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} | 65d6b03070c82df976da996f80f20f808c3fe9e839782baf19a6033bac04314e | Slow cooker mulled wine recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulledwine_84959_16x9.jpg This easy slow cooker mulled wine recipe can be made while you get on with trimming the tree and decorating the house. All you need is half a bottle of wine, a handful of spices and some citrus fruit. ½ bottle red wine1 cinnamon stick2 star anise2 cloves1 orange, sliced1 lemon, sliced50g/1¾oz brown sugar ½ bottle red wine 1 cinnamon stick 2 star anise 2 cloves 1 orange, sliced 1 lemon, sliced 50g/1¾oz brown sugar Method Combine all the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker). Alternatively, place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. To serve, pour the mulled wine into heatproof glasses. Combine all the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker). Alternatively, place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. Combine all the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker). Alternatively, place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. To serve, pour the mulled wine into heatproof glasses. To serve, pour the mulled wine into heatproof glasses. Recipe tips If you're having a party this Christmas, you can double or quadruple the wine and sugar quantities but leave the rest the same. Making mulled wine in the slow-cooker is completely hands off, but do give it a couple of hours to heat up. (You could start it in a pan and transfer to the slow cooker to keep it at the perfect temperature all evening.) | {
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"title": "Slow cooker mulled wine recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulledwine_84959_16x9.jpg This easy slow cooker mulled wine recipe can be made while you get on with trimming the tree and decorating the house. All you need is half a bottle of wine, a handful of spices and some citrus fruit. ½ bottle red wine1 cinnamon stick2 star anise2 cloves1 orange, sliced1 lemon, sliced50g/1¾oz brown sugar ½ bottle red wine 1 cinnamon stick 2 star anise 2 cloves 1 orange, sliced 1 lemon, sliced 50g/1¾oz brown sugar Method Combine all the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker). Alternatively, place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. To serve, pour the mulled wine into heatproof glasses. Combine all the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker). Alternatively, place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. Combine all the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker). Alternatively, place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. To serve, pour the mulled wine into heatproof glasses. To serve, pour the mulled wine into heatproof glasses. Recipe tips If you're having a party this Christmas, you can double or quadruple the wine and sugar quantities but leave the rest the same. Making mulled wine in the slow-cooker is completely hands off, but do give it a couple of hours to heat up. (You could start it in a pan and transfer to the slow cooker to keep it at the perfect temperature all evening.)"
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} | 766d5eda7eb49249b8a1563f86881ab7aae8baba070c6483e112ba6dade2415d | Five-spice pulled pork with spicy slaw recipe
An average of 4.0 out of 5 stars from 4 ratings This recipe is perfect for when you have a gang of hungry mouths to feed because the oven does most of the work for you. 5 tbsp soy sauce 4 tbsp chilli powder3 tbsp Chinese five-spice powder 2 tbsp light muscovado sugar 2 garlic cloves, finely chopped4cm/1½in fresh root ginger, peeled and finely chopped3kg/6lb 8oz boneless pork shoulder, rind removed 5 tbsp soy sauce 4 tbsp chilli powder 3 tbsp Chinese five-spice powder 2 tbsp light muscovado sugar 2 garlic cloves, finely chopped 4cm/1½in fresh root ginger, peeled and finely chopped 3kg/6lb 8oz boneless pork shoulder, rind removed 3 tbsp sesame oil 2 tbsp soy sauce½ red cabbage, very thinly sliced1 red onion, finely chopped1 large carrot, cut into thin matchsticks2 red chillies, finely chopped (seeds removed if you prefer less heat)handful coriander leaves (optional)black pepper 3 tbsp sesame oil 2 tbsp soy sauce ½ red cabbage, very thinly sliced 1 red onion, finely chopped 1 large carrot, cut into thin matchsticks 2 red chillies, finely chopped (seeds removed if you prefer less heat) handful coriander leaves (optional) black pepper 150g/5½oz mayonnaise10-12 sesame seed buns, split open and toasted 150g/5½oz mayonnaise 10-12 sesame seed buns, split open and toasted Method Preheat the oven to 150C/130C Fan/Gas 2.For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste. Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork.Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper.Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste. Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork. Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork. Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper. Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper. Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw. Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw. Recipe tips If you would like to serve the pork with a sauce, bubble the cooking juices in a large saucepan over a high heat for 10-15 minutes until reduced and thickened slightly. Season with pepper. | {
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"title": "Five-spice pulled pork with spicy slaw recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings This recipe is perfect for when you have a gang of hungry mouths to feed because the oven does most of the work for you. 5 tbsp soy sauce 4 tbsp chilli powder3 tbsp Chinese five-spice powder 2 tbsp light muscovado sugar 2 garlic cloves, finely chopped4cm/1½in fresh root ginger, peeled and finely chopped3kg/6lb 8oz boneless pork shoulder, rind removed 5 tbsp soy sauce 4 tbsp chilli powder 3 tbsp Chinese five-spice powder 2 tbsp light muscovado sugar 2 garlic cloves, finely chopped 4cm/1½in fresh root ginger, peeled and finely chopped 3kg/6lb 8oz boneless pork shoulder, rind removed 3 tbsp sesame oil 2 tbsp soy sauce½ red cabbage, very thinly sliced1 red onion, finely chopped1 large carrot, cut into thin matchsticks2 red chillies, finely chopped (seeds removed if you prefer less heat)handful coriander leaves (optional)black pepper 3 tbsp sesame oil 2 tbsp soy sauce ½ red cabbage, very thinly sliced 1 red onion, finely chopped 1 large carrot, cut into thin matchsticks 2 red chillies, finely chopped (seeds removed if you prefer less heat) handful coriander leaves (optional) black pepper 150g/5½oz mayonnaise10-12 sesame seed buns, split open and toasted 150g/5½oz mayonnaise 10-12 sesame seed buns, split open and toasted Method Preheat the oven to 150C/130C Fan/Gas 2.For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste. Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork.Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper.Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste. Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork. Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork. Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper. Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper. Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw. Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw. Recipe tips If you would like to serve the pork with a sauce, bubble the cooking juices in a large saucepan over a high heat for 10-15 minutes until reduced and thickened slightly. Season with pepper."
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} | cea4a4b2a962d30317e9cd9db7d6277eae4cef1d492cd41ad8f169fb049fbd76 | Spiced pulled pork with sage and onion stuffing recipe
For the spiced pork, mix all of the spiced pork ingredients (except for the pork) together in a bowl until well combined.Put the pork shoulder into a shallow ovenproof dish and rub all over with half of the dry spice rub mixture. Cover loosely with cling film and chill in the fridge for 1-2 hours. (Reserve the remaining dry spice rub mixture).Once the pork has marinated for two hours, massage the remaining spice rub mixture into it. Preheat the oven to 150C/300F/Gas 2.Transfer the spiced pork to a large roasting tin, pour 100ml/3½fl oz water into the tin, then cover with a large piece of aluminium foil, pinching the foil around the edges of the tin to seal well. Cook the spiced pork in the oven for five hours, or until tender.Meanwhile, for the barbecue sauce, heat the oil in a frying pan over a low heat. Add the onion and fry until softened but not coloured, about 10 minutes, then add the garlic and fry for a further 2-3 minutes.Add the remaining barbecue sauce ingredients and gradually bring the mixture to a simmer, stirring well. Continue to simmer for 10-15 minutes, or until the mixture has thickened and the onions are very soft. If desired, set the barbecue sauce aside to cool slightly, then blend to a smooth purée in a food processor. Set aside, covered, to cool, then chill in the fridge until needed.For the baked apples, fill the hole in the middle of each apple with the sugar and butter.Place each stuffed apple into a roasting tray and cover with aluminium foil, then set aside until the pork has cooked for four hours. Add the baked apples to the oven and bake for 40 minutes, then remove the foil covering and bake for a further 10-15 minutes, or until the apples are very soft but not collapsing.For the potato salad, half-fill a saucepan with water and bring to the boil. Add the potatoes and a pinch of salt and return the water to the boil. Cook for 15-18 minutes, or until just tender. Drain in a colander and then suspend under running cold water until completely cooled.Mix together the mayonnaise, crème fraiche, capers, gherkins, lemon juice and parsley in a large bowl until well combined.Cut each of the potatoes into quarters and stir them into the mayonnaise dressing. Season, to taste, with salt and freshly ground black pepper.When the pork is cooked, transfer to a chopping board, cover with a sheet of aluminium foil and a clean dry tea towel and set aside to rest for 15-20 minutes.Meanwhile, for the sage and onion stuffing, increase the oven temperature to 180C/350F/Gas 5.Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.Mix together the breadcrumbs, parsley and sage in a bowl until well combined. Add the cooked onion and garlic mixture and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper.Spoon the sage and onion stuffing mixture into a small ovenproof dish and bake in the oven for 25-30 minutes, or until cooked through.When the spiced pork has rested, shred it using two forks.To serve, fill each bread roll with the spiced pulled pork and top the pork with a spoonful of barbecue sauce. Serve the baked apples and potato salad alongside. For the spiced pork, mix all of the spiced pork ingredients (except for the pork) together in a bowl until well combined. For the spiced pork, mix all of the spiced pork ingredients (except for the pork) together in a bowl until well combined. Put the pork shoulder into a shallow ovenproof dish and rub all over with half of the dry spice rub mixture. Cover loosely with cling film and chill in the fridge for 1-2 hours. (Reserve the remaining dry spice rub mixture). Put the pork shoulder into a shallow ovenproof dish and rub all over with half of the dry spice rub mixture. Cover loosely with cling film and chill in the fridge for 1-2 hours. (Reserve the remaining dry spice rub mixture). Once the pork has marinated for two hours, massage the remaining spice rub mixture into it. Preheat the oven to 150C/300F/Gas 2. Once the pork has marinated for two hours, massage the remaining spice rub mixture into it. Preheat the oven to 150C/300F/Gas 2. Transfer the spiced pork to a large roasting tin, pour 100ml/3½fl oz water into the tin, then cover with a large piece of aluminium foil, pinching the foil around the edges of the tin to seal well. Cook the spiced pork in the oven for five hours, or until tender. Transfer the spiced pork to a large roasting tin, pour 100ml/3½fl oz water into the tin, then cover with a large piece of aluminium foil, pinching the foil around the edges of the tin to seal well. Cook the spiced pork in the oven for five hours, or until tender. Meanwhile, for the barbecue sauce, heat the oil in a frying pan over a low heat. Add the onion and fry until softened but not coloured, about 10 minutes, then add the garlic and fry for a further 2-3 minutes. Meanwhile, for the barbecue sauce, heat the oil in a frying pan over a low heat. Add the onion and fry until softened but not coloured, about 10 minutes, then add the garlic and fry for a further 2-3 minutes. Add the remaining barbecue sauce ingredients and gradually bring the mixture to a simmer, stirring well. Continue to simmer for 10-15 minutes, or until the mixture has thickened and the onions are very soft. If desired, set the barbecue sauce aside to cool slightly, then blend to a smooth purée in a food processor. Set aside, covered, to cool, then chill in the fridge until needed. Add the remaining barbecue sauce ingredients and gradually bring the mixture to a simmer, stirring well. Continue to simmer for 10-15 minutes, or until the mixture has thickened and the onions are very soft. If desired, set the barbecue sauce aside to cool slightly, then blend to a smooth purée in a food processor. Set aside, covered, to cool, then chill in the fridge until needed. For the baked apples, fill the hole in the middle of each apple with the sugar and butter. For the baked apples, fill the hole in the middle of each apple with the sugar and butter. Place each stuffed apple into a roasting tray and cover with aluminium foil, then set aside until the pork has cooked for four hours. Add the baked apples to the oven and bake for 40 minutes, then remove the foil covering and bake for a further 10-15 minutes, or until the apples are very soft but not collapsing. Place each stuffed apple into a roasting tray and cover with aluminium foil, then set aside until the pork has cooked for four hours. Add the baked apples to the oven and bake for 40 minutes, then remove the foil covering and bake for a further 10-15 minutes, or until the apples are very soft but not collapsing. For the potato salad, half-fill a saucepan with water and bring to the boil. Add the potatoes and a pinch of salt and return the water to the boil. Cook for 15-18 minutes, or until just tender. Drain in a colander and then suspend under running cold water until completely cooled. For the potato salad, half-fill a saucepan with water and bring to the boil. Add the potatoes and a pinch of salt and return the water to the boil. Cook for 15-18 minutes, or until just tender. Drain in a colander and then suspend under running cold water until completely cooled. Mix together the mayonnaise, crème fraiche, capers, gherkins, lemon juice and parsley in a large bowl until well combined. Mix together the mayonnaise, crème fraiche, capers, gherkins, lemon juice and parsley in a large bowl until well combined. Cut each of the potatoes into quarters and stir them into the mayonnaise dressing. Season, to taste, with salt and freshly ground black pepper. Cut each of the potatoes into quarters and stir them into the mayonnaise dressing. Season, to taste, with salt and freshly ground black pepper. When the pork is cooked, transfer to a chopping board, cover with a sheet of aluminium foil and a clean dry tea towel and set aside to rest for 15-20 minutes. When the pork is cooked, transfer to a chopping board, cover with a sheet of aluminium foil and a clean dry tea towel and set aside to rest for 15-20 minutes. Meanwhile, for the sage and onion stuffing, increase the oven temperature to 180C/350F/Gas 5. Meanwhile, for the sage and onion stuffing, increase the oven temperature to 180C/350F/Gas 5. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured. Mix together the breadcrumbs, parsley and sage in a bowl until well combined. Add the cooked onion and garlic mixture and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Mix together the breadcrumbs, parsley and sage in a bowl until well combined. Add the cooked onion and garlic mixture and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Spoon the sage and onion stuffing mixture into a small ovenproof dish and bake in the oven for 25-30 minutes, or until cooked through. Spoon the sage and onion stuffing mixture into a small ovenproof dish and bake in the oven for 25-30 minutes, or until cooked through. When the spiced pork has rested, shred it using two forks. When the spiced pork has rested, shred it using two forks. To serve, fill each bread roll with the spiced pulled pork and top the pork with a spoonful of barbecue sauce. Serve the baked apples and potato salad alongside. To serve, fill each bread roll with the spiced pulled pork and top the pork with a spoonful of barbecue sauce. Serve the baked apples and potato salad alongside. | {
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"title": "Spiced pulled pork with sage and onion stuffing recipe",
"content": "For the spiced pork, mix all of the spiced pork ingredients (except for the pork) together in a bowl until well combined.Put the pork shoulder into a shallow ovenproof dish and rub all over with half of the dry spice rub mixture. Cover loosely with cling film and chill in the fridge for 1-2 hours. (Reserve the remaining dry spice rub mixture).Once the pork has marinated for two hours, massage the remaining spice rub mixture into it. Preheat the oven to 150C/300F/Gas 2.Transfer the spiced pork to a large roasting tin, pour 100ml/3½fl oz water into the tin, then cover with a large piece of aluminium foil, pinching the foil around the edges of the tin to seal well. Cook the spiced pork in the oven for five hours, or until tender.Meanwhile, for the barbecue sauce, heat the oil in a frying pan over a low heat. Add the onion and fry until softened but not coloured, about 10 minutes, then add the garlic and fry for a further 2-3 minutes.Add the remaining barbecue sauce ingredients and gradually bring the mixture to a simmer, stirring well. Continue to simmer for 10-15 minutes, or until the mixture has thickened and the onions are very soft. If desired, set the barbecue sauce aside to cool slightly, then blend to a smooth purée in a food processor. Set aside, covered, to cool, then chill in the fridge until needed.For the baked apples, fill the hole in the middle of each apple with the sugar and butter.Place each stuffed apple into a roasting tray and cover with aluminium foil, then set aside until the pork has cooked for four hours. Add the baked apples to the oven and bake for 40 minutes, then remove the foil covering and bake for a further 10-15 minutes, or until the apples are very soft but not collapsing.For the potato salad, half-fill a saucepan with water and bring to the boil. Add the potatoes and a pinch of salt and return the water to the boil. Cook for 15-18 minutes, or until just tender. Drain in a colander and then suspend under running cold water until completely cooled.Mix together the mayonnaise, crème fraiche, capers, gherkins, lemon juice and parsley in a large bowl until well combined.Cut each of the potatoes into quarters and stir them into the mayonnaise dressing. Season, to taste, with salt and freshly ground black pepper.When the pork is cooked, transfer to a chopping board, cover with a sheet of aluminium foil and a clean dry tea towel and set aside to rest for 15-20 minutes.Meanwhile, for the sage and onion stuffing, increase the oven temperature to 180C/350F/Gas 5.Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.Mix together the breadcrumbs, parsley and sage in a bowl until well combined. Add the cooked onion and garlic mixture and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper.Spoon the sage and onion stuffing mixture into a small ovenproof dish and bake in the oven for 25-30 minutes, or until cooked through.When the spiced pork has rested, shred it using two forks.To serve, fill each bread roll with the spiced pulled pork and top the pork with a spoonful of barbecue sauce. Serve the baked apples and potato salad alongside. For the spiced pork, mix all of the spiced pork ingredients (except for the pork) together in a bowl until well combined. For the spiced pork, mix all of the spiced pork ingredients (except for the pork) together in a bowl until well combined. Put the pork shoulder into a shallow ovenproof dish and rub all over with half of the dry spice rub mixture. Cover loosely with cling film and chill in the fridge for 1-2 hours. (Reserve the remaining dry spice rub mixture). Put the pork shoulder into a shallow ovenproof dish and rub all over with half of the dry spice rub mixture. Cover loosely with cling film and chill in the fridge for 1-2 hours. (Reserve the remaining dry spice rub mixture). Once the pork has marinated for two hours, massage the remaining spice rub mixture into it. Preheat the oven to 150C/300F/Gas 2. Once the pork has marinated for two hours, massage the remaining spice rub mixture into it. Preheat the oven to 150C/300F/Gas 2. Transfer the spiced pork to a large roasting tin, pour 100ml/3½fl oz water into the tin, then cover with a large piece of aluminium foil, pinching the foil around the edges of the tin to seal well. Cook the spiced pork in the oven for five hours, or until tender. Transfer the spiced pork to a large roasting tin, pour 100ml/3½fl oz water into the tin, then cover with a large piece of aluminium foil, pinching the foil around the edges of the tin to seal well. Cook the spiced pork in the oven for five hours, or until tender. Meanwhile, for the barbecue sauce, heat the oil in a frying pan over a low heat. Add the onion and fry until softened but not coloured, about 10 minutes, then add the garlic and fry for a further 2-3 minutes. Meanwhile, for the barbecue sauce, heat the oil in a frying pan over a low heat. Add the onion and fry until softened but not coloured, about 10 minutes, then add the garlic and fry for a further 2-3 minutes. Add the remaining barbecue sauce ingredients and gradually bring the mixture to a simmer, stirring well. Continue to simmer for 10-15 minutes, or until the mixture has thickened and the onions are very soft. If desired, set the barbecue sauce aside to cool slightly, then blend to a smooth purée in a food processor. Set aside, covered, to cool, then chill in the fridge until needed. Add the remaining barbecue sauce ingredients and gradually bring the mixture to a simmer, stirring well. Continue to simmer for 10-15 minutes, or until the mixture has thickened and the onions are very soft. If desired, set the barbecue sauce aside to cool slightly, then blend to a smooth purée in a food processor. Set aside, covered, to cool, then chill in the fridge until needed. For the baked apples, fill the hole in the middle of each apple with the sugar and butter. For the baked apples, fill the hole in the middle of each apple with the sugar and butter. Place each stuffed apple into a roasting tray and cover with aluminium foil, then set aside until the pork has cooked for four hours. Add the baked apples to the oven and bake for 40 minutes, then remove the foil covering and bake for a further 10-15 minutes, or until the apples are very soft but not collapsing. Place each stuffed apple into a roasting tray and cover with aluminium foil, then set aside until the pork has cooked for four hours. Add the baked apples to the oven and bake for 40 minutes, then remove the foil covering and bake for a further 10-15 minutes, or until the apples are very soft but not collapsing. For the potato salad, half-fill a saucepan with water and bring to the boil. Add the potatoes and a pinch of salt and return the water to the boil. Cook for 15-18 minutes, or until just tender. Drain in a colander and then suspend under running cold water until completely cooled. For the potato salad, half-fill a saucepan with water and bring to the boil. Add the potatoes and a pinch of salt and return the water to the boil. Cook for 15-18 minutes, or until just tender. Drain in a colander and then suspend under running cold water until completely cooled. Mix together the mayonnaise, crème fraiche, capers, gherkins, lemon juice and parsley in a large bowl until well combined. Mix together the mayonnaise, crème fraiche, capers, gherkins, lemon juice and parsley in a large bowl until well combined. Cut each of the potatoes into quarters and stir them into the mayonnaise dressing. Season, to taste, with salt and freshly ground black pepper. Cut each of the potatoes into quarters and stir them into the mayonnaise dressing. Season, to taste, with salt and freshly ground black pepper. When the pork is cooked, transfer to a chopping board, cover with a sheet of aluminium foil and a clean dry tea towel and set aside to rest for 15-20 minutes. When the pork is cooked, transfer to a chopping board, cover with a sheet of aluminium foil and a clean dry tea towel and set aside to rest for 15-20 minutes. Meanwhile, for the sage and onion stuffing, increase the oven temperature to 180C/350F/Gas 5. Meanwhile, for the sage and onion stuffing, increase the oven temperature to 180C/350F/Gas 5. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured. Mix together the breadcrumbs, parsley and sage in a bowl until well combined. Add the cooked onion and garlic mixture and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Mix together the breadcrumbs, parsley and sage in a bowl until well combined. Add the cooked onion and garlic mixture and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper. Spoon the sage and onion stuffing mixture into a small ovenproof dish and bake in the oven for 25-30 minutes, or until cooked through. Spoon the sage and onion stuffing mixture into a small ovenproof dish and bake in the oven for 25-30 minutes, or until cooked through. When the spiced pork has rested, shred it using two forks. When the spiced pork has rested, shred it using two forks. To serve, fill each bread roll with the spiced pulled pork and top the pork with a spoonful of barbecue sauce. Serve the baked apples and potato salad alongside. To serve, fill each bread roll with the spiced pulled pork and top the pork with a spoonful of barbecue sauce. Serve the baked apples and potato salad alongside."
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} | 33181e132950d88b225a3d2d3bac7c919cd808e4684580121f126866a24e7ddf | Cuban pork shoulder with fennel salad recipe
An average of 5.0 out of 5 stars from 4 ratings Slow cooked pork shoulder gets a Cuban makeover in this delicious recipe from Saturday Kitchen. 2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone 4 garlic cloves, grated1 tbsp cumin seeds 1 tbsp coriander seeds 2 tsp dried oregano 1 orange, juice only2 limes, juice only2 tbsp red wine vinegar 3 tbsp olive oilsalt and freshly ground black pepper 2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone 4 garlic cloves, grated 1 tbsp cumin seeds 1 tbsp coriander seeds 2 tsp dried oregano 1 orange, juice only 2 limes, juice only 2 tbsp red wine vinegar 3 tbsp olive oil salt and freshly ground black pepper 1 bunch coriander, leaves picked1 lime, juice only1 orange, segmented 1 fennel bulb, thinly sliced salt and freshly ground black pepper 1 bunch coriander, leaves picked 1 lime, juice only 1 orange, segmented 1 fennel bulb, thinly sliced salt and freshly ground black pepper 150g/5½oz black beans from a tin, drainedolive oil, for drizzling1 tbsp chopped fresh oregano1 tbsp chopped fresh coriandersalt and freshly ground black pepper 150g/5½oz black beans from a tin, drained olive oil, for drizzling 1 tbsp chopped fresh oregano 1 tbsp chopped fresh coriander salt and freshly ground black pepper Method To make the pork, slash the fat of the pork shoulder in several places using a sharp knife. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight. Preheat the oven to 160C/140C Fan/Gas 3. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper.To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side. To make the pork, slash the fat of the pork shoulder in several places using a sharp knife. To make the pork, slash the fat of the pork shoulder in several places using a sharp knife. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper. To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper. To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side. | {
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"title": "Cuban pork shoulder with fennel salad recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Slow cooked pork shoulder gets a Cuban makeover in this delicious recipe from Saturday Kitchen. 2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone 4 garlic cloves, grated1 tbsp cumin seeds 1 tbsp coriander seeds 2 tsp dried oregano 1 orange, juice only2 limes, juice only2 tbsp red wine vinegar 3 tbsp olive oilsalt and freshly ground black pepper 2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone 4 garlic cloves, grated 1 tbsp cumin seeds 1 tbsp coriander seeds 2 tsp dried oregano 1 orange, juice only 2 limes, juice only 2 tbsp red wine vinegar 3 tbsp olive oil salt and freshly ground black pepper 1 bunch coriander, leaves picked1 lime, juice only1 orange, segmented 1 fennel bulb, thinly sliced salt and freshly ground black pepper 1 bunch coriander, leaves picked 1 lime, juice only 1 orange, segmented 1 fennel bulb, thinly sliced salt and freshly ground black pepper 150g/5½oz black beans from a tin, drainedolive oil, for drizzling1 tbsp chopped fresh oregano1 tbsp chopped fresh coriandersalt and freshly ground black pepper 150g/5½oz black beans from a tin, drained olive oil, for drizzling 1 tbsp chopped fresh oregano 1 tbsp chopped fresh coriander salt and freshly ground black pepper Method To make the pork, slash the fat of the pork shoulder in several places using a sharp knife. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight. Preheat the oven to 160C/140C Fan/Gas 3. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper.To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side. To make the pork, slash the fat of the pork shoulder in several places using a sharp knife. To make the pork, slash the fat of the pork shoulder in several places using a sharp knife. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper. To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper. To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side."
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} | c55cfee50c97feec3c0359dd333fd1c34ec1248c11885ce44df817c0f69fc600 | Lemon and tarragon pulled pork recipe
For the lemon and tarragon pulled pork, in a saucepan heat 1 litre/1¾ pints water, the salt, Demerara sugar, bay leaves, thyme, star anise and the lemon rind. Boil until the salt and sugar have dissolved then remove from the heat and leave to cool.When the brine is cold, place the pork shoulder into a container and pour over the chilled brine. Cover and place into the fridge for 24 hours. When ready to cook the pork, preheat the oven to 140C/275F/Gas 1.Remove the pork from the marinade, pat dry and place onto a sheet of aluminium foil. Drizzle with the oil and wrap the meat in the foil, sealing the edges to form a parcel. Place in a roasting tin and transfer to the oven to slow cook for at least four hours, or until the pork is very well done and tender.Remove from the oven and leave to cool, still wrapped, for 25-30 minutes.Meanwhile, in a large pan, combine the white wine vinegar, chicken stock, brown sugar, white wine, grated garlic, honey and bay leaves and bring to the boil. Turn the heat down to a low simmer.Open the wrapped pork and, using two forks, pull the pork apart, shredding it all up. Place the pork mix into the gently simmering stock and cook for 35-40 minutes, letting the stock reduce to a sticky glaze. Meanwhile, for the walnut mayonnaise, place the egg yolks, mustard and white wine vinegar into a food processor and blend until smooth. Slowly add the vegetable oil in a thin, steady stream while the motor is still running. When all the vegetable oil is combined, add the walnut oil with the motor running. Blend until the mayonnaise has emulsified then season with salt, cayenne pepper and lemon juice. Stir in the walnuts.For the coleslaw, mix together the carrot, cabbage and onion with a little mayonnaise.When ready to serve, season the pork with the lemon juice, tarragon, salt and pepper. To serve, tear apart the pitta bread apart, put in a big blob of coleslaw, add the pulled pork and lettuce (if using). For the lemon and tarragon pulled pork, in a saucepan heat 1 litre/1¾ pints water, the salt, Demerara sugar, bay leaves, thyme, star anise and the lemon rind. Boil until the salt and sugar have dissolved then remove from the heat and leave to cool. For the lemon and tarragon pulled pork, in a saucepan heat 1 litre/1¾ pints water, the salt, Demerara sugar, bay leaves, thyme, star anise and the lemon rind. Boil until the salt and sugar have dissolved then remove from the heat and leave to cool. When the brine is cold, place the pork shoulder into a container and pour over the chilled brine. Cover and place into the fridge for 24 hours. When the brine is cold, place the pork shoulder into a container and pour over the chilled brine. Cover and place into the fridge for 24 hours. When ready to cook the pork, preheat the oven to 140C/275F/Gas 1. When ready to cook the pork, preheat the oven to 140C/275F/Gas 1. Remove the pork from the marinade, pat dry and place onto a sheet of aluminium foil. Drizzle with the oil and wrap the meat in the foil, sealing the edges to form a parcel. Place in a roasting tin and transfer to the oven to slow cook for at least four hours, or until the pork is very well done and tender. Remove the pork from the marinade, pat dry and place onto a sheet of aluminium foil. Drizzle with the oil and wrap the meat in the foil, sealing the edges to form a parcel. Place in a roasting tin and transfer to the oven to slow cook for at least four hours, or until the pork is very well done and tender. Remove from the oven and leave to cool, still wrapped, for 25-30 minutes. Remove from the oven and leave to cool, still wrapped, for 25-30 minutes. Meanwhile, in a large pan, combine the white wine vinegar, chicken stock, brown sugar, white wine, grated garlic, honey and bay leaves and bring to the boil. Turn the heat down to a low simmer. Meanwhile, in a large pan, combine the white wine vinegar, chicken stock, brown sugar, white wine, grated garlic, honey and bay leaves and bring to the boil. Turn the heat down to a low simmer. Open the wrapped pork and, using two forks, pull the pork apart, shredding it all up. Place the pork mix into the gently simmering stock and cook for 35-40 minutes, letting the stock reduce to a sticky glaze. Open the wrapped pork and, using two forks, pull the pork apart, shredding it all up. Place the pork mix into the gently simmering stock and cook for 35-40 minutes, letting the stock reduce to a sticky glaze. Meanwhile, for the walnut mayonnaise, place the egg yolks, mustard and white wine vinegar into a food processor and blend until smooth. Slowly add the vegetable oil in a thin, steady stream while the motor is still running. Meanwhile, for the walnut mayonnaise, place the egg yolks, mustard and white wine vinegar into a food processor and blend until smooth. Slowly add the vegetable oil in a thin, steady stream while the motor is still running. When all the vegetable oil is combined, add the walnut oil with the motor running. Blend until the mayonnaise has emulsified then season with salt, cayenne pepper and lemon juice. Stir in the walnuts. When all the vegetable oil is combined, add the walnut oil with the motor running. Blend until the mayonnaise has emulsified then season with salt, cayenne pepper and lemon juice. Stir in the walnuts. For the coleslaw, mix together the carrot, cabbage and onion with a little mayonnaise. For the coleslaw, mix together the carrot, cabbage and onion with a little mayonnaise. When ready to serve, season the pork with the lemon juice, tarragon, salt and pepper. When ready to serve, season the pork with the lemon juice, tarragon, salt and pepper. To serve, tear apart the pitta bread apart, put in a big blob of coleslaw, add the pulled pork and lettuce (if using). To serve, tear apart the pitta bread apart, put in a big blob of coleslaw, add the pulled pork and lettuce (if using). | {
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"title": "Lemon and tarragon pulled pork recipe",
"content": "For the lemon and tarragon pulled pork, in a saucepan heat 1 litre/1¾ pints water, the salt, Demerara sugar, bay leaves, thyme, star anise and the lemon rind. Boil until the salt and sugar have dissolved then remove from the heat and leave to cool.When the brine is cold, place the pork shoulder into a container and pour over the chilled brine. Cover and place into the fridge for 24 hours. When ready to cook the pork, preheat the oven to 140C/275F/Gas 1.Remove the pork from the marinade, pat dry and place onto a sheet of aluminium foil. Drizzle with the oil and wrap the meat in the foil, sealing the edges to form a parcel. Place in a roasting tin and transfer to the oven to slow cook for at least four hours, or until the pork is very well done and tender.Remove from the oven and leave to cool, still wrapped, for 25-30 minutes.Meanwhile, in a large pan, combine the white wine vinegar, chicken stock, brown sugar, white wine, grated garlic, honey and bay leaves and bring to the boil. Turn the heat down to a low simmer.Open the wrapped pork and, using two forks, pull the pork apart, shredding it all up. Place the pork mix into the gently simmering stock and cook for 35-40 minutes, letting the stock reduce to a sticky glaze. Meanwhile, for the walnut mayonnaise, place the egg yolks, mustard and white wine vinegar into a food processor and blend until smooth. Slowly add the vegetable oil in a thin, steady stream while the motor is still running. When all the vegetable oil is combined, add the walnut oil with the motor running. Blend until the mayonnaise has emulsified then season with salt, cayenne pepper and lemon juice. Stir in the walnuts.For the coleslaw, mix together the carrot, cabbage and onion with a little mayonnaise.When ready to serve, season the pork with the lemon juice, tarragon, salt and pepper. To serve, tear apart the pitta bread apart, put in a big blob of coleslaw, add the pulled pork and lettuce (if using). For the lemon and tarragon pulled pork, in a saucepan heat 1 litre/1¾ pints water, the salt, Demerara sugar, bay leaves, thyme, star anise and the lemon rind. Boil until the salt and sugar have dissolved then remove from the heat and leave to cool. For the lemon and tarragon pulled pork, in a saucepan heat 1 litre/1¾ pints water, the salt, Demerara sugar, bay leaves, thyme, star anise and the lemon rind. Boil until the salt and sugar have dissolved then remove from the heat and leave to cool. When the brine is cold, place the pork shoulder into a container and pour over the chilled brine. Cover and place into the fridge for 24 hours. When the brine is cold, place the pork shoulder into a container and pour over the chilled brine. Cover and place into the fridge for 24 hours. When ready to cook the pork, preheat the oven to 140C/275F/Gas 1. When ready to cook the pork, preheat the oven to 140C/275F/Gas 1. Remove the pork from the marinade, pat dry and place onto a sheet of aluminium foil. Drizzle with the oil and wrap the meat in the foil, sealing the edges to form a parcel. Place in a roasting tin and transfer to the oven to slow cook for at least four hours, or until the pork is very well done and tender. Remove the pork from the marinade, pat dry and place onto a sheet of aluminium foil. Drizzle with the oil and wrap the meat in the foil, sealing the edges to form a parcel. Place in a roasting tin and transfer to the oven to slow cook for at least four hours, or until the pork is very well done and tender. Remove from the oven and leave to cool, still wrapped, for 25-30 minutes. Remove from the oven and leave to cool, still wrapped, for 25-30 minutes. Meanwhile, in a large pan, combine the white wine vinegar, chicken stock, brown sugar, white wine, grated garlic, honey and bay leaves and bring to the boil. Turn the heat down to a low simmer. Meanwhile, in a large pan, combine the white wine vinegar, chicken stock, brown sugar, white wine, grated garlic, honey and bay leaves and bring to the boil. Turn the heat down to a low simmer. Open the wrapped pork and, using two forks, pull the pork apart, shredding it all up. Place the pork mix into the gently simmering stock and cook for 35-40 minutes, letting the stock reduce to a sticky glaze. Open the wrapped pork and, using two forks, pull the pork apart, shredding it all up. Place the pork mix into the gently simmering stock and cook for 35-40 minutes, letting the stock reduce to a sticky glaze. Meanwhile, for the walnut mayonnaise, place the egg yolks, mustard and white wine vinegar into a food processor and blend until smooth. Slowly add the vegetable oil in a thin, steady stream while the motor is still running. Meanwhile, for the walnut mayonnaise, place the egg yolks, mustard and white wine vinegar into a food processor and blend until smooth. Slowly add the vegetable oil in a thin, steady stream while the motor is still running. When all the vegetable oil is combined, add the walnut oil with the motor running. Blend until the mayonnaise has emulsified then season with salt, cayenne pepper and lemon juice. Stir in the walnuts. When all the vegetable oil is combined, add the walnut oil with the motor running. Blend until the mayonnaise has emulsified then season with salt, cayenne pepper and lemon juice. Stir in the walnuts. For the coleslaw, mix together the carrot, cabbage and onion with a little mayonnaise. For the coleslaw, mix together the carrot, cabbage and onion with a little mayonnaise. When ready to serve, season the pork with the lemon juice, tarragon, salt and pepper. When ready to serve, season the pork with the lemon juice, tarragon, salt and pepper. To serve, tear apart the pitta bread apart, put in a big blob of coleslaw, add the pulled pork and lettuce (if using). To serve, tear apart the pitta bread apart, put in a big blob of coleslaw, add the pulled pork and lettuce (if using)."
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} | 1c8a0c1de86dc4e8652e05cccac47aca3923fe2bc04d464df7f5b94ff3d97e9f | Breast of lamb baked with onions recipe
An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/breast_of_lamb_baked_80591_16x9.jpg Simon Hopkinson’s slow-cooked lamb marries French technique with English soul for a tempting family dish. 1.6 kg/3lb 8oz lamb breast, boned, rolled and tied with kitchen stringfine salt and freshly ground white pepper 2 tbsp dripping or vegetable oil 1.6 kg/3lb 8oz onions, thinly sliced 1 bay leaf1 tbsp red wine vinegar 2-3 tbsp anchovy essence (or several finely chopped anchovies), or to taste 2 tbsp chopped fresh parsley 1.6 kg/3lb 8oz lamb breast, boned, rolled and tied with kitchen string fine salt and freshly ground white pepper 2 tbsp dripping or vegetable oil 1.6 kg/3lb 8oz onions, thinly sliced 1 bay leaf 1 tbsp red wine vinegar 2-3 tbsp anchovy essence (or several finely chopped anchovies), or to taste 2 tbsp chopped fresh parsley Method Preheat the oven to 150C/300F/Gas 2.Season the lamb with salt and freshly ground white pepper. Melt the dripping or oil in a large, lidded roomy casserole dish until hot. Place the lamb breast into the casserole dish, turn down the heat and colour well on all sides, until golden-brown. Lift out the meat and remove all fat from the dish with a spoon. Add half of the onions to make a bed of onions on which to rest the lamb and add the lamb back into to the dish. Tuck in the bay leaf and cover with the remaining onions. Cut a circle of greaseproof paper slightly bigger than the diameter of the dish. Dampen it, lightly grease one side, and press it onto the onions (greased side down). Put on the lid cook in the oven for about three hours. After an hour, remove the dish to see whether the onion mixture has reduced and to check that the natural juices are running. Scrape down the side of the dish if the onions have stuck. Replace the paper and lid and place the dish into the oven again.After about three hours of cooking (check after another hour), push a skewer into the lamb to see how tender it is; there should be little resistance. Lift out the meat, put it into a small roasting tin and cover with foil. Turn down the oven to 140C/275F/Gas 1, and return the meat to the oven while you finish the onions.Remove the bay leaf from the onions and drain the onions, reserving the cooking juices. Put the onions back into the casserole. Remove any fat that has settled on the surface of the cooking juices. Pour the liquid back in with the onions, and simmer until the volume of liquid has reduced by half. Stir in the vinegar and anchovy essence.Season the onions to taste with salt and freshly ground black pepper. Finally, stir in the parsley. Remove the lamb from the oven (if any meaty juices have exuded from the resting lamb, add them to the onions), cut off the strings and thickly slice the meat. Arrange the slices onto a hot serving dish and pile the onions alongside. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Season the lamb with salt and freshly ground white pepper. Melt the dripping or oil in a large, lidded roomy casserole dish until hot. Place the lamb breast into the casserole dish, turn down the heat and colour well on all sides, until golden-brown. Lift out the meat and remove all fat from the dish with a spoon. Season the lamb with salt and freshly ground white pepper. Melt the dripping or oil in a large, lidded roomy casserole dish until hot. Place the lamb breast into the casserole dish, turn down the heat and colour well on all sides, until golden-brown. Lift out the meat and remove all fat from the dish with a spoon. Add half of the onions to make a bed of onions on which to rest the lamb and add the lamb back into to the dish. Tuck in the bay leaf and cover with the remaining onions. Add half of the onions to make a bed of onions on which to rest the lamb and add the lamb back into to the dish. Tuck in the bay leaf and cover with the remaining onions. Cut a circle of greaseproof paper slightly bigger than the diameter of the dish. Dampen it, lightly grease one side, and press it onto the onions (greased side down). Put on the lid cook in the oven for about three hours. After an hour, remove the dish to see whether the onion mixture has reduced and to check that the natural juices are running. Scrape down the side of the dish if the onions have stuck. Replace the paper and lid and place the dish into the oven again. Cut a circle of greaseproof paper slightly bigger than the diameter of the dish. Dampen it, lightly grease one side, and press it onto the onions (greased side down). Put on the lid cook in the oven for about three hours. After an hour, remove the dish to see whether the onion mixture has reduced and to check that the natural juices are running. Scrape down the side of the dish if the onions have stuck. Replace the paper and lid and place the dish into the oven again. After about three hours of cooking (check after another hour), push a skewer into the lamb to see how tender it is; there should be little resistance. Lift out the meat, put it into a small roasting tin and cover with foil. Turn down the oven to 140C/275F/Gas 1, and return the meat to the oven while you finish the onions. After about three hours of cooking (check after another hour), push a skewer into the lamb to see how tender it is; there should be little resistance. Lift out the meat, put it into a small roasting tin and cover with foil. Turn down the oven to 140C/275F/Gas 1, and return the meat to the oven while you finish the onions. Remove the bay leaf from the onions and drain the onions, reserving the cooking juices. Put the onions back into the casserole. Remove any fat that has settled on the surface of the cooking juices. Pour the liquid back in with the onions, and simmer until the volume of liquid has reduced by half. Stir in the vinegar and anchovy essence. Remove the bay leaf from the onions and drain the onions, reserving the cooking juices. Put the onions back into the casserole. Remove any fat that has settled on the surface of the cooking juices. Pour the liquid back in with the onions, and simmer until the volume of liquid has reduced by half. Stir in the vinegar and anchovy essence. Season the onions to taste with salt and freshly ground black pepper. Finally, stir in the parsley. Season the onions to taste with salt and freshly ground black pepper. Finally, stir in the parsley. Remove the lamb from the oven (if any meaty juices have exuded from the resting lamb, add them to the onions), cut off the strings and thickly slice the meat. Arrange the slices onto a hot serving dish and pile the onions alongside. Remove the lamb from the oven (if any meaty juices have exuded from the resting lamb, add them to the onions), cut off the strings and thickly slice the meat. Arrange the slices onto a hot serving dish and pile the onions alongside. | {
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"title": "Breast of lamb baked with onions recipe",
"content": "An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/breast_of_lamb_baked_80591_16x9.jpg Simon Hopkinson’s slow-cooked lamb marries French technique with English soul for a tempting family dish. 1.6 kg/3lb 8oz lamb breast, boned, rolled and tied with kitchen stringfine salt and freshly ground white pepper 2 tbsp dripping or vegetable oil 1.6 kg/3lb 8oz onions, thinly sliced 1 bay leaf1 tbsp red wine vinegar 2-3 tbsp anchovy essence (or several finely chopped anchovies), or to taste 2 tbsp chopped fresh parsley 1.6 kg/3lb 8oz lamb breast, boned, rolled and tied with kitchen string fine salt and freshly ground white pepper 2 tbsp dripping or vegetable oil 1.6 kg/3lb 8oz onions, thinly sliced 1 bay leaf 1 tbsp red wine vinegar 2-3 tbsp anchovy essence (or several finely chopped anchovies), or to taste 2 tbsp chopped fresh parsley Method Preheat the oven to 150C/300F/Gas 2.Season the lamb with salt and freshly ground white pepper. Melt the dripping or oil in a large, lidded roomy casserole dish until hot. Place the lamb breast into the casserole dish, turn down the heat and colour well on all sides, until golden-brown. Lift out the meat and remove all fat from the dish with a spoon. Add half of the onions to make a bed of onions on which to rest the lamb and add the lamb back into to the dish. Tuck in the bay leaf and cover with the remaining onions. Cut a circle of greaseproof paper slightly bigger than the diameter of the dish. Dampen it, lightly grease one side, and press it onto the onions (greased side down). Put on the lid cook in the oven for about three hours. After an hour, remove the dish to see whether the onion mixture has reduced and to check that the natural juices are running. Scrape down the side of the dish if the onions have stuck. Replace the paper and lid and place the dish into the oven again.After about three hours of cooking (check after another hour), push a skewer into the lamb to see how tender it is; there should be little resistance. Lift out the meat, put it into a small roasting tin and cover with foil. Turn down the oven to 140C/275F/Gas 1, and return the meat to the oven while you finish the onions.Remove the bay leaf from the onions and drain the onions, reserving the cooking juices. Put the onions back into the casserole. Remove any fat that has settled on the surface of the cooking juices. Pour the liquid back in with the onions, and simmer until the volume of liquid has reduced by half. Stir in the vinegar and anchovy essence.Season the onions to taste with salt and freshly ground black pepper. Finally, stir in the parsley. Remove the lamb from the oven (if any meaty juices have exuded from the resting lamb, add them to the onions), cut off the strings and thickly slice the meat. Arrange the slices onto a hot serving dish and pile the onions alongside. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Season the lamb with salt and freshly ground white pepper. Melt the dripping or oil in a large, lidded roomy casserole dish until hot. Place the lamb breast into the casserole dish, turn down the heat and colour well on all sides, until golden-brown. Lift out the meat and remove all fat from the dish with a spoon. Season the lamb with salt and freshly ground white pepper. Melt the dripping or oil in a large, lidded roomy casserole dish until hot. Place the lamb breast into the casserole dish, turn down the heat and colour well on all sides, until golden-brown. Lift out the meat and remove all fat from the dish with a spoon. Add half of the onions to make a bed of onions on which to rest the lamb and add the lamb back into to the dish. Tuck in the bay leaf and cover with the remaining onions. Add half of the onions to make a bed of onions on which to rest the lamb and add the lamb back into to the dish. Tuck in the bay leaf and cover with the remaining onions. Cut a circle of greaseproof paper slightly bigger than the diameter of the dish. Dampen it, lightly grease one side, and press it onto the onions (greased side down). Put on the lid cook in the oven for about three hours. After an hour, remove the dish to see whether the onion mixture has reduced and to check that the natural juices are running. Scrape down the side of the dish if the onions have stuck. Replace the paper and lid and place the dish into the oven again. Cut a circle of greaseproof paper slightly bigger than the diameter of the dish. Dampen it, lightly grease one side, and press it onto the onions (greased side down). Put on the lid cook in the oven for about three hours. After an hour, remove the dish to see whether the onion mixture has reduced and to check that the natural juices are running. Scrape down the side of the dish if the onions have stuck. Replace the paper and lid and place the dish into the oven again. After about three hours of cooking (check after another hour), push a skewer into the lamb to see how tender it is; there should be little resistance. Lift out the meat, put it into a small roasting tin and cover with foil. Turn down the oven to 140C/275F/Gas 1, and return the meat to the oven while you finish the onions. After about three hours of cooking (check after another hour), push a skewer into the lamb to see how tender it is; there should be little resistance. Lift out the meat, put it into a small roasting tin and cover with foil. Turn down the oven to 140C/275F/Gas 1, and return the meat to the oven while you finish the onions. Remove the bay leaf from the onions and drain the onions, reserving the cooking juices. Put the onions back into the casserole. Remove any fat that has settled on the surface of the cooking juices. Pour the liquid back in with the onions, and simmer until the volume of liquid has reduced by half. Stir in the vinegar and anchovy essence. Remove the bay leaf from the onions and drain the onions, reserving the cooking juices. Put the onions back into the casserole. Remove any fat that has settled on the surface of the cooking juices. Pour the liquid back in with the onions, and simmer until the volume of liquid has reduced by half. Stir in the vinegar and anchovy essence. Season the onions to taste with salt and freshly ground black pepper. Finally, stir in the parsley. Season the onions to taste with salt and freshly ground black pepper. Finally, stir in the parsley. Remove the lamb from the oven (if any meaty juices have exuded from the resting lamb, add them to the onions), cut off the strings and thickly slice the meat. Arrange the slices onto a hot serving dish and pile the onions alongside. Remove the lamb from the oven (if any meaty juices have exuded from the resting lamb, add them to the onions), cut off the strings and thickly slice the meat. Arrange the slices onto a hot serving dish and pile the onions alongside."
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} | e35b02602faf6d3d7c05b1b00be9b6053e43dca48d381d4643084c84264efe45 | Pancake Day pancakes recipe
An average of 4.0 out of 5 stars from 5 ratings Celebrate Pancake Day with this simple, one-egg pancake recipe. 6 tbsp plain flour pinch salt1 medium free-range egg 250ml/9fl oz full-fat milk butter or vegetable oil, for frying 6 tbsp plain flour pinch salt 1 medium free-range egg 250ml/9fl oz full-fat milk butter or vegetable oil, for frying 1 lemon, halved, for squeezingcaster sugar, for sprinkling 1 banana, peeled and chopped 4 tbsp toffee sauce 1 lemon, halved, for squeezing caster sugar, for sprinkling 1 banana, peeled and chopped 4 tbsp toffee sauce Method Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny.Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once. Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny. Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny. Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once. Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once. | {
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"title": "Pancake Day pancakes recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings Celebrate Pancake Day with this simple, one-egg pancake recipe. 6 tbsp plain flour pinch salt1 medium free-range egg 250ml/9fl oz full-fat milk butter or vegetable oil, for frying 6 tbsp plain flour pinch salt 1 medium free-range egg 250ml/9fl oz full-fat milk butter or vegetable oil, for frying 1 lemon, halved, for squeezingcaster sugar, for sprinkling 1 banana, peeled and chopped 4 tbsp toffee sauce 1 lemon, halved, for squeezing caster sugar, for sprinkling 1 banana, peeled and chopped 4 tbsp toffee sauce Method Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny.Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once. Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny. Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny. Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once. Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once."
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} | efe63ed7aac68b7c3e820a4da7467f0111590b5802823fca61dd1e65d514ccc7 | Pulled butter toffee recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_butter_toffee_17099_16x9.jpg Traditional, rich and creamy butter toffee is easier to make than you might think. Equipment and preparation: you will need a sugar thermometer. groundnut oil, for greasing225g/8oz granulated sugar50g/1¾oz unsalted butter1/4 tsp cream of tartar groundnut oil, for greasing 225g/8oz granulated sugar 50g/1¾oz unsalted butter 1/4 tsp cream of tartar Method Lightly oil a baking tray with groundnut oil.Put the sugar, butter, cream of tartar and 75ml/2½fl oz water into a heavy-bottomed pan. Heat the mixture on a moderate heat, stirring all the time until the sugar has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble until the temperature reaches 137C/280F. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Quickly pour the mixture onto the prepared baking tray, taking care as the mixture is very hot.Leave for about 20 minutes until cool enough to handle.Put on rubber gloves and oil them with groundnut oil.Take two diagonally opposite corners of the toffee and pull them over into the middle of the toffee. Then take the other two opposite corners and pull them into the middle to almost meet the others. Take two corners and stretch the toffee out like a long sausage, then take the ends and fold them into the middle. Take hold of the two ‘new’ ends and pull them out like a sausage again, fold them into the centre and keep repeating. Keep doing this about 10 or 15 times. The toffee will turn into spaghetti-type strands. Now twist the strands together like a corkscrew to form tight barley twist ringlets. Chop into 2.5cm/1in long sticks using some sturdy scissors.Wrap in individual parchment twist wraps or pretty cellophane. The toffee will keep for a long time so long as it is wrapped and kept dry. Lightly oil a baking tray with groundnut oil. Lightly oil a baking tray with groundnut oil. Put the sugar, butter, cream of tartar and 75ml/2½fl oz water into a heavy-bottomed pan. Heat the mixture on a moderate heat, stirring all the time until the sugar has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble until the temperature reaches 137C/280F. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Put the sugar, butter, cream of tartar and 75ml/2½fl oz water into a heavy-bottomed pan. Heat the mixture on a moderate heat, stirring all the time until the sugar has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble until the temperature reaches 137C/280F. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Quickly pour the mixture onto the prepared baking tray, taking care as the mixture is very hot. Quickly pour the mixture onto the prepared baking tray, taking care as the mixture is very hot. Leave for about 20 minutes until cool enough to handle. Leave for about 20 minutes until cool enough to handle. Put on rubber gloves and oil them with groundnut oil. Put on rubber gloves and oil them with groundnut oil. Take two diagonally opposite corners of the toffee and pull them over into the middle of the toffee. Then take the other two opposite corners and pull them into the middle to almost meet the others. Take two corners and stretch the toffee out like a long sausage, then take the ends and fold them into the middle. Take hold of the two ‘new’ ends and pull them out like a sausage again, fold them into the centre and keep repeating. Keep doing this about 10 or 15 times. The toffee will turn into spaghetti-type strands. Now twist the strands together like a corkscrew to form tight barley twist ringlets. Chop into 2.5cm/1in long sticks using some sturdy scissors. Take two diagonally opposite corners of the toffee and pull them over into the middle of the toffee. Then take the other two opposite corners and pull them into the middle to almost meet the others. Take two corners and stretch the toffee out like a long sausage, then take the ends and fold them into the middle. Take hold of the two ‘new’ ends and pull them out like a sausage again, fold them into the centre and keep repeating. Keep doing this about 10 or 15 times. The toffee will turn into spaghetti-type strands. Now twist the strands together like a corkscrew to form tight barley twist ringlets. Chop into 2.5cm/1in long sticks using some sturdy scissors. Wrap in individual parchment twist wraps or pretty cellophane. The toffee will keep for a long time so long as it is wrapped and kept dry. Wrap in individual parchment twist wraps or pretty cellophane. The toffee will keep for a long time so long as it is wrapped and kept dry. | {
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"title": "Pulled butter toffee 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/pulled_butter_toffee_17099_16x9.jpg Traditional, rich and creamy butter toffee is easier to make than you might think. Equipment and preparation: you will need a sugar thermometer. groundnut oil, for greasing225g/8oz granulated sugar50g/1¾oz unsalted butter1/4 tsp cream of tartar groundnut oil, for greasing 225g/8oz granulated sugar 50g/1¾oz unsalted butter 1/4 tsp cream of tartar Method Lightly oil a baking tray with groundnut oil.Put the sugar, butter, cream of tartar and 75ml/2½fl oz water into a heavy-bottomed pan. Heat the mixture on a moderate heat, stirring all the time until the sugar has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble until the temperature reaches 137C/280F. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Quickly pour the mixture onto the prepared baking tray, taking care as the mixture is very hot.Leave for about 20 minutes until cool enough to handle.Put on rubber gloves and oil them with groundnut oil.Take two diagonally opposite corners of the toffee and pull them over into the middle of the toffee. Then take the other two opposite corners and pull them into the middle to almost meet the others. Take two corners and stretch the toffee out like a long sausage, then take the ends and fold them into the middle. Take hold of the two ‘new’ ends and pull them out like a sausage again, fold them into the centre and keep repeating. Keep doing this about 10 or 15 times. The toffee will turn into spaghetti-type strands. Now twist the strands together like a corkscrew to form tight barley twist ringlets. Chop into 2.5cm/1in long sticks using some sturdy scissors.Wrap in individual parchment twist wraps or pretty cellophane. The toffee will keep for a long time so long as it is wrapped and kept dry. Lightly oil a baking tray with groundnut oil. Lightly oil a baking tray with groundnut oil. Put the sugar, butter, cream of tartar and 75ml/2½fl oz water into a heavy-bottomed pan. Heat the mixture on a moderate heat, stirring all the time until the sugar has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble until the temperature reaches 137C/280F. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Put the sugar, butter, cream of tartar and 75ml/2½fl oz water into a heavy-bottomed pan. Heat the mixture on a moderate heat, stirring all the time until the sugar has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble until the temperature reaches 137C/280F. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Quickly pour the mixture onto the prepared baking tray, taking care as the mixture is very hot. Quickly pour the mixture onto the prepared baking tray, taking care as the mixture is very hot. Leave for about 20 minutes until cool enough to handle. Leave for about 20 minutes until cool enough to handle. Put on rubber gloves and oil them with groundnut oil. Put on rubber gloves and oil them with groundnut oil. Take two diagonally opposite corners of the toffee and pull them over into the middle of the toffee. Then take the other two opposite corners and pull them into the middle to almost meet the others. Take two corners and stretch the toffee out like a long sausage, then take the ends and fold them into the middle. Take hold of the two ‘new’ ends and pull them out like a sausage again, fold them into the centre and keep repeating. Keep doing this about 10 or 15 times. The toffee will turn into spaghetti-type strands. Now twist the strands together like a corkscrew to form tight barley twist ringlets. Chop into 2.5cm/1in long sticks using some sturdy scissors. Take two diagonally opposite corners of the toffee and pull them over into the middle of the toffee. Then take the other two opposite corners and pull them into the middle to almost meet the others. Take two corners and stretch the toffee out like a long sausage, then take the ends and fold them into the middle. Take hold of the two ‘new’ ends and pull them out like a sausage again, fold them into the centre and keep repeating. Keep doing this about 10 or 15 times. The toffee will turn into spaghetti-type strands. Now twist the strands together like a corkscrew to form tight barley twist ringlets. Chop into 2.5cm/1in long sticks using some sturdy scissors. Wrap in individual parchment twist wraps or pretty cellophane. The toffee will keep for a long time so long as it is wrapped and kept dry. Wrap in individual parchment twist wraps or pretty cellophane. The toffee will keep for a long time so long as it is wrapped and kept dry."
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} | d656f49d41967fcbf3c38ca4aa8bf0d8a1001b646a948f2c5bc65f585ce040f6 | Furikake fries recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/furikake_fries_93149_16x9.jpg Japanese-style fries. These matchstick fries are beautifully crisp, but it’s their sweet and salty coating that is the real star of this recipe, sprinkled with a nutty, garlicky, seaweedy deliciousness. 2 nori sheets6 tbsp garlic granules 2 tsp chilli flakes 3 tbsp white sesame seeds 1 tbsp black sesame seeds 2 nori sheets 6 tbsp garlic granules 2 tsp chilli flakes 3 tbsp white sesame seeds 1 tbsp black sesame seeds 1kg/2lb 4oz potatoes (large baking potatoes are usually best)1.5 litres/2½ pints vegetable oil, for frying 1kg/2lb 4oz potatoes (large baking potatoes are usually best) 1.5 litres/2½ pints vegetable oil, for frying 2 tbsp honey 1 tbsp fish sauce 1 tbsp oyster sauce 2 tbsp honey 1 tbsp fish sauce 1 tbsp oyster sauce Method For the seasoning mix, put the nori sheets, garlic and chilli flakes into a food processor and blitz until the nori has broken up. Transfer into a bowl and add the white and black sesame seeds. Mix and set aside. To make the fries, thinly slice the potatoes, then cut them into thin matchsticks. Put them into a bowl of water. Have a damp towel at the ready to wrap the fries and stop them browning when you take them out. Put a large saucepan on a high heat and add the oil. When the oil is hot, drop in a piece of potato and if it rises to the top, the oil is ready for frying. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Heat the oven to 180C/160C Fan/Gas 4 to keep the fries warm. Have two baking trays ready, lined with kitchen paper. Dry the matchstick potatoes in the towel, then put a large handful into the oil. Don’t overcrowd the pan – fry them in batches. Once the fries are golden-brown they are ready – this should take about 3 minutes. Take them out with a slotted spoon, put them on the prepared tray, and place them in the oven to keep warm. Once all the chips have been fried, transfer them to a serving dish. Mix together the honey, fish sauce and oyster sauce. Drizzle all over the chips and toss to make sure that they are all lightly coated. Sprinkle generously with the seasoning mix, and serve while still warm. For the seasoning mix, put the nori sheets, garlic and chilli flakes into a food processor and blitz until the nori has broken up. Transfer into a bowl and add the white and black sesame seeds. Mix and set aside. For the seasoning mix, put the nori sheets, garlic and chilli flakes into a food processor and blitz until the nori has broken up. Transfer into a bowl and add the white and black sesame seeds. Mix and set aside. To make the fries, thinly slice the potatoes, then cut them into thin matchsticks. Put them into a bowl of water. Have a damp towel at the ready to wrap the fries and stop them browning when you take them out. To make the fries, thinly slice the potatoes, then cut them into thin matchsticks. Put them into a bowl of water. Have a damp towel at the ready to wrap the fries and stop them browning when you take them out. Put a large saucepan on a high heat and add the oil. When the oil is hot, drop in a piece of potato and if it rises to the top, the oil is ready for frying. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put a large saucepan on a high heat and add the oil. When the oil is hot, drop in a piece of potato and if it rises to the top, the oil is ready for frying. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oven to 180C/160C Fan/Gas 4 to keep the fries warm. Have two baking trays ready, lined with kitchen paper. Heat the oven to 180C/160C Fan/Gas 4 to keep the fries warm. Have two baking trays ready, lined with kitchen paper. Dry the matchstick potatoes in the towel, then put a large handful into the oil. Don’t overcrowd the pan – fry them in batches. Once the fries are golden-brown they are ready – this should take about 3 minutes. Take them out with a slotted spoon, put them on the prepared tray, and place them in the oven to keep warm. Dry the matchstick potatoes in the towel, then put a large handful into the oil. Don’t overcrowd the pan – fry them in batches. Once the fries are golden-brown they are ready – this should take about 3 minutes. Take them out with a slotted spoon, put them on the prepared tray, and place them in the oven to keep warm. Once all the chips have been fried, transfer them to a serving dish. Once all the chips have been fried, transfer them to a serving dish. Mix together the honey, fish sauce and oyster sauce. Drizzle all over the chips and toss to make sure that they are all lightly coated. Sprinkle generously with the seasoning mix, and serve while still warm. Mix together the honey, fish sauce and oyster sauce. Drizzle all over the chips and toss to make sure that they are all lightly coated. Sprinkle generously with the seasoning mix, and serve while still warm. | {
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"title": "Furikake fries recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/furikake_fries_93149_16x9.jpg Japanese-style fries. These matchstick fries are beautifully crisp, but it’s their sweet and salty coating that is the real star of this recipe, sprinkled with a nutty, garlicky, seaweedy deliciousness. 2 nori sheets6 tbsp garlic granules 2 tsp chilli flakes 3 tbsp white sesame seeds 1 tbsp black sesame seeds 2 nori sheets 6 tbsp garlic granules 2 tsp chilli flakes 3 tbsp white sesame seeds 1 tbsp black sesame seeds 1kg/2lb 4oz potatoes (large baking potatoes are usually best)1.5 litres/2½ pints vegetable oil, for frying 1kg/2lb 4oz potatoes (large baking potatoes are usually best) 1.5 litres/2½ pints vegetable oil, for frying 2 tbsp honey 1 tbsp fish sauce 1 tbsp oyster sauce 2 tbsp honey 1 tbsp fish sauce 1 tbsp oyster sauce Method For the seasoning mix, put the nori sheets, garlic and chilli flakes into a food processor and blitz until the nori has broken up. Transfer into a bowl and add the white and black sesame seeds. Mix and set aside. To make the fries, thinly slice the potatoes, then cut them into thin matchsticks. Put them into a bowl of water. Have a damp towel at the ready to wrap the fries and stop them browning when you take them out. Put a large saucepan on a high heat and add the oil. When the oil is hot, drop in a piece of potato and if it rises to the top, the oil is ready for frying. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Heat the oven to 180C/160C Fan/Gas 4 to keep the fries warm. Have two baking trays ready, lined with kitchen paper. Dry the matchstick potatoes in the towel, then put a large handful into the oil. Don’t overcrowd the pan – fry them in batches. Once the fries are golden-brown they are ready – this should take about 3 minutes. Take them out with a slotted spoon, put them on the prepared tray, and place them in the oven to keep warm. Once all the chips have been fried, transfer them to a serving dish. Mix together the honey, fish sauce and oyster sauce. Drizzle all over the chips and toss to make sure that they are all lightly coated. Sprinkle generously with the seasoning mix, and serve while still warm. For the seasoning mix, put the nori sheets, garlic and chilli flakes into a food processor and blitz until the nori has broken up. Transfer into a bowl and add the white and black sesame seeds. Mix and set aside. For the seasoning mix, put the nori sheets, garlic and chilli flakes into a food processor and blitz until the nori has broken up. Transfer into a bowl and add the white and black sesame seeds. Mix and set aside. To make the fries, thinly slice the potatoes, then cut them into thin matchsticks. Put them into a bowl of water. Have a damp towel at the ready to wrap the fries and stop them browning when you take them out. To make the fries, thinly slice the potatoes, then cut them into thin matchsticks. Put them into a bowl of water. Have a damp towel at the ready to wrap the fries and stop them browning when you take them out. Put a large saucepan on a high heat and add the oil. When the oil is hot, drop in a piece of potato and if it rises to the top, the oil is ready for frying. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put a large saucepan on a high heat and add the oil. When the oil is hot, drop in a piece of potato and if it rises to the top, the oil is ready for frying. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oven to 180C/160C Fan/Gas 4 to keep the fries warm. Have two baking trays ready, lined with kitchen paper. Heat the oven to 180C/160C Fan/Gas 4 to keep the fries warm. Have two baking trays ready, lined with kitchen paper. Dry the matchstick potatoes in the towel, then put a large handful into the oil. Don’t overcrowd the pan – fry them in batches. Once the fries are golden-brown they are ready – this should take about 3 minutes. Take them out with a slotted spoon, put them on the prepared tray, and place them in the oven to keep warm. Dry the matchstick potatoes in the towel, then put a large handful into the oil. Don’t overcrowd the pan – fry them in batches. Once the fries are golden-brown they are ready – this should take about 3 minutes. Take them out with a slotted spoon, put them on the prepared tray, and place them in the oven to keep warm. Once all the chips have been fried, transfer them to a serving dish. Once all the chips have been fried, transfer them to a serving dish. Mix together the honey, fish sauce and oyster sauce. Drizzle all over the chips and toss to make sure that they are all lightly coated. Sprinkle generously with the seasoning mix, and serve while still warm. Mix together the honey, fish sauce and oyster sauce. Drizzle all over the chips and toss to make sure that they are all lightly coated. Sprinkle generously with the seasoning mix, and serve while still warm."
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} | 1cd4eec7f0b87e43267e429f2bfef8fc975ba9b73cb3657a6228486c6617bdad | Steamed chocolate and clementine sponge with orange sauce recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sdkbf.jpg If you like the combination of chocolate and orange then this is the pudding for you. The clementines are festive enough to make this an alternative to Christmas pudding. 8 clementines175g/6oz butter, softened, plus extra for greasing175g/6oz golden caster sugar3 medium free-range eggs125g/4½oz self-raising flour50g/1¾oz cocoa powder1 tsp baking powderpinch salt 8 clementines 175g/6oz butter, softened, plus extra for greasing 175g/6oz golden caster sugar 3 medium free-range eggs 125g/4½oz self-raising flour 50g/1¾oz cocoa powder 1 tsp baking powder pinch salt 75g/2¾oz caster sugar½ vanilla pod, split in half lengthways and seeds scraped out50ml/2fl oz orange liqueur100ml/3½fl oz orange juice1 clementine, juice only40g/1½oz butter200g/7oz crème fraîche 75g/2¾oz caster sugar ½ vanilla pod, split in half lengthways and seeds scraped out 50ml/2fl oz orange liqueur 100ml/3½fl oz orange juice 1 clementine, juice only 40g/1½oz butter 200g/7oz crème fraîche Method For the sponge, butter a 1.2 litre/2 pint heatproof bowl.Carefully cut the skin off the clementines and cut the flesh into thick slices.Lay the clementine slices in the buttered bowl – with one in the centre then five around it, repeating all the way up the side of the bowl. Place the butter, sugar, eggs, flour, cocoa, baking powder and pinch of salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementine-lined bowl.Lay a sheet of greaseproof paper onto a sheet of foil, then fold a pleat down the middle. Place on top of the pudding bowl and secure with string. Take a long piece of foil and fold to make a long strip which will form a handle. Place the foil strip under the bowl and wrap over the top. Place an upside down saucer or small plate on a cloth into the bottom of a large saucepan and fill half way up with water.Place the foil-covered bowl into the saucepan. Cover with a lid and bring to a boil, then reduce the heat and simmer for 1½-2 hours.For the sauce, heat a sauté pan or large frying pan until hot. Add the caster sugar and vanilla seeds and heat until the sugar has melted and formed a light golden-brown caramel.Add the orange liqueur and flambé by carefully tipping the pan towards the flame or lighting with cooks’ matches. Add the orange juice and clementine juice and cook for 2-3 minutes, or until it all comes together into a thin sauce.Add the butter and swirl to combine and thicken. To serve, lift the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment.Place a plate on top and turn over, tipping the pudding onto the plate.Pour the sauce over the top, spoon some crème fraîche over and then dig in! For the sponge, butter a 1.2 litre/2 pint heatproof bowl. For the sponge, butter a 1.2 litre/2 pint heatproof bowl. Carefully cut the skin off the clementines and cut the flesh into thick slices. Carefully cut the skin off the clementines and cut the flesh into thick slices. Lay the clementine slices in the buttered bowl – with one in the centre then five around it, repeating all the way up the side of the bowl. Lay the clementine slices in the buttered bowl – with one in the centre then five around it, repeating all the way up the side of the bowl. Place the butter, sugar, eggs, flour, cocoa, baking powder and pinch of salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementine-lined bowl. Place the butter, sugar, eggs, flour, cocoa, baking powder and pinch of salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementine-lined bowl. Lay a sheet of greaseproof paper onto a sheet of foil, then fold a pleat down the middle. Place on top of the pudding bowl and secure with string. Take a long piece of foil and fold to make a long strip which will form a handle. Place the foil strip under the bowl and wrap over the top. Lay a sheet of greaseproof paper onto a sheet of foil, then fold a pleat down the middle. Place on top of the pudding bowl and secure with string. Take a long piece of foil and fold to make a long strip which will form a handle. Place the foil strip under the bowl and wrap over the top. Place an upside down saucer or small plate on a cloth into the bottom of a large saucepan and fill half way up with water. Place an upside down saucer or small plate on a cloth into the bottom of a large saucepan and fill half way up with water. Place the foil-covered bowl into the saucepan. Cover with a lid and bring to a boil, then reduce the heat and simmer for 1½-2 hours. Place the foil-covered bowl into the saucepan. Cover with a lid and bring to a boil, then reduce the heat and simmer for 1½-2 hours. For the sauce, heat a sauté pan or large frying pan until hot. Add the caster sugar and vanilla seeds and heat until the sugar has melted and formed a light golden-brown caramel. For the sauce, heat a sauté pan or large frying pan until hot. Add the caster sugar and vanilla seeds and heat until the sugar has melted and formed a light golden-brown caramel. Add the orange liqueur and flambé by carefully tipping the pan towards the flame or lighting with cooks’ matches. Add the orange juice and clementine juice and cook for 2-3 minutes, or until it all comes together into a thin sauce. Add the orange liqueur and flambé by carefully tipping the pan towards the flame or lighting with cooks’ matches. Add the orange juice and clementine juice and cook for 2-3 minutes, or until it all comes together into a thin sauce. Add the butter and swirl to combine and thicken. Add the butter and swirl to combine and thicken. To serve, lift the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment. To serve, lift the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment. Place a plate on top and turn over, tipping the pudding onto the plate. Place a plate on top and turn over, tipping the pudding onto the plate. Pour the sauce over the top, spoon some crème fraîche over and then dig in! Pour the sauce over the top, spoon some crème fraîche over and then dig in! | {
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"title": "Steamed chocolate and clementine sponge with orange sauce recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sdkbf.jpg If you like the combination of chocolate and orange then this is the pudding for you. The clementines are festive enough to make this an alternative to Christmas pudding. 8 clementines175g/6oz butter, softened, plus extra for greasing175g/6oz golden caster sugar3 medium free-range eggs125g/4½oz self-raising flour50g/1¾oz cocoa powder1 tsp baking powderpinch salt 8 clementines 175g/6oz butter, softened, plus extra for greasing 175g/6oz golden caster sugar 3 medium free-range eggs 125g/4½oz self-raising flour 50g/1¾oz cocoa powder 1 tsp baking powder pinch salt 75g/2¾oz caster sugar½ vanilla pod, split in half lengthways and seeds scraped out50ml/2fl oz orange liqueur100ml/3½fl oz orange juice1 clementine, juice only40g/1½oz butter200g/7oz crème fraîche 75g/2¾oz caster sugar ½ vanilla pod, split in half lengthways and seeds scraped out 50ml/2fl oz orange liqueur 100ml/3½fl oz orange juice 1 clementine, juice only 40g/1½oz butter 200g/7oz crème fraîche Method For the sponge, butter a 1.2 litre/2 pint heatproof bowl.Carefully cut the skin off the clementines and cut the flesh into thick slices.Lay the clementine slices in the buttered bowl – with one in the centre then five around it, repeating all the way up the side of the bowl. Place the butter, sugar, eggs, flour, cocoa, baking powder and pinch of salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementine-lined bowl.Lay a sheet of greaseproof paper onto a sheet of foil, then fold a pleat down the middle. Place on top of the pudding bowl and secure with string. Take a long piece of foil and fold to make a long strip which will form a handle. Place the foil strip under the bowl and wrap over the top. Place an upside down saucer or small plate on a cloth into the bottom of a large saucepan and fill half way up with water.Place the foil-covered bowl into the saucepan. Cover with a lid and bring to a boil, then reduce the heat and simmer for 1½-2 hours.For the sauce, heat a sauté pan or large frying pan until hot. Add the caster sugar and vanilla seeds and heat until the sugar has melted and formed a light golden-brown caramel.Add the orange liqueur and flambé by carefully tipping the pan towards the flame or lighting with cooks’ matches. Add the orange juice and clementine juice and cook for 2-3 minutes, or until it all comes together into a thin sauce.Add the butter and swirl to combine and thicken. To serve, lift the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment.Place a plate on top and turn over, tipping the pudding onto the plate.Pour the sauce over the top, spoon some crème fraîche over and then dig in! For the sponge, butter a 1.2 litre/2 pint heatproof bowl. For the sponge, butter a 1.2 litre/2 pint heatproof bowl. Carefully cut the skin off the clementines and cut the flesh into thick slices. Carefully cut the skin off the clementines and cut the flesh into thick slices. Lay the clementine slices in the buttered bowl – with one in the centre then five around it, repeating all the way up the side of the bowl. Lay the clementine slices in the buttered bowl – with one in the centre then five around it, repeating all the way up the side of the bowl. Place the butter, sugar, eggs, flour, cocoa, baking powder and pinch of salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementine-lined bowl. Place the butter, sugar, eggs, flour, cocoa, baking powder and pinch of salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementine-lined bowl. Lay a sheet of greaseproof paper onto a sheet of foil, then fold a pleat down the middle. Place on top of the pudding bowl and secure with string. Take a long piece of foil and fold to make a long strip which will form a handle. Place the foil strip under the bowl and wrap over the top. Lay a sheet of greaseproof paper onto a sheet of foil, then fold a pleat down the middle. Place on top of the pudding bowl and secure with string. Take a long piece of foil and fold to make a long strip which will form a handle. Place the foil strip under the bowl and wrap over the top. Place an upside down saucer or small plate on a cloth into the bottom of a large saucepan and fill half way up with water. Place an upside down saucer or small plate on a cloth into the bottom of a large saucepan and fill half way up with water. Place the foil-covered bowl into the saucepan. Cover with a lid and bring to a boil, then reduce the heat and simmer for 1½-2 hours. Place the foil-covered bowl into the saucepan. Cover with a lid and bring to a boil, then reduce the heat and simmer for 1½-2 hours. For the sauce, heat a sauté pan or large frying pan until hot. Add the caster sugar and vanilla seeds and heat until the sugar has melted and formed a light golden-brown caramel. For the sauce, heat a sauté pan or large frying pan until hot. Add the caster sugar and vanilla seeds and heat until the sugar has melted and formed a light golden-brown caramel. Add the orange liqueur and flambé by carefully tipping the pan towards the flame or lighting with cooks’ matches. Add the orange juice and clementine juice and cook for 2-3 minutes, or until it all comes together into a thin sauce. Add the orange liqueur and flambé by carefully tipping the pan towards the flame or lighting with cooks’ matches. Add the orange juice and clementine juice and cook for 2-3 minutes, or until it all comes together into a thin sauce. Add the butter and swirl to combine and thicken. Add the butter and swirl to combine and thicken. To serve, lift the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment. To serve, lift the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment. Place a plate on top and turn over, tipping the pudding onto the plate. Place a plate on top and turn over, tipping the pudding onto the plate. Pour the sauce over the top, spoon some crème fraîche over and then dig in! Pour the sauce over the top, spoon some crème fraîche over and then dig in!"
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} | ab3268c44b52667e7830bf8b40f16191060c4bbaa9ce5b50a9ebe302d59cdc8c | Rustic Spanish bread (Pan Rustico) recipe
An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rustic_spanish_bread_pan_97488_16x9.jpg The Spanish love their bread and after tasting this, so do we! With the starter mix, it’s halfway to a sourdough and it’s a good old-fashioned hearty bread that keeps well. 150ml/5fl oz/¼ pint warm water1 tsp caster sugar3 tsp fast-action dried yeast125g/4½oz strong white flour 150ml/5fl oz/¼ pint warm water 1 tsp caster sugar 3 tsp fast-action dried yeast 125g/4½oz strong white flour 200ml/7fl oz/⅓ pint warm water1 tsp caster sugar1 tsp fast-action dried yeast225g/8oz strong white flour, plus extra for dusting100g/3½oz strong wholemeal flour1 tsp salt1 tbsp olive oil, plus extra for greasing 200ml/7fl oz/⅓ pint warm water 1 tsp caster sugar 1 tsp fast-action dried yeast 225g/8oz strong white flour, plus extra for dusting 100g/3½oz strong wholemeal flour 1 tsp salt 1 tbsp olive oil, plus extra for greasing Method For the starter, pour the water into a medium bowl and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir in the flour to make a thick paste, then cover with cling film and leave at room temperature for 24 hours. At the end of the 24 hours the paste will smell yeasty and slightly fermented – a bit like beer.For the bread dough, pour the water into a jug and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir the flours and salt together in a large bowl, then make a well in the centre and add the yeast and water mixture, the starter dough and the oil. Mix with a wooden spoon and then with your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water.Transfer the dough to a work surface and knead for a good 10 minutes until it’s smooth and elastic. As you knead, push the dough away from you with the heel of your hand to stretch it as long as possible, then fold it back towards you. This will help strengthen the flour and trap air bubbles inside the loaf. Resist the temptation to add too much extra flour as it could make the dough dry. You should feel the dough change in texture as you work, so don’t be afraid to be fairly robust with your stretching and folding. Put the dough in an oiled mixing bowl, cover it loosely with oiled cling film or an upside-down, oiled plate, and leave it to rise for about an hour or until it has doubled in size.Line a baking tray with parchment and dust with flour.Loosen the dough with a spatula and tip it on to the baking tray. Stretch the dough very gently until it’s about 30cm/12in long, then fold it in half and stretch again. Do the same thing twice more. This should help to give the dough a more holey texture. After the third stretch, shape the dough into a long loaf shape and slash the top a few times with a sharp knife. Dust with a little flour and leave to prove in a warm place for 45–60 minutes or until it has risen again and feels light and puffy. Preheat the oven to 240C/450F/Gas 8.Bake the loaf for 20–25 minutes or until golden-brown and crusty. The base should sound hollow when tapped. Cool on a wire rack. For the starter, pour the water into a medium bowl and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir in the flour to make a thick paste, then cover with cling film and leave at room temperature for 24 hours. At the end of the 24 hours the paste will smell yeasty and slightly fermented – a bit like beer. For the starter, pour the water into a medium bowl and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir in the flour to make a thick paste, then cover with cling film and leave at room temperature for 24 hours. At the end of the 24 hours the paste will smell yeasty and slightly fermented – a bit like beer. For the bread dough, pour the water into a jug and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. For the bread dough, pour the water into a jug and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir the flours and salt together in a large bowl, then make a well in the centre and add the yeast and water mixture, the starter dough and the oil. Stir the flours and salt together in a large bowl, then make a well in the centre and add the yeast and water mixture, the starter dough and the oil. Mix with a wooden spoon and then with your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water. Mix with a wooden spoon and then with your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water. Transfer the dough to a work surface and knead for a good 10 minutes until it’s smooth and elastic. As you knead, push the dough away from you with the heel of your hand to stretch it as long as possible, then fold it back towards you. This will help strengthen the flour and trap air bubbles inside the loaf. Resist the temptation to add too much extra flour as it could make the dough dry. You should feel the dough change in texture as you work, so don’t be afraid to be fairly robust with your stretching and folding. Put the dough in an oiled mixing bowl, cover it loosely with oiled cling film or an upside-down, oiled plate, and leave it to rise for about an hour or until it has doubled in size. Transfer the dough to a work surface and knead for a good 10 minutes until it’s smooth and elastic. As you knead, push the dough away from you with the heel of your hand to stretch it as long as possible, then fold it back towards you. This will help strengthen the flour and trap air bubbles inside the loaf. Resist the temptation to add too much extra flour as it could make the dough dry. You should feel the dough change in texture as you work, so don’t be afraid to be fairly robust with your stretching and folding. Put the dough in an oiled mixing bowl, cover it loosely with oiled cling film or an upside-down, oiled plate, and leave it to rise for about an hour or until it has doubled in size. Line a baking tray with parchment and dust with flour. Line a baking tray with parchment and dust with flour. Loosen the dough with a spatula and tip it on to the baking tray. Stretch the dough very gently until it’s about 30cm/12in long, then fold it in half and stretch again. Do the same thing twice more. This should help to give the dough a more holey texture. Loosen the dough with a spatula and tip it on to the baking tray. Stretch the dough very gently until it’s about 30cm/12in long, then fold it in half and stretch again. Do the same thing twice more. This should help to give the dough a more holey texture. After the third stretch, shape the dough into a long loaf shape and slash the top a few times with a sharp knife. Dust with a little flour and leave to prove in a warm place for 45–60 minutes or until it has risen again and feels light and puffy. After the third stretch, shape the dough into a long loaf shape and slash the top a few times with a sharp knife. Dust with a little flour and leave to prove in a warm place for 45–60 minutes or until it has risen again and feels light and puffy. Preheat the oven to 240C/450F/Gas 8. Preheat the oven to 240C/450F/Gas 8. Bake the loaf for 20–25 minutes or until golden-brown and crusty. The base should sound hollow when tapped. Cool on a wire rack. Bake the loaf for 20–25 minutes or until golden-brown and crusty. The base should sound hollow when tapped. Cool on a wire rack. | {
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"title": "Rustic Spanish bread (Pan Rustico) recipe",
"content": "An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rustic_spanish_bread_pan_97488_16x9.jpg The Spanish love their bread and after tasting this, so do we! With the starter mix, it’s halfway to a sourdough and it’s a good old-fashioned hearty bread that keeps well. 150ml/5fl oz/¼ pint warm water1 tsp caster sugar3 tsp fast-action dried yeast125g/4½oz strong white flour 150ml/5fl oz/¼ pint warm water 1 tsp caster sugar 3 tsp fast-action dried yeast 125g/4½oz strong white flour 200ml/7fl oz/⅓ pint warm water1 tsp caster sugar1 tsp fast-action dried yeast225g/8oz strong white flour, plus extra for dusting100g/3½oz strong wholemeal flour1 tsp salt1 tbsp olive oil, plus extra for greasing 200ml/7fl oz/⅓ pint warm water 1 tsp caster sugar 1 tsp fast-action dried yeast 225g/8oz strong white flour, plus extra for dusting 100g/3½oz strong wholemeal flour 1 tsp salt 1 tbsp olive oil, plus extra for greasing Method For the starter, pour the water into a medium bowl and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir in the flour to make a thick paste, then cover with cling film and leave at room temperature for 24 hours. At the end of the 24 hours the paste will smell yeasty and slightly fermented – a bit like beer.For the bread dough, pour the water into a jug and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir the flours and salt together in a large bowl, then make a well in the centre and add the yeast and water mixture, the starter dough and the oil. Mix with a wooden spoon and then with your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water.Transfer the dough to a work surface and knead for a good 10 minutes until it’s smooth and elastic. As you knead, push the dough away from you with the heel of your hand to stretch it as long as possible, then fold it back towards you. This will help strengthen the flour and trap air bubbles inside the loaf. Resist the temptation to add too much extra flour as it could make the dough dry. You should feel the dough change in texture as you work, so don’t be afraid to be fairly robust with your stretching and folding. Put the dough in an oiled mixing bowl, cover it loosely with oiled cling film or an upside-down, oiled plate, and leave it to rise for about an hour or until it has doubled in size.Line a baking tray with parchment and dust with flour.Loosen the dough with a spatula and tip it on to the baking tray. Stretch the dough very gently until it’s about 30cm/12in long, then fold it in half and stretch again. Do the same thing twice more. This should help to give the dough a more holey texture. After the third stretch, shape the dough into a long loaf shape and slash the top a few times with a sharp knife. Dust with a little flour and leave to prove in a warm place for 45–60 minutes or until it has risen again and feels light and puffy. Preheat the oven to 240C/450F/Gas 8.Bake the loaf for 20–25 minutes or until golden-brown and crusty. The base should sound hollow when tapped. Cool on a wire rack. For the starter, pour the water into a medium bowl and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir in the flour to make a thick paste, then cover with cling film and leave at room temperature for 24 hours. At the end of the 24 hours the paste will smell yeasty and slightly fermented – a bit like beer. For the starter, pour the water into a medium bowl and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir in the flour to make a thick paste, then cover with cling film and leave at room temperature for 24 hours. At the end of the 24 hours the paste will smell yeasty and slightly fermented – a bit like beer. For the bread dough, pour the water into a jug and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. For the bread dough, pour the water into a jug and stir in the sugar. Lightly stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on the surface. Stir the flours and salt together in a large bowl, then make a well in the centre and add the yeast and water mixture, the starter dough and the oil. Stir the flours and salt together in a large bowl, then make a well in the centre and add the yeast and water mixture, the starter dough and the oil. Mix with a wooden spoon and then with your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water. Mix with a wooden spoon and then with your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water. Transfer the dough to a work surface and knead for a good 10 minutes until it’s smooth and elastic. As you knead, push the dough away from you with the heel of your hand to stretch it as long as possible, then fold it back towards you. This will help strengthen the flour and trap air bubbles inside the loaf. Resist the temptation to add too much extra flour as it could make the dough dry. You should feel the dough change in texture as you work, so don’t be afraid to be fairly robust with your stretching and folding. Put the dough in an oiled mixing bowl, cover it loosely with oiled cling film or an upside-down, oiled plate, and leave it to rise for about an hour or until it has doubled in size. Transfer the dough to a work surface and knead for a good 10 minutes until it’s smooth and elastic. As you knead, push the dough away from you with the heel of your hand to stretch it as long as possible, then fold it back towards you. This will help strengthen the flour and trap air bubbles inside the loaf. Resist the temptation to add too much extra flour as it could make the dough dry. You should feel the dough change in texture as you work, so don’t be afraid to be fairly robust with your stretching and folding. Put the dough in an oiled mixing bowl, cover it loosely with oiled cling film or an upside-down, oiled plate, and leave it to rise for about an hour or until it has doubled in size. Line a baking tray with parchment and dust with flour. Line a baking tray with parchment and dust with flour. Loosen the dough with a spatula and tip it on to the baking tray. Stretch the dough very gently until it’s about 30cm/12in long, then fold it in half and stretch again. Do the same thing twice more. This should help to give the dough a more holey texture. Loosen the dough with a spatula and tip it on to the baking tray. Stretch the dough very gently until it’s about 30cm/12in long, then fold it in half and stretch again. Do the same thing twice more. This should help to give the dough a more holey texture. After the third stretch, shape the dough into a long loaf shape and slash the top a few times with a sharp knife. Dust with a little flour and leave to prove in a warm place for 45–60 minutes or until it has risen again and feels light and puffy. After the third stretch, shape the dough into a long loaf shape and slash the top a few times with a sharp knife. Dust with a little flour and leave to prove in a warm place for 45–60 minutes or until it has risen again and feels light and puffy. Preheat the oven to 240C/450F/Gas 8. Preheat the oven to 240C/450F/Gas 8. Bake the loaf for 20–25 minutes or until golden-brown and crusty. The base should sound hollow when tapped. Cool on a wire rack. Bake the loaf for 20–25 minutes or until golden-brown and crusty. The base should sound hollow when tapped. Cool on a wire rack."
