the sugar is completely dissolved then beat in the eggs and whisk until thickened and cooked through. Whisk occasionally until the sugar is completely dissolved then beat in the eggs and whisk until thickened and cooked through. Remove from the heat and allow to cool completely. Remove from the heat and allow to cool completely. Whisk the double cream in a large bowl until soft peaks form when the whisk is removed, then fold in the lemon curd and mix gently. Whisk the double cream in a large bowl until soft peaks form when the whisk is removed, then fold in the lemon curd and mix gently. Spoon into a piping bag and snip the end off, giving a width of about 1.5cm/½in. Spoon into a piping bag and snip the end off, giving a width of about 1.5cm/½in. To assemble the cake, place a meringue disc onto a serving plate. To assemble the cake, place a meringue disc onto a serving plate. Pipe the lemon curd cream in a spiral onto the meringue to cover totally. Pipe the lemon curd cream in a spiral onto the meringue to cover totally. Place another meringue disc on top and repeat with the cream. Place another meringue disc on top and repeat with the cream. Repeat with the remaining meringue and cream, finishing with meringue on top. Repeat with the remaining meringue and cream, finishing with meringue on top. Decorate with the fruit and serve in wedges. Decorate with the fruit and serve in wedges. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemon_curd_meringue_cake_09194",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon curd meringue cake recipe",
"content": "For the meringue, preheat the oven to 150C/300F/Gas1.Whisk the egg whites in a bowl until soft peaks are formed when the whisk is removed.Gradually add the sugar and continue to whisk until soft peaks are formed again. Spoon into a piping bag fitted with a small plain nozzle.To make a template, draw four 20cm/8in diameter circles onto baking parchment and place on a baking sheet.Starting in the centre of each circle, pipe the meringue in a spiral to fill the circle, keeping the meringue height as low as possible.Cook in the oven for 20 minutes.Turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and leave to cool.For the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. (Don’t let the bowl touch the water).Whisk occasionally until the sugar is completely dissolved then beat in the eggs and whisk until thickened and cooked through.Remove from the heat and allow to cool completely.Whisk the double cream in a large bowl until soft peaks form when the whisk is removed, then fold in the lemon curd and mix gently.Spoon into a piping bag and snip the end off, giving a width of about 1.5cm/½in.To assemble the cake, place a meringue disc onto a serving plate.Pipe the lemon curd cream in a spiral onto the meringue to cover totally.Place another meringue disc on top and repeat with the cream.Repeat with the remaining meringue and cream, finishing with meringue on top.Decorate with the fruit and serve in wedges. For the meringue, preheat the oven to 150C/300F/Gas1. For the meringue, preheat the oven to 150C/300F/Gas1. Whisk the egg whites in a bowl until soft peaks are formed when the whisk is removed. Whisk the egg whites in a bowl until soft peaks are formed when the whisk is removed. Gradually add the sugar and continue to whisk until soft peaks are formed again. Spoon into a piping bag fitted with a small plain nozzle. Gradually add the sugar and continue to whisk until soft peaks are formed again. Spoon into a piping bag fitted with a small plain nozzle. To make a template, draw four 20cm/8in diameter circles onto baking parchment and place on a baking sheet. To make a template, draw four 20cm/8in diameter circles onto baking parchment and place on a baking sheet. Starting in the centre of each circle, pipe the meringue in a spiral to fill the circle, keeping the meringue height as low as possible. Starting in the centre of each circle, pipe the meringue in a spiral to fill the circle, keeping the meringue height as low as possible. Cook in the oven for 20 minutes. Cook in the oven for 20 minutes. Turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and leave to cool. Turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and leave to cool. For the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. (Don’t let the bowl touch the water). For the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. (Don’t let the bowl touch the water). Whisk occasionally until the sugar is completely dissolved then beat in the eggs and whisk until thickened and cooked through. Whisk occasionally until the sugar is completely dissolved then beat in the eggs and whisk until thickened and cooked through. Remove from the heat and allow to cool completely. Remove from the heat and allow to cool completely. Whisk the double cream in a large bowl until soft peaks form when the whisk is removed, then fold in the lemon curd and mix gently. Whisk the double cream in a large bowl until soft peaks form when the whisk is removed, then fold in the lemon curd and mix gently. Spoon into a piping bag and snip the end off, giving a width of about 1.5cm/½in. Spoon into a piping bag and snip the end off, giving a width of about 1.5cm/½in. To assemble the cake, place a meringue disc onto a serving plate. To assemble the cake, place a meringue disc onto a serving plate. Pipe the lemon curd cream in a spiral onto the meringue to cover totally. Pipe the lemon curd cream in a spiral onto the meringue to cover totally. Place another meringue disc on top and repeat with the cream. Place another meringue disc on top and repeat with the cream. Repeat with the remaining meringue and cream, finishing with meringue on top. Repeat with the remaining meringue and cream, finishing with meringue on top. Decorate with the fruit and serve in wedges. Decorate with the fruit and serve in wedges."
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} | ec1a19cebc5764e7b409e0fa02bee7e8edbab958d5144b35a0a9f3411f9ff7bd | Rocket and goats' cheese salad with warm redcurrant dressing recipe
An average of 5.0 out of 5 stars from 3 ratings 1 tbsp olive oil 100g/3½oz firm goats' cheese ½ avocado, slicedhandful fresh rocket 1 tbsp olive oil 100g/3½oz firm goats' cheese ½ avocado, sliced handful fresh rocket 75g/2¾oz redcurrants 2 tbsp olive oil1 tbsp balsamic vinegar1 tbsp brown sugar 75g/2¾oz redcurrants 2 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp brown sugar Method For the salad, heat the oil in a frying pan and fry the goats' cheese for two minutes on each side, or until golden-brown.For the dressing, place all of the dressing ingredients into a saucepan and cook over a medium heat for 3-4 minutes.To serve, place the avocado and rocket onto a plate with the cheese on top and the warm dressing spooned over. For the salad, heat the oil in a frying pan and fry the goats' cheese for two minutes on each side, or until golden-brown. For the salad, heat the oil in a frying pan and fry the goats' cheese for two minutes on each side, or until golden-brown. For the dressing, place all of the dressing ingredients into a saucepan and cook over a medium heat for 3-4 minutes. For the dressing, place all of the dressing ingredients into a saucepan and cook over a medium heat for 3-4 minutes. To serve, place the avocado and rocket onto a plate with the cheese on top and the warm dressing spooned over. To serve, place the avocado and rocket onto a plate with the cheese on top and the warm dressing spooned over. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/rocketandgoatscheese_84886",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rocket and goats' cheese salad with warm redcurrant dressing recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 1 tbsp olive oil 100g/3½oz firm goats' cheese ½ avocado, slicedhandful fresh rocket 1 tbsp olive oil 100g/3½oz firm goats' cheese ½ avocado, sliced handful fresh rocket 75g/2¾oz redcurrants 2 tbsp olive oil1 tbsp balsamic vinegar1 tbsp brown sugar 75g/2¾oz redcurrants 2 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp brown sugar Method For the salad, heat the oil in a frying pan and fry the goats' cheese for two minutes on each side, or until golden-brown.For the dressing, place all of the dressing ingredients into a saucepan and cook over a medium heat for 3-4 minutes.To serve, place the avocado and rocket onto a plate with the cheese on top and the warm dressing spooned over. For the salad, heat the oil in a frying pan and fry the goats' cheese for two minutes on each side, or until golden-brown. For the salad, heat the oil in a frying pan and fry the goats' cheese for two minutes on each side, or until golden-brown. For the dressing, place all of the dressing ingredients into a saucepan and cook over a medium heat for 3-4 minutes. For the dressing, place all of the dressing ingredients into a saucepan and cook over a medium heat for 3-4 minutes. To serve, place the avocado and rocket onto a plate with the cheese on top and the warm dressing spooned over. To serve, place the avocado and rocket onto a plate with the cheese on top and the warm dressing spooned over."
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} | b2ec1f8dc8dd5f91ec9297f0fc55f6e4b5a01c4fdc1215376221a2cae3675df2 | Fruit tart recipe
For the pastry, place the flour, sugar, salt, vanilla seeds and butter in a food processor. Use the pulse setting to mix until combined. Add the beaten egg and milk, then pulse again until the dough comes together and leaves the sides of the bowl.Turn out the dough onto a very lightly floured work surface. Shape into a ball and wrap in cling film and place in the fridge for at least an hour before using. (The pastry can also be made ahead and frozen or kept in the fridge for up to four days.)Preheat the oven to 180C/320F/Gas 4.Once chilled, on a floured work surface roll the pastry out thinly. Line a 20-23cm/8-9in flan or quiche dish with the pastry. Place some baking parchment in the middle and fill with baking beans. Bake for 30 minutes or until the pastry is a light golden-brown (to blind bake – the pastry should not be completely cooked).For the crème pâtissière, in a pan bring the milk and vanilla pod to the boil. Remove from the heat and set aside to infuse.In a bowl, cream together the egg yolks and sugar until pale and fluffy, then add the flour. Remove the vanilla pod from the hot milk and set aside. Pour the milk over the egg yolk mix and stir well. Return the mixture to the pan and warm, stirring continuously, over a medium heat until it is thick enough to coat the back of a spoon. Remove from the heat. Place a fine sieve over a bowl and strain the crème pâtissière into it. Cover with clingfilm so that the clingfilm sits directly on the crème pâtissière (to prevent a skin forming) and refrigerate until completely cooled.Fill the pastry case with the crème pâtissière and smooth the surface with a pallet knife or the back of a spoon. For the fruit topping, arrange the strawberries, raspberries, blackberries and redcurrants over the top. Chill in the fridge until needed.For the jelly, warm half of the champagne in a pan over a low heat. Add the sugar and cook until melted, then add the softened gelatine and stir well. Pour in the rest of the champagne and stir. Transfer to the fridge to cool. When the jelly is nearly set spoon it over the fruit tart and smooth the surface.Chill in the fridge until the jelly has set completely. For the pastry, place the flour, sugar, salt, vanilla seeds and butter in a food processor. Use the pulse setting to mix until combined. Add the beaten egg and milk, then pulse again until the dough comes together and leaves the sides of the bowl. For the pastry, place the flour, sugar, salt, vanilla seeds and butter in a food processor. Use the pulse setting to mix until combined. Add the beaten egg and milk, then pulse again until the dough comes together and leaves the sides of the bowl. Turn out the dough onto a very lightly floured work surface. Shape into a ball and wrap in cling film and place in the fridge for at least an hour before using. (The pastry can also be made ahead and frozen or kept in the fridge for up to four days.) Turn out the dough onto a very lightly floured work surface. Shape into a ball and wrap in cling film and place in the fridge for at least an hour before using. (The pastry can also be made ahead and frozen or kept in the fridge for up to four days.) Preheat the oven to 180C/320F/Gas 4. Preheat the oven to 180C/320F/Gas 4. Once chilled, on a floured work surface roll the pastry out thinly. Line a 20-23cm/8-9in flan or quiche dish with the pastry. Place some baking parchment in the middle and fill with baking beans. Bake for 30 minutes or until the pastry is a light golden-brown (to blind bake – the pastry should not be completely cooked). Once chilled, on a floured work surface roll the pastry out thinly. Line a 20-23cm/8-9in flan or quiche dish with the pastry. Place some baking parchment in the middle and fill with baking beans. Bake for 30 minutes or until the pastry is a light golden-brown (to blind bake – the pastry should not be completely cooked). For the crème pâtissière, in a pan bring the milk and vanilla pod to the boil. Remove from the heat and set aside to infuse. For the crème pâtissière, in a pan bring the milk and vanilla pod to the boil. Remove from the heat and set aside to infuse. In a bowl, cream together the egg yolks and sugar until pale and fluffy, then add the flour. Remove the vanilla pod from the hot milk and set aside. Pour the milk over the egg yolk mix and stir well. Return the mixture to the pan and warm, stirring continuously, over a medium heat until it is thick enough to coat the back of a spoon. In a bowl, cream together the egg yolks and sugar until pale and fluffy, then add the flour. Remove the vanilla pod from the hot milk and set aside. Pour the milk over the egg yolk mix and stir well. Return the mixture to the pan and warm, stirring continuously, over a medium heat until it is thick enough to coat the back of a spoon. Remove from the heat. Place a fine sieve over a bowl and strain the crème pâtissière into it. Cover with clingfilm so that the clingfilm sits directly on the crème pâtissière (to prevent a skin forming) and refrigerate until completely cooled. Remove from the heat. Place a fine sieve over a bowl and strain the crème pâtissière into it. Cover with clingfilm so that the clingfilm sits directly on the crème pâtissière (to prevent a skin forming) and refrigerate until completely cooled. Fill the pastry case with the crème pâtissière and smooth the surface with a pallet knife or the back of a spoon. Fill the pastry case with the crème pâtissière and smooth the surface with a pallet knife or the back of a spoon. For the fruit topping, arrange the strawberries, raspberries, blackberries and redcurrants over the top. Chill in the fridge until needed. For the fruit topping, arrange the strawberries, raspberries, blackberries and redcurrants over the top. Chill in the fridge until needed. For the jelly, warm half of the champagne in a pan over a low heat. Add the sugar and cook until melted, then add the softened gelatine and stir well. Pour in the rest of the champagne and stir. Transfer to the fridge to cool. When the jelly is nearly set spoon it over the fruit tart and smooth the surface. For the jelly, warm half of the champagne in a pan over a low heat. Add the sugar and cook until melted, then add the softened gelatine and stir well. Pour in the rest of the champagne and stir. Transfer to the fridge to cool. When the jelly is nearly set spoon it over the fruit tart and smooth the surface. Chill in the fridge until the jelly has set completely. Chill in the fridge until the jelly has set completely. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fruit_tart_28132",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fruit tart recipe",
"content": "For the pastry, place the flour, sugar, salt, vanilla seeds and butter in a food processor. Use the pulse setting to mix until combined. Add the beaten egg and milk, then pulse again until the dough comes together and leaves the sides of the bowl.Turn out the dough onto a very lightly floured work surface. Shape into a ball and wrap in cling film and place in the fridge for at least an hour before using. (The pastry can also be made ahead and frozen or kept in the fridge for up to four days.)Preheat the oven to 180C/320F/Gas 4.Once chilled, on a floured work surface roll the pastry out thinly. Line a 20-23cm/8-9in flan or quiche dish with the pastry. Place some baking parchment in the middle and fill with baking beans. Bake for 30 minutes or until the pastry is a light golden-brown (to blind bake – the pastry should not be completely cooked).For the crème pâtissière, in a pan bring the milk and vanilla pod to the boil. Remove from the heat and set aside to infuse.In a bowl, cream together the egg yolks and sugar until pale and fluffy, then add the flour. Remove the vanilla pod from the hot milk and set aside. Pour the milk over the egg yolk mix and stir well. Return the mixture to the pan and warm, stirring continuously, over a medium heat until it is thick enough to coat the back of a spoon. Remove from the heat. Place a fine sieve over a bowl and strain the crème pâtissière into it. Cover with clingfilm so that the clingfilm sits directly on the crème pâtissière (to prevent a skin forming) and refrigerate until completely cooled.Fill the pastry case with the crème pâtissière and smooth the surface with a pallet knife or the back of a spoon. For the fruit topping, arrange the strawberries, raspberries, blackberries and redcurrants over the top. Chill in the fridge until needed.For the jelly, warm half of the champagne in a pan over a low heat. Add the sugar and cook until melted, then add the softened gelatine and stir well. Pour in the rest of the champagne and stir. Transfer to the fridge to cool. When the jelly is nearly set spoon it over the fruit tart and smooth the surface.Chill in the fridge until the jelly has set completely. For the pastry, place the flour, sugar, salt, vanilla seeds and butter in a food processor. Use the pulse setting to mix until combined. Add the beaten egg and milk, then pulse again until the dough comes together and leaves the sides of the bowl. For the pastry, place the flour, sugar, salt, vanilla seeds and butter in a food processor. Use the pulse setting to mix until combined. Add the beaten egg and milk, then pulse again until the dough comes together and leaves the sides of the bowl. Turn out the dough onto a very lightly floured work surface. Shape into a ball and wrap in cling film and place in the fridge for at least an hour before using. (The pastry can also be made ahead and frozen or kept in the fridge for up to four days.) Turn out the dough onto a very lightly floured work surface. Shape into a ball and wrap in cling film and place in the fridge for at least an hour before using. (The pastry can also be made ahead and frozen or kept in the fridge for up to four days.) Preheat the oven to 180C/320F/Gas 4. Preheat the oven to 180C/320F/Gas 4. Once chilled, on a floured work surface roll the pastry out thinly. Line a 20-23cm/8-9in flan or quiche dish with the pastry. Place some baking parchment in the middle and fill with baking beans. Bake for 30 minutes or until the pastry is a light golden-brown (to blind bake – the pastry should not be completely cooked). Once chilled, on a floured work surface roll the pastry out thinly. Line a 20-23cm/8-9in flan or quiche dish with the pastry. Place some baking parchment in the middle and fill with baking beans. Bake for 30 minutes or until the pastry is a light golden-brown (to blind bake – the pastry should not be completely cooked). For the crème pâtissière, in a pan bring the milk and vanilla pod to the boil. Remove from the heat and set aside to infuse. For the crème pâtissière, in a pan bring the milk and vanilla pod to the boil. Remove from the heat and set aside to infuse. In a bowl, cream together the egg yolks and sugar until pale and fluffy, then add the flour. Remove the vanilla pod from the hot milk and set aside. Pour the milk over the egg yolk mix and stir well. Return the mixture to the pan and warm, stirring continuously, over a medium heat until it is thick enough to coat the back of a spoon. In a bowl, cream together the egg yolks and sugar until pale and fluffy, then add the flour. Remove the vanilla pod from the hot milk and set aside. Pour the milk over the egg yolk mix and stir well. Return the mixture to the pan and warm, stirring continuously, over a medium heat until it is thick enough to coat the back of a spoon. Remove from the heat. Place a fine sieve over a bowl and strain the crème pâtissière into it. Cover with clingfilm so that the clingfilm sits directly on the crème pâtissière (to prevent a skin forming) and refrigerate until completely cooled. Remove from the heat. Place a fine sieve over a bowl and strain the crème pâtissière into it. Cover with clingfilm so that the clingfilm sits directly on the crème pâtissière (to prevent a skin forming) and refrigerate until completely cooled. Fill the pastry case with the crème pâtissière and smooth the surface with a pallet knife or the back of a spoon. Fill the pastry case with the crème pâtissière and smooth the surface with a pallet knife or the back of a spoon. For the fruit topping, arrange the strawberries, raspberries, blackberries and redcurrants over the top. Chill in the fridge until needed. For the fruit topping, arrange the strawberries, raspberries, blackberries and redcurrants over the top. Chill in the fridge until needed. For the jelly, warm half of the champagne in a pan over a low heat. Add the sugar and cook until melted, then add the softened gelatine and stir well. Pour in the rest of the champagne and stir. Transfer to the fridge to cool. When the jelly is nearly set spoon it over the fruit tart and smooth the surface. For the jelly, warm half of the champagne in a pan over a low heat. Add the sugar and cook until melted, then add the softened gelatine and stir well. Pour in the rest of the champagne and stir. Transfer to the fridge to cool. When the jelly is nearly set spoon it over the fruit tart and smooth the surface. Chill in the fridge until the jelly has set completely. Chill in the fridge until the jelly has set completely."
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} | 3aed3100398eae70fb88024de090a66e9c3d76699b4cb86a6be6cfeb679c092d | Redcurrant and mint jelly recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redcurrant_and_mint_64246_16x9.jpg The combination of redcurrants and fresh mint makes this the perfect condiment to serve with lamb. Use it to add depth to gravy too. 500g/1lb 2oz redcurrantssprig mint500g/1lb 2oz sugar½ lemon, juice only5-10 mint leaves, finely chopped 500g/1lb 2oz redcurrants sprig mint 500g/1lb 2oz sugar ½ lemon, juice only 5-10 mint leaves, finely chopped Method Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Slowly bring to the boil.Stir and press the redcurrants to break down the fruit.Remove the pan from the heat and cool slightly. Tie a jelly bag (or a clean sheet of muslin) to something appropriate so it can dangle over a bowl. Carefully pour the contents into the jelly bag (or muslin). Cover and leave to drip overnight - do not stir or squeeze the jelly bag.When all the juice has dripped through, transfer the juice to a preserving pan, along with the sugar and lemon juice.Put a plate in the freezer. Place the pan over a gentle heat and cook, stirring frequently, until the sugar has dissolved.Bring to a rapid boil and boil for 10-15 minutes, or until setting point is reached. To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jelly onto the cold plate. After a few seconds push the jelly with your finger. If the jelly surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.Remove from the heat and stir in the chopped mint.Cool slightly before pouring into sterilised jars.Cover with a lid and label. Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Slowly bring to the boil. Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Slowly bring to the boil. Stir and press the redcurrants to break down the fruit. Stir and press the redcurrants to break down the fruit. Remove the pan from the heat and cool slightly. Tie a jelly bag (or a clean sheet of muslin) to something appropriate so it can dangle over a bowl. Carefully pour the contents into the jelly bag (or muslin). Cover and leave to drip overnight - do not stir or squeeze the jelly bag. Remove the pan from the heat and cool slightly. Tie a jelly bag (or a clean sheet of muslin) to something appropriate so it can dangle over a bowl. Carefully pour the contents into the jelly bag (or muslin). Cover and leave to drip overnight - do not stir or squeeze the jelly bag. When all the juice has dripped through, transfer the juice to a preserving pan, along with the sugar and lemon juice. When all the juice has dripped through, transfer the juice to a preserving pan, along with the sugar and lemon juice. Put a plate in the freezer. Put a plate in the freezer. Place the pan over a gentle heat and cook, stirring frequently, until the sugar has dissolved. Place the pan over a gentle heat and cook, stirring frequently, until the sugar has dissolved. Bring to a rapid boil and boil for 10-15 minutes, or until setting point is reached. To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jelly onto the cold plate. After a few seconds push the jelly with your finger. If the jelly surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again. Bring to a rapid boil and boil for 10-15 minutes, or until setting point is reached. To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jelly onto the cold plate. After a few seconds push the jelly with your finger. If the jelly surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again. Remove from the heat and stir in the chopped mint. Remove from the heat and stir in the chopped mint. Cool slightly before pouring into sterilised jars. Cool slightly before pouring into sterilised jars. Cover with a lid and label. Cover with a lid and label. Recipe tips Store this jelly in the fridge and eat within a week. | {
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"url": "https://www.bbc.co.uk/food/recipes/redcurrant_and_mint_64246",
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"title": "Redcurrant and mint jelly recipe",
"content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redcurrant_and_mint_64246_16x9.jpg The combination of redcurrants and fresh mint makes this the perfect condiment to serve with lamb. Use it to add depth to gravy too. 500g/1lb 2oz redcurrantssprig mint500g/1lb 2oz sugar½ lemon, juice only5-10 mint leaves, finely chopped 500g/1lb 2oz redcurrants sprig mint 500g/1lb 2oz sugar ½ lemon, juice only 5-10 mint leaves, finely chopped Method Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Slowly bring to the boil.Stir and press the redcurrants to break down the fruit.Remove the pan from the heat and cool slightly. Tie a jelly bag (or a clean sheet of muslin) to something appropriate so it can dangle over a bowl. Carefully pour the contents into the jelly bag (or muslin). Cover and leave to drip overnight - do not stir or squeeze the jelly bag.When all the juice has dripped through, transfer the juice to a preserving pan, along with the sugar and lemon juice.Put a plate in the freezer. Place the pan over a gentle heat and cook, stirring frequently, until the sugar has dissolved.Bring to a rapid boil and boil for 10-15 minutes, or until setting point is reached. To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jelly onto the cold plate. After a few seconds push the jelly with your finger. If the jelly surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.Remove from the heat and stir in the chopped mint.Cool slightly before pouring into sterilised jars.Cover with a lid and label. Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Slowly bring to the boil. Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Slowly bring to the boil. Stir and press the redcurrants to break down the fruit. Stir and press the redcurrants to break down the fruit. Remove the pan from the heat and cool slightly. Tie a jelly bag (or a clean sheet of muslin) to something appropriate so it can dangle over a bowl. Carefully pour the contents into the jelly bag (or muslin). Cover and leave to drip overnight - do not stir or squeeze the jelly bag. Remove the pan from the heat and cool slightly. Tie a jelly bag (or a clean sheet of muslin) to something appropriate so it can dangle over a bowl. Carefully pour the contents into the jelly bag (or muslin). Cover and leave to drip overnight - do not stir or squeeze the jelly bag. When all the juice has dripped through, transfer the juice to a preserving pan, along with the sugar and lemon juice. When all the juice has dripped through, transfer the juice to a preserving pan, along with the sugar and lemon juice. Put a plate in the freezer. Put a plate in the freezer. Place the pan over a gentle heat and cook, stirring frequently, until the sugar has dissolved. Place the pan over a gentle heat and cook, stirring frequently, until the sugar has dissolved. Bring to a rapid boil and boil for 10-15 minutes, or until setting point is reached. To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jelly onto the cold plate. After a few seconds push the jelly with your finger. If the jelly surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again. Bring to a rapid boil and boil for 10-15 minutes, or until setting point is reached. To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jelly onto the cold plate. After a few seconds push the jelly with your finger. If the jelly surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again. Remove from the heat and stir in the chopped mint. Remove from the heat and stir in the chopped mint. Cool slightly before pouring into sterilised jars. Cool slightly before pouring into sterilised jars. Cover with a lid and label. Cover with a lid and label. Recipe tips Store this jelly in the fridge and eat within a week."
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} | a502dd664cb6a077a3e6b2b9c7363e3530fc384d3bf023ab5d5ea1158f860414 | Blackberry Bakewell tarts recipe
Preheat the oven to 180C/160C Fan/Gas 4 and place a large, heavy oven tray on the middle shelf to preheat.Put the plain flour, caster sugar and grated butter into a food processor and pulse until the mixture resembles breadcrumbs.Add 2–3 tablespoons cold water, a tablespoon at a time pulsing until the pastry begins to come together. Turn your dough out onto a sheet of baking paper and use a second sheet of baking paper to bring the dough together into a rough ball (using the paper to prevent it sticking to your hands and to avoid adding extra flour). Place the second piece of baking paper on top and use a rolling pin to press down and roll out to pastry until it's 2–3mm thick. Use a 10cm/4in pastry cutter to cut your pastry into 12 circles. Line each hole of the muffin tin with a pastry circle. Use a sharp knife to trim any excess pastry. Place in the fridge to chill for at least 15 minutes.For the frangipane, beat the soft butter and caster sugar together in a bowl until pale and fluffy.Add the egg and beat to combine. Mix in 1 teaspoon of the almond extract and 1 teaspoon of the vanilla extract.Sieve in the plain flour. Add the ground almonds and fold to gently incorporate them into the batter.Put the blackberries into the pastry cases in the muffin tin – you will need about 3 small blackberries per hole, if yours are particularly large you may need to cut some in half.Spoon over the frangipane and use the back of a spoon to gently push the mixture down and smooth the tops, making sure the fruit is covered and the frangipane goes right to the edges to meet the pastry and create a seal. Sprinkle the flaked almonds on top.Bake directly on the preheated tray for 25 minutes, or until golden-brown on top. Leave the tarts to cool in the tin.Meanwhile, make your icing. Sieve the icing sugar into a bowl and mix with a drizzle of water. Add half a teaspoon of vanilla and almond extracts and whisk through. Add an extra drizzle of water, if needed, to make a smooth icing that's just thin enough to drizzle. Once the tarts have cooled, remove them from the tin and drizzle with the icing. Finish with a final dusting of icing sugar. Preheat the oven to 180C/160C Fan/Gas 4 and place a large, heavy oven tray on the middle shelf to preheat. Preheat the oven to 180C/160C Fan/Gas 4 and place a large, heavy oven tray on the middle shelf to preheat. Put the plain flour, caster sugar and grated butter into a food processor and pulse until the mixture resembles breadcrumbs. Put the plain flour, caster sugar and grated butter into a food processor and pulse until the mixture resembles breadcrumbs. Add 2–3 tablespoons cold water, a tablespoon at a time pulsing until the pastry begins to come together. Add 2–3 tablespoons cold water, a tablespoon at a time pulsing until the pastry begins to come together. Turn your dough out onto a sheet of baking paper and use a second sheet of baking paper to bring the dough together into a rough ball (using the paper to prevent it sticking to your hands and to avoid adding extra flour). Place the second piece of baking paper on top and use a rolling pin to press down and roll out to pastry until it's 2–3mm thick. Turn your dough out onto a sheet of baking paper and use a second sheet of baking paper to bring the dough together into a rough ball (using the paper to prevent it sticking to your hands and to avoid adding extra flour). Place the second piece of baking paper on top and use a rolling pin to press down and roll out to pastry until it's 2–3mm thick. Use a 10cm/4in pastry cutter to cut your pastry into 12 circles. Line each hole of the muffin tin with a pastry circle. Use a sharp knife to trim any excess pastry. Place in the fridge to chill for at least 15 minutes. Use a 10cm/4in pastry cutter to cut your pastry into 12 circles. Line each hole of the muffin tin with a pastry circle. Use a sharp knife to trim any excess pastry. Place in the fridge to chill for at least 15 minutes. For the frangipane, beat the soft butter and caster sugar together in a bowl until pale and fluffy. For the frangipane, beat the soft butter and caster sugar together in a bowl until pale and fluffy. Add the egg and beat to combine. Mix in 1 teaspoon of the almond extract and 1 teaspoon of the vanilla extract. Add the egg and beat to combine. Mix in 1 teaspoon of the almond extract and 1 teaspoon of the vanilla extract. Sieve in the plain flour. Add the ground almonds and fold to gently incorporate them into the batter. Sieve in the plain flour. Add the ground almonds and fold to gently incorporate them into the batter. Put the blackberries into the pastry cases in the muffin tin – you will need about 3 small blackberries per hole, if yours are particularly large you may need to cut some in half. Put the blackberries into the pastry cases in the muffin tin – you will need about 3 small blackberries per hole, if yours are particularly large you may need to cut some in half. Spoon over the frangipane and use the back of a spoon to gently push the mixture down and smooth the tops, making sure the fruit is covered and the frangipane goes right to the edges to meet the pastry and create a seal. Spoon over the frangipane and use the back of a spoon to gently push the mixture down and smooth the tops, making sure the fruit is covered and the frangipane goes right to the edges to meet the pastry and create a seal. Sprinkle the flaked almonds on top. Sprinkle the flaked almonds on top. Bake directly on the preheated tray for 25 minutes, or until golden-brown on top. Leave the tarts to cool in the tin. Bake directly on the preheated tray for 25 minutes, or until golden-brown on top. Leave the tarts to cool in the tin. Meanwhile, make your icing. Sieve the icing sugar into a bowl and mix with a drizzle of water. Add half a teaspoon of vanilla and almond extracts and whisk through. Add an extra drizzle of water, if needed, to make a smooth icing that's just thin enough to drizzle. Meanwhile, make your icing. Sieve the icing sugar into a bowl and mix with a drizzle of water. Add half a teaspoon of vanilla and almond extracts and whisk through. Add an extra drizzle of water, if needed, to make a smooth icing that's just thin enough to drizzle. Once the tarts have cooled, remove them from the tin and drizzle with the icing. Finish with a final dusting of icing sugar. Once the tarts have cooled, remove them from the tin and drizzle with the icing. Finish with a final dusting of icing sugar. | {
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"title": "Blackberry Bakewell tarts recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4 and place a large, heavy oven tray on the middle shelf to preheat.Put the plain flour, caster sugar and grated butter into a food processor and pulse until the mixture resembles breadcrumbs.Add 2–3 tablespoons cold water, a tablespoon at a time pulsing until the pastry begins to come together. Turn your dough out onto a sheet of baking paper and use a second sheet of baking paper to bring the dough together into a rough ball (using the paper to prevent it sticking to your hands and to avoid adding extra flour). Place the second piece of baking paper on top and use a rolling pin to press down and roll out to pastry until it's 2–3mm thick. Use a 10cm/4in pastry cutter to cut your pastry into 12 circles. Line each hole of the muffin tin with a pastry circle. Use a sharp knife to trim any excess pastry. Place in the fridge to chill for at least 15 minutes.For the frangipane, beat the soft butter and caster sugar together in a bowl until pale and fluffy.Add the egg and beat to combine. Mix in 1 teaspoon of the almond extract and 1 teaspoon of the vanilla extract.Sieve in the plain flour. Add the ground almonds and fold to gently incorporate them into the batter.Put the blackberries into the pastry cases in the muffin tin – you will need about 3 small blackberries per hole, if yours are particularly large you may need to cut some in half.Spoon over the frangipane and use the back of a spoon to gently push the mixture down and smooth the tops, making sure the fruit is covered and the frangipane goes right to the edges to meet the pastry and create a seal. Sprinkle the flaked almonds on top.Bake directly on the preheated tray for 25 minutes, or until golden-brown on top. Leave the tarts to cool in the tin.Meanwhile, make your icing. Sieve the icing sugar into a bowl and mix with a drizzle of water. Add half a teaspoon of vanilla and almond extracts and whisk through. Add an extra drizzle of water, if needed, to make a smooth icing that's just thin enough to drizzle. Once the tarts have cooled, remove them from the tin and drizzle with the icing. Finish with a final dusting of icing sugar. Preheat the oven to 180C/160C Fan/Gas 4 and place a large, heavy oven tray on the middle shelf to preheat. Preheat the oven to 180C/160C Fan/Gas 4 and place a large, heavy oven tray on the middle shelf to preheat. Put the plain flour, caster sugar and grated butter into a food processor and pulse until the mixture resembles breadcrumbs. Put the plain flour, caster sugar and grated butter into a food processor and pulse until the mixture resembles breadcrumbs. Add 2–3 tablespoons cold water, a tablespoon at a time pulsing until the pastry begins to come together. Add 2–3 tablespoons cold water, a tablespoon at a time pulsing until the pastry begins to come together. Turn your dough out onto a sheet of baking paper and use a second sheet of baking paper to bring the dough together into a rough ball (using the paper to prevent it sticking to your hands and to avoid adding extra flour). Place the second piece of baking paper on top and use a rolling pin to press down and roll out to pastry until it's 2–3mm thick. Turn your dough out onto a sheet of baking paper and use a second sheet of baking paper to bring the dough together into a rough ball (using the paper to prevent it sticking to your hands and to avoid adding extra flour). Place the second piece of baking paper on top and use a rolling pin to press down and roll out to pastry until it's 2–3mm thick. Use a 10cm/4in pastry cutter to cut your pastry into 12 circles. Line each hole of the muffin tin with a pastry circle. Use a sharp knife to trim any excess pastry. Place in the fridge to chill for at least 15 minutes. Use a 10cm/4in pastry cutter to cut your pastry into 12 circles. Line each hole of the muffin tin with a pastry circle. Use a sharp knife to trim any excess pastry. Place in the fridge to chill for at least 15 minutes. For the frangipane, beat the soft butter and caster sugar together in a bowl until pale and fluffy. For the frangipane, beat the soft butter and caster sugar together in a bowl until pale and fluffy. Add the egg and beat to combine. Mix in 1 teaspoon of the almond extract and 1 teaspoon of the vanilla extract. Add the egg and beat to combine. Mix in 1 teaspoon of the almond extract and 1 teaspoon of the vanilla extract. Sieve in the plain flour. Add the ground almonds and fold to gently incorporate them into the batter. Sieve in the plain flour. Add the ground almonds and fold to gently incorporate them into the batter. Put the blackberries into the pastry cases in the muffin tin – you will need about 3 small blackberries per hole, if yours are particularly large you may need to cut some in half. Put the blackberries into the pastry cases in the muffin tin – you will need about 3 small blackberries per hole, if yours are particularly large you may need to cut some in half. Spoon over the frangipane and use the back of a spoon to gently push the mixture down and smooth the tops, making sure the fruit is covered and the frangipane goes right to the edges to meet the pastry and create a seal. Spoon over the frangipane and use the back of a spoon to gently push the mixture down and smooth the tops, making sure the fruit is covered and the frangipane goes right to the edges to meet the pastry and create a seal. Sprinkle the flaked almonds on top. Sprinkle the flaked almonds on top. Bake directly on the preheated tray for 25 minutes, or until golden-brown on top. Leave the tarts to cool in the tin. Bake directly on the preheated tray for 25 minutes, or until golden-brown on top. Leave the tarts to cool in the tin. Meanwhile, make your icing. Sieve the icing sugar into a bowl and mix with a drizzle of water. Add half a teaspoon of vanilla and almond extracts and whisk through. Add an extra drizzle of water, if needed, to make a smooth icing that's just thin enough to drizzle. Meanwhile, make your icing. Sieve the icing sugar into a bowl and mix with a drizzle of water. Add half a teaspoon of vanilla and almond extracts and whisk through. Add an extra drizzle of water, if needed, to make a smooth icing that's just thin enough to drizzle. Once the tarts have cooled, remove them from the tin and drizzle with the icing. Finish with a final dusting of icing sugar. Once the tarts have cooled, remove them from the tin and drizzle with the icing. Finish with a final dusting of icing sugar."
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} | cdfa6ce82940688a89a36056d5a0e60f6086dac97ac9cdd500a36c6d88c42bc2 | Gluten-free blackberry and ginger cheesecake recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_blackberry_52734_16x9.jpg To make these gluten-free cheesecakes Christmassy, Howard made cute gingerbread houses with a delicious cheesecake garden. 150g/5½oz gluten-free ginger biscuits, finely crushed30g/1oz unsalted butter, melted 150g/5½oz gluten-free ginger biscuits, finely crushed 30g/1oz unsalted butter, melted 400g/14oz soft curd cheese 100g/3½oz quark2 large free-range eggs4 tbsp green ginger wine 4 tbsp maple syrup4 pieces preserved stem ginger, finely chopped 400g/14oz soft curd cheese 100g/3½oz quark 2 large free-range eggs 4 tbsp green ginger wine 4 tbsp maple syrup 4 pieces preserved stem ginger, finely chopped 300g/10½oz fresh blackberries (or frozen, defrosted)30g/1oz caster sugar1 tsp vanilla extract or vanilla bean paste 300g/10½oz fresh blackberries (or frozen, defrosted) 30g/1oz caster sugar 1 tsp vanilla extract or vanilla bean paste 9 blackberries 9 gluten-free gingerbread biscuits, cut into house shapesicing sugar, for dusting 9 blackberries 9 gluten-free gingerbread biscuits, cut into house shapes 9 gluten-free gingerbread biscuits, cut into house shapes icing sugar, for dusting Method For the cheesecake bases, mix the crushed biscuits with the melted butter. Press this firmly into a 20cm/8in square baking tin and pop it into the freezer while you make the filling.To make the filling, whisk the curd cheese, quark, eggs, green ginger wine and maple syrup together until smooth and light. Remove the biscuit base from the freezer and sprinkle over the chopped stem ginger. Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble.Make a blackberry coulis by putting the blackberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes. Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed.To serve, cut the cheesecake into 9 squares. Lift carefully out of the tin onto a serving plate. Press a biscuit house upright against each cheesecake slice firmly. Place a blackberry on top of the cheesecake and dust with icing sugar. Serve with the blackberry coulis. For the cheesecake bases, mix the crushed biscuits with the melted butter. Press this firmly into a 20cm/8in square baking tin and pop it into the freezer while you make the filling. For the cheesecake bases, mix the crushed biscuits with the melted butter. Press this firmly into a 20cm/8in square baking tin and pop it into the freezer while you make the filling. To make the filling, whisk the curd cheese, quark, eggs, green ginger wine and maple syrup together until smooth and light. To make the filling, whisk the curd cheese, quark, eggs, green ginger wine and maple syrup together until smooth and light. Remove the biscuit base from the freezer and sprinkle over the chopped stem ginger. Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble. Remove the biscuit base from the freezer and sprinkle over the chopped stem ginger. Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble. Make a blackberry coulis by putting the blackberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes. Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed. Make a blackberry coulis by putting the blackberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes. Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed. To serve, cut the cheesecake into 9 squares. Lift carefully out of the tin onto a serving plate. Press a biscuit house upright against each cheesecake slice firmly. Place a blackberry on top of the cheesecake and dust with icing sugar. Serve with the blackberry coulis. To serve, cut the cheesecake into 9 squares. Lift carefully out of the tin onto a serving plate. Press a biscuit house upright against each cheesecake slice firmly. Place a blackberry on top of the cheesecake and dust with icing sugar. Serve with the blackberry coulis. Recipe tips Make a house template with a width of 3cm/1¼in out of a piece of card. Cut around the template using a sharp knife and use a small round cutter to make a window. | {
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"title": "Gluten-free blackberry and ginger cheesecake 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/gluten-free_blackberry_52734_16x9.jpg To make these gluten-free cheesecakes Christmassy, Howard made cute gingerbread houses with a delicious cheesecake garden. 150g/5½oz gluten-free ginger biscuits, finely crushed30g/1oz unsalted butter, melted 150g/5½oz gluten-free ginger biscuits, finely crushed 30g/1oz unsalted butter, melted 400g/14oz soft curd cheese 100g/3½oz quark2 large free-range eggs4 tbsp green ginger wine 4 tbsp maple syrup4 pieces preserved stem ginger, finely chopped 400g/14oz soft curd cheese 100g/3½oz quark 2 large free-range eggs 4 tbsp green ginger wine 4 tbsp maple syrup 4 pieces preserved stem ginger, finely chopped 300g/10½oz fresh blackberries (or frozen, defrosted)30g/1oz caster sugar1 tsp vanilla extract or vanilla bean paste 300g/10½oz fresh blackberries (or frozen, defrosted) 30g/1oz caster sugar 1 tsp vanilla extract or vanilla bean paste 9 blackberries 9 gluten-free gingerbread biscuits, cut into house shapesicing sugar, for dusting 9 blackberries 9 gluten-free gingerbread biscuits, cut into house shapes 9 gluten-free gingerbread biscuits, cut into house shapes icing sugar, for dusting Method For the cheesecake bases, mix the crushed biscuits with the melted butter. Press this firmly into a 20cm/8in square baking tin and pop it into the freezer while you make the filling.To make the filling, whisk the curd cheese, quark, eggs, green ginger wine and maple syrup together until smooth and light. Remove the biscuit base from the freezer and sprinkle over the chopped stem ginger. Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble.Make a blackberry coulis by putting the blackberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes. Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed.To serve, cut the cheesecake into 9 squares. Lift carefully out of the tin onto a serving plate. Press a biscuit house upright against each cheesecake slice firmly. Place a blackberry on top of the cheesecake and dust with icing sugar. Serve with the blackberry coulis. For the cheesecake bases, mix the crushed biscuits with the melted butter. Press this firmly into a 20cm/8in square baking tin and pop it into the freezer while you make the filling. For the cheesecake bases, mix the crushed biscuits with the melted butter. Press this firmly into a 20cm/8in square baking tin and pop it into the freezer while you make the filling. To make the filling, whisk the curd cheese, quark, eggs, green ginger wine and maple syrup together until smooth and light. To make the filling, whisk the curd cheese, quark, eggs, green ginger wine and maple syrup together until smooth and light. Remove the biscuit base from the freezer and sprinkle over the chopped stem ginger. Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble. Remove the biscuit base from the freezer and sprinkle over the chopped stem ginger. Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble. Make a blackberry coulis by putting the blackberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes. Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed. Make a blackberry coulis by putting the blackberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes. Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed. To serve, cut the cheesecake into 9 squares. Lift carefully out of the tin onto a serving plate. Press a biscuit house upright against each cheesecake slice firmly. Place a blackberry on top of the cheesecake and dust with icing sugar. Serve with the blackberry coulis. To serve, cut the cheesecake into 9 squares. Lift carefully out of the tin onto a serving plate. Press a biscuit house upright against each cheesecake slice firmly. Place a blackberry on top of the cheesecake and dust with icing sugar. Serve with the blackberry coulis. Recipe tips Make a house template with a width of 3cm/1¼in out of a piece of card. Cut around the template using a sharp knife and use a small round cutter to make a window."
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} | 561cce291cba4b543b2f4e43b70e8692a938bef72a77f63bf10baae20b8cd7a7 | Raspberry jelly with lime syrup and vanilla ice cream recipe
For the jelly, put the sugar in a pan with 1 litre/1¾ pints of water and bring to the boil. Meanwhile, soak the gelatine in a bowl of cold water until softened. When the syrup has boiled, measure 1 litre/1¾ pints into a jug (reserving the rest for the sauce). Squeeze the gelatine out to remove any excess water and add to the measured syrup and mix gently to dissolve. Add the raspberry cordial and vodka and mix to combine.Brush the insides of two 500g/1lb 2oz terrine moulds with the vegetable oil. Take two large pieces of cling film and lay them in the moulds to cover totally, with at least 2cm/¾in hanging over the edge. Place the moulds onto a tray filled with ice.Spoon a 1cm/½in layer of jelly into each mould. Layer the raspberries onto the jelly and then cover with another layer of jelly. Allow this layer to set before adding more raspberries and jelly to reach the top of the mould (reserve a few raspberries to serve). Place in the fridge for at least four hours to set.For the ice cream, place the milk, cream and vanilla seeds into a saucepan and bring to the boil. When the mixture has just come to the boil, whisk the egg yolks and sugar together in a large bowl.Pour the boiling cream mixture over the eggs, stirring all the time, then tip back into the saucepan, place over a high heat and cook, stirring all the time, until the mixture has thickened.Remove from the heat and pass through a fine sieve into a bowl to cool down. Once cool, transfer to an ice cream maker and churn according to manufacturer's instructions until frozen.Remove and transfer into a sealed container. Store in the freezer until needed.For the sauce, place 200ml/7fl oz of the reserved sugar syrup into a pan with the cordial and bring to a simmer. Dissolve the arrowroot in a little water and whisk into the syrup until it is thick enough to coat the back of a spoon.Remove from the heat, stir in the lime zest and set aside to cool.To serve, turn the jelly out of the terrines and remove the cling film. Cut the jelly into slices, and serve with a few raspberries, a quenelle of ice cream and a drizzle of sauce. For the jelly, put the sugar in a pan with 1 litre/1¾ pints of water and bring to the boil. For the jelly, put the sugar in a pan with 1 litre/1¾ pints of water and bring to the boil. Meanwhile, soak the gelatine in a bowl of cold water until softened. Meanwhile, soak the gelatine in a bowl of cold water until softened. When the syrup has boiled, measure 1 litre/1¾ pints into a jug (reserving the rest for the sauce). Squeeze the gelatine out to remove any excess water and add to the measured syrup and mix gently to dissolve. When the syrup has boiled, measure 1 litre/1¾ pints into a jug (reserving the rest for the sauce). Squeeze the gelatine out to remove any excess water and add to the measured syrup and mix gently to dissolve. Add the raspberry cordial and vodka and mix to combine. Add the raspberry cordial and vodka and mix to combine. Brush the insides of two 500g/1lb 2oz terrine moulds with the vegetable oil. Take two large pieces of cling film and lay them in the moulds to cover totally, with at least 2cm/¾in hanging over the edge. Place the moulds onto a tray filled with ice. Brush the insides of two 500g/1lb 2oz terrine moulds with the vegetable oil. Take two large pieces of cling film and lay them in the moulds to cover totally, with at least 2cm/¾in hanging over the edge. Place the moulds onto a tray filled with ice. Spoon a 1cm/½in layer of jelly into each mould. Layer the raspberries onto the jelly and then cover with another layer of jelly. Allow this layer to set before adding more raspberries and jelly to reach the top of the mould (reserve a few raspberries to serve). Spoon a 1cm/½in layer of jelly into each mould. Layer the raspberries onto the jelly and then cover with another layer of jelly. Allow this layer to set before adding more raspberries and jelly to reach the top of the mould (reserve a few raspberries to serve). Place in the fridge for at least four hours to set. Place in the fridge for at least four hours to set. For the ice cream, place the milk, cream and vanilla seeds into a saucepan and bring to the boil. When the mixture has just come to the boil, whisk the egg yolks and sugar together in a large bowl. For the ice cream, place the milk, cream and vanilla seeds into a saucepan and bring to the boil. When the mixture has just come to the boil, whisk the egg yolks and sugar together in a large bowl. Pour the boiling cream mixture over the eggs, stirring all the time, then tip back into the saucepan, place over a high heat and cook, stirring all the time, until the mixture has thickened. Pour the boiling cream mixture over the eggs, stirring all the time, then tip back into the saucepan, place over a high heat and cook, stirring all the time, until the mixture has thickened. Remove from the heat and pass through a fine sieve into a bowl to cool down. Once cool, transfer to an ice cream maker and churn according to manufacturer's instructions until frozen. Remove from the heat and pass through a fine sieve into a bowl to cool down. Once cool, transfer to an ice cream maker and churn according to manufacturer's instructions until frozen. Remove and transfer into a sealed container. Store in the freezer until needed. Remove and transfer into a sealed container. Store in the freezer until needed. For the sauce, place 200ml/7fl oz of the reserved sugar syrup into a pan with the cordial and bring to a simmer. Dissolve the arrowroot in a little water and whisk into the syrup until it is thick enough to coat the back of a spoon. For the sauce, place 200ml/7fl oz of the reserved sugar syrup into a pan with the cordial and bring to a simmer. Dissolve the arrowroot in a little water and whisk into the syrup until it is thick enough to coat the back of a spoon. Remove from the heat, stir in the lime zest and set aside to cool. Remove from the heat, stir in the lime zest and set aside to cool. To serve, turn the jelly out of the terrines and remove the cling film. Cut the jelly into slices, and serve with a few raspberries, a quenelle of ice cream and a drizzle of sauce. To serve, turn the jelly out of the terrines and remove the cling film. Cut the jelly into slices, and serve with a few raspberries, a quenelle of ice cream and a drizzle of sauce. | {
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"title": "Raspberry jelly with lime syrup and vanilla ice cream recipe",
"content": "For the jelly, put the sugar in a pan with 1 litre/1¾ pints of water and bring to the boil. Meanwhile, soak the gelatine in a bowl of cold water until softened. When the syrup has boiled, measure 1 litre/1¾ pints into a jug (reserving the rest for the sauce). Squeeze the gelatine out to remove any excess water and add to the measured syrup and mix gently to dissolve. Add the raspberry cordial and vodka and mix to combine.Brush the insides of two 500g/1lb 2oz terrine moulds with the vegetable oil. Take two large pieces of cling film and lay them in the moulds to cover totally, with at least 2cm/¾in hanging over the edge. Place the moulds onto a tray filled with ice.Spoon a 1cm/½in layer of jelly into each mould. Layer the raspberries onto the jelly and then cover with another layer of jelly. Allow this layer to set before adding more raspberries and jelly to reach the top of the mould (reserve a few raspberries to serve). Place in the fridge for at least four hours to set.For the ice cream, place the milk, cream and vanilla seeds into a saucepan and bring to the boil. When the mixture has just come to the boil, whisk the egg yolks and sugar together in a large bowl.Pour the boiling cream mixture over the eggs, stirring all the time, then tip back into the saucepan, place over a high heat and cook, stirring all the time, until the mixture has thickened.Remove from the heat and pass through a fine sieve into a bowl to cool down. Once cool, transfer to an ice cream maker and churn according to manufacturer's instructions until frozen.Remove and transfer into a sealed container. Store in the freezer until needed.For the sauce, place 200ml/7fl oz of the reserved sugar syrup into a pan with the cordial and bring to a simmer. Dissolve the arrowroot in a little water and whisk into the syrup until it is thick enough to coat the back of a spoon.Remove from the heat, stir in the lime zest and set aside to cool.To serve, turn the jelly out of the terrines and remove the cling film. Cut the jelly into slices, and serve with a few raspberries, a quenelle of ice cream and a drizzle of sauce. For the jelly, put the sugar in a pan with 1 litre/1¾ pints of water and bring to the boil. For the jelly, put the sugar in a pan with 1 litre/1¾ pints of water and bring to the boil. Meanwhile, soak the gelatine in a bowl of cold water until softened. Meanwhile, soak the gelatine in a bowl of cold water until softened. When the syrup has boiled, measure 1 litre/1¾ pints into a jug (reserving the rest for the sauce). Squeeze the gelatine out to remove any excess water and add to the measured syrup and mix gently to dissolve. When the syrup has boiled, measure 1 litre/1¾ pints into a jug (reserving the rest for the sauce). Squeeze the gelatine out to remove any excess water and add to the measured syrup and mix gently to dissolve. Add the raspberry cordial and vodka and mix to combine. Add the raspberry cordial and vodka and mix to combine. Brush the insides of two 500g/1lb 2oz terrine moulds with the vegetable oil. Take two large pieces of cling film and lay them in the moulds to cover totally, with at least 2cm/¾in hanging over the edge. Place the moulds onto a tray filled with ice. Brush the insides of two 500g/1lb 2oz terrine moulds with the vegetable oil. Take two large pieces of cling film and lay them in the moulds to cover totally, with at least 2cm/¾in hanging over the edge. Place the moulds onto a tray filled with ice. Spoon a 1cm/½in layer of jelly into each mould. Layer the raspberries onto the jelly and then cover with another layer of jelly. Allow this layer to set before adding more raspberries and jelly to reach the top of the mould (reserve a few raspberries to serve). Spoon a 1cm/½in layer of jelly into each mould. Layer the raspberries onto the jelly and then cover with another layer of jelly. Allow this layer to set before adding more raspberries and jelly to reach the top of the mould (reserve a few raspberries to serve). Place in the fridge for at least four hours to set. Place in the fridge for at least four hours to set. For the ice cream, place the milk, cream and vanilla seeds into a saucepan and bring to the boil. When the mixture has just come to the boil, whisk the egg yolks and sugar together in a large bowl. For the ice cream, place the milk, cream and vanilla seeds into a saucepan and bring to the boil. When the mixture has just come to the boil, whisk the egg yolks and sugar together in a large bowl. Pour the boiling cream mixture over the eggs, stirring all the time, then tip back into the saucepan, place over a high heat and cook, stirring all the time, until the mixture has thickened. Pour the boiling cream mixture over the eggs, stirring all the time, then tip back into the saucepan, place over a high heat and cook, stirring all the time, until the mixture has thickened. Remove from the heat and pass through a fine sieve into a bowl to cool down. Once cool, transfer to an ice cream maker and churn according to manufacturer's instructions until frozen. Remove from the heat and pass through a fine sieve into a bowl to cool down. Once cool, transfer to an ice cream maker and churn according to manufacturer's instructions until frozen. Remove and transfer into a sealed container. Store in the freezer until needed. Remove and transfer into a sealed container. Store in the freezer until needed. For the sauce, place 200ml/7fl oz of the reserved sugar syrup into a pan with the cordial and bring to a simmer. Dissolve the arrowroot in a little water and whisk into the syrup until it is thick enough to coat the back of a spoon. For the sauce, place 200ml/7fl oz of the reserved sugar syrup into a pan with the cordial and bring to a simmer. Dissolve the arrowroot in a little water and whisk into the syrup until it is thick enough to coat the back of a spoon. Remove from the heat, stir in the lime zest and set aside to cool. Remove from the heat, stir in the lime zest and set aside to cool. To serve, turn the jelly out of the terrines and remove the cling film. Cut the jelly into slices, and serve with a few raspberries, a quenelle of ice cream and a drizzle of sauce. To serve, turn the jelly out of the terrines and remove the cling film. Cut the jelly into slices, and serve with a few raspberries, a quenelle of ice cream and a drizzle of sauce."
