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} | 3b48325e90c6ed5f09b03a3e7639e266bf234d48b62f31de4fe266e78519471c | Profiteroles with cheat’s custard recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/profiteroles_with_cheats_58794_16x9.jpg Nigel Slater's profiteroles use both a simpler version of choux pastry and an easy alternative to proper custard. 100g/3½oz butter, plus extra for greasing150g/5oz plain flourpinch salt4 free-range eggs 100g/3½oz butter, plus extra for greasing 150g/5oz plain flour pinch salt 4 free-range eggs 4 free-range egg yolks4 tbsp caster sugar1 vanilla pod, seeds only2 tbsp Marsala wine300g/10½oz mascarpone 4 free-range egg yolks 4 tbsp caster sugar 1 vanilla pod, seeds only 2 tbsp Marsala wine 300g/10½oz mascarpone 100g/3½oz plain chocolate, minimum 75 per cent cocoa solids100g/3½oz white chocolate60g/2¼oz pistachios, coarsely chopped30g/1¼oz crystallised rose petals30g/1¼oz crystallised violets 100g/3½oz plain chocolate, minimum 75 per cent cocoa solids 100g/3½oz white chocolate 60g/2¼oz pistachios, coarsely chopped 30g/1¼oz crystallised rose petals 30g/1¼oz crystallised violets Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray with a little butter and line with baking parchment.For the profiteroles, in a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined.Whisk the eggs in a separate bowl.Using an electric whisk, whisk the contents of the saucepan while gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy and all of the eggs have been incorporated.Dot tablespoons of the mixture onto the prepared baking tray, setting them a good 2-3cm/1-1½in apart. Bake the profiteroles in the oven for 20-25 minutes, or until puffed up and golden-brown.Pierce the bottom of each cooked profiterole with a sharp knife to allow the steam to escape, then place onto a wire rack to cool. Meanwhile, for the cheat’s custard, whisk the egg yolks with the caster sugar and vanilla seeds until fluffly. Gently fold in the Marsala wine and mascarpone.Stuff each profiterole with the cheat's custard through the steam holes, using either a teaspoon or a piping bag (you may need to enlarge each hole using a sharp knife). Arrange the stuffed profiteroles in a tall pile on a large serving plate or cake stand.Place two heatproof bowls over two saucepans filled with a little boiling water (do not allow the bottom of the bowls to touch the water). Heat over a medium heat until each pan of water is simmering. Add the plain chocolate to one bowl and the white chocolate to the other and stir until melted. Trickle the melted plain and white chocolate over the profiteroles, then scatter the pile with the chopped pistachios and crystallised roses and violets to decorate. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray with a little butter and line with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray with a little butter and line with baking parchment. For the profiteroles, in a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined. For the profiteroles, in a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined. Whisk the eggs in a separate bowl. Whisk the eggs in a separate bowl. Using an electric whisk, whisk the contents of the saucepan while gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy and all of the eggs have been incorporated. Using an electric whisk, whisk the contents of the saucepan while gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy and all of the eggs have been incorporated. Dot tablespoons of the mixture onto the prepared baking tray, setting them a good 2-3cm/1-1½in apart. Bake the profiteroles in the oven for 20-25 minutes, or until puffed up and golden-brown. Dot tablespoons of the mixture onto the prepared baking tray, setting them a good 2-3cm/1-1½in apart. Bake the profiteroles in the oven for 20-25 minutes, or until puffed up and golden-brown. Pierce the bottom of each cooked profiterole with a sharp knife to allow the steam to escape, then place onto a wire rack to cool. Pierce the bottom of each cooked profiterole with a sharp knife to allow the steam to escape, then place onto a wire rack to cool. Meanwhile, for the cheat’s custard, whisk the egg yolks with the caster sugar and vanilla seeds until fluffly. Gently fold in the Marsala wine and mascarpone. Meanwhile, for the cheat’s custard, whisk the egg yolks with the caster sugar and vanilla seeds until fluffly. Gently fold in the Marsala wine and mascarpone. Stuff each profiterole with the cheat's custard through the steam holes, using either a teaspoon or a piping bag (you may need to enlarge each hole using a sharp knife). Stuff each profiterole with the cheat's custard through the steam holes, using either a teaspoon or a piping bag (you may need to enlarge each hole using a sharp knife). Arrange the stuffed profiteroles in a tall pile on a large serving plate or cake stand. Arrange the stuffed profiteroles in a tall pile on a large serving plate or cake stand. Place two heatproof bowls over two saucepans filled with a little boiling water (do not allow the bottom of the bowls to touch the water). Heat over a medium heat until each pan of water is simmering. Add the plain chocolate to one bowl and the white chocolate to the other and stir until melted. Place two heatproof bowls over two saucepans filled with a little boiling water (do not allow the bottom of the bowls to touch the water). Heat over a medium heat until each pan of water is simmering. Add the plain chocolate to one bowl and the white chocolate to the other and stir until melted. Trickle the melted plain and white chocolate over the profiteroles, then scatter the pile with the chopped pistachios and crystallised roses and violets to decorate. Trickle the melted plain and white chocolate over the profiteroles, then scatter the pile with the chopped pistachios and crystallised roses and violets to decorate. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/profiteroles_with_cheats_58794_16x9.jpg Nigel Slater's profiteroles use both a simpler version of choux pastry and an easy alternative to proper custard. 100g/3½oz butter, plus extra for greasing150g/5oz plain flourpinch salt4 free-range eggs 100g/3½oz butter, plus extra for greasing 150g/5oz plain flour pinch salt 4 free-range eggs 4 free-range egg yolks4 tbsp caster sugar1 vanilla pod, seeds only2 tbsp Marsala wine300g/10½oz mascarpone 4 free-range egg yolks 4 tbsp caster sugar 1 vanilla pod, seeds only 2 tbsp Marsala wine 300g/10½oz mascarpone 100g/3½oz plain chocolate, minimum 75 per cent cocoa solids100g/3½oz white chocolate60g/2¼oz pistachios, coarsely chopped30g/1¼oz crystallised rose petals30g/1¼oz crystallised violets 100g/3½oz plain chocolate, minimum 75 per cent cocoa solids 100g/3½oz white chocolate 60g/2¼oz pistachios, coarsely chopped 30g/1¼oz crystallised rose petals 30g/1¼oz crystallised violets Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray with a little butter and line with baking parchment.For the profiteroles, in a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined.Whisk the eggs in a separate bowl.Using an electric whisk, whisk the contents of the saucepan while gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy and all of the eggs have been incorporated.Dot tablespoons of the mixture onto the prepared baking tray, setting them a good 2-3cm/1-1½in apart. Bake the profiteroles in the oven for 20-25 minutes, or until puffed up and golden-brown.Pierce the bottom of each cooked profiterole with a sharp knife to allow the steam to escape, then place onto a wire rack to cool. Meanwhile, for the cheat’s custard, whisk the egg yolks with the caster sugar and vanilla seeds until fluffly. Gently fold in the Marsala wine and mascarpone.Stuff each profiterole with the cheat's custard through the steam holes, using either a teaspoon or a piping bag (you may need to enlarge each hole using a sharp knife). Arrange the stuffed profiteroles in a tall pile on a large serving plate or cake stand.Place two heatproof bowls over two saucepans filled with a little boiling water (do not allow the bottom of the bowls to touch the water). Heat over a medium heat until each pan of water is simmering. Add the plain chocolate to one bowl and the white chocolate to the other and stir until melted. Trickle the melted plain and white chocolate over the profiteroles, then scatter the pile with the chopped pistachios and crystallised roses and violets to decorate. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray with a little butter and line with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray with a little butter and line with baking parchment. For the profiteroles, in a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined. For the profiteroles, in a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined. Whisk the eggs in a separate bowl. Whisk the eggs in a separate bowl. Using an electric whisk, whisk the contents of the saucepan while gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy and all of the eggs have been incorporated. Using an electric whisk, whisk the contents of the saucepan while gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy and all of the eggs have been incorporated. Dot tablespoons of the mixture onto the prepared baking tray, setting them a good 2-3cm/1-1½in apart. Bake the profiteroles in the oven for 20-25 minutes, or until puffed up and golden-brown. Dot tablespoons of the mixture onto the prepared baking tray, setting them a good 2-3cm/1-1½in apart. Bake the profiteroles in the oven for 20-25 minutes, or until puffed up and golden-brown. Pierce the bottom of each cooked profiterole with a sharp knife to allow the steam to escape, then place onto a wire rack to cool. Pierce the bottom of each cooked profiterole with a sharp knife to allow the steam to escape, then place onto a wire rack to cool. Meanwhile, for the cheat’s custard, whisk the egg yolks with the caster sugar and vanilla seeds until fluffly. Gently fold in the Marsala wine and mascarpone. Meanwhile, for the cheat’s custard, whisk the egg yolks with the caster sugar and vanilla seeds until fluffly. Gently fold in the Marsala wine and mascarpone. Stuff each profiterole with the cheat's custard through the steam holes, using either a teaspoon or a piping bag (you may need to enlarge each hole using a sharp knife). Stuff each profiterole with the cheat's custard through the steam holes, using either a teaspoon or a piping bag (you may need to enlarge each hole using a sharp knife). Arrange the stuffed profiteroles in a tall pile on a large serving plate or cake stand. Arrange the stuffed profiteroles in a tall pile on a large serving plate or cake stand. Place two heatproof bowls over two saucepans filled with a little boiling water (do not allow the bottom of the bowls to touch the water). Heat over a medium heat until each pan of water is simmering. Add the plain chocolate to one bowl and the white chocolate to the other and stir until melted. Place two heatproof bowls over two saucepans filled with a little boiling water (do not allow the bottom of the bowls to touch the water). Heat over a medium heat until each pan of water is simmering. Add the plain chocolate to one bowl and the white chocolate to the other and stir until melted. Trickle the melted plain and white chocolate over the profiteroles, then scatter the pile with the chopped pistachios and crystallised roses and violets to decorate. Trickle the melted plain and white chocolate over the profiteroles, then scatter the pile with the chopped pistachios and crystallised roses and violets to decorate."
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} | d3820db793941193ad449380e5bb704228c1cc6c62024db41340ba770c8addcd | Kroppkakor (Swedish dumplings) recipe
Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.) Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool.Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked. Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash.Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball. Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6–8 minutes. Once cooked, strain the dumplings and leave to cool slightly. Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside.Mix the defrosted lingonberries with the sugar and set aside. Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside. In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn’t burn.Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish. Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.) Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.) Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool. Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool. Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked. Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked. Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash. Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash. Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball. Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball. Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6–8 minutes. Once cooked, strain the dumplings and leave to cool slightly. Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6–8 minutes. Once cooked, strain the dumplings and leave to cool slightly. Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside. Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside. Mix the defrosted lingonberries with the sugar and set aside. Mix the defrosted lingonberries with the sugar and set aside. Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside. Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside. In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn’t burn. In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn’t burn. Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish. Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish. | {
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"content": "Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.) Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool.Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked. Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash.Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball. Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6–8 minutes. Once cooked, strain the dumplings and leave to cool slightly. Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside.Mix the defrosted lingonberries with the sugar and set aside. Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside. In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn’t burn.Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish. Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.) Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.) Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool. Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool. Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked. Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked. Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash. Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash. Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball. Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball. Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6–8 minutes. Once cooked, strain the dumplings and leave to cool slightly. Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6–8 minutes. Once cooked, strain the dumplings and leave to cool slightly. Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside. Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside. Mix the defrosted lingonberries with the sugar and set aside. Mix the defrosted lingonberries with the sugar and set aside. Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside. Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside. In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn’t burn. In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn’t burn. Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish. Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish."
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} | 6423604865518daa2d89c80718d72f063f089d48197648fb5bbd0983ebec4953 | Ham croquetas with garlic mayo recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ham_croquetas_with_98714_16x9.jpg Try serving these crisp ham croquettes as a party snack or as part of a tapas menu. 75g/2½oz butter200g/7oz plain flour500ml/18fl oz milksalt and freshly ground black pepper75g/2½oz fresh breadcrumbs100g/3½oz ham, chopped50g/2oz serrano ham, chopped1 small bunch fresh parsley, chopped75g/2½oz plain flour2 free-range eggs, beaten100g/3½oz panko Japanese breadcrumbsrapeseed oil, for deep frying 75g/2½oz butter 200g/7oz plain flour 500ml/18fl oz milk salt and freshly ground black pepper 75g/2½oz fresh breadcrumbs 100g/3½oz ham, chopped 50g/2oz serrano ham, chopped 1 small bunch fresh parsley, chopped 75g/2½oz plain flour 2 free-range eggs, beaten 100g/3½oz panko Japanese breadcrumbs rapeseed oil, for deep frying 3 free-range egg yolks1-2 tsp English mustard100ml/3½fl oz rapeseed oil1 tbsp white wine vinegar½ tsp crushed garlic (approximately 1 small clove) salt and freshly ground black pepper 3 free-range egg yolks 1-2 tsp English mustard 100ml/3½fl oz rapeseed oil 1 tbsp white wine vinegar ½ tsp crushed garlic (approximately 1 small clove) salt and freshly ground black pepper Method Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours.Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs. Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper.Serve the croquetas on a board with a bowl of mayonnaise for dipping. Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours. Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs. Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs. Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.) Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.) Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper. Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper. To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper. To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper. Serve the croquetas on a board with a bowl of mayonnaise for dipping. Serve the croquetas on a board with a bowl of mayonnaise for dipping. | {
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"title": "Ham croquetas with garlic mayo recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ham_croquetas_with_98714_16x9.jpg Try serving these crisp ham croquettes as a party snack or as part of a tapas menu. 75g/2½oz butter200g/7oz plain flour500ml/18fl oz milksalt and freshly ground black pepper75g/2½oz fresh breadcrumbs100g/3½oz ham, chopped50g/2oz serrano ham, chopped1 small bunch fresh parsley, chopped75g/2½oz plain flour2 free-range eggs, beaten100g/3½oz panko Japanese breadcrumbsrapeseed oil, for deep frying 75g/2½oz butter 200g/7oz plain flour 500ml/18fl oz milk salt and freshly ground black pepper 75g/2½oz fresh breadcrumbs 100g/3½oz ham, chopped 50g/2oz serrano ham, chopped 1 small bunch fresh parsley, chopped 75g/2½oz plain flour 2 free-range eggs, beaten 100g/3½oz panko Japanese breadcrumbs rapeseed oil, for deep frying 3 free-range egg yolks1-2 tsp English mustard100ml/3½fl oz rapeseed oil1 tbsp white wine vinegar½ tsp crushed garlic (approximately 1 small clove) salt and freshly ground black pepper 3 free-range egg yolks 1-2 tsp English mustard 100ml/3½fl oz rapeseed oil 1 tbsp white wine vinegar ½ tsp crushed garlic (approximately 1 small clove) salt and freshly ground black pepper Method Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours.Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs. Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper.Serve the croquetas on a board with a bowl of mayonnaise for dipping. Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours. Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs. Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs. Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.) Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.) Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper. Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper. To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper. To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper. Serve the croquetas on a board with a bowl of mayonnaise for dipping. Serve the croquetas on a board with a bowl of mayonnaise for dipping."
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} | d5f0578d4e97d576f308976e9fb4ecc61ffb147544348afa866c14eb0c7fdb3b | Cheese and chive scones with pear and honey recipe
An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/davidstow_cheese_and_28833_16x9.jpg Rick Stein’s generously sized cheese and chive scones are delicious for lunch or afternoon tea, especially when served with extra cheese and sliced pears. 450g/1lb self-raising flour, plus extra for dusting2 tsp baking powderpinch salt1 tsp English mustard powder50g/1¾oz butter, cubed225g/8oz mature cheddar, grated (I use Davidstow cheddar)bunch chives, chopped200–250ml/7–9fl oz milk 450g/1lb self-raising flour, plus extra for dusting 2 tsp baking powder pinch salt 1 tsp English mustard powder 50g/1¾oz butter, cubed 225g/8oz mature cheddar, grated (I use Davidstow cheddar) bunch chives, chopped 200–250ml/7–9fl oz milk sliced cheddar (or other hard cheese), sliced pears and clear honey sliced cheddar (or other hard cheese), sliced pears and clear honey Method Preheat the oven to 210C/190C Fan/Gas 6½. Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough.Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet. Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden.Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough. Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough. Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet. Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet. Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden. Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey. Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey. | {
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"content": "An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/davidstow_cheese_and_28833_16x9.jpg Rick Stein’s generously sized cheese and chive scones are delicious for lunch or afternoon tea, especially when served with extra cheese and sliced pears. 450g/1lb self-raising flour, plus extra for dusting2 tsp baking powderpinch salt1 tsp English mustard powder50g/1¾oz butter, cubed225g/8oz mature cheddar, grated (I use Davidstow cheddar)bunch chives, chopped200–250ml/7–9fl oz milk 450g/1lb self-raising flour, plus extra for dusting 2 tsp baking powder pinch salt 1 tsp English mustard powder 50g/1¾oz butter, cubed 225g/8oz mature cheddar, grated (I use Davidstow cheddar) bunch chives, chopped 200–250ml/7–9fl oz milk sliced cheddar (or other hard cheese), sliced pears and clear honey sliced cheddar (or other hard cheese), sliced pears and clear honey Method Preheat the oven to 210C/190C Fan/Gas 6½. Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough.Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet. Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden.Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough. Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough. Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet. Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet. Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden. Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey. Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey."