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} | 27be6a789948d08df18904473ad942226aebb4318e4d3411265028f3c4a6ee77 | Cauliflower soup recipe
An average of 4.5 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflowersoupwithc_90939_16x9.jpg This rich and creamy cauliflower soup is just the ticket on a chilly day - and it's inexpensive too. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped1 tsp ground cumin1 tsp ground coriander800g/1¾lb cauliflower florets, roughly chopped1 litre/1¾ pints chicken or vegetable stock150ml/5fl oz double cream 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 tsp ground cumin 1 tsp ground coriander 800g/1¾lb cauliflower florets, roughly chopped 1 litre/1¾ pints chicken or vegetable stock 150ml/5fl oz double cream Method For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened.Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant.Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool.Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes.To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened. Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant. Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant. Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool. Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool. Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes. Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes. To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter. To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter. Recipe tips Check the stock you use is gluten-free if required. | {
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"title": "Cauliflower soup recipe",
"content": "An average of 4.5 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflowersoupwithc_90939_16x9.jpg This rich and creamy cauliflower soup is just the ticket on a chilly day - and it's inexpensive too. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped1 tsp ground cumin1 tsp ground coriander800g/1¾lb cauliflower florets, roughly chopped1 litre/1¾ pints chicken or vegetable stock150ml/5fl oz double cream 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 tsp ground cumin 1 tsp ground coriander 800g/1¾lb cauliflower florets, roughly chopped 1 litre/1¾ pints chicken or vegetable stock 150ml/5fl oz double cream Method For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened.Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant.Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool.Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes.To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened. Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant. Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant. Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool. Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool. Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes. Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes. To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter. To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter. Recipe tips Check the stock you use is gluten-free if required."
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} | 403b787ca7f7f642161377119f95dd1cafb950b78802a9fceb93fef36d1c142f | Bonfire night brioche recipe
For the brioche, heat the milk to 37C/99F, pour it into a measuring jug and add the sachet of yeast. Cover with cling film and set aside for 10 minutes. Beat the eggs and add the sugar and vanilla paste. Sieve the flour into a large bowl and add the salt and nutmeg. Make a well in the flour and pour in the milk mixture. Use your hands to bring the dough together - it will be very sticky and wet. Attach a dough hook to a freestanding mixer, add the dough and begin to knead. In a separate bowl beat the cinnamon into the butter until combined, then add to the dough mix as it is being kneaded. When all the butter has been incorporated into the dough, flour the work surface and knead the dough by hand until it is smooth, soft and elastic. Transfer to an oiled bowl, cover with cling film and refrigerate overnight.For the butterscotch, put a pan over a medium heat. Add the sugar, cream, vanilla, cream of tartar and 75ml/2½fl oz water. Stir and cook the butterscotch until it reaches 114C (use a sugar thermometer for this), add the butter and keep checking the temperature. When the syrup reaches 143C pour it into the prepared tin and set aside to cool and harden.For the fudge, grease and line a second small tin. In a pan set over a medium heat combine the milk, butter, vanilla, sugar and salt. Stir until the sugar dissolves. Cover with a tightly fitting lid and cook for a further two minutes. Remove the lid and continue to cook at a rolling boil for 10 minutes until it reaches 114C (use a sugar thermometer), then transfer the pan to a bowl filled with cold water. Leave the pan in a cool place until it is lukewarm (or 43C) - do not stir. When the fudge has cooled, use a wooden spoon to beat it until it is thick, smooth and creamy. Pour into the prepared tin and set aside in a cool place to harden.For the cream cheese frosting, whisk the butter and cream cheese until smooth and light. Stir in the icing sugar until incorporated, then briefly whisk again until light and smooth (take care not to over whisk the frosting as it will become runny). Set aside until ready to serve.Preheat the oven to 200C/400F/Gas 6 and grease and line a small square baking tin. When the butterscotch and fudge have hardened break them into small pieces.Remove the dough from the fridge, knead the fudge and butterscotch pieces into the dough, and divide into 12 equally-sized balls.Grease a 30cm/12in high-sided round baking tin with butter and dust with sugar. Place the dough balls in neatly and set aside for two hours to rise. When the brioche has risen, mix together the egg yolk and milk and brush over the loaf gently with a pastry brush.Put the brioche in the preheated oven for five minutes, then reduce the temperature to 180C/350F/Gas 4 and bake for a further 25 minutes, or until it is golden-brown and sounds hollow when tapped underneath. Transfer to a cooling rack.When the loaf is cool, remove from the tin and spread the cream cheese icing on the top of each bun. Allow the icing to set a little before serving. For the brioche, heat the milk to 37C/99F, pour it into a measuring jug and add the sachet of yeast. Cover with cling film and set aside for 10 minutes. For the brioche, heat the milk to 37C/99F, pour it into a measuring jug and add the sachet of yeast. Cover with cling film and set aside for 10 minutes. Beat the eggs and add the sugar and vanilla paste. Sieve the flour into a large bowl and add the salt and nutmeg. Make a well in the flour and pour in the milk mixture. Use your hands to bring the dough together - it will be very sticky and wet. Attach a dough hook to a freestanding mixer, add the dough and begin to knead. Beat the eggs and add the sugar and vanilla paste. Sieve the flour into a large bowl and add the salt and nutmeg. Make a well in the flour and pour in the milk mixture. Use your hands to bring the dough together - it will be very sticky and wet. Attach a dough hook to a freestanding mixer, add the dough and begin to knead. In a separate bowl beat the cinnamon into the butter until combined, then add to the dough mix as it is being kneaded. When all the butter has been incorporated into the dough, flour the work surface and knead the dough by hand until it is smooth, soft and elastic. Transfer to an oiled bowl, cover with cling film and refrigerate overnight. In a separate bowl beat the cinnamon into the butter until combined, then add to the dough mix as it is being kneaded. When all the butter has been incorporated into the dough, flour the work surface and knead the dough by hand until it is smooth, soft and elastic. Transfer to an oiled bowl, cover with cling film and refrigerate overnight. For the butterscotch, put a pan over a medium heat. Add the sugar, cream, vanilla, cream of tartar and 75ml/2½fl oz water. Stir and cook the butterscotch until it reaches 114C (use a sugar thermometer for this), add the butter and keep checking the temperature. When the syrup reaches 143C pour it into the prepared tin and set aside to cool and harden. For the butterscotch, put a pan over a medium heat. Add the sugar, cream, vanilla, cream of tartar and 75ml/2½fl oz water. Stir and cook the butterscotch until it reaches 114C (use a sugar thermometer for this), add the butter and keep checking the temperature. When the syrup reaches 143C pour it into the prepared tin and set aside to cool and harden. For the fudge, grease and line a second small tin. In a pan set over a medium heat combine the milk, butter, vanilla, sugar and salt. Stir until the sugar dissolves. Cover with a tightly fitting lid and cook for a further two minutes. Remove the lid and continue to cook at a rolling boil for 10 minutes until it reaches 114C (use a sugar thermometer), then transfer the pan to a bowl filled with cold water. Leave the pan in a cool place until it is lukewarm (or 43C) - do not stir. When the fudge has cooled, use a wooden spoon to beat it until it is thick, smooth and creamy. Pour into the prepared tin and set aside in a cool place to harden. For the fudge, grease and line a second small tin. In a pan set over a medium heat combine the milk, butter, vanilla, sugar and salt. Stir until the sugar dissolves. Cover with a tightly fitting lid and cook for a further two minutes. Remove the lid and continue to cook at a rolling boil for 10 minutes until it reaches 114C (use a sugar thermometer), then transfer the pan to a bowl filled with cold water. Leave the pan in a cool place until it is lukewarm (or 43C) - do not stir. When the fudge has cooled, use a wooden spoon to beat it until it is thick, smooth and creamy. Pour into the prepared tin and set aside in a cool place to harden. For the cream cheese frosting, whisk the butter and cream cheese until smooth and light. Stir in the icing sugar until incorporated, then briefly whisk again until light and smooth (take care not to over whisk the frosting as it will become runny). Set aside until ready to serve. For the cream cheese frosting, whisk the butter and cream cheese until smooth and light. Stir in the icing sugar until incorporated, then briefly whisk again until light and smooth (take care not to over whisk the frosting as it will become runny). Set aside until ready to serve. Preheat the oven to 200C/400F/Gas 6 and grease and line a small square baking tin. When the butterscotch and fudge have hardened break them into small pieces. Preheat the oven to 200C/400F/Gas 6 and grease and line a small square baking tin. When the butterscotch and fudge have hardened break them into small pieces. Remove the dough from the fridge, knead the fudge and butterscotch pieces into the dough, and divide into 12 equally-sized balls. Remove the dough from the fridge, knead the fudge and butterscotch pieces into the dough, and divide into 12 equally-sized balls. Grease a 30cm/12in high-sided round baking tin with butter and dust with sugar. Place the dough balls in neatly and set aside for two hours to rise. When the brioche has risen, mix together the egg yolk and milk and brush over the loaf gently with a pastry brush. Grease a 30cm/12in high-sided round baking tin with butter and dust with sugar. Place the dough balls in neatly and set aside for two hours to rise. When the brioche has risen, mix together the egg yolk and milk and brush over the loaf gently with a pastry brush. Put the brioche in the preheated oven for five minutes, then reduce the temperature to 180C/350F/Gas 4 and bake for a further 25 minutes, or until it is golden-brown and sounds hollow when tapped underneath. Transfer to a cooling rack. Put the brioche in the preheated oven for five minutes, then reduce the temperature to 180C/350F/Gas 4 and bake for a further 25 minutes, or until it is golden-brown and sounds hollow when tapped underneath. Transfer to a cooling rack. When the loaf is cool, remove from the tin and spread the cream cheese icing on the top of each bun. Allow the icing to set a little before serving. When the loaf is cool, remove from the tin and spread the cream cheese icing on the top of each bun. Allow the icing to set a little before serving. | {
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"title": "Bonfire night brioche recipe",
"content": "For the brioche, heat the milk to 37C/99F, pour it into a measuring jug and add the sachet of yeast. Cover with cling film and set aside for 10 minutes. Beat the eggs and add the sugar and vanilla paste. Sieve the flour into a large bowl and add the salt and nutmeg. Make a well in the flour and pour in the milk mixture. Use your hands to bring the dough together - it will be very sticky and wet. Attach a dough hook to a freestanding mixer, add the dough and begin to knead. In a separate bowl beat the cinnamon into the butter until combined, then add to the dough mix as it is being kneaded. When all the butter has been incorporated into the dough, flour the work surface and knead the dough by hand until it is smooth, soft and elastic. Transfer to an oiled bowl, cover with cling film and refrigerate overnight.For the butterscotch, put a pan over a medium heat. Add the sugar, cream, vanilla, cream of tartar and 75ml/2½fl oz water. Stir and cook the butterscotch until it reaches 114C (use a sugar thermometer for this), add the butter and keep checking the temperature. When the syrup reaches 143C pour it into the prepared tin and set aside to cool and harden.For the fudge, grease and line a second small tin. In a pan set over a medium heat combine the milk, butter, vanilla, sugar and salt. Stir until the sugar dissolves. Cover with a tightly fitting lid and cook for a further two minutes. Remove the lid and continue to cook at a rolling boil for 10 minutes until it reaches 114C (use a sugar thermometer), then transfer the pan to a bowl filled with cold water. Leave the pan in a cool place until it is lukewarm (or 43C) - do not stir. When the fudge has cooled, use a wooden spoon to beat it until it is thick, smooth and creamy. Pour into the prepared tin and set aside in a cool place to harden.For the cream cheese frosting, whisk the butter and cream cheese until smooth and light. Stir in the icing sugar until incorporated, then briefly whisk again until light and smooth (take care not to over whisk the frosting as it will become runny). Set aside until ready to serve.Preheat the oven to 200C/400F/Gas 6 and grease and line a small square baking tin. When the butterscotch and fudge have hardened break them into small pieces.Remove the dough from the fridge, knead the fudge and butterscotch pieces into the dough, and divide into 12 equally-sized balls.Grease a 30cm/12in high-sided round baking tin with butter and dust with sugar. Place the dough balls in neatly and set aside for two hours to rise. When the brioche has risen, mix together the egg yolk and milk and brush over the loaf gently with a pastry brush.Put the brioche in the preheated oven for five minutes, then reduce the temperature to 180C/350F/Gas 4 and bake for a further 25 minutes, or until it is golden-brown and sounds hollow when tapped underneath. Transfer to a cooling rack.When the loaf is cool, remove from the tin and spread the cream cheese icing on the top of each bun. Allow the icing to set a little before serving. For the brioche, heat the milk to 37C/99F, pour it into a measuring jug and add the sachet of yeast. Cover with cling film and set aside for 10 minutes. For the brioche, heat the milk to 37C/99F, pour it into a measuring jug and add the sachet of yeast. Cover with cling film and set aside for 10 minutes. Beat the eggs and add the sugar and vanilla paste. Sieve the flour into a large bowl and add the salt and nutmeg. Make a well in the flour and pour in the milk mixture. Use your hands to bring the dough together - it will be very sticky and wet. Attach a dough hook to a freestanding mixer, add the dough and begin to knead. Beat the eggs and add the sugar and vanilla paste. Sieve the flour into a large bowl and add the salt and nutmeg. Make a well in the flour and pour in the milk mixture. Use your hands to bring the dough together - it will be very sticky and wet. Attach a dough hook to a freestanding mixer, add the dough and begin to knead. In a separate bowl beat the cinnamon into the butter until combined, then add to the dough mix as it is being kneaded. When all the butter has been incorporated into the dough, flour the work surface and knead the dough by hand until it is smooth, soft and elastic. Transfer to an oiled bowl, cover with cling film and refrigerate overnight. In a separate bowl beat the cinnamon into the butter until combined, then add to the dough mix as it is being kneaded. When all the butter has been incorporated into the dough, flour the work surface and knead the dough by hand until it is smooth, soft and elastic. Transfer to an oiled bowl, cover with cling film and refrigerate overnight. For the butterscotch, put a pan over a medium heat. Add the sugar, cream, vanilla, cream of tartar and 75ml/2½fl oz water. Stir and cook the butterscotch until it reaches 114C (use a sugar thermometer for this), add the butter and keep checking the temperature. When the syrup reaches 143C pour it into the prepared tin and set aside to cool and harden. For the butterscotch, put a pan over a medium heat. Add the sugar, cream, vanilla, cream of tartar and 75ml/2½fl oz water. Stir and cook the butterscotch until it reaches 114C (use a sugar thermometer for this), add the butter and keep checking the temperature. When the syrup reaches 143C pour it into the prepared tin and set aside to cool and harden. For the fudge, grease and line a second small tin. In a pan set over a medium heat combine the milk, butter, vanilla, sugar and salt. Stir until the sugar dissolves. Cover with a tightly fitting lid and cook for a further two minutes. Remove the lid and continue to cook at a rolling boil for 10 minutes until it reaches 114C (use a sugar thermometer), then transfer the pan to a bowl filled with cold water. Leave the pan in a cool place until it is lukewarm (or 43C) - do not stir. When the fudge has cooled, use a wooden spoon to beat it until it is thick, smooth and creamy. Pour into the prepared tin and set aside in a cool place to harden. For the fudge, grease and line a second small tin. In a pan set over a medium heat combine the milk, butter, vanilla, sugar and salt. Stir until the sugar dissolves. Cover with a tightly fitting lid and cook for a further two minutes. Remove the lid and continue to cook at a rolling boil for 10 minutes until it reaches 114C (use a sugar thermometer), then transfer the pan to a bowl filled with cold water. Leave the pan in a cool place until it is lukewarm (or 43C) - do not stir. When the fudge has cooled, use a wooden spoon to beat it until it is thick, smooth and creamy. Pour into the prepared tin and set aside in a cool place to harden. For the cream cheese frosting, whisk the butter and cream cheese until smooth and light. Stir in the icing sugar until incorporated, then briefly whisk again until light and smooth (take care not to over whisk the frosting as it will become runny). Set aside until ready to serve. For the cream cheese frosting, whisk the butter and cream cheese until smooth and light. Stir in the icing sugar until incorporated, then briefly whisk again until light and smooth (take care not to over whisk the frosting as it will become runny). Set aside until ready to serve. Preheat the oven to 200C/400F/Gas 6 and grease and line a small square baking tin. When the butterscotch and fudge have hardened break them into small pieces. Preheat the oven to 200C/400F/Gas 6 and grease and line a small square baking tin. When the butterscotch and fudge have hardened break them into small pieces. Remove the dough from the fridge, knead the fudge and butterscotch pieces into the dough, and divide into 12 equally-sized balls. Remove the dough from the fridge, knead the fudge and butterscotch pieces into the dough, and divide into 12 equally-sized balls. Grease a 30cm/12in high-sided round baking tin with butter and dust with sugar. Place the dough balls in neatly and set aside for two hours to rise. When the brioche has risen, mix together the egg yolk and milk and brush over the loaf gently with a pastry brush. Grease a 30cm/12in high-sided round baking tin with butter and dust with sugar. Place the dough balls in neatly and set aside for two hours to rise. When the brioche has risen, mix together the egg yolk and milk and brush over the loaf gently with a pastry brush. Put the brioche in the preheated oven for five minutes, then reduce the temperature to 180C/350F/Gas 4 and bake for a further 25 minutes, or until it is golden-brown and sounds hollow when tapped underneath. Transfer to a cooling rack. Put the brioche in the preheated oven for five minutes, then reduce the temperature to 180C/350F/Gas 4 and bake for a further 25 minutes, or until it is golden-brown and sounds hollow when tapped underneath. Transfer to a cooling rack. When the loaf is cool, remove from the tin and spread the cream cheese icing on the top of each bun. Allow the icing to set a little before serving. When the loaf is cool, remove from the tin and spread the cream cheese icing on the top of each bun. Allow the icing to set a little before serving."
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} | c40be6c291d275f1782a5020698523791f5b95919fbe8c372acc007aca7f70fe | Biscotti with hot mocha dipping sauce recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/biscotti_with_hot_mocha_60995_16x9.jpg Choose from pistachio and cranberry, hazelnut and date or chocolate and orange biscotti (if you can). Perfect for dipping in a molten mocha sauce. 250g/9oz plain flour (280g/10oz plain flour, if making the chocolate biscotti)½ tsp baking powder250g/9oz caster sugar3 free-range eggs, beaten 250g/9oz plain flour (280g/10oz plain flour, if making the chocolate biscotti) ½ tsp baking powder 250g/9oz caster sugar 3 free-range eggs, beaten 220g/8oz shelled and chopped pistachios125g/4½oz dried cranberries, chopped1 lemon, zest only 220g/8oz shelled and chopped pistachios 125g/4½oz dried cranberries, chopped 1 lemon, zest only 200g/7oz shelled and chopped hazelnuts125g/4½oz dates, chopped1 lemon, zest only 200g/7oz shelled and chopped hazelnuts 125g/4½oz dates, chopped 1 lemon, zest only 50g/1¾oz melted dark chocolate, cooled to tepid temperature25g/1oz chocolate chips 35g/1¼oz chopped almonds1 orange, zest only½ tsp vanilla essence 50g/1¾oz melted dark chocolate, cooled to tepid temperature 25g/1oz chocolate chips 35g/1¼oz chopped almonds 1 orange, zest only ½ tsp vanilla essence 150g/5½oz good-quality dark chocolate150ml/5fl oz double cream100ml/3½fl oz espresso coffee100g/3½oz small marshmallows100ml/3½fl oz honey 150g/5½oz good-quality dark chocolate 150ml/5fl oz double cream 100ml/3½fl oz espresso coffee 100g/3½oz small marshmallows 100ml/3½fl oz honey Method For the biscotti base, preheat the oven to 160C/325F/Gas 3 (do not use the fan on your oven).Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough.For the pistachio and cranberry biscotti, add the nuts, cranberries and lemon zest at this point. For the hazelnut and date biscotti add the nuts, dates and lemon zest at this point. For the chocolate, almond and orange biscotti, add the tepid melted chocolate to the base dough and mix in thoroughly before adding the chocolate chips, almonds, orange zest, and vanilla essence.Knead the mixture gently and then separate and roll into two logs. Place on a lined baking tray and bake for 25 minutes in the preheated oven.Cool slightly and cut into 1-2cm/½-¾in thick slices.Return to the tray to the oven and bake for another 10-15 minutes, turn over and continue to bake for another 10-15 minutes until golden-brown. For the mocha sauce, combine all ingredients in a heavy-based saucepan and heat them gently, stirring constantly until all the marshmallows and chocolate have melted. Serve the hot mocha sauce in a cup with the biscotti on the side to dunk in. For the biscotti base, preheat the oven to 160C/325F/Gas 3 (do not use the fan on your oven). For the biscotti base, preheat the oven to 160C/325F/Gas 3 (do not use the fan on your oven). Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. For the pistachio and cranberry biscotti, add the nuts, cranberries and lemon zest at this point. For the pistachio and cranberry biscotti, add the nuts, cranberries and lemon zest at this point. For the hazelnut and date biscotti add the nuts, dates and lemon zest at this point. For the hazelnut and date biscotti add the nuts, dates and lemon zest at this point. For the chocolate, almond and orange biscotti, add the tepid melted chocolate to the base dough and mix in thoroughly before adding the chocolate chips, almonds, orange zest, and vanilla essence. For the chocolate, almond and orange biscotti, add the tepid melted chocolate to the base dough and mix in thoroughly before adding the chocolate chips, almonds, orange zest, and vanilla essence. Knead the mixture gently and then separate and roll into two logs. Place on a lined baking tray and bake for 25 minutes in the preheated oven. Knead the mixture gently and then separate and roll into two logs. Place on a lined baking tray and bake for 25 minutes in the preheated oven. Cool slightly and cut into 1-2cm/½-¾in thick slices. Cool slightly and cut into 1-2cm/½-¾in thick slices. Return to the tray to the oven and bake for another 10-15 minutes, turn over and continue to bake for another 10-15 minutes until golden-brown. Return to the tray to the oven and bake for another 10-15 minutes, turn over and continue to bake for another 10-15 minutes until golden-brown. For the mocha sauce, combine all ingredients in a heavy-based saucepan and heat them gently, stirring constantly until all the marshmallows and chocolate have melted. For the mocha sauce, combine all ingredients in a heavy-based saucepan and heat them gently, stirring constantly until all the marshmallows and chocolate have melted. Serve the hot mocha sauce in a cup with the biscotti on the side to dunk in. Serve the hot mocha sauce in a cup with the biscotti on the side to dunk in. | {
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"title": "Biscotti with hot mocha dipping sauce recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/biscotti_with_hot_mocha_60995_16x9.jpg Choose from pistachio and cranberry, hazelnut and date or chocolate and orange biscotti (if you can). Perfect for dipping in a molten mocha sauce. 250g/9oz plain flour (280g/10oz plain flour, if making the chocolate biscotti)½ tsp baking powder250g/9oz caster sugar3 free-range eggs, beaten 250g/9oz plain flour (280g/10oz plain flour, if making the chocolate biscotti) ½ tsp baking powder 250g/9oz caster sugar 3 free-range eggs, beaten 220g/8oz shelled and chopped pistachios125g/4½oz dried cranberries, chopped1 lemon, zest only 220g/8oz shelled and chopped pistachios 125g/4½oz dried cranberries, chopped 1 lemon, zest only 200g/7oz shelled and chopped hazelnuts125g/4½oz dates, chopped1 lemon, zest only 200g/7oz shelled and chopped hazelnuts 125g/4½oz dates, chopped 1 lemon, zest only 50g/1¾oz melted dark chocolate, cooled to tepid temperature25g/1oz chocolate chips 35g/1¼oz chopped almonds1 orange, zest only½ tsp vanilla essence 50g/1¾oz melted dark chocolate, cooled to tepid temperature 25g/1oz chocolate chips 35g/1¼oz chopped almonds 1 orange, zest only ½ tsp vanilla essence 150g/5½oz good-quality dark chocolate150ml/5fl oz double cream100ml/3½fl oz espresso coffee100g/3½oz small marshmallows100ml/3½fl oz honey 150g/5½oz good-quality dark chocolate 150ml/5fl oz double cream 100ml/3½fl oz espresso coffee 100g/3½oz small marshmallows 100ml/3½fl oz honey Method For the biscotti base, preheat the oven to 160C/325F/Gas 3 (do not use the fan on your oven).Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough.For the pistachio and cranberry biscotti, add the nuts, cranberries and lemon zest at this point. For the hazelnut and date biscotti add the nuts, dates and lemon zest at this point. For the chocolate, almond and orange biscotti, add the tepid melted chocolate to the base dough and mix in thoroughly before adding the chocolate chips, almonds, orange zest, and vanilla essence.Knead the mixture gently and then separate and roll into two logs. Place on a lined baking tray and bake for 25 minutes in the preheated oven.Cool slightly and cut into 1-2cm/½-¾in thick slices.Return to the tray to the oven and bake for another 10-15 minutes, turn over and continue to bake for another 10-15 minutes until golden-brown. For the mocha sauce, combine all ingredients in a heavy-based saucepan and heat them gently, stirring constantly until all the marshmallows and chocolate have melted. Serve the hot mocha sauce in a cup with the biscotti on the side to dunk in. For the biscotti base, preheat the oven to 160C/325F/Gas 3 (do not use the fan on your oven). For the biscotti base, preheat the oven to 160C/325F/Gas 3 (do not use the fan on your oven). Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. For the pistachio and cranberry biscotti, add the nuts, cranberries and lemon zest at this point. For the pistachio and cranberry biscotti, add the nuts, cranberries and lemon zest at this point. For the hazelnut and date biscotti add the nuts, dates and lemon zest at this point. For the hazelnut and date biscotti add the nuts, dates and lemon zest at this point. For the chocolate, almond and orange biscotti, add the tepid melted chocolate to the base dough and mix in thoroughly before adding the chocolate chips, almonds, orange zest, and vanilla essence. For the chocolate, almond and orange biscotti, add the tepid melted chocolate to the base dough and mix in thoroughly before adding the chocolate chips, almonds, orange zest, and vanilla essence. Knead the mixture gently and then separate and roll into two logs. Place on a lined baking tray and bake for 25 minutes in the preheated oven. Knead the mixture gently and then separate and roll into two logs. Place on a lined baking tray and bake for 25 minutes in the preheated oven. Cool slightly and cut into 1-2cm/½-¾in thick slices. Cool slightly and cut into 1-2cm/½-¾in thick slices. Return to the tray to the oven and bake for another 10-15 minutes, turn over and continue to bake for another 10-15 minutes until golden-brown. Return to the tray to the oven and bake for another 10-15 minutes, turn over and continue to bake for another 10-15 minutes until golden-brown. For the mocha sauce, combine all ingredients in a heavy-based saucepan and heat them gently, stirring constantly until all the marshmallows and chocolate have melted. For the mocha sauce, combine all ingredients in a heavy-based saucepan and heat them gently, stirring constantly until all the marshmallows and chocolate have melted. Serve the hot mocha sauce in a cup with the biscotti on the side to dunk in. Serve the hot mocha sauce in a cup with the biscotti on the side to dunk in."
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} | 05abfe26d05c60c417e4fe7771eb0bd0427788e8fd24d33c46f3f641b4929410 | French onion soup with Gruyère toast recipe
An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frenchonionsoupwithg_7922_16x9.jpg Packed with the best exports - brandy, red wine, garlic, butter and cheese - James Martin's easy recipe for French onion soup redefines luxury. 5 onions 3 garlic cloves 20g/¾oz butter 2 or 3 glasses of red wine 750ml/1¼ pint fresh beef stock 4 tbsp balsamic vinegar 8 thick slices of bread 284g/10oz Gruyère, grated 2 shots of brandy (optional) salt and pepper 10g/½oz flatleaf parsley 5 onions 3 garlic cloves 20g/¾oz butter 2 or 3 glasses of red wine 750ml/1¼ pint fresh beef stock 4 tbsp balsamic vinegar 8 thick slices of bread 284g/10oz Gruyère, grated 2 shots of brandy (optional) salt and pepper 10g/½oz flatleaf parsley Method Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes.Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Season the soup with salt and pepper.Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted.Scatter with fresh chopped parsley and serve from the pan at the table. Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes. Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Season the soup with salt and pepper. Season the soup with salt and pepper. Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted. Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted. Scatter with fresh chopped parsley and serve from the pan at the table. Scatter with fresh chopped parsley and serve from the pan at the table. | {
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"title": "French onion soup with Gruyère toast recipe",
"content": "An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frenchonionsoupwithg_7922_16x9.jpg Packed with the best exports - brandy, red wine, garlic, butter and cheese - James Martin's easy recipe for French onion soup redefines luxury. 5 onions 3 garlic cloves 20g/¾oz butter 2 or 3 glasses of red wine 750ml/1¼ pint fresh beef stock 4 tbsp balsamic vinegar 8 thick slices of bread 284g/10oz Gruyère, grated 2 shots of brandy (optional) salt and pepper 10g/½oz flatleaf parsley 5 onions 3 garlic cloves 20g/¾oz butter 2 or 3 glasses of red wine 750ml/1¼ pint fresh beef stock 4 tbsp balsamic vinegar 8 thick slices of bread 284g/10oz Gruyère, grated 2 shots of brandy (optional) salt and pepper 10g/½oz flatleaf parsley Method Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes.Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Season the soup with salt and pepper.Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted.Scatter with fresh chopped parsley and serve from the pan at the table. Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes. Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Season the soup with salt and pepper. Season the soup with salt and pepper. Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted. Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted. Scatter with fresh chopped parsley and serve from the pan at the table. Scatter with fresh chopped parsley and serve from the pan at the table."
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} | ec8c0c745838cf353e3fe8b34e97922c3b9ad495140192d8f3f2a1d3901c0719 | Homemade marshmallows with chocolate sauce recipe
For the marshmallows, place the granulated sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil.Cook over a medium high heat until a sugar thermometer shows 127C/260F.Place the egg whites into a clean grease-free bowl and whisk to firm peaks.Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug.Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny.Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk.Lightly oil a shallow 30x20cm/12x8in baking tray.Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife.Place in the fridge for at least one hour to set.Dust some more icing sugar and cornflour over the work surface.Loosen the edge of the marshmallow, then turn out onto the dusted work surface.Cut into squares and roll in the icing sugar and cornflour to coat totally. Carefully place the marshmallows onto a skewer.Either place on a hot griddle, under a grill, over an open fire or into a tandoor and grill for 1-2 minutes, or until slightly charred and gooey.For the chocolate sauce, place the sugar and 110ml/4fl oz water into a saucepan and bring to a simmer.Cook for 1-2 minutes, or until all the sugar has dissolved, then add the chocolate.Whisk until smooth and then remove from the heat.Serve the marshmallows with the chocolate sauce in a bowl on the side. For the marshmallows, place the granulated sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil. For the marshmallows, place the granulated sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil. Cook over a medium high heat until a sugar thermometer shows 127C/260F. Cook over a medium high heat until a sugar thermometer shows 127C/260F. Place the egg whites into a clean grease-free bowl and whisk to firm peaks. Place the egg whites into a clean grease-free bowl and whisk to firm peaks. Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug. Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug. Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny. Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny. Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk. Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk. Lightly oil a shallow 30x20cm/12x8in baking tray. Lightly oil a shallow 30x20cm/12x8in baking tray. Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife. Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife. Place in the fridge for at least one hour to set. Place in the fridge for at least one hour to set. Dust some more icing sugar and cornflour over the work surface. Dust some more icing sugar and cornflour over the work surface. Loosen the edge of the marshmallow, then turn out onto the dusted work surface. Loosen the edge of the marshmallow, then turn out onto the dusted work surface. Cut into squares and roll in the icing sugar and cornflour to coat totally. Carefully place the marshmallows onto a skewer. Cut into squares and roll in the icing sugar and cornflour to coat totally. Carefully place the marshmallows onto a skewer. Either place on a hot griddle, under a grill, over an open fire or into a tandoor and grill for 1-2 minutes, or until slightly charred and gooey. Either place on a hot griddle, under a grill, over an open fire or into a tandoor and grill for 1-2 minutes, or until slightly charred and gooey. For the chocolate sauce, place the sugar and 110ml/4fl oz water into a saucepan and bring to a simmer. For the chocolate sauce, place the sugar and 110ml/4fl oz water into a saucepan and bring to a simmer. Cook for 1-2 minutes, or until all the sugar has dissolved, then add the chocolate. Cook for 1-2 minutes, or until all the sugar has dissolved, then add the chocolate. Whisk until smooth and then remove from the heat. Whisk until smooth and then remove from the heat. Serve the marshmallows with the chocolate sauce in a bowl on the side. Serve the marshmallows with the chocolate sauce in a bowl on the side. | {
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"title": "Homemade marshmallows with chocolate sauce recipe",
"content": "For the marshmallows, place the granulated sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil.Cook over a medium high heat until a sugar thermometer shows 127C/260F.Place the egg whites into a clean grease-free bowl and whisk to firm peaks.Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug.Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny.Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk.Lightly oil a shallow 30x20cm/12x8in baking tray.Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife.Place in the fridge for at least one hour to set.Dust some more icing sugar and cornflour over the work surface.Loosen the edge of the marshmallow, then turn out onto the dusted work surface.Cut into squares and roll in the icing sugar and cornflour to coat totally. Carefully place the marshmallows onto a skewer.Either place on a hot griddle, under a grill, over an open fire or into a tandoor and grill for 1-2 minutes, or until slightly charred and gooey.For the chocolate sauce, place the sugar and 110ml/4fl oz water into a saucepan and bring to a simmer.Cook for 1-2 minutes, or until all the sugar has dissolved, then add the chocolate.Whisk until smooth and then remove from the heat.Serve the marshmallows with the chocolate sauce in a bowl on the side. For the marshmallows, place the granulated sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil. For the marshmallows, place the granulated sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil. Cook over a medium high heat until a sugar thermometer shows 127C/260F. Cook over a medium high heat until a sugar thermometer shows 127C/260F. Place the egg whites into a clean grease-free bowl and whisk to firm peaks. Place the egg whites into a clean grease-free bowl and whisk to firm peaks. Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug. Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug. Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny. Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny. Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk. Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk. Lightly oil a shallow 30x20cm/12x8in baking tray. Lightly oil a shallow 30x20cm/12x8in baking tray. Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife. Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife. Place in the fridge for at least one hour to set. Place in the fridge for at least one hour to set. Dust some more icing sugar and cornflour over the work surface. Dust some more icing sugar and cornflour over the work surface. Loosen the edge of the marshmallow, then turn out onto the dusted work surface. Loosen the edge of the marshmallow, then turn out onto the dusted work surface. Cut into squares and roll in the icing sugar and cornflour to coat totally. Carefully place the marshmallows onto a skewer. Cut into squares and roll in the icing sugar and cornflour to coat totally. Carefully place the marshmallows onto a skewer. Either place on a hot griddle, under a grill, over an open fire or into a tandoor and grill for 1-2 minutes, or until slightly charred and gooey. Either place on a hot griddle, under a grill, over an open fire or into a tandoor and grill for 1-2 minutes, or until slightly charred and gooey. For the chocolate sauce, place the sugar and 110ml/4fl oz water into a saucepan and bring to a simmer. For the chocolate sauce, place the sugar and 110ml/4fl oz water into a saucepan and bring to a simmer. Cook for 1-2 minutes, or until all the sugar has dissolved, then add the chocolate. Cook for 1-2 minutes, or until all the sugar has dissolved, then add the chocolate. Whisk until smooth and then remove from the heat. Whisk until smooth and then remove from the heat. Serve the marshmallows with the chocolate sauce in a bowl on the side. Serve the marshmallows with the chocolate sauce in a bowl on the side."
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} | 18115a83f8824c93331616095fb2d5ad8d6d784cbdf87c4537e142fcba0355ac | Pork and fennel casserole recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_fennel_71661_16x9.jpg Unwind with a Mediterranean-flavoured casserole of pork, chorizo and fennel. 2 tsp olive oil1kg/2lbs 2oz pork shoulder, cut into large cubes200g/7oz chorizo, cut into chunks1 onion, sliced1 fennel bulb, finely sliced250ml/9fl oz chicken stock2 lemons, zest and juice1 x 400g/14oz can chickpeas100g/3½oz large pitted green olives1 tbsp chopped fresh parsley 2 tsp olive oil 1kg/2lbs 2oz pork shoulder, cut into large cubes 200g/7oz chorizo, cut into chunks 1 onion, sliced 1 fennel bulb, finely sliced 250ml/9fl oz chicken stock 2 lemons, zest and juice 1 x 400g/14oz can chickpeas 100g/3½oz large pitted green olives 1 tbsp chopped fresh parsley wilted spinach wilted spinach Method Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.Add the chickpeas and olives and cook for a further 15 minutes.Stir in the parsley and serve with wilted spinach. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside. Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened. Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender. Add the chickpeas and olives and cook for a further 15 minutes. Add the chickpeas and olives and cook for a further 15 minutes. Stir in the parsley and serve with wilted spinach. Stir in the parsley and serve with wilted spinach. | {
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"title": "Pork and fennel casserole recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_fennel_71661_16x9.jpg Unwind with a Mediterranean-flavoured casserole of pork, chorizo and fennel. 2 tsp olive oil1kg/2lbs 2oz pork shoulder, cut into large cubes200g/7oz chorizo, cut into chunks1 onion, sliced1 fennel bulb, finely sliced250ml/9fl oz chicken stock2 lemons, zest and juice1 x 400g/14oz can chickpeas100g/3½oz large pitted green olives1 tbsp chopped fresh parsley 2 tsp olive oil 1kg/2lbs 2oz pork shoulder, cut into large cubes 200g/7oz chorizo, cut into chunks 1 onion, sliced 1 fennel bulb, finely sliced 250ml/9fl oz chicken stock 2 lemons, zest and juice 1 x 400g/14oz can chickpeas 100g/3½oz large pitted green olives 1 tbsp chopped fresh parsley wilted spinach wilted spinach Method Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.Add the chickpeas and olives and cook for a further 15 minutes.Stir in the parsley and serve with wilted spinach. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside. Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened. Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender. Add the chickpeas and olives and cook for a further 15 minutes. Add the chickpeas and olives and cook for a further 15 minutes. Stir in the parsley and serve with wilted spinach. Stir in the parsley and serve with wilted spinach."
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} | 8477d53ef5f59f6363a39c4d3437f6dbf4c539cd67c5cf9fe43ce2c9940ebccf | James' sticky toffee pudding recipe
An average of 4.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jamesstickytoffeepud_67654_16x9.jpg This quick sticky toffee pudding by James Martin looks so delectably and devilish it will have you licking the screen. 55g/2oz butter, plus extra for greasing170g/6oz demerara sugar1 tbsp golden syrup2 free-range eggs2 tbsp black treacle200g/7oz self-raising flour, plus extra for flouring200g/7oz pitted dates290ml/10fl oz boiling water1 tsp bicarbonate of soda½ tsp vanilla extract 55g/2oz butter, plus extra for greasing 170g/6oz demerara sugar 1 tbsp golden syrup 2 free-range eggs 2 tbsp black treacle 200g/7oz self-raising flour, plus extra for flouring 200g/7oz pitted dates 290ml/10fl oz boiling water 1 tsp bicarbonate of soda ½ tsp vanilla extract 110ml/4fl oz double cream55g/2oz butter, diced55g/2oz dark muscovado sugar2 tbsp black treacle1 tbsp golden syrupvanilla ice cream, to serve 110ml/4fl oz double cream 55g/2oz butter, diced 55g/2oz dark muscovado sugar 2 tbsp black treacle 1 tbsp golden syrup vanilla ice cream, to serve Method Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla. Pour the date mixture into the pudding batter and stir until well combined.Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla. Pour the date mixture into the pudding batter and stir until well combined. Pour the date mixture into the pudding batter and stir until well combined. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream. | {
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"delivery_version": "v1.0",
"title": "James' sticky toffee pudding recipe",
"content": "An average of 4.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jamesstickytoffeepud_67654_16x9.jpg This quick sticky toffee pudding by James Martin looks so delectably and devilish it will have you licking the screen. 55g/2oz butter, plus extra for greasing170g/6oz demerara sugar1 tbsp golden syrup2 free-range eggs2 tbsp black treacle200g/7oz self-raising flour, plus extra for flouring200g/7oz pitted dates290ml/10fl oz boiling water1 tsp bicarbonate of soda½ tsp vanilla extract 55g/2oz butter, plus extra for greasing 170g/6oz demerara sugar 1 tbsp golden syrup 2 free-range eggs 2 tbsp black treacle 200g/7oz self-raising flour, plus extra for flouring 200g/7oz pitted dates 290ml/10fl oz boiling water 1 tsp bicarbonate of soda ½ tsp vanilla extract 110ml/4fl oz double cream55g/2oz butter, diced55g/2oz dark muscovado sugar2 tbsp black treacle1 tbsp golden syrupvanilla ice cream, to serve 110ml/4fl oz double cream 55g/2oz butter, diced 55g/2oz dark muscovado sugar 2 tbsp black treacle 1 tbsp golden syrup vanilla ice cream, to serve Method Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla. Pour the date mixture into the pudding batter and stir until well combined.Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla. Pour the date mixture into the pudding batter and stir until well combined. Pour the date mixture into the pudding batter and stir until well combined. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream."
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} | 2698fc95ce9109469a9ecd336664a1c480eb3915ba2698f812653c24138b9092 | Pork sausages with pineapple salsa and rocket salad recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_sausages_with_43956_16x9.jpg It sounds a little out there - but it's not much different to gammon and pineapple. Add chilli sauce to spice things up! 8 pork sausages1 tbsp soft brown sugar300g/10½oz fresh pineapple, peeled, cored and cut into ½cm/¼in dice½ red chilli, finely diced1 tbsp sambal oelek (Indonesian chili sauce)1 lime, juice only2 tbsp finely chopped fresh coriandersalt, to taste 8 pork sausages 1 tbsp soft brown sugar 300g/10½oz fresh pineapple, peeled, cored and cut into ½cm/¼in dice ½ red chilli, finely diced 1 tbsp sambal oelek (Indonesian chili sauce) 1 lime, juice only 2 tbsp finely chopped fresh coriander salt, to taste 1 lemon, juice only4 tbsp olive oil2 bunches rocket 1 lemon, juice only 4 tbsp olive oil 2 bunches rocket Method For the sausages and salsa, preheat the oven to 180C/375F/Gas 5.Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through.Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple.Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised.Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste.To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa. For the sausages and salsa, preheat the oven to 180C/375F/Gas 5. For the sausages and salsa, preheat the oven to 180C/375F/Gas 5. Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through. Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through. Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple. Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple. Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised. Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised. Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste. Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste. To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa. To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa. | {
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"title": "Pork sausages with pineapple salsa and rocket salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_sausages_with_43956_16x9.jpg It sounds a little out there - but it's not much different to gammon and pineapple. Add chilli sauce to spice things up! 8 pork sausages1 tbsp soft brown sugar300g/10½oz fresh pineapple, peeled, cored and cut into ½cm/¼in dice½ red chilli, finely diced1 tbsp sambal oelek (Indonesian chili sauce)1 lime, juice only2 tbsp finely chopped fresh coriandersalt, to taste 8 pork sausages 1 tbsp soft brown sugar 300g/10½oz fresh pineapple, peeled, cored and cut into ½cm/¼in dice ½ red chilli, finely diced 1 tbsp sambal oelek (Indonesian chili sauce) 1 lime, juice only 2 tbsp finely chopped fresh coriander salt, to taste 1 lemon, juice only4 tbsp olive oil2 bunches rocket 1 lemon, juice only 4 tbsp olive oil 2 bunches rocket Method For the sausages and salsa, preheat the oven to 180C/375F/Gas 5.Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through.Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple.Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised.Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste.To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa. For the sausages and salsa, preheat the oven to 180C/375F/Gas 5. For the sausages and salsa, preheat the oven to 180C/375F/Gas 5. Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through. Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through. Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple. Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple. Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised. Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised. Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste. Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste. To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa. To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa."
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} | aa5e9a35f19ccf80c42117baefc51accb8b2b8dd903ca485c3610d6451598fbf | Nutty toffee apples recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nuttytoffeeapples_68088_16x9.jpg Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe. 6 Cox apples6 small wooden ice lolly sticks 225g/8oz granulated sugar110ml/4fl oz water30g/1oz butter2 tbsp golden syrup4 tbsp finely chopped mixed nuts 6 Cox apples 6 small wooden ice lolly sticks 225g/8oz granulated sugar 110ml/4fl oz water 30g/1oz butter 2 tbsp golden syrup 4 tbsp finely chopped mixed nuts Method Push the wooden sticks halfway into the apples at the stalk end.Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).Remove the pan from the heat and gently stir in the nuts.Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Push the wooden sticks halfway into the apples at the stalk end. Push the wooden sticks halfway into the apples at the stalk end. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat. Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this). Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this). Remove the pan from the heat and gently stir in the nuts. Remove the pan from the heat and gently stir in the nuts. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Recipe tips You can also cover your toffee apples with dessicated coconut or chocolate sprinkles. | {
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"url": "https://www.bbc.co.uk/food/recipes/nuttytoffeeapples_68088",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nutty toffee apples 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/nuttytoffeeapples_68088_16x9.jpg Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe. 6 Cox apples6 small wooden ice lolly sticks 225g/8oz granulated sugar110ml/4fl oz water30g/1oz butter2 tbsp golden syrup4 tbsp finely chopped mixed nuts 6 Cox apples 6 small wooden ice lolly sticks 225g/8oz granulated sugar 110ml/4fl oz water 30g/1oz butter 2 tbsp golden syrup 4 tbsp finely chopped mixed nuts Method Push the wooden sticks halfway into the apples at the stalk end.Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).Remove the pan from the heat and gently stir in the nuts.Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Push the wooden sticks halfway into the apples at the stalk end. Push the wooden sticks halfway into the apples at the stalk end. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat. Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this). Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this). Remove the pan from the heat and gently stir in the nuts. Remove the pan from the heat and gently stir in the nuts. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Recipe tips You can also cover your toffee apples with dessicated coconut or chocolate sprinkles."
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"$oid": "68bad598eb3bdbfd0cc016ad"
} | 7852cf281c0ed2dc869d4cf3cfc51baf09f206fc9ab6f57d4ba3a91baba1aaac | Roast celeriac with marsala recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastceleriacwithmar_85617_16x9.jpg As the celeriac roasts, it absorbs some of the raisiny flavour of the marsala (but not the alcohol, which just burns off), while caramelising to a golden, sticky brownness. Excellent with game, in particular. 1 medium-large celeriac, peeled and cut into eight wedgessunflower oil, to coatknob of buttersalt and freshly ground black pepper5 tbsp sweet marsala 1 medium-large celeriac, peeled and cut into eight wedges sunflower oil, to coat knob of butter salt and freshly ground black pepper 5 tbsp sweet marsala Method Preheat the oven to 180C/350F/Gas 4.Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them.Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala.Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them. Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them. Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala. Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala. Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm. Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm. | {
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"title": "Roast celeriac with marsala recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastceleriacwithmar_85617_16x9.jpg As the celeriac roasts, it absorbs some of the raisiny flavour of the marsala (but not the alcohol, which just burns off), while caramelising to a golden, sticky brownness. Excellent with game, in particular. 1 medium-large celeriac, peeled and cut into eight wedgessunflower oil, to coatknob of buttersalt and freshly ground black pepper5 tbsp sweet marsala 1 medium-large celeriac, peeled and cut into eight wedges sunflower oil, to coat knob of butter salt and freshly ground black pepper 5 tbsp sweet marsala Method Preheat the oven to 180C/350F/Gas 4.Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them.Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala.Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them. Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them. Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala. Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala. Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm. Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm."
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} | 5f4edb9f98fd76992cbec66ed9db10762350805f2ff66ea77cf361a56a83043e | Butternut squash soup with parsley purée recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedbutternutsqua_65608_16x9.jpg Warm-up with our autumnal butternut soup recipe rich with added parmesan and parsley purée. This meal, if served as six portions, provides 259kcal, 5g protein, 22g carbohydrate (of which 14g sugars), 5g fat (of which 3g saturates), 6.5g fibre and 1.6g salt per portion. 1.8kg/4lb wedges of butternut squash3 tbsp olive oil6 cloves garlic, 4 whole, unpeeled and 2 finely chopped2 sprigs of thymeSalt and freshly ground black pepper2 onions, finely chopped2 carrots, finely sliced2 sticks celery, finely sliced1 tbsp freshly chopped sage2 litres/3½ pints hot vegetable stock 1.8kg/4lb wedges of butternut squash 3 tbsp olive oil 6 cloves garlic, 4 whole, unpeeled and 2 finely chopped 2 sprigs of thyme Salt and freshly ground black pepper 2 onions, finely chopped 2 carrots, finely sliced 2 sticks celery, finely sliced 1 tbsp freshly chopped sage 2 litres/3½ pints hot vegetable stock 1 bunch flatleaf parsley, roughly chopped1 clove garlic, crushed30g/1oz parmesan, finely grated100ml/3½fl oz extra virgin olive oilLemon juice, to taste 1 bunch flatleaf parsley, roughly chopped 1 clove garlic, crushed 30g/1oz parmesan, finely grated 100ml/3½fl oz extra virgin olive oil Lemon juice, to taste Method Preheat the oven to 240C/475F/Gas 9.Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown.Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning.For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper.Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread. Preheat the oven to 240C/475F/Gas 9. Preheat the oven to 240C/475F/Gas 9. Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised. Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised. After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme. After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme. Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown. Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown. Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender. Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender. Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme. Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme. Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up. Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up. Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning. Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning. For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper. For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper. Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread. Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread. Recipe tips You can prepare the soup in advance and reheat it before serving. The parsley purée will keep in the fridge for up to a day, make sure the surface is covered with a layer of olive oil. | {
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"title": "Butternut squash soup with parsley purée 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/roastedbutternutsqua_65608_16x9.jpg Warm-up with our autumnal butternut soup recipe rich with added parmesan and parsley purée. This meal, if served as six portions, provides 259kcal, 5g protein, 22g carbohydrate (of which 14g sugars), 5g fat (of which 3g saturates), 6.5g fibre and 1.6g salt per portion. 1.8kg/4lb wedges of butternut squash3 tbsp olive oil6 cloves garlic, 4 whole, unpeeled and 2 finely chopped2 sprigs of thymeSalt and freshly ground black pepper2 onions, finely chopped2 carrots, finely sliced2 sticks celery, finely sliced1 tbsp freshly chopped sage2 litres/3½ pints hot vegetable stock 1.8kg/4lb wedges of butternut squash 3 tbsp olive oil 6 cloves garlic, 4 whole, unpeeled and 2 finely chopped 2 sprigs of thyme Salt and freshly ground black pepper 2 onions, finely chopped 2 carrots, finely sliced 2 sticks celery, finely sliced 1 tbsp freshly chopped sage 2 litres/3½ pints hot vegetable stock 1 bunch flatleaf parsley, roughly chopped1 clove garlic, crushed30g/1oz parmesan, finely grated100ml/3½fl oz extra virgin olive oilLemon juice, to taste 1 bunch flatleaf parsley, roughly chopped 1 clove garlic, crushed 30g/1oz parmesan, finely grated 100ml/3½fl oz extra virgin olive oil Lemon juice, to taste Method Preheat the oven to 240C/475F/Gas 9.Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown.Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning.For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper.Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread. Preheat the oven to 240C/475F/Gas 9. Preheat the oven to 240C/475F/Gas 9. Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised. Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised. After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme. After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme. Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown. Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown. Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender. Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender. Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme. Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme. Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up. Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up. Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning. Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning. For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper. For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper. Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread. Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread. Recipe tips You can prepare the soup in advance and reheat it before serving. The parsley purée will keep in the fridge for up to a day, make sure the surface is covered with a layer of olive oil."
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} | 420f4895d74b8ac5a67744be50c8ff48d1d6f3dc3f836bd425333ec788ecb6a7 | Creamy sausage gnocchi bake recipe
An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_gnocchi_bake_49882_16x9.jpg Family-friendly comfort food at its very best. Transform a pack of sausages into a hearty gnocchi bake, with fresh spinach and three types of cheese. 3 tbsp olive oil1 white onion, finely chopped2 garlic cloves, crushed300g/10½oz sausages (herby or spicy both work well), skins removed and broken into pieces 150ml/¼ pt chicken stock, made with 1 stock cube150g/5½oz baby spinach½ tsp freshly grated nutmeg150g/5½oz mascarpone handful grated Parmesan 100g/3½oz frozen petit pois500g/1lb 2oz gnocchihandful grated mature cheddarsalt and freshly ground black pepper 3 tbsp olive oil 1 white onion, finely chopped 2 garlic cloves, crushed 300g/10½oz sausages (herby or spicy both work well), skins removed and broken into pieces 150ml/¼ pt chicken stock, made with 1 stock cube 150g/5½oz baby spinach ½ tsp freshly grated nutmeg 150g/5½oz mascarpone handful grated Parmesan 100g/3½oz frozen petit pois 500g/1lb 2oz gnocchi handful grated mature cheddar salt and freshly ground black pepper Method Add the oil to an ovenproof frying pan set over a medium heat, then add the onion. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and season with salt and pepper. Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken stock to deglaze the pan, scraping any bits off the bottom. Once the stock has reduced by half, turn the heat down and add the spinach and nutmeg. Preheat the grill to high.Once the spinach has wilted, add the mascarpone, half of the Parmesan and the peas. Season with salt and pepper. Stir until the mascarpone has melted, then remove from the heat.Bring a large saucepan of salted water to the boil and add the gnocchi. Remove from the pan with a slotted spoon once they float to the surface (around 1–2 minutes), then transfer straight to the sauce and mix well. Top with the grated cheddar and remaining Parmesan. Grill for around 10 minutes until golden and bubbling. Serve immediately. Add the oil to an ovenproof frying pan set over a medium heat, then add the onion. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and season with salt and pepper. Add the oil to an ovenproof frying pan set over a medium heat, then add the onion. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and season with salt and pepper. Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken stock to deglaze the pan, scraping any bits off the bottom. Once the stock has reduced by half, turn the heat down and add the spinach and nutmeg. Preheat the grill to high. Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken stock to deglaze the pan, scraping any bits off the bottom. Once the stock has reduced by half, turn the heat down and add the spinach and nutmeg. Preheat the grill to high. Once the spinach has wilted, add the mascarpone, half of the Parmesan and the peas. Season with salt and pepper. Stir until the mascarpone has melted, then remove from the heat. Once the spinach has wilted, add the mascarpone, half of the Parmesan and the peas. Season with salt and pepper. Stir until the mascarpone has melted, then remove from the heat. Bring a large saucepan of salted water to the boil and add the gnocchi. Remove from the pan with a slotted spoon once they float to the surface (around 1–2 minutes), then transfer straight to the sauce and mix well. Bring a large saucepan of salted water to the boil and add the gnocchi. Remove from the pan with a slotted spoon once they float to the surface (around 1–2 minutes), then transfer straight to the sauce and mix well. Top with the grated cheddar and remaining Parmesan. Grill for around 10 minutes until golden and bubbling. Serve immediately. Top with the grated cheddar and remaining Parmesan. Grill for around 10 minutes until golden and bubbling. Serve immediately. | {
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"title": "Creamy sausage gnocchi bake recipe",
"content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_gnocchi_bake_49882_16x9.jpg Family-friendly comfort food at its very best. Transform a pack of sausages into a hearty gnocchi bake, with fresh spinach and three types of cheese. 3 tbsp olive oil1 white onion, finely chopped2 garlic cloves, crushed300g/10½oz sausages (herby or spicy both work well), skins removed and broken into pieces 150ml/¼ pt chicken stock, made with 1 stock cube150g/5½oz baby spinach½ tsp freshly grated nutmeg150g/5½oz mascarpone handful grated Parmesan 100g/3½oz frozen petit pois500g/1lb 2oz gnocchihandful grated mature cheddarsalt and freshly ground black pepper 3 tbsp olive oil 1 white onion, finely chopped 2 garlic cloves, crushed 300g/10½oz sausages (herby or spicy both work well), skins removed and broken into pieces 150ml/¼ pt chicken stock, made with 1 stock cube 150g/5½oz baby spinach ½ tsp freshly grated nutmeg 150g/5½oz mascarpone handful grated Parmesan 100g/3½oz frozen petit pois 500g/1lb 2oz gnocchi handful grated mature cheddar salt and freshly ground black pepper Method Add the oil to an ovenproof frying pan set over a medium heat, then add the onion. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and season with salt and pepper. Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken stock to deglaze the pan, scraping any bits off the bottom. Once the stock has reduced by half, turn the heat down and add the spinach and nutmeg. Preheat the grill to high.Once the spinach has wilted, add the mascarpone, half of the Parmesan and the peas. Season with salt and pepper. Stir until the mascarpone has melted, then remove from the heat.Bring a large saucepan of salted water to the boil and add the gnocchi. Remove from the pan with a slotted spoon once they float to the surface (around 1–2 minutes), then transfer straight to the sauce and mix well. Top with the grated cheddar and remaining Parmesan. Grill for around 10 minutes until golden and bubbling. Serve immediately. Add the oil to an ovenproof frying pan set over a medium heat, then add the onion. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and season with salt and pepper. Add the oil to an ovenproof frying pan set over a medium heat, then add the onion. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and season with salt and pepper. Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken stock to deglaze the pan, scraping any bits off the bottom. Once the stock has reduced by half, turn the heat down and add the spinach and nutmeg. Preheat the grill to high. Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken stock to deglaze the pan, scraping any bits off the bottom. Once the stock has reduced by half, turn the heat down and add the spinach and nutmeg. Preheat the grill to high. Once the spinach has wilted, add the mascarpone, half of the Parmesan and the peas. Season with salt and pepper. Stir until the mascarpone has melted, then remove from the heat. Once the spinach has wilted, add the mascarpone, half of the Parmesan and the peas. Season with salt and pepper. Stir until the mascarpone has melted, then remove from the heat. Bring a large saucepan of salted water to the boil and add the gnocchi. Remove from the pan with a slotted spoon once they float to the surface (around 1–2 minutes), then transfer straight to the sauce and mix well. Bring a large saucepan of salted water to the boil and add the gnocchi. Remove from the pan with a slotted spoon once they float to the surface (around 1–2 minutes), then transfer straight to the sauce and mix well. Top with the grated cheddar and remaining Parmesan. Grill for around 10 minutes until golden and bubbling. Serve immediately. Top with the grated cheddar and remaining Parmesan. Grill for around 10 minutes until golden and bubbling. Serve immediately."
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} | 66cd44322db588ea2f1492c3244a9bdb212008edcb45a4a3cd0192382d7f13b0 | Toffee apple doughnuts recipe
For the dough, warm the milk and put 50ml/1¾fl of it into a small bowl with the yeast and half a teaspoon of sugar. Set aside for 15 minutes to allow the yeast to reconstitute. Mix the flour, salt and two tablespoons of sugar in a freestanding mixer with a dough hook attachment. Add the yeast mixture, the remaining warmed milk, 100ml/3½oz water, the butter and eggs. Mix with a dough hook for 10 minutes, or until the dough is smooth and elastic. Then cover and set aside to prove for 45 minutes. Meanwhile make the apple filling. Put all the filling ingredients in a saucepan set over a medium heat. Add four tablespoons water and cook until the apples are mushy. Set aside to cool.For the salted caramel, melt the sugar in a pan until it reaches a deep-brown colour. Then remove it from the heat and immediately whisk in the butter. Add the cream slowly, whisking until combined. Mix in the salt and then pour the caramel into a bowl and set aside.For the dough, briefly knead the risen dough on a floured work surface to knock it back. Divide the dough into 12 equally-sized balls then roll into neat spheres. Grease a large baking tray with a little butter. Place the dough balls on the tray, cover with a floured tea towel and leave to rise until doubled in size (about an hour). To cook the doughnuts, preheat a deep-fat fryer to 190C/375F, or alternatively heat the oil in a large heavy-based pan until a piece of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the dough balls in batches (do not crowd the pan), turning occasionally to ensure they are an even colour. Cook for around 3–5 minutes, or until golden-brown. Once cooked, carefully remove the cooked doughnuts using a slotted spoon. Drain on kitchen roll and, when dry, set aside to cool on a wire rack. To assemble the doughnuts, mix the cinnamon and caster sugar together in a bowl.Blend the apple filling in a food processor, or using a hand-held blender, until you have a smooth purée.Fill a large piping bag with the apple purée. Alternatively spoon the purée into a piping syringe with an injector nozzle attached.When the doughnuts are completely cool, use a small, sharp knife to make a cut into the side of each doughnut, reaching to the centre. Pipe, or syringe, the apple purée generously inside.Dip one half of the filled doughnuts in the cinnamon sugar. Dip the other side into the cooled salted caramel. If the caramel is too hard, heat it very gently to loosen, but do not allow it to get so hot that it can’t be handled safely. Set the doughnuts aside to allow the caramel to settle before serving. For the dough, warm the milk and put 50ml/1¾fl of it into a small bowl with the yeast and half a teaspoon of sugar. Set aside for 15 minutes to allow the yeast to reconstitute. For the dough, warm the milk and put 50ml/1¾fl of it into a small bowl with the yeast and half a teaspoon of sugar. Set aside for 15 minutes to allow the yeast to reconstitute. Mix the flour, salt and two tablespoons of sugar in a freestanding mixer with a dough hook attachment. Add the yeast mixture, the remaining warmed milk, 100ml/3½oz water, the butter and eggs. Mix the flour, salt and two tablespoons of sugar in a freestanding mixer with a dough hook attachment. Add the yeast mixture, the remaining warmed milk, 100ml/3½oz water, the butter and eggs. Mix with a dough hook for 10 minutes, or until the dough is smooth and elastic. Then cover and set aside to prove for 45 minutes. Mix with a dough hook for 10 minutes, or until the dough is smooth and elastic. Then cover and set aside to prove for 45 minutes. Meanwhile make the apple filling. Put all the filling ingredients in a saucepan set over a medium heat. Add four tablespoons water and cook until the apples are mushy. Set aside to cool. Meanwhile make the apple filling. Put all the filling ingredients in a saucepan set over a medium heat. Add four tablespoons water and cook until the apples are mushy. Set aside to cool. For the salted caramel, melt the sugar in a pan until it reaches a deep-brown colour. Then remove it from the heat and immediately whisk in the butter. For the salted caramel, melt the sugar in a pan until it reaches a deep-brown colour. Then remove it from the heat and immediately whisk in the butter. Add the cream slowly, whisking until combined. Mix in the salt and then pour the caramel into a bowl and set aside. Add the cream slowly, whisking until combined. Mix in the salt and then pour the caramel into a bowl and set aside. For the dough, briefly knead the risen dough on a floured work surface to knock it back. For the dough, briefly knead the risen dough on a floured work surface to knock it back. Divide the dough into 12 equally-sized balls then roll into neat spheres. Divide the dough into 12 equally-sized balls then roll into neat spheres. Grease a large baking tray with a little butter. Place the dough balls on the tray, cover with a floured tea towel and leave to rise until doubled in size (about an hour). Grease a large baking tray with a little butter. Place the dough balls on the tray, cover with a floured tea towel and leave to rise until doubled in size (about an hour). To cook the doughnuts, preheat a deep-fat fryer to 190C/375F, or alternatively heat the oil in a large heavy-based pan until a piece of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To cook the doughnuts, preheat a deep-fat fryer to 190C/375F, or alternatively heat the oil in a large heavy-based pan until a piece of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the dough balls in batches (do not crowd the pan), turning occasionally to ensure they are an even colour. Cook for around 3–5 minutes, or until golden-brown. Fry the dough balls in batches (do not crowd the pan), turning occasionally to ensure they are an even colour. Cook for around 3–5 minutes, or until golden-brown. Once cooked, carefully remove the cooked doughnuts using a slotted spoon. Drain on kitchen roll and, when dry, set aside to cool on a wire rack. Once cooked, carefully remove the cooked doughnuts using a slotted spoon. Drain on kitchen roll and, when dry, set aside to cool on a wire rack. To assemble the doughnuts, mix the cinnamon and caster sugar together in a bowl. To assemble the doughnuts, mix the cinnamon and caster sugar together in a bowl. Blend the apple filling in a food processor, or using a hand-held blender, until you have a smooth purée. Blend the apple filling in a food processor, or using a hand-held blender, until you have a smooth purée. Fill a large piping bag with the apple purée. Alternatively spoon the purée into a piping syringe with an injector nozzle attached. Fill a large piping bag with the apple purée. Alternatively spoon the purée into a piping syringe with an injector nozzle attached. When the doughnuts are completely cool, use a small, sharp knife to make a cut into the side of each doughnut, reaching to the centre. Pipe, or syringe, the apple purée generously inside. When the doughnuts are completely cool, use a small, sharp knife to make a cut into the side of each doughnut, reaching to the centre. Pipe, or syringe, the apple purée generously inside. Dip one half of the filled doughnuts in the cinnamon sugar. Dip the other side into the cooled salted caramel. If the caramel is too hard, heat it very gently to loosen, but do not allow it to get so hot that it can’t be handled safely. Dip one half of the filled doughnuts in the cinnamon sugar. Dip the other side into the cooled salted caramel. If the caramel is too hard, heat it very gently to loosen, but do not allow it to get so hot that it can’t be handled safely. Set the doughnuts aside to allow the caramel to settle before serving. Set the doughnuts aside to allow the caramel to settle before serving. | {
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"title": "Toffee apple doughnuts recipe",
"content": "For the dough, warm the milk and put 50ml/1¾fl of it into a small bowl with the yeast and half a teaspoon of sugar. Set aside for 15 minutes to allow the yeast to reconstitute. Mix the flour, salt and two tablespoons of sugar in a freestanding mixer with a dough hook attachment. Add the yeast mixture, the remaining warmed milk, 100ml/3½oz water, the butter and eggs. Mix with a dough hook for 10 minutes, or until the dough is smooth and elastic. Then cover and set aside to prove for 45 minutes. Meanwhile make the apple filling. Put all the filling ingredients in a saucepan set over a medium heat. Add four tablespoons water and cook until the apples are mushy. Set aside to cool.For the salted caramel, melt the sugar in a pan until it reaches a deep-brown colour. Then remove it from the heat and immediately whisk in the butter. Add the cream slowly, whisking until combined. Mix in the salt and then pour the caramel into a bowl and set aside.For the dough, briefly knead the risen dough on a floured work surface to knock it back. Divide the dough into 12 equally-sized balls then roll into neat spheres. Grease a large baking tray with a little butter. Place the dough balls on the tray, cover with a floured tea towel and leave to rise until doubled in size (about an hour). To cook the doughnuts, preheat a deep-fat fryer to 190C/375F, or alternatively heat the oil in a large heavy-based pan until a piece of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the dough balls in batches (do not crowd the pan), turning occasionally to ensure they are an even colour. Cook for around 3–5 minutes, or until golden-brown. Once cooked, carefully remove the cooked doughnuts using a slotted spoon. Drain on kitchen roll and, when dry, set aside to cool on a wire rack. To assemble the doughnuts, mix the cinnamon and caster sugar together in a bowl.Blend the apple filling in a food processor, or using a hand-held blender, until you have a smooth purée.Fill a large piping bag with the apple purée. Alternatively spoon the purée into a piping syringe with an injector nozzle attached.When the doughnuts are completely cool, use a small, sharp knife to make a cut into the side of each doughnut, reaching to the centre. Pipe, or syringe, the apple purée generously inside.Dip one half of the filled doughnuts in the cinnamon sugar. Dip the other side into the cooled salted caramel. If the caramel is too hard, heat it very gently to loosen, but do not allow it to get so hot that it can’t be handled safely. Set the doughnuts aside to allow the caramel to settle before serving. For the dough, warm the milk and put 50ml/1¾fl of it into a small bowl with the yeast and half a teaspoon of sugar. Set aside for 15 minutes to allow the yeast to reconstitute. For the dough, warm the milk and put 50ml/1¾fl of it into a small bowl with the yeast and half a teaspoon of sugar. Set aside for 15 minutes to allow the yeast to reconstitute. Mix the flour, salt and two tablespoons of sugar in a freestanding mixer with a dough hook attachment. Add the yeast mixture, the remaining warmed milk, 100ml/3½oz water, the butter and eggs. Mix the flour, salt and two tablespoons of sugar in a freestanding mixer with a dough hook attachment. Add the yeast mixture, the remaining warmed milk, 100ml/3½oz water, the butter and eggs. Mix with a dough hook for 10 minutes, or until the dough is smooth and elastic. Then cover and set aside to prove for 45 minutes. Mix with a dough hook for 10 minutes, or until the dough is smooth and elastic. Then cover and set aside to prove for 45 minutes. Meanwhile make the apple filling. Put all the filling ingredients in a saucepan set over a medium heat. Add four tablespoons water and cook until the apples are mushy. Set aside to cool. Meanwhile make the apple filling. Put all the filling ingredients in a saucepan set over a medium heat. Add four tablespoons water and cook until the apples are mushy. Set aside to cool. For the salted caramel, melt the sugar in a pan until it reaches a deep-brown colour. Then remove it from the heat and immediately whisk in the butter. For the salted caramel, melt the sugar in a pan until it reaches a deep-brown colour. Then remove it from the heat and immediately whisk in the butter. Add the cream slowly, whisking until combined. Mix in the salt and then pour the caramel into a bowl and set aside. Add the cream slowly, whisking until combined. Mix in the salt and then pour the caramel into a bowl and set aside. For the dough, briefly knead the risen dough on a floured work surface to knock it back. For the dough, briefly knead the risen dough on a floured work surface to knock it back. Divide the dough into 12 equally-sized balls then roll into neat spheres. Divide the dough into 12 equally-sized balls then roll into neat spheres. Grease a large baking tray with a little butter. Place the dough balls on the tray, cover with a floured tea towel and leave to rise until doubled in size (about an hour). Grease a large baking tray with a little butter. Place the dough balls on the tray, cover with a floured tea towel and leave to rise until doubled in size (about an hour). To cook the doughnuts, preheat a deep-fat fryer to 190C/375F, or alternatively heat the oil in a large heavy-based pan until a piece of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To cook the doughnuts, preheat a deep-fat fryer to 190C/375F, or alternatively heat the oil in a large heavy-based pan until a piece of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the dough balls in batches (do not crowd the pan), turning occasionally to ensure they are an even colour. Cook for around 3–5 minutes, or until golden-brown. Fry the dough balls in batches (do not crowd the pan), turning occasionally to ensure they are an even colour. Cook for around 3–5 minutes, or until golden-brown. Once cooked, carefully remove the cooked doughnuts using a slotted spoon. Drain on kitchen roll and, when dry, set aside to cool on a wire rack. Once cooked, carefully remove the cooked doughnuts using a slotted spoon. Drain on kitchen roll and, when dry, set aside to cool on a wire rack. To assemble the doughnuts, mix the cinnamon and caster sugar together in a bowl. To assemble the doughnuts, mix the cinnamon and caster sugar together in a bowl. Blend the apple filling in a food processor, or using a hand-held blender, until you have a smooth purée. Blend the apple filling in a food processor, or using a hand-held blender, until you have a smooth purée. Fill a large piping bag with the apple purée. Alternatively spoon the purée into a piping syringe with an injector nozzle attached. Fill a large piping bag with the apple purée. Alternatively spoon the purée into a piping syringe with an injector nozzle attached. When the doughnuts are completely cool, use a small, sharp knife to make a cut into the side of each doughnut, reaching to the centre. Pipe, or syringe, the apple purée generously inside. When the doughnuts are completely cool, use a small, sharp knife to make a cut into the side of each doughnut, reaching to the centre. Pipe, or syringe, the apple purée generously inside. Dip one half of the filled doughnuts in the cinnamon sugar. Dip the other side into the cooled salted caramel. If the caramel is too hard, heat it very gently to loosen, but do not allow it to get so hot that it can’t be handled safely. Dip one half of the filled doughnuts in the cinnamon sugar. Dip the other side into the cooled salted caramel. If the caramel is too hard, heat it very gently to loosen, but do not allow it to get so hot that it can’t be handled safely. Set the doughnuts aside to allow the caramel to settle before serving. Set the doughnuts aside to allow the caramel to settle before serving."
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} | 1a236cc4828de5882a52dc195e030a4c818067c66d13f45d42aeab1ee356a01a | Homemade sausage rolls recipe
An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_sausage_rolls_60543_16x9.jpg Sausage rolls are a family favourite for many and you can even use vegetarian sausages as an alternative! Each serving provides 208 kcal, 6g protein, 15g carbohydrates (of which 1.5g sugars), 14g fat (of which 6g saturates), 2g fibre and 0.7g salt. 50g/1¾oz butter 6 pork sausages6 large sheets filo pastry, room temperature (ideally remove from the fridge 20 minutes before needed)sea salt and freshly ground black pepper 50g/1¾oz butter 6 pork sausages 6 large sheets filo pastry, room temperature (ideally remove from the fridge 20 minutes before needed) sea salt and freshly ground black pepper Method Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper.Melt the butter in a small saucepan over a low heat and season with salt and pepper. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard.Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. Cut into four pieces and place onto the baking tray. Repeat this step another two times.Brush the tops of the rolls with any remaining butter and bake in the oven for 25 minutes until cooked through and golden-brown. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper. Melt the butter in a small saucepan over a low heat and season with salt and pepper. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard. Melt the butter in a small saucepan over a low heat and season with salt and pepper. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. Cut into four pieces and place onto the baking tray. Repeat this step another two times. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. Cut into four pieces and place onto the baking tray. Repeat this step another two times. Brush the tops of the rolls with any remaining butter and bake in the oven for 25 minutes until cooked through and golden-brown. Brush the tops of the rolls with any remaining butter and bake in the oven for 25 minutes until cooked through and golden-brown. Recipe tips You could make this recipe vegetarian, using these Glamorgan sausages or ready-made vegan/vegetarian sausages. For vegan sausage rolls, do swap the butter for olive oil. | {
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"title": "Homemade sausage rolls recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_sausage_rolls_60543_16x9.jpg Sausage rolls are a family favourite for many and you can even use vegetarian sausages as an alternative! Each serving provides 208 kcal, 6g protein, 15g carbohydrates (of which 1.5g sugars), 14g fat (of which 6g saturates), 2g fibre and 0.7g salt. 50g/1¾oz butter 6 pork sausages6 large sheets filo pastry, room temperature (ideally remove from the fridge 20 minutes before needed)sea salt and freshly ground black pepper 50g/1¾oz butter 6 pork sausages 6 large sheets filo pastry, room temperature (ideally remove from the fridge 20 minutes before needed) sea salt and freshly ground black pepper Method Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper.Melt the butter in a small saucepan over a low heat and season with salt and pepper. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard.Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. Cut into four pieces and place onto the baking tray. Repeat this step another two times.Brush the tops of the rolls with any remaining butter and bake in the oven for 25 minutes until cooked through and golden-brown. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper. Melt the butter in a small saucepan over a low heat and season with salt and pepper. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard. Melt the butter in a small saucepan over a low heat and season with salt and pepper. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. Cut into four pieces and place onto the baking tray. Repeat this step another two times. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. Cut into four pieces and place onto the baking tray. Repeat this step another two times. Brush the tops of the rolls with any remaining butter and bake in the oven for 25 minutes until cooked through and golden-brown. Brush the tops of the rolls with any remaining butter and bake in the oven for 25 minutes until cooked through and golden-brown. Recipe tips You could make this recipe vegetarian, using these Glamorgan sausages or ready-made vegan/vegetarian sausages. For vegan sausage rolls, do swap the butter for olive oil."
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} | f2288ddf216ecda8cd4371a10f14b8cd3fbc986af726056657d9302ca3bf6731 | Celery soup recipe
An average of 4.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celerysoup_85016_16x9.jpg This easy celery soup recipe is surprisingly elegant and won't break the bank. A little cream wouldn't go amiss either. Each serving provides 401kcal, 17g protein, 47g carbohydrate (of which 9g sugars), 15g fat (of which 2g saturates), 6.5g fibre and 1.3g salt. 1 tbsp olive oil1 garlic clove, chopped½ red onion, chopped150g/5½oz celery, chopped200ml/7fl oz hot chicken stock2 slices toasted ciabatta, to serve (optional) 1 tbsp olive oil 1 garlic clove, chopped ½ red onion, chopped 150g/5½oz celery, chopped 200ml/7fl oz hot chicken stock 2 slices toasted ciabatta, to serve (optional) Method Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened.Add the chicken stock and simmer for 10-12 minutes.Transfer the soup to a blender and liquidise.To serve, place the soup into a bowl with the toasted ciabatta alongside. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened. Add the chicken stock and simmer for 10-12 minutes. Add the chicken stock and simmer for 10-12 minutes. Transfer the soup to a blender and liquidise. Transfer the soup to a blender and liquidise. To serve, place the soup into a bowl with the toasted ciabatta alongside. To serve, place the soup into a bowl with the toasted ciabatta alongside. | {
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"title": "Celery soup recipe",
"content": "An average of 4.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celerysoup_85016_16x9.jpg This easy celery soup recipe is surprisingly elegant and won't break the bank. A little cream wouldn't go amiss either. Each serving provides 401kcal, 17g protein, 47g carbohydrate (of which 9g sugars), 15g fat (of which 2g saturates), 6.5g fibre and 1.3g salt. 1 tbsp olive oil1 garlic clove, chopped½ red onion, chopped150g/5½oz celery, chopped200ml/7fl oz hot chicken stock2 slices toasted ciabatta, to serve (optional) 1 tbsp olive oil 1 garlic clove, chopped ½ red onion, chopped 150g/5½oz celery, chopped 200ml/7fl oz hot chicken stock 2 slices toasted ciabatta, to serve (optional) Method Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened.Add the chicken stock and simmer for 10-12 minutes.Transfer the soup to a blender and liquidise.To serve, place the soup into a bowl with the toasted ciabatta alongside. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened. Add the chicken stock and simmer for 10-12 minutes. Add the chicken stock and simmer for 10-12 minutes. Transfer the soup to a blender and liquidise. Transfer the soup to a blender and liquidise. To serve, place the soup into a bowl with the toasted ciabatta alongside. To serve, place the soup into a bowl with the toasted ciabatta alongside."
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} | 262aa9a217bcffb9cd3e8991343eb6cc4205985d519af0618e2d8239be8f3be2 | Bombay potatoes recipe
An average of 3.8 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bombaypotatoes_1406_16x9.jpg These simple Bombay potatoes are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries. 4 tbsp oil¼ tsp mustard seeds (brown or yellow)2 pinches of chilli powder¼ tsp turmeric powder350g/12oz potatoes, boiled and quarteredsalt to taste 4 tbsp oil ¼ tsp mustard seeds (brown or yellow) 2 pinches of chilli powder ¼ tsp turmeric powder 350g/12oz potatoes, boiled and quartered salt to taste Method Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. Serve immediately. Heat the oil in a pan on a medium heat setting. Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. Serve immediately. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. Serve immediately. Recipe tips This is a great recipe to use up leftover potatoes. | {
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"url": "https://www.bbc.co.uk/food/recipes/bombaypotatoes_1406",
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"title": "Bombay potatoes recipe",
"content": "An average of 3.8 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bombaypotatoes_1406_16x9.jpg These simple Bombay potatoes are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries. 4 tbsp oil¼ tsp mustard seeds (brown or yellow)2 pinches of chilli powder¼ tsp turmeric powder350g/12oz potatoes, boiled and quarteredsalt to taste 4 tbsp oil ¼ tsp mustard seeds (brown or yellow) 2 pinches of chilli powder ¼ tsp turmeric powder 350g/12oz potatoes, boiled and quartered salt to taste Method Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. Serve immediately. Heat the oil in a pan on a medium heat setting. Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. Serve immediately. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. Serve immediately. Recipe tips This is a great recipe to use up leftover potatoes."