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} | 6dbb49deb2129a372b4785187e9b9f2d6cce1fa7f769e833dc546f25b74e4ded | Celeriac mash recipe
An average of 0.0 out of 5 stars from 0 ratings The key to light, fluffy celeriac mash is to include some floury potatoes (such as Maris Piper or King Edward), this ensures you'll get smooth creamy mash, just as it ought to be. 500g/1lb 2oz floury potatoes, peeled, cut into chunks500g/1lb 2oz celeriac, peeled, cut into chunks75g/3oz butter110ml/4fl oz double creamsalt and freshly ground black pepper 500g/1lb 2oz floury potatoes, peeled, cut into chunks 500g/1lb 2oz celeriac, peeled, cut into chunks 75g/3oz butter 110ml/4fl oz double cream salt and freshly ground black pepper Method Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so.Mash the cooked potatoes and celeriac until fairly smooth (or pass through a ricer). Add the butter and cream and mash again until completely smooth with no lumps. Season, to taste, with salt and freshly ground black pepper and serve warm. Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil. Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so. Mash the cooked potatoes and celeriac until fairly smooth (or pass through a ricer). Add the butter and cream and mash again until completely smooth with no lumps. Mash the cooked potatoes and celeriac until fairly smooth (or pass through a ricer). Add the butter and cream and mash again until completely smooth with no lumps. Season, to taste, with salt and freshly ground black pepper and serve warm. Season, to taste, with salt and freshly ground black pepper and serve warm. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings The key to light, fluffy celeriac mash is to include some floury potatoes (such as Maris Piper or King Edward), this ensures you'll get smooth creamy mash, just as it ought to be. 500g/1lb 2oz floury potatoes, peeled, cut into chunks500g/1lb 2oz celeriac, peeled, cut into chunks75g/3oz butter110ml/4fl oz double creamsalt and freshly ground black pepper 500g/1lb 2oz floury potatoes, peeled, cut into chunks 500g/1lb 2oz celeriac, peeled, cut into chunks 75g/3oz butter 110ml/4fl oz double cream salt and freshly ground black pepper Method Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so.Mash the cooked potatoes and celeriac until fairly smooth (or pass through a ricer). Add the butter and cream and mash again until completely smooth with no lumps. Season, to taste, with salt and freshly ground black pepper and serve warm. Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil. Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so. Mash the cooked potatoes and celeriac until fairly smooth (or pass through a ricer). Add the butter and cream and mash again until completely smooth with no lumps. Mash the cooked potatoes and celeriac until fairly smooth (or pass through a ricer). Add the butter and cream and mash again until completely smooth with no lumps. Season, to taste, with salt and freshly ground black pepper and serve warm. Season, to taste, with salt and freshly ground black pepper and serve warm."
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} | b53b07a85cd2a806c8bc3f23aee6883b299522c49978b7161d036fa48b60ad32 | Whole roasted celeriac with sourdough croutons recipe
Whole roasted celeriac with hazelnuts, sourdough croutons and greens An average of 2.8 out of 5 stars from 5 ratings Roasting celeriac whole gives you a crunchy skin and a soft buttery centre. 1 celeriac, scrubbed2 tbsp unsalted butter½ tbsp salt2 juniper berries 250ml/9fl oz white wine vinegar250g/9oz sugar 2 pink or yellow beetroots, peeled and thinly sliced 4 slices sourdough bread, cut into cubes4 tbsp butter ½ tbsp sherry vinegar or white wine vinegar salt and freshly ground black pepper 1 celeriac, scrubbed 2 tbsp unsalted butter ½ tbsp salt 2 juniper berries 250ml/9fl oz white wine vinegar 250g/9oz sugar 2 pink or yellow beetroots, peeled and thinly sliced 4 slices sourdough bread, cut into cubes 4 tbsp butter ½ tbsp sherry vinegar or white wine vinegar salt and freshly ground black pepper 1 bunch pea shoots1 bunch celery leaves 250g/9oz hazelnuts, peeled and toasted 1 bunch pea shoots 1 bunch celery leaves 250g/9oz hazelnuts, peeled and toasted Method Preheat the oven to 180C/160C Fan/Gas 4.Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes, or until cooked all the way through. Meanwhile, crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar, sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water.Put the beetroots in the pickling liquid and set aside for 30 minutes.To make the croutons, melt 2 tablespoons of butter in a frying pan over a medium heat. Fry the cubes of bread for 5–10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper. In the same pan, make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper. Mix together the pickled beetroot slices, peashoots and celery leaves. Dress with a little of the pickling liquid. To serve, cut the celeriac into quarters. Dive between four plates and top with the croutons, hazelnuts, salad and a drizzle brown butter sauce. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes, or until cooked all the way through. Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes, or until cooked all the way through. Meanwhile, crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar, sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water. Meanwhile, crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar, sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water. Put the beetroots in the pickling liquid and set aside for 30 minutes. Put the beetroots in the pickling liquid and set aside for 30 minutes. To make the croutons, melt 2 tablespoons of butter in a frying pan over a medium heat. To make the croutons, melt 2 tablespoons of butter in a frying pan over a medium heat. Fry the cubes of bread for 5–10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper. Fry the cubes of bread for 5–10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper. In the same pan, make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper. In the same pan, make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper. Mix together the pickled beetroot slices, peashoots and celery leaves. Dress with a little of the pickling liquid. Mix together the pickled beetroot slices, peashoots and celery leaves. Dress with a little of the pickling liquid. To serve, cut the celeriac into quarters. Dive between four plates and top with the croutons, hazelnuts, salad and a drizzle brown butter sauce. To serve, cut the celeriac into quarters. Dive between four plates and top with the croutons, hazelnuts, salad and a drizzle brown butter sauce. | {
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"title": "Whole roasted celeriac with sourdough croutons recipe",
"content": "Whole roasted celeriac with hazelnuts, sourdough croutons and greens An average of 2.8 out of 5 stars from 5 ratings Roasting celeriac whole gives you a crunchy skin and a soft buttery centre. 1 celeriac, scrubbed2 tbsp unsalted butter½ tbsp salt2 juniper berries 250ml/9fl oz white wine vinegar250g/9oz sugar 2 pink or yellow beetroots, peeled and thinly sliced 4 slices sourdough bread, cut into cubes4 tbsp butter ½ tbsp sherry vinegar or white wine vinegar salt and freshly ground black pepper 1 celeriac, scrubbed 2 tbsp unsalted butter ½ tbsp salt 2 juniper berries 250ml/9fl oz white wine vinegar 250g/9oz sugar 2 pink or yellow beetroots, peeled and thinly sliced 4 slices sourdough bread, cut into cubes 4 tbsp butter ½ tbsp sherry vinegar or white wine vinegar salt and freshly ground black pepper 1 bunch pea shoots1 bunch celery leaves 250g/9oz hazelnuts, peeled and toasted 1 bunch pea shoots 1 bunch celery leaves 250g/9oz hazelnuts, peeled and toasted Method Preheat the oven to 180C/160C Fan/Gas 4.Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes, or until cooked all the way through. Meanwhile, crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar, sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water.Put the beetroots in the pickling liquid and set aside for 30 minutes.To make the croutons, melt 2 tablespoons of butter in a frying pan over a medium heat. Fry the cubes of bread for 5–10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper. In the same pan, make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper. Mix together the pickled beetroot slices, peashoots and celery leaves. Dress with a little of the pickling liquid. To serve, cut the celeriac into quarters. Dive between four plates and top with the croutons, hazelnuts, salad and a drizzle brown butter sauce. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes, or until cooked all the way through. Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes, or until cooked all the way through. Meanwhile, crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar, sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water. Meanwhile, crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar, sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water. Put the beetroots in the pickling liquid and set aside for 30 minutes. Put the beetroots in the pickling liquid and set aside for 30 minutes. To make the croutons, melt 2 tablespoons of butter in a frying pan over a medium heat. To make the croutons, melt 2 tablespoons of butter in a frying pan over a medium heat. Fry the cubes of bread for 5–10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper. Fry the cubes of bread for 5–10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper. In the same pan, make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper. In the same pan, make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper. Mix together the pickled beetroot slices, peashoots and celery leaves. Dress with a little of the pickling liquid. Mix together the pickled beetroot slices, peashoots and celery leaves. Dress with a little of the pickling liquid. To serve, cut the celeriac into quarters. Dive between four plates and top with the croutons, hazelnuts, salad and a drizzle brown butter sauce. To serve, cut the celeriac into quarters. Dive between four plates and top with the croutons, hazelnuts, salad and a drizzle brown butter sauce."
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} | 5cb39d1559ea934a6b71e5f43bae0847fd90307c6ce1bd79b1788c7d307069e1 | Whole roast celeriac stuffed with chestnuts recipe
Preheat the oven to 180C/160C Fan/Gas 4.To make the celeriac, trim any gnarly roots off the celeriac and scrub clean under cold running water. Pat dry, rub with the oil and season with salt and pepper. Wrap tightly in a double layer of kitchen foil and place in a roasting tin in the oven. Cook for around 1½ hours or until tender, checking it is cooked by unwrapping the foil and piercing down through the top with a small sharp knife. Remove the foil and leave to rest for 10 minutes, or until just cool enough to handle. Scoop out (and reserve) the centre flesh of the celeriac, leaving a 1.5cm/¾in thick shell of celeriac. This is best done by scoring the flesh with a small sharp knife then spooning it out in layers. Set aside the celeriac flesh. Line the roasting tin with baking paper and place the celeriac shell in the centre. To make the stuffing, heat half of the butter and half of the oil in a large frying pan over a medium heat. Add the shallot, apple, sage, thyme, garlic and chestnuts. Season with salt and pepper and gently cook for 15 minutes, stirring often, until the shallots and apple have softened. Spoon the apple mixture into a bowl and leave to cool a little. Stir through the cranberries, cheddar and half of the parsley. Return the pan to the heat (no need to wash) and heat the remaining butter and oil. Stir in the breadcrumbs and walnuts and season with salt and pepper. Cook for about 5 minutes, stirring often, until golden and crunchy. Place 2 tablespoons of the mixture in a small bowl and set aside. Stir the rest into the apple mixture. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the apple stuffing into the celeriac shell, piling it high on top. Scatter any leftovers around the roasting tin. Roast for 15–20 minutes or until hot in the centre and the cheese has started to melt. Meanwhile to make the sauce, place the cream and nutmeg in a small saucepan and add the reserved celeriac flesh. Season with plenty of pepper and a touch of salt and bring to a simmer.Blend with a hand-held blender or in a food processor until smooth – it should be a fairly thick sauce. Season with salt and pepper. Keep hot. Pour the sauce into a shallow serving dish and place the stuffed celeriac shell on top. Spoon the extra stuffing around the dish. Scatter over the reserved 2 tablespoons of breadcrumbs mixture and the remaining parsley. Serve immediately, carving into wedges at the table and making sure that everyone gets a portion of sauce, roast celeriac and stuffing. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the celeriac, trim any gnarly roots off the celeriac and scrub clean under cold running water. Pat dry, rub with the oil and season with salt and pepper. To make the celeriac, trim any gnarly roots off the celeriac and scrub clean under cold running water. Pat dry, rub with the oil and season with salt and pepper. Wrap tightly in a double layer of kitchen foil and place in a roasting tin in the oven. Cook for around 1½ hours or until tender, checking it is cooked by unwrapping the foil and piercing down through the top with a small sharp knife. Remove the foil and leave to rest for 10 minutes, or until just cool enough to handle. Wrap tightly in a double layer of kitchen foil and place in a roasting tin in the oven. Cook for around 1½ hours or until tender, checking it is cooked by unwrapping the foil and piercing down through the top with a small sharp knife. Remove the foil and leave to rest for 10 minutes, or until just cool enough to handle. Scoop out (and reserve) the centre flesh of the celeriac, leaving a 1.5cm/¾in thick shell of celeriac. This is best done by scoring the flesh with a small sharp knife then spooning it out in layers. Set aside the celeriac flesh. Scoop out (and reserve) the centre flesh of the celeriac, leaving a 1.5cm/¾in thick shell of celeriac. This is best done by scoring the flesh with a small sharp knife then spooning it out in layers. Set aside the celeriac flesh. Line the roasting tin with baking paper and place the celeriac shell in the centre. Line the roasting tin with baking paper and place the celeriac shell in the centre. To make the stuffing, heat half of the butter and half of the oil in a large frying pan over a medium heat. Add the shallot, apple, sage, thyme, garlic and chestnuts. Season with salt and pepper and gently cook for 15 minutes, stirring often, until the shallots and apple have softened. To make the stuffing, heat half of the butter and half of the oil in a large frying pan over a medium heat. Add the shallot, apple, sage, thyme, garlic and chestnuts. Season with salt and pepper and gently cook for 15 minutes, stirring often, until the shallots and apple have softened. Spoon the apple mixture into a bowl and leave to cool a little. Stir through the cranberries, cheddar and half of the parsley. Spoon the apple mixture into a bowl and leave to cool a little. Stir through the cranberries, cheddar and half of the parsley. Return the pan to the heat (no need to wash) and heat the remaining butter and oil. Stir in the breadcrumbs and walnuts and season with salt and pepper. Cook for about 5 minutes, stirring often, until golden and crunchy. Place 2 tablespoons of the mixture in a small bowl and set aside. Stir the rest into the apple mixture. Return the pan to the heat (no need to wash) and heat the remaining butter and oil. Stir in the breadcrumbs and walnuts and season with salt and pepper. Cook for about 5 minutes, stirring often, until golden and crunchy. Place 2 tablespoons of the mixture in a small bowl and set aside. Stir the rest into the apple mixture. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the apple stuffing into the celeriac shell, piling it high on top. Scatter any leftovers around the roasting tin. Spoon the apple stuffing into the celeriac shell, piling it high on top. Scatter any leftovers around the roasting tin. Roast for 15–20 minutes or until hot in the centre and the cheese has started to melt. Roast for 15–20 minutes or until hot in the centre and the cheese has started to melt. Meanwhile to make the sauce, place the cream and nutmeg in a small saucepan and add the reserved celeriac flesh. Season with plenty of pepper and a touch of salt and bring to a simmer. Meanwhile to make the sauce, place the cream and nutmeg in a small saucepan and add the reserved celeriac flesh. Season with plenty of pepper and a touch of salt and bring to a simmer. Blend with a hand-held blender or in a food processor until smooth – it should be a fairly thick sauce. Season with salt and pepper. Keep hot. Blend with a hand-held blender or in a food processor until smooth – it should be a fairly thick sauce. Season with salt and pepper. Keep hot. Pour the sauce into a shallow serving dish and place the stuffed celeriac shell on top. Spoon the extra stuffing around the dish. Pour the sauce into a shallow serving dish and place the stuffed celeriac shell on top. Spoon the extra stuffing around the dish. Scatter over the reserved 2 tablespoons of breadcrumbs mixture and the remaining parsley. Scatter over the reserved 2 tablespoons of breadcrumbs mixture and the remaining parsley. Serve immediately, carving into wedges at the table and making sure that everyone gets a portion of sauce, roast celeriac and stuffing. Serve immediately, carving into wedges at the table and making sure that everyone gets a portion of sauce, roast celeriac and stuffing. | {
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"title": "Whole roast celeriac stuffed with chestnuts recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4.To make the celeriac, trim any gnarly roots off the celeriac and scrub clean under cold running water. Pat dry, rub with the oil and season with salt and pepper. Wrap tightly in a double layer of kitchen foil and place in a roasting tin in the oven. Cook for around 1½ hours or until tender, checking it is cooked by unwrapping the foil and piercing down through the top with a small sharp knife. Remove the foil and leave to rest for 10 minutes, or until just cool enough to handle. Scoop out (and reserve) the centre flesh of the celeriac, leaving a 1.5cm/¾in thick shell of celeriac. This is best done by scoring the flesh with a small sharp knife then spooning it out in layers. Set aside the celeriac flesh. Line the roasting tin with baking paper and place the celeriac shell in the centre. To make the stuffing, heat half of the butter and half of the oil in a large frying pan over a medium heat. Add the shallot, apple, sage, thyme, garlic and chestnuts. Season with salt and pepper and gently cook for 15 minutes, stirring often, until the shallots and apple have softened. Spoon the apple mixture into a bowl and leave to cool a little. Stir through the cranberries, cheddar and half of the parsley. Return the pan to the heat (no need to wash) and heat the remaining butter and oil. Stir in the breadcrumbs and walnuts and season with salt and pepper. Cook for about 5 minutes, stirring often, until golden and crunchy. Place 2 tablespoons of the mixture in a small bowl and set aside. Stir the rest into the apple mixture. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the apple stuffing into the celeriac shell, piling it high on top. Scatter any leftovers around the roasting tin. Roast for 15–20 minutes or until hot in the centre and the cheese has started to melt. Meanwhile to make the sauce, place the cream and nutmeg in a small saucepan and add the reserved celeriac flesh. Season with plenty of pepper and a touch of salt and bring to a simmer.Blend with a hand-held blender or in a food processor until smooth – it should be a fairly thick sauce. Season with salt and pepper. Keep hot. Pour the sauce into a shallow serving dish and place the stuffed celeriac shell on top. Spoon the extra stuffing around the dish. Scatter over the reserved 2 tablespoons of breadcrumbs mixture and the remaining parsley. Serve immediately, carving into wedges at the table and making sure that everyone gets a portion of sauce, roast celeriac and stuffing. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the celeriac, trim any gnarly roots off the celeriac and scrub clean under cold running water. Pat dry, rub with the oil and season with salt and pepper. To make the celeriac, trim any gnarly roots off the celeriac and scrub clean under cold running water. Pat dry, rub with the oil and season with salt and pepper. Wrap tightly in a double layer of kitchen foil and place in a roasting tin in the oven. Cook for around 1½ hours or until tender, checking it is cooked by unwrapping the foil and piercing down through the top with a small sharp knife. Remove the foil and leave to rest for 10 minutes, or until just cool enough to handle. Wrap tightly in a double layer of kitchen foil and place in a roasting tin in the oven. Cook for around 1½ hours or until tender, checking it is cooked by unwrapping the foil and piercing down through the top with a small sharp knife. Remove the foil and leave to rest for 10 minutes, or until just cool enough to handle. Scoop out (and reserve) the centre flesh of the celeriac, leaving a 1.5cm/¾in thick shell of celeriac. This is best done by scoring the flesh with a small sharp knife then spooning it out in layers. Set aside the celeriac flesh. Scoop out (and reserve) the centre flesh of the celeriac, leaving a 1.5cm/¾in thick shell of celeriac. This is best done by scoring the flesh with a small sharp knife then spooning it out in layers. Set aside the celeriac flesh. Line the roasting tin with baking paper and place the celeriac shell in the centre. Line the roasting tin with baking paper and place the celeriac shell in the centre. To make the stuffing, heat half of the butter and half of the oil in a large frying pan over a medium heat. Add the shallot, apple, sage, thyme, garlic and chestnuts. Season with salt and pepper and gently cook for 15 minutes, stirring often, until the shallots and apple have softened. To make the stuffing, heat half of the butter and half of the oil in a large frying pan over a medium heat. Add the shallot, apple, sage, thyme, garlic and chestnuts. Season with salt and pepper and gently cook for 15 minutes, stirring often, until the shallots and apple have softened. Spoon the apple mixture into a bowl and leave to cool a little. Stir through the cranberries, cheddar and half of the parsley. Spoon the apple mixture into a bowl and leave to cool a little. Stir through the cranberries, cheddar and half of the parsley. Return the pan to the heat (no need to wash) and heat the remaining butter and oil. Stir in the breadcrumbs and walnuts and season with salt and pepper. Cook for about 5 minutes, stirring often, until golden and crunchy. Place 2 tablespoons of the mixture in a small bowl and set aside. Stir the rest into the apple mixture. Return the pan to the heat (no need to wash) and heat the remaining butter and oil. Stir in the breadcrumbs and walnuts and season with salt and pepper. Cook for about 5 minutes, stirring often, until golden and crunchy. Place 2 tablespoons of the mixture in a small bowl and set aside. Stir the rest into the apple mixture. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the apple stuffing into the celeriac shell, piling it high on top. Scatter any leftovers around the roasting tin. Spoon the apple stuffing into the celeriac shell, piling it high on top. Scatter any leftovers around the roasting tin. Roast for 15–20 minutes or until hot in the centre and the cheese has started to melt. Roast for 15–20 minutes or until hot in the centre and the cheese has started to melt. Meanwhile to make the sauce, place the cream and nutmeg in a small saucepan and add the reserved celeriac flesh. Season with plenty of pepper and a touch of salt and bring to a simmer. Meanwhile to make the sauce, place the cream and nutmeg in a small saucepan and add the reserved celeriac flesh. Season with plenty of pepper and a touch of salt and bring to a simmer. Blend with a hand-held blender or in a food processor until smooth – it should be a fairly thick sauce. Season with salt and pepper. Keep hot. Blend with a hand-held blender or in a food processor until smooth – it should be a fairly thick sauce. Season with salt and pepper. Keep hot. Pour the sauce into a shallow serving dish and place the stuffed celeriac shell on top. Spoon the extra stuffing around the dish. Pour the sauce into a shallow serving dish and place the stuffed celeriac shell on top. Spoon the extra stuffing around the dish. Scatter over the reserved 2 tablespoons of breadcrumbs mixture and the remaining parsley. Scatter over the reserved 2 tablespoons of breadcrumbs mixture and the remaining parsley. Serve immediately, carving into wedges at the table and making sure that everyone gets a portion of sauce, roast celeriac and stuffing. Serve immediately, carving into wedges at the table and making sure that everyone gets a portion of sauce, roast celeriac and stuffing."
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} | 125428c44218238b065b6547b333203be74e2ae1c1346ca53d098ca9bfe131ae | Mushroom Wellington with baby turnips and spinach recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_wellington_with_56559_16x9.jpg This mushroom Wellington makes a great vegetarian Sunday lunch alternative. 25g/1oz unsalted butter2 tbsp olive oil, plus extra for rubbing250g/9oz mixed wild mushrooms, finely chopped1 shallot, finely chopped3 garlic cloves, crushed, plus extra slivers for rubbing2 tsp chopped fresh thyme½ tbsp chopped fresh tarragon150g/5½oz walnuts, toasted and chopped2 tbsp chopped flatleaf parsley2 large Portobello mushrooms1 x 320g pack ready-rolled puff pastry1 free-range egg, beatensalt and freshly ground black pepper 25g/1oz unsalted butter 2 tbsp olive oil, plus extra for rubbing 250g/9oz mixed wild mushrooms, finely chopped 1 shallot, finely chopped 3 garlic cloves, crushed, plus extra slivers for rubbing 2 tsp chopped fresh thyme ½ tbsp chopped fresh tarragon 150g/5½oz walnuts, toasted and chopped 2 tbsp chopped flatleaf parsley 2 large Portobello mushrooms 1 x 320g pack ready-rolled puff pastry 1 free-range egg, beaten salt and freshly ground black pepper 6 baby turnips, cut in half2 tbsp olive oil50g/1¾oz baby spinachsalt and freshly ground black pepper 6 baby turnips, cut in half 2 tbsp olive oil 50g/1¾oz baby spinach salt and freshly ground black pepper Method To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside.Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices.Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices. Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom. Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape.Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes.Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden. To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips. Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Place the Wellington onto a serving plate and serve the spinach and turnips around the edge. To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside. To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices. Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices. Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices. Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices. Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom. Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom. Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape. Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape. Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes. Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden. To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips. To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips. Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Place the Wellington onto a serving plate and serve the spinach and turnips around the edge. Place the Wellington onto a serving plate and serve the spinach and turnips around the edge. | {
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"title": "Mushroom Wellington with baby turnips and spinach 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/mushroom_wellington_with_56559_16x9.jpg This mushroom Wellington makes a great vegetarian Sunday lunch alternative. 25g/1oz unsalted butter2 tbsp olive oil, plus extra for rubbing250g/9oz mixed wild mushrooms, finely chopped1 shallot, finely chopped3 garlic cloves, crushed, plus extra slivers for rubbing2 tsp chopped fresh thyme½ tbsp chopped fresh tarragon150g/5½oz walnuts, toasted and chopped2 tbsp chopped flatleaf parsley2 large Portobello mushrooms1 x 320g pack ready-rolled puff pastry1 free-range egg, beatensalt and freshly ground black pepper 25g/1oz unsalted butter 2 tbsp olive oil, plus extra for rubbing 250g/9oz mixed wild mushrooms, finely chopped 1 shallot, finely chopped 3 garlic cloves, crushed, plus extra slivers for rubbing 2 tsp chopped fresh thyme ½ tbsp chopped fresh tarragon 150g/5½oz walnuts, toasted and chopped 2 tbsp chopped flatleaf parsley 2 large Portobello mushrooms 1 x 320g pack ready-rolled puff pastry 1 free-range egg, beaten salt and freshly ground black pepper 6 baby turnips, cut in half2 tbsp olive oil50g/1¾oz baby spinachsalt and freshly ground black pepper 6 baby turnips, cut in half 2 tbsp olive oil 50g/1¾oz baby spinach salt and freshly ground black pepper Method To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside.Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices.Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices. Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom. Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape.Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes.Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden. To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips. Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Place the Wellington onto a serving plate and serve the spinach and turnips around the edge. To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside. To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley and cook for a further 2 minutes. Season well with salt and pepper and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices. Preheat the oven to 220C/200C Fan/Gas 7. Rub the Portobello mushrooms with olive oil, a few slivers of garlic and the remaining thyme. Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft. Reserve any cooking juices. Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices. Chop up one of the Portobello mushrooms and add to the wild mushroom mixture with the reserved cooking juices. Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom. Cut two circles out of the puff pastry just larger than the remaining Portobello mushroom using a sharp knife. Place one under the Portobello mushroom. Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape. Take a suitably sized bowl or cup and line with the other pastry circle. Pile in the wild mushroom mixture and push down to form a domed shape. Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes. Turn out carefully and place on top of the Portobello mushroom. Seal the pastry top and bottom with egg wash and press together. Brush all over with egg wash and chill in the fridge for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the Wellington for 30 minutes, or until nicely golden. To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips. To make the turnips and spinach, bring a medium saucepan of water to the boil and blanch the turnips. Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Place the Wellington onto a serving plate and serve the spinach and turnips around the edge. Place the Wellington onto a serving plate and serve the spinach and turnips around the edge."
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} | 4f2c68c2e72cfd4c5da44d57e996b4de89733a40d4cf1d3eb1e5f5d827dfa75d | Spiced pigeon breasts with sweet potato recipe
Spiced pigeon breasts with sweet potato and parsnip mash and wild mushrooms An average of 0.0 out of 5 stars from 0 ratings Pigeon breasts can be cooked quickly in a pan and make a great midweek dinner. Here they are served with creamy mash and herby mushrooms. 1 tsp black peppercorns, crushed1 tsp coriander seeds, toasted and crushedpinch ground cinnamonpinch ground ginger4 pigeon breasts2 tbsp sunflower oil25g/1oz unsalted butter1 heaped tbsp redcurrant jelly1 lemon, juice onlysalt 1 tsp black peppercorns, crushed 1 tsp coriander seeds, toasted and crushed pinch ground cinnamon pinch ground ginger 4 pigeon breasts 2 tbsp sunflower oil 25g/1oz unsalted butter 1 heaped tbsp redcurrant jelly 1 lemon, juice only salt 250g/9oz sweet potatoes, peeled and chopped250g/9oz parsnips, peeled and chopped600ml/20fl oz full-fat milk150g/5½oz unsalted butter, dicedsalt and freshly ground black pepper 250g/9oz sweet potatoes, peeled and chopped 250g/9oz parsnips, peeled and chopped 600ml/20fl oz full-fat milk 150g/5½oz unsalted butter, diced salt and freshly ground black pepper 1 tbsp sunflower oilknob of butter300g/10½oz fresh mixed wild mushrooms, cleaned and trimmed1 garlic clove, crushed1 tbsp chopped fresh flat-leaf parsleysea salt and freshly ground black pepper 1 tbsp sunflower oil knob of butter 300g/10½oz fresh mixed wild mushrooms, cleaned and trimmed 1 garlic clove, crushed 1 tbsp chopped fresh flat-leaf parsley sea salt and freshly ground black pepper Method To marinate the pigeon breasts, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the pigeon breasts, cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash. For the sweet potato and parsnip mash, place the sweet potatoes, parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes, or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips, reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm.To cook the pigeon breasts, heat the oil in a large, heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through, spooning the glaze over the breasts to coat. Season with salt.Meanwhile to cook the mushrooms, heat the oil in a separate frying pan and then add the butter. Once it stops sizzling, add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes, or until the mushrooms are just tender.Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve. To marinate the pigeon breasts, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the pigeon breasts, cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash. To marinate the pigeon breasts, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the pigeon breasts, cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash. For the sweet potato and parsnip mash, place the sweet potatoes, parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes, or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips, reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm. For the sweet potato and parsnip mash, place the sweet potatoes, parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes, or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips, reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm. To cook the pigeon breasts, heat the oil in a large, heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through, spooning the glaze over the breasts to coat. Season with salt. To cook the pigeon breasts, heat the oil in a large, heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through, spooning the glaze over the breasts to coat. Season with salt. Meanwhile to cook the mushrooms, heat the oil in a separate frying pan and then add the butter. Once it stops sizzling, add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes, or until the mushrooms are just tender. Meanwhile to cook the mushrooms, heat the oil in a separate frying pan and then add the butter. Once it stops sizzling, add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes, or until the mushrooms are just tender. Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve. Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve. | {
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"content": "Spiced pigeon breasts with sweet potato and parsnip mash and wild mushrooms An average of 0.0 out of 5 stars from 0 ratings Pigeon breasts can be cooked quickly in a pan and make a great midweek dinner. Here they are served with creamy mash and herby mushrooms. 1 tsp black peppercorns, crushed1 tsp coriander seeds, toasted and crushedpinch ground cinnamonpinch ground ginger4 pigeon breasts2 tbsp sunflower oil25g/1oz unsalted butter1 heaped tbsp redcurrant jelly1 lemon, juice onlysalt 1 tsp black peppercorns, crushed 1 tsp coriander seeds, toasted and crushed pinch ground cinnamon pinch ground ginger 4 pigeon breasts 2 tbsp sunflower oil 25g/1oz unsalted butter 1 heaped tbsp redcurrant jelly 1 lemon, juice only salt 250g/9oz sweet potatoes, peeled and chopped250g/9oz parsnips, peeled and chopped600ml/20fl oz full-fat milk150g/5½oz unsalted butter, dicedsalt and freshly ground black pepper 250g/9oz sweet potatoes, peeled and chopped 250g/9oz parsnips, peeled and chopped 600ml/20fl oz full-fat milk 150g/5½oz unsalted butter, diced salt and freshly ground black pepper 1 tbsp sunflower oilknob of butter300g/10½oz fresh mixed wild mushrooms, cleaned and trimmed1 garlic clove, crushed1 tbsp chopped fresh flat-leaf parsleysea salt and freshly ground black pepper 1 tbsp sunflower oil knob of butter 300g/10½oz fresh mixed wild mushrooms, cleaned and trimmed 1 garlic clove, crushed 1 tbsp chopped fresh flat-leaf parsley sea salt and freshly ground black pepper Method To marinate the pigeon breasts, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the pigeon breasts, cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash. For the sweet potato and parsnip mash, place the sweet potatoes, parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes, or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips, reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm.To cook the pigeon breasts, heat the oil in a large, heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through, spooning the glaze over the breasts to coat. Season with salt.Meanwhile to cook the mushrooms, heat the oil in a separate frying pan and then add the butter. Once it stops sizzling, add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes, or until the mushrooms are just tender.Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve. To marinate the pigeon breasts, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the pigeon breasts, cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash. To marinate the pigeon breasts, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the pigeon breasts, cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash. For the sweet potato and parsnip mash, place the sweet potatoes, parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes, or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips, reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm. For the sweet potato and parsnip mash, place the sweet potatoes, parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes, or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips, reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm. To cook the pigeon breasts, heat the oil in a large, heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through, spooning the glaze over the breasts to coat. Season with salt. To cook the pigeon breasts, heat the oil in a large, heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through, spooning the glaze over the breasts to coat. Season with salt. Meanwhile to cook the mushrooms, heat the oil in a separate frying pan and then add the butter. Once it stops sizzling, add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes, or until the mushrooms are just tender. Meanwhile to cook the mushrooms, heat the oil in a separate frying pan and then add the butter. Once it stops sizzling, add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes, or until the mushrooms are just tender. Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve. Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve."
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} | ff5fae36a46943399949b69c10f1484bcdc693648fe261eee30d89bf1dd7a30c | Cauliflower couscous with mushroom-crusted lamb recipe
An average of 5.0 out of 5 stars from 1 rating Cooked fast and hot, this tender, rare lamb loin is covered in a mushroom crust and served with creamy mushrooms and cauliflower couscous. 1 lamb loinplain flour, for dusting1 medium free-range egg, beaten50g/1¾oz dried trumpet mushrooms, blended to a fine powderolive oil, for fryingsalt and freshly ground black pepper 1 lamb loin plain flour, for dusting 1 medium free-range egg, beaten 50g/1¾oz dried trumpet mushrooms, blended to a fine powder olive oil, for frying salt and freshly ground black pepper 1 large cauliflower, florets only 3 tbsp raisins, soaked in warm water for 10 minutes, drained50g/1¾oz green olives, stones removed, chopped3 tbsp pine nuts 1 large cauliflower, florets only 3 tbsp raisins, soaked in warm water for 10 minutes, drained 50g/1¾oz green olives, stones removed, chopped 3 tbsp pine nuts 2 large Portobello mushrooms, wiped clean 75g/2¾oz unsalted butter150g/5½oz assorted wild mushrooms, cleaned1 tbsp chopped fresh rosemary 100ml/3½fl oz double cream1 tbsp red wine vinegar2 tsp soy sauce2 tbsp chopped fresh parsley 2 large Portobello mushrooms, wiped clean 75g/2¾oz unsalted butter 150g/5½oz assorted wild mushrooms, cleaned 1 tbsp chopped fresh rosemary 100ml/3½fl oz double cream 1 tbsp red wine vinegar 2 tsp soy sauce 2 tbsp chopped fresh parsley Method To make the mushroom-crusted lamb, dust the lamb loin lightly with flour. Dip in the beaten egg, then roll in the mushroom powder to coat. Wrap tightly in cling film and chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Heat a little olive oil in a frying pan. Unwrap the lamb and fry until browned all over. Transfer to a baking tray and bake for 5–10 minutes, or until cooked to your liking. Remove from the oven and set aside in a warm place to rest. To make the cauliflower couscous, put the cauliflower in a food processor and pulse until it is very finely chopped. Tip it into a fine sieve and steam over a saucepan of boiling water for 5 minutes, or until tender. Transfer the cauliflower to a large bowl and mix in the raisins, olives and pine nuts. Season to taste with salt and pepper. Preheat the grill to medium–high. To make the creamy mushrooms, dot the Portobello mushrooms with some of the butter and grill until tender. Set aside to cool slightly, then slice.In a frying pan, add the remaining butter and heat until it turns a nut brown colour. Add the wild mushrooms and rosemary and cook until the mushrooms are tender. Add the Portobello mushrooms and cream and season with salt and pepper. Simmer until the cream is reduced and thickened, then stir in the vinegar and soy sauce. Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley. To serve, carve the lamb into four slices. Spoon some of the mushrooms onto a serving plate and place a slice of lamb on top. Serve with the cauliflower couscous. To make the mushroom-crusted lamb, dust the lamb loin lightly with flour. Dip in the beaten egg, then roll in the mushroom powder to coat. Wrap tightly in cling film and chill in the fridge for 30 minutes. To make the mushroom-crusted lamb, dust the lamb loin lightly with flour. Dip in the beaten egg, then roll in the mushroom powder to coat. Wrap tightly in cling film and chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Heat a little olive oil in a frying pan. Unwrap the lamb and fry until browned all over. Transfer to a baking tray and bake for 5–10 minutes, or until cooked to your liking. Remove from the oven and set aside in a warm place to rest. Preheat the oven to 220C/200C Fan/Gas 7. Heat a little olive oil in a frying pan. Unwrap the lamb and fry until browned all over. Transfer to a baking tray and bake for 5–10 minutes, or until cooked to your liking. Remove from the oven and set aside in a warm place to rest. To make the cauliflower couscous, put the cauliflower in a food processor and pulse until it is very finely chopped. Tip it into a fine sieve and steam over a saucepan of boiling water for 5 minutes, or until tender. Transfer the cauliflower to a large bowl and mix in the raisins, olives and pine nuts. Season to taste with salt and pepper. To make the cauliflower couscous, put the cauliflower in a food processor and pulse until it is very finely chopped. Tip it into a fine sieve and steam over a saucepan of boiling water for 5 minutes, or until tender. Transfer the cauliflower to a large bowl and mix in the raisins, olives and pine nuts. Season to taste with salt and pepper. Preheat the grill to medium–high. To make the creamy mushrooms, dot the Portobello mushrooms with some of the butter and grill until tender. Set aside to cool slightly, then slice. Preheat the grill to medium–high. To make the creamy mushrooms, dot the Portobello mushrooms with some of the butter and grill until tender. Set aside to cool slightly, then slice. In a frying pan, add the remaining butter and heat until it turns a nut brown colour. Add the wild mushrooms and rosemary and cook until the mushrooms are tender. In a frying pan, add the remaining butter and heat until it turns a nut brown colour. Add the wild mushrooms and rosemary and cook until the mushrooms are tender. Add the Portobello mushrooms and cream and season with salt and pepper. Simmer until the cream is reduced and thickened, then stir in the vinegar and soy sauce. Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley. Add the Portobello mushrooms and cream and season with salt and pepper. Simmer until the cream is reduced and thickened, then stir in the vinegar and soy sauce. Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley. To serve, carve the lamb into four slices. Spoon some of the mushrooms onto a serving plate and place a slice of lamb on top. Serve with the cauliflower couscous. To serve, carve the lamb into four slices. Spoon some of the mushrooms onto a serving plate and place a slice of lamb on top. Serve with the cauliflower couscous. | {
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"title": "Cauliflower couscous with mushroom-crusted lamb recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Cooked fast and hot, this tender, rare lamb loin is covered in a mushroom crust and served with creamy mushrooms and cauliflower couscous. 1 lamb loinplain flour, for dusting1 medium free-range egg, beaten50g/1¾oz dried trumpet mushrooms, blended to a fine powderolive oil, for fryingsalt and freshly ground black pepper 1 lamb loin plain flour, for dusting 1 medium free-range egg, beaten 50g/1¾oz dried trumpet mushrooms, blended to a fine powder olive oil, for frying salt and freshly ground black pepper 1 large cauliflower, florets only 3 tbsp raisins, soaked in warm water for 10 minutes, drained50g/1¾oz green olives, stones removed, chopped3 tbsp pine nuts 1 large cauliflower, florets only 3 tbsp raisins, soaked in warm water for 10 minutes, drained 50g/1¾oz green olives, stones removed, chopped 3 tbsp pine nuts 2 large Portobello mushrooms, wiped clean 75g/2¾oz unsalted butter150g/5½oz assorted wild mushrooms, cleaned1 tbsp chopped fresh rosemary 100ml/3½fl oz double cream1 tbsp red wine vinegar2 tsp soy sauce2 tbsp chopped fresh parsley 2 large Portobello mushrooms, wiped clean 75g/2¾oz unsalted butter 150g/5½oz assorted wild mushrooms, cleaned 1 tbsp chopped fresh rosemary 100ml/3½fl oz double cream 1 tbsp red wine vinegar 2 tsp soy sauce 2 tbsp chopped fresh parsley Method To make the mushroom-crusted lamb, dust the lamb loin lightly with flour. Dip in the beaten egg, then roll in the mushroom powder to coat. Wrap tightly in cling film and chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Heat a little olive oil in a frying pan. Unwrap the lamb and fry until browned all over. Transfer to a baking tray and bake for 5–10 minutes, or until cooked to your liking. Remove from the oven and set aside in a warm place to rest. To make the cauliflower couscous, put the cauliflower in a food processor and pulse until it is very finely chopped. Tip it into a fine sieve and steam over a saucepan of boiling water for 5 minutes, or until tender. Transfer the cauliflower to a large bowl and mix in the raisins, olives and pine nuts. Season to taste with salt and pepper. Preheat the grill to medium–high. To make the creamy mushrooms, dot the Portobello mushrooms with some of the butter and grill until tender. Set aside to cool slightly, then slice.In a frying pan, add the remaining butter and heat until it turns a nut brown colour. Add the wild mushrooms and rosemary and cook until the mushrooms are tender. Add the Portobello mushrooms and cream and season with salt and pepper. Simmer until the cream is reduced and thickened, then stir in the vinegar and soy sauce. Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley. To serve, carve the lamb into four slices. Spoon some of the mushrooms onto a serving plate and place a slice of lamb on top. Serve with the cauliflower couscous. To make the mushroom-crusted lamb, dust the lamb loin lightly with flour. Dip in the beaten egg, then roll in the mushroom powder to coat. Wrap tightly in cling film and chill in the fridge for 30 minutes. To make the mushroom-crusted lamb, dust the lamb loin lightly with flour. Dip in the beaten egg, then roll in the mushroom powder to coat. Wrap tightly in cling film and chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Heat a little olive oil in a frying pan. Unwrap the lamb and fry until browned all over. Transfer to a baking tray and bake for 5–10 minutes, or until cooked to your liking. Remove from the oven and set aside in a warm place to rest. Preheat the oven to 220C/200C Fan/Gas 7. Heat a little olive oil in a frying pan. Unwrap the lamb and fry until browned all over. Transfer to a baking tray and bake for 5–10 minutes, or until cooked to your liking. Remove from the oven and set aside in a warm place to rest. To make the cauliflower couscous, put the cauliflower in a food processor and pulse until it is very finely chopped. Tip it into a fine sieve and steam over a saucepan of boiling water for 5 minutes, or until tender. Transfer the cauliflower to a large bowl and mix in the raisins, olives and pine nuts. Season to taste with salt and pepper. To make the cauliflower couscous, put the cauliflower in a food processor and pulse until it is very finely chopped. Tip it into a fine sieve and steam over a saucepan of boiling water for 5 minutes, or until tender. Transfer the cauliflower to a large bowl and mix in the raisins, olives and pine nuts. Season to taste with salt and pepper. Preheat the grill to medium–high. To make the creamy mushrooms, dot the Portobello mushrooms with some of the butter and grill until tender. Set aside to cool slightly, then slice. Preheat the grill to medium–high. To make the creamy mushrooms, dot the Portobello mushrooms with some of the butter and grill until tender. Set aside to cool slightly, then slice. In a frying pan, add the remaining butter and heat until it turns a nut brown colour. Add the wild mushrooms and rosemary and cook until the mushrooms are tender. In a frying pan, add the remaining butter and heat until it turns a nut brown colour. Add the wild mushrooms and rosemary and cook until the mushrooms are tender. Add the Portobello mushrooms and cream and season with salt and pepper. Simmer until the cream is reduced and thickened, then stir in the vinegar and soy sauce. Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley. Add the Portobello mushrooms and cream and season with salt and pepper. Simmer until the cream is reduced and thickened, then stir in the vinegar and soy sauce. Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley. To serve, carve the lamb into four slices. Spoon some of the mushrooms onto a serving plate and place a slice of lamb on top. Serve with the cauliflower couscous. To serve, carve the lamb into four slices. Spoon some of the mushrooms onto a serving plate and place a slice of lamb on top. Serve with the cauliflower couscous."
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} | 38a64a290777aab66c6c6ad7a2fa175c21a07f9bb78fb8ac4e82a6ea4973d420 | Rotolo of wild mushrooms and sausage recipe
Rotolo of wild mushrooms, fennel sausage and truffle An average of 3.5 out of 5 stars from 4 ratings Essentially a pasta sausage roll bound with lasagne sheets and stuffed with wild mushrooms and Italian fennel sausage. 35g/1¼oz unsalted butter 15g/½oz plain flour 225ml/8fl oz full-fat milk2½ tbsp olive oil200g/7oz porcini mushrooms, thinly sliced 50ml/2fl oz double cream2 slices Parma ham, roughly chopped100g/3½oz mixed wild mushrooms, roughly chopped1 garlic clove, finely chopped1 tsp fennel seeds, crushed 1 banana shallot, finely chopped2 Italian fennel sausages, meat removed from their skins and crumbled2 large rectangular sheets fresh pasta (around 20cm long)75g/2½oz Parmesan, grated 1 free-range egg, beaten25g/1oz unsalted butter, meltedsalt and freshly ground black pepper 35g/1¼oz unsalted butter 15g/½oz plain flour 225ml/8fl oz full-fat milk 2½ tbsp olive oil 200g/7oz porcini mushrooms, thinly sliced 50ml/2fl oz double cream 2 slices Parma ham, roughly chopped 100g/3½oz mixed wild mushrooms, roughly chopped 1 garlic clove, finely chopped 1 tsp fennel seeds, crushed 1 banana shallot, finely chopped 2 Italian fennel sausages, meat removed from their skins and crumbled 2 large rectangular sheets fresh pasta (around 20cm long) 75g/2½oz Parmesan, grated 1 free-range egg, beaten 25g/1oz unsalted butter, melted salt and freshly ground black pepper 100ml/3½fl oz double cream50g/1¾oz Parmesan, grated1 black truffle, grated1 tbsp truffle oil 2 bunches rocket 100ml/3½fl oz double cream 50g/1¾oz Parmesan, grated 1 black truffle, grated 1 tbsp truffle oil 2 bunches rocket Method To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon. Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6.Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside. Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg. Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown.To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted. Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan. To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon. To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon. Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely. Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside. Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside. Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg. Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg. Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown. Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown. To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted. To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted. Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan. Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan. | {
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"title": "Rotolo of wild mushrooms and sausage recipe",
"content": "Rotolo of wild mushrooms, fennel sausage and truffle An average of 3.5 out of 5 stars from 4 ratings Essentially a pasta sausage roll bound with lasagne sheets and stuffed with wild mushrooms and Italian fennel sausage. 35g/1¼oz unsalted butter 15g/½oz plain flour 225ml/8fl oz full-fat milk2½ tbsp olive oil200g/7oz porcini mushrooms, thinly sliced 50ml/2fl oz double cream2 slices Parma ham, roughly chopped100g/3½oz mixed wild mushrooms, roughly chopped1 garlic clove, finely chopped1 tsp fennel seeds, crushed 1 banana shallot, finely chopped2 Italian fennel sausages, meat removed from their skins and crumbled2 large rectangular sheets fresh pasta (around 20cm long)75g/2½oz Parmesan, grated 1 free-range egg, beaten25g/1oz unsalted butter, meltedsalt and freshly ground black pepper 35g/1¼oz unsalted butter 15g/½oz plain flour 225ml/8fl oz full-fat milk 2½ tbsp olive oil 200g/7oz porcini mushrooms, thinly sliced 50ml/2fl oz double cream 2 slices Parma ham, roughly chopped 100g/3½oz mixed wild mushrooms, roughly chopped 1 garlic clove, finely chopped 1 tsp fennel seeds, crushed 1 banana shallot, finely chopped 2 Italian fennel sausages, meat removed from their skins and crumbled 2 large rectangular sheets fresh pasta (around 20cm long) 75g/2½oz Parmesan, grated 1 free-range egg, beaten 25g/1oz unsalted butter, melted salt and freshly ground black pepper 100ml/3½fl oz double cream50g/1¾oz Parmesan, grated1 black truffle, grated1 tbsp truffle oil 2 bunches rocket 100ml/3½fl oz double cream 50g/1¾oz Parmesan, grated 1 black truffle, grated 1 tbsp truffle oil 2 bunches rocket Method To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon. Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6.Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside. Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg. Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown.To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted. Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan. To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon. To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon. Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely. Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside. Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside. Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg. Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg. Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown. Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown. To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted. To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted. Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan. Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan."