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} | bea8d51d18a635252e9b1fa663b2ed698f9c4f0d5fed4ee496c16ef64a0f59ff | Sweet and tangy chilli beef recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetandtangychillib_89294_16x9.jpg This delicious beef salad is healthy and quick to prepare - perfect for a midweek supper. 1 tbsp light soy sauce 4 tbsp lemon juice2 tbsp orange juice1 tsp groundnut oil 1-2 tsp caster sugar (or to taste)1-2 tbsp honey (to taste)½ small cucumber, halved lengthways, de-seeded and finely chopped 1 green chilli, de-seeded, finely chopped 1 tbsp light soy sauce 4 tbsp lemon juice 2 tbsp orange juice 1 tsp groundnut oil 1-2 tsp caster sugar (or to taste) 1-2 tbsp honey (to taste) ½ small cucumber, halved lengthways, de-seeded and finely chopped 1 green chilli, de-seeded, finely chopped 1 tbsp groundnut oil250g/9oz beef fillet, cut into 5mm/¼in strips 1 tsp Shaoxing rice wine or dry sherrypinch crushed dried chilli flakes1 tsp light soy saucepinch ground white pepper 1 tbsp groundnut oil 250g/9oz beef fillet, cut into 5mm/¼in strips 1 tsp Shaoxing rice wine or dry sherry pinch crushed dried chilli flakes 1 tsp light soy sauce pinch ground white pepper 1 large handful baby spinach leaves, washed2 heads pak choi, green stem variety, washed and sliced1 small mango, peeled, stone removed, flesh finely diced 1 large handful baby spinach leaves, washed 2 heads pak choi, green stem variety, washed and sliced 1 small mango, peeled, stone removed, flesh finely diced Method For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately. | {
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"title": "Sweet and tangy chilli beef 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/sweetandtangychillib_89294_16x9.jpg This delicious beef salad is healthy and quick to prepare - perfect for a midweek supper. 1 tbsp light soy sauce 4 tbsp lemon juice2 tbsp orange juice1 tsp groundnut oil 1-2 tsp caster sugar (or to taste)1-2 tbsp honey (to taste)½ small cucumber, halved lengthways, de-seeded and finely chopped 1 green chilli, de-seeded, finely chopped 1 tbsp light soy sauce 4 tbsp lemon juice 2 tbsp orange juice 1 tsp groundnut oil 1-2 tsp caster sugar (or to taste) 1-2 tbsp honey (to taste) ½ small cucumber, halved lengthways, de-seeded and finely chopped 1 green chilli, de-seeded, finely chopped 1 tbsp groundnut oil250g/9oz beef fillet, cut into 5mm/¼in strips 1 tsp Shaoxing rice wine or dry sherrypinch crushed dried chilli flakes1 tsp light soy saucepinch ground white pepper 1 tbsp groundnut oil 250g/9oz beef fillet, cut into 5mm/¼in strips 1 tsp Shaoxing rice wine or dry sherry pinch crushed dried chilli flakes 1 tsp light soy sauce pinch ground white pepper 1 large handful baby spinach leaves, washed2 heads pak choi, green stem variety, washed and sliced1 small mango, peeled, stone removed, flesh finely diced 1 large handful baby spinach leaves, washed 2 heads pak choi, green stem variety, washed and sliced 1 small mango, peeled, stone removed, flesh finely diced Method For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately."
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} | f3f64226a8eab644414796119626573e042989f1ea28d9b6763a2bc1678bff88 | Mincemeat trifle recipe
An average of 3.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mincemeat_trifle_99318_16x9.jpg This is a truly special trifle that everyone will love. Making the sponge base and lemon curd means you can add your favourite festive flavours like mincemeat or clementine. The results are worth the effort. Make a day ahead if you prefer. 250g/9oz butter 250g/9oz caster sugar 75g/2½oz ground almonds 100g/3½oz plain flour 4 large eggs, beatenorganic or unwaxed orange, grated zest and juice100g/3½oz good quality mincemeat 250g/9oz butter 250g/9oz caster sugar 75g/2½oz ground almonds 100g/3½oz plain flour 4 large eggs, beaten organic or unwaxed orange, grated zest and juice 100g/3½oz good quality mincemeat 5 lemons, zest and juice1 orange, zest and juice150g/5½oz unsalted butter, cut into cubes 300g/10½oz sugar 4 eggs and 2 egg yolks 5 lemons, zest and juice 1 orange, zest and juice 150g/5½oz unsalted butter, cut into cubes 300g/10½oz sugar 4 eggs and 2 egg yolks 2 tbsp Marsala or dry sherry400ml/14fl oz ready-made custard 300ml/10fl oz double cream 20 physalis (Cape gooseberries)handful pistachios, shelled and chopped 2 tbsp Marsala or dry sherry 400ml/14fl oz ready-made custard 300ml/10fl oz double cream 20 physalis (Cape gooseberries) handful pistachios, shelled and chopped Method You will need a shallow 23cm/9in cake tin, the base lined with baking parchment or greaseproof paper. Preheat the oven to 180C/350F/Gas 4.Beat the butter and sugar in an electric mixer until pale and fluffy. In another bowl, mix the almonds and flour together and set aside. Add the eggs to the butter and sugar, a little at a time, with the beater on slow. Turn the machine off and add the zest and a third of the almonds and flour, then turn the mixer on slow until the dry ingredients are incorporated, then add the second, and then the third lot, switching the machine off each time. If you do this too quickly you will end up with a heavy cake. Finally, the machine still on slow, mix in the orange juice and the mincemeat. Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out onto sugared greaseproof paper. Leave to cool.For the orange and lemon curd, put the zest and juice, the sugar and the butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir with a whisk from time to time until the butter has melted. Mix the eggs and yolks lightly with a fork then stir into the lemon and orange mixture. Let the curd cook, stirring regularly, for about 10 minutes until it is thick and custard-like. It should feel heavy on the whisk. Remove from the heat and stir occasionally as it cools. Break the mincemeat sponge into pieces and put them in the bottom of a serving dish. Sprinkle with a little sweet wine or Marsala or dry sherry. Pour over the custard then place in the fridge, covered. When the curd is cool, pour it over the custard and chill for an hour. Whip the cream, spoon on top, then decorate the top of the trifle with orange zest and physalis and a scattering of chopped pistachios. You will need a shallow 23cm/9in cake tin, the base lined with baking parchment or greaseproof paper. Preheat the oven to 180C/350F/Gas 4. You will need a shallow 23cm/9in cake tin, the base lined with baking parchment or greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Beat the butter and sugar in an electric mixer until pale and fluffy. In another bowl, mix the almonds and flour together and set aside. Beat the butter and sugar in an electric mixer until pale and fluffy. In another bowl, mix the almonds and flour together and set aside. Add the eggs to the butter and sugar, a little at a time, with the beater on slow. Turn the machine off and add the zest and a third of the almonds and flour, then turn the mixer on slow until the dry ingredients are incorporated, then add the second, and then the third lot, switching the machine off each time. If you do this too quickly you will end up with a heavy cake. Add the eggs to the butter and sugar, a little at a time, with the beater on slow. Turn the machine off and add the zest and a third of the almonds and flour, then turn the mixer on slow until the dry ingredients are incorporated, then add the second, and then the third lot, switching the machine off each time. If you do this too quickly you will end up with a heavy cake. Finally, the machine still on slow, mix in the orange juice and the mincemeat. Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out onto sugared greaseproof paper. Leave to cool. Finally, the machine still on slow, mix in the orange juice and the mincemeat. Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out onto sugared greaseproof paper. Leave to cool. For the orange and lemon curd, put the zest and juice, the sugar and the butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir with a whisk from time to time until the butter has melted. For the orange and lemon curd, put the zest and juice, the sugar and the butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir with a whisk from time to time until the butter has melted. Mix the eggs and yolks lightly with a fork then stir into the lemon and orange mixture. Let the curd cook, stirring regularly, for about 10 minutes until it is thick and custard-like. It should feel heavy on the whisk. Remove from the heat and stir occasionally as it cools. Mix the eggs and yolks lightly with a fork then stir into the lemon and orange mixture. Let the curd cook, stirring regularly, for about 10 minutes until it is thick and custard-like. It should feel heavy on the whisk. Remove from the heat and stir occasionally as it cools. Break the mincemeat sponge into pieces and put them in the bottom of a serving dish. Sprinkle with a little sweet wine or Marsala or dry sherry. Pour over the custard then place in the fridge, covered. Break the mincemeat sponge into pieces and put them in the bottom of a serving dish. Sprinkle with a little sweet wine or Marsala or dry sherry. Pour over the custard then place in the fridge, covered. When the curd is cool, pour it over the custard and chill for an hour. Whip the cream, spoon on top, then decorate the top of the trifle with orange zest and physalis and a scattering of chopped pistachios. When the curd is cool, pour it over the custard and chill for an hour. Whip the cream, spoon on top, then decorate the top of the trifle with orange zest and physalis and a scattering of chopped pistachios. | {
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"title": "Mincemeat trifle recipe",
"content": "An average of 3.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mincemeat_trifle_99318_16x9.jpg This is a truly special trifle that everyone will love. Making the sponge base and lemon curd means you can add your favourite festive flavours like mincemeat or clementine. The results are worth the effort. Make a day ahead if you prefer. 250g/9oz butter 250g/9oz caster sugar 75g/2½oz ground almonds 100g/3½oz plain flour 4 large eggs, beatenorganic or unwaxed orange, grated zest and juice100g/3½oz good quality mincemeat 250g/9oz butter 250g/9oz caster sugar 75g/2½oz ground almonds 100g/3½oz plain flour 4 large eggs, beaten organic or unwaxed orange, grated zest and juice 100g/3½oz good quality mincemeat 5 lemons, zest and juice1 orange, zest and juice150g/5½oz unsalted butter, cut into cubes 300g/10½oz sugar 4 eggs and 2 egg yolks 5 lemons, zest and juice 1 orange, zest and juice 150g/5½oz unsalted butter, cut into cubes 300g/10½oz sugar 4 eggs and 2 egg yolks 2 tbsp Marsala or dry sherry400ml/14fl oz ready-made custard 300ml/10fl oz double cream 20 physalis (Cape gooseberries)handful pistachios, shelled and chopped 2 tbsp Marsala or dry sherry 400ml/14fl oz ready-made custard 300ml/10fl oz double cream 20 physalis (Cape gooseberries) handful pistachios, shelled and chopped Method You will need a shallow 23cm/9in cake tin, the base lined with baking parchment or greaseproof paper. Preheat the oven to 180C/350F/Gas 4.Beat the butter and sugar in an electric mixer until pale and fluffy. In another bowl, mix the almonds and flour together and set aside. Add the eggs to the butter and sugar, a little at a time, with the beater on slow. Turn the machine off and add the zest and a third of the almonds and flour, then turn the mixer on slow until the dry ingredients are incorporated, then add the second, and then the third lot, switching the machine off each time. If you do this too quickly you will end up with a heavy cake. Finally, the machine still on slow, mix in the orange juice and the mincemeat. Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out onto sugared greaseproof paper. Leave to cool.For the orange and lemon curd, put the zest and juice, the sugar and the butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir with a whisk from time to time until the butter has melted. Mix the eggs and yolks lightly with a fork then stir into the lemon and orange mixture. Let the curd cook, stirring regularly, for about 10 minutes until it is thick and custard-like. It should feel heavy on the whisk. Remove from the heat and stir occasionally as it cools. Break the mincemeat sponge into pieces and put them in the bottom of a serving dish. Sprinkle with a little sweet wine or Marsala or dry sherry. Pour over the custard then place in the fridge, covered. When the curd is cool, pour it over the custard and chill for an hour. Whip the cream, spoon on top, then decorate the top of the trifle with orange zest and physalis and a scattering of chopped pistachios. You will need a shallow 23cm/9in cake tin, the base lined with baking parchment or greaseproof paper. Preheat the oven to 180C/350F/Gas 4. You will need a shallow 23cm/9in cake tin, the base lined with baking parchment or greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Beat the butter and sugar in an electric mixer until pale and fluffy. In another bowl, mix the almonds and flour together and set aside. Beat the butter and sugar in an electric mixer until pale and fluffy. In another bowl, mix the almonds and flour together and set aside. Add the eggs to the butter and sugar, a little at a time, with the beater on slow. Turn the machine off and add the zest and a third of the almonds and flour, then turn the mixer on slow until the dry ingredients are incorporated, then add the second, and then the third lot, switching the machine off each time. If you do this too quickly you will end up with a heavy cake. Add the eggs to the butter and sugar, a little at a time, with the beater on slow. Turn the machine off and add the zest and a third of the almonds and flour, then turn the mixer on slow until the dry ingredients are incorporated, then add the second, and then the third lot, switching the machine off each time. If you do this too quickly you will end up with a heavy cake. Finally, the machine still on slow, mix in the orange juice and the mincemeat. Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out onto sugared greaseproof paper. Leave to cool. Finally, the machine still on slow, mix in the orange juice and the mincemeat. Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out onto sugared greaseproof paper. Leave to cool. For the orange and lemon curd, put the zest and juice, the sugar and the butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir with a whisk from time to time until the butter has melted. For the orange and lemon curd, put the zest and juice, the sugar and the butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir with a whisk from time to time until the butter has melted. Mix the eggs and yolks lightly with a fork then stir into the lemon and orange mixture. Let the curd cook, stirring regularly, for about 10 minutes until it is thick and custard-like. It should feel heavy on the whisk. Remove from the heat and stir occasionally as it cools. Mix the eggs and yolks lightly with a fork then stir into the lemon and orange mixture. Let the curd cook, stirring regularly, for about 10 minutes until it is thick and custard-like. It should feel heavy on the whisk. Remove from the heat and stir occasionally as it cools. Break the mincemeat sponge into pieces and put them in the bottom of a serving dish. Sprinkle with a little sweet wine or Marsala or dry sherry. Pour over the custard then place in the fridge, covered. Break the mincemeat sponge into pieces and put them in the bottom of a serving dish. Sprinkle with a little sweet wine or Marsala or dry sherry. Pour over the custard then place in the fridge, covered. When the curd is cool, pour it over the custard and chill for an hour. Whip the cream, spoon on top, then decorate the top of the trifle with orange zest and physalis and a scattering of chopped pistachios. When the curd is cool, pour it over the custard and chill for an hour. Whip the cream, spoon on top, then decorate the top of the trifle with orange zest and physalis and a scattering of chopped pistachios."
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} | 33ba20cb71f082c34e035e2f7c23da00eb1fc6de86d91f8fd86e5ea11df08a31 | Cucumber, dill and mustard sauce recipe
An average of 0.0 out of 5 stars from 0 ratings The Hairy Bikers fresh dill sauce goes brilliantly with smoked salmon and is ready in just 5 minutes. By The Hairy Bikers From The Hairy Bikers Go Local Shopping list Ingredients 1 tbsp Dijon mustard2 tsp honey2 tsp cider vinegar2 tbsp olive oil2 tbsp chopped fresh dill½ cucumber, finely chopped 1 tbsp Dijon mustard 2 tsp honey 2 tsp cider vinegar 2 tbsp olive oil 2 tbsp chopped fresh dill ½ cucumber, finely chopped Method Whisk together the mustard, honey, vinegar, olive oil and fresh dill. Stir through the chopped cucumber. Serve. Whisk together the mustard, honey, vinegar, olive oil and fresh dill. Stir through the chopped cucumber. Serve. Whisk together the mustard, honey, vinegar, olive oil and fresh dill. Stir through the chopped cucumber. Serve. Related recipes Red wine sauce. By Simon Wood sauce recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_wine_sauce_89104_16x9.jpg Halibut with prawn butter sauce. By Matt Tebbutt sauce recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halbut_prawn_butter_37646_16x9.jpg Harissa romesco sauce. By Marcus Wareing sauce recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_romesco_sauce_56378_16x9.jpg Hot-sweet sauce By Justine Pattison sauce recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot-sweet_sauce_for_99001_16x9.jpg Slow cooker satay chicken wraps By Sarah Cook cucumber recipes (374) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_satay_90561_16x9.jpg Mackerel on toast with salted cucumber and horseradish. By Valentine Warner cucumber recipes (374) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mackerelontoastwiths_90005_16x9.jpg Butternut squash curry with chickpeas. By Tom Kerridge cucumber recipes (374) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_curry_09269_16x9.jpg This recipe is from... The Hairy Bikers Go Local. 4. Episode 4 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p0ds7fls.jpg Recipes from this episode KedgereeCranachan rice puddingCaraway and lemon shortbread Kedgeree Cranachan rice pudding Caraway and lemon shortbread | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings The Hairy Bikers fresh dill sauce goes brilliantly with smoked salmon and is ready in just 5 minutes. By The Hairy Bikers From The Hairy Bikers Go Local Shopping list Ingredients 1 tbsp Dijon mustard2 tsp honey2 tsp cider vinegar2 tbsp olive oil2 tbsp chopped fresh dill½ cucumber, finely chopped 1 tbsp Dijon mustard 2 tsp honey 2 tsp cider vinegar 2 tbsp olive oil 2 tbsp chopped fresh dill ½ cucumber, finely chopped Method Whisk together the mustard, honey, vinegar, olive oil and fresh dill. Stir through the chopped cucumber. Serve. Whisk together the mustard, honey, vinegar, olive oil and fresh dill. Stir through the chopped cucumber. Serve. Whisk together the mustard, honey, vinegar, olive oil and fresh dill. Stir through the chopped cucumber. Serve. Related recipes Red wine sauce. By Simon Wood sauce recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_wine_sauce_89104_16x9.jpg Halibut with prawn butter sauce. By Matt Tebbutt sauce recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halbut_prawn_butter_37646_16x9.jpg Harissa romesco sauce. By Marcus Wareing sauce recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_romesco_sauce_56378_16x9.jpg Hot-sweet sauce By Justine Pattison sauce recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot-sweet_sauce_for_99001_16x9.jpg Slow cooker satay chicken wraps By Sarah Cook cucumber recipes (374) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_satay_90561_16x9.jpg Mackerel on toast with salted cucumber and horseradish. By Valentine Warner cucumber recipes (374) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mackerelontoastwiths_90005_16x9.jpg Butternut squash curry with chickpeas. By Tom Kerridge cucumber recipes (374) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_curry_09269_16x9.jpg This recipe is from... The Hairy Bikers Go Local. 4. Episode 4 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p0ds7fls.jpg Recipes from this episode KedgereeCranachan rice puddingCaraway and lemon shortbread Kedgeree Cranachan rice pudding Caraway and lemon shortbread"
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} | aa7007a3bfdddaec4ef8b74c38b46dadd3464674d2307445e8e357e227cc63ac | Fried ham and cheese sandwich recipe
An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fried_ham_and_cheese_34474_16x9.jpg Gruyère works well in this ham and cheese sandwich recipe as it has a lovely melting quality, but you can use another cheese if preferred. 250g/9oz gruyère cheese, grated2 free-range egg yolks1 tbsp Worcestershire sauce1 tsp mustard powder2 pinches cayenne pepperdash cream (if mixture is too thick to spread) 250g/9oz gruyère cheese, grated 2 free-range egg yolks 1 tbsp Worcestershire sauce 1 tsp mustard powder 2 pinches cayenne pepper dash cream (if mixture is too thick to spread) 4 slices thin white bread (square)4 thin slices cooked hamolive oil 4 slices thin white bread (square) 4 thin slices cooked ham olive oil Method Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil.Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side. Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil. Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil. Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side. Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side. Recipe tips Add a shake of Tabasco sauce to the filling for an extra kick. You can also spread a little mustard on the other slice of bread if desired. | {
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"content": "An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fried_ham_and_cheese_34474_16x9.jpg Gruyère works well in this ham and cheese sandwich recipe as it has a lovely melting quality, but you can use another cheese if preferred. 250g/9oz gruyère cheese, grated2 free-range egg yolks1 tbsp Worcestershire sauce1 tsp mustard powder2 pinches cayenne pepperdash cream (if mixture is too thick to spread) 250g/9oz gruyère cheese, grated 2 free-range egg yolks 1 tbsp Worcestershire sauce 1 tsp mustard powder 2 pinches cayenne pepper dash cream (if mixture is too thick to spread) 4 slices thin white bread (square)4 thin slices cooked hamolive oil 4 slices thin white bread (square) 4 thin slices cooked ham olive oil Method Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil.Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side. Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil. Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil. Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side. Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side. Recipe tips Add a shake of Tabasco sauce to the filling for an extra kick. You can also spread a little mustard on the other slice of bread if desired."