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} | 81e9e42a052789fe1d642e26b747eae3b628f4ab08b6a74a29ab5e9cd43541e6 | Vegan porridge recipe
An average of 3.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_porridge_37172_16x9.jpg Make this easy vegan porridge recipe with almond milk, then experiment by adding peanut butter, banana or even topping it with crispy toast and marmalade. Original: 233 kcal Peanut butter: 572 kcal Marmalade toast: 631 kcal Banana and berries: 350 kcal 50g/1¾oz porridge oats250ml/ 9fl oz almond milk, plus extra to tastesmall pinch sea salt 50g/1¾oz porridge oats 250ml/ 9fl oz almond milk, plus extra to taste small pinch sea salt 50g/1¾oz porridge oats250ml/ 9fl oz almond milk, plus extra to taste2 tsp light brown sugar1 tbsp cacao powder2 tbsp crunchy peanut butter 50g/1¾oz porridge oats 250ml/ 9fl oz almond milk, plus extra to taste 2 tsp light brown sugar 1 tbsp cacao powder 2 tbsp crunchy peanut butter 1 tbsp coconut oil40g/1½oz caster sugar2 slices day-old sourdough bread, crusts removed and torn into 2cm/¾in pieces250ml/ 9fl oz almond milk, plus extra to taste1 English Breakfast teabag50g/1¾oz porridge oatssmall pinch sea saltmarmalade, to serve 1 tbsp coconut oil 40g/1½oz caster sugar 2 slices day-old sourdough bread, crusts removed and torn into 2cm/¾in pieces 250ml/ 9fl oz almond milk, plus extra to taste 1 English Breakfast teabag 50g/1¾oz porridge oats small pinch sea salt marmalade, to serve handful blueberries1 banana, sliced250ml/ 9fl oz almond milk, plus extra to taste50g/1¾oz porridge oatssmall pinch sea salthandful raspberrieshandful strawberries handful blueberries 1 banana, sliced 250ml/ 9fl oz almond milk, plus extra to taste 50g/1¾oz porridge oats small pinch sea salt handful raspberries handful strawberries Method To make the simple vegan porridge, put the oats and milk in a saucepan and bring to a gentle simmer. Cook gently over a medium-low heat for 10 minutes, stirring often. Finish with a pinch of salt stirred through. Add more milk to thin the porridge, if you like.To make the peanut butter porridge, cook the oats as described in step 1, stirring the sugar, cacao and peanut butter in at the end and omitting the salt. (The salt in the peanut butter replaces the pinch that is normally added.)To make the marmalade toast and tea porridge, preheat the oven to 180C/160C Fan/ Gas 4. Melt the oil in a frying pan over medium low heat. Stir in the sugar and, once it has dissolved in the hot oil, add the bread pieces. Turn them in the sweetened oil, then transfer to a baking tray and bake for 12–15 minutes, turning occasionally, until golden-brown and crunchy. Remove from the oven and allow to cool. Heat the almond milk in a saucepan over medium heat until it is just beginning to boil. Take the pan off the heat and add the teabag. Leave to brew for 5 minutes. Remove the teabag, stir in the oats and cook as described in step 1. Serve topped with a blob of marmalade and the crispy toast.To make the banana and berries porridge, put the blueberries in a saucepan over medium-low heat and cook for 3–4 minutes, until they begin to soften and burst. Add the banana and mash it into the blueberries with a fork. Add the milk and oats and cook as described in step 1. Serve topped with raspberries and strawberries. To make the simple vegan porridge, put the oats and milk in a saucepan and bring to a gentle simmer. Cook gently over a medium-low heat for 10 minutes, stirring often. Finish with a pinch of salt stirred through. Add more milk to thin the porridge, if you like. To make the simple vegan porridge, put the oats and milk in a saucepan and bring to a gentle simmer. Cook gently over a medium-low heat for 10 minutes, stirring often. Finish with a pinch of salt stirred through. Add more milk to thin the porridge, if you like. To make the peanut butter porridge, cook the oats as described in step 1, stirring the sugar, cacao and peanut butter in at the end and omitting the salt. (The salt in the peanut butter replaces the pinch that is normally added.) To make the peanut butter porridge, cook the oats as described in step 1, stirring the sugar, cacao and peanut butter in at the end and omitting the salt. (The salt in the peanut butter replaces the pinch that is normally added.) To make the marmalade toast and tea porridge, preheat the oven to 180C/160C Fan/ Gas 4. Melt the oil in a frying pan over medium low heat. Stir in the sugar and, once it has dissolved in the hot oil, add the bread pieces. Turn them in the sweetened oil, then transfer to a baking tray and bake for 12–15 minutes, turning occasionally, until golden-brown and crunchy. Remove from the oven and allow to cool. Heat the almond milk in a saucepan over medium heat until it is just beginning to boil. Take the pan off the heat and add the teabag. Leave to brew for 5 minutes. Remove the teabag, stir in the oats and cook as described in step 1. Serve topped with a blob of marmalade and the crispy toast. To make the marmalade toast and tea porridge, preheat the oven to 180C/160C Fan/ Gas 4. Melt the oil in a frying pan over medium low heat. Stir in the sugar and, once it has dissolved in the hot oil, add the bread pieces. Turn them in the sweetened oil, then transfer to a baking tray and bake for 12–15 minutes, turning occasionally, until golden-brown and crunchy. Remove from the oven and allow to cool. Heat the almond milk in a saucepan over medium heat until it is just beginning to boil. Take the pan off the heat and add the teabag. Leave to brew for 5 minutes. Remove the teabag, stir in the oats and cook as described in step 1. Serve topped with a blob of marmalade and the crispy toast. To make the banana and berries porridge, put the blueberries in a saucepan over medium-low heat and cook for 3–4 minutes, until they begin to soften and burst. Add the banana and mash it into the blueberries with a fork. Add the milk and oats and cook as described in step 1. Serve topped with raspberries and strawberries. To make the banana and berries porridge, put the blueberries in a saucepan over medium-low heat and cook for 3–4 minutes, until they begin to soften and burst. Add the banana and mash it into the blueberries with a fork. Add the milk and oats and cook as described in step 1. Serve topped with raspberries and strawberries. Recipe tips The crispy bread pieces in the marmalade toast and tea porridge recipe will keep well for 3–4 days in an airtight container or for 3–4 months in the freezer. | {
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"title": "Vegan porridge recipe",
"content": "An average of 3.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_porridge_37172_16x9.jpg Make this easy vegan porridge recipe with almond milk, then experiment by adding peanut butter, banana or even topping it with crispy toast and marmalade. Original: 233 kcal Peanut butter: 572 kcal Marmalade toast: 631 kcal Banana and berries: 350 kcal 50g/1¾oz porridge oats250ml/ 9fl oz almond milk, plus extra to tastesmall pinch sea salt 50g/1¾oz porridge oats 250ml/ 9fl oz almond milk, plus extra to taste small pinch sea salt 50g/1¾oz porridge oats250ml/ 9fl oz almond milk, plus extra to taste2 tsp light brown sugar1 tbsp cacao powder2 tbsp crunchy peanut butter 50g/1¾oz porridge oats 250ml/ 9fl oz almond milk, plus extra to taste 2 tsp light brown sugar 1 tbsp cacao powder 2 tbsp crunchy peanut butter 1 tbsp coconut oil40g/1½oz caster sugar2 slices day-old sourdough bread, crusts removed and torn into 2cm/¾in pieces250ml/ 9fl oz almond milk, plus extra to taste1 English Breakfast teabag50g/1¾oz porridge oatssmall pinch sea saltmarmalade, to serve 1 tbsp coconut oil 40g/1½oz caster sugar 2 slices day-old sourdough bread, crusts removed and torn into 2cm/¾in pieces 250ml/ 9fl oz almond milk, plus extra to taste 1 English Breakfast teabag 50g/1¾oz porridge oats small pinch sea salt marmalade, to serve handful blueberries1 banana, sliced250ml/ 9fl oz almond milk, plus extra to taste50g/1¾oz porridge oatssmall pinch sea salthandful raspberrieshandful strawberries handful blueberries 1 banana, sliced 250ml/ 9fl oz almond milk, plus extra to taste 50g/1¾oz porridge oats small pinch sea salt handful raspberries handful strawberries Method To make the simple vegan porridge, put the oats and milk in a saucepan and bring to a gentle simmer. Cook gently over a medium-low heat for 10 minutes, stirring often. Finish with a pinch of salt stirred through. Add more milk to thin the porridge, if you like.To make the peanut butter porridge, cook the oats as described in step 1, stirring the sugar, cacao and peanut butter in at the end and omitting the salt. (The salt in the peanut butter replaces the pinch that is normally added.)To make the marmalade toast and tea porridge, preheat the oven to 180C/160C Fan/ Gas 4. Melt the oil in a frying pan over medium low heat. Stir in the sugar and, once it has dissolved in the hot oil, add the bread pieces. Turn them in the sweetened oil, then transfer to a baking tray and bake for 12–15 minutes, turning occasionally, until golden-brown and crunchy. Remove from the oven and allow to cool. Heat the almond milk in a saucepan over medium heat until it is just beginning to boil. Take the pan off the heat and add the teabag. Leave to brew for 5 minutes. Remove the teabag, stir in the oats and cook as described in step 1. Serve topped with a blob of marmalade and the crispy toast.To make the banana and berries porridge, put the blueberries in a saucepan over medium-low heat and cook for 3–4 minutes, until they begin to soften and burst. Add the banana and mash it into the blueberries with a fork. Add the milk and oats and cook as described in step 1. Serve topped with raspberries and strawberries. To make the simple vegan porridge, put the oats and milk in a saucepan and bring to a gentle simmer. Cook gently over a medium-low heat for 10 minutes, stirring often. Finish with a pinch of salt stirred through. Add more milk to thin the porridge, if you like. To make the simple vegan porridge, put the oats and milk in a saucepan and bring to a gentle simmer. Cook gently over a medium-low heat for 10 minutes, stirring often. Finish with a pinch of salt stirred through. Add more milk to thin the porridge, if you like. To make the peanut butter porridge, cook the oats as described in step 1, stirring the sugar, cacao and peanut butter in at the end and omitting the salt. (The salt in the peanut butter replaces the pinch that is normally added.) To make the peanut butter porridge, cook the oats as described in step 1, stirring the sugar, cacao and peanut butter in at the end and omitting the salt. (The salt in the peanut butter replaces the pinch that is normally added.) To make the marmalade toast and tea porridge, preheat the oven to 180C/160C Fan/ Gas 4. Melt the oil in a frying pan over medium low heat. Stir in the sugar and, once it has dissolved in the hot oil, add the bread pieces. Turn them in the sweetened oil, then transfer to a baking tray and bake for 12–15 minutes, turning occasionally, until golden-brown and crunchy. Remove from the oven and allow to cool. Heat the almond milk in a saucepan over medium heat until it is just beginning to boil. Take the pan off the heat and add the teabag. Leave to brew for 5 minutes. Remove the teabag, stir in the oats and cook as described in step 1. Serve topped with a blob of marmalade and the crispy toast. To make the marmalade toast and tea porridge, preheat the oven to 180C/160C Fan/ Gas 4. Melt the oil in a frying pan over medium low heat. Stir in the sugar and, once it has dissolved in the hot oil, add the bread pieces. Turn them in the sweetened oil, then transfer to a baking tray and bake for 12–15 minutes, turning occasionally, until golden-brown and crunchy. Remove from the oven and allow to cool. Heat the almond milk in a saucepan over medium heat until it is just beginning to boil. Take the pan off the heat and add the teabag. Leave to brew for 5 minutes. Remove the teabag, stir in the oats and cook as described in step 1. Serve topped with a blob of marmalade and the crispy toast. To make the banana and berries porridge, put the blueberries in a saucepan over medium-low heat and cook for 3–4 minutes, until they begin to soften and burst. Add the banana and mash it into the blueberries with a fork. Add the milk and oats and cook as described in step 1. Serve topped with raspberries and strawberries. To make the banana and berries porridge, put the blueberries in a saucepan over medium-low heat and cook for 3–4 minutes, until they begin to soften and burst. Add the banana and mash it into the blueberries with a fork. Add the milk and oats and cook as described in step 1. Serve topped with raspberries and strawberries. Recipe tips The crispy bread pieces in the marmalade toast and tea porridge recipe will keep well for 3–4 days in an airtight container or for 3–4 months in the freezer."
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} | 99a87034a757bf14a66ee1f9773e1367e398af1d6464abc94d109c82f7435798 | Microwave creamy fresh tomato pasta recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_creamy_fresh_23421_16x9.jpg Cooking pasta in the microwave doesn’t save a lot of time but it uses less energy and is a convenient way of making this fresh-tasting, one-pot pasta dish. This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £1.01 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 300ml/10fl oz just-boiled water from a kettle½ vegetable or chicken stock cube, crumbled100g/3½oz dried penne or other pasta shapes1 tsp vegetable oil125g/4½oz fresh cherry tomatoes, halved1 garlic clove, crushed¼ tsp dried chilli flakes, or according to taste2–3 tbsp double cream freshly ground black pepperfresh parsley or basil leaves, to garnish (optional) 300ml/10fl oz just-boiled water from a kettle ½ vegetable or chicken stock cube, crumbled 100g/3½oz dried penne or other pasta shapes 1 tsp vegetable oil 125g/4½oz fresh cherry tomatoes, halved 1 garlic clove, crushed ¼ tsp dried chilli flakes, or according to taste 2–3 tbsp double cream freshly ground black pepper fresh parsley or basil leaves, to garnish (optional) Method Pour the water into a large microwaveable bowl, stir in the stock cube until dissolved and then stir in the pasta and oil. The bowl needs to be large enough for the water to boil and rise in the bowl – so ideally at least 2 litres/3½ pints (see Tip below). Cover the bowl with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 11 minutes (1000W) or 12 minutes (800W), stirring halfway, or until the pasta is tender but retains just a little ‘bite’. (There should be a few tablespoons of liquid left in the bowl at the end of the cooking time, but there is no need to drain them.)Stir in the tomatoes, garlic and chilli flakes. Season with lots of black pepper. Cover and cook on HIGH for a further 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until the tomatoes are soft but still holding their shape. Tip into a shallow bowl and drizzle with the cream. Season with more black pepper and sprinkle with the fresh herbs, if using, before serving. Pour the water into a large microwaveable bowl, stir in the stock cube until dissolved and then stir in the pasta and oil. The bowl needs to be large enough for the water to boil and rise in the bowl – so ideally at least 2 litres/3½ pints (see Tip below). Cover the bowl with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 11 minutes (1000W) or 12 minutes (800W), stirring halfway, or until the pasta is tender but retains just a little ‘bite’. (There should be a few tablespoons of liquid left in the bowl at the end of the cooking time, but there is no need to drain them.) Pour the water into a large microwaveable bowl, stir in the stock cube until dissolved and then stir in the pasta and oil. The bowl needs to be large enough for the water to boil and rise in the bowl – so ideally at least 2 litres/3½ pints (see Tip below). Cover the bowl with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 11 minutes (1000W) or 12 minutes (800W), stirring halfway, or until the pasta is tender but retains just a little ‘bite’. (There should be a few tablespoons of liquid left in the bowl at the end of the cooking time, but there is no need to drain them.) Stir in the tomatoes, garlic and chilli flakes. Season with lots of black pepper. Cover and cook on HIGH for a further 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until the tomatoes are soft but still holding their shape. Stir in the tomatoes, garlic and chilli flakes. Season with lots of black pepper. Cover and cook on HIGH for a further 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until the tomatoes are soft but still holding their shape. Tip into a shallow bowl and drizzle with the cream. Season with more black pepper and sprinkle with the fresh herbs, if using, before serving. Tip into a shallow bowl and drizzle with the cream. Season with more black pepper and sprinkle with the fresh herbs, if using, before serving. Recipe tips If you don’t have a large enough bowl in which to cook the pasta in the microwave, boil as usual then drain and add to a shallow microwaveable serving bowl, along with 100ml/3½fl oz hot vegetable or chicken stock, or pasta cooking water. Add the tomatoes, garlic and chilli and continue as above. If you don’t have any cherry tomatoes, try using larger tomatoes roughly chopped, or quartered instead. Sprinkle the finished pasta with grated cheese if you have some handy. If you fancy a creamier sauce, add some extra double cream but pop the dish back in the microwave for a few seconds on HIGH to heat through before serving. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_creamy_fresh_23421_16x9.jpg Cooking pasta in the microwave doesn’t save a lot of time but it uses less energy and is a convenient way of making this fresh-tasting, one-pot pasta dish. This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £1.01 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 300ml/10fl oz just-boiled water from a kettle½ vegetable or chicken stock cube, crumbled100g/3½oz dried penne or other pasta shapes1 tsp vegetable oil125g/4½oz fresh cherry tomatoes, halved1 garlic clove, crushed¼ tsp dried chilli flakes, or according to taste2–3 tbsp double cream freshly ground black pepperfresh parsley or basil leaves, to garnish (optional) 300ml/10fl oz just-boiled water from a kettle ½ vegetable or chicken stock cube, crumbled 100g/3½oz dried penne or other pasta shapes 1 tsp vegetable oil 125g/4½oz fresh cherry tomatoes, halved 1 garlic clove, crushed ¼ tsp dried chilli flakes, or according to taste 2–3 tbsp double cream freshly ground black pepper fresh parsley or basil leaves, to garnish (optional) Method Pour the water into a large microwaveable bowl, stir in the stock cube until dissolved and then stir in the pasta and oil. The bowl needs to be large enough for the water to boil and rise in the bowl – so ideally at least 2 litres/3½ pints (see Tip below). Cover the bowl with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 11 minutes (1000W) or 12 minutes (800W), stirring halfway, or until the pasta is tender but retains just a little ‘bite’. (There should be a few tablespoons of liquid left in the bowl at the end of the cooking time, but there is no need to drain them.)Stir in the tomatoes, garlic and chilli flakes. Season with lots of black pepper. Cover and cook on HIGH for a further 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until the tomatoes are soft but still holding their shape. Tip into a shallow bowl and drizzle with the cream. Season with more black pepper and sprinkle with the fresh herbs, if using, before serving. Pour the water into a large microwaveable bowl, stir in the stock cube until dissolved and then stir in the pasta and oil. The bowl needs to be large enough for the water to boil and rise in the bowl – so ideally at least 2 litres/3½ pints (see Tip below). Cover the bowl with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 11 minutes (1000W) or 12 minutes (800W), stirring halfway, or until the pasta is tender but retains just a little ‘bite’. (There should be a few tablespoons of liquid left in the bowl at the end of the cooking time, but there is no need to drain them.) Pour the water into a large microwaveable bowl, stir in the stock cube until dissolved and then stir in the pasta and oil. The bowl needs to be large enough for the water to boil and rise in the bowl – so ideally at least 2 litres/3½ pints (see Tip below). Cover the bowl with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 11 minutes (1000W) or 12 minutes (800W), stirring halfway, or until the pasta is tender but retains just a little ‘bite’. (There should be a few tablespoons of liquid left in the bowl at the end of the cooking time, but there is no need to drain them.) Stir in the tomatoes, garlic and chilli flakes. Season with lots of black pepper. Cover and cook on HIGH for a further 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until the tomatoes are soft but still holding their shape. Stir in the tomatoes, garlic and chilli flakes. Season with lots of black pepper. Cover and cook on HIGH for a further 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until the tomatoes are soft but still holding their shape. Tip into a shallow bowl and drizzle with the cream. Season with more black pepper and sprinkle with the fresh herbs, if using, before serving. Tip into a shallow bowl and drizzle with the cream. Season with more black pepper and sprinkle with the fresh herbs, if using, before serving. Recipe tips If you don’t have a large enough bowl in which to cook the pasta in the microwave, boil as usual then drain and add to a shallow microwaveable serving bowl, along with 100ml/3½fl oz hot vegetable or chicken stock, or pasta cooking water. Add the tomatoes, garlic and chilli and continue as above. If you don’t have any cherry tomatoes, try using larger tomatoes roughly chopped, or quartered instead. Sprinkle the finished pasta with grated cheese if you have some handy. If you fancy a creamier sauce, add some extra double cream but pop the dish back in the microwave for a few seconds on HIGH to heat through before serving."
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} | 69a887c1daa5b8f2c1b528a92fbdc35a0efe64aa426a98fcb828004249b4a54e | Beef burger with thyme potato wedges recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefburgerwithpepper_88281_16x9.jpg Cooking for one? This simple beef burger with tasty thyme wedges will definitely not disappoint! 1 large potato, cut into wedges2 garlic cloves, unpeeled2 tbsp olive oil1 sprig fresh thyme, leaves onlysalt and freshly ground black pepper 1 large potato, cut into wedges 2 garlic cloves, unpeeled 2 tbsp olive oil 1 sprig fresh thyme, leaves only salt and freshly ground black pepper ¼ onion, finely chopped150g/5½oz minced beefpinch dried chilli flakesdash olive oil2 slices ciabatta or 1 ciabatta roll, halved ¼ onion, finely chopped 150g/5½oz minced beef pinch dried chilli flakes dash olive oil 2 slices ciabatta or 1 ciabatta roll, halved Method Preheat the oven to 220C/200C Fan/Gas 7.For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well. Put the potato wedges on a baking tray with the garlic. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 30 minutes, or until golden-brown and tender.For the burger, mix the onion, beef, chilli flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil. Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through.Meanwhile, preheat the grill to high and grill the ciabatta until crisp. Put the burger on the toasted ciabatta and top with any desired toppings. Serve the burger with the potato wedges alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well. For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well. Put the potato wedges on a baking tray with the garlic. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 30 minutes, or until golden-brown and tender. Put the potato wedges on a baking tray with the garlic. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 30 minutes, or until golden-brown and tender. For the burger, mix the onion, beef, chilli flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil. Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through. For the burger, mix the onion, beef, chilli flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil. Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through. Meanwhile, preheat the grill to high and grill the ciabatta until crisp. Put the burger on the toasted ciabatta and top with any desired toppings. Serve the burger with the potato wedges alongside. Meanwhile, preheat the grill to high and grill the ciabatta until crisp. Put the burger on the toasted ciabatta and top with any desired toppings. Serve the burger with the potato wedges alongside. | {
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"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefburgerwithpepper_88281_16x9.jpg Cooking for one? This simple beef burger with tasty thyme wedges will definitely not disappoint! 1 large potato, cut into wedges2 garlic cloves, unpeeled2 tbsp olive oil1 sprig fresh thyme, leaves onlysalt and freshly ground black pepper 1 large potato, cut into wedges 2 garlic cloves, unpeeled 2 tbsp olive oil 1 sprig fresh thyme, leaves only salt and freshly ground black pepper ¼ onion, finely chopped150g/5½oz minced beefpinch dried chilli flakesdash olive oil2 slices ciabatta or 1 ciabatta roll, halved ¼ onion, finely chopped 150g/5½oz minced beef pinch dried chilli flakes dash olive oil 2 slices ciabatta or 1 ciabatta roll, halved Method Preheat the oven to 220C/200C Fan/Gas 7.For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well. Put the potato wedges on a baking tray with the garlic. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 30 minutes, or until golden-brown and tender.For the burger, mix the onion, beef, chilli flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil. Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through.Meanwhile, preheat the grill to high and grill the ciabatta until crisp. Put the burger on the toasted ciabatta and top with any desired toppings. Serve the burger with the potato wedges alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well. For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well. Put the potato wedges on a baking tray with the garlic. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 30 minutes, or until golden-brown and tender. Put the potato wedges on a baking tray with the garlic. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 30 minutes, or until golden-brown and tender. For the burger, mix the onion, beef, chilli flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil. Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through. For the burger, mix the onion, beef, chilli flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil. Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through. Meanwhile, preheat the grill to high and grill the ciabatta until crisp. Put the burger on the toasted ciabatta and top with any desired toppings. Serve the burger with the potato wedges alongside. Meanwhile, preheat the grill to high and grill the ciabatta until crisp. Put the burger on the toasted ciabatta and top with any desired toppings. Serve the burger with the potato wedges alongside."
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} | 2560954ec0f13aaf4dab413c86904af67820c240f9b34ec2d5c569c8c63c52c8 | Cauliflower and chickpea stew recipe
An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_chickpea_82819_16x9.jpg This veggie stew is beautifully warming and perfect for cold nights. If you have any stew leftover, it’d be lovely served in a tortilla wrap as a quick lunch. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.22 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 1 red onion, thinly sliced2 garlic cloves, finely chopped or grated1–2 tsp ground cumin, or to taste½ tsp chilli flakes ½ cauliflower, broken down into florets 200g/7oz tinned chopped tomatoes (see recipe tips)200g/7oz tinned chickpeas (see recipe tips)50g/1¾oz long-grain rice 80g/2¾oz frozen peas½ lime, juice onlysmall handful fresh flatleaf parsley, finely chopped salt and ground black pepper 1 tbsp olive oil 1 red onion, thinly sliced 2 garlic cloves, finely chopped or grated 1–2 tsp ground cumin, or to taste ½ tsp chilli flakes ½ cauliflower, broken down into florets 200g/7oz tinned chopped tomatoes (see recipe tips) 200g/7oz tinned chickpeas (see recipe tips) 50g/1¾oz long-grain rice 80g/2¾oz frozen peas ½ lime, juice only small handful fresh flatleaf parsley, finely chopped salt and ground black pepper Method Heat the oil in a saucepan or frying pan. Add the onion and sweat over a low heat for 5 minutes until softening. Add the garlic and spices and cook for 1 minute until fragrant. Add the cauliflower, tomatoes, chickpeas and the liquid from the tin and cook on a low simmer for 15 minutes until the cauliflower is tender. Meanwhile, rinse the rice and cook according to packet instructions. Add the peas to the cauliflower mixture and cook for 2 minutes. Season with the lime juice, salt and pepper. Stir through most of the parsley and serve with the rice. Heat the oil in a saucepan or frying pan. Add the onion and sweat over a low heat for 5 minutes until softening. Add the garlic and spices and cook for 1 minute until fragrant. Heat the oil in a saucepan or frying pan. Add the onion and sweat over a low heat for 5 minutes until softening. Add the garlic and spices and cook for 1 minute until fragrant. Add the cauliflower, tomatoes, chickpeas and the liquid from the tin and cook on a low simmer for 15 minutes until the cauliflower is tender. Add the cauliflower, tomatoes, chickpeas and the liquid from the tin and cook on a low simmer for 15 minutes until the cauliflower is tender. Meanwhile, rinse the rice and cook according to packet instructions. Meanwhile, rinse the rice and cook according to packet instructions. Add the peas to the cauliflower mixture and cook for 2 minutes. Season with the lime juice, salt and pepper. Stir through most of the parsley and serve with the rice. Add the peas to the cauliflower mixture and cook for 2 minutes. Season with the lime juice, salt and pepper. Stir through most of the parsley and serve with the rice. Recipe tips It's much cheaper to buy chopped tomatoes and chickpeas in 400g tins than the smaller tins. Use half in this recipe and transfer the rest to a container or covered dish, refrigerate and eat within 5 days (do not store in the tin). The rest can be used in the Pasta e ceci and Tomato and pea pasta bake recipes. | {
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"title": "Cauliflower and chickpea stew recipe",
"content": "An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_chickpea_82819_16x9.jpg This veggie stew is beautifully warming and perfect for cold nights. If you have any stew leftover, it’d be lovely served in a tortilla wrap as a quick lunch. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.22 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 1 red onion, thinly sliced2 garlic cloves, finely chopped or grated1–2 tsp ground cumin, or to taste½ tsp chilli flakes ½ cauliflower, broken down into florets 200g/7oz tinned chopped tomatoes (see recipe tips)200g/7oz tinned chickpeas (see recipe tips)50g/1¾oz long-grain rice 80g/2¾oz frozen peas½ lime, juice onlysmall handful fresh flatleaf parsley, finely chopped salt and ground black pepper 1 tbsp olive oil 1 red onion, thinly sliced 2 garlic cloves, finely chopped or grated 1–2 tsp ground cumin, or to taste ½ tsp chilli flakes ½ cauliflower, broken down into florets 200g/7oz tinned chopped tomatoes (see recipe tips) 200g/7oz tinned chickpeas (see recipe tips) 50g/1¾oz long-grain rice 80g/2¾oz frozen peas ½ lime, juice only small handful fresh flatleaf parsley, finely chopped salt and ground black pepper Method Heat the oil in a saucepan or frying pan. Add the onion and sweat over a low heat for 5 minutes until softening. Add the garlic and spices and cook for 1 minute until fragrant. Add the cauliflower, tomatoes, chickpeas and the liquid from the tin and cook on a low simmer for 15 minutes until the cauliflower is tender. Meanwhile, rinse the rice and cook according to packet instructions. Add the peas to the cauliflower mixture and cook for 2 minutes. Season with the lime juice, salt and pepper. Stir through most of the parsley and serve with the rice. Heat the oil in a saucepan or frying pan. Add the onion and sweat over a low heat for 5 minutes until softening. Add the garlic and spices and cook for 1 minute until fragrant. Heat the oil in a saucepan or frying pan. Add the onion and sweat over a low heat for 5 minutes until softening. Add the garlic and spices and cook for 1 minute until fragrant. Add the cauliflower, tomatoes, chickpeas and the liquid from the tin and cook on a low simmer for 15 minutes until the cauliflower is tender. Add the cauliflower, tomatoes, chickpeas and the liquid from the tin and cook on a low simmer for 15 minutes until the cauliflower is tender. Meanwhile, rinse the rice and cook according to packet instructions. Meanwhile, rinse the rice and cook according to packet instructions. Add the peas to the cauliflower mixture and cook for 2 minutes. Season with the lime juice, salt and pepper. Stir through most of the parsley and serve with the rice. Add the peas to the cauliflower mixture and cook for 2 minutes. Season with the lime juice, salt and pepper. Stir through most of the parsley and serve with the rice. Recipe tips It's much cheaper to buy chopped tomatoes and chickpeas in 400g tins than the smaller tins. Use half in this recipe and transfer the rest to a container or covered dish, refrigerate and eat within 5 days (do not store in the tin). The rest can be used in the Pasta e ceci and Tomato and pea pasta bake recipes."
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} | d99fd48fda407a53107d9f1339eafb0ccde3738df800a306a72c79eb61accefd | Greens with chilli soy dressing recipe
An average of 3.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greens_with_chilli_soy_82184_16x9.jpg Make that green veg languishing in the back of the fridge into a quick, flavour-packed noodle salad with a chilli and soy dressing. 1 tbsp sesame oil1 garlic clove, finely grated1 red chilli, finely chopped or ½ tsp chilli flakes 1-2 tbsp light soy sauce3cm1¼in piece fresh root ginger, finely grated1 tsp rice vinegar (or white wine vinegar)pinch sugar, to taste 1 tbsp sesame oil 1 garlic clove, finely grated 1 red chilli, finely chopped or ½ tsp chilli flakes 1-2 tbsp light soy sauce 3cm1¼in piece fresh root ginger, finely grated 1 tsp rice vinegar (or white wine vinegar) pinch sugar, to taste 300g/10½oz green veg, such as chopped broccoli florets, shredded kale or cavolo nero150g/5½oz ready-to-wok udon noodles, or other noodles of choicesesame seeds, to garnish 300g/10½oz green veg, such as chopped broccoli florets, shredded kale or cavolo nero 150g/5½oz ready-to-wok udon noodles, or other noodles of choice sesame seeds, to garnish Method Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside. Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.) Drain in a colander, then immediately run under a cold tap and set aside to drain.Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge. Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside. Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside. Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.) Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.) Drain in a colander, then immediately run under a cold tap and set aside to drain. Drain in a colander, then immediately run under a cold tap and set aside to drain. Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge. Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge. | {
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"title": "Greens with chilli soy dressing recipe",
"content": "An average of 3.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greens_with_chilli_soy_82184_16x9.jpg Make that green veg languishing in the back of the fridge into a quick, flavour-packed noodle salad with a chilli and soy dressing. 1 tbsp sesame oil1 garlic clove, finely grated1 red chilli, finely chopped or ½ tsp chilli flakes 1-2 tbsp light soy sauce3cm1¼in piece fresh root ginger, finely grated1 tsp rice vinegar (or white wine vinegar)pinch sugar, to taste 1 tbsp sesame oil 1 garlic clove, finely grated 1 red chilli, finely chopped or ½ tsp chilli flakes 1-2 tbsp light soy sauce 3cm1¼in piece fresh root ginger, finely grated 1 tsp rice vinegar (or white wine vinegar) pinch sugar, to taste 300g/10½oz green veg, such as chopped broccoli florets, shredded kale or cavolo nero150g/5½oz ready-to-wok udon noodles, or other noodles of choicesesame seeds, to garnish 300g/10½oz green veg, such as chopped broccoli florets, shredded kale or cavolo nero 150g/5½oz ready-to-wok udon noodles, or other noodles of choice sesame seeds, to garnish Method Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside. Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.) Drain in a colander, then immediately run under a cold tap and set aside to drain.Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge. Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside. Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside. Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.) Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.) Drain in a colander, then immediately run under a cold tap and set aside to drain. Drain in a colander, then immediately run under a cold tap and set aside to drain. Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge. Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge."
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} | 4c38bcf48c40ba6181d6b6e21a8b43e8432b0b90261245cd0f44c34f04cb855d | Sicilian-style salmon with garlic mushrooms recipe
An average of 4.4 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilianstylesalmonw_87777_16x9.jpg Bring the flavours of Siciliy to your plate with this simple fish supper. 100g/3½oz salmon fillet, skin removed1 lime, juice onlyolive oil, for drizzling½ tsp dried chilli flakes1 tsp ground paprikasalt and freshly ground black pepper 100g/3½oz salmon fillet, skin removed 1 lime, juice only olive oil, for drizzling ½ tsp dried chilli flakes 1 tsp ground paprika salt and freshly ground black pepper 1 tbsp olive oil100g/3½oz button mushrooms, sliced100g/3½oz broccoli, chopped1 garlic clove, finely chopped2 tbsp chopped fresh parsley, optional 1 tbsp olive oil 100g/3½oz button mushrooms, sliced 100g/3½oz broccoli, chopped 1 garlic clove, finely chopped 2 tbsp chopped fresh parsley, optional Method Preheat the oven to 180C/160C Fan/Gas 4.Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through.Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through. Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through. Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon. Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon. | {
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"title": "Sicilian-style salmon with garlic mushrooms recipe",
"content": "An average of 4.4 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilianstylesalmonw_87777_16x9.jpg Bring the flavours of Siciliy to your plate with this simple fish supper. 100g/3½oz salmon fillet, skin removed1 lime, juice onlyolive oil, for drizzling½ tsp dried chilli flakes1 tsp ground paprikasalt and freshly ground black pepper 100g/3½oz salmon fillet, skin removed 1 lime, juice only olive oil, for drizzling ½ tsp dried chilli flakes 1 tsp ground paprika salt and freshly ground black pepper 1 tbsp olive oil100g/3½oz button mushrooms, sliced100g/3½oz broccoli, chopped1 garlic clove, finely chopped2 tbsp chopped fresh parsley, optional 1 tbsp olive oil 100g/3½oz button mushrooms, sliced 100g/3½oz broccoli, chopped 1 garlic clove, finely chopped 2 tbsp chopped fresh parsley, optional Method Preheat the oven to 180C/160C Fan/Gas 4.Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through.Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through. Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through. Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon. Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon."
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} | 4e779c8008072052db581b782b0e579cc97dfb6627a7717eb02c9c713db31273 | Sausage meatball stir-fry recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian_meatball_noodle_42513_16x9.jpg It only takes minutes to make this delicious twist on the traditional stir-fry, with easy-to-make sausage meatballs. The recipe serves one, but can be doubled. 2 pork sausages3 spring onions2cm/¾in piece root ginger, gratedhandful fresh coriander, leaves picked, stalks chopped 4 tsp dark soy sauce2 small garlic cloves, finely chopped2 pinches dried chilli flakes1 tsp sesame oil (optional)2 tsp vegetable oil1 carrot, cut into thin matchsticks1 nest dried egg noodleshandful beansprouts 2 pork sausages 3 spring onions 2cm/¾in piece root ginger, grated handful fresh coriander, leaves picked, stalks chopped 4 tsp dark soy sauce 2 small garlic cloves, finely chopped 2 pinches dried chilli flakes 1 tsp sesame oil (optional) 2 tsp vegetable oil 1 carrot, cut into thin matchsticks 1 nest dried egg noodles handful beansprouts Method Preheat the oven to 160C/140C Fan/Gas 3. Run a sharp knife down the centre of the sausages and peel off the skins. Break up the sausage meat and put it in a bowl. Finely chop a spring onion and add it to the bowl. Add the ginger, coriander stalks, 1 teaspoon soy sauce, half the garlic and chilli flakes and the sesame oil, if using. Mix well. Roll the mixture into four large meatballs. Heat a teaspoon of the vegetable oil in a large frying pan or wok and cook the meatballs for 5–10 minutes, turning often, or until browned all over and cooked through. Transfer to a baking tray and place in the oven to keep warm. Meanwhile, cook the noodles according to the packet instructions (or bring a pan of water to the boil, add the noodles and cook for 3 minutes). Drain and rinse under cold water. Thinly slice the remaining two spring onions. Heat the remaining vegetable oil in the frying pan and add the remaining garlic and chilli flakes, the sliced spring onions and carrot and stir-fry for 2–3 minutes, or until beginning to soften. Add the noodles, beansprouts and remaining soy sauce and stir-fry for 2 minutes. Add the meatballs and stir. Sprinkle with the coriander leaves, and more soy sauce if necessary, and serve immediately. Preheat the oven to 160C/140C Fan/Gas 3. Run a sharp knife down the centre of the sausages and peel off the skins. Break up the sausage meat and put it in a bowl. Finely chop a spring onion and add it to the bowl. Add the ginger, coriander stalks, 1 teaspoon soy sauce, half the garlic and chilli flakes and the sesame oil, if using. Mix well. Preheat the oven to 160C/140C Fan/Gas 3. Run a sharp knife down the centre of the sausages and peel off the skins. Break up the sausage meat and put it in a bowl. Finely chop a spring onion and add it to the bowl. Add the ginger, coriander stalks, 1 teaspoon soy sauce, half the garlic and chilli flakes and the sesame oil, if using. Mix well. Roll the mixture into four large meatballs. Heat a teaspoon of the vegetable oil in a large frying pan or wok and cook the meatballs for 5–10 minutes, turning often, or until browned all over and cooked through. Transfer to a baking tray and place in the oven to keep warm. Roll the mixture into four large meatballs. Heat a teaspoon of the vegetable oil in a large frying pan or wok and cook the meatballs for 5–10 minutes, turning often, or until browned all over and cooked through. Transfer to a baking tray and place in the oven to keep warm. Meanwhile, cook the noodles according to the packet instructions (or bring a pan of water to the boil, add the noodles and cook for 3 minutes). Drain and rinse under cold water. Meanwhile, cook the noodles according to the packet instructions (or bring a pan of water to the boil, add the noodles and cook for 3 minutes). Drain and rinse under cold water. Thinly slice the remaining two spring onions. Heat the remaining vegetable oil in the frying pan and add the remaining garlic and chilli flakes, the sliced spring onions and carrot and stir-fry for 2–3 minutes, or until beginning to soften. Add the noodles, beansprouts and remaining soy sauce and stir-fry for 2 minutes. Thinly slice the remaining two spring onions. Heat the remaining vegetable oil in the frying pan and add the remaining garlic and chilli flakes, the sliced spring onions and carrot and stir-fry for 2–3 minutes, or until beginning to soften. Add the noodles, beansprouts and remaining soy sauce and stir-fry for 2 minutes. Add the meatballs and stir. Sprinkle with the coriander leaves, and more soy sauce if necessary, and serve immediately. Add the meatballs and stir. Sprinkle with the coriander leaves, and more soy sauce if necessary, and serve immediately. | {
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"title": "Sausage meatball stir-fry recipe",
"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian_meatball_noodle_42513_16x9.jpg It only takes minutes to make this delicious twist on the traditional stir-fry, with easy-to-make sausage meatballs. The recipe serves one, but can be doubled. 2 pork sausages3 spring onions2cm/¾in piece root ginger, gratedhandful fresh coriander, leaves picked, stalks chopped 4 tsp dark soy sauce2 small garlic cloves, finely chopped2 pinches dried chilli flakes1 tsp sesame oil (optional)2 tsp vegetable oil1 carrot, cut into thin matchsticks1 nest dried egg noodleshandful beansprouts 2 pork sausages 3 spring onions 2cm/¾in piece root ginger, grated handful fresh coriander, leaves picked, stalks chopped 4 tsp dark soy sauce 2 small garlic cloves, finely chopped 2 pinches dried chilli flakes 1 tsp sesame oil (optional) 2 tsp vegetable oil 1 carrot, cut into thin matchsticks 1 nest dried egg noodles handful beansprouts Method Preheat the oven to 160C/140C Fan/Gas 3. Run a sharp knife down the centre of the sausages and peel off the skins. Break up the sausage meat and put it in a bowl. Finely chop a spring onion and add it to the bowl. Add the ginger, coriander stalks, 1 teaspoon soy sauce, half the garlic and chilli flakes and the sesame oil, if using. Mix well. Roll the mixture into four large meatballs. Heat a teaspoon of the vegetable oil in a large frying pan or wok and cook the meatballs for 5–10 minutes, turning often, or until browned all over and cooked through. Transfer to a baking tray and place in the oven to keep warm. Meanwhile, cook the noodles according to the packet instructions (or bring a pan of water to the boil, add the noodles and cook for 3 minutes). Drain and rinse under cold water. Thinly slice the remaining two spring onions. Heat the remaining vegetable oil in the frying pan and add the remaining garlic and chilli flakes, the sliced spring onions and carrot and stir-fry for 2–3 minutes, or until beginning to soften. Add the noodles, beansprouts and remaining soy sauce and stir-fry for 2 minutes. Add the meatballs and stir. Sprinkle with the coriander leaves, and more soy sauce if necessary, and serve immediately. Preheat the oven to 160C/140C Fan/Gas 3. Run a sharp knife down the centre of the sausages and peel off the skins. Break up the sausage meat and put it in a bowl. Finely chop a spring onion and add it to the bowl. Add the ginger, coriander stalks, 1 teaspoon soy sauce, half the garlic and chilli flakes and the sesame oil, if using. Mix well. Preheat the oven to 160C/140C Fan/Gas 3. Run a sharp knife down the centre of the sausages and peel off the skins. Break up the sausage meat and put it in a bowl. Finely chop a spring onion and add it to the bowl. Add the ginger, coriander stalks, 1 teaspoon soy sauce, half the garlic and chilli flakes and the sesame oil, if using. Mix well. Roll the mixture into four large meatballs. Heat a teaspoon of the vegetable oil in a large frying pan or wok and cook the meatballs for 5–10 minutes, turning often, or until browned all over and cooked through. Transfer to a baking tray and place in the oven to keep warm. Roll the mixture into four large meatballs. Heat a teaspoon of the vegetable oil in a large frying pan or wok and cook the meatballs for 5–10 minutes, turning often, or until browned all over and cooked through. Transfer to a baking tray and place in the oven to keep warm. Meanwhile, cook the noodles according to the packet instructions (or bring a pan of water to the boil, add the noodles and cook for 3 minutes). Drain and rinse under cold water. Meanwhile, cook the noodles according to the packet instructions (or bring a pan of water to the boil, add the noodles and cook for 3 minutes). Drain and rinse under cold water. Thinly slice the remaining two spring onions. Heat the remaining vegetable oil in the frying pan and add the remaining garlic and chilli flakes, the sliced spring onions and carrot and stir-fry for 2–3 minutes, or until beginning to soften. Add the noodles, beansprouts and remaining soy sauce and stir-fry for 2 minutes. Thinly slice the remaining two spring onions. Heat the remaining vegetable oil in the frying pan and add the remaining garlic and chilli flakes, the sliced spring onions and carrot and stir-fry for 2–3 minutes, or until beginning to soften. Add the noodles, beansprouts and remaining soy sauce and stir-fry for 2 minutes. Add the meatballs and stir. Sprinkle with the coriander leaves, and more soy sauce if necessary, and serve immediately. Add the meatballs and stir. Sprinkle with the coriander leaves, and more soy sauce if necessary, and serve immediately."
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} | b2c3337dc85e2fc4ba37c5ed6aed1a53613b403f29e515522a94d86b3d99e2c8 | Crispy potato and cheese fritters recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_onion_potato_and_84005_16x9.jpg Transform leftover potatoes into cheesy, crispy, golden potato fritters with a lightly spiced beetroot pickle. A brilliant vegetarian meal. 1 beetroot, peeled and cut into long, thin matchsticks1 tsp caster sugarpinch allspicesalt and freshly ground black pepper2 tbsp cider vinegar 1 beetroot, peeled and cut into long, thin matchsticks 1 tsp caster sugar pinch allspice salt and freshly ground black pepper 2 tbsp cider vinegar 100g/3½oz leftover baked, boiled or raw potatoes, such as King Edward or Maris Piper, grated ½ tsp caraway seeds2 spring onions, thinly sliced50g hard cheese, such as parmesan, finely grated1 egg, beaten3½ tbsp cold beer or water 50g/1¾oz self-raising floursunflower oil , for deep frying 100g/3½oz leftover baked, boiled or raw potatoes, such as King Edward or Maris Piper, grated ½ tsp caraway seeds 2 spring onions, thinly sliced 50g hard cheese, such as parmesan, finely grated 1 egg, beaten 3½ tbsp cold beer or water 50g/1¾oz self-raising flour sunflower oil , for deep frying Method For the pickle, put the beetroot in a bowl and season with the sugar and allspice, a pinch of salt and a grind of pepper. Mix well and set aside for a few minutes. Drain off any excess liquid, then trickle over the vinegar and mix well. For the fritters, put the potatoes in a bowl and season with salt, pepper and the caraway seeds. Mix in the spring onions and cheese. Pour in the egg and beer, stir, then mix in the flour to make a thick batter.Pour 2.5cm/one inch oil into a deep saucepan and heat to 180C/350F. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and turn golden-brown after a minute or so. Watch the pan. Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm. Transfer to kitchen paper using a slotted spoon.Season with a little salt and pepper and serve with the pickled beetroot. For the pickle, put the beetroot in a bowl and season with the sugar and allspice, a pinch of salt and a grind of pepper. Mix well and set aside for a few minutes. Drain off any excess liquid, then trickle over the vinegar and mix well. For the pickle, put the beetroot in a bowl and season with the sugar and allspice, a pinch of salt and a grind of pepper. Mix well and set aside for a few minutes. Drain off any excess liquid, then trickle over the vinegar and mix well. For the fritters, put the potatoes in a bowl and season with salt, pepper and the caraway seeds. Mix in the spring onions and cheese. Pour in the egg and beer, stir, then mix in the flour to make a thick batter. For the fritters, put the potatoes in a bowl and season with salt, pepper and the caraway seeds. Mix in the spring onions and cheese. Pour in the egg and beer, stir, then mix in the flour to make a thick batter. Pour 2.5cm/one inch oil into a deep saucepan and heat to 180C/350F. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and turn golden-brown after a minute or so. Watch the pan. Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm. Transfer to kitchen paper using a slotted spoon. Pour 2.5cm/one inch oil into a deep saucepan and heat to 180C/350F. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and turn golden-brown after a minute or so. Watch the pan. Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm. Transfer to kitchen paper using a slotted spoon. Season with a little salt and pepper and serve with the pickled beetroot. Season with a little salt and pepper and serve with the pickled beetroot. | {
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"title": "Crispy potato and cheese fritters 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/spring_onion_potato_and_84005_16x9.jpg Transform leftover potatoes into cheesy, crispy, golden potato fritters with a lightly spiced beetroot pickle. A brilliant vegetarian meal. 1 beetroot, peeled and cut into long, thin matchsticks1 tsp caster sugarpinch allspicesalt and freshly ground black pepper2 tbsp cider vinegar 1 beetroot, peeled and cut into long, thin matchsticks 1 tsp caster sugar pinch allspice salt and freshly ground black pepper 2 tbsp cider vinegar 100g/3½oz leftover baked, boiled or raw potatoes, such as King Edward or Maris Piper, grated ½ tsp caraway seeds2 spring onions, thinly sliced50g hard cheese, such as parmesan, finely grated1 egg, beaten3½ tbsp cold beer or water 50g/1¾oz self-raising floursunflower oil , for deep frying 100g/3½oz leftover baked, boiled or raw potatoes, such as King Edward or Maris Piper, grated ½ tsp caraway seeds 2 spring onions, thinly sliced 50g hard cheese, such as parmesan, finely grated 1 egg, beaten 3½ tbsp cold beer or water 50g/1¾oz self-raising flour sunflower oil , for deep frying Method For the pickle, put the beetroot in a bowl and season with the sugar and allspice, a pinch of salt and a grind of pepper. Mix well and set aside for a few minutes. Drain off any excess liquid, then trickle over the vinegar and mix well. For the fritters, put the potatoes in a bowl and season with salt, pepper and the caraway seeds. Mix in the spring onions and cheese. Pour in the egg and beer, stir, then mix in the flour to make a thick batter.Pour 2.5cm/one inch oil into a deep saucepan and heat to 180C/350F. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and turn golden-brown after a minute or so. Watch the pan. Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm. Transfer to kitchen paper using a slotted spoon.Season with a little salt and pepper and serve with the pickled beetroot. For the pickle, put the beetroot in a bowl and season with the sugar and allspice, a pinch of salt and a grind of pepper. Mix well and set aside for a few minutes. Drain off any excess liquid, then trickle over the vinegar and mix well. For the pickle, put the beetroot in a bowl and season with the sugar and allspice, a pinch of salt and a grind of pepper. Mix well and set aside for a few minutes. Drain off any excess liquid, then trickle over the vinegar and mix well. For the fritters, put the potatoes in a bowl and season with salt, pepper and the caraway seeds. Mix in the spring onions and cheese. Pour in the egg and beer, stir, then mix in the flour to make a thick batter. For the fritters, put the potatoes in a bowl and season with salt, pepper and the caraway seeds. Mix in the spring onions and cheese. Pour in the egg and beer, stir, then mix in the flour to make a thick batter. Pour 2.5cm/one inch oil into a deep saucepan and heat to 180C/350F. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and turn golden-brown after a minute or so. Watch the pan. Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm. Transfer to kitchen paper using a slotted spoon. Pour 2.5cm/one inch oil into a deep saucepan and heat to 180C/350F. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and turn golden-brown after a minute or so. Watch the pan. Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm. Transfer to kitchen paper using a slotted spoon. Season with a little salt and pepper and serve with the pickled beetroot. Season with a little salt and pepper and serve with the pickled beetroot."
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} | db5033e5412bb876d99339370d338184eb9b6a78e81f14263edcfaff0626f6f2 | Cherry scones recipe
An average of 3.9 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scones_35420_16x9.jpg This easy recipe for cherry scones is perfect for a quick afternoon treat or for cooking with the kids. 225g/8oz self-raising flour, plus extra for dusting1 tsp baking powder2 tbsp caster sugar50g/2oz cold butter, cut into cubes1 free-range egg75ml/3fl oz milk30g/2oz glacé cherries, chopped 225g/8oz self-raising flour, plus extra for dusting 1 tsp baking powder 2 tbsp caster sugar 50g/2oz cold butter, cut into cubes 1 free-range egg 75ml/3fl oz milk 30g/2oz glacé cherries, chopped Method Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper.Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs.In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve. Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper. Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs. Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs. In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth. In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve. Recipe tips You can add dried fruits such as raisins if you want. If you don't have a cookie cutter, use a round glass, pressing down on the dough and gently tapping the circles out onto the baking tray. You can make the scones into fun shapes such as hearts if you have the cookie cutters. | {
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"title": "Cherry scones recipe",
"content": "An average of 3.9 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scones_35420_16x9.jpg This easy recipe for cherry scones is perfect for a quick afternoon treat or for cooking with the kids. 225g/8oz self-raising flour, plus extra for dusting1 tsp baking powder2 tbsp caster sugar50g/2oz cold butter, cut into cubes1 free-range egg75ml/3fl oz milk30g/2oz glacé cherries, chopped 225g/8oz self-raising flour, plus extra for dusting 1 tsp baking powder 2 tbsp caster sugar 50g/2oz cold butter, cut into cubes 1 free-range egg 75ml/3fl oz milk 30g/2oz glacé cherries, chopped Method Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper.Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs.In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve. Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper. Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs. Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs. In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth. In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve. Recipe tips You can add dried fruits such as raisins if you want. If you don't have a cookie cutter, use a round glass, pressing down on the dough and gently tapping the circles out onto the baking tray. You can make the scones into fun shapes such as hearts if you have the cookie cutters."
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} | 4efaa942a4a068273db35c855ee37310ec33783e5ece360785f66818cffae8e7 | Egg tortilla pie recipe
An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_tortilla_pie_60712_16x9.jpg This recipe for an easy, throw-it-all-together supper or bolstering weekend breakfast comes from my long-time kitchen companion, Hettie Potter, and very grateful I am, too. Impressively, she makes this a single portion. I, no modest eater, feel it is perfectly substantial for two, though it is a little tricky to divide. Think of this as a pie that uses flour tortillas in place of pastry. 2 tsp olive oil 2 large flour tortillas 1–2 slices ham, torn into pieces 2 large free-range eggs, at room temperature Pinch sea salt flakes 75g/2½oz cheddar, gratedhot sauce, to taste 2 tsp olive oil 2 large flour tortillas 1–2 slices ham, torn into pieces 2 large free-range eggs, at room temperature Pinch sea salt flakes 75g/2½oz cheddar, grated hot sauce, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. Use 1 teaspoon of the oil to lightly grease the base and sides of a shallow, round, ovenproof dish. Line it with one of the tortillas, making sure it comes up the sides a little, creating a tortilla bowl. Scatter over the ham, crack in the eggs – sprinkling the yolks with a little salt – and then spread about a third of the cheese on top. Brush one side of the second tortilla with oil and place oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil. Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Use 1 teaspoon of the oil to lightly grease the base and sides of a shallow, round, ovenproof dish. Line it with one of the tortillas, making sure it comes up the sides a little, creating a tortilla bowl. Use 1 teaspoon of the oil to lightly grease the base and sides of a shallow, round, ovenproof dish. Line it with one of the tortillas, making sure it comes up the sides a little, creating a tortilla bowl. Scatter over the ham, crack in the eggs – sprinkling the yolks with a little salt – and then spread about a third of the cheese on top. Scatter over the ham, crack in the eggs – sprinkling the yolks with a little salt – and then spread about a third of the cheese on top. Brush one side of the second tortilla with oil and place oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil. Brush one side of the second tortilla with oil and place oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil. Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem. Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem. Recipe tips Although I have given precise measures for what to chuck in, consider them guidance only. The same goes for the ingredients themselves: replace the ham with sliced leftover sausages or leave it out altogether, and use any cheese you like. All that really matters is that you can form a pie: whatever size tortillas you use, they have to be able to line your dish, and come at least 2cm/1in up the sides. | {
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"title": "Egg tortilla pie recipe",
"content": "An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_tortilla_pie_60712_16x9.jpg This recipe for an easy, throw-it-all-together supper or bolstering weekend breakfast comes from my long-time kitchen companion, Hettie Potter, and very grateful I am, too. Impressively, she makes this a single portion. I, no modest eater, feel it is perfectly substantial for two, though it is a little tricky to divide. Think of this as a pie that uses flour tortillas in place of pastry. 2 tsp olive oil 2 large flour tortillas 1–2 slices ham, torn into pieces 2 large free-range eggs, at room temperature Pinch sea salt flakes 75g/2½oz cheddar, gratedhot sauce, to taste 2 tsp olive oil 2 large flour tortillas 1–2 slices ham, torn into pieces 2 large free-range eggs, at room temperature Pinch sea salt flakes 75g/2½oz cheddar, grated hot sauce, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. Use 1 teaspoon of the oil to lightly grease the base and sides of a shallow, round, ovenproof dish. Line it with one of the tortillas, making sure it comes up the sides a little, creating a tortilla bowl. Scatter over the ham, crack in the eggs – sprinkling the yolks with a little salt – and then spread about a third of the cheese on top. Brush one side of the second tortilla with oil and place oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil. Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Use 1 teaspoon of the oil to lightly grease the base and sides of a shallow, round, ovenproof dish. Line it with one of the tortillas, making sure it comes up the sides a little, creating a tortilla bowl. Use 1 teaspoon of the oil to lightly grease the base and sides of a shallow, round, ovenproof dish. Line it with one of the tortillas, making sure it comes up the sides a little, creating a tortilla bowl. Scatter over the ham, crack in the eggs – sprinkling the yolks with a little salt – and then spread about a third of the cheese on top. Scatter over the ham, crack in the eggs – sprinkling the yolks with a little salt – and then spread about a third of the cheese on top. Brush one side of the second tortilla with oil and place oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil. Brush one side of the second tortilla with oil and place oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil. Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem. Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem. Recipe tips Although I have given precise measures for what to chuck in, consider them guidance only. The same goes for the ingredients themselves: replace the ham with sliced leftover sausages or leave it out altogether, and use any cheese you like. All that really matters is that you can form a pie: whatever size tortillas you use, they have to be able to line your dish, and come at least 2cm/1in up the sides."
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} | cfac1d77993050dc34f6db6e02cce911323bbb727c0416ab9bcfb0e8762ae120 | Pulled jackfruit coconut stew recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_jackfruit_stew_38156_16x9.jpg Jackfruit is a fantastic meat replacement. It absorbs flavours wonderfully and, in this coconut stew, takes on a variety of wonderful spicy flavours. Serve with freshly cooked rice. Each serving (without the rice) provides 192 kcal, 4g protein, 13.5g carbohydrates (of which 10g sugars), 12g fat (of which 8g saturates), 7.5g fibre and 1.4g salt. 520g/1lb 3oz green jackfruit, rinsed and drained1 tsp sea salt flakes1 tsp freshly ground black pepper 1 tsp paprika1 tsp dried thyme 1 tsp allspice 1 tbsp olive oil1 brown onion, chopped2 garlic cloves, minced400g tin chopped tomatoes200ml/7fl oz coconut milk½ Scotch bonnet or other chilli 1 red pepper, seeds removed, sliced 1 green pepper, seeds removed, sliced 150ml/5fl oz vegetable stock or water 520g/1lb 3oz green jackfruit, rinsed and drained 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tsp paprika 1 tsp dried thyme 1 tsp allspice 1 tbsp olive oil 1 brown onion, chopped 2 garlic cloves, minced 400g tin chopped tomatoes 200ml/7fl oz coconut milk ½ Scotch bonnet or other chilli 1 red pepper, seeds removed, sliced 1 green pepper, seeds removed, sliced 150ml/5fl oz vegetable stock or water Method Bring a saucepan of water to the boil, add the jackfruit and cook until tender (about 10 minutes). Drain well and pull into shreds using a fork. Season with the salt, black pepper, paprika, thyme and allspice and mix together. Set aside. Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 3 minutes, until softened. Add the tomatoes and coconut milk and mix together, then add the whole chilli and cook for 15–20 minutes. Add the peppers, vegetable stock and jackfruit and cook until the sauce is reduced and the peppers are cooked. Take out the chilli before serving.Serve in warmed bowls with the rice. Bring a saucepan of water to the boil, add the jackfruit and cook until tender (about 10 minutes). Drain well and pull into shreds using a fork. Season with the salt, black pepper, paprika, thyme and allspice and mix together. Set aside. Bring a saucepan of water to the boil, add the jackfruit and cook until tender (about 10 minutes). Drain well and pull into shreds using a fork. Season with the salt, black pepper, paprika, thyme and allspice and mix together. Set aside. Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 3 minutes, until softened. Add the tomatoes and coconut milk and mix together, then add the whole chilli and cook for 15–20 minutes. Add the peppers, vegetable stock and jackfruit and cook until the sauce is reduced and the peppers are cooked. Take out the chilli before serving. Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 3 minutes, until softened. Add the tomatoes and coconut milk and mix together, then add the whole chilli and cook for 15–20 minutes. Add the peppers, vegetable stock and jackfruit and cook until the sauce is reduced and the peppers are cooked. Take out the chilli before serving. Serve in warmed bowls with the rice. Serve in warmed bowls with the rice. Recipe tips If serving this to a vegan, check that the vegetable stock is suitable for vegans. | {
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"title": "Pulled jackfruit coconut stew recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_jackfruit_stew_38156_16x9.jpg Jackfruit is a fantastic meat replacement. It absorbs flavours wonderfully and, in this coconut stew, takes on a variety of wonderful spicy flavours. Serve with freshly cooked rice. Each serving (without the rice) provides 192 kcal, 4g protein, 13.5g carbohydrates (of which 10g sugars), 12g fat (of which 8g saturates), 7.5g fibre and 1.4g salt. 520g/1lb 3oz green jackfruit, rinsed and drained1 tsp sea salt flakes1 tsp freshly ground black pepper 1 tsp paprika1 tsp dried thyme 1 tsp allspice 1 tbsp olive oil1 brown onion, chopped2 garlic cloves, minced400g tin chopped tomatoes200ml/7fl oz coconut milk½ Scotch bonnet or other chilli 1 red pepper, seeds removed, sliced 1 green pepper, seeds removed, sliced 150ml/5fl oz vegetable stock or water 520g/1lb 3oz green jackfruit, rinsed and drained 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tsp paprika 1 tsp dried thyme 1 tsp allspice 1 tbsp olive oil 1 brown onion, chopped 2 garlic cloves, minced 400g tin chopped tomatoes 200ml/7fl oz coconut milk ½ Scotch bonnet or other chilli 1 red pepper, seeds removed, sliced 1 green pepper, seeds removed, sliced 150ml/5fl oz vegetable stock or water Method Bring a saucepan of water to the boil, add the jackfruit and cook until tender (about 10 minutes). Drain well and pull into shreds using a fork. Season with the salt, black pepper, paprika, thyme and allspice and mix together. Set aside. Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 3 minutes, until softened. Add the tomatoes and coconut milk and mix together, then add the whole chilli and cook for 15–20 minutes. Add the peppers, vegetable stock and jackfruit and cook until the sauce is reduced and the peppers are cooked. Take out the chilli before serving.Serve in warmed bowls with the rice. Bring a saucepan of water to the boil, add the jackfruit and cook until tender (about 10 minutes). Drain well and pull into shreds using a fork. Season with the salt, black pepper, paprika, thyme and allspice and mix together. Set aside. Bring a saucepan of water to the boil, add the jackfruit and cook until tender (about 10 minutes). Drain well and pull into shreds using a fork. Season with the salt, black pepper, paprika, thyme and allspice and mix together. Set aside. Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 3 minutes, until softened. Add the tomatoes and coconut milk and mix together, then add the whole chilli and cook for 15–20 minutes. Add the peppers, vegetable stock and jackfruit and cook until the sauce is reduced and the peppers are cooked. Take out the chilli before serving. Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 3 minutes, until softened. Add the tomatoes and coconut milk and mix together, then add the whole chilli and cook for 15–20 minutes. Add the peppers, vegetable stock and jackfruit and cook until the sauce is reduced and the peppers are cooked. Take out the chilli before serving. Serve in warmed bowls with the rice. Serve in warmed bowls with the rice. Recipe tips If serving this to a vegan, check that the vegetable stock is suitable for vegans."
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} | dd07901fde4f05029e5586ed415a5672d2cf4f00639ab31031e83c4134e6cfda | Sweet potato curry recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetpotatocurry_83601_16x9.jpg This sweet potato curry is an easy 15 minute vegetarian meal that tastes great. It could be yours for dinner and lunch tomorrow. 1 tbsp olive oil2 garlic cloves, finely chopped½ onion, sliced½ red chilli, finely chopped1 tsp cumin seeds1 tsp medium curry powder1 tsp turmeric 2 tbsp tomato purée200ml/7fl oz vegetable stock250g/9oz sweet potato, peeled and cut into cubes100g/3½oz broccoli, choppedsalt and freshly ground black pepperchopped coriander, to garnishspoonful Greek yoghurt, to serve 1 tbsp olive oil 2 garlic cloves, finely chopped ½ onion, sliced ½ red chilli, finely chopped 1 tsp cumin seeds 1 tsp medium curry powder 1 tsp turmeric 2 tbsp tomato purée 200ml/7fl oz vegetable stock 250g/9oz sweet potato, peeled and cut into cubes 100g/3½oz broccoli, chopped salt and freshly ground black pepper chopped coriander, to garnish spoonful Greek yoghurt, to serve Method Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.Add the tomato purée and vegetable stock, stir well and bring to a simmer.Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper.To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle. Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened. Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened. Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas. Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas. Add the tomato purée and vegetable stock, stir well and bring to a simmer. Add the tomato purée and vegetable stock, stir well and bring to a simmer. Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper. Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper. To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle. To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle. | {
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"title": "Sweet potato curry recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetpotatocurry_83601_16x9.jpg This sweet potato curry is an easy 15 minute vegetarian meal that tastes great. It could be yours for dinner and lunch tomorrow. 1 tbsp olive oil2 garlic cloves, finely chopped½ onion, sliced½ red chilli, finely chopped1 tsp cumin seeds1 tsp medium curry powder1 tsp turmeric 2 tbsp tomato purée200ml/7fl oz vegetable stock250g/9oz sweet potato, peeled and cut into cubes100g/3½oz broccoli, choppedsalt and freshly ground black pepperchopped coriander, to garnishspoonful Greek yoghurt, to serve 1 tbsp olive oil 2 garlic cloves, finely chopped ½ onion, sliced ½ red chilli, finely chopped 1 tsp cumin seeds 1 tsp medium curry powder 1 tsp turmeric 2 tbsp tomato purée 200ml/7fl oz vegetable stock 250g/9oz sweet potato, peeled and cut into cubes 100g/3½oz broccoli, chopped salt and freshly ground black pepper chopped coriander, to garnish spoonful Greek yoghurt, to serve Method Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.Add the tomato purée and vegetable stock, stir well and bring to a simmer.Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper.To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle. Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened. Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened. Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas. Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas. Add the tomato purée and vegetable stock, stir well and bring to a simmer. Add the tomato purée and vegetable stock, stir well and bring to a simmer. Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper. Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper. To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle. To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle."
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} | 73db7d4affe8386b6bdff1cb74b5dda72586505bcece6263ccb79ae92acb61a8 | Prawn and chorizo pasta recipe
An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawnandchorizolingu_93455_16x9.jpg Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner. 3 raw tiger prawns100g/3½oz linguine1 tbsp olive oil, plus extra for drizzling1 garlic clove1 x 2.5cm/1in piece chorizo, cut into small cubes1 tomato, chopped½ tbsp red wine vinegar½ lime, juice onlysalt and freshly ground black pepper 3 raw tiger prawns 100g/3½oz linguine 1 tbsp olive oil, plus extra for drizzling 1 garlic clove 1 x 2.5cm/1in piece chorizo, cut into small cubes 1 tomato, chopped ½ tbsp red wine vinegar ½ lime, juice only salt and freshly ground black pepper Method Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside.Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque).Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve. Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside. Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside. Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque). Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque). Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve. Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve. Recipe tips Red wine vinegar is handy to have in your store cupboard as it can be used in sauces, stews and casseroles. You can pick up a bottle for as little as 60p. | {
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"title": "Prawn and chorizo pasta recipe",
"content": "An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawnandchorizolingu_93455_16x9.jpg Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner. 3 raw tiger prawns100g/3½oz linguine1 tbsp olive oil, plus extra for drizzling1 garlic clove1 x 2.5cm/1in piece chorizo, cut into small cubes1 tomato, chopped½ tbsp red wine vinegar½ lime, juice onlysalt and freshly ground black pepper 3 raw tiger prawns 100g/3½oz linguine 1 tbsp olive oil, plus extra for drizzling 1 garlic clove 1 x 2.5cm/1in piece chorizo, cut into small cubes 1 tomato, chopped ½ tbsp red wine vinegar ½ lime, juice only salt and freshly ground black pepper Method Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside.Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque).Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve. Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside. Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside. Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque). Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque). Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve. Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve. Recipe tips Red wine vinegar is handy to have in your store cupboard as it can be used in sauces, stews and casseroles. You can pick up a bottle for as little as 60p."
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} | 559aab39a509bb5de518501db1876b869abd19ffb4961ea05dec4e5706b91171 | Creamy roasted red pepper and tomato pasta recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_roasted_red_91087_16x9.jpg The ultimate midweek meal. Roast red peppers and tomatoes with smoky chipotle, then blend with cream cheese for the easiest, creamiest pasta. You will need a blender for this recipe. 3 red peppers, deseeded and roughly chopped2 tomatoes, halved4 garlic cloves2 tsp chipotle chilli flakes2 tbsp olive oil250g/9oz pasta shells or penne50g/1¾oz cream cheeseparmesan, grated, to servesalt and freshly ground black pepper 3 red peppers, deseeded and roughly chopped 2 tomatoes, halved 4 garlic cloves 2 tsp chipotle chilli flakes 2 tbsp olive oil 250g/9oz pasta shells or penne 50g/1¾oz cream cheese parmesan, grated, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the peppers, tomatoes and garlic cloves into a roasting dish. Sprinkle over half the chipotle chilli flakes and drizzle over the olive oil. Season with salt and pepper and toss to coat. Roast in the oven for 30–35 minutes until tender and lightly charred around the edges.Meanwhile, bring a large saucepan of salted water to the boil. When the vegetables have 10 minutes left, cook the pasta according to the packet instructions or until al dente. Reserve a mug of cooking water and drain well.Once the vegetables are cooked pop the garlic out of their skins. Transfer the roasted garlic and vegetables into a blender. Add the remaining chilli flakes, a good pinch of salt and pepper and 2–3 tbsp of the pasta water to help it blend. Blend until you have a lovely thick sauce.Tip the sauce into the saucepan the pasta was in and add the cream cheese. Stir together over a medium heat for a couple of minutes until the cream cheese melts into the sauce. Add the cooked pasta and mix well. Taste to check the seasoning, then serve in pasta bowls topped with grated parmesan. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, tomatoes and garlic cloves into a roasting dish. Sprinkle over half the chipotle chilli flakes and drizzle over the olive oil. Season with salt and pepper and toss to coat. Put the peppers, tomatoes and garlic cloves into a roasting dish. Sprinkle over half the chipotle chilli flakes and drizzle over the olive oil. Season with salt and pepper and toss to coat. Roast in the oven for 30–35 minutes until tender and lightly charred around the edges. Roast in the oven for 30–35 minutes until tender and lightly charred around the edges. Meanwhile, bring a large saucepan of salted water to the boil. Meanwhile, bring a large saucepan of salted water to the boil. When the vegetables have 10 minutes left, cook the pasta according to the packet instructions or until al dente. Reserve a mug of cooking water and drain well. When the vegetables have 10 minutes left, cook the pasta according to the packet instructions or until al dente. Reserve a mug of cooking water and drain well. Once the vegetables are cooked pop the garlic out of their skins. Once the vegetables are cooked pop the garlic out of their skins. Transfer the roasted garlic and vegetables into a blender. Add the remaining chilli flakes, a good pinch of salt and pepper and 2–3 tbsp of the pasta water to help it blend. Blend until you have a lovely thick sauce. Transfer the roasted garlic and vegetables into a blender. Add the remaining chilli flakes, a good pinch of salt and pepper and 2–3 tbsp of the pasta water to help it blend. Blend until you have a lovely thick sauce. Tip the sauce into the saucepan the pasta was in and add the cream cheese. Stir together over a medium heat for a couple of minutes until the cream cheese melts into the sauce. Tip the sauce into the saucepan the pasta was in and add the cream cheese. Stir together over a medium heat for a couple of minutes until the cream cheese melts into the sauce. Add the cooked pasta and mix well. Add the cooked pasta and mix well. Taste to check the seasoning, then serve in pasta bowls topped with grated parmesan. Taste to check the seasoning, then serve in pasta bowls topped with grated parmesan. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Creamy roasted red pepper and tomato pasta 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/creamy_roasted_red_91087_16x9.jpg The ultimate midweek meal. Roast red peppers and tomatoes with smoky chipotle, then blend with cream cheese for the easiest, creamiest pasta. You will need a blender for this recipe. 3 red peppers, deseeded and roughly chopped2 tomatoes, halved4 garlic cloves2 tsp chipotle chilli flakes2 tbsp olive oil250g/9oz pasta shells or penne50g/1¾oz cream cheeseparmesan, grated, to servesalt and freshly ground black pepper 3 red peppers, deseeded and roughly chopped 2 tomatoes, halved 4 garlic cloves 2 tsp chipotle chilli flakes 2 tbsp olive oil 250g/9oz pasta shells or penne 50g/1¾oz cream cheese parmesan, grated, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the peppers, tomatoes and garlic cloves into a roasting dish. Sprinkle over half the chipotle chilli flakes and drizzle over the olive oil. Season with salt and pepper and toss to coat. Roast in the oven for 30–35 minutes until tender and lightly charred around the edges.Meanwhile, bring a large saucepan of salted water to the boil. When the vegetables have 10 minutes left, cook the pasta according to the packet instructions or until al dente. Reserve a mug of cooking water and drain well.Once the vegetables are cooked pop the garlic out of their skins. Transfer the roasted garlic and vegetables into a blender. Add the remaining chilli flakes, a good pinch of salt and pepper and 2–3 tbsp of the pasta water to help it blend. Blend until you have a lovely thick sauce.Tip the sauce into the saucepan the pasta was in and add the cream cheese. Stir together over a medium heat for a couple of minutes until the cream cheese melts into the sauce. Add the cooked pasta and mix well. Taste to check the seasoning, then serve in pasta bowls topped with grated parmesan. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, tomatoes and garlic cloves into a roasting dish. Sprinkle over half the chipotle chilli flakes and drizzle over the olive oil. Season with salt and pepper and toss to coat. Put the peppers, tomatoes and garlic cloves into a roasting dish. Sprinkle over half the chipotle chilli flakes and drizzle over the olive oil. Season with salt and pepper and toss to coat. Roast in the oven for 30–35 minutes until tender and lightly charred around the edges. Roast in the oven for 30–35 minutes until tender and lightly charred around the edges. Meanwhile, bring a large saucepan of salted water to the boil. Meanwhile, bring a large saucepan of salted water to the boil. When the vegetables have 10 minutes left, cook the pasta according to the packet instructions or until al dente. Reserve a mug of cooking water and drain well. When the vegetables have 10 minutes left, cook the pasta according to the packet instructions or until al dente. Reserve a mug of cooking water and drain well. Once the vegetables are cooked pop the garlic out of their skins. Once the vegetables are cooked pop the garlic out of their skins. Transfer the roasted garlic and vegetables into a blender. Add the remaining chilli flakes, a good pinch of salt and pepper and 2–3 tbsp of the pasta water to help it blend. Blend until you have a lovely thick sauce. Transfer the roasted garlic and vegetables into a blender. Add the remaining chilli flakes, a good pinch of salt and pepper and 2–3 tbsp of the pasta water to help it blend. Blend until you have a lovely thick sauce. Tip the sauce into the saucepan the pasta was in and add the cream cheese. Stir together over a medium heat for a couple of minutes until the cream cheese melts into the sauce. Tip the sauce into the saucepan the pasta was in and add the cream cheese. Stir together over a medium heat for a couple of minutes until the cream cheese melts into the sauce. Add the cooked pasta and mix well. Add the cooked pasta and mix well. Taste to check the seasoning, then serve in pasta bowls topped with grated parmesan. Taste to check the seasoning, then serve in pasta bowls topped with grated parmesan."
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} | 7467671978566aaea253a49e443558dccd4879b8a25ea76f924926413b68a4d2 | Coronation turkey sandwich recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_turkey_00585_16x9.jpg This classic sandwich filling is an excellent use for any leftover roast turkey. It’s huge on flavour and super easy to assemble. 100g/3½oz crème fraîche 1 tbsp mayonnaise 2 tbsp medium curry powder 1 tbsp apricot jam 1 tbsp lemon juice 1 heaped tbsp finely chopped fresh coriander 2 spring onions, trimmed and finely chopped 200g/7oz leftover turkey, sliced20g/¾oz flaked almonds, toasted3 tbsp double cream salt and freshly ground black pepper 100g/3½oz crème fraîche 1 tbsp mayonnaise 2 tbsp medium curry powder 1 tbsp apricot jam 1 tbsp lemon juice 1 heaped tbsp finely chopped fresh coriander 2 spring onions, trimmed and finely chopped 200g/7oz leftover turkey, sliced 20g/¾oz flaked almonds, toasted 3 tbsp double cream salt and freshly ground black pepper 2 tbsp salted butter, softened or spreadable4 large slices bread 2 large handfuls salad leaves, such as watercress or rocket 2 tbsp salted butter, softened or spreadable 4 large slices bread 2 large handfuls salad leaves, such as watercress or rocket Method To make the filling, whisk together the crème fraîche, mayonnaise, curry powder, apricot jam, lemon juice, coriander and spring onions in a bowl. Season with salt and pepper. Stir in the turkey, almonds and cream. Season with salt and pepper again if preferred. To assemble the sandwiches, butter the bread slices. Spread the coronation turkey filling over two bread slices and top with the salad leaves. Place the remaining bread slices on top. To make the filling, whisk together the crème fraîche, mayonnaise, curry powder, apricot jam, lemon juice, coriander and spring onions in a bowl. Season with salt and pepper. To make the filling, whisk together the crème fraîche, mayonnaise, curry powder, apricot jam, lemon juice, coriander and spring onions in a bowl. Season with salt and pepper. Stir in the turkey, almonds and cream. Season with salt and pepper again if preferred. Stir in the turkey, almonds and cream. Season with salt and pepper again if preferred. To assemble the sandwiches, butter the bread slices. Spread the coronation turkey filling over two bread slices and top with the salad leaves. Place the remaining bread slices on top. To assemble the sandwiches, butter the bread slices. Spread the coronation turkey filling over two bread slices and top with the salad leaves. Place the remaining bread slices on top. | {
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"title": "Coronation turkey sandwich recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_turkey_00585_16x9.jpg This classic sandwich filling is an excellent use for any leftover roast turkey. It’s huge on flavour and super easy to assemble. 100g/3½oz crème fraîche 1 tbsp mayonnaise 2 tbsp medium curry powder 1 tbsp apricot jam 1 tbsp lemon juice 1 heaped tbsp finely chopped fresh coriander 2 spring onions, trimmed and finely chopped 200g/7oz leftover turkey, sliced20g/¾oz flaked almonds, toasted3 tbsp double cream salt and freshly ground black pepper 100g/3½oz crème fraîche 1 tbsp mayonnaise 2 tbsp medium curry powder 1 tbsp apricot jam 1 tbsp lemon juice 1 heaped tbsp finely chopped fresh coriander 2 spring onions, trimmed and finely chopped 200g/7oz leftover turkey, sliced 20g/¾oz flaked almonds, toasted 3 tbsp double cream salt and freshly ground black pepper 2 tbsp salted butter, softened or spreadable4 large slices bread 2 large handfuls salad leaves, such as watercress or rocket 2 tbsp salted butter, softened or spreadable 4 large slices bread 2 large handfuls salad leaves, such as watercress or rocket Method To make the filling, whisk together the crème fraîche, mayonnaise, curry powder, apricot jam, lemon juice, coriander and spring onions in a bowl. Season with salt and pepper. Stir in the turkey, almonds and cream. Season with salt and pepper again if preferred. To assemble the sandwiches, butter the bread slices. Spread the coronation turkey filling over two bread slices and top with the salad leaves. Place the remaining bread slices on top. To make the filling, whisk together the crème fraîche, mayonnaise, curry powder, apricot jam, lemon juice, coriander and spring onions in a bowl. Season with salt and pepper. To make the filling, whisk together the crème fraîche, mayonnaise, curry powder, apricot jam, lemon juice, coriander and spring onions in a bowl. Season with salt and pepper. Stir in the turkey, almonds and cream. Season with salt and pepper again if preferred. Stir in the turkey, almonds and cream. Season with salt and pepper again if preferred. To assemble the sandwiches, butter the bread slices. Spread the coronation turkey filling over two bread slices and top with the salad leaves. Place the remaining bread slices on top. To assemble the sandwiches, butter the bread slices. Spread the coronation turkey filling over two bread slices and top with the salad leaves. Place the remaining bread slices on top."
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} | ed926a8acfcccfdef4b366ee738babb36de3ac6f19f630c18254195348ec9acd | Iraqi dolma recipe
An average of 4.4 out of 5 stars from 9 ratings Stuff onions, peppers and vine leaves with an aromatic mix of lamb, rice and fragrant spices. This requires patience, but it's worth it! 6 onions, peeled450g/1lb vine leaves, rinsed and drained8 baby peppers, cores removed and left whole8 lamb chops4–5 green cardamom pods8 garlic cloves, 6 thinly sliced and 2 peeled and left whole2 lemons, juice only150ml/5fl oz pomegranate molassessalt 6 onions, peeled 450g/1lb vine leaves, rinsed and drained 8 baby peppers, cores removed and left whole 8 lamb chops 4–5 green cardamom pods 8 garlic cloves, 6 thinly sliced and 2 peeled and left whole 2 lemons, juice only 150ml/5fl oz pomegranate molasses salt 1kg/2lb 4oz basmati or pudding rice, soaked and drained500g/1lb 2oz 20% fat lamb mince20g/¾ oz salt15g/½oz sunflower oil50g/1¾oz pomegranate molasses10g/⅓oz tamarind5g/¼oz freshly ground black pepper6g/¼oz ground all spice pimento2.5g/½ tsp ground cinnamon 2.5g/½ tsp ground cardamom2g/½ tsp ground cloves1.5g/⅓ tsp grated nutmeg2.5g/½ tsp rose petals, ground (optional) 1kg/2lb 4oz basmati or pudding rice, soaked and drained 500g/1lb 2oz 20% fat lamb mince 20g/¾ oz salt 15g/½oz sunflower oil 50g/1¾oz pomegranate molasses 10g/⅓oz tamarind 5g/¼oz freshly ground black pepper 6g/¼oz ground all spice pimento 2.5g/½ tsp ground cinnamon 2.5g/½ tsp ground cardamom 2g/½ tsp ground cloves 1.5g/⅓ tsp grated nutmeg 2.5g/½ tsp rose petals, ground (optional) Method Carefully make an incision halfway down each onion, making sure not to go past the core. Place them in a pan of salted water and bring to a simmer. When you see that each onion layer has expanded, drain and set aside.Mix all the stuffing ingredients together in a bowl with 200ml/7fl oz water until thoroughly combined.Carefully remove each onion layer – you should have about three layers per onion. Stuff each of these, and the peppers, with the prepared filling. Set aside.Lay all the vine leaves out on a board and add a small amount of the filling to each one. Roll the vine leaves around the filling into small cigar shapes.Place the lamb chops, cardamom pods and whole garlic cloves in a large saucepan. Cover with water and bring to the boil, the simmer for 6–8 minutes. Drain and rinse the lamb under cold water.Scatter the sliced garlic on the bottom of a large saucepan, then add the lamb chops. Next, add the vine leaves, arranging to fit snugly on and around the meat. Repeat with the onions, then the peppers. Season generously with salt. Pour over the lemon juice, molasses and enough water to just cover the peppers at the top of the pan.Place a small plate on top of the pan and push down firmly. Place on the hob and bring to the boil. Boil, covered, for 15 minutes. Lower the heat, remove the lid and cook for a further 40 minutes.Place a large serving plate or tray over the pan, then flip the dolma onto it and serve in the middle of the table for everyone to help themselves. Carefully make an incision halfway down each onion, making sure not to go past the core. Place them in a pan of salted water and bring to a simmer. When you see that each onion layer has expanded, drain and set aside. Carefully make an incision halfway down each onion, making sure not to go past the core. Place them in a pan of salted water and bring to a simmer. When you see that each onion layer has expanded, drain and set aside. Mix all the stuffing ingredients together in a bowl with 200ml/7fl oz water until thoroughly combined. Mix all the stuffing ingredients together in a bowl with 200ml/7fl oz water until thoroughly combined. Carefully remove each onion layer – you should have about three layers per onion. Stuff each of these, and the peppers, with the prepared filling. Set aside. Carefully remove each onion layer – you should have about three layers per onion. Stuff each of these, and the peppers, with the prepared filling. Set aside. Lay all the vine leaves out on a board and add a small amount of the filling to each one. Roll the vine leaves around the filling into small cigar shapes. Lay all the vine leaves out on a board and add a small amount of the filling to each one. Roll the vine leaves around the filling into small cigar shapes. Place the lamb chops, cardamom pods and whole garlic cloves in a large saucepan. Cover with water and bring to the boil, the simmer for 6–8 minutes. Drain and rinse the lamb under cold water. Place the lamb chops, cardamom pods and whole garlic cloves in a large saucepan. Cover with water and bring to the boil, the simmer for 6–8 minutes. Drain and rinse the lamb under cold water. Scatter the sliced garlic on the bottom of a large saucepan, then add the lamb chops. Next, add the vine leaves, arranging to fit snugly on and around the meat. Repeat with the onions, then the peppers. Season generously with salt. Pour over the lemon juice, molasses and enough water to just cover the peppers at the top of the pan. Scatter the sliced garlic on the bottom of a large saucepan, then add the lamb chops. Next, add the vine leaves, arranging to fit snugly on and around the meat. Repeat with the onions, then the peppers. Season generously with salt. Pour over the lemon juice, molasses and enough water to just cover the peppers at the top of the pan. Place a small plate on top of the pan and push down firmly. Place on the hob and bring to the boil. Boil, covered, for 15 minutes. Lower the heat, remove the lid and cook for a further 40 minutes. Place a small plate on top of the pan and push down firmly. Place on the hob and bring to the boil. Boil, covered, for 15 minutes. Lower the heat, remove the lid and cook for a further 40 minutes. Place a large serving plate or tray over the pan, then flip the dolma onto it and serve in the middle of the table for everyone to help themselves. Place a large serving plate or tray over the pan, then flip the dolma onto it and serve in the middle of the table for everyone to help themselves. Recipe tips You can find jars of Californian vine leaves in Middle Eastern shops or large supermarkets. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Iraqi dolma recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings Stuff onions, peppers and vine leaves with an aromatic mix of lamb, rice and fragrant spices. This requires patience, but it's worth it! 6 onions, peeled450g/1lb vine leaves, rinsed and drained8 baby peppers, cores removed and left whole8 lamb chops4–5 green cardamom pods8 garlic cloves, 6 thinly sliced and 2 peeled and left whole2 lemons, juice only150ml/5fl oz pomegranate molassessalt 6 onions, peeled 450g/1lb vine leaves, rinsed and drained 8 baby peppers, cores removed and left whole 8 lamb chops 4–5 green cardamom pods 8 garlic cloves, 6 thinly sliced and 2 peeled and left whole 2 lemons, juice only 150ml/5fl oz pomegranate molasses salt 1kg/2lb 4oz basmati or pudding rice, soaked and drained500g/1lb 2oz 20% fat lamb mince20g/¾ oz salt15g/½oz sunflower oil50g/1¾oz pomegranate molasses10g/⅓oz tamarind5g/¼oz freshly ground black pepper6g/¼oz ground all spice pimento2.5g/½ tsp ground cinnamon 2.5g/½ tsp ground cardamom2g/½ tsp ground cloves1.5g/⅓ tsp grated nutmeg2.5g/½ tsp rose petals, ground (optional) 1kg/2lb 4oz basmati or pudding rice, soaked and drained 500g/1lb 2oz 20% fat lamb mince 20g/¾ oz salt 15g/½oz sunflower oil 50g/1¾oz pomegranate molasses 10g/⅓oz tamarind 5g/¼oz freshly ground black pepper 6g/¼oz ground all spice pimento 2.5g/½ tsp ground cinnamon 2.5g/½ tsp ground cardamom 2g/½ tsp ground cloves 1.5g/⅓ tsp grated nutmeg 2.5g/½ tsp rose petals, ground (optional) Method Carefully make an incision halfway down each onion, making sure not to go past the core. Place them in a pan of salted water and bring to a simmer. When you see that each onion layer has expanded, drain and set aside.Mix all the stuffing ingredients together in a bowl with 200ml/7fl oz water until thoroughly combined.Carefully remove each onion layer – you should have about three layers per onion. Stuff each of these, and the peppers, with the prepared filling. Set aside.Lay all the vine leaves out on a board and add a small amount of the filling to each one. Roll the vine leaves around the filling into small cigar shapes.Place the lamb chops, cardamom pods and whole garlic cloves in a large saucepan. Cover with water and bring to the boil, the simmer for 6–8 minutes. Drain and rinse the lamb under cold water.Scatter the sliced garlic on the bottom of a large saucepan, then add the lamb chops. Next, add the vine leaves, arranging to fit snugly on and around the meat. Repeat with the onions, then the peppers. Season generously with salt. Pour over the lemon juice, molasses and enough water to just cover the peppers at the top of the pan.Place a small plate on top of the pan and push down firmly. Place on the hob and bring to the boil. Boil, covered, for 15 minutes. Lower the heat, remove the lid and cook for a further 40 minutes.Place a large serving plate or tray over the pan, then flip the dolma onto it and serve in the middle of the table for everyone to help themselves. Carefully make an incision halfway down each onion, making sure not to go past the core. Place them in a pan of salted water and bring to a simmer. When you see that each onion layer has expanded, drain and set aside. Carefully make an incision halfway down each onion, making sure not to go past the core. Place them in a pan of salted water and bring to a simmer. When you see that each onion layer has expanded, drain and set aside. Mix all the stuffing ingredients together in a bowl with 200ml/7fl oz water until thoroughly combined. Mix all the stuffing ingredients together in a bowl with 200ml/7fl oz water until thoroughly combined. Carefully remove each onion layer – you should have about three layers per onion. Stuff each of these, and the peppers, with the prepared filling. Set aside. Carefully remove each onion layer – you should have about three layers per onion. Stuff each of these, and the peppers, with the prepared filling. Set aside. Lay all the vine leaves out on a board and add a small amount of the filling to each one. Roll the vine leaves around the filling into small cigar shapes. Lay all the vine leaves out on a board and add a small amount of the filling to each one. Roll the vine leaves around the filling into small cigar shapes. Place the lamb chops, cardamom pods and whole garlic cloves in a large saucepan. Cover with water and bring to the boil, the simmer for 6–8 minutes. Drain and rinse the lamb under cold water. Place the lamb chops, cardamom pods and whole garlic cloves in a large saucepan. Cover with water and bring to the boil, the simmer for 6–8 minutes. Drain and rinse the lamb under cold water. Scatter the sliced garlic on the bottom of a large saucepan, then add the lamb chops. Next, add the vine leaves, arranging to fit snugly on and around the meat. Repeat with the onions, then the peppers. Season generously with salt. Pour over the lemon juice, molasses and enough water to just cover the peppers at the top of the pan. Scatter the sliced garlic on the bottom of a large saucepan, then add the lamb chops. Next, add the vine leaves, arranging to fit snugly on and around the meat. Repeat with the onions, then the peppers. Season generously with salt. Pour over the lemon juice, molasses and enough water to just cover the peppers at the top of the pan. Place a small plate on top of the pan and push down firmly. Place on the hob and bring to the boil. Boil, covered, for 15 minutes. Lower the heat, remove the lid and cook for a further 40 minutes. Place a small plate on top of the pan and push down firmly. Place on the hob and bring to the boil. Boil, covered, for 15 minutes. Lower the heat, remove the lid and cook for a further 40 minutes. Place a large serving plate or tray over the pan, then flip the dolma onto it and serve in the middle of the table for everyone to help themselves. Place a large serving plate or tray over the pan, then flip the dolma onto it and serve in the middle of the table for everyone to help themselves. Recipe tips You can find jars of Californian vine leaves in Middle Eastern shops or large supermarkets."