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} | 03b5e09857aec07cf8dc83105c8b3a3f965f01967df1024fead875b4f334565d | Pumpkin and parmesan soup recipe
An average of 4.3 out of 5 stars from 3 ratings This recipe shows you how to make a really tasty pumpkin soup with golden mushrooms and parmesan on top. 50g/2oz butter1 onion, peeled, chopped1kg/2lb 2oz pumpkin, peeled, seeds removed and reserved, flesh cubed800ml/1 pint 9fl oz hot vegetable stock110g/4oz parmesan, or a similar vegetarian hard cheese, (include the cheese rind if desired), roughly choppedsalt and freshly ground black pepper 50g/2oz butter 1 onion, peeled, chopped 1kg/2lb 2oz pumpkin, peeled, seeds removed and reserved, flesh cubed 800ml/1 pint 9fl oz hot vegetable stock 110g/4oz parmesan, or a similar vegetarian hard cheese, (include the cheese rind if desired), roughly chopped salt and freshly ground black pepper 25g/1oz pumpkin seeds (reserved from soup, see above)4 tbsp vegetable oil3 tsp olive oil, plus extra for drizzling25g/1oz pumpkin, cut into 0.5cm/¼in cubes110g/4oz fresh ceps, washed thoroughly, cut into 1.5cm/¾in cubessalt and freshly ground black pepper2 tbsp chopped fresh chives25g/1oz parmesan (or a similar vegetarian hard cheese), cut into 0.5cm/¼in cubes 25g/1oz pumpkin seeds (reserved from soup, see above) 4 tbsp vegetable oil 3 tsp olive oil, plus extra for drizzling 25g/1oz pumpkin, cut into 0.5cm/¼in cubes 110g/4oz fresh ceps, washed thoroughly, cut into 1.5cm/¾in cubes salt and freshly ground black pepper 2 tbsp chopped fresh chives 25g/1oz parmesan (or a similar vegetarian hard cheese), cut into 0.5cm/¼in cubes Method Heat a large frying pan over a low to medium heat. When the pan is hot, add the butter and onion and fry gently for 8-10 minutes, or until softened but not coloured. Increase the heat to medium, add the diced pumpkin and continue to fry, stirring well, for 2-3 minutes. Pour the hot vegetable stock over the pumpkin mixture and bring to the boil. Stir in the parmesan, then return the mixture to a simmer and continue to simmer for a further 8-10 minutes. Season, to taste, with salt and freshly ground black pepper.Transfer batches of the mixture to a food processor and blend to a smooth purée. Repeat the process until all of the mixture has been blended to a purée. Strain the soup mixture through a fine sieve into a clean saucepan and heat until warmed through.Meanwhile, for the garnish, heat a frying pan over a high heat until hot. Add the pumpkin seeds and dry fry until toasted.Add the vegetable oil and continue to fry the seeds for 4-5 minutes, shaking the pan regularly, until golden-brown.Heat one teaspoon of the olive oil in a separate frying pan over a medium heat. Add the diced pumpkin and fry for 1-2 minutes, or until just softened. Remove from the pan and set aside.Return the frying pan used to cook the pumpkin to the heat and add the remaining two teaspoons of olive oil. When the oil is hot, add the ceps and fry for 2-3 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. Stir in the chives until well combined.To serve, ladle the warm soup into four bowls. Sprinkle over a pinch of each of the cooked pumpkin, diced parmesan and ceps. Finish with the toasted pumpkin seeds, then drizzle over a little olive oil. Heat a large frying pan over a low to medium heat. When the pan is hot, add the butter and onion and fry gently for 8-10 minutes, or until softened but not coloured. Heat a large frying pan over a low to medium heat. When the pan is hot, add the butter and onion and fry gently for 8-10 minutes, or until softened but not coloured. Increase the heat to medium, add the diced pumpkin and continue to fry, stirring well, for 2-3 minutes. Increase the heat to medium, add the diced pumpkin and continue to fry, stirring well, for 2-3 minutes. Pour the hot vegetable stock over the pumpkin mixture and bring to the boil. Stir in the parmesan, then return the mixture to a simmer and continue to simmer for a further 8-10 minutes. Season, to taste, with salt and freshly ground black pepper. Pour the hot vegetable stock over the pumpkin mixture and bring to the boil. Stir in the parmesan, then return the mixture to a simmer and continue to simmer for a further 8-10 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer batches of the mixture to a food processor and blend to a smooth purée. Repeat the process until all of the mixture has been blended to a purée. Transfer batches of the mixture to a food processor and blend to a smooth purée. Repeat the process until all of the mixture has been blended to a purée. Strain the soup mixture through a fine sieve into a clean saucepan and heat until warmed through. Strain the soup mixture through a fine sieve into a clean saucepan and heat until warmed through. Meanwhile, for the garnish, heat a frying pan over a high heat until hot. Add the pumpkin seeds and dry fry until toasted. Meanwhile, for the garnish, heat a frying pan over a high heat until hot. Add the pumpkin seeds and dry fry until toasted. Add the vegetable oil and continue to fry the seeds for 4-5 minutes, shaking the pan regularly, until golden-brown. Add the vegetable oil and continue to fry the seeds for 4-5 minutes, shaking the pan regularly, until golden-brown. Heat one teaspoon of the olive oil in a separate frying pan over a medium heat. Add the diced pumpkin and fry for 1-2 minutes, or until just softened. Remove from the pan and set aside. Heat one teaspoon of the olive oil in a separate frying pan over a medium heat. Add the diced pumpkin and fry for 1-2 minutes, or until just softened. Remove from the pan and set aside. Return the frying pan used to cook the pumpkin to the heat and add the remaining two teaspoons of olive oil. When the oil is hot, add the ceps and fry for 2-3 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. Stir in the chives until well combined. Return the frying pan used to cook the pumpkin to the heat and add the remaining two teaspoons of olive oil. When the oil is hot, add the ceps and fry for 2-3 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. Stir in the chives until well combined. To serve, ladle the warm soup into four bowls. Sprinkle over a pinch of each of the cooked pumpkin, diced parmesan and ceps. Finish with the toasted pumpkin seeds, then drizzle over a little olive oil. To serve, ladle the warm soup into four bowls. Sprinkle over a pinch of each of the cooked pumpkin, diced parmesan and ceps. Finish with the toasted pumpkin seeds, then drizzle over a little olive oil. | {
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"title": "Pumpkin and parmesan soup recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings This recipe shows you how to make a really tasty pumpkin soup with golden mushrooms and parmesan on top. 50g/2oz butter1 onion, peeled, chopped1kg/2lb 2oz pumpkin, peeled, seeds removed and reserved, flesh cubed800ml/1 pint 9fl oz hot vegetable stock110g/4oz parmesan, or a similar vegetarian hard cheese, (include the cheese rind if desired), roughly choppedsalt and freshly ground black pepper 50g/2oz butter 1 onion, peeled, chopped 1kg/2lb 2oz pumpkin, peeled, seeds removed and reserved, flesh cubed 800ml/1 pint 9fl oz hot vegetable stock 110g/4oz parmesan, or a similar vegetarian hard cheese, (include the cheese rind if desired), roughly chopped salt and freshly ground black pepper 25g/1oz pumpkin seeds (reserved from soup, see above)4 tbsp vegetable oil3 tsp olive oil, plus extra for drizzling25g/1oz pumpkin, cut into 0.5cm/¼in cubes110g/4oz fresh ceps, washed thoroughly, cut into 1.5cm/¾in cubessalt and freshly ground black pepper2 tbsp chopped fresh chives25g/1oz parmesan (or a similar vegetarian hard cheese), cut into 0.5cm/¼in cubes 25g/1oz pumpkin seeds (reserved from soup, see above) 4 tbsp vegetable oil 3 tsp olive oil, plus extra for drizzling 25g/1oz pumpkin, cut into 0.5cm/¼in cubes 110g/4oz fresh ceps, washed thoroughly, cut into 1.5cm/¾in cubes salt and freshly ground black pepper 2 tbsp chopped fresh chives 25g/1oz parmesan (or a similar vegetarian hard cheese), cut into 0.5cm/¼in cubes Method Heat a large frying pan over a low to medium heat. When the pan is hot, add the butter and onion and fry gently for 8-10 minutes, or until softened but not coloured. Increase the heat to medium, add the diced pumpkin and continue to fry, stirring well, for 2-3 minutes. Pour the hot vegetable stock over the pumpkin mixture and bring to the boil. Stir in the parmesan, then return the mixture to a simmer and continue to simmer for a further 8-10 minutes. Season, to taste, with salt and freshly ground black pepper.Transfer batches of the mixture to a food processor and blend to a smooth purée. Repeat the process until all of the mixture has been blended to a purée. Strain the soup mixture through a fine sieve into a clean saucepan and heat until warmed through.Meanwhile, for the garnish, heat a frying pan over a high heat until hot. Add the pumpkin seeds and dry fry until toasted.Add the vegetable oil and continue to fry the seeds for 4-5 minutes, shaking the pan regularly, until golden-brown.Heat one teaspoon of the olive oil in a separate frying pan over a medium heat. Add the diced pumpkin and fry for 1-2 minutes, or until just softened. Remove from the pan and set aside.Return the frying pan used to cook the pumpkin to the heat and add the remaining two teaspoons of olive oil. When the oil is hot, add the ceps and fry for 2-3 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. Stir in the chives until well combined.To serve, ladle the warm soup into four bowls. Sprinkle over a pinch of each of the cooked pumpkin, diced parmesan and ceps. Finish with the toasted pumpkin seeds, then drizzle over a little olive oil. Heat a large frying pan over a low to medium heat. When the pan is hot, add the butter and onion and fry gently for 8-10 minutes, or until softened but not coloured. Heat a large frying pan over a low to medium heat. When the pan is hot, add the butter and onion and fry gently for 8-10 minutes, or until softened but not coloured. Increase the heat to medium, add the diced pumpkin and continue to fry, stirring well, for 2-3 minutes. Increase the heat to medium, add the diced pumpkin and continue to fry, stirring well, for 2-3 minutes. Pour the hot vegetable stock over the pumpkin mixture and bring to the boil. Stir in the parmesan, then return the mixture to a simmer and continue to simmer for a further 8-10 minutes. Season, to taste, with salt and freshly ground black pepper. Pour the hot vegetable stock over the pumpkin mixture and bring to the boil. Stir in the parmesan, then return the mixture to a simmer and continue to simmer for a further 8-10 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer batches of the mixture to a food processor and blend to a smooth purée. Repeat the process until all of the mixture has been blended to a purée. Transfer batches of the mixture to a food processor and blend to a smooth purée. Repeat the process until all of the mixture has been blended to a purée. Strain the soup mixture through a fine sieve into a clean saucepan and heat until warmed through. Strain the soup mixture through a fine sieve into a clean saucepan and heat until warmed through. Meanwhile, for the garnish, heat a frying pan over a high heat until hot. Add the pumpkin seeds and dry fry until toasted. Meanwhile, for the garnish, heat a frying pan over a high heat until hot. Add the pumpkin seeds and dry fry until toasted. Add the vegetable oil and continue to fry the seeds for 4-5 minutes, shaking the pan regularly, until golden-brown. Add the vegetable oil and continue to fry the seeds for 4-5 minutes, shaking the pan regularly, until golden-brown. Heat one teaspoon of the olive oil in a separate frying pan over a medium heat. Add the diced pumpkin and fry for 1-2 minutes, or until just softened. Remove from the pan and set aside. Heat one teaspoon of the olive oil in a separate frying pan over a medium heat. Add the diced pumpkin and fry for 1-2 minutes, or until just softened. Remove from the pan and set aside. Return the frying pan used to cook the pumpkin to the heat and add the remaining two teaspoons of olive oil. When the oil is hot, add the ceps and fry for 2-3 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. Stir in the chives until well combined. Return the frying pan used to cook the pumpkin to the heat and add the remaining two teaspoons of olive oil. When the oil is hot, add the ceps and fry for 2-3 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper. Stir in the chives until well combined. To serve, ladle the warm soup into four bowls. Sprinkle over a pinch of each of the cooked pumpkin, diced parmesan and ceps. Finish with the toasted pumpkin seeds, then drizzle over a little olive oil. To serve, ladle the warm soup into four bowls. Sprinkle over a pinch of each of the cooked pumpkin, diced parmesan and ceps. Finish with the toasted pumpkin seeds, then drizzle over a little olive oil."
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} | 5e6399cf0c5d7bad30a5210a8371add89dda33b35c8b349d9f00efc9ec78bd57 | Cheesy pumpkin gnocchi recipe
An average of 5.0 out of 5 stars from 1 rating It is very important to get the squash or pumpkin as dry as possible for this recipe so that the gnocchi dough is not too sticky. 500g/1lb 2oz red Desiree potatoes500g/1lb 2oz unpeeled pumpkin or squash, to end up with 250g/9oz purée 150-250g/5½-9oz plain floursalt and pepper50g/1¾oz parmesan (or alternative vegetarian hard cheese), plus extra to serve1 free-range egg 500g/1lb 2oz red Desiree potatoes 500g/1lb 2oz unpeeled pumpkin or squash, to end up with 250g/9oz purée 150-250g/5½-9oz plain flour salt and pepper 50g/1¾oz parmesan (or alternative vegetarian hard cheese), plus extra to serve 1 free-range egg 50g/1¾oz butterfew sage leaves, finely shredded200g/7oz fresh spinach 50g/1¾oz butter few sage leaves, finely shredded 200g/7oz fresh spinach Method Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork and place in a roasting tin. Add the pumpkin (or squash) and bake for between an hour and an hour and half until both pumpkin and potato are tender. Remove from the oven. As soon as they are cool enough to handle with a tea towel – and you want them still hot, as you shouldn’t mash when cool – peel the skins from the potatoes and pumpkin (or squash). Put the potatoes through a ricer into a bowl. Put the pumpkin through a ricer too, but into a saucepan. Drain off any water that comes out of the squash when you rice it, then cook in the saucepan, stirring constantly, until it feels much drier. Remove from the heat.Put the pumpkin and potato onto a lightly floured work surface and sprinkle 150g/5½oz flour on top, along with plenty of salt and pepper, and the parmesan. Make a little well in the middle and add the egg. Mix everything together with your hands, trying to keep the working to an absolute minimum (overworking makes the dough tough). If it is still sticky, add a little more flour. You can get away with it being slightly sticky – better this than doughy.Divide the dough into six pieces. Roll each piece of dough into a sausage shape, around 15mm/⅝in in diameter, then cut off lengths around the same size. Repeat until you have used all the dough. Mark with fork prongs if you like.Bring a large saucepan of water to the boil and add plenty of salt. Cook the gnocchi in batches – they will initially sink, then float. When they rise to the top, cook for a further two minutes, before removing with a slotted spoon.To serve, melt the butter in a large frying pan. Add the sage leaves and fry for 30 seconds. Add all the gnocchi and cook for another minute or two, shaking the pan around so they very lightly brown in the butter. Add the spinach and wilt it down around the gnocchi. Transfer to a large serving platter or individual bowls and serve with lots of grated parmesan. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork and place in a roasting tin. Add the pumpkin (or squash) and bake for between an hour and an hour and half until both pumpkin and potato are tender. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork and place in a roasting tin. Add the pumpkin (or squash) and bake for between an hour and an hour and half until both pumpkin and potato are tender. Remove from the oven. As soon as they are cool enough to handle with a tea towel – and you want them still hot, as you shouldn’t mash when cool – peel the skins from the potatoes and pumpkin (or squash). Put the potatoes through a ricer into a bowl. Remove from the oven. As soon as they are cool enough to handle with a tea towel – and you want them still hot, as you shouldn’t mash when cool – peel the skins from the potatoes and pumpkin (or squash). Put the potatoes through a ricer into a bowl. Put the pumpkin through a ricer too, but into a saucepan. Drain off any water that comes out of the squash when you rice it, then cook in the saucepan, stirring constantly, until it feels much drier. Remove from the heat. Put the pumpkin through a ricer too, but into a saucepan. Drain off any water that comes out of the squash when you rice it, then cook in the saucepan, stirring constantly, until it feels much drier. Remove from the heat. Put the pumpkin and potato onto a lightly floured work surface and sprinkle 150g/5½oz flour on top, along with plenty of salt and pepper, and the parmesan. Put the pumpkin and potato onto a lightly floured work surface and sprinkle 150g/5½oz flour on top, along with plenty of salt and pepper, and the parmesan. Make a little well in the middle and add the egg. Mix everything together with your hands, trying to keep the working to an absolute minimum (overworking makes the dough tough). If it is still sticky, add a little more flour. You can get away with it being slightly sticky – better this than doughy. Make a little well in the middle and add the egg. Mix everything together with your hands, trying to keep the working to an absolute minimum (overworking makes the dough tough). If it is still sticky, add a little more flour. You can get away with it being slightly sticky – better this than doughy. Divide the dough into six pieces. Roll each piece of dough into a sausage shape, around 15mm/⅝in in diameter, then cut off lengths around the same size. Repeat until you have used all the dough. Mark with fork prongs if you like. Divide the dough into six pieces. Roll each piece of dough into a sausage shape, around 15mm/⅝in in diameter, then cut off lengths around the same size. Repeat until you have used all the dough. Mark with fork prongs if you like. Bring a large saucepan of water to the boil and add plenty of salt. Cook the gnocchi in batches – they will initially sink, then float. When they rise to the top, cook for a further two minutes, before removing with a slotted spoon. Bring a large saucepan of water to the boil and add plenty of salt. Cook the gnocchi in batches – they will initially sink, then float. When they rise to the top, cook for a further two minutes, before removing with a slotted spoon. To serve, melt the butter in a large frying pan. Add the sage leaves and fry for 30 seconds. Add all the gnocchi and cook for another minute or two, shaking the pan around so they very lightly brown in the butter. To serve, melt the butter in a large frying pan. Add the sage leaves and fry for 30 seconds. Add all the gnocchi and cook for another minute or two, shaking the pan around so they very lightly brown in the butter. Add the spinach and wilt it down around the gnocchi. Transfer to a large serving platter or individual bowls and serve with lots of grated parmesan. Add the spinach and wilt it down around the gnocchi. Transfer to a large serving platter or individual bowls and serve with lots of grated parmesan. | {
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"title": "Cheesy pumpkin gnocchi recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating It is very important to get the squash or pumpkin as dry as possible for this recipe so that the gnocchi dough is not too sticky. 500g/1lb 2oz red Desiree potatoes500g/1lb 2oz unpeeled pumpkin or squash, to end up with 250g/9oz purée 150-250g/5½-9oz plain floursalt and pepper50g/1¾oz parmesan (or alternative vegetarian hard cheese), plus extra to serve1 free-range egg 500g/1lb 2oz red Desiree potatoes 500g/1lb 2oz unpeeled pumpkin or squash, to end up with 250g/9oz purée 150-250g/5½-9oz plain flour salt and pepper 50g/1¾oz parmesan (or alternative vegetarian hard cheese), plus extra to serve 1 free-range egg 50g/1¾oz butterfew sage leaves, finely shredded200g/7oz fresh spinach 50g/1¾oz butter few sage leaves, finely shredded 200g/7oz fresh spinach Method Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork and place in a roasting tin. Add the pumpkin (or squash) and bake for between an hour and an hour and half until both pumpkin and potato are tender. Remove from the oven. As soon as they are cool enough to handle with a tea towel – and you want them still hot, as you shouldn’t mash when cool – peel the skins from the potatoes and pumpkin (or squash). Put the potatoes through a ricer into a bowl. Put the pumpkin through a ricer too, but into a saucepan. Drain off any water that comes out of the squash when you rice it, then cook in the saucepan, stirring constantly, until it feels much drier. Remove from the heat.Put the pumpkin and potato onto a lightly floured work surface and sprinkle 150g/5½oz flour on top, along with plenty of salt and pepper, and the parmesan. Make a little well in the middle and add the egg. Mix everything together with your hands, trying to keep the working to an absolute minimum (overworking makes the dough tough). If it is still sticky, add a little more flour. You can get away with it being slightly sticky – better this than doughy.Divide the dough into six pieces. Roll each piece of dough into a sausage shape, around 15mm/⅝in in diameter, then cut off lengths around the same size. Repeat until you have used all the dough. Mark with fork prongs if you like.Bring a large saucepan of water to the boil and add plenty of salt. Cook the gnocchi in batches – they will initially sink, then float. When they rise to the top, cook for a further two minutes, before removing with a slotted spoon.To serve, melt the butter in a large frying pan. Add the sage leaves and fry for 30 seconds. Add all the gnocchi and cook for another minute or two, shaking the pan around so they very lightly brown in the butter. Add the spinach and wilt it down around the gnocchi. Transfer to a large serving platter or individual bowls and serve with lots of grated parmesan. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork and place in a roasting tin. Add the pumpkin (or squash) and bake for between an hour and an hour and half until both pumpkin and potato are tender. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork and place in a roasting tin. Add the pumpkin (or squash) and bake for between an hour and an hour and half until both pumpkin and potato are tender. Remove from the oven. As soon as they are cool enough to handle with a tea towel – and you want them still hot, as you shouldn’t mash when cool – peel the skins from the potatoes and pumpkin (or squash). Put the potatoes through a ricer into a bowl. Remove from the oven. As soon as they are cool enough to handle with a tea towel – and you want them still hot, as you shouldn’t mash when cool – peel the skins from the potatoes and pumpkin (or squash). Put the potatoes through a ricer into a bowl. Put the pumpkin through a ricer too, but into a saucepan. Drain off any water that comes out of the squash when you rice it, then cook in the saucepan, stirring constantly, until it feels much drier. Remove from the heat. Put the pumpkin through a ricer too, but into a saucepan. Drain off any water that comes out of the squash when you rice it, then cook in the saucepan, stirring constantly, until it feels much drier. Remove from the heat. Put the pumpkin and potato onto a lightly floured work surface and sprinkle 150g/5½oz flour on top, along with plenty of salt and pepper, and the parmesan. Put the pumpkin and potato onto a lightly floured work surface and sprinkle 150g/5½oz flour on top, along with plenty of salt and pepper, and the parmesan. Make a little well in the middle and add the egg. Mix everything together with your hands, trying to keep the working to an absolute minimum (overworking makes the dough tough). If it is still sticky, add a little more flour. You can get away with it being slightly sticky – better this than doughy. Make a little well in the middle and add the egg. Mix everything together with your hands, trying to keep the working to an absolute minimum (overworking makes the dough tough). If it is still sticky, add a little more flour. You can get away with it being slightly sticky – better this than doughy. Divide the dough into six pieces. Roll each piece of dough into a sausage shape, around 15mm/⅝in in diameter, then cut off lengths around the same size. Repeat until you have used all the dough. Mark with fork prongs if you like. Divide the dough into six pieces. Roll each piece of dough into a sausage shape, around 15mm/⅝in in diameter, then cut off lengths around the same size. Repeat until you have used all the dough. Mark with fork prongs if you like. Bring a large saucepan of water to the boil and add plenty of salt. Cook the gnocchi in batches – they will initially sink, then float. When they rise to the top, cook for a further two minutes, before removing with a slotted spoon. Bring a large saucepan of water to the boil and add plenty of salt. Cook the gnocchi in batches – they will initially sink, then float. When they rise to the top, cook for a further two minutes, before removing with a slotted spoon. To serve, melt the butter in a large frying pan. Add the sage leaves and fry for 30 seconds. Add all the gnocchi and cook for another minute or two, shaking the pan around so they very lightly brown in the butter. To serve, melt the butter in a large frying pan. Add the sage leaves and fry for 30 seconds. Add all the gnocchi and cook for another minute or two, shaking the pan around so they very lightly brown in the butter. Add the spinach and wilt it down around the gnocchi. Transfer to a large serving platter or individual bowls and serve with lots of grated parmesan. Add the spinach and wilt it down around the gnocchi. Transfer to a large serving platter or individual bowls and serve with lots of grated parmesan."
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} | 48453e09806771657c0519917610ef5ef12f7330905067db1968ef8c4111a14a | Challah with pumpkin chirshi recipe
To make the pumpkin purée, preheat your oven to 220C/200C Fan/Gas 7. Place the pumpkin wedges on a baking tray, flesh-side up, and roast for 30–40 minutes or until the flesh is very soft. Remove from the oven and cool a little until you can handle the wedges easily. Use a spoon to scoop all the flesh off the skin and into a fine sieve. Set over a large bowl to drain any excess water for at least 2 hours, or ideally overnight. Meanwhile, to make the challah, mix the water, yeast, oil, and sugar in a large bowl. Once combined add the flour and mix well. Break 1 egg into a small bowl, beat lightly, and add to the flour along with the salt, using a cutlery knife bring the ingredients together into a dough. Once the dough has started to form, use your hands to bring it together. Transfer the dough to a lightly floured surface and knead for 8 minutes, until elastic and smooth. Place the dough into a large well oiled bowl, cover with clingfilm and leave in a warm place until doubled in size, this should take about 1 hour. Transfer the risen dough to the workbench and knock it back, kneading for 2–4 minutes.Grease a 23cm/9in round tin. Either roll the dough into 8 balls and sit them around the tin or make a 3-strand plait. Loosely cover the challah with a tea towel and allow to prove in a warm location for 1 hour. Preheat the oven to 230C/210C Fan/Gas 8. Beat the remaining egg in a small bowl. Once the challah has proved, brush the surface with the egg wash and sprinkle with the sesame or poppy seeds, if using. Bake on the middle shelf of the oven for 10 minutes, then reduce the heat to 200C/180C Fan/Gas 6 and bake for a further 10 minutes. The challah is baked when it is golden-brown on the outside and sounds hollow when tapped. If not, return to the oven for a further 5 minutes. Remove from the oven and allow to cool on a wire rack. Meanwhile, to make the chirshi, heat the oil in a large frying pan on a medium-low heat and cook the garlic until soft but not brown. Stir in the spices and harissa and fry for another minute before adding the cooked pumpkin, salt and honey. Cook for 5–6 minutes, stirring occasionally to make sure it doesn’t stick, then add the chopped coriander to the warm purée. Mix well and transfer to a serving dish. Garnish the pumpkin chirshi with the walnuts, pomegranate seeds and some fresh coriander. Serve alongside the challah. To make the pumpkin purée, preheat your oven to 220C/200C Fan/Gas 7. Place the pumpkin wedges on a baking tray, flesh-side up, and roast for 30–40 minutes or until the flesh is very soft. Remove from the oven and cool a little until you can handle the wedges easily. Use a spoon to scoop all the flesh off the skin and into a fine sieve. Set over a large bowl to drain any excess water for at least 2 hours, or ideally overnight. To make the pumpkin purée, preheat your oven to 220C/200C Fan/Gas 7. Place the pumpkin wedges on a baking tray, flesh-side up, and roast for 30–40 minutes or until the flesh is very soft. Remove from the oven and cool a little until you can handle the wedges easily. Use a spoon to scoop all the flesh off the skin and into a fine sieve. Set over a large bowl to drain any excess water for at least 2 hours, or ideally overnight. Meanwhile, to make the challah, mix the water, yeast, oil, and sugar in a large bowl. Once combined add the flour and mix well. Meanwhile, to make the challah, mix the water, yeast, oil, and sugar in a large bowl. Once combined add the flour and mix well. Break 1 egg into a small bowl, beat lightly, and add to the flour along with the salt, using a cutlery knife bring the ingredients together into a dough. Once the dough has started to form, use your hands to bring it together. Break 1 egg into a small bowl, beat lightly, and add to the flour along with the salt, using a cutlery knife bring the ingredients together into a dough. Once the dough has started to form, use your hands to bring it together. Transfer the dough to a lightly floured surface and knead for 8 minutes, until elastic and smooth. Place the dough into a large well oiled bowl, cover with clingfilm and leave in a warm place until doubled in size, this should take about 1 hour. Transfer the dough to a lightly floured surface and knead for 8 minutes, until elastic and smooth. Place the dough into a large well oiled bowl, cover with clingfilm and leave in a warm place until doubled in size, this should take about 1 hour. Transfer the risen dough to the workbench and knock it back, kneading for 2–4 minutes. Transfer the risen dough to the workbench and knock it back, kneading for 2–4 minutes. Grease a 23cm/9in round tin. Either roll the dough into 8 balls and sit them around the tin or make a 3-strand plait. Loosely cover the challah with a tea towel and allow to prove in a warm location for 1 hour. Grease a 23cm/9in round tin. Either roll the dough into 8 balls and sit them around the tin or make a 3-strand plait. Loosely cover the challah with a tea towel and allow to prove in a warm location for 1 hour. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Beat the remaining egg in a small bowl. Once the challah has proved, brush the surface with the egg wash and sprinkle with the sesame or poppy seeds, if using. Bake on the middle shelf of the oven for 10 minutes, then reduce the heat to 200C/180C Fan/Gas 6 and bake for a further 10 minutes. Beat the remaining egg in a small bowl. Once the challah has proved, brush the surface with the egg wash and sprinkle with the sesame or poppy seeds, if using. Bake on the middle shelf of the oven for 10 minutes, then reduce the heat to 200C/180C Fan/Gas 6 and bake for a further 10 minutes. The challah is baked when it is golden-brown on the outside and sounds hollow when tapped. If not, return to the oven for a further 5 minutes. Remove from the oven and allow to cool on a wire rack. The challah is baked when it is golden-brown on the outside and sounds hollow when tapped. If not, return to the oven for a further 5 minutes. Remove from the oven and allow to cool on a wire rack. Meanwhile, to make the chirshi, heat the oil in a large frying pan on a medium-low heat and cook the garlic until soft but not brown. Stir in the spices and harissa and fry for another minute before adding the cooked pumpkin, salt and honey. Cook for 5–6 minutes, stirring occasionally to make sure it doesn’t stick, then add the chopped coriander to the warm purée. Mix well and transfer to a serving dish. Meanwhile, to make the chirshi, heat the oil in a large frying pan on a medium-low heat and cook the garlic until soft but not brown. Stir in the spices and harissa and fry for another minute before adding the cooked pumpkin, salt and honey. Cook for 5–6 minutes, stirring occasionally to make sure it doesn’t stick, then add the chopped coriander to the warm purée. Mix well and transfer to a serving dish. Garnish the pumpkin chirshi with the walnuts, pomegranate seeds and some fresh coriander. Serve alongside the challah. Garnish the pumpkin chirshi with the walnuts, pomegranate seeds and some fresh coriander. Serve alongside the challah. | {
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"content": "To make the pumpkin purée, preheat your oven to 220C/200C Fan/Gas 7. Place the pumpkin wedges on a baking tray, flesh-side up, and roast for 30–40 minutes or until the flesh is very soft. Remove from the oven and cool a little until you can handle the wedges easily. Use a spoon to scoop all the flesh off the skin and into a fine sieve. Set over a large bowl to drain any excess water for at least 2 hours, or ideally overnight. Meanwhile, to make the challah, mix the water, yeast, oil, and sugar in a large bowl. Once combined add the flour and mix well. Break 1 egg into a small bowl, beat lightly, and add to the flour along with the salt, using a cutlery knife bring the ingredients together into a dough. Once the dough has started to form, use your hands to bring it together. Transfer the dough to a lightly floured surface and knead for 8 minutes, until elastic and smooth. Place the dough into a large well oiled bowl, cover with clingfilm and leave in a warm place until doubled in size, this should take about 1 hour. Transfer the risen dough to the workbench and knock it back, kneading for 2–4 minutes.Grease a 23cm/9in round tin. Either roll the dough into 8 balls and sit them around the tin or make a 3-strand plait. Loosely cover the challah with a tea towel and allow to prove in a warm location for 1 hour. Preheat the oven to 230C/210C Fan/Gas 8. Beat the remaining egg in a small bowl. Once the challah has proved, brush the surface with the egg wash and sprinkle with the sesame or poppy seeds, if using. Bake on the middle shelf of the oven for 10 minutes, then reduce the heat to 200C/180C Fan/Gas 6 and bake for a further 10 minutes. The challah is baked when it is golden-brown on the outside and sounds hollow when tapped. If not, return to the oven for a further 5 minutes. Remove from the oven and allow to cool on a wire rack. Meanwhile, to make the chirshi, heat the oil in a large frying pan on a medium-low heat and cook the garlic until soft but not brown. Stir in the spices and harissa and fry for another minute before adding the cooked pumpkin, salt and honey. Cook for 5–6 minutes, stirring occasionally to make sure it doesn’t stick, then add the chopped coriander to the warm purée. Mix well and transfer to a serving dish. Garnish the pumpkin chirshi with the walnuts, pomegranate seeds and some fresh coriander. Serve alongside the challah. To make the pumpkin purée, preheat your oven to 220C/200C Fan/Gas 7. Place the pumpkin wedges on a baking tray, flesh-side up, and roast for 30–40 minutes or until the flesh is very soft. Remove from the oven and cool a little until you can handle the wedges easily. Use a spoon to scoop all the flesh off the skin and into a fine sieve. Set over a large bowl to drain any excess water for at least 2 hours, or ideally overnight. To make the pumpkin purée, preheat your oven to 220C/200C Fan/Gas 7. Place the pumpkin wedges on a baking tray, flesh-side up, and roast for 30–40 minutes or until the flesh is very soft. Remove from the oven and cool a little until you can handle the wedges easily. Use a spoon to scoop all the flesh off the skin and into a fine sieve. Set over a large bowl to drain any excess water for at least 2 hours, or ideally overnight. Meanwhile, to make the challah, mix the water, yeast, oil, and sugar in a large bowl. Once combined add the flour and mix well. Meanwhile, to make the challah, mix the water, yeast, oil, and sugar in a large bowl. Once combined add the flour and mix well. Break 1 egg into a small bowl, beat lightly, and add to the flour along with the salt, using a cutlery knife bring the ingredients together into a dough. Once the dough has started to form, use your hands to bring it together. Break 1 egg into a small bowl, beat lightly, and add to the flour along with the salt, using a cutlery knife bring the ingredients together into a dough. Once the dough has started to form, use your hands to bring it together. Transfer the dough to a lightly floured surface and knead for 8 minutes, until elastic and smooth. Place the dough into a large well oiled bowl, cover with clingfilm and leave in a warm place until doubled in size, this should take about 1 hour. Transfer the dough to a lightly floured surface and knead for 8 minutes, until elastic and smooth. Place the dough into a large well oiled bowl, cover with clingfilm and leave in a warm place until doubled in size, this should take about 1 hour. Transfer the risen dough to the workbench and knock it back, kneading for 2–4 minutes. Transfer the risen dough to the workbench and knock it back, kneading for 2–4 minutes. Grease a 23cm/9in round tin. Either roll the dough into 8 balls and sit them around the tin or make a 3-strand plait. Loosely cover the challah with a tea towel and allow to prove in a warm location for 1 hour. Grease a 23cm/9in round tin. Either roll the dough into 8 balls and sit them around the tin or make a 3-strand plait. Loosely cover the challah with a tea towel and allow to prove in a warm location for 1 hour. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Beat the remaining egg in a small bowl. Once the challah has proved, brush the surface with the egg wash and sprinkle with the sesame or poppy seeds, if using. Bake on the middle shelf of the oven for 10 minutes, then reduce the heat to 200C/180C Fan/Gas 6 and bake for a further 10 minutes. Beat the remaining egg in a small bowl. Once the challah has proved, brush the surface with the egg wash and sprinkle with the sesame or poppy seeds, if using. Bake on the middle shelf of the oven for 10 minutes, then reduce the heat to 200C/180C Fan/Gas 6 and bake for a further 10 minutes. The challah is baked when it is golden-brown on the outside and sounds hollow when tapped. If not, return to the oven for a further 5 minutes. Remove from the oven and allow to cool on a wire rack. The challah is baked when it is golden-brown on the outside and sounds hollow when tapped. If not, return to the oven for a further 5 minutes. Remove from the oven and allow to cool on a wire rack. Meanwhile, to make the chirshi, heat the oil in a large frying pan on a medium-low heat and cook the garlic until soft but not brown. Stir in the spices and harissa and fry for another minute before adding the cooked pumpkin, salt and honey. Cook for 5–6 minutes, stirring occasionally to make sure it doesn’t stick, then add the chopped coriander to the warm purée. Mix well and transfer to a serving dish. Meanwhile, to make the chirshi, heat the oil in a large frying pan on a medium-low heat and cook the garlic until soft but not brown. Stir in the spices and harissa and fry for another minute before adding the cooked pumpkin, salt and honey. Cook for 5–6 minutes, stirring occasionally to make sure it doesn’t stick, then add the chopped coriander to the warm purée. Mix well and transfer to a serving dish. Garnish the pumpkin chirshi with the walnuts, pomegranate seeds and some fresh coriander. Serve alongside the challah. Garnish the pumpkin chirshi with the walnuts, pomegranate seeds and some fresh coriander. Serve alongside the challah."
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} | d5ecc2e3d19596e7376c96127c9db4404822fcc9e0e5404203374722b22109e9 | Pumpkin fritters, cheese cream and kale recipe
Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette An average of 5.0 out of 5 stars from 1 rating Here’s a neat way to use up leftover pumpkin: a comforting, autumnal dish that combines deep-fried pumpkin fritters and a creamy two-cheese sauce. 2 tbsp olive oil½ small pumpkin, sliced into thick pieces3 rashers pancetta, thinly sliced1 stick rosemary 1 garlic clove, finely chopped 150g/5½oz plain flour2 free-range eggs, beaten150g/5½oz Japanese Panko breadcrumbs 2 tbsp olive oil ½ small pumpkin, sliced into thick pieces 3 rashers pancetta, thinly sliced 1 stick rosemary 1 garlic clove, finely chopped 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz Japanese Panko breadcrumbs 200ml/7fl oz double cream 100g/3½oz grated Parmesan, plus extra to serve200g/7oz grated gruyère cheese 200ml/7fl oz double cream 100g/3½oz grated Parmesan, plus extra to serve 200g/7oz grated gruyère cheese 3 strips kale, very finely chopped2 tbsp red wine vinegar 1 banana shallot, cut into thin rings 3 tbsp olive oil 3 strips kale, very finely chopped 2 tbsp red wine vinegar 1 banana shallot, cut into thin rings 3 tbsp olive oil Method To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic. Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing. Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper.To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm. To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil. To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan. To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic. To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic. Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing. Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing. Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper. Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper. To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm. To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm. To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil. To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil. To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan. To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan. | {
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"content": "Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette An average of 5.0 out of 5 stars from 1 rating Here’s a neat way to use up leftover pumpkin: a comforting, autumnal dish that combines deep-fried pumpkin fritters and a creamy two-cheese sauce. 2 tbsp olive oil½ small pumpkin, sliced into thick pieces3 rashers pancetta, thinly sliced1 stick rosemary 1 garlic clove, finely chopped 150g/5½oz plain flour2 free-range eggs, beaten150g/5½oz Japanese Panko breadcrumbs 2 tbsp olive oil ½ small pumpkin, sliced into thick pieces 3 rashers pancetta, thinly sliced 1 stick rosemary 1 garlic clove, finely chopped 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz Japanese Panko breadcrumbs 200ml/7fl oz double cream 100g/3½oz grated Parmesan, plus extra to serve200g/7oz grated gruyère cheese 200ml/7fl oz double cream 100g/3½oz grated Parmesan, plus extra to serve 200g/7oz grated gruyère cheese 3 strips kale, very finely chopped2 tbsp red wine vinegar 1 banana shallot, cut into thin rings 3 tbsp olive oil 3 strips kale, very finely chopped 2 tbsp red wine vinegar 1 banana shallot, cut into thin rings 3 tbsp olive oil Method To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic. Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing. Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper.To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm. To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil. To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan. To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic. To make the pumpkin fritters, heat the olive oil in a pan and fry the pumpkin and the bacon for around 25 minutes over a low heat with the rosemary and garlic. Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing. Pour the flour onto a plate, the eggs on another and the breadcrumbs on a third plate. Remove the just-cooked pumpkin from the pan, reserving the pancetta for the dressing. Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper. Dip the pumpkin first in the flour, then the egg and then the breadcrumbs. Deep-fry until crisp. Carefully remove and drain on kitchen paper. To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm. To make the gruyère and Parmesan cream, bring the cream to the boil in a saucepan, remove from the heat and stir in the cheese to melt and thicken. Keep warm. To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil. To make the kale vinaigrette, mix the kale with the red wine vinegar, shallots and olive oil. Crumble in the pancetta you cooked earlier and some of its cooking oil. To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan. To serve, spoon the gruyère and Parmesan cream into a serving bowl, add the fritters and garnish with the kale. Grate over more Parmesan."
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} | 2ceb8be0f87243eae12b368c95efa5988f779d6f77c07068c3646e6fb9a175e0 | Roasted chestnuts recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastchestnuts_68084_16x9.jpg Roasting chestnuts is simplicity itself, just follow these simple steps to make a delicious Christmas snack. 1kg/2¼lb chestnuts 1kg/2¼lb chestnuts Method Heat the oven to 200C/400F/Gas 6.Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel. Heat the oven to 200C/400F/Gas 6. Heat the oven to 200C/400F/Gas 6. Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes. Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes. Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel. Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel. | {
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"title": "Roasted chestnuts 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/roastchestnuts_68084_16x9.jpg Roasting chestnuts is simplicity itself, just follow these simple steps to make a delicious Christmas snack. 1kg/2¼lb chestnuts 1kg/2¼lb chestnuts Method Heat the oven to 200C/400F/Gas 6.Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel. Heat the oven to 200C/400F/Gas 6. Heat the oven to 200C/400F/Gas 6. Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes. Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes. Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel. Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel."
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} | 59a87d933ace78a7712139bdb104f7cde1646d34da1121ec0403025e768392e6 | Mushrooms and chestnuts with za’atar recipe
An average of 4.3 out of 5 stars from 6 ratings A vegan starter or side dish that is full of Middle Eastern flavour. 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges200g/7oz small shallots, peeled and left whole150g/5½oz ready-cooked and peeled chestnuts, broken in half1 tsp roughly chopped sage leaves4 tbsp olive oil, plus 2 tsp to serve2 garlic cloves, crushed1 tsp roughly chopped, tarragon leaves1 tbsp za’atar2 tsp lemon juicesalt and freshly ground black pepper 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges 200g/7oz small shallots, peeled and left whole 150g/5½oz ready-cooked and peeled chestnuts, broken in half 1 tsp roughly chopped sage leaves 4 tbsp olive oil, plus 2 tsp to serve 2 garlic cloves, crushed 1 tsp roughly chopped, tarragon leaves 1 tbsp za’atar 2 tsp lemon juice salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes.Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately. Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper. Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes. Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately. Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately. | {
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"title": "Mushrooms and chestnuts with za’atar recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings A vegan starter or side dish that is full of Middle Eastern flavour. 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges200g/7oz small shallots, peeled and left whole150g/5½oz ready-cooked and peeled chestnuts, broken in half1 tsp roughly chopped sage leaves4 tbsp olive oil, plus 2 tsp to serve2 garlic cloves, crushed1 tsp roughly chopped, tarragon leaves1 tbsp za’atar2 tsp lemon juicesalt and freshly ground black pepper 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges 200g/7oz small shallots, peeled and left whole 150g/5½oz ready-cooked and peeled chestnuts, broken in half 1 tsp roughly chopped sage leaves 4 tbsp olive oil, plus 2 tsp to serve 2 garlic cloves, crushed 1 tsp roughly chopped, tarragon leaves 1 tbsp za’atar 2 tsp lemon juice salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes.Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately. Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper. Preheat the oven to 240C/220C Fan/Gas 9. Line a large baking tray with baking paper. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Spread on the baking tray and roast for 25 minutes, or until the mushrooms and shallots are caramelised and softened. Remove from the oven and set aside to cool for 5 minutes. Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately. Tip the warm mushroom mixture into a large bowl and mix with the tarragon, za’atar, lemon juice and the remaining 2 teaspoons of oil. Spoon into a large serving bowl and serve immediately."
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} | 203ca3806d9f69cd802f48e0605b72dbebeb186f6bcddf0edee8389476894687 | Creamy Christmas pasta recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprout_pasta_44858_16x9.jpg Serve comfort and joy this festive season with this quick creamy pasta with just 6 ingredients plus oil and a little seasoning. Perfect for a cosy night in over Christmas. 2 tbsp olive oil200g/7oz raw Brussels sprouts, finely shredded 150g/5½ oz chestnuts, cooked, peeled and roughly chopped 200ml/7fl oz double cream ½ nutmeg, freshly grated (or ½ tsp ground nutmeg)50g/1¾oz Parmesan, finely grated (or a similar vegetarian hard cheese)200g/7oz fusilli pasta salt and freshly ground black pepper 2 tbsp olive oil 200g/7oz raw Brussels sprouts, finely shredded 150g/5½ oz chestnuts, cooked, peeled and roughly chopped 200ml/7fl oz double cream ½ nutmeg, freshly grated (or ½ tsp ground nutmeg) 50g/1¾oz Parmesan, finely grated (or a similar vegetarian hard cheese) 200g/7oz fusilli pasta salt and freshly ground black pepper Method Place a large frying pan on a medium heat and add the olive oil, shredded Brussels sprouts and chestnuts. Season with salt and pepper and cook, stirring often, for about 10 minutes, or until the sprouts have softened. Add a splash of water if the pan begins to look dry. Once softened, add the cream, most of the nutmeg and 40g/1½oz of the Parmesan. Stir well, bring to a simmer, then turn off the heat. Check the seasoning. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta as per packet instructions for al dente, then drain. Stir the cooked pasta into the creamy sauce. Leave to rest for one minute before stirring again. Finish the dish with a dusting of nutmeg and the rest of the Parmesan. Serve. Place a large frying pan on a medium heat and add the olive oil, shredded Brussels sprouts and chestnuts. Season with salt and pepper and cook, stirring often, for about 10 minutes, or until the sprouts have softened. Add a splash of water if the pan begins to look dry. Once softened, add the cream, most of the nutmeg and 40g/1½oz of the Parmesan. Stir well, bring to a simmer, then turn off the heat. Check the seasoning. Place a large frying pan on a medium heat and add the olive oil, shredded Brussels sprouts and chestnuts. Season with salt and pepper and cook, stirring often, for about 10 minutes, or until the sprouts have softened. Add a splash of water if the pan begins to look dry. Once softened, add the cream, most of the nutmeg and 40g/1½oz of the Parmesan. Stir well, bring to a simmer, then turn off the heat. Check the seasoning. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta as per packet instructions for al dente, then drain. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta as per packet instructions for al dente, then drain. Stir the cooked pasta into the creamy sauce. Leave to rest for one minute before stirring again. Finish the dish with a dusting of nutmeg and the rest of the Parmesan. Serve. Stir the cooked pasta into the creamy sauce. Leave to rest for one minute before stirring again. Finish the dish with a dusting of nutmeg and the rest of the Parmesan. Serve. | {
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"title": "Creamy Christmas pasta recipe",
"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprout_pasta_44858_16x9.jpg Serve comfort and joy this festive season with this quick creamy pasta with just 6 ingredients plus oil and a little seasoning. Perfect for a cosy night in over Christmas. 2 tbsp olive oil200g/7oz raw Brussels sprouts, finely shredded 150g/5½ oz chestnuts, cooked, peeled and roughly chopped 200ml/7fl oz double cream ½ nutmeg, freshly grated (or ½ tsp ground nutmeg)50g/1¾oz Parmesan, finely grated (or a similar vegetarian hard cheese)200g/7oz fusilli pasta salt and freshly ground black pepper 2 tbsp olive oil 200g/7oz raw Brussels sprouts, finely shredded 150g/5½ oz chestnuts, cooked, peeled and roughly chopped 200ml/7fl oz double cream ½ nutmeg, freshly grated (or ½ tsp ground nutmeg) 50g/1¾oz Parmesan, finely grated (or a similar vegetarian hard cheese) 200g/7oz fusilli pasta salt and freshly ground black pepper Method Place a large frying pan on a medium heat and add the olive oil, shredded Brussels sprouts and chestnuts. Season with salt and pepper and cook, stirring often, for about 10 minutes, or until the sprouts have softened. Add a splash of water if the pan begins to look dry. Once softened, add the cream, most of the nutmeg and 40g/1½oz of the Parmesan. Stir well, bring to a simmer, then turn off the heat. Check the seasoning. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta as per packet instructions for al dente, then drain. Stir the cooked pasta into the creamy sauce. Leave to rest for one minute before stirring again. Finish the dish with a dusting of nutmeg and the rest of the Parmesan. Serve. Place a large frying pan on a medium heat and add the olive oil, shredded Brussels sprouts and chestnuts. Season with salt and pepper and cook, stirring often, for about 10 minutes, or until the sprouts have softened. Add a splash of water if the pan begins to look dry. Once softened, add the cream, most of the nutmeg and 40g/1½oz of the Parmesan. Stir well, bring to a simmer, then turn off the heat. Check the seasoning. Place a large frying pan on a medium heat and add the olive oil, shredded Brussels sprouts and chestnuts. Season with salt and pepper and cook, stirring often, for about 10 minutes, or until the sprouts have softened. Add a splash of water if the pan begins to look dry. Once softened, add the cream, most of the nutmeg and 40g/1½oz of the Parmesan. Stir well, bring to a simmer, then turn off the heat. Check the seasoning. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta as per packet instructions for al dente, then drain. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta as per packet instructions for al dente, then drain. Stir the cooked pasta into the creamy sauce. Leave to rest for one minute before stirring again. Finish the dish with a dusting of nutmeg and the rest of the Parmesan. Serve. Stir the cooked pasta into the creamy sauce. Leave to rest for one minute before stirring again. Finish the dish with a dusting of nutmeg and the rest of the Parmesan. Serve."
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} | 1347a88400e826802ced10c5eb91c186ad627130f1dacb9c594118f16deb037a | Gluten-free mince pies recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincepies_77293_16x9.jpg Buttery gluten-free shortcrust pastry and a ground almond frangipane topping makes these mince pies extra special. Don’t forget the snowy dusting of icing sugar on top! 300g/10½oz gluten-free plain flour, plus extra for dusting1½ tsp xanthan gum145g/5oz very cold butter, cut into 1cm/½in cubes3 tbsp caster sugar 2 large free-range eggs, beaten 300g/10½oz gluten-free plain flour, plus extra for dusting 1½ tsp xanthan gum 145g/5oz very cold butter, cut into 1cm/½in cubes 3 tbsp caster sugar 2 large free-range eggs, beaten 125g/4½oz caster sugar125g/4½oz butter, softened2 free-range eggs, beaten125g/4½oz ground almonds1 tsp almond extract25g/1oz gluten-free plain flour½ tsp gluten-free baking powder 125g/4½oz caster sugar 125g/4½oz butter, softened 2 free-range eggs, beaten 125g/4½oz ground almonds 1 tsp almond extract 25g/1oz gluten-free plain flour ½ tsp gluten-free baking powder 200–300g/7–10½oz good-quality mincemeat large handful flaked almonds, to decorateicing sugar, for dusting 200–300g/7–10½oz good-quality mincemeat large handful flaked almonds, to decorate icing sugar, for dusting Method For the pastry, mix the flour and xanthan gum together in a large mixing bowl. Add the very cold butter cubes to the bowl and mix it into the flour. Using your fingertips, rub the butter into the flour to form a breadcrumb-like consistency. Stir in the sugar.Add the beaten egg to the bowl and, using a knife, carefully cut it into the mixture until it comes together. It should form a ball and not be crumbly – it will be a little sticky to touch, but not unmanageable. Wrap the dough in cling film and leave to chill in the fridge for around 1 hour before using.Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin or cupcake tin. Remove the pastry from the fridge. If the dough feels really firm, leave it out at room temperature briefly before attempting to roll it.Lightly flour a rolling pin. Roll the dough out to a 3mm/⅛in thickness on a large sheet of baking paper (aim to roll out a large rectangle). Remember not to handle the dough excessively as you work with it, as this will warm it up and make it more fragile. Use a 9cm/3½in circular biscuit cutter to cut out 12 circles for the base of the mince pies. Carefully ease them into the holes on the pre-greased muffin or cupcake tin, pressing them in gently. Spoon around 1–2 tsp mincemeat into each hole. For the frangipane topping, cream the sugar and softened butter together in a large (clean) mixing bowl until light and pale. Add the beaten egg gradually and mix again until combined. Fold in the ground almonds, almond extract, flour and baking powder.Spoon frangipane and a few flaked almonds on top of the mincemeat. Bake the pies in the oven for 15–20 minutes until golden.Leave to cool before removing from the tin. Dust with a little icing sugar for a snowy finish. For the pastry, mix the flour and xanthan gum together in a large mixing bowl. Add the very cold butter cubes to the bowl and mix it into the flour. Using your fingertips, rub the butter into the flour to form a breadcrumb-like consistency. Stir in the sugar. For the pastry, mix the flour and xanthan gum together in a large mixing bowl. Add the very cold butter cubes to the bowl and mix it into the flour. Using your fingertips, rub the butter into the flour to form a breadcrumb-like consistency. Stir in the sugar. Add the beaten egg to the bowl and, using a knife, carefully cut it into the mixture until it comes together. It should form a ball and not be crumbly – it will be a little sticky to touch, but not unmanageable. Wrap the dough in cling film and leave to chill in the fridge for around 1 hour before using. Add the beaten egg to the bowl and, using a knife, carefully cut it into the mixture until it comes together. It should form a ball and not be crumbly – it will be a little sticky to touch, but not unmanageable. Wrap the dough in cling film and leave to chill in the fridge for around 1 hour before using. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin or cupcake tin. Remove the pastry from the fridge. If the dough feels really firm, leave it out at room temperature briefly before attempting to roll it. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin or cupcake tin. Remove the pastry from the fridge. If the dough feels really firm, leave it out at room temperature briefly before attempting to roll it. Lightly flour a rolling pin. Roll the dough out to a 3mm/⅛in thickness on a large sheet of baking paper (aim to roll out a large rectangle). Remember not to handle the dough excessively as you work with it, as this will warm it up and make it more fragile. Use a 9cm/3½in circular biscuit cutter to cut out 12 circles for the base of the mince pies. Carefully ease them into the holes on the pre-greased muffin or cupcake tin, pressing them in gently. Spoon around 1–2 tsp mincemeat into each hole. Lightly flour a rolling pin. Roll the dough out to a 3mm/⅛in thickness on a large sheet of baking paper (aim to roll out a large rectangle). Remember not to handle the dough excessively as you work with it, as this will warm it up and make it more fragile. Use a 9cm/3½in circular biscuit cutter to cut out 12 circles for the base of the mince pies. Carefully ease them into the holes on the pre-greased muffin or cupcake tin, pressing them in gently. Spoon around 1–2 tsp mincemeat into each hole. For the frangipane topping, cream the sugar and softened butter together in a large (clean) mixing bowl until light and pale. Add the beaten egg gradually and mix again until combined. Fold in the ground almonds, almond extract, flour and baking powder. For the frangipane topping, cream the sugar and softened butter together in a large (clean) mixing bowl until light and pale. Add the beaten egg gradually and mix again until combined. Fold in the ground almonds, almond extract, flour and baking powder. Spoon frangipane and a few flaked almonds on top of the mincemeat. Bake the pies in the oven for 15–20 minutes until golden. Spoon frangipane and a few flaked almonds on top of the mincemeat. Bake the pies in the oven for 15–20 minutes until golden. Leave to cool before removing from the tin. Dust with a little icing sugar for a snowy finish. Leave to cool before removing from the tin. Dust with a little icing sugar for a snowy finish. Recipe tips If you have extra pastry you can make more mince pies, or chill the pastry for another day – it will keep in the fridge for about three days or freezer for up to three months. | {
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"title": "Gluten-free mince pies recipe",
"content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincepies_77293_16x9.jpg Buttery gluten-free shortcrust pastry and a ground almond frangipane topping makes these mince pies extra special. Don’t forget the snowy dusting of icing sugar on top! 300g/10½oz gluten-free plain flour, plus extra for dusting1½ tsp xanthan gum145g/5oz very cold butter, cut into 1cm/½in cubes3 tbsp caster sugar 2 large free-range eggs, beaten 300g/10½oz gluten-free plain flour, plus extra for dusting 1½ tsp xanthan gum 145g/5oz very cold butter, cut into 1cm/½in cubes 3 tbsp caster sugar 2 large free-range eggs, beaten 125g/4½oz caster sugar125g/4½oz butter, softened2 free-range eggs, beaten125g/4½oz ground almonds1 tsp almond extract25g/1oz gluten-free plain flour½ tsp gluten-free baking powder 125g/4½oz caster sugar 125g/4½oz butter, softened 2 free-range eggs, beaten 125g/4½oz ground almonds 1 tsp almond extract 25g/1oz gluten-free plain flour ½ tsp gluten-free baking powder 200–300g/7–10½oz good-quality mincemeat large handful flaked almonds, to decorateicing sugar, for dusting 200–300g/7–10½oz good-quality mincemeat large handful flaked almonds, to decorate icing sugar, for dusting Method For the pastry, mix the flour and xanthan gum together in a large mixing bowl. Add the very cold butter cubes to the bowl and mix it into the flour. Using your fingertips, rub the butter into the flour to form a breadcrumb-like consistency. Stir in the sugar.Add the beaten egg to the bowl and, using a knife, carefully cut it into the mixture until it comes together. It should form a ball and not be crumbly – it will be a little sticky to touch, but not unmanageable. Wrap the dough in cling film and leave to chill in the fridge for around 1 hour before using.Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin or cupcake tin. Remove the pastry from the fridge. If the dough feels really firm, leave it out at room temperature briefly before attempting to roll it.Lightly flour a rolling pin. Roll the dough out to a 3mm/⅛in thickness on a large sheet of baking paper (aim to roll out a large rectangle). Remember not to handle the dough excessively as you work with it, as this will warm it up and make it more fragile. Use a 9cm/3½in circular biscuit cutter to cut out 12 circles for the base of the mince pies. Carefully ease them into the holes on the pre-greased muffin or cupcake tin, pressing them in gently. Spoon around 1–2 tsp mincemeat into each hole. For the frangipane topping, cream the sugar and softened butter together in a large (clean) mixing bowl until light and pale. Add the beaten egg gradually and mix again until combined. Fold in the ground almonds, almond extract, flour and baking powder.Spoon frangipane and a few flaked almonds on top of the mincemeat. Bake the pies in the oven for 15–20 minutes until golden.Leave to cool before removing from the tin. Dust with a little icing sugar for a snowy finish. For the pastry, mix the flour and xanthan gum together in a large mixing bowl. Add the very cold butter cubes to the bowl and mix it into the flour. Using your fingertips, rub the butter into the flour to form a breadcrumb-like consistency. Stir in the sugar. For the pastry, mix the flour and xanthan gum together in a large mixing bowl. Add the very cold butter cubes to the bowl and mix it into the flour. Using your fingertips, rub the butter into the flour to form a breadcrumb-like consistency. Stir in the sugar. Add the beaten egg to the bowl and, using a knife, carefully cut it into the mixture until it comes together. It should form a ball and not be crumbly – it will be a little sticky to touch, but not unmanageable. Wrap the dough in cling film and leave to chill in the fridge for around 1 hour before using. Add the beaten egg to the bowl and, using a knife, carefully cut it into the mixture until it comes together. It should form a ball and not be crumbly – it will be a little sticky to touch, but not unmanageable. Wrap the dough in cling film and leave to chill in the fridge for around 1 hour before using. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin or cupcake tin. Remove the pastry from the fridge. If the dough feels really firm, leave it out at room temperature briefly before attempting to roll it. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin or cupcake tin. Remove the pastry from the fridge. If the dough feels really firm, leave it out at room temperature briefly before attempting to roll it. Lightly flour a rolling pin. Roll the dough out to a 3mm/⅛in thickness on a large sheet of baking paper (aim to roll out a large rectangle). Remember not to handle the dough excessively as you work with it, as this will warm it up and make it more fragile. Use a 9cm/3½in circular biscuit cutter to cut out 12 circles for the base of the mince pies. Carefully ease them into the holes on the pre-greased muffin or cupcake tin, pressing them in gently. Spoon around 1–2 tsp mincemeat into each hole. Lightly flour a rolling pin. Roll the dough out to a 3mm/⅛in thickness on a large sheet of baking paper (aim to roll out a large rectangle). Remember not to handle the dough excessively as you work with it, as this will warm it up and make it more fragile. Use a 9cm/3½in circular biscuit cutter to cut out 12 circles for the base of the mince pies. Carefully ease them into the holes on the pre-greased muffin or cupcake tin, pressing them in gently. Spoon around 1–2 tsp mincemeat into each hole. For the frangipane topping, cream the sugar and softened butter together in a large (clean) mixing bowl until light and pale. Add the beaten egg gradually and mix again until combined. Fold in the ground almonds, almond extract, flour and baking powder. For the frangipane topping, cream the sugar and softened butter together in a large (clean) mixing bowl until light and pale. Add the beaten egg gradually and mix again until combined. Fold in the ground almonds, almond extract, flour and baking powder. Spoon frangipane and a few flaked almonds on top of the mincemeat. Bake the pies in the oven for 15–20 minutes until golden. Spoon frangipane and a few flaked almonds on top of the mincemeat. Bake the pies in the oven for 15–20 minutes until golden. Leave to cool before removing from the tin. Dust with a little icing sugar for a snowy finish. Leave to cool before removing from the tin. Dust with a little icing sugar for a snowy finish. Recipe tips If you have extra pastry you can make more mince pies, or chill the pastry for another day – it will keep in the fridge for about three days or freezer for up to three months."