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} | c420f151fd3b8fcd00bc790dec3570de2b09d2492fadfc03a6619b926ddb3582 | Bolognese pasta bake recipe
An average of 5.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolognese_pasta_bake_36436_16x9.jpg Ragù, or bolognese sauce, is easy to make but takes time to cook. It cooks by itself and you have only to keep an occasional eye on it to prevent it from burning. Make a big batch ahead and use it as part of relaxed pasta dishes, such as this bolognese pasta bake. 30g/1oz unsalted butter4 tbsp olive oil50g/1¾oz cubed pancetta1 onion, finely chopped1 celery stick, finely chopped1 carrot, finely chopped400g/14oz lean beef mince2 tsp tomato purée250ml/9fl oz red wine1 bay leaf300ml/10fl oz beef or chicken stockfreshly grated nutmeg, to taste400g/14oz penne75g/2¾oz Parmesan, finely gratedsalt and freshly ground black pepper 30g/1oz unsalted butter 4 tbsp olive oil 50g/1¾oz cubed pancetta 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 400g/14oz lean beef mince 2 tsp tomato purée 250ml/9fl oz red wine 1 bay leaf 300ml/10fl oz beef or chicken stock freshly grated nutmeg, to taste 400g/14oz penne 75g/2¾oz Parmesan, finely grated salt and freshly ground black pepper 35g/1½oz butter30g/1oz plain flour350ml/12fl oz milk75g/2¾oz Gruyère, grated 35g/1½oz butter 30g/1oz plain flour 350ml/12fl oz milk 75g/2¾oz Gruyère, grated Method Heat the butter and oil in a heavy-based saucepan. Throw in the pancetta and fry for 2–3 minutes, stirring very frequently. Add the onion to the pan and fry until soft and golden. Add the celery and carrot and cook for 5 minutes, stirring frequently. Add the beef and cook, breaking up the meat with a fork or spoon, until browned all over. Mix in the tomato purée and cook for 1 minute. Pour in the wine, add the bay leaf and boil for 2–3 minutes. Add the stock a little at a time, whenever there is no more liquid on the bottom of the pan. Season with the nutmeg and salt and pepper. Cook for 1 hour (or more if you can). Taste and adjust the seasoning before serving.To make the cheese sauce, melt the butter over a very low heat in a heavy-bottomed saucepan. Add the flour and stir well. Cook, stirring constantly, until the mixture is just golden but not brown. Add the milk, a few tablespoons at a time, until it has been incorporated and the sauce is smooth. Season with salt and pepper. Slowly bring the sauce to the boil, stirring all the time, and simmer for 5 minutes. Remove from the heat and stir in the Gruyère.Preheat the oven to 200C/180C Fan/Gas 6.Cook the penne in salted water for 2 minutes less than the packet instructions, or until it is almost done. Drain well. Put the penne in a large gratin dish. Pour over the ragu and mix well. Cover it with the cheese sauce and sprinkle over the Parmesan. Bake for 25 minutes, or until the top is nicely browned. Serve. Heat the butter and oil in a heavy-based saucepan. Throw in the pancetta and fry for 2–3 minutes, stirring very frequently. Add the onion to the pan and fry until soft and golden. Heat the butter and oil in a heavy-based saucepan. Throw in the pancetta and fry for 2–3 minutes, stirring very frequently. Add the onion to the pan and fry until soft and golden. Add the celery and carrot and cook for 5 minutes, stirring frequently. Add the beef and cook, breaking up the meat with a fork or spoon, until browned all over. Add the celery and carrot and cook for 5 minutes, stirring frequently. Add the beef and cook, breaking up the meat with a fork or spoon, until browned all over. Mix in the tomato purée and cook for 1 minute. Pour in the wine, add the bay leaf and boil for 2–3 minutes. Add the stock a little at a time, whenever there is no more liquid on the bottom of the pan. Season with the nutmeg and salt and pepper. Cook for 1 hour (or more if you can). Taste and adjust the seasoning before serving. Mix in the tomato purée and cook for 1 minute. Pour in the wine, add the bay leaf and boil for 2–3 minutes. Add the stock a little at a time, whenever there is no more liquid on the bottom of the pan. Season with the nutmeg and salt and pepper. Cook for 1 hour (or more if you can). Taste and adjust the seasoning before serving. To make the cheese sauce, melt the butter over a very low heat in a heavy-bottomed saucepan. Add the flour and stir well. Cook, stirring constantly, until the mixture is just golden but not brown. Add the milk, a few tablespoons at a time, until it has been incorporated and the sauce is smooth. Season with salt and pepper. Slowly bring the sauce to the boil, stirring all the time, and simmer for 5 minutes. Remove from the heat and stir in the Gruyère. To make the cheese sauce, melt the butter over a very low heat in a heavy-bottomed saucepan. Add the flour and stir well. Cook, stirring constantly, until the mixture is just golden but not brown. Add the milk, a few tablespoons at a time, until it has been incorporated and the sauce is smooth. Season with salt and pepper. Slowly bring the sauce to the boil, stirring all the time, and simmer for 5 minutes. Remove from the heat and stir in the Gruyère. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cook the penne in salted water for 2 minutes less than the packet instructions, or until it is almost done. Drain well. Cook the penne in salted water for 2 minutes less than the packet instructions, or until it is almost done. Drain well. Put the penne in a large gratin dish. Pour over the ragu and mix well. Cover it with the cheese sauce and sprinkle over the Parmesan. Bake for 25 minutes, or until the top is nicely browned. Serve. Put the penne in a large gratin dish. Pour over the ragu and mix well. Cover it with the cheese sauce and sprinkle over the Parmesan. Bake for 25 minutes, or until the top is nicely browned. Serve. Recipe tips If the cheese sauce sauce has some lumps, blitz in a food processor for a few seconds to break them up. You can prepare this bolognese pasta bake ahead and keep it in the fridge, but you will need to add an extra 10 minutes to the final baking. | {
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"content": "An average of 5.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolognese_pasta_bake_36436_16x9.jpg Ragù, or bolognese sauce, is easy to make but takes time to cook. It cooks by itself and you have only to keep an occasional eye on it to prevent it from burning. Make a big batch ahead and use it as part of relaxed pasta dishes, such as this bolognese pasta bake. 30g/1oz unsalted butter4 tbsp olive oil50g/1¾oz cubed pancetta1 onion, finely chopped1 celery stick, finely chopped1 carrot, finely chopped400g/14oz lean beef mince2 tsp tomato purée250ml/9fl oz red wine1 bay leaf300ml/10fl oz beef or chicken stockfreshly grated nutmeg, to taste400g/14oz penne75g/2¾oz Parmesan, finely gratedsalt and freshly ground black pepper 30g/1oz unsalted butter 4 tbsp olive oil 50g/1¾oz cubed pancetta 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 400g/14oz lean beef mince 2 tsp tomato purée 250ml/9fl oz red wine 1 bay leaf 300ml/10fl oz beef or chicken stock freshly grated nutmeg, to taste 400g/14oz penne 75g/2¾oz Parmesan, finely grated salt and freshly ground black pepper 35g/1½oz butter30g/1oz plain flour350ml/12fl oz milk75g/2¾oz Gruyère, grated 35g/1½oz butter 30g/1oz plain flour 350ml/12fl oz milk 75g/2¾oz Gruyère, grated Method Heat the butter and oil in a heavy-based saucepan. Throw in the pancetta and fry for 2–3 minutes, stirring very frequently. Add the onion to the pan and fry until soft and golden. Add the celery and carrot and cook for 5 minutes, stirring frequently. Add the beef and cook, breaking up the meat with a fork or spoon, until browned all over. Mix in the tomato purée and cook for 1 minute. Pour in the wine, add the bay leaf and boil for 2–3 minutes. Add the stock a little at a time, whenever there is no more liquid on the bottom of the pan. Season with the nutmeg and salt and pepper. Cook for 1 hour (or more if you can). Taste and adjust the seasoning before serving.To make the cheese sauce, melt the butter over a very low heat in a heavy-bottomed saucepan. Add the flour and stir well. Cook, stirring constantly, until the mixture is just golden but not brown. Add the milk, a few tablespoons at a time, until it has been incorporated and the sauce is smooth. Season with salt and pepper. Slowly bring the sauce to the boil, stirring all the time, and simmer for 5 minutes. Remove from the heat and stir in the Gruyère.Preheat the oven to 200C/180C Fan/Gas 6.Cook the penne in salted water for 2 minutes less than the packet instructions, or until it is almost done. Drain well. Put the penne in a large gratin dish. Pour over the ragu and mix well. Cover it with the cheese sauce and sprinkle over the Parmesan. Bake for 25 minutes, or until the top is nicely browned. Serve. Heat the butter and oil in a heavy-based saucepan. Throw in the pancetta and fry for 2–3 minutes, stirring very frequently. Add the onion to the pan and fry until soft and golden. Heat the butter and oil in a heavy-based saucepan. Throw in the pancetta and fry for 2–3 minutes, stirring very frequently. Add the onion to the pan and fry until soft and golden. Add the celery and carrot and cook for 5 minutes, stirring frequently. Add the beef and cook, breaking up the meat with a fork or spoon, until browned all over. Add the celery and carrot and cook for 5 minutes, stirring frequently. Add the beef and cook, breaking up the meat with a fork or spoon, until browned all over. Mix in the tomato purée and cook for 1 minute. Pour in the wine, add the bay leaf and boil for 2–3 minutes. Add the stock a little at a time, whenever there is no more liquid on the bottom of the pan. Season with the nutmeg and salt and pepper. Cook for 1 hour (or more if you can). Taste and adjust the seasoning before serving. Mix in the tomato purée and cook for 1 minute. Pour in the wine, add the bay leaf and boil for 2–3 minutes. Add the stock a little at a time, whenever there is no more liquid on the bottom of the pan. Season with the nutmeg and salt and pepper. Cook for 1 hour (or more if you can). Taste and adjust the seasoning before serving. To make the cheese sauce, melt the butter over a very low heat in a heavy-bottomed saucepan. Add the flour and stir well. Cook, stirring constantly, until the mixture is just golden but not brown. Add the milk, a few tablespoons at a time, until it has been incorporated and the sauce is smooth. Season with salt and pepper. Slowly bring the sauce to the boil, stirring all the time, and simmer for 5 minutes. Remove from the heat and stir in the Gruyère. To make the cheese sauce, melt the butter over a very low heat in a heavy-bottomed saucepan. Add the flour and stir well. Cook, stirring constantly, until the mixture is just golden but not brown. Add the milk, a few tablespoons at a time, until it has been incorporated and the sauce is smooth. Season with salt and pepper. Slowly bring the sauce to the boil, stirring all the time, and simmer for 5 minutes. Remove from the heat and stir in the Gruyère. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cook the penne in salted water for 2 minutes less than the packet instructions, or until it is almost done. Drain well. Cook the penne in salted water for 2 minutes less than the packet instructions, or until it is almost done. Drain well. Put the penne in a large gratin dish. Pour over the ragu and mix well. Cover it with the cheese sauce and sprinkle over the Parmesan. Bake for 25 minutes, or until the top is nicely browned. Serve. Put the penne in a large gratin dish. Pour over the ragu and mix well. Cover it with the cheese sauce and sprinkle over the Parmesan. Bake for 25 minutes, or until the top is nicely browned. Serve. Recipe tips If the cheese sauce sauce has some lumps, blitz in a food processor for a few seconds to break them up. You can prepare this bolognese pasta bake ahead and keep it in the fridge, but you will need to add an extra 10 minutes to the final baking."