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} | 568026bb11ba801edcc80dec62c3f4a8e5b257ea80db99c9e985aff75b234164 | Rice-stuffed pepper recipe
An average of 5.0 out of 5 stars from 3 ratings An easy veggie stuffed pepper recipe for one that makes a quick and easy dinner. ½ red pepper, stalk intact, seeds removed1 tbsp olive oilsea salt and freshly ground black pepper55g/2oz cooked basmati rice25g/1oz blue cheese1 spring onion, finely sliced1 tbsp double cream½ tsp chopped fresh sage½ tsp chopped fresh parsley ½ red pepper, stalk intact, seeds removed 1 tbsp olive oil sea salt and freshly ground black pepper 55g/2oz cooked basmati rice 25g/1oz blue cheese 1 spring onion, finely sliced 1 tbsp double cream ½ tsp chopped fresh sage ½ tsp chopped fresh parsley Method Preheat the oven to 220C/425F/Gas 7.Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper.In a bowl mix together the remaining ingredients and use to stuff the pepper.Return the pepper to the oven and cook for a further ten minutes and serve. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper. Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper. In a bowl mix together the remaining ingredients and use to stuff the pepper. In a bowl mix together the remaining ingredients and use to stuff the pepper. Return the pepper to the oven and cook for a further ten minutes and serve. Return the pepper to the oven and cook for a further ten minutes and serve. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/risottostuffedpepper_83944",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rice-stuffed pepper recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings An easy veggie stuffed pepper recipe for one that makes a quick and easy dinner. ½ red pepper, stalk intact, seeds removed1 tbsp olive oilsea salt and freshly ground black pepper55g/2oz cooked basmati rice25g/1oz blue cheese1 spring onion, finely sliced1 tbsp double cream½ tsp chopped fresh sage½ tsp chopped fresh parsley ½ red pepper, stalk intact, seeds removed 1 tbsp olive oil sea salt and freshly ground black pepper 55g/2oz cooked basmati rice 25g/1oz blue cheese 1 spring onion, finely sliced 1 tbsp double cream ½ tsp chopped fresh sage ½ tsp chopped fresh parsley Method Preheat the oven to 220C/425F/Gas 7.Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper.In a bowl mix together the remaining ingredients and use to stuff the pepper.Return the pepper to the oven and cook for a further ten minutes and serve. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper. Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper. In a bowl mix together the remaining ingredients and use to stuff the pepper. In a bowl mix together the remaining ingredients and use to stuff the pepper. Return the pepper to the oven and cook for a further ten minutes and serve. Return the pepper to the oven and cook for a further ten minutes and serve."
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} | 67409c7c704e48e23edb640930f382ba2252f70667014ec117c6f5bf925c7f35 | Pepper boats recipe
An average of 5.0 out of 5 stars from 1 rating Little stuffed peppers make an easy veggie side dish or a lovely lunch - just the thing to make with little ones. 1 red pepper 4 cherry tomatoes 1 tbsp olive oil 1 dessertspoon pine nuts 4 basil leaves30g/1½oz soft goats’ cheesepinch ground black pepper 1 red pepper 4 cherry tomatoes 1 tbsp olive oil 1 dessertspoon pine nuts 4 basil leaves 30g/1½oz soft goats’ cheese pinch ground black pepper Method Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 200C/400F/Gas 6.Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds and pull off all the pale soft bits.Add the tomatoes into the bowl, then chop them up with scissors. Add the olive oil and a pinch of pepper and stir well.Sprinkle in the pine nuts and tear in the basil leaves, then give the mixture a good stir. Spoon half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture.Bake for 20-25 minutes or until the cheese topping is golden-brown. Serve with crusty French bread. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 200C/400F/Gas 6. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 200C/400F/Gas 6. Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds and pull off all the pale soft bits. Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds and pull off all the pale soft bits. Add the tomatoes into the bowl, then chop them up with scissors. Add the olive oil and a pinch of pepper and stir well. Add the tomatoes into the bowl, then chop them up with scissors. Add the olive oil and a pinch of pepper and stir well. Sprinkle in the pine nuts and tear in the basil leaves, then give the mixture a good stir. Sprinkle in the pine nuts and tear in the basil leaves, then give the mixture a good stir. Spoon half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture. Spoon half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture. Bake for 20-25 minutes or until the cheese topping is golden-brown. Serve with crusty French bread. Bake for 20-25 minutes or until the cheese topping is golden-brown. Serve with crusty French bread. | {
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"url": "https://www.bbc.co.uk/food/recipes/pepper_boats_77216",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pepper boats recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Little stuffed peppers make an easy veggie side dish or a lovely lunch - just the thing to make with little ones. 1 red pepper 4 cherry tomatoes 1 tbsp olive oil 1 dessertspoon pine nuts 4 basil leaves30g/1½oz soft goats’ cheesepinch ground black pepper 1 red pepper 4 cherry tomatoes 1 tbsp olive oil 1 dessertspoon pine nuts 4 basil leaves 30g/1½oz soft goats’ cheese pinch ground black pepper Method Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 200C/400F/Gas 6.Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds and pull off all the pale soft bits.Add the tomatoes into the bowl, then chop them up with scissors. Add the olive oil and a pinch of pepper and stir well.Sprinkle in the pine nuts and tear in the basil leaves, then give the mixture a good stir. Spoon half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture.Bake for 20-25 minutes or until the cheese topping is golden-brown. Serve with crusty French bread. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 200C/400F/Gas 6. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 200C/400F/Gas 6. Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds and pull off all the pale soft bits. Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds and pull off all the pale soft bits. Add the tomatoes into the bowl, then chop them up with scissors. Add the olive oil and a pinch of pepper and stir well. Add the tomatoes into the bowl, then chop them up with scissors. Add the olive oil and a pinch of pepper and stir well. Sprinkle in the pine nuts and tear in the basil leaves, then give the mixture a good stir. Sprinkle in the pine nuts and tear in the basil leaves, then give the mixture a good stir. Spoon half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture. Spoon half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture. Bake for 20-25 minutes or until the cheese topping is golden-brown. Serve with crusty French bread. Bake for 20-25 minutes or until the cheese topping is golden-brown. Serve with crusty French bread."
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} | b61b18b050aea826bbaaa4442aae0b99f66057d9548beca18f085998e835cc65 | Paneer-stuffed peppers recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneerstuffedpeppers_90032_16x9.jpg These delicately spiced stuffed peppers are perfect for veggies and can be served as part of an Indian feast. 4 large red or green peppers, stalks removed, flesh cut in half, seeds scooped out 4 tbsp vegetable oil1¼ tsp cumin seeds1 onion, chopped 3 large tomatoes, chopped 2 tsp finely chopped ginger2 handfuls frozen peas70g/2½oz green beans, chopped salt, to taste½ tsp ground turmeric½ tsp red chilli powder2 tsp ground coriander1½ tsp garam masala 250g/9oz fresh paneer, crumbled100ml/3½fl oz water 5 tbsp double creamhandful fresh chopped coriander200g/7oz basmati rice, cooked according to packet instructions, to serve 4 large red or green peppers, stalks removed, flesh cut in half, seeds scooped out 4 tbsp vegetable oil 1¼ tsp cumin seeds 1 onion, chopped 3 large tomatoes, chopped 2 tsp finely chopped ginger 2 handfuls frozen peas 70g/2½oz green beans, chopped salt, to taste ½ tsp ground turmeric ½ tsp red chilli powder 2 tsp ground coriander 1½ tsp garam masala 250g/9oz fresh paneer, crumbled 100ml/3½fl oz water 5 tbsp double cream handful fresh chopped coriander 200g/7oz basmati rice, cooked according to packet instructions, to serve Method Preheat the oven to 190C/375F/Gas 5.Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside. Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the chopped onion and cook for 3-4 minutes, or until golden-brown. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp.Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes. Add the double cream and season well with freshly ground black pepper. Simmer until heated through. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside. Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside. Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the chopped onion and cook for 3-4 minutes, or until golden-brown. Add the chopped onion and cook for 3-4 minutes, or until golden-brown. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp. Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes. Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes. Add the double cream and season well with freshly ground black pepper. Simmer until heated through. Add the double cream and season well with freshly ground black pepper. Simmer until heated through. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid. Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown. Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each. | {
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"title": "Paneer-stuffed peppers 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/paneerstuffedpeppers_90032_16x9.jpg These delicately spiced stuffed peppers are perfect for veggies and can be served as part of an Indian feast. 4 large red or green peppers, stalks removed, flesh cut in half, seeds scooped out 4 tbsp vegetable oil1¼ tsp cumin seeds1 onion, chopped 3 large tomatoes, chopped 2 tsp finely chopped ginger2 handfuls frozen peas70g/2½oz green beans, chopped salt, to taste½ tsp ground turmeric½ tsp red chilli powder2 tsp ground coriander1½ tsp garam masala 250g/9oz fresh paneer, crumbled100ml/3½fl oz water 5 tbsp double creamhandful fresh chopped coriander200g/7oz basmati rice, cooked according to packet instructions, to serve 4 large red or green peppers, stalks removed, flesh cut in half, seeds scooped out 4 tbsp vegetable oil 1¼ tsp cumin seeds 1 onion, chopped 3 large tomatoes, chopped 2 tsp finely chopped ginger 2 handfuls frozen peas 70g/2½oz green beans, chopped salt, to taste ½ tsp ground turmeric ½ tsp red chilli powder 2 tsp ground coriander 1½ tsp garam masala 250g/9oz fresh paneer, crumbled 100ml/3½fl oz water 5 tbsp double cream handful fresh chopped coriander 200g/7oz basmati rice, cooked according to packet instructions, to serve Method Preheat the oven to 190C/375F/Gas 5.Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside. Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the chopped onion and cook for 3-4 minutes, or until golden-brown. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp.Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes. Add the double cream and season well with freshly ground black pepper. Simmer until heated through. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside. Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside. Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the chopped onion and cook for 3-4 minutes, or until golden-brown. Add the chopped onion and cook for 3-4 minutes, or until golden-brown. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp. Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes. Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes. Add the double cream and season well with freshly ground black pepper. Simmer until heated through. Add the double cream and season well with freshly ground black pepper. Simmer until heated through. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid. Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown. Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each."
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} | 0773dd80844fe9bcae4adb3506c5db07cbc059250b691ae311639bd62f8d8576 | Baked bean soup recipe
An average of 0.0 out of 5 stars from 0 ratings A thick creamy tomato soup that kids will love – with the bonus that it's made with cheap and healthy ingredients that are easy to buy (and you probably already have some of them in the cupboard). 1 tbsp vegetable oil1 small onion, chopped1 stick celery, chopped1 carrot, chopped1 garlic clove, chopped400g tin chopped tomatoes400g tin baked beans400ml/14fl oz chicken or vegetable stock (made with 1 stock cube)salt and pepper pinch sugar (optional) 1 tbsp vegetable oil 1 small onion, chopped 1 stick celery, chopped 1 carrot, chopped 1 garlic clove, chopped 400g tin chopped tomatoes 400g tin baked beans 400ml/14fl oz chicken or vegetable stock (made with 1 stock cube) salt and pepper pinch sugar (optional) Method In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant. Add the garlic and stir. Cook for 2–3 minutes.Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender.Blend using a stick blender until smooth (or decant into a blender). Serve warm. In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant. In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant. Add the garlic and stir. Cook for 2–3 minutes. Add the garlic and stir. Cook for 2–3 minutes. Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender. Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender. Blend using a stick blender until smooth (or decant into a blender). Serve warm. Blend using a stick blender until smooth (or decant into a blender). Serve warm. | {
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"url": "https://www.bbc.co.uk/food/recipes/baked_bean_soup_09506",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked bean soup recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A thick creamy tomato soup that kids will love – with the bonus that it's made with cheap and healthy ingredients that are easy to buy (and you probably already have some of them in the cupboard). 1 tbsp vegetable oil1 small onion, chopped1 stick celery, chopped1 carrot, chopped1 garlic clove, chopped400g tin chopped tomatoes400g tin baked beans400ml/14fl oz chicken or vegetable stock (made with 1 stock cube)salt and pepper pinch sugar (optional) 1 tbsp vegetable oil 1 small onion, chopped 1 stick celery, chopped 1 carrot, chopped 1 garlic clove, chopped 400g tin chopped tomatoes 400g tin baked beans 400ml/14fl oz chicken or vegetable stock (made with 1 stock cube) salt and pepper pinch sugar (optional) Method In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant. Add the garlic and stir. Cook for 2–3 minutes.Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender.Blend using a stick blender until smooth (or decant into a blender). Serve warm. In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant. In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant. Add the garlic and stir. Cook for 2–3 minutes. Add the garlic and stir. Cook for 2–3 minutes. Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender. Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender. Blend using a stick blender until smooth (or decant into a blender). Serve warm. Blend using a stick blender until smooth (or decant into a blender). Serve warm."
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} | 049377d406696c9049087eca77a6a8fe128b74a3735d4ae2173aa1ed21785ee7 | Salmon on lentil and baked bean chilli recipe
An average of 5.0 out of 5 stars from 1 rating Tins of baked beans and lentils go a long way as the base for this super-quick chilli, served with fried salmon and plenty of fresh herbs. 2 x 150g/5½oz salmon fillets1 tbsp extra virgin olive oil, plus extra for serving400g/14oz tin baked beans 400g/14oz tin green lentils, drained and rinsed1 long red chilli, finely choppedsmall handful (around 10g/⅓oz) fresh coriander, leaves finely chopped, plus extra to garnishsmall handful (around 10g/⅓oz) fresh basil, leaves finely shreddedsmall handful (around 10g/⅓oz) fresh flatleaf parsley, leaves finely chopped2 tbsp fresh lemon juiceflaked sea salt and freshly ground black pepper 2 x 150g/5½oz salmon fillets 1 tbsp extra virgin olive oil, plus extra for serving 400g/14oz tin baked beans 400g/14oz tin green lentils, drained and rinsed 1 long red chilli, finely chopped small handful (around 10g/⅓oz) fresh coriander, leaves finely chopped, plus extra to garnish small handful (around 10g/⅓oz) fresh basil, leaves finely shredded small handful (around 10g/⅓oz) fresh flatleaf parsley, leaves finely chopped 2 tbsp fresh lemon juice flaked sea salt and freshly ground black pepper Method Lightly score the fish skin 3–4 times on each fillet and season with a little salt and black pepper. Heat the oil a non-stick frying pan over a medium heat and cook the fish, skin-side down, for 6 minutes. Turn it over and cook on the other side for 1½ minutes. Set aside. Place the baked beans, lentils and chilli in a medium frying pan with 100ml/3½fl oz cold water and bring to a gentle simmer, stirring regularly. Cook for 4 minutes, adding a splash of water if it thickens too quickly. Stir in the herbs and a tablespoon of the lemon juice and cook for a minute more, stirring.Place the fish, skin side-up, into the pan with the chilli beans. Simmer gently for 2–3 minutes, or until just cooked. Drizzle with the remaining lemon juice and a little extra olive oil. Garnish with sprigs of coriander and serve. Lightly score the fish skin 3–4 times on each fillet and season with a little salt and black pepper. Heat the oil a non-stick frying pan over a medium heat and cook the fish, skin-side down, for 6 minutes. Turn it over and cook on the other side for 1½ minutes. Set aside. Lightly score the fish skin 3–4 times on each fillet and season with a little salt and black pepper. Heat the oil a non-stick frying pan over a medium heat and cook the fish, skin-side down, for 6 minutes. Turn it over and cook on the other side for 1½ minutes. Set aside. Place the baked beans, lentils and chilli in a medium frying pan with 100ml/3½fl oz cold water and bring to a gentle simmer, stirring regularly. Cook for 4 minutes, adding a splash of water if it thickens too quickly. Stir in the herbs and a tablespoon of the lemon juice and cook for a minute more, stirring. Place the baked beans, lentils and chilli in a medium frying pan with 100ml/3½fl oz cold water and bring to a gentle simmer, stirring regularly. Cook for 4 minutes, adding a splash of water if it thickens too quickly. Stir in the herbs and a tablespoon of the lemon juice and cook for a minute more, stirring. Place the fish, skin side-up, into the pan with the chilli beans. Simmer gently for 2–3 minutes, or until just cooked. Drizzle with the remaining lemon juice and a little extra olive oil. Garnish with sprigs of coriander and serve. Place the fish, skin side-up, into the pan with the chilli beans. Simmer gently for 2–3 minutes, or until just cooked. Drizzle with the remaining lemon juice and a little extra olive oil. Garnish with sprigs of coriander and serve. | {
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"title": "Salmon on lentil and baked bean chilli recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Tins of baked beans and lentils go a long way as the base for this super-quick chilli, served with fried salmon and plenty of fresh herbs. 2 x 150g/5½oz salmon fillets1 tbsp extra virgin olive oil, plus extra for serving400g/14oz tin baked beans 400g/14oz tin green lentils, drained and rinsed1 long red chilli, finely choppedsmall handful (around 10g/⅓oz) fresh coriander, leaves finely chopped, plus extra to garnishsmall handful (around 10g/⅓oz) fresh basil, leaves finely shreddedsmall handful (around 10g/⅓oz) fresh flatleaf parsley, leaves finely chopped2 tbsp fresh lemon juiceflaked sea salt and freshly ground black pepper 2 x 150g/5½oz salmon fillets 1 tbsp extra virgin olive oil, plus extra for serving 400g/14oz tin baked beans 400g/14oz tin green lentils, drained and rinsed 1 long red chilli, finely chopped small handful (around 10g/⅓oz) fresh coriander, leaves finely chopped, plus extra to garnish small handful (around 10g/⅓oz) fresh basil, leaves finely shredded small handful (around 10g/⅓oz) fresh flatleaf parsley, leaves finely chopped 2 tbsp fresh lemon juice flaked sea salt and freshly ground black pepper Method Lightly score the fish skin 3–4 times on each fillet and season with a little salt and black pepper. Heat the oil a non-stick frying pan over a medium heat and cook the fish, skin-side down, for 6 minutes. Turn it over and cook on the other side for 1½ minutes. Set aside. Place the baked beans, lentils and chilli in a medium frying pan with 100ml/3½fl oz cold water and bring to a gentle simmer, stirring regularly. Cook for 4 minutes, adding a splash of water if it thickens too quickly. Stir in the herbs and a tablespoon of the lemon juice and cook for a minute more, stirring.Place the fish, skin side-up, into the pan with the chilli beans. Simmer gently for 2–3 minutes, or until just cooked. Drizzle with the remaining lemon juice and a little extra olive oil. Garnish with sprigs of coriander and serve. Lightly score the fish skin 3–4 times on each fillet and season with a little salt and black pepper. Heat the oil a non-stick frying pan over a medium heat and cook the fish, skin-side down, for 6 minutes. Turn it over and cook on the other side for 1½ minutes. Set aside. Lightly score the fish skin 3–4 times on each fillet and season with a little salt and black pepper. Heat the oil a non-stick frying pan over a medium heat and cook the fish, skin-side down, for 6 minutes. Turn it over and cook on the other side for 1½ minutes. Set aside. Place the baked beans, lentils and chilli in a medium frying pan with 100ml/3½fl oz cold water and bring to a gentle simmer, stirring regularly. Cook for 4 minutes, adding a splash of water if it thickens too quickly. Stir in the herbs and a tablespoon of the lemon juice and cook for a minute more, stirring. Place the baked beans, lentils and chilli in a medium frying pan with 100ml/3½fl oz cold water and bring to a gentle simmer, stirring regularly. Cook for 4 minutes, adding a splash of water if it thickens too quickly. Stir in the herbs and a tablespoon of the lemon juice and cook for a minute more, stirring. Place the fish, skin side-up, into the pan with the chilli beans. Simmer gently for 2–3 minutes, or until just cooked. Drizzle with the remaining lemon juice and a little extra olive oil. Garnish with sprigs of coriander and serve. Place the fish, skin side-up, into the pan with the chilli beans. Simmer gently for 2–3 minutes, or until just cooked. Drizzle with the remaining lemon juice and a little extra olive oil. Garnish with sprigs of coriander and serve."
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An average of 0.0 out of 5 stars from 0 ratings Mantu are Afghani savoury mince and onion filled dumplings and are served here with a minty yoghurt sauce and a spicy lentil sauce. 450g/1lb plain flour1 tsp salt 450g/1lb plain flour 1 tsp salt 2 tbsp olive oil340g/11¾oz mince (beef, lamb or plant-based)1 onion, diced2 tsp ground cumin2 tsp ground coriander1 tsp chilli powder½ tsp ground turmeric3 garlic cloves, minced2 tbsp chopped fresh coriander salt and freshly ground black pepper 2 tbsp olive oil 340g/11¾oz mince (beef, lamb or plant-based) 1 onion, diced 2 tsp ground cumin 2 tsp ground coriander 1 tsp chilli powder ½ tsp ground turmeric 3 garlic cloves, minced 2 tbsp chopped fresh coriander salt and freshly ground black pepper 1 tbsp olive oil½ onion, diced6-8 tbsp tomato purée1⁄8 tsp ground turmeric¼ tsp chilli powder¼ tsp ground cumin1 garlic clove, minced2 tsp chana dal (yellow split peas), washed and soaked overnightsalt and freshly ground black pepper 1 tbsp olive oil ½ onion, diced 6-8 tbsp tomato purée 1⁄8 tsp ground turmeric ¼ tsp chilli powder ¼ tsp ground cumin 1 garlic clove, minced 2 tsp chana dal (yellow split peas), washed and soaked overnight salt and freshly ground black pepper 280g/10oz plain yoghurt1 tbsp dried mint 1 garlic clove, finely mincedsalt and freshly ground black pepper 280g/10oz plain yoghurt 1 tbsp dried mint 1 garlic clove, finely minced salt and freshly ground black pepper olive oildried mint olive oil dried mint Method To make the dough, sift the flour and salt into a large bowl. Slowly mix in 225ml/8fl oz (or as much water as required), until a stiff dough is formed. Knead on a clean work surface for 5–10 minutes, until the dough is elastic and shiny. Cover with a damp cloth and set aside for about 1 hour. To make the filling, heat the oil in a large saucepan and add the mince. Once the mince turns brown, add the onion and some salt. Cook the onion until softened. Add the spices and garlic and cook for a few minutes. Season with salt and pepper and toss in the coriander. Set aside and leave to cool. Divide the dough into four small balls and roll out each ball to a thickness of 1.5mm. Cut into 10cm/4in squares and, into each square, place 1 heaped teaspoon of the mince mixture. Take two opposite corners of the dough and bring the corners together to join in the centre, nipping together firmly between your fingers. Use a little bit of water on each side to ensure the corners stick and then bring together the other two corners in the same manner. Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling! Steam the mantu in a metal or bamboo steamer until the dumpling shells becomes translucent and almost clear.To make the tomato and lentil sauce, heat the oil in a frying pan over a medium–high heat and fry the onion. Add some salt and, once the onions turn translucent, add the tomato purée. Allow the onions to cook down and caramelise. Add the spices and garlic, then pour in 200ml/7fl oz water and bring to a simmer. Add the chana dal to the tomato sauce or boil it separately until soft – about 15–20 minutes. (The dal takes longer to cook in the tomato sauce, so I would recommend quickly boiling it in a small saucepan separately and then adding it to the tomato sauce). Season with salt and pepper. To make the yoghurt sauce, combine the yoghurt, mint and garlic in a bowl. Season with salt and pepper.To serve, add a layer of the yoghurt sauce to a serving dish, then add the mantu. Top with more yoghurt sauce and the tomato and lentil sauce. Drizzle over a little bit of olive oil, garnish with dried mint and serve. To make the dough, sift the flour and salt into a large bowl. Slowly mix in 225ml/8fl oz (or as much water as required), until a stiff dough is formed. Knead on a clean work surface for 5–10 minutes, until the dough is elastic and shiny. Cover with a damp cloth and set aside for about 1 hour. To make the dough, sift the flour and salt into a large bowl. Slowly mix in 225ml/8fl oz (or as much water as required), until a stiff dough is formed. Knead on a clean work surface for 5–10 minutes, until the dough is elastic and shiny. Cover with a damp cloth and set aside for about 1 hour. To make the filling, heat the oil in a large saucepan and add the mince. Once the mince turns brown, add the onion and some salt. Cook the onion until softened. Add the spices and garlic and cook for a few minutes. Season with salt and pepper and toss in the coriander. Set aside and leave to cool. To make the filling, heat the oil in a large saucepan and add the mince. Once the mince turns brown, add the onion and some salt. Cook the onion until softened. Add the spices and garlic and cook for a few minutes. Season with salt and pepper and toss in the coriander. Set aside and leave to cool. Divide the dough into four small balls and roll out each ball to a thickness of 1.5mm. Cut into 10cm/4in squares and, into each square, place 1 heaped teaspoon of the mince mixture. Take two opposite corners of the dough and bring the corners together to join in the centre, nipping together firmly between your fingers. Use a little bit of water on each side to ensure the corners stick and then bring together the other two corners in the same manner. Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling! Steam the mantu in a metal or bamboo steamer until the dumpling shells becomes translucent and almost clear. Divide the dough into four small balls and roll out each ball to a thickness of 1.5mm. Cut into 10cm/4in squares and, into each square, place 1 heaped teaspoon of the mince mixture. Take two opposite corners of the dough and bring the corners together to join in the centre, nipping together firmly between your fingers. Use a little bit of water on each side to ensure the corners stick and then bring together the other two corners in the same manner. Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling! Steam the mantu in a metal or bamboo steamer until the dumpling shells becomes translucent and almost clear. To make the tomato and lentil sauce, heat the oil in a frying pan over a medium–high heat and fry the onion. Add some salt and, once the onions turn translucent, add the tomato purée. Allow the onions to cook down and caramelise. To make the tomato and lentil sauce, heat the oil in a frying pan over a medium–high heat and fry the onion. Add some salt and, once the onions turn translucent, add the tomato purée. Allow the onions to cook down and caramelise. Add the spices and garlic, then pour in 200ml/7fl oz water and bring to a simmer. Add the chana dal to the tomato sauce or boil it separately until soft – about 15–20 minutes. (The dal takes longer to cook in the tomato sauce, so I would recommend quickly boiling it in a small saucepan separately and then adding it to the tomato sauce). Season with salt and pepper. Add the spices and garlic, then pour in 200ml/7fl oz water and bring to a simmer. Add the chana dal to the tomato sauce or boil it separately until soft – about 15–20 minutes. (The dal takes longer to cook in the tomato sauce, so I would recommend quickly boiling it in a small saucepan separately and then adding it to the tomato sauce). Season with salt and pepper. To make the yoghurt sauce, combine the yoghurt, mint and garlic in a bowl. Season with salt and pepper. To make the yoghurt sauce, combine the yoghurt, mint and garlic in a bowl. Season with salt and pepper. To serve, add a layer of the yoghurt sauce to a serving dish, then add the mantu. Top with more yoghurt sauce and the tomato and lentil sauce. Drizzle over a little bit of olive oil, garnish with dried mint and serve. To serve, add a layer of the yoghurt sauce to a serving dish, then add the mantu. Top with more yoghurt sauce and the tomato and lentil sauce. Drizzle over a little bit of olive oil, garnish with dried mint and serve. Recipe tips If you don’t want to make the dough, buy ready-made wonton wrappers instead. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Mantu are Afghani savoury mince and onion filled dumplings and are served here with a minty yoghurt sauce and a spicy lentil sauce. 450g/1lb plain flour1 tsp salt 450g/1lb plain flour 1 tsp salt 2 tbsp olive oil340g/11¾oz mince (beef, lamb or plant-based)1 onion, diced2 tsp ground cumin2 tsp ground coriander1 tsp chilli powder½ tsp ground turmeric3 garlic cloves, minced2 tbsp chopped fresh coriander salt and freshly ground black pepper 2 tbsp olive oil 340g/11¾oz mince (beef, lamb or plant-based) 1 onion, diced 2 tsp ground cumin 2 tsp ground coriander 1 tsp chilli powder ½ tsp ground turmeric 3 garlic cloves, minced 2 tbsp chopped fresh coriander salt and freshly ground black pepper 1 tbsp olive oil½ onion, diced6-8 tbsp tomato purée1⁄8 tsp ground turmeric¼ tsp chilli powder¼ tsp ground cumin1 garlic clove, minced2 tsp chana dal (yellow split peas), washed and soaked overnightsalt and freshly ground black pepper 1 tbsp olive oil ½ onion, diced 6-8 tbsp tomato purée 1⁄8 tsp ground turmeric ¼ tsp chilli powder ¼ tsp ground cumin 1 garlic clove, minced 2 tsp chana dal (yellow split peas), washed and soaked overnight salt and freshly ground black pepper 280g/10oz plain yoghurt1 tbsp dried mint 1 garlic clove, finely mincedsalt and freshly ground black pepper 280g/10oz plain yoghurt 1 tbsp dried mint 1 garlic clove, finely minced salt and freshly ground black pepper olive oildried mint olive oil dried mint Method To make the dough, sift the flour and salt into a large bowl. Slowly mix in 225ml/8fl oz (or as much water as required), until a stiff dough is formed. Knead on a clean work surface for 5–10 minutes, until the dough is elastic and shiny. Cover with a damp cloth and set aside for about 1 hour. To make the filling, heat the oil in a large saucepan and add the mince. Once the mince turns brown, add the onion and some salt. Cook the onion until softened. Add the spices and garlic and cook for a few minutes. Season with salt and pepper and toss in the coriander. Set aside and leave to cool. Divide the dough into four small balls and roll out each ball to a thickness of 1.5mm. Cut into 10cm/4in squares and, into each square, place 1 heaped teaspoon of the mince mixture. Take two opposite corners of the dough and bring the corners together to join in the centre, nipping together firmly between your fingers. Use a little bit of water on each side to ensure the corners stick and then bring together the other two corners in the same manner. Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling! Steam the mantu in a metal or bamboo steamer until the dumpling shells becomes translucent and almost clear.To make the tomato and lentil sauce, heat the oil in a frying pan over a medium–high heat and fry the onion. Add some salt and, once the onions turn translucent, add the tomato purée. Allow the onions to cook down and caramelise. Add the spices and garlic, then pour in 200ml/7fl oz water and bring to a simmer. Add the chana dal to the tomato sauce or boil it separately until soft – about 15–20 minutes. (The dal takes longer to cook in the tomato sauce, so I would recommend quickly boiling it in a small saucepan separately and then adding it to the tomato sauce). Season with salt and pepper. To make the yoghurt sauce, combine the yoghurt, mint and garlic in a bowl. Season with salt and pepper.To serve, add a layer of the yoghurt sauce to a serving dish, then add the mantu. Top with more yoghurt sauce and the tomato and lentil sauce. Drizzle over a little bit of olive oil, garnish with dried mint and serve. To make the dough, sift the flour and salt into a large bowl. Slowly mix in 225ml/8fl oz (or as much water as required), until a stiff dough is formed. Knead on a clean work surface for 5–10 minutes, until the dough is elastic and shiny. Cover with a damp cloth and set aside for about 1 hour. To make the dough, sift the flour and salt into a large bowl. Slowly mix in 225ml/8fl oz (or as much water as required), until a stiff dough is formed. Knead on a clean work surface for 5–10 minutes, until the dough is elastic and shiny. Cover with a damp cloth and set aside for about 1 hour. To make the filling, heat the oil in a large saucepan and add the mince. Once the mince turns brown, add the onion and some salt. Cook the onion until softened. Add the spices and garlic and cook for a few minutes. Season with salt and pepper and toss in the coriander. Set aside and leave to cool. To make the filling, heat the oil in a large saucepan and add the mince. Once the mince turns brown, add the onion and some salt. Cook the onion until softened. Add the spices and garlic and cook for a few minutes. Season with salt and pepper and toss in the coriander. Set aside and leave to cool. Divide the dough into four small balls and roll out each ball to a thickness of 1.5mm. Cut into 10cm/4in squares and, into each square, place 1 heaped teaspoon of the mince mixture. Take two opposite corners of the dough and bring the corners together to join in the centre, nipping together firmly between your fingers. Use a little bit of water on each side to ensure the corners stick and then bring together the other two corners in the same manner. Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling! Steam the mantu in a metal or bamboo steamer until the dumpling shells becomes translucent and almost clear. Divide the dough into four small balls and roll out each ball to a thickness of 1.5mm. Cut into 10cm/4in squares and, into each square, place 1 heaped teaspoon of the mince mixture. Take two opposite corners of the dough and bring the corners together to join in the centre, nipping together firmly between your fingers. Use a little bit of water on each side to ensure the corners stick and then bring together the other two corners in the same manner. Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling! Steam the mantu in a metal or bamboo steamer until the dumpling shells becomes translucent and almost clear. To make the tomato and lentil sauce, heat the oil in a frying pan over a medium–high heat and fry the onion. Add some salt and, once the onions turn translucent, add the tomato purée. Allow the onions to cook down and caramelise. To make the tomato and lentil sauce, heat the oil in a frying pan over a medium–high heat and fry the onion. Add some salt and, once the onions turn translucent, add the tomato purée. Allow the onions to cook down and caramelise. Add the spices and garlic, then pour in 200ml/7fl oz water and bring to a simmer. Add the chana dal to the tomato sauce or boil it separately until soft – about 15–20 minutes. (The dal takes longer to cook in the tomato sauce, so I would recommend quickly boiling it in a small saucepan separately and then adding it to the tomato sauce). Season with salt and pepper. Add the spices and garlic, then pour in 200ml/7fl oz water and bring to a simmer. Add the chana dal to the tomato sauce or boil it separately until soft – about 15–20 minutes. (The dal takes longer to cook in the tomato sauce, so I would recommend quickly boiling it in a small saucepan separately and then adding it to the tomato sauce). Season with salt and pepper. To make the yoghurt sauce, combine the yoghurt, mint and garlic in a bowl. Season with salt and pepper. To make the yoghurt sauce, combine the yoghurt, mint and garlic in a bowl. Season with salt and pepper. To serve, add a layer of the yoghurt sauce to a serving dish, then add the mantu. Top with more yoghurt sauce and the tomato and lentil sauce. Drizzle over a little bit of olive oil, garnish with dried mint and serve. To serve, add a layer of the yoghurt sauce to a serving dish, then add the mantu. Top with more yoghurt sauce and the tomato and lentil sauce. Drizzle over a little bit of olive oil, garnish with dried mint and serve. Recipe tips If you don’t want to make the dough, buy ready-made wonton wrappers instead."
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} | 220f9691fe7e725215ead86dfaf22751558f06874cd17b01ade892f779a5f7d2 | Adana kebab recipe
Cull yaw adana kebab An average of 5.0 out of 5 stars from 4 ratings Kebab skewers served on fresh flatbreads with a spicy sauce will be the highlight of your weeks. Serve with a fresh salad. If you can't get cull yaw (meat from a ewe), Turkish adana kebabs also use lamb mince. 3.5g dried yeast25g/1oz sunflower oil500g/1lb 2oz bread flour10g saltreserved cull yaw fat, for brushing 3.5g dried yeast 25g/1oz sunflower oil 500g/1lb 2oz bread flour 10g salt reserved cull yaw fat, for brushing 2 Scotch bonnet chillies5 jarred smoked red peppers, chopped20g/¾oz laverbread seaweed100ml/3½fl oz honey75ml/2½fl oz red wine vinegar2 garlic cloves, chopped 2 Scotch bonnet chillies 5 jarred smoked red peppers, chopped 20g/¾oz laverbread seaweed 100ml/3½fl oz honey 75ml/2½fl oz red wine vinegar 2 garlic cloves, chopped 250g/9oz plain yoghurt40g/1½oz mint leaves40g/1½oz coriander leavessalt and freshly ground black pepper 250g/9oz plain yoghurt 40g/1½oz mint leaves 40g/1½oz coriander leaves salt and freshly ground black pepper 500g/1lb 2oz cull yaw mince, minced until a purée 9g salt 1.5g curing salt 2.5g garlic powder 2g onion powder 1.5g Aleppo pepper0.25g oregano0.25g freshly ground black pepper 8g rice flour1 tbsp cold water 500g/1lb 2oz cull yaw mince, minced until a purée 9g salt 1.5g curing salt 2.5g garlic powder 2g onion powder 1.5g Aleppo pepper 0.25g oregano 0.25g freshly ground black pepper 8g rice flour 1 tbsp cold water 1 cucumber, diced2 salad tomatoes, diced and de-seeded1 red onion, thinly sliced½ iceberg lettuce, thinly sliced 4 spring onions, thinly sliced4 pickled chillies 1 cucumber, diced 2 salad tomatoes, diced and de-seeded 1 red onion, thinly sliced ½ iceberg lettuce, thinly sliced 4 spring onions, thinly sliced 4 pickled chillies Method To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days.To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside. To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside.To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed.To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft.To make the salad, mix together all the ingredients.Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour! To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days. To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days. To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside. To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside. To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside. To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside. To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed. To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed. To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft. To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft. To make the salad, mix together all the ingredients. To make the salad, mix together all the ingredients. Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour! Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour! | {
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"title": "Adana kebab recipe",
"content": "Cull yaw adana kebab An average of 5.0 out of 5 stars from 4 ratings Kebab skewers served on fresh flatbreads with a spicy sauce will be the highlight of your weeks. Serve with a fresh salad. If you can't get cull yaw (meat from a ewe), Turkish adana kebabs also use lamb mince. 3.5g dried yeast25g/1oz sunflower oil500g/1lb 2oz bread flour10g saltreserved cull yaw fat, for brushing 3.5g dried yeast 25g/1oz sunflower oil 500g/1lb 2oz bread flour 10g salt reserved cull yaw fat, for brushing 2 Scotch bonnet chillies5 jarred smoked red peppers, chopped20g/¾oz laverbread seaweed100ml/3½fl oz honey75ml/2½fl oz red wine vinegar2 garlic cloves, chopped 2 Scotch bonnet chillies 5 jarred smoked red peppers, chopped 20g/¾oz laverbread seaweed 100ml/3½fl oz honey 75ml/2½fl oz red wine vinegar 2 garlic cloves, chopped 250g/9oz plain yoghurt40g/1½oz mint leaves40g/1½oz coriander leavessalt and freshly ground black pepper 250g/9oz plain yoghurt 40g/1½oz mint leaves 40g/1½oz coriander leaves salt and freshly ground black pepper 500g/1lb 2oz cull yaw mince, minced until a purée 9g salt 1.5g curing salt 2.5g garlic powder 2g onion powder 1.5g Aleppo pepper0.25g oregano0.25g freshly ground black pepper 8g rice flour1 tbsp cold water 500g/1lb 2oz cull yaw mince, minced until a purée 9g salt 1.5g curing salt 2.5g garlic powder 2g onion powder 1.5g Aleppo pepper 0.25g oregano 0.25g freshly ground black pepper 8g rice flour 1 tbsp cold water 1 cucumber, diced2 salad tomatoes, diced and de-seeded1 red onion, thinly sliced½ iceberg lettuce, thinly sliced 4 spring onions, thinly sliced4 pickled chillies 1 cucumber, diced 2 salad tomatoes, diced and de-seeded 1 red onion, thinly sliced ½ iceberg lettuce, thinly sliced 4 spring onions, thinly sliced 4 pickled chillies Method To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days.To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside. To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside.To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed.To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft.To make the salad, mix together all the ingredients.Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour! To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days. To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days. To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside. To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside. To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside. To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside. To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed. To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed. To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft. To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft. To make the salad, mix together all the ingredients. To make the salad, mix together all the ingredients. Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour! Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour!"
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} | 55029c97a7d8bfab67593bcb09aa96e22e28ff2618ac5c5ec90b4cc125d69cd4 | Cuttlefish meatballs with paprika butter sauce recipe
An average of 0.0 out of 5 stars from 0 ratings Herby meatballs made from cuttlefish, served with a buttery, smoky sauce – simple, elegant food to impress. 2 small cuttlefish, cleaned and chopped, fins removed400g/14oz beef mince1 onion, chopped2 tbsp fresh flatleaf parsley 2 garlic cloves100g/3½oz breadcrumbs 1 medium free-range egg, beaten2 tbsp olive oil, for frying 2 small cuttlefish, cleaned and chopped, fins removed 400g/14oz beef mince 1 onion, chopped 2 tbsp fresh flatleaf parsley 2 garlic cloves 100g/3½oz breadcrumbs 1 medium free-range egg, beaten 2 tbsp olive oil, for frying 75g/2⅔oz unsalted butter 1 banana shallot, chopped100ml/3½fl oz white wine 200ml/7fl oz fish stock 1 bay leaf 1 tbsp sweet smoked paprika 1 lemon, juice only 75g/2⅔oz unsalted butter 1 banana shallot, chopped 100ml/3½fl oz white wine 200ml/7fl oz fish stock 1 bay leaf 1 tbsp sweet smoked paprika 1 lemon, juice only Method To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up.Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through.To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice.Stir the meatballs into the sauce and cook for 2-3 minutes, then serve. To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up. To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up. Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through. Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through. To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice. To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice. Stir the meatballs into the sauce and cook for 2-3 minutes, then serve. Stir the meatballs into the sauce and cook for 2-3 minutes, then serve. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Herby meatballs made from cuttlefish, served with a buttery, smoky sauce – simple, elegant food to impress. 2 small cuttlefish, cleaned and chopped, fins removed400g/14oz beef mince1 onion, chopped2 tbsp fresh flatleaf parsley 2 garlic cloves100g/3½oz breadcrumbs 1 medium free-range egg, beaten2 tbsp olive oil, for frying 2 small cuttlefish, cleaned and chopped, fins removed 400g/14oz beef mince 1 onion, chopped 2 tbsp fresh flatleaf parsley 2 garlic cloves 100g/3½oz breadcrumbs 1 medium free-range egg, beaten 2 tbsp olive oil, for frying 75g/2⅔oz unsalted butter 1 banana shallot, chopped100ml/3½fl oz white wine 200ml/7fl oz fish stock 1 bay leaf 1 tbsp sweet smoked paprika 1 lemon, juice only 75g/2⅔oz unsalted butter 1 banana shallot, chopped 100ml/3½fl oz white wine 200ml/7fl oz fish stock 1 bay leaf 1 tbsp sweet smoked paprika 1 lemon, juice only Method To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up.Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through.To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice.Stir the meatballs into the sauce and cook for 2-3 minutes, then serve. To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up. To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up. Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through. Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through. To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice. To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice. Stir the meatballs into the sauce and cook for 2-3 minutes, then serve. Stir the meatballs into the sauce and cook for 2-3 minutes, then serve."
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} | 14fbf0998f7ebc8c2ee8909084fb20da8063f4373b887209f81c9ccb508f4ca3 | Spicy lamb burgers with coriander relish recipe
Spicy lamb burgers with coriander, tomato and yoghurt relish An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicylambburgerswith_67593_16x9.jpg These tasty burgers with a quick tomato relish are perfect for the barbecue, serve with pittas or burger buns. 1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)2 garlic cloves, crushed1 medium onion, finely chopped1-2 tbsp mango chutney 3cm/1¼in piece of fresh ginger, peeled and grated1 red chilli, de-seeded and finely chopped¼ tsp ground turmeric1 tsp coriander seeds, crushed1 tsp cumin seeds, crushedflaked sea salt and freshly ground black pepperoil, for brushingflat bread, pitta bread or burger buns, to serve 1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked) 2 garlic cloves, crushed 1 medium onion, finely chopped 1-2 tbsp mango chutney 3cm/1¼in piece of fresh ginger, peeled and grated 1 red chilli, de-seeded and finely chopped ¼ tsp ground turmeric 1 tsp coriander seeds, crushed 1 tsp cumin seeds, crushed flaked sea salt and freshly ground black pepper oil, for brushing flat bread, pitta bread or burger buns, to serve 6 ripe tomatoes, quartered, de-seeded and diced200g/7oz tub of Greek yoghurtbunch of fresh coriander, roughly chopped1 small red onion, finely choppedsqueeze of lemon or lime juice 6 ripe tomatoes, quartered, de-seeded and diced 200g/7oz tub of Greek yoghurt bunch of fresh coriander, roughly chopped 1 small red onion, finely chopped squeeze of lemon or lime juice Method Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander. | {
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"content": "Spicy lamb burgers with coriander, tomato and yoghurt relish An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicylambburgerswith_67593_16x9.jpg These tasty burgers with a quick tomato relish are perfect for the barbecue, serve with pittas or burger buns. 1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)2 garlic cloves, crushed1 medium onion, finely chopped1-2 tbsp mango chutney 3cm/1¼in piece of fresh ginger, peeled and grated1 red chilli, de-seeded and finely chopped¼ tsp ground turmeric1 tsp coriander seeds, crushed1 tsp cumin seeds, crushedflaked sea salt and freshly ground black pepperoil, for brushingflat bread, pitta bread or burger buns, to serve 1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked) 2 garlic cloves, crushed 1 medium onion, finely chopped 1-2 tbsp mango chutney 3cm/1¼in piece of fresh ginger, peeled and grated 1 red chilli, de-seeded and finely chopped ¼ tsp ground turmeric 1 tsp coriander seeds, crushed 1 tsp cumin seeds, crushed flaked sea salt and freshly ground black pepper oil, for brushing flat bread, pitta bread or burger buns, to serve 6 ripe tomatoes, quartered, de-seeded and diced200g/7oz tub of Greek yoghurtbunch of fresh coriander, roughly chopped1 small red onion, finely choppedsqueeze of lemon or lime juice 6 ripe tomatoes, quartered, de-seeded and diced 200g/7oz tub of Greek yoghurt bunch of fresh coriander, roughly chopped 1 small red onion, finely chopped squeeze of lemon or lime juice Method Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander."
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} | 62e160e7ebbfa0754b95ef803cfab88111b74ebbf9c2d39e237fffae6991cc43 | Pork, apple and fennel sausage rolls recipe
An average of 3.0 out of 5 stars from 2 ratings Cheat in all the right places with a delicious homemade sausage roll filling encased in ready-made puff pastry. 3 tsp fennel seeds1 tbsp olive oil1 small fennel bulb, trimmed and finely chopped1 shallot, finely sliced2 garlic cloves, finely chopped 60g/2¼oz pancetta, chopped300g/10½oz minced pork60g/2¼oz fresh breadcrumbs2 small dessert apples (approximately 100g/3½oz), peeled and coarsely grated2-3 tbsp flat-leaf parsley, coarsely chopped 1 free-range egg yolk1 lemon, zest only550g/1lb 4oz ready-made puff pastry1 free-range egg, lightly beaten1 tbsp sesame seeds 3 tsp fennel seeds 1 tbsp olive oil 1 small fennel bulb, trimmed and finely chopped 1 shallot, finely sliced 2 garlic cloves, finely chopped 60g/2¼oz pancetta, chopped 300g/10½oz minced pork 60g/2¼oz fresh breadcrumbs 2 small dessert apples (approximately 100g/3½oz), peeled and coarsely grated 2-3 tbsp flat-leaf parsley, coarsely chopped 1 free-range egg yolk 1 lemon, zest only 550g/1lb 4oz ready-made puff pastry 1 free-range egg, lightly beaten 1 tbsp sesame seeds Method Heat a small, non-stick frying pan over a medium heat. Add the fennel seeds and toast until aromatic (approximately 30 seconds), shaking the pan occasionally. Use a pestle and mortar to grind the seeds to a powder.Heat the olive oil in a frying pan set over a medium-low heat. Add the chopped fennel, shallot and garlic. Cook for five minutes, or until the fennel is golden-brown and tender. Add the pancetta to the pan. In a large bowl, combine the minced pork, toasted fennel seeds, cooled fennel mixture, breadcrumbs, apples, parsley and egg yolk. Season generously with salt and freshly ground black pepper and add a pinch of lemon zest.Preheat the oven to 200C/400F/Gas 6 and line two large baking trays with baking paper. Cut the pastry in half widthways, roll each piece out on a lightly floured work surface to a 25cm/10in square. Cut each pastry sheet in half. Divide the mince mixture into four equal portions. Shape each portion into a log and place on the centre of each piece of pastry. Brush the edges of the pastry well with the beaten egg. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal. Transfer to the lined trays and refrigerate for 20 minutes.Place the sausage rolls on a chopping board, seam-side down. Cut each roll into three equal pieces. Transfer back to the lined trays, leaving room between the pieces for them to spread during cooking.Brush the sausage rolls with more beaten egg and sprinkle with sesame seeds. Bake for 15 minutes, then reduce the temperature to 180C/350F/Gas 4. If the trays are on separate shelves swap them around at this point. Bake for a further 10-15 minutes, or until golden-brown. Heat a small, non-stick frying pan over a medium heat. Add the fennel seeds and toast until aromatic (approximately 30 seconds), shaking the pan occasionally. Use a pestle and mortar to grind the seeds to a powder. Heat a small, non-stick frying pan over a medium heat. Add the fennel seeds and toast until aromatic (approximately 30 seconds), shaking the pan occasionally. Use a pestle and mortar to grind the seeds to a powder. Heat the olive oil in a frying pan set over a medium-low heat. Add the chopped fennel, shallot and garlic. Cook for five minutes, or until the fennel is golden-brown and tender. Add the pancetta to the pan. Heat the olive oil in a frying pan set over a medium-low heat. Add the chopped fennel, shallot and garlic. Cook for five minutes, or until the fennel is golden-brown and tender. Add the pancetta to the pan. In a large bowl, combine the minced pork, toasted fennel seeds, cooled fennel mixture, breadcrumbs, apples, parsley and egg yolk. Season generously with salt and freshly ground black pepper and add a pinch of lemon zest. In a large bowl, combine the minced pork, toasted fennel seeds, cooled fennel mixture, breadcrumbs, apples, parsley and egg yolk. Season generously with salt and freshly ground black pepper and add a pinch of lemon zest. Preheat the oven to 200C/400F/Gas 6 and line two large baking trays with baking paper. Preheat the oven to 200C/400F/Gas 6 and line two large baking trays with baking paper. Cut the pastry in half widthways, roll each piece out on a lightly floured work surface to a 25cm/10in square. Cut each pastry sheet in half. Divide the mince mixture into four equal portions. Shape each portion into a log and place on the centre of each piece of pastry. Brush the edges of the pastry well with the beaten egg. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal. Transfer to the lined trays and refrigerate for 20 minutes. Cut the pastry in half widthways, roll each piece out on a lightly floured work surface to a 25cm/10in square. Cut each pastry sheet in half. Divide the mince mixture into four equal portions. Shape each portion into a log and place on the centre of each piece of pastry. Brush the edges of the pastry well with the beaten egg. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal. Transfer to the lined trays and refrigerate for 20 minutes. Place the sausage rolls on a chopping board, seam-side down. Cut each roll into three equal pieces. Transfer back to the lined trays, leaving room between the pieces for them to spread during cooking. Place the sausage rolls on a chopping board, seam-side down. Cut each roll into three equal pieces. Transfer back to the lined trays, leaving room between the pieces for them to spread during cooking. Brush the sausage rolls with more beaten egg and sprinkle with sesame seeds. Bake for 15 minutes, then reduce the temperature to 180C/350F/Gas 4. If the trays are on separate shelves swap them around at this point. Bake for a further 10-15 minutes, or until golden-brown. Brush the sausage rolls with more beaten egg and sprinkle with sesame seeds. Bake for 15 minutes, then reduce the temperature to 180C/350F/Gas 4. If the trays are on separate shelves swap them around at this point. Bake for a further 10-15 minutes, or until golden-brown. | {
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"title": "Pork, apple and fennel sausage rolls recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Cheat in all the right places with a delicious homemade sausage roll filling encased in ready-made puff pastry. 3 tsp fennel seeds1 tbsp olive oil1 small fennel bulb, trimmed and finely chopped1 shallot, finely sliced2 garlic cloves, finely chopped 60g/2¼oz pancetta, chopped300g/10½oz minced pork60g/2¼oz fresh breadcrumbs2 small dessert apples (approximately 100g/3½oz), peeled and coarsely grated2-3 tbsp flat-leaf parsley, coarsely chopped 1 free-range egg yolk1 lemon, zest only550g/1lb 4oz ready-made puff pastry1 free-range egg, lightly beaten1 tbsp sesame seeds 3 tsp fennel seeds 1 tbsp olive oil 1 small fennel bulb, trimmed and finely chopped 1 shallot, finely sliced 2 garlic cloves, finely chopped 60g/2¼oz pancetta, chopped 300g/10½oz minced pork 60g/2¼oz fresh breadcrumbs 2 small dessert apples (approximately 100g/3½oz), peeled and coarsely grated 2-3 tbsp flat-leaf parsley, coarsely chopped 1 free-range egg yolk 1 lemon, zest only 550g/1lb 4oz ready-made puff pastry 1 free-range egg, lightly beaten 1 tbsp sesame seeds Method Heat a small, non-stick frying pan over a medium heat. Add the fennel seeds and toast until aromatic (approximately 30 seconds), shaking the pan occasionally. Use a pestle and mortar to grind the seeds to a powder.Heat the olive oil in a frying pan set over a medium-low heat. Add the chopped fennel, shallot and garlic. Cook for five minutes, or until the fennel is golden-brown and tender. Add the pancetta to the pan. In a large bowl, combine the minced pork, toasted fennel seeds, cooled fennel mixture, breadcrumbs, apples, parsley and egg yolk. Season generously with salt and freshly ground black pepper and add a pinch of lemon zest.Preheat the oven to 200C/400F/Gas 6 and line two large baking trays with baking paper. Cut the pastry in half widthways, roll each piece out on a lightly floured work surface to a 25cm/10in square. Cut each pastry sheet in half. Divide the mince mixture into four equal portions. Shape each portion into a log and place on the centre of each piece of pastry. Brush the edges of the pastry well with the beaten egg. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal. Transfer to the lined trays and refrigerate for 20 minutes.Place the sausage rolls on a chopping board, seam-side down. Cut each roll into three equal pieces. Transfer back to the lined trays, leaving room between the pieces for them to spread during cooking.Brush the sausage rolls with more beaten egg and sprinkle with sesame seeds. Bake for 15 minutes, then reduce the temperature to 180C/350F/Gas 4. If the trays are on separate shelves swap them around at this point. Bake for a further 10-15 minutes, or until golden-brown. Heat a small, non-stick frying pan over a medium heat. Add the fennel seeds and toast until aromatic (approximately 30 seconds), shaking the pan occasionally. Use a pestle and mortar to grind the seeds to a powder. Heat a small, non-stick frying pan over a medium heat. Add the fennel seeds and toast until aromatic (approximately 30 seconds), shaking the pan occasionally. Use a pestle and mortar to grind the seeds to a powder. Heat the olive oil in a frying pan set over a medium-low heat. Add the chopped fennel, shallot and garlic. Cook for five minutes, or until the fennel is golden-brown and tender. Add the pancetta to the pan. Heat the olive oil in a frying pan set over a medium-low heat. Add the chopped fennel, shallot and garlic. Cook for five minutes, or until the fennel is golden-brown and tender. Add the pancetta to the pan. In a large bowl, combine the minced pork, toasted fennel seeds, cooled fennel mixture, breadcrumbs, apples, parsley and egg yolk. Season generously with salt and freshly ground black pepper and add a pinch of lemon zest. In a large bowl, combine the minced pork, toasted fennel seeds, cooled fennel mixture, breadcrumbs, apples, parsley and egg yolk. Season generously with salt and freshly ground black pepper and add a pinch of lemon zest. Preheat the oven to 200C/400F/Gas 6 and line two large baking trays with baking paper. Preheat the oven to 200C/400F/Gas 6 and line two large baking trays with baking paper. Cut the pastry in half widthways, roll each piece out on a lightly floured work surface to a 25cm/10in square. Cut each pastry sheet in half. Divide the mince mixture into four equal portions. Shape each portion into a log and place on the centre of each piece of pastry. Brush the edges of the pastry well with the beaten egg. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal. Transfer to the lined trays and refrigerate for 20 minutes. Cut the pastry in half widthways, roll each piece out on a lightly floured work surface to a 25cm/10in square. Cut each pastry sheet in half. Divide the mince mixture into four equal portions. Shape each portion into a log and place on the centre of each piece of pastry. Brush the edges of the pastry well with the beaten egg. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal. Transfer to the lined trays and refrigerate for 20 minutes. Place the sausage rolls on a chopping board, seam-side down. Cut each roll into three equal pieces. Transfer back to the lined trays, leaving room between the pieces for them to spread during cooking. Place the sausage rolls on a chopping board, seam-side down. Cut each roll into three equal pieces. Transfer back to the lined trays, leaving room between the pieces for them to spread during cooking. Brush the sausage rolls with more beaten egg and sprinkle with sesame seeds. Bake for 15 minutes, then reduce the temperature to 180C/350F/Gas 4. If the trays are on separate shelves swap them around at this point. Bake for a further 10-15 minutes, or until golden-brown. Brush the sausage rolls with more beaten egg and sprinkle with sesame seeds. Bake for 15 minutes, then reduce the temperature to 180C/350F/Gas 4. If the trays are on separate shelves swap them around at this point. Bake for a further 10-15 minutes, or until golden-brown."
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} | 72d743b2ddead8f7e0cdf7d0f46460ecd790047f668f4ea06afe0dc49d9f8ecc | Meat and cabbage buns (Bierocks) recipe
For the dough, stir the sugar into the warm water in a bowl. Sprinkle over the yeast and stir it lightly, then leave for 10 minutes until a light foam floats on the surface. Mix the flour and salt in a bowl and make a well in the centre. Stir the oil into the yeast mixture and slowly pour it all into the flour, mixing with a wooden spoon and then with your hands to form a soft dough. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it to rise in a warm place for 30–45 minutes.To prepare the filling, heat the oil in a large non-stick frying pan over a medium heat and gently fry the beef and onions until lightly browned, stirring regularly. Remove any damaged leaves from the cabbage, cut it into quarters and discard the tough core. Finely shred the leaves. Stir the cabbage leaves, salt, pepper and all the spices into the pan with the meat. Continue to fry and stir for 3 or 4 minutes more. Add 100ml/3½fl oz water, cover the pan and cook gently for 5 minutes until the cabbage is very soft. Remove the pan from the heat, stir the mixture well and leave to cool.Return the dough to the work surface and knock it back with your knuckles. Knead it lightly again, then divide it into 20 equal portions and roll each one into a ball. Roll out the balls on a lightly floured surface into rounds measuring about 12cm/4½ in, roughly the diameter of a saucer.You’ll need two large baking sheets, lined with baking parchment. Place two tablespoons of the filling into the middle of a dough round, leaving a small border around the edge. Brush the border with water and bring the sides of the dough over the filling into the centre and pinch them together to seal. Place the filled bun on a baking tray, with the seam underneath. Repeat until you’ve used all the dough and filling, then leave the buns in a warm place for about 20 minutes until they have doubled in size. Preheat the oven to 180°C/350F/Gas 4. Bake the bierocks for about 20 minutes until they are well risen and golden brown. Brush them with the melted butter and serve warm with mustard and pickles – and beer, of course! For the dough, stir the sugar into the warm water in a bowl. Sprinkle over the yeast and stir it lightly, then leave for 10 minutes until a light foam floats on the surface. For the dough, stir the sugar into the warm water in a bowl. Sprinkle over the yeast and stir it lightly, then leave for 10 minutes until a light foam floats on the surface. Mix the flour and salt in a bowl and make a well in the centre. Stir the oil into the yeast mixture and slowly pour it all into the flour, mixing with a wooden spoon and then with your hands to form a soft dough. Mix the flour and salt in a bowl and make a well in the centre. Stir the oil into the yeast mixture and slowly pour it all into the flour, mixing with a wooden spoon and then with your hands to form a soft dough. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it to rise in a warm place for 30–45 minutes. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it to rise in a warm place for 30–45 minutes. To prepare the filling, heat the oil in a large non-stick frying pan over a medium heat and gently fry the beef and onions until lightly browned, stirring regularly. To prepare the filling, heat the oil in a large non-stick frying pan over a medium heat and gently fry the beef and onions until lightly browned, stirring regularly. Remove any damaged leaves from the cabbage, cut it into quarters and discard the tough core. Finely shred the leaves. Remove any damaged leaves from the cabbage, cut it into quarters and discard the tough core. Finely shred the leaves. Stir the cabbage leaves, salt, pepper and all the spices into the pan with the meat. Continue to fry and stir for 3 or 4 minutes more. Add 100ml/3½fl oz water, cover the pan and cook gently for 5 minutes until the cabbage is very soft. Remove the pan from the heat, stir the mixture well and leave to cool. Stir the cabbage leaves, salt, pepper and all the spices into the pan with the meat. Continue to fry and stir for 3 or 4 minutes more. Add 100ml/3½fl oz water, cover the pan and cook gently for 5 minutes until the cabbage is very soft. Remove the pan from the heat, stir the mixture well and leave to cool. Return the dough to the work surface and knock it back with your knuckles. Knead it lightly again, then divide it into 20 equal portions and roll each one into a ball. Roll out the balls on a lightly floured surface into rounds measuring about 12cm/4½ in, roughly the diameter of a saucer. Return the dough to the work surface and knock it back with your knuckles. Knead it lightly again, then divide it into 20 equal portions and roll each one into a ball. Roll out the balls on a lightly floured surface into rounds measuring about 12cm/4½ in, roughly the diameter of a saucer. You’ll need two large baking sheets, lined with baking parchment. Place two tablespoons of the filling into the middle of a dough round, leaving a small border around the edge. Brush the border with water and bring the sides of the dough over the filling into the centre and pinch them together to seal. Place the filled bun on a baking tray, with the seam underneath. Repeat until you’ve used all the dough and filling, then leave the buns in a warm place for about 20 minutes until they have doubled in size. You’ll need two large baking sheets, lined with baking parchment. Place two tablespoons of the filling into the middle of a dough round, leaving a small border around the edge. Brush the border with water and bring the sides of the dough over the filling into the centre and pinch them together to seal. Place the filled bun on a baking tray, with the seam underneath. Repeat until you’ve used all the dough and filling, then leave the buns in a warm place for about 20 minutes until they have doubled in size. Preheat the oven to 180°C/350F/Gas 4. Bake the bierocks for about 20 minutes until they are well risen and golden brown. Brush them with the melted butter and serve warm with mustard and pickles – and beer, of course! Preheat the oven to 180°C/350F/Gas 4. Bake the bierocks for about 20 minutes until they are well risen and golden brown. Brush them with the melted butter and serve warm with mustard and pickles – and beer, of course! | {
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"title": "Meat and cabbage buns (Bierocks) recipe",
"content": "For the dough, stir the sugar into the warm water in a bowl. Sprinkle over the yeast and stir it lightly, then leave for 10 minutes until a light foam floats on the surface. Mix the flour and salt in a bowl and make a well in the centre. Stir the oil into the yeast mixture and slowly pour it all into the flour, mixing with a wooden spoon and then with your hands to form a soft dough. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it to rise in a warm place for 30–45 minutes.To prepare the filling, heat the oil in a large non-stick frying pan over a medium heat and gently fry the beef and onions until lightly browned, stirring regularly. Remove any damaged leaves from the cabbage, cut it into quarters and discard the tough core. Finely shred the leaves. Stir the cabbage leaves, salt, pepper and all the spices into the pan with the meat. Continue to fry and stir for 3 or 4 minutes more. Add 100ml/3½fl oz water, cover the pan and cook gently for 5 minutes until the cabbage is very soft. Remove the pan from the heat, stir the mixture well and leave to cool.Return the dough to the work surface and knock it back with your knuckles. Knead it lightly again, then divide it into 20 equal portions and roll each one into a ball. Roll out the balls on a lightly floured surface into rounds measuring about 12cm/4½ in, roughly the diameter of a saucer.You’ll need two large baking sheets, lined with baking parchment. Place two tablespoons of the filling into the middle of a dough round, leaving a small border around the edge. Brush the border with water and bring the sides of the dough over the filling into the centre and pinch them together to seal. Place the filled bun on a baking tray, with the seam underneath. Repeat until you’ve used all the dough and filling, then leave the buns in a warm place for about 20 minutes until they have doubled in size. Preheat the oven to 180°C/350F/Gas 4. Bake the bierocks for about 20 minutes until they are well risen and golden brown. Brush them with the melted butter and serve warm with mustard and pickles – and beer, of course! For the dough, stir the sugar into the warm water in a bowl. Sprinkle over the yeast and stir it lightly, then leave for 10 minutes until a light foam floats on the surface. For the dough, stir the sugar into the warm water in a bowl. Sprinkle over the yeast and stir it lightly, then leave for 10 minutes until a light foam floats on the surface. Mix the flour and salt in a bowl and make a well in the centre. Stir the oil into the yeast mixture and slowly pour it all into the flour, mixing with a wooden spoon and then with your hands to form a soft dough. Mix the flour and salt in a bowl and make a well in the centre. Stir the oil into the yeast mixture and slowly pour it all into the flour, mixing with a wooden spoon and then with your hands to form a soft dough. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it to rise in a warm place for 30–45 minutes. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it to rise in a warm place for 30–45 minutes. To prepare the filling, heat the oil in a large non-stick frying pan over a medium heat and gently fry the beef and onions until lightly browned, stirring regularly. To prepare the filling, heat the oil in a large non-stick frying pan over a medium heat and gently fry the beef and onions until lightly browned, stirring regularly. Remove any damaged leaves from the cabbage, cut it into quarters and discard the tough core. Finely shred the leaves. Remove any damaged leaves from the cabbage, cut it into quarters and discard the tough core. Finely shred the leaves. Stir the cabbage leaves, salt, pepper and all the spices into the pan with the meat. Continue to fry and stir for 3 or 4 minutes more. Add 100ml/3½fl oz water, cover the pan and cook gently for 5 minutes until the cabbage is very soft. Remove the pan from the heat, stir the mixture well and leave to cool. Stir the cabbage leaves, salt, pepper and all the spices into the pan with the meat. Continue to fry and stir for 3 or 4 minutes more. Add 100ml/3½fl oz water, cover the pan and cook gently for 5 minutes until the cabbage is very soft. Remove the pan from the heat, stir the mixture well and leave to cool. Return the dough to the work surface and knock it back with your knuckles. Knead it lightly again, then divide it into 20 equal portions and roll each one into a ball. Roll out the balls on a lightly floured surface into rounds measuring about 12cm/4½ in, roughly the diameter of a saucer. Return the dough to the work surface and knock it back with your knuckles. Knead it lightly again, then divide it into 20 equal portions and roll each one into a ball. Roll out the balls on a lightly floured surface into rounds measuring about 12cm/4½ in, roughly the diameter of a saucer. You’ll need two large baking sheets, lined with baking parchment. Place two tablespoons of the filling into the middle of a dough round, leaving a small border around the edge. Brush the border with water and bring the sides of the dough over the filling into the centre and pinch them together to seal. Place the filled bun on a baking tray, with the seam underneath. Repeat until you’ve used all the dough and filling, then leave the buns in a warm place for about 20 minutes until they have doubled in size. You’ll need two large baking sheets, lined with baking parchment. Place two tablespoons of the filling into the middle of a dough round, leaving a small border around the edge. Brush the border with water and bring the sides of the dough over the filling into the centre and pinch them together to seal. Place the filled bun on a baking tray, with the seam underneath. Repeat until you’ve used all the dough and filling, then leave the buns in a warm place for about 20 minutes until they have doubled in size. Preheat the oven to 180°C/350F/Gas 4. Bake the bierocks for about 20 minutes until they are well risen and golden brown. Brush them with the melted butter and serve warm with mustard and pickles – and beer, of course! Preheat the oven to 180°C/350F/Gas 4. Bake the bierocks for about 20 minutes until they are well risen and golden brown. Brush them with the melted butter and serve warm with mustard and pickles – and beer, of course!"
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} | cf8ddc44868dd5e6f2750690965eaacfca59652acd0b1e1d9717dfaf63463705 | Pici verde with roast tomatoes and paprika meatballs recipe
To make the pasta, shake off any excess water from the spinach and put into a food processor with 300g/10½oz of the flour. Blend together until the spinach has completely broken down and formed a dough. You may need to push everything down the sides once or twice. Check the dough – if it is very sticky (this will depend on how wet your spinach is), add more flour. The best texture is soft and very slightly tacky.Roll out the pasta. Do this by pulling off small balls (around the size of a large marble). Start off by rolling between your hands then laying out on a work surface and rolling lightly with both hands, moving from the centre outwards. If it is very sticky, dust your hands with a little flour, but try not to use too much as it makes the pasta much harder to roll – it will slide away from you. The pasta can be cooked right away, in a large pan of boiling, salted water, or it can be dried out. If you are cooking from fresh, it will take five minutes; if it is dry, it will take 8-10 minutes.For the meatballs, heat the olive oil in a frying pan and add the onion. Cook on a medium to low heat until very soft and translucent, then add the garlic and continue to cook for another minute or two. Remove from the heat and cool.Put the beef and pork in a large bowl with the breadcrumbs, soured cream (or crème fraîche), two types of paprika, herbs and egg. Add the onion and garlic and season very generously. Mix thoroughly. Take a small amount of the mixture and fry it. When it is cooked, taste for seasoning and adjust accordingly – meatball mixture often needs more salt than you think. Form the mixture into 20 balls. To cook, either preheat the oven to 200C/180C Fan/Gas 6 and bake for 18-20 minutes, turning them over halfway through, until well browned and piping hot in the centre. Or heat some oil in a large frying pan and cook them in two batches, turning regularly.For the roast tomatoes, lay the tomatoes in a roasting tin or ceramic ovenproof dish, cut-side up. Sprinkle with salt, thyme leaves, garlic and the olive oil, then roast for around 10 minutes, or until well softened and very slightly browned round the edges. Serve the meatballs and tomatoes with all the pan juices over the pasta, garnished with plenty of basil and grated parmesan. To make the pasta, shake off any excess water from the spinach and put into a food processor with 300g/10½oz of the flour. Blend together until the spinach has completely broken down and formed a dough. You may need to push everything down the sides once or twice. Check the dough – if it is very sticky (this will depend on how wet your spinach is), add more flour. The best texture is soft and very slightly tacky. To make the pasta, shake off any excess water from the spinach and put into a food processor with 300g/10½oz of the flour. Blend together until the spinach has completely broken down and formed a dough. You may need to push everything down the sides once or twice. Check the dough – if it is very sticky (this will depend on how wet your spinach is), add more flour. The best texture is soft and very slightly tacky. Roll out the pasta. Do this by pulling off small balls (around the size of a large marble). Start off by rolling between your hands then laying out on a work surface and rolling lightly with both hands, moving from the centre outwards. If it is very sticky, dust your hands with a little flour, but try not to use too much as it makes the pasta much harder to roll – it will slide away from you. Roll out the pasta. Do this by pulling off small balls (around the size of a large marble). Start off by rolling between your hands then laying out on a work surface and rolling lightly with both hands, moving from the centre outwards. If it is very sticky, dust your hands with a little flour, but try not to use too much as it makes the pasta much harder to roll – it will slide away from you. The pasta can be cooked right away, in a large pan of boiling, salted water, or it can be dried out. If you are cooking from fresh, it will take five minutes; if it is dry, it will take 8-10 minutes. The pasta can be cooked right away, in a large pan of boiling, salted water, or it can be dried out. If you are cooking from fresh, it will take five minutes; if it is dry, it will take 8-10 minutes. For the meatballs, heat the olive oil in a frying pan and add the onion. Cook on a medium to low heat until very soft and translucent, then add the garlic and continue to cook for another minute or two. Remove from the heat and cool. For the meatballs, heat the olive oil in a frying pan and add the onion. Cook on a medium to low heat until very soft and translucent, then add the garlic and continue to cook for another minute or two. Remove from the heat and cool. Put the beef and pork in a large bowl with the breadcrumbs, soured cream (or crème fraîche), two types of paprika, herbs and egg. Add the onion and garlic and season very generously. Mix thoroughly. Put the beef and pork in a large bowl with the breadcrumbs, soured cream (or crème fraîche), two types of paprika, herbs and egg. Add the onion and garlic and season very generously. Mix thoroughly. Take a small amount of the mixture and fry it. When it is cooked, taste for seasoning and adjust accordingly – meatball mixture often needs more salt than you think. Form the mixture into 20 balls. Take a small amount of the mixture and fry it. When it is cooked, taste for seasoning and adjust accordingly – meatball mixture often needs more salt than you think. Form the mixture into 20 balls. To cook, either preheat the oven to 200C/180C Fan/Gas 6 and bake for 18-20 minutes, turning them over halfway through, until well browned and piping hot in the centre. Or heat some oil in a large frying pan and cook them in two batches, turning regularly. To cook, either preheat the oven to 200C/180C Fan/Gas 6 and bake for 18-20 minutes, turning them over halfway through, until well browned and piping hot in the centre. Or heat some oil in a large frying pan and cook them in two batches, turning regularly. For the roast tomatoes, lay the tomatoes in a roasting tin or ceramic ovenproof dish, cut-side up. Sprinkle with salt, thyme leaves, garlic and the olive oil, then roast for around 10 minutes, or until well softened and very slightly browned round the edges. For the roast tomatoes, lay the tomatoes in a roasting tin or ceramic ovenproof dish, cut-side up. Sprinkle with salt, thyme leaves, garlic and the olive oil, then roast for around 10 minutes, or until well softened and very slightly browned round the edges. Serve the meatballs and tomatoes with all the pan juices over the pasta, garnished with plenty of basil and grated parmesan. Serve the meatballs and tomatoes with all the pan juices over the pasta, garnished with plenty of basil and grated parmesan. | {
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"title": "Pici verde with roast tomatoes and paprika meatballs recipe",
"content": "To make the pasta, shake off any excess water from the spinach and put into a food processor with 300g/10½oz of the flour. Blend together until the spinach has completely broken down and formed a dough. You may need to push everything down the sides once or twice. Check the dough – if it is very sticky (this will depend on how wet your spinach is), add more flour. The best texture is soft and very slightly tacky.Roll out the pasta. Do this by pulling off small balls (around the size of a large marble). Start off by rolling between your hands then laying out on a work surface and rolling lightly with both hands, moving from the centre outwards. If it is very sticky, dust your hands with a little flour, but try not to use too much as it makes the pasta much harder to roll – it will slide away from you. The pasta can be cooked right away, in a large pan of boiling, salted water, or it can be dried out. If you are cooking from fresh, it will take five minutes; if it is dry, it will take 8-10 minutes.For the meatballs, heat the olive oil in a frying pan and add the onion. Cook on a medium to low heat until very soft and translucent, then add the garlic and continue to cook for another minute or two. Remove from the heat and cool.Put the beef and pork in a large bowl with the breadcrumbs, soured cream (or crème fraîche), two types of paprika, herbs and egg. Add the onion and garlic and season very generously. Mix thoroughly. Take a small amount of the mixture and fry it. When it is cooked, taste for seasoning and adjust accordingly – meatball mixture often needs more salt than you think. Form the mixture into 20 balls. To cook, either preheat the oven to 200C/180C Fan/Gas 6 and bake for 18-20 minutes, turning them over halfway through, until well browned and piping hot in the centre. Or heat some oil in a large frying pan and cook them in two batches, turning regularly.For the roast tomatoes, lay the tomatoes in a roasting tin or ceramic ovenproof dish, cut-side up. Sprinkle with salt, thyme leaves, garlic and the olive oil, then roast for around 10 minutes, or until well softened and very slightly browned round the edges. Serve the meatballs and tomatoes with all the pan juices over the pasta, garnished with plenty of basil and grated parmesan. To make the pasta, shake off any excess water from the spinach and put into a food processor with 300g/10½oz of the flour. Blend together until the spinach has completely broken down and formed a dough. You may need to push everything down the sides once or twice. Check the dough – if it is very sticky (this will depend on how wet your spinach is), add more flour. The best texture is soft and very slightly tacky. To make the pasta, shake off any excess water from the spinach and put into a food processor with 300g/10½oz of the flour. Blend together until the spinach has completely broken down and formed a dough. You may need to push everything down the sides once or twice. Check the dough – if it is very sticky (this will depend on how wet your spinach is), add more flour. The best texture is soft and very slightly tacky. Roll out the pasta. Do this by pulling off small balls (around the size of a large marble). Start off by rolling between your hands then laying out on a work surface and rolling lightly with both hands, moving from the centre outwards. If it is very sticky, dust your hands with a little flour, but try not to use too much as it makes the pasta much harder to roll – it will slide away from you. Roll out the pasta. Do this by pulling off small balls (around the size of a large marble). Start off by rolling between your hands then laying out on a work surface and rolling lightly with both hands, moving from the centre outwards. If it is very sticky, dust your hands with a little flour, but try not to use too much as it makes the pasta much harder to roll – it will slide away from you. The pasta can be cooked right away, in a large pan of boiling, salted water, or it can be dried out. If you are cooking from fresh, it will take five minutes; if it is dry, it will take 8-10 minutes. The pasta can be cooked right away, in a large pan of boiling, salted water, or it can be dried out. If you are cooking from fresh, it will take five minutes; if it is dry, it will take 8-10 minutes. For the meatballs, heat the olive oil in a frying pan and add the onion. Cook on a medium to low heat until very soft and translucent, then add the garlic and continue to cook for another minute or two. Remove from the heat and cool. For the meatballs, heat the olive oil in a frying pan and add the onion. Cook on a medium to low heat until very soft and translucent, then add the garlic and continue to cook for another minute or two. Remove from the heat and cool. Put the beef and pork in a large bowl with the breadcrumbs, soured cream (or crème fraîche), two types of paprika, herbs and egg. Add the onion and garlic and season very generously. Mix thoroughly. Put the beef and pork in a large bowl with the breadcrumbs, soured cream (or crème fraîche), two types of paprika, herbs and egg. Add the onion and garlic and season very generously. Mix thoroughly. Take a small amount of the mixture and fry it. When it is cooked, taste for seasoning and adjust accordingly – meatball mixture often needs more salt than you think. Form the mixture into 20 balls. Take a small amount of the mixture and fry it. When it is cooked, taste for seasoning and adjust accordingly – meatball mixture often needs more salt than you think. Form the mixture into 20 balls. To cook, either preheat the oven to 200C/180C Fan/Gas 6 and bake for 18-20 minutes, turning them over halfway through, until well browned and piping hot in the centre. Or heat some oil in a large frying pan and cook them in two batches, turning regularly. To cook, either preheat the oven to 200C/180C Fan/Gas 6 and bake for 18-20 minutes, turning them over halfway through, until well browned and piping hot in the centre. Or heat some oil in a large frying pan and cook them in two batches, turning regularly. For the roast tomatoes, lay the tomatoes in a roasting tin or ceramic ovenproof dish, cut-side up. Sprinkle with salt, thyme leaves, garlic and the olive oil, then roast for around 10 minutes, or until well softened and very slightly browned round the edges. For the roast tomatoes, lay the tomatoes in a roasting tin or ceramic ovenproof dish, cut-side up. Sprinkle with salt, thyme leaves, garlic and the olive oil, then roast for around 10 minutes, or until well softened and very slightly browned round the edges. Serve the meatballs and tomatoes with all the pan juices over the pasta, garnished with plenty of basil and grated parmesan. Serve the meatballs and tomatoes with all the pan juices over the pasta, garnished with plenty of basil and grated parmesan."
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} | 7db1f3ba0444be936effe1a3eb1dabc6ddf384a9b211b43759b6d52be6404da0 | Marmalade and almond tart recipe
An average of 1.0 out of 5 stars from 1 rating Serve this tart warm out of the oven, or it can be made ahead and served at room temperature. Either way, it’s highly recommended with a dollop of clotted cream or crème fraîche. 250g/9oz ready-rolled shortcrust pastry250g/9oz unsalted butter250g/9oz caster sugar4 free-range eggs250g/9oz ground almonds1 jar marmalade 150g/5½ oz flaked almonds 250g/9oz clotted cream or crème fraîche, to serve 250g/9oz ready-rolled shortcrust pastry 250g/9oz unsalted butter 250g/9oz caster sugar 4 free-range eggs 250g/9oz ground almonds 1 jar marmalade 150g/5½ oz flaked almonds 250g/9oz clotted cream or crème fraîche, to serve Method Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry.Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes.Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Serve the tart in slices with clotted cream or crème fraîche. Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry. Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry. Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes. Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes. Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Serve the tart in slices with clotted cream or crème fraîche. Serve the tart in slices with clotted cream or crème fraîche. | {
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"title": "Marmalade and almond tart recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating Serve this tart warm out of the oven, or it can be made ahead and served at room temperature. Either way, it’s highly recommended with a dollop of clotted cream or crème fraîche. 250g/9oz ready-rolled shortcrust pastry250g/9oz unsalted butter250g/9oz caster sugar4 free-range eggs250g/9oz ground almonds1 jar marmalade 150g/5½ oz flaked almonds 250g/9oz clotted cream or crème fraîche, to serve 250g/9oz ready-rolled shortcrust pastry 250g/9oz unsalted butter 250g/9oz caster sugar 4 free-range eggs 250g/9oz ground almonds 1 jar marmalade 150g/5½ oz flaked almonds 250g/9oz clotted cream or crème fraîche, to serve Method Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry.Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes.Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Serve the tart in slices with clotted cream or crème fraîche. Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry. Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry. Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes. Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes. Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen.. Serve the tart in slices with clotted cream or crème fraîche. Serve the tart in slices with clotted cream or crème fraîche."