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} | 2054d32d131f168d59d21f8936a1013a9de642e73c37278ba940a64ab24944fd | Cheat's mince pies recipe
An average of 3.0 out of 5 stars from 2 ratings Three ingredients make for the easiest way to whip up a batch of mince pies! For this recipe you will need 1 x 12-hole bun tin tray, 1 x 8cm/3in cutter and 1 x 6cm/2½in cutter. knob of butter, melted, for greasing500g/1lb 2oz sweet shortcrust pastry450g/1lb mincemeat1 free-range egg, beatencaster sugar, for dusting knob of butter, melted, for greasing 500g/1lb 2oz sweet shortcrust pastry 450g/1lb mincemeat 1 free-range egg, beaten caster sugar, for dusting Method Preheat oven to 200C/180C Fan/Gas 6. Using a pastry brush, grease the bun tins with melted butter. Allow to coolRoll out the prepared pastry on a lightly floured surface to about 3mm thick, a little thicker than a pound coin. Cut out 10 rounds with the large cutter and roll out again if necessary to cut out 10 lids with smaller cutter. Line the bun tins with the larger rounds.Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with the pastry lids. Press the edges to seal them. Brush the top of the pies with more beaten egg and sprinkle over the caster sugar. Make a small cut in the top of each pie to let out the steam. At this point you can refrigerate the pies for half an hour or up to two hours until ready to serve.Bake for 20-25 minutes or until golden brown.Remove the tins and leave to cool and then dredge with a little more sugar. Preheat oven to 200C/180C Fan/Gas 6. Using a pastry brush, grease the bun tins with melted butter. Allow to cool Preheat oven to 200C/180C Fan/Gas 6. Using a pastry brush, grease the bun tins with melted butter. Allow to cool Roll out the prepared pastry on a lightly floured surface to about 3mm thick, a little thicker than a pound coin. Cut out 10 rounds with the large cutter and roll out again if necessary to cut out 10 lids with smaller cutter. Line the bun tins with the larger rounds. Roll out the prepared pastry on a lightly floured surface to about 3mm thick, a little thicker than a pound coin. Cut out 10 rounds with the large cutter and roll out again if necessary to cut out 10 lids with smaller cutter. Line the bun tins with the larger rounds. Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with the pastry lids. Press the edges to seal them. Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with the pastry lids. Press the edges to seal them. Brush the top of the pies with more beaten egg and sprinkle over the caster sugar. Make a small cut in the top of each pie to let out the steam. At this point you can refrigerate the pies for half an hour or up to two hours until ready to serve. Brush the top of the pies with more beaten egg and sprinkle over the caster sugar. Make a small cut in the top of each pie to let out the steam. At this point you can refrigerate the pies for half an hour or up to two hours until ready to serve. Bake for 20-25 minutes or until golden brown. Bake for 20-25 minutes or until golden brown. Remove the tins and leave to cool and then dredge with a little more sugar. Remove the tins and leave to cool and then dredge with a little more sugar. Recipe tips Shortcrust pastry can be bought ready rolled or in a block. If it is ready rolled, it may come in a packet closer to 400g and will make fewer mince pies. Rolling finely grated orange zest or ground almonds into your pastry will give it extra flavour. Unsweetened shortcrust pastry will work, but you may want to liberally sprinkle the lid with caster sugar to enhance the sweetness of the pie. | {
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"title": "Cheat's mince pies recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Three ingredients make for the easiest way to whip up a batch of mince pies! For this recipe you will need 1 x 12-hole bun tin tray, 1 x 8cm/3in cutter and 1 x 6cm/2½in cutter. knob of butter, melted, for greasing500g/1lb 2oz sweet shortcrust pastry450g/1lb mincemeat1 free-range egg, beatencaster sugar, for dusting knob of butter, melted, for greasing 500g/1lb 2oz sweet shortcrust pastry 450g/1lb mincemeat 1 free-range egg, beaten caster sugar, for dusting Method Preheat oven to 200C/180C Fan/Gas 6. Using a pastry brush, grease the bun tins with melted butter. Allow to coolRoll out the prepared pastry on a lightly floured surface to about 3mm thick, a little thicker than a pound coin. Cut out 10 rounds with the large cutter and roll out again if necessary to cut out 10 lids with smaller cutter. Line the bun tins with the larger rounds.Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with the pastry lids. Press the edges to seal them. Brush the top of the pies with more beaten egg and sprinkle over the caster sugar. Make a small cut in the top of each pie to let out the steam. At this point you can refrigerate the pies for half an hour or up to two hours until ready to serve.Bake for 20-25 minutes or until golden brown.Remove the tins and leave to cool and then dredge with a little more sugar. Preheat oven to 200C/180C Fan/Gas 6. Using a pastry brush, grease the bun tins with melted butter. Allow to cool Preheat oven to 200C/180C Fan/Gas 6. Using a pastry brush, grease the bun tins with melted butter. Allow to cool Roll out the prepared pastry on a lightly floured surface to about 3mm thick, a little thicker than a pound coin. Cut out 10 rounds with the large cutter and roll out again if necessary to cut out 10 lids with smaller cutter. Line the bun tins with the larger rounds. Roll out the prepared pastry on a lightly floured surface to about 3mm thick, a little thicker than a pound coin. Cut out 10 rounds with the large cutter and roll out again if necessary to cut out 10 lids with smaller cutter. Line the bun tins with the larger rounds. Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with the pastry lids. Press the edges to seal them. Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with the pastry lids. Press the edges to seal them. Brush the top of the pies with more beaten egg and sprinkle over the caster sugar. Make a small cut in the top of each pie to let out the steam. At this point you can refrigerate the pies for half an hour or up to two hours until ready to serve. Brush the top of the pies with more beaten egg and sprinkle over the caster sugar. Make a small cut in the top of each pie to let out the steam. At this point you can refrigerate the pies for half an hour or up to two hours until ready to serve. Bake for 20-25 minutes or until golden brown. Bake for 20-25 minutes or until golden brown. Remove the tins and leave to cool and then dredge with a little more sugar. Remove the tins and leave to cool and then dredge with a little more sugar. Recipe tips Shortcrust pastry can be bought ready rolled or in a block. If it is ready rolled, it may come in a packet closer to 400g and will make fewer mince pies. Rolling finely grated orange zest or ground almonds into your pastry will give it extra flavour. Unsweetened shortcrust pastry will work, but you may want to liberally sprinkle the lid with caster sugar to enhance the sweetness of the pie."
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} | 4210cd4d2dd3fd87cc481d51b80d65ffefb087a3c8054d0e2bef9abfaddf21c3 | Easy mince pies recipe
An average of 4.8 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mymincepies_71055_16x9.jpg Let our easy mince pie recipe show you how to make lovely mince pies without any stress. The pastry is super easy to work with and a delight to eat. 140g/5oz cold butter, diced, plus extra for greasing225g/8oz plain flour50g/2oz ground almonds50g/2oz golden caster sugar1 orange, zest onlypinch of salt1 egg yolk1-2 tsp cold water280g/10oz good quality mincemeat1 egg, beatenicing sugar, for dusting 140g/5oz cold butter, diced, plus extra for greasing 225g/8oz plain flour 50g/2oz ground almonds 50g/2oz golden caster sugar 1 orange, zest only pinch of salt 1 egg yolk 1-2 tsp cold water 280g/10oz good quality mincemeat 1 egg, beaten icing sugar, for dusting Method Preheat the oven to 200C/190C Fan/Gas 6.Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter.Place in lightly greased bun tins and spoon the mincemeat evenly into the pies.Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat.Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden.Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter. Place in lightly greased bun tins and spoon the mincemeat evenly into the pies. Place in lightly greased bun tins and spoon the mincemeat evenly into the pies. Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat. Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat. Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden. Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden. Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve. Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve. Recipe tips The uncooked mince pies can frozen for up one month in the tins. Defrost thoroughly before following the recipe from step 7. | {
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"content": "An average of 4.8 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mymincepies_71055_16x9.jpg Let our easy mince pie recipe show you how to make lovely mince pies without any stress. The pastry is super easy to work with and a delight to eat. 140g/5oz cold butter, diced, plus extra for greasing225g/8oz plain flour50g/2oz ground almonds50g/2oz golden caster sugar1 orange, zest onlypinch of salt1 egg yolk1-2 tsp cold water280g/10oz good quality mincemeat1 egg, beatenicing sugar, for dusting 140g/5oz cold butter, diced, plus extra for greasing 225g/8oz plain flour 50g/2oz ground almonds 50g/2oz golden caster sugar 1 orange, zest only pinch of salt 1 egg yolk 1-2 tsp cold water 280g/10oz good quality mincemeat 1 egg, beaten icing sugar, for dusting Method Preheat the oven to 200C/190C Fan/Gas 6.Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter.Place in lightly greased bun tins and spoon the mincemeat evenly into the pies.Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat.Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden.Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter. Place in lightly greased bun tins and spoon the mincemeat evenly into the pies. Place in lightly greased bun tins and spoon the mincemeat evenly into the pies. Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat. Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat. Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden. Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden. Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve. Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve. Recipe tips The uncooked mince pies can frozen for up one month in the tins. Defrost thoroughly before following the recipe from step 7."
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} | 6589e802a5b0ab41e8f4ca56646cb2892e7695dc1b318f92bde953c663e0a073 | Mincemeat samosas recipe
An average of 3.7 out of 5 stars from 3 ratings Folding over a triangle of filo pastry to make samosas is so satisfying and this technique is a revelation if you want to mix up your mince pies a bit this Christmas! 60g/2¼oz melted butter 1 pinch freshly grated nutmeg 1 pinch ground cinnamon 4 sheets filo pastry 400g/14oz mincemeat vegetable oil, for deep frying 60g/2¼oz melted butter 1 pinch freshly grated nutmeg 1 pinch ground cinnamon 4 sheets filo pastry 400g/14oz mincemeat vegetable oil, for deep frying 250ml/9fl oz brandy or rum creamicing sugar, for dusting 250ml/9fl oz brandy or rum cream icing sugar, for dusting Method 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.Brown the butter in a small saucepan over a low heat and stir in the nutmeg and cinnamon. Cut the pastry into 3 long strips and brush each strip with the spiced butter. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more of the spiced butter.Deep fry until golden-brown and crisp, then drain on kitchen paper. Serve with the cream and icing sugar dusted over. 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. Brown the butter in a small saucepan over a low heat and stir in the nutmeg and cinnamon. Brown the butter in a small saucepan over a low heat and stir in the nutmeg and cinnamon. Cut the pastry into 3 long strips and brush each strip with the spiced butter. Cut the pastry into 3 long strips and brush each strip with the spiced butter. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more of the spiced butter. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more of the spiced butter. Deep fry until golden-brown and crisp, then drain on kitchen paper. Serve with the cream and icing sugar dusted over. Deep fry until golden-brown and crisp, then drain on kitchen paper. Serve with the cream and icing sugar dusted over. | {
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"title": "Mincemeat samosas recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Folding over a triangle of filo pastry to make samosas is so satisfying and this technique is a revelation if you want to mix up your mince pies a bit this Christmas! 60g/2¼oz melted butter 1 pinch freshly grated nutmeg 1 pinch ground cinnamon 4 sheets filo pastry 400g/14oz mincemeat vegetable oil, for deep frying 60g/2¼oz melted butter 1 pinch freshly grated nutmeg 1 pinch ground cinnamon 4 sheets filo pastry 400g/14oz mincemeat vegetable oil, for deep frying 250ml/9fl oz brandy or rum creamicing sugar, for dusting 250ml/9fl oz brandy or rum cream icing sugar, for dusting Method 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.Brown the butter in a small saucepan over a low heat and stir in the nutmeg and cinnamon. Cut the pastry into 3 long strips and brush each strip with the spiced butter. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more of the spiced butter.Deep fry until golden-brown and crisp, then drain on kitchen paper. Serve with the cream and icing sugar dusted over. 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. Brown the butter in a small saucepan over a low heat and stir in the nutmeg and cinnamon. Brown the butter in a small saucepan over a low heat and stir in the nutmeg and cinnamon. Cut the pastry into 3 long strips and brush each strip with the spiced butter. Cut the pastry into 3 long strips and brush each strip with the spiced butter. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more of the spiced butter. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more of the spiced butter. Deep fry until golden-brown and crisp, then drain on kitchen paper. Serve with the cream and icing sugar dusted over. Deep fry until golden-brown and crisp, then drain on kitchen paper. Serve with the cream and icing sugar dusted over."
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} | bd548af377504a4f0942991b75b9eb06b8f79042ad6ff73af5da0c46cb6ab56a | Linzertorte recipe
An average of 3.8 out of 5 stars from 6 ratings The linzertorte is said to be the oldest cake in the world and dates back to at least 1653, but no one knows who invented it. There are lots of variations and the oldest known recipe is in a cookbook that was written 350 years ago. Named after the Austrian city of Linz, which is justly proud of this delicious creation, the Linzertorte has a crumbly pastry base, a jam filling and a lattice top. This is our version with mincemeat. Equipment: you'll need a 25cm/10in flan tin. 500g/1lb 2oz homemade mincemeat (or use shop-bought if you are short of time) 500g/1lb 2oz homemade mincemeat (or use shop-bought if you are short of time) 115g/4oz icing sugar, plus extra for rolling175g/6oz ground almonds85g/3oz caster sugar1 large free-range egg½ tsp almond extract1 tsp freshly squeezed lemon juice 115g/4oz icing sugar, plus extra for rolling 175g/6oz ground almonds 85g/3oz caster sugar 1 large free-range egg ½ tsp almond extract 1 tsp freshly squeezed lemon juice 150g/5½oz plain flour150g/5½oz ground almonds150g/5½oz caster sugar150g/5½oz chilled butter1 free-range eggpinch salt milk, for brushingicing sugar, for dusting 150g/5½oz plain flour 150g/5½oz ground almonds 150g/5½oz caster sugar 150g/5½oz chilled butter 1 free-range egg pinch salt milk, for brushing icing sugar, for dusting Method To make the marzipan, sift the icing sugar into a large bowl and stir in the almonds and caster sugar. Beat the eggs with the almond extract and lemon juice. Using a large spoon, stir the eggs into the almonds and sugar until the mixture begins to come together. Use your hands to combine the mixture into a stiff but pliable paste. Dust a work surface with sifted icing sugar and knead the marzipan for 1–2 minutes or until smooth. Return to the bowl, cover with cling film and leave to stand for 1–2 hours before using. This allows the almonds to swell and absorb some of the moisture from the egg mixture. To make the pastry, put the flour, almonds, caster sugar and butter into a food processor and blend until it resembles fine breadcrumbs. Add the egg and a pinch of salt and pulse until it forms a ball of dough. Wrap in cling film and refrigerate.Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat up.Remove the pastry from the fridge and slice off one third. Dust a work surface with flour and roll out the larger piece to line a 25cm/10in flan tin. Place and press into the tin. Dust the surface with more flour and roll out the marzipan so that it will cover the base of the tin. Place ontop of the pastry. Spread the mincemeat evenly over the marzipan.Dust the surface with flour, roll out the remaining pastry and cut into equal strips. Make a lattice design on top of the mincemeat or alternatively cut out shapes to cover most of the mincemeat.Brush the pastry with milk, place on the preheated baking tray and bake for 30 minutes or until the pastry is crisp and golden-brown. Dust with icing sugar. Serve hot or cold, with cream. To make the marzipan, sift the icing sugar into a large bowl and stir in the almonds and caster sugar. Beat the eggs with the almond extract and lemon juice. Using a large spoon, stir the eggs into the almonds and sugar until the mixture begins to come together. Use your hands to combine the mixture into a stiff but pliable paste. To make the marzipan, sift the icing sugar into a large bowl and stir in the almonds and caster sugar. Beat the eggs with the almond extract and lemon juice. Using a large spoon, stir the eggs into the almonds and sugar until the mixture begins to come together. Use your hands to combine the mixture into a stiff but pliable paste. Dust a work surface with sifted icing sugar and knead the marzipan for 1–2 minutes or until smooth. Return to the bowl, cover with cling film and leave to stand for 1–2 hours before using. This allows the almonds to swell and absorb some of the moisture from the egg mixture. Dust a work surface with sifted icing sugar and knead the marzipan for 1–2 minutes or until smooth. Return to the bowl, cover with cling film and leave to stand for 1–2 hours before using. This allows the almonds to swell and absorb some of the moisture from the egg mixture. To make the pastry, put the flour, almonds, caster sugar and butter into a food processor and blend until it resembles fine breadcrumbs. Add the egg and a pinch of salt and pulse until it forms a ball of dough. Wrap in cling film and refrigerate. To make the pastry, put the flour, almonds, caster sugar and butter into a food processor and blend until it resembles fine breadcrumbs. Add the egg and a pinch of salt and pulse until it forms a ball of dough. Wrap in cling film and refrigerate. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat up. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat up. Remove the pastry from the fridge and slice off one third. Dust a work surface with flour and roll out the larger piece to line a 25cm/10in flan tin. Place and press into the tin. Dust the surface with more flour and roll out the marzipan so that it will cover the base of the tin. Place ontop of the pastry. Spread the mincemeat evenly over the marzipan. Remove the pastry from the fridge and slice off one third. Dust a work surface with flour and roll out the larger piece to line a 25cm/10in flan tin. Place and press into the tin. Dust the surface with more flour and roll out the marzipan so that it will cover the base of the tin. Place ontop of the pastry. Spread the mincemeat evenly over the marzipan. Dust the surface with flour, roll out the remaining pastry and cut into equal strips. Make a lattice design on top of the mincemeat or alternatively cut out shapes to cover most of the mincemeat. Dust the surface with flour, roll out the remaining pastry and cut into equal strips. Make a lattice design on top of the mincemeat or alternatively cut out shapes to cover most of the mincemeat. Brush the pastry with milk, place on the preheated baking tray and bake for 30 minutes or until the pastry is crisp and golden-brown. Dust with icing sugar. Serve hot or cold, with cream. Brush the pastry with milk, place on the preheated baking tray and bake for 30 minutes or until the pastry is crisp and golden-brown. Dust with icing sugar. Serve hot or cold, with cream. Recipe tips Homemade marzipan is a wonderful thing to make around Christmastime. Use any leftover marzipan to make marzipan fruits or to add to mince pies. | {
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"title": "Linzertorte recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings The linzertorte is said to be the oldest cake in the world and dates back to at least 1653, but no one knows who invented it. There are lots of variations and the oldest known recipe is in a cookbook that was written 350 years ago. Named after the Austrian city of Linz, which is justly proud of this delicious creation, the Linzertorte has a crumbly pastry base, a jam filling and a lattice top. This is our version with mincemeat. Equipment: you'll need a 25cm/10in flan tin. 500g/1lb 2oz homemade mincemeat (or use shop-bought if you are short of time) 500g/1lb 2oz homemade mincemeat (or use shop-bought if you are short of time) 115g/4oz icing sugar, plus extra for rolling175g/6oz ground almonds85g/3oz caster sugar1 large free-range egg½ tsp almond extract1 tsp freshly squeezed lemon juice 115g/4oz icing sugar, plus extra for rolling 175g/6oz ground almonds 85g/3oz caster sugar 1 large free-range egg ½ tsp almond extract 1 tsp freshly squeezed lemon juice 150g/5½oz plain flour150g/5½oz ground almonds150g/5½oz caster sugar150g/5½oz chilled butter1 free-range eggpinch salt milk, for brushingicing sugar, for dusting 150g/5½oz plain flour 150g/5½oz ground almonds 150g/5½oz caster sugar 150g/5½oz chilled butter 1 free-range egg pinch salt milk, for brushing icing sugar, for dusting Method To make the marzipan, sift the icing sugar into a large bowl and stir in the almonds and caster sugar. Beat the eggs with the almond extract and lemon juice. Using a large spoon, stir the eggs into the almonds and sugar until the mixture begins to come together. Use your hands to combine the mixture into a stiff but pliable paste. Dust a work surface with sifted icing sugar and knead the marzipan for 1–2 minutes or until smooth. Return to the bowl, cover with cling film and leave to stand for 1–2 hours before using. This allows the almonds to swell and absorb some of the moisture from the egg mixture. To make the pastry, put the flour, almonds, caster sugar and butter into a food processor and blend until it resembles fine breadcrumbs. Add the egg and a pinch of salt and pulse until it forms a ball of dough. Wrap in cling film and refrigerate.Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat up.Remove the pastry from the fridge and slice off one third. Dust a work surface with flour and roll out the larger piece to line a 25cm/10in flan tin. Place and press into the tin. Dust the surface with more flour and roll out the marzipan so that it will cover the base of the tin. Place ontop of the pastry. Spread the mincemeat evenly over the marzipan.Dust the surface with flour, roll out the remaining pastry and cut into equal strips. Make a lattice design on top of the mincemeat or alternatively cut out shapes to cover most of the mincemeat.Brush the pastry with milk, place on the preheated baking tray and bake for 30 minutes or until the pastry is crisp and golden-brown. Dust with icing sugar. Serve hot or cold, with cream. To make the marzipan, sift the icing sugar into a large bowl and stir in the almonds and caster sugar. Beat the eggs with the almond extract and lemon juice. Using a large spoon, stir the eggs into the almonds and sugar until the mixture begins to come together. Use your hands to combine the mixture into a stiff but pliable paste. To make the marzipan, sift the icing sugar into a large bowl and stir in the almonds and caster sugar. Beat the eggs with the almond extract and lemon juice. Using a large spoon, stir the eggs into the almonds and sugar until the mixture begins to come together. Use your hands to combine the mixture into a stiff but pliable paste. Dust a work surface with sifted icing sugar and knead the marzipan for 1–2 minutes or until smooth. Return to the bowl, cover with cling film and leave to stand for 1–2 hours before using. This allows the almonds to swell and absorb some of the moisture from the egg mixture. Dust a work surface with sifted icing sugar and knead the marzipan for 1–2 minutes or until smooth. Return to the bowl, cover with cling film and leave to stand for 1–2 hours before using. This allows the almonds to swell and absorb some of the moisture from the egg mixture. To make the pastry, put the flour, almonds, caster sugar and butter into a food processor and blend until it resembles fine breadcrumbs. Add the egg and a pinch of salt and pulse until it forms a ball of dough. Wrap in cling film and refrigerate. To make the pastry, put the flour, almonds, caster sugar and butter into a food processor and blend until it resembles fine breadcrumbs. Add the egg and a pinch of salt and pulse until it forms a ball of dough. Wrap in cling film and refrigerate. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat up. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat up. Remove the pastry from the fridge and slice off one third. Dust a work surface with flour and roll out the larger piece to line a 25cm/10in flan tin. Place and press into the tin. Dust the surface with more flour and roll out the marzipan so that it will cover the base of the tin. Place ontop of the pastry. Spread the mincemeat evenly over the marzipan. Remove the pastry from the fridge and slice off one third. Dust a work surface with flour and roll out the larger piece to line a 25cm/10in flan tin. Place and press into the tin. Dust the surface with more flour and roll out the marzipan so that it will cover the base of the tin. Place ontop of the pastry. Spread the mincemeat evenly over the marzipan. Dust the surface with flour, roll out the remaining pastry and cut into equal strips. Make a lattice design on top of the mincemeat or alternatively cut out shapes to cover most of the mincemeat. Dust the surface with flour, roll out the remaining pastry and cut into equal strips. Make a lattice design on top of the mincemeat or alternatively cut out shapes to cover most of the mincemeat. Brush the pastry with milk, place on the preheated baking tray and bake for 30 minutes or until the pastry is crisp and golden-brown. Dust with icing sugar. Serve hot or cold, with cream. Brush the pastry with milk, place on the preheated baking tray and bake for 30 minutes or until the pastry is crisp and golden-brown. Dust with icing sugar. Serve hot or cold, with cream. Recipe tips Homemade marzipan is a wonderful thing to make around Christmastime. Use any leftover marzipan to make marzipan fruits or to add to mince pies."
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For the couronne, tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and stir the mixture with your fingers until it comes together as a dough. Continue mixing until the sides of the bowl are clean and the dough is soft.Turn out the dough onto a lightly floured surface and knead for 5-6 minutes, or until the dough has stopped feeling sticky and has a smooth, silky exterior. Return the dough to the bowl, cover with cling film and set aside to prove in a warm room for at least 30 minutes and up to one hour. For the marzipan, mix the caster sugar, icing sugar and ground almonds together in a large bowl, then stir in the orange zest and beaten egg and mix again until the ingredients are well combined and have come together as a thick paste.Turn out the paste onto a work surface lightly dusted with icing sugar, then knead until smooth. Roll the marzipan into a ball, then wrap in cling film and chill until needed.When the couronne dough has about doubled in size, turn it out onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle 33x25cm/13x10in in size. Turn the dough rectangle so that the long edge is facing you. Spread an even layer of mincemeat all over the dough. Turn out the marzipan onto a lightly floured work surface and roll it out to a rectangle similar in size to the dough. Lay the marzipan over the mincemeat. Roll the dough tightly like a Swiss roll, then cut the roll almost in half lengthways, all the way through. Twist the two lengths of dough together in a spiral, then join the ends to form a ring. Line a baking tray with baking parchment, then place the couronne onto it and set aside to prove again for a further 30-60 minutes, or until the dough springs back quickly when lightly prodded. When the couronne has proved, preheat the oven to 210C/425F/Gas 7.Bake the proved couronne for 20-25 minutes, or until risen and golden-brown. Transfer to a wire rack to cool. While the couronne is cooling, heat the apricot jam with a splash of water in a small pan over a medium heat until runny. Pass through a sieve to remove any pieces of fruit, then brush the sieved jam all over the warm couronne to glaze. Set aside to cool completely.Just before serving, in a bowl mix the icing sugar with enough water to form a thin, runny icing (1-2 tablespoons of water). Drizzle or brush the icing over the couronne, then sprinkle over the pistachio slivers and chopped cherries. For the couronne, tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and stir the mixture with your fingers until it comes together as a dough. Continue mixing until the sides of the bowl are clean and the dough is soft. For the couronne, tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and stir the mixture with your fingers until it comes together as a dough. Continue mixing until the sides of the bowl are clean and the dough is soft. Turn out the dough onto a lightly floured surface and knead for 5-6 minutes, or until the dough has stopped feeling sticky and has a smooth, silky exterior. Return the dough to the bowl, cover with cling film and set aside to prove in a warm room for at least 30 minutes and up to one hour. Turn out the dough onto a lightly floured surface and knead for 5-6 minutes, or until the dough has stopped feeling sticky and has a smooth, silky exterior. Return the dough to the bowl, cover with cling film and set aside to prove in a warm room for at least 30 minutes and up to one hour. For the marzipan, mix the caster sugar, icing sugar and ground almonds together in a large bowl, then stir in the orange zest and beaten egg and mix again until the ingredients are well combined and have come together as a thick paste. For the marzipan, mix the caster sugar, icing sugar and ground almonds together in a large bowl, then stir in the orange zest and beaten egg and mix again until the ingredients are well combined and have come together as a thick paste. Turn out the paste onto a work surface lightly dusted with icing sugar, then knead until smooth. Roll the marzipan into a ball, then wrap in cling film and chill until needed. Turn out the paste onto a work surface lightly dusted with icing sugar, then knead until smooth. Roll the marzipan into a ball, then wrap in cling film and chill until needed. When the couronne dough has about doubled in size, turn it out onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle 33x25cm/13x10in in size. When the couronne dough has about doubled in size, turn it out onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle 33x25cm/13x10in in size. Turn the dough rectangle so that the long edge is facing you. Spread an even layer of mincemeat all over the dough. Turn the dough rectangle so that the long edge is facing you. Spread an even layer of mincemeat all over the dough. Turn out the marzipan onto a lightly floured work surface and roll it out to a rectangle similar in size to the dough. Lay the marzipan over the mincemeat. Turn out the marzipan onto a lightly floured work surface and roll it out to a rectangle similar in size to the dough. Lay the marzipan over the mincemeat. Roll the dough tightly like a Swiss roll, then cut the roll almost in half lengthways, all the way through. Twist the two lengths of dough together in a spiral, then join the ends to form a ring. Roll the dough tightly like a Swiss roll, then cut the roll almost in half lengthways, all the way through. Twist the two lengths of dough together in a spiral, then join the ends to form a ring. Line a baking tray with baking parchment, then place the couronne onto it and set aside to prove again for a further 30-60 minutes, or until the dough springs back quickly when lightly prodded. Line a baking tray with baking parchment, then place the couronne onto it and set aside to prove again for a further 30-60 minutes, or until the dough springs back quickly when lightly prodded. When the couronne has proved, preheat the oven to 210C/425F/Gas 7. When the couronne has proved, preheat the oven to 210C/425F/Gas 7. Bake the proved couronne for 20-25 minutes, or until risen and golden-brown. Transfer to a wire rack to cool. Bake the proved couronne for 20-25 minutes, or until risen and golden-brown. Transfer to a wire rack to cool. While the couronne is cooling, heat the apricot jam with a splash of water in a small pan over a medium heat until runny. Pass through a sieve to remove any pieces of fruit, then brush the sieved jam all over the warm couronne to glaze. Set aside to cool completely. While the couronne is cooling, heat the apricot jam with a splash of water in a small pan over a medium heat until runny. Pass through a sieve to remove any pieces of fruit, then brush the sieved jam all over the warm couronne to glaze. Set aside to cool completely. Just before serving, in a bowl mix the icing sugar with enough water to form a thin, runny icing (1-2 tablespoons of water). Drizzle or brush the icing over the couronne, then sprinkle over the pistachio slivers and chopped cherries. Just before serving, in a bowl mix the icing sugar with enough water to form a thin, runny icing (1-2 tablespoons of water). Drizzle or brush the icing over the couronne, then sprinkle over the pistachio slivers and chopped cherries. | {
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"title": "Mincemeat and marzipan couronne recipe",
"content": "For the couronne, tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and stir the mixture with your fingers until it comes together as a dough. Continue mixing until the sides of the bowl are clean and the dough is soft.Turn out the dough onto a lightly floured surface and knead for 5-6 minutes, or until the dough has stopped feeling sticky and has a smooth, silky exterior. Return the dough to the bowl, cover with cling film and set aside to prove in a warm room for at least 30 minutes and up to one hour. For the marzipan, mix the caster sugar, icing sugar and ground almonds together in a large bowl, then stir in the orange zest and beaten egg and mix again until the ingredients are well combined and have come together as a thick paste.Turn out the paste onto a work surface lightly dusted with icing sugar, then knead until smooth. Roll the marzipan into a ball, then wrap in cling film and chill until needed.When the couronne dough has about doubled in size, turn it out onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle 33x25cm/13x10in in size. Turn the dough rectangle so that the long edge is facing you. Spread an even layer of mincemeat all over the dough. Turn out the marzipan onto a lightly floured work surface and roll it out to a rectangle similar in size to the dough. Lay the marzipan over the mincemeat. Roll the dough tightly like a Swiss roll, then cut the roll almost in half lengthways, all the way through. Twist the two lengths of dough together in a spiral, then join the ends to form a ring. Line a baking tray with baking parchment, then place the couronne onto it and set aside to prove again for a further 30-60 minutes, or until the dough springs back quickly when lightly prodded. When the couronne has proved, preheat the oven to 210C/425F/Gas 7.Bake the proved couronne for 20-25 minutes, or until risen and golden-brown. Transfer to a wire rack to cool. While the couronne is cooling, heat the apricot jam with a splash of water in a small pan over a medium heat until runny. Pass through a sieve to remove any pieces of fruit, then brush the sieved jam all over the warm couronne to glaze. Set aside to cool completely.Just before serving, in a bowl mix the icing sugar with enough water to form a thin, runny icing (1-2 tablespoons of water). Drizzle or brush the icing over the couronne, then sprinkle over the pistachio slivers and chopped cherries. For the couronne, tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and stir the mixture with your fingers until it comes together as a dough. Continue mixing until the sides of the bowl are clean and the dough is soft. For the couronne, tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and stir the mixture with your fingers until it comes together as a dough. Continue mixing until the sides of the bowl are clean and the dough is soft. Turn out the dough onto a lightly floured surface and knead for 5-6 minutes, or until the dough has stopped feeling sticky and has a smooth, silky exterior. Return the dough to the bowl, cover with cling film and set aside to prove in a warm room for at least 30 minutes and up to one hour. Turn out the dough onto a lightly floured surface and knead for 5-6 minutes, or until the dough has stopped feeling sticky and has a smooth, silky exterior. Return the dough to the bowl, cover with cling film and set aside to prove in a warm room for at least 30 minutes and up to one hour. For the marzipan, mix the caster sugar, icing sugar and ground almonds together in a large bowl, then stir in the orange zest and beaten egg and mix again until the ingredients are well combined and have come together as a thick paste. For the marzipan, mix the caster sugar, icing sugar and ground almonds together in a large bowl, then stir in the orange zest and beaten egg and mix again until the ingredients are well combined and have come together as a thick paste. Turn out the paste onto a work surface lightly dusted with icing sugar, then knead until smooth. Roll the marzipan into a ball, then wrap in cling film and chill until needed. Turn out the paste onto a work surface lightly dusted with icing sugar, then knead until smooth. Roll the marzipan into a ball, then wrap in cling film and chill until needed. When the couronne dough has about doubled in size, turn it out onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle 33x25cm/13x10in in size. When the couronne dough has about doubled in size, turn it out onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle 33x25cm/13x10in in size. Turn the dough rectangle so that the long edge is facing you. Spread an even layer of mincemeat all over the dough. Turn the dough rectangle so that the long edge is facing you. Spread an even layer of mincemeat all over the dough. Turn out the marzipan onto a lightly floured work surface and roll it out to a rectangle similar in size to the dough. Lay the marzipan over the mincemeat. Turn out the marzipan onto a lightly floured work surface and roll it out to a rectangle similar in size to the dough. Lay the marzipan over the mincemeat. Roll the dough tightly like a Swiss roll, then cut the roll almost in half lengthways, all the way through. Twist the two lengths of dough together in a spiral, then join the ends to form a ring. Roll the dough tightly like a Swiss roll, then cut the roll almost in half lengthways, all the way through. Twist the two lengths of dough together in a spiral, then join the ends to form a ring. Line a baking tray with baking parchment, then place the couronne onto it and set aside to prove again for a further 30-60 minutes, or until the dough springs back quickly when lightly prodded. Line a baking tray with baking parchment, then place the couronne onto it and set aside to prove again for a further 30-60 minutes, or until the dough springs back quickly when lightly prodded. When the couronne has proved, preheat the oven to 210C/425F/Gas 7. When the couronne has proved, preheat the oven to 210C/425F/Gas 7. Bake the proved couronne for 20-25 minutes, or until risen and golden-brown. Transfer to a wire rack to cool. Bake the proved couronne for 20-25 minutes, or until risen and golden-brown. Transfer to a wire rack to cool. While the couronne is cooling, heat the apricot jam with a splash of water in a small pan over a medium heat until runny. Pass through a sieve to remove any pieces of fruit, then brush the sieved jam all over the warm couronne to glaze. Set aside to cool completely. While the couronne is cooling, heat the apricot jam with a splash of water in a small pan over a medium heat until runny. Pass through a sieve to remove any pieces of fruit, then brush the sieved jam all over the warm couronne to glaze. Set aside to cool completely. Just before serving, in a bowl mix the icing sugar with enough water to form a thin, runny icing (1-2 tablespoons of water). Drizzle or brush the icing over the couronne, then sprinkle over the pistachio slivers and chopped cherries. Just before serving, in a bowl mix the icing sugar with enough water to form a thin, runny icing (1-2 tablespoons of water). Drizzle or brush the icing over the couronne, then sprinkle over the pistachio slivers and chopped cherries."
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} | 65e4e84d0aaeabb2badded592f5d8886bc0c0b931055cff761e2457868113ba4 | Razor clams with jamón and cava vinaigrette recipe
Preheat the oven to 220C/200C Fan/Gas 7.To make the salad, heat the oil and butter in a frying pan. Fry the pumpkin for 15–20 minutes, or until caramelised and tender. Set aside.Meanwhile, put the lentils in a saucepan with the cinnamon, garlic and stock. Bring to the boil and simmer for 20 minutes, or until tender. Drain and discard the cinnamon and garlic.While the lentils cook, season the duck with plenty of salt and pepper and put in an ovenproof pan skin-side down, over a low heat. Cook slowly until the fat has rendered out of the skin and the duck is golden and crisp. Turn over the breasts and cook in the oven for 6–8 minutes, or until cooked but still pink in the centre. Set aside to rest.To make the dressing, whisk together the vinegars and mustard with plenty of seasoning. Gradually whisk in the oil to form a glossy dressing.Slice the duck and add any juices to the dressing.Toss the lentils and pumpkin together. Pour the dressing over the lentils and mix in the rocket and parsley.Put a large, lidded saucepan over a high heat. Discard any clams that do not close tightly when tapped. Add the remaining clams to the pan with a splash of water and cover. Cook, shaking the pan, for 30 seconds, or until they have opened; discard any that fail to open. Allow them to cool slightly, then remove the meat from the shells. Using a sharp knife, carefully cut away the digger (the bulbous dark bit at one end) and remove the central stomach sack and intestinal tract so you are left only with the sweet, firm white meat. Slice into pieces. Heat a little olive oil in a frying pan and fry the jamón until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.Mix the shallot and herbs with the cava and lemon juice and season well. Whisk in the extra virgin olive oil.Put the jamón pan back on the heat and fry the sliced clams in the fat until cooked through. Scatter the clams with the jamón and drizzle with the cava dressing.Arrange the clams, duck and lentils on a large platter and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the salad, heat the oil and butter in a frying pan. Fry the pumpkin for 15–20 minutes, or until caramelised and tender. Set aside. To make the salad, heat the oil and butter in a frying pan. Fry the pumpkin for 15–20 minutes, or until caramelised and tender. Set aside. Meanwhile, put the lentils in a saucepan with the cinnamon, garlic and stock. Bring to the boil and simmer for 20 minutes, or until tender. Drain and discard the cinnamon and garlic. Meanwhile, put the lentils in a saucepan with the cinnamon, garlic and stock. Bring to the boil and simmer for 20 minutes, or until tender. Drain and discard the cinnamon and garlic. While the lentils cook, season the duck with plenty of salt and pepper and put in an ovenproof pan skin-side down, over a low heat. Cook slowly until the fat has rendered out of the skin and the duck is golden and crisp. While the lentils cook, season the duck with plenty of salt and pepper and put in an ovenproof pan skin-side down, over a low heat. Cook slowly until the fat has rendered out of the skin and the duck is golden and crisp. Turn over the breasts and cook in the oven for 6–8 minutes, or until cooked but still pink in the centre. Set aside to rest. Turn over the breasts and cook in the oven for 6–8 minutes, or until cooked but still pink in the centre. Set aside to rest. To make the dressing, whisk together the vinegars and mustard with plenty of seasoning. Gradually whisk in the oil to form a glossy dressing. To make the dressing, whisk together the vinegars and mustard with plenty of seasoning. Gradually whisk in the oil to form a glossy dressing. Slice the duck and add any juices to the dressing. Slice the duck and add any juices to the dressing. Toss the lentils and pumpkin together. Pour the dressing over the lentils and mix in the rocket and parsley. Toss the lentils and pumpkin together. Pour the dressing over the lentils and mix in the rocket and parsley. Put a large, lidded saucepan over a high heat. Discard any clams that do not close tightly when tapped. Add the remaining clams to the pan with a splash of water and cover. Cook, shaking the pan, for 30 seconds, or until they have opened; discard any that fail to open. Allow them to cool slightly, then remove the meat from the shells. Put a large, lidded saucepan over a high heat. Discard any clams that do not close tightly when tapped. Add the remaining clams to the pan with a splash of water and cover. Cook, shaking the pan, for 30 seconds, or until they have opened; discard any that fail to open. Allow them to cool slightly, then remove the meat from the shells. Using a sharp knife, carefully cut away the digger (the bulbous dark bit at one end) and remove the central stomach sack and intestinal tract so you are left only with the sweet, firm white meat. Slice into pieces. Using a sharp knife, carefully cut away the digger (the bulbous dark bit at one end) and remove the central stomach sack and intestinal tract so you are left only with the sweet, firm white meat. Slice into pieces. Heat a little olive oil in a frying pan and fry the jamón until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan. Heat a little olive oil in a frying pan and fry the jamón until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan. Mix the shallot and herbs with the cava and lemon juice and season well. Whisk in the extra virgin olive oil. Mix the shallot and herbs with the cava and lemon juice and season well. Whisk in the extra virgin olive oil. Put the jamón pan back on the heat and fry the sliced clams in the fat until cooked through. Scatter the clams with the jamón and drizzle with the cava dressing. Put the jamón pan back on the heat and fry the sliced clams in the fat until cooked through. Scatter the clams with the jamón and drizzle with the cava dressing. Arrange the clams, duck and lentils on a large platter and serve. Arrange the clams, duck and lentils on a large platter and serve. | {
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"content": "Preheat the oven to 220C/200C Fan/Gas 7.To make the salad, heat the oil and butter in a frying pan. Fry the pumpkin for 15–20 minutes, or until caramelised and tender. Set aside.Meanwhile, put the lentils in a saucepan with the cinnamon, garlic and stock. Bring to the boil and simmer for 20 minutes, or until tender. Drain and discard the cinnamon and garlic.While the lentils cook, season the duck with plenty of salt and pepper and put in an ovenproof pan skin-side down, over a low heat. Cook slowly until the fat has rendered out of the skin and the duck is golden and crisp. Turn over the breasts and cook in the oven for 6–8 minutes, or until cooked but still pink in the centre. Set aside to rest.To make the dressing, whisk together the vinegars and mustard with plenty of seasoning. Gradually whisk in the oil to form a glossy dressing.Slice the duck and add any juices to the dressing.Toss the lentils and pumpkin together. Pour the dressing over the lentils and mix in the rocket and parsley.Put a large, lidded saucepan over a high heat. Discard any clams that do not close tightly when tapped. Add the remaining clams to the pan with a splash of water and cover. Cook, shaking the pan, for 30 seconds, or until they have opened; discard any that fail to open. Allow them to cool slightly, then remove the meat from the shells. Using a sharp knife, carefully cut away the digger (the bulbous dark bit at one end) and remove the central stomach sack and intestinal tract so you are left only with the sweet, firm white meat. Slice into pieces. Heat a little olive oil in a frying pan and fry the jamón until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.Mix the shallot and herbs with the cava and lemon juice and season well. Whisk in the extra virgin olive oil.Put the jamón pan back on the heat and fry the sliced clams in the fat until cooked through. Scatter the clams with the jamón and drizzle with the cava dressing.Arrange the clams, duck and lentils on a large platter and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the salad, heat the oil and butter in a frying pan. Fry the pumpkin for 15–20 minutes, or until caramelised and tender. Set aside. To make the salad, heat the oil and butter in a frying pan. Fry the pumpkin for 15–20 minutes, or until caramelised and tender. Set aside. Meanwhile, put the lentils in a saucepan with the cinnamon, garlic and stock. Bring to the boil and simmer for 20 minutes, or until tender. Drain and discard the cinnamon and garlic. Meanwhile, put the lentils in a saucepan with the cinnamon, garlic and stock. Bring to the boil and simmer for 20 minutes, or until tender. Drain and discard the cinnamon and garlic. While the lentils cook, season the duck with plenty of salt and pepper and put in an ovenproof pan skin-side down, over a low heat. Cook slowly until the fat has rendered out of the skin and the duck is golden and crisp. While the lentils cook, season the duck with plenty of salt and pepper and put in an ovenproof pan skin-side down, over a low heat. Cook slowly until the fat has rendered out of the skin and the duck is golden and crisp. Turn over the breasts and cook in the oven for 6–8 minutes, or until cooked but still pink in the centre. Set aside to rest. Turn over the breasts and cook in the oven for 6–8 minutes, or until cooked but still pink in the centre. Set aside to rest. To make the dressing, whisk together the vinegars and mustard with plenty of seasoning. Gradually whisk in the oil to form a glossy dressing. To make the dressing, whisk together the vinegars and mustard with plenty of seasoning. Gradually whisk in the oil to form a glossy dressing. Slice the duck and add any juices to the dressing. Slice the duck and add any juices to the dressing. Toss the lentils and pumpkin together. Pour the dressing over the lentils and mix in the rocket and parsley. Toss the lentils and pumpkin together. Pour the dressing over the lentils and mix in the rocket and parsley. Put a large, lidded saucepan over a high heat. Discard any clams that do not close tightly when tapped. Add the remaining clams to the pan with a splash of water and cover. Cook, shaking the pan, for 30 seconds, or until they have opened; discard any that fail to open. Allow them to cool slightly, then remove the meat from the shells. Put a large, lidded saucepan over a high heat. Discard any clams that do not close tightly when tapped. Add the remaining clams to the pan with a splash of water and cover. Cook, shaking the pan, for 30 seconds, or until they have opened; discard any that fail to open. Allow them to cool slightly, then remove the meat from the shells. Using a sharp knife, carefully cut away the digger (the bulbous dark bit at one end) and remove the central stomach sack and intestinal tract so you are left only with the sweet, firm white meat. Slice into pieces. Using a sharp knife, carefully cut away the digger (the bulbous dark bit at one end) and remove the central stomach sack and intestinal tract so you are left only with the sweet, firm white meat. Slice into pieces. Heat a little olive oil in a frying pan and fry the jamón until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan. Heat a little olive oil in a frying pan and fry the jamón until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan. Mix the shallot and herbs with the cava and lemon juice and season well. Whisk in the extra virgin olive oil. Mix the shallot and herbs with the cava and lemon juice and season well. Whisk in the extra virgin olive oil. Put the jamón pan back on the heat and fry the sliced clams in the fat until cooked through. Scatter the clams with the jamón and drizzle with the cava dressing. Put the jamón pan back on the heat and fry the sliced clams in the fat until cooked through. Scatter the clams with the jamón and drizzle with the cava dressing. Arrange the clams, duck and lentils on a large platter and serve. Arrange the clams, duck and lentils on a large platter and serve."
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} | 9603b39e4a06d3f0d3cefb8d18ff9316fc70984be6bc8817c3ead34d40977e86 | Sri Lankan turkey curry recipe
For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.Repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool.When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary). Store the roasted Sri Lankan curry powder in an airtight jar for up to three months.For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant. Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes. Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minute.Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes, or until the curry sauce has thickened. Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice. For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool. For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool. Repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool. Repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool. When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary). Store the roasted Sri Lankan curry powder in an airtight jar for up to three months. When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary). Store the roasted Sri Lankan curry powder in an airtight jar for up to three months. For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant. For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant. Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes. Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes. Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minute. Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minute. Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes, or until the curry sauce has thickened. Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes, or until the curry sauce has thickened. Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice. Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice. | {
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"title": "Sri Lankan turkey curry recipe",
"content": "For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.Repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool.When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary). Store the roasted Sri Lankan curry powder in an airtight jar for up to three months.For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant. Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes. Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minute.Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes, or until the curry sauce has thickened. Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice. For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool. For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool. Repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool. Repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool. When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary). Store the roasted Sri Lankan curry powder in an airtight jar for up to three months. When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary). Store the roasted Sri Lankan curry powder in an airtight jar for up to three months. For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant. For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant. Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes. Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes. Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minute. Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minute. Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes, or until the curry sauce has thickened. Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes, or until the curry sauce has thickened. Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice. Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice."