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} | 9e8ba92641c778ed6c39705c42e21a6f37315bdf5b52c8a78440521d3dbe9ab8 | The Hairy Bikers' beef stroganoff recipe
An average of 4.8 out of 5 stars from 14 ratings This is a super speedy beef stroganoff but still packs a flavour punch, serve with chips or noodles. 600g/1lb 5oz beef fillet, cut into 1cm/½in cubes 25g/1oz butter1 onion, thinly sliced250g/9oz button mushrooms, thinly sliced1 tbsp Dijon mustard400ml/14fl oz beef stock1 tbsp vegetable oil2 heaped tbsp sour cream or crème fraiche1 tbsp brandy (optional)finely chopped parsley, to servesalt and freshly ground black pepper 600g/1lb 5oz beef fillet, cut into 1cm/½in cubes 25g/1oz butter 1 onion, thinly sliced 250g/9oz button mushrooms, thinly sliced 1 tbsp Dijon mustard 400ml/14fl oz beef stock 1 tbsp vegetable oil 2 heaped tbsp sour cream or crème fraiche 1 tbsp brandy (optional) finely chopped parsley, to serve salt and freshly ground black pepper Method Season the beef fillets with salt and pepper and set aside.Heat the butter in a large frying pan. Add the onions and sauté for 2 minutes then add the mushrooms, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly. Pour over the stock and leave to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set aside for a few minutes.In another large frying pan heat the vegetable oil. When it is smoking, add the beef cubes. Stir constantly – until the meat is browned on all sides. You only want it to cook for 1 minute, at the most. If you want to flambé the beef, put the brandy in a ladle and heat it over the gas. When it starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite (CAUTION: Keep your face and hair away from the flames.). Immediately pour this over the beef and give it a quick stir. Return the onion and mushroom sauce to the heat and add the beef to the pan. Season to taste, sprinkle over the parsley and serve. Season the beef fillets with salt and pepper and set aside. Season the beef fillets with salt and pepper and set aside. Heat the butter in a large frying pan. Add the onions and sauté for 2 minutes then add the mushrooms, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly. Pour over the stock and leave to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set aside for a few minutes. Heat the butter in a large frying pan. Add the onions and sauté for 2 minutes then add the mushrooms, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly. Pour over the stock and leave to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set aside for a few minutes. In another large frying pan heat the vegetable oil. When it is smoking, add the beef cubes. Stir constantly – until the meat is browned on all sides. You only want it to cook for 1 minute, at the most. In another large frying pan heat the vegetable oil. When it is smoking, add the beef cubes. Stir constantly – until the meat is browned on all sides. You only want it to cook for 1 minute, at the most. If you want to flambé the beef, put the brandy in a ladle and heat it over the gas. When it starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite (CAUTION: Keep your face and hair away from the flames.). Immediately pour this over the beef and give it a quick stir. If you want to flambé the beef, put the brandy in a ladle and heat it over the gas. When it starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite (CAUTION: Keep your face and hair away from the flames.). Immediately pour this over the beef and give it a quick stir. Return the onion and mushroom sauce to the heat and add the beef to the pan. Season to taste, sprinkle over the parsley and serve. Return the onion and mushroom sauce to the heat and add the beef to the pan. Season to taste, sprinkle over the parsley and serve. Recipe tips If you find this dish a bit too rich add a squeeze of lemon | {
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"title": "The Hairy Bikers' beef stroganoff recipe",
"content": "An average of 4.8 out of 5 stars from 14 ratings This is a super speedy beef stroganoff but still packs a flavour punch, serve with chips or noodles. 600g/1lb 5oz beef fillet, cut into 1cm/½in cubes 25g/1oz butter1 onion, thinly sliced250g/9oz button mushrooms, thinly sliced1 tbsp Dijon mustard400ml/14fl oz beef stock1 tbsp vegetable oil2 heaped tbsp sour cream or crème fraiche1 tbsp brandy (optional)finely chopped parsley, to servesalt and freshly ground black pepper 600g/1lb 5oz beef fillet, cut into 1cm/½in cubes 25g/1oz butter 1 onion, thinly sliced 250g/9oz button mushrooms, thinly sliced 1 tbsp Dijon mustard 400ml/14fl oz beef stock 1 tbsp vegetable oil 2 heaped tbsp sour cream or crème fraiche 1 tbsp brandy (optional) finely chopped parsley, to serve salt and freshly ground black pepper Method Season the beef fillets with salt and pepper and set aside.Heat the butter in a large frying pan. Add the onions and sauté for 2 minutes then add the mushrooms, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly. Pour over the stock and leave to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set aside for a few minutes.In another large frying pan heat the vegetable oil. When it is smoking, add the beef cubes. Stir constantly – until the meat is browned on all sides. You only want it to cook for 1 minute, at the most. If you want to flambé the beef, put the brandy in a ladle and heat it over the gas. When it starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite (CAUTION: Keep your face and hair away from the flames.). Immediately pour this over the beef and give it a quick stir. Return the onion and mushroom sauce to the heat and add the beef to the pan. Season to taste, sprinkle over the parsley and serve. Season the beef fillets with salt and pepper and set aside. Season the beef fillets with salt and pepper and set aside. Heat the butter in a large frying pan. Add the onions and sauté for 2 minutes then add the mushrooms, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly. Pour over the stock and leave to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set aside for a few minutes. Heat the butter in a large frying pan. Add the onions and sauté for 2 minutes then add the mushrooms, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly. Pour over the stock and leave to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set aside for a few minutes. In another large frying pan heat the vegetable oil. When it is smoking, add the beef cubes. Stir constantly – until the meat is browned on all sides. You only want it to cook for 1 minute, at the most. In another large frying pan heat the vegetable oil. When it is smoking, add the beef cubes. Stir constantly – until the meat is browned on all sides. You only want it to cook for 1 minute, at the most. If you want to flambé the beef, put the brandy in a ladle and heat it over the gas. When it starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite (CAUTION: Keep your face and hair away from the flames.). Immediately pour this over the beef and give it a quick stir. If you want to flambé the beef, put the brandy in a ladle and heat it over the gas. When it starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite (CAUTION: Keep your face and hair away from the flames.). Immediately pour this over the beef and give it a quick stir. Return the onion and mushroom sauce to the heat and add the beef to the pan. Season to taste, sprinkle over the parsley and serve. Return the onion and mushroom sauce to the heat and add the beef to the pan. Season to taste, sprinkle over the parsley and serve. Recipe tips If you find this dish a bit too rich add a squeeze of lemon"
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} | cb8bab6b26d02179f0b75d12cd8ad5abbb0b45463c7edf13cd3954e9ce4e1e96 | Braised shin of beef with hot and sour salad recipe
An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian-braised_shin_of_98140_16x9.jpg The point of a stew, it should go without saying, is its flavour rather than its form. So, while the crunchy salad strips of carrot, spring onion and pepper do bring colour and beauty to this otherwise brown study, at the same time their texture and Asian-flavoured bite provide the perfect partner for the rich, aromatic spiciness of the soft-braised stew. 2 onions, peeled, quartered5cm/2in piece fresh root ginger, peeled, sliced4 garlic cloves, peeled2 tsp ground coriander3 tbsp vegetable oil250ml/9fl oz Chinese cooking wine (or dry sherry)4 tbsp soy sauce4 tbsp dark brown sugar2 litres/3½ pints beef stock, preferably organic2 tbsp oyster sauce4 tbsp rice wine vinegar2 cinnamon sticks2 star anise3.5kg/7½lb beef shin, on the bone, cut by the butcher into thick slices (or 1kg/2¼lb beef shin off the bone, cut into large cubes) 2 onions, peeled, quartered 5cm/2in piece fresh root ginger, peeled, sliced 4 garlic cloves, peeled 2 tsp ground coriander 3 tbsp vegetable oil 250ml/9fl oz Chinese cooking wine (or dry sherry) 4 tbsp soy sauce 4 tbsp dark brown sugar 2 litres/3½ pints beef stock, preferably organic 2 tbsp oyster sauce 4 tbsp rice wine vinegar 2 cinnamon sticks 2 star anise 3.5kg/7½lb beef shin, on the bone, cut by the butcher into thick slices (or 1kg/2¼lb beef shin off the bone, cut into large cubes) 3 carrots, peeled, cut into matchsticks4 spring onions, cut into matchsticks1 long red chilli, seeds removed, cut into matchsticks1 long green chilli, seeds removed, cut into matchsticks20g/¾oz bunch fresh coriander, finely chopped 3 carrots, peeled, cut into matchsticks 4 spring onions, cut into matchsticks 1 long red chilli, seeds removed, cut into matchsticks 1 long green chilli, seeds removed, cut into matchsticks 20g/¾oz bunch fresh coriander, finely chopped 1 lime, juice only4 tbsp Thai fish sauce1 tsp caster sugar 1 lime, juice only 4 tbsp Thai fish sauce 1 tsp caster sugar Method Preheat the oven to 150C/300F/Gas 2. For the beef, blend the onions, ginger, garlic and coriander in a food processor until well combined and finely chopped.Heat the oil in a large casserole or ovenproof frying pan and fry the mixture over a medium heat, stirring regularly, until soft and beginning to catch in the pan; this should take about 10 minutes.Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, stock, oyster sauce and rice wine vinegar and bring to a boil, then drop in the cinnamon sticks and star anise.Add the pieces of beef shin and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (or longer if using regular stewing steak).Take the casserole carefully out of the oven and, using a slotted spatula, remove the beef to an ovenproof dish. Cover with foil and keep warm in the oven while you vigorously boil the sauce in the casserole (or pan) on the hob, without a lid, until it has reduced by about half.For the salad, combine all the julienned vegetables and the chopped coriander in a bowl. For the salad dressing, mix the lime juice, fish sauce and caster sugar in another bowl and dress the vegetables with this.To serve, arrange the beef on a serving platter and pour the reduced sauce over the meat. If you are using cubes of stewing steak, rather than slices of shin, you’d probably do better to use a deeper dish. Dress the top of the beef with the hot and sour shredded salad. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. For the beef, blend the onions, ginger, garlic and coriander in a food processor until well combined and finely chopped. For the beef, blend the onions, ginger, garlic and coriander in a food processor until well combined and finely chopped. Heat the oil in a large casserole or ovenproof frying pan and fry the mixture over a medium heat, stirring regularly, until soft and beginning to catch in the pan; this should take about 10 minutes. Heat the oil in a large casserole or ovenproof frying pan and fry the mixture over a medium heat, stirring regularly, until soft and beginning to catch in the pan; this should take about 10 minutes. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, stock, oyster sauce and rice wine vinegar and bring to a boil, then drop in the cinnamon sticks and star anise. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, stock, oyster sauce and rice wine vinegar and bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shin and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (or longer if using regular stewing steak). Add the pieces of beef shin and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (or longer if using regular stewing steak). Take the casserole carefully out of the oven and, using a slotted spatula, remove the beef to an ovenproof dish. Cover with foil and keep warm in the oven while you vigorously boil the sauce in the casserole (or pan) on the hob, without a lid, until it has reduced by about half. Take the casserole carefully out of the oven and, using a slotted spatula, remove the beef to an ovenproof dish. Cover with foil and keep warm in the oven while you vigorously boil the sauce in the casserole (or pan) on the hob, without a lid, until it has reduced by about half. For the salad, combine all the julienned vegetables and the chopped coriander in a bowl. For the salad, combine all the julienned vegetables and the chopped coriander in a bowl. For the salad dressing, mix the lime juice, fish sauce and caster sugar in another bowl and dress the vegetables with this. For the salad dressing, mix the lime juice, fish sauce and caster sugar in another bowl and dress the vegetables with this. To serve, arrange the beef on a serving platter and pour the reduced sauce over the meat. If you are using cubes of stewing steak, rather than slices of shin, you’d probably do better to use a deeper dish. Dress the top of the beef with the hot and sour shredded salad. To serve, arrange the beef on a serving platter and pour the reduced sauce over the meat. If you are using cubes of stewing steak, rather than slices of shin, you’d probably do better to use a deeper dish. Dress the top of the beef with the hot and sour shredded salad. Recipe tips I advise you to make the salad at the last minute. You could use half the salad to cover a platter of Asian-style stew and let people strew more on their plates as they eat. The beef can be made in advance. Cook the beef for 1¾ hours, then transfer to a bowl to cool (the beef can also be frozen at this point, if desired). Cover, refrigerate and store in the fridge for up to 2 days. When ready to use, return the beef to a casserole dish and heat gently until the sauce is just boiling. Cover and return to the oven for 30 minutes, or until the beef is piping hot. Transfer the meat to an ovenproof dish and finish as directed. | {
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"title": "Braised shin of beef with hot and sour salad recipe",
"content": "An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian-braised_shin_of_98140_16x9.jpg The point of a stew, it should go without saying, is its flavour rather than its form. So, while the crunchy salad strips of carrot, spring onion and pepper do bring colour and beauty to this otherwise brown study, at the same time their texture and Asian-flavoured bite provide the perfect partner for the rich, aromatic spiciness of the soft-braised stew. 2 onions, peeled, quartered5cm/2in piece fresh root ginger, peeled, sliced4 garlic cloves, peeled2 tsp ground coriander3 tbsp vegetable oil250ml/9fl oz Chinese cooking wine (or dry sherry)4 tbsp soy sauce4 tbsp dark brown sugar2 litres/3½ pints beef stock, preferably organic2 tbsp oyster sauce4 tbsp rice wine vinegar2 cinnamon sticks2 star anise3.5kg/7½lb beef shin, on the bone, cut by the butcher into thick slices (or 1kg/2¼lb beef shin off the bone, cut into large cubes) 2 onions, peeled, quartered 5cm/2in piece fresh root ginger, peeled, sliced 4 garlic cloves, peeled 2 tsp ground coriander 3 tbsp vegetable oil 250ml/9fl oz Chinese cooking wine (or dry sherry) 4 tbsp soy sauce 4 tbsp dark brown sugar 2 litres/3½ pints beef stock, preferably organic 2 tbsp oyster sauce 4 tbsp rice wine vinegar 2 cinnamon sticks 2 star anise 3.5kg/7½lb beef shin, on the bone, cut by the butcher into thick slices (or 1kg/2¼lb beef shin off the bone, cut into large cubes) 3 carrots, peeled, cut into matchsticks4 spring onions, cut into matchsticks1 long red chilli, seeds removed, cut into matchsticks1 long green chilli, seeds removed, cut into matchsticks20g/¾oz bunch fresh coriander, finely chopped 3 carrots, peeled, cut into matchsticks 4 spring onions, cut into matchsticks 1 long red chilli, seeds removed, cut into matchsticks 1 long green chilli, seeds removed, cut into matchsticks 20g/¾oz bunch fresh coriander, finely chopped 1 lime, juice only4 tbsp Thai fish sauce1 tsp caster sugar 1 lime, juice only 4 tbsp Thai fish sauce 1 tsp caster sugar Method Preheat the oven to 150C/300F/Gas 2. For the beef, blend the onions, ginger, garlic and coriander in a food processor until well combined and finely chopped.Heat the oil in a large casserole or ovenproof frying pan and fry the mixture over a medium heat, stirring regularly, until soft and beginning to catch in the pan; this should take about 10 minutes.Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, stock, oyster sauce and rice wine vinegar and bring to a boil, then drop in the cinnamon sticks and star anise.Add the pieces of beef shin and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (or longer if using regular stewing steak).Take the casserole carefully out of the oven and, using a slotted spatula, remove the beef to an ovenproof dish. Cover with foil and keep warm in the oven while you vigorously boil the sauce in the casserole (or pan) on the hob, without a lid, until it has reduced by about half.For the salad, combine all the julienned vegetables and the chopped coriander in a bowl. For the salad dressing, mix the lime juice, fish sauce and caster sugar in another bowl and dress the vegetables with this.To serve, arrange the beef on a serving platter and pour the reduced sauce over the meat. If you are using cubes of stewing steak, rather than slices of shin, you’d probably do better to use a deeper dish. Dress the top of the beef with the hot and sour shredded salad. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. For the beef, blend the onions, ginger, garlic and coriander in a food processor until well combined and finely chopped. For the beef, blend the onions, ginger, garlic and coriander in a food processor until well combined and finely chopped. Heat the oil in a large casserole or ovenproof frying pan and fry the mixture over a medium heat, stirring regularly, until soft and beginning to catch in the pan; this should take about 10 minutes. Heat the oil in a large casserole or ovenproof frying pan and fry the mixture over a medium heat, stirring regularly, until soft and beginning to catch in the pan; this should take about 10 minutes. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, stock, oyster sauce and rice wine vinegar and bring to a boil, then drop in the cinnamon sticks and star anise. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, stock, oyster sauce and rice wine vinegar and bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shin and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (or longer if using regular stewing steak). Add the pieces of beef shin and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (or longer if using regular stewing steak). Take the casserole carefully out of the oven and, using a slotted spatula, remove the beef to an ovenproof dish. Cover with foil and keep warm in the oven while you vigorously boil the sauce in the casserole (or pan) on the hob, without a lid, until it has reduced by about half. Take the casserole carefully out of the oven and, using a slotted spatula, remove the beef to an ovenproof dish. Cover with foil and keep warm in the oven while you vigorously boil the sauce in the casserole (or pan) on the hob, without a lid, until it has reduced by about half. For the salad, combine all the julienned vegetables and the chopped coriander in a bowl. For the salad, combine all the julienned vegetables and the chopped coriander in a bowl. For the salad dressing, mix the lime juice, fish sauce and caster sugar in another bowl and dress the vegetables with this. For the salad dressing, mix the lime juice, fish sauce and caster sugar in another bowl and dress the vegetables with this. To serve, arrange the beef on a serving platter and pour the reduced sauce over the meat. If you are using cubes of stewing steak, rather than slices of shin, you’d probably do better to use a deeper dish. Dress the top of the beef with the hot and sour shredded salad. To serve, arrange the beef on a serving platter and pour the reduced sauce over the meat. If you are using cubes of stewing steak, rather than slices of shin, you’d probably do better to use a deeper dish. Dress the top of the beef with the hot and sour shredded salad. Recipe tips I advise you to make the salad at the last minute. You could use half the salad to cover a platter of Asian-style stew and let people strew more on their plates as they eat. The beef can be made in advance. Cook the beef for 1¾ hours, then transfer to a bowl to cool (the beef can also be frozen at this point, if desired). Cover, refrigerate and store in the fridge for up to 2 days. When ready to use, return the beef to a casserole dish and heat gently until the sauce is just boiling. Cover and return to the oven for 30 minutes, or until the beef is piping hot. Transfer the meat to an ovenproof dish and finish as directed."
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} | a9f2c435a4f599644b6b3798c8615bfd37689457d59bbfc27b0f10c0ba7a043c | Bauernfruhstuck (farmer’s breakfast) recipe
An average of 3.7 out of 5 stars from 6 ratings Bauernfruhstuck is a traditional German one-pan cooked breakfast of bacon, potatoes and scrambled eggs. Enjoy it for brunch, lunch or a simple midweek supper. 6 slices bacon, any variety1 tbsp butter1 onion, chopped4 potatoes, cooked and diced6 free-range eggs60ml/4 tbsp milksalt and freshly ground black pepper 6 slices bacon, any variety 1 tbsp butter 1 onion, chopped 4 potatoes, cooked and diced 6 free-range eggs 60ml/4 tbsp milk salt and freshly ground black pepper Method In a large frying pan, fry the bacon until crisp. Remove and drain on kitchen paper, then chop into small pieces.Pour off the bacon fat from the pan, add the butter and fry the onion until soft.Add the cooked potatoes and fry until lightly browned.Crack the eggs into a bowl, lightly beat, then add the milk, salt, a good grinding of pepper and the chopped bacon. Pour the egg mixture over the onions and potatoes and cook, stirring occasionally, until the eggs are done to your liking. In a large frying pan, fry the bacon until crisp. Remove and drain on kitchen paper, then chop into small pieces. In a large frying pan, fry the bacon until crisp. Remove and drain on kitchen paper, then chop into small pieces. Pour off the bacon fat from the pan, add the butter and fry the onion until soft. Pour off the bacon fat from the pan, add the butter and fry the onion until soft. Add the cooked potatoes and fry until lightly browned. Add the cooked potatoes and fry until lightly browned. Crack the eggs into a bowl, lightly beat, then add the milk, salt, a good grinding of pepper and the chopped bacon. Pour the egg mixture over the onions and potatoes and cook, stirring occasionally, until the eggs are done to your liking. Crack the eggs into a bowl, lightly beat, then add the milk, salt, a good grinding of pepper and the chopped bacon. Pour the egg mixture over the onions and potatoes and cook, stirring occasionally, until the eggs are done to your liking. | {
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"content": "An average of 3.7 out of 5 stars from 6 ratings Bauernfruhstuck is a traditional German one-pan cooked breakfast of bacon, potatoes and scrambled eggs. Enjoy it for brunch, lunch or a simple midweek supper. 6 slices bacon, any variety1 tbsp butter1 onion, chopped4 potatoes, cooked and diced6 free-range eggs60ml/4 tbsp milksalt and freshly ground black pepper 6 slices bacon, any variety 1 tbsp butter 1 onion, chopped 4 potatoes, cooked and diced 6 free-range eggs 60ml/4 tbsp milk salt and freshly ground black pepper Method In a large frying pan, fry the bacon until crisp. Remove and drain on kitchen paper, then chop into small pieces.Pour off the bacon fat from the pan, add the butter and fry the onion until soft.Add the cooked potatoes and fry until lightly browned.Crack the eggs into a bowl, lightly beat, then add the milk, salt, a good grinding of pepper and the chopped bacon. Pour the egg mixture over the onions and potatoes and cook, stirring occasionally, until the eggs are done to your liking. In a large frying pan, fry the bacon until crisp. Remove and drain on kitchen paper, then chop into small pieces. In a large frying pan, fry the bacon until crisp. Remove and drain on kitchen paper, then chop into small pieces. Pour off the bacon fat from the pan, add the butter and fry the onion until soft. Pour off the bacon fat from the pan, add the butter and fry the onion until soft. Add the cooked potatoes and fry until lightly browned. Add the cooked potatoes and fry until lightly browned. Crack the eggs into a bowl, lightly beat, then add the milk, salt, a good grinding of pepper and the chopped bacon. Pour the egg mixture over the onions and potatoes and cook, stirring occasionally, until the eggs are done to your liking. Crack the eggs into a bowl, lightly beat, then add the milk, salt, a good grinding of pepper and the chopped bacon. Pour the egg mixture over the onions and potatoes and cook, stirring occasionally, until the eggs are done to your liking."