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} | b2061f584cec2b9aca3ec5fb1f78792ee48c32c3a7e9aadf4b3fa212b097254a | Lemon curd trifle recipe
An average of 3.0 out of 5 stars from 1 rating Layers of homemade sponge, lemon syrup, raspberry compôte, lemon curd and custard make this trifle irresistible. Sprinkle with pistachios to finish. 4 free-range eggs225g/8oz caster sugar 225g/8oz unsalted butter, melted225g/8oz self-raising flour 4 free-range eggs 225g/8oz caster sugar 225g/8oz unsalted butter, melted 225g/8oz self-raising flour 100ml/3½fl oz vodka2 lemons, juice and zest only250g/9oz caster sugar 100ml/3½fl oz vodka 2 lemons, juice and zest only 250g/9oz caster sugar 300g/10½oz frozen raspberries 75g/2½oz caster sugar 1 vanilla pod, seeds only 300g/10½oz frozen raspberries 75g/2½oz caster sugar 1 vanilla pod, seeds only 4 lemons, juice and zest225g/8oz unsalted butter350g/12oz caster sugar4 free-range eggs 4 lemons, juice and zest 225g/8oz unsalted butter 350g/12oz caster sugar 4 free-range eggs 600ml/20fl oz milk600ml/20fl oz double cream1 vanilla pod, cut in half lengthways150g/5½oz sugar100g/3½oz cornflour3 free-range eggs3 free-range egg yolks50g/1¾oz unsalted butter, cubed 600ml/20fl oz milk 600ml/20fl oz double cream 1 vanilla pod, cut in half lengthways 150g/5½oz sugar 100g/3½oz cornflour 3 free-range eggs 3 free-range egg yolks 50g/1¾oz unsalted butter, cubed 400ml/14fl oz double cream, whipped4 tbsp crushed unsalted, shelled pistachio nuts 400ml/14fl oz double cream, whipped 4 tbsp crushed unsalted, shelled pistachio nuts Method Preheat the oven to 180C/160C Fan/Gas 4 and line a 15x20cm/6x8in cake tin with baking paper. Alternatively use 2 x 20cm/8in round cake tins (the shape of the tin does not matter as the cake will be broken up for the trifle).For the sponge, in a large bowl whisk the eggs and sugar on high using an electric whisk for 3 minutes, or until thick, creamy and at least doubled in size. Pour in the melted butter in a steady stream, mixing all the time. Gently fold the flour into the mixture. Pour the mixture into the prepared tin and bake for 20-25 minutes. Remove from the oven and leave to cool in the tin slightly before transferring to a wire rack to fully cool.For the lemon syrup, in a saucepan combine all the ingredients with 100ml/3½fl oz water and bring to the boil. Once syrupy, remove from the heat and set aside to cool.For the compôte, combine all the ingredients with 150ml/¼ pint water in a saucepan. Gently simmer for about 10 minutes. Remove from the heat and set aside to cool.For the lemon curd, in a saucepan gently bring the lemon juice, zest, butter and half of the sugar to a simmer. In a bowl, combine the remaining sugar with the eggs and lightly whisk. Slowly pour the juice mixture over the eggs, whisking constantly. Pour back into the pan and place over a low heat. Stir constantly for about 5 minutes until thickened. Pass through a sieve and keep refrigerated until needed.For the custard, gently heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat. Combine the sugar and cornflour in a mixing bowl and gradually whisk in the eggs and yolks. Pour the warm milk mixture over the eggs, a little at a time, whisking constantly. Return to the pan and stir constantly over a low heat until thickened. Pass through a sieve and remove the vanilla pod. Cover the surface with baking paper to prevent a skin forming while the custard cools.To assemble the trifle, start by layering pieces of the sponge in the bottom of a serving dish or individual glasses. Pour over the syrup and let it soak in for about 5 minutes or so. Add a layer of the raspberry compôte and then the lemon curd. Spoon the custard on top. Finish with the whipped cream and sprinkle over the crushed pistachios. Refrigerate until ready to serve. Preheat the oven to 180C/160C Fan/Gas 4 and line a 15x20cm/6x8in cake tin with baking paper. Alternatively use 2 x 20cm/8in round cake tins (the shape of the tin does not matter as the cake will be broken up for the trifle). Preheat the oven to 180C/160C Fan/Gas 4 and line a 15x20cm/6x8in cake tin with baking paper. Alternatively use 2 x 20cm/8in round cake tins (the shape of the tin does not matter as the cake will be broken up for the trifle). For the sponge, in a large bowl whisk the eggs and sugar on high using an electric whisk for 3 minutes, or until thick, creamy and at least doubled in size. Pour in the melted butter in a steady stream, mixing all the time. Gently fold the flour into the mixture. For the sponge, in a large bowl whisk the eggs and sugar on high using an electric whisk for 3 minutes, or until thick, creamy and at least doubled in size. Pour in the melted butter in a steady stream, mixing all the time. Gently fold the flour into the mixture. Pour the mixture into the prepared tin and bake for 20-25 minutes. Remove from the oven and leave to cool in the tin slightly before transferring to a wire rack to fully cool. Pour the mixture into the prepared tin and bake for 20-25 minutes. Remove from the oven and leave to cool in the tin slightly before transferring to a wire rack to fully cool. For the lemon syrup, in a saucepan combine all the ingredients with 100ml/3½fl oz water and bring to the boil. Once syrupy, remove from the heat and set aside to cool. For the lemon syrup, in a saucepan combine all the ingredients with 100ml/3½fl oz water and bring to the boil. Once syrupy, remove from the heat and set aside to cool. For the compôte, combine all the ingredients with 150ml/¼ pint water in a saucepan. Gently simmer for about 10 minutes. Remove from the heat and set aside to cool. For the compôte, combine all the ingredients with 150ml/¼ pint water in a saucepan. Gently simmer for about 10 minutes. Remove from the heat and set aside to cool. For the lemon curd, in a saucepan gently bring the lemon juice, zest, butter and half of the sugar to a simmer. In a bowl, combine the remaining sugar with the eggs and lightly whisk. Slowly pour the juice mixture over the eggs, whisking constantly. Pour back into the pan and place over a low heat. Stir constantly for about 5 minutes until thickened. Pass through a sieve and keep refrigerated until needed. For the lemon curd, in a saucepan gently bring the lemon juice, zest, butter and half of the sugar to a simmer. In a bowl, combine the remaining sugar with the eggs and lightly whisk. Slowly pour the juice mixture over the eggs, whisking constantly. Pour back into the pan and place over a low heat. Stir constantly for about 5 minutes until thickened. Pass through a sieve and keep refrigerated until needed. For the custard, gently heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat. Combine the sugar and cornflour in a mixing bowl and gradually whisk in the eggs and yolks. For the custard, gently heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat. Combine the sugar and cornflour in a mixing bowl and gradually whisk in the eggs and yolks. Pour the warm milk mixture over the eggs, a little at a time, whisking constantly. Return to the pan and stir constantly over a low heat until thickened. Pass through a sieve and remove the vanilla pod. Cover the surface with baking paper to prevent a skin forming while the custard cools. Pour the warm milk mixture over the eggs, a little at a time, whisking constantly. Return to the pan and stir constantly over a low heat until thickened. Pass through a sieve and remove the vanilla pod. Cover the surface with baking paper to prevent a skin forming while the custard cools. To assemble the trifle, start by layering pieces of the sponge in the bottom of a serving dish or individual glasses. Pour over the syrup and let it soak in for about 5 minutes or so. To assemble the trifle, start by layering pieces of the sponge in the bottom of a serving dish or individual glasses. Pour over the syrup and let it soak in for about 5 minutes or so. Add a layer of the raspberry compôte and then the lemon curd. Spoon the custard on top. Finish with the whipped cream and sprinkle over the crushed pistachios. Refrigerate until ready to serve. Add a layer of the raspberry compôte and then the lemon curd. Spoon the custard on top. Finish with the whipped cream and sprinkle over the crushed pistachios. Refrigerate until ready to serve. | {
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"title": "Lemon curd trifle recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating Layers of homemade sponge, lemon syrup, raspberry compôte, lemon curd and custard make this trifle irresistible. Sprinkle with pistachios to finish. 4 free-range eggs225g/8oz caster sugar 225g/8oz unsalted butter, melted225g/8oz self-raising flour 4 free-range eggs 225g/8oz caster sugar 225g/8oz unsalted butter, melted 225g/8oz self-raising flour 100ml/3½fl oz vodka2 lemons, juice and zest only250g/9oz caster sugar 100ml/3½fl oz vodka 2 lemons, juice and zest only 250g/9oz caster sugar 300g/10½oz frozen raspberries 75g/2½oz caster sugar 1 vanilla pod, seeds only 300g/10½oz frozen raspberries 75g/2½oz caster sugar 1 vanilla pod, seeds only 4 lemons, juice and zest225g/8oz unsalted butter350g/12oz caster sugar4 free-range eggs 4 lemons, juice and zest 225g/8oz unsalted butter 350g/12oz caster sugar 4 free-range eggs 600ml/20fl oz milk600ml/20fl oz double cream1 vanilla pod, cut in half lengthways150g/5½oz sugar100g/3½oz cornflour3 free-range eggs3 free-range egg yolks50g/1¾oz unsalted butter, cubed 600ml/20fl oz milk 600ml/20fl oz double cream 1 vanilla pod, cut in half lengthways 150g/5½oz sugar 100g/3½oz cornflour 3 free-range eggs 3 free-range egg yolks 50g/1¾oz unsalted butter, cubed 400ml/14fl oz double cream, whipped4 tbsp crushed unsalted, shelled pistachio nuts 400ml/14fl oz double cream, whipped 4 tbsp crushed unsalted, shelled pistachio nuts Method Preheat the oven to 180C/160C Fan/Gas 4 and line a 15x20cm/6x8in cake tin with baking paper. Alternatively use 2 x 20cm/8in round cake tins (the shape of the tin does not matter as the cake will be broken up for the trifle).For the sponge, in a large bowl whisk the eggs and sugar on high using an electric whisk for 3 minutes, or until thick, creamy and at least doubled in size. Pour in the melted butter in a steady stream, mixing all the time. Gently fold the flour into the mixture. Pour the mixture into the prepared tin and bake for 20-25 minutes. Remove from the oven and leave to cool in the tin slightly before transferring to a wire rack to fully cool.For the lemon syrup, in a saucepan combine all the ingredients with 100ml/3½fl oz water and bring to the boil. Once syrupy, remove from the heat and set aside to cool.For the compôte, combine all the ingredients with 150ml/¼ pint water in a saucepan. Gently simmer for about 10 minutes. Remove from the heat and set aside to cool.For the lemon curd, in a saucepan gently bring the lemon juice, zest, butter and half of the sugar to a simmer. In a bowl, combine the remaining sugar with the eggs and lightly whisk. Slowly pour the juice mixture over the eggs, whisking constantly. Pour back into the pan and place over a low heat. Stir constantly for about 5 minutes until thickened. Pass through a sieve and keep refrigerated until needed.For the custard, gently heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat. Combine the sugar and cornflour in a mixing bowl and gradually whisk in the eggs and yolks. Pour the warm milk mixture over the eggs, a little at a time, whisking constantly. Return to the pan and stir constantly over a low heat until thickened. Pass through a sieve and remove the vanilla pod. Cover the surface with baking paper to prevent a skin forming while the custard cools.To assemble the trifle, start by layering pieces of the sponge in the bottom of a serving dish or individual glasses. Pour over the syrup and let it soak in for about 5 minutes or so. Add a layer of the raspberry compôte and then the lemon curd. Spoon the custard on top. Finish with the whipped cream and sprinkle over the crushed pistachios. Refrigerate until ready to serve. Preheat the oven to 180C/160C Fan/Gas 4 and line a 15x20cm/6x8in cake tin with baking paper. Alternatively use 2 x 20cm/8in round cake tins (the shape of the tin does not matter as the cake will be broken up for the trifle). Preheat the oven to 180C/160C Fan/Gas 4 and line a 15x20cm/6x8in cake tin with baking paper. Alternatively use 2 x 20cm/8in round cake tins (the shape of the tin does not matter as the cake will be broken up for the trifle). For the sponge, in a large bowl whisk the eggs and sugar on high using an electric whisk for 3 minutes, or until thick, creamy and at least doubled in size. Pour in the melted butter in a steady stream, mixing all the time. Gently fold the flour into the mixture. For the sponge, in a large bowl whisk the eggs and sugar on high using an electric whisk for 3 minutes, or until thick, creamy and at least doubled in size. Pour in the melted butter in a steady stream, mixing all the time. Gently fold the flour into the mixture. Pour the mixture into the prepared tin and bake for 20-25 minutes. Remove from the oven and leave to cool in the tin slightly before transferring to a wire rack to fully cool. Pour the mixture into the prepared tin and bake for 20-25 minutes. Remove from the oven and leave to cool in the tin slightly before transferring to a wire rack to fully cool. For the lemon syrup, in a saucepan combine all the ingredients with 100ml/3½fl oz water and bring to the boil. Once syrupy, remove from the heat and set aside to cool. For the lemon syrup, in a saucepan combine all the ingredients with 100ml/3½fl oz water and bring to the boil. Once syrupy, remove from the heat and set aside to cool. For the compôte, combine all the ingredients with 150ml/¼ pint water in a saucepan. Gently simmer for about 10 minutes. Remove from the heat and set aside to cool. For the compôte, combine all the ingredients with 150ml/¼ pint water in a saucepan. Gently simmer for about 10 minutes. Remove from the heat and set aside to cool. For the lemon curd, in a saucepan gently bring the lemon juice, zest, butter and half of the sugar to a simmer. In a bowl, combine the remaining sugar with the eggs and lightly whisk. Slowly pour the juice mixture over the eggs, whisking constantly. Pour back into the pan and place over a low heat. Stir constantly for about 5 minutes until thickened. Pass through a sieve and keep refrigerated until needed. For the lemon curd, in a saucepan gently bring the lemon juice, zest, butter and half of the sugar to a simmer. In a bowl, combine the remaining sugar with the eggs and lightly whisk. Slowly pour the juice mixture over the eggs, whisking constantly. Pour back into the pan and place over a low heat. Stir constantly for about 5 minutes until thickened. Pass through a sieve and keep refrigerated until needed. For the custard, gently heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat. Combine the sugar and cornflour in a mixing bowl and gradually whisk in the eggs and yolks. For the custard, gently heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat. Combine the sugar and cornflour in a mixing bowl and gradually whisk in the eggs and yolks. Pour the warm milk mixture over the eggs, a little at a time, whisking constantly. Return to the pan and stir constantly over a low heat until thickened. Pass through a sieve and remove the vanilla pod. Cover the surface with baking paper to prevent a skin forming while the custard cools. Pour the warm milk mixture over the eggs, a little at a time, whisking constantly. Return to the pan and stir constantly over a low heat until thickened. Pass through a sieve and remove the vanilla pod. Cover the surface with baking paper to prevent a skin forming while the custard cools. To assemble the trifle, start by layering pieces of the sponge in the bottom of a serving dish or individual glasses. Pour over the syrup and let it soak in for about 5 minutes or so. To assemble the trifle, start by layering pieces of the sponge in the bottom of a serving dish or individual glasses. Pour over the syrup and let it soak in for about 5 minutes or so. Add a layer of the raspberry compôte and then the lemon curd. Spoon the custard on top. Finish with the whipped cream and sprinkle over the crushed pistachios. Refrigerate until ready to serve. Add a layer of the raspberry compôte and then the lemon curd. Spoon the custard on top. Finish with the whipped cream and sprinkle over the crushed pistachios. Refrigerate until ready to serve."
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} | e9aed6bc029f14512b265eac82977bc95ac7f1b07e31a9e802fdfd5199b9fd03 | Easy game pie recipe
An average of 3.5 out of 5 stars from 2 ratings If you can’t get hold of nutty-tasting Paris Brown mushrooms, you could replace them with chestnut mushrooms in this wintery game pie. 1kg/2lb 4oz diced mixed game, such as partridge, pheasant, pork shoulder, venison, rabbit and hare 4 tbsp olive oil1 onion, diced 4 celery sticks, diced1 garlic clove, finely choppedfew sprigs fresh tarragon, leaves choppedfew sprigs fresh parsley, leaves chopped1 bay leaf sprig fresh thyme2 handfuls Paris Brown mushrooms, diced2 tbsp plain flour100ml/3½oz Madeira 100ml/3½oz red wine150ml/5½oz port500ml/1lb 2oz beef stock 4 slices Parma ham, thinly sliced450g/1lb readymade shortcrust pastry1 free-range egg, lightly beaten 1kg/2lb 4oz diced mixed game, such as partridge, pheasant, pork shoulder, venison, rabbit and hare 4 tbsp olive oil 1 onion, diced 4 celery sticks, diced 1 garlic clove, finely chopped few sprigs fresh tarragon, leaves chopped few sprigs fresh parsley, leaves chopped 1 bay leaf sprig fresh thyme 2 handfuls Paris Brown mushrooms, diced 2 tbsp plain flour 100ml/3½oz Madeira 100ml/3½oz red wine 150ml/5½oz port 500ml/1lb 2oz beef stock 4 slices Parma ham, thinly sliced 450g/1lb readymade shortcrust pastry 1 free-range egg, lightly beaten knob butter1 medium Savoy cabbage, leaves shredded, 2 tbsp freshly chopped parsley knob butter 1 medium Savoy cabbage, leaves shredded, 2 tbsp freshly chopped parsley Method Heat the olive oil in a pan and fry the meat to brown it all over. Remove from the pan and set aside. Add the onion and celery and cook for 10 minutes, or until softened.Add the garlic, herbs and mushrooms. Cook for another five minutes. Add the meat back to the pan, along with the flour and cook for a few minutes.Pour in the Madeira and cook until reduced to half the volume. Add the red wine and then the port. Cook until reduced to below half. Add the stock and simmer for 1-2 hours, until the meat is tender. Stir in the Parma ham.Tip the mixture into a 22-24cm/8½-9½in pie dish and roll out the shortcrust pastry.Cut out a lid of pastry for the pie dish and a strip of pastry large enough to cover the edge of the pie dish all the way round. Brush the edge of the dish with water, press the strip on top and then cover the pie with the lid. Crimp, using one finger to push the pastry down towards the outside of the dish. Pinch around that finger with the finger and thumb of your other hand. Brush with egg and chill for ten minutes in the fridge. Preheat the oven to 180C/160C Fan/Gas 4.Cook the pie for 25-30 minutes until golden. To serve, heat a large sauté pan and add the butter. Tip in the cabbage and cook for 2-3 minutes and then sprinkle over the parsley. Cut a slice of the pie and serve it with the cabbage. Heat the olive oil in a pan and fry the meat to brown it all over. Remove from the pan and set aside. Heat the olive oil in a pan and fry the meat to brown it all over. Remove from the pan and set aside. Add the onion and celery and cook for 10 minutes, or until softened. Add the onion and celery and cook for 10 minutes, or until softened. Add the garlic, herbs and mushrooms. Cook for another five minutes. Add the meat back to the pan, along with the flour and cook for a few minutes. Add the garlic, herbs and mushrooms. Cook for another five minutes. Add the meat back to the pan, along with the flour and cook for a few minutes. Pour in the Madeira and cook until reduced to half the volume. Add the red wine and then the port. Cook until reduced to below half. Add the stock and simmer for 1-2 hours, until the meat is tender. Stir in the Parma ham. Pour in the Madeira and cook until reduced to half the volume. Add the red wine and then the port. Cook until reduced to below half. Add the stock and simmer for 1-2 hours, until the meat is tender. Stir in the Parma ham. Tip the mixture into a 22-24cm/8½-9½in pie dish and roll out the shortcrust pastry. Tip the mixture into a 22-24cm/8½-9½in pie dish and roll out the shortcrust pastry. Cut out a lid of pastry for the pie dish and a strip of pastry large enough to cover the edge of the pie dish all the way round. Brush the edge of the dish with water, press the strip on top and then cover the pie with the lid. Crimp, using one finger to push the pastry down towards the outside of the dish. Pinch around that finger with the finger and thumb of your other hand. Brush with egg and chill for ten minutes in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Cut out a lid of pastry for the pie dish and a strip of pastry large enough to cover the edge of the pie dish all the way round. Brush the edge of the dish with water, press the strip on top and then cover the pie with the lid. Crimp, using one finger to push the pastry down towards the outside of the dish. Pinch around that finger with the finger and thumb of your other hand. Brush with egg and chill for ten minutes in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Cook the pie for 25-30 minutes until golden. Cook the pie for 25-30 minutes until golden. To serve, heat a large sauté pan and add the butter. Tip in the cabbage and cook for 2-3 minutes and then sprinkle over the parsley. To serve, heat a large sauté pan and add the butter. Tip in the cabbage and cook for 2-3 minutes and then sprinkle over the parsley. Cut a slice of the pie and serve it with the cabbage. Cut a slice of the pie and serve it with the cabbage. | {
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"title": "Easy game pie recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings If you can’t get hold of nutty-tasting Paris Brown mushrooms, you could replace them with chestnut mushrooms in this wintery game pie. 1kg/2lb 4oz diced mixed game, such as partridge, pheasant, pork shoulder, venison, rabbit and hare 4 tbsp olive oil1 onion, diced 4 celery sticks, diced1 garlic clove, finely choppedfew sprigs fresh tarragon, leaves choppedfew sprigs fresh parsley, leaves chopped1 bay leaf sprig fresh thyme2 handfuls Paris Brown mushrooms, diced2 tbsp plain flour100ml/3½oz Madeira 100ml/3½oz red wine150ml/5½oz port500ml/1lb 2oz beef stock 4 slices Parma ham, thinly sliced450g/1lb readymade shortcrust pastry1 free-range egg, lightly beaten 1kg/2lb 4oz diced mixed game, such as partridge, pheasant, pork shoulder, venison, rabbit and hare 4 tbsp olive oil 1 onion, diced 4 celery sticks, diced 1 garlic clove, finely chopped few sprigs fresh tarragon, leaves chopped few sprigs fresh parsley, leaves chopped 1 bay leaf sprig fresh thyme 2 handfuls Paris Brown mushrooms, diced 2 tbsp plain flour 100ml/3½oz Madeira 100ml/3½oz red wine 150ml/5½oz port 500ml/1lb 2oz beef stock 4 slices Parma ham, thinly sliced 450g/1lb readymade shortcrust pastry 1 free-range egg, lightly beaten knob butter1 medium Savoy cabbage, leaves shredded, 2 tbsp freshly chopped parsley knob butter 1 medium Savoy cabbage, leaves shredded, 2 tbsp freshly chopped parsley Method Heat the olive oil in a pan and fry the meat to brown it all over. Remove from the pan and set aside. Add the onion and celery and cook for 10 minutes, or until softened.Add the garlic, herbs and mushrooms. Cook for another five minutes. Add the meat back to the pan, along with the flour and cook for a few minutes.Pour in the Madeira and cook until reduced to half the volume. Add the red wine and then the port. Cook until reduced to below half. Add the stock and simmer for 1-2 hours, until the meat is tender. Stir in the Parma ham.Tip the mixture into a 22-24cm/8½-9½in pie dish and roll out the shortcrust pastry.Cut out a lid of pastry for the pie dish and a strip of pastry large enough to cover the edge of the pie dish all the way round. Brush the edge of the dish with water, press the strip on top and then cover the pie with the lid. Crimp, using one finger to push the pastry down towards the outside of the dish. Pinch around that finger with the finger and thumb of your other hand. Brush with egg and chill for ten minutes in the fridge. Preheat the oven to 180C/160C Fan/Gas 4.Cook the pie for 25-30 minutes until golden. To serve, heat a large sauté pan and add the butter. Tip in the cabbage and cook for 2-3 minutes and then sprinkle over the parsley. Cut a slice of the pie and serve it with the cabbage. Heat the olive oil in a pan and fry the meat to brown it all over. Remove from the pan and set aside. Heat the olive oil in a pan and fry the meat to brown it all over. Remove from the pan and set aside. Add the onion and celery and cook for 10 minutes, or until softened. Add the onion and celery and cook for 10 minutes, or until softened. Add the garlic, herbs and mushrooms. Cook for another five minutes. Add the meat back to the pan, along with the flour and cook for a few minutes. Add the garlic, herbs and mushrooms. Cook for another five minutes. Add the meat back to the pan, along with the flour and cook for a few minutes. Pour in the Madeira and cook until reduced to half the volume. Add the red wine and then the port. Cook until reduced to below half. Add the stock and simmer for 1-2 hours, until the meat is tender. Stir in the Parma ham. Pour in the Madeira and cook until reduced to half the volume. Add the red wine and then the port. Cook until reduced to below half. Add the stock and simmer for 1-2 hours, until the meat is tender. Stir in the Parma ham. Tip the mixture into a 22-24cm/8½-9½in pie dish and roll out the shortcrust pastry. Tip the mixture into a 22-24cm/8½-9½in pie dish and roll out the shortcrust pastry. Cut out a lid of pastry for the pie dish and a strip of pastry large enough to cover the edge of the pie dish all the way round. Brush the edge of the dish with water, press the strip on top and then cover the pie with the lid. Crimp, using one finger to push the pastry down towards the outside of the dish. Pinch around that finger with the finger and thumb of your other hand. Brush with egg and chill for ten minutes in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Cut out a lid of pastry for the pie dish and a strip of pastry large enough to cover the edge of the pie dish all the way round. Brush the edge of the dish with water, press the strip on top and then cover the pie with the lid. Crimp, using one finger to push the pastry down towards the outside of the dish. Pinch around that finger with the finger and thumb of your other hand. Brush with egg and chill for ten minutes in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Cook the pie for 25-30 minutes until golden. Cook the pie for 25-30 minutes until golden. To serve, heat a large sauté pan and add the butter. Tip in the cabbage and cook for 2-3 minutes and then sprinkle over the parsley. To serve, heat a large sauté pan and add the butter. Tip in the cabbage and cook for 2-3 minutes and then sprinkle over the parsley. Cut a slice of the pie and serve it with the cabbage. Cut a slice of the pie and serve it with the cabbage."
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} | e0eb457b39a00c06fda2ef3b9ee01f92b875cb37543e2f92aabc766974e1201a | Coffee walnut whips recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_walnut_whips_36317_16x9.jpg This homemade version of the walnut whip has a gooey coffee filling. Equipment: You will need an 11-hole fluted cup chocolate mould and a chocolate thermometer. 350g/12oz milk chocolate, chopped2 tbsp coffee essence ½ tbsp soft light brown sugar11 walnuts 350g/12oz milk chocolate, chopped 2 tbsp coffee essence ½ tbsp soft light brown sugar 11 walnuts Method Set aside 50g/1¾oz of the chocolate for later, and temper the remaining chocolate. To temper, melt the milk chocolate in a bowl set over a pan of gently simmering water. Don’t let the bowl touch the water or the chocolate will burn and don’t let any water into the chocolate or the chocolate will seize. Continue to heat the chocolate until it measures 42C/107F on a chocolate thermometer. Then take it off the heat and let it cool to 31C/88F. Use a clean, grease-free brush or teaspoon to coat and line each of the fluted cups in the mould with the chocolate. You need to do this quickly or the chocolate will start to set and be too thick to work with. Use a spatula to scrape away any chocolate from the top of the mould. Save any chocolate that you haven’t used to use again later.Put the moulds in the fridge to set for around 20 minutes.To make the filling, put the coffee essence in a measuring jug and add enough cold water to make it up to 50ml/2fl oz. Pour into a pan, add the sugar and bring to the boil. Simmer for one minute.Put the reserved 50g/1¾oz of milk chocolate in a bowl. Add the coffee liquid and stir to help the chocolate melt, then leave until cold. Leave it to thicken up in the fridge for an hour or so before filling the moulds.Take the moulds out of the fridge. Spoon the chocolate and coffee mixture into the moulds and leave to set overnight. To seal the walnut whips, temper the remaining milk chocolate, using up any chocolate leftover from earlier. Using a teaspoon, spoon the chocolate over the filling to cover. Top each with a walnut. Chill for at least 30 minutes until set, then carefully upturn the mould onto a board to release the walnut whips.Serve after dinner with coffee. Set aside 50g/1¾oz of the chocolate for later, and temper the remaining chocolate. To temper, melt the milk chocolate in a bowl set over a pan of gently simmering water. Don’t let the bowl touch the water or the chocolate will burn and don’t let any water into the chocolate or the chocolate will seize. Set aside 50g/1¾oz of the chocolate for later, and temper the remaining chocolate. To temper, melt the milk chocolate in a bowl set over a pan of gently simmering water. Don’t let the bowl touch the water or the chocolate will burn and don’t let any water into the chocolate or the chocolate will seize. Continue to heat the chocolate until it measures 42C/107F on a chocolate thermometer. Then take it off the heat and let it cool to 31C/88F. Continue to heat the chocolate until it measures 42C/107F on a chocolate thermometer. Then take it off the heat and let it cool to 31C/88F. Use a clean, grease-free brush or teaspoon to coat and line each of the fluted cups in the mould with the chocolate. You need to do this quickly or the chocolate will start to set and be too thick to work with. Use a clean, grease-free brush or teaspoon to coat and line each of the fluted cups in the mould with the chocolate. You need to do this quickly or the chocolate will start to set and be too thick to work with. Use a spatula to scrape away any chocolate from the top of the mould. Save any chocolate that you haven’t used to use again later. Use a spatula to scrape away any chocolate from the top of the mould. Save any chocolate that you haven’t used to use again later. Put the moulds in the fridge to set for around 20 minutes. Put the moulds in the fridge to set for around 20 minutes. To make the filling, put the coffee essence in a measuring jug and add enough cold water to make it up to 50ml/2fl oz. Pour into a pan, add the sugar and bring to the boil. Simmer for one minute. To make the filling, put the coffee essence in a measuring jug and add enough cold water to make it up to 50ml/2fl oz. Pour into a pan, add the sugar and bring to the boil. Simmer for one minute. Put the reserved 50g/1¾oz of milk chocolate in a bowl. Add the coffee liquid and stir to help the chocolate melt, then leave until cold. Leave it to thicken up in the fridge for an hour or so before filling the moulds. Put the reserved 50g/1¾oz of milk chocolate in a bowl. Add the coffee liquid and stir to help the chocolate melt, then leave until cold. Leave it to thicken up in the fridge for an hour or so before filling the moulds. Take the moulds out of the fridge. Spoon the chocolate and coffee mixture into the moulds and leave to set overnight. Take the moulds out of the fridge. Spoon the chocolate and coffee mixture into the moulds and leave to set overnight. To seal the walnut whips, temper the remaining milk chocolate, using up any chocolate leftover from earlier. To seal the walnut whips, temper the remaining milk chocolate, using up any chocolate leftover from earlier. Using a teaspoon, spoon the chocolate over the filling to cover. Using a teaspoon, spoon the chocolate over the filling to cover. Top each with a walnut. Chill for at least 30 minutes until set, then carefully upturn the mould onto a board to release the walnut whips. Top each with a walnut. Chill for at least 30 minutes until set, then carefully upturn the mould onto a board to release the walnut whips. Serve after dinner with coffee. Serve after dinner with coffee. Recipe tips You may not need all the milk chocolate but it's easier to temper chocolate in larger quantities. Any leftover chocolate can be cooled in a heatproof container and used later in other recipes. | {
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"url": "https://www.bbc.co.uk/food/recipes/coffee_walnut_whips_36317",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Coffee walnut whips 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/coffee_walnut_whips_36317_16x9.jpg This homemade version of the walnut whip has a gooey coffee filling. Equipment: You will need an 11-hole fluted cup chocolate mould and a chocolate thermometer. 350g/12oz milk chocolate, chopped2 tbsp coffee essence ½ tbsp soft light brown sugar11 walnuts 350g/12oz milk chocolate, chopped 2 tbsp coffee essence ½ tbsp soft light brown sugar 11 walnuts Method Set aside 50g/1¾oz of the chocolate for later, and temper the remaining chocolate. To temper, melt the milk chocolate in a bowl set over a pan of gently simmering water. Don’t let the bowl touch the water or the chocolate will burn and don’t let any water into the chocolate or the chocolate will seize. Continue to heat the chocolate until it measures 42C/107F on a chocolate thermometer. Then take it off the heat and let it cool to 31C/88F. Use a clean, grease-free brush or teaspoon to coat and line each of the fluted cups in the mould with the chocolate. You need to do this quickly or the chocolate will start to set and be too thick to work with. Use a spatula to scrape away any chocolate from the top of the mould. Save any chocolate that you haven’t used to use again later.Put the moulds in the fridge to set for around 20 minutes.To make the filling, put the coffee essence in a measuring jug and add enough cold water to make it up to 50ml/2fl oz. Pour into a pan, add the sugar and bring to the boil. Simmer for one minute.Put the reserved 50g/1¾oz of milk chocolate in a bowl. Add the coffee liquid and stir to help the chocolate melt, then leave until cold. Leave it to thicken up in the fridge for an hour or so before filling the moulds.Take the moulds out of the fridge. Spoon the chocolate and coffee mixture into the moulds and leave to set overnight. To seal the walnut whips, temper the remaining milk chocolate, using up any chocolate leftover from earlier. Using a teaspoon, spoon the chocolate over the filling to cover. Top each with a walnut. Chill for at least 30 minutes until set, then carefully upturn the mould onto a board to release the walnut whips.Serve after dinner with coffee. Set aside 50g/1¾oz of the chocolate for later, and temper the remaining chocolate. To temper, melt the milk chocolate in a bowl set over a pan of gently simmering water. Don’t let the bowl touch the water or the chocolate will burn and don’t let any water into the chocolate or the chocolate will seize. Set aside 50g/1¾oz of the chocolate for later, and temper the remaining chocolate. To temper, melt the milk chocolate in a bowl set over a pan of gently simmering water. Don’t let the bowl touch the water or the chocolate will burn and don’t let any water into the chocolate or the chocolate will seize. Continue to heat the chocolate until it measures 42C/107F on a chocolate thermometer. Then take it off the heat and let it cool to 31C/88F. Continue to heat the chocolate until it measures 42C/107F on a chocolate thermometer. Then take it off the heat and let it cool to 31C/88F. Use a clean, grease-free brush or teaspoon to coat and line each of the fluted cups in the mould with the chocolate. You need to do this quickly or the chocolate will start to set and be too thick to work with. Use a clean, grease-free brush or teaspoon to coat and line each of the fluted cups in the mould with the chocolate. You need to do this quickly or the chocolate will start to set and be too thick to work with. Use a spatula to scrape away any chocolate from the top of the mould. Save any chocolate that you haven’t used to use again later. Use a spatula to scrape away any chocolate from the top of the mould. Save any chocolate that you haven’t used to use again later. Put the moulds in the fridge to set for around 20 minutes. Put the moulds in the fridge to set for around 20 minutes. To make the filling, put the coffee essence in a measuring jug and add enough cold water to make it up to 50ml/2fl oz. Pour into a pan, add the sugar and bring to the boil. Simmer for one minute. To make the filling, put the coffee essence in a measuring jug and add enough cold water to make it up to 50ml/2fl oz. Pour into a pan, add the sugar and bring to the boil. Simmer for one minute. Put the reserved 50g/1¾oz of milk chocolate in a bowl. Add the coffee liquid and stir to help the chocolate melt, then leave until cold. Leave it to thicken up in the fridge for an hour or so before filling the moulds. Put the reserved 50g/1¾oz of milk chocolate in a bowl. Add the coffee liquid and stir to help the chocolate melt, then leave until cold. Leave it to thicken up in the fridge for an hour or so before filling the moulds. Take the moulds out of the fridge. Spoon the chocolate and coffee mixture into the moulds and leave to set overnight. Take the moulds out of the fridge. Spoon the chocolate and coffee mixture into the moulds and leave to set overnight. To seal the walnut whips, temper the remaining milk chocolate, using up any chocolate leftover from earlier. To seal the walnut whips, temper the remaining milk chocolate, using up any chocolate leftover from earlier. Using a teaspoon, spoon the chocolate over the filling to cover. Using a teaspoon, spoon the chocolate over the filling to cover. Top each with a walnut. Chill for at least 30 minutes until set, then carefully upturn the mould onto a board to release the walnut whips. Top each with a walnut. Chill for at least 30 minutes until set, then carefully upturn the mould onto a board to release the walnut whips. Serve after dinner with coffee. Serve after dinner with coffee. Recipe tips You may not need all the milk chocolate but it's easier to temper chocolate in larger quantities. Any leftover chocolate can be cooled in a heatproof container and used later in other recipes."
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} | dbd5fd7e2d9a606f56caa2ddf2a3d20fb69636a2c79925ff49c2cec63c5e9f7c | Christmas pudding and sherry trifle recipe
An average of 4.7 out of 5 stars from 3 ratings Having friends or family over after Christmas? This sherry-soaked trifle made with leftover Christmas pudding is the perfect dessert to keep the festive indulgence going. 300g/10½oz leftover Christmas pudding8 fresh black figs, cut into quarters250ml/9fl oz Pedro Ximénez sherry 250g/9oz mascarpone250ml/9fl oz double creamicing sugar, to taste 150g/5½oz mixed crumbled pecans and toasted flaked almondspinch ground cinnamon 100g/3½oz chocolate shavings, to decorate 300g/10½oz leftover Christmas pudding 8 fresh black figs, cut into quarters 250ml/9fl oz Pedro Ximénez sherry 250g/9oz mascarpone 250ml/9fl oz double cream icing sugar, to taste 150g/5½oz mixed crumbled pecans and toasted flaked almonds pinch ground cinnamon 100g/3½oz chocolate shavings, to decorate 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream1 vanilla pod, split in half lengthways6 egg yolks2 tsp cornflour50g/1¾oz brown sugar 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream 1 vanilla pod, split in half lengthways 6 egg yolks 2 tsp cornflour 50g/1¾oz brown sugar Method For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry.For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool.Beat the mascarpone and double cream with the icing sugar, to taste.Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve. For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry. For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry. For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool. For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool. Beat the mascarpone and double cream with the icing sugar, to taste. Beat the mascarpone and double cream with the icing sugar, to taste. Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve. Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/christmas_pudding_and_px_59638",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas pudding and sherry trifle recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Having friends or family over after Christmas? This sherry-soaked trifle made with leftover Christmas pudding is the perfect dessert to keep the festive indulgence going. 300g/10½oz leftover Christmas pudding8 fresh black figs, cut into quarters250ml/9fl oz Pedro Ximénez sherry 250g/9oz mascarpone250ml/9fl oz double creamicing sugar, to taste 150g/5½oz mixed crumbled pecans and toasted flaked almondspinch ground cinnamon 100g/3½oz chocolate shavings, to decorate 300g/10½oz leftover Christmas pudding 8 fresh black figs, cut into quarters 250ml/9fl oz Pedro Ximénez sherry 250g/9oz mascarpone 250ml/9fl oz double cream icing sugar, to taste 150g/5½oz mixed crumbled pecans and toasted flaked almonds pinch ground cinnamon 100g/3½oz chocolate shavings, to decorate 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream1 vanilla pod, split in half lengthways6 egg yolks2 tsp cornflour50g/1¾oz brown sugar 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream 1 vanilla pod, split in half lengthways 6 egg yolks 2 tsp cornflour 50g/1¾oz brown sugar Method For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry.For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool.Beat the mascarpone and double cream with the icing sugar, to taste.Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve. For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry. For the trifle, break up the pudding into the bottom of a large serving dish or individual serving glasses. Top with the quartered figs and splash over the sherry. For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool. For the custard, heat the milk, cream and vanilla in a saucepan until just boiling. Remove from the heat and set aside to cool a little. In a bowl, whisk together the yolks, cornflour and sugar and then pour the warm milk mixture over (if the milk is too hot the eggs will scramble). Tip back into the pan and whisk over a low heat until thickened. Remove from the heat and strain. Cover the surface of the custard with baking paper to prevent a skin forming and set aside to cool. Beat the mascarpone and double cream with the icing sugar, to taste. Beat the mascarpone and double cream with the icing sugar, to taste. Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve. Spoon the cooled custard over the soaked pudding and then top with the mascarpone cream. Decorate with crumbled pecans, almonds, cinnamon and chocolate shavings. Chill until ready to serve."
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} | fd3d0db90d3ae3d4dec80189f992214f4006e0404aab9ab416a6e5acb8e0f7b1 | Chocolate truffles with cinder toffee recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sv9dz.jpg Chocolate truffles seem so indulgent, but are simple to make. Try them with cinder toffee, also known as honeycomb toffee, for a truly sweet treat. 350ml/12fl oz double cream400g/14oz dark chocolate, about 60% cocoa solids, broken into pieces3-4 tbsp sifted cocoa powder 350ml/12fl oz double cream 400g/14oz dark chocolate, about 60% cocoa solids, broken into pieces 3-4 tbsp sifted cocoa powder 200g/7oz caster sugar50ml/1¾fl oz clear honey1 tbsp liquid glucose¾ tsp bicarbonate of soda 200g/7oz caster sugar 50ml/1¾fl oz clear honey 1 tbsp liquid glucose ¾ tsp bicarbonate of soda Method For the chocolate truffles, place the cream into a saucepan and bring to the boil.Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth.Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours.Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat themPlace on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve.For the cinder toffee, line a baking tray with baking parchment.Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil.Continue to cook until the temperature reaches 160C/320F on a sugar thermometer.Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly.Pour onto the lined baking tray and leave to cool for 30 minutes.Break into shards and store in a sealed container until you want to serve it. For the chocolate truffles, place the cream into a saucepan and bring to the boil. For the chocolate truffles, place the cream into a saucepan and bring to the boil. Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth. Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth. Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours. Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours. Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat them Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat them Place on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve. Place on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve. For the cinder toffee, line a baking tray with baking parchment. For the cinder toffee, line a baking tray with baking parchment. Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil. Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil. Continue to cook until the temperature reaches 160C/320F on a sugar thermometer. Continue to cook until the temperature reaches 160C/320F on a sugar thermometer. Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly. Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly. Pour onto the lined baking tray and leave to cool for 30 minutes. Pour onto the lined baking tray and leave to cool for 30 minutes. Break into shards and store in a sealed container until you want to serve it. Break into shards and store in a sealed container until you want to serve it. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_truffles_with_97104",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate truffles with cinder toffee recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sv9dz.jpg Chocolate truffles seem so indulgent, but are simple to make. Try them with cinder toffee, also known as honeycomb toffee, for a truly sweet treat. 350ml/12fl oz double cream400g/14oz dark chocolate, about 60% cocoa solids, broken into pieces3-4 tbsp sifted cocoa powder 350ml/12fl oz double cream 400g/14oz dark chocolate, about 60% cocoa solids, broken into pieces 3-4 tbsp sifted cocoa powder 200g/7oz caster sugar50ml/1¾fl oz clear honey1 tbsp liquid glucose¾ tsp bicarbonate of soda 200g/7oz caster sugar 50ml/1¾fl oz clear honey 1 tbsp liquid glucose ¾ tsp bicarbonate of soda Method For the chocolate truffles, place the cream into a saucepan and bring to the boil.Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth.Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours.Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat themPlace on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve.For the cinder toffee, line a baking tray with baking parchment.Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil.Continue to cook until the temperature reaches 160C/320F on a sugar thermometer.Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly.Pour onto the lined baking tray and leave to cool for 30 minutes.Break into shards and store in a sealed container until you want to serve it. For the chocolate truffles, place the cream into a saucepan and bring to the boil. For the chocolate truffles, place the cream into a saucepan and bring to the boil. Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth. Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth. Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours. Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours. Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat them Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat them Place on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve. Place on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve. For the cinder toffee, line a baking tray with baking parchment. For the cinder toffee, line a baking tray with baking parchment. Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil. Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil. Continue to cook until the temperature reaches 160C/320F on a sugar thermometer. Continue to cook until the temperature reaches 160C/320F on a sugar thermometer. Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly. Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly. Pour onto the lined baking tray and leave to cool for 30 minutes. Pour onto the lined baking tray and leave to cool for 30 minutes. Break into shards and store in a sealed container until you want to serve it. Break into shards and store in a sealed container until you want to serve it."
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} | e89f446b137e496751ddbc8725606ca5f08be86720b68ea00d9320d11fe56d07 | Rose and pistachio Turkish delight recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rose_and_pistachio_12100_16x9.jpg Delicately floral and nutty, Turkish delight makes an original homemade gift for friends and family. Be warned though - you will need to stir the mixture by hand for an hour. Equipment and preparation: for this recipe you will need a sugar thermometer. groundnut oil, for greasing900g/2lb granulated sugar1 tbsp lemon juice175g/6oz cornflour1 tsp cream of tartar2 tbsp rose syrup 2–3 drops pink food colouring100g/3½oz unsalted pistachios, shelledicing sugar, to dust cornflour, to dust groundnut oil, for greasing 900g/2lb granulated sugar 1 tbsp lemon juice 175g/6oz cornflour 1 tsp cream of tartar 2 tbsp rose syrup 2–3 drops pink food colouring 100g/3½oz unsalted pistachios, shelled icing sugar, to dust cornflour, to dust Method Line a 20cm/8in square baking tin on all sides with baking parchment and lightly oil with groundnut oil. Place the sugar, lemon juice and 340ml/12fl oz water in a pan on a low heat. Stir until all the sugar is dissolved. Place a sugar thermometer in the pan and slowly, without stirring, bring the mixture up to 118C/245F – this will take about 15 minutes. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Meanwhile, place the cornflour, 570ml/1 pint cold water and the cream of tartar in a deep, heavy-bottomed pan. Stir continuously over a low heat, bring to the boil and beat until the mixture is smooth and resembles wallpaper paste. Use a balloon whisk to beat out any lumps, if necessary, and remove from the heat. Place the cornflour mixture back on a low heat, and as soon as the sugar mixture has reached 118C/245F pour it over the cornflour mixture. Stir well to remove any lumps, then simmer on a low heat, stirring continuously for an hour. (Don't worry if the mixture is very lumpy at first, just keep stirring.)Take the pan off the heat and stir in the rose syrup, pink food colouring and pistachio nuts. Pour the mixture into the prepared tin and leave to cool and set overnight. Once set, cut the Turkish delight into squares and dust with equal amounts of icing sugar and cornflour sifted together. Line a 20cm/8in square baking tin on all sides with baking parchment and lightly oil with groundnut oil. Line a 20cm/8in square baking tin on all sides with baking parchment and lightly oil with groundnut oil. Place the sugar, lemon juice and 340ml/12fl oz water in a pan on a low heat. Stir until all the sugar is dissolved. Place a sugar thermometer in the pan and slowly, without stirring, bring the mixture up to 118C/245F – this will take about 15 minutes. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Place the sugar, lemon juice and 340ml/12fl oz water in a pan on a low heat. Stir until all the sugar is dissolved. Place a sugar thermometer in the pan and slowly, without stirring, bring the mixture up to 118C/245F – this will take about 15 minutes. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Meanwhile, place the cornflour, 570ml/1 pint cold water and the cream of tartar in a deep, heavy-bottomed pan. Stir continuously over a low heat, bring to the boil and beat until the mixture is smooth and resembles wallpaper paste. Use a balloon whisk to beat out any lumps, if necessary, and remove from the heat. Meanwhile, place the cornflour, 570ml/1 pint cold water and the cream of tartar in a deep, heavy-bottomed pan. Stir continuously over a low heat, bring to the boil and beat until the mixture is smooth and resembles wallpaper paste. Use a balloon whisk to beat out any lumps, if necessary, and remove from the heat. Place the cornflour mixture back on a low heat, and as soon as the sugar mixture has reached 118C/245F pour it over the cornflour mixture. Stir well to remove any lumps, then simmer on a low heat, stirring continuously for an hour. (Don't worry if the mixture is very lumpy at first, just keep stirring.) Place the cornflour mixture back on a low heat, and as soon as the sugar mixture has reached 118C/245F pour it over the cornflour mixture. Stir well to remove any lumps, then simmer on a low heat, stirring continuously for an hour. (Don't worry if the mixture is very lumpy at first, just keep stirring.) Take the pan off the heat and stir in the rose syrup, pink food colouring and pistachio nuts. Take the pan off the heat and stir in the rose syrup, pink food colouring and pistachio nuts. Pour the mixture into the prepared tin and leave to cool and set overnight. Pour the mixture into the prepared tin and leave to cool and set overnight. Once set, cut the Turkish delight into squares and dust with equal amounts of icing sugar and cornflour sifted together. Once set, cut the Turkish delight into squares and dust with equal amounts of icing sugar and cornflour sifted together. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rose_and_pistachio_12100_16x9.jpg Delicately floral and nutty, Turkish delight makes an original homemade gift for friends and family. Be warned though - you will need to stir the mixture by hand for an hour. Equipment and preparation: for this recipe you will need a sugar thermometer. groundnut oil, for greasing900g/2lb granulated sugar1 tbsp lemon juice175g/6oz cornflour1 tsp cream of tartar2 tbsp rose syrup 2–3 drops pink food colouring100g/3½oz unsalted pistachios, shelledicing sugar, to dust cornflour, to dust groundnut oil, for greasing 900g/2lb granulated sugar 1 tbsp lemon juice 175g/6oz cornflour 1 tsp cream of tartar 2 tbsp rose syrup 2–3 drops pink food colouring 100g/3½oz unsalted pistachios, shelled icing sugar, to dust cornflour, to dust Method Line a 20cm/8in square baking tin on all sides with baking parchment and lightly oil with groundnut oil. Place the sugar, lemon juice and 340ml/12fl oz water in a pan on a low heat. Stir until all the sugar is dissolved. Place a sugar thermometer in the pan and slowly, without stirring, bring the mixture up to 118C/245F – this will take about 15 minutes. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Meanwhile, place the cornflour, 570ml/1 pint cold water and the cream of tartar in a deep, heavy-bottomed pan. Stir continuously over a low heat, bring to the boil and beat until the mixture is smooth and resembles wallpaper paste. Use a balloon whisk to beat out any lumps, if necessary, and remove from the heat. Place the cornflour mixture back on a low heat, and as soon as the sugar mixture has reached 118C/245F pour it over the cornflour mixture. Stir well to remove any lumps, then simmer on a low heat, stirring continuously for an hour. (Don't worry if the mixture is very lumpy at first, just keep stirring.)Take the pan off the heat and stir in the rose syrup, pink food colouring and pistachio nuts. Pour the mixture into the prepared tin and leave to cool and set overnight. Once set, cut the Turkish delight into squares and dust with equal amounts of icing sugar and cornflour sifted together. Line a 20cm/8in square baking tin on all sides with baking parchment and lightly oil with groundnut oil. Line a 20cm/8in square baking tin on all sides with baking parchment and lightly oil with groundnut oil. Place the sugar, lemon juice and 340ml/12fl oz water in a pan on a low heat. Stir until all the sugar is dissolved. Place a sugar thermometer in the pan and slowly, without stirring, bring the mixture up to 118C/245F – this will take about 15 minutes. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Place the sugar, lemon juice and 340ml/12fl oz water in a pan on a low heat. Stir until all the sugar is dissolved. Place a sugar thermometer in the pan and slowly, without stirring, bring the mixture up to 118C/245F – this will take about 15 minutes. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Meanwhile, place the cornflour, 570ml/1 pint cold water and the cream of tartar in a deep, heavy-bottomed pan. Stir continuously over a low heat, bring to the boil and beat until the mixture is smooth and resembles wallpaper paste. Use a balloon whisk to beat out any lumps, if necessary, and remove from the heat. Meanwhile, place the cornflour, 570ml/1 pint cold water and the cream of tartar in a deep, heavy-bottomed pan. Stir continuously over a low heat, bring to the boil and beat until the mixture is smooth and resembles wallpaper paste. Use a balloon whisk to beat out any lumps, if necessary, and remove from the heat. Place the cornflour mixture back on a low heat, and as soon as the sugar mixture has reached 118C/245F pour it over the cornflour mixture. Stir well to remove any lumps, then simmer on a low heat, stirring continuously for an hour. (Don't worry if the mixture is very lumpy at first, just keep stirring.) Place the cornflour mixture back on a low heat, and as soon as the sugar mixture has reached 118C/245F pour it over the cornflour mixture. Stir well to remove any lumps, then simmer on a low heat, stirring continuously for an hour. (Don't worry if the mixture is very lumpy at first, just keep stirring.) Take the pan off the heat and stir in the rose syrup, pink food colouring and pistachio nuts. Take the pan off the heat and stir in the rose syrup, pink food colouring and pistachio nuts. Pour the mixture into the prepared tin and leave to cool and set overnight. Pour the mixture into the prepared tin and leave to cool and set overnight. Once set, cut the Turkish delight into squares and dust with equal amounts of icing sugar and cornflour sifted together. Once set, cut the Turkish delight into squares and dust with equal amounts of icing sugar and cornflour sifted together."
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} | 27fee3160c63031bcf22ddd6cf67e1c727fd2f3e4ee561972ce7479d3b944932 | Vegetable pakoras and coconut dal recipe
For the coconut dal, heat the oil in a large non-stick saucepan over a low heat. Add the onion and garlic and fry very gently for 5-6 minutes, stirring regularly until softened and just beginning to brown. Stir in the curry powder and cook for a further 30-40 seconds.Add the lentils, coconut milk, 400ml/14fl oz water and half a teaspoon of salt to the onion and garlic mixture, then bring it to the boil. Reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 25-30 minutes, or until the lentils are swollen and tender and the dal has thickened. Stir in the lime or lemon juice, season, to taste, with the remaining salt and plenty of freshly ground black pepper, then remove from the heat and set aside until needed. (The dal can be reheated when required; meanwhile, the flavours will intensify as it stands.)For the pakoras, in a large mixing bowl, mix the thawed vegetables with the chopped coriander, if using. Add the flour, salt, chilli powder and turmeric and stir to combine and coat the vegetables in the mixture. Stir in the 2 tablespoons of sunflower oil using a large wooden spoon, then gradually add 150ml/5fl oz tepid water in a thin stream, stirring constantly, until the ingredients coating the vegetables form a thick, smooth batter.Add enough sunflower oil to reach 2.5cm/1in up the sides of a deep-sided, heavy-based saucepan. Heat the oil to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care not to allow the oil to overheat. (Caution: Hot oil can be dangerous. Do not leave unattended.)Carefully lower dessertspoonfuls of the pakora batter into the hot oil, in batches of 6 or 7. You will need to push the batter off the spoon using a second spoon. Cook the pakoras for 2½-3 minutes, turning once during cooking, until they are crisp and golden-brown and float to the surface of the oil. Remove the pakoras from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining pakora batter.Just before serving, reheat the dal, adding a little extra boiling water to loosen it if necessary. To serve, ladle the dal onto plates with a spoonful of yoghurt and mango chutney alongside. Garnish with a lime wedge and chopped coriander, if using. Serve the pakoras on separate side plates, or as a starter. For the coconut dal, heat the oil in a large non-stick saucepan over a low heat. Add the onion and garlic and fry very gently for 5-6 minutes, stirring regularly until softened and just beginning to brown. Stir in the curry powder and cook for a further 30-40 seconds. For the coconut dal, heat the oil in a large non-stick saucepan over a low heat. Add the onion and garlic and fry very gently for 5-6 minutes, stirring regularly until softened and just beginning to brown. Stir in the curry powder and cook for a further 30-40 seconds. Add the lentils, coconut milk, 400ml/14fl oz water and half a teaspoon of salt to the onion and garlic mixture, then bring it to the boil. Reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 25-30 minutes, or until the lentils are swollen and tender and the dal has thickened. Stir in the lime or lemon juice, season, to taste, with the remaining salt and plenty of freshly ground black pepper, then remove from the heat and set aside until needed. (The dal can be reheated when required; meanwhile, the flavours will intensify as it stands.) Add the lentils, coconut milk, 400ml/14fl oz water and half a teaspoon of salt to the onion and garlic mixture, then bring it to the boil. Reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 25-30 minutes, or until the lentils are swollen and tender and the dal has thickened. Stir in the lime or lemon juice, season, to taste, with the remaining salt and plenty of freshly ground black pepper, then remove from the heat and set aside until needed. (The dal can be reheated when required; meanwhile, the flavours will intensify as it stands.) For the pakoras, in a large mixing bowl, mix the thawed vegetables with the chopped coriander, if using. Add the flour, salt, chilli powder and turmeric and stir to combine and coat the vegetables in the mixture. For the pakoras, in a large mixing bowl, mix the thawed vegetables with the chopped coriander, if using. Add the flour, salt, chilli powder and turmeric and stir to combine and coat the vegetables in the mixture. Stir in the 2 tablespoons of sunflower oil using a large wooden spoon, then gradually add 150ml/5fl oz tepid water in a thin stream, stirring constantly, until the ingredients coating the vegetables form a thick, smooth batter. Stir in the 2 tablespoons of sunflower oil using a large wooden spoon, then gradually add 150ml/5fl oz tepid water in a thin stream, stirring constantly, until the ingredients coating the vegetables form a thick, smooth batter. Add enough sunflower oil to reach 2.5cm/1in up the sides of a deep-sided, heavy-based saucepan. Heat the oil to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care not to allow the oil to overheat. (Caution: Hot oil can be dangerous. Do not leave unattended.) Add enough sunflower oil to reach 2.5cm/1in up the sides of a deep-sided, heavy-based saucepan. Heat the oil to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care not to allow the oil to overheat. (Caution: Hot oil can be dangerous. Do not leave unattended.) Carefully lower dessertspoonfuls of the pakora batter into the hot oil, in batches of 6 or 7. You will need to push the batter off the spoon using a second spoon. Cook the pakoras for 2½-3 minutes, turning once during cooking, until they are crisp and golden-brown and float to the surface of the oil. Remove the pakoras from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining pakora batter. Carefully lower dessertspoonfuls of the pakora batter into the hot oil, in batches of 6 or 7. You will need to push the batter off the spoon using a second spoon. Cook the pakoras for 2½-3 minutes, turning once during cooking, until they are crisp and golden-brown and float to the surface of the oil. Remove the pakoras from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining pakora batter. Just before serving, reheat the dal, adding a little extra boiling water to loosen it if necessary. Just before serving, reheat the dal, adding a little extra boiling water to loosen it if necessary. To serve, ladle the dal onto plates with a spoonful of yoghurt and mango chutney alongside. Garnish with a lime wedge and chopped coriander, if using. Serve the pakoras on separate side plates, or as a starter. To serve, ladle the dal onto plates with a spoonful of yoghurt and mango chutney alongside. Garnish with a lime wedge and chopped coriander, if using. Serve the pakoras on separate side plates, or as a starter. | {
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"content": "For the coconut dal, heat the oil in a large non-stick saucepan over a low heat. Add the onion and garlic and fry very gently for 5-6 minutes, stirring regularly until softened and just beginning to brown. Stir in the curry powder and cook for a further 30-40 seconds.Add the lentils, coconut milk, 400ml/14fl oz water and half a teaspoon of salt to the onion and garlic mixture, then bring it to the boil. Reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 25-30 minutes, or until the lentils are swollen and tender and the dal has thickened. Stir in the lime or lemon juice, season, to taste, with the remaining salt and plenty of freshly ground black pepper, then remove from the heat and set aside until needed. (The dal can be reheated when required; meanwhile, the flavours will intensify as it stands.)For the pakoras, in a large mixing bowl, mix the thawed vegetables with the chopped coriander, if using. Add the flour, salt, chilli powder and turmeric and stir to combine and coat the vegetables in the mixture. Stir in the 2 tablespoons of sunflower oil using a large wooden spoon, then gradually add 150ml/5fl oz tepid water in a thin stream, stirring constantly, until the ingredients coating the vegetables form a thick, smooth batter.Add enough sunflower oil to reach 2.5cm/1in up the sides of a deep-sided, heavy-based saucepan. Heat the oil to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care not to allow the oil to overheat. (Caution: Hot oil can be dangerous. Do not leave unattended.)Carefully lower dessertspoonfuls of the pakora batter into the hot oil, in batches of 6 or 7. You will need to push the batter off the spoon using a second spoon. Cook the pakoras for 2½-3 minutes, turning once during cooking, until they are crisp and golden-brown and float to the surface of the oil. Remove the pakoras from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining pakora batter.Just before serving, reheat the dal, adding a little extra boiling water to loosen it if necessary. To serve, ladle the dal onto plates with a spoonful of yoghurt and mango chutney alongside. Garnish with a lime wedge and chopped coriander, if using. Serve the pakoras on separate side plates, or as a starter. For the coconut dal, heat the oil in a large non-stick saucepan over a low heat. Add the onion and garlic and fry very gently for 5-6 minutes, stirring regularly until softened and just beginning to brown. Stir in the curry powder and cook for a further 30-40 seconds. For the coconut dal, heat the oil in a large non-stick saucepan over a low heat. Add the onion and garlic and fry very gently for 5-6 minutes, stirring regularly until softened and just beginning to brown. Stir in the curry powder and cook for a further 30-40 seconds. Add the lentils, coconut milk, 400ml/14fl oz water and half a teaspoon of salt to the onion and garlic mixture, then bring it to the boil. Reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 25-30 minutes, or until the lentils are swollen and tender and the dal has thickened. Stir in the lime or lemon juice, season, to taste, with the remaining salt and plenty of freshly ground black pepper, then remove from the heat and set aside until needed. (The dal can be reheated when required; meanwhile, the flavours will intensify as it stands.) Add the lentils, coconut milk, 400ml/14fl oz water and half a teaspoon of salt to the onion and garlic mixture, then bring it to the boil. Reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 25-30 minutes, or until the lentils are swollen and tender and the dal has thickened. Stir in the lime or lemon juice, season, to taste, with the remaining salt and plenty of freshly ground black pepper, then remove from the heat and set aside until needed. (The dal can be reheated when required; meanwhile, the flavours will intensify as it stands.) For the pakoras, in a large mixing bowl, mix the thawed vegetables with the chopped coriander, if using. Add the flour, salt, chilli powder and turmeric and stir to combine and coat the vegetables in the mixture. For the pakoras, in a large mixing bowl, mix the thawed vegetables with the chopped coriander, if using. Add the flour, salt, chilli powder and turmeric and stir to combine and coat the vegetables in the mixture. Stir in the 2 tablespoons of sunflower oil using a large wooden spoon, then gradually add 150ml/5fl oz tepid water in a thin stream, stirring constantly, until the ingredients coating the vegetables form a thick, smooth batter. Stir in the 2 tablespoons of sunflower oil using a large wooden spoon, then gradually add 150ml/5fl oz tepid water in a thin stream, stirring constantly, until the ingredients coating the vegetables form a thick, smooth batter. Add enough sunflower oil to reach 2.5cm/1in up the sides of a deep-sided, heavy-based saucepan. Heat the oil to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care not to allow the oil to overheat. (Caution: Hot oil can be dangerous. Do not leave unattended.) Add enough sunflower oil to reach 2.5cm/1in up the sides of a deep-sided, heavy-based saucepan. Heat the oil to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care not to allow the oil to overheat. (Caution: Hot oil can be dangerous. Do not leave unattended.) Carefully lower dessertspoonfuls of the pakora batter into the hot oil, in batches of 6 or 7. You will need to push the batter off the spoon using a second spoon. Cook the pakoras for 2½-3 minutes, turning once during cooking, until they are crisp and golden-brown and float to the surface of the oil. Remove the pakoras from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining pakora batter. Carefully lower dessertspoonfuls of the pakora batter into the hot oil, in batches of 6 or 7. You will need to push the batter off the spoon using a second spoon. Cook the pakoras for 2½-3 minutes, turning once during cooking, until they are crisp and golden-brown and float to the surface of the oil. Remove the pakoras from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining pakora batter. Just before serving, reheat the dal, adding a little extra boiling water to loosen it if necessary. Just before serving, reheat the dal, adding a little extra boiling water to loosen it if necessary. To serve, ladle the dal onto plates with a spoonful of yoghurt and mango chutney alongside. Garnish with a lime wedge and chopped coriander, if using. Serve the pakoras on separate side plates, or as a starter. To serve, ladle the dal onto plates with a spoonful of yoghurt and mango chutney alongside. Garnish with a lime wedge and chopped coriander, if using. Serve the pakoras on separate side plates, or as a starter."
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} | a00758dc6571410f62c86a8cee2e99b51d51b0fc15a3c4f586ad7ae2678e8df4 | Brown dal recipe
An average of 2.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/brown_daal_00513_16x9.jpg Dal, otherwise known as lentils, cooked gently for sustenance and comfort, is an absolute staple in our home and one of the first dishes I learnt to cook. There are so many variations, but I am sharing with you my easiest, yet still delicious, lentils. 2 x 400g tins brown lentils100g/3½oz hot lime pickle 1 tsp salt 3 bay leaves 1 tsp ground turmeric 2 x 400g tins brown lentils 100g/3½oz hot lime pickle 1 tsp salt 3 bay leaves 1 tsp ground turmeric 100g/3½oz unsalted butter 8 garlic cloves, thinly sliced 1 onion, sliced 6 large dried chillies 2 tsp ground cumin 100g/3½oz unsalted butter 8 garlic cloves, thinly sliced 1 onion, sliced 6 large dried chillies 2 tsp ground cumin large handful finely chopped fresh coriander large handful finely chopped fresh coriander Method For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric. Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed. To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden.Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking. Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in. Mix well and serve with chopped fresh coriander. For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric. For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric. Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed. Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed. To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden. To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden. Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking. Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking. Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in. Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in. Mix well and serve with chopped fresh coriander. Mix well and serve with chopped fresh coriander. | {
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"content": "An average of 2.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/brown_daal_00513_16x9.jpg Dal, otherwise known as lentils, cooked gently for sustenance and comfort, is an absolute staple in our home and one of the first dishes I learnt to cook. There are so many variations, but I am sharing with you my easiest, yet still delicious, lentils. 2 x 400g tins brown lentils100g/3½oz hot lime pickle 1 tsp salt 3 bay leaves 1 tsp ground turmeric 2 x 400g tins brown lentils 100g/3½oz hot lime pickle 1 tsp salt 3 bay leaves 1 tsp ground turmeric 100g/3½oz unsalted butter 8 garlic cloves, thinly sliced 1 onion, sliced 6 large dried chillies 2 tsp ground cumin 100g/3½oz unsalted butter 8 garlic cloves, thinly sliced 1 onion, sliced 6 large dried chillies 2 tsp ground cumin large handful finely chopped fresh coriander large handful finely chopped fresh coriander Method For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric. Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed. To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden.Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking. Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in. Mix well and serve with chopped fresh coriander. For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric. For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric. Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed. Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed. To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden. To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden. Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking. Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking. Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in. Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in. Mix well and serve with chopped fresh coriander. Mix well and serve with chopped fresh coriander."
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} | a64e7c7736e372709744402d35c59f2e579aa9e8b70635726136f6f706b100c7 | Pani puri recipe
An average of 2.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pani_puri_90458_16x9.jpg Crispy puris stuffed with beansprouts, boondi and spiced water. These delicious little morsels are one of India's most popular street foods. This recipe uses ready-made puris so they're quick and easy to put together. 5 tbsp tamarind chutney½ tsp cumin seeds2 tsp black salt2.5cm/1in piece fresh root ginger, peeled and roughly chopped1 bird’s-eye chilli, roughly chopped5 tbsp caster sugar2 tbsp roughly chopped fresh coriander leaves2 tbsp finely chopped fresh mint leaves 5 tbsp tamarind chutney ½ tsp cumin seeds 2 tsp black salt 2.5cm/1in piece fresh root ginger, peeled and roughly chopped 1 bird’s-eye chilli, roughly chopped 5 tbsp caster sugar 2 tbsp roughly chopped fresh coriander leaves 2 tbsp finely chopped fresh mint leaves 30 ready-made puris50g/1¾oz ready-to-eat mixed beansprouts 40g/1½oz boondi, soaked in water for 15 minutes and drainedtamarind chutney (optional), to serve 30 ready-made puris 50g/1¾oz ready-to-eat mixed beansprouts 40g/1½oz boondi, soaked in water for 15 minutes and drained tamarind chutney (optional), to serve Method Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate.Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate. Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate. Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Recipe tips Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe. | {
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"title": "Pani puri recipe",
"content": "An average of 2.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pani_puri_90458_16x9.jpg Crispy puris stuffed with beansprouts, boondi and spiced water. These delicious little morsels are one of India's most popular street foods. This recipe uses ready-made puris so they're quick and easy to put together. 5 tbsp tamarind chutney½ tsp cumin seeds2 tsp black salt2.5cm/1in piece fresh root ginger, peeled and roughly chopped1 bird’s-eye chilli, roughly chopped5 tbsp caster sugar2 tbsp roughly chopped fresh coriander leaves2 tbsp finely chopped fresh mint leaves 5 tbsp tamarind chutney ½ tsp cumin seeds 2 tsp black salt 2.5cm/1in piece fresh root ginger, peeled and roughly chopped 1 bird’s-eye chilli, roughly chopped 5 tbsp caster sugar 2 tbsp roughly chopped fresh coriander leaves 2 tbsp finely chopped fresh mint leaves 30 ready-made puris50g/1¾oz ready-to-eat mixed beansprouts 40g/1½oz boondi, soaked in water for 15 minutes and drainedtamarind chutney (optional), to serve 30 ready-made puris 50g/1¾oz ready-to-eat mixed beansprouts 40g/1½oz boondi, soaked in water for 15 minutes and drained tamarind chutney (optional), to serve Method Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate.Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate. Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate. Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Recipe tips Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe."
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} | c47f5a8c77b14a3fcc81a70d27cf58c1954bc1773c2c05d5eaa638e4fd093ae3 | Pea kachori recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nita_and_meeras_pea_78947_16x9.jpg Make these oven-baked green-pea pastry bites to serve as canapés at a party, or as part of an Indian-style feast. Equipment and preparation: For this recipe you will need a food processor. Each serving provides 151kcal, 5g protein, 20g carbohydrate (of which 1g sugars), 5g fat (of which 1g saturates), 3g fibre and 0.7g salt. 4cm/1½in piece root ginger, peeled and roughly chopped 2 fresh green chillies, roughly chopped600g/1lb 6oz frozen peas 3 tbsp rapeseed oil, plus extra for greasing1 tsp mustard seeds1¼ tsp ground cinnamon1¼ tsp garam masala ½ tsp ground turmeric 1¾ tsp salt ½ tsp chilli powder 4cm/1½in piece root ginger, peeled and roughly chopped 2 fresh green chillies, roughly chopped 600g/1lb 6oz frozen peas 3 tbsp rapeseed oil, plus extra for greasing 1 tsp mustard seeds 1¼ tsp ground cinnamon 1¼ tsp garam masala ½ tsp ground turmeric 1¾ tsp salt ½ tsp chilli powder 300g/10½oz plain flour, plus extra for dusting ½ tsp salt2 tbsp rapeseed oil, plus extra for greasing175ml/6fl oz hot water 300g/10½oz plain flour, plus extra for dusting ½ tsp salt 2 tbsp rapeseed oil, plus extra for greasing 175ml/6fl oz hot water Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a baking tray with a little oil. For the filling, blend the ginger and green chillies to a paste in a food processor, then remove from the food processor and set aside. Blend the peas in the food processor (there is no need to wash the bowl). Remove and set aside. Heat the oil in a lidded frying pan over a medium heat. Add the mustard seeds and fry, covered with the lid, until they start to pop. Take care to keep your eyes and face away from the pan. Add the ginger-and-chilli paste and stir-fry for 1-2 minutes. Add the pea purée and continue to fry, stirring well, for a further 4-5 minutes. Stir in the cinnamon, garam masala, turmeric, salt and chilli powder and fry for a further 2-3 minutes, or until there is little to no moisture left in the pan but the peas are still bright green. Transfer the pan contents to a bowl and set aside. For the pastry, put the flour into a mixing bowl and make a well in the centre. Add the salt and oil to the well, then rub the mixture together using your fingertips until it resembles fine breadcrumbs. Pour in 120ml/4fl oz of the water and stir the mixture until it comes together as a dough. Gradually add the remaining water, kneading it into the dough until it feels firm and pliant. Roll the dough into a ball, then rub your hands with a teaspoonful of oil and pat the dough all over to cover it in the oil - this will keep it moist. Pinch apricot-sized pieces of dough and roll each piece into a 10cm/4in circle on a lightly floured work surface. Place 1 heaped teaspoonful of the filling mixture into the middle of each pastry circle and bring the edges of the pastry up tightly around the peas. Seal at the top by pinching the edges closed and trimming off any excess pastry. Roll each parcel into a ball and place onto the prepared baking tray. Gently roll the kachori balls around on the baking try to coat them in the oil. Bake for 20-30 minutes, or until the pastry is golden-brown. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a baking tray with a little oil. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a baking tray with a little oil. For the filling, blend the ginger and green chillies to a paste in a food processor, then remove from the food processor and set aside. For the filling, blend the ginger and green chillies to a paste in a food processor, then remove from the food processor and set aside. Blend the peas in the food processor (there is no need to wash the bowl). Remove and set aside. Blend the peas in the food processor (there is no need to wash the bowl). Remove and set aside. Heat the oil in a lidded frying pan over a medium heat. Add the mustard seeds and fry, covered with the lid, until they start to pop. Take care to keep your eyes and face away from the pan. Heat the oil in a lidded frying pan over a medium heat. Add the mustard seeds and fry, covered with the lid, until they start to pop. Take care to keep your eyes and face away from the pan. Add the ginger-and-chilli paste and stir-fry for 1-2 minutes. Add the pea purée and continue to fry, stirring well, for a further 4-5 minutes. Add the ginger-and-chilli paste and stir-fry for 1-2 minutes. Add the pea purée and continue to fry, stirring well, for a further 4-5 minutes. Stir in the cinnamon, garam masala, turmeric, salt and chilli powder and fry for a further 2-3 minutes, or until there is little to no moisture left in the pan but the peas are still bright green. Transfer the pan contents to a bowl and set aside. Stir in the cinnamon, garam masala, turmeric, salt and chilli powder and fry for a further 2-3 minutes, or until there is little to no moisture left in the pan but the peas are still bright green. Transfer the pan contents to a bowl and set aside. For the pastry, put the flour into a mixing bowl and make a well in the centre. Add the salt and oil to the well, then rub the mixture together using your fingertips until it resembles fine breadcrumbs. For the pastry, put the flour into a mixing bowl and make a well in the centre. Add the salt and oil to the well, then rub the mixture together using your fingertips until it resembles fine breadcrumbs. Pour in 120ml/4fl oz of the water and stir the mixture until it comes together as a dough. Gradually add the remaining water, kneading it into the dough until it feels firm and pliant. Roll the dough into a ball, then rub your hands with a teaspoonful of oil and pat the dough all over to cover it in the oil - this will keep it moist. Pour in 120ml/4fl oz of the water and stir the mixture until it comes together as a dough. Gradually add the remaining water, kneading it into the dough until it feels firm and pliant. Roll the dough into a ball, then rub your hands with a teaspoonful of oil and pat the dough all over to cover it in the oil - this will keep it moist. Pinch apricot-sized pieces of dough and roll each piece into a 10cm/4in circle on a lightly floured work surface. Pinch apricot-sized pieces of dough and roll each piece into a 10cm/4in circle on a lightly floured work surface. Place 1 heaped teaspoonful of the filling mixture into the middle of each pastry circle and bring the edges of the pastry up tightly around the peas. Seal at the top by pinching the edges closed and trimming off any excess pastry. Roll each parcel into a ball and place onto the prepared baking tray. Place 1 heaped teaspoonful of the filling mixture into the middle of each pastry circle and bring the edges of the pastry up tightly around the peas. Seal at the top by pinching the edges closed and trimming off any excess pastry. Roll each parcel into a ball and place onto the prepared baking tray. Gently roll the kachori balls around on the baking try to coat them in the oil. Bake for 20-30 minutes, or until the pastry is golden-brown. Gently roll the kachori balls around on the baking try to coat them in the oil. Bake for 20-30 minutes, or until the pastry is golden-brown. | {
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"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nita_and_meeras_pea_78947_16x9.jpg Make these oven-baked green-pea pastry bites to serve as canapés at a party, or as part of an Indian-style feast. Equipment and preparation: For this recipe you will need a food processor. Each serving provides 151kcal, 5g protein, 20g carbohydrate (of which 1g sugars), 5g fat (of which 1g saturates), 3g fibre and 0.7g salt. 4cm/1½in piece root ginger, peeled and roughly chopped 2 fresh green chillies, roughly chopped600g/1lb 6oz frozen peas 3 tbsp rapeseed oil, plus extra for greasing1 tsp mustard seeds1¼ tsp ground cinnamon1¼ tsp garam masala ½ tsp ground turmeric 1¾ tsp salt ½ tsp chilli powder 4cm/1½in piece root ginger, peeled and roughly chopped 2 fresh green chillies, roughly chopped 600g/1lb 6oz frozen peas 3 tbsp rapeseed oil, plus extra for greasing 1 tsp mustard seeds 1¼ tsp ground cinnamon 1¼ tsp garam masala ½ tsp ground turmeric 1¾ tsp salt ½ tsp chilli powder 300g/10½oz plain flour, plus extra for dusting ½ tsp salt2 tbsp rapeseed oil, plus extra for greasing175ml/6fl oz hot water 300g/10½oz plain flour, plus extra for dusting ½ tsp salt 2 tbsp rapeseed oil, plus extra for greasing 175ml/6fl oz hot water Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a baking tray with a little oil. For the filling, blend the ginger and green chillies to a paste in a food processor, then remove from the food processor and set aside. Blend the peas in the food processor (there is no need to wash the bowl). Remove and set aside. Heat the oil in a lidded frying pan over a medium heat. Add the mustard seeds and fry, covered with the lid, until they start to pop. Take care to keep your eyes and face away from the pan. Add the ginger-and-chilli paste and stir-fry for 1-2 minutes. Add the pea purée and continue to fry, stirring well, for a further 4-5 minutes. Stir in the cinnamon, garam masala, turmeric, salt and chilli powder and fry for a further 2-3 minutes, or until there is little to no moisture left in the pan but the peas are still bright green. Transfer the pan contents to a bowl and set aside. For the pastry, put the flour into a mixing bowl and make a well in the centre. Add the salt and oil to the well, then rub the mixture together using your fingertips until it resembles fine breadcrumbs. Pour in 120ml/4fl oz of the water and stir the mixture until it comes together as a dough. Gradually add the remaining water, kneading it into the dough until it feels firm and pliant. Roll the dough into a ball, then rub your hands with a teaspoonful of oil and pat the dough all over to cover it in the oil - this will keep it moist. Pinch apricot-sized pieces of dough and roll each piece into a 10cm/4in circle on a lightly floured work surface. Place 1 heaped teaspoonful of the filling mixture into the middle of each pastry circle and bring the edges of the pastry up tightly around the peas. Seal at the top by pinching the edges closed and trimming off any excess pastry. Roll each parcel into a ball and place onto the prepared baking tray. Gently roll the kachori balls around on the baking try to coat them in the oil. Bake for 20-30 minutes, or until the pastry is golden-brown. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a baking tray with a little oil. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a baking tray with a little oil. For the filling, blend the ginger and green chillies to a paste in a food processor, then remove from the food processor and set aside. For the filling, blend the ginger and green chillies to a paste in a food processor, then remove from the food processor and set aside. Blend the peas in the food processor (there is no need to wash the bowl). Remove and set aside. Blend the peas in the food processor (there is no need to wash the bowl). Remove and set aside. Heat the oil in a lidded frying pan over a medium heat. Add the mustard seeds and fry, covered with the lid, until they start to pop. Take care to keep your eyes and face away from the pan. Heat the oil in a lidded frying pan over a medium heat. Add the mustard seeds and fry, covered with the lid, until they start to pop. Take care to keep your eyes and face away from the pan. Add the ginger-and-chilli paste and stir-fry for 1-2 minutes. Add the pea purée and continue to fry, stirring well, for a further 4-5 minutes. Add the ginger-and-chilli paste and stir-fry for 1-2 minutes. Add the pea purée and continue to fry, stirring well, for a further 4-5 minutes. Stir in the cinnamon, garam masala, turmeric, salt and chilli powder and fry for a further 2-3 minutes, or until there is little to no moisture left in the pan but the peas are still bright green. Transfer the pan contents to a bowl and set aside. Stir in the cinnamon, garam masala, turmeric, salt and chilli powder and fry for a further 2-3 minutes, or until there is little to no moisture left in the pan but the peas are still bright green. Transfer the pan contents to a bowl and set aside. For the pastry, put the flour into a mixing bowl and make a well in the centre. Add the salt and oil to the well, then rub the mixture together using your fingertips until it resembles fine breadcrumbs. For the pastry, put the flour into a mixing bowl and make a well in the centre. Add the salt and oil to the well, then rub the mixture together using your fingertips until it resembles fine breadcrumbs. Pour in 120ml/4fl oz of the water and stir the mixture until it comes together as a dough. Gradually add the remaining water, kneading it into the dough until it feels firm and pliant. Roll the dough into a ball, then rub your hands with a teaspoonful of oil and pat the dough all over to cover it in the oil - this will keep it moist. Pour in 120ml/4fl oz of the water and stir the mixture until it comes together as a dough. Gradually add the remaining water, kneading it into the dough until it feels firm and pliant. Roll the dough into a ball, then rub your hands with a teaspoonful of oil and pat the dough all over to cover it in the oil - this will keep it moist. Pinch apricot-sized pieces of dough and roll each piece into a 10cm/4in circle on a lightly floured work surface. Pinch apricot-sized pieces of dough and roll each piece into a 10cm/4in circle on a lightly floured work surface. Place 1 heaped teaspoonful of the filling mixture into the middle of each pastry circle and bring the edges of the pastry up tightly around the peas. Seal at the top by pinching the edges closed and trimming off any excess pastry. Roll each parcel into a ball and place onto the prepared baking tray. Place 1 heaped teaspoonful of the filling mixture into the middle of each pastry circle and bring the edges of the pastry up tightly around the peas. Seal at the top by pinching the edges closed and trimming off any excess pastry. Roll each parcel into a ball and place onto the prepared baking tray. Gently roll the kachori balls around on the baking try to coat them in the oil. Bake for 20-30 minutes, or until the pastry is golden-brown. Gently roll the kachori balls around on the baking try to coat them in the oil. Bake for 20-30 minutes, or until the pastry is golden-brown."
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} | abe300bcc446be25120448e8134574a4a140e46c7de8b0052409bc05d8a84763 | Spiced cod fish cakes recipe
An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_cod_fishcakes_63242_16x9.jpg Serve these spiced cod fish cakes with chutney and salad as a light meal or an indulgent starter. 3 medium Maris Piper potatoes (approx. 550g/1lb 4oz), peeled and quartered500g/1lb 2oz skinless cod loins 1 tsp salt2 garlic cloves, peeled and pounded in a pestle and mortar1 red chilli, finely chopped1 green chilli, finely choppedlarge handful freshly chopped coriander, plus extra to garnish½ tsp chilli powder2 tsp cumin seeds, toasted in pan then ground in a pestle and mortar1 tsp finely chopped fresh root ginger1 free-range egg, beaten50g/1¾oz plain flour, for dustingsunflower or vegetable oil, for shallow frying 3 medium Maris Piper potatoes (approx. 550g/1lb 4oz), peeled and quartered 500g/1lb 2oz skinless cod loins 1 tsp salt 2 garlic cloves, peeled and pounded in a pestle and mortar 1 red chilli, finely chopped 1 green chilli, finely chopped large handful freshly chopped coriander, plus extra to garnish ½ tsp chilli powder 2 tsp cumin seeds, toasted in pan then ground in a pestle and mortar 1 tsp finely chopped fresh root ginger 1 free-range egg, beaten 50g/1¾oz plain flour, for dusting sunflower or vegetable oil, for shallow frying Method Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender. While the potatoes are cooking, cut the cod loins in half. Put the cod in a steamer or heatproof colander, and sit it on top of the pan of potatoes. Cover with a lid and reduce the heat to a simmer. Steam for 6–8 minutes, or until the fish is cooked through and starting to flake. Remove the fish and set aside. Drain the potatoes and transfer to a large bowl. Add the cod and, using a masher, blend the potatoes and fish together. Stir in the salt, garlic, chillies, coriander and chilli powder. Mix to combine. Add the ground cumin, ginger and beaten egg and mix well to combine.Put the flour in a shallow bowl. Shape large spoonfuls of the fish mixture into rounds using your hands, then flatten slightly before coating well in plain flour. Place on a plate while you use the remaining mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up.In a non-stick frying pan, heat enough oil to completely cover the base of the pan. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown. Carefully seal the edges of the fish cakes in the oil until golden. Transfer to a plate and serve the warm fish cakes with sprigs of coriander and tomato chutney. Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender. Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender. While the potatoes are cooking, cut the cod loins in half. Put the cod in a steamer or heatproof colander, and sit it on top of the pan of potatoes. Cover with a lid and reduce the heat to a simmer. Steam for 6–8 minutes, or until the fish is cooked through and starting to flake. Remove the fish and set aside. Drain the potatoes and transfer to a large bowl. Add the cod and, using a masher, blend the potatoes and fish together. While the potatoes are cooking, cut the cod loins in half. Put the cod in a steamer or heatproof colander, and sit it on top of the pan of potatoes. Cover with a lid and reduce the heat to a simmer. Steam for 6–8 minutes, or until the fish is cooked through and starting to flake. Remove the fish and set aside. Drain the potatoes and transfer to a large bowl. Add the cod and, using a masher, blend the potatoes and fish together. Stir in the salt, garlic, chillies, coriander and chilli powder. Mix to combine. Add the ground cumin, ginger and beaten egg and mix well to combine. Stir in the salt, garlic, chillies, coriander and chilli powder. Mix to combine. Add the ground cumin, ginger and beaten egg and mix well to combine. Put the flour in a shallow bowl. Shape large spoonfuls of the fish mixture into rounds using your hands, then flatten slightly before coating well in plain flour. Place on a plate while you use the remaining mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up. Put the flour in a shallow bowl. Shape large spoonfuls of the fish mixture into rounds using your hands, then flatten slightly before coating well in plain flour. Place on a plate while you use the remaining mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up. In a non-stick frying pan, heat enough oil to completely cover the base of the pan. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown. Carefully seal the edges of the fish cakes in the oil until golden. Transfer to a plate and serve the warm fish cakes with sprigs of coriander and tomato chutney. In a non-stick frying pan, heat enough oil to completely cover the base of the pan. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown. Carefully seal the edges of the fish cakes in the oil until golden. Transfer to a plate and serve the warm fish cakes with sprigs of coriander and tomato chutney. Recipe tips Try eating these fish cakes with a side salad for a more filling meal. | {
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"title": "Spiced cod fish cakes recipe",
"content": "An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_cod_fishcakes_63242_16x9.jpg Serve these spiced cod fish cakes with chutney and salad as a light meal or an indulgent starter. 3 medium Maris Piper potatoes (approx. 550g/1lb 4oz), peeled and quartered500g/1lb 2oz skinless cod loins 1 tsp salt2 garlic cloves, peeled and pounded in a pestle and mortar1 red chilli, finely chopped1 green chilli, finely choppedlarge handful freshly chopped coriander, plus extra to garnish½ tsp chilli powder2 tsp cumin seeds, toasted in pan then ground in a pestle and mortar1 tsp finely chopped fresh root ginger1 free-range egg, beaten50g/1¾oz plain flour, for dustingsunflower or vegetable oil, for shallow frying 3 medium Maris Piper potatoes (approx. 550g/1lb 4oz), peeled and quartered 500g/1lb 2oz skinless cod loins 1 tsp salt 2 garlic cloves, peeled and pounded in a pestle and mortar 1 red chilli, finely chopped 1 green chilli, finely chopped large handful freshly chopped coriander, plus extra to garnish ½ tsp chilli powder 2 tsp cumin seeds, toasted in pan then ground in a pestle and mortar 1 tsp finely chopped fresh root ginger 1 free-range egg, beaten 50g/1¾oz plain flour, for dusting sunflower or vegetable oil, for shallow frying Method Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender. While the potatoes are cooking, cut the cod loins in half. Put the cod in a steamer or heatproof colander, and sit it on top of the pan of potatoes. Cover with a lid and reduce the heat to a simmer. Steam for 6–8 minutes, or until the fish is cooked through and starting to flake. Remove the fish and set aside. Drain the potatoes and transfer to a large bowl. Add the cod and, using a masher, blend the potatoes and fish together. Stir in the salt, garlic, chillies, coriander and chilli powder. Mix to combine. Add the ground cumin, ginger and beaten egg and mix well to combine.Put the flour in a shallow bowl. Shape large spoonfuls of the fish mixture into rounds using your hands, then flatten slightly before coating well in plain flour. Place on a plate while you use the remaining mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up.In a non-stick frying pan, heat enough oil to completely cover the base of the pan. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown. Carefully seal the edges of the fish cakes in the oil until golden. Transfer to a plate and serve the warm fish cakes with sprigs of coriander and tomato chutney. Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender. Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender. While the potatoes are cooking, cut the cod loins in half. Put the cod in a steamer or heatproof colander, and sit it on top of the pan of potatoes. Cover with a lid and reduce the heat to a simmer. Steam for 6–8 minutes, or until the fish is cooked through and starting to flake. Remove the fish and set aside. Drain the potatoes and transfer to a large bowl. Add the cod and, using a masher, blend the potatoes and fish together. While the potatoes are cooking, cut the cod loins in half. Put the cod in a steamer or heatproof colander, and sit it on top of the pan of potatoes. Cover with a lid and reduce the heat to a simmer. Steam for 6–8 minutes, or until the fish is cooked through and starting to flake. Remove the fish and set aside. Drain the potatoes and transfer to a large bowl. Add the cod and, using a masher, blend the potatoes and fish together. Stir in the salt, garlic, chillies, coriander and chilli powder. Mix to combine. Add the ground cumin, ginger and beaten egg and mix well to combine. Stir in the salt, garlic, chillies, coriander and chilli powder. Mix to combine. Add the ground cumin, ginger and beaten egg and mix well to combine. Put the flour in a shallow bowl. Shape large spoonfuls of the fish mixture into rounds using your hands, then flatten slightly before coating well in plain flour. Place on a plate while you use the remaining mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up. Put the flour in a shallow bowl. Shape large spoonfuls of the fish mixture into rounds using your hands, then flatten slightly before coating well in plain flour. Place on a plate while you use the remaining mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up. In a non-stick frying pan, heat enough oil to completely cover the base of the pan. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown. Carefully seal the edges of the fish cakes in the oil until golden. Transfer to a plate and serve the warm fish cakes with sprigs of coriander and tomato chutney. In a non-stick frying pan, heat enough oil to completely cover the base of the pan. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown. Carefully seal the edges of the fish cakes in the oil until golden. Transfer to a plate and serve the warm fish cakes with sprigs of coriander and tomato chutney. Recipe tips Try eating these fish cakes with a side salad for a more filling meal."