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} | a6ec0ca9eb318716ddfa4cf8ae38981eedeaf35c1ffc5f86d6ac8442509d65c7 | Crab tortellini with a lemongrass and ginger sauce and wilted spinach recipe
Pulse the flour, egg, egg yolks and semolina in a food processor until well combined and the mixture comes together as a dough. Put the dough in a bowl, cover with cling film and rest in the fridge for 30 minutes.Cut the pasta dough in half. Feed the pieces one at a time through a pasta machine according to the machine instructions, ending on the thinnest setting.Mix both crab meats in a bowl with a little lemon juice. Season to taste with salt and pepper.Lay a sheet of pasta onto a floured work surface and stamp out discs 6-8cm/2½-3in wide. Put a spoonful of the crab mixture onto each disc and brush the edges of the pasta lightly with the beaten egg.Fold one half of the pasta over the filling then press lightly to seal. Pick the crescent of pasta up and twist the edges together, forming a little lip on the outside edge of the pasta. Repeat with the remaining pasta and filling then set the tortellini aside, covered in cling film, until ready to cook.For the lemongrass and ginger sauce, clean the shellfish and remove and beards from the mussels. Discard any that are cracked, and any open shells that do not close when given a sharp tap.Heat a large saucepan with a lid and add the mussels, clams, wine and coriander stalks. Cook with the lid on for 2-3 minutes or until all the shells are open. Discard any that do not open.Strain, keeping the liquor, and remove half the mussels and clams from the shells and keep the other half in their shells for presentation.Heat a sauté pan until hot and add the butter, shallots, ginger and lemongrass and fry for 5 minutes.Pour in the liquor from the mussels and clams, add the fish stock and bring to the boil, then simmer for 3-4 minutes. Pass the mixture through a fine sieve into a clean saucepan.To finish the sauce, add the cream, salt, pepper and lemon juice. Whisk until well combined.For the spinach, heat a large sauté pan and add the butter and cook the spinach for 1-2 minutes or until wilted.To cook the pasta, heat a large saucepan of salted water. Once boiling add the tortellini and cook for 1-2 minutes or until they float to the top.Place the wilted spinach in the centre of the serving bowl and top with the tortellini. Spoon the sauce over the top and garnish with mussels, clams and coriander cress. Pulse the flour, egg, egg yolks and semolina in a food processor until well combined and the mixture comes together as a dough. Put the dough in a bowl, cover with cling film and rest in the fridge for 30 minutes. Pulse the flour, egg, egg yolks and semolina in a food processor until well combined and the mixture comes together as a dough. Put the dough in a bowl, cover with cling film and rest in the fridge for 30 minutes. Cut the pasta dough in half. Feed the pieces one at a time through a pasta machine according to the machine instructions, ending on the thinnest setting. Cut the pasta dough in half. Feed the pieces one at a time through a pasta machine according to the machine instructions, ending on the thinnest setting. Mix both crab meats in a bowl with a little lemon juice. Season to taste with salt and pepper. Mix both crab meats in a bowl with a little lemon juice. Season to taste with salt and pepper. Lay a sheet of pasta onto a floured work surface and stamp out discs 6-8cm/2½-3in wide. Put a spoonful of the crab mixture onto each disc and brush the edges of the pasta lightly with the beaten egg. Lay a sheet of pasta onto a floured work surface and stamp out discs 6-8cm/2½-3in wide. Put a spoonful of the crab mixture onto each disc and brush the edges of the pasta lightly with the beaten egg. Fold one half of the pasta over the filling then press lightly to seal. Pick the crescent of pasta up and twist the edges together, forming a little lip on the outside edge of the pasta. Repeat with the remaining pasta and filling then set the tortellini aside, covered in cling film, until ready to cook. Fold one half of the pasta over the filling then press lightly to seal. Pick the crescent of pasta up and twist the edges together, forming a little lip on the outside edge of the pasta. Repeat with the remaining pasta and filling then set the tortellini aside, covered in cling film, until ready to cook. For the lemongrass and ginger sauce, clean the shellfish and remove and beards from the mussels. Discard any that are cracked, and any open shells that do not close when given a sharp tap. For the lemongrass and ginger sauce, clean the shellfish and remove and beards from the mussels. Discard any that are cracked, and any open shells that do not close when given a sharp tap. Heat a large saucepan with a lid and add the mussels, clams, wine and coriander stalks. Cook with the lid on for 2-3 minutes or until all the shells are open. Discard any that do not open. Heat a large saucepan with a lid and add the mussels, clams, wine and coriander stalks. Cook with the lid on for 2-3 minutes or until all the shells are open. Discard any that do not open. Strain, keeping the liquor, and remove half the mussels and clams from the shells and keep the other half in their shells for presentation. Strain, keeping the liquor, and remove half the mussels and clams from the shells and keep the other half in their shells for presentation. Heat a sauté pan until hot and add the butter, shallots, ginger and lemongrass and fry for 5 minutes. Heat a sauté pan until hot and add the butter, shallots, ginger and lemongrass and fry for 5 minutes. Pour in the liquor from the mussels and clams, add the fish stock and bring to the boil, then simmer for 3-4 minutes. Pass the mixture through a fine sieve into a clean saucepan. Pour in the liquor from the mussels and clams, add the fish stock and bring to the boil, then simmer for 3-4 minutes. Pass the mixture through a fine sieve into a clean saucepan. To finish the sauce, add the cream, salt, pepper and lemon juice. Whisk until well combined. To finish the sauce, add the cream, salt, pepper and lemon juice. Whisk until well combined. For the spinach, heat a large sauté pan and add the butter and cook the spinach for 1-2 minutes or until wilted. For the spinach, heat a large sauté pan and add the butter and cook the spinach for 1-2 minutes or until wilted. To cook the pasta, heat a large saucepan of salted water. Once boiling add the tortellini and cook for 1-2 minutes or until they float to the top. To cook the pasta, heat a large saucepan of salted water. Once boiling add the tortellini and cook for 1-2 minutes or until they float to the top. Place the wilted spinach in the centre of the serving bowl and top with the tortellini. Spoon the sauce over the top and garnish with mussels, clams and coriander cress. Place the wilted spinach in the centre of the serving bowl and top with the tortellini. Spoon the sauce over the top and garnish with mussels, clams and coriander cress. | {
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"title": "Crab tortellini with a lemongrass and ginger sauce and wilted spinach recipe",
"content": "Pulse the flour, egg, egg yolks and semolina in a food processor until well combined and the mixture comes together as a dough. Put the dough in a bowl, cover with cling film and rest in the fridge for 30 minutes.Cut the pasta dough in half. Feed the pieces one at a time through a pasta machine according to the machine instructions, ending on the thinnest setting.Mix both crab meats in a bowl with a little lemon juice. Season to taste with salt and pepper.Lay a sheet of pasta onto a floured work surface and stamp out discs 6-8cm/2½-3in wide. Put a spoonful of the crab mixture onto each disc and brush the edges of the pasta lightly with the beaten egg.Fold one half of the pasta over the filling then press lightly to seal. Pick the crescent of pasta up and twist the edges together, forming a little lip on the outside edge of the pasta. Repeat with the remaining pasta and filling then set the tortellini aside, covered in cling film, until ready to cook.For the lemongrass and ginger sauce, clean the shellfish and remove and beards from the mussels. Discard any that are cracked, and any open shells that do not close when given a sharp tap.Heat a large saucepan with a lid and add the mussels, clams, wine and coriander stalks. Cook with the lid on for 2-3 minutes or until all the shells are open. Discard any that do not open.Strain, keeping the liquor, and remove half the mussels and clams from the shells and keep the other half in their shells for presentation.Heat a sauté pan until hot and add the butter, shallots, ginger and lemongrass and fry for 5 minutes.Pour in the liquor from the mussels and clams, add the fish stock and bring to the boil, then simmer for 3-4 minutes. Pass the mixture through a fine sieve into a clean saucepan.To finish the sauce, add the cream, salt, pepper and lemon juice. Whisk until well combined.For the spinach, heat a large sauté pan and add the butter and cook the spinach for 1-2 minutes or until wilted.To cook the pasta, heat a large saucepan of salted water. Once boiling add the tortellini and cook for 1-2 minutes or until they float to the top.Place the wilted spinach in the centre of the serving bowl and top with the tortellini. Spoon the sauce over the top and garnish with mussels, clams and coriander cress. Pulse the flour, egg, egg yolks and semolina in a food processor until well combined and the mixture comes together as a dough. Put the dough in a bowl, cover with cling film and rest in the fridge for 30 minutes. Pulse the flour, egg, egg yolks and semolina in a food processor until well combined and the mixture comes together as a dough. Put the dough in a bowl, cover with cling film and rest in the fridge for 30 minutes. Cut the pasta dough in half. Feed the pieces one at a time through a pasta machine according to the machine instructions, ending on the thinnest setting. Cut the pasta dough in half. Feed the pieces one at a time through a pasta machine according to the machine instructions, ending on the thinnest setting. Mix both crab meats in a bowl with a little lemon juice. Season to taste with salt and pepper. Mix both crab meats in a bowl with a little lemon juice. Season to taste with salt and pepper. Lay a sheet of pasta onto a floured work surface and stamp out discs 6-8cm/2½-3in wide. Put a spoonful of the crab mixture onto each disc and brush the edges of the pasta lightly with the beaten egg. Lay a sheet of pasta onto a floured work surface and stamp out discs 6-8cm/2½-3in wide. Put a spoonful of the crab mixture onto each disc and brush the edges of the pasta lightly with the beaten egg. Fold one half of the pasta over the filling then press lightly to seal. Pick the crescent of pasta up and twist the edges together, forming a little lip on the outside edge of the pasta. Repeat with the remaining pasta and filling then set the tortellini aside, covered in cling film, until ready to cook. Fold one half of the pasta over the filling then press lightly to seal. Pick the crescent of pasta up and twist the edges together, forming a little lip on the outside edge of the pasta. Repeat with the remaining pasta and filling then set the tortellini aside, covered in cling film, until ready to cook. For the lemongrass and ginger sauce, clean the shellfish and remove and beards from the mussels. Discard any that are cracked, and any open shells that do not close when given a sharp tap. For the lemongrass and ginger sauce, clean the shellfish and remove and beards from the mussels. Discard any that are cracked, and any open shells that do not close when given a sharp tap. Heat a large saucepan with a lid and add the mussels, clams, wine and coriander stalks. Cook with the lid on for 2-3 minutes or until all the shells are open. Discard any that do not open. Heat a large saucepan with a lid and add the mussels, clams, wine and coriander stalks. Cook with the lid on for 2-3 minutes or until all the shells are open. Discard any that do not open. Strain, keeping the liquor, and remove half the mussels and clams from the shells and keep the other half in their shells for presentation. Strain, keeping the liquor, and remove half the mussels and clams from the shells and keep the other half in their shells for presentation. Heat a sauté pan until hot and add the butter, shallots, ginger and lemongrass and fry for 5 minutes. Heat a sauté pan until hot and add the butter, shallots, ginger and lemongrass and fry for 5 minutes. Pour in the liquor from the mussels and clams, add the fish stock and bring to the boil, then simmer for 3-4 minutes. Pass the mixture through a fine sieve into a clean saucepan. Pour in the liquor from the mussels and clams, add the fish stock and bring to the boil, then simmer for 3-4 minutes. Pass the mixture through a fine sieve into a clean saucepan. To finish the sauce, add the cream, salt, pepper and lemon juice. Whisk until well combined. To finish the sauce, add the cream, salt, pepper and lemon juice. Whisk until well combined. For the spinach, heat a large sauté pan and add the butter and cook the spinach for 1-2 minutes or until wilted. For the spinach, heat a large sauté pan and add the butter and cook the spinach for 1-2 minutes or until wilted. To cook the pasta, heat a large saucepan of salted water. Once boiling add the tortellini and cook for 1-2 minutes or until they float to the top. To cook the pasta, heat a large saucepan of salted water. Once boiling add the tortellini and cook for 1-2 minutes or until they float to the top. Place the wilted spinach in the centre of the serving bowl and top with the tortellini. Spoon the sauce over the top and garnish with mussels, clams and coriander cress. Place the wilted spinach in the centre of the serving bowl and top with the tortellini. Spoon the sauce over the top and garnish with mussels, clams and coriander cress."
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} | aa1a759bad5dee43614eaa336f00e3e142dc19ae408954837d764b04ff81fd78 | Californian fish stew recipe
An average of 0.0 out of 5 stars from 0 ratings This fragrant fish stew is popular all over California and the Bay Area. 1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded1 small/medium cooked crab200ml/7fl oz white wine 2 tbsp olive oil ½ onion, thinly sliced 4 garlic cloves, thinly sliced ½ fennel bulb, thinly sliced 1 tbsp tomato purée 1 tsp ground fennel seeds2 bay leaves 1 pinch saffron ½ tsp cayenne pepper 300g/10½oz cod, lightly salted for 30 minutes before cooking8 large tiger prawns, shell and tail removed and reserved, heads left on1–2 tsp ‘ndujasalt and freshly ground black pepper 1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded 1 small/medium cooked crab 200ml/7fl oz white wine 2 tbsp olive oil ½ onion, thinly sliced 4 garlic cloves, thinly sliced ½ fennel bulb, thinly sliced 1 tbsp tomato purée 1 tsp ground fennel seeds 2 bay leaves 1 pinch saffron ½ tsp cayenne pepper 300g/10½oz cod, lightly salted for 30 minutes before cooking 8 large tiger prawns, shell and tail removed and reserved, heads left on 1–2 tsp ‘nduja salt and freshly ground black pepper 4 slices sourdough baguette, cut or torn into 5cm/2in pieces2 tbsp olive oil1 large garlic clove, roughly chopped1 lemon, zest only2 tbsp roughly chopped fresh flatleaf parsley 4 slices sourdough baguette, cut or torn into 5cm/2in pieces 2 tbsp olive oil 1 large garlic clove, roughly chopped 1 lemon, zest only 2 tbsp roughly chopped fresh flatleaf parsley Method To make the fish stew, heat a large saucepan over a medium heat, and add the clams, crab and prawn shells. When the pan is hot, add the wine and quickly cover the pan with a lid. Cook the seafood for 2–3 minutes, or until the clams have opened. Discard any clams that are still closed. Strain the juices from the pan and reserve. Set aside the crab and pick the clam meat from the shells. Discard the shells along with the prawn shells. Heat the oil in a large saucepan or casserole and sweat the onion, garlic and fennel until browned. Add the tomato purée, cook for a few minutes and then add the clam stock, fennel seeds, bay leaves, saffron and cayenne pepper. Add the cod and prawns and simmer gently for 2–3 minutes. Stir in the 'nduja paste, clams and crab and season with salt and pepper.Heat a sauté pan and olive oil to the pan. Once hot, add the sourdough pieces and fry until golden brown and crisp all over. Mix together the garlic, lemon zest and parsley in a separate bowl. Ladle the fish stew into serving bowls and dress the top with the sourdough croutons and a sprinkle of the garlic, lemon zest and parsley. To make the fish stew, heat a large saucepan over a medium heat, and add the clams, crab and prawn shells. When the pan is hot, add the wine and quickly cover the pan with a lid. Cook the seafood for 2–3 minutes, or until the clams have opened. Discard any clams that are still closed. Strain the juices from the pan and reserve. Set aside the crab and pick the clam meat from the shells. Discard the shells along with the prawn shells. To make the fish stew, heat a large saucepan over a medium heat, and add the clams, crab and prawn shells. When the pan is hot, add the wine and quickly cover the pan with a lid. Cook the seafood for 2–3 minutes, or until the clams have opened. Discard any clams that are still closed. Strain the juices from the pan and reserve. Set aside the crab and pick the clam meat from the shells. Discard the shells along with the prawn shells. Heat the oil in a large saucepan or casserole and sweat the onion, garlic and fennel until browned. Add the tomato purée, cook for a few minutes and then add the clam stock, fennel seeds, bay leaves, saffron and cayenne pepper. Add the cod and prawns and simmer gently for 2–3 minutes. Stir in the 'nduja paste, clams and crab and season with salt and pepper. Heat the oil in a large saucepan or casserole and sweat the onion, garlic and fennel until browned. Add the tomato purée, cook for a few minutes and then add the clam stock, fennel seeds, bay leaves, saffron and cayenne pepper. Add the cod and prawns and simmer gently for 2–3 minutes. Stir in the 'nduja paste, clams and crab and season with salt and pepper. Heat a sauté pan and olive oil to the pan. Once hot, add the sourdough pieces and fry until golden brown and crisp all over. Mix together the garlic, lemon zest and parsley in a separate bowl. Heat a sauté pan and olive oil to the pan. Once hot, add the sourdough pieces and fry until golden brown and crisp all over. Mix together the garlic, lemon zest and parsley in a separate bowl. Ladle the fish stew into serving bowls and dress the top with the sourdough croutons and a sprinkle of the garlic, lemon zest and parsley. Ladle the fish stew into serving bowls and dress the top with the sourdough croutons and a sprinkle of the garlic, lemon zest and parsley. | {
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"title": "Californian fish stew recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This fragrant fish stew is popular all over California and the Bay Area. 1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded1 small/medium cooked crab200ml/7fl oz white wine 2 tbsp olive oil ½ onion, thinly sliced 4 garlic cloves, thinly sliced ½ fennel bulb, thinly sliced 1 tbsp tomato purée 1 tsp ground fennel seeds2 bay leaves 1 pinch saffron ½ tsp cayenne pepper 300g/10½oz cod, lightly salted for 30 minutes before cooking8 large tiger prawns, shell and tail removed and reserved, heads left on1–2 tsp ‘ndujasalt and freshly ground black pepper 1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded 1 small/medium cooked crab 200ml/7fl oz white wine 2 tbsp olive oil ½ onion, thinly sliced 4 garlic cloves, thinly sliced ½ fennel bulb, thinly sliced 1 tbsp tomato purée 1 tsp ground fennel seeds 2 bay leaves 1 pinch saffron ½ tsp cayenne pepper 300g/10½oz cod, lightly salted for 30 minutes before cooking 8 large tiger prawns, shell and tail removed and reserved, heads left on 1–2 tsp ‘nduja salt and freshly ground black pepper 4 slices sourdough baguette, cut or torn into 5cm/2in pieces2 tbsp olive oil1 large garlic clove, roughly chopped1 lemon, zest only2 tbsp roughly chopped fresh flatleaf parsley 4 slices sourdough baguette, cut or torn into 5cm/2in pieces 2 tbsp olive oil 1 large garlic clove, roughly chopped 1 lemon, zest only 2 tbsp roughly chopped fresh flatleaf parsley Method To make the fish stew, heat a large saucepan over a medium heat, and add the clams, crab and prawn shells. When the pan is hot, add the wine and quickly cover the pan with a lid. Cook the seafood for 2–3 minutes, or until the clams have opened. Discard any clams that are still closed. Strain the juices from the pan and reserve. Set aside the crab and pick the clam meat from the shells. Discard the shells along with the prawn shells. Heat the oil in a large saucepan or casserole and sweat the onion, garlic and fennel until browned. Add the tomato purée, cook for a few minutes and then add the clam stock, fennel seeds, bay leaves, saffron and cayenne pepper. Add the cod and prawns and simmer gently for 2–3 minutes. Stir in the 'nduja paste, clams and crab and season with salt and pepper.Heat a sauté pan and olive oil to the pan. Once hot, add the sourdough pieces and fry until golden brown and crisp all over. Mix together the garlic, lemon zest and parsley in a separate bowl. Ladle the fish stew into serving bowls and dress the top with the sourdough croutons and a sprinkle of the garlic, lemon zest and parsley. To make the fish stew, heat a large saucepan over a medium heat, and add the clams, crab and prawn shells. When the pan is hot, add the wine and quickly cover the pan with a lid. Cook the seafood for 2–3 minutes, or until the clams have opened. Discard any clams that are still closed. Strain the juices from the pan and reserve. Set aside the crab and pick the clam meat from the shells. Discard the shells along with the prawn shells. To make the fish stew, heat a large saucepan over a medium heat, and add the clams, crab and prawn shells. When the pan is hot, add the wine and quickly cover the pan with a lid. Cook the seafood for 2–3 minutes, or until the clams have opened. Discard any clams that are still closed. Strain the juices from the pan and reserve. Set aside the crab and pick the clam meat from the shells. Discard the shells along with the prawn shells. Heat the oil in a large saucepan or casserole and sweat the onion, garlic and fennel until browned. Add the tomato purée, cook for a few minutes and then add the clam stock, fennel seeds, bay leaves, saffron and cayenne pepper. Add the cod and prawns and simmer gently for 2–3 minutes. Stir in the 'nduja paste, clams and crab and season with salt and pepper. Heat the oil in a large saucepan or casserole and sweat the onion, garlic and fennel until browned. Add the tomato purée, cook for a few minutes and then add the clam stock, fennel seeds, bay leaves, saffron and cayenne pepper. Add the cod and prawns and simmer gently for 2–3 minutes. Stir in the 'nduja paste, clams and crab and season with salt and pepper. Heat a sauté pan and olive oil to the pan. Once hot, add the sourdough pieces and fry until golden brown and crisp all over. Mix together the garlic, lemon zest and parsley in a separate bowl. Heat a sauté pan and olive oil to the pan. Once hot, add the sourdough pieces and fry until golden brown and crisp all over. Mix together the garlic, lemon zest and parsley in a separate bowl. Ladle the fish stew into serving bowls and dress the top with the sourdough croutons and a sprinkle of the garlic, lemon zest and parsley. Ladle the fish stew into serving bowls and dress the top with the sourdough croutons and a sprinkle of the garlic, lemon zest and parsley."
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} | b92cf7444ffa033b87b8a037b88aab67a3d404ca9659778881bfe59412227d6c | Ham and cheese crown recipe
An average of 3.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ham_and_cheese_crown_40328_16x9.jpg One crown, many kings. Pastry, ham and gouda cheese combine to make a breakfast fit for kings in this wonderful centrepiece. 2 x 320g/11½oz packets ready-rolled puff pastry 4 tbsp tomato ketchup 1 tsp ground paprika 12 cooked smoked turkey or ham slices 200g/7oz gouda cheese, grated1 free-range egg, lightly beatenrock salt 1 tsp black sesame seeds 2 x 320g/11½oz packets ready-rolled puff pastry 4 tbsp tomato ketchup 1 tsp ground paprika 12 cooked smoked turkey or ham slices 200g/7oz gouda cheese, grated 1 free-range egg, lightly beaten rock salt 1 tsp black sesame seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll both pieces of pastry and join two of the short ends to make one long piece, pressing the two edges together. Place your long piece of pastry on a work surface, making sure to keep the pastry on the pieces of paper it comes wrapped in, as it will make manoeuvring it much easier later on. Mix the ketchup and paprika together in a small bowl and spread all over one side of the pastry, leaving just 1cm/½in free round the edges. Lay the slices of turkey or ham on top, followed by the cheese. Roll up the pastry like a Swiss roll, starting from the long edge. Try to roll it as tightly as possible. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together. Place the pastry ring on the prepared baking tray. Using a sharp knife, cut 2cm/¾in width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed.Brush the top of the pastry with beaten egg and sprinkle with the salt and sesame seeds. Bake in the oven for 30 minutes. Once out of the oven, leave to cool slightly on the tray. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll both pieces of pastry and join two of the short ends to make one long piece, pressing the two edges together. Place your long piece of pastry on a work surface, making sure to keep the pastry on the pieces of paper it comes wrapped in, as it will make manoeuvring it much easier later on. Unroll both pieces of pastry and join two of the short ends to make one long piece, pressing the two edges together. Place your long piece of pastry on a work surface, making sure to keep the pastry on the pieces of paper it comes wrapped in, as it will make manoeuvring it much easier later on. Mix the ketchup and paprika together in a small bowl and spread all over one side of the pastry, leaving just 1cm/½in free round the edges. Lay the slices of turkey or ham on top, followed by the cheese. Mix the ketchup and paprika together in a small bowl and spread all over one side of the pastry, leaving just 1cm/½in free round the edges. Lay the slices of turkey or ham on top, followed by the cheese. Roll up the pastry like a Swiss roll, starting from the long edge. Try to roll it as tightly as possible. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together. Roll up the pastry like a Swiss roll, starting from the long edge. Try to roll it as tightly as possible. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together. Place the pastry ring on the prepared baking tray. Using a sharp knife, cut 2cm/¾in width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed. Place the pastry ring on the prepared baking tray. Using a sharp knife, cut 2cm/¾in width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed. Brush the top of the pastry with beaten egg and sprinkle with the salt and sesame seeds. Bake in the oven for 30 minutes. Brush the top of the pastry with beaten egg and sprinkle with the salt and sesame seeds. Bake in the oven for 30 minutes. Once out of the oven, leave to cool slightly on the tray. Serve. Once out of the oven, leave to cool slightly on the tray. Serve. | {
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"title": "Ham and cheese crown recipe",
"content": "An average of 3.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ham_and_cheese_crown_40328_16x9.jpg One crown, many kings. Pastry, ham and gouda cheese combine to make a breakfast fit for kings in this wonderful centrepiece. 2 x 320g/11½oz packets ready-rolled puff pastry 4 tbsp tomato ketchup 1 tsp ground paprika 12 cooked smoked turkey or ham slices 200g/7oz gouda cheese, grated1 free-range egg, lightly beatenrock salt 1 tsp black sesame seeds 2 x 320g/11½oz packets ready-rolled puff pastry 4 tbsp tomato ketchup 1 tsp ground paprika 12 cooked smoked turkey or ham slices 200g/7oz gouda cheese, grated 1 free-range egg, lightly beaten rock salt 1 tsp black sesame seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll both pieces of pastry and join two of the short ends to make one long piece, pressing the two edges together. Place your long piece of pastry on a work surface, making sure to keep the pastry on the pieces of paper it comes wrapped in, as it will make manoeuvring it much easier later on. Mix the ketchup and paprika together in a small bowl and spread all over one side of the pastry, leaving just 1cm/½in free round the edges. Lay the slices of turkey or ham on top, followed by the cheese. Roll up the pastry like a Swiss roll, starting from the long edge. Try to roll it as tightly as possible. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together. Place the pastry ring on the prepared baking tray. Using a sharp knife, cut 2cm/¾in width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed.Brush the top of the pastry with beaten egg and sprinkle with the salt and sesame seeds. Bake in the oven for 30 minutes. Once out of the oven, leave to cool slightly on the tray. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll both pieces of pastry and join two of the short ends to make one long piece, pressing the two edges together. Place your long piece of pastry on a work surface, making sure to keep the pastry on the pieces of paper it comes wrapped in, as it will make manoeuvring it much easier later on. Unroll both pieces of pastry and join two of the short ends to make one long piece, pressing the two edges together. Place your long piece of pastry on a work surface, making sure to keep the pastry on the pieces of paper it comes wrapped in, as it will make manoeuvring it much easier later on. Mix the ketchup and paprika together in a small bowl and spread all over one side of the pastry, leaving just 1cm/½in free round the edges. Lay the slices of turkey or ham on top, followed by the cheese. Mix the ketchup and paprika together in a small bowl and spread all over one side of the pastry, leaving just 1cm/½in free round the edges. Lay the slices of turkey or ham on top, followed by the cheese. Roll up the pastry like a Swiss roll, starting from the long edge. Try to roll it as tightly as possible. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together. Roll up the pastry like a Swiss roll, starting from the long edge. Try to roll it as tightly as possible. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together. Place the pastry ring on the prepared baking tray. Using a sharp knife, cut 2cm/¾in width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed. Place the pastry ring on the prepared baking tray. Using a sharp knife, cut 2cm/¾in width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed. Brush the top of the pastry with beaten egg and sprinkle with the salt and sesame seeds. Bake in the oven for 30 minutes. Brush the top of the pastry with beaten egg and sprinkle with the salt and sesame seeds. Bake in the oven for 30 minutes. Once out of the oven, leave to cool slightly on the tray. Serve. Once out of the oven, leave to cool slightly on the tray. Serve."
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} | d82ba889e5ec0fccef319a68eb428c992a42058fb8196a2a953226887049e3ce | Turkey and stuffing recipe
An average of 5.0 out of 5 stars from 2 ratings Tom Kerridge’s super-easy roast turkey will make your Christmas Day top-notch 3kg/6lb 8oz turkey 3kg/6lb 8oz turkey 250g/9oz butter, plus a knob for frying1 onion, finely chopped500g/1lb 2oz sausagemeat150g/5½oz vacuum-packed chestnuts, roughly chopped 150g/5½oz cranberries 75g/2½oz shelled pistachios20 sage leaves, finely chopped 1 unwaxed orange, zest only 85g/3oz fresh breadcrumbs3 tsp cracked black pepper 3 tsp table salt 1 clementine 1 bunch thymesalt and freshly ground black pepper 250g/9oz butter, plus a knob for frying 1 onion, finely chopped 500g/1lb 2oz sausagemeat 150g/5½oz vacuum-packed chestnuts, roughly chopped 150g/5½oz cranberries 75g/2½oz shelled pistachios 20 sage leaves, finely chopped 1 unwaxed orange, zest only 85g/3oz fresh breadcrumbs 3 tsp cracked black pepper 3 tsp table salt 1 clementine 1 bunch thyme salt and freshly ground black pepper Method First thing in the morning, take the turkey out of the fridge and remove the giblets. Leave the bird to come up to room temperature for an hour or so. Meanwhile, heat a knob of butter in a saucepan and fry the onions until soft.Add the chestnuts and fry until golden-brown. Transfer everything to a tray and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6.Once the onions are cool, add them to a large mixing bowl along with the sausagemeat, cranberries, pistachios, sage, orange zest, breadcrumbs and seasoning. Work the mix into a large ball. Press the clementine into the centre of the stuffing ball and close the stuffing around it (this will help create steam and keep the turkey moist). Press the stuffing ball into the cavity of the turkey.Lay the turkey in a deep baking tray and scatter over the thyme. Pour in 250ml/9fl oz of cold water. Smear the butter all over the turkey breast, lightly score the legs, then season all over.Roast the turkey for 2 and a half hours (or 20 minutes per 500g/1lb 2oz). To check the bird is cooked, insert a meat thermometer into the thickest part of the turkey leg. If it reads 72C and above, it’s cooked. Remove the turkey from the oven and baste with the cooking juices.Cover with foil and leave for 30 minutes to rest before carving. First thing in the morning, take the turkey out of the fridge and remove the giblets. Leave the bird to come up to room temperature for an hour or so. First thing in the morning, take the turkey out of the fridge and remove the giblets. Leave the bird to come up to room temperature for an hour or so. Meanwhile, heat a knob of butter in a saucepan and fry the onions until soft. Meanwhile, heat a knob of butter in a saucepan and fry the onions until soft. Add the chestnuts and fry until golden-brown. Transfer everything to a tray and leave to cool. Add the chestnuts and fry until golden-brown. Transfer everything to a tray and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Once the onions are cool, add them to a large mixing bowl along with the sausagemeat, cranberries, pistachios, sage, orange zest, breadcrumbs and seasoning. Work the mix into a large ball. Once the onions are cool, add them to a large mixing bowl along with the sausagemeat, cranberries, pistachios, sage, orange zest, breadcrumbs and seasoning. Work the mix into a large ball. Press the clementine into the centre of the stuffing ball and close the stuffing around it (this will help create steam and keep the turkey moist). Press the stuffing ball into the cavity of the turkey. Press the clementine into the centre of the stuffing ball and close the stuffing around it (this will help create steam and keep the turkey moist). Press the stuffing ball into the cavity of the turkey. Lay the turkey in a deep baking tray and scatter over the thyme. Pour in 250ml/9fl oz of cold water. Lay the turkey in a deep baking tray and scatter over the thyme. Pour in 250ml/9fl oz of cold water. Smear the butter all over the turkey breast, lightly score the legs, then season all over. Smear the butter all over the turkey breast, lightly score the legs, then season all over. Roast the turkey for 2 and a half hours (or 20 minutes per 500g/1lb 2oz). To check the bird is cooked, insert a meat thermometer into the thickest part of the turkey leg. If it reads 72C and above, it’s cooked. Remove the turkey from the oven and baste with the cooking juices. Roast the turkey for 2 and a half hours (or 20 minutes per 500g/1lb 2oz). To check the bird is cooked, insert a meat thermometer into the thickest part of the turkey leg. If it reads 72C and above, it’s cooked. Remove the turkey from the oven and baste with the cooking juices. Cover with foil and leave for 30 minutes to rest before carving. Cover with foil and leave for 30 minutes to rest before carving. | {
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"title": "Turkey and stuffing recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Tom Kerridge’s super-easy roast turkey will make your Christmas Day top-notch 3kg/6lb 8oz turkey 3kg/6lb 8oz turkey 250g/9oz butter, plus a knob for frying1 onion, finely chopped500g/1lb 2oz sausagemeat150g/5½oz vacuum-packed chestnuts, roughly chopped 150g/5½oz cranberries 75g/2½oz shelled pistachios20 sage leaves, finely chopped 1 unwaxed orange, zest only 85g/3oz fresh breadcrumbs3 tsp cracked black pepper 3 tsp table salt 1 clementine 1 bunch thymesalt and freshly ground black pepper 250g/9oz butter, plus a knob for frying 1 onion, finely chopped 500g/1lb 2oz sausagemeat 150g/5½oz vacuum-packed chestnuts, roughly chopped 150g/5½oz cranberries 75g/2½oz shelled pistachios 20 sage leaves, finely chopped 1 unwaxed orange, zest only 85g/3oz fresh breadcrumbs 3 tsp cracked black pepper 3 tsp table salt 1 clementine 1 bunch thyme salt and freshly ground black pepper Method First thing in the morning, take the turkey out of the fridge and remove the giblets. Leave the bird to come up to room temperature for an hour or so. Meanwhile, heat a knob of butter in a saucepan and fry the onions until soft.Add the chestnuts and fry until golden-brown. Transfer everything to a tray and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6.Once the onions are cool, add them to a large mixing bowl along with the sausagemeat, cranberries, pistachios, sage, orange zest, breadcrumbs and seasoning. Work the mix into a large ball. Press the clementine into the centre of the stuffing ball and close the stuffing around it (this will help create steam and keep the turkey moist). Press the stuffing ball into the cavity of the turkey.Lay the turkey in a deep baking tray and scatter over the thyme. Pour in 250ml/9fl oz of cold water. Smear the butter all over the turkey breast, lightly score the legs, then season all over.Roast the turkey for 2 and a half hours (or 20 minutes per 500g/1lb 2oz). To check the bird is cooked, insert a meat thermometer into the thickest part of the turkey leg. If it reads 72C and above, it’s cooked. Remove the turkey from the oven and baste with the cooking juices.Cover with foil and leave for 30 minutes to rest before carving. First thing in the morning, take the turkey out of the fridge and remove the giblets. Leave the bird to come up to room temperature for an hour or so. First thing in the morning, take the turkey out of the fridge and remove the giblets. Leave the bird to come up to room temperature for an hour or so. Meanwhile, heat a knob of butter in a saucepan and fry the onions until soft. Meanwhile, heat a knob of butter in a saucepan and fry the onions until soft. Add the chestnuts and fry until golden-brown. Transfer everything to a tray and leave to cool. Add the chestnuts and fry until golden-brown. Transfer everything to a tray and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Once the onions are cool, add them to a large mixing bowl along with the sausagemeat, cranberries, pistachios, sage, orange zest, breadcrumbs and seasoning. Work the mix into a large ball. Once the onions are cool, add them to a large mixing bowl along with the sausagemeat, cranberries, pistachios, sage, orange zest, breadcrumbs and seasoning. Work the mix into a large ball. Press the clementine into the centre of the stuffing ball and close the stuffing around it (this will help create steam and keep the turkey moist). Press the stuffing ball into the cavity of the turkey. Press the clementine into the centre of the stuffing ball and close the stuffing around it (this will help create steam and keep the turkey moist). Press the stuffing ball into the cavity of the turkey. Lay the turkey in a deep baking tray and scatter over the thyme. Pour in 250ml/9fl oz of cold water. Lay the turkey in a deep baking tray and scatter over the thyme. Pour in 250ml/9fl oz of cold water. Smear the butter all over the turkey breast, lightly score the legs, then season all over. Smear the butter all over the turkey breast, lightly score the legs, then season all over. Roast the turkey for 2 and a half hours (or 20 minutes per 500g/1lb 2oz). To check the bird is cooked, insert a meat thermometer into the thickest part of the turkey leg. If it reads 72C and above, it’s cooked. Remove the turkey from the oven and baste with the cooking juices. Roast the turkey for 2 and a half hours (or 20 minutes per 500g/1lb 2oz). To check the bird is cooked, insert a meat thermometer into the thickest part of the turkey leg. If it reads 72C and above, it’s cooked. Remove the turkey from the oven and baste with the cooking juices. Cover with foil and leave for 30 minutes to rest before carving. Cover with foil and leave for 30 minutes to rest before carving."
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} | c2cd6d3ed2e3993651c7f37594c3810bc1669ade005105bb07191edb16e775b6 | Turkey braised in red wine recipe
An average of 5.0 out of 5 stars from 1 rating A gorgeous casserole for a hearty winter supper. Great served with mashed potatoes and a crisp salad. 2 turkey legs, cut into thighs and drumsticks2 turkey wings 2 turkey legs, cut into thighs and drumsticks 2 turkey wings 1 bottle red wine, preferably Pinot Noir or Burgundy2 small onions, roughly chopped2 celery sticks, roughly chopped2 medium carrots, roughly chopped4 garlic cloves, roughly choppedthyme leavesblack peppercorns1 bay leaf 1 bottle red wine, preferably Pinot Noir or Burgundy 2 small onions, roughly chopped 2 celery sticks, roughly chopped 2 medium carrots, roughly chopped 4 garlic cloves, roughly chopped thyme leaves black peppercorns 1 bay leaf butter, for frying150g/5½oz pancetta, cut into thick dice15 button mushrooms15 baby onions, peeled100g/3½oz plain flour, seasoned with sea salt and freshly ground black pepper1 carrot, sliced1 celery stick, slicedsprigs of thyme1 bay leafflat-leaf parsley, chopped butter, for frying 150g/5½oz pancetta, cut into thick dice 15 button mushrooms 15 baby onions, peeled 100g/3½oz plain flour, seasoned with sea salt and freshly ground black pepper 1 carrot, sliced 1 celery stick, sliced sprigs of thyme 1 bay leaf flat-leaf parsley, chopped Method Place all the marinade ingredients in a bowl, add the turkey pieces and leave to marinade for at least six hours or, preferably, overnight.Heat a large pan or flameproof casserole and add a knob of butter. Add the pancetta and lightly brown then remove it from the pan and set aside. In the same pan, cook the mushrooms and onions for a few minutes until they colour then remove them from the pan and set the pan aside.Remove the turkey from the marinade, strain the liquid over a bowl and discard the vegetables. Dip the turkey into the seasoned flour, shaking off the excess. Return the pan to the hob on a high heat and brown the turkey pieces on all sides. Turn down the heat and add the mushrooms, onions, carrot and celery along with the thyme and bay leaf. Pour in the strained marinade and simmer for one hour. Let the casserole rest for about 15 minutes then add the parsley and serve. Place all the marinade ingredients in a bowl, add the turkey pieces and leave to marinade for at least six hours or, preferably, overnight. Place all the marinade ingredients in a bowl, add the turkey pieces and leave to marinade for at least six hours or, preferably, overnight. Heat a large pan or flameproof casserole and add a knob of butter. Add the pancetta and lightly brown then remove it from the pan and set aside. In the same pan, cook the mushrooms and onions for a few minutes until they colour then remove them from the pan and set the pan aside. Heat a large pan or flameproof casserole and add a knob of butter. Add the pancetta and lightly brown then remove it from the pan and set aside. In the same pan, cook the mushrooms and onions for a few minutes until they colour then remove them from the pan and set the pan aside. Remove the turkey from the marinade, strain the liquid over a bowl and discard the vegetables. Dip the turkey into the seasoned flour, shaking off the excess. Return the pan to the hob on a high heat and brown the turkey pieces on all sides. Turn down the heat and add the mushrooms, onions, carrot and celery along with the thyme and bay leaf. Pour in the strained marinade and simmer for one hour. Let the casserole rest for about 15 minutes then add the parsley and serve. Remove the turkey from the marinade, strain the liquid over a bowl and discard the vegetables. Dip the turkey into the seasoned flour, shaking off the excess. Return the pan to the hob on a high heat and brown the turkey pieces on all sides. Turn down the heat and add the mushrooms, onions, carrot and celery along with the thyme and bay leaf. Pour in the strained marinade and simmer for one hour. Let the casserole rest for about 15 minutes then add the parsley and serve. | {
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"title": "Turkey braised in red wine recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A gorgeous casserole for a hearty winter supper. Great served with mashed potatoes and a crisp salad. 2 turkey legs, cut into thighs and drumsticks2 turkey wings 2 turkey legs, cut into thighs and drumsticks 2 turkey wings 1 bottle red wine, preferably Pinot Noir or Burgundy2 small onions, roughly chopped2 celery sticks, roughly chopped2 medium carrots, roughly chopped4 garlic cloves, roughly choppedthyme leavesblack peppercorns1 bay leaf 1 bottle red wine, preferably Pinot Noir or Burgundy 2 small onions, roughly chopped 2 celery sticks, roughly chopped 2 medium carrots, roughly chopped 4 garlic cloves, roughly chopped thyme leaves black peppercorns 1 bay leaf butter, for frying150g/5½oz pancetta, cut into thick dice15 button mushrooms15 baby onions, peeled100g/3½oz plain flour, seasoned with sea salt and freshly ground black pepper1 carrot, sliced1 celery stick, slicedsprigs of thyme1 bay leafflat-leaf parsley, chopped butter, for frying 150g/5½oz pancetta, cut into thick dice 15 button mushrooms 15 baby onions, peeled 100g/3½oz plain flour, seasoned with sea salt and freshly ground black pepper 1 carrot, sliced 1 celery stick, sliced sprigs of thyme 1 bay leaf flat-leaf parsley, chopped Method Place all the marinade ingredients in a bowl, add the turkey pieces and leave to marinade for at least six hours or, preferably, overnight.Heat a large pan or flameproof casserole and add a knob of butter. Add the pancetta and lightly brown then remove it from the pan and set aside. In the same pan, cook the mushrooms and onions for a few minutes until they colour then remove them from the pan and set the pan aside.Remove the turkey from the marinade, strain the liquid over a bowl and discard the vegetables. Dip the turkey into the seasoned flour, shaking off the excess. Return the pan to the hob on a high heat and brown the turkey pieces on all sides. Turn down the heat and add the mushrooms, onions, carrot and celery along with the thyme and bay leaf. Pour in the strained marinade and simmer for one hour. Let the casserole rest for about 15 minutes then add the parsley and serve. Place all the marinade ingredients in a bowl, add the turkey pieces and leave to marinade for at least six hours or, preferably, overnight. Place all the marinade ingredients in a bowl, add the turkey pieces and leave to marinade for at least six hours or, preferably, overnight. Heat a large pan or flameproof casserole and add a knob of butter. Add the pancetta and lightly brown then remove it from the pan and set aside. In the same pan, cook the mushrooms and onions for a few minutes until they colour then remove them from the pan and set the pan aside. Heat a large pan or flameproof casserole and add a knob of butter. Add the pancetta and lightly brown then remove it from the pan and set aside. In the same pan, cook the mushrooms and onions for a few minutes until they colour then remove them from the pan and set the pan aside. Remove the turkey from the marinade, strain the liquid over a bowl and discard the vegetables. Dip the turkey into the seasoned flour, shaking off the excess. Return the pan to the hob on a high heat and brown the turkey pieces on all sides. Turn down the heat and add the mushrooms, onions, carrot and celery along with the thyme and bay leaf. Pour in the strained marinade and simmer for one hour. Let the casserole rest for about 15 minutes then add the parsley and serve. Remove the turkey from the marinade, strain the liquid over a bowl and discard the vegetables. Dip the turkey into the seasoned flour, shaking off the excess. Return the pan to the hob on a high heat and brown the turkey pieces on all sides. Turn down the heat and add the mushrooms, onions, carrot and celery along with the thyme and bay leaf. Pour in the strained marinade and simmer for one hour. Let the casserole rest for about 15 minutes then add the parsley and serve."
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} | f16228816acf6426fe7d30ee0e02713e9781acb9a0c8fcc73a03385ca348d8d8 | Turkey crown with chestnut stuffing recipe
The day before you want to cook the turkey, put it on a plate and sprinkle with salt. Refrigerate it overnight, covered, ensuring the juices don't drip onto other foods in your fridge. The day you want to cook the turkey, pat it dry with kitchen paper. Leave it to stand for an hour to return to room temperature. Preheat the oven to 190C/170C Fan/Gas 5. Meanwhile, to make the stuffing, heat the butter in a frying pan, add the onion and fry until soft and translucent. Leave it to cool to room temperature. Put the sausagemeat and all the remaining stuffing ingredients in a bowl and season with salt and pepper. Add the onion and stir well. Lay out the boned legs, skin-side down. Put a handful of the stuffing in the centre of the thickest part of each leg, then wrap the sides around it. When placed cut-side down it will look like a short, fat drumstick. Stuff the turkey crown with the rest of the stuffing, being careful not to pack it in. Weigh the stuffed crown and make a note of the weight. Place the crown in a roasting tray. Smear most of the butter over the breasts, reserving a little for the legs. Cover the tray with kitchen foil.Work out the cooking time; it will be 15 minutes per kg/2lb 4oz, plus 90 minutes (for example for a 3kg/6lb 8oz crown including the stuffing it will be 2¼ hours). Smear the butter over the legs and add them 45 minutes before the end of the cooking time, removing the foil at the same time so the skin can brown and crisp.To check whether the turkey is cooked, use a meat or probe thermometer – the thickest part of the meat and the stuffing should register 71C/160F. The juices should also run clear when the thickest part of the turkey is pierced with a skewer.Put the crown and legs on a warmed platter to rest.Meanwhile, to make the gravy, strain off all the liquid from the roasting tin. Sprinkle the tin with the flour and set over a medium heat. Stir until the flour has picked up most of the sediment from the bottom of the tin. Add some of the stock and stir until you have deglazed the tin. Transfer the gravy to a saucepan. Stir in any remaining stock and the wine. Bring to the boil, then turn down the heat and simmer for a few minutes. Check for seasoning and adjust if necessary.Carve the crown and legs into slices and serve with the gravy. The day before you want to cook the turkey, put it on a plate and sprinkle with salt. Refrigerate it overnight, covered, ensuring the juices don't drip onto other foods in your fridge. The day before you want to cook the turkey, put it on a plate and sprinkle with salt. Refrigerate it overnight, covered, ensuring the juices don't drip onto other foods in your fridge. The day you want to cook the turkey, pat it dry with kitchen paper. Leave it to stand for an hour to return to room temperature. Preheat the oven to 190C/170C Fan/Gas 5. The day you want to cook the turkey, pat it dry with kitchen paper. Leave it to stand for an hour to return to room temperature. Preheat the oven to 190C/170C Fan/Gas 5. Meanwhile, to make the stuffing, heat the butter in a frying pan, add the onion and fry until soft and translucent. Leave it to cool to room temperature. Meanwhile, to make the stuffing, heat the butter in a frying pan, add the onion and fry until soft and translucent. Leave it to cool to room temperature. Put the sausagemeat and all the remaining stuffing ingredients in a bowl and season with salt and pepper. Add the onion and stir well. Put the sausagemeat and all the remaining stuffing ingredients in a bowl and season with salt and pepper. Add the onion and stir well. Lay out the boned legs, skin-side down. Put a handful of the stuffing in the centre of the thickest part of each leg, then wrap the sides around it. When placed cut-side down it will look like a short, fat drumstick. Stuff the turkey crown with the rest of the stuffing, being careful not to pack it in. Lay out the boned legs, skin-side down. Put a handful of the stuffing in the centre of the thickest part of each leg, then wrap the sides around it. When placed cut-side down it will look like a short, fat drumstick. Stuff the turkey crown with the rest of the stuffing, being careful not to pack it in. Weigh the stuffed crown and make a note of the weight. Place the crown in a roasting tray. Smear most of the butter over the breasts, reserving a little for the legs. Cover the tray with kitchen foil. Weigh the stuffed crown and make a note of the weight. Place the crown in a roasting tray. Smear most of the butter over the breasts, reserving a little for the legs. Cover the tray with kitchen foil. Work out the cooking time; it will be 15 minutes per kg/2lb 4oz, plus 90 minutes (for example for a 3kg/6lb 8oz crown including the stuffing it will be 2¼ hours). Smear the butter over the legs and add them 45 minutes before the end of the cooking time, removing the foil at the same time so the skin can brown and crisp. Work out the cooking time; it will be 15 minutes per kg/2lb 4oz, plus 90 minutes (for example for a 3kg/6lb 8oz crown including the stuffing it will be 2¼ hours). Smear the butter over the legs and add them 45 minutes before the end of the cooking time, removing the foil at the same time so the skin can brown and crisp. To check whether the turkey is cooked, use a meat or probe thermometer – the thickest part of the meat and the stuffing should register 71C/160F. The juices should also run clear when the thickest part of the turkey is pierced with a skewer. To check whether the turkey is cooked, use a meat or probe thermometer – the thickest part of the meat and the stuffing should register 71C/160F. The juices should also run clear when the thickest part of the turkey is pierced with a skewer. Put the crown and legs on a warmed platter to rest. Put the crown and legs on a warmed platter to rest. Meanwhile, to make the gravy, strain off all the liquid from the roasting tin. Sprinkle the tin with the flour and set over a medium heat. Stir until the flour has picked up most of the sediment from the bottom of the tin. Add some of the stock and stir until you have deglazed the tin. Meanwhile, to make the gravy, strain off all the liquid from the roasting tin. Sprinkle the tin with the flour and set over a medium heat. Stir until the flour has picked up most of the sediment from the bottom of the tin. Add some of the stock and stir until you have deglazed the tin. Transfer the gravy to a saucepan. Stir in any remaining stock and the wine. Bring to the boil, then turn down the heat and simmer for a few minutes. Check for seasoning and adjust if necessary. Transfer the gravy to a saucepan. Stir in any remaining stock and the wine. Bring to the boil, then turn down the heat and simmer for a few minutes. Check for seasoning and adjust if necessary. Carve the crown and legs into slices and serve with the gravy. Carve the crown and legs into slices and serve with the gravy. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Turkey crown with chestnut stuffing recipe",
"content": "The day before you want to cook the turkey, put it on a plate and sprinkle with salt. Refrigerate it overnight, covered, ensuring the juices don't drip onto other foods in your fridge. The day you want to cook the turkey, pat it dry with kitchen paper. Leave it to stand for an hour to return to room temperature. Preheat the oven to 190C/170C Fan/Gas 5. Meanwhile, to make the stuffing, heat the butter in a frying pan, add the onion and fry until soft and translucent. Leave it to cool to room temperature. Put the sausagemeat and all the remaining stuffing ingredients in a bowl and season with salt and pepper. Add the onion and stir well. Lay out the boned legs, skin-side down. Put a handful of the stuffing in the centre of the thickest part of each leg, then wrap the sides around it. When placed cut-side down it will look like a short, fat drumstick. Stuff the turkey crown with the rest of the stuffing, being careful not to pack it in. Weigh the stuffed crown and make a note of the weight. Place the crown in a roasting tray. Smear most of the butter over the breasts, reserving a little for the legs. Cover the tray with kitchen foil.Work out the cooking time; it will be 15 minutes per kg/2lb 4oz, plus 90 minutes (for example for a 3kg/6lb 8oz crown including the stuffing it will be 2¼ hours). Smear the butter over the legs and add them 45 minutes before the end of the cooking time, removing the foil at the same time so the skin can brown and crisp.To check whether the turkey is cooked, use a meat or probe thermometer – the thickest part of the meat and the stuffing should register 71C/160F. The juices should also run clear when the thickest part of the turkey is pierced with a skewer.Put the crown and legs on a warmed platter to rest.Meanwhile, to make the gravy, strain off all the liquid from the roasting tin. Sprinkle the tin with the flour and set over a medium heat. Stir until the flour has picked up most of the sediment from the bottom of the tin. Add some of the stock and stir until you have deglazed the tin. Transfer the gravy to a saucepan. Stir in any remaining stock and the wine. Bring to the boil, then turn down the heat and simmer for a few minutes. Check for seasoning and adjust if necessary.Carve the crown and legs into slices and serve with the gravy. The day before you want to cook the turkey, put it on a plate and sprinkle with salt. Refrigerate it overnight, covered, ensuring the juices don't drip onto other foods in your fridge. The day before you want to cook the turkey, put it on a plate and sprinkle with salt. Refrigerate it overnight, covered, ensuring the juices don't drip onto other foods in your fridge. The day you want to cook the turkey, pat it dry with kitchen paper. Leave it to stand for an hour to return to room temperature. Preheat the oven to 190C/170C Fan/Gas 5. The day you want to cook the turkey, pat it dry with kitchen paper. Leave it to stand for an hour to return to room temperature. Preheat the oven to 190C/170C Fan/Gas 5. Meanwhile, to make the stuffing, heat the butter in a frying pan, add the onion and fry until soft and translucent. Leave it to cool to room temperature. Meanwhile, to make the stuffing, heat the butter in a frying pan, add the onion and fry until soft and translucent. Leave it to cool to room temperature. Put the sausagemeat and all the remaining stuffing ingredients in a bowl and season with salt and pepper. Add the onion and stir well. Put the sausagemeat and all the remaining stuffing ingredients in a bowl and season with salt and pepper. Add the onion and stir well. Lay out the boned legs, skin-side down. Put a handful of the stuffing in the centre of the thickest part of each leg, then wrap the sides around it. When placed cut-side down it will look like a short, fat drumstick. Stuff the turkey crown with the rest of the stuffing, being careful not to pack it in. Lay out the boned legs, skin-side down. Put a handful of the stuffing in the centre of the thickest part of each leg, then wrap the sides around it. When placed cut-side down it will look like a short, fat drumstick. Stuff the turkey crown with the rest of the stuffing, being careful not to pack it in. Weigh the stuffed crown and make a note of the weight. Place the crown in a roasting tray. Smear most of the butter over the breasts, reserving a little for the legs. Cover the tray with kitchen foil. Weigh the stuffed crown and make a note of the weight. Place the crown in a roasting tray. Smear most of the butter over the breasts, reserving a little for the legs. Cover the tray with kitchen foil. Work out the cooking time; it will be 15 minutes per kg/2lb 4oz, plus 90 minutes (for example for a 3kg/6lb 8oz crown including the stuffing it will be 2¼ hours). Smear the butter over the legs and add them 45 minutes before the end of the cooking time, removing the foil at the same time so the skin can brown and crisp. Work out the cooking time; it will be 15 minutes per kg/2lb 4oz, plus 90 minutes (for example for a 3kg/6lb 8oz crown including the stuffing it will be 2¼ hours). Smear the butter over the legs and add them 45 minutes before the end of the cooking time, removing the foil at the same time so the skin can brown and crisp. To check whether the turkey is cooked, use a meat or probe thermometer – the thickest part of the meat and the stuffing should register 71C/160F. The juices should also run clear when the thickest part of the turkey is pierced with a skewer. To check whether the turkey is cooked, use a meat or probe thermometer – the thickest part of the meat and the stuffing should register 71C/160F. The juices should also run clear when the thickest part of the turkey is pierced with a skewer. Put the crown and legs on a warmed platter to rest. Put the crown and legs on a warmed platter to rest. Meanwhile, to make the gravy, strain off all the liquid from the roasting tin. Sprinkle the tin with the flour and set over a medium heat. Stir until the flour has picked up most of the sediment from the bottom of the tin. Add some of the stock and stir until you have deglazed the tin. Meanwhile, to make the gravy, strain off all the liquid from the roasting tin. Sprinkle the tin with the flour and set over a medium heat. Stir until the flour has picked up most of the sediment from the bottom of the tin. Add some of the stock and stir until you have deglazed the tin. Transfer the gravy to a saucepan. Stir in any remaining stock and the wine. Bring to the boil, then turn down the heat and simmer for a few minutes. Check for seasoning and adjust if necessary. Transfer the gravy to a saucepan. Stir in any remaining stock and the wine. Bring to the boil, then turn down the heat and simmer for a few minutes. Check for seasoning and adjust if necessary. Carve the crown and legs into slices and serve with the gravy. Carve the crown and legs into slices and serve with the gravy."
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} | 2f184f4840a595255ca829107a62353afd9728ff6159a1ebe0b9b297861f5bf1 | Herby black beans recipe
An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil1 onion, chopped 1 green pepper, chopped 1 whole dried chilli1 whole head of garlic cut into half across the middle1 bunch coriander, chopped 1 small handful marjoram, chopped 100g/3½oz smoked bacon, or smoked turkey500g/1lb 2oz dried black beans, soaked overnight1 chicken stock cube2 big pinches sea salt and freshly ground black peppercoriander and marjoram, chopped, to serve 2 tbsp olive oil 1 onion, chopped 1 green pepper, chopped 1 whole dried chilli 1 whole head of garlic cut into half across the middle 1 bunch coriander, chopped 1 small handful marjoram, chopped 100g/3½oz smoked bacon, or smoked turkey 500g/1lb 2oz dried black beans, soaked overnight 1 chicken stock cube 2 big pinches sea salt and freshly ground black pepper coriander and marjoram, chopped, to serve Method Heat the olive oil in a large, heavy-bottomed saucepan. Add the onion, pepper, chilli, garlic, herbs and bacon or turkey and cook until the onions and peppers are softened, about 5-10 minutes.Add the black beans, crumble in the stock cube and add enough water to cover. Reduce heat and simmer gently for 2-3 hours. When the beans have a stew-like consistency they are ready. Season to taste with sea salt and freshly ground black pepper. Remove any branches of herbs and the hunk of bacon, before dishing up. To serve, garnish with chopped coriander and marjoram. Heat the olive oil in a large, heavy-bottomed saucepan. Add the onion, pepper, chilli, garlic, herbs and bacon or turkey and cook until the onions and peppers are softened, about 5-10 minutes. Heat the olive oil in a large, heavy-bottomed saucepan. Add the onion, pepper, chilli, garlic, herbs and bacon or turkey and cook until the onions and peppers are softened, about 5-10 minutes. Add the black beans, crumble in the stock cube and add enough water to cover. Reduce heat and simmer gently for 2-3 hours. Add the black beans, crumble in the stock cube and add enough water to cover. Reduce heat and simmer gently for 2-3 hours. When the beans have a stew-like consistency they are ready. Season to taste with sea salt and freshly ground black pepper. Remove any branches of herbs and the hunk of bacon, before dishing up. To serve, garnish with chopped coriander and marjoram. When the beans have a stew-like consistency they are ready. Season to taste with sea salt and freshly ground black pepper. Remove any branches of herbs and the hunk of bacon, before dishing up. To serve, garnish with chopped coriander and marjoram. | {
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"title": "Herby black beans recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil1 onion, chopped 1 green pepper, chopped 1 whole dried chilli1 whole head of garlic cut into half across the middle1 bunch coriander, chopped 1 small handful marjoram, chopped 100g/3½oz smoked bacon, or smoked turkey500g/1lb 2oz dried black beans, soaked overnight1 chicken stock cube2 big pinches sea salt and freshly ground black peppercoriander and marjoram, chopped, to serve 2 tbsp olive oil 1 onion, chopped 1 green pepper, chopped 1 whole dried chilli 1 whole head of garlic cut into half across the middle 1 bunch coriander, chopped 1 small handful marjoram, chopped 100g/3½oz smoked bacon, or smoked turkey 500g/1lb 2oz dried black beans, soaked overnight 1 chicken stock cube 2 big pinches sea salt and freshly ground black pepper coriander and marjoram, chopped, to serve Method Heat the olive oil in a large, heavy-bottomed saucepan. Add the onion, pepper, chilli, garlic, herbs and bacon or turkey and cook until the onions and peppers are softened, about 5-10 minutes.Add the black beans, crumble in the stock cube and add enough water to cover. Reduce heat and simmer gently for 2-3 hours. When the beans have a stew-like consistency they are ready. Season to taste with sea salt and freshly ground black pepper. Remove any branches of herbs and the hunk of bacon, before dishing up. To serve, garnish with chopped coriander and marjoram. Heat the olive oil in a large, heavy-bottomed saucepan. Add the onion, pepper, chilli, garlic, herbs and bacon or turkey and cook until the onions and peppers are softened, about 5-10 minutes. Heat the olive oil in a large, heavy-bottomed saucepan. Add the onion, pepper, chilli, garlic, herbs and bacon or turkey and cook until the onions and peppers are softened, about 5-10 minutes. Add the black beans, crumble in the stock cube and add enough water to cover. Reduce heat and simmer gently for 2-3 hours. Add the black beans, crumble in the stock cube and add enough water to cover. Reduce heat and simmer gently for 2-3 hours. When the beans have a stew-like consistency they are ready. Season to taste with sea salt and freshly ground black pepper. Remove any branches of herbs and the hunk of bacon, before dishing up. To serve, garnish with chopped coriander and marjoram. When the beans have a stew-like consistency they are ready. Season to taste with sea salt and freshly ground black pepper. Remove any branches of herbs and the hunk of bacon, before dishing up. To serve, garnish with chopped coriander and marjoram."