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} | 6f54e42f9bdcd031d12d9c2e97e5ac3e6f164edd11a836245bd58518f3308516 | Dirty lamb burger, sliced onions and aloo pakora recipe
To make the spicy onions, place all the ingredients in a large mixing bowl, mix well and leave for 2 hours. The spicy onions can be kept in the fridge for up to a week.To make the lamb burger, mix all the burger ingredients together well, with clean hands, in a large bowl. Divide the burger mix into 6–8 even balls.Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes. Set aside in the fridge on a plate until you are ready to cook the burgers.To make the aloo pakora, wash the potatoes thoroughly under running water and then cut the potato into julienne (thin matchsticks).Put the gram flour, turmeric, salt, ginger, chilli, cumin, chilli powder and coriander in a bowl and mix together. Measure out 100ml/3½fl oz of water – you may not need it all.Add the potatoes to the spice mixture, then add a splash of the measured water in small increments, mix until a thick batter forms.Heat a pan with oil for shallow frying until medium-hot ensuring that the oil is not too hot about (about 155C to 165C). CAUTION: hot oil can be dangerous. Do not leave unattended.Now add the potato batter (about 1 tablespoon blobs) gently into the pan and flatten slightly using a spatula and allow them to cook undisturbed for 3–4 minutes, or until golden-brown, before flipping and allowing to cook for another 3–4 minutes, or until golden-brown on the other side. Repeat to use up all the batter.While the aloo pakora is cooking, cook the burgers. Heat a large non-stick frying pan on a high heat, and drizzle in a little oil. Carefully put all the burgers in the pan then turn the heat down to medium, cook for 4 minutes on one side, then flip overusing a spatula and cook the other side for 3–5 minutes, or until cooked through. Remove from the pan and leave to rest for a minute on kitchen paper.In the same pan (making use of any excess fat and spices in the pa), turn up the heat and then toast the cut sides of the bun lids in the hot pan for 30 seconds, or until slightly browned. To serve, build each burger with pakora on top of one half of the bun, then the lamb burger, followed by the spiced onions. Serve right away with tamarind sauce and mint chutney on the side. To make the spicy onions, place all the ingredients in a large mixing bowl, mix well and leave for 2 hours. The spicy onions can be kept in the fridge for up to a week. To make the spicy onions, place all the ingredients in a large mixing bowl, mix well and leave for 2 hours. The spicy onions can be kept in the fridge for up to a week. To make the lamb burger, mix all the burger ingredients together well, with clean hands, in a large bowl. Divide the burger mix into 6–8 even balls. To make the lamb burger, mix all the burger ingredients together well, with clean hands, in a large bowl. Divide the burger mix into 6–8 even balls. Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes. Set aside in the fridge on a plate until you are ready to cook the burgers. Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes. Set aside in the fridge on a plate until you are ready to cook the burgers. To make the aloo pakora, wash the potatoes thoroughly under running water and then cut the potato into julienne (thin matchsticks). To make the aloo pakora, wash the potatoes thoroughly under running water and then cut the potato into julienne (thin matchsticks). Put the gram flour, turmeric, salt, ginger, chilli, cumin, chilli powder and coriander in a bowl and mix together. Measure out 100ml/3½fl oz of water – you may not need it all. Put the gram flour, turmeric, salt, ginger, chilli, cumin, chilli powder and coriander in a bowl and mix together. Measure out 100ml/3½fl oz of water – you may not need it all. Add the potatoes to the spice mixture, then add a splash of the measured water in small increments, mix until a thick batter forms. Add the potatoes to the spice mixture, then add a splash of the measured water in small increments, mix until a thick batter forms. Heat a pan with oil for shallow frying until medium-hot ensuring that the oil is not too hot about (about 155C to 165C). CAUTION: hot oil can be dangerous. Do not leave unattended. Heat a pan with oil for shallow frying until medium-hot ensuring that the oil is not too hot about (about 155C to 165C). CAUTION: hot oil can be dangerous. Do not leave unattended. Now add the potato batter (about 1 tablespoon blobs) gently into the pan and flatten slightly using a spatula and allow them to cook undisturbed for 3–4 minutes, or until golden-brown, before flipping and allowing to cook for another 3–4 minutes, or until golden-brown on the other side. Repeat to use up all the batter. Now add the potato batter (about 1 tablespoon blobs) gently into the pan and flatten slightly using a spatula and allow them to cook undisturbed for 3–4 minutes, or until golden-brown, before flipping and allowing to cook for another 3–4 minutes, or until golden-brown on the other side. Repeat to use up all the batter. While the aloo pakora is cooking, cook the burgers. Heat a large non-stick frying pan on a high heat, and drizzle in a little oil. Carefully put all the burgers in the pan then turn the heat down to medium, cook for 4 minutes on one side, then flip overusing a spatula and cook the other side for 3–5 minutes, or until cooked through. Remove from the pan and leave to rest for a minute on kitchen paper. While the aloo pakora is cooking, cook the burgers. Heat a large non-stick frying pan on a high heat, and drizzle in a little oil. Carefully put all the burgers in the pan then turn the heat down to medium, cook for 4 minutes on one side, then flip overusing a spatula and cook the other side for 3–5 minutes, or until cooked through. Remove from the pan and leave to rest for a minute on kitchen paper. In the same pan (making use of any excess fat and spices in the pa), turn up the heat and then toast the cut sides of the bun lids in the hot pan for 30 seconds, or until slightly browned. In the same pan (making use of any excess fat and spices in the pa), turn up the heat and then toast the cut sides of the bun lids in the hot pan for 30 seconds, or until slightly browned. To serve, build each burger with pakora on top of one half of the bun, then the lamb burger, followed by the spiced onions. Serve right away with tamarind sauce and mint chutney on the side. To serve, build each burger with pakora on top of one half of the bun, then the lamb burger, followed by the spiced onions. Serve right away with tamarind sauce and mint chutney on the side. | {
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"title": "Dirty lamb burger, sliced onions and aloo pakora recipe",
"content": "To make the spicy onions, place all the ingredients in a large mixing bowl, mix well and leave for 2 hours. The spicy onions can be kept in the fridge for up to a week.To make the lamb burger, mix all the burger ingredients together well, with clean hands, in a large bowl. Divide the burger mix into 6–8 even balls.Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes. Set aside in the fridge on a plate until you are ready to cook the burgers.To make the aloo pakora, wash the potatoes thoroughly under running water and then cut the potato into julienne (thin matchsticks).Put the gram flour, turmeric, salt, ginger, chilli, cumin, chilli powder and coriander in a bowl and mix together. Measure out 100ml/3½fl oz of water – you may not need it all.Add the potatoes to the spice mixture, then add a splash of the measured water in small increments, mix until a thick batter forms.Heat a pan with oil for shallow frying until medium-hot ensuring that the oil is not too hot about (about 155C to 165C). CAUTION: hot oil can be dangerous. Do not leave unattended.Now add the potato batter (about 1 tablespoon blobs) gently into the pan and flatten slightly using a spatula and allow them to cook undisturbed for 3–4 minutes, or until golden-brown, before flipping and allowing to cook for another 3–4 minutes, or until golden-brown on the other side. Repeat to use up all the batter.While the aloo pakora is cooking, cook the burgers. Heat a large non-stick frying pan on a high heat, and drizzle in a little oil. Carefully put all the burgers in the pan then turn the heat down to medium, cook for 4 minutes on one side, then flip overusing a spatula and cook the other side for 3–5 minutes, or until cooked through. Remove from the pan and leave to rest for a minute on kitchen paper.In the same pan (making use of any excess fat and spices in the pa), turn up the heat and then toast the cut sides of the bun lids in the hot pan for 30 seconds, or until slightly browned. To serve, build each burger with pakora on top of one half of the bun, then the lamb burger, followed by the spiced onions. Serve right away with tamarind sauce and mint chutney on the side. To make the spicy onions, place all the ingredients in a large mixing bowl, mix well and leave for 2 hours. The spicy onions can be kept in the fridge for up to a week. To make the spicy onions, place all the ingredients in a large mixing bowl, mix well and leave for 2 hours. The spicy onions can be kept in the fridge for up to a week. To make the lamb burger, mix all the burger ingredients together well, with clean hands, in a large bowl. Divide the burger mix into 6–8 even balls. To make the lamb burger, mix all the burger ingredients together well, with clean hands, in a large bowl. Divide the burger mix into 6–8 even balls. Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes. Set aside in the fridge on a plate until you are ready to cook the burgers. Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes. Set aside in the fridge on a plate until you are ready to cook the burgers. To make the aloo pakora, wash the potatoes thoroughly under running water and then cut the potato into julienne (thin matchsticks). To make the aloo pakora, wash the potatoes thoroughly under running water and then cut the potato into julienne (thin matchsticks). Put the gram flour, turmeric, salt, ginger, chilli, cumin, chilli powder and coriander in a bowl and mix together. Measure out 100ml/3½fl oz of water – you may not need it all. Put the gram flour, turmeric, salt, ginger, chilli, cumin, chilli powder and coriander in a bowl and mix together. Measure out 100ml/3½fl oz of water – you may not need it all. Add the potatoes to the spice mixture, then add a splash of the measured water in small increments, mix until a thick batter forms. Add the potatoes to the spice mixture, then add a splash of the measured water in small increments, mix until a thick batter forms. Heat a pan with oil for shallow frying until medium-hot ensuring that the oil is not too hot about (about 155C to 165C). CAUTION: hot oil can be dangerous. Do not leave unattended. Heat a pan with oil for shallow frying until medium-hot ensuring that the oil is not too hot about (about 155C to 165C). CAUTION: hot oil can be dangerous. Do not leave unattended. Now add the potato batter (about 1 tablespoon blobs) gently into the pan and flatten slightly using a spatula and allow them to cook undisturbed for 3–4 minutes, or until golden-brown, before flipping and allowing to cook for another 3–4 minutes, or until golden-brown on the other side. Repeat to use up all the batter. Now add the potato batter (about 1 tablespoon blobs) gently into the pan and flatten slightly using a spatula and allow them to cook undisturbed for 3–4 minutes, or until golden-brown, before flipping and allowing to cook for another 3–4 minutes, or until golden-brown on the other side. Repeat to use up all the batter. While the aloo pakora is cooking, cook the burgers. Heat a large non-stick frying pan on a high heat, and drizzle in a little oil. Carefully put all the burgers in the pan then turn the heat down to medium, cook for 4 minutes on one side, then flip overusing a spatula and cook the other side for 3–5 minutes, or until cooked through. Remove from the pan and leave to rest for a minute on kitchen paper. While the aloo pakora is cooking, cook the burgers. Heat a large non-stick frying pan on a high heat, and drizzle in a little oil. Carefully put all the burgers in the pan then turn the heat down to medium, cook for 4 minutes on one side, then flip overusing a spatula and cook the other side for 3–5 minutes, or until cooked through. Remove from the pan and leave to rest for a minute on kitchen paper. In the same pan (making use of any excess fat and spices in the pa), turn up the heat and then toast the cut sides of the bun lids in the hot pan for 30 seconds, or until slightly browned. In the same pan (making use of any excess fat and spices in the pa), turn up the heat and then toast the cut sides of the bun lids in the hot pan for 30 seconds, or until slightly browned. To serve, build each burger with pakora on top of one half of the bun, then the lamb burger, followed by the spiced onions. Serve right away with tamarind sauce and mint chutney on the side. To serve, build each burger with pakora on top of one half of the bun, then the lamb burger, followed by the spiced onions. Serve right away with tamarind sauce and mint chutney on the side."
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} | 608b9e1a602199d18d1da7398f1a1d181eef7f9f54470858d56188fa0c2c4697 | Lamb chop pakoras with fattoush recipe
Trim the fat from the lamb and scrape the bones clean.Put a frying pan over a medium heat, add the cumin and coriander seeds and toast for a minute, then place in a pestle and mortar with the peppercorns and grind finely. Pour the milk into a heavy saucepan and add the cumin and coriander mixture, the cinnamon, cloves, cardamom, chillies, ginger and onion. Bring to the boil and add the chops. Reduce the heat to low and simmer for about 20–30 minutes until the liquid has reduced and the chops are tender. Pat dry. Meanwhile, make a batter by whisking together the gram flour, mustard seeds, yoghurt, salt, cayenne and 5 tablespoons of water. Season with salt and pepper. Allow to rest.To make the fattoush, preheat the oven to 220C/200C Fan/Gas 7.Split the pitta breads crossways so you have 4 thin flatbreads. Put these on a baking tray and bake for 10–15 minutes until crisp and golden brown. Leave for a minute or two until cool enough to handle, then tear the pitta bread into small pieces.Put all the vegetables and herbs into a large bowl, add the pieces of pitta bread and mix thoroughly.Whisk together all the dressing ingredients, season to taste and pour over the salad. Mix thoroughly. To cook the pakoras, heat the oil in a deep heavy-based pan. It is ready when a small cube of bread sizzles and turns golden brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using the bone as a handle, dip each chop in the batter (keeping the batter off the bone) and fry until golden: you may need to do this in 2–3 batches. Remove from the oil using a slotted spoon and drain on kitchen paper.Serve with small bowls of salt flakes, raita, chutneys and lime quarters. Serve the fattoush salad on the side, with a little more sumac sprinkled over. Trim the fat from the lamb and scrape the bones clean. Trim the fat from the lamb and scrape the bones clean. Put a frying pan over a medium heat, add the cumin and coriander seeds and toast for a minute, then place in a pestle and mortar with the peppercorns and grind finely. Put a frying pan over a medium heat, add the cumin and coriander seeds and toast for a minute, then place in a pestle and mortar with the peppercorns and grind finely. Pour the milk into a heavy saucepan and add the cumin and coriander mixture, the cinnamon, cloves, cardamom, chillies, ginger and onion. Bring to the boil and add the chops. Reduce the heat to low and simmer for about 20–30 minutes until the liquid has reduced and the chops are tender. Pat dry. Pour the milk into a heavy saucepan and add the cumin and coriander mixture, the cinnamon, cloves, cardamom, chillies, ginger and onion. Bring to the boil and add the chops. Reduce the heat to low and simmer for about 20–30 minutes until the liquid has reduced and the chops are tender. Pat dry. Meanwhile, make a batter by whisking together the gram flour, mustard seeds, yoghurt, salt, cayenne and 5 tablespoons of water. Season with salt and pepper. Allow to rest. Meanwhile, make a batter by whisking together the gram flour, mustard seeds, yoghurt, salt, cayenne and 5 tablespoons of water. Season with salt and pepper. Allow to rest. To make the fattoush, preheat the oven to 220C/200C Fan/Gas 7. To make the fattoush, preheat the oven to 220C/200C Fan/Gas 7. Split the pitta breads crossways so you have 4 thin flatbreads. Put these on a baking tray and bake for 10–15 minutes until crisp and golden brown. Leave for a minute or two until cool enough to handle, then tear the pitta bread into small pieces. Split the pitta breads crossways so you have 4 thin flatbreads. Put these on a baking tray and bake for 10–15 minutes until crisp and golden brown. Leave for a minute or two until cool enough to handle, then tear the pitta bread into small pieces. Put all the vegetables and herbs into a large bowl, add the pieces of pitta bread and mix thoroughly. Put all the vegetables and herbs into a large bowl, add the pieces of pitta bread and mix thoroughly. Whisk together all the dressing ingredients, season to taste and pour over the salad. Mix thoroughly. Whisk together all the dressing ingredients, season to taste and pour over the salad. Mix thoroughly. To cook the pakoras, heat the oil in a deep heavy-based pan. It is ready when a small cube of bread sizzles and turns golden brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using the bone as a handle, dip each chop in the batter (keeping the batter off the bone) and fry until golden: you may need to do this in 2–3 batches. Remove from the oil using a slotted spoon and drain on kitchen paper. To cook the pakoras, heat the oil in a deep heavy-based pan. It is ready when a small cube of bread sizzles and turns golden brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using the bone as a handle, dip each chop in the batter (keeping the batter off the bone) and fry until golden: you may need to do this in 2–3 batches. Remove from the oil using a slotted spoon and drain on kitchen paper. Serve with small bowls of salt flakes, raita, chutneys and lime quarters. Serve the fattoush salad on the side, with a little more sumac sprinkled over. Serve with small bowls of salt flakes, raita, chutneys and lime quarters. Serve the fattoush salad on the side, with a little more sumac sprinkled over. | {
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"title": "Lamb chop pakoras with fattoush recipe",
"content": "Trim the fat from the lamb and scrape the bones clean.Put a frying pan over a medium heat, add the cumin and coriander seeds and toast for a minute, then place in a pestle and mortar with the peppercorns and grind finely. Pour the milk into a heavy saucepan and add the cumin and coriander mixture, the cinnamon, cloves, cardamom, chillies, ginger and onion. Bring to the boil and add the chops. Reduce the heat to low and simmer for about 20–30 minutes until the liquid has reduced and the chops are tender. Pat dry. Meanwhile, make a batter by whisking together the gram flour, mustard seeds, yoghurt, salt, cayenne and 5 tablespoons of water. Season with salt and pepper. Allow to rest.To make the fattoush, preheat the oven to 220C/200C Fan/Gas 7.Split the pitta breads crossways so you have 4 thin flatbreads. Put these on a baking tray and bake for 10–15 minutes until crisp and golden brown. Leave for a minute or two until cool enough to handle, then tear the pitta bread into small pieces.Put all the vegetables and herbs into a large bowl, add the pieces of pitta bread and mix thoroughly.Whisk together all the dressing ingredients, season to taste and pour over the salad. Mix thoroughly. To cook the pakoras, heat the oil in a deep heavy-based pan. It is ready when a small cube of bread sizzles and turns golden brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using the bone as a handle, dip each chop in the batter (keeping the batter off the bone) and fry until golden: you may need to do this in 2–3 batches. Remove from the oil using a slotted spoon and drain on kitchen paper.Serve with small bowls of salt flakes, raita, chutneys and lime quarters. Serve the fattoush salad on the side, with a little more sumac sprinkled over. Trim the fat from the lamb and scrape the bones clean. Trim the fat from the lamb and scrape the bones clean. Put a frying pan over a medium heat, add the cumin and coriander seeds and toast for a minute, then place in a pestle and mortar with the peppercorns and grind finely. Put a frying pan over a medium heat, add the cumin and coriander seeds and toast for a minute, then place in a pestle and mortar with the peppercorns and grind finely. Pour the milk into a heavy saucepan and add the cumin and coriander mixture, the cinnamon, cloves, cardamom, chillies, ginger and onion. Bring to the boil and add the chops. Reduce the heat to low and simmer for about 20–30 minutes until the liquid has reduced and the chops are tender. Pat dry. Pour the milk into a heavy saucepan and add the cumin and coriander mixture, the cinnamon, cloves, cardamom, chillies, ginger and onion. Bring to the boil and add the chops. Reduce the heat to low and simmer for about 20–30 minutes until the liquid has reduced and the chops are tender. Pat dry. Meanwhile, make a batter by whisking together the gram flour, mustard seeds, yoghurt, salt, cayenne and 5 tablespoons of water. Season with salt and pepper. Allow to rest. Meanwhile, make a batter by whisking together the gram flour, mustard seeds, yoghurt, salt, cayenne and 5 tablespoons of water. Season with salt and pepper. Allow to rest. To make the fattoush, preheat the oven to 220C/200C Fan/Gas 7. To make the fattoush, preheat the oven to 220C/200C Fan/Gas 7. Split the pitta breads crossways so you have 4 thin flatbreads. Put these on a baking tray and bake for 10–15 minutes until crisp and golden brown. Leave for a minute or two until cool enough to handle, then tear the pitta bread into small pieces. Split the pitta breads crossways so you have 4 thin flatbreads. Put these on a baking tray and bake for 10–15 minutes until crisp and golden brown. Leave for a minute or two until cool enough to handle, then tear the pitta bread into small pieces. Put all the vegetables and herbs into a large bowl, add the pieces of pitta bread and mix thoroughly. Put all the vegetables and herbs into a large bowl, add the pieces of pitta bread and mix thoroughly. Whisk together all the dressing ingredients, season to taste and pour over the salad. Mix thoroughly. Whisk together all the dressing ingredients, season to taste and pour over the salad. Mix thoroughly. To cook the pakoras, heat the oil in a deep heavy-based pan. It is ready when a small cube of bread sizzles and turns golden brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using the bone as a handle, dip each chop in the batter (keeping the batter off the bone) and fry until golden: you may need to do this in 2–3 batches. Remove from the oil using a slotted spoon and drain on kitchen paper. To cook the pakoras, heat the oil in a deep heavy-based pan. It is ready when a small cube of bread sizzles and turns golden brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using the bone as a handle, dip each chop in the batter (keeping the batter off the bone) and fry until golden: you may need to do this in 2–3 batches. Remove from the oil using a slotted spoon and drain on kitchen paper. Serve with small bowls of salt flakes, raita, chutneys and lime quarters. Serve the fattoush salad on the side, with a little more sumac sprinkled over. Serve with small bowls of salt flakes, raita, chutneys and lime quarters. Serve the fattoush salad on the side, with a little more sumac sprinkled over."