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} | 3d4d7be5d3aeb1b1ead691bc64bf697b172f74ac9874fd70890bf08c803e67b5 | Carrot cake pakoras recipe
Carrot cake pakoras with cream cheese dip An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_cake_pakoras_with_09630_16x9.jpg Imagine a carrot cake with spices, nuts and raisins, but deep-fried and dusted with icing sugar. All served with a cool and sweet cream cheese dip. 100g/3½oz full-fat cream cheese 100g/3½oz unsalted butter, softened 4 tbsp icing sugar 2 tbsp maple syrup, plus extra for drizzlingpinch saltpinch mixed spice 100g/3½oz full-fat cream cheese 100g/3½oz unsalted butter, softened 4 tbsp icing sugar 2 tbsp maple syrup, plus extra for drizzling pinch salt pinch mixed spice 1.5–2 litres/2½–3½ pints vegetable oil 300g/10½oz carrots (3–4 medium ones), peeled and grated 50g/1¾oz walnuts, roughly chopped 50g/1¾oz raisins120g/4½oz self-raising flour ½ tsp baking powder 20g/¾oz caster sugar 1 tsp mixed spice ½ tsp salt 2 medium free-range eggs, lightly beaten up to 1 tbsp icing sugar, for dusting 1.5–2 litres/2½–3½ pints vegetable oil 300g/10½oz carrots (3–4 medium ones), peeled and grated 50g/1¾oz walnuts, roughly chopped 50g/1¾oz raisins 120g/4½oz self-raising flour ½ tsp baking powder 20g/¾oz caster sugar 1 tsp mixed spice ½ tsp salt 2 medium free-range eggs, lightly beaten up to 1 tbsp icing sugar, for dusting Method For the cream cheese, mix the cream cheese and butter in a bowl until smooth and fully combined, with no lumps. Mix in the icing sugar, maple syrup and salt, then transfer into a serving bowl. Drizzle over a squirt of maple syrup and sprinkle with a pinch of mixed spice. Cover the bowl and pop into the fridge.For the pakoras, have a baking tray lined with kitchen paper ready to soak up any excess oil. Put a medium pan (one that has a lid, in case you need to put the lid on in an emergency) on a high heat and add about 1.5 litres/2½ pints of oil, though this depends on the size of the pan: the oil needs to be halfway up. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Tip the carrots, walnuts and raisins into a mixing bowl. Mix well. Add the flour, baking powder, sugar, mixed spice and salt, and stir into the carrot mixture so that everything is coated. Add the beaten eggs and keep mixing until you have a thick batter. Test that the oil is hot enough by adding a tiny drop of the batter to the oil. If it sizzles and rises to the top, the oil is ready for frying. (If you own a cooking thermometer, it should be at 170C.) Turn the heat down to medium. Using two teaspoons, one to pick up and the other to push out, gently drop teaspoons of the mixture into the oil. Work in batches, making sure not to overcrowd the pan. Fry for a few minutes – these only take about 4–5 minutes. Move them around, turning them occasionally so that they are an even colour. They should be golden-brown on the outside. Carefully remove the pakoras from the oil with a slotted spoon and drain on the paper-covered tray. Fry more batches until all the batter is used up. Dust with the icing sugar and serve with the dip. For the cream cheese, mix the cream cheese and butter in a bowl until smooth and fully combined, with no lumps. For the cream cheese, mix the cream cheese and butter in a bowl until smooth and fully combined, with no lumps. Mix in the icing sugar, maple syrup and salt, then transfer into a serving bowl. Drizzle over a squirt of maple syrup and sprinkle with a pinch of mixed spice. Cover the bowl and pop into the fridge. Mix in the icing sugar, maple syrup and salt, then transfer into a serving bowl. Drizzle over a squirt of maple syrup and sprinkle with a pinch of mixed spice. Cover the bowl and pop into the fridge. For the pakoras, have a baking tray lined with kitchen paper ready to soak up any excess oil. For the pakoras, have a baking tray lined with kitchen paper ready to soak up any excess oil. Put a medium pan (one that has a lid, in case you need to put the lid on in an emergency) on a high heat and add about 1.5 litres/2½ pints of oil, though this depends on the size of the pan: the oil needs to be halfway up. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put a medium pan (one that has a lid, in case you need to put the lid on in an emergency) on a high heat and add about 1.5 litres/2½ pints of oil, though this depends on the size of the pan: the oil needs to be halfway up. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Tip the carrots, walnuts and raisins into a mixing bowl. Mix well. Tip the carrots, walnuts and raisins into a mixing bowl. Mix well. Add the flour, baking powder, sugar, mixed spice and salt, and stir into the carrot mixture so that everything is coated. Add the beaten eggs and keep mixing until you have a thick batter. Add the flour, baking powder, sugar, mixed spice and salt, and stir into the carrot mixture so that everything is coated. Add the beaten eggs and keep mixing until you have a thick batter. Test that the oil is hot enough by adding a tiny drop of the batter to the oil. If it sizzles and rises to the top, the oil is ready for frying. (If you own a cooking thermometer, it should be at 170C.) Turn the heat down to medium. Test that the oil is hot enough by adding a tiny drop of the batter to the oil. If it sizzles and rises to the top, the oil is ready for frying. (If you own a cooking thermometer, it should be at 170C.) Turn the heat down to medium. Using two teaspoons, one to pick up and the other to push out, gently drop teaspoons of the mixture into the oil. Work in batches, making sure not to overcrowd the pan. Using two teaspoons, one to pick up and the other to push out, gently drop teaspoons of the mixture into the oil. Work in batches, making sure not to overcrowd the pan. Fry for a few minutes – these only take about 4–5 minutes. Move them around, turning them occasionally so that they are an even colour. They should be golden-brown on the outside. Fry for a few minutes – these only take about 4–5 minutes. Move them around, turning them occasionally so that they are an even colour. They should be golden-brown on the outside. Carefully remove the pakoras from the oil with a slotted spoon and drain on the paper-covered tray. Carefully remove the pakoras from the oil with a slotted spoon and drain on the paper-covered tray. Fry more batches until all the batter is used up. Dust with the icing sugar and serve with the dip. Fry more batches until all the batter is used up. Dust with the icing sugar and serve with the dip. Recipe tips These pakoras are best eaten fresh and warm, so make the dip first. | {
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"title": "Carrot cake pakoras recipe",
"content": "Carrot cake pakoras with cream cheese dip An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_cake_pakoras_with_09630_16x9.jpg Imagine a carrot cake with spices, nuts and raisins, but deep-fried and dusted with icing sugar. All served with a cool and sweet cream cheese dip. 100g/3½oz full-fat cream cheese 100g/3½oz unsalted butter, softened 4 tbsp icing sugar 2 tbsp maple syrup, plus extra for drizzlingpinch saltpinch mixed spice 100g/3½oz full-fat cream cheese 100g/3½oz unsalted butter, softened 4 tbsp icing sugar 2 tbsp maple syrup, plus extra for drizzling pinch salt pinch mixed spice 1.5–2 litres/2½–3½ pints vegetable oil 300g/10½oz carrots (3–4 medium ones), peeled and grated 50g/1¾oz walnuts, roughly chopped 50g/1¾oz raisins120g/4½oz self-raising flour ½ tsp baking powder 20g/¾oz caster sugar 1 tsp mixed spice ½ tsp salt 2 medium free-range eggs, lightly beaten up to 1 tbsp icing sugar, for dusting 1.5–2 litres/2½–3½ pints vegetable oil 300g/10½oz carrots (3–4 medium ones), peeled and grated 50g/1¾oz walnuts, roughly chopped 50g/1¾oz raisins 120g/4½oz self-raising flour ½ tsp baking powder 20g/¾oz caster sugar 1 tsp mixed spice ½ tsp salt 2 medium free-range eggs, lightly beaten up to 1 tbsp icing sugar, for dusting Method For the cream cheese, mix the cream cheese and butter in a bowl until smooth and fully combined, with no lumps. Mix in the icing sugar, maple syrup and salt, then transfer into a serving bowl. Drizzle over a squirt of maple syrup and sprinkle with a pinch of mixed spice. Cover the bowl and pop into the fridge.For the pakoras, have a baking tray lined with kitchen paper ready to soak up any excess oil. Put a medium pan (one that has a lid, in case you need to put the lid on in an emergency) on a high heat and add about 1.5 litres/2½ pints of oil, though this depends on the size of the pan: the oil needs to be halfway up. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Tip the carrots, walnuts and raisins into a mixing bowl. Mix well. Add the flour, baking powder, sugar, mixed spice and salt, and stir into the carrot mixture so that everything is coated. Add the beaten eggs and keep mixing until you have a thick batter. Test that the oil is hot enough by adding a tiny drop of the batter to the oil. If it sizzles and rises to the top, the oil is ready for frying. (If you own a cooking thermometer, it should be at 170C.) Turn the heat down to medium. Using two teaspoons, one to pick up and the other to push out, gently drop teaspoons of the mixture into the oil. Work in batches, making sure not to overcrowd the pan. Fry for a few minutes – these only take about 4–5 minutes. Move them around, turning them occasionally so that they are an even colour. They should be golden-brown on the outside. Carefully remove the pakoras from the oil with a slotted spoon and drain on the paper-covered tray. Fry more batches until all the batter is used up. Dust with the icing sugar and serve with the dip. For the cream cheese, mix the cream cheese and butter in a bowl until smooth and fully combined, with no lumps. For the cream cheese, mix the cream cheese and butter in a bowl until smooth and fully combined, with no lumps. Mix in the icing sugar, maple syrup and salt, then transfer into a serving bowl. Drizzle over a squirt of maple syrup and sprinkle with a pinch of mixed spice. Cover the bowl and pop into the fridge. Mix in the icing sugar, maple syrup and salt, then transfer into a serving bowl. Drizzle over a squirt of maple syrup and sprinkle with a pinch of mixed spice. Cover the bowl and pop into the fridge. For the pakoras, have a baking tray lined with kitchen paper ready to soak up any excess oil. For the pakoras, have a baking tray lined with kitchen paper ready to soak up any excess oil. Put a medium pan (one that has a lid, in case you need to put the lid on in an emergency) on a high heat and add about 1.5 litres/2½ pints of oil, though this depends on the size of the pan: the oil needs to be halfway up. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put a medium pan (one that has a lid, in case you need to put the lid on in an emergency) on a high heat and add about 1.5 litres/2½ pints of oil, though this depends on the size of the pan: the oil needs to be halfway up. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Tip the carrots, walnuts and raisins into a mixing bowl. Mix well. Tip the carrots, walnuts and raisins into a mixing bowl. Mix well. Add the flour, baking powder, sugar, mixed spice and salt, and stir into the carrot mixture so that everything is coated. Add the beaten eggs and keep mixing until you have a thick batter. Add the flour, baking powder, sugar, mixed spice and salt, and stir into the carrot mixture so that everything is coated. Add the beaten eggs and keep mixing until you have a thick batter. Test that the oil is hot enough by adding a tiny drop of the batter to the oil. If it sizzles and rises to the top, the oil is ready for frying. (If you own a cooking thermometer, it should be at 170C.) Turn the heat down to medium. Test that the oil is hot enough by adding a tiny drop of the batter to the oil. If it sizzles and rises to the top, the oil is ready for frying. (If you own a cooking thermometer, it should be at 170C.) Turn the heat down to medium. Using two teaspoons, one to pick up and the other to push out, gently drop teaspoons of the mixture into the oil. Work in batches, making sure not to overcrowd the pan. Using two teaspoons, one to pick up and the other to push out, gently drop teaspoons of the mixture into the oil. Work in batches, making sure not to overcrowd the pan. Fry for a few minutes – these only take about 4–5 minutes. Move them around, turning them occasionally so that they are an even colour. They should be golden-brown on the outside. Fry for a few minutes – these only take about 4–5 minutes. Move them around, turning them occasionally so that they are an even colour. They should be golden-brown on the outside. Carefully remove the pakoras from the oil with a slotted spoon and drain on the paper-covered tray. Carefully remove the pakoras from the oil with a slotted spoon and drain on the paper-covered tray. Fry more batches until all the batter is used up. Dust with the icing sugar and serve with the dip. Fry more batches until all the batter is used up. Dust with the icing sugar and serve with the dip. Recipe tips These pakoras are best eaten fresh and warm, so make the dip first."
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} | 77f894601984939f43afa23173190d20472c68b19a9a463acfa46581638b2c57 | Ghoogra recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ghoogra_70656_16x9.jpg These delicious sweet pastries, filled with coconut and sweetened semolina, are traditionally made to celebrate Diwali. 225g/8oz fine semolina7 tbsp melted unsalted butter200ml/7¼fl oz water120g/4¼oz caster sugar30g/1¼oz ground almonds30g/1¼oz white poppy seeds30g/1¼oz desiccated coconut¼ tsp ground cardamom¼ tsp nutmeg600g/1lb and 5¼oz plain flourvegetable oil, for frying 225g/8oz fine semolina 7 tbsp melted unsalted butter 200ml/7¼fl oz water 120g/4¼oz caster sugar 30g/1¼oz ground almonds 30g/1¼oz white poppy seeds 30g/1¼oz desiccated coconut ¼ tsp ground cardamom ¼ tsp nutmeg 600g/1lb and 5¼oz plain flour vegetable oil, for frying Method Sift the flour into a bowl and rub in four tablespoons of the melted butter. Add a little water at a time to form a soft dough, you may not need to use all the water. Knead the dough for about a minute until it is smooth, cover with a damp cloth and set aside.Gently heat the remaining butter, then add the semolina and increase the heat to medium. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour. Add the remaining ingredients, except for the sugar, mix well and cook for a minute. Remove the pan from the heat, add the sugar and set aside to cool.Divide the dough into 25 small balls.Roll one ball into an 8cm/3in circle and place two teaspoons of the semolina mixture at one end. Fold the pastry in half, press the ends firmly together and crimp to form a secure seal. Repeat this with remaining dough and filling.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F, or until a breadcrumb sizzles. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Fry the ghoogras for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Sift the flour into a bowl and rub in four tablespoons of the melted butter. Add a little water at a time to form a soft dough, you may not need to use all the water. Knead the dough for about a minute until it is smooth, cover with a damp cloth and set aside. Sift the flour into a bowl and rub in four tablespoons of the melted butter. Add a little water at a time to form a soft dough, you may not need to use all the water. Knead the dough for about a minute until it is smooth, cover with a damp cloth and set aside. Gently heat the remaining butter, then add the semolina and increase the heat to medium. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour. Add the remaining ingredients, except for the sugar, mix well and cook for a minute. Remove the pan from the heat, add the sugar and set aside to cool. Gently heat the remaining butter, then add the semolina and increase the heat to medium. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour. Add the remaining ingredients, except for the sugar, mix well and cook for a minute. Remove the pan from the heat, add the sugar and set aside to cool. Divide the dough into 25 small balls. Divide the dough into 25 small balls. Roll one ball into an 8cm/3in circle and place two teaspoons of the semolina mixture at one end. Fold the pastry in half, press the ends firmly together and crimp to form a secure seal. Repeat this with remaining dough and filling. Roll one ball into an 8cm/3in circle and place two teaspoons of the semolina mixture at one end. Fold the pastry in half, press the ends firmly together and crimp to form a secure seal. Repeat this with remaining dough and filling. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F, or until a breadcrumb sizzles. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Fry the ghoogras for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F, or until a breadcrumb sizzles. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Fry the ghoogras for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ghoogra_70656_16x9.jpg These delicious sweet pastries, filled with coconut and sweetened semolina, are traditionally made to celebrate Diwali. 225g/8oz fine semolina7 tbsp melted unsalted butter200ml/7¼fl oz water120g/4¼oz caster sugar30g/1¼oz ground almonds30g/1¼oz white poppy seeds30g/1¼oz desiccated coconut¼ tsp ground cardamom¼ tsp nutmeg600g/1lb and 5¼oz plain flourvegetable oil, for frying 225g/8oz fine semolina 7 tbsp melted unsalted butter 200ml/7¼fl oz water 120g/4¼oz caster sugar 30g/1¼oz ground almonds 30g/1¼oz white poppy seeds 30g/1¼oz desiccated coconut ¼ tsp ground cardamom ¼ tsp nutmeg 600g/1lb and 5¼oz plain flour vegetable oil, for frying Method Sift the flour into a bowl and rub in four tablespoons of the melted butter. Add a little water at a time to form a soft dough, you may not need to use all the water. Knead the dough for about a minute until it is smooth, cover with a damp cloth and set aside.Gently heat the remaining butter, then add the semolina and increase the heat to medium. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour. Add the remaining ingredients, except for the sugar, mix well and cook for a minute. Remove the pan from the heat, add the sugar and set aside to cool.Divide the dough into 25 small balls.Roll one ball into an 8cm/3in circle and place two teaspoons of the semolina mixture at one end. Fold the pastry in half, press the ends firmly together and crimp to form a secure seal. Repeat this with remaining dough and filling.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F, or until a breadcrumb sizzles. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Fry the ghoogras for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Sift the flour into a bowl and rub in four tablespoons of the melted butter. Add a little water at a time to form a soft dough, you may not need to use all the water. Knead the dough for about a minute until it is smooth, cover with a damp cloth and set aside. Sift the flour into a bowl and rub in four tablespoons of the melted butter. Add a little water at a time to form a soft dough, you may not need to use all the water. Knead the dough for about a minute until it is smooth, cover with a damp cloth and set aside. Gently heat the remaining butter, then add the semolina and increase the heat to medium. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour. Add the remaining ingredients, except for the sugar, mix well and cook for a minute. Remove the pan from the heat, add the sugar and set aside to cool. Gently heat the remaining butter, then add the semolina and increase the heat to medium. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour. Add the remaining ingredients, except for the sugar, mix well and cook for a minute. Remove the pan from the heat, add the sugar and set aside to cool. Divide the dough into 25 small balls. Divide the dough into 25 small balls. Roll one ball into an 8cm/3in circle and place two teaspoons of the semolina mixture at one end. Fold the pastry in half, press the ends firmly together and crimp to form a secure seal. Repeat this with remaining dough and filling. Roll one ball into an 8cm/3in circle and place two teaspoons of the semolina mixture at one end. Fold the pastry in half, press the ends firmly together and crimp to form a secure seal. Repeat this with remaining dough and filling. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F, or until a breadcrumb sizzles. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Fry the ghoogras for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F, or until a breadcrumb sizzles. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Fry the ghoogras for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper."
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} | 0579b80139fa21adb72345674460c3f11e0372a788844f81999f5376d05e788e | Raspberry and white chocolate mini meringues recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_mini_meringues_81206_16x9.jpg These meringue ‘kisses’ are made by sandwiching together mini-meringues with your choice of filling. Try this great raspberry cream filling, or try melted chocolate or lemon curd. 3 medium free-range egg whites110g/4oz caster sugar50g/1¾oz icing sugar1 tsp rosewatercouple of drops of red or pink food colouring 3 medium free-range egg whites 110g/4oz caster sugar 50g/1¾oz icing sugar 1 tsp rosewater couple of drops of red or pink food colouring 2 tbsp double cream50g/1¾oz white chocolate, broken into pieces25g/1oz raspberries, finely chopped40g/1½oz dark chocolate (optional)1 tbsp lemon curd (optional)150ml/5fl oz whipped cream 2 tbsp double cream 50g/1¾oz white chocolate, broken into pieces 25g/1oz raspberries, finely chopped 40g/1½oz dark chocolate (optional) 1 tbsp lemon curd (optional) 150ml/5fl oz whipped cream Method To make the meringues, preheat the oven to 120C/100C Fan/Gas ½. Line 2 baking trays with baking paper.Whisk the egg whites in a clean glass bowl until soft peaks form.Whisk in the sugar a tablespoon at a time until the mixture is thick, smooth and glossy. Sift over the icing sugar then fold in. Fold in the rosewater and food colouring. Place teaspoonfuls of the mixture on to the prepared baking trays to make about 40 small meringues. Bake for 2 hours then remove from the oven and leave to cool.To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little.Make the meringues kisses by using a teaspoon of raspberry filling to sandwich together 2 meringues. You can also use chocolate or lemon curd to stick the meringues together. For the chocolate, melt the chocolate in the microwave, or in a glass bowl over a pan of boiling water. Leave it to cool a little, then dip a flat side of a meringue into the chocolate and sandwich 2 meringues together. For lemon curd, stir the lemon curd into the whipped cream and use this to sandwich the meringues together. To make the meringues, preheat the oven to 120C/100C Fan/Gas ½. Line 2 baking trays with baking paper. To make the meringues, preheat the oven to 120C/100C Fan/Gas ½. Line 2 baking trays with baking paper. Whisk the egg whites in a clean glass bowl until soft peaks form. Whisk the egg whites in a clean glass bowl until soft peaks form. Whisk in the sugar a tablespoon at a time until the mixture is thick, smooth and glossy. Sift over the icing sugar then fold in. Fold in the rosewater and food colouring. Whisk in the sugar a tablespoon at a time until the mixture is thick, smooth and glossy. Sift over the icing sugar then fold in. Fold in the rosewater and food colouring. Place teaspoonfuls of the mixture on to the prepared baking trays to make about 40 small meringues. Bake for 2 hours then remove from the oven and leave to cool. Place teaspoonfuls of the mixture on to the prepared baking trays to make about 40 small meringues. Bake for 2 hours then remove from the oven and leave to cool. To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little. To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little. Make the meringues kisses by using a teaspoon of raspberry filling to sandwich together 2 meringues. Make the meringues kisses by using a teaspoon of raspberry filling to sandwich together 2 meringues. You can also use chocolate or lemon curd to stick the meringues together. For the chocolate, melt the chocolate in the microwave, or in a glass bowl over a pan of boiling water. Leave it to cool a little, then dip a flat side of a meringue into the chocolate and sandwich 2 meringues together. For lemon curd, stir the lemon curd into the whipped cream and use this to sandwich the meringues together. You can also use chocolate or lemon curd to stick the meringues together. For the chocolate, melt the chocolate in the microwave, or in a glass bowl over a pan of boiling water. Leave it to cool a little, then dip a flat side of a meringue into the chocolate and sandwich 2 meringues together. For lemon curd, stir the lemon curd into the whipped cream and use this to sandwich the meringues together. Recipe tips Make your own meringues for that lovely homemade touch, but, if you are short of time you can use shop-bought mini-meringues too. Transform leftover egg yolks into tasty custard. | {
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"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_mini_meringues_81206_16x9.jpg These meringue ‘kisses’ are made by sandwiching together mini-meringues with your choice of filling. Try this great raspberry cream filling, or try melted chocolate or lemon curd. 3 medium free-range egg whites110g/4oz caster sugar50g/1¾oz icing sugar1 tsp rosewatercouple of drops of red or pink food colouring 3 medium free-range egg whites 110g/4oz caster sugar 50g/1¾oz icing sugar 1 tsp rosewater couple of drops of red or pink food colouring 2 tbsp double cream50g/1¾oz white chocolate, broken into pieces25g/1oz raspberries, finely chopped40g/1½oz dark chocolate (optional)1 tbsp lemon curd (optional)150ml/5fl oz whipped cream 2 tbsp double cream 50g/1¾oz white chocolate, broken into pieces 25g/1oz raspberries, finely chopped 40g/1½oz dark chocolate (optional) 1 tbsp lemon curd (optional) 150ml/5fl oz whipped cream Method To make the meringues, preheat the oven to 120C/100C Fan/Gas ½. Line 2 baking trays with baking paper.Whisk the egg whites in a clean glass bowl until soft peaks form.Whisk in the sugar a tablespoon at a time until the mixture is thick, smooth and glossy. Sift over the icing sugar then fold in. Fold in the rosewater and food colouring. Place teaspoonfuls of the mixture on to the prepared baking trays to make about 40 small meringues. Bake for 2 hours then remove from the oven and leave to cool.To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little.Make the meringues kisses by using a teaspoon of raspberry filling to sandwich together 2 meringues. You can also use chocolate or lemon curd to stick the meringues together. For the chocolate, melt the chocolate in the microwave, or in a glass bowl over a pan of boiling water. Leave it to cool a little, then dip a flat side of a meringue into the chocolate and sandwich 2 meringues together. For lemon curd, stir the lemon curd into the whipped cream and use this to sandwich the meringues together. To make the meringues, preheat the oven to 120C/100C Fan/Gas ½. Line 2 baking trays with baking paper. To make the meringues, preheat the oven to 120C/100C Fan/Gas ½. Line 2 baking trays with baking paper. Whisk the egg whites in a clean glass bowl until soft peaks form. Whisk the egg whites in a clean glass bowl until soft peaks form. Whisk in the sugar a tablespoon at a time until the mixture is thick, smooth and glossy. Sift over the icing sugar then fold in. Fold in the rosewater and food colouring. Whisk in the sugar a tablespoon at a time until the mixture is thick, smooth and glossy. Sift over the icing sugar then fold in. Fold in the rosewater and food colouring. Place teaspoonfuls of the mixture on to the prepared baking trays to make about 40 small meringues. Bake for 2 hours then remove from the oven and leave to cool. Place teaspoonfuls of the mixture on to the prepared baking trays to make about 40 small meringues. Bake for 2 hours then remove from the oven and leave to cool. To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little. To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little. Make the meringues kisses by using a teaspoon of raspberry filling to sandwich together 2 meringues. Make the meringues kisses by using a teaspoon of raspberry filling to sandwich together 2 meringues. You can also use chocolate or lemon curd to stick the meringues together. For the chocolate, melt the chocolate in the microwave, or in a glass bowl over a pan of boiling water. Leave it to cool a little, then dip a flat side of a meringue into the chocolate and sandwich 2 meringues together. For lemon curd, stir the lemon curd into the whipped cream and use this to sandwich the meringues together. You can also use chocolate or lemon curd to stick the meringues together. For the chocolate, melt the chocolate in the microwave, or in a glass bowl over a pan of boiling water. Leave it to cool a little, then dip a flat side of a meringue into the chocolate and sandwich 2 meringues together. For lemon curd, stir the lemon curd into the whipped cream and use this to sandwich the meringues together. Recipe tips Make your own meringues for that lovely homemade touch, but, if you are short of time you can use shop-bought mini-meringues too. Transform leftover egg yolks into tasty custard."
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} | 57d4d5c7ba439c8bc40debb1a867bbd6dc8a43c975faac7cc3aa8fd14978b697 | Sweet mango chutney recipe
An average of 3.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangochutney_1319_16x9.jpg While this chutney is delicious with curry, try it with cold meats to jazz up leftovers. It's a cross between an Indian mango chutney and a traditional British chutney. 4 large mangoes, peeled, stoned and slicedsalt4 cloves garlic, peeled and crushed450g/1lb caster sugar2 baking apples, peeled, cored and chopped1 tbsp English mustard powder1 tbsp grated fresh root ginger600ml/1 pint white wine vinegar1 tbsp cayenne pepper 4 large mangoes, peeled, stoned and sliced salt 4 cloves garlic, peeled and crushed 450g/1lb caster sugar 2 baking apples, peeled, cored and chopped 1 tbsp English mustard powder 1 tbsp grated fresh root ginger 600ml/1 pint white wine vinegar 1 tbsp cayenne pepper Method Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit.Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal. Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit. Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit. Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal. | {
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"title": "Sweet mango chutney recipe",
"content": "An average of 3.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangochutney_1319_16x9.jpg While this chutney is delicious with curry, try it with cold meats to jazz up leftovers. It's a cross between an Indian mango chutney and a traditional British chutney. 4 large mangoes, peeled, stoned and slicedsalt4 cloves garlic, peeled and crushed450g/1lb caster sugar2 baking apples, peeled, cored and chopped1 tbsp English mustard powder1 tbsp grated fresh root ginger600ml/1 pint white wine vinegar1 tbsp cayenne pepper 4 large mangoes, peeled, stoned and sliced salt 4 cloves garlic, peeled and crushed 450g/1lb caster sugar 2 baking apples, peeled, cored and chopped 1 tbsp English mustard powder 1 tbsp grated fresh root ginger 600ml/1 pint white wine vinegar 1 tbsp cayenne pepper Method Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit.Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal. Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit. Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit. Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal."
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} | cbdec6b053ce58b86a7247c475e060eb559b3574fc2509c147d31e3441df0473 | Lentil and basmati khichdi recipe
An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_basmati_khichdi_35530_16x9.jpg This comforting Indian spiced lentil and rice dish is served with a smoky aubergine relish. 120g/4½oz basmati rice, washed, soaked for 15 minutes and drained240g/8½oz red lentils, washed, soaked for 15 minutes and drained1 tsp ground turmeric4 tsp salt4 tbsp vegetable oil1½ tsp cumin seeds1 dried red chilli4 garlic cloves, finely chopped1 onion, finely chopped 100g/3½oz cauliflower, cut into 1cm/½in sized florets1 carrot, cut into 1cm/½in cubes½ x 400g tin chopped tomatoes100g/3½ oz frozen petit pois (or garden peas)4 tbsp ghee (optional) 120g/4½oz basmati rice, washed, soaked for 15 minutes and drained 240g/8½oz red lentils, washed, soaked for 15 minutes and drained 1 tsp ground turmeric 4 tsp salt 4 tbsp vegetable oil 1½ tsp cumin seeds 1 dried red chilli 4 garlic cloves, finely chopped 1 onion, finely chopped 100g/3½oz cauliflower, cut into 1cm/½in sized florets 1 carrot, cut into 1cm/½in cubes ½ x 400g tin chopped tomatoes 100g/3½ oz frozen petit pois (or garden peas) 4 tbsp ghee (optional) 4 large aubergines, 3 slits cut in the skin of each12 garlic cloves4 tbsp mustard oil1 tsp sea salt1 red onion, finely chopped2 green chillies, finely chopped2 tbsp finely chopped fresh coriander 4 large aubergines, 3 slits cut in the skin of each 12 garlic cloves 4 tbsp mustard oil 1 tsp sea salt 1 red onion, finely chopped 2 green chillies, finely chopped 2 tbsp finely chopped fresh coriander Method To make the lentil and basmati khichdi, combine the rice and the lentils in a large pan along with 2 litres/3½ pints of water. Add the turmeric and bring to a boil. Once the liquid starts to boil, remove any scum from the surface and add 2 teaspoons of salt (reserve the rest of the salt for later). Cook for 25–30 minutes, or until the lentils are completely cooked and disintegrated. Add more boiling water, if needed, to cook the lentils. The rice will be thoroughly cooked by then.Heat a wok over a medium-high heat. Add the oil, then add the cumin seeds and dried chilli and fry for a minute until the chilli changes colour and the cumin is slightly crisp. Add the chopped garlic, fry until golden-brown, then add the chopped onion and cook for 20–22 minutes, or until light golden-brown.Add the cauliflower, carrot and reserved 2 teaspoons of salt and cook for 6–8 minutes. Then add the tinned tomatoes and cook for another 6–8 minutes. Add the cooked rice and lentils to the pan with the tomatoes and mix well. Add more boiling water if the mixture is too thick. Add the peas and simmer for a couple of minutes, then remove from the heat. To make the aubergine relish, stuff 3 garlic cloves into the slits in each aubergine. Rub each aubergine with a little of the mustard oil, then burn the aubergine over an open flame on the hob for 20–30 minutes, turning frequently to char the aubergine evenly on all sides. Once cooked, the aubergines will be soft and the flesh will give in easily to the touch. When the aubergine is cool enough to touch, remove the skin and the garlic cloves and discard them. Chop the aubergine flesh, mix in the sea salt, red onion, chillies, coriander, and the remaining mustard oil.To serve, divide the khichdi among serving bowls. If you wish, in a separate pan, heat the ghee to smoking point and pour it over the khichdi to scald the top. Serve immediately with the aubergine relish. To make the lentil and basmati khichdi, combine the rice and the lentils in a large pan along with 2 litres/3½ pints of water. Add the turmeric and bring to a boil. Once the liquid starts to boil, remove any scum from the surface and add 2 teaspoons of salt (reserve the rest of the salt for later). Cook for 25–30 minutes, or until the lentils are completely cooked and disintegrated. Add more boiling water, if needed, to cook the lentils. The rice will be thoroughly cooked by then. To make the lentil and basmati khichdi, combine the rice and the lentils in a large pan along with 2 litres/3½ pints of water. Add the turmeric and bring to a boil. Once the liquid starts to boil, remove any scum from the surface and add 2 teaspoons of salt (reserve the rest of the salt for later). Cook for 25–30 minutes, or until the lentils are completely cooked and disintegrated. Add more boiling water, if needed, to cook the lentils. The rice will be thoroughly cooked by then. Heat a wok over a medium-high heat. Add the oil, then add the cumin seeds and dried chilli and fry for a minute until the chilli changes colour and the cumin is slightly crisp. Add the chopped garlic, fry until golden-brown, then add the chopped onion and cook for 20–22 minutes, or until light golden-brown. Heat a wok over a medium-high heat. Add the oil, then add the cumin seeds and dried chilli and fry for a minute until the chilli changes colour and the cumin is slightly crisp. Add the chopped garlic, fry until golden-brown, then add the chopped onion and cook for 20–22 minutes, or until light golden-brown. Add the cauliflower, carrot and reserved 2 teaspoons of salt and cook for 6–8 minutes. Then add the tinned tomatoes and cook for another 6–8 minutes. Add the cooked rice and lentils to the pan with the tomatoes and mix well. Add more boiling water if the mixture is too thick. Add the peas and simmer for a couple of minutes, then remove from the heat. Add the cauliflower, carrot and reserved 2 teaspoons of salt and cook for 6–8 minutes. Then add the tinned tomatoes and cook for another 6–8 minutes. Add the cooked rice and lentils to the pan with the tomatoes and mix well. Add more boiling water if the mixture is too thick. Add the peas and simmer for a couple of minutes, then remove from the heat. To make the aubergine relish, stuff 3 garlic cloves into the slits in each aubergine. Rub each aubergine with a little of the mustard oil, then burn the aubergine over an open flame on the hob for 20–30 minutes, turning frequently to char the aubergine evenly on all sides. Once cooked, the aubergines will be soft and the flesh will give in easily to the touch. When the aubergine is cool enough to touch, remove the skin and the garlic cloves and discard them. Chop the aubergine flesh, mix in the sea salt, red onion, chillies, coriander, and the remaining mustard oil. To make the aubergine relish, stuff 3 garlic cloves into the slits in each aubergine. Rub each aubergine with a little of the mustard oil, then burn the aubergine over an open flame on the hob for 20–30 minutes, turning frequently to char the aubergine evenly on all sides. Once cooked, the aubergines will be soft and the flesh will give in easily to the touch. When the aubergine is cool enough to touch, remove the skin and the garlic cloves and discard them. Chop the aubergine flesh, mix in the sea salt, red onion, chillies, coriander, and the remaining mustard oil. To serve, divide the khichdi among serving bowls. If you wish, in a separate pan, heat the ghee to smoking point and pour it over the khichdi to scald the top. Serve immediately with the aubergine relish. To serve, divide the khichdi among serving bowls. If you wish, in a separate pan, heat the ghee to smoking point and pour it over the khichdi to scald the top. Serve immediately with the aubergine relish. Recipe tips Vivek Singh uses red lentils for his khichdi, but you can use a mixture of red, toor and yellow moong lentils if you prefer. | {
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"title": "Lentil and basmati khichdi recipe",
"content": "An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_basmati_khichdi_35530_16x9.jpg This comforting Indian spiced lentil and rice dish is served with a smoky aubergine relish. 120g/4½oz basmati rice, washed, soaked for 15 minutes and drained240g/8½oz red lentils, washed, soaked for 15 minutes and drained1 tsp ground turmeric4 tsp salt4 tbsp vegetable oil1½ tsp cumin seeds1 dried red chilli4 garlic cloves, finely chopped1 onion, finely chopped 100g/3½oz cauliflower, cut into 1cm/½in sized florets1 carrot, cut into 1cm/½in cubes½ x 400g tin chopped tomatoes100g/3½ oz frozen petit pois (or garden peas)4 tbsp ghee (optional) 120g/4½oz basmati rice, washed, soaked for 15 minutes and drained 240g/8½oz red lentils, washed, soaked for 15 minutes and drained 1 tsp ground turmeric 4 tsp salt 4 tbsp vegetable oil 1½ tsp cumin seeds 1 dried red chilli 4 garlic cloves, finely chopped 1 onion, finely chopped 100g/3½oz cauliflower, cut into 1cm/½in sized florets 1 carrot, cut into 1cm/½in cubes ½ x 400g tin chopped tomatoes 100g/3½ oz frozen petit pois (or garden peas) 4 tbsp ghee (optional) 4 large aubergines, 3 slits cut in the skin of each12 garlic cloves4 tbsp mustard oil1 tsp sea salt1 red onion, finely chopped2 green chillies, finely chopped2 tbsp finely chopped fresh coriander 4 large aubergines, 3 slits cut in the skin of each 12 garlic cloves 4 tbsp mustard oil 1 tsp sea salt 1 red onion, finely chopped 2 green chillies, finely chopped 2 tbsp finely chopped fresh coriander Method To make the lentil and basmati khichdi, combine the rice and the lentils in a large pan along with 2 litres/3½ pints of water. Add the turmeric and bring to a boil. Once the liquid starts to boil, remove any scum from the surface and add 2 teaspoons of salt (reserve the rest of the salt for later). Cook for 25–30 minutes, or until the lentils are completely cooked and disintegrated. Add more boiling water, if needed, to cook the lentils. The rice will be thoroughly cooked by then.Heat a wok over a medium-high heat. Add the oil, then add the cumin seeds and dried chilli and fry for a minute until the chilli changes colour and the cumin is slightly crisp. Add the chopped garlic, fry until golden-brown, then add the chopped onion and cook for 20–22 minutes, or until light golden-brown.Add the cauliflower, carrot and reserved 2 teaspoons of salt and cook for 6–8 minutes. Then add the tinned tomatoes and cook for another 6–8 minutes. Add the cooked rice and lentils to the pan with the tomatoes and mix well. Add more boiling water if the mixture is too thick. Add the peas and simmer for a couple of minutes, then remove from the heat. To make the aubergine relish, stuff 3 garlic cloves into the slits in each aubergine. Rub each aubergine with a little of the mustard oil, then burn the aubergine over an open flame on the hob for 20–30 minutes, turning frequently to char the aubergine evenly on all sides. Once cooked, the aubergines will be soft and the flesh will give in easily to the touch. When the aubergine is cool enough to touch, remove the skin and the garlic cloves and discard them. Chop the aubergine flesh, mix in the sea salt, red onion, chillies, coriander, and the remaining mustard oil.To serve, divide the khichdi among serving bowls. If you wish, in a separate pan, heat the ghee to smoking point and pour it over the khichdi to scald the top. Serve immediately with the aubergine relish. To make the lentil and basmati khichdi, combine the rice and the lentils in a large pan along with 2 litres/3½ pints of water. Add the turmeric and bring to a boil. Once the liquid starts to boil, remove any scum from the surface and add 2 teaspoons of salt (reserve the rest of the salt for later). Cook for 25–30 minutes, or until the lentils are completely cooked and disintegrated. Add more boiling water, if needed, to cook the lentils. The rice will be thoroughly cooked by then. To make the lentil and basmati khichdi, combine the rice and the lentils in a large pan along with 2 litres/3½ pints of water. Add the turmeric and bring to a boil. Once the liquid starts to boil, remove any scum from the surface and add 2 teaspoons of salt (reserve the rest of the salt for later). Cook for 25–30 minutes, or until the lentils are completely cooked and disintegrated. Add more boiling water, if needed, to cook the lentils. The rice will be thoroughly cooked by then. Heat a wok over a medium-high heat. Add the oil, then add the cumin seeds and dried chilli and fry for a minute until the chilli changes colour and the cumin is slightly crisp. Add the chopped garlic, fry until golden-brown, then add the chopped onion and cook for 20–22 minutes, or until light golden-brown. Heat a wok over a medium-high heat. Add the oil, then add the cumin seeds and dried chilli and fry for a minute until the chilli changes colour and the cumin is slightly crisp. Add the chopped garlic, fry until golden-brown, then add the chopped onion and cook for 20–22 minutes, or until light golden-brown. Add the cauliflower, carrot and reserved 2 teaspoons of salt and cook for 6–8 minutes. Then add the tinned tomatoes and cook for another 6–8 minutes. Add the cooked rice and lentils to the pan with the tomatoes and mix well. Add more boiling water if the mixture is too thick. Add the peas and simmer for a couple of minutes, then remove from the heat. Add the cauliflower, carrot and reserved 2 teaspoons of salt and cook for 6–8 minutes. Then add the tinned tomatoes and cook for another 6–8 minutes. Add the cooked rice and lentils to the pan with the tomatoes and mix well. Add more boiling water if the mixture is too thick. Add the peas and simmer for a couple of minutes, then remove from the heat. To make the aubergine relish, stuff 3 garlic cloves into the slits in each aubergine. Rub each aubergine with a little of the mustard oil, then burn the aubergine over an open flame on the hob for 20–30 minutes, turning frequently to char the aubergine evenly on all sides. Once cooked, the aubergines will be soft and the flesh will give in easily to the touch. When the aubergine is cool enough to touch, remove the skin and the garlic cloves and discard them. Chop the aubergine flesh, mix in the sea salt, red onion, chillies, coriander, and the remaining mustard oil. To make the aubergine relish, stuff 3 garlic cloves into the slits in each aubergine. Rub each aubergine with a little of the mustard oil, then burn the aubergine over an open flame on the hob for 20–30 minutes, turning frequently to char the aubergine evenly on all sides. Once cooked, the aubergines will be soft and the flesh will give in easily to the touch. When the aubergine is cool enough to touch, remove the skin and the garlic cloves and discard them. Chop the aubergine flesh, mix in the sea salt, red onion, chillies, coriander, and the remaining mustard oil. To serve, divide the khichdi among serving bowls. If you wish, in a separate pan, heat the ghee to smoking point and pour it over the khichdi to scald the top. Serve immediately with the aubergine relish. To serve, divide the khichdi among serving bowls. If you wish, in a separate pan, heat the ghee to smoking point and pour it over the khichdi to scald the top. Serve immediately with the aubergine relish. Recipe tips Vivek Singh uses red lentils for his khichdi, but you can use a mixture of red, toor and yellow moong lentils if you prefer."
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} | dc844c3110ea888e82ec36c77c5828d9f30c8123ccbf5861cf1f67b343432092 | Lamb raan recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_raan_32518_16x9.jpg Raan is a surprisingly easy showstopper dish usually made in family dawaats, or feasts. Serve with an Indian salad and parathas. 200g/7oz ghee 100g/3½oz onions, thinly sliced 100g/3½oz full-fat natural yoghurt 3 tsp salt 2 tsp chilli powder 2 tbsp ground coriander 1 tsp ground garam masala 1 tsp ground white pepper 4 tbsp gram flour 1 tbsp ground almonds 1 tbsp ground poppy seeds ¼ tsp ground cardamom ¼ tsp ground mace 4 tbsp grated raw green papaya 10 strands good-quality saffron, infused in 1 tbsp tepid milk 6 tbsp clotted cream (or reduced milk khoa) 3 tbsp kewra water (pandan or screw pine essence) 1.5kg/3lb 5oz leg of lamb 200g/7oz ghee 100g/3½oz onions, thinly sliced 100g/3½oz full-fat natural yoghurt 3 tsp salt 2 tsp chilli powder 2 tbsp ground coriander 1 tsp ground garam masala 1 tsp ground white pepper 4 tbsp gram flour 1 tbsp ground almonds 1 tbsp ground poppy seeds ¼ tsp ground cardamom ¼ tsp ground mace 4 tbsp grated raw green papaya 10 strands good-quality saffron, infused in 1 tbsp tepid milk 6 tbsp clotted cream (or reduced milk khoa) 3 tbsp kewra water (pandan or screw pine essence) 1.5kg/3lb 5oz leg of lamb Method Melt the ghee in a large saucepan over a medium heat. Add the onions and fry for 20 minutes, or until golden-brown and caramelised. Remove the onions from the pan and drain on kitchen paper. Reserve the ghee. When cooled, place the onions in a pestle and mortar or spice grinder and grind to a paste. Place the yoghurt in a large bowl and mix in the ground onions, salt, chilli powder, coriander, garam masala, white pepper, gram flour, ground almonds, poppy seeds, cardamom, mace, papaya, saffron infused milk, clotted cream and kewra water. Mix well to combine. Place the lamb in a large roasting tin and make small slits all over with the tip of a sharp knife. Rub the lamb all over with the yoghurt marinade, then cover and place in the fridge for 3 hours. After 3 hours, make more slits in the lamb and rub the marinade in again, picking up any that has dropped into the tin. Cover and put back in the fridge for another 3 hours. Alternatively, marinate the lamb in the fridge overnight. One hour before cooking, remove the lamb from the fridge and preheat the oven to 200C/180C Fan/Gas 6. Roast the lamb for 1 hour 40 minutes, basting regularly with the ghee leftover from the onions. To check whether the lamb is done to your liking, using clean hands, touch the top of the thickest part of the lamb leg. If it feels soft to the touch, the lamb is rare. If it feels springy, it is medium. If it feels firm, it is well done.To serve, place the whole leg of lamb on a serving plate and carve into thick slices at the table. Melt the ghee in a large saucepan over a medium heat. Add the onions and fry for 20 minutes, or until golden-brown and caramelised. Remove the onions from the pan and drain on kitchen paper. Reserve the ghee. Melt the ghee in a large saucepan over a medium heat. Add the onions and fry for 20 minutes, or until golden-brown and caramelised. Remove the onions from the pan and drain on kitchen paper. Reserve the ghee. When cooled, place the onions in a pestle and mortar or spice grinder and grind to a paste. When cooled, place the onions in a pestle and mortar or spice grinder and grind to a paste. Place the yoghurt in a large bowl and mix in the ground onions, salt, chilli powder, coriander, garam masala, white pepper, gram flour, ground almonds, poppy seeds, cardamom, mace, papaya, saffron infused milk, clotted cream and kewra water. Mix well to combine. Place the yoghurt in a large bowl and mix in the ground onions, salt, chilli powder, coriander, garam masala, white pepper, gram flour, ground almonds, poppy seeds, cardamom, mace, papaya, saffron infused milk, clotted cream and kewra water. Mix well to combine. Place the lamb in a large roasting tin and make small slits all over with the tip of a sharp knife. Rub the lamb all over with the yoghurt marinade, then cover and place in the fridge for 3 hours. After 3 hours, make more slits in the lamb and rub the marinade in again, picking up any that has dropped into the tin. Cover and put back in the fridge for another 3 hours. Alternatively, marinate the lamb in the fridge overnight. Place the lamb in a large roasting tin and make small slits all over with the tip of a sharp knife. Rub the lamb all over with the yoghurt marinade, then cover and place in the fridge for 3 hours. After 3 hours, make more slits in the lamb and rub the marinade in again, picking up any that has dropped into the tin. Cover and put back in the fridge for another 3 hours. Alternatively, marinate the lamb in the fridge overnight. One hour before cooking, remove the lamb from the fridge and preheat the oven to 200C/180C Fan/Gas 6. One hour before cooking, remove the lamb from the fridge and preheat the oven to 200C/180C Fan/Gas 6. Roast the lamb for 1 hour 40 minutes, basting regularly with the ghee leftover from the onions. To check whether the lamb is done to your liking, using clean hands, touch the top of the thickest part of the lamb leg. If it feels soft to the touch, the lamb is rare. If it feels springy, it is medium. If it feels firm, it is well done. Roast the lamb for 1 hour 40 minutes, basting regularly with the ghee leftover from the onions. To check whether the lamb is done to your liking, using clean hands, touch the top of the thickest part of the lamb leg. If it feels soft to the touch, the lamb is rare. If it feels springy, it is medium. If it feels firm, it is well done. To serve, place the whole leg of lamb on a serving plate and carve into thick slices at the table. To serve, place the whole leg of lamb on a serving plate and carve into thick slices at the table. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_raan_32518_16x9.jpg Raan is a surprisingly easy showstopper dish usually made in family dawaats, or feasts. Serve with an Indian salad and parathas. 200g/7oz ghee 100g/3½oz onions, thinly sliced 100g/3½oz full-fat natural yoghurt 3 tsp salt 2 tsp chilli powder 2 tbsp ground coriander 1 tsp ground garam masala 1 tsp ground white pepper 4 tbsp gram flour 1 tbsp ground almonds 1 tbsp ground poppy seeds ¼ tsp ground cardamom ¼ tsp ground mace 4 tbsp grated raw green papaya 10 strands good-quality saffron, infused in 1 tbsp tepid milk 6 tbsp clotted cream (or reduced milk khoa) 3 tbsp kewra water (pandan or screw pine essence) 1.5kg/3lb 5oz leg of lamb 200g/7oz ghee 100g/3½oz onions, thinly sliced 100g/3½oz full-fat natural yoghurt 3 tsp salt 2 tsp chilli powder 2 tbsp ground coriander 1 tsp ground garam masala 1 tsp ground white pepper 4 tbsp gram flour 1 tbsp ground almonds 1 tbsp ground poppy seeds ¼ tsp ground cardamom ¼ tsp ground mace 4 tbsp grated raw green papaya 10 strands good-quality saffron, infused in 1 tbsp tepid milk 6 tbsp clotted cream (or reduced milk khoa) 3 tbsp kewra water (pandan or screw pine essence) 1.5kg/3lb 5oz leg of lamb Method Melt the ghee in a large saucepan over a medium heat. Add the onions and fry for 20 minutes, or until golden-brown and caramelised. Remove the onions from the pan and drain on kitchen paper. Reserve the ghee. When cooled, place the onions in a pestle and mortar or spice grinder and grind to a paste. Place the yoghurt in a large bowl and mix in the ground onions, salt, chilli powder, coriander, garam masala, white pepper, gram flour, ground almonds, poppy seeds, cardamom, mace, papaya, saffron infused milk, clotted cream and kewra water. Mix well to combine. Place the lamb in a large roasting tin and make small slits all over with the tip of a sharp knife. Rub the lamb all over with the yoghurt marinade, then cover and place in the fridge for 3 hours. After 3 hours, make more slits in the lamb and rub the marinade in again, picking up any that has dropped into the tin. Cover and put back in the fridge for another 3 hours. Alternatively, marinate the lamb in the fridge overnight. One hour before cooking, remove the lamb from the fridge and preheat the oven to 200C/180C Fan/Gas 6. Roast the lamb for 1 hour 40 minutes, basting regularly with the ghee leftover from the onions. To check whether the lamb is done to your liking, using clean hands, touch the top of the thickest part of the lamb leg. If it feels soft to the touch, the lamb is rare. If it feels springy, it is medium. If it feels firm, it is well done.To serve, place the whole leg of lamb on a serving plate and carve into thick slices at the table. Melt the ghee in a large saucepan over a medium heat. Add the onions and fry for 20 minutes, or until golden-brown and caramelised. Remove the onions from the pan and drain on kitchen paper. Reserve the ghee. Melt the ghee in a large saucepan over a medium heat. Add the onions and fry for 20 minutes, or until golden-brown and caramelised. Remove the onions from the pan and drain on kitchen paper. Reserve the ghee. When cooled, place the onions in a pestle and mortar or spice grinder and grind to a paste. When cooled, place the onions in a pestle and mortar or spice grinder and grind to a paste. Place the yoghurt in a large bowl and mix in the ground onions, salt, chilli powder, coriander, garam masala, white pepper, gram flour, ground almonds, poppy seeds, cardamom, mace, papaya, saffron infused milk, clotted cream and kewra water. Mix well to combine. Place the yoghurt in a large bowl and mix in the ground onions, salt, chilli powder, coriander, garam masala, white pepper, gram flour, ground almonds, poppy seeds, cardamom, mace, papaya, saffron infused milk, clotted cream and kewra water. Mix well to combine. Place the lamb in a large roasting tin and make small slits all over with the tip of a sharp knife. Rub the lamb all over with the yoghurt marinade, then cover and place in the fridge for 3 hours. After 3 hours, make more slits in the lamb and rub the marinade in again, picking up any that has dropped into the tin. Cover and put back in the fridge for another 3 hours. Alternatively, marinate the lamb in the fridge overnight. Place the lamb in a large roasting tin and make small slits all over with the tip of a sharp knife. Rub the lamb all over with the yoghurt marinade, then cover and place in the fridge for 3 hours. After 3 hours, make more slits in the lamb and rub the marinade in again, picking up any that has dropped into the tin. Cover and put back in the fridge for another 3 hours. Alternatively, marinate the lamb in the fridge overnight. One hour before cooking, remove the lamb from the fridge and preheat the oven to 200C/180C Fan/Gas 6. One hour before cooking, remove the lamb from the fridge and preheat the oven to 200C/180C Fan/Gas 6. Roast the lamb for 1 hour 40 minutes, basting regularly with the ghee leftover from the onions. To check whether the lamb is done to your liking, using clean hands, touch the top of the thickest part of the lamb leg. If it feels soft to the touch, the lamb is rare. If it feels springy, it is medium. If it feels firm, it is well done. Roast the lamb for 1 hour 40 minutes, basting regularly with the ghee leftover from the onions. To check whether the lamb is done to your liking, using clean hands, touch the top of the thickest part of the lamb leg. If it feels soft to the touch, the lamb is rare. If it feels springy, it is medium. If it feels firm, it is well done. To serve, place the whole leg of lamb on a serving plate and carve into thick slices at the table. To serve, place the whole leg of lamb on a serving plate and carve into thick slices at the table."
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} | 35778507107133a54a2f92b6866a03804fdfce9040b18579d44eed896af427bd | Falooda recipe
An average of 5.0 out of 5 stars from 1 rating A delicious cross between a drink and a dessert, falooda is fragrant, creamy and perfect for Eid celebrations. 8g/¼oz dried agar-agar strands (China grass), broken into small pieces4 tsp basil seeds2 litres/3½ pints whole milk2 litres/3½ pints vanilla ice cream370ml/13fl oz rose syrup75g/2½oz shelled pistachios, roughly chopped 8g/¼oz dried agar-agar strands (China grass), broken into small pieces 4 tsp basil seeds 2 litres/3½ pints whole milk 2 litres/3½ pints vanilla ice cream 370ml/13fl oz rose syrup 75g/2½oz shelled pistachios, roughly chopped Method Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving. Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan. Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating A delicious cross between a drink and a dessert, falooda is fragrant, creamy and perfect for Eid celebrations. 8g/¼oz dried agar-agar strands (China grass), broken into small pieces4 tsp basil seeds2 litres/3½ pints whole milk2 litres/3½ pints vanilla ice cream370ml/13fl oz rose syrup75g/2½oz shelled pistachios, roughly chopped 8g/¼oz dried agar-agar strands (China grass), broken into small pieces 4 tsp basil seeds 2 litres/3½ pints whole milk 2 litres/3½ pints vanilla ice cream 370ml/13fl oz rose syrup 75g/2½oz shelled pistachios, roughly chopped Method Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving. Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan. Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving."
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} | c32db6ea55215f1a0c3b9e6ead357da6c9ce9595d35134764700ebf53d01c471 | Shahi tukra recipe
An average of 5.0 out of 5 stars from 2 ratings Shahi tukra is a special Mughlai dessert, which is served at festive occasions and weddings across the Indian sub-continent. Originating from the Mughal palaces, the literal translation of ‘shahi tukra’ is ‘royal morsel’. Soaked in saffron-and-cardamom-infused milk and garnished with slivers of pistachio and almond, in this recipe the humble slice of bread is transformed into a fragrant, delicate dessert. Surprisingly simple to make, Shahi tukra is the Indian version of bread and butter pudding. 1 litre/1¾ pints whole milk, plus 2 tbsp extra¼ tsp saffron strands 2 green cardamom pods 225g/8oz granulated sugar 6 tbsp melted butter 6 tbsp sunflower oil 8 slices white bread (slightly stale is best), sliced into two diagonally 1 litre/1¾ pints whole milk, plus 2 tbsp extra ¼ tsp saffron strands 2 green cardamom pods 225g/8oz granulated sugar 6 tbsp melted butter 6 tbsp sunflower oil 8 slices white bread (slightly stale is best), sliced into two diagonally 4 tbsp clotted cream 1 tbsp almond slivers 1 tbsp pistachio slivers 4 tbsp clotted cream 1 tbsp almond slivers 1 tbsp pistachio slivers Method Gently warm 4 tbsp of milk in a small saucepan (do not boil). Remove from the heat and add the saffron strands. Set aside for 30 minutes.Pour the remaining milk into a saucepan with the cardamom pods. Bring to the boil over a medium–high heat. Add the sugar and stir until dissolved. Turn the heat to low and add the saffron-infused milk. Keep warm over a low heat.Melt the butter and oil together in a non-stick frying pan or skillet over a medium heat. Fry each bread triangle, one-by-one, until golden-brown then place straight into the saucepan of milk for 10-15 seconds. Layer the bread in a serving dish (about 30cm/12in long, oval ideally). Repeat until all the bread has been used.Pour 150ml/5fl oz of the warmed milk over the slices. Cover with a clean tea towel and set aside for 4 hours (if making ahead, refrigerate until needed). The bread will absorb some of the extra milk.To serve, dot the clotted cream over the top of the bread. Sprinkle over almond and pistachio slivers. Serve at room temperature or chilled. Gently warm 4 tbsp of milk in a small saucepan (do not boil). Remove from the heat and add the saffron strands. Set aside for 30 minutes. Gently warm 4 tbsp of milk in a small saucepan (do not boil). Remove from the heat and add the saffron strands. Set aside for 30 minutes. Pour the remaining milk into a saucepan with the cardamom pods. Bring to the boil over a medium–high heat. Add the sugar and stir until dissolved. Turn the heat to low and add the saffron-infused milk. Keep warm over a low heat. Pour the remaining milk into a saucepan with the cardamom pods. Bring to the boil over a medium–high heat. Add the sugar and stir until dissolved. Turn the heat to low and add the saffron-infused milk. Keep warm over a low heat. Melt the butter and oil together in a non-stick frying pan or skillet over a medium heat. Fry each bread triangle, one-by-one, until golden-brown then place straight into the saucepan of milk for 10-15 seconds. Layer the bread in a serving dish (about 30cm/12in long, oval ideally). Repeat until all the bread has been used. Melt the butter and oil together in a non-stick frying pan or skillet over a medium heat. Fry each bread triangle, one-by-one, until golden-brown then place straight into the saucepan of milk for 10-15 seconds. Layer the bread in a serving dish (about 30cm/12in long, oval ideally). Repeat until all the bread has been used. Pour 150ml/5fl oz of the warmed milk over the slices. Cover with a clean tea towel and set aside for 4 hours (if making ahead, refrigerate until needed). The bread will absorb some of the extra milk. Pour 150ml/5fl oz of the warmed milk over the slices. Cover with a clean tea towel and set aside for 4 hours (if making ahead, refrigerate until needed). The bread will absorb some of the extra milk. To serve, dot the clotted cream over the top of the bread. Sprinkle over almond and pistachio slivers. Serve at room temperature or chilled. To serve, dot the clotted cream over the top of the bread. Sprinkle over almond and pistachio slivers. Serve at room temperature or chilled. Recipe tips Shahi tukra is a great way to end any meal, but it is particularly suitable for larger parties as it can be made in advance and served either at room temperature or chilled. | {
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"title": "Shahi tukra recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Shahi tukra is a special Mughlai dessert, which is served at festive occasions and weddings across the Indian sub-continent. Originating from the Mughal palaces, the literal translation of ‘shahi tukra’ is ‘royal morsel’. Soaked in saffron-and-cardamom-infused milk and garnished with slivers of pistachio and almond, in this recipe the humble slice of bread is transformed into a fragrant, delicate dessert. Surprisingly simple to make, Shahi tukra is the Indian version of bread and butter pudding. 1 litre/1¾ pints whole milk, plus 2 tbsp extra¼ tsp saffron strands 2 green cardamom pods 225g/8oz granulated sugar 6 tbsp melted butter 6 tbsp sunflower oil 8 slices white bread (slightly stale is best), sliced into two diagonally 1 litre/1¾ pints whole milk, plus 2 tbsp extra ¼ tsp saffron strands 2 green cardamom pods 225g/8oz granulated sugar 6 tbsp melted butter 6 tbsp sunflower oil 8 slices white bread (slightly stale is best), sliced into two diagonally 4 tbsp clotted cream 1 tbsp almond slivers 1 tbsp pistachio slivers 4 tbsp clotted cream 1 tbsp almond slivers 1 tbsp pistachio slivers Method Gently warm 4 tbsp of milk in a small saucepan (do not boil). Remove from the heat and add the saffron strands. Set aside for 30 minutes.Pour the remaining milk into a saucepan with the cardamom pods. Bring to the boil over a medium–high heat. Add the sugar and stir until dissolved. Turn the heat to low and add the saffron-infused milk. Keep warm over a low heat.Melt the butter and oil together in a non-stick frying pan or skillet over a medium heat. Fry each bread triangle, one-by-one, until golden-brown then place straight into the saucepan of milk for 10-15 seconds. Layer the bread in a serving dish (about 30cm/12in long, oval ideally). Repeat until all the bread has been used.Pour 150ml/5fl oz of the warmed milk over the slices. Cover with a clean tea towel and set aside for 4 hours (if making ahead, refrigerate until needed). The bread will absorb some of the extra milk.To serve, dot the clotted cream over the top of the bread. Sprinkle over almond and pistachio slivers. Serve at room temperature or chilled. Gently warm 4 tbsp of milk in a small saucepan (do not boil). Remove from the heat and add the saffron strands. Set aside for 30 minutes. Gently warm 4 tbsp of milk in a small saucepan (do not boil). Remove from the heat and add the saffron strands. Set aside for 30 minutes. Pour the remaining milk into a saucepan with the cardamom pods. Bring to the boil over a medium–high heat. Add the sugar and stir until dissolved. Turn the heat to low and add the saffron-infused milk. Keep warm over a low heat. Pour the remaining milk into a saucepan with the cardamom pods. Bring to the boil over a medium–high heat. Add the sugar and stir until dissolved. Turn the heat to low and add the saffron-infused milk. Keep warm over a low heat. Melt the butter and oil together in a non-stick frying pan or skillet over a medium heat. Fry each bread triangle, one-by-one, until golden-brown then place straight into the saucepan of milk for 10-15 seconds. Layer the bread in a serving dish (about 30cm/12in long, oval ideally). Repeat until all the bread has been used. Melt the butter and oil together in a non-stick frying pan or skillet over a medium heat. Fry each bread triangle, one-by-one, until golden-brown then place straight into the saucepan of milk for 10-15 seconds. Layer the bread in a serving dish (about 30cm/12in long, oval ideally). Repeat until all the bread has been used. Pour 150ml/5fl oz of the warmed milk over the slices. Cover with a clean tea towel and set aside for 4 hours (if making ahead, refrigerate until needed). The bread will absorb some of the extra milk. Pour 150ml/5fl oz of the warmed milk over the slices. Cover with a clean tea towel and set aside for 4 hours (if making ahead, refrigerate until needed). The bread will absorb some of the extra milk. To serve, dot the clotted cream over the top of the bread. Sprinkle over almond and pistachio slivers. Serve at room temperature or chilled. To serve, dot the clotted cream over the top of the bread. Sprinkle over almond and pistachio slivers. Serve at room temperature or chilled. Recipe tips Shahi tukra is a great way to end any meal, but it is particularly suitable for larger parties as it can be made in advance and served either at room temperature or chilled."
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} | 785c178d4779e875fcdc5220dd5484b3def04f5cf0e16609270a7fa466419426 | Stuffed aubergines with peanut sauce recipe
An average of 4.6 out of 5 stars from 9 ratings These stuffed aubergines come with a flavour-packed homemade peanut sauce and a crispy peanut and sourdough topping. 2 small aubergines dash olive oil1 banana shallot, finely chopped1 garlic clove, finely chopped½ courgette, finely chopped5 green beans, sliced1 red pepper, finely choppedsalt, to season 2 small aubergines dash olive oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped ½ courgette, finely chopped 5 green beans, sliced 1 red pepper, finely chopped salt, to season dash olive oil100g/3½oz peanuts 1 garlic clove, finely chopped 100g/3½oz sourdough crumbs dash olive oil 100g/3½oz peanuts 1 garlic clove, finely chopped 100g/3½oz sourdough crumbs 2 tsp Sichuan peppercorns3 tbsp vegetable oil 1 tbsp chilli sauce 1 tbsp finely chopped ginger3 garlic cloves, finely chopped 2 tbsp sesame seeds 4 tbsp peanut butter 1–2 tsp sesame oil1 tbsp soy sauce 2 tsp Sichuan peppercorns 3 tbsp vegetable oil 1 tbsp chilli sauce 1 tbsp finely chopped ginger 3 garlic cloves, finely chopped 2 tbsp sesame seeds 4 tbsp peanut butter 1–2 tsp sesame oil 1 tbsp soy sauce 1 bunch spring onions, tops shredded 4 tbsp Thai basil 1 bunch spring onions, tops shredded 4 tbsp Thai basil Method To make the stuffed aubergines, preheat the oven to 200C/180C/Gas 6. Prick the aubergines all over with a fork and put them on a lightly greased baking tray the oven for 30–40 minutes to soften.Remove the aubergines from the oven, cool and cut in half. Scoop the middles out and chop. Reserve the chopped aubergines and the shells.Heat a little olive oil in a pan and fry the shallot and garlic until softened. Add the courgette, green beans and red pepper. Add the chopped aubergine and season with salt to taste. Spoon or pipe this mixture into the aubergines and put back into the oven for 20 minutes. To make the topping, heat a little olive oil in a pan and fry the peanuts with the garlic. Remove from the heat and cool. Fry the sourdough crumbs and remove from the heat to cool. Blend together in a food processor or blender and set aside.To make the peanut sauce, crush the peppercorns in a pestle and mortar and lightly dry fry in a pan until aromatic, then transfer to a bowl. Heat the oil in a pan and tip this over the Szechuan pepper, chilli, ginger and garlic. Add the sesame seeds and stir in the peanut butter, sesame oil (to taste) and soy sauce. Loosen with a little water if necessary and keep warm.To serve, sprinkle the topping over the stuffed aubergines. Spoon some peanut sauce onto a plate, sprinkle with the chopped spring onions, top with the stuffed aubergines and garnish with Thai basil. To make the stuffed aubergines, preheat the oven to 200C/180C/Gas 6. To make the stuffed aubergines, preheat the oven to 200C/180C/Gas 6. Prick the aubergines all over with a fork and put them on a lightly greased baking tray the oven for 30–40 minutes to soften. Prick the aubergines all over with a fork and put them on a lightly greased baking tray the oven for 30–40 minutes to soften. Remove the aubergines from the oven, cool and cut in half. Scoop the middles out and chop. Reserve the chopped aubergines and the shells. Remove the aubergines from the oven, cool and cut in half. Scoop the middles out and chop. Reserve the chopped aubergines and the shells. Heat a little olive oil in a pan and fry the shallot and garlic until softened. Add the courgette, green beans and red pepper. Add the chopped aubergine and season with salt to taste. Spoon or pipe this mixture into the aubergines and put back into the oven for 20 minutes. Heat a little olive oil in a pan and fry the shallot and garlic until softened. Add the courgette, green beans and red pepper. Add the chopped aubergine and season with salt to taste. Spoon or pipe this mixture into the aubergines and put back into the oven for 20 minutes. To make the topping, heat a little olive oil in a pan and fry the peanuts with the garlic. Remove from the heat and cool. Fry the sourdough crumbs and remove from the heat to cool. Blend together in a food processor or blender and set aside. To make the topping, heat a little olive oil in a pan and fry the peanuts with the garlic. Remove from the heat and cool. Fry the sourdough crumbs and remove from the heat to cool. Blend together in a food processor or blender and set aside. To make the peanut sauce, crush the peppercorns in a pestle and mortar and lightly dry fry in a pan until aromatic, then transfer to a bowl. Heat the oil in a pan and tip this over the Szechuan pepper, chilli, ginger and garlic. Add the sesame seeds and stir in the peanut butter, sesame oil (to taste) and soy sauce. Loosen with a little water if necessary and keep warm. To make the peanut sauce, crush the peppercorns in a pestle and mortar and lightly dry fry in a pan until aromatic, then transfer to a bowl. Heat the oil in a pan and tip this over the Szechuan pepper, chilli, ginger and garlic. Add the sesame seeds and stir in the peanut butter, sesame oil (to taste) and soy sauce. Loosen with a little water if necessary and keep warm. To serve, sprinkle the topping over the stuffed aubergines. Spoon some peanut sauce onto a plate, sprinkle with the chopped spring onions, top with the stuffed aubergines and garnish with Thai basil. To serve, sprinkle the topping over the stuffed aubergines. Spoon some peanut sauce onto a plate, sprinkle with the chopped spring onions, top with the stuffed aubergines and garnish with Thai basil. | {
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"title": "Stuffed aubergines with peanut sauce recipe",
"content": "An average of 4.6 out of 5 stars from 9 ratings These stuffed aubergines come with a flavour-packed homemade peanut sauce and a crispy peanut and sourdough topping. 2 small aubergines dash olive oil1 banana shallot, finely chopped1 garlic clove, finely chopped½ courgette, finely chopped5 green beans, sliced1 red pepper, finely choppedsalt, to season 2 small aubergines dash olive oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped ½ courgette, finely chopped 5 green beans, sliced 1 red pepper, finely chopped salt, to season dash olive oil100g/3½oz peanuts 1 garlic clove, finely chopped 100g/3½oz sourdough crumbs dash olive oil 100g/3½oz peanuts 1 garlic clove, finely chopped 100g/3½oz sourdough crumbs 2 tsp Sichuan peppercorns3 tbsp vegetable oil 1 tbsp chilli sauce 1 tbsp finely chopped ginger3 garlic cloves, finely chopped 2 tbsp sesame seeds 4 tbsp peanut butter 1–2 tsp sesame oil1 tbsp soy sauce 2 tsp Sichuan peppercorns 3 tbsp vegetable oil 1 tbsp chilli sauce 1 tbsp finely chopped ginger 3 garlic cloves, finely chopped 2 tbsp sesame seeds 4 tbsp peanut butter 1–2 tsp sesame oil 1 tbsp soy sauce 1 bunch spring onions, tops shredded 4 tbsp Thai basil 1 bunch spring onions, tops shredded 4 tbsp Thai basil Method To make the stuffed aubergines, preheat the oven to 200C/180C/Gas 6. Prick the aubergines all over with a fork and put them on a lightly greased baking tray the oven for 30–40 minutes to soften.Remove the aubergines from the oven, cool and cut in half. Scoop the middles out and chop. Reserve the chopped aubergines and the shells.Heat a little olive oil in a pan and fry the shallot and garlic until softened. Add the courgette, green beans and red pepper. Add the chopped aubergine and season with salt to taste. Spoon or pipe this mixture into the aubergines and put back into the oven for 20 minutes. To make the topping, heat a little olive oil in a pan and fry the peanuts with the garlic. Remove from the heat and cool. Fry the sourdough crumbs and remove from the heat to cool. Blend together in a food processor or blender and set aside.To make the peanut sauce, crush the peppercorns in a pestle and mortar and lightly dry fry in a pan until aromatic, then transfer to a bowl. Heat the oil in a pan and tip this over the Szechuan pepper, chilli, ginger and garlic. Add the sesame seeds and stir in the peanut butter, sesame oil (to taste) and soy sauce. Loosen with a little water if necessary and keep warm.To serve, sprinkle the topping over the stuffed aubergines. Spoon some peanut sauce onto a plate, sprinkle with the chopped spring onions, top with the stuffed aubergines and garnish with Thai basil. To make the stuffed aubergines, preheat the oven to 200C/180C/Gas 6. To make the stuffed aubergines, preheat the oven to 200C/180C/Gas 6. Prick the aubergines all over with a fork and put them on a lightly greased baking tray the oven for 30–40 minutes to soften. Prick the aubergines all over with a fork and put them on a lightly greased baking tray the oven for 30–40 minutes to soften. Remove the aubergines from the oven, cool and cut in half. Scoop the middles out and chop. Reserve the chopped aubergines and the shells. Remove the aubergines from the oven, cool and cut in half. Scoop the middles out and chop. Reserve the chopped aubergines and the shells. Heat a little olive oil in a pan and fry the shallot and garlic until softened. Add the courgette, green beans and red pepper. Add the chopped aubergine and season with salt to taste. Spoon or pipe this mixture into the aubergines and put back into the oven for 20 minutes. Heat a little olive oil in a pan and fry the shallot and garlic until softened. Add the courgette, green beans and red pepper. Add the chopped aubergine and season with salt to taste. Spoon or pipe this mixture into the aubergines and put back into the oven for 20 minutes. To make the topping, heat a little olive oil in a pan and fry the peanuts with the garlic. Remove from the heat and cool. Fry the sourdough crumbs and remove from the heat to cool. Blend together in a food processor or blender and set aside. To make the topping, heat a little olive oil in a pan and fry the peanuts with the garlic. Remove from the heat and cool. Fry the sourdough crumbs and remove from the heat to cool. Blend together in a food processor or blender and set aside. To make the peanut sauce, crush the peppercorns in a pestle and mortar and lightly dry fry in a pan until aromatic, then transfer to a bowl. Heat the oil in a pan and tip this over the Szechuan pepper, chilli, ginger and garlic. Add the sesame seeds and stir in the peanut butter, sesame oil (to taste) and soy sauce. Loosen with a little water if necessary and keep warm. To make the peanut sauce, crush the peppercorns in a pestle and mortar and lightly dry fry in a pan until aromatic, then transfer to a bowl. Heat the oil in a pan and tip this over the Szechuan pepper, chilli, ginger and garlic. Add the sesame seeds and stir in the peanut butter, sesame oil (to taste) and soy sauce. Loosen with a little water if necessary and keep warm. To serve, sprinkle the topping over the stuffed aubergines. Spoon some peanut sauce onto a plate, sprinkle with the chopped spring onions, top with the stuffed aubergines and garnish with Thai basil. To serve, sprinkle the topping over the stuffed aubergines. Spoon some peanut sauce onto a plate, sprinkle with the chopped spring onions, top with the stuffed aubergines and garnish with Thai basil."
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} | e5e81a55c8505d0b68e1a2bc2c07534ca3f7fd05a28dac765a1530b5b78c181b | Keema paratha recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keema_paratha_50582_16x9.jpg Flakey parathas stuffed with spiced lamb mince make a meal in themselves when served alongside yoghurt, chutney or pickle for dipping. 300g/10½oz atta or chapati flour, plus extra for dusting ½ tsp fine salt 1 tsp sunflower oil, plus extra for brushing 300g/10½oz atta or chapati flour, plus extra for dusting ½ tsp fine salt 1 tsp sunflower oil, plus extra for brushing 500g/1lb 2oz lamb mince 5cm/2in piece cinnamon2 dried bay leaves 2 tbsp sunflower or rapeseed oil1 tsp cumin seeds 6 large garlic cloves, chopped 200g/7oz red onions, finely chopped2–3 green chillies (bird’s eye or similar), chopped and seeds left in1 tsp salt 3 tsp tomato purée2 tsp dried methi (dried fenugreek leaves)1 tsp turmeric 1 tsp dried ground pomegranate (anardana) or 2 tsp pomegranate molasses 2 tsp garam masala 500g/1lb 2oz lamb mince 5cm/2in piece cinnamon 2 dried bay leaves 2 tbsp sunflower or rapeseed oil 1 tsp cumin seeds 6 large garlic cloves, chopped 200g/7oz red onions, finely chopped 2–3 green chillies (bird’s eye or similar), chopped and seeds left in 1 tsp salt 3 tsp tomato purée 2 tsp dried methi (dried fenugreek leaves) 1 tsp turmeric 1 tsp dried ground pomegranate (anardana) or 2 tsp pomegranate molasses 2 tsp garam masala Method To make the dough, combine the flour and salt in a large bowl. Gradually pour in 200ml/7fl oz water and mix until it comes together into a dough. Knead in the bowl until smooth and elastic. Use the oil to grease a large clean bowl and the surface of the dough. Cover with a clean tea towel and leave to rest in the fridge for 1 hour while you make the filling. To make the filling, add the lamb mince, cinnamon stick and bay leaves to a large saucepan. Cover with water and cook over a high heat for 10 minutes. Drain and set aside.Heat the oil over a medium heat in a large saucepan. Once hot, add the cumin seeds and, as soon as they start to pop, add the garlic and then the onions and cook for 4 minutes. Add the green chillies and salt and cook for a further 4 minutes. Add the tomato purée, methi, turmeric, anardana and garam masala. Mix well and cook for a few minutes. Lower the heat, remove the cinnamon and bay leaves from the mince mixture and add the mince to the onion mixture, cooking for another 4–5 minutes, stirring occasionally to avoid it sticking to the pan. Remove from the heat and leave to cool before making the parathas.Divide the dough into 16 equally-sized balls. Sprinkle the work surface with flour and roll two dough balls into discs each around 10cm/4in diameter and 3mm thick. Top one of the discs with 2 tablespoons of the lamb mixture and place the other dough disc on top. Seal the edges by pinching the dough with your fingers, sprinkle with more flour and roll the filled paratha into a disc around 15cm/6in in diameter and 2mm thick. Repeat with the remaining dough balls to create 8 parathas. Heat a frying pan over a medium heat and dry-fry the parathas, one at a time, for 1 minute on each side until small blisters form on the surface. Brush with oil, flip over, brush the other side and cook until both sides are crisp. Remove from the pan, keep warm and repeat with the other parathas. Serve warm. To make the dough, combine the flour and salt in a large bowl. Gradually pour in 200ml/7fl oz water and mix until it comes together into a dough. Knead in the bowl until smooth and elastic. Use the oil to grease a large clean bowl and the surface of the dough. Cover with a clean tea towel and leave to rest in the fridge for 1 hour while you make the filling. To make the dough, combine the flour and salt in a large bowl. Gradually pour in 200ml/7fl oz water and mix until it comes together into a dough. Knead in the bowl until smooth and elastic. Use the oil to grease a large clean bowl and the surface of the dough. Cover with a clean tea towel and leave to rest in the fridge for 1 hour while you make the filling. To make the filling, add the lamb mince, cinnamon stick and bay leaves to a large saucepan. Cover with water and cook over a high heat for 10 minutes. Drain and set aside. To make the filling, add the lamb mince, cinnamon stick and bay leaves to a large saucepan. Cover with water and cook over a high heat for 10 minutes. Drain and set aside. Heat the oil over a medium heat in a large saucepan. Once hot, add the cumin seeds and, as soon as they start to pop, add the garlic and then the onions and cook for 4 minutes. Add the green chillies and salt and cook for a further 4 minutes. Add the tomato purée, methi, turmeric, anardana and garam masala. Mix well and cook for a few minutes. Lower the heat, remove the cinnamon and bay leaves from the mince mixture and add the mince to the onion mixture, cooking for another 4–5 minutes, stirring occasionally to avoid it sticking to the pan. Remove from the heat and leave to cool before making the parathas. Heat the oil over a medium heat in a large saucepan. Once hot, add the cumin seeds and, as soon as they start to pop, add the garlic and then the onions and cook for 4 minutes. Add the green chillies and salt and cook for a further 4 minutes. Add the tomato purée, methi, turmeric, anardana and garam masala. Mix well and cook for a few minutes. Lower the heat, remove the cinnamon and bay leaves from the mince mixture and add the mince to the onion mixture, cooking for another 4–5 minutes, stirring occasionally to avoid it sticking to the pan. Remove from the heat and leave to cool before making the parathas. Divide the dough into 16 equally-sized balls. Sprinkle the work surface with flour and roll two dough balls into discs each around 10cm/4in diameter and 3mm thick. Top one of the discs with 2 tablespoons of the lamb mixture and place the other dough disc on top. Seal the edges by pinching the dough with your fingers, sprinkle with more flour and roll the filled paratha into a disc around 15cm/6in in diameter and 2mm thick. Repeat with the remaining dough balls to create 8 parathas. Divide the dough into 16 equally-sized balls. Sprinkle the work surface with flour and roll two dough balls into discs each around 10cm/4in diameter and 3mm thick. Top one of the discs with 2 tablespoons of the lamb mixture and place the other dough disc on top. Seal the edges by pinching the dough with your fingers, sprinkle with more flour and roll the filled paratha into a disc around 15cm/6in in diameter and 2mm thick. Repeat with the remaining dough balls to create 8 parathas. Heat a frying pan over a medium heat and dry-fry the parathas, one at a time, for 1 minute on each side until small blisters form on the surface. Brush with oil, flip over, brush the other side and cook until both sides are crisp. Remove from the pan, keep warm and repeat with the other parathas. Serve warm. Heat a frying pan over a medium heat and dry-fry the parathas, one at a time, for 1 minute on each side until small blisters form on the surface. Brush with oil, flip over, brush the other side and cook until both sides are crisp. Remove from the pan, keep warm and repeat with the other parathas. Serve warm. | {
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"title": "Keema paratha 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/keema_paratha_50582_16x9.jpg Flakey parathas stuffed with spiced lamb mince make a meal in themselves when served alongside yoghurt, chutney or pickle for dipping. 300g/10½oz atta or chapati flour, plus extra for dusting ½ tsp fine salt 1 tsp sunflower oil, plus extra for brushing 300g/10½oz atta or chapati flour, plus extra for dusting ½ tsp fine salt 1 tsp sunflower oil, plus extra for brushing 500g/1lb 2oz lamb mince 5cm/2in piece cinnamon2 dried bay leaves 2 tbsp sunflower or rapeseed oil1 tsp cumin seeds 6 large garlic cloves, chopped 200g/7oz red onions, finely chopped2–3 green chillies (bird’s eye or similar), chopped and seeds left in1 tsp salt 3 tsp tomato purée2 tsp dried methi (dried fenugreek leaves)1 tsp turmeric 1 tsp dried ground pomegranate (anardana) or 2 tsp pomegranate molasses 2 tsp garam masala 500g/1lb 2oz lamb mince 5cm/2in piece cinnamon 2 dried bay leaves 2 tbsp sunflower or rapeseed oil 1 tsp cumin seeds 6 large garlic cloves, chopped 200g/7oz red onions, finely chopped 2–3 green chillies (bird’s eye or similar), chopped and seeds left in 1 tsp salt 3 tsp tomato purée 2 tsp dried methi (dried fenugreek leaves) 1 tsp turmeric 1 tsp dried ground pomegranate (anardana) or 2 tsp pomegranate molasses 2 tsp garam masala Method To make the dough, combine the flour and salt in a large bowl. Gradually pour in 200ml/7fl oz water and mix until it comes together into a dough. Knead in the bowl until smooth and elastic. Use the oil to grease a large clean bowl and the surface of the dough. Cover with a clean tea towel and leave to rest in the fridge for 1 hour while you make the filling. To make the filling, add the lamb mince, cinnamon stick and bay leaves to a large saucepan. Cover with water and cook over a high heat for 10 minutes. Drain and set aside.Heat the oil over a medium heat in a large saucepan. Once hot, add the cumin seeds and, as soon as they start to pop, add the garlic and then the onions and cook for 4 minutes. Add the green chillies and salt and cook for a further 4 minutes. Add the tomato purée, methi, turmeric, anardana and garam masala. Mix well and cook for a few minutes. Lower the heat, remove the cinnamon and bay leaves from the mince mixture and add the mince to the onion mixture, cooking for another 4–5 minutes, stirring occasionally to avoid it sticking to the pan. Remove from the heat and leave to cool before making the parathas.Divide the dough into 16 equally-sized balls. Sprinkle the work surface with flour and roll two dough balls into discs each around 10cm/4in diameter and 3mm thick. Top one of the discs with 2 tablespoons of the lamb mixture and place the other dough disc on top. Seal the edges by pinching the dough with your fingers, sprinkle with more flour and roll the filled paratha into a disc around 15cm/6in in diameter and 2mm thick. Repeat with the remaining dough balls to create 8 parathas. Heat a frying pan over a medium heat and dry-fry the parathas, one at a time, for 1 minute on each side until small blisters form on the surface. Brush with oil, flip over, brush the other side and cook until both sides are crisp. Remove from the pan, keep warm and repeat with the other parathas. Serve warm. To make the dough, combine the flour and salt in a large bowl. Gradually pour in 200ml/7fl oz water and mix until it comes together into a dough. Knead in the bowl until smooth and elastic. Use the oil to grease a large clean bowl and the surface of the dough. Cover with a clean tea towel and leave to rest in the fridge for 1 hour while you make the filling. To make the dough, combine the flour and salt in a large bowl. Gradually pour in 200ml/7fl oz water and mix until it comes together into a dough. Knead in the bowl until smooth and elastic. Use the oil to grease a large clean bowl and the surface of the dough. Cover with a clean tea towel and leave to rest in the fridge for 1 hour while you make the filling. To make the filling, add the lamb mince, cinnamon stick and bay leaves to a large saucepan. Cover with water and cook over a high heat for 10 minutes. Drain and set aside. To make the filling, add the lamb mince, cinnamon stick and bay leaves to a large saucepan. Cover with water and cook over a high heat for 10 minutes. Drain and set aside. Heat the oil over a medium heat in a large saucepan. Once hot, add the cumin seeds and, as soon as they start to pop, add the garlic and then the onions and cook for 4 minutes. Add the green chillies and salt and cook for a further 4 minutes. Add the tomato purée, methi, turmeric, anardana and garam masala. Mix well and cook for a few minutes. Lower the heat, remove the cinnamon and bay leaves from the mince mixture and add the mince to the onion mixture, cooking for another 4–5 minutes, stirring occasionally to avoid it sticking to the pan. Remove from the heat and leave to cool before making the parathas. Heat the oil over a medium heat in a large saucepan. Once hot, add the cumin seeds and, as soon as they start to pop, add the garlic and then the onions and cook for 4 minutes. Add the green chillies and salt and cook for a further 4 minutes. Add the tomato purée, methi, turmeric, anardana and garam masala. Mix well and cook for a few minutes. Lower the heat, remove the cinnamon and bay leaves from the mince mixture and add the mince to the onion mixture, cooking for another 4–5 minutes, stirring occasionally to avoid it sticking to the pan. Remove from the heat and leave to cool before making the parathas. Divide the dough into 16 equally-sized balls. Sprinkle the work surface with flour and roll two dough balls into discs each around 10cm/4in diameter and 3mm thick. Top one of the discs with 2 tablespoons of the lamb mixture and place the other dough disc on top. Seal the edges by pinching the dough with your fingers, sprinkle with more flour and roll the filled paratha into a disc around 15cm/6in in diameter and 2mm thick. Repeat with the remaining dough balls to create 8 parathas. Divide the dough into 16 equally-sized balls. Sprinkle the work surface with flour and roll two dough balls into discs each around 10cm/4in diameter and 3mm thick. Top one of the discs with 2 tablespoons of the lamb mixture and place the other dough disc on top. Seal the edges by pinching the dough with your fingers, sprinkle with more flour and roll the filled paratha into a disc around 15cm/6in in diameter and 2mm thick. Repeat with the remaining dough balls to create 8 parathas. Heat a frying pan over a medium heat and dry-fry the parathas, one at a time, for 1 minute on each side until small blisters form on the surface. Brush with oil, flip over, brush the other side and cook until both sides are crisp. Remove from the pan, keep warm and repeat with the other parathas. Serve warm. Heat a frying pan over a medium heat and dry-fry the parathas, one at a time, for 1 minute on each side until small blisters form on the surface. Brush with oil, flip over, brush the other side and cook until both sides are crisp. Remove from the pan, keep warm and repeat with the other parathas. Serve warm."