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} | 2912050d62c4f90b3508b2196a24155434de398d33ce72ba5c6f4cd1289effeb | Turkey and vegetable stew recipe
An average of 5.0 out of 5 stars from 1 rating Turkey leg is a lean and budget-friendly meat. Cook it on the bone and add extra flavour to this easy stew. This is designed to be a low cost recipe. 1 tbsp olive oil1 turkey leg (about 700-800g/1lb 9oz-1lb 12oz) salt and pepper 2 onions, sliced 2 garlic cloves, bashed2 carrots, diced 1 litre/1¾ pints chicken stock, made from stock cube 500g/1lb 2oz potatoes, peeled and cut into bite-sized pieces 1 bunch parsley, roughly chopped 1 tbsp olive oil 1 turkey leg (about 700-800g/1lb 9oz-1lb 12oz) salt and pepper 2 onions, sliced 2 garlic cloves, bashed 2 carrots, diced 1 litre/1¾ pints chicken stock, made from stock cube 500g/1lb 2oz potatoes, peeled and cut into bite-sized pieces 1 bunch parsley, roughly chopped Method Heat a large saucepan over a high heat. Add the oil, season the turkey leg on all sides and brown in the hot pan for 7-8 minutes, turning now and again to ensure that all sides are coloured.Turn the heat down to medium and add the onions, garlic and carrots and stir. Pour in the stock, mixing well to combine. Reduce the heat so that the stock is simmering gently. Cover with a lid and cook for one hour, stirring occasionally.Once the turkey leg is cooked, remove it from the stew and leave to one side to cool slightly. Add the potatoes to the stew, cover again and continue to cook for 20 minutes, or until the potatoes are tender.Meanwhile once cool enough to handle, remove the skin from the turkey and use a fork to help shred the meat, discarding any bones or sinew. Add the meat back to the pan with the cooked potatoes and stew mixture. Mix well, taste and adjust the seasoning as necessary.Once ready to serve, stir through the chopped parsley and serve hot. Heat a large saucepan over a high heat. Add the oil, season the turkey leg on all sides and brown in the hot pan for 7-8 minutes, turning now and again to ensure that all sides are coloured. Heat a large saucepan over a high heat. Add the oil, season the turkey leg on all sides and brown in the hot pan for 7-8 minutes, turning now and again to ensure that all sides are coloured. Turn the heat down to medium and add the onions, garlic and carrots and stir. Turn the heat down to medium and add the onions, garlic and carrots and stir. Pour in the stock, mixing well to combine. Reduce the heat so that the stock is simmering gently. Cover with a lid and cook for one hour, stirring occasionally. Pour in the stock, mixing well to combine. Reduce the heat so that the stock is simmering gently. Cover with a lid and cook for one hour, stirring occasionally. Once the turkey leg is cooked, remove it from the stew and leave to one side to cool slightly. Add the potatoes to the stew, cover again and continue to cook for 20 minutes, or until the potatoes are tender. Once the turkey leg is cooked, remove it from the stew and leave to one side to cool slightly. Add the potatoes to the stew, cover again and continue to cook for 20 minutes, or until the potatoes are tender. Meanwhile once cool enough to handle, remove the skin from the turkey and use a fork to help shred the meat, discarding any bones or sinew. Add the meat back to the pan with the cooked potatoes and stew mixture. Mix well, taste and adjust the seasoning as necessary. Meanwhile once cool enough to handle, remove the skin from the turkey and use a fork to help shred the meat, discarding any bones or sinew. Add the meat back to the pan with the cooked potatoes and stew mixture. Mix well, taste and adjust the seasoning as necessary. Once ready to serve, stir through the chopped parsley and serve hot. Once ready to serve, stir through the chopped parsley and serve hot. Recipe tips In May 2013 this recipe was costed at £3.36 at Asda, £3.56 at Tesco and £3.47 Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"url": "https://www.bbc.co.uk/food/recipes/turkey_and_vegetable_58284",
"type": "HowTo",
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"title": "Turkey and vegetable stew recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Turkey leg is a lean and budget-friendly meat. Cook it on the bone and add extra flavour to this easy stew. This is designed to be a low cost recipe. 1 tbsp olive oil1 turkey leg (about 700-800g/1lb 9oz-1lb 12oz) salt and pepper 2 onions, sliced 2 garlic cloves, bashed2 carrots, diced 1 litre/1¾ pints chicken stock, made from stock cube 500g/1lb 2oz potatoes, peeled and cut into bite-sized pieces 1 bunch parsley, roughly chopped 1 tbsp olive oil 1 turkey leg (about 700-800g/1lb 9oz-1lb 12oz) salt and pepper 2 onions, sliced 2 garlic cloves, bashed 2 carrots, diced 1 litre/1¾ pints chicken stock, made from stock cube 500g/1lb 2oz potatoes, peeled and cut into bite-sized pieces 1 bunch parsley, roughly chopped Method Heat a large saucepan over a high heat. Add the oil, season the turkey leg on all sides and brown in the hot pan for 7-8 minutes, turning now and again to ensure that all sides are coloured.Turn the heat down to medium and add the onions, garlic and carrots and stir. Pour in the stock, mixing well to combine. Reduce the heat so that the stock is simmering gently. Cover with a lid and cook for one hour, stirring occasionally.Once the turkey leg is cooked, remove it from the stew and leave to one side to cool slightly. Add the potatoes to the stew, cover again and continue to cook for 20 minutes, or until the potatoes are tender.Meanwhile once cool enough to handle, remove the skin from the turkey and use a fork to help shred the meat, discarding any bones or sinew. Add the meat back to the pan with the cooked potatoes and stew mixture. Mix well, taste and adjust the seasoning as necessary.Once ready to serve, stir through the chopped parsley and serve hot. Heat a large saucepan over a high heat. Add the oil, season the turkey leg on all sides and brown in the hot pan for 7-8 minutes, turning now and again to ensure that all sides are coloured. Heat a large saucepan over a high heat. Add the oil, season the turkey leg on all sides and brown in the hot pan for 7-8 minutes, turning now and again to ensure that all sides are coloured. Turn the heat down to medium and add the onions, garlic and carrots and stir. Turn the heat down to medium and add the onions, garlic and carrots and stir. Pour in the stock, mixing well to combine. Reduce the heat so that the stock is simmering gently. Cover with a lid and cook for one hour, stirring occasionally. Pour in the stock, mixing well to combine. Reduce the heat so that the stock is simmering gently. Cover with a lid and cook for one hour, stirring occasionally. Once the turkey leg is cooked, remove it from the stew and leave to one side to cool slightly. Add the potatoes to the stew, cover again and continue to cook for 20 minutes, or until the potatoes are tender. Once the turkey leg is cooked, remove it from the stew and leave to one side to cool slightly. Add the potatoes to the stew, cover again and continue to cook for 20 minutes, or until the potatoes are tender. Meanwhile once cool enough to handle, remove the skin from the turkey and use a fork to help shred the meat, discarding any bones or sinew. Add the meat back to the pan with the cooked potatoes and stew mixture. Mix well, taste and adjust the seasoning as necessary. Meanwhile once cool enough to handle, remove the skin from the turkey and use a fork to help shred the meat, discarding any bones or sinew. Add the meat back to the pan with the cooked potatoes and stew mixture. Mix well, taste and adjust the seasoning as necessary. Once ready to serve, stir through the chopped parsley and serve hot. Once ready to serve, stir through the chopped parsley and serve hot. Recipe tips In May 2013 this recipe was costed at £3.36 at Asda, £3.56 at Tesco and £3.47 Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 6f9ce4f7e24e727a6e2c55ce38b288f554aa1b4835e190f86a119d3ae145264f | Butternut, pecan, ricotta and sage pasties recipe
An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_pecan_ricotta_65342_16x9.jpg Hearty, sustaining pasties stuffed full of sweet squash, creamy ricotta and pecans - the taste of autumn. 1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/½in cubes1 red onion, thinly sliced2 tbsp extra virgin olive oil12 sage leaves, shreddedsalt and freshly ground black pepper800g/1lb 12oz ready-made puff pastry120g/4oz pecans, toasted500g/1lb ricotta4 tbsp pumpkin seed oil1 free-range eggpinch salt3 tbsp flour, plus extra for dusting 1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/½in cubes 1 red onion, thinly sliced 2 tbsp extra virgin olive oil 12 sage leaves, shredded salt and freshly ground black pepper 800g/1lb 12oz ready-made puff pastry 120g/4oz pecans, toasted 500g/1lb ricotta 4 tbsp pumpkin seed oil 1 free-range egg pinch salt 3 tbsp flour, plus extra for dusting Method Preheat the oven to 200C/390F/Gas 6 and line a baking tray with baking parchment.Mix the butternut squash, onion, olive oil and the sage together, season with salt and freshly ground black pepper and place inside the lined baking tray.Roast until the squash is cooked (when a knife goes through it easily), then take from the oven and leave to cool.Divide the pastry in half and roll each half out to a 60x20cm/24x8in rectangle on a lightly dusted work surface. Using a 20cm/8in diameter plate as a template, cut out three rounds from each piece. Lay these on a baking sheet and put in the fridge to rest for at least 20 minutes.Once the butternut squash has cooled, tip it into a large bowl and mix in the pecans, ricotta and pumpkin seed oil, making sure you don't crush the squash.Take the pastry rounds from the fridge and allow them to come up to room temperature.Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash - it'll be easier to do this one piece at a time. Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, then carefully fold the pastry in half, making sure the filling is enclosed.Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out excess air as you do this - otherwise it can make the pastie pop open in the heat of the oven. As you finish each pastie, place it on a baking sheet lined with baking parchment. Brush the remaining egg-wash over the pasties and prick each one several times with the fork.Bake for 25-35 minutes, until the pastry is golden and cooked through.Serve straight out of the oven or leave them to cool and take on a picnic. Preheat the oven to 200C/390F/Gas 6 and line a baking tray with baking parchment. Preheat the oven to 200C/390F/Gas 6 and line a baking tray with baking parchment. Mix the butternut squash, onion, olive oil and the sage together, season with salt and freshly ground black pepper and place inside the lined baking tray. Mix the butternut squash, onion, olive oil and the sage together, season with salt and freshly ground black pepper and place inside the lined baking tray. Roast until the squash is cooked (when a knife goes through it easily), then take from the oven and leave to cool. Roast until the squash is cooked (when a knife goes through it easily), then take from the oven and leave to cool. Divide the pastry in half and roll each half out to a 60x20cm/24x8in rectangle on a lightly dusted work surface. Using a 20cm/8in diameter plate as a template, cut out three rounds from each piece. Lay these on a baking sheet and put in the fridge to rest for at least 20 minutes. Divide the pastry in half and roll each half out to a 60x20cm/24x8in rectangle on a lightly dusted work surface. Using a 20cm/8in diameter plate as a template, cut out three rounds from each piece. Lay these on a baking sheet and put in the fridge to rest for at least 20 minutes. Once the butternut squash has cooled, tip it into a large bowl and mix in the pecans, ricotta and pumpkin seed oil, making sure you don't crush the squash. Once the butternut squash has cooled, tip it into a large bowl and mix in the pecans, ricotta and pumpkin seed oil, making sure you don't crush the squash. Take the pastry rounds from the fridge and allow them to come up to room temperature. Take the pastry rounds from the fridge and allow them to come up to room temperature. Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash - it'll be easier to do this one piece at a time. Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash - it'll be easier to do this one piece at a time. Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, then carefully fold the pastry in half, making sure the filling is enclosed. Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, then carefully fold the pastry in half, making sure the filling is enclosed. Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out excess air as you do this - otherwise it can make the pastie pop open in the heat of the oven. As you finish each pastie, place it on a baking sheet lined with baking parchment. Brush the remaining egg-wash over the pasties and prick each one several times with the fork. Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out excess air as you do this - otherwise it can make the pastie pop open in the heat of the oven. As you finish each pastie, place it on a baking sheet lined with baking parchment. Brush the remaining egg-wash over the pasties and prick each one several times with the fork. Bake for 25-35 minutes, until the pastry is golden and cooked through. Bake for 25-35 minutes, until the pastry is golden and cooked through. Serve straight out of the oven or leave them to cool and take on a picnic. Serve straight out of the oven or leave them to cool and take on a picnic. | {
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"content": "An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_pecan_ricotta_65342_16x9.jpg Hearty, sustaining pasties stuffed full of sweet squash, creamy ricotta and pecans - the taste of autumn. 1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/½in cubes1 red onion, thinly sliced2 tbsp extra virgin olive oil12 sage leaves, shreddedsalt and freshly ground black pepper800g/1lb 12oz ready-made puff pastry120g/4oz pecans, toasted500g/1lb ricotta4 tbsp pumpkin seed oil1 free-range eggpinch salt3 tbsp flour, plus extra for dusting 1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/½in cubes 1 red onion, thinly sliced 2 tbsp extra virgin olive oil 12 sage leaves, shredded salt and freshly ground black pepper 800g/1lb 12oz ready-made puff pastry 120g/4oz pecans, toasted 500g/1lb ricotta 4 tbsp pumpkin seed oil 1 free-range egg pinch salt 3 tbsp flour, plus extra for dusting Method Preheat the oven to 200C/390F/Gas 6 and line a baking tray with baking parchment.Mix the butternut squash, onion, olive oil and the sage together, season with salt and freshly ground black pepper and place inside the lined baking tray.Roast until the squash is cooked (when a knife goes through it easily), then take from the oven and leave to cool.Divide the pastry in half and roll each half out to a 60x20cm/24x8in rectangle on a lightly dusted work surface. Using a 20cm/8in diameter plate as a template, cut out three rounds from each piece. Lay these on a baking sheet and put in the fridge to rest for at least 20 minutes.Once the butternut squash has cooled, tip it into a large bowl and mix in the pecans, ricotta and pumpkin seed oil, making sure you don't crush the squash.Take the pastry rounds from the fridge and allow them to come up to room temperature.Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash - it'll be easier to do this one piece at a time. Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, then carefully fold the pastry in half, making sure the filling is enclosed.Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out excess air as you do this - otherwise it can make the pastie pop open in the heat of the oven. As you finish each pastie, place it on a baking sheet lined with baking parchment. Brush the remaining egg-wash over the pasties and prick each one several times with the fork.Bake for 25-35 minutes, until the pastry is golden and cooked through.Serve straight out of the oven or leave them to cool and take on a picnic. Preheat the oven to 200C/390F/Gas 6 and line a baking tray with baking parchment. Preheat the oven to 200C/390F/Gas 6 and line a baking tray with baking parchment. Mix the butternut squash, onion, olive oil and the sage together, season with salt and freshly ground black pepper and place inside the lined baking tray. Mix the butternut squash, onion, olive oil and the sage together, season with salt and freshly ground black pepper and place inside the lined baking tray. Roast until the squash is cooked (when a knife goes through it easily), then take from the oven and leave to cool. Roast until the squash is cooked (when a knife goes through it easily), then take from the oven and leave to cool. Divide the pastry in half and roll each half out to a 60x20cm/24x8in rectangle on a lightly dusted work surface. Using a 20cm/8in diameter plate as a template, cut out three rounds from each piece. Lay these on a baking sheet and put in the fridge to rest for at least 20 minutes. Divide the pastry in half and roll each half out to a 60x20cm/24x8in rectangle on a lightly dusted work surface. Using a 20cm/8in diameter plate as a template, cut out three rounds from each piece. Lay these on a baking sheet and put in the fridge to rest for at least 20 minutes. Once the butternut squash has cooled, tip it into a large bowl and mix in the pecans, ricotta and pumpkin seed oil, making sure you don't crush the squash. Once the butternut squash has cooled, tip it into a large bowl and mix in the pecans, ricotta and pumpkin seed oil, making sure you don't crush the squash. Take the pastry rounds from the fridge and allow them to come up to room temperature. Take the pastry rounds from the fridge and allow them to come up to room temperature. Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash - it'll be easier to do this one piece at a time. Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash - it'll be easier to do this one piece at a time. Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, then carefully fold the pastry in half, making sure the filling is enclosed. Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, then carefully fold the pastry in half, making sure the filling is enclosed. Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out excess air as you do this - otherwise it can make the pastie pop open in the heat of the oven. As you finish each pastie, place it on a baking sheet lined with baking parchment. Brush the remaining egg-wash over the pasties and prick each one several times with the fork. Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out excess air as you do this - otherwise it can make the pastie pop open in the heat of the oven. As you finish each pastie, place it on a baking sheet lined with baking parchment. Brush the remaining egg-wash over the pasties and prick each one several times with the fork. Bake for 25-35 minutes, until the pastry is golden and cooked through. Bake for 25-35 minutes, until the pastry is golden and cooked through. Serve straight out of the oven or leave them to cool and take on a picnic. Serve straight out of the oven or leave them to cool and take on a picnic."
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} | 5689f7a5291b98640e818a9208ea9d6c307ac3ad2f3ff887f642dfe08bb5126b | Nigella's emergency brownies recipe
An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/emergency_brownies_43976_16x9.jpg This is for those times you urgently need a brownie, but don’t want to make (or, rather, can’t justify making) a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the tin. It is worth keeping takeaway-style foil tins in the house just to make these. Take my word for it, it will be a frequent occurrence. Equipment: You will need a 18x11x5cm/7x4x2in takeaway-style foil tin. 50g/1¾oz unsalted butter50g/1¾oz soft light brown sugar1 tbsp maple or golden syrup3 tbsp plain flour3 tbsp cocoa powder¼ tsp sea salt flakes1 large free-range egg1 tsp vanilla extract50g/1¾oz walnut pieces50g/1¾oz dark or milk chocolate chips 50g/1¾oz unsalted butter 50g/1¾oz soft light brown sugar 1 tbsp maple or golden syrup 3 tbsp plain flour 3 tbsp cocoa powder ¼ tsp sea salt flakes 1 large free-range egg 1 tsp vanilla extract 50g/1¾oz walnut pieces 50g/1¾oz dark or milk chocolate chips Method Preheat the oven to 170C/150C Fan/Gas 3. Warm the butter, sugar and maple syrup in a small, heavy-based saucepan, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat. Mix together the flour, cocoa and salt in a bowl, then beat into the melted butter with a wooden spoon until smooth.In a small bowl, whisk the egg with the vanilla then stir into the pan, ensuring everything is well combined. Fold in the nuts and chocolate chips. Pour and scrape the batter into the foil tin. Bake for 15–20 minutes, until it is beginning to come away at the sides and the top has dried a little just around the edges. Transfer to a wire rack and leave to cool – but not completely. I leave them for 20–30 minutes (and that’s difficult enough). If your need is not so great, or you want them to go further, cut each square in half again. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Warm the butter, sugar and maple syrup in a small, heavy-based saucepan, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat. Warm the butter, sugar and maple syrup in a small, heavy-based saucepan, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat. Mix together the flour, cocoa and salt in a bowl, then beat into the melted butter with a wooden spoon until smooth. Mix together the flour, cocoa and salt in a bowl, then beat into the melted butter with a wooden spoon until smooth. In a small bowl, whisk the egg with the vanilla then stir into the pan, ensuring everything is well combined. Fold in the nuts and chocolate chips. Pour and scrape the batter into the foil tin. Bake for 15–20 minutes, until it is beginning to come away at the sides and the top has dried a little just around the edges. In a small bowl, whisk the egg with the vanilla then stir into the pan, ensuring everything is well combined. Fold in the nuts and chocolate chips. Pour and scrape the batter into the foil tin. Bake for 15–20 minutes, until it is beginning to come away at the sides and the top has dried a little just around the edges. Transfer to a wire rack and leave to cool – but not completely. I leave them for 20–30 minutes (and that’s difficult enough). If your need is not so great, or you want them to go further, cut each square in half again. Transfer to a wire rack and leave to cool – but not completely. I leave them for 20–30 minutes (and that’s difficult enough). If your need is not so great, or you want them to go further, cut each square in half again. | {
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"title": "Nigella's emergency brownies recipe",
"content": "An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/emergency_brownies_43976_16x9.jpg This is for those times you urgently need a brownie, but don’t want to make (or, rather, can’t justify making) a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the tin. It is worth keeping takeaway-style foil tins in the house just to make these. Take my word for it, it will be a frequent occurrence. Equipment: You will need a 18x11x5cm/7x4x2in takeaway-style foil tin. 50g/1¾oz unsalted butter50g/1¾oz soft light brown sugar1 tbsp maple or golden syrup3 tbsp plain flour3 tbsp cocoa powder¼ tsp sea salt flakes1 large free-range egg1 tsp vanilla extract50g/1¾oz walnut pieces50g/1¾oz dark or milk chocolate chips 50g/1¾oz unsalted butter 50g/1¾oz soft light brown sugar 1 tbsp maple or golden syrup 3 tbsp plain flour 3 tbsp cocoa powder ¼ tsp sea salt flakes 1 large free-range egg 1 tsp vanilla extract 50g/1¾oz walnut pieces 50g/1¾oz dark or milk chocolate chips Method Preheat the oven to 170C/150C Fan/Gas 3. Warm the butter, sugar and maple syrup in a small, heavy-based saucepan, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat. Mix together the flour, cocoa and salt in a bowl, then beat into the melted butter with a wooden spoon until smooth.In a small bowl, whisk the egg with the vanilla then stir into the pan, ensuring everything is well combined. Fold in the nuts and chocolate chips. Pour and scrape the batter into the foil tin. Bake for 15–20 minutes, until it is beginning to come away at the sides and the top has dried a little just around the edges. Transfer to a wire rack and leave to cool – but not completely. I leave them for 20–30 minutes (and that’s difficult enough). If your need is not so great, or you want them to go further, cut each square in half again. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Warm the butter, sugar and maple syrup in a small, heavy-based saucepan, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat. Warm the butter, sugar and maple syrup in a small, heavy-based saucepan, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat. Mix together the flour, cocoa and salt in a bowl, then beat into the melted butter with a wooden spoon until smooth. Mix together the flour, cocoa and salt in a bowl, then beat into the melted butter with a wooden spoon until smooth. In a small bowl, whisk the egg with the vanilla then stir into the pan, ensuring everything is well combined. Fold in the nuts and chocolate chips. Pour and scrape the batter into the foil tin. Bake for 15–20 minutes, until it is beginning to come away at the sides and the top has dried a little just around the edges. In a small bowl, whisk the egg with the vanilla then stir into the pan, ensuring everything is well combined. Fold in the nuts and chocolate chips. Pour and scrape the batter into the foil tin. Bake for 15–20 minutes, until it is beginning to come away at the sides and the top has dried a little just around the edges. Transfer to a wire rack and leave to cool – but not completely. I leave them for 20–30 minutes (and that’s difficult enough). If your need is not so great, or you want them to go further, cut each square in half again. Transfer to a wire rack and leave to cool – but not completely. I leave them for 20–30 minutes (and that’s difficult enough). If your need is not so great, or you want them to go further, cut each square in half again."
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} | d142f7f75a5df9153abb6b940cb7079c32c8ba9f7a226e622774b8ca8abc1b16 | Coconut chicken curry recipe
An average of 4.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_coconut_85358_16x9.jpg This creamy coconut chicken curry hails from Sri Lanka. The roasted curry powder gives a wonderful toasted aroma to the finished curry. handful uncooked basmati rice115g/4oz coriander seeds30–40g/1–1½oz cinnamon pieces30g/1oz black peppercorns30–55g/1–2oz dried chilli (depending on how spicy you like your curry)30g/1oz cumin seeds85g/3oz fennel seeds handful uncooked basmati rice 115g/4oz coriander seeds 30–40g/1–1½oz cinnamon pieces 30g/1oz black peppercorns 30–55g/1–2oz dried chilli (depending on how spicy you like your curry) 30g/1oz cumin seeds 85g/3oz fennel seeds 2 tbsp coconut oil or vegetable oilhandful fresh curry leaves (approx. 10–12 leaves)1 onion, finely sliced2 garlic cloves, roughly choppedsmall piece of ginger (approx. 2.5cm/1in), peeled and roughly chopped8 chicken thighs, boneless and skinless, cut into bite-sized pieces2 tbsp roasted curry powder (from above)200ml/7fl oz coconut milksalt, to tastefreshly chopped coriander, to serve 2 tbsp coconut oil or vegetable oil handful fresh curry leaves (approx. 10–12 leaves) 1 onion, finely sliced 2 garlic cloves, roughly chopped small piece of ginger (approx. 2.5cm/1in), peeled and roughly chopped 8 chicken thighs, boneless and skinless, cut into bite-sized pieces 2 tbsp roasted curry powder (from above) 200ml/7fl oz coconut milk salt, to taste freshly chopped coriander, to serve Method For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.)Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool. Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder. For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned. Add the chicken pieces to the pan and allow to brown, whilst stirring frequently. Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes.Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk, add during cooking.Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional). For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.) For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.) Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool. Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool. Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder. Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder. For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned. For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned. Add the chicken pieces to the pan and allow to brown, whilst stirring frequently. Add the chicken pieces to the pan and allow to brown, whilst stirring frequently. Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes. Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes. Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk, add during cooking. Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk, add during cooking. Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional). Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional). Recipe tips The roasted curry powder is best used when fresh, so if you don't think you'll use it quickly you can always halve the recipe. | {
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"title": "Coconut chicken curry recipe",
"content": "An average of 4.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_coconut_85358_16x9.jpg This creamy coconut chicken curry hails from Sri Lanka. The roasted curry powder gives a wonderful toasted aroma to the finished curry. handful uncooked basmati rice115g/4oz coriander seeds30–40g/1–1½oz cinnamon pieces30g/1oz black peppercorns30–55g/1–2oz dried chilli (depending on how spicy you like your curry)30g/1oz cumin seeds85g/3oz fennel seeds handful uncooked basmati rice 115g/4oz coriander seeds 30–40g/1–1½oz cinnamon pieces 30g/1oz black peppercorns 30–55g/1–2oz dried chilli (depending on how spicy you like your curry) 30g/1oz cumin seeds 85g/3oz fennel seeds 2 tbsp coconut oil or vegetable oilhandful fresh curry leaves (approx. 10–12 leaves)1 onion, finely sliced2 garlic cloves, roughly choppedsmall piece of ginger (approx. 2.5cm/1in), peeled and roughly chopped8 chicken thighs, boneless and skinless, cut into bite-sized pieces2 tbsp roasted curry powder (from above)200ml/7fl oz coconut milksalt, to tastefreshly chopped coriander, to serve 2 tbsp coconut oil or vegetable oil handful fresh curry leaves (approx. 10–12 leaves) 1 onion, finely sliced 2 garlic cloves, roughly chopped small piece of ginger (approx. 2.5cm/1in), peeled and roughly chopped 8 chicken thighs, boneless and skinless, cut into bite-sized pieces 2 tbsp roasted curry powder (from above) 200ml/7fl oz coconut milk salt, to taste freshly chopped coriander, to serve Method For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.)Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool. Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder. For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned. Add the chicken pieces to the pan and allow to brown, whilst stirring frequently. Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes.Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk, add during cooking.Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional). For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.) For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.) Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool. Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool. Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder. Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder. For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned. For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned. Add the chicken pieces to the pan and allow to brown, whilst stirring frequently. Add the chicken pieces to the pan and allow to brown, whilst stirring frequently. Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes. Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes. Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk, add during cooking. Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk, add during cooking. Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional). Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional). Recipe tips The roasted curry powder is best used when fresh, so if you don't think you'll use it quickly you can always halve the recipe."
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} | 3ea57575caa1b12f943365a83350bcc849623e66a8f18298f0de0b592feae7cd | Beef curry with shatkora recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aromatic_beef_curry_with_63198_16x9.jpg Shatkora looks like a large knobbly lime and can be bought frozen as well as fresh from Asian supermarkets. It adds a lovely citrus zing to this rich curry and can be substituted with orange peel. 2 tbsp vegetable oil, for frying2 pieces cinnamon stick4 bay leaves4–6 cardamom pods, lightly crushed1 star anise¼ tsp fenugreek seeds1 tsp salt2 onions, chopped1 tbsp garlic paste1 tbsp ginger paste1kg/2lb 4oz beef chuck or shoulder on the bone, diced into 2.5cm/1in pieces1 small shatkora, finely sliced rind only (alternatively use orange rind) 1–2 tsp chilli powder1 tsp turmeric1 tsp ground coriander1 tsp ground cumin 1 tsp garam masala2 tsp tomato purèe2 tomatoes, cut into wedgeshandful freshly chopped coriander 2 tbsp vegetable oil, for frying 2 pieces cinnamon stick 4 bay leaves 4–6 cardamom pods, lightly crushed 1 star anise ¼ tsp fenugreek seeds 1 tsp salt 2 onions, chopped 1 tbsp garlic paste 1 tbsp ginger paste 1kg/2lb 4oz beef chuck or shoulder on the bone, diced into 2.5cm/1in pieces 1 small shatkora, finely sliced rind only (alternatively use orange rind) 1–2 tsp chilli powder 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala 2 tsp tomato purèe 2 tomatoes, cut into wedges handful freshly chopped coriander basmati rice, cooked according to packet instructionsgarnishes such as thinly sliced ginger, sliced chilli, coriander, dill, lemon slices or tomatoes basmati rice, cooked according to packet instructions garnishes such as thinly sliced ginger, sliced chilli, coriander, dill, lemon slices or tomatoes Method Heat the oil in a large, heavy bottomed, non-stick saucepan. Add the whole spices (cinnamon, bay leaves, cardamom, star anise and fenugreek seeds) and heat gently, swirling in the oil to release the flavours. Add the salt.Stir in the onions, garlic and ginger pastes, continuing to stir and cook on a medium heat until the onions are soft and just starting to colour. Add the meat and brown all over in the spice and onion mixture, this will take approximately 10 minutes.Add enough water to fully cover the meat (approximately 750ml/1¼ pint). Stir and bring to the boil before reducing the heat and simmering uncovered for 30 minutes, stirring frequently. Add a generous pinch of shatkora or orange rind slices (around 6-8 little slithers) to the pan and stir. Add the chilli powder, turmeric, coriander, cumin and garam masala. Stir in the tomato purèe. Add a little more water, cover with a lid and cook on a gentle simmer for 1½–2 hours, or until the meat is tender. Remove the lid for the last 10 minutes to reduce and thicken the sauce. Finally add the tomato wedges and a handful of coriander and simmer for a few minutes before serving. Serve with rice and your choice of garnishes. Heat the oil in a large, heavy bottomed, non-stick saucepan. Add the whole spices (cinnamon, bay leaves, cardamom, star anise and fenugreek seeds) and heat gently, swirling in the oil to release the flavours. Add the salt. Heat the oil in a large, heavy bottomed, non-stick saucepan. Add the whole spices (cinnamon, bay leaves, cardamom, star anise and fenugreek seeds) and heat gently, swirling in the oil to release the flavours. Add the salt. Stir in the onions, garlic and ginger pastes, continuing to stir and cook on a medium heat until the onions are soft and just starting to colour. Add the meat and brown all over in the spice and onion mixture, this will take approximately 10 minutes. Stir in the onions, garlic and ginger pastes, continuing to stir and cook on a medium heat until the onions are soft and just starting to colour. Add the meat and brown all over in the spice and onion mixture, this will take approximately 10 minutes. Add enough water to fully cover the meat (approximately 750ml/1¼ pint). Stir and bring to the boil before reducing the heat and simmering uncovered for 30 minutes, stirring frequently. Add enough water to fully cover the meat (approximately 750ml/1¼ pint). Stir and bring to the boil before reducing the heat and simmering uncovered for 30 minutes, stirring frequently. Add a generous pinch of shatkora or orange rind slices (around 6-8 little slithers) to the pan and stir. Add the chilli powder, turmeric, coriander, cumin and garam masala. Stir in the tomato purèe. Add a little more water, cover with a lid and cook on a gentle simmer for 1½–2 hours, or until the meat is tender. Remove the lid for the last 10 minutes to reduce and thicken the sauce. Add a generous pinch of shatkora or orange rind slices (around 6-8 little slithers) to the pan and stir. Add the chilli powder, turmeric, coriander, cumin and garam masala. Stir in the tomato purèe. Add a little more water, cover with a lid and cook on a gentle simmer for 1½–2 hours, or until the meat is tender. Remove the lid for the last 10 minutes to reduce and thicken the sauce. Finally add the tomato wedges and a handful of coriander and simmer for a few minutes before serving. Serve with rice and your choice of garnishes. Finally add the tomato wedges and a handful of coriander and simmer for a few minutes before serving. Serve with rice and your choice of garnishes. Recipe tips Prepare the shatkora by cutting it into wedges and removing the pith and seeds. Cut a strip of peel into small slices. You only need the peel for this curry, set the rest aside for another usage. (Orange peel would be a good replacement if shatkora is not available.) | {
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"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aromatic_beef_curry_with_63198_16x9.jpg Shatkora looks like a large knobbly lime and can be bought frozen as well as fresh from Asian supermarkets. It adds a lovely citrus zing to this rich curry and can be substituted with orange peel. 2 tbsp vegetable oil, for frying2 pieces cinnamon stick4 bay leaves4–6 cardamom pods, lightly crushed1 star anise¼ tsp fenugreek seeds1 tsp salt2 onions, chopped1 tbsp garlic paste1 tbsp ginger paste1kg/2lb 4oz beef chuck or shoulder on the bone, diced into 2.5cm/1in pieces1 small shatkora, finely sliced rind only (alternatively use orange rind) 1–2 tsp chilli powder1 tsp turmeric1 tsp ground coriander1 tsp ground cumin 1 tsp garam masala2 tsp tomato purèe2 tomatoes, cut into wedgeshandful freshly chopped coriander 2 tbsp vegetable oil, for frying 2 pieces cinnamon stick 4 bay leaves 4–6 cardamom pods, lightly crushed 1 star anise ¼ tsp fenugreek seeds 1 tsp salt 2 onions, chopped 1 tbsp garlic paste 1 tbsp ginger paste 1kg/2lb 4oz beef chuck or shoulder on the bone, diced into 2.5cm/1in pieces 1 small shatkora, finely sliced rind only (alternatively use orange rind) 1–2 tsp chilli powder 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala 2 tsp tomato purèe 2 tomatoes, cut into wedges handful freshly chopped coriander basmati rice, cooked according to packet instructionsgarnishes such as thinly sliced ginger, sliced chilli, coriander, dill, lemon slices or tomatoes basmati rice, cooked according to packet instructions garnishes such as thinly sliced ginger, sliced chilli, coriander, dill, lemon slices or tomatoes Method Heat the oil in a large, heavy bottomed, non-stick saucepan. Add the whole spices (cinnamon, bay leaves, cardamom, star anise and fenugreek seeds) and heat gently, swirling in the oil to release the flavours. Add the salt.Stir in the onions, garlic and ginger pastes, continuing to stir and cook on a medium heat until the onions are soft and just starting to colour. Add the meat and brown all over in the spice and onion mixture, this will take approximately 10 minutes.Add enough water to fully cover the meat (approximately 750ml/1¼ pint). Stir and bring to the boil before reducing the heat and simmering uncovered for 30 minutes, stirring frequently. Add a generous pinch of shatkora or orange rind slices (around 6-8 little slithers) to the pan and stir. Add the chilli powder, turmeric, coriander, cumin and garam masala. Stir in the tomato purèe. Add a little more water, cover with a lid and cook on a gentle simmer for 1½–2 hours, or until the meat is tender. Remove the lid for the last 10 minutes to reduce and thicken the sauce. Finally add the tomato wedges and a handful of coriander and simmer for a few minutes before serving. Serve with rice and your choice of garnishes. Heat the oil in a large, heavy bottomed, non-stick saucepan. Add the whole spices (cinnamon, bay leaves, cardamom, star anise and fenugreek seeds) and heat gently, swirling in the oil to release the flavours. Add the salt. Heat the oil in a large, heavy bottomed, non-stick saucepan. Add the whole spices (cinnamon, bay leaves, cardamom, star anise and fenugreek seeds) and heat gently, swirling in the oil to release the flavours. Add the salt. Stir in the onions, garlic and ginger pastes, continuing to stir and cook on a medium heat until the onions are soft and just starting to colour. Add the meat and brown all over in the spice and onion mixture, this will take approximately 10 minutes. Stir in the onions, garlic and ginger pastes, continuing to stir and cook on a medium heat until the onions are soft and just starting to colour. Add the meat and brown all over in the spice and onion mixture, this will take approximately 10 minutes. Add enough water to fully cover the meat (approximately 750ml/1¼ pint). Stir and bring to the boil before reducing the heat and simmering uncovered for 30 minutes, stirring frequently. Add enough water to fully cover the meat (approximately 750ml/1¼ pint). Stir and bring to the boil before reducing the heat and simmering uncovered for 30 minutes, stirring frequently. Add a generous pinch of shatkora or orange rind slices (around 6-8 little slithers) to the pan and stir. Add the chilli powder, turmeric, coriander, cumin and garam masala. Stir in the tomato purèe. Add a little more water, cover with a lid and cook on a gentle simmer for 1½–2 hours, or until the meat is tender. Remove the lid for the last 10 minutes to reduce and thicken the sauce. Add a generous pinch of shatkora or orange rind slices (around 6-8 little slithers) to the pan and stir. Add the chilli powder, turmeric, coriander, cumin and garam masala. Stir in the tomato purèe. Add a little more water, cover with a lid and cook on a gentle simmer for 1½–2 hours, or until the meat is tender. Remove the lid for the last 10 minutes to reduce and thicken the sauce. Finally add the tomato wedges and a handful of coriander and simmer for a few minutes before serving. Serve with rice and your choice of garnishes. Finally add the tomato wedges and a handful of coriander and simmer for a few minutes before serving. Serve with rice and your choice of garnishes. Recipe tips Prepare the shatkora by cutting it into wedges and removing the pith and seeds. Cut a strip of peel into small slices. You only need the peel for this curry, set the rest aside for another usage. (Orange peel would be a good replacement if shatkora is not available.)"
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} | 4840e9da3d90d6675961579ab2fe3a456c76f8ec6603cfd334c7ad375538dbb6 | Roasted sweet potatoes, charred red onions, feta recipe
Charcoal roasted sweet potatoes with charred red onions and feta An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charcoal_roasted_sweet_94578_16x9.jpg An exciting combination of flavours from the barbecue: smoky sweet potatoes and charred red onions, salty, melting feta, and a fresh lemon and tarragon dressing. 4 sweet potatoes2 red onions, quartered, core left intactolive oil, for brushing/drizzling1 block feta cheese 4 sweet potatoes 2 red onions, quartered, core left intact olive oil, for brushing/drizzling 1 block feta cheese 1 lemon2 tbsp extra virgin olive oil1 lemon, juice and zest1 tsp chopped fresh tarragon leaves1 tsp sea salt flakes 1 lemon 2 tbsp extra virgin olive oil 1 lemon, juice and zest 1 tsp chopped fresh tarragon leaves 1 tsp sea salt flakes Method Prepare the barbecue and allow the flames to die down until the coals are glowing.Put the sweet potatoes directly on the coals, or on the grill if cooking with a gas barbecue, and cook for 45 minutes to 1 hour, turning after about 25 minutes, until soft all the way through. To make the dressing, grate the lemon zest then cut the lemon in half and cut a slice off each half; set these 2 slices aside. Squeeze the lemon juice into a small bowl and whisk together with the olive oil, lemon zest, tarragon and sea salt flakes. Set aside.Brush the onions with a little olive oil, then place them on the barbecue grill and cook for 10–15 minutes on each side, until charred and soft.Put the feta on a piece of foil, place the 2 lemon slices on top, then drizzle with a little olive oil. Place on the barbecue and cook for 5 minutes. Turn the feta and cook on the other side for a further 5 minutes. Once the sweet potatoes are cooked, dust off any coal, split down the middle and stuff with the charred onions and feta. Drizzle over the dressing and serve hot. Prepare the barbecue and allow the flames to die down until the coals are glowing. Prepare the barbecue and allow the flames to die down until the coals are glowing. Put the sweet potatoes directly on the coals, or on the grill if cooking with a gas barbecue, and cook for 45 minutes to 1 hour, turning after about 25 minutes, until soft all the way through. Put the sweet potatoes directly on the coals, or on the grill if cooking with a gas barbecue, and cook for 45 minutes to 1 hour, turning after about 25 minutes, until soft all the way through. To make the dressing, grate the lemon zest then cut the lemon in half and cut a slice off each half; set these 2 slices aside. Squeeze the lemon juice into a small bowl and whisk together with the olive oil, lemon zest, tarragon and sea salt flakes. Set aside. To make the dressing, grate the lemon zest then cut the lemon in half and cut a slice off each half; set these 2 slices aside. Squeeze the lemon juice into a small bowl and whisk together with the olive oil, lemon zest, tarragon and sea salt flakes. Set aside. Brush the onions with a little olive oil, then place them on the barbecue grill and cook for 10–15 minutes on each side, until charred and soft. Brush the onions with a little olive oil, then place them on the barbecue grill and cook for 10–15 minutes on each side, until charred and soft. Put the feta on a piece of foil, place the 2 lemon slices on top, then drizzle with a little olive oil. Place on the barbecue and cook for 5 minutes. Turn the feta and cook on the other side for a further 5 minutes. Put the feta on a piece of foil, place the 2 lemon slices on top, then drizzle with a little olive oil. Place on the barbecue and cook for 5 minutes. Turn the feta and cook on the other side for a further 5 minutes. Once the sweet potatoes are cooked, dust off any coal, split down the middle and stuff with the charred onions and feta. Drizzle over the dressing and serve hot. Once the sweet potatoes are cooked, dust off any coal, split down the middle and stuff with the charred onions and feta. Drizzle over the dressing and serve hot. | {
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"content": "Charcoal roasted sweet potatoes with charred red onions and feta An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charcoal_roasted_sweet_94578_16x9.jpg An exciting combination of flavours from the barbecue: smoky sweet potatoes and charred red onions, salty, melting feta, and a fresh lemon and tarragon dressing. 4 sweet potatoes2 red onions, quartered, core left intactolive oil, for brushing/drizzling1 block feta cheese 4 sweet potatoes 2 red onions, quartered, core left intact olive oil, for brushing/drizzling 1 block feta cheese 1 lemon2 tbsp extra virgin olive oil1 lemon, juice and zest1 tsp chopped fresh tarragon leaves1 tsp sea salt flakes 1 lemon 2 tbsp extra virgin olive oil 1 lemon, juice and zest 1 tsp chopped fresh tarragon leaves 1 tsp sea salt flakes Method Prepare the barbecue and allow the flames to die down until the coals are glowing.Put the sweet potatoes directly on the coals, or on the grill if cooking with a gas barbecue, and cook for 45 minutes to 1 hour, turning after about 25 minutes, until soft all the way through. To make the dressing, grate the lemon zest then cut the lemon in half and cut a slice off each half; set these 2 slices aside. Squeeze the lemon juice into a small bowl and whisk together with the olive oil, lemon zest, tarragon and sea salt flakes. Set aside.Brush the onions with a little olive oil, then place them on the barbecue grill and cook for 10–15 minutes on each side, until charred and soft.Put the feta on a piece of foil, place the 2 lemon slices on top, then drizzle with a little olive oil. Place on the barbecue and cook for 5 minutes. Turn the feta and cook on the other side for a further 5 minutes. Once the sweet potatoes are cooked, dust off any coal, split down the middle and stuff with the charred onions and feta. Drizzle over the dressing and serve hot. Prepare the barbecue and allow the flames to die down until the coals are glowing. Prepare the barbecue and allow the flames to die down until the coals are glowing. Put the sweet potatoes directly on the coals, or on the grill if cooking with a gas barbecue, and cook for 45 minutes to 1 hour, turning after about 25 minutes, until soft all the way through. Put the sweet potatoes directly on the coals, or on the grill if cooking with a gas barbecue, and cook for 45 minutes to 1 hour, turning after about 25 minutes, until soft all the way through. To make the dressing, grate the lemon zest then cut the lemon in half and cut a slice off each half; set these 2 slices aside. Squeeze the lemon juice into a small bowl and whisk together with the olive oil, lemon zest, tarragon and sea salt flakes. Set aside. To make the dressing, grate the lemon zest then cut the lemon in half and cut a slice off each half; set these 2 slices aside. Squeeze the lemon juice into a small bowl and whisk together with the olive oil, lemon zest, tarragon and sea salt flakes. Set aside. Brush the onions with a little olive oil, then place them on the barbecue grill and cook for 10–15 minutes on each side, until charred and soft. Brush the onions with a little olive oil, then place them on the barbecue grill and cook for 10–15 minutes on each side, until charred and soft. Put the feta on a piece of foil, place the 2 lemon slices on top, then drizzle with a little olive oil. Place on the barbecue and cook for 5 minutes. Turn the feta and cook on the other side for a further 5 minutes. Put the feta on a piece of foil, place the 2 lemon slices on top, then drizzle with a little olive oil. Place on the barbecue and cook for 5 minutes. Turn the feta and cook on the other side for a further 5 minutes. Once the sweet potatoes are cooked, dust off any coal, split down the middle and stuff with the charred onions and feta. Drizzle over the dressing and serve hot. Once the sweet potatoes are cooked, dust off any coal, split down the middle and stuff with the charred onions and feta. Drizzle over the dressing and serve hot."
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} | e9770c9334bd8156fc4a4b2ae078d4e8fe8a246ef6168c7a2637bc00eb7e7397 | Blackberry and apple pies recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/individualappleandbl_92217_16x9.jpg This easy little blackberry and apple slice is the perfect way to use the blackberries from an afternoon's picking. Serve hot with ice cream. 300g/10½oz apples, peeled, cores removed, sliced125g/4½oz caster sugar, plus extra for dusting1 tbsp blackberry liqueur200g/7oz blackberries1 packet ready-rolled puff pastry, cut into eight to twelve 6in x 4in/15cm x 9in rectangles2 free-range eggs, beatenvanilla ice cream, to serve 300g/10½oz apples, peeled, cores removed, sliced 125g/4½oz caster sugar, plus extra for dusting 1 tbsp blackberry liqueur 200g/7oz blackberries 1 packet ready-rolled puff pastry, cut into eight to twelve 6in x 4in/15cm x 9in rectangles 2 free-range eggs, beaten vanilla ice cream, to serve Method Place the sliced apples in a pan with the sugar and blackberry liqueur and cook gently over a medium heat for 5-6 minutes, or until the apples are softened. Set aside to cool, then mix in the blackberries. Preheat the oven to 180C/355F/Gas 4.Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm/1in border around the edges of the pastry.Using a lattice cutter, roll over the remaining pieces of pastry, or alternatively use a sharp knife to cut 2cm/1in slits in staggered rows 1cm/½in apart. Gently pull the pastry so that the slits open up and a lattice shape is shown.Brush the edges of the filled pastry layer with the beaten egg, then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden-brown and puffy. Serve the pastries warm with ice cream. Place the sliced apples in a pan with the sugar and blackberry liqueur and cook gently over a medium heat for 5-6 minutes, or until the apples are softened. Set aside to cool, then mix in the blackberries. Place the sliced apples in a pan with the sugar and blackberry liqueur and cook gently over a medium heat for 5-6 minutes, or until the apples are softened. Set aside to cool, then mix in the blackberries. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm/1in border around the edges of the pastry. Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm/1in border around the edges of the pastry. Using a lattice cutter, roll over the remaining pieces of pastry, or alternatively use a sharp knife to cut 2cm/1in slits in staggered rows 1cm/½in apart. Gently pull the pastry so that the slits open up and a lattice shape is shown. Using a lattice cutter, roll over the remaining pieces of pastry, or alternatively use a sharp knife to cut 2cm/1in slits in staggered rows 1cm/½in apart. Gently pull the pastry so that the slits open up and a lattice shape is shown. Brush the edges of the filled pastry layer with the beaten egg, then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden-brown and puffy. Brush the edges of the filled pastry layer with the beaten egg, then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden-brown and puffy. Serve the pastries warm with ice cream. Serve the pastries warm with ice cream. | {
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"title": "Blackberry and apple pies recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/individualappleandbl_92217_16x9.jpg This easy little blackberry and apple slice is the perfect way to use the blackberries from an afternoon's picking. Serve hot with ice cream. 300g/10½oz apples, peeled, cores removed, sliced125g/4½oz caster sugar, plus extra for dusting1 tbsp blackberry liqueur200g/7oz blackberries1 packet ready-rolled puff pastry, cut into eight to twelve 6in x 4in/15cm x 9in rectangles2 free-range eggs, beatenvanilla ice cream, to serve 300g/10½oz apples, peeled, cores removed, sliced 125g/4½oz caster sugar, plus extra for dusting 1 tbsp blackberry liqueur 200g/7oz blackberries 1 packet ready-rolled puff pastry, cut into eight to twelve 6in x 4in/15cm x 9in rectangles 2 free-range eggs, beaten vanilla ice cream, to serve Method Place the sliced apples in a pan with the sugar and blackberry liqueur and cook gently over a medium heat for 5-6 minutes, or until the apples are softened. Set aside to cool, then mix in the blackberries. Preheat the oven to 180C/355F/Gas 4.Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm/1in border around the edges of the pastry.Using a lattice cutter, roll over the remaining pieces of pastry, or alternatively use a sharp knife to cut 2cm/1in slits in staggered rows 1cm/½in apart. Gently pull the pastry so that the slits open up and a lattice shape is shown.Brush the edges of the filled pastry layer with the beaten egg, then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden-brown and puffy. Serve the pastries warm with ice cream. Place the sliced apples in a pan with the sugar and blackberry liqueur and cook gently over a medium heat for 5-6 minutes, or until the apples are softened. Set aside to cool, then mix in the blackberries. Place the sliced apples in a pan with the sugar and blackberry liqueur and cook gently over a medium heat for 5-6 minutes, or until the apples are softened. Set aside to cool, then mix in the blackberries. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm/1in border around the edges of the pastry. Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm/1in border around the edges of the pastry. Using a lattice cutter, roll over the remaining pieces of pastry, or alternatively use a sharp knife to cut 2cm/1in slits in staggered rows 1cm/½in apart. Gently pull the pastry so that the slits open up and a lattice shape is shown. Using a lattice cutter, roll over the remaining pieces of pastry, or alternatively use a sharp knife to cut 2cm/1in slits in staggered rows 1cm/½in apart. Gently pull the pastry so that the slits open up and a lattice shape is shown. Brush the edges of the filled pastry layer with the beaten egg, then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden-brown and puffy. Brush the edges of the filled pastry layer with the beaten egg, then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden-brown and puffy. Serve the pastries warm with ice cream. Serve the pastries warm with ice cream."