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} | d1a96db20f06ff5c1e88e37b0ded9696b957e4eec666c764a4f60e158e174484 | Bacon, cheese and potato-topped pie recipe
An average of 4.3 out of 5 stars from 13 ratings A homely cheese pie made with bacon, leeks, cheddar and red Leicester and topped with buttery, garlicky rosemary potato slices. Make sure you soak the potatoes in a bowl of water for at least an hour to remove excess starch. 2 tbsp olive oil 25g/1oz unsalted butter 8 rashers smoked streaky bacon, chopped 1 garlic clove, finely chopped3 large leeks, sliced1 tbsp plain flour 1 potatoe, peeled and diced100ml/3½fl oz full-fat milk100ml/3½fl oz double cream 100g/3½oz strong cheddar, grated150g/5½oz red Leicester, gratedsalt and freshly ground black pepper 2 tbsp olive oil 25g/1oz unsalted butter 8 rashers smoked streaky bacon, chopped 1 garlic clove, finely chopped 3 large leeks, sliced 1 tbsp plain flour 1 potatoe, peeled and diced 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz strong cheddar, grated 150g/5½oz red Leicester, grated salt and freshly ground black pepper 1 rosemary sprig, leaves only, chopped 1 garlic clove, finely chopped50ml/2fl oz olive oil 50g/1¾oz butter, melted4–5 potatoes peeled and thinly sliced, soaked in a bowl of water for at least an hour salt and freshly ground black pepper 1 rosemary sprig, leaves only, chopped 1 garlic clove, finely chopped 50ml/2fl oz olive oil 50g/1¾oz butter, melted 4–5 potatoes peeled and thinly sliced, soaked in a bowl of water for at least an hour salt and freshly ground black pepper 120g/4¼oz Parmesan, grated green salad leaves 120g/4¼oz Parmesan, grated green salad leaves Method Heat the olive oil in a pan, add the butter and once melted, tip in the bacon, garlic and the leeks. Cook gently for about 30 minutes, or until soft and very lightly caramelised in the oil and butter. Add the flour, cook until a biscuit-like aroma is released, then add the diced potatoe, milk and cream. Stir in the two types of cheese. Taste and season with salt and pepper. Transfer into a 23cm/9in pie dish. To make the topping, toss the rosemary, garlic, oil and melted butter together in a large bowl. Season with salt and pepper. Drain the potatoes and then add them to the butter mixture and mix well to coat.To assemble the pie, preheat the oven to 200C/180C Fan/Gas 6.Layer the potatoes in a fan shape side by side on top of the cheese filling, until the top is covered.Bake for 40 minutes – if the top starts to looks too dark, cover with foil for the remaining cooking time.To serve, sprinkle with Parmesan and serve in slices with the salad leaves. Heat the olive oil in a pan, add the butter and once melted, tip in the bacon, garlic and the leeks. Cook gently for about 30 minutes, or until soft and very lightly caramelised in the oil and butter. Heat the olive oil in a pan, add the butter and once melted, tip in the bacon, garlic and the leeks. Cook gently for about 30 minutes, or until soft and very lightly caramelised in the oil and butter. Add the flour, cook until a biscuit-like aroma is released, then add the diced potatoe, milk and cream. Stir in the two types of cheese. Taste and season with salt and pepper. Transfer into a 23cm/9in pie dish. Add the flour, cook until a biscuit-like aroma is released, then add the diced potatoe, milk and cream. Stir in the two types of cheese. Taste and season with salt and pepper. Transfer into a 23cm/9in pie dish. To make the topping, toss the rosemary, garlic, oil and melted butter together in a large bowl. Season with salt and pepper. Drain the potatoes and then add them to the butter mixture and mix well to coat. To make the topping, toss the rosemary, garlic, oil and melted butter together in a large bowl. Season with salt and pepper. Drain the potatoes and then add them to the butter mixture and mix well to coat. To assemble the pie, preheat the oven to 200C/180C Fan/Gas 6. To assemble the pie, preheat the oven to 200C/180C Fan/Gas 6. Layer the potatoes in a fan shape side by side on top of the cheese filling, until the top is covered. Layer the potatoes in a fan shape side by side on top of the cheese filling, until the top is covered. Bake for 40 minutes – if the top starts to looks too dark, cover with foil for the remaining cooking time. Bake for 40 minutes – if the top starts to looks too dark, cover with foil for the remaining cooking time. To serve, sprinkle with Parmesan and serve in slices with the salad leaves. To serve, sprinkle with Parmesan and serve in slices with the salad leaves. | {
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"title": "Bacon, cheese and potato-topped pie recipe",
"content": "An average of 4.3 out of 5 stars from 13 ratings A homely cheese pie made with bacon, leeks, cheddar and red Leicester and topped with buttery, garlicky rosemary potato slices. Make sure you soak the potatoes in a bowl of water for at least an hour to remove excess starch. 2 tbsp olive oil 25g/1oz unsalted butter 8 rashers smoked streaky bacon, chopped 1 garlic clove, finely chopped3 large leeks, sliced1 tbsp plain flour 1 potatoe, peeled and diced100ml/3½fl oz full-fat milk100ml/3½fl oz double cream 100g/3½oz strong cheddar, grated150g/5½oz red Leicester, gratedsalt and freshly ground black pepper 2 tbsp olive oil 25g/1oz unsalted butter 8 rashers smoked streaky bacon, chopped 1 garlic clove, finely chopped 3 large leeks, sliced 1 tbsp plain flour 1 potatoe, peeled and diced 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz strong cheddar, grated 150g/5½oz red Leicester, grated salt and freshly ground black pepper 1 rosemary sprig, leaves only, chopped 1 garlic clove, finely chopped50ml/2fl oz olive oil 50g/1¾oz butter, melted4–5 potatoes peeled and thinly sliced, soaked in a bowl of water for at least an hour salt and freshly ground black pepper 1 rosemary sprig, leaves only, chopped 1 garlic clove, finely chopped 50ml/2fl oz olive oil 50g/1¾oz butter, melted 4–5 potatoes peeled and thinly sliced, soaked in a bowl of water for at least an hour salt and freshly ground black pepper 120g/4¼oz Parmesan, grated green salad leaves 120g/4¼oz Parmesan, grated green salad leaves Method Heat the olive oil in a pan, add the butter and once melted, tip in the bacon, garlic and the leeks. Cook gently for about 30 minutes, or until soft and very lightly caramelised in the oil and butter. Add the flour, cook until a biscuit-like aroma is released, then add the diced potatoe, milk and cream. Stir in the two types of cheese. Taste and season with salt and pepper. Transfer into a 23cm/9in pie dish. To make the topping, toss the rosemary, garlic, oil and melted butter together in a large bowl. Season with salt and pepper. Drain the potatoes and then add them to the butter mixture and mix well to coat.To assemble the pie, preheat the oven to 200C/180C Fan/Gas 6.Layer the potatoes in a fan shape side by side on top of the cheese filling, until the top is covered.Bake for 40 minutes – if the top starts to looks too dark, cover with foil for the remaining cooking time.To serve, sprinkle with Parmesan and serve in slices with the salad leaves. Heat the olive oil in a pan, add the butter and once melted, tip in the bacon, garlic and the leeks. Cook gently for about 30 minutes, or until soft and very lightly caramelised in the oil and butter. Heat the olive oil in a pan, add the butter and once melted, tip in the bacon, garlic and the leeks. Cook gently for about 30 minutes, or until soft and very lightly caramelised in the oil and butter. Add the flour, cook until a biscuit-like aroma is released, then add the diced potatoe, milk and cream. Stir in the two types of cheese. Taste and season with salt and pepper. Transfer into a 23cm/9in pie dish. Add the flour, cook until a biscuit-like aroma is released, then add the diced potatoe, milk and cream. Stir in the two types of cheese. Taste and season with salt and pepper. Transfer into a 23cm/9in pie dish. To make the topping, toss the rosemary, garlic, oil and melted butter together in a large bowl. Season with salt and pepper. Drain the potatoes and then add them to the butter mixture and mix well to coat. To make the topping, toss the rosemary, garlic, oil and melted butter together in a large bowl. Season with salt and pepper. Drain the potatoes and then add them to the butter mixture and mix well to coat. To assemble the pie, preheat the oven to 200C/180C Fan/Gas 6. To assemble the pie, preheat the oven to 200C/180C Fan/Gas 6. Layer the potatoes in a fan shape side by side on top of the cheese filling, until the top is covered. Layer the potatoes in a fan shape side by side on top of the cheese filling, until the top is covered. Bake for 40 minutes – if the top starts to looks too dark, cover with foil for the remaining cooking time. Bake for 40 minutes – if the top starts to looks too dark, cover with foil for the remaining cooking time. To serve, sprinkle with Parmesan and serve in slices with the salad leaves. To serve, sprinkle with Parmesan and serve in slices with the salad leaves."