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} | 2400188f9fea7da3edaa231ff21cc65d72e36fe0ac091569a024aec298ca809f | Cardamom kulfi recipe
An average of 5.0 out of 5 stars from 2 ratings ½ tsp cornflour2 tbsp milk200ml/7¼ fl oz evaporated milk200ml/7¼ fl oz condensed milk200g/7¼oz thick double creamseeds of 2-3 cardamom pods, crushed ½ tsp cornflour 2 tbsp milk 200ml/7¼ fl oz evaporated milk 200ml/7¼ fl oz condensed milk 200g/7¼oz thick double cream seeds of 2-3 cardamom pods, crushed Method Mix the cornflour with the milk and set aside.In a saucepan, heat the evaporated milk and bring to the boil.Add the condensed milk, double cream, cardamom and the cornflour mixture.Stir well for one minute.Remove from the heat. Allow to cool slightly.Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well.Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm.The ice cream is quite rich so two small scoops for one person is ample. Mix the cornflour with the milk and set aside. Mix the cornflour with the milk and set aside. In a saucepan, heat the evaporated milk and bring to the boil. In a saucepan, heat the evaporated milk and bring to the boil. Add the condensed milk, double cream, cardamom and the cornflour mixture. Add the condensed milk, double cream, cardamom and the cornflour mixture. Stir well for one minute. Stir well for one minute. Remove from the heat. Allow to cool slightly. Remove from the heat. Allow to cool slightly. Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm. Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm. The ice cream is quite rich so two small scoops for one person is ample. The ice cream is quite rich so two small scoops for one person is ample. | {
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"delivery_version": "v1.0",
"title": "Cardamom kulfi recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings ½ tsp cornflour2 tbsp milk200ml/7¼ fl oz evaporated milk200ml/7¼ fl oz condensed milk200g/7¼oz thick double creamseeds of 2-3 cardamom pods, crushed ½ tsp cornflour 2 tbsp milk 200ml/7¼ fl oz evaporated milk 200ml/7¼ fl oz condensed milk 200g/7¼oz thick double cream seeds of 2-3 cardamom pods, crushed Method Mix the cornflour with the milk and set aside.In a saucepan, heat the evaporated milk and bring to the boil.Add the condensed milk, double cream, cardamom and the cornflour mixture.Stir well for one minute.Remove from the heat. Allow to cool slightly.Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well.Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm.The ice cream is quite rich so two small scoops for one person is ample. Mix the cornflour with the milk and set aside. Mix the cornflour with the milk and set aside. In a saucepan, heat the evaporated milk and bring to the boil. In a saucepan, heat the evaporated milk and bring to the boil. Add the condensed milk, double cream, cardamom and the cornflour mixture. Add the condensed milk, double cream, cardamom and the cornflour mixture. Stir well for one minute. Stir well for one minute. Remove from the heat. Allow to cool slightly. Remove from the heat. Allow to cool slightly. Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm. Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm. The ice cream is quite rich so two small scoops for one person is ample. The ice cream is quite rich so two small scoops for one person is ample."
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} | 3904a8d145b3a92d0775103d7319e29f61f976b8c703407849be33e6482eaae5 | Butter chicken recipe
To make the tandoori chicken, score the chicken crosswise before placing it and all of the other tandoori chicken ingredients into a bowl, mixing well to combine. Make sure the chicken is completely coated and the marinade has been pushed into the score lines on the meat. Cover and set aside in the fridge to marinate for at least 30 minutes.To make the sauce, place the cinnamon, bay leaf, cloves, mace and cardamom pods in a square of muslin and tie up to form a parcel. Place the tomatoes, onion, garlic, cashews, honey, 150ml/5fl oz water, milk, coriander, Kashmiri chilli powder, fenugreek leaves, a pinch of salt, butter and the muslin spice parcel into a casserole. Cover with a lid and cook for 1 hour over a medium–high heat. Remove the muslin parcel and use a hand blender to purée the sauce until completely smooth. Meanwhile, make the tadka so it is ready at the same time as the sauce. Heat the butter and oil in a saucepan. Add the onions and fry until just golden. Add the garlic and fry until they too begin to brown. Add the Kashmiri chilli powder and cook for a further minute, then remove the pan from the heat. Pour into the blended sauce and stir to combine. Let the sauce simmer for 10–12 minutes until the colour changes to a deep orange. Set aside. To make the kasoori methi, heat the oil in a frying pan, add the fenugreek leaves and cook until fragrant. Remove from the heat and reserve half in a bowl. Crush the remaining half between your palms into a separate bowl. Add two teaspoons of the crushed leaves to the sauce, then adjust to taste with extra crushed leaves if desired.To cook the tandoori chicken, preheat a charcoal grill or barbecue. Thread the marinated chicken thighs onto two skewers, before placing them onto the hot grill. Use tongs to turn the skewers occasionally and cook for 15–20 minutes or until slightly charred and cooked through. Remove from the grill, leave to cool slightly, then shred the chicken into small pieces. Place in a small bowl and set aside. Measure out 300g/10½oz sauce and place into a small saucepan over a low heat. Add 100g/3½oz shredded tandoori chicken to the sauce and simmer for 2–3 minutes until warm. To serve, transfer the shredded chicken and sauce mixture into individual serving bowls, portioning out the remaining chicken between the bowls too. Drizzle with the cream and finish with the tadka and a sprinkle of the reserved kasoori methi. To make the tandoori chicken, score the chicken crosswise before placing it and all of the other tandoori chicken ingredients into a bowl, mixing well to combine. Make sure the chicken is completely coated and the marinade has been pushed into the score lines on the meat. Cover and set aside in the fridge to marinate for at least 30 minutes. To make the tandoori chicken, score the chicken crosswise before placing it and all of the other tandoori chicken ingredients into a bowl, mixing well to combine. Make sure the chicken is completely coated and the marinade has been pushed into the score lines on the meat. Cover and set aside in the fridge to marinate for at least 30 minutes. To make the sauce, place the cinnamon, bay leaf, cloves, mace and cardamom pods in a square of muslin and tie up to form a parcel. Place the tomatoes, onion, garlic, cashews, honey, 150ml/5fl oz water, milk, coriander, Kashmiri chilli powder, fenugreek leaves, a pinch of salt, butter and the muslin spice parcel into a casserole. Cover with a lid and cook for 1 hour over a medium–high heat. Remove the muslin parcel and use a hand blender to purée the sauce until completely smooth. To make the sauce, place the cinnamon, bay leaf, cloves, mace and cardamom pods in a square of muslin and tie up to form a parcel. Place the tomatoes, onion, garlic, cashews, honey, 150ml/5fl oz water, milk, coriander, Kashmiri chilli powder, fenugreek leaves, a pinch of salt, butter and the muslin spice parcel into a casserole. Cover with a lid and cook for 1 hour over a medium–high heat. Remove the muslin parcel and use a hand blender to purée the sauce until completely smooth. Meanwhile, make the tadka so it is ready at the same time as the sauce. Heat the butter and oil in a saucepan. Add the onions and fry until just golden. Add the garlic and fry until they too begin to brown. Add the Kashmiri chilli powder and cook for a further minute, then remove the pan from the heat. Pour into the blended sauce and stir to combine. Let the sauce simmer for 10–12 minutes until the colour changes to a deep orange. Set aside. Meanwhile, make the tadka so it is ready at the same time as the sauce. Heat the butter and oil in a saucepan. Add the onions and fry until just golden. Add the garlic and fry until they too begin to brown. Add the Kashmiri chilli powder and cook for a further minute, then remove the pan from the heat. Pour into the blended sauce and stir to combine. Let the sauce simmer for 10–12 minutes until the colour changes to a deep orange. Set aside. To make the kasoori methi, heat the oil in a frying pan, add the fenugreek leaves and cook until fragrant. Remove from the heat and reserve half in a bowl. Crush the remaining half between your palms into a separate bowl. Add two teaspoons of the crushed leaves to the sauce, then adjust to taste with extra crushed leaves if desired. To make the kasoori methi, heat the oil in a frying pan, add the fenugreek leaves and cook until fragrant. Remove from the heat and reserve half in a bowl. Crush the remaining half between your palms into a separate bowl. Add two teaspoons of the crushed leaves to the sauce, then adjust to taste with extra crushed leaves if desired. To cook the tandoori chicken, preheat a charcoal grill or barbecue. Thread the marinated chicken thighs onto two skewers, before placing them onto the hot grill. Use tongs to turn the skewers occasionally and cook for 15–20 minutes or until slightly charred and cooked through. Remove from the grill, leave to cool slightly, then shred the chicken into small pieces. Place in a small bowl and set aside. To cook the tandoori chicken, preheat a charcoal grill or barbecue. Thread the marinated chicken thighs onto two skewers, before placing them onto the hot grill. Use tongs to turn the skewers occasionally and cook for 15–20 minutes or until slightly charred and cooked through. Remove from the grill, leave to cool slightly, then shred the chicken into small pieces. Place in a small bowl and set aside. Measure out 300g/10½oz sauce and place into a small saucepan over a low heat. Add 100g/3½oz shredded tandoori chicken to the sauce and simmer for 2–3 minutes until warm. Measure out 300g/10½oz sauce and place into a small saucepan over a low heat. Add 100g/3½oz shredded tandoori chicken to the sauce and simmer for 2–3 minutes until warm. To serve, transfer the shredded chicken and sauce mixture into individual serving bowls, portioning out the remaining chicken between the bowls too. Drizzle with the cream and finish with the tadka and a sprinkle of the reserved kasoori methi. To serve, transfer the shredded chicken and sauce mixture into individual serving bowls, portioning out the remaining chicken between the bowls too. Drizzle with the cream and finish with the tadka and a sprinkle of the reserved kasoori methi. | {
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"content": "To make the tandoori chicken, score the chicken crosswise before placing it and all of the other tandoori chicken ingredients into a bowl, mixing well to combine. Make sure the chicken is completely coated and the marinade has been pushed into the score lines on the meat. Cover and set aside in the fridge to marinate for at least 30 minutes.To make the sauce, place the cinnamon, bay leaf, cloves, mace and cardamom pods in a square of muslin and tie up to form a parcel. Place the tomatoes, onion, garlic, cashews, honey, 150ml/5fl oz water, milk, coriander, Kashmiri chilli powder, fenugreek leaves, a pinch of salt, butter and the muslin spice parcel into a casserole. Cover with a lid and cook for 1 hour over a medium–high heat. Remove the muslin parcel and use a hand blender to purée the sauce until completely smooth. Meanwhile, make the tadka so it is ready at the same time as the sauce. Heat the butter and oil in a saucepan. Add the onions and fry until just golden. Add the garlic and fry until they too begin to brown. Add the Kashmiri chilli powder and cook for a further minute, then remove the pan from the heat. Pour into the blended sauce and stir to combine. Let the sauce simmer for 10–12 minutes until the colour changes to a deep orange. Set aside. To make the kasoori methi, heat the oil in a frying pan, add the fenugreek leaves and cook until fragrant. Remove from the heat and reserve half in a bowl. Crush the remaining half between your palms into a separate bowl. Add two teaspoons of the crushed leaves to the sauce, then adjust to taste with extra crushed leaves if desired.To cook the tandoori chicken, preheat a charcoal grill or barbecue. Thread the marinated chicken thighs onto two skewers, before placing them onto the hot grill. Use tongs to turn the skewers occasionally and cook for 15–20 minutes or until slightly charred and cooked through. Remove from the grill, leave to cool slightly, then shred the chicken into small pieces. Place in a small bowl and set aside. Measure out 300g/10½oz sauce and place into a small saucepan over a low heat. Add 100g/3½oz shredded tandoori chicken to the sauce and simmer for 2–3 minutes until warm. To serve, transfer the shredded chicken and sauce mixture into individual serving bowls, portioning out the remaining chicken between the bowls too. Drizzle with the cream and finish with the tadka and a sprinkle of the reserved kasoori methi. To make the tandoori chicken, score the chicken crosswise before placing it and all of the other tandoori chicken ingredients into a bowl, mixing well to combine. Make sure the chicken is completely coated and the marinade has been pushed into the score lines on the meat. Cover and set aside in the fridge to marinate for at least 30 minutes. To make the tandoori chicken, score the chicken crosswise before placing it and all of the other tandoori chicken ingredients into a bowl, mixing well to combine. Make sure the chicken is completely coated and the marinade has been pushed into the score lines on the meat. Cover and set aside in the fridge to marinate for at least 30 minutes. To make the sauce, place the cinnamon, bay leaf, cloves, mace and cardamom pods in a square of muslin and tie up to form a parcel. Place the tomatoes, onion, garlic, cashews, honey, 150ml/5fl oz water, milk, coriander, Kashmiri chilli powder, fenugreek leaves, a pinch of salt, butter and the muslin spice parcel into a casserole. Cover with a lid and cook for 1 hour over a medium–high heat. Remove the muslin parcel and use a hand blender to purée the sauce until completely smooth. To make the sauce, place the cinnamon, bay leaf, cloves, mace and cardamom pods in a square of muslin and tie up to form a parcel. Place the tomatoes, onion, garlic, cashews, honey, 150ml/5fl oz water, milk, coriander, Kashmiri chilli powder, fenugreek leaves, a pinch of salt, butter and the muslin spice parcel into a casserole. Cover with a lid and cook for 1 hour over a medium–high heat. Remove the muslin parcel and use a hand blender to purée the sauce until completely smooth. Meanwhile, make the tadka so it is ready at the same time as the sauce. Heat the butter and oil in a saucepan. Add the onions and fry until just golden. Add the garlic and fry until they too begin to brown. Add the Kashmiri chilli powder and cook for a further minute, then remove the pan from the heat. Pour into the blended sauce and stir to combine. Let the sauce simmer for 10–12 minutes until the colour changes to a deep orange. Set aside. Meanwhile, make the tadka so it is ready at the same time as the sauce. Heat the butter and oil in a saucepan. Add the onions and fry until just golden. Add the garlic and fry until they too begin to brown. Add the Kashmiri chilli powder and cook for a further minute, then remove the pan from the heat. Pour into the blended sauce and stir to combine. Let the sauce simmer for 10–12 minutes until the colour changes to a deep orange. Set aside. To make the kasoori methi, heat the oil in a frying pan, add the fenugreek leaves and cook until fragrant. Remove from the heat and reserve half in a bowl. Crush the remaining half between your palms into a separate bowl. Add two teaspoons of the crushed leaves to the sauce, then adjust to taste with extra crushed leaves if desired. To make the kasoori methi, heat the oil in a frying pan, add the fenugreek leaves and cook until fragrant. Remove from the heat and reserve half in a bowl. Crush the remaining half between your palms into a separate bowl. Add two teaspoons of the crushed leaves to the sauce, then adjust to taste with extra crushed leaves if desired. To cook the tandoori chicken, preheat a charcoal grill or barbecue. Thread the marinated chicken thighs onto two skewers, before placing them onto the hot grill. Use tongs to turn the skewers occasionally and cook for 15–20 minutes or until slightly charred and cooked through. Remove from the grill, leave to cool slightly, then shred the chicken into small pieces. Place in a small bowl and set aside. To cook the tandoori chicken, preheat a charcoal grill or barbecue. Thread the marinated chicken thighs onto two skewers, before placing them onto the hot grill. Use tongs to turn the skewers occasionally and cook for 15–20 minutes or until slightly charred and cooked through. Remove from the grill, leave to cool slightly, then shred the chicken into small pieces. Place in a small bowl and set aside. Measure out 300g/10½oz sauce and place into a small saucepan over a low heat. Add 100g/3½oz shredded tandoori chicken to the sauce and simmer for 2–3 minutes until warm. Measure out 300g/10½oz sauce and place into a small saucepan over a low heat. Add 100g/3½oz shredded tandoori chicken to the sauce and simmer for 2–3 minutes until warm. To serve, transfer the shredded chicken and sauce mixture into individual serving bowls, portioning out the remaining chicken between the bowls too. Drizzle with the cream and finish with the tadka and a sprinkle of the reserved kasoori methi. To serve, transfer the shredded chicken and sauce mixture into individual serving bowls, portioning out the remaining chicken between the bowls too. Drizzle with the cream and finish with the tadka and a sprinkle of the reserved kasoori methi."
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} | 3ece5b840c352cb2f7bba7c439caf1275f4e30230650b587a368c2c4b3478a24 | Onion pakoras with mint and coriander chutney recipe
An average of 4.0 out of 5 stars from 1 rating These crisp onion pakoras with mint and coriander chutney are full of flavour from the spices and herbs. Serve them as a starter while your curry simmers, or enjoy as a treat for lunch or weekend brunch. 50g/1¾oz rice flour150g/5½oz gram flour½ tsp ground turmeric½ tsp garam masala½ tsp ajwain (carom) seeds½ tsp salt2 large Spanish onions, thinly sliced3 green finger chillies, finely chopped (seeds removed if preferred)small bunch fresh coriander, leaves only, choppedsmall bunch fresh mint, leaves only, choppedvegetable oil, for deep-frying 50g/1¾oz rice flour 150g/5½oz gram flour ½ tsp ground turmeric ½ tsp garam masala ½ tsp ajwain (carom) seeds ½ tsp salt 2 large Spanish onions, thinly sliced 3 green finger chillies, finely chopped (seeds removed if preferred) small bunch fresh coriander, leaves only, chopped small bunch fresh mint, leaves only, chopped vegetable oil, for deep-frying large bunch fresh coriander, leaves and stemsbunch fresh mint, leaves only1 small white onion, chopped1 green chilli, sliced (seeds removed if preferred)1 garlic clove, chopped2.5cm/1in piece fresh root ginger, peeled and grated3 lemons, juice onlypalm sugar, to taste1 tsp coarse salt large bunch fresh coriander, leaves and stems bunch fresh mint, leaves only 1 small white onion, chopped 1 green chilli, sliced (seeds removed if preferred) 1 garlic clove, chopped 2.5cm/1in piece fresh root ginger, peeled and grated 3 lemons, juice only palm sugar, to taste 1 tsp coarse salt chilli sauce or tomato ketchup chilli sauce or tomato ketchup Method To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside.To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry.Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper. Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like. To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside. To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside. To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry. To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry. Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper. Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper. Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like. Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like. | {
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"title": "Onion pakoras with mint and coriander chutney recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating These crisp onion pakoras with mint and coriander chutney are full of flavour from the spices and herbs. Serve them as a starter while your curry simmers, or enjoy as a treat for lunch or weekend brunch. 50g/1¾oz rice flour150g/5½oz gram flour½ tsp ground turmeric½ tsp garam masala½ tsp ajwain (carom) seeds½ tsp salt2 large Spanish onions, thinly sliced3 green finger chillies, finely chopped (seeds removed if preferred)small bunch fresh coriander, leaves only, choppedsmall bunch fresh mint, leaves only, choppedvegetable oil, for deep-frying 50g/1¾oz rice flour 150g/5½oz gram flour ½ tsp ground turmeric ½ tsp garam masala ½ tsp ajwain (carom) seeds ½ tsp salt 2 large Spanish onions, thinly sliced 3 green finger chillies, finely chopped (seeds removed if preferred) small bunch fresh coriander, leaves only, chopped small bunch fresh mint, leaves only, chopped vegetable oil, for deep-frying large bunch fresh coriander, leaves and stemsbunch fresh mint, leaves only1 small white onion, chopped1 green chilli, sliced (seeds removed if preferred)1 garlic clove, chopped2.5cm/1in piece fresh root ginger, peeled and grated3 lemons, juice onlypalm sugar, to taste1 tsp coarse salt large bunch fresh coriander, leaves and stems bunch fresh mint, leaves only 1 small white onion, chopped 1 green chilli, sliced (seeds removed if preferred) 1 garlic clove, chopped 2.5cm/1in piece fresh root ginger, peeled and grated 3 lemons, juice only palm sugar, to taste 1 tsp coarse salt chilli sauce or tomato ketchup chilli sauce or tomato ketchup Method To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside.To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry.Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper. Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like. To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside. To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside. To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry. To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry. Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper. Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper. Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like. Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like."
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} | b052fb36107c07e9f29a10958a18cd6f265dc124f059b3d8d6daceffa2451916 | Easy lentil curry recipe
An average of 4.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentilcurry_83629_16x9.jpg This tasty vegetarian curry is on the table in 15 minutes, perfect for a speedy weekday supper. Most of the ingredients are from the storecupboard too. 1 tbsp olive oil1 salad onion, sliced2 garlic cloves, chopped½ tsp ground turmeric½ tsp cumin seeds½ tsp mild curry powder2 green cardamom pods1 tbsp tomato purée100g tin lentils, drained and rinsed50ml/2fl oz hot vegetable stock50ml/2fl oz double creamsalt and freshly ground black pepper 2 chapatis, to serve 1 tbsp olive oil 1 salad onion, sliced 2 garlic cloves, chopped ½ tsp ground turmeric ½ tsp cumin seeds ½ tsp mild curry powder 2 green cardamom pods 1 tbsp tomato purée 100g tin lentils, drained and rinsed 50ml/2fl oz hot vegetable stock 50ml/2fl oz double cream salt and freshly ground black pepper 2 chapatis, to serve Method Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes.Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper.Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes. Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper. Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper. Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside. Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside. | {
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"title": "Easy lentil curry recipe",
"content": "An average of 4.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentilcurry_83629_16x9.jpg This tasty vegetarian curry is on the table in 15 minutes, perfect for a speedy weekday supper. Most of the ingredients are from the storecupboard too. 1 tbsp olive oil1 salad onion, sliced2 garlic cloves, chopped½ tsp ground turmeric½ tsp cumin seeds½ tsp mild curry powder2 green cardamom pods1 tbsp tomato purée100g tin lentils, drained and rinsed50ml/2fl oz hot vegetable stock50ml/2fl oz double creamsalt and freshly ground black pepper 2 chapatis, to serve 1 tbsp olive oil 1 salad onion, sliced 2 garlic cloves, chopped ½ tsp ground turmeric ½ tsp cumin seeds ½ tsp mild curry powder 2 green cardamom pods 1 tbsp tomato purée 100g tin lentils, drained and rinsed 50ml/2fl oz hot vegetable stock 50ml/2fl oz double cream salt and freshly ground black pepper 2 chapatis, to serve Method Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes.Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper.Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes. Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper. Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper. Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside. Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside."
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} | 9495a25878a1a01b3fb694d1bdf7ed68a7cec69d136a4d34e06e3827eb6dda3e | Tuna ki kara (curried tuna) recipe
An average of 5.0 out of 5 stars from 3 ratings 1½ tbsp vegetable oil60g/2oz onion, halved and cut into very fine half-rings1 clove garlic, very finely chopped1 tsp curry powder180g/6oz tinned tuna, in oil1 fresh, hot green chilli, cut into very fine rounds1cm/0.5in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips2-3 tbsp fresh coriander, choppedsalt and freshly ground black pepper to tastechapati or roti, to serve 1½ tbsp vegetable oil 60g/2oz onion, halved and cut into very fine half-rings 1 clove garlic, very finely chopped 1 tsp curry powder 180g/6oz tinned tuna, in oil 1 fresh, hot green chilli, cut into very fine rounds 1cm/0.5in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips 2-3 tbsp fresh coriander, chopped salt and freshly ground black pepper to taste chapati or roti, to serve Method Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic.Fry until the onion turns brown at the edges then add the curry powder and stir once or twice.Add the tuna and stir gently, breaking up any large lumps.Turn down the heat to low and add the green chilli, ginger and coriander. Stir.Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper.Mix well and turn off the heat. Serve hot, at room temperature or cold, with chapati or roti breads. Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic. Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic. Fry until the onion turns brown at the edges then add the curry powder and stir once or twice. Fry until the onion turns brown at the edges then add the curry powder and stir once or twice. Add the tuna and stir gently, breaking up any large lumps. Add the tuna and stir gently, breaking up any large lumps. Turn down the heat to low and add the green chilli, ginger and coriander. Stir. Turn down the heat to low and add the green chilli, ginger and coriander. Stir. Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper. Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper. Mix well and turn off the heat. Mix well and turn off the heat. Serve hot, at room temperature or cold, with chapati or roti breads. Serve hot, at room temperature or cold, with chapati or roti breads. | {
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"title": "Tuna ki kara (curried tuna) recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 1½ tbsp vegetable oil60g/2oz onion, halved and cut into very fine half-rings1 clove garlic, very finely chopped1 tsp curry powder180g/6oz tinned tuna, in oil1 fresh, hot green chilli, cut into very fine rounds1cm/0.5in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips2-3 tbsp fresh coriander, choppedsalt and freshly ground black pepper to tastechapati or roti, to serve 1½ tbsp vegetable oil 60g/2oz onion, halved and cut into very fine half-rings 1 clove garlic, very finely chopped 1 tsp curry powder 180g/6oz tinned tuna, in oil 1 fresh, hot green chilli, cut into very fine rounds 1cm/0.5in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips 2-3 tbsp fresh coriander, chopped salt and freshly ground black pepper to taste chapati or roti, to serve Method Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic.Fry until the onion turns brown at the edges then add the curry powder and stir once or twice.Add the tuna and stir gently, breaking up any large lumps.Turn down the heat to low and add the green chilli, ginger and coriander. Stir.Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper.Mix well and turn off the heat. Serve hot, at room temperature or cold, with chapati or roti breads. Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic. Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic. Fry until the onion turns brown at the edges then add the curry powder and stir once or twice. Fry until the onion turns brown at the edges then add the curry powder and stir once or twice. Add the tuna and stir gently, breaking up any large lumps. Add the tuna and stir gently, breaking up any large lumps. Turn down the heat to low and add the green chilli, ginger and coriander. Stir. Turn down the heat to low and add the green chilli, ginger and coriander. Stir. Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper. Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper. Mix well and turn off the heat. Mix well and turn off the heat. Serve hot, at room temperature or cold, with chapati or roti breads. Serve hot, at room temperature or cold, with chapati or roti breads."
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} | 9e5eadcef533ed55e8acc8fdf52a5652d442e3f826944971e4189794c2f66ebe | Tandoori mixed grill recipe
An average of 4.5 out of 5 stars from 4 ratings Lamb cutlets, chicken thighs and king prawns are cooked in a traditional tandoori marinade, with a dill fusion version for the salmon. 2 tsp ground cardamom2 tsp ground cumin2 tsp ground coriander2 tsp ground turmeric½ tsp ground cinnamon¼ tsp ground clovesfreshly grated nutmeg2 tbsp Kashmiri chilli powder½ tsp cayenne pepper50g/1¾oz fresh root ginger, grated6 garlic cloves, crushed500g/1lb 2oz full-fat yoghurt1 lemon, juice onlysalt and freshly ground black pepper 2 tsp ground cardamom 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric ½ tsp ground cinnamon ¼ tsp ground cloves freshly grated nutmeg 2 tbsp Kashmiri chilli powder ½ tsp cayenne pepper 50g/1¾oz fresh root ginger, grated 6 garlic cloves, crushed 500g/1lb 2oz full-fat yoghurt 1 lemon, juice only salt and freshly ground black pepper 8 thick lamb cutlets, French-trimmed6 chicken thigh fillets, skinned, flattened out and slashed12 large raw king prawns, shelled, tail tip left on, deveined400g/14oz salmon fillet, skinned 8 thick lamb cutlets, French-trimmed 6 chicken thigh fillets, skinned, flattened out and slashed 12 large raw king prawns, shelled, tail tip left on, deveined 400g/14oz salmon fillet, skinned small bunch fresh dill, very finely chopped2 tbsp drained capers, very finely chopped small bunch fresh dill, very finely chopped 2 tbsp drained capers, very finely chopped naan breadlemon wedgesraita (optional) naan bread lemon wedges raita (optional) Method Mix all the marinade ingredients together and season with plenty of salt and pepper. Divide the marinade between four bowls. Add the lamb, chicken and prawns to three of the bowls. Stir the dill and capers into the remaining bowl and add the salmon. Massage the marinade into the meats, prawns and salmon, then cover and marinate for at least 1 hour – overnight if possible. When you are ready to cook everything, heat your grill to its highest setting. Arrange the chicken on a rack over a lined tray and grill for 4–5 minutes on each side (this is how long the chicken will take after it has been flattened – if it is not flat, you will need to cook it for longer). Remove and rest. Add the lamb and cook for 2–3 minutes on each side. Again, remove and rest. The salmon will need 4–5 minutes on each side, and finally the prawns will need just 2–3 minutes on each side, depending on their size. You could cook the chicken and salmon together and the lamb and prawns together if you like. Serve with naan bread, lemon wedges and some raita on the side. Mix all the marinade ingredients together and season with plenty of salt and pepper. Divide the marinade between four bowls. Add the lamb, chicken and prawns to three of the bowls. Mix all the marinade ingredients together and season with plenty of salt and pepper. Divide the marinade between four bowls. Add the lamb, chicken and prawns to three of the bowls. Stir the dill and capers into the remaining bowl and add the salmon. Massage the marinade into the meats, prawns and salmon, then cover and marinate for at least 1 hour – overnight if possible. Stir the dill and capers into the remaining bowl and add the salmon. Massage the marinade into the meats, prawns and salmon, then cover and marinate for at least 1 hour – overnight if possible. When you are ready to cook everything, heat your grill to its highest setting. Arrange the chicken on a rack over a lined tray and grill for 4–5 minutes on each side (this is how long the chicken will take after it has been flattened – if it is not flat, you will need to cook it for longer). Remove and rest. Add the lamb and cook for 2–3 minutes on each side. Again, remove and rest. When you are ready to cook everything, heat your grill to its highest setting. Arrange the chicken on a rack over a lined tray and grill for 4–5 minutes on each side (this is how long the chicken will take after it has been flattened – if it is not flat, you will need to cook it for longer). Remove and rest. Add the lamb and cook for 2–3 minutes on each side. Again, remove and rest. The salmon will need 4–5 minutes on each side, and finally the prawns will need just 2–3 minutes on each side, depending on their size. You could cook the chicken and salmon together and the lamb and prawns together if you like. Serve with naan bread, lemon wedges and some raita on the side. The salmon will need 4–5 minutes on each side, and finally the prawns will need just 2–3 minutes on each side, depending on their size. You could cook the chicken and salmon together and the lamb and prawns together if you like. Serve with naan bread, lemon wedges and some raita on the side. | {
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"title": "Tandoori mixed grill recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Lamb cutlets, chicken thighs and king prawns are cooked in a traditional tandoori marinade, with a dill fusion version for the salmon. 2 tsp ground cardamom2 tsp ground cumin2 tsp ground coriander2 tsp ground turmeric½ tsp ground cinnamon¼ tsp ground clovesfreshly grated nutmeg2 tbsp Kashmiri chilli powder½ tsp cayenne pepper50g/1¾oz fresh root ginger, grated6 garlic cloves, crushed500g/1lb 2oz full-fat yoghurt1 lemon, juice onlysalt and freshly ground black pepper 2 tsp ground cardamom 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric ½ tsp ground cinnamon ¼ tsp ground cloves freshly grated nutmeg 2 tbsp Kashmiri chilli powder ½ tsp cayenne pepper 50g/1¾oz fresh root ginger, grated 6 garlic cloves, crushed 500g/1lb 2oz full-fat yoghurt 1 lemon, juice only salt and freshly ground black pepper 8 thick lamb cutlets, French-trimmed6 chicken thigh fillets, skinned, flattened out and slashed12 large raw king prawns, shelled, tail tip left on, deveined400g/14oz salmon fillet, skinned 8 thick lamb cutlets, French-trimmed 6 chicken thigh fillets, skinned, flattened out and slashed 12 large raw king prawns, shelled, tail tip left on, deveined 400g/14oz salmon fillet, skinned small bunch fresh dill, very finely chopped2 tbsp drained capers, very finely chopped small bunch fresh dill, very finely chopped 2 tbsp drained capers, very finely chopped naan breadlemon wedgesraita (optional) naan bread lemon wedges raita (optional) Method Mix all the marinade ingredients together and season with plenty of salt and pepper. Divide the marinade between four bowls. Add the lamb, chicken and prawns to three of the bowls. Stir the dill and capers into the remaining bowl and add the salmon. Massage the marinade into the meats, prawns and salmon, then cover and marinate for at least 1 hour – overnight if possible. When you are ready to cook everything, heat your grill to its highest setting. Arrange the chicken on a rack over a lined tray and grill for 4–5 minutes on each side (this is how long the chicken will take after it has been flattened – if it is not flat, you will need to cook it for longer). Remove and rest. Add the lamb and cook for 2–3 minutes on each side. Again, remove and rest. The salmon will need 4–5 minutes on each side, and finally the prawns will need just 2–3 minutes on each side, depending on their size. You could cook the chicken and salmon together and the lamb and prawns together if you like. Serve with naan bread, lemon wedges and some raita on the side. Mix all the marinade ingredients together and season with plenty of salt and pepper. Divide the marinade between four bowls. Add the lamb, chicken and prawns to three of the bowls. Mix all the marinade ingredients together and season with plenty of salt and pepper. Divide the marinade between four bowls. Add the lamb, chicken and prawns to three of the bowls. Stir the dill and capers into the remaining bowl and add the salmon. Massage the marinade into the meats, prawns and salmon, then cover and marinate for at least 1 hour – overnight if possible. Stir the dill and capers into the remaining bowl and add the salmon. Massage the marinade into the meats, prawns and salmon, then cover and marinate for at least 1 hour – overnight if possible. When you are ready to cook everything, heat your grill to its highest setting. Arrange the chicken on a rack over a lined tray and grill for 4–5 minutes on each side (this is how long the chicken will take after it has been flattened – if it is not flat, you will need to cook it for longer). Remove and rest. Add the lamb and cook for 2–3 minutes on each side. Again, remove and rest. When you are ready to cook everything, heat your grill to its highest setting. Arrange the chicken on a rack over a lined tray and grill for 4–5 minutes on each side (this is how long the chicken will take after it has been flattened – if it is not flat, you will need to cook it for longer). Remove and rest. Add the lamb and cook for 2–3 minutes on each side. Again, remove and rest. The salmon will need 4–5 minutes on each side, and finally the prawns will need just 2–3 minutes on each side, depending on their size. You could cook the chicken and salmon together and the lamb and prawns together if you like. Serve with naan bread, lemon wedges and some raita on the side. The salmon will need 4–5 minutes on each side, and finally the prawns will need just 2–3 minutes on each side, depending on their size. You could cook the chicken and salmon together and the lamb and prawns together if you like. Serve with naan bread, lemon wedges and some raita on the side."
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} | 2a2fcc9cda598758156519cad3f71659b6aac339b8e643dcf2128436a180b9b0 | Vegetarian cauliflower, spinach and chickpea balti recipe
An average of 4.8 out of 5 stars from 10 ratings 3 tbsp vegetable oil2cm/¾in piece ginger, grated1 large garlic clove, crushed3 onions, chopped250ml/8¾fl oz water4 tomatoes, chopped2 tsp chopped fresh coriander 1 tsp ground cumin½ tsp turmeric powder¼ tsp chilli powder½ tsp paprika½ tsp garam masala2 bay leaves4 cardamoms, broken slightly open1½ tsp salt 3 tbsp vegetable oil 2cm/¾in piece ginger, grated 1 large garlic clove, crushed 3 onions, chopped 250ml/8¾fl oz water 4 tomatoes, chopped 2 tsp chopped fresh coriander 1 tsp ground cumin ½ tsp turmeric powder ¼ tsp chilli powder ½ tsp paprika ½ tsp garam masala 2 bay leaves 4 cardamoms, broken slightly open 1½ tsp salt 1 tbsp vegetable oil2 onions, chopped2cm/¾in piece ginger, grated3 garlic cloves, crushed2 tomatoes, chopped200g/7¼oz cauliflower florets250g/8¾oz tinned chickpeas, drained and rinsed2 tsp salt250g/8¾oz baby spinach leaves2-3 fresh green chillies, finely chopped1 tbsp chopped fresh coriander 1 tsp garam masala 1 tbsp vegetable oil 2 onions, chopped 2cm/¾in piece ginger, grated 3 garlic cloves, crushed 2 tomatoes, chopped 200g/7¼oz cauliflower florets 250g/8¾oz tinned chickpeas, drained and rinsed 2 tsp salt 250g/8¾oz baby spinach leaves 2-3 fresh green chillies, finely chopped 1 tbsp chopped fresh coriander 1 tsp garam masala naan bread naan bread Method Heat the oil in a saucepan then add the ginger and garlic and stir.Add the onions and stir-fry for five minutes until they are translucent. Add the water and bring to the boil.Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown. Add the ginger and garlic, stir well, and cook for one minute. Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Turn the heat to low, cover and simmer until the cauliflower is just tender. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Stir in the coriander. Just before serving, sprinkle the garam masala on top. Serve with naan bread or chapatis. Heat the oil in a saucepan then add the ginger and garlic and stir. Heat the oil in a saucepan then add the ginger and garlic and stir. Add the onions and stir-fry for five minutes until they are translucent. Add the onions and stir-fry for five minutes until they are translucent. Add the water and bring to the boil. Add the water and bring to the boil. Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes. Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown. Add the ginger and garlic, stir well, and cook for one minute. Add the ginger and garlic, stir well, and cook for one minute. Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Turn the heat to low, cover and simmer until the cauliflower is just tender. Turn the heat to low, cover and simmer until the cauliflower is just tender. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Stir in the coriander. Stir in the coriander. Just before serving, sprinkle the garam masala on top. Just before serving, sprinkle the garam masala on top. Serve with naan bread or chapatis. Serve with naan bread or chapatis. | {
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"title": "Vegetarian cauliflower, spinach and chickpea balti recipe",
"content": "An average of 4.8 out of 5 stars from 10 ratings 3 tbsp vegetable oil2cm/¾in piece ginger, grated1 large garlic clove, crushed3 onions, chopped250ml/8¾fl oz water4 tomatoes, chopped2 tsp chopped fresh coriander 1 tsp ground cumin½ tsp turmeric powder¼ tsp chilli powder½ tsp paprika½ tsp garam masala2 bay leaves4 cardamoms, broken slightly open1½ tsp salt 3 tbsp vegetable oil 2cm/¾in piece ginger, grated 1 large garlic clove, crushed 3 onions, chopped 250ml/8¾fl oz water 4 tomatoes, chopped 2 tsp chopped fresh coriander 1 tsp ground cumin ½ tsp turmeric powder ¼ tsp chilli powder ½ tsp paprika ½ tsp garam masala 2 bay leaves 4 cardamoms, broken slightly open 1½ tsp salt 1 tbsp vegetable oil2 onions, chopped2cm/¾in piece ginger, grated3 garlic cloves, crushed2 tomatoes, chopped200g/7¼oz cauliflower florets250g/8¾oz tinned chickpeas, drained and rinsed2 tsp salt250g/8¾oz baby spinach leaves2-3 fresh green chillies, finely chopped1 tbsp chopped fresh coriander 1 tsp garam masala 1 tbsp vegetable oil 2 onions, chopped 2cm/¾in piece ginger, grated 3 garlic cloves, crushed 2 tomatoes, chopped 200g/7¼oz cauliflower florets 250g/8¾oz tinned chickpeas, drained and rinsed 2 tsp salt 250g/8¾oz baby spinach leaves 2-3 fresh green chillies, finely chopped 1 tbsp chopped fresh coriander 1 tsp garam masala naan bread naan bread Method Heat the oil in a saucepan then add the ginger and garlic and stir.Add the onions and stir-fry for five minutes until they are translucent. Add the water and bring to the boil.Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown. Add the ginger and garlic, stir well, and cook for one minute. Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Turn the heat to low, cover and simmer until the cauliflower is just tender. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Stir in the coriander. Just before serving, sprinkle the garam masala on top. Serve with naan bread or chapatis. Heat the oil in a saucepan then add the ginger and garlic and stir. Heat the oil in a saucepan then add the ginger and garlic and stir. Add the onions and stir-fry for five minutes until they are translucent. Add the onions and stir-fry for five minutes until they are translucent. Add the water and bring to the boil. Add the water and bring to the boil. Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes. Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown. Add the ginger and garlic, stir well, and cook for one minute. Add the ginger and garlic, stir well, and cook for one minute. Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Turn the heat to low, cover and simmer until the cauliflower is just tender. Turn the heat to low, cover and simmer until the cauliflower is just tender. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down. Stir in the coriander. Stir in the coriander. Just before serving, sprinkle the garam masala on top. Just before serving, sprinkle the garam masala on top. Serve with naan bread or chapatis. Serve with naan bread or chapatis."
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} | 0a0d96bc230debe3c9586c8d72e56fb1598a53e3acee8b079ccc2ac2e2446169 | Spicy prawns with aubergine and chickpea curry recipe
An average of 4.5 out of 5 stars from 2 ratings 1 tbsp vindaloo curry powderhandful fresh coriander, roughly chopped5 tbsp yoghurt2 tbsp vegetable oil16 raw tiger prawns, peeled, deveined and butterflied 1 tbsp vindaloo curry powder handful fresh coriander, roughly chopped 5 tbsp yoghurt 2 tbsp vegetable oil 16 raw tiger prawns, peeled, deveined and butterflied 2 aubergines, cut into 1cm/½in cubes50g/1¾oz cooking salt2 tbsp vegetable oil1 large onion, peeled and chopped1 heaped tbsp vindaloo curry paste1 small handful curry leavesvegetable oil, for deep frying400g/14¼oz canned chopped plum tomatoes, drained and cubed400g/14¼oz canned cooked chickpeas, rinsed and drained150ml/5¼fl oz water1 small handful fresh coriander, choppednaan bread, to serve 2 aubergines, cut into 1cm/½in cubes 50g/1¾oz cooking salt 2 tbsp vegetable oil 1 large onion, peeled and chopped 1 heaped tbsp vindaloo curry paste 1 small handful curry leaves vegetable oil, for deep frying 400g/14¼oz canned chopped plum tomatoes, drained and cubed 400g/14¼oz canned cooked chickpeas, rinsed and drained 150ml/5¼fl oz water 1 small handful fresh coriander, chopped naan bread, to serve Method Combine all the marinade ingredients in a bowl and mix well. Add the prepared prawns, cover and marinate in the fridge for about an hour.For the curry, lightly salt the aubergine chunks placed in a colander over a bowl. Leave to sit for 20-30 minutes. Meanwhile, in a large frying pan heat the oil over a high heat. Fry the onion with the curry paste and curry leaves until the onions are softened, but not browned.Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended). Pat the aubergine dry and wipe off any excess salt. Add the aubergine cubes to the oil in batches, and fry until golden-brown. Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper.Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. Add the water and simmer for 20-30 minutes, or until reduced and thickened. Just before serving, remove the prawns from the marinade. Heat a large griddle pan until smoking hot. Add the prawns to the pan and cook for 2-3 minutes on both sides, or until cooked through. Stir the chopped coriander through the curry.Serve the curry topped with the prawns and with naan bread on the side. Combine all the marinade ingredients in a bowl and mix well. Add the prepared prawns, cover and marinate in the fridge for about an hour. Combine all the marinade ingredients in a bowl and mix well. Add the prepared prawns, cover and marinate in the fridge for about an hour. For the curry, lightly salt the aubergine chunks placed in a colander over a bowl. Leave to sit for 20-30 minutes. For the curry, lightly salt the aubergine chunks placed in a colander over a bowl. Leave to sit for 20-30 minutes. Meanwhile, in a large frying pan heat the oil over a high heat. Fry the onion with the curry paste and curry leaves until the onions are softened, but not browned. Meanwhile, in a large frying pan heat the oil over a high heat. Fry the onion with the curry paste and curry leaves until the onions are softened, but not browned. Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended). Pat the aubergine dry and wipe off any excess salt. Add the aubergine cubes to the oil in batches, and fry until golden-brown. Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper. Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended). Pat the aubergine dry and wipe off any excess salt. Add the aubergine cubes to the oil in batches, and fry until golden-brown. Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper. Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. Add the water and simmer for 20-30 minutes, or until reduced and thickened. Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. Add the water and simmer for 20-30 minutes, or until reduced and thickened. Just before serving, remove the prawns from the marinade. Heat a large griddle pan until smoking hot. Add the prawns to the pan and cook for 2-3 minutes on both sides, or until cooked through. Stir the chopped coriander through the curry. Just before serving, remove the prawns from the marinade. Heat a large griddle pan until smoking hot. Add the prawns to the pan and cook for 2-3 minutes on both sides, or until cooked through. Stir the chopped coriander through the curry. Serve the curry topped with the prawns and with naan bread on the side. Serve the curry topped with the prawns and with naan bread on the side. | {
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"title": "Spicy prawns with aubergine and chickpea curry recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 1 tbsp vindaloo curry powderhandful fresh coriander, roughly chopped5 tbsp yoghurt2 tbsp vegetable oil16 raw tiger prawns, peeled, deveined and butterflied 1 tbsp vindaloo curry powder handful fresh coriander, roughly chopped 5 tbsp yoghurt 2 tbsp vegetable oil 16 raw tiger prawns, peeled, deveined and butterflied 2 aubergines, cut into 1cm/½in cubes50g/1¾oz cooking salt2 tbsp vegetable oil1 large onion, peeled and chopped1 heaped tbsp vindaloo curry paste1 small handful curry leavesvegetable oil, for deep frying400g/14¼oz canned chopped plum tomatoes, drained and cubed400g/14¼oz canned cooked chickpeas, rinsed and drained150ml/5¼fl oz water1 small handful fresh coriander, choppednaan bread, to serve 2 aubergines, cut into 1cm/½in cubes 50g/1¾oz cooking salt 2 tbsp vegetable oil 1 large onion, peeled and chopped 1 heaped tbsp vindaloo curry paste 1 small handful curry leaves vegetable oil, for deep frying 400g/14¼oz canned chopped plum tomatoes, drained and cubed 400g/14¼oz canned cooked chickpeas, rinsed and drained 150ml/5¼fl oz water 1 small handful fresh coriander, chopped naan bread, to serve Method Combine all the marinade ingredients in a bowl and mix well. Add the prepared prawns, cover and marinate in the fridge for about an hour.For the curry, lightly salt the aubergine chunks placed in a colander over a bowl. Leave to sit for 20-30 minutes. Meanwhile, in a large frying pan heat the oil over a high heat. Fry the onion with the curry paste and curry leaves until the onions are softened, but not browned.Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended). Pat the aubergine dry and wipe off any excess salt. Add the aubergine cubes to the oil in batches, and fry until golden-brown. Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper.Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. Add the water and simmer for 20-30 minutes, or until reduced and thickened. Just before serving, remove the prawns from the marinade. Heat a large griddle pan until smoking hot. Add the prawns to the pan and cook for 2-3 minutes on both sides, or until cooked through. Stir the chopped coriander through the curry.Serve the curry topped with the prawns and with naan bread on the side. Combine all the marinade ingredients in a bowl and mix well. Add the prepared prawns, cover and marinate in the fridge for about an hour. Combine all the marinade ingredients in a bowl and mix well. Add the prepared prawns, cover and marinate in the fridge for about an hour. For the curry, lightly salt the aubergine chunks placed in a colander over a bowl. Leave to sit for 20-30 minutes. For the curry, lightly salt the aubergine chunks placed in a colander over a bowl. Leave to sit for 20-30 minutes. Meanwhile, in a large frying pan heat the oil over a high heat. Fry the onion with the curry paste and curry leaves until the onions are softened, but not browned. Meanwhile, in a large frying pan heat the oil over a high heat. Fry the onion with the curry paste and curry leaves until the onions are softened, but not browned. Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended). Pat the aubergine dry and wipe off any excess salt. Add the aubergine cubes to the oil in batches, and fry until golden-brown. Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper. Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended). Pat the aubergine dry and wipe off any excess salt. Add the aubergine cubes to the oil in batches, and fry until golden-brown. Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper. Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. Add the water and simmer for 20-30 minutes, or until reduced and thickened. Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. Add the water and simmer for 20-30 minutes, or until reduced and thickened. Just before serving, remove the prawns from the marinade. Heat a large griddle pan until smoking hot. Add the prawns to the pan and cook for 2-3 minutes on both sides, or until cooked through. Stir the chopped coriander through the curry. Just before serving, remove the prawns from the marinade. Heat a large griddle pan until smoking hot. Add the prawns to the pan and cook for 2-3 minutes on both sides, or until cooked through. Stir the chopped coriander through the curry. Serve the curry topped with the prawns and with naan bread on the side. Serve the curry topped with the prawns and with naan bread on the side."
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} | dd3d768efddf196ab319bd6ee2783fde5217c4fbf3c5825084a1022b0ebf2289 | Masala dosa in a chapati recipe
An average of 2.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/masaladosainachappat_74794_16x9.jpg This bright, fragrant veggie curry is served in a chapati making it the ultimate sandwich. 1 tsp urid dal2 tbsp vegetable oilpinch of asafoetida1 tsp cumin seeds½ tsp brown or black mustard seeds8-10 curry leaves3 medium dried red chillies, stalks removed½ tsp turmeric1 medium Spanish onion, finely sliced¼ tsp salt1 tsp root ginger, peeled and finely grated600g/1lb 5oz white or red potatoes, peeled, diced and boiled1 medium tomato, roughly chopped20g/1oz coriander leaves, finely chopped 2-3 chapatis or naan breads, to serve 1 tsp urid dal 2 tbsp vegetable oil pinch of asafoetida 1 tsp cumin seeds ½ tsp brown or black mustard seeds 8-10 curry leaves 3 medium dried red chillies, stalks removed ½ tsp turmeric 1 medium Spanish onion, finely sliced ¼ tsp salt 1 tsp root ginger, peeled and finely grated 600g/1lb 5oz white or red potatoes, peeled, diced and boiled 1 medium tomato, roughly chopped 20g/1oz coriander leaves, finely chopped 2-3 chapatis or naan breads, to serve Method Pick over the lentils and remove any small stones.Soak the lentils in a cup of hot water for five minutes.Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well.Grill the chapatis or naan breads for a couple of minutes on each side.Place the potato mixture on top of the breads. Roll up and serve. Pick over the lentils and remove any small stones. Pick over the lentils and remove any small stones. Soak the lentils in a cup of hot water for five minutes. Soak the lentils in a cup of hot water for five minutes. Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well. Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well. Grill the chapatis or naan breads for a couple of minutes on each side. Grill the chapatis or naan breads for a couple of minutes on each side. Place the potato mixture on top of the breads. Roll up and serve. Place the potato mixture on top of the breads. Roll up and serve. | {
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"title": "Masala dosa in a chapati recipe",
"content": "An average of 2.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/masaladosainachappat_74794_16x9.jpg This bright, fragrant veggie curry is served in a chapati making it the ultimate sandwich. 1 tsp urid dal2 tbsp vegetable oilpinch of asafoetida1 tsp cumin seeds½ tsp brown or black mustard seeds8-10 curry leaves3 medium dried red chillies, stalks removed½ tsp turmeric1 medium Spanish onion, finely sliced¼ tsp salt1 tsp root ginger, peeled and finely grated600g/1lb 5oz white or red potatoes, peeled, diced and boiled1 medium tomato, roughly chopped20g/1oz coriander leaves, finely chopped 2-3 chapatis or naan breads, to serve 1 tsp urid dal 2 tbsp vegetable oil pinch of asafoetida 1 tsp cumin seeds ½ tsp brown or black mustard seeds 8-10 curry leaves 3 medium dried red chillies, stalks removed ½ tsp turmeric 1 medium Spanish onion, finely sliced ¼ tsp salt 1 tsp root ginger, peeled and finely grated 600g/1lb 5oz white or red potatoes, peeled, diced and boiled 1 medium tomato, roughly chopped 20g/1oz coriander leaves, finely chopped 2-3 chapatis or naan breads, to serve Method Pick over the lentils and remove any small stones.Soak the lentils in a cup of hot water for five minutes.Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well.Grill the chapatis or naan breads for a couple of minutes on each side.Place the potato mixture on top of the breads. Roll up and serve. Pick over the lentils and remove any small stones. Pick over the lentils and remove any small stones. Soak the lentils in a cup of hot water for five minutes. Soak the lentils in a cup of hot water for five minutes. Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well. Heat the oil in the frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix. Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well. Grill the chapatis or naan breads for a couple of minutes on each side. Grill the chapatis or naan breads for a couple of minutes on each side. Place the potato mixture on top of the breads. Roll up and serve. Place the potato mixture on top of the breads. Roll up and serve."
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} | 483020c83af18c9e12672facc5e52f25d94e3dab2ac78bc50e9041e97fd1ec98 | Holi thali with puris recipe
An average of 0.0 out of 5 stars from 0 ratings Celebrate Holi in style with these two delicious vegetarian Indian sides, accompanied by freshly made puris. 250g/9oz chapati flour1 tbsp semolina¾ tsp salt1 tsp neutral oil, plus extra for rolling if neededwarm water, as required vegetable oil, for frying 250g/9oz chapati flour 1 tbsp semolina ¾ tsp salt 1 tsp neutral oil, plus extra for rolling if needed warm water, as required vegetable oil, for frying 220–250g/8–9oz paneer, cut into cubes400g tin chopped tomatoes8–10 cashews, roasted2 tbsp ghee4 green cardamom pods4 whole cloves5mm/¼in cinnamon stick2 green chillies, slit lengthways1 tsp fresh ginger paste1 tsp fresh garlic paste 1 tsp ground coriander ½ tsp ground cumin150ml/5fl oz single cream, plus extra to garnish1 tsp kasoori methi (dried fenugreek leaves), plus extra to garnish1 tsp runny honeypinch salt 220–250g/8–9oz paneer, cut into cubes 400g tin chopped tomatoes 8–10 cashews, roasted 2 tbsp ghee 4 green cardamom pods 4 whole cloves 5mm/¼in cinnamon stick 2 green chillies, slit lengthways 1 tsp fresh ginger paste 1 tsp fresh garlic paste 1 tsp ground coriander ½ tsp ground cumin 150ml/5fl oz single cream, plus extra to garnish 1 tsp kasoori methi (dried fenugreek leaves), plus extra to garnish 1 tsp runny honey pinch salt 2 Maris Piper potatoes, peeled and chopped into 1.5cm/¾in cubes300g/10½oz okra, chopped2 tbsp neutral oil ½ tsp amchoor powder (mango powder), optionallarge pinch asafoetida 1 tsp Kashmiri red chilli powder½ tsp ground turmeric1 tsp ground coriander ½ tsp ground cuminpinch saltfresh coriander, to garnish 2 Maris Piper potatoes, peeled and chopped into 1.5cm/¾in cubes 300g/10½oz okra, chopped 2 tbsp neutral oil ½ tsp amchoor powder (mango powder), optional large pinch asafoetida 1 tsp Kashmiri red chilli powder ½ tsp ground turmeric 1 tsp ground coriander ½ tsp ground cumin pinch salt fresh coriander, to garnish 30ml/1fl oz single creampinch kasoori methichilli picklemango pulp/juice 30ml/1fl oz single cream pinch kasoori methi chilli pickle mango pulp/juice Method To make the puris, mix all of the ingredients in a large bowl to make a dough that is smooth and soft but not sticky. Leave to rest for 30 minutes. Roll out the dough into discs that are 7.5cm/3in in diameter. Do not use any flour to roll these out, just use a drop of oil if required. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable 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. Slide the puris discs into the oil and fry until puffed and golden.To make the paneer matar, place the paneer in a bowl of salted just-boiled water for 5–10 minutes. Blend the tomatoes with the cashews in a blender or food processor. Set aside. Heat the ghee in a wok and fry the whole spices and chillies, followed by the ginger and garlic pastes. Ensure the aromatics do not burn or turn brown. Add the ground spices and cook for 30 seconds. Add the tomato mixture and cream. Cook down until the ghee separates. Add the kasoori methi and honey and season with salt. Once you are happy with the consistency and flavour of the curry, add the paneer cubes and simmer for 3–4 minutes. Garnish with cream and kasoori methi. To make the aloo bhindi, heat the oil in a wok or non-stick frying pan and add the potatoes to the pan with a pinch of salt. Cover with a lid and fry for 3–4 minutes, covered.Once the potatoes colour slightly, add the okra and fry for 3–4 minutes. Do not cover. Add the spices and fry until everything is cooked through. Garnish with coriander.Serve the puri, paneer, aloo and pickle and mango pulp on the side in separate dishes like a Thali. To make the puris, mix all of the ingredients in a large bowl to make a dough that is smooth and soft but not sticky. Leave to rest for 30 minutes. To make the puris, mix all of the ingredients in a large bowl to make a dough that is smooth and soft but not sticky. Leave to rest for 30 minutes. Roll out the dough into discs that are 7.5cm/3in in diameter. Do not use any flour to roll these out, just use a drop of oil if required. Roll out the dough into discs that are 7.5cm/3in in diameter. Do not use any flour to roll these out, just use a drop of oil if required. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable 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. Slide the puris discs into the oil and fry until puffed and golden. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable 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. Slide the puris discs into the oil and fry until puffed and golden. To make the paneer matar, place the paneer in a bowl of salted just-boiled water for 5–10 minutes. To make the paneer matar, place the paneer in a bowl of salted just-boiled water for 5–10 minutes. Blend the tomatoes with the cashews in a blender or food processor. Set aside. Blend the tomatoes with the cashews in a blender or food processor. Set aside. Heat the ghee in a wok and fry the whole spices and chillies, followed by the ginger and garlic pastes. Ensure the aromatics do not burn or turn brown. Heat the ghee in a wok and fry the whole spices and chillies, followed by the ginger and garlic pastes. Ensure the aromatics do not burn or turn brown. Add the ground spices and cook for 30 seconds. Add the tomato mixture and cream. Cook down until the ghee separates. Add the kasoori methi and honey and season with salt. Add the ground spices and cook for 30 seconds. Add the tomato mixture and cream. Cook down until the ghee separates. Add the kasoori methi and honey and season with salt. Once you are happy with the consistency and flavour of the curry, add the paneer cubes and simmer for 3–4 minutes. Once you are happy with the consistency and flavour of the curry, add the paneer cubes and simmer for 3–4 minutes. Garnish with cream and kasoori methi. Garnish with cream and kasoori methi. To make the aloo bhindi, heat the oil in a wok or non-stick frying pan and add the potatoes to the pan with a pinch of salt. Cover with a lid and fry for 3–4 minutes, covered. To make the aloo bhindi, heat the oil in a wok or non-stick frying pan and add the potatoes to the pan with a pinch of salt. Cover with a lid and fry for 3–4 minutes, covered. Once the potatoes colour slightly, add the okra and fry for 3–4 minutes. Do not cover. Add the spices and fry until everything is cooked through. Garnish with coriander. Once the potatoes colour slightly, add the okra and fry for 3–4 minutes. Do not cover. Add the spices and fry until everything is cooked through. Garnish with coriander. Serve the puri, paneer, aloo and pickle and mango pulp on the side in separate dishes like a Thali. Serve the puri, paneer, aloo and pickle and mango pulp on the side in separate dishes like a Thali. | {
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"title": "Holi thali with puris recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Celebrate Holi in style with these two delicious vegetarian Indian sides, accompanied by freshly made puris. 250g/9oz chapati flour1 tbsp semolina¾ tsp salt1 tsp neutral oil, plus extra for rolling if neededwarm water, as required vegetable oil, for frying 250g/9oz chapati flour 1 tbsp semolina ¾ tsp salt 1 tsp neutral oil, plus extra for rolling if needed warm water, as required vegetable oil, for frying 220–250g/8–9oz paneer, cut into cubes400g tin chopped tomatoes8–10 cashews, roasted2 tbsp ghee4 green cardamom pods4 whole cloves5mm/¼in cinnamon stick2 green chillies, slit lengthways1 tsp fresh ginger paste1 tsp fresh garlic paste 1 tsp ground coriander ½ tsp ground cumin150ml/5fl oz single cream, plus extra to garnish1 tsp kasoori methi (dried fenugreek leaves), plus extra to garnish1 tsp runny honeypinch salt 220–250g/8–9oz paneer, cut into cubes 400g tin chopped tomatoes 8–10 cashews, roasted 2 tbsp ghee 4 green cardamom pods 4 whole cloves 5mm/¼in cinnamon stick 2 green chillies, slit lengthways 1 tsp fresh ginger paste 1 tsp fresh garlic paste 1 tsp ground coriander ½ tsp ground cumin 150ml/5fl oz single cream, plus extra to garnish 1 tsp kasoori methi (dried fenugreek leaves), plus extra to garnish 1 tsp runny honey pinch salt 2 Maris Piper potatoes, peeled and chopped into 1.5cm/¾in cubes300g/10½oz okra, chopped2 tbsp neutral oil ½ tsp amchoor powder (mango powder), optionallarge pinch asafoetida 1 tsp Kashmiri red chilli powder½ tsp ground turmeric1 tsp ground coriander ½ tsp ground cuminpinch saltfresh coriander, to garnish 2 Maris Piper potatoes, peeled and chopped into 1.5cm/¾in cubes 300g/10½oz okra, chopped 2 tbsp neutral oil ½ tsp amchoor powder (mango powder), optional large pinch asafoetida 1 tsp Kashmiri red chilli powder ½ tsp ground turmeric 1 tsp ground coriander ½ tsp ground cumin pinch salt fresh coriander, to garnish 30ml/1fl oz single creampinch kasoori methichilli picklemango pulp/juice 30ml/1fl oz single cream pinch kasoori methi chilli pickle mango pulp/juice Method To make the puris, mix all of the ingredients in a large bowl to make a dough that is smooth and soft but not sticky. Leave to rest for 30 minutes. Roll out the dough into discs that are 7.5cm/3in in diameter. Do not use any flour to roll these out, just use a drop of oil if required. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable 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. Slide the puris discs into the oil and fry until puffed and golden.To make the paneer matar, place the paneer in a bowl of salted just-boiled water for 5–10 minutes. Blend the tomatoes with the cashews in a blender or food processor. Set aside. Heat the ghee in a wok and fry the whole spices and chillies, followed by the ginger and garlic pastes. Ensure the aromatics do not burn or turn brown. Add the ground spices and cook for 30 seconds. Add the tomato mixture and cream. Cook down until the ghee separates. Add the kasoori methi and honey and season with salt. Once you are happy with the consistency and flavour of the curry, add the paneer cubes and simmer for 3–4 minutes. Garnish with cream and kasoori methi. To make the aloo bhindi, heat the oil in a wok or non-stick frying pan and add the potatoes to the pan with a pinch of salt. Cover with a lid and fry for 3–4 minutes, covered.Once the potatoes colour slightly, add the okra and fry for 3–4 minutes. Do not cover. Add the spices and fry until everything is cooked through. Garnish with coriander.Serve the puri, paneer, aloo and pickle and mango pulp on the side in separate dishes like a Thali. To make the puris, mix all of the ingredients in a large bowl to make a dough that is smooth and soft but not sticky. Leave to rest for 30 minutes. To make the puris, mix all of the ingredients in a large bowl to make a dough that is smooth and soft but not sticky. Leave to rest for 30 minutes. Roll out the dough into discs that are 7.5cm/3in in diameter. Do not use any flour to roll these out, just use a drop of oil if required. Roll out the dough into discs that are 7.5cm/3in in diameter. Do not use any flour to roll these out, just use a drop of oil if required. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable 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. Slide the puris discs into the oil and fry until puffed and golden. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable 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. Slide the puris discs into the oil and fry until puffed and golden. To make the paneer matar, place the paneer in a bowl of salted just-boiled water for 5–10 minutes. To make the paneer matar, place the paneer in a bowl of salted just-boiled water for 5–10 minutes. Blend the tomatoes with the cashews in a blender or food processor. Set aside. Blend the tomatoes with the cashews in a blender or food processor. Set aside. Heat the ghee in a wok and fry the whole spices and chillies, followed by the ginger and garlic pastes. Ensure the aromatics do not burn or turn brown. Heat the ghee in a wok and fry the whole spices and chillies, followed by the ginger and garlic pastes. Ensure the aromatics do not burn or turn brown. Add the ground spices and cook for 30 seconds. Add the tomato mixture and cream. Cook down until the ghee separates. Add the kasoori methi and honey and season with salt. Add the ground spices and cook for 30 seconds. Add the tomato mixture and cream. Cook down until the ghee separates. Add the kasoori methi and honey and season with salt. Once you are happy with the consistency and flavour of the curry, add the paneer cubes and simmer for 3–4 minutes. Once you are happy with the consistency and flavour of the curry, add the paneer cubes and simmer for 3–4 minutes. Garnish with cream and kasoori methi. Garnish with cream and kasoori methi. To make the aloo bhindi, heat the oil in a wok or non-stick frying pan and add the potatoes to the pan with a pinch of salt. Cover with a lid and fry for 3–4 minutes, covered. To make the aloo bhindi, heat the oil in a wok or non-stick frying pan and add the potatoes to the pan with a pinch of salt. Cover with a lid and fry for 3–4 minutes, covered. Once the potatoes colour slightly, add the okra and fry for 3–4 minutes. Do not cover. Add the spices and fry until everything is cooked through. Garnish with coriander. Once the potatoes colour slightly, add the okra and fry for 3–4 minutes. Do not cover. Add the spices and fry until everything is cooked through. Garnish with coriander. Serve the puri, paneer, aloo and pickle and mango pulp on the side in separate dishes like a Thali. Serve the puri, paneer, aloo and pickle and mango pulp on the side in separate dishes like a Thali."
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} | 461e5be544f9f6913b71376955c7f6c9f35605e3bc7104e506ce24614b4fa58a | Indo Chinese chilli paneer recipe
To make the naan bread, mix the flour, baking powder and salt together in a bowl. Whisk together the milk, egg and sugar in a jug, then add this to the flour mixture and knead lightly to make a soft dough. Take care not to overwork the dough or it will become too stretchy. Cover with a damp cloth and leave to rest for 15 minutes.Pour the vegetable oil over the dough and turn it a few times so it is evenly coated. Divide the dough into 16 equal pieces, then roll each one out into a 9cm/3½in circle. Gently stretch out one side to form the traditional teardrop shape. Alternatively, just roll them into 10cm/4in circles. Although naans are traditionally cooked on the side of a hot tandoor oven, they also cook well in an ordinary domestic oven. Preheat the oven to 220C/200C Fan/Gas 7, putting a baking tray on the top shelf to heat up. Place the naan breads on the hot tray and bake for 4–5 minutes, until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. Alternatively, heat several heavy-based flameproof frying pans on the hob until they are very hot. Place one naan bread on each pan and cook for a couple of minutes, until it starts to get slightly coloured. Turn the naans over and transfer the pans to a hot grill for a minute or so, until the bread puffs up and gets lightly coloured. Once cooked, wrap the naans in a tea towel to keep warm. To make the deep-fried paneer, add the paneer, red chilli flakes and cornflour to a bowl and mix together. Add a little bit of water, if needed. Fill a deep, tall-sided saucepan two-thirds full of vegetable oil and heat to 175C. Alternatively, heat a deep-fat fryer to the same temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the paneer cubes for around 2–3 minutes until they are crisp on the outside. Remove from the oil using a metal slotted spoon, drain on kitchen paper and set aside.To finish the chilli paneer, place a saucepan over a medium heat, add a drizzle of oil then the garlic and sauté for about 30 seconds. Add in the chilli flakes, ginger, celery and green chillies and sauté until fragrant.Add in the chilli powder, tomato purée, salt and sugar and cook for 1 minute, then add the white vinegar or lemon juice and cook for 1–2 minutes. Add the soy sauce and mix well, then add the fried paneer cubes and peppers and cook for 2–3 minutes. Finally, add a pinch of Sichuan pepper. Garnish the paneer with chopped spring onions, and serve with the naan bread for a substantial main course or on its own as a snack. To make the naan bread, mix the flour, baking powder and salt together in a bowl. Whisk together the milk, egg and sugar in a jug, then add this to the flour mixture and knead lightly to make a soft dough. Take care not to overwork the dough or it will become too stretchy. Cover with a damp cloth and leave to rest for 15 minutes. To make the naan bread, mix the flour, baking powder and salt together in a bowl. Whisk together the milk, egg and sugar in a jug, then add this to the flour mixture and knead lightly to make a soft dough. Take care not to overwork the dough or it will become too stretchy. Cover with a damp cloth and leave to rest for 15 minutes. Pour the vegetable oil over the dough and turn it a few times so it is evenly coated. Divide the dough into 16 equal pieces, then roll each one out into a 9cm/3½in circle. Gently stretch out one side to form the traditional teardrop shape. Alternatively, just roll them into 10cm/4in circles. Pour the vegetable oil over the dough and turn it a few times so it is evenly coated. Divide the dough into 16 equal pieces, then roll each one out into a 9cm/3½in circle. Gently stretch out one side to form the traditional teardrop shape. Alternatively, just roll them into 10cm/4in circles. Although naans are traditionally cooked on the side of a hot tandoor oven, they also cook well in an ordinary domestic oven. Preheat the oven to 220C/200C Fan/Gas 7, putting a baking tray on the top shelf to heat up. Although naans are traditionally cooked on the side of a hot tandoor oven, they also cook well in an ordinary domestic oven. Preheat the oven to 220C/200C Fan/Gas 7, putting a baking tray on the top shelf to heat up. Place the naan breads on the hot tray and bake for 4–5 minutes, until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. Alternatively, heat several heavy-based flameproof frying pans on the hob until they are very hot. Place one naan bread on each pan and cook for a couple of minutes, until it starts to get slightly coloured. Turn the naans over and transfer the pans to a hot grill for a minute or so, until the bread puffs up and gets lightly coloured. Once cooked, wrap the naans in a tea towel to keep warm. Place the naan breads on the hot tray and bake for 4–5 minutes, until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. Alternatively, heat several heavy-based flameproof frying pans on the hob until they are very hot. Place one naan bread on each pan and cook for a couple of minutes, until it starts to get slightly coloured. Turn the naans over and transfer the pans to a hot grill for a minute or so, until the bread puffs up and gets lightly coloured. Once cooked, wrap the naans in a tea towel to keep warm. To make the deep-fried paneer, add the paneer, red chilli flakes and cornflour to a bowl and mix together. Add a little bit of water, if needed. To make the deep-fried paneer, add the paneer, red chilli flakes and cornflour to a bowl and mix together. Add a little bit of water, if needed. Fill a deep, tall-sided saucepan two-thirds full of vegetable oil and heat to 175C. Alternatively, heat a deep-fat fryer to the same temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the paneer cubes for around 2–3 minutes until they are crisp on the outside. Remove from the oil using a metal slotted spoon, drain on kitchen paper and set aside. Fill a deep, tall-sided saucepan two-thirds full of vegetable oil and heat to 175C. Alternatively, heat a deep-fat fryer to the same temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the paneer cubes for around 2–3 minutes until they are crisp on the outside. Remove from the oil using a metal slotted spoon, drain on kitchen paper and set aside. To finish the chilli paneer, place a saucepan over a medium heat, add a drizzle of oil then the garlic and sauté for about 30 seconds. Add in the chilli flakes, ginger, celery and green chillies and sauté until fragrant. To finish the chilli paneer, place a saucepan over a medium heat, add a drizzle of oil then the garlic and sauté for about 30 seconds. Add in the chilli flakes, ginger, celery and green chillies and sauté until fragrant. Add in the chilli powder, tomato purée, salt and sugar and cook for 1 minute, then add the white vinegar or lemon juice and cook for 1–2 minutes. Add the soy sauce and mix well, then add the fried paneer cubes and peppers and cook for 2–3 minutes. Finally, add a pinch of Sichuan pepper. Add in the chilli powder, tomato purée, salt and sugar and cook for 1 minute, then add the white vinegar or lemon juice and cook for 1–2 minutes. Add the soy sauce and mix well, then add the fried paneer cubes and peppers and cook for 2–3 minutes. Finally, add a pinch of Sichuan pepper. Garnish the paneer with chopped spring onions, and serve with the naan bread for a substantial main course or on its own as a snack. Garnish the paneer with chopped spring onions, and serve with the naan bread for a substantial main course or on its own as a snack. | {
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"content": "To make the naan bread, mix the flour, baking powder and salt together in a bowl. Whisk together the milk, egg and sugar in a jug, then add this to the flour mixture and knead lightly to make a soft dough. Take care not to overwork the dough or it will become too stretchy. Cover with a damp cloth and leave to rest for 15 minutes.Pour the vegetable oil over the dough and turn it a few times so it is evenly coated. Divide the dough into 16 equal pieces, then roll each one out into a 9cm/3½in circle. Gently stretch out one side to form the traditional teardrop shape. Alternatively, just roll them into 10cm/4in circles. Although naans are traditionally cooked on the side of a hot tandoor oven, they also cook well in an ordinary domestic oven. Preheat the oven to 220C/200C Fan/Gas 7, putting a baking tray on the top shelf to heat up. Place the naan breads on the hot tray and bake for 4–5 minutes, until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. Alternatively, heat several heavy-based flameproof frying pans on the hob until they are very hot. Place one naan bread on each pan and cook for a couple of minutes, until it starts to get slightly coloured. Turn the naans over and transfer the pans to a hot grill for a minute or so, until the bread puffs up and gets lightly coloured. Once cooked, wrap the naans in a tea towel to keep warm. To make the deep-fried paneer, add the paneer, red chilli flakes and cornflour to a bowl and mix together. Add a little bit of water, if needed. Fill a deep, tall-sided saucepan two-thirds full of vegetable oil and heat to 175C. Alternatively, heat a deep-fat fryer to the same temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the paneer cubes for around 2–3 minutes until they are crisp on the outside. Remove from the oil using a metal slotted spoon, drain on kitchen paper and set aside.To finish the chilli paneer, place a saucepan over a medium heat, add a drizzle of oil then the garlic and sauté for about 30 seconds. Add in the chilli flakes, ginger, celery and green chillies and sauté until fragrant.Add in the chilli powder, tomato purée, salt and sugar and cook for 1 minute, then add the white vinegar or lemon juice and cook for 1–2 minutes. Add the soy sauce and mix well, then add the fried paneer cubes and peppers and cook for 2–3 minutes. Finally, add a pinch of Sichuan pepper. Garnish the paneer with chopped spring onions, and serve with the naan bread for a substantial main course or on its own as a snack. To make the naan bread, mix the flour, baking powder and salt together in a bowl. Whisk together the milk, egg and sugar in a jug, then add this to the flour mixture and knead lightly to make a soft dough. Take care not to overwork the dough or it will become too stretchy. Cover with a damp cloth and leave to rest for 15 minutes. To make the naan bread, mix the flour, baking powder and salt together in a bowl. Whisk together the milk, egg and sugar in a jug, then add this to the flour mixture and knead lightly to make a soft dough. Take care not to overwork the dough or it will become too stretchy. Cover with a damp cloth and leave to rest for 15 minutes. Pour the vegetable oil over the dough and turn it a few times so it is evenly coated. Divide the dough into 16 equal pieces, then roll each one out into a 9cm/3½in circle. Gently stretch out one side to form the traditional teardrop shape. Alternatively, just roll them into 10cm/4in circles. Pour the vegetable oil over the dough and turn it a few times so it is evenly coated. Divide the dough into 16 equal pieces, then roll each one out into a 9cm/3½in circle. Gently stretch out one side to form the traditional teardrop shape. Alternatively, just roll them into 10cm/4in circles. Although naans are traditionally cooked on the side of a hot tandoor oven, they also cook well in an ordinary domestic oven. Preheat the oven to 220C/200C Fan/Gas 7, putting a baking tray on the top shelf to heat up. Although naans are traditionally cooked on the side of a hot tandoor oven, they also cook well in an ordinary domestic oven. Preheat the oven to 220C/200C Fan/Gas 7, putting a baking tray on the top shelf to heat up. Place the naan breads on the hot tray and bake for 4–5 minutes, until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. Alternatively, heat several heavy-based flameproof frying pans on the hob until they are very hot. Place one naan bread on each pan and cook for a couple of minutes, until it starts to get slightly coloured. Turn the naans over and transfer the pans to a hot grill for a minute or so, until the bread puffs up and gets lightly coloured. Once cooked, wrap the naans in a tea towel to keep warm. Place the naan breads on the hot tray and bake for 4–5 minutes, until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. Alternatively, heat several heavy-based flameproof frying pans on the hob until they are very hot. Place one naan bread on each pan and cook for a couple of minutes, until it starts to get slightly coloured. Turn the naans over and transfer the pans to a hot grill for a minute or so, until the bread puffs up and gets lightly coloured. Once cooked, wrap the naans in a tea towel to keep warm. To make the deep-fried paneer, add the paneer, red chilli flakes and cornflour to a bowl and mix together. Add a little bit of water, if needed. To make the deep-fried paneer, add the paneer, red chilli flakes and cornflour to a bowl and mix together. Add a little bit of water, if needed. Fill a deep, tall-sided saucepan two-thirds full of vegetable oil and heat to 175C. Alternatively, heat a deep-fat fryer to the same temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the paneer cubes for around 2–3 minutes until they are crisp on the outside. Remove from the oil using a metal slotted spoon, drain on kitchen paper and set aside. Fill a deep, tall-sided saucepan two-thirds full of vegetable oil and heat to 175C. Alternatively, heat a deep-fat fryer to the same temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the paneer cubes for around 2–3 minutes until they are crisp on the outside. Remove from the oil using a metal slotted spoon, drain on kitchen paper and set aside. To finish the chilli paneer, place a saucepan over a medium heat, add a drizzle of oil then the garlic and sauté for about 30 seconds. Add in the chilli flakes, ginger, celery and green chillies and sauté until fragrant. To finish the chilli paneer, place a saucepan over a medium heat, add a drizzle of oil then the garlic and sauté for about 30 seconds. Add in the chilli flakes, ginger, celery and green chillies and sauté until fragrant. Add in the chilli powder, tomato purée, salt and sugar and cook for 1 minute, then add the white vinegar or lemon juice and cook for 1–2 minutes. Add the soy sauce and mix well, then add the fried paneer cubes and peppers and cook for 2–3 minutes. Finally, add a pinch of Sichuan pepper. Add in the chilli powder, tomato purée, salt and sugar and cook for 1 minute, then add the white vinegar or lemon juice and cook for 1–2 minutes. Add the soy sauce and mix well, then add the fried paneer cubes and peppers and cook for 2–3 minutes. Finally, add a pinch of Sichuan pepper. Garnish the paneer with chopped spring onions, and serve with the naan bread for a substantial main course or on its own as a snack. Garnish the paneer with chopped spring onions, and serve with the naan bread for a substantial main course or on its own as a snack."
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} | 4bf14861691dbeaaa848551bd6e8ff74ef0c920c9f9b23c180ae78382c3a6b94 | Spiced aubergine (dahi baingan) recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_aubergine_15258_16x9.jpg Asma Khan’s version of “dahi baingan” features spiced aubergine layered up with an irresistibly garlicky raita, and topped with tempered curry leaves. 1 tsp ground turmeric½ tsp chilli powder1 tsp salt4 medium aubergines, thinly sliced into discsoil, for frying 1 tsp ground turmeric ½ tsp chilli powder 1 tsp salt 4 medium aubergines, thinly sliced into discs oil, for frying 500g/1lb 2 oz full-fat Turkish or Greek yoghurt6 garlic cloves, crushed½ tsp chilli powder1 tsp salt½ tsp brown sugar 500g/1lb 2 oz full-fat Turkish or Greek yoghurt 6 garlic cloves, crushed ½ tsp chilli powder 1 tsp salt ½ tsp brown sugar 10 fresh curry leaves3 dried red chillies, broken in half 10 fresh curry leaves 3 dried red chillies, broken in half parathas parathas Method To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water.To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish.To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate.Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish.To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute.Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately. To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water. To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water. To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish. To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish. To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate. Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate. Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish. Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish. To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute. To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute. Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately. Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_aubergine_15258_16x9.jpg Asma Khan’s version of “dahi baingan” features spiced aubergine layered up with an irresistibly garlicky raita, and topped with tempered curry leaves. 1 tsp ground turmeric½ tsp chilli powder1 tsp salt4 medium aubergines, thinly sliced into discsoil, for frying 1 tsp ground turmeric ½ tsp chilli powder 1 tsp salt 4 medium aubergines, thinly sliced into discs oil, for frying 500g/1lb 2 oz full-fat Turkish or Greek yoghurt6 garlic cloves, crushed½ tsp chilli powder1 tsp salt½ tsp brown sugar 500g/1lb 2 oz full-fat Turkish or Greek yoghurt 6 garlic cloves, crushed ½ tsp chilli powder 1 tsp salt ½ tsp brown sugar 10 fresh curry leaves3 dried red chillies, broken in half 10 fresh curry leaves 3 dried red chillies, broken in half parathas parathas Method To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water.To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish.To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate.Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish.To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute.Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately. To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water. To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water. To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish. To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish. To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate. Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate. Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish. Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish. To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute. To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute. Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately. Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately."
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} | 6fb5a6ff6275216dd20ee8a6ece640b312563f5eb5be594af5ad1050d904021e | Triangle parathas recipe
An average of 3.0 out of 5 stars from 2 ratings These lovely golden-brown parathas are perfect for mopping up the juices from your favourite curry. Vivek Singh serves them with his jungle curry. 500g/1lb 2oz plain flour2 tbsp ghee, plus extra for cooking½ tsp ajwain seeds½ tsp nigella seeds1½ tsp salt4 tbsp oil 500g/1lb 2oz plain flour 2 tbsp ghee, plus extra for cooking ½ tsp ajwain seeds ½ tsp nigella seeds 1½ tsp salt 4 tbsp oil Method Measure out 400g/14oz of the flour and, using your fingers, incorporate the ghee into the flour until mixed evenly and throughly. Sprinkle in the carom seeds, black onion seeds and salt. Measure out 200ml/7fl oz of water and add it little by little to make a very stiff dough. If the water isn’t enough simply sprinkle in an extra tablespoon or so and knead the dough into a ball. Cover with a damp cloth and leave to rest for 10 minutes.Divide the dough into eight equal parts and shape each into a smooth round ball. Using the remaining flour to dust, take one ball at a time and flatten it, then use a rolling pin to roll it into a disc of 6–8cm/2½in–3¼in radius.Now spread some oil on the surface of the disc and dust some flour over. Fold the disc into half to make a semi-circle. Repeat the same process of oil and flour on the semi-circle and fold it again to get a triangle. Now flatten the triangle carefully using a rolling pin to get a thickness of about 3mm/⅛in. Place on a heated tawa (an Indian flat cooking plate) or in a frying pan and dry fry for a couple of minutes, or until the surface has dried up and it starts to get specks of brown colour on it. Then flip it to get the same effect on the other side. While the second side is cooking, brush the first side lightly with ghee or oil and turn on the other side. Repeat the same process on the other side and you should see the layers open up as steam forms inside. Remove from the heat once both sides are golden and crisp, and serve. Measure out 400g/14oz of the flour and, using your fingers, incorporate the ghee into the flour until mixed evenly and throughly. Sprinkle in the carom seeds, black onion seeds and salt. Measure out 200ml/7fl oz of water and add it little by little to make a very stiff dough. If the water isn’t enough simply sprinkle in an extra tablespoon or so and knead the dough into a ball. Cover with a damp cloth and leave to rest for 10 minutes. Measure out 400g/14oz of the flour and, using your fingers, incorporate the ghee into the flour until mixed evenly and throughly. Sprinkle in the carom seeds, black onion seeds and salt. Measure out 200ml/7fl oz of water and add it little by little to make a very stiff dough. If the water isn’t enough simply sprinkle in an extra tablespoon or so and knead the dough into a ball. Cover with a damp cloth and leave to rest for 10 minutes. Divide the dough into eight equal parts and shape each into a smooth round ball. Using the remaining flour to dust, take one ball at a time and flatten it, then use a rolling pin to roll it into a disc of 6–8cm/2½in–3¼in radius. Divide the dough into eight equal parts and shape each into a smooth round ball. Using the remaining flour to dust, take one ball at a time and flatten it, then use a rolling pin to roll it into a disc of 6–8cm/2½in–3¼in radius. Now spread some oil on the surface of the disc and dust some flour over. Fold the disc into half to make a semi-circle. Repeat the same process of oil and flour on the semi-circle and fold it again to get a triangle. Now spread some oil on the surface of the disc and dust some flour over. Fold the disc into half to make a semi-circle. Repeat the same process of oil and flour on the semi-circle and fold it again to get a triangle. Now flatten the triangle carefully using a rolling pin to get a thickness of about 3mm/⅛in. Now flatten the triangle carefully using a rolling pin to get a thickness of about 3mm/⅛in. Place on a heated tawa (an Indian flat cooking plate) or in a frying pan and dry fry for a couple of minutes, or until the surface has dried up and it starts to get specks of brown colour on it. Then flip it to get the same effect on the other side. Place on a heated tawa (an Indian flat cooking plate) or in a frying pan and dry fry for a couple of minutes, or until the surface has dried up and it starts to get specks of brown colour on it. Then flip it to get the same effect on the other side. While the second side is cooking, brush the first side lightly with ghee or oil and turn on the other side. Repeat the same process on the other side and you should see the layers open up as steam forms inside. While the second side is cooking, brush the first side lightly with ghee or oil and turn on the other side. Repeat the same process on the other side and you should see the layers open up as steam forms inside. Remove from the heat once both sides are golden and crisp, and serve. Remove from the heat once both sides are golden and crisp, and serve. | {
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"content": "An average of 3.0 out of 5 stars from 2 ratings These lovely golden-brown parathas are perfect for mopping up the juices from your favourite curry. Vivek Singh serves them with his jungle curry. 500g/1lb 2oz plain flour2 tbsp ghee, plus extra for cooking½ tsp ajwain seeds½ tsp nigella seeds1½ tsp salt4 tbsp oil 500g/1lb 2oz plain flour 2 tbsp ghee, plus extra for cooking ½ tsp ajwain seeds ½ tsp nigella seeds 1½ tsp salt 4 tbsp oil Method Measure out 400g/14oz of the flour and, using your fingers, incorporate the ghee into the flour until mixed evenly and throughly. Sprinkle in the carom seeds, black onion seeds and salt. Measure out 200ml/7fl oz of water and add it little by little to make a very stiff dough. If the water isn’t enough simply sprinkle in an extra tablespoon or so and knead the dough into a ball. Cover with a damp cloth and leave to rest for 10 minutes.Divide the dough into eight equal parts and shape each into a smooth round ball. Using the remaining flour to dust, take one ball at a time and flatten it, then use a rolling pin to roll it into a disc of 6–8cm/2½in–3¼in radius.Now spread some oil on the surface of the disc and dust some flour over. Fold the disc into half to make a semi-circle. Repeat the same process of oil and flour on the semi-circle and fold it again to get a triangle. Now flatten the triangle carefully using a rolling pin to get a thickness of about 3mm/⅛in. Place on a heated tawa (an Indian flat cooking plate) or in a frying pan and dry fry for a couple of minutes, or until the surface has dried up and it starts to get specks of brown colour on it. Then flip it to get the same effect on the other side. While the second side is cooking, brush the first side lightly with ghee or oil and turn on the other side. Repeat the same process on the other side and you should see the layers open up as steam forms inside. Remove from the heat once both sides are golden and crisp, and serve. Measure out 400g/14oz of the flour and, using your fingers, incorporate the ghee into the flour until mixed evenly and throughly. Sprinkle in the carom seeds, black onion seeds and salt. Measure out 200ml/7fl oz of water and add it little by little to make a very stiff dough. If the water isn’t enough simply sprinkle in an extra tablespoon or so and knead the dough into a ball. Cover with a damp cloth and leave to rest for 10 minutes. Measure out 400g/14oz of the flour and, using your fingers, incorporate the ghee into the flour until mixed evenly and throughly. Sprinkle in the carom seeds, black onion seeds and salt. Measure out 200ml/7fl oz of water and add it little by little to make a very stiff dough. If the water isn’t enough simply sprinkle in an extra tablespoon or so and knead the dough into a ball. Cover with a damp cloth and leave to rest for 10 minutes. Divide the dough into eight equal parts and shape each into a smooth round ball. Using the remaining flour to dust, take one ball at a time and flatten it, then use a rolling pin to roll it into a disc of 6–8cm/2½in–3¼in radius. Divide the dough into eight equal parts and shape each into a smooth round ball. Using the remaining flour to dust, take one ball at a time and flatten it, then use a rolling pin to roll it into a disc of 6–8cm/2½in–3¼in radius. Now spread some oil on the surface of the disc and dust some flour over. Fold the disc into half to make a semi-circle. Repeat the same process of oil and flour on the semi-circle and fold it again to get a triangle. Now spread some oil on the surface of the disc and dust some flour over. Fold the disc into half to make a semi-circle. Repeat the same process of oil and flour on the semi-circle and fold it again to get a triangle. Now flatten the triangle carefully using a rolling pin to get a thickness of about 3mm/⅛in. Now flatten the triangle carefully using a rolling pin to get a thickness of about 3mm/⅛in. Place on a heated tawa (an Indian flat cooking plate) or in a frying pan and dry fry for a couple of minutes, or until the surface has dried up and it starts to get specks of brown colour on it. Then flip it to get the same effect on the other side. Place on a heated tawa (an Indian flat cooking plate) or in a frying pan and dry fry for a couple of minutes, or until the surface has dried up and it starts to get specks of brown colour on it. Then flip it to get the same effect on the other side. While the second side is cooking, brush the first side lightly with ghee or oil and turn on the other side. Repeat the same process on the other side and you should see the layers open up as steam forms inside. While the second side is cooking, brush the first side lightly with ghee or oil and turn on the other side. Repeat the same process on the other side and you should see the layers open up as steam forms inside. Remove from the heat once both sides are golden and crisp, and serve. Remove from the heat once both sides are golden and crisp, and serve."