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} | 292d8c05f713abd54f17e30a58415ca29060fc3eb94ead840c919043414b2988 | Cheesecake brownies recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesecake_brownies_01372_16x9.jpg This is the perfect rich brownie recipe if you know someone who loves cheesecake, loves brownies, but hates decisions. 225g/8oz dark chocolate (minimum 70% cocoa solids)150g/5½oz unsalted butter3 free-range eggs225g/8oz caster sugar100ml/3½fl oz strong espresso coffee100g/3½oz plain flour 225g/8oz dark chocolate (minimum 70% cocoa solids) 150g/5½oz unsalted butter 3 free-range eggs 225g/8oz caster sugar 100ml/3½fl oz strong espresso coffee 100g/3½oz plain flour 150g/5½oz full fat cream cheese50g/1¾oz caster sugar1 free-range egg½ orange, zest only 150g/5½oz full fat cream cheese 50g/1¾oz caster sugar 1 free-range egg ½ orange, zest only Method Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin.For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly.Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined.For the cheesecake, beat the cream cheese, caster sugar, egg and orange zest until smooth.Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect.Bake in the oven for 25-30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin. Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin. For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly. For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly. Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined. Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined. For the cheesecake, beat the cream cheese, caster sugar, egg and orange zest until smooth. For the cheesecake, beat the cream cheese, caster sugar, egg and orange zest until smooth. Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect. Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect. Bake in the oven for 25-30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares Bake in the oven for 25-30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares | {
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"title": "Cheesecake brownies recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesecake_brownies_01372_16x9.jpg This is the perfect rich brownie recipe if you know someone who loves cheesecake, loves brownies, but hates decisions. 225g/8oz dark chocolate (minimum 70% cocoa solids)150g/5½oz unsalted butter3 free-range eggs225g/8oz caster sugar100ml/3½fl oz strong espresso coffee100g/3½oz plain flour 225g/8oz dark chocolate (minimum 70% cocoa solids) 150g/5½oz unsalted butter 3 free-range eggs 225g/8oz caster sugar 100ml/3½fl oz strong espresso coffee 100g/3½oz plain flour 150g/5½oz full fat cream cheese50g/1¾oz caster sugar1 free-range egg½ orange, zest only 150g/5½oz full fat cream cheese 50g/1¾oz caster sugar 1 free-range egg ½ orange, zest only Method Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin.For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly.Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined.For the cheesecake, beat the cream cheese, caster sugar, egg and orange zest until smooth.Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect.Bake in the oven for 25-30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin. Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin. For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly. For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly. Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined. Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined. For the cheesecake, beat the cream cheese, caster sugar, egg and orange zest until smooth. For the cheesecake, beat the cream cheese, caster sugar, egg and orange zest until smooth. Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect. Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect. Bake in the oven for 25-30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares Bake in the oven for 25-30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares"
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} | 91def261645348ccd41426d7778e21a47412c9473ea2dd8e0b13d37eb5502fb5 | Mulled cider recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulled_cider_86700_16x9.jpg Laced with a little sugar and plenty of spice, this easy mulled cider recipe is Christmas in a glass! This amount is perfect as a cosy treat for two, but it can be scaled up if you are entertaining guests. For this recipe you will need a medium saucepan with a lid. 1 litre/1¾ pint medium-dry cider 1 apple, cut into quarters1 orange, sliced into rounds 2 cloves2 cinnamon sticks, snapped in half lengthways 20g/¾oz fresh root ginger, roughly chopped, no need to peel ½ nutmeg, grated 4 tbsp dark brown sugar (or a little extra if you prefer a sweeter drink) 2 tbsp dark rum 1 litre/1¾ pint medium-dry cider 1 apple, cut into quarters 1 orange, sliced into rounds 2 cloves 2 cinnamon sticks, snapped in half lengthways 20g/¾oz fresh root ginger, roughly chopped, no need to peel ½ nutmeg, grated 4 tbsp dark brown sugar (or a little extra if you prefer a sweeter drink) 2 tbsp dark rum Method Pour the cider into a saucepan and add all the other ingredients, except the rum. With the lid on, cook on a low heat for 30 minutes at a bare simmer. Do not allow it to boil. Take off the heat, add the rum and check the sweetness. If preferred, you can stir in a little more sugar at this stage. Serve in glasses. Pour the cider into a saucepan and add all the other ingredients, except the rum. With the lid on, cook on a low heat for 30 minutes at a bare simmer. Do not allow it to boil. Pour the cider into a saucepan and add all the other ingredients, except the rum. With the lid on, cook on a low heat for 30 minutes at a bare simmer. Do not allow it to boil. Take off the heat, add the rum and check the sweetness. If preferred, you can stir in a little more sugar at this stage. Serve in glasses. Take off the heat, add the rum and check the sweetness. If preferred, you can stir in a little more sugar at this stage. Serve in glasses. Recipe tips For an alcohol-free version, use alcohol-free cider or apple juice and omit the rum. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Mulled cider recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulled_cider_86700_16x9.jpg Laced with a little sugar and plenty of spice, this easy mulled cider recipe is Christmas in a glass! This amount is perfect as a cosy treat for two, but it can be scaled up if you are entertaining guests. For this recipe you will need a medium saucepan with a lid. 1 litre/1¾ pint medium-dry cider 1 apple, cut into quarters1 orange, sliced into rounds 2 cloves2 cinnamon sticks, snapped in half lengthways 20g/¾oz fresh root ginger, roughly chopped, no need to peel ½ nutmeg, grated 4 tbsp dark brown sugar (or a little extra if you prefer a sweeter drink) 2 tbsp dark rum 1 litre/1¾ pint medium-dry cider 1 apple, cut into quarters 1 orange, sliced into rounds 2 cloves 2 cinnamon sticks, snapped in half lengthways 20g/¾oz fresh root ginger, roughly chopped, no need to peel ½ nutmeg, grated 4 tbsp dark brown sugar (or a little extra if you prefer a sweeter drink) 2 tbsp dark rum Method Pour the cider into a saucepan and add all the other ingredients, except the rum. With the lid on, cook on a low heat for 30 minutes at a bare simmer. Do not allow it to boil. Take off the heat, add the rum and check the sweetness. If preferred, you can stir in a little more sugar at this stage. Serve in glasses. Pour the cider into a saucepan and add all the other ingredients, except the rum. With the lid on, cook on a low heat for 30 minutes at a bare simmer. Do not allow it to boil. Pour the cider into a saucepan and add all the other ingredients, except the rum. With the lid on, cook on a low heat for 30 minutes at a bare simmer. Do not allow it to boil. Take off the heat, add the rum and check the sweetness. If preferred, you can stir in a little more sugar at this stage. Serve in glasses. Take off the heat, add the rum and check the sweetness. If preferred, you can stir in a little more sugar at this stage. Serve in glasses. Recipe tips For an alcohol-free version, use alcohol-free cider or apple juice and omit the rum."
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} | 454db805c4ce3d7cabe2b11aa2b8431fa1b8b5c44f6b1df231270f2cedf923a9 | Ginger snaps recipe
An average of 3.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_thins_11044_16x9.jpg A tin of these ginger snaps will see you through many afternoon cups of tea. It's a sturdy keeper of a biscuit, used by Candice in the competition to build an entire pub. For this recipe you will need a 5—6cm/2—2½in biscuit cutter, two large baking trays and a cooling rack. 130g/4⅔oz unsalted butter80g/2¾oz treacle50g/1¾oz golden syrup50g/1¾oz stem ginger in syrup, finely chopped3 tbsp syrup, from the stem ginger 1 lemon, zest only130g/4⅔oz soft light brown sugar500g/1lb 2oz plain flour2 tsp ground ginger2 tsp ground cinnamon1 tsp freshly grated nutmeg 130g/4⅔oz unsalted butter 80g/2¾oz treacle 50g/1¾oz golden syrup 50g/1¾oz stem ginger in syrup, finely chopped 3 tbsp syrup, from the stem ginger 1 lemon, zest only 130g/4⅔oz soft light brown sugar 500g/1lb 2oz plain flour 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp freshly grated nutmeg Method Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper.In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined.Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together.Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together).Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper. In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined. In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined. Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together. Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together. Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together). Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together). Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely. Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely. Recipe tips The biscuit dough is quite sticky so it's better to roll it out between sheets of greaseproof paper because the biscuits need to be thin to get the best texture. Otherwise, you'd have to use a lot of flour to stop it sticking, which could dilute the flavours. | {
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"title": "Ginger snaps recipe",
"content": "An average of 3.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_thins_11044_16x9.jpg A tin of these ginger snaps will see you through many afternoon cups of tea. It's a sturdy keeper of a biscuit, used by Candice in the competition to build an entire pub. For this recipe you will need a 5—6cm/2—2½in biscuit cutter, two large baking trays and a cooling rack. 130g/4⅔oz unsalted butter80g/2¾oz treacle50g/1¾oz golden syrup50g/1¾oz stem ginger in syrup, finely chopped3 tbsp syrup, from the stem ginger 1 lemon, zest only130g/4⅔oz soft light brown sugar500g/1lb 2oz plain flour2 tsp ground ginger2 tsp ground cinnamon1 tsp freshly grated nutmeg 130g/4⅔oz unsalted butter 80g/2¾oz treacle 50g/1¾oz golden syrup 50g/1¾oz stem ginger in syrup, finely chopped 3 tbsp syrup, from the stem ginger 1 lemon, zest only 130g/4⅔oz soft light brown sugar 500g/1lb 2oz plain flour 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp freshly grated nutmeg Method Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper.In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined.Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together.Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together).Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper. In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined. In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined. Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together. Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together. Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together). Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together). Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely. Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely. Recipe tips The biscuit dough is quite sticky so it's better to roll it out between sheets of greaseproof paper because the biscuits need to be thin to get the best texture. Otherwise, you'd have to use a lot of flour to stop it sticking, which could dilute the flavours."
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} | cd1a06f181903e2a1fa3d50a4582ac25c2b2a80465b334905bdeef4abf61c314 | Shortcake biscuits with salted peanut caramel filling recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shortcake_biscuits_with_02142_16x9.jpg Wickedly sweet and just a little bit salty, these biscuits are deliciously moreish. 50g/2oz caster sugar1 tbsp water2 tbsp salted peanut halves 50g/2oz caster sugar 1 tbsp water 2 tbsp salted peanut halves 250g/8oz unsalted butter250g/8oz caster sugar2 tbsp crunchy peanut butter375g/12oz plain flour, plus extra for dusting 250g/8oz unsalted butter 250g/8oz caster sugar 2 tbsp crunchy peanut butter 375g/12oz plain flour, plus extra for dusting 300g/10½oz dulce de leche½ tsp sea salt flakes1 tbsp salted peanuts, chopped75g/3oz dark chocolate, melted 300g/10½oz dulce de leche ½ tsp sea salt flakes 1 tbsp salted peanuts, chopped 75g/3oz dark chocolate, melted Method For the caramel peanuts, lightly grease a non-stick baking tray and arrange the peanuts on the tray.Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden-brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set, roughly chop the caramel peanuts and set aside. Meanwhile, for the biscuits, preheat the oven to 170C/325F/Gas 4. Line two baking sheets with baking parchment.Cream the butter and sugar together in a bowl, then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 minutes. Roll the biscuit dough out onto a lightly floured surface and, using a biscuit cutter, cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 minutes. Bake the biscuits in the oven for 12-15 minutes, or until golden-brown. Remove the biscuits from the oven and set aside to cool for 5 minutes, then transfer to wire rack to cool completely.Spread the dulce de leche on half the biscuits, then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit.Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts.Set aside until the chocolate has set, then serve. For the caramel peanuts, lightly grease a non-stick baking tray and arrange the peanuts on the tray. For the caramel peanuts, lightly grease a non-stick baking tray and arrange the peanuts on the tray. Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden-brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set, roughly chop the caramel peanuts and set aside. Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden-brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set, roughly chop the caramel peanuts and set aside. Meanwhile, for the biscuits, preheat the oven to 170C/325F/Gas 4. Line two baking sheets with baking parchment. Meanwhile, for the biscuits, preheat the oven to 170C/325F/Gas 4. Line two baking sheets with baking parchment. Cream the butter and sugar together in a bowl, then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 minutes. Cream the butter and sugar together in a bowl, then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 minutes. Roll the biscuit dough out onto a lightly floured surface and, using a biscuit cutter, cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 minutes. Roll the biscuit dough out onto a lightly floured surface and, using a biscuit cutter, cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 minutes. Bake the biscuits in the oven for 12-15 minutes, or until golden-brown. Remove the biscuits from the oven and set aside to cool for 5 minutes, then transfer to wire rack to cool completely. Bake the biscuits in the oven for 12-15 minutes, or until golden-brown. Remove the biscuits from the oven and set aside to cool for 5 minutes, then transfer to wire rack to cool completely. Spread the dulce de leche on half the biscuits, then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit. Spread the dulce de leche on half the biscuits, then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit. Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts. Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts. Set aside until the chocolate has set, then serve. Set aside until the chocolate has set, then serve. | {
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"title": "Shortcake biscuits with salted peanut caramel filling 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/shortcake_biscuits_with_02142_16x9.jpg Wickedly sweet and just a little bit salty, these biscuits are deliciously moreish. 50g/2oz caster sugar1 tbsp water2 tbsp salted peanut halves 50g/2oz caster sugar 1 tbsp water 2 tbsp salted peanut halves 250g/8oz unsalted butter250g/8oz caster sugar2 tbsp crunchy peanut butter375g/12oz plain flour, plus extra for dusting 250g/8oz unsalted butter 250g/8oz caster sugar 2 tbsp crunchy peanut butter 375g/12oz plain flour, plus extra for dusting 300g/10½oz dulce de leche½ tsp sea salt flakes1 tbsp salted peanuts, chopped75g/3oz dark chocolate, melted 300g/10½oz dulce de leche ½ tsp sea salt flakes 1 tbsp salted peanuts, chopped 75g/3oz dark chocolate, melted Method For the caramel peanuts, lightly grease a non-stick baking tray and arrange the peanuts on the tray.Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden-brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set, roughly chop the caramel peanuts and set aside. Meanwhile, for the biscuits, preheat the oven to 170C/325F/Gas 4. Line two baking sheets with baking parchment.Cream the butter and sugar together in a bowl, then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 minutes. Roll the biscuit dough out onto a lightly floured surface and, using a biscuit cutter, cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 minutes. Bake the biscuits in the oven for 12-15 minutes, or until golden-brown. Remove the biscuits from the oven and set aside to cool for 5 minutes, then transfer to wire rack to cool completely.Spread the dulce de leche on half the biscuits, then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit.Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts.Set aside until the chocolate has set, then serve. For the caramel peanuts, lightly grease a non-stick baking tray and arrange the peanuts on the tray. For the caramel peanuts, lightly grease a non-stick baking tray and arrange the peanuts on the tray. Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden-brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set, roughly chop the caramel peanuts and set aside. Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden-brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set, roughly chop the caramel peanuts and set aside. Meanwhile, for the biscuits, preheat the oven to 170C/325F/Gas 4. Line two baking sheets with baking parchment. Meanwhile, for the biscuits, preheat the oven to 170C/325F/Gas 4. Line two baking sheets with baking parchment. Cream the butter and sugar together in a bowl, then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 minutes. Cream the butter and sugar together in a bowl, then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 minutes. Roll the biscuit dough out onto a lightly floured surface and, using a biscuit cutter, cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 minutes. Roll the biscuit dough out onto a lightly floured surface and, using a biscuit cutter, cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 minutes. Bake the biscuits in the oven for 12-15 minutes, or until golden-brown. Remove the biscuits from the oven and set aside to cool for 5 minutes, then transfer to wire rack to cool completely. Bake the biscuits in the oven for 12-15 minutes, or until golden-brown. Remove the biscuits from the oven and set aside to cool for 5 minutes, then transfer to wire rack to cool completely. Spread the dulce de leche on half the biscuits, then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit. Spread the dulce de leche on half the biscuits, then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit. Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts. Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts. Set aside until the chocolate has set, then serve. Set aside until the chocolate has set, then serve."
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} | 996d5254799aa71bc9136dae89d733a9c93f45a88680ff1c3165cdd5ebe7c629 | Individual sticky toffee puddings recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_sticky_toffee_46584_16x9.jpg Sticky toffee puddings made in little moulds with no steaming, no caramel to make, just tasty springy sponge and a treacle toffee sauce. And because everyone gets their own there's no sharing. 5 tbsp demerara sugar, for coating the moulds200g/7oz pitted dates½ tsp vanilla extract50g/2oz butter, softened, plus extra for greasing the moulds175g/6oz dark muscovado sugar1½ tsp golden syrup1½ tsp black treacle200g/7oz self-raising flour2 free-range eggs1½ tsp bicarbonate of soda 5 tbsp demerara sugar, for coating the moulds 200g/7oz pitted dates ½ tsp vanilla extract 50g/2oz butter, softened, plus extra for greasing the moulds 175g/6oz dark muscovado sugar 1½ tsp golden syrup 1½ tsp black treacle 200g/7oz self-raising flour 2 free-range eggs 1½ tsp bicarbonate of soda 500ml/18fl oz double cream175g/6oz demerara sugar175g/6oz butter1 tbsp golden syrup1 tbsp black treacle 500ml/18fl oz double cream 175g/6oz demerara sugar 175g/6oz butter 1 tbsp golden syrup 1 tbsp black treacle vanilla ice cream vanilla ice cream Method Preheat the oven to 190C/375F/Gas 5. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray.Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.Stir the vanilla extract into the date mixture. Blend with a stick blender until the date mixture is thick and soupy. In a large bowl, beat the butter and muscovado sugar together until smooth. Stir in the syrup and treacle, then the flour, mixing well. Break the eggs one at a time into the bowl, stirring well after each one. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. Pour the mixture into the prepared pudding basins, filling them two-thirds full.Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch.For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray. Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat. Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat. Stir the vanilla extract into the date mixture. Stir the vanilla extract into the date mixture. Blend with a stick blender until the date mixture is thick and soupy. Blend with a stick blender until the date mixture is thick and soupy. In a large bowl, beat the butter and muscovado sugar together until smooth. In a large bowl, beat the butter and muscovado sugar together until smooth. Stir in the syrup and treacle, then the flour, mixing well. Stir in the syrup and treacle, then the flour, mixing well. Break the eggs one at a time into the bowl, stirring well after each one. Break the eggs one at a time into the bowl, stirring well after each one. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. Pour the mixture into the prepared pudding basins, filling them two-thirds full. Pour the mixture into the prepared pudding basins, filling them two-thirds full. Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch. Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream. | {
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"title": "Individual sticky toffee puddings recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_sticky_toffee_46584_16x9.jpg Sticky toffee puddings made in little moulds with no steaming, no caramel to make, just tasty springy sponge and a treacle toffee sauce. And because everyone gets their own there's no sharing. 5 tbsp demerara sugar, for coating the moulds200g/7oz pitted dates½ tsp vanilla extract50g/2oz butter, softened, plus extra for greasing the moulds175g/6oz dark muscovado sugar1½ tsp golden syrup1½ tsp black treacle200g/7oz self-raising flour2 free-range eggs1½ tsp bicarbonate of soda 5 tbsp demerara sugar, for coating the moulds 200g/7oz pitted dates ½ tsp vanilla extract 50g/2oz butter, softened, plus extra for greasing the moulds 175g/6oz dark muscovado sugar 1½ tsp golden syrup 1½ tsp black treacle 200g/7oz self-raising flour 2 free-range eggs 1½ tsp bicarbonate of soda 500ml/18fl oz double cream175g/6oz demerara sugar175g/6oz butter1 tbsp golden syrup1 tbsp black treacle 500ml/18fl oz double cream 175g/6oz demerara sugar 175g/6oz butter 1 tbsp golden syrup 1 tbsp black treacle vanilla ice cream vanilla ice cream Method Preheat the oven to 190C/375F/Gas 5. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray.Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.Stir the vanilla extract into the date mixture. Blend with a stick blender until the date mixture is thick and soupy. In a large bowl, beat the butter and muscovado sugar together until smooth. Stir in the syrup and treacle, then the flour, mixing well. Break the eggs one at a time into the bowl, stirring well after each one. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. Pour the mixture into the prepared pudding basins, filling them two-thirds full.Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch.For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray. Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat. Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat. Stir the vanilla extract into the date mixture. Stir the vanilla extract into the date mixture. Blend with a stick blender until the date mixture is thick and soupy. Blend with a stick blender until the date mixture is thick and soupy. In a large bowl, beat the butter and muscovado sugar together until smooth. In a large bowl, beat the butter and muscovado sugar together until smooth. Stir in the syrup and treacle, then the flour, mixing well. Stir in the syrup and treacle, then the flour, mixing well. Break the eggs one at a time into the bowl, stirring well after each one. Break the eggs one at a time into the bowl, stirring well after each one. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. Pour the mixture into the prepared pudding basins, filling them two-thirds full. Pour the mixture into the prepared pudding basins, filling them two-thirds full. Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch. Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream."
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} | 79dbd283a6333c0b0f46313103ae02cd737123bd07d640e7767bb3ecaecdd53c | Honeycomb recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeycomb_80005_16x9.jpg Also known as cinder toffee this light, crunchy sweet is a must on bonfire night and a perfect addition to ice cream. 1tbsp vegetable oil, for oiling baking tray 1tbsp vegetable oil, for oiling baking tray 80g/3oz butter 160g/5½oz caster sugar 80g/3oz golden syrup 2 tsp bicarbonate of soda 80g/3oz butter 160g/5½oz caster sugar 80g/3oz golden syrup 2 tsp bicarbonate of soda Method Grease a 20cm/8in square baking tin with vegetable oil.Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts. Grease a 20cm/8in square baking tin with vegetable oil. Grease a 20cm/8in square baking tin with vegetable oil. Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes. Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts. Recipe tips To stop the honeycomb mixture from burning, dip a pastry brush in some water and brush the sides of the pan to remove any sugar. | {
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"title": "Honeycomb recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeycomb_80005_16x9.jpg Also known as cinder toffee this light, crunchy sweet is a must on bonfire night and a perfect addition to ice cream. 1tbsp vegetable oil, for oiling baking tray 1tbsp vegetable oil, for oiling baking tray 80g/3oz butter 160g/5½oz caster sugar 80g/3oz golden syrup 2 tsp bicarbonate of soda 80g/3oz butter 160g/5½oz caster sugar 80g/3oz golden syrup 2 tsp bicarbonate of soda Method Grease a 20cm/8in square baking tin with vegetable oil.Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts. Grease a 20cm/8in square baking tin with vegetable oil. Grease a 20cm/8in square baking tin with vegetable oil. Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes. Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts. Recipe tips To stop the honeycomb mixture from burning, dip a pastry brush in some water and brush the sides of the pan to remove any sugar."
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} | ee9d665b50831f78c9aaeabc5fea04c1ae0d6eee70f49d9258e5058926f0eeee | Toffee apple sponge pudding recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffeeapplespongepud_92633_16x9.jpg A perfect end to an autumn dinner party, these easy steamed puddings are rich with toffee and apples. 225g/8oz unsalted butter225g/8oz golden caster sugar4 free-range eggs200g/7oz self-raising floursplash full-fat milk1 tsp stem ginger (from a jar)250g/9oz cooking apples, peeled, cores removed, chopped2 tbsp sugar 225g/8oz unsalted butter 225g/8oz golden caster sugar 4 free-range eggs 200g/7oz self-raising flour splash full-fat milk 1 tsp stem ginger (from a jar) 250g/9oz cooking apples, peeled, cores removed, chopped 2 tbsp sugar 150g/5½oz butter150g/5½oz soft dark brown sugar150ml/5½fl oz double cream100ml/3½fl oz condensed milk50ml/2fl oz calvados (optional)ready-made custard, to serve 150g/5½oz butter 150g/5½oz soft dark brown sugar 150ml/5½fl oz double cream 100ml/3½fl oz condensed milk 50ml/2fl oz calvados (optional) ready-made custard, to serve Method Preheat the oven to 180C/350F/Gas 4.For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy.Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next.Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger.Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened.For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly.Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture.Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy. For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy. Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next. Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next. Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger. Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger. Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened. Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened. For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly. For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly. Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture. Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture. Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown. Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings. | {
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"title": "Toffee apple sponge pudding recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffeeapplespongepud_92633_16x9.jpg A perfect end to an autumn dinner party, these easy steamed puddings are rich with toffee and apples. 225g/8oz unsalted butter225g/8oz golden caster sugar4 free-range eggs200g/7oz self-raising floursplash full-fat milk1 tsp stem ginger (from a jar)250g/9oz cooking apples, peeled, cores removed, chopped2 tbsp sugar 225g/8oz unsalted butter 225g/8oz golden caster sugar 4 free-range eggs 200g/7oz self-raising flour splash full-fat milk 1 tsp stem ginger (from a jar) 250g/9oz cooking apples, peeled, cores removed, chopped 2 tbsp sugar 150g/5½oz butter150g/5½oz soft dark brown sugar150ml/5½fl oz double cream100ml/3½fl oz condensed milk50ml/2fl oz calvados (optional)ready-made custard, to serve 150g/5½oz butter 150g/5½oz soft dark brown sugar 150ml/5½fl oz double cream 100ml/3½fl oz condensed milk 50ml/2fl oz calvados (optional) ready-made custard, to serve Method Preheat the oven to 180C/350F/Gas 4.For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy.Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next.Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger.Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened.For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly.Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture.Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy. For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy. Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next. Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next. Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger. Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger. Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened. Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened. For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly. For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly. Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture. Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture. Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown. Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings."
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} | 00b7b5e2526eadcf98ce36569f52ddda71a588162a48b66513112d28e0f9c612 | Winter cup recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/winter_cup_52244_16x9.jpg This fruity non-alcoholic mulled wine is brimming with citrus and spice, and perfect for winter parties. I’ve used a mix of English breakfast tea and pomegranate juice in this version. The tea is steeped for 20 minutes, giving it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine. 2 English breakfast tea bags or 3 tbsp tea leaves250ml/8½fl oz boiling water750ml/1⅓ pints pomegranate juice1 orange, sliced1 lemon, sliced1 lime, sliced6 whole cloves2 cinnamon sticks2 star anise75ml/2½fl oz sugar syrup (see recipe tip) 2 English breakfast tea bags or 3 tbsp tea leaves 250ml/8½fl oz boiling water 750ml/1⅓ pints pomegranate juice 1 orange, sliced 1 lemon, sliced 1 lime, sliced 6 whole cloves 2 cinnamon sticks 2 star anise 75ml/2½fl oz sugar syrup (see recipe tip) Method Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve. Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew. Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve. Recipe tips This recipe is easily doubled, tripled or even quadrupled if you have a pan – and party – big enough. You can buy sugar syrup but it’s very easy to make your own. Simply mix 100g/3½oz caster sugar and 50ml/2fl oz water in a saucepan. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. | {
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"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/winter_cup_52244_16x9.jpg This fruity non-alcoholic mulled wine is brimming with citrus and spice, and perfect for winter parties. I’ve used a mix of English breakfast tea and pomegranate juice in this version. The tea is steeped for 20 minutes, giving it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine. 2 English breakfast tea bags or 3 tbsp tea leaves250ml/8½fl oz boiling water750ml/1⅓ pints pomegranate juice1 orange, sliced1 lemon, sliced1 lime, sliced6 whole cloves2 cinnamon sticks2 star anise75ml/2½fl oz sugar syrup (see recipe tip) 2 English breakfast tea bags or 3 tbsp tea leaves 250ml/8½fl oz boiling water 750ml/1⅓ pints pomegranate juice 1 orange, sliced 1 lemon, sliced 1 lime, sliced 6 whole cloves 2 cinnamon sticks 2 star anise 75ml/2½fl oz sugar syrup (see recipe tip) Method Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve. Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew. Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve. Recipe tips This recipe is easily doubled, tripled or even quadrupled if you have a pan – and party – big enough. You can buy sugar syrup but it’s very easy to make your own. Simply mix 100g/3½oz caster sugar and 50ml/2fl oz water in a saucepan. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool."
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} | 897b2d64cdd85e6b1297e20d015b4e41c665f49a5f0491bc9d388e4db6fb97c2 | Pear tart with Stilton and pistachios recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_tart_with_stilton_36656_16x9.jpg You could cook the pastry and pears well in advance and assemble these gorgeous veggie tarts in 5 minutes. 125g/4½oz puff pastry2 pears, peeled500ml/18fl oz red wine85g/3oz caster sugar2 tbsp cassis (optional)1 cinnamon stick1 clove1 dried red chilli150g/5½oz Stilton, crumbled60g/2¼oz pistachios, shelled and choppedbaby salad leavesolive oillemon juicesea salt and freshly ground black pepper 125g/4½oz puff pastry 2 pears, peeled 500ml/18fl oz red wine 85g/3oz caster sugar 2 tbsp cassis (optional) 1 cinnamon stick 1 clove 1 dried red chilli 150g/5½oz Stilton, crumbled 60g/2¼oz pistachios, shelled and chopped baby salad leaves olive oil lemon juice sea salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles.Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool.Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry.Return the cooking liquid to the pan and boil quickly until the liquid is syrupy.Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil. Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles. Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles. Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool. Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool. Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry. Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry. Return the cooking liquid to the pan and boil quickly until the liquid is syrupy. Return the cooking liquid to the pan and boil quickly until the liquid is syrupy. Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil. Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil. | {
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"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_tart_with_stilton_36656_16x9.jpg You could cook the pastry and pears well in advance and assemble these gorgeous veggie tarts in 5 minutes. 125g/4½oz puff pastry2 pears, peeled500ml/18fl oz red wine85g/3oz caster sugar2 tbsp cassis (optional)1 cinnamon stick1 clove1 dried red chilli150g/5½oz Stilton, crumbled60g/2¼oz pistachios, shelled and choppedbaby salad leavesolive oillemon juicesea salt and freshly ground black pepper 125g/4½oz puff pastry 2 pears, peeled 500ml/18fl oz red wine 85g/3oz caster sugar 2 tbsp cassis (optional) 1 cinnamon stick 1 clove 1 dried red chilli 150g/5½oz Stilton, crumbled 60g/2¼oz pistachios, shelled and chopped baby salad leaves olive oil lemon juice sea salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles.Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool.Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry.Return the cooking liquid to the pan and boil quickly until the liquid is syrupy.Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil. Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles. Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles. Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool. Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool. Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry. Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry. Return the cooking liquid to the pan and boil quickly until the liquid is syrupy. Return the cooking liquid to the pan and boil quickly until the liquid is syrupy. Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil. Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil."
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} | cfab520efb42135a6b33dd2f8bbe320ccd8321901a1b1dbdad5b2d4209cf20c8 | Beef shin and blue cheese cobbler recipe
An average of 4.8 out of 5 stars from 9 ratings Slow-cooking beef shin in beer gives you a tender, melt-in-the mouth stew. The blue cheese cobbler topping is a great way to use up any leftover Stilton. 1kg/2lb 4oz shin of beefplain flour, for dusting1 tbsp olive oil100g/3½oz butter150g/5½oz smoked panetta, roughly chopped4 onions, thinly sliced½ head celery, thinly sliced2 tbsp soft brown sugar2 tbsp red wine vinegar500ml/18fl oz dark Belgian beer1–2 bay leaves2 thyme sprigs1 head garlic, cut in halfsalt and freshly ground black pepper 1 tbsp finely chopped parsley, to garnish 1kg/2lb 4oz shin of beef plain flour, for dusting 1 tbsp olive oil 100g/3½oz butter 150g/5½oz smoked panetta, roughly chopped 4 onions, thinly sliced ½ head celery, thinly sliced 2 tbsp soft brown sugar 2 tbsp red wine vinegar 500ml/18fl oz dark Belgian beer 1–2 bay leaves 2 thyme sprigs 1 head garlic, cut in half salt and freshly ground black pepper 1 tbsp finely chopped parsley, to garnish 250g/9oz self-raising flour50g/1¾oz butter, chopped1 tsp salt1 tsp finely chopped thyme150g/5½oz Stilton, crumbled150ml/5fl oz milk 250g/9oz self-raising flour 50g/1¾oz butter, chopped 1 tsp salt 1 tsp finely chopped thyme 150g/5½oz Stilton, crumbled 150ml/5fl oz milk Method Preheat the oven to 160C/140C Fan/Gas 3.Season the beef and roll in a little flour.Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside. Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp. Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart.Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough. Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew.Cook for 25–30 minutes. Sprinkle over the parsley and serve. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Season the beef and roll in a little flour. Season the beef and roll in a little flour. Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside. Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside. Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp. Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp. Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart. Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart. Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough. To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough. Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew. Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew. Cook for 25–30 minutes. Sprinkle over the parsley and serve. Cook for 25–30 minutes. Sprinkle over the parsley and serve. | {
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"title": "Beef shin and blue cheese cobbler recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings Slow-cooking beef shin in beer gives you a tender, melt-in-the mouth stew. The blue cheese cobbler topping is a great way to use up any leftover Stilton. 1kg/2lb 4oz shin of beefplain flour, for dusting1 tbsp olive oil100g/3½oz butter150g/5½oz smoked panetta, roughly chopped4 onions, thinly sliced½ head celery, thinly sliced2 tbsp soft brown sugar2 tbsp red wine vinegar500ml/18fl oz dark Belgian beer1–2 bay leaves2 thyme sprigs1 head garlic, cut in halfsalt and freshly ground black pepper 1 tbsp finely chopped parsley, to garnish 1kg/2lb 4oz shin of beef plain flour, for dusting 1 tbsp olive oil 100g/3½oz butter 150g/5½oz smoked panetta, roughly chopped 4 onions, thinly sliced ½ head celery, thinly sliced 2 tbsp soft brown sugar 2 tbsp red wine vinegar 500ml/18fl oz dark Belgian beer 1–2 bay leaves 2 thyme sprigs 1 head garlic, cut in half salt and freshly ground black pepper 1 tbsp finely chopped parsley, to garnish 250g/9oz self-raising flour50g/1¾oz butter, chopped1 tsp salt1 tsp finely chopped thyme150g/5½oz Stilton, crumbled150ml/5fl oz milk 250g/9oz self-raising flour 50g/1¾oz butter, chopped 1 tsp salt 1 tsp finely chopped thyme 150g/5½oz Stilton, crumbled 150ml/5fl oz milk Method Preheat the oven to 160C/140C Fan/Gas 3.Season the beef and roll in a little flour.Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside. Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp. Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart.Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough. Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew.Cook for 25–30 minutes. Sprinkle over the parsley and serve. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Season the beef and roll in a little flour. Season the beef and roll in a little flour. Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside. Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside. Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp. Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp. Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart. Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart. Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough. To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough. Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew. Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew. Cook for 25–30 minutes. Sprinkle over the parsley and serve. Cook for 25–30 minutes. Sprinkle over the parsley and serve."
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} | 37a588bd213e81d22c1d9ec99b4ed9a9c318188e5c063b3314699864776ac8f6 | Beef stew and dumplings recipe
For the beef stew, heat the oil in a large, lidded casserole over a medium heat. Fry the chuck steak for 3-4 minutes, until browned on all sides. Remove from the pan and set aside.Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper.Add the plain flour and stir well. Cook for 1-2 minutes, or until it turns a nut-brown colour. Pour in the stock and stir well until the sauce thickens.Return the beef to the casserole, add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for 1 hour with the lid slightly ajar.Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum.For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls.When the stew has been simmering for an hour, season it again with salt and pepper, if necessary. Put the dumplings on top of the stew, cover the casserole with the lid, and cook for a further 15-20 minutes, or until the dumplings have proudly puffed up. Serve. For the beef stew, heat the oil in a large, lidded casserole over a medium heat. Fry the chuck steak for 3-4 minutes, until browned on all sides. Remove from the pan and set aside. For the beef stew, heat the oil in a large, lidded casserole over a medium heat. Fry the chuck steak for 3-4 minutes, until browned on all sides. Remove from the pan and set aside. Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper. Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper. Add the plain flour and stir well. Cook for 1-2 minutes, or until it turns a nut-brown colour. Pour in the stock and stir well until the sauce thickens. Add the plain flour and stir well. Cook for 1-2 minutes, or until it turns a nut-brown colour. Pour in the stock and stir well until the sauce thickens. Return the beef to the casserole, add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for 1 hour with the lid slightly ajar. Return the beef to the casserole, add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for 1 hour with the lid slightly ajar. Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum. Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum. For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls. For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls. When the stew has been simmering for an hour, season it again with salt and pepper, if necessary. Put the dumplings on top of the stew, cover the casserole with the lid, and cook for a further 15-20 minutes, or until the dumplings have proudly puffed up. Serve. When the stew has been simmering for an hour, season it again with salt and pepper, if necessary. Put the dumplings on top of the stew, cover the casserole with the lid, and cook for a further 15-20 minutes, or until the dumplings have proudly puffed up. Serve. | {
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"content": "For the beef stew, heat the oil in a large, lidded casserole over a medium heat. Fry the chuck steak for 3-4 minutes, until browned on all sides. Remove from the pan and set aside.Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper.Add the plain flour and stir well. Cook for 1-2 minutes, or until it turns a nut-brown colour. Pour in the stock and stir well until the sauce thickens.Return the beef to the casserole, add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for 1 hour with the lid slightly ajar.Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum.For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls.When the stew has been simmering for an hour, season it again with salt and pepper, if necessary. Put the dumplings on top of the stew, cover the casserole with the lid, and cook for a further 15-20 minutes, or until the dumplings have proudly puffed up. Serve. For the beef stew, heat the oil in a large, lidded casserole over a medium heat. Fry the chuck steak for 3-4 minutes, until browned on all sides. Remove from the pan and set aside. For the beef stew, heat the oil in a large, lidded casserole over a medium heat. Fry the chuck steak for 3-4 minutes, until browned on all sides. Remove from the pan and set aside. Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper. Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper. Add the plain flour and stir well. Cook for 1-2 minutes, or until it turns a nut-brown colour. Pour in the stock and stir well until the sauce thickens. Add the plain flour and stir well. Cook for 1-2 minutes, or until it turns a nut-brown colour. Pour in the stock and stir well until the sauce thickens. Return the beef to the casserole, add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for 1 hour with the lid slightly ajar. Return the beef to the casserole, add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for 1 hour with the lid slightly ajar. Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum. Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum. For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls. For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls. When the stew has been simmering for an hour, season it again with salt and pepper, if necessary. Put the dumplings on top of the stew, cover the casserole with the lid, and cook for a further 15-20 minutes, or until the dumplings have proudly puffed up. Serve. When the stew has been simmering for an hour, season it again with salt and pepper, if necessary. Put the dumplings on top of the stew, cover the casserole with the lid, and cook for a further 15-20 minutes, or until the dumplings have proudly puffed up. Serve."
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} | df895cba199371672166632bda0575c731200a812488a119f1c4875ae9e737af | The Hairy Bikers' mince and dumplings recipe
An average of 4.4 out of 5 stars from 91 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mince_and_dumplings_47431_16x9.jpg Embrace the colder months with a great, big hug of a dish: comforting mince and dumplings. This easy recipe comes together in under an hour, but you can always cook the mince for longer to let it get really tender before adding the dumplings. 2 tbsp sunflower oil1 large onion, thinly sliced2 garlic cloves, finely chopped2 celery sticks, peeled, finely sliced2 medium carrots, diced500g/1lb 2oz lean beef mince1 x 400g/14oz can chopped tomatoes2 tbsp tomato purée350ml/12fl beef stock 150ml/5fl oz red wine pinch caster sugar1 bay leafsalt and freshly ground black pepper 2 tbsp sunflower oil 1 large onion, thinly sliced 2 garlic cloves, finely chopped 2 celery sticks, peeled, finely sliced 2 medium carrots, diced 500g/1lb 2oz lean beef mince 1 x 400g/14oz can chopped tomatoes 2 tbsp tomato purée 350ml/12fl beef stock 150ml/5fl oz red wine pinch caster sugar 1 bay leaf salt and freshly ground black pepper 250g/10oz self-raising flour, plus extra for rolling125g/5oz shredded suet½ tsp fine sea salt2 tbsp chopped fresh parsley 250g/10oz self-raising flour, plus extra for rolling 125g/5oz shredded suet ½ tsp fine sea salt 2 tbsp chopped fresh parsley Method Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown.Add the mince and cook for a further five minutes.Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you’ll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls.Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen. Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown. Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown. Add the mince and cook for a further five minutes. Add the mince and cook for a further five minutes. Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you’ll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls. For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you’ll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls. Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen. Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen. Recipe tips If you don't want to cook with wine, you can use more stock or substitute strong black tea to give a little tannin bitterness to the dish. | {
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"title": "The Hairy Bikers' mince and dumplings recipe",
"content": "An average of 4.4 out of 5 stars from 91 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mince_and_dumplings_47431_16x9.jpg Embrace the colder months with a great, big hug of a dish: comforting mince and dumplings. This easy recipe comes together in under an hour, but you can always cook the mince for longer to let it get really tender before adding the dumplings. 2 tbsp sunflower oil1 large onion, thinly sliced2 garlic cloves, finely chopped2 celery sticks, peeled, finely sliced2 medium carrots, diced500g/1lb 2oz lean beef mince1 x 400g/14oz can chopped tomatoes2 tbsp tomato purée350ml/12fl beef stock 150ml/5fl oz red wine pinch caster sugar1 bay leafsalt and freshly ground black pepper 2 tbsp sunflower oil 1 large onion, thinly sliced 2 garlic cloves, finely chopped 2 celery sticks, peeled, finely sliced 2 medium carrots, diced 500g/1lb 2oz lean beef mince 1 x 400g/14oz can chopped tomatoes 2 tbsp tomato purée 350ml/12fl beef stock 150ml/5fl oz red wine pinch caster sugar 1 bay leaf salt and freshly ground black pepper 250g/10oz self-raising flour, plus extra for rolling125g/5oz shredded suet½ tsp fine sea salt2 tbsp chopped fresh parsley 250g/10oz self-raising flour, plus extra for rolling 125g/5oz shredded suet ½ tsp fine sea salt 2 tbsp chopped fresh parsley Method Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown.Add the mince and cook for a further five minutes.Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you’ll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls.Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen. Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown. Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown. Add the mince and cook for a further five minutes. Add the mince and cook for a further five minutes. Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you’ll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls. For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you’ll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls. Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen. Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen. Recipe tips If you don't want to cook with wine, you can use more stock or substitute strong black tea to give a little tannin bitterness to the dish."
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} | 16b9df25330ce3c16118a22ba0843d688d6c0f854b28cfba00875e4220adc444 | Beef and chorizo stew recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_chorizo_with_86545_16x9.jpg Slow-cooked beef with chorizo and red wine in a stew that won’t disappoint, especially with mash and dumplings. 3 tbsp olive oil1kg/2lb 4oz shin of beef, cut into 4cm/1½in pieces225g/8oz chorizo, diced1 large onion, diced2 large carrots, cut to same size as beef2 large parsnips, cut to same size as beef2 tbsp plain flour300ml/½ pint red wine600ml/1 pint beef stocksalt and freshly ground black pepper 3 tbsp olive oil 1kg/2lb 4oz shin of beef, cut into 4cm/1½in pieces 225g/8oz chorizo, diced 1 large onion, diced 2 large carrots, cut to same size as beef 2 large parsnips, cut to same size as beef 2 tbsp plain flour 300ml/½ pint red wine 600ml/1 pint beef stock salt and freshly ground black pepper 225g/8oz self-raising flourpinch salt100g/4oz shredded suet1-2 tbsp fresh rosemary, finely chopped 225g/8oz self-raising flour pinch salt 100g/4oz shredded suet 1-2 tbsp fresh rosemary, finely chopped 900g/2lb potatoes, peeled and cut into chunks25g/1oz fresh grated horseradish, or to taste25g/1oz butterabout 100ml/4floz single cream 900g/2lb potatoes, peeled and cut into chunks 25g/1oz fresh grated horseradish, or to taste 25g/1oz butter about 100ml/4floz single cream Method For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside. Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock.Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water.For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough. Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart.Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through.Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper. Serve the mash with the beef and dumplings. For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside. For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside. Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo. Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo. Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock. Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock. Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water. Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water. For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough. For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough. Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart. Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart. Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through. Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through. Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper. Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper. Serve the mash with the beef and dumplings. Serve the mash with the beef and dumplings. | {
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"title": "Beef and chorizo stew recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_chorizo_with_86545_16x9.jpg Slow-cooked beef with chorizo and red wine in a stew that won’t disappoint, especially with mash and dumplings. 3 tbsp olive oil1kg/2lb 4oz shin of beef, cut into 4cm/1½in pieces225g/8oz chorizo, diced1 large onion, diced2 large carrots, cut to same size as beef2 large parsnips, cut to same size as beef2 tbsp plain flour300ml/½ pint red wine600ml/1 pint beef stocksalt and freshly ground black pepper 3 tbsp olive oil 1kg/2lb 4oz shin of beef, cut into 4cm/1½in pieces 225g/8oz chorizo, diced 1 large onion, diced 2 large carrots, cut to same size as beef 2 large parsnips, cut to same size as beef 2 tbsp plain flour 300ml/½ pint red wine 600ml/1 pint beef stock salt and freshly ground black pepper 225g/8oz self-raising flourpinch salt100g/4oz shredded suet1-2 tbsp fresh rosemary, finely chopped 225g/8oz self-raising flour pinch salt 100g/4oz shredded suet 1-2 tbsp fresh rosemary, finely chopped 900g/2lb potatoes, peeled and cut into chunks25g/1oz fresh grated horseradish, or to taste25g/1oz butterabout 100ml/4floz single cream 900g/2lb potatoes, peeled and cut into chunks 25g/1oz fresh grated horseradish, or to taste 25g/1oz butter about 100ml/4floz single cream Method For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside. Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock.Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water.For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough. Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart.Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through.Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper. Serve the mash with the beef and dumplings. For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside. For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside. Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo. Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo. Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock. Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock. Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water. Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water. For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough. For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough. Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart. Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart. Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through. Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through. Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper. Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper. Serve the mash with the beef and dumplings. Serve the mash with the beef and dumplings."
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An average of 5.0 out of 5 stars from 4 ratings Bring a bit of cheer to a cold, drab day by dishing up this simple, hearty stew with dumplings and buttered carrots. 2 tbsp olive oil25g/1oz unsalted butter750g/1lb 10oz stewing steak, cut into 2-3cm/¾-1¼in pieces2 tbsp plain flour2 garlic cloves, chopped250g/9oz round shallots, peeled and left whole150ml/5½fl oz red wine500ml/18fl oz beef stock2 fresh bay leaves3 tbsp fresh thyme leavesWorcestershire sauce, to tastesalt and black pepper 2 tbsp olive oil 25g/1oz unsalted butter 750g/1lb 10oz stewing steak, cut into 2-3cm/¾-1¼in pieces 2 tbsp plain flour 2 garlic cloves, chopped 250g/9oz round shallots, peeled and left whole 150ml/5½fl oz red wine 500ml/18fl oz beef stock 2 fresh bay leaves 3 tbsp fresh thyme leaves Worcestershire sauce, to taste salt and black pepper 125g/4½oz plain flour1 tsp baking powderpinch salt60g/2¼oz suet 125g/4½oz plain flour 1 tsp baking powder pinch salt 60g/2¼oz suet 4 medium carrots, peeled and left whole50g/1¾oz unsalted butter1 tbsp sugar 4 medium carrots, peeled and left whole 50g/1¾oz unsalted butter 1 tbsp sugar Method Preheat the oven to 180C/350F/Gas 4.For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and shallots and fry for 1-2 minutes.Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season to taste with salt and freshly ground black pepper.Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.After two hours, remove the lid from the stew and place the dumpling balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)For the Vichy carrots, place the carrots, butter, sugar and four tablespoons of water 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.To serve, place a spoonful of the stew onto a plate and place one whole carrot and a dumpling next to it. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and shallots and fry for 1-2 minutes. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and shallots and fry for 1-2 minutes. Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season to taste with salt and freshly ground black pepper. Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season to taste with salt and freshly ground black pepper. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls. After two hours, remove the lid from the stew and place the dumpling balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.) After two hours, remove the lid from the stew and place the dumpling balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.) For the Vichy carrots, place the carrots, butter, sugar and four tablespoons of water into a pan and bring to a simmer. For the Vichy carrots, place the carrots, butter, sugar and four tablespoons of water 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. To serve, place a spoonful of the stew onto a plate and place one whole carrot and a dumpling next to it. To serve, place a spoonful of the stew onto a plate and place one whole carrot and a dumpling next to it. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings Bring a bit of cheer to a cold, drab day by dishing up this simple, hearty stew with dumplings and buttered carrots. 2 tbsp olive oil25g/1oz unsalted butter750g/1lb 10oz stewing steak, cut into 2-3cm/¾-1¼in pieces2 tbsp plain flour2 garlic cloves, chopped250g/9oz round shallots, peeled and left whole150ml/5½fl oz red wine500ml/18fl oz beef stock2 fresh bay leaves3 tbsp fresh thyme leavesWorcestershire sauce, to tastesalt and black pepper 2 tbsp olive oil 25g/1oz unsalted butter 750g/1lb 10oz stewing steak, cut into 2-3cm/¾-1¼in pieces 2 tbsp plain flour 2 garlic cloves, chopped 250g/9oz round shallots, peeled and left whole 150ml/5½fl oz red wine 500ml/18fl oz beef stock 2 fresh bay leaves 3 tbsp fresh thyme leaves Worcestershire sauce, to taste salt and black pepper 125g/4½oz plain flour1 tsp baking powderpinch salt60g/2¼oz suet 125g/4½oz plain flour 1 tsp baking powder pinch salt 60g/2¼oz suet 4 medium carrots, peeled and left whole50g/1¾oz unsalted butter1 tbsp sugar 4 medium carrots, peeled and left whole 50g/1¾oz unsalted butter 1 tbsp sugar Method Preheat the oven to 180C/350F/Gas 4.For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and shallots and fry for 1-2 minutes.Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season to taste with salt and freshly ground black pepper.Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.After two hours, remove the lid from the stew and place the dumpling balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)For the Vichy carrots, place the carrots, butter, sugar and four tablespoons of water 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.To serve, place a spoonful of the stew onto a plate and place one whole carrot and a dumpling next to it. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and shallots and fry for 1-2 minutes. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and shallots and fry for 1-2 minutes. Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season to taste with salt and freshly ground black pepper. Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season to taste with salt and freshly ground black pepper. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls. After two hours, remove the lid from the stew and place the dumpling balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.) After two hours, remove the lid from the stew and place the dumpling balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.) For the Vichy carrots, place the carrots, butter, sugar and four tablespoons of water into a pan and bring to a simmer. For the Vichy carrots, place the carrots, butter, sugar and four tablespoons of water 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. To serve, place a spoonful of the stew onto a plate and place one whole carrot and a dumpling next to it. To serve, place a spoonful of the stew onto a plate and place one whole carrot and a dumpling next to it."
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} | fe15295b819bd2e721baeb7afd9b4a393220b41a3461daff4ad2e2b4672fa45a | Beef brisket recipe
Pot roast beef brisket An average of 4.9 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pot_roast_beef_brisket_18421_16x9.jpg Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce. 1.2kg/2lb 12oz well-marbled beef brisket, rolled and tied 4–5 tbsp sunflower oil4 onions, 2 thinly sliced and 2 quartered3 sprigs bushy thyme1 large bay leaf2 tbsp tomato purée500ml/18fl oz hot beef stock, made with 1 beef stock cube200ml/7fl oz red wine4 large carrots, cut into 3cm/1¼in chunks6 celery sticks, trimmed and cut into 4cm/1½in lengthssea salt and freshly ground black pepper 1.2kg/2lb 12oz well-marbled beef brisket, rolled and tied 4–5 tbsp sunflower oil 4 onions, 2 thinly sliced and 2 quartered 3 sprigs bushy thyme 1 large bay leaf 2 tbsp tomato purée 500ml/18fl oz hot beef stock, made with 1 beef stock cube 200ml/7fl oz red wine 4 large carrots, cut into 3cm/1¼in chunks 6 celery sticks, trimmed and cut into 4cm/1½in lengths sea salt and freshly ground black pepper 1 free-range egg1 free-range egg yolk1 large onion, grated1.2kg/2lb 12oz potatoes, preferably Maris Piper, grated25g/1oz plain flour1 tsp flaked sea salt2 tbsp finely chopped fresh parsley leaves or chives (optional)6 tbsp sunflower oil, for fryingfreshly ground black pepper 1 free-range egg 1 free-range egg yolk 1 large onion, grated 1.2kg/2lb 12oz potatoes, preferably Maris Piper, grated 25g/1oz plain flour 1 tsp flaked sea salt 2 tbsp finely chopped fresh parsley leaves or chives (optional) 6 tbsp sunflower oil, for frying freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3.To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside. Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours.Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned.Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1–2 hours. To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well.Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time.Cook the latkes for 6–8 minutes on each side until golden-brown and cooked through. Don’t be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches.Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10–15 minutes, or until hot and crisp. Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside. To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside. Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours. Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours. Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned. Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned. Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1–2 hours. Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1–2 hours. To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well. To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well. Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time. Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time. Cook the latkes for 6–8 minutes on each side until golden-brown and cooked through. Don’t be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches. Cook the latkes for 6–8 minutes on each side until golden-brown and cooked through. Don’t be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches. Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10–15 minutes, or until hot and crisp. Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10–15 minutes, or until hot and crisp. Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy. Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy. | {
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"content": "Pot roast beef brisket An average of 4.9 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pot_roast_beef_brisket_18421_16x9.jpg Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce. 1.2kg/2lb 12oz well-marbled beef brisket, rolled and tied 4–5 tbsp sunflower oil4 onions, 2 thinly sliced and 2 quartered3 sprigs bushy thyme1 large bay leaf2 tbsp tomato purée500ml/18fl oz hot beef stock, made with 1 beef stock cube200ml/7fl oz red wine4 large carrots, cut into 3cm/1¼in chunks6 celery sticks, trimmed and cut into 4cm/1½in lengthssea salt and freshly ground black pepper 1.2kg/2lb 12oz well-marbled beef brisket, rolled and tied 4–5 tbsp sunflower oil 4 onions, 2 thinly sliced and 2 quartered 3 sprigs bushy thyme 1 large bay leaf 2 tbsp tomato purée 500ml/18fl oz hot beef stock, made with 1 beef stock cube 200ml/7fl oz red wine 4 large carrots, cut into 3cm/1¼in chunks 6 celery sticks, trimmed and cut into 4cm/1½in lengths sea salt and freshly ground black pepper 1 free-range egg1 free-range egg yolk1 large onion, grated1.2kg/2lb 12oz potatoes, preferably Maris Piper, grated25g/1oz plain flour1 tsp flaked sea salt2 tbsp finely chopped fresh parsley leaves or chives (optional)6 tbsp sunflower oil, for fryingfreshly ground black pepper 1 free-range egg 1 free-range egg yolk 1 large onion, grated 1.2kg/2lb 12oz potatoes, preferably Maris Piper, grated 25g/1oz plain flour 1 tsp flaked sea salt 2 tbsp finely chopped fresh parsley leaves or chives (optional) 6 tbsp sunflower oil, for frying freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3.To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside. Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours.Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned.Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1–2 hours. To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well.Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time.Cook the latkes for 6–8 minutes on each side until golden-brown and cooked through. Don’t be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches.Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10–15 minutes, or until hot and crisp. Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside. To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside. Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours. Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours. Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned. Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned. Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1–2 hours. Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1–2 hours. To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well. To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well. Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time. Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time. Cook the latkes for 6–8 minutes on each side until golden-brown and cooked through. Don’t be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches. Cook the latkes for 6–8 minutes on each side until golden-brown and cooked through. Don’t be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches. Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10–15 minutes, or until hot and crisp. Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10–15 minutes, or until hot and crisp. Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy. Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy."