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} | b7958374f51e7b21ee045afb9db83334006b2580aea830fd6a644fc91675c7d6 | Lamb shank pie with champ and Vichy carrots recipe
An average of 4.0 out of 5 stars from 1 rating Using lamb on the bone adds an extra depth of flavour to this rich pie. 1 lamb shank 2 tbsp olive oil1 onion, finely chopped2 sticks celery, finely chopped 1 leek, finely chopped1 bay leaf 2 cloves garlic, crushed1 tbsp tomato purée ½ x 400g/14 oz tin chopped tomatoes 300ml/10fl oz red wine 1 sprig rosemary 500ml/18fl oz lamb stock 320g ready rolled shortcrust pastry, cut into thin strips2 free-range egg yolks, beatensalt and freshly ground black pepper 1 lamb shank 2 tbsp olive oil 1 onion, finely chopped 2 sticks celery, finely chopped 1 leek, finely chopped 1 bay leaf 2 cloves garlic, crushed 1 tbsp tomato purée ½ x 400g/14 oz tin chopped tomatoes 300ml/10fl oz red wine 1 sprig rosemary 500ml/18fl oz lamb stock 320g ready rolled shortcrust pastry, cut into thin strips 2 free-range egg yolks, beaten salt and freshly ground black pepper 200g/7oz unsalted butter 200ml/7fl oz double cream 200ml/7fl oz full-fat milk 2 garlic cloves, crushed 1 bay leaf 1 small bunch thyme1 bunch spring onions, finely chopped 500g/1lb 2oz mashed potatosalt and freshly ground black pepper 200g/7oz unsalted butter 200ml/7fl oz double cream 200ml/7fl oz full-fat milk 2 garlic cloves, crushed 1 bay leaf 1 small bunch thyme 1 bunch spring onions, finely chopped 500g/1lb 2oz mashed potato salt and freshly ground black pepper 1 bunch young heritage carrots, cleaned and trimmed100g/3½oz unsalted butter 1 tsp caster sugar 1 bay leaf 1 bunch young heritage carrots, cleaned and trimmed 100g/3½oz unsalted butter 1 tsp caster sugar 1 bay leaf Method To make the lamb shank pie, season the lamb shank well with salt and pepper.Heat the oil in a heavy bottomed pan and fry the lamb shank, turning to colour all sides, then remove from the pan. Reduce the heat and add the onion, celery, leek, bay and garlic and fry gently until softened. Add the tomato purée, chopped tomatoes, wine and rosemary sprig and bring to the boil, then simmer until the volume has reduced by half. Add the lamb shank back to the pan, add the stock, cover and reduce the heat to a gentle simmer for 2 hours. Preheat the oven to 210C/190C Fan/Gas 6.Remove the lamb shank from the pan and strip the meat from the bone, retaining the bone. Add the meat to the cooking liquor, then taste and season the cooking liquor with salt and pepper and pour into a small pie dish. Place the bone in the centre sticking up and wrap in foil to prevent it burning. Starting from the middle, carefully run the strips of pastry into a spiral, extending out to the edges of the pie dish. Brush with egg wash and bake for 20–25 minutes. To make the champ, place the butter, cream, milk, garlic, bay and thyme in a small pan and heat until the butter has melted. Strain the mixture then whisk the liquid into the mashed potatoes, stir in the spring onions and season with salt and pepper. To make the Vichy carrots, place everything in a pan and boil until the water has reduced and the carrots are cooked through. The liquor should now be a glaze. Serve the pie with the champ and carrots on the side. To make the lamb shank pie, season the lamb shank well with salt and pepper. To make the lamb shank pie, season the lamb shank well with salt and pepper. Heat the oil in a heavy bottomed pan and fry the lamb shank, turning to colour all sides, then remove from the pan. Heat the oil in a heavy bottomed pan and fry the lamb shank, turning to colour all sides, then remove from the pan. Reduce the heat and add the onion, celery, leek, bay and garlic and fry gently until softened. Add the tomato purée, chopped tomatoes, wine and rosemary sprig and bring to the boil, then simmer until the volume has reduced by half. Add the lamb shank back to the pan, add the stock, cover and reduce the heat to a gentle simmer for 2 hours. Reduce the heat and add the onion, celery, leek, bay and garlic and fry gently until softened. Add the tomato purée, chopped tomatoes, wine and rosemary sprig and bring to the boil, then simmer until the volume has reduced by half. Add the lamb shank back to the pan, add the stock, cover and reduce the heat to a gentle simmer for 2 hours. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Remove the lamb shank from the pan and strip the meat from the bone, retaining the bone. Add the meat to the cooking liquor, then taste and season the cooking liquor with salt and pepper and pour into a small pie dish. Place the bone in the centre sticking up and wrap in foil to prevent it burning. Remove the lamb shank from the pan and strip the meat from the bone, retaining the bone. Add the meat to the cooking liquor, then taste and season the cooking liquor with salt and pepper and pour into a small pie dish. Place the bone in the centre sticking up and wrap in foil to prevent it burning. Starting from the middle, carefully run the strips of pastry into a spiral, extending out to the edges of the pie dish. Brush with egg wash and bake for 20–25 minutes. Starting from the middle, carefully run the strips of pastry into a spiral, extending out to the edges of the pie dish. Brush with egg wash and bake for 20–25 minutes. To make the champ, place the butter, cream, milk, garlic, bay and thyme in a small pan and heat until the butter has melted. Strain the mixture then whisk the liquid into the mashed potatoes, stir in the spring onions and season with salt and pepper. To make the champ, place the butter, cream, milk, garlic, bay and thyme in a small pan and heat until the butter has melted. Strain the mixture then whisk the liquid into the mashed potatoes, stir in the spring onions and season with salt and pepper. To make the Vichy carrots, place everything in a pan and boil until the water has reduced and the carrots are cooked through. The liquor should now be a glaze. To make the Vichy carrots, place everything in a pan and boil until the water has reduced and the carrots are cooked through. The liquor should now be a glaze. Serve the pie with the champ and carrots on the side. Serve the pie with the champ and carrots on the side. | {
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"title": "Lamb shank pie with champ and Vichy carrots recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Using lamb on the bone adds an extra depth of flavour to this rich pie. 1 lamb shank 2 tbsp olive oil1 onion, finely chopped2 sticks celery, finely chopped 1 leek, finely chopped1 bay leaf 2 cloves garlic, crushed1 tbsp tomato purée ½ x 400g/14 oz tin chopped tomatoes 300ml/10fl oz red wine 1 sprig rosemary 500ml/18fl oz lamb stock 320g ready rolled shortcrust pastry, cut into thin strips2 free-range egg yolks, beatensalt and freshly ground black pepper 1 lamb shank 2 tbsp olive oil 1 onion, finely chopped 2 sticks celery, finely chopped 1 leek, finely chopped 1 bay leaf 2 cloves garlic, crushed 1 tbsp tomato purée ½ x 400g/14 oz tin chopped tomatoes 300ml/10fl oz red wine 1 sprig rosemary 500ml/18fl oz lamb stock 320g ready rolled shortcrust pastry, cut into thin strips 2 free-range egg yolks, beaten salt and freshly ground black pepper 200g/7oz unsalted butter 200ml/7fl oz double cream 200ml/7fl oz full-fat milk 2 garlic cloves, crushed 1 bay leaf 1 small bunch thyme1 bunch spring onions, finely chopped 500g/1lb 2oz mashed potatosalt and freshly ground black pepper 200g/7oz unsalted butter 200ml/7fl oz double cream 200ml/7fl oz full-fat milk 2 garlic cloves, crushed 1 bay leaf 1 small bunch thyme 1 bunch spring onions, finely chopped 500g/1lb 2oz mashed potato salt and freshly ground black pepper 1 bunch young heritage carrots, cleaned and trimmed100g/3½oz unsalted butter 1 tsp caster sugar 1 bay leaf 1 bunch young heritage carrots, cleaned and trimmed 100g/3½oz unsalted butter 1 tsp caster sugar 1 bay leaf Method To make the lamb shank pie, season the lamb shank well with salt and pepper.Heat the oil in a heavy bottomed pan and fry the lamb shank, turning to colour all sides, then remove from the pan. Reduce the heat and add the onion, celery, leek, bay and garlic and fry gently until softened. Add the tomato purée, chopped tomatoes, wine and rosemary sprig and bring to the boil, then simmer until the volume has reduced by half. Add the lamb shank back to the pan, add the stock, cover and reduce the heat to a gentle simmer for 2 hours. Preheat the oven to 210C/190C Fan/Gas 6.Remove the lamb shank from the pan and strip the meat from the bone, retaining the bone. Add the meat to the cooking liquor, then taste and season the cooking liquor with salt and pepper and pour into a small pie dish. Place the bone in the centre sticking up and wrap in foil to prevent it burning. Starting from the middle, carefully run the strips of pastry into a spiral, extending out to the edges of the pie dish. Brush with egg wash and bake for 20–25 minutes. To make the champ, place the butter, cream, milk, garlic, bay and thyme in a small pan and heat until the butter has melted. Strain the mixture then whisk the liquid into the mashed potatoes, stir in the spring onions and season with salt and pepper. To make the Vichy carrots, place everything in a pan and boil until the water has reduced and the carrots are cooked through. The liquor should now be a glaze. Serve the pie with the champ and carrots on the side. To make the lamb shank pie, season the lamb shank well with salt and pepper. To make the lamb shank pie, season the lamb shank well with salt and pepper. Heat the oil in a heavy bottomed pan and fry the lamb shank, turning to colour all sides, then remove from the pan. Heat the oil in a heavy bottomed pan and fry the lamb shank, turning to colour all sides, then remove from the pan. Reduce the heat and add the onion, celery, leek, bay and garlic and fry gently until softened. Add the tomato purée, chopped tomatoes, wine and rosemary sprig and bring to the boil, then simmer until the volume has reduced by half. Add the lamb shank back to the pan, add the stock, cover and reduce the heat to a gentle simmer for 2 hours. Reduce the heat and add the onion, celery, leek, bay and garlic and fry gently until softened. Add the tomato purée, chopped tomatoes, wine and rosemary sprig and bring to the boil, then simmer until the volume has reduced by half. Add the lamb shank back to the pan, add the stock, cover and reduce the heat to a gentle simmer for 2 hours. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Remove the lamb shank from the pan and strip the meat from the bone, retaining the bone. Add the meat to the cooking liquor, then taste and season the cooking liquor with salt and pepper and pour into a small pie dish. Place the bone in the centre sticking up and wrap in foil to prevent it burning. Remove the lamb shank from the pan and strip the meat from the bone, retaining the bone. Add the meat to the cooking liquor, then taste and season the cooking liquor with salt and pepper and pour into a small pie dish. Place the bone in the centre sticking up and wrap in foil to prevent it burning. Starting from the middle, carefully run the strips of pastry into a spiral, extending out to the edges of the pie dish. Brush with egg wash and bake for 20–25 minutes. Starting from the middle, carefully run the strips of pastry into a spiral, extending out to the edges of the pie dish. Brush with egg wash and bake for 20–25 minutes. To make the champ, place the butter, cream, milk, garlic, bay and thyme in a small pan and heat until the butter has melted. Strain the mixture then whisk the liquid into the mashed potatoes, stir in the spring onions and season with salt and pepper. To make the champ, place the butter, cream, milk, garlic, bay and thyme in a small pan and heat until the butter has melted. Strain the mixture then whisk the liquid into the mashed potatoes, stir in the spring onions and season with salt and pepper. To make the Vichy carrots, place everything in a pan and boil until the water has reduced and the carrots are cooked through. The liquor should now be a glaze. To make the Vichy carrots, place everything in a pan and boil until the water has reduced and the carrots are cooked through. The liquor should now be a glaze. Serve the pie with the champ and carrots on the side. Serve the pie with the champ and carrots on the side."
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} | 6cd5b3353a9b8f361d504e378b7babb7d9223878810f58dba16c31b030cf050d | Steak and kidney pudding recipe
An average of 4.2 out of 5 stars from 5 ratings This traditional steak and kidney pudding is made with a crisp suet pastry. A classic comfort food, it's perfect for drizzly days and chilly evenings. To make this recipe you'll need a 1.75 litre/3 pint pudding basin. 225g/8oz ox kidney700g/1lb 9oz chuck steak, cut into 2½cm/1in pieces 2½ tbsp plain flour1 tsp salt1 tsp freshly ground black pepper1 medium onion, chopped10g/⅓oz parsley, chopped2 thyme sprigs, leaves only 2 bay leaves1 tbsp dark soy saucehot beef stock 225g/8oz ox kidney 700g/1lb 9oz chuck steak, cut into 2½cm/1in pieces 2½ tbsp plain flour 1 tsp salt 1 tsp freshly ground black pepper 1 medium onion, chopped 10g/⅓oz parsley, chopped 2 thyme sprigs, leaves only 2 bay leaves 1 tbsp dark soy sauce hot beef stock 350g/12oz self-raising flour, plus extra for dusting175g/6oz shredded suetlarge pinch saltbutter, for greasing tin 350g/12oz self-raising flour, plus extra for dusting 175g/6oz shredded suet large pinch salt butter, for greasing tin plain boiled potatoessteamed Savoy cabbage plain boiled potatoes steamed Savoy cabbage Method Cut the ox kidney into small pieces and snip out the white core with scissors. Put the steak pieces and chopped kidney into a bowl with the flour, salt and pepper and toss to coat. Mix in the onion, parsley, thyme and bay leaves. Set aside for later. To make the pastry, mix the flour, suet and salt with 225ml/8fl oz cold water to form a soft dough. Turn out onto a lightly floured surface and knead briefly until smooth. Using a floured rolling pin, roll out the dough into a 36cm/14in circle. Cut out a quarter of the circle, set this aside for the lid. Use the remaining dough to line the base and sides of a lightly buttered 1.75 litre/3 pint pudding basin. Overlap the cut edges slightly and brush with water, pressing together to seal well. Spoon the meat mixture into the pastry and top with the soy sauce and enough beef stock to come three-quarters of the way up the meat. Roll the reserved piece of pastry into a circle 1cm/½in larger than the top of the pudding basin. Brush the rim of the pastry with water and press the lid firmly on top. Crimp the edges together to form a tight seal. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan.Put the basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat to low and let the pudding steam for 4 hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry.To serve, uncover the pudding and serve it straight from the basin with some steamed Savoy cabbage and boiled potatoes. Cut the ox kidney into small pieces and snip out the white core with scissors. Put the steak pieces and chopped kidney into a bowl with the flour, salt and pepper and toss to coat. Mix in the onion, parsley, thyme and bay leaves. Set aside for later. Cut the ox kidney into small pieces and snip out the white core with scissors. Put the steak pieces and chopped kidney into a bowl with the flour, salt and pepper and toss to coat. Mix in the onion, parsley, thyme and bay leaves. Set aside for later. To make the pastry, mix the flour, suet and salt with 225ml/8fl oz cold water to form a soft dough. Turn out onto a lightly floured surface and knead briefly until smooth. To make the pastry, mix the flour, suet and salt with 225ml/8fl oz cold water to form a soft dough. Turn out onto a lightly floured surface and knead briefly until smooth. Using a floured rolling pin, roll out the dough into a 36cm/14in circle. Cut out a quarter of the circle, set this aside for the lid. Using a floured rolling pin, roll out the dough into a 36cm/14in circle. Cut out a quarter of the circle, set this aside for the lid. Use the remaining dough to line the base and sides of a lightly buttered 1.75 litre/3 pint pudding basin. Overlap the cut edges slightly and brush with water, pressing together to seal well. Use the remaining dough to line the base and sides of a lightly buttered 1.75 litre/3 pint pudding basin. Overlap the cut edges slightly and brush with water, pressing together to seal well. Spoon the meat mixture into the pastry and top with the soy sauce and enough beef stock to come three-quarters of the way up the meat. Spoon the meat mixture into the pastry and top with the soy sauce and enough beef stock to come three-quarters of the way up the meat. Roll the reserved piece of pastry into a circle 1cm/½in larger than the top of the pudding basin. Brush the rim of the pastry with water and press the lid firmly on top. Crimp the edges together to form a tight seal. Roll the reserved piece of pastry into a circle 1cm/½in larger than the top of the pudding basin. Brush the rim of the pastry with water and press the lid firmly on top. Crimp the edges together to form a tight seal. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Put the basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat to low and let the pudding steam for 4 hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Put the basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat to low and let the pudding steam for 4 hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. To serve, uncover the pudding and serve it straight from the basin with some steamed Savoy cabbage and boiled potatoes. To serve, uncover the pudding and serve it straight from the basin with some steamed Savoy cabbage and boiled potatoes. Recipe tips For the side of potatoes, choose a slightly waxy variety that won’t break up too much in the water. I like La Ratte, Belle de Fontenay, Charlotte, Pink Fur Apple and Jersey Royals. Allow 900g of potatoes for four people. Rub or scrape off the skins and put them into a large pan of cold, well-salted water (1 teaspoon of salt per 600ml/1 pint of water.) Bring to the boil and simmer for 20–25 minutes until tender, or there is no resistance when pierced with the tip of a knife. Drain well and serve immediately. | {
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"title": "Steak and kidney pudding recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings This traditional steak and kidney pudding is made with a crisp suet pastry. A classic comfort food, it's perfect for drizzly days and chilly evenings. To make this recipe you'll need a 1.75 litre/3 pint pudding basin. 225g/8oz ox kidney700g/1lb 9oz chuck steak, cut into 2½cm/1in pieces 2½ tbsp plain flour1 tsp salt1 tsp freshly ground black pepper1 medium onion, chopped10g/⅓oz parsley, chopped2 thyme sprigs, leaves only 2 bay leaves1 tbsp dark soy saucehot beef stock 225g/8oz ox kidney 700g/1lb 9oz chuck steak, cut into 2½cm/1in pieces 2½ tbsp plain flour 1 tsp salt 1 tsp freshly ground black pepper 1 medium onion, chopped 10g/⅓oz parsley, chopped 2 thyme sprigs, leaves only 2 bay leaves 1 tbsp dark soy sauce hot beef stock 350g/12oz self-raising flour, plus extra for dusting175g/6oz shredded suetlarge pinch saltbutter, for greasing tin 350g/12oz self-raising flour, plus extra for dusting 175g/6oz shredded suet large pinch salt butter, for greasing tin plain boiled potatoessteamed Savoy cabbage plain boiled potatoes steamed Savoy cabbage Method Cut the ox kidney into small pieces and snip out the white core with scissors. Put the steak pieces and chopped kidney into a bowl with the flour, salt and pepper and toss to coat. Mix in the onion, parsley, thyme and bay leaves. Set aside for later. To make the pastry, mix the flour, suet and salt with 225ml/8fl oz cold water to form a soft dough. Turn out onto a lightly floured surface and knead briefly until smooth. Using a floured rolling pin, roll out the dough into a 36cm/14in circle. Cut out a quarter of the circle, set this aside for the lid. Use the remaining dough to line the base and sides of a lightly buttered 1.75 litre/3 pint pudding basin. Overlap the cut edges slightly and brush with water, pressing together to seal well. Spoon the meat mixture into the pastry and top with the soy sauce and enough beef stock to come three-quarters of the way up the meat. Roll the reserved piece of pastry into a circle 1cm/½in larger than the top of the pudding basin. Brush the rim of the pastry with water and press the lid firmly on top. Crimp the edges together to form a tight seal. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan.Put the basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat to low and let the pudding steam for 4 hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry.To serve, uncover the pudding and serve it straight from the basin with some steamed Savoy cabbage and boiled potatoes. Cut the ox kidney into small pieces and snip out the white core with scissors. Put the steak pieces and chopped kidney into a bowl with the flour, salt and pepper and toss to coat. Mix in the onion, parsley, thyme and bay leaves. Set aside for later. Cut the ox kidney into small pieces and snip out the white core with scissors. Put the steak pieces and chopped kidney into a bowl with the flour, salt and pepper and toss to coat. Mix in the onion, parsley, thyme and bay leaves. Set aside for later. To make the pastry, mix the flour, suet and salt with 225ml/8fl oz cold water to form a soft dough. Turn out onto a lightly floured surface and knead briefly until smooth. To make the pastry, mix the flour, suet and salt with 225ml/8fl oz cold water to form a soft dough. Turn out onto a lightly floured surface and knead briefly until smooth. Using a floured rolling pin, roll out the dough into a 36cm/14in circle. Cut out a quarter of the circle, set this aside for the lid. Using a floured rolling pin, roll out the dough into a 36cm/14in circle. Cut out a quarter of the circle, set this aside for the lid. Use the remaining dough to line the base and sides of a lightly buttered 1.75 litre/3 pint pudding basin. Overlap the cut edges slightly and brush with water, pressing together to seal well. Use the remaining dough to line the base and sides of a lightly buttered 1.75 litre/3 pint pudding basin. Overlap the cut edges slightly and brush with water, pressing together to seal well. Spoon the meat mixture into the pastry and top with the soy sauce and enough beef stock to come three-quarters of the way up the meat. Spoon the meat mixture into the pastry and top with the soy sauce and enough beef stock to come three-quarters of the way up the meat. Roll the reserved piece of pastry into a circle 1cm/½in larger than the top of the pudding basin. Brush the rim of the pastry with water and press the lid firmly on top. Crimp the edges together to form a tight seal. Roll the reserved piece of pastry into a circle 1cm/½in larger than the top of the pudding basin. Brush the rim of the pastry with water and press the lid firmly on top. Crimp the edges together to form a tight seal. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Put the basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat to low and let the pudding steam for 4 hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Put the basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat to low and let the pudding steam for 4 hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. To serve, uncover the pudding and serve it straight from the basin with some steamed Savoy cabbage and boiled potatoes. To serve, uncover the pudding and serve it straight from the basin with some steamed Savoy cabbage and boiled potatoes. Recipe tips For the side of potatoes, choose a slightly waxy variety that won’t break up too much in the water. I like La Ratte, Belle de Fontenay, Charlotte, Pink Fur Apple and Jersey Royals. Allow 900g of potatoes for four people. Rub or scrape off the skins and put them into a large pan of cold, well-salted water (1 teaspoon of salt per 600ml/1 pint of water.) Bring to the boil and simmer for 20–25 minutes until tender, or there is no resistance when pierced with the tip of a knife. Drain well and serve immediately."