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} | 19002e6671d3f6e4fccd24547f1502254605d7efa048d239e2a8a6af90b6bf22 | Tandoori chicken tikka recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tandoori_chicken_tikka_87875_16x9.jpg This authentic tandoori chicken tikka is succulent and sure to become a family favourite. The key to getting a tandoori taste is to use Greek-style yoghurt and to baste with melted ghee or butter while it cooks. You will need 5 wooden skewers. 2.5cm/1in piece fresh ginger, finely grated4 garlic cloves, finely grated1 bird's-eye green chilli, very finely chopped2 tbsp Greek-style yoghurt2 tsp gram flour (chickpea flour)½ tsp chilli powder (or a little more if you’d like it spicy)1 tsp mild paprika1 tsp ground coriander ½ tsp garam masala pinch ground cinnamon pinch saffron, crushedpinch salt450g/1lb skinless boneless chicken thighs, cut into bite-sized piecessmall knob ghee or butter, melted, for basting 2.5cm/1in piece fresh ginger, finely grated 4 garlic cloves, finely grated 1 bird's-eye green chilli, very finely chopped 2 tbsp Greek-style yoghurt 2 tsp gram flour (chickpea flour) ½ tsp chilli powder (or a little more if you’d like it spicy) 1 tsp mild paprika 1 tsp ground coriander ½ tsp garam masala pinch ground cinnamon pinch saffron, crushed pinch salt 450g/1lb skinless boneless chicken thighs, cut into bite-sized pieces small knob ghee or butter, melted, for basting 1 tsp chaat masala (available in large or Asian supermarkets)½ lime, juice onlyparathassalad leaves 1 tsp chaat masala (available in large or Asian supermarkets) ½ lime, juice only parathas salad leaves Method Mix together the ginger, garlic and chilli until you have a smooth paste.In a small bowl, mix the yoghurt with the gram flour until smooth. Stir in the ginger paste, chilli powder, paprika, coriander, garam masala, cinnamon, saffron and salt to taste. Stir well.Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes.Preheat the grill to medium.Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes, carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges. Serve immediately, sprinkled with chaat masala and lime juice, with parathas and salad. Mix together the ginger, garlic and chilli until you have a smooth paste. Mix together the ginger, garlic and chilli until you have a smooth paste. In a small bowl, mix the yoghurt with the gram flour until smooth. Stir in the ginger paste, chilli powder, paprika, coriander, garam masala, cinnamon, saffron and salt to taste. Stir well. In a small bowl, mix the yoghurt with the gram flour until smooth. Stir in the ginger paste, chilli powder, paprika, coriander, garam masala, cinnamon, saffron and salt to taste. Stir well. Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes. Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes. Preheat the grill to medium. Preheat the grill to medium. Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes, carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges. Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes, carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges. Serve immediately, sprinkled with chaat masala and lime juice, with parathas and salad. Serve immediately, sprinkled with chaat masala and lime juice, with parathas and salad. | {
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"title": "Tandoori chicken tikka recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tandoori_chicken_tikka_87875_16x9.jpg This authentic tandoori chicken tikka is succulent and sure to become a family favourite. The key to getting a tandoori taste is to use Greek-style yoghurt and to baste with melted ghee or butter while it cooks. You will need 5 wooden skewers. 2.5cm/1in piece fresh ginger, finely grated4 garlic cloves, finely grated1 bird's-eye green chilli, very finely chopped2 tbsp Greek-style yoghurt2 tsp gram flour (chickpea flour)½ tsp chilli powder (or a little more if you’d like it spicy)1 tsp mild paprika1 tsp ground coriander ½ tsp garam masala pinch ground cinnamon pinch saffron, crushedpinch salt450g/1lb skinless boneless chicken thighs, cut into bite-sized piecessmall knob ghee or butter, melted, for basting 2.5cm/1in piece fresh ginger, finely grated 4 garlic cloves, finely grated 1 bird's-eye green chilli, very finely chopped 2 tbsp Greek-style yoghurt 2 tsp gram flour (chickpea flour) ½ tsp chilli powder (or a little more if you’d like it spicy) 1 tsp mild paprika 1 tsp ground coriander ½ tsp garam masala pinch ground cinnamon pinch saffron, crushed pinch salt 450g/1lb skinless boneless chicken thighs, cut into bite-sized pieces small knob ghee or butter, melted, for basting 1 tsp chaat masala (available in large or Asian supermarkets)½ lime, juice onlyparathassalad leaves 1 tsp chaat masala (available in large or Asian supermarkets) ½ lime, juice only parathas salad leaves Method Mix together the ginger, garlic and chilli until you have a smooth paste.In a small bowl, mix the yoghurt with the gram flour until smooth. Stir in the ginger paste, chilli powder, paprika, coriander, garam masala, cinnamon, saffron and salt to taste. Stir well.Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes.Preheat the grill to medium.Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes, carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges. Serve immediately, sprinkled with chaat masala and lime juice, with parathas and salad. Mix together the ginger, garlic and chilli until you have a smooth paste. Mix together the ginger, garlic and chilli until you have a smooth paste. In a small bowl, mix the yoghurt with the gram flour until smooth. Stir in the ginger paste, chilli powder, paprika, coriander, garam masala, cinnamon, saffron and salt to taste. Stir well. In a small bowl, mix the yoghurt with the gram flour until smooth. Stir in the ginger paste, chilli powder, paprika, coriander, garam masala, cinnamon, saffron and salt to taste. Stir well. Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes. Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes. Preheat the grill to medium. Preheat the grill to medium. Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes, carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges. Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes, carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges. Serve immediately, sprinkled with chaat masala and lime juice, with parathas and salad. Serve immediately, sprinkled with chaat masala and lime juice, with parathas and salad."
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} | 2fd58f3e523eb22486c282fc103594ed569f16995d9c2e2d42b1ee9058928ce9 | Samosa chaat recipe
An average of 5.0 out of 5 stars from 1 rating An Indian street food classic, this snack is an explosion of flavours and textures, with crispy deep-fried samosas and sev combining brilliantly with the creamy yoghurt and tangy tamarind. 1 black tea bag4 tbsp vegetable oil¾ tsp cumin seeds1 onion, finely chopped¾ tbsp ginger and garlic paste½ bird’s-eye green chilli, very finely chopped or made into a paste200g tin plum peeled tomatoes, puréed ¾ tsp ground turmeric½ tsp chilli powder ¾ tsp ground cumin¾ tsp salt, or to taste20g/¾oz butter (optional)250g tin chickpeas, drained and rinsed¾ tsp anardana powder (pomegranate seed powder)¼ tsp amchoor powder (mango powder)2 tbsp chopped fresh coriander¾ tsp garam masala 1 black tea bag 4 tbsp vegetable oil ¾ tsp cumin seeds 1 onion, finely chopped ¾ tbsp ginger and garlic paste ½ bird’s-eye green chilli, very finely chopped or made into a paste 200g tin plum peeled tomatoes, puréed ¾ tsp ground turmeric ½ tsp chilli powder ¾ tsp ground cumin ¾ tsp salt, or to taste 20g/¾oz butter (optional) 250g tin chickpeas, drained and rinsed ¾ tsp anardana powder (pomegranate seed powder) ¼ tsp amchoor powder (mango powder) 2 tbsp chopped fresh coriander ¾ tsp garam masala 5 tbsp plain yoghurt1 tsp ground cumin½ tsp salt ¼ tsp freshly ground black pepper 6 meat or vegetable samosas, deep-fried (homemade or shop-bought)½ red onion, finely chopped5 tbsp tamarind chutney (homemade or shop-bought)8 tsp Bombay mix2 tbsp chopped fresh coriander, or fresh micro-coriander, to garnish¼ pomegranate, seeds picked, to garnish1 tbsp nylon sev, to garnish (optional) 5 tbsp plain yoghurt 1 tsp ground cumin ½ tsp salt ¼ tsp freshly ground black pepper 6 meat or vegetable samosas, deep-fried (homemade or shop-bought) ½ red onion, finely chopped 5 tbsp tamarind chutney (homemade or shop-bought) 8 tsp Bombay mix 2 tbsp chopped fresh coriander, or fresh micro-coriander, to garnish ¼ pomegranate, seeds picked, to garnish 1 tbsp nylon sev, to garnish (optional) Method To make the chickpea curry, soak the tea bag in 100ml/3½fl oz just-boiled water from the kettle in a mug or bowl for 10 minutes. Meanwhile, heat the oil in a large saucepan, add the cumin seeds and sizzle for about 30 seconds. Add the onion and cook over a medium heat for 5–7 minutes or until the onions are golden brown. Add the ginger and garlic paste and bird’s-eye chilli and cook for about 1 minute. Add the tomatoes, turmeric, chilli powder, ground cumin, salt and butter, if using. Add the black tea and 80ml/2½fl oz water. Cover the saucepan with a lid and cook for 10 minutes, stirring occasionally. Add more water if the masala starts to look a bit dry.Once the masala is sizzling and the butter and oil has seeped from the edges, add the chickpeas, anardana powder and amchoor powder, together with the water. Cook for 3–4 minutes.Add the coriander and garam masala, cook for a final 1–2 minutes and remove from the heat. Set aside. To make the chaat, mix the yoghurt, cumin, salt and pepper in a bowl and set aside. Cut each samosa into 3–4 pieces and put into separate bowl. In each bowl sprinkle over 1 tablespoon of the chopped red onion. Spoon over a tablespoon of chickpea curry and drizzle over 1 tablespoon of the seasoned yoghurt. Top this with 1 tablespoon of the tamarind and a spoon of the Bombay mix. Garnish with the coriander and a few pomegranate seed and nylon sev if using. Any remaining curry serve it as left overs with rice or bread. To make the chickpea curry, soak the tea bag in 100ml/3½fl oz just-boiled water from the kettle in a mug or bowl for 10 minutes. To make the chickpea curry, soak the tea bag in 100ml/3½fl oz just-boiled water from the kettle in a mug or bowl for 10 minutes. Meanwhile, heat the oil in a large saucepan, add the cumin seeds and sizzle for about 30 seconds. Add the onion and cook over a medium heat for 5–7 minutes or until the onions are golden brown. Meanwhile, heat the oil in a large saucepan, add the cumin seeds and sizzle for about 30 seconds. Add the onion and cook over a medium heat for 5–7 minutes or until the onions are golden brown. Add the ginger and garlic paste and bird’s-eye chilli and cook for about 1 minute. Add the tomatoes, turmeric, chilli powder, ground cumin, salt and butter, if using. Add the black tea and 80ml/2½fl oz water. Cover the saucepan with a lid and cook for 10 minutes, stirring occasionally. Add more water if the masala starts to look a bit dry. Add the ginger and garlic paste and bird’s-eye chilli and cook for about 1 minute. Add the tomatoes, turmeric, chilli powder, ground cumin, salt and butter, if using. Add the black tea and 80ml/2½fl oz water. Cover the saucepan with a lid and cook for 10 minutes, stirring occasionally. Add more water if the masala starts to look a bit dry. Once the masala is sizzling and the butter and oil has seeped from the edges, add the chickpeas, anardana powder and amchoor powder, together with the water. Cook for 3–4 minutes. Once the masala is sizzling and the butter and oil has seeped from the edges, add the chickpeas, anardana powder and amchoor powder, together with the water. Cook for 3–4 minutes. Add the coriander and garam masala, cook for a final 1–2 minutes and remove from the heat. Set aside. Add the coriander and garam masala, cook for a final 1–2 minutes and remove from the heat. Set aside. To make the chaat, mix the yoghurt, cumin, salt and pepper in a bowl and set aside. To make the chaat, mix the yoghurt, cumin, salt and pepper in a bowl and set aside. Cut each samosa into 3–4 pieces and put into separate bowl. In each bowl sprinkle over 1 tablespoon of the chopped red onion. Spoon over a tablespoon of chickpea curry and drizzle over 1 tablespoon of the seasoned yoghurt. Top this with 1 tablespoon of the tamarind and a spoon of the Bombay mix. Garnish with the coriander and a few pomegranate seed and nylon sev if using. Any remaining curry serve it as left overs with rice or bread. Cut each samosa into 3–4 pieces and put into separate bowl. In each bowl sprinkle over 1 tablespoon of the chopped red onion. Spoon over a tablespoon of chickpea curry and drizzle over 1 tablespoon of the seasoned yoghurt. Top this with 1 tablespoon of the tamarind and a spoon of the Bombay mix. Garnish with the coriander and a few pomegranate seed and nylon sev if using. Any remaining curry serve it as left overs with rice or bread. Recipe tips This recipe makes two large portions or five medium portions. If making the larger portions, cut up 2½ samosas per bowl and top with the fillings accordingly. | {
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"title": "Samosa chaat recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating An Indian street food classic, this snack is an explosion of flavours and textures, with crispy deep-fried samosas and sev combining brilliantly with the creamy yoghurt and tangy tamarind. 1 black tea bag4 tbsp vegetable oil¾ tsp cumin seeds1 onion, finely chopped¾ tbsp ginger and garlic paste½ bird’s-eye green chilli, very finely chopped or made into a paste200g tin plum peeled tomatoes, puréed ¾ tsp ground turmeric½ tsp chilli powder ¾ tsp ground cumin¾ tsp salt, or to taste20g/¾oz butter (optional)250g tin chickpeas, drained and rinsed¾ tsp anardana powder (pomegranate seed powder)¼ tsp amchoor powder (mango powder)2 tbsp chopped fresh coriander¾ tsp garam masala 1 black tea bag 4 tbsp vegetable oil ¾ tsp cumin seeds 1 onion, finely chopped ¾ tbsp ginger and garlic paste ½ bird’s-eye green chilli, very finely chopped or made into a paste 200g tin plum peeled tomatoes, puréed ¾ tsp ground turmeric ½ tsp chilli powder ¾ tsp ground cumin ¾ tsp salt, or to taste 20g/¾oz butter (optional) 250g tin chickpeas, drained and rinsed ¾ tsp anardana powder (pomegranate seed powder) ¼ tsp amchoor powder (mango powder) 2 tbsp chopped fresh coriander ¾ tsp garam masala 5 tbsp plain yoghurt1 tsp ground cumin½ tsp salt ¼ tsp freshly ground black pepper 6 meat or vegetable samosas, deep-fried (homemade or shop-bought)½ red onion, finely chopped5 tbsp tamarind chutney (homemade or shop-bought)8 tsp Bombay mix2 tbsp chopped fresh coriander, or fresh micro-coriander, to garnish¼ pomegranate, seeds picked, to garnish1 tbsp nylon sev, to garnish (optional) 5 tbsp plain yoghurt 1 tsp ground cumin ½ tsp salt ¼ tsp freshly ground black pepper 6 meat or vegetable samosas, deep-fried (homemade or shop-bought) ½ red onion, finely chopped 5 tbsp tamarind chutney (homemade or shop-bought) 8 tsp Bombay mix 2 tbsp chopped fresh coriander, or fresh micro-coriander, to garnish ¼ pomegranate, seeds picked, to garnish 1 tbsp nylon sev, to garnish (optional) Method To make the chickpea curry, soak the tea bag in 100ml/3½fl oz just-boiled water from the kettle in a mug or bowl for 10 minutes. Meanwhile, heat the oil in a large saucepan, add the cumin seeds and sizzle for about 30 seconds. Add the onion and cook over a medium heat for 5–7 minutes or until the onions are golden brown. Add the ginger and garlic paste and bird’s-eye chilli and cook for about 1 minute. Add the tomatoes, turmeric, chilli powder, ground cumin, salt and butter, if using. Add the black tea and 80ml/2½fl oz water. Cover the saucepan with a lid and cook for 10 minutes, stirring occasionally. Add more water if the masala starts to look a bit dry.Once the masala is sizzling and the butter and oil has seeped from the edges, add the chickpeas, anardana powder and amchoor powder, together with the water. Cook for 3–4 minutes.Add the coriander and garam masala, cook for a final 1–2 minutes and remove from the heat. Set aside. To make the chaat, mix the yoghurt, cumin, salt and pepper in a bowl and set aside. Cut each samosa into 3–4 pieces and put into separate bowl. In each bowl sprinkle over 1 tablespoon of the chopped red onion. Spoon over a tablespoon of chickpea curry and drizzle over 1 tablespoon of the seasoned yoghurt. Top this with 1 tablespoon of the tamarind and a spoon of the Bombay mix. Garnish with the coriander and a few pomegranate seed and nylon sev if using. Any remaining curry serve it as left overs with rice or bread. To make the chickpea curry, soak the tea bag in 100ml/3½fl oz just-boiled water from the kettle in a mug or bowl for 10 minutes. To make the chickpea curry, soak the tea bag in 100ml/3½fl oz just-boiled water from the kettle in a mug or bowl for 10 minutes. Meanwhile, heat the oil in a large saucepan, add the cumin seeds and sizzle for about 30 seconds. Add the onion and cook over a medium heat for 5–7 minutes or until the onions are golden brown. Meanwhile, heat the oil in a large saucepan, add the cumin seeds and sizzle for about 30 seconds. Add the onion and cook over a medium heat for 5–7 minutes or until the onions are golden brown. Add the ginger and garlic paste and bird’s-eye chilli and cook for about 1 minute. Add the tomatoes, turmeric, chilli powder, ground cumin, salt and butter, if using. Add the black tea and 80ml/2½fl oz water. Cover the saucepan with a lid and cook for 10 minutes, stirring occasionally. Add more water if the masala starts to look a bit dry. Add the ginger and garlic paste and bird’s-eye chilli and cook for about 1 minute. Add the tomatoes, turmeric, chilli powder, ground cumin, salt and butter, if using. Add the black tea and 80ml/2½fl oz water. Cover the saucepan with a lid and cook for 10 minutes, stirring occasionally. Add more water if the masala starts to look a bit dry. Once the masala is sizzling and the butter and oil has seeped from the edges, add the chickpeas, anardana powder and amchoor powder, together with the water. Cook for 3–4 minutes. Once the masala is sizzling and the butter and oil has seeped from the edges, add the chickpeas, anardana powder and amchoor powder, together with the water. Cook for 3–4 minutes. Add the coriander and garam masala, cook for a final 1–2 minutes and remove from the heat. Set aside. Add the coriander and garam masala, cook for a final 1–2 minutes and remove from the heat. Set aside. To make the chaat, mix the yoghurt, cumin, salt and pepper in a bowl and set aside. To make the chaat, mix the yoghurt, cumin, salt and pepper in a bowl and set aside. Cut each samosa into 3–4 pieces and put into separate bowl. In each bowl sprinkle over 1 tablespoon of the chopped red onion. Spoon over a tablespoon of chickpea curry and drizzle over 1 tablespoon of the seasoned yoghurt. Top this with 1 tablespoon of the tamarind and a spoon of the Bombay mix. Garnish with the coriander and a few pomegranate seed and nylon sev if using. Any remaining curry serve it as left overs with rice or bread. Cut each samosa into 3–4 pieces and put into separate bowl. In each bowl sprinkle over 1 tablespoon of the chopped red onion. Spoon over a tablespoon of chickpea curry and drizzle over 1 tablespoon of the seasoned yoghurt. Top this with 1 tablespoon of the tamarind and a spoon of the Bombay mix. Garnish with the coriander and a few pomegranate seed and nylon sev if using. Any remaining curry serve it as left overs with rice or bread. Recipe tips This recipe makes two large portions or five medium portions. If making the larger portions, cut up 2½ samosas per bowl and top with the fillings accordingly."
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} | eaf2d54932695ad8101803d001cb709ce44921d2a16454153d1377f9f45f1ee3 | Tandoori chicken samosas recipe
For the pastry, mix the flour and salt together in a bowl. Add the oil and egg yolk and mix until the mixture resembles breadcrumbs. Gradually mix in the warm water, until the mixture forms a smooth and elastic dough (you may not need all of the water). Roll the dough into a ball, cover with cling film and chill in the fridge until needed. For the filling, mix the tandoori paste and the yoghurt together in a bowl. Add the chicken breasts and turn several times to coat the chicken in the mixture. Cover the bowl with cling film and set aside to marinate in the fridge for one hour. Preheat the oven to 180C/360F/Gas 4. Place the chicken into a roasting tray and cook in the oven for 20 minutes, or until golden-brown and cooked through (the chicken is cooked if the juices run clear when the chicken is pierced at the thickest part). Set aside to cool, then chop into small cubes.Cook the potatoes in a pan of boiling water for 15 minutes, or until tender. Drain the potatoes and set aside to cool. When cooled, finely chop the potatoes. Heat the vegetable oil in a frying pan and fry the onion for 3-4 minutes, or until softened but not coloured. Add the ground turmeric, garam masala, mustard seeds, salt and freshly ground black pepper and cook for a minute, stirring well. (CAUTION: the mustard seeds may start to pop. Keep the pan well away from your face and eyes.)Add the garlic and chillies and fry for 2-3 minutes, then add the curry leaves to the pan and cook for a further minute. Add the chopped potato and mix gently into the spices. Cook over a low heat for a further ten minutes, then stir in the peas and cook for 2-3 minutes, or until the peas are tender. Gently fold in the chopped chicken, add the lemon juice and chopped coriander. Check for seasoning, then remove from the heat and set aside to cool. To make the samosas, roll out the pastry on a floured work surface to about 3mm thick. Cut out 15cm/6in rounds with a pastry cutter.Cut each round in half to give two semicircles. Take each semicircle and wrap into a cone, brushing the edges with the reserved egg white and sealing together. Spoon the samosa filling into each cone so that they are just over half-full (do not overfill them or it will be difficult to seal). Brush the top of the pastry cone with egg white and seal the open ends of the cone together. Repeat the procedure with the remaining pastry and filling. Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches, for 4-5 minutes each time, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve the samosas with small bowls of chutney and raita alongside. For the pastry, mix the flour and salt together in a bowl. Add the oil and egg yolk and mix until the mixture resembles breadcrumbs. Gradually mix in the warm water, until the mixture forms a smooth and elastic dough (you may not need all of the water). Roll the dough into a ball, cover with cling film and chill in the fridge until needed. For the pastry, mix the flour and salt together in a bowl. Add the oil and egg yolk and mix until the mixture resembles breadcrumbs. Gradually mix in the warm water, until the mixture forms a smooth and elastic dough (you may not need all of the water). Roll the dough into a ball, cover with cling film and chill in the fridge until needed. For the filling, mix the tandoori paste and the yoghurt together in a bowl. Add the chicken breasts and turn several times to coat the chicken in the mixture. Cover the bowl with cling film and set aside to marinate in the fridge for one hour. For the filling, mix the tandoori paste and the yoghurt together in a bowl. Add the chicken breasts and turn several times to coat the chicken in the mixture. Cover the bowl with cling film and set aside to marinate in the fridge for one hour. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Place the chicken into a roasting tray and cook in the oven for 20 minutes, or until golden-brown and cooked through (the chicken is cooked if the juices run clear when the chicken is pierced at the thickest part). Set aside to cool, then chop into small cubes. Place the chicken into a roasting tray and cook in the oven for 20 minutes, or until golden-brown and cooked through (the chicken is cooked if the juices run clear when the chicken is pierced at the thickest part). Set aside to cool, then chop into small cubes. Cook the potatoes in a pan of boiling water for 15 minutes, or until tender. Drain the potatoes and set aside to cool. When cooled, finely chop the potatoes. Cook the potatoes in a pan of boiling water for 15 minutes, or until tender. Drain the potatoes and set aside to cool. When cooled, finely chop the potatoes. Heat the vegetable oil in a frying pan and fry the onion for 3-4 minutes, or until softened but not coloured. Add the ground turmeric, garam masala, mustard seeds, salt and freshly ground black pepper and cook for a minute, stirring well. (CAUTION: the mustard seeds may start to pop. Keep the pan well away from your face and eyes.) Heat the vegetable oil in a frying pan and fry the onion for 3-4 minutes, or until softened but not coloured. Add the ground turmeric, garam masala, mustard seeds, salt and freshly ground black pepper and cook for a minute, stirring well. (CAUTION: the mustard seeds may start to pop. Keep the pan well away from your face and eyes.) Add the garlic and chillies and fry for 2-3 minutes, then add the curry leaves to the pan and cook for a further minute. Add the chopped potato and mix gently into the spices. Cook over a low heat for a further ten minutes, then stir in the peas and cook for 2-3 minutes, or until the peas are tender. Add the garlic and chillies and fry for 2-3 minutes, then add the curry leaves to the pan and cook for a further minute. Add the chopped potato and mix gently into the spices. Cook over a low heat for a further ten minutes, then stir in the peas and cook for 2-3 minutes, or until the peas are tender. Gently fold in the chopped chicken, add the lemon juice and chopped coriander. Check for seasoning, then remove from the heat and set aside to cool. Gently fold in the chopped chicken, add the lemon juice and chopped coriander. Check for seasoning, then remove from the heat and set aside to cool. To make the samosas, roll out the pastry on a floured work surface to about 3mm thick. Cut out 15cm/6in rounds with a pastry cutter. To make the samosas, roll out the pastry on a floured work surface to about 3mm thick. Cut out 15cm/6in rounds with a pastry cutter. Cut each round in half to give two semicircles. Take each semicircle and wrap into a cone, brushing the edges with the reserved egg white and sealing together. Spoon the samosa filling into each cone so that they are just over half-full (do not overfill them or it will be difficult to seal). Brush the top of the pastry cone with egg white and seal the open ends of the cone together. Repeat the procedure with the remaining pastry and filling. Cut each round in half to give two semicircles. Take each semicircle and wrap into a cone, brushing the edges with the reserved egg white and sealing together. Spoon the samosa filling into each cone so that they are just over half-full (do not overfill them or it will be difficult to seal). Brush the top of the pastry cone with egg white and seal the open ends of the cone together. Repeat the procedure with the remaining pastry and filling. Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches, for 4-5 minutes each time, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches, for 4-5 minutes each time, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve the samosas with small bowls of chutney and raita alongside. Serve the samosas with small bowls of chutney and raita alongside. | {
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"title": "Tandoori chicken samosas recipe",
"content": "For the pastry, mix the flour and salt together in a bowl. Add the oil and egg yolk and mix until the mixture resembles breadcrumbs. Gradually mix in the warm water, until the mixture forms a smooth and elastic dough (you may not need all of the water). Roll the dough into a ball, cover with cling film and chill in the fridge until needed. For the filling, mix the tandoori paste and the yoghurt together in a bowl. Add the chicken breasts and turn several times to coat the chicken in the mixture. Cover the bowl with cling film and set aside to marinate in the fridge for one hour. Preheat the oven to 180C/360F/Gas 4. Place the chicken into a roasting tray and cook in the oven for 20 minutes, or until golden-brown and cooked through (the chicken is cooked if the juices run clear when the chicken is pierced at the thickest part). Set aside to cool, then chop into small cubes.Cook the potatoes in a pan of boiling water for 15 minutes, or until tender. Drain the potatoes and set aside to cool. When cooled, finely chop the potatoes. Heat the vegetable oil in a frying pan and fry the onion for 3-4 minutes, or until softened but not coloured. Add the ground turmeric, garam masala, mustard seeds, salt and freshly ground black pepper and cook for a minute, stirring well. (CAUTION: the mustard seeds may start to pop. Keep the pan well away from your face and eyes.)Add the garlic and chillies and fry for 2-3 minutes, then add the curry leaves to the pan and cook for a further minute. Add the chopped potato and mix gently into the spices. Cook over a low heat for a further ten minutes, then stir in the peas and cook for 2-3 minutes, or until the peas are tender. Gently fold in the chopped chicken, add the lemon juice and chopped coriander. Check for seasoning, then remove from the heat and set aside to cool. To make the samosas, roll out the pastry on a floured work surface to about 3mm thick. Cut out 15cm/6in rounds with a pastry cutter.Cut each round in half to give two semicircles. Take each semicircle and wrap into a cone, brushing the edges with the reserved egg white and sealing together. Spoon the samosa filling into each cone so that they are just over half-full (do not overfill them or it will be difficult to seal). Brush the top of the pastry cone with egg white and seal the open ends of the cone together. Repeat the procedure with the remaining pastry and filling. Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches, for 4-5 minutes each time, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve the samosas with small bowls of chutney and raita alongside. For the pastry, mix the flour and salt together in a bowl. Add the oil and egg yolk and mix until the mixture resembles breadcrumbs. Gradually mix in the warm water, until the mixture forms a smooth and elastic dough (you may not need all of the water). Roll the dough into a ball, cover with cling film and chill in the fridge until needed. For the pastry, mix the flour and salt together in a bowl. Add the oil and egg yolk and mix until the mixture resembles breadcrumbs. Gradually mix in the warm water, until the mixture forms a smooth and elastic dough (you may not need all of the water). Roll the dough into a ball, cover with cling film and chill in the fridge until needed. For the filling, mix the tandoori paste and the yoghurt together in a bowl. Add the chicken breasts and turn several times to coat the chicken in the mixture. Cover the bowl with cling film and set aside to marinate in the fridge for one hour. For the filling, mix the tandoori paste and the yoghurt together in a bowl. Add the chicken breasts and turn several times to coat the chicken in the mixture. Cover the bowl with cling film and set aside to marinate in the fridge for one hour. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Place the chicken into a roasting tray and cook in the oven for 20 minutes, or until golden-brown and cooked through (the chicken is cooked if the juices run clear when the chicken is pierced at the thickest part). Set aside to cool, then chop into small cubes. Place the chicken into a roasting tray and cook in the oven for 20 minutes, or until golden-brown and cooked through (the chicken is cooked if the juices run clear when the chicken is pierced at the thickest part). Set aside to cool, then chop into small cubes. Cook the potatoes in a pan of boiling water for 15 minutes, or until tender. Drain the potatoes and set aside to cool. When cooled, finely chop the potatoes. Cook the potatoes in a pan of boiling water for 15 minutes, or until tender. Drain the potatoes and set aside to cool. When cooled, finely chop the potatoes. Heat the vegetable oil in a frying pan and fry the onion for 3-4 minutes, or until softened but not coloured. Add the ground turmeric, garam masala, mustard seeds, salt and freshly ground black pepper and cook for a minute, stirring well. (CAUTION: the mustard seeds may start to pop. Keep the pan well away from your face and eyes.) Heat the vegetable oil in a frying pan and fry the onion for 3-4 minutes, or until softened but not coloured. Add the ground turmeric, garam masala, mustard seeds, salt and freshly ground black pepper and cook for a minute, stirring well. (CAUTION: the mustard seeds may start to pop. Keep the pan well away from your face and eyes.) Add the garlic and chillies and fry for 2-3 minutes, then add the curry leaves to the pan and cook for a further minute. Add the chopped potato and mix gently into the spices. Cook over a low heat for a further ten minutes, then stir in the peas and cook for 2-3 minutes, or until the peas are tender. Add the garlic and chillies and fry for 2-3 minutes, then add the curry leaves to the pan and cook for a further minute. Add the chopped potato and mix gently into the spices. Cook over a low heat for a further ten minutes, then stir in the peas and cook for 2-3 minutes, or until the peas are tender. Gently fold in the chopped chicken, add the lemon juice and chopped coriander. Check for seasoning, then remove from the heat and set aside to cool. Gently fold in the chopped chicken, add the lemon juice and chopped coriander. Check for seasoning, then remove from the heat and set aside to cool. To make the samosas, roll out the pastry on a floured work surface to about 3mm thick. Cut out 15cm/6in rounds with a pastry cutter. To make the samosas, roll out the pastry on a floured work surface to about 3mm thick. Cut out 15cm/6in rounds with a pastry cutter. Cut each round in half to give two semicircles. Take each semicircle and wrap into a cone, brushing the edges with the reserved egg white and sealing together. Spoon the samosa filling into each cone so that they are just over half-full (do not overfill them or it will be difficult to seal). Brush the top of the pastry cone with egg white and seal the open ends of the cone together. Repeat the procedure with the remaining pastry and filling. Cut each round in half to give two semicircles. Take each semicircle and wrap into a cone, brushing the edges with the reserved egg white and sealing together. Spoon the samosa filling into each cone so that they are just over half-full (do not overfill them or it will be difficult to seal). Brush the top of the pastry cone with egg white and seal the open ends of the cone together. Repeat the procedure with the remaining pastry and filling. Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches, for 4-5 minutes each time, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches, for 4-5 minutes each time, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve the samosas with small bowls of chutney and raita alongside. Serve the samosas with small bowls of chutney and raita alongside."
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For the green coriander chutney, put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice.For the tamarind chutney, put all the ingredients and 200ml/7fl oz water in a saucepan. Bring to the boil, then lower the heat to a simmer. Skim the surface intermittently to remove any scum that rises to the top. Cook until the sauce is thick and glossy. Then set aside to cool.For the filling, heat the oil in a large saucepan over medium heat. Once hot, add onions and gently fry them until light golden-brown. Add the lamb mince and cook over a high heat for 2-3 minutes, stirring continuously. Stir in the ground cumin, turmeric, red chilli powder and salt and cook for a minute or so. Next add the sugar, raisins and cashew nuts and cook for a minute. Stir in the grated potato, peas, chillies, ginger. Cook over a medium heat for 3-4 minutes, stirring continuously until well mixed. Sprinkle with chopped mint and lemon juice. Turn off the heat and set aside until the mixture is cool enough to handle. Divide into 24 equal portions and set aside to cool completely.For the pastry, mix the flour, spices and salt in a bowl. Using your fingertips, rub in the oil until the mixture resembles breadcrumbs. Add a tablespoon of cold water at a time, kneading between each addition, until you have a smooth dough (you will need approximately 4 tablespoons water). Apply a little oil to the surface of the dough ball and cover it with cling film. Set it aside for 10 minutes.Roll the dough into a long cylinder and cut the dough into 12 equal parts. Roll each portion between your palm and press into a circle. Using a rolling pin, roll it out gently to a circle about 7.5-10cm/3-4in in diameter. (Do not use any flour for rolling. If dough sticks use some oil to grease the work surface.)Cut each circle of dough into two equal parts to make semi-circles. Brush a little water on the straight edge and make a cone shape by joining that edge with a slight overlap. Press the join together to seal.Fill each pastry cone approximately three-quarters full with the filling then brush a little water to the outer edge of the pastry and seal it to enclose the filling. Repeat the same process with the remaining samosas.Preheat a deep-fat fryer to 180C, or alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: do not leave unattended. Hot oil can be dangerous.)Once the oil is hot, cook the samosas in small batches until golden-brown. Don’t let the oil get too hot or the pastry shell won’t cook through and will be doughy inside. Drain the samosas on kitchen paper.To serve, place the samosas on a serving plate with the chutney alongside. For the green coriander chutney, put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. For the green coriander chutney, put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. For the tamarind chutney, put all the ingredients and 200ml/7fl oz water in a saucepan. Bring to the boil, then lower the heat to a simmer. Skim the surface intermittently to remove any scum that rises to the top. Cook until the sauce is thick and glossy. Then set aside to cool. For the tamarind chutney, put all the ingredients and 200ml/7fl oz water in a saucepan. Bring to the boil, then lower the heat to a simmer. Skim the surface intermittently to remove any scum that rises to the top. Cook until the sauce is thick and glossy. Then set aside to cool. For the filling, heat the oil in a large saucepan over medium heat. Once hot, add onions and gently fry them until light golden-brown. Add the lamb mince and cook over a high heat for 2-3 minutes, stirring continuously. Stir in the ground cumin, turmeric, red chilli powder and salt and cook for a minute or so. Next add the sugar, raisins and cashew nuts and cook for a minute. Stir in the grated potato, peas, chillies, ginger. Cook over a medium heat for 3-4 minutes, stirring continuously until well mixed. For the filling, heat the oil in a large saucepan over medium heat. Once hot, add onions and gently fry them until light golden-brown. Add the lamb mince and cook over a high heat for 2-3 minutes, stirring continuously. Stir in the ground cumin, turmeric, red chilli powder and salt and cook for a minute or so. Next add the sugar, raisins and cashew nuts and cook for a minute. Stir in the grated potato, peas, chillies, ginger. Cook over a medium heat for 3-4 minutes, stirring continuously until well mixed. Sprinkle with chopped mint and lemon juice. Turn off the heat and set aside until the mixture is cool enough to handle. Divide into 24 equal portions and set aside to cool completely. Sprinkle with chopped mint and lemon juice. Turn off the heat and set aside until the mixture is cool enough to handle. Divide into 24 equal portions and set aside to cool completely. For the pastry, mix the flour, spices and salt in a bowl. Using your fingertips, rub in the oil until the mixture resembles breadcrumbs. Add a tablespoon of cold water at a time, kneading between each addition, until you have a smooth dough (you will need approximately 4 tablespoons water). Apply a little oil to the surface of the dough ball and cover it with cling film. Set it aside for 10 minutes. For the pastry, mix the flour, spices and salt in a bowl. Using your fingertips, rub in the oil until the mixture resembles breadcrumbs. Add a tablespoon of cold water at a time, kneading between each addition, until you have a smooth dough (you will need approximately 4 tablespoons water). Apply a little oil to the surface of the dough ball and cover it with cling film. Set it aside for 10 minutes. Roll the dough into a long cylinder and cut the dough into 12 equal parts. Roll each portion between your palm and press into a circle. Using a rolling pin, roll it out gently to a circle about 7.5-10cm/3-4in in diameter. (Do not use any flour for rolling. If dough sticks use some oil to grease the work surface.) Roll the dough into a long cylinder and cut the dough into 12 equal parts. Roll each portion between your palm and press into a circle. Using a rolling pin, roll it out gently to a circle about 7.5-10cm/3-4in in diameter. (Do not use any flour for rolling. If dough sticks use some oil to grease the work surface.) Cut each circle of dough into two equal parts to make semi-circles. Brush a little water on the straight edge and make a cone shape by joining that edge with a slight overlap. Press the join together to seal. Cut each circle of dough into two equal parts to make semi-circles. Brush a little water on the straight edge and make a cone shape by joining that edge with a slight overlap. Press the join together to seal. Fill each pastry cone approximately three-quarters full with the filling then brush a little water to the outer edge of the pastry and seal it to enclose the filling. Repeat the same process with the remaining samosas. Fill each pastry cone approximately three-quarters full with the filling then brush a little water to the outer edge of the pastry and seal it to enclose the filling. Repeat the same process with the remaining samosas. Preheat a deep-fat fryer to 180C, or alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: do not leave unattended. Hot oil can be dangerous.) Preheat a deep-fat fryer to 180C, or alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: do not leave unattended. Hot oil can be dangerous.) Once the oil is hot, cook the samosas in small batches until golden-brown. Don’t let the oil get too hot or the pastry shell won’t cook through and will be doughy inside. Drain the samosas on kitchen paper. Once the oil is hot, cook the samosas in small batches until golden-brown. Don’t let the oil get too hot or the pastry shell won’t cook through and will be doughy inside. Drain the samosas on kitchen paper. To serve, place the samosas on a serving plate with the chutney alongside. To serve, place the samosas on a serving plate with the chutney alongside. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Punjabi samosas recipe",
"content": "For the green coriander chutney, put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice.For the tamarind chutney, put all the ingredients and 200ml/7fl oz water in a saucepan. Bring to the boil, then lower the heat to a simmer. Skim the surface intermittently to remove any scum that rises to the top. Cook until the sauce is thick and glossy. Then set aside to cool.For the filling, heat the oil in a large saucepan over medium heat. Once hot, add onions and gently fry them until light golden-brown. Add the lamb mince and cook over a high heat for 2-3 minutes, stirring continuously. Stir in the ground cumin, turmeric, red chilli powder and salt and cook for a minute or so. Next add the sugar, raisins and cashew nuts and cook for a minute. Stir in the grated potato, peas, chillies, ginger. Cook over a medium heat for 3-4 minutes, stirring continuously until well mixed. Sprinkle with chopped mint and lemon juice. Turn off the heat and set aside until the mixture is cool enough to handle. Divide into 24 equal portions and set aside to cool completely.For the pastry, mix the flour, spices and salt in a bowl. Using your fingertips, rub in the oil until the mixture resembles breadcrumbs. Add a tablespoon of cold water at a time, kneading between each addition, until you have a smooth dough (you will need approximately 4 tablespoons water). Apply a little oil to the surface of the dough ball and cover it with cling film. Set it aside for 10 minutes.Roll the dough into a long cylinder and cut the dough into 12 equal parts. Roll each portion between your palm and press into a circle. Using a rolling pin, roll it out gently to a circle about 7.5-10cm/3-4in in diameter. (Do not use any flour for rolling. If dough sticks use some oil to grease the work surface.)Cut each circle of dough into two equal parts to make semi-circles. Brush a little water on the straight edge and make a cone shape by joining that edge with a slight overlap. Press the join together to seal.Fill each pastry cone approximately three-quarters full with the filling then brush a little water to the outer edge of the pastry and seal it to enclose the filling. Repeat the same process with the remaining samosas.Preheat a deep-fat fryer to 180C, or alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: do not leave unattended. Hot oil can be dangerous.)Once the oil is hot, cook the samosas in small batches until golden-brown. Don’t let the oil get too hot or the pastry shell won’t cook through and will be doughy inside. Drain the samosas on kitchen paper.To serve, place the samosas on a serving plate with the chutney alongside. For the green coriander chutney, put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. For the green coriander chutney, put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. For the tamarind chutney, put all the ingredients and 200ml/7fl oz water in a saucepan. Bring to the boil, then lower the heat to a simmer. Skim the surface intermittently to remove any scum that rises to the top. Cook until the sauce is thick and glossy. Then set aside to cool. For the tamarind chutney, put all the ingredients and 200ml/7fl oz water in a saucepan. Bring to the boil, then lower the heat to a simmer. Skim the surface intermittently to remove any scum that rises to the top. Cook until the sauce is thick and glossy. Then set aside to cool. For the filling, heat the oil in a large saucepan over medium heat. Once hot, add onions and gently fry them until light golden-brown. Add the lamb mince and cook over a high heat for 2-3 minutes, stirring continuously. Stir in the ground cumin, turmeric, red chilli powder and salt and cook for a minute or so. Next add the sugar, raisins and cashew nuts and cook for a minute. Stir in the grated potato, peas, chillies, ginger. Cook over a medium heat for 3-4 minutes, stirring continuously until well mixed. For the filling, heat the oil in a large saucepan over medium heat. Once hot, add onions and gently fry them until light golden-brown. Add the lamb mince and cook over a high heat for 2-3 minutes, stirring continuously. Stir in the ground cumin, turmeric, red chilli powder and salt and cook for a minute or so. Next add the sugar, raisins and cashew nuts and cook for a minute. Stir in the grated potato, peas, chillies, ginger. Cook over a medium heat for 3-4 minutes, stirring continuously until well mixed. Sprinkle with chopped mint and lemon juice. Turn off the heat and set aside until the mixture is cool enough to handle. Divide into 24 equal portions and set aside to cool completely. Sprinkle with chopped mint and lemon juice. Turn off the heat and set aside until the mixture is cool enough to handle. Divide into 24 equal portions and set aside to cool completely. For the pastry, mix the flour, spices and salt in a bowl. Using your fingertips, rub in the oil until the mixture resembles breadcrumbs. Add a tablespoon of cold water at a time, kneading between each addition, until you have a smooth dough (you will need approximately 4 tablespoons water). Apply a little oil to the surface of the dough ball and cover it with cling film. Set it aside for 10 minutes. For the pastry, mix the flour, spices and salt in a bowl. Using your fingertips, rub in the oil until the mixture resembles breadcrumbs. Add a tablespoon of cold water at a time, kneading between each addition, until you have a smooth dough (you will need approximately 4 tablespoons water). Apply a little oil to the surface of the dough ball and cover it with cling film. Set it aside for 10 minutes. Roll the dough into a long cylinder and cut the dough into 12 equal parts. Roll each portion between your palm and press into a circle. Using a rolling pin, roll it out gently to a circle about 7.5-10cm/3-4in in diameter. (Do not use any flour for rolling. If dough sticks use some oil to grease the work surface.) Roll the dough into a long cylinder and cut the dough into 12 equal parts. Roll each portion between your palm and press into a circle. Using a rolling pin, roll it out gently to a circle about 7.5-10cm/3-4in in diameter. (Do not use any flour for rolling. If dough sticks use some oil to grease the work surface.) Cut each circle of dough into two equal parts to make semi-circles. Brush a little water on the straight edge and make a cone shape by joining that edge with a slight overlap. Press the join together to seal. Cut each circle of dough into two equal parts to make semi-circles. Brush a little water on the straight edge and make a cone shape by joining that edge with a slight overlap. Press the join together to seal. Fill each pastry cone approximately three-quarters full with the filling then brush a little water to the outer edge of the pastry and seal it to enclose the filling. Repeat the same process with the remaining samosas. Fill each pastry cone approximately three-quarters full with the filling then brush a little water to the outer edge of the pastry and seal it to enclose the filling. Repeat the same process with the remaining samosas. Preheat a deep-fat fryer to 180C, or alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: do not leave unattended. Hot oil can be dangerous.) Preheat a deep-fat fryer to 180C, or alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: do not leave unattended. Hot oil can be dangerous.) Once the oil is hot, cook the samosas in small batches until golden-brown. Don’t let the oil get too hot or the pastry shell won’t cook through and will be doughy inside. Drain the samosas on kitchen paper. Once the oil is hot, cook the samosas in small batches until golden-brown. Don’t let the oil get too hot or the pastry shell won’t cook through and will be doughy inside. Drain the samosas on kitchen paper. To serve, place the samosas on a serving plate with the chutney alongside. To serve, place the samosas on a serving plate with the chutney alongside."
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} | 8288ed19b68bb8811d31f1ef45b1cd256e13c24acaf2b92ca4e497b53129a87d | Spinach and cheese samosas recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_cheese_45199_16x9.jpg Surprise your party guests with these authentic Indian pastries – ideal served as canapés or as a starter. 375g/13oz plain flour 150g/5oz self-raising flour 125g/4½oz butter 375g/13oz plain flour 150g/5oz self-raising flour 125g/4½oz butter 2 tbsp vegetable oil2 red onions, finely chopped pinch panch phoran (Indian spice blend)500g/1lb 5oz spinach1 green chilli, finely choppedcheese (use your favourite) saltvegetable oil, for deep-fat frying 2 tbsp vegetable oil 2 red onions, finely chopped pinch panch phoran (Indian spice blend) 500g/1lb 5oz spinach 1 green chilli, finely chopped cheese (use your favourite) salt vegetable oil, for deep-fat frying Method For the pastry, mix the plain flour, self-raising flour and butter. Add a splash of warm water and knead well until it makes an elastic dough. Form the dough into small balls and roll each out into a circle. Cut each into two half-circles (you should have about 24 half-circles in total). Cover with a clean tea towel and set aside.For the filling, heat the cooking oil in a frying pan. Add the red onions and panch phoran and fry until the onion is golden-brown. Add the spinach and chilli, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste.Add a teaspoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the dough and filling.Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: Hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. For the pastry, mix the plain flour, self-raising flour and butter. Add a splash of warm water and knead well until it makes an elastic dough. For the pastry, mix the plain flour, self-raising flour and butter. Add a splash of warm water and knead well until it makes an elastic dough. Form the dough into small balls and roll each out into a circle. Cut each into two half-circles (you should have about 24 half-circles in total). Cover with a clean tea towel and set aside. Form the dough into small balls and roll each out into a circle. Cut each into two half-circles (you should have about 24 half-circles in total). Cover with a clean tea towel and set aside. For the filling, heat the cooking oil in a frying pan. Add the red onions and panch phoran and fry until the onion is golden-brown. Add the spinach and chilli, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste. For the filling, heat the cooking oil in a frying pan. Add the red onions and panch phoran and fry until the onion is golden-brown. Add the spinach and chilli, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste. Add a teaspoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the dough and filling. Add a teaspoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the dough and filling. Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: Hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: Hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. Recipe tips Panch phoran is an Indian spice blend that is available in many specialist Asian food stores. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_cheese_45199_16x9.jpg Surprise your party guests with these authentic Indian pastries – ideal served as canapés or as a starter. 375g/13oz plain flour 150g/5oz self-raising flour 125g/4½oz butter 375g/13oz plain flour 150g/5oz self-raising flour 125g/4½oz butter 2 tbsp vegetable oil2 red onions, finely chopped pinch panch phoran (Indian spice blend)500g/1lb 5oz spinach1 green chilli, finely choppedcheese (use your favourite) saltvegetable oil, for deep-fat frying 2 tbsp vegetable oil 2 red onions, finely chopped pinch panch phoran (Indian spice blend) 500g/1lb 5oz spinach 1 green chilli, finely chopped cheese (use your favourite) salt vegetable oil, for deep-fat frying Method For the pastry, mix the plain flour, self-raising flour and butter. Add a splash of warm water and knead well until it makes an elastic dough. Form the dough into small balls and roll each out into a circle. Cut each into two half-circles (you should have about 24 half-circles in total). Cover with a clean tea towel and set aside.For the filling, heat the cooking oil in a frying pan. Add the red onions and panch phoran and fry until the onion is golden-brown. Add the spinach and chilli, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste.Add a teaspoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the dough and filling.Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: Hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. For the pastry, mix the plain flour, self-raising flour and butter. Add a splash of warm water and knead well until it makes an elastic dough. For the pastry, mix the plain flour, self-raising flour and butter. Add a splash of warm water and knead well until it makes an elastic dough. Form the dough into small balls and roll each out into a circle. Cut each into two half-circles (you should have about 24 half-circles in total). Cover with a clean tea towel and set aside. Form the dough into small balls and roll each out into a circle. Cut each into two half-circles (you should have about 24 half-circles in total). Cover with a clean tea towel and set aside. For the filling, heat the cooking oil in a frying pan. Add the red onions and panch phoran and fry until the onion is golden-brown. Add the spinach and chilli, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste. For the filling, heat the cooking oil in a frying pan. Add the red onions and panch phoran and fry until the onion is golden-brown. Add the spinach and chilli, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste. Add a teaspoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the dough and filling. Add a teaspoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the dough and filling. Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: Hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: Hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. Recipe tips Panch phoran is an Indian spice blend that is available in many specialist Asian food stores."
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} | 878c0563b2982e44866c6c83bfd6684f8cffb55b42a2231dc1e7fca4ac498201 | Coconut samosas recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_samosas_81366_16x9.jpg Give samosas a surprising twist with coconut and fennel. They're super-easy to make! 300g/10½oz plain flour, plus extra for dusting200g/7oz shredded or grated coconut15g/½oz clarified butter (ghee)1½ tsp fennel seedsvegetable oil, for deep fryingsalt 300g/10½oz plain flour, plus extra for dusting 200g/7oz shredded or grated coconut 15g/½oz clarified butter (ghee) 1½ tsp fennel seeds vegetable oil, for deep frying salt Method Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter.Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool. Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges.Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve. Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter. Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter. Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool. Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool. Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges. Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges. Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve. Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve. | {
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"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_samosas_81366_16x9.jpg Give samosas a surprising twist with coconut and fennel. They're super-easy to make! 300g/10½oz plain flour, plus extra for dusting200g/7oz shredded or grated coconut15g/½oz clarified butter (ghee)1½ tsp fennel seedsvegetable oil, for deep fryingsalt 300g/10½oz plain flour, plus extra for dusting 200g/7oz shredded or grated coconut 15g/½oz clarified butter (ghee) 1½ tsp fennel seeds vegetable oil, for deep frying salt Method Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter.Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool. Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges.Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve. Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter. Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter. Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool. Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool. Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges. Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges. Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve. Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve."
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} | e8a207c95879baf9b2056c0863b54591c5c686852bef153bc191e00a6a1a6a29 | Creole gumbo with cornbread recipe
An average of 4.2 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creole_gumbo_with_33769_16x9.jpg A classic gumbo is packed with flavour. You could reduce the meat in this dish by using sweet potato instead of chicken. 4 tbsp olive oil, plus extra if needed2 chicken breasts, skin removed and chopped into large chunks (or cubed sweet potato or sweetcorn)200g/7oz smoked sausage, sliced (or chorizo)1 large onion, finely chopped2 celery sticks, finely chopped1 green pepper, seeds removed and finely chopped (or red or yellow pepper)2 garlic cloves, finely chopped1½ tbsp Cajun seasoning2 thyme sprigs1 heaped tbsp plain flour500ml/18fl oz chicken stock400g tin chopped tomatoes175g/6oz okra, topped and tailed then sliced into 1cm/½in pieces (optional)200g/7oz king prawns, head and tail left on, peeled and deveined (or mussels, clams or any shellfish, scrubbed and debearded)salt and freshly ground black pepper2 tbsp chopped red amaranth, to garnish1 spring onion, finely chopped, to garnish1 lime, cut into wedges, to serve 4 tbsp olive oil, plus extra if needed 2 chicken breasts, skin removed and chopped into large chunks (or cubed sweet potato or sweetcorn) 200g/7oz smoked sausage, sliced (or chorizo) 1 large onion, finely chopped 2 celery sticks, finely chopped 1 green pepper, seeds removed and finely chopped (or red or yellow pepper) 2 garlic cloves, finely chopped 1½ tbsp Cajun seasoning 2 thyme sprigs 1 heaped tbsp plain flour 500ml/18fl oz chicken stock 400g tin chopped tomatoes 175g/6oz okra, topped and tailed then sliced into 1cm/½in pieces (optional) 200g/7oz king prawns, head and tail left on, peeled and deveined (or mussels, clams or any shellfish, scrubbed and debearded) salt and freshly ground black pepper 2 tbsp chopped red amaranth, to garnish 1 spring onion, finely chopped, to garnish 1 lime, cut into wedges, to serve 75g/2¾oz butter, melted, plus extra for greasing and frying2 spring onions, finely chopped 198g tin sweetcorn, drained ½ red chilli, seeds removed and finely chopped150g/5½oz quick-cook polenta150g/5½oz plain flour, sifted2 tsp baking powderlarge pinch of salt150ml/5fl oz soured cream2 free-range eggs100ml/3½fl oz full-fat milk 75g/2¾oz butter, melted, plus extra for greasing and frying 2 spring onions, finely chopped 198g tin sweetcorn, drained ½ red chilli, seeds removed and finely chopped 150g/5½oz quick-cook polenta 150g/5½oz plain flour, sifted 2 tsp baking powder large pinch of salt 150ml/5fl oz soured cream 2 free-range eggs 100ml/3½fl oz full-fat milk Method To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside. Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5–10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic. Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15–20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked. To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter.Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden.In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25–30 minutes until golden and cooked through. Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days. To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside. To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside. Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5–10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic. Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5–10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic. Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15–20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked. Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15–20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked. To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter. To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter. Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden. Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden. In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25–30 minutes until golden and cooked through. In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25–30 minutes until golden and cooked through. Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days. Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days. Recipe tips To freeze, leave to cool completely, then divide into portions and place into labelled resealable freezer bags. To defrost, empty into a saucepan and place over a low–medium heat, breaking it up as it defrosts. Add a splash of water, increasing the heat until piping hot. Add the prawns towards the end and cook until pink and just cooked. Any leftover cornbread can be stored in an airtight container for 3 days. | {
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"title": "Creole gumbo with cornbread recipe",
"content": "An average of 4.2 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creole_gumbo_with_33769_16x9.jpg A classic gumbo is packed with flavour. You could reduce the meat in this dish by using sweet potato instead of chicken. 4 tbsp olive oil, plus extra if needed2 chicken breasts, skin removed and chopped into large chunks (or cubed sweet potato or sweetcorn)200g/7oz smoked sausage, sliced (or chorizo)1 large onion, finely chopped2 celery sticks, finely chopped1 green pepper, seeds removed and finely chopped (or red or yellow pepper)2 garlic cloves, finely chopped1½ tbsp Cajun seasoning2 thyme sprigs1 heaped tbsp plain flour500ml/18fl oz chicken stock400g tin chopped tomatoes175g/6oz okra, topped and tailed then sliced into 1cm/½in pieces (optional)200g/7oz king prawns, head and tail left on, peeled and deveined (or mussels, clams or any shellfish, scrubbed and debearded)salt and freshly ground black pepper2 tbsp chopped red amaranth, to garnish1 spring onion, finely chopped, to garnish1 lime, cut into wedges, to serve 4 tbsp olive oil, plus extra if needed 2 chicken breasts, skin removed and chopped into large chunks (or cubed sweet potato or sweetcorn) 200g/7oz smoked sausage, sliced (or chorizo) 1 large onion, finely chopped 2 celery sticks, finely chopped 1 green pepper, seeds removed and finely chopped (or red or yellow pepper) 2 garlic cloves, finely chopped 1½ tbsp Cajun seasoning 2 thyme sprigs 1 heaped tbsp plain flour 500ml/18fl oz chicken stock 400g tin chopped tomatoes 175g/6oz okra, topped and tailed then sliced into 1cm/½in pieces (optional) 200g/7oz king prawns, head and tail left on, peeled and deveined (or mussels, clams or any shellfish, scrubbed and debearded) salt and freshly ground black pepper 2 tbsp chopped red amaranth, to garnish 1 spring onion, finely chopped, to garnish 1 lime, cut into wedges, to serve 75g/2¾oz butter, melted, plus extra for greasing and frying2 spring onions, finely chopped 198g tin sweetcorn, drained ½ red chilli, seeds removed and finely chopped150g/5½oz quick-cook polenta150g/5½oz plain flour, sifted2 tsp baking powderlarge pinch of salt150ml/5fl oz soured cream2 free-range eggs100ml/3½fl oz full-fat milk 75g/2¾oz butter, melted, plus extra for greasing and frying 2 spring onions, finely chopped 198g tin sweetcorn, drained ½ red chilli, seeds removed and finely chopped 150g/5½oz quick-cook polenta 150g/5½oz plain flour, sifted 2 tsp baking powder large pinch of salt 150ml/5fl oz soured cream 2 free-range eggs 100ml/3½fl oz full-fat milk Method To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside. Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5–10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic. Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15–20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked. To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter.Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden.In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25–30 minutes until golden and cooked through. Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days. To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside. To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside. Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5–10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic. Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5–10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic. Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15–20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked. Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15–20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked. To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter. To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter. Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden. Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden. In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25–30 minutes until golden and cooked through. In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25–30 minutes until golden and cooked through. Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days. Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days. Recipe tips To freeze, leave to cool completely, then divide into portions and place into labelled resealable freezer bags. To defrost, empty into a saucepan and place over a low–medium heat, breaking it up as it defrosts. Add a splash of water, increasing the heat until piping hot. Add the prawns towards the end and cook until pink and just cooked. Any leftover cornbread can be stored in an airtight container for 3 days."
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} | 4d3e6d30821070ed705b00d8f8602b8878cc4a7a759a97fb3cfd2c22d98338d5 | Mangsho fita shinni (beef curry) recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangsho_fita_shinni_36848_16x9.jpg Nadiya's beef curry sings of spice, serve it with crunchy okra for a taste of Bangladesh. 5 tbsp vegetable oil1 large cinnamon stick5 cardamom pods3 bay leaves5cm/2in piece fresh root ginger, finely chopped5 garlic cloves, crushed1 large onion, chopped1 tsp ground turmeric1 tsp chilli powder1 tsp ground cumin2 tsp curry powder500g/1lb 2oz beef, boneless, cubed3 chillies, sliced lengthways (remove seeds if you want less heat)handful fresh coriandersalt 5 tbsp vegetable oil 1 large cinnamon stick 5 cardamom pods 3 bay leaves 5cm/2in piece fresh root ginger, finely chopped 5 garlic cloves, crushed 1 large onion, chopped 1 tsp ground turmeric 1 tsp chilli powder 1 tsp ground cumin 2 tsp curry powder 500g/1lb 2oz beef, boneless, cubed 3 chillies, sliced lengthways (remove seeds if you want less heat) handful fresh coriander salt 250g/9oz rice flour, plus extra for dustingpinch salt 250g/9oz rice flour, plus extra for dusting pinch salt 2 tsp paprika2 tsp garlic powder1 tsp chilli flakes300g/10½oz okra, halved lengthwise4 tbsp vegetable oil, for frying 2 tsp paprika 2 tsp garlic powder 1 tsp chilli flakes 300g/10½oz okra, halved lengthwise 4 tbsp vegetable oil, for frying Method For the curry, heat the oil in a large pan. Add the cinnamon, cardamom and bay leaves and cook for 1 minute. Add the ginger, garlic, onion and cook for 10 minutes. Add the ground spices and cook for 1 minute, taking care not to burn them. Add the beef and cook over a medium-high heat for 30 minutes.Add 200ml/7fl oz water, season with salt. Cook over a medium heat for 30 minutes. Remove from the heat and add the chillies and coriander (reserve some coriander for garnish).Meanwhile, for the fita, bring 750ml/26fl oz water to the boil in a large pan with a little salt. Remove from the heat and add the rice flour. Leave for 10 minutes, covered, to cook the rice out. Remove the dough while still hot and roll out onto a surface dusted with rice flour. Cut out into small rounds. Heat a flat pan over a medium heat. Cook the fita for about 1 minute on each side, until they are cooked through but have not coloured.For the okra, work the paprika, garlic powder, chilli flakes and ½ teaspoon salt into the okra. Heat the vegetable oil in a large frying pan over a high heat. Briefly fry the okra – it should keep its colour and have a soft bite to it.To serve, spoon out the beef curry and serve with the fita and the okra. Garnish with the coriander. For the curry, heat the oil in a large pan. Add the cinnamon, cardamom and bay leaves and cook for 1 minute. Add the ginger, garlic, onion and cook for 10 minutes. Add the ground spices and cook for 1 minute, taking care not to burn them. Add the beef and cook over a medium-high heat for 30 minutes. For the curry, heat the oil in a large pan. Add the cinnamon, cardamom and bay leaves and cook for 1 minute. Add the ginger, garlic, onion and cook for 10 minutes. Add the ground spices and cook for 1 minute, taking care not to burn them. Add the beef and cook over a medium-high heat for 30 minutes. Add 200ml/7fl oz water, season with salt. Cook over a medium heat for 30 minutes. Remove from the heat and add the chillies and coriander (reserve some coriander for garnish). Add 200ml/7fl oz water, season with salt. Cook over a medium heat for 30 minutes. Remove from the heat and add the chillies and coriander (reserve some coriander for garnish). Meanwhile, for the fita, bring 750ml/26fl oz water to the boil in a large pan with a little salt. Remove from the heat and add the rice flour. Leave for 10 minutes, covered, to cook the rice out. Remove the dough while still hot and roll out onto a surface dusted with rice flour. Cut out into small rounds. Meanwhile, for the fita, bring 750ml/26fl oz water to the boil in a large pan with a little salt. Remove from the heat and add the rice flour. Leave for 10 minutes, covered, to cook the rice out. Remove the dough while still hot and roll out onto a surface dusted with rice flour. Cut out into small rounds. Heat a flat pan over a medium heat. Cook the fita for about 1 minute on each side, until they are cooked through but have not coloured. Heat a flat pan over a medium heat. Cook the fita for about 1 minute on each side, until they are cooked through but have not coloured. For the okra, work the paprika, garlic powder, chilli flakes and ½ teaspoon salt into the okra. Heat the vegetable oil in a large frying pan over a high heat. Briefly fry the okra – it should keep its colour and have a soft bite to it. For the okra, work the paprika, garlic powder, chilli flakes and ½ teaspoon salt into the okra. Heat the vegetable oil in a large frying pan over a high heat. Briefly fry the okra – it should keep its colour and have a soft bite to it. To serve, spoon out the beef curry and serve with the fita and the okra. Garnish with the coriander. To serve, spoon out the beef curry and serve with the fita and the okra. Garnish with the coriander. | {
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"title": "Mangsho fita shinni (beef curry) recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangsho_fita_shinni_36848_16x9.jpg Nadiya's beef curry sings of spice, serve it with crunchy okra for a taste of Bangladesh. 5 tbsp vegetable oil1 large cinnamon stick5 cardamom pods3 bay leaves5cm/2in piece fresh root ginger, finely chopped5 garlic cloves, crushed1 large onion, chopped1 tsp ground turmeric1 tsp chilli powder1 tsp ground cumin2 tsp curry powder500g/1lb 2oz beef, boneless, cubed3 chillies, sliced lengthways (remove seeds if you want less heat)handful fresh coriandersalt 5 tbsp vegetable oil 1 large cinnamon stick 5 cardamom pods 3 bay leaves 5cm/2in piece fresh root ginger, finely chopped 5 garlic cloves, crushed 1 large onion, chopped 1 tsp ground turmeric 1 tsp chilli powder 1 tsp ground cumin 2 tsp curry powder 500g/1lb 2oz beef, boneless, cubed 3 chillies, sliced lengthways (remove seeds if you want less heat) handful fresh coriander salt 250g/9oz rice flour, plus extra for dustingpinch salt 250g/9oz rice flour, plus extra for dusting pinch salt 2 tsp paprika2 tsp garlic powder1 tsp chilli flakes300g/10½oz okra, halved lengthwise4 tbsp vegetable oil, for frying 2 tsp paprika 2 tsp garlic powder 1 tsp chilli flakes 300g/10½oz okra, halved lengthwise 4 tbsp vegetable oil, for frying Method For the curry, heat the oil in a large pan. Add the cinnamon, cardamom and bay leaves and cook for 1 minute. Add the ginger, garlic, onion and cook for 10 minutes. Add the ground spices and cook for 1 minute, taking care not to burn them. Add the beef and cook over a medium-high heat for 30 minutes.Add 200ml/7fl oz water, season with salt. Cook over a medium heat for 30 minutes. Remove from the heat and add the chillies and coriander (reserve some coriander for garnish).Meanwhile, for the fita, bring 750ml/26fl oz water to the boil in a large pan with a little salt. Remove from the heat and add the rice flour. Leave for 10 minutes, covered, to cook the rice out. Remove the dough while still hot and roll out onto a surface dusted with rice flour. Cut out into small rounds. Heat a flat pan over a medium heat. Cook the fita for about 1 minute on each side, until they are cooked through but have not coloured.For the okra, work the paprika, garlic powder, chilli flakes and ½ teaspoon salt into the okra. Heat the vegetable oil in a large frying pan over a high heat. Briefly fry the okra – it should keep its colour and have a soft bite to it.To serve, spoon out the beef curry and serve with the fita and the okra. Garnish with the coriander. For the curry, heat the oil in a large pan. Add the cinnamon, cardamom and bay leaves and cook for 1 minute. Add the ginger, garlic, onion and cook for 10 minutes. Add the ground spices and cook for 1 minute, taking care not to burn them. Add the beef and cook over a medium-high heat for 30 minutes. For the curry, heat the oil in a large pan. Add the cinnamon, cardamom and bay leaves and cook for 1 minute. Add the ginger, garlic, onion and cook for 10 minutes. Add the ground spices and cook for 1 minute, taking care not to burn them. Add the beef and cook over a medium-high heat for 30 minutes. Add 200ml/7fl oz water, season with salt. Cook over a medium heat for 30 minutes. Remove from the heat and add the chillies and coriander (reserve some coriander for garnish). Add 200ml/7fl oz water, season with salt. Cook over a medium heat for 30 minutes. Remove from the heat and add the chillies and coriander (reserve some coriander for garnish). Meanwhile, for the fita, bring 750ml/26fl oz water to the boil in a large pan with a little salt. Remove from the heat and add the rice flour. Leave for 10 minutes, covered, to cook the rice out. Remove the dough while still hot and roll out onto a surface dusted with rice flour. Cut out into small rounds. Meanwhile, for the fita, bring 750ml/26fl oz water to the boil in a large pan with a little salt. Remove from the heat and add the rice flour. Leave for 10 minutes, covered, to cook the rice out. Remove the dough while still hot and roll out onto a surface dusted with rice flour. Cut out into small rounds. Heat a flat pan over a medium heat. Cook the fita for about 1 minute on each side, until they are cooked through but have not coloured. Heat a flat pan over a medium heat. Cook the fita for about 1 minute on each side, until they are cooked through but have not coloured. For the okra, work the paprika, garlic powder, chilli flakes and ½ teaspoon salt into the okra. Heat the vegetable oil in a large frying pan over a high heat. Briefly fry the okra – it should keep its colour and have a soft bite to it. For the okra, work the paprika, garlic powder, chilli flakes and ½ teaspoon salt into the okra. Heat the vegetable oil in a large frying pan over a high heat. Briefly fry the okra – it should keep its colour and have a soft bite to it. To serve, spoon out the beef curry and serve with the fita and the okra. Garnish with the coriander. To serve, spoon out the beef curry and serve with the fita and the okra. Garnish with the coriander."
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} | 69dd5a9cbf354c70a731c3ebe89b3d41395324204cd967a098cfb13466694fa2 | Pan-fried fillets of sea bass with tomato and lime salsa and cou-cou recipe
For the seabass marinade, blend the lime juice, coriander, parsley, thyme, allspice, Worcestershire sauce, chilli, spring onions and half of the olive oil in a food processor until smooth. Season, to taste, with salt and freshly ground black pepper. Lay the sea bass fillets into a shallow glass or ceramic dish and pour over the seabass marinade. Cover the dish with cling film and chill in the fridge for 15-20 minutes. (NB: Do not leave the fish any longer or the citric acid from the lime juice will start to 'cook' it.)Meanwhile, for the cou-cou, slice the block of ready-made polenta into four long pieces. Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the blocks of polenta in the seasoned flour until they are completely covered.Heat the vegetable oil in a pan over a medium to high heat. Add the blocks of polenta and sprinkle over the thyme leaves. Fry for 1-2 minutes on each side, or until pale golden-brown on all sides.Heat the butter in a separate frying pan over a medium heat. Add the okra, onion, garlic, the remaining thyme and the salt and fry for 4-5 minutes, or until softened. Remove the pan from the heat and set aside.Heat the remaining vegetable oil for the sea bass in a heavy-based frying pan over a medium heat. Shake the sea bass fillets to remove any excess marinade, then add them to the pan, skin-side down, and fry for 1-2 minutes, or until crisp. Carefully turn the sea bass fillets over and fry for a further 1-2 minutes, or until completely cooked through. For the tomato and lime salsa, heat the vegetable oil in a separate frying pan over a medium heat. Add the tomatoes, spring onions and Scotch bonnet chilli and fry for 3-4 minutes, or until softened. Pour over the lime juice and season, to taste, with salt and freshly ground black pepper. To serve, place one sea bass fillet onto each of four serving plates. Drizzle over the olive oil. Spoon the cou-cou, okra and tomato and lime salsa alongside. For the seabass marinade, blend the lime juice, coriander, parsley, thyme, allspice, Worcestershire sauce, chilli, spring onions and half of the olive oil in a food processor until smooth. Season, to taste, with salt and freshly ground black pepper. For the seabass marinade, blend the lime juice, coriander, parsley, thyme, allspice, Worcestershire sauce, chilli, spring onions and half of the olive oil in a food processor until smooth. Season, to taste, with salt and freshly ground black pepper. Lay the sea bass fillets into a shallow glass or ceramic dish and pour over the seabass marinade. Cover the dish with cling film and chill in the fridge for 15-20 minutes. (NB: Do not leave the fish any longer or the citric acid from the lime juice will start to 'cook' it.) Lay the sea bass fillets into a shallow glass or ceramic dish and pour over the seabass marinade. Cover the dish with cling film and chill in the fridge for 15-20 minutes. (NB: Do not leave the fish any longer or the citric acid from the lime juice will start to 'cook' it.) Meanwhile, for the cou-cou, slice the block of ready-made polenta into four long pieces. Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the blocks of polenta in the seasoned flour until they are completely covered. Meanwhile, for the cou-cou, slice the block of ready-made polenta into four long pieces. Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the blocks of polenta in the seasoned flour until they are completely covered. Heat the vegetable oil in a pan over a medium to high heat. Add the blocks of polenta and sprinkle over the thyme leaves. Fry for 1-2 minutes on each side, or until pale golden-brown on all sides. Heat the vegetable oil in a pan over a medium to high heat. Add the blocks of polenta and sprinkle over the thyme leaves. Fry for 1-2 minutes on each side, or until pale golden-brown on all sides. Heat the butter in a separate frying pan over a medium heat. Add the okra, onion, garlic, the remaining thyme and the salt and fry for 4-5 minutes, or until softened. Remove the pan from the heat and set aside. Heat the butter in a separate frying pan over a medium heat. Add the okra, onion, garlic, the remaining thyme and the salt and fry for 4-5 minutes, or until softened. Remove the pan from the heat and set aside. Heat the remaining vegetable oil for the sea bass in a heavy-based frying pan over a medium heat. Shake the sea bass fillets to remove any excess marinade, then add them to the pan, skin-side down, and fry for 1-2 minutes, or until crisp. Heat the remaining vegetable oil for the sea bass in a heavy-based frying pan over a medium heat. Shake the sea bass fillets to remove any excess marinade, then add them to the pan, skin-side down, and fry for 1-2 minutes, or until crisp. Carefully turn the sea bass fillets over and fry for a further 1-2 minutes, or until completely cooked through. Carefully turn the sea bass fillets over and fry for a further 1-2 minutes, or until completely cooked through. For the tomato and lime salsa, heat the vegetable oil in a separate frying pan over a medium heat. Add the tomatoes, spring onions and Scotch bonnet chilli and fry for 3-4 minutes, or until softened. For the tomato and lime salsa, heat the vegetable oil in a separate frying pan over a medium heat. Add the tomatoes, spring onions and Scotch bonnet chilli and fry for 3-4 minutes, or until softened. Pour over the lime juice and season, to taste, with salt and freshly ground black pepper. Pour over the lime juice and season, to taste, with salt and freshly ground black pepper. To serve, place one sea bass fillet onto each of four serving plates. Drizzle over the olive oil. Spoon the cou-cou, okra and tomato and lime salsa alongside. To serve, place one sea bass fillet onto each of four serving plates. Drizzle over the olive oil. Spoon the cou-cou, okra and tomato and lime salsa alongside. | {
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"title": "Pan-fried fillets of sea bass with tomato and lime salsa and cou-cou recipe",
"content": "For the seabass marinade, blend the lime juice, coriander, parsley, thyme, allspice, Worcestershire sauce, chilli, spring onions and half of the olive oil in a food processor until smooth. Season, to taste, with salt and freshly ground black pepper. Lay the sea bass fillets into a shallow glass or ceramic dish and pour over the seabass marinade. Cover the dish with cling film and chill in the fridge for 15-20 minutes. (NB: Do not leave the fish any longer or the citric acid from the lime juice will start to 'cook' it.)Meanwhile, for the cou-cou, slice the block of ready-made polenta into four long pieces. Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the blocks of polenta in the seasoned flour until they are completely covered.Heat the vegetable oil in a pan over a medium to high heat. Add the blocks of polenta and sprinkle over the thyme leaves. Fry for 1-2 minutes on each side, or until pale golden-brown on all sides.Heat the butter in a separate frying pan over a medium heat. Add the okra, onion, garlic, the remaining thyme and the salt and fry for 4-5 minutes, or until softened. Remove the pan from the heat and set aside.Heat the remaining vegetable oil for the sea bass in a heavy-based frying pan over a medium heat. Shake the sea bass fillets to remove any excess marinade, then add them to the pan, skin-side down, and fry for 1-2 minutes, or until crisp. Carefully turn the sea bass fillets over and fry for a further 1-2 minutes, or until completely cooked through. For the tomato and lime salsa, heat the vegetable oil in a separate frying pan over a medium heat. Add the tomatoes, spring onions and Scotch bonnet chilli and fry for 3-4 minutes, or until softened. Pour over the lime juice and season, to taste, with salt and freshly ground black pepper. To serve, place one sea bass fillet onto each of four serving plates. Drizzle over the olive oil. Spoon the cou-cou, okra and tomato and lime salsa alongside. For the seabass marinade, blend the lime juice, coriander, parsley, thyme, allspice, Worcestershire sauce, chilli, spring onions and half of the olive oil in a food processor until smooth. Season, to taste, with salt and freshly ground black pepper. For the seabass marinade, blend the lime juice, coriander, parsley, thyme, allspice, Worcestershire sauce, chilli, spring onions and half of the olive oil in a food processor until smooth. Season, to taste, with salt and freshly ground black pepper. Lay the sea bass fillets into a shallow glass or ceramic dish and pour over the seabass marinade. Cover the dish with cling film and chill in the fridge for 15-20 minutes. (NB: Do not leave the fish any longer or the citric acid from the lime juice will start to 'cook' it.) Lay the sea bass fillets into a shallow glass or ceramic dish and pour over the seabass marinade. Cover the dish with cling film and chill in the fridge for 15-20 minutes. (NB: Do not leave the fish any longer or the citric acid from the lime juice will start to 'cook' it.) Meanwhile, for the cou-cou, slice the block of ready-made polenta into four long pieces. Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the blocks of polenta in the seasoned flour until they are completely covered. Meanwhile, for the cou-cou, slice the block of ready-made polenta into four long pieces. Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the blocks of polenta in the seasoned flour until they are completely covered. Heat the vegetable oil in a pan over a medium to high heat. Add the blocks of polenta and sprinkle over the thyme leaves. Fry for 1-2 minutes on each side, or until pale golden-brown on all sides. Heat the vegetable oil in a pan over a medium to high heat. Add the blocks of polenta and sprinkle over the thyme leaves. Fry for 1-2 minutes on each side, or until pale golden-brown on all sides. Heat the butter in a separate frying pan over a medium heat. Add the okra, onion, garlic, the remaining thyme and the salt and fry for 4-5 minutes, or until softened. Remove the pan from the heat and set aside. Heat the butter in a separate frying pan over a medium heat. Add the okra, onion, garlic, the remaining thyme and the salt and fry for 4-5 minutes, or until softened. Remove the pan from the heat and set aside. Heat the remaining vegetable oil for the sea bass in a heavy-based frying pan over a medium heat. Shake the sea bass fillets to remove any excess marinade, then add them to the pan, skin-side down, and fry for 1-2 minutes, or until crisp. Heat the remaining vegetable oil for the sea bass in a heavy-based frying pan over a medium heat. Shake the sea bass fillets to remove any excess marinade, then add them to the pan, skin-side down, and fry for 1-2 minutes, or until crisp. Carefully turn the sea bass fillets over and fry for a further 1-2 minutes, or until completely cooked through. Carefully turn the sea bass fillets over and fry for a further 1-2 minutes, or until completely cooked through. For the tomato and lime salsa, heat the vegetable oil in a separate frying pan over a medium heat. Add the tomatoes, spring onions and Scotch bonnet chilli and fry for 3-4 minutes, or until softened. For the tomato and lime salsa, heat the vegetable oil in a separate frying pan over a medium heat. Add the tomatoes, spring onions and Scotch bonnet chilli and fry for 3-4 minutes, or until softened. Pour over the lime juice and season, to taste, with salt and freshly ground black pepper. Pour over the lime juice and season, to taste, with salt and freshly ground black pepper. To serve, place one sea bass fillet onto each of four serving plates. Drizzle over the olive oil. Spoon the cou-cou, okra and tomato and lime salsa alongside. To serve, place one sea bass fillet onto each of four serving plates. Drizzle over the olive oil. Spoon the cou-cou, okra and tomato and lime salsa alongside."
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} | 78f60f3e034e8a807aa39135c89f3d4c96a423969096d446d18a1195b2668eea | Scary Halloween cookies recipe
An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scary_halloween_cookies_86970_16x9.jpg Try colouring the cookie dough with black or red food colouring; it may not be pretty but it will be scary. 250g/9oz unsalted butter, softened 250g/9oz golden caster sugar 2 free-range eggs, lightly beaten ½ tsp vanilla extract 500g/1lb 2oz plain flour red and black food colouring (optional)1 tsp baking powderHalloween-themed cookie cuttersred, white and black writing icing200g/7oz ready-to-roll fondant icing1 tbsp apricot jam, warmed with 1tsp water 250g/9oz unsalted butter, softened 250g/9oz golden caster sugar 2 free-range eggs, lightly beaten ½ tsp vanilla extract 500g/1lb 2oz plain flour red and black food colouring (optional) 1 tsp baking powder Halloween-themed cookie cutters red, white and black writing icing 200g/7oz ready-to-roll fondant icing 1 tbsp apricot jam, warmed with 1tsp water Method Beat together the butter and sugar in a large bowl, preferably using an electric mixer, until the mixture is light and fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture.Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour.Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper.Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and heads off the gingerbread man for added gore. Place the cookies onto the baking tray, leaving a gap between them in case they spread a little.Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a wire rack to finish cooling.Once cool, let your imagination run wild. Use the red writing icing along the edges of the missing limbs and heads as blood. For the skeletons and mummies, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies. Brush the cookies with the warmed apricot jam and stick the icing onto the cookies. Decorate with the white and black writing icing. Beat together the butter and sugar in a large bowl, preferably using an electric mixer, until the mixture is light and fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture. Beat together the butter and sugar in a large bowl, preferably using an electric mixer, until the mixture is light and fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture. Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour. Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and heads off the gingerbread man for added gore. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and heads off the gingerbread man for added gore. Place the cookies onto the baking tray, leaving a gap between them in case they spread a little. Place the cookies onto the baking tray, leaving a gap between them in case they spread a little. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a wire rack to finish cooling. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a wire rack to finish cooling. Once cool, let your imagination run wild. Use the red writing icing along the edges of the missing limbs and heads as blood. For the skeletons and mummies, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies. Brush the cookies with the warmed apricot jam and stick the icing onto the cookies. Decorate with the white and black writing icing. Once cool, let your imagination run wild. Use the red writing icing along the edges of the missing limbs and heads as blood. For the skeletons and mummies, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies. Brush the cookies with the warmed apricot jam and stick the icing onto the cookies. Decorate with the white and black writing icing. | {
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"url": "https://www.bbc.co.uk/food/recipes/scary_halloween_cookies_86970",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Scary Halloween cookies recipe",
"content": "An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scary_halloween_cookies_86970_16x9.jpg Try colouring the cookie dough with black or red food colouring; it may not be pretty but it will be scary. 250g/9oz unsalted butter, softened 250g/9oz golden caster sugar 2 free-range eggs, lightly beaten ½ tsp vanilla extract 500g/1lb 2oz plain flour red and black food colouring (optional)1 tsp baking powderHalloween-themed cookie cuttersred, white and black writing icing200g/7oz ready-to-roll fondant icing1 tbsp apricot jam, warmed with 1tsp water 250g/9oz unsalted butter, softened 250g/9oz golden caster sugar 2 free-range eggs, lightly beaten ½ tsp vanilla extract 500g/1lb 2oz plain flour red and black food colouring (optional) 1 tsp baking powder Halloween-themed cookie cutters red, white and black writing icing 200g/7oz ready-to-roll fondant icing 1 tbsp apricot jam, warmed with 1tsp water Method Beat together the butter and sugar in a large bowl, preferably using an electric mixer, until the mixture is light and fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture.Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour.Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper.Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and heads off the gingerbread man for added gore. Place the cookies onto the baking tray, leaving a gap between them in case they spread a little.Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a wire rack to finish cooling.Once cool, let your imagination run wild. Use the red writing icing along the edges of the missing limbs and heads as blood. For the skeletons and mummies, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies. Brush the cookies with the warmed apricot jam and stick the icing onto the cookies. Decorate with the white and black writing icing. Beat together the butter and sugar in a large bowl, preferably using an electric mixer, until the mixture is light and fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture. Beat together the butter and sugar in a large bowl, preferably using an electric mixer, until the mixture is light and fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture. Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour. Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and heads off the gingerbread man for added gore. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and heads off the gingerbread man for added gore. Place the cookies onto the baking tray, leaving a gap between them in case they spread a little. Place the cookies onto the baking tray, leaving a gap between them in case they spread a little. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a wire rack to finish cooling. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a wire rack to finish cooling. Once cool, let your imagination run wild. Use the red writing icing along the edges of the missing limbs and heads as blood. For the skeletons and mummies, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies. Brush the cookies with the warmed apricot jam and stick the icing onto the cookies. Decorate with the white and black writing icing. Once cool, let your imagination run wild. Use the red writing icing along the edges of the missing limbs and heads as blood. For the skeletons and mummies, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies. Brush the cookies with the warmed apricot jam and stick the icing onto the cookies. Decorate with the white and black writing icing."
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