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} | 9923fa36afbb0983407114b77fee3ac3a12b86d7f8c2323e18df68ef84e44589 | Six-layer ice cream cake recipe
An average of 5.0 out of 5 stars from 1 rating An indulgent ice cream cake if ever there was one – six layers made up of three ice creams, plus layers of crushed biscuits, fudge and cream. 150g pack chocolate sandwich biscuits (such as Oreos)115g/4oz unsalted butter, melted500ml tub raspberry ice cream500ml tub lemon ice cream400g/14oz fudge500ml tub pistachio ice cream (or mint choc chip) 150g pack chocolate sandwich biscuits (such as Oreos) 115g/4oz unsalted butter, melted 500ml tub raspberry ice cream 500ml tub lemon ice cream 400g/14oz fudge 500ml tub pistachio ice cream (or mint choc chip) 240ml/8½fl oz double cream2 tbsp icing sugar½ tsp pure vanilla extractcake sprinkles, to decorate 240ml/8½fl oz double cream 2 tbsp icing sugar ½ tsp pure vanilla extract cake sprinkles, to decorate Method In a food processor or blender, pulse the biscuits until broken to a fine crumb. Stir the biscuit crumbs and melted butter together, then press into a 23x33cm/9x13in cake tin (no need to line or grease the tin). It needs to be very tightly packed, using the back of a spatula to firmly press it in. Freeze for 15 minutes.During that time, soften the raspberry ice cream in a bowl and give it a good stir to remove any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen biscuit crust. Freeze for 15–30 minutes, or until set.While the raspberry ice cream is freezing, soften the lemon ice cream as before. Carefully spread on top of the now frozen raspberry ice cream and return to the freezer for 15–30 minutes.Very gently heat the fudge until it just reaches a spreadable consistency. This is best done in the microwave in short 10–20 second bursts, stirring in between each, and taking care not to heat it too much as it will melt the ice cream when you try to spread it. Spread it on top of the ice cream as best you can, it doesn’t need to be perfectly smooth. Freeze for 15–30 minutes or until set. During that time, place the last layer of ice cream (pistachio or mint choc chip) in a bowl and give it a good stir to remove any frozen lumps. Spread it on top of the frozen fudge. Freeze for 15–30 minutes.To make the whipped cream, using an electric mixer fitted with a whisk attachment, beat the cream, icing sugar and vanilla on a medium–high speed until stiff peaks form (about 4–5 minutes). Spread on top then top with sprinkles. Cover with kitchen foil and freeze for at least 12 hours (and up to a few days) before serving.To serve, remove from the tin (it should slip out easily, but if not gently heat the tin to soften the ice cream slightly). Use a very sharp knife to cut, making sure you are cutting into the crust. Keep any leftovers in the freezer. In a food processor or blender, pulse the biscuits until broken to a fine crumb. Stir the biscuit crumbs and melted butter together, then press into a 23x33cm/9x13in cake tin (no need to line or grease the tin). It needs to be very tightly packed, using the back of a spatula to firmly press it in. Freeze for 15 minutes. In a food processor or blender, pulse the biscuits until broken to a fine crumb. Stir the biscuit crumbs and melted butter together, then press into a 23x33cm/9x13in cake tin (no need to line or grease the tin). It needs to be very tightly packed, using the back of a spatula to firmly press it in. Freeze for 15 minutes. During that time, soften the raspberry ice cream in a bowl and give it a good stir to remove any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen biscuit crust. Freeze for 15–30 minutes, or until set. During that time, soften the raspberry ice cream in a bowl and give it a good stir to remove any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen biscuit crust. Freeze for 15–30 minutes, or until set. While the raspberry ice cream is freezing, soften the lemon ice cream as before. Carefully spread on top of the now frozen raspberry ice cream and return to the freezer for 15–30 minutes. While the raspberry ice cream is freezing, soften the lemon ice cream as before. Carefully spread on top of the now frozen raspberry ice cream and return to the freezer for 15–30 minutes. Very gently heat the fudge until it just reaches a spreadable consistency. This is best done in the microwave in short 10–20 second bursts, stirring in between each, and taking care not to heat it too much as it will melt the ice cream when you try to spread it. Spread it on top of the ice cream as best you can, it doesn’t need to be perfectly smooth. Freeze for 15–30 minutes or until set. Very gently heat the fudge until it just reaches a spreadable consistency. This is best done in the microwave in short 10–20 second bursts, stirring in between each, and taking care not to heat it too much as it will melt the ice cream when you try to spread it. Spread it on top of the ice cream as best you can, it doesn’t need to be perfectly smooth. Freeze for 15–30 minutes or until set. During that time, place the last layer of ice cream (pistachio or mint choc chip) in a bowl and give it a good stir to remove any frozen lumps. Spread it on top of the frozen fudge. Freeze for 15–30 minutes. During that time, place the last layer of ice cream (pistachio or mint choc chip) in a bowl and give it a good stir to remove any frozen lumps. Spread it on top of the frozen fudge. Freeze for 15–30 minutes. To make the whipped cream, using an electric mixer fitted with a whisk attachment, beat the cream, icing sugar and vanilla on a medium–high speed until stiff peaks form (about 4–5 minutes). Spread on top then top with sprinkles. Cover with kitchen foil and freeze for at least 12 hours (and up to a few days) before serving. To make the whipped cream, using an electric mixer fitted with a whisk attachment, beat the cream, icing sugar and vanilla on a medium–high speed until stiff peaks form (about 4–5 minutes). Spread on top then top with sprinkles. Cover with kitchen foil and freeze for at least 12 hours (and up to a few days) before serving. To serve, remove from the tin (it should slip out easily, but if not gently heat the tin to soften the ice cream slightly). Use a very sharp knife to cut, making sure you are cutting into the crust. Keep any leftovers in the freezer. To serve, remove from the tin (it should slip out easily, but if not gently heat the tin to soften the ice cream slightly). Use a very sharp knife to cut, making sure you are cutting into the crust. Keep any leftovers in the freezer. | {
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"title": "Six-layer ice cream cake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating An indulgent ice cream cake if ever there was one – six layers made up of three ice creams, plus layers of crushed biscuits, fudge and cream. 150g pack chocolate sandwich biscuits (such as Oreos)115g/4oz unsalted butter, melted500ml tub raspberry ice cream500ml tub lemon ice cream400g/14oz fudge500ml tub pistachio ice cream (or mint choc chip) 150g pack chocolate sandwich biscuits (such as Oreos) 115g/4oz unsalted butter, melted 500ml tub raspberry ice cream 500ml tub lemon ice cream 400g/14oz fudge 500ml tub pistachio ice cream (or mint choc chip) 240ml/8½fl oz double cream2 tbsp icing sugar½ tsp pure vanilla extractcake sprinkles, to decorate 240ml/8½fl oz double cream 2 tbsp icing sugar ½ tsp pure vanilla extract cake sprinkles, to decorate Method In a food processor or blender, pulse the biscuits until broken to a fine crumb. Stir the biscuit crumbs and melted butter together, then press into a 23x33cm/9x13in cake tin (no need to line or grease the tin). It needs to be very tightly packed, using the back of a spatula to firmly press it in. Freeze for 15 minutes.During that time, soften the raspberry ice cream in a bowl and give it a good stir to remove any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen biscuit crust. Freeze for 15–30 minutes, or until set.While the raspberry ice cream is freezing, soften the lemon ice cream as before. Carefully spread on top of the now frozen raspberry ice cream and return to the freezer for 15–30 minutes.Very gently heat the fudge until it just reaches a spreadable consistency. This is best done in the microwave in short 10–20 second bursts, stirring in between each, and taking care not to heat it too much as it will melt the ice cream when you try to spread it. Spread it on top of the ice cream as best you can, it doesn’t need to be perfectly smooth. Freeze for 15–30 minutes or until set. During that time, place the last layer of ice cream (pistachio or mint choc chip) in a bowl and give it a good stir to remove any frozen lumps. Spread it on top of the frozen fudge. Freeze for 15–30 minutes.To make the whipped cream, using an electric mixer fitted with a whisk attachment, beat the cream, icing sugar and vanilla on a medium–high speed until stiff peaks form (about 4–5 minutes). Spread on top then top with sprinkles. Cover with kitchen foil and freeze for at least 12 hours (and up to a few days) before serving.To serve, remove from the tin (it should slip out easily, but if not gently heat the tin to soften the ice cream slightly). Use a very sharp knife to cut, making sure you are cutting into the crust. Keep any leftovers in the freezer. In a food processor or blender, pulse the biscuits until broken to a fine crumb. Stir the biscuit crumbs and melted butter together, then press into a 23x33cm/9x13in cake tin (no need to line or grease the tin). It needs to be very tightly packed, using the back of a spatula to firmly press it in. Freeze for 15 minutes. In a food processor or blender, pulse the biscuits until broken to a fine crumb. Stir the biscuit crumbs and melted butter together, then press into a 23x33cm/9x13in cake tin (no need to line or grease the tin). It needs to be very tightly packed, using the back of a spatula to firmly press it in. Freeze for 15 minutes. During that time, soften the raspberry ice cream in a bowl and give it a good stir to remove any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen biscuit crust. Freeze for 15–30 minutes, or until set. During that time, soften the raspberry ice cream in a bowl and give it a good stir to remove any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen biscuit crust. Freeze for 15–30 minutes, or until set. While the raspberry ice cream is freezing, soften the lemon ice cream as before. Carefully spread on top of the now frozen raspberry ice cream and return to the freezer for 15–30 minutes. While the raspberry ice cream is freezing, soften the lemon ice cream as before. Carefully spread on top of the now frozen raspberry ice cream and return to the freezer for 15–30 minutes. Very gently heat the fudge until it just reaches a spreadable consistency. This is best done in the microwave in short 10–20 second bursts, stirring in between each, and taking care not to heat it too much as it will melt the ice cream when you try to spread it. Spread it on top of the ice cream as best you can, it doesn’t need to be perfectly smooth. Freeze for 15–30 minutes or until set. Very gently heat the fudge until it just reaches a spreadable consistency. This is best done in the microwave in short 10–20 second bursts, stirring in between each, and taking care not to heat it too much as it will melt the ice cream when you try to spread it. Spread it on top of the ice cream as best you can, it doesn’t need to be perfectly smooth. Freeze for 15–30 minutes or until set. During that time, place the last layer of ice cream (pistachio or mint choc chip) in a bowl and give it a good stir to remove any frozen lumps. Spread it on top of the frozen fudge. Freeze for 15–30 minutes. During that time, place the last layer of ice cream (pistachio or mint choc chip) in a bowl and give it a good stir to remove any frozen lumps. Spread it on top of the frozen fudge. Freeze for 15–30 minutes. To make the whipped cream, using an electric mixer fitted with a whisk attachment, beat the cream, icing sugar and vanilla on a medium–high speed until stiff peaks form (about 4–5 minutes). Spread on top then top with sprinkles. Cover with kitchen foil and freeze for at least 12 hours (and up to a few days) before serving. To make the whipped cream, using an electric mixer fitted with a whisk attachment, beat the cream, icing sugar and vanilla on a medium–high speed until stiff peaks form (about 4–5 minutes). Spread on top then top with sprinkles. Cover with kitchen foil and freeze for at least 12 hours (and up to a few days) before serving. To serve, remove from the tin (it should slip out easily, but if not gently heat the tin to soften the ice cream slightly). Use a very sharp knife to cut, making sure you are cutting into the crust. Keep any leftovers in the freezer. To serve, remove from the tin (it should slip out easily, but if not gently heat the tin to soften the ice cream slightly). Use a very sharp knife to cut, making sure you are cutting into the crust. Keep any leftovers in the freezer."
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} | 5f54179bcf34c5b89ffbbe1002e0c9f40a0d82d49a7bb7b6ab5a5f657618b35b | Gold millionaire's shortbread recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gold_millionaire_96516_16x9.jpg Everyone's a winner with these easy millionaire shortbread gold medal biscuits. Butter fudge makes a great cheat's caramel. 120g/4oz plain flour50g/1oz caster sugar120g/4oz butter50g/1oz semolina 120g/4oz plain flour 50g/1oz caster sugar 120g/4oz butter 50g/1oz semolina 24 pieces butter fudge sweets75g/2oz dark chocolate gold luster dust 24 pieces butter fudge sweets 75g/2oz dark chocolate gold luster dust Method Preheat the oven to 160C/310F/Gas 2 and lightly grease a baking sheet.Place all the ingredients for the base into a food processor and blend together. Lightly flour a smooth surface, then remove the dough and knead lightly until smooth. Leave to rest in the fridge for 30 minutes.On a lightly-floured surface roll out the dough to a thickness of about 5mm/¼in. Cut out 12 x 6cm/2in rounds and place on the baking sheet. Prick twice with a fork. If you want to string your gold medals, use a drinking straw to make a hole in each biscuit.Bake for approximately 30-40 minutes until golden-brown and firm. Set aside to cool.Once the biscuits have cooled. Soften two pieces of fudge (this can be done by massaging the fudge by hand or warming it in 10 second bursts in a microwave), knead into a ball and roll or pat into a circle the same size as the biscuits. Press onto the surface of the shortbread and leave to set on a tray for 30 minutes. Repeat for the remaining biscuits.Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water (do not let the bowl touch the water). Melt the chocolate, stirring infrequently, until smooth. Leave to cool slightly. Pour the chocolate over the biscuits until they are completely covered. Set aside until the chocolate has set, then brush the chocolate with the gold luster. Preheat the oven to 160C/310F/Gas 2 and lightly grease a baking sheet. Preheat the oven to 160C/310F/Gas 2 and lightly grease a baking sheet. Place all the ingredients for the base into a food processor and blend together. Lightly flour a smooth surface, then remove the dough and knead lightly until smooth. Leave to rest in the fridge for 30 minutes. Place all the ingredients for the base into a food processor and blend together. Lightly flour a smooth surface, then remove the dough and knead lightly until smooth. Leave to rest in the fridge for 30 minutes. On a lightly-floured surface roll out the dough to a thickness of about 5mm/¼in. Cut out 12 x 6cm/2in rounds and place on the baking sheet. Prick twice with a fork. If you want to string your gold medals, use a drinking straw to make a hole in each biscuit. On a lightly-floured surface roll out the dough to a thickness of about 5mm/¼in. Cut out 12 x 6cm/2in rounds and place on the baking sheet. Prick twice with a fork. If you want to string your gold medals, use a drinking straw to make a hole in each biscuit. Bake for approximately 30-40 minutes until golden-brown and firm. Set aside to cool. Bake for approximately 30-40 minutes until golden-brown and firm. Set aside to cool. Once the biscuits have cooled. Soften two pieces of fudge (this can be done by massaging the fudge by hand or warming it in 10 second bursts in a microwave), knead into a ball and roll or pat into a circle the same size as the biscuits. Press onto the surface of the shortbread and leave to set on a tray for 30 minutes. Repeat for the remaining biscuits. Once the biscuits have cooled. Soften two pieces of fudge (this can be done by massaging the fudge by hand or warming it in 10 second bursts in a microwave), knead into a ball and roll or pat into a circle the same size as the biscuits. Press onto the surface of the shortbread and leave to set on a tray for 30 minutes. Repeat for the remaining biscuits. Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water (do not let the bowl touch the water). Melt the chocolate, stirring infrequently, until smooth. Leave to cool slightly. Pour the chocolate over the biscuits until they are completely covered. Set aside until the chocolate has set, then brush the chocolate with the gold luster. Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water (do not let the bowl touch the water). Melt the chocolate, stirring infrequently, until smooth. Leave to cool slightly. Pour the chocolate over the biscuits until they are completely covered. Set aside until the chocolate has set, then brush the chocolate with the gold luster. Recipe tips If you want to make these into medals, make a little hole in each biscuit before baking and thread with ribbon. | {
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"title": "Gold millionaire's shortbread recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gold_millionaire_96516_16x9.jpg Everyone's a winner with these easy millionaire shortbread gold medal biscuits. Butter fudge makes a great cheat's caramel. 120g/4oz plain flour50g/1oz caster sugar120g/4oz butter50g/1oz semolina 120g/4oz plain flour 50g/1oz caster sugar 120g/4oz butter 50g/1oz semolina 24 pieces butter fudge sweets75g/2oz dark chocolate gold luster dust 24 pieces butter fudge sweets 75g/2oz dark chocolate gold luster dust Method Preheat the oven to 160C/310F/Gas 2 and lightly grease a baking sheet.Place all the ingredients for the base into a food processor and blend together. Lightly flour a smooth surface, then remove the dough and knead lightly until smooth. Leave to rest in the fridge for 30 minutes.On a lightly-floured surface roll out the dough to a thickness of about 5mm/¼in. Cut out 12 x 6cm/2in rounds and place on the baking sheet. Prick twice with a fork. If you want to string your gold medals, use a drinking straw to make a hole in each biscuit.Bake for approximately 30-40 minutes until golden-brown and firm. Set aside to cool.Once the biscuits have cooled. Soften two pieces of fudge (this can be done by massaging the fudge by hand or warming it in 10 second bursts in a microwave), knead into a ball and roll or pat into a circle the same size as the biscuits. Press onto the surface of the shortbread and leave to set on a tray for 30 minutes. Repeat for the remaining biscuits.Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water (do not let the bowl touch the water). Melt the chocolate, stirring infrequently, until smooth. Leave to cool slightly. Pour the chocolate over the biscuits until they are completely covered. Set aside until the chocolate has set, then brush the chocolate with the gold luster. Preheat the oven to 160C/310F/Gas 2 and lightly grease a baking sheet. Preheat the oven to 160C/310F/Gas 2 and lightly grease a baking sheet. Place all the ingredients for the base into a food processor and blend together. Lightly flour a smooth surface, then remove the dough and knead lightly until smooth. Leave to rest in the fridge for 30 minutes. Place all the ingredients for the base into a food processor and blend together. Lightly flour a smooth surface, then remove the dough and knead lightly until smooth. Leave to rest in the fridge for 30 minutes. On a lightly-floured surface roll out the dough to a thickness of about 5mm/¼in. Cut out 12 x 6cm/2in rounds and place on the baking sheet. Prick twice with a fork. If you want to string your gold medals, use a drinking straw to make a hole in each biscuit. On a lightly-floured surface roll out the dough to a thickness of about 5mm/¼in. Cut out 12 x 6cm/2in rounds and place on the baking sheet. Prick twice with a fork. If you want to string your gold medals, use a drinking straw to make a hole in each biscuit. Bake for approximately 30-40 minutes until golden-brown and firm. Set aside to cool. Bake for approximately 30-40 minutes until golden-brown and firm. Set aside to cool. Once the biscuits have cooled. Soften two pieces of fudge (this can be done by massaging the fudge by hand or warming it in 10 second bursts in a microwave), knead into a ball and roll or pat into a circle the same size as the biscuits. Press onto the surface of the shortbread and leave to set on a tray for 30 minutes. Repeat for the remaining biscuits. Once the biscuits have cooled. Soften two pieces of fudge (this can be done by massaging the fudge by hand or warming it in 10 second bursts in a microwave), knead into a ball and roll or pat into a circle the same size as the biscuits. Press onto the surface of the shortbread and leave to set on a tray for 30 minutes. Repeat for the remaining biscuits. Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water (do not let the bowl touch the water). Melt the chocolate, stirring infrequently, until smooth. Leave to cool slightly. Pour the chocolate over the biscuits until they are completely covered. Set aside until the chocolate has set, then brush the chocolate with the gold luster. Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water (do not let the bowl touch the water). Melt the chocolate, stirring infrequently, until smooth. Leave to cool slightly. Pour the chocolate over the biscuits until they are completely covered. Set aside until the chocolate has set, then brush the chocolate with the gold luster. Recipe tips If you want to make these into medals, make a little hole in each biscuit before baking and thread with ribbon."
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} | 0b9934f77c6eff838892240621220d5c130362da1c10f4bc74b7e6afb7014793 | Christmas hot chocolate recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_chocolate_78843_16x9.jpg There's nothing like a good hot chocolate to keep away the winter chill! Paul A Young has options to make things extra festive. 25g/1oz light muscovado sugar20g/¾oz cocoa powder200g/7oz dark chocolate, broken into small piecestoasted marshmallows, whipped cream, cookies, cubed brownies and chocolate shavings, to garnish 25g/1oz light muscovado sugar 20g/¾oz cocoa powder 200g/7oz dark chocolate, broken into small pieces toasted marshmallows, whipped cream, cookies, cubed brownies and chocolate shavings, to garnish 25g/1oz light muscovado sugar20g/¾oz cocoa powder200g/7oz dark chocolate, broken into small pieces500ml/18fl oz full-fat milk200ml/7fl oz double cream100g/3½oz golden caster sugar4 free-range egg yolks100ml/3½fl oz brandy or rum, or 50ml/2fl oz of eachfreshly grated nutmeg, to serve 25g/1oz light muscovado sugar 20g/¾oz cocoa powder 200g/7oz dark chocolate, broken into small pieces 500ml/18fl oz full-fat milk 200ml/7fl oz double cream 100g/3½oz golden caster sugar 4 free-range egg yolks 100ml/3½fl oz brandy or rum, or 50ml/2fl oz of each freshly grated nutmeg, to serve Method To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute, then pour into large mugs and top with generous helpings of the sweet garnishes.To make the eggnog hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute.Whisk together the egg yolks and sugar.Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time. Take care not to let the mixture get hot as this will scramble the egg.Take the mixture off the heat and add the alcohol. Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together. Finish with a grating of nutmeg. To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute, then pour into large mugs and top with generous helpings of the sweet garnishes. To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute, then pour into large mugs and top with generous helpings of the sweet garnishes. To make the eggnog hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute. To make the eggnog hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute. Whisk together the egg yolks and sugar. Whisk together the egg yolks and sugar. Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time. Take care not to let the mixture get hot as this will scramble the egg. Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time. Take care not to let the mixture get hot as this will scramble the egg. Take the mixture off the heat and add the alcohol. Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together. Finish with a grating of nutmeg. Take the mixture off the heat and add the alcohol. Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together. Finish with a grating of nutmeg. | {
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"title": "Christmas hot chocolate recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_chocolate_78843_16x9.jpg There's nothing like a good hot chocolate to keep away the winter chill! Paul A Young has options to make things extra festive. 25g/1oz light muscovado sugar20g/¾oz cocoa powder200g/7oz dark chocolate, broken into small piecestoasted marshmallows, whipped cream, cookies, cubed brownies and chocolate shavings, to garnish 25g/1oz light muscovado sugar 20g/¾oz cocoa powder 200g/7oz dark chocolate, broken into small pieces toasted marshmallows, whipped cream, cookies, cubed brownies and chocolate shavings, to garnish 25g/1oz light muscovado sugar20g/¾oz cocoa powder200g/7oz dark chocolate, broken into small pieces500ml/18fl oz full-fat milk200ml/7fl oz double cream100g/3½oz golden caster sugar4 free-range egg yolks100ml/3½fl oz brandy or rum, or 50ml/2fl oz of eachfreshly grated nutmeg, to serve 25g/1oz light muscovado sugar 20g/¾oz cocoa powder 200g/7oz dark chocolate, broken into small pieces 500ml/18fl oz full-fat milk 200ml/7fl oz double cream 100g/3½oz golden caster sugar 4 free-range egg yolks 100ml/3½fl oz brandy or rum, or 50ml/2fl oz of each freshly grated nutmeg, to serve Method To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute, then pour into large mugs and top with generous helpings of the sweet garnishes.To make the eggnog hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute.Whisk together the egg yolks and sugar.Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time. Take care not to let the mixture get hot as this will scramble the egg.Take the mixture off the heat and add the alcohol. Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together. Finish with a grating of nutmeg. To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute, then pour into large mugs and top with generous helpings of the sweet garnishes. To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute, then pour into large mugs and top with generous helpings of the sweet garnishes. To make the eggnog hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute. To make the eggnog hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute. Whisk together the egg yolks and sugar. Whisk together the egg yolks and sugar. Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time. Take care not to let the mixture get hot as this will scramble the egg. Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time. Take care not to let the mixture get hot as this will scramble the egg. Take the mixture off the heat and add the alcohol. Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together. Finish with a grating of nutmeg. Take the mixture off the heat and add the alcohol. Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together. Finish with a grating of nutmeg."
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} | b6d438830293316cc128767992eaa8c7514cd2ee46209943949251e421141f3a | Glühwein recipe
An average of 5.0 out of 5 stars from 3 ratings Shopping list Ingredients 1 litre bottle cheap red wine30z/75g sugar (to taste)1 tsp whole cloves1 tsp ground cinnamon or stick cinnamonjuice of 1 orange and 1 lemon 1 litre bottle cheap red wine 30z/75g sugar (to taste) 1 tsp whole cloves 1 tsp ground cinnamon or stick cinnamon juice of 1 orange and 1 lemon Method Pour wine into a saucepan and add remaining ingredients (you can put whole spices in muslin). Heat until nearly boiling and strain (if necessary) into a warm bowl.Serve warm. Pour wine into a saucepan and add remaining ingredients (you can put whole spices in muslin). Pour wine into a saucepan and add remaining ingredients (you can put whole spices in muslin). Heat until nearly boiling and strain (if necessary) into a warm bowl. Heat until nearly boiling and strain (if necessary) into a warm bowl. Serve warm. Serve warm. Related recipes Irish coffee hot drinks hot toddies recipes (19) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irishcoffee_8924_16x9.jpg Winter cup. By Jassy Davis hot drinks hot toddies recipes (19) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/winter_cup_52244_16x9.jpg Mulled apple juice. By Helen McGinn hot drinks hot toddies recipes (19) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_apple_punch_17914_16x9.jpg The perfect mocha coffee. By Justine Pattison hot drinks hot toddies recipes (19) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_perfect_mocha_coffee_29100_16x9.jpg | {
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"title": "Glühwein recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Shopping list Ingredients 1 litre bottle cheap red wine30z/75g sugar (to taste)1 tsp whole cloves1 tsp ground cinnamon or stick cinnamonjuice of 1 orange and 1 lemon 1 litre bottle cheap red wine 30z/75g sugar (to taste) 1 tsp whole cloves 1 tsp ground cinnamon or stick cinnamon juice of 1 orange and 1 lemon Method Pour wine into a saucepan and add remaining ingredients (you can put whole spices in muslin). Heat until nearly boiling and strain (if necessary) into a warm bowl.Serve warm. Pour wine into a saucepan and add remaining ingredients (you can put whole spices in muslin). Pour wine into a saucepan and add remaining ingredients (you can put whole spices in muslin). Heat until nearly boiling and strain (if necessary) into a warm bowl. Heat until nearly boiling and strain (if necessary) into a warm bowl. Serve warm. Serve warm. Related recipes Irish coffee hot drinks hot toddies recipes (19) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irishcoffee_8924_16x9.jpg Winter cup. By Jassy Davis hot drinks hot toddies recipes (19) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/winter_cup_52244_16x9.jpg Mulled apple juice. By Helen McGinn hot drinks hot toddies recipes (19) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_apple_punch_17914_16x9.jpg The perfect mocha coffee. By Justine Pattison hot drinks hot toddies recipes (19) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_perfect_mocha_coffee_29100_16x9.jpg"
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} | e871ca67baceab33f108b36b56b450949d26918a30555c3e9badd62256f09476 | Whisky cider hot toddy recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cidertoddy_90492_16x9.jpg This cross between mulled cider and a hot toddy is incredible on cold, winter's evenings with friends. It will certainly have everyone feeling festive and jolly. 4 cardamom pods, lightly crushed1 clementine, sliced into wedges, spiked with 8 cloves1 lemon, sliced into wedges, spiked with 8 cloves100ml/4fl oz whisky 100ml/4fl oz orange liqueur3 tbsp clear honey1 litre/1 pint 15¼fl oz cider 4 cinnamon stickfreshly grated nutmeg, to garnish 4 cardamom pods, lightly crushed 1 clementine, sliced into wedges, spiked with 8 cloves 1 lemon, sliced into wedges, spiked with 8 cloves 100ml/4fl oz whisky 100ml/4fl oz orange liqueur 3 tbsp clear honey 1 litre/1 pint 15¼fl oz cider 4 cinnamon stick freshly grated nutmeg, to garnish Method Heat all of the ingredients in a large saucepan over a low heat until warmed through.Pour between 4 latte glasses or other heatproof glasses.Finish with a little freshly grated nutmeg. Heat all of the ingredients in a large saucepan over a low heat until warmed through. Heat all of the ingredients in a large saucepan over a low heat until warmed through. Pour between 4 latte glasses or other heatproof glasses. Pour between 4 latte glasses or other heatproof glasses. Finish with a little freshly grated nutmeg. Finish with a little freshly grated nutmeg. | {
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"url": "https://www.bbc.co.uk/food/recipes/cidertoddy_90492",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Whisky cider hot toddy 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/cidertoddy_90492_16x9.jpg This cross between mulled cider and a hot toddy is incredible on cold, winter's evenings with friends. It will certainly have everyone feeling festive and jolly. 4 cardamom pods, lightly crushed1 clementine, sliced into wedges, spiked with 8 cloves1 lemon, sliced into wedges, spiked with 8 cloves100ml/4fl oz whisky 100ml/4fl oz orange liqueur3 tbsp clear honey1 litre/1 pint 15¼fl oz cider 4 cinnamon stickfreshly grated nutmeg, to garnish 4 cardamom pods, lightly crushed 1 clementine, sliced into wedges, spiked with 8 cloves 1 lemon, sliced into wedges, spiked with 8 cloves 100ml/4fl oz whisky 100ml/4fl oz orange liqueur 3 tbsp clear honey 1 litre/1 pint 15¼fl oz cider 4 cinnamon stick freshly grated nutmeg, to garnish Method Heat all of the ingredients in a large saucepan over a low heat until warmed through.Pour between 4 latte glasses or other heatproof glasses.Finish with a little freshly grated nutmeg. Heat all of the ingredients in a large saucepan over a low heat until warmed through. Heat all of the ingredients in a large saucepan over a low heat until warmed through. Pour between 4 latte glasses or other heatproof glasses. Pour between 4 latte glasses or other heatproof glasses. Finish with a little freshly grated nutmeg. Finish with a little freshly grated nutmeg."
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} | 2cd7cb3dc759ff827b2ffb92a2e3ca81d8e9da2dce5973ad32221447bc37c797 | White chocolate bread and butter pudding recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxdv7.jpg All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding. Equipment and preparation: for this recipe you will need an ice cream maker and a stick blender. 400ml/14fl oz double cream100ml/3½fl oz full fat milk1 vanilla pod, split in half lengthways and seeds scraped out6 free-range egg yolks100g/3½oz caster sugar100ml/3½fl oz whisky 400ml/14fl oz double cream 100ml/3½fl oz full fat milk 1 vanilla pod, split in half lengthways and seeds scraped out 6 free-range egg yolks 100g/3½oz caster sugar 100ml/3½fl oz whisky 3 large all-butter croissants, thickly sliced25g/1oz sultanas40g/1½oz butter, softened500ml/18fl oz double cream500ml/18fl oz milk300g/10½oz white chocolate, roughly chopped3 free-range eggs6 free-range egg yolks200g/7oz caster sugar75ml/3floz whisky2 tbsp icing sugar, to dust 3 large all-butter croissants, thickly sliced 25g/1oz sultanas 40g/1½oz butter, softened 500ml/18fl oz double cream 500ml/18fl oz milk 300g/10½oz white chocolate, roughly chopped 3 free-range eggs 6 free-range egg yolks 200g/7oz caster sugar 75ml/3floz whisky 2 tbsp icing sugar, to dust 400ml/14fl oz milk75g/2½oz honeycomb toffee (cinder toffee)1 tsp lecithin powder 400ml/14fl oz milk 75g/2½oz honeycomb toffee (cinder toffee) 1 tsp lecithin powder Method For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer.Whisk the egg yolks and sugar together in a bowl. Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon.Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed.For the pudding, preheat the oven to 180C/350F/Gas 4.Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter.Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted.Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak.Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set.Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise.For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming.To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam. For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer. For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer. Whisk the egg yolks and sugar together in a bowl. Whisk the egg yolks and sugar together in a bowl. Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon. Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon. Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed. Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed. For the pudding, preheat the oven to 180C/350F/Gas 4. For the pudding, preheat the oven to 180C/350F/Gas 4. Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter. Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter. Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted. Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted. Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak. Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak. Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set. Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set. Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise. Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise. For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming. For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming. To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam. To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam. | {
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"title": "White chocolate bread and butter pudding recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxdv7.jpg All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding. Equipment and preparation: for this recipe you will need an ice cream maker and a stick blender. 400ml/14fl oz double cream100ml/3½fl oz full fat milk1 vanilla pod, split in half lengthways and seeds scraped out6 free-range egg yolks100g/3½oz caster sugar100ml/3½fl oz whisky 400ml/14fl oz double cream 100ml/3½fl oz full fat milk 1 vanilla pod, split in half lengthways and seeds scraped out 6 free-range egg yolks 100g/3½oz caster sugar 100ml/3½fl oz whisky 3 large all-butter croissants, thickly sliced25g/1oz sultanas40g/1½oz butter, softened500ml/18fl oz double cream500ml/18fl oz milk300g/10½oz white chocolate, roughly chopped3 free-range eggs6 free-range egg yolks200g/7oz caster sugar75ml/3floz whisky2 tbsp icing sugar, to dust 3 large all-butter croissants, thickly sliced 25g/1oz sultanas 40g/1½oz butter, softened 500ml/18fl oz double cream 500ml/18fl oz milk 300g/10½oz white chocolate, roughly chopped 3 free-range eggs 6 free-range egg yolks 200g/7oz caster sugar 75ml/3floz whisky 2 tbsp icing sugar, to dust 400ml/14fl oz milk75g/2½oz honeycomb toffee (cinder toffee)1 tsp lecithin powder 400ml/14fl oz milk 75g/2½oz honeycomb toffee (cinder toffee) 1 tsp lecithin powder Method For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer.Whisk the egg yolks and sugar together in a bowl. Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon.Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed.For the pudding, preheat the oven to 180C/350F/Gas 4.Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter.Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted.Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak.Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set.Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise.For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming.To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam. For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer. For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer. Whisk the egg yolks and sugar together in a bowl. Whisk the egg yolks and sugar together in a bowl. Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon. Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon. Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed. Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed. For the pudding, preheat the oven to 180C/350F/Gas 4. For the pudding, preheat the oven to 180C/350F/Gas 4. Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter. Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter. Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted. Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted. Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak. Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak. Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set. Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set. Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise. Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise. For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming. For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming. To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam. To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam."
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} | 11096451f6838bf6aa02060b73fb3c584f6cdc979a30e26f650d4350c11c62c9 | The ultimate masala tea recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/theultimatemasalatea_86647_16x9.jpg For me this is the ultimate cuppa. It is what women across India make whenever they have friends coming over for a break or a chat. It offers solace and comfort and is invigorating and relaxing all at the same time. 350ml/12fl oz water 100ml/3½fl oz milk 4 black peppercorns 10 green cardamom pods, lightly crushed good pinch green fennel seeds small piece cinnamon stick 1 tsp fresh ginger, peeled and roughly sliced 1 black tea bag sugar, to taste salt, to taste (optional) 350ml/12fl oz water 100ml/3½fl oz milk 4 black peppercorns 10 green cardamom pods, lightly crushed good pinch green fennel seeds small piece cinnamon stick 1 tsp fresh ginger, peeled and roughly sliced 1 black tea bag sugar, to taste salt, to taste (optional) Method Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over.Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. To serve, strain into a cup and add sugar or salt if using, to taste. Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over. Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over. Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. To serve, strain into a cup and add sugar or salt if using, to taste. To serve, strain into a cup and add sugar or salt if using, to taste. | {
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"title": "The ultimate masala tea recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/theultimatemasalatea_86647_16x9.jpg For me this is the ultimate cuppa. It is what women across India make whenever they have friends coming over for a break or a chat. It offers solace and comfort and is invigorating and relaxing all at the same time. 350ml/12fl oz water 100ml/3½fl oz milk 4 black peppercorns 10 green cardamom pods, lightly crushed good pinch green fennel seeds small piece cinnamon stick 1 tsp fresh ginger, peeled and roughly sliced 1 black tea bag sugar, to taste salt, to taste (optional) 350ml/12fl oz water 100ml/3½fl oz milk 4 black peppercorns 10 green cardamom pods, lightly crushed good pinch green fennel seeds small piece cinnamon stick 1 tsp fresh ginger, peeled and roughly sliced 1 black tea bag sugar, to taste salt, to taste (optional) Method Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over.Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. To serve, strain into a cup and add sugar or salt if using, to taste. Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over. Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over. Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. To serve, strain into a cup and add sugar or salt if using, to taste. To serve, strain into a cup and add sugar or salt if using, to taste."
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} | 9ad7cb1ffd48079c14cf788c5314fdfb90c727024621206f85d9dd43602b48e1 | Orange and ginger mulled cider recipe
An average of 4.0 out of 5 stars from 2 ratings Warm up any occasion with a little mulled cider. Brilliant to make for after a chilly weekend walk. 200ml fresh apple juice1 heaped tbsp muscovado sugarhalf an orange studded with 3-4 cloves1 cinnamon stick500ml cider 50ml orange liqueur1 lemon and ginger herbal tea bag 200ml fresh apple juice 1 heaped tbsp muscovado sugar half an orange studded with 3-4 cloves 1 cinnamon stick 500ml cider 50ml orange liqueur 1 lemon and ginger herbal tea bag Method Put the apple juice and sugar into a pan and stir. Warm together until the sugar is dissolved. Add the cinnamon stick and the half orange studded with cloves. Add the cider and orange liqueur, if using, and warm gentlyPut in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove. Warm, do not boil, for 10 min so that all flavours infuse. Serve warm. If pre-preparing, remove spices and fruit and keep warm. Put the apple juice and sugar into a pan and stir. Warm together until the sugar is dissolved. Add the cinnamon stick and the half orange studded with cloves. Add the cider and orange liqueur, if using, and warm gently Put the apple juice and sugar into a pan and stir. Warm together until the sugar is dissolved. Add the cinnamon stick and the half orange studded with cloves. Add the cider and orange liqueur, if using, and warm gently Put in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove. Warm, do not boil, for 10 min so that all flavours infuse. Serve warm. If pre-preparing, remove spices and fruit and keep warm. Put in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove. Warm, do not boil, for 10 min so that all flavours infuse. Serve warm. If pre-preparing, remove spices and fruit and keep warm. Recipe tips Replace the cider with more apple juice and leave out the orange liqueur for a family-friendly treat. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/mulled_cider_54895",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Orange and ginger mulled cider recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Warm up any occasion with a little mulled cider. Brilliant to make for after a chilly weekend walk. 200ml fresh apple juice1 heaped tbsp muscovado sugarhalf an orange studded with 3-4 cloves1 cinnamon stick500ml cider 50ml orange liqueur1 lemon and ginger herbal tea bag 200ml fresh apple juice 1 heaped tbsp muscovado sugar half an orange studded with 3-4 cloves 1 cinnamon stick 500ml cider 50ml orange liqueur 1 lemon and ginger herbal tea bag Method Put the apple juice and sugar into a pan and stir. Warm together until the sugar is dissolved. Add the cinnamon stick and the half orange studded with cloves. Add the cider and orange liqueur, if using, and warm gentlyPut in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove. Warm, do not boil, for 10 min so that all flavours infuse. Serve warm. If pre-preparing, remove spices and fruit and keep warm. Put the apple juice and sugar into a pan and stir. Warm together until the sugar is dissolved. Add the cinnamon stick and the half orange studded with cloves. Add the cider and orange liqueur, if using, and warm gently Put the apple juice and sugar into a pan and stir. Warm together until the sugar is dissolved. Add the cinnamon stick and the half orange studded with cloves. Add the cider and orange liqueur, if using, and warm gently Put in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove. Warm, do not boil, for 10 min so that all flavours infuse. Serve warm. If pre-preparing, remove spices and fruit and keep warm. Put in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove. Warm, do not boil, for 10 min so that all flavours infuse. Serve warm. If pre-preparing, remove spices and fruit and keep warm. Recipe tips Replace the cider with more apple juice and leave out the orange liqueur for a family-friendly treat."
},
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"$oid": "68bad592eb3bdbfd0cc01698"
} | 12885aef072ed540809e0635c3c10fe1bd7bde82c22f5098b1381cd5d87ad76a | Molasses and rum barbecue pulled pork burger recipe
Molasses and rum barbecue pulled pork burger with chips and garlic mayo An average of 2.7 out of 5 stars from 3 ratings After five hours slowly braising in molasses and rum barbecue sauce, this sweet, sticky pulled pork is just what you want in a brioche bun, with fat, golden chips and garlic mayo alongside. 3 tbsp vegetable oil1 onion, roughly chopped6 garlic cloves, roughly chopped2 bay leaves1 tsp ground coriander1 tsp ground ginger1 tsp cayenne pepper400g tin chopped tomatoes6 tbsp cider vinegar2 tbsp Worcestershire sauce2 tbsp soy sauce2 tbsp English mustard1 tbsp Angostura bitters1 lime, juice only100ml/3½fl oz dark rum1 tbsp tomato purée½ orange, zest only200g/7oz molasses 3 tbsp vegetable oil 1 onion, roughly chopped 6 garlic cloves, roughly chopped 2 bay leaves 1 tsp ground coriander 1 tsp ground ginger 1 tsp cayenne pepper 400g tin chopped tomatoes 6 tbsp cider vinegar 2 tbsp Worcestershire sauce 2 tbsp soy sauce 2 tbsp English mustard 1 tbsp Angostura bitters 1 lime, juice only 100ml/3½fl oz dark rum 1 tbsp tomato purée ½ orange, zest only 200g/7oz molasses 1kg/2lb 4oz pork shoulder, skinless, boneless, slashed a few times with a sharp knife4 tbsp cider vinegar100ml/3½fl oz orange juice 1kg/2lb 4oz pork shoulder, skinless, boneless, slashed a few times with a sharp knife 4 tbsp cider vinegar 100ml/3½fl oz orange juice 1.5kg/3lb 5oz floury potatoes (like Maris Piper), unpeeled and cut into chunky chips3 litres/5¼ pints sunflower or ground nut oil, for frying 1.5kg/3lb 5oz floury potatoes (like Maris Piper), unpeeled and cut into chunky chips 3 litres/5¼ pints sunflower or ground nut oil, for frying 150g/5½oz mayonnaisesqueeze lemon juice½ garlic bulb, gratedolive oil, to loosen 150g/5½oz mayonnaise squeeze lemon juice ½ garlic bulb, grated olive oil, to loosen mayonnaise4 brioche burger buns, lightly toastediceberg lettuce leaveshandful tomatoes, slicedhandful pickles or gherkins, slicedsea salt and freshly ground black pepper mayonnaise 4 brioche burger buns, lightly toasted iceberg lettuce leaves handful tomatoes, sliced handful pickles or gherkins, sliced sea salt and freshly ground black pepper Method To make the molasses and rum barbecue sauce, heat the oil in a medium-sized saucepan. Fry the onion with a pinch of salt for about 7 minutes, then add the garlic, bay leaves and spices, and stir until the aromas are released. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer with the lid off for about 30 minutes stirring regularly, until thick.To make the pulled pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep-sided roasting tin and rub with 4 tablespoons of the barbecue sauce and the cider vinegar. Pour in the orange juice and cover with a ‘tent’ of kitchen foil, ensuring that it's sealed at the edges of the dish but doesn’t actually touch the pork. Roast for 5 hours, until the meat is falling apart easily and can be shredded with two forks. Check occasionally to make sure the orange juice hasn’t dried out, topping up with extra orange juice if needed. Shred with two forks, then mix through the remaining barbecue sauce.When you're ready to make the fat chips, prepare a kitchen paper-lined plate. Heat the oil to 140C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the chips in batches and cook for about 10 minutes, stirring often, until the chips are soft but still pale in colour. Remove the chips with a slotted spoon onto the lined plate. Increase the temperature of the oil to 180C and put a new piece of kitchen paper on the plate. Fry the chips again, in batches, for about 4 minutes, until crisp and golden brown. Remove with a slotted spoon onto the lined plate. Sprinkle with sea salt.To make the garlic mayo, mix together all the ingredients, using the olive oil to loosen to your desired consistency.To serve, spread the mayo on the bottom halves of the burger buns. Top with the lettuce, then the pulled pork, making sure to get lots of the barbecue sauce in the mix. Top with the tomato, pickles and the other halves of the buns. Serve with the fat chips and the garlic mayo to dip. To make the molasses and rum barbecue sauce, heat the oil in a medium-sized saucepan. Fry the onion with a pinch of salt for about 7 minutes, then add the garlic, bay leaves and spices, and stir until the aromas are released. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer with the lid off for about 30 minutes stirring regularly, until thick. To make the molasses and rum barbecue sauce, heat the oil in a medium-sized saucepan. Fry the onion with a pinch of salt for about 7 minutes, then add the garlic, bay leaves and spices, and stir until the aromas are released. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer with the lid off for about 30 minutes stirring regularly, until thick. To make the pulled pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep-sided roasting tin and rub with 4 tablespoons of the barbecue sauce and the cider vinegar. Pour in the orange juice and cover with a ‘tent’ of kitchen foil, ensuring that it's sealed at the edges of the dish but doesn’t actually touch the pork. Roast for 5 hours, until the meat is falling apart easily and can be shredded with two forks. Check occasionally to make sure the orange juice hasn’t dried out, topping up with extra orange juice if needed. Shred with two forks, then mix through the remaining barbecue sauce. To make the pulled pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep-sided roasting tin and rub with 4 tablespoons of the barbecue sauce and the cider vinegar. Pour in the orange juice and cover with a ‘tent’ of kitchen foil, ensuring that it's sealed at the edges of the dish but doesn’t actually touch the pork. Roast for 5 hours, until the meat is falling apart easily and can be shredded with two forks. Check occasionally to make sure the orange juice hasn’t dried out, topping up with extra orange juice if needed. Shred with two forks, then mix through the remaining barbecue sauce. When you're ready to make the fat chips, prepare a kitchen paper-lined plate. Heat the oil to 140C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the chips in batches and cook for about 10 minutes, stirring often, until the chips are soft but still pale in colour. Remove the chips with a slotted spoon onto the lined plate. When you're ready to make the fat chips, prepare a kitchen paper-lined plate. Heat the oil to 140C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the chips in batches and cook for about 10 minutes, stirring often, until the chips are soft but still pale in colour. Remove the chips with a slotted spoon onto the lined plate. Increase the temperature of the oil to 180C and put a new piece of kitchen paper on the plate. Fry the chips again, in batches, for about 4 minutes, until crisp and golden brown. Remove with a slotted spoon onto the lined plate. Sprinkle with sea salt. Increase the temperature of the oil to 180C and put a new piece of kitchen paper on the plate. Fry the chips again, in batches, for about 4 minutes, until crisp and golden brown. Remove with a slotted spoon onto the lined plate. Sprinkle with sea salt. To make the garlic mayo, mix together all the ingredients, using the olive oil to loosen to your desired consistency. To make the garlic mayo, mix together all the ingredients, using the olive oil to loosen to your desired consistency. To serve, spread the mayo on the bottom halves of the burger buns. Top with the lettuce, then the pulled pork, making sure to get lots of the barbecue sauce in the mix. Top with the tomato, pickles and the other halves of the buns. Serve with the fat chips and the garlic mayo to dip. To serve, spread the mayo on the bottom halves of the burger buns. Top with the lettuce, then the pulled pork, making sure to get lots of the barbecue sauce in the mix. Top with the tomato, pickles and the other halves of the buns. Serve with the fat chips and the garlic mayo to dip. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/molasses_and_rum_01928",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Molasses and rum barbecue pulled pork burger recipe",
"content": "Molasses and rum barbecue pulled pork burger with chips and garlic mayo An average of 2.7 out of 5 stars from 3 ratings After five hours slowly braising in molasses and rum barbecue sauce, this sweet, sticky pulled pork is just what you want in a brioche bun, with fat, golden chips and garlic mayo alongside. 3 tbsp vegetable oil1 onion, roughly chopped6 garlic cloves, roughly chopped2 bay leaves1 tsp ground coriander1 tsp ground ginger1 tsp cayenne pepper400g tin chopped tomatoes6 tbsp cider vinegar2 tbsp Worcestershire sauce2 tbsp soy sauce2 tbsp English mustard1 tbsp Angostura bitters1 lime, juice only100ml/3½fl oz dark rum1 tbsp tomato purée½ orange, zest only200g/7oz molasses 3 tbsp vegetable oil 1 onion, roughly chopped 6 garlic cloves, roughly chopped 2 bay leaves 1 tsp ground coriander 1 tsp ground ginger 1 tsp cayenne pepper 400g tin chopped tomatoes 6 tbsp cider vinegar 2 tbsp Worcestershire sauce 2 tbsp soy sauce 2 tbsp English mustard 1 tbsp Angostura bitters 1 lime, juice only 100ml/3½fl oz dark rum 1 tbsp tomato purée ½ orange, zest only 200g/7oz molasses 1kg/2lb 4oz pork shoulder, skinless, boneless, slashed a few times with a sharp knife4 tbsp cider vinegar100ml/3½fl oz orange juice 1kg/2lb 4oz pork shoulder, skinless, boneless, slashed a few times with a sharp knife 4 tbsp cider vinegar 100ml/3½fl oz orange juice 1.5kg/3lb 5oz floury potatoes (like Maris Piper), unpeeled and cut into chunky chips3 litres/5¼ pints sunflower or ground nut oil, for frying 1.5kg/3lb 5oz floury potatoes (like Maris Piper), unpeeled and cut into chunky chips 3 litres/5¼ pints sunflower or ground nut oil, for frying 150g/5½oz mayonnaisesqueeze lemon juice½ garlic bulb, gratedolive oil, to loosen 150g/5½oz mayonnaise squeeze lemon juice ½ garlic bulb, grated olive oil, to loosen mayonnaise4 brioche burger buns, lightly toastediceberg lettuce leaveshandful tomatoes, slicedhandful pickles or gherkins, slicedsea salt and freshly ground black pepper mayonnaise 4 brioche burger buns, lightly toasted iceberg lettuce leaves handful tomatoes, sliced handful pickles or gherkins, sliced sea salt and freshly ground black pepper Method To make the molasses and rum barbecue sauce, heat the oil in a medium-sized saucepan. Fry the onion with a pinch of salt for about 7 minutes, then add the garlic, bay leaves and spices, and stir until the aromas are released. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer with the lid off for about 30 minutes stirring regularly, until thick.To make the pulled pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep-sided roasting tin and rub with 4 tablespoons of the barbecue sauce and the cider vinegar. Pour in the orange juice and cover with a ‘tent’ of kitchen foil, ensuring that it's sealed at the edges of the dish but doesn’t actually touch the pork. Roast for 5 hours, until the meat is falling apart easily and can be shredded with two forks. Check occasionally to make sure the orange juice hasn’t dried out, topping up with extra orange juice if needed. Shred with two forks, then mix through the remaining barbecue sauce.When you're ready to make the fat chips, prepare a kitchen paper-lined plate. Heat the oil to 140C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the chips in batches and cook for about 10 minutes, stirring often, until the chips are soft but still pale in colour. Remove the chips with a slotted spoon onto the lined plate. Increase the temperature of the oil to 180C and put a new piece of kitchen paper on the plate. Fry the chips again, in batches, for about 4 minutes, until crisp and golden brown. Remove with a slotted spoon onto the lined plate. Sprinkle with sea salt.To make the garlic mayo, mix together all the ingredients, using the olive oil to loosen to your desired consistency.To serve, spread the mayo on the bottom halves of the burger buns. Top with the lettuce, then the pulled pork, making sure to get lots of the barbecue sauce in the mix. Top with the tomato, pickles and the other halves of the buns. Serve with the fat chips and the garlic mayo to dip. To make the molasses and rum barbecue sauce, heat the oil in a medium-sized saucepan. Fry the onion with a pinch of salt for about 7 minutes, then add the garlic, bay leaves and spices, and stir until the aromas are released. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer with the lid off for about 30 minutes stirring regularly, until thick. To make the molasses and rum barbecue sauce, heat the oil in a medium-sized saucepan. Fry the onion with a pinch of salt for about 7 minutes, then add the garlic, bay leaves and spices, and stir until the aromas are released. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer with the lid off for about 30 minutes stirring regularly, until thick. To make the pulled pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep-sided roasting tin and rub with 4 tablespoons of the barbecue sauce and the cider vinegar. Pour in the orange juice and cover with a ‘tent’ of kitchen foil, ensuring that it's sealed at the edges of the dish but doesn’t actually touch the pork. Roast for 5 hours, until the meat is falling apart easily and can be shredded with two forks. Check occasionally to make sure the orange juice hasn’t dried out, topping up with extra orange juice if needed. Shred with two forks, then mix through the remaining barbecue sauce. To make the pulled pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep-sided roasting tin and rub with 4 tablespoons of the barbecue sauce and the cider vinegar. Pour in the orange juice and cover with a ‘tent’ of kitchen foil, ensuring that it's sealed at the edges of the dish but doesn’t actually touch the pork. Roast for 5 hours, until the meat is falling apart easily and can be shredded with two forks. Check occasionally to make sure the orange juice hasn’t dried out, topping up with extra orange juice if needed. Shred with two forks, then mix through the remaining barbecue sauce. When you're ready to make the fat chips, prepare a kitchen paper-lined plate. Heat the oil to 140C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the chips in batches and cook for about 10 minutes, stirring often, until the chips are soft but still pale in colour. Remove the chips with a slotted spoon onto the lined plate. When you're ready to make the fat chips, prepare a kitchen paper-lined plate. Heat the oil to 140C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the chips in batches and cook for about 10 minutes, stirring often, until the chips are soft but still pale in colour. Remove the chips with a slotted spoon onto the lined plate. Increase the temperature of the oil to 180C and put a new piece of kitchen paper on the plate. Fry the chips again, in batches, for about 4 minutes, until crisp and golden brown. Remove with a slotted spoon onto the lined plate. Sprinkle with sea salt. Increase the temperature of the oil to 180C and put a new piece of kitchen paper on the plate. Fry the chips again, in batches, for about 4 minutes, until crisp and golden brown. Remove with a slotted spoon onto the lined plate. Sprinkle with sea salt. To make the garlic mayo, mix together all the ingredients, using the olive oil to loosen to your desired consistency. To make the garlic mayo, mix together all the ingredients, using the olive oil to loosen to your desired consistency. To serve, spread the mayo on the bottom halves of the burger buns. Top with the lettuce, then the pulled pork, making sure to get lots of the barbecue sauce in the mix. Top with the tomato, pickles and the other halves of the buns. Serve with the fat chips and the garlic mayo to dip. To serve, spread the mayo on the bottom halves of the burger buns. Top with the lettuce, then the pulled pork, making sure to get lots of the barbecue sauce in the mix. Top with the tomato, pickles and the other halves of the buns. Serve with the fat chips and the garlic mayo to dip."
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} |
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