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} | c9b270efd11e48a607091e15a2cb9bfd8d97cc27c493798b9617ee3b0707270a | Spiced pecan pie recipe
An average of 5.0 out of 5 stars from 1 rating Give pecan pie a flavour twist with cloves, cinnamon and star anise. 370g/12½oz plain flour, plus extra for dusting 180g/6¼oz salted butter, chopped into small pieces 4 small cloves, finely crushed pinch ground star anise8-10 tbsp chilled water 370g/12½oz plain flour, plus extra for dusting 180g/6¼oz salted butter, chopped into small pieces 4 small cloves, finely crushed pinch ground star anise 8-10 tbsp chilled water 125g/4½oz butter 100g/3½oz golden syrup 100g/3½oz Muscovado or soft brown sugar 3 medium free-range eggs 300g/10½oz pecan nut halves ¼ tsp ground cinnamon 125g/4½oz butter 100g/3½oz golden syrup 100g/3½oz Muscovado or soft brown sugar 3 medium free-range eggs 300g/10½oz pecan nut halves ¼ tsp ground cinnamon vanilla ice cream or fresh cream vanilla ice cream or fresh cream Method Make the pastry first. Sift the flour into a large bowl, add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Stir in the cloves and star anise.Using a spatula, mix in the measured water a bit at a time until a dough forms. Bring it together using your hands. Wrap in cling film and refrigerate for 15-20 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4.Lightly flour a work surface and roll out the pastry so that it’s large enough to line a 23cm/9in tart tin and overhang the sides by about 2cm/¾in. Crumple a sheet of baking paper and use it to line the pastry case. Fill with baking beans, uncooked rice or chickpeas. Reduce the oven temperature to 150C/130C Fan/Gas 2 and bake for 8-10 minutes. Set aside to cool slightly, then remove paper and beans.Increase the oven temperature to 190C/170C Fan/Gas Mark 5.To make the filling, put the butter, syrup and sugar in a saucepan and heat gently until the sugar dissolves. Remove from the heat. Beat the eggs in a bowl until light and frothy. Gradually pour in the warm sugar mixture, folding it together with a spatula as you do so.Chop half of the pecans and stir them into the egg mixture along with the cinnamon. Pour into the baked pastry case and arrange the remaining pecan halves on top. Bake in the centre of the oven for 12-15 minutes, until bubbling and golden-brown. Set aside to cool and firm up. Trim off the excess pastry, then remove the pie from the tin and serve with vanilla ice cream or fresh cream, if you wish. Make the pastry first. Sift the flour into a large bowl, add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Stir in the cloves and star anise. Make the pastry first. Sift the flour into a large bowl, add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Stir in the cloves and star anise. Using a spatula, mix in the measured water a bit at a time until a dough forms. Bring it together using your hands. Wrap in cling film and refrigerate for 15-20 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Using a spatula, mix in the measured water a bit at a time until a dough forms. Bring it together using your hands. Wrap in cling film and refrigerate for 15-20 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Lightly flour a work surface and roll out the pastry so that it’s large enough to line a 23cm/9in tart tin and overhang the sides by about 2cm/¾in. Lightly flour a work surface and roll out the pastry so that it’s large enough to line a 23cm/9in tart tin and overhang the sides by about 2cm/¾in. Crumple a sheet of baking paper and use it to line the pastry case. Fill with baking beans, uncooked rice or chickpeas. Reduce the oven temperature to 150C/130C Fan/Gas 2 and bake for 8-10 minutes. Set aside to cool slightly, then remove paper and beans. Crumple a sheet of baking paper and use it to line the pastry case. Fill with baking beans, uncooked rice or chickpeas. Reduce the oven temperature to 150C/130C Fan/Gas 2 and bake for 8-10 minutes. Set aside to cool slightly, then remove paper and beans. Increase the oven temperature to 190C/170C Fan/Gas Mark 5. Increase the oven temperature to 190C/170C Fan/Gas Mark 5. To make the filling, put the butter, syrup and sugar in a saucepan and heat gently until the sugar dissolves. Remove from the heat. Beat the eggs in a bowl until light and frothy. Gradually pour in the warm sugar mixture, folding it together with a spatula as you do so. To make the filling, put the butter, syrup and sugar in a saucepan and heat gently until the sugar dissolves. Remove from the heat. Beat the eggs in a bowl until light and frothy. Gradually pour in the warm sugar mixture, folding it together with a spatula as you do so. Chop half of the pecans and stir them into the egg mixture along with the cinnamon. Pour into the baked pastry case and arrange the remaining pecan halves on top. Bake in the centre of the oven for 12-15 minutes, until bubbling and golden-brown. Set aside to cool and firm up. Chop half of the pecans and stir them into the egg mixture along with the cinnamon. Pour into the baked pastry case and arrange the remaining pecan halves on top. Bake in the centre of the oven for 12-15 minutes, until bubbling and golden-brown. Set aside to cool and firm up. Trim off the excess pastry, then remove the pie from the tin and serve with vanilla ice cream or fresh cream, if you wish. Trim off the excess pastry, then remove the pie from the tin and serve with vanilla ice cream or fresh cream, if you wish. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Give pecan pie a flavour twist with cloves, cinnamon and star anise. 370g/12½oz plain flour, plus extra for dusting 180g/6¼oz salted butter, chopped into small pieces 4 small cloves, finely crushed pinch ground star anise8-10 tbsp chilled water 370g/12½oz plain flour, plus extra for dusting 180g/6¼oz salted butter, chopped into small pieces 4 small cloves, finely crushed pinch ground star anise 8-10 tbsp chilled water 125g/4½oz butter 100g/3½oz golden syrup 100g/3½oz Muscovado or soft brown sugar 3 medium free-range eggs 300g/10½oz pecan nut halves ¼ tsp ground cinnamon 125g/4½oz butter 100g/3½oz golden syrup 100g/3½oz Muscovado or soft brown sugar 3 medium free-range eggs 300g/10½oz pecan nut halves ¼ tsp ground cinnamon vanilla ice cream or fresh cream vanilla ice cream or fresh cream Method Make the pastry first. Sift the flour into a large bowl, add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Stir in the cloves and star anise.Using a spatula, mix in the measured water a bit at a time until a dough forms. Bring it together using your hands. Wrap in cling film and refrigerate for 15-20 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4.Lightly flour a work surface and roll out the pastry so that it’s large enough to line a 23cm/9in tart tin and overhang the sides by about 2cm/¾in. Crumple a sheet of baking paper and use it to line the pastry case. Fill with baking beans, uncooked rice or chickpeas. Reduce the oven temperature to 150C/130C Fan/Gas 2 and bake for 8-10 minutes. Set aside to cool slightly, then remove paper and beans.Increase the oven temperature to 190C/170C Fan/Gas Mark 5.To make the filling, put the butter, syrup and sugar in a saucepan and heat gently until the sugar dissolves. Remove from the heat. Beat the eggs in a bowl until light and frothy. Gradually pour in the warm sugar mixture, folding it together with a spatula as you do so.Chop half of the pecans and stir them into the egg mixture along with the cinnamon. Pour into the baked pastry case and arrange the remaining pecan halves on top. Bake in the centre of the oven for 12-15 minutes, until bubbling and golden-brown. Set aside to cool and firm up. Trim off the excess pastry, then remove the pie from the tin and serve with vanilla ice cream or fresh cream, if you wish. Make the pastry first. Sift the flour into a large bowl, add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Stir in the cloves and star anise. Make the pastry first. Sift the flour into a large bowl, add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Stir in the cloves and star anise. Using a spatula, mix in the measured water a bit at a time until a dough forms. Bring it together using your hands. Wrap in cling film and refrigerate for 15-20 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Using a spatula, mix in the measured water a bit at a time until a dough forms. Bring it together using your hands. Wrap in cling film and refrigerate for 15-20 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Lightly flour a work surface and roll out the pastry so that it’s large enough to line a 23cm/9in tart tin and overhang the sides by about 2cm/¾in. Lightly flour a work surface and roll out the pastry so that it’s large enough to line a 23cm/9in tart tin and overhang the sides by about 2cm/¾in. Crumple a sheet of baking paper and use it to line the pastry case. Fill with baking beans, uncooked rice or chickpeas. Reduce the oven temperature to 150C/130C Fan/Gas 2 and bake for 8-10 minutes. Set aside to cool slightly, then remove paper and beans. Crumple a sheet of baking paper and use it to line the pastry case. Fill with baking beans, uncooked rice or chickpeas. Reduce the oven temperature to 150C/130C Fan/Gas 2 and bake for 8-10 minutes. Set aside to cool slightly, then remove paper and beans. Increase the oven temperature to 190C/170C Fan/Gas Mark 5. Increase the oven temperature to 190C/170C Fan/Gas Mark 5. To make the filling, put the butter, syrup and sugar in a saucepan and heat gently until the sugar dissolves. Remove from the heat. Beat the eggs in a bowl until light and frothy. Gradually pour in the warm sugar mixture, folding it together with a spatula as you do so. To make the filling, put the butter, syrup and sugar in a saucepan and heat gently until the sugar dissolves. Remove from the heat. Beat the eggs in a bowl until light and frothy. Gradually pour in the warm sugar mixture, folding it together with a spatula as you do so. Chop half of the pecans and stir them into the egg mixture along with the cinnamon. Pour into the baked pastry case and arrange the remaining pecan halves on top. Bake in the centre of the oven for 12-15 minutes, until bubbling and golden-brown. Set aside to cool and firm up. Chop half of the pecans and stir them into the egg mixture along with the cinnamon. Pour into the baked pastry case and arrange the remaining pecan halves on top. Bake in the centre of the oven for 12-15 minutes, until bubbling and golden-brown. Set aside to cool and firm up. Trim off the excess pastry, then remove the pie from the tin and serve with vanilla ice cream or fresh cream, if you wish. Trim off the excess pastry, then remove the pie from the tin and serve with vanilla ice cream or fresh cream, if you wish."
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} | bcb6c1098b6375fa9d13eee8501d5879c28c3afe01bc2f8b8ff174d3a8014b4b | Luxury sausage roll recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/posh_sausage_roll_64375_16x9.jpg A delicious mixture of minced pork, spices, apricot and nuts is baked in pastry and served with braised cabbage with pear and tamarind sauce. A meal in itself, or it can be served alongside the turkey as part of the Christmas dinner! 1 medium onion, chopped2 garlic cloves, chopped6 slices smoked streaky bacon, diced75ml/2½fl oz calvados600g/1lb 5oz pork mince200g/7oz sausage meat4 sage leaves, chopped 2 tbsp chopped parsleypinch ground gingerpinch nutmeg50g/1¾oz of toasted pistachios, chopped20 dried apricots, dicedsalt and freshly ground black pepper2 large free-range eggs, beaten50g/1¾oz of breadcrumbs1 sheet all-butter puff pastry rolled to a 1cm/½in thickness, 50cm/20in length and 25cm/10in width 1 medium onion, chopped 2 garlic cloves, chopped 6 slices smoked streaky bacon, diced 75ml/2½fl oz calvados 600g/1lb 5oz pork mince 200g/7oz sausage meat 4 sage leaves, chopped 2 tbsp chopped parsley pinch ground ginger pinch nutmeg 50g/1¾oz of toasted pistachios, chopped 20 dried apricots, diced salt and freshly ground black pepper 2 large free-range eggs, beaten 50g/1¾oz of breadcrumbs 1 sheet all-butter puff pastry rolled to a 1cm/½in thickness, 50cm/20in length and 25cm/10in width butter, for frying1 medium onion, chopped2 large pears, peeled and diced1 medium Savoy cabbage½ large pomegranate, seeds onlysqueeze of lime juicesalt and freshly ground black pepper pear sliced on a mandoline, to garnishchutney, to serve butter, for frying 1 medium onion, chopped 2 large pears, peeled and diced 1 medium Savoy cabbage ½ large pomegranate, seeds only squeeze of lime juice salt and freshly ground black pepper pear sliced on a mandoline, to garnish chutney, to serve Method Preheat the oven to 200C/400F/Gas 6.In a frying pan, gently fry the onion, garlic and bacon. Add the Calvados to flambé the pan - take care to avoid the flames. Scrape any cooked-on food from the bottom of the pan. Place the mixture into a bowl and leave to cool.Place the minced pork and sausage meat into a large bowl. Add the sage, parsley, ginger, nutmeg, pistachios and apricots, and season with salt and pepper. Add the onion mixture to the bowl along with two of the eggs and the breadcrumbs. Mix together to create your filling.Dust a surface with flour and lay out the rolled pastry. Place the filling onto the pastry and make a sausage shape off-centre. Brush the edges of the pastry with the remaining egg. Fold the pastry over to create the sausage roll. Seal around the edges and brush with the egg. Using a sharp knife, slash the top of the sausage roll to create lines in the pastry. Finish with a grind of black pepper.Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes.For the winter cabbage salad, in a frying pan, melt a knob of butter and gently fry the onion until soft. Add the pear and cook until soft. Blanch the Savoy leaves in a large pan of boiling water for two minutes. Remove the leaves and refresh in iced water. When the leaves are cool, remove the stems and shred.Add the cabbage to the onion and pear and fry gently until soft. Add the pomegranate seeds and juice and squeeze of lime juice. Season with salt and pepper to taste. Remove from the heat.To serve, place a spoonful of the winter cabbage salad onto the plate. Carve the hot sausage roll and place a piece next the cabbage. Garnish with slices of pear and serve with chutney. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a frying pan, gently fry the onion, garlic and bacon. Add the Calvados to flambé the pan - take care to avoid the flames. Scrape any cooked-on food from the bottom of the pan. Place the mixture into a bowl and leave to cool. In a frying pan, gently fry the onion, garlic and bacon. Add the Calvados to flambé the pan - take care to avoid the flames. Scrape any cooked-on food from the bottom of the pan. Place the mixture into a bowl and leave to cool. Place the minced pork and sausage meat into a large bowl. Add the sage, parsley, ginger, nutmeg, pistachios and apricots, and season with salt and pepper. Add the onion mixture to the bowl along with two of the eggs and the breadcrumbs. Mix together to create your filling. Place the minced pork and sausage meat into a large bowl. Add the sage, parsley, ginger, nutmeg, pistachios and apricots, and season with salt and pepper. Add the onion mixture to the bowl along with two of the eggs and the breadcrumbs. Mix together to create your filling. Dust a surface with flour and lay out the rolled pastry. Place the filling onto the pastry and make a sausage shape off-centre. Brush the edges of the pastry with the remaining egg. Fold the pastry over to create the sausage roll. Seal around the edges and brush with the egg. Using a sharp knife, slash the top of the sausage roll to create lines in the pastry. Finish with a grind of black pepper. Dust a surface with flour and lay out the rolled pastry. Place the filling onto the pastry and make a sausage shape off-centre. Brush the edges of the pastry with the remaining egg. Fold the pastry over to create the sausage roll. Seal around the edges and brush with the egg. Using a sharp knife, slash the top of the sausage roll to create lines in the pastry. Finish with a grind of black pepper. Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes. Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes. For the winter cabbage salad, in a frying pan, melt a knob of butter and gently fry the onion until soft. Add the pear and cook until soft. For the winter cabbage salad, in a frying pan, melt a knob of butter and gently fry the onion until soft. Add the pear and cook until soft. Blanch the Savoy leaves in a large pan of boiling water for two minutes. Remove the leaves and refresh in iced water. When the leaves are cool, remove the stems and shred. Blanch the Savoy leaves in a large pan of boiling water for two minutes. Remove the leaves and refresh in iced water. When the leaves are cool, remove the stems and shred. Add the cabbage to the onion and pear and fry gently until soft. Add the pomegranate seeds and juice and squeeze of lime juice. Season with salt and pepper to taste. Remove from the heat. Add the cabbage to the onion and pear and fry gently until soft. Add the pomegranate seeds and juice and squeeze of lime juice. Season with salt and pepper to taste. Remove from the heat. To serve, place a spoonful of the winter cabbage salad onto the plate. Carve the hot sausage roll and place a piece next the cabbage. Garnish with slices of pear and serve with chutney. To serve, place a spoonful of the winter cabbage salad onto the plate. Carve the hot sausage roll and place a piece next the cabbage. Garnish with slices of pear and serve with chutney. | {
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"title": "Luxury sausage roll recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/posh_sausage_roll_64375_16x9.jpg A delicious mixture of minced pork, spices, apricot and nuts is baked in pastry and served with braised cabbage with pear and tamarind sauce. A meal in itself, or it can be served alongside the turkey as part of the Christmas dinner! 1 medium onion, chopped2 garlic cloves, chopped6 slices smoked streaky bacon, diced75ml/2½fl oz calvados600g/1lb 5oz pork mince200g/7oz sausage meat4 sage leaves, chopped 2 tbsp chopped parsleypinch ground gingerpinch nutmeg50g/1¾oz of toasted pistachios, chopped20 dried apricots, dicedsalt and freshly ground black pepper2 large free-range eggs, beaten50g/1¾oz of breadcrumbs1 sheet all-butter puff pastry rolled to a 1cm/½in thickness, 50cm/20in length and 25cm/10in width 1 medium onion, chopped 2 garlic cloves, chopped 6 slices smoked streaky bacon, diced 75ml/2½fl oz calvados 600g/1lb 5oz pork mince 200g/7oz sausage meat 4 sage leaves, chopped 2 tbsp chopped parsley pinch ground ginger pinch nutmeg 50g/1¾oz of toasted pistachios, chopped 20 dried apricots, diced salt and freshly ground black pepper 2 large free-range eggs, beaten 50g/1¾oz of breadcrumbs 1 sheet all-butter puff pastry rolled to a 1cm/½in thickness, 50cm/20in length and 25cm/10in width butter, for frying1 medium onion, chopped2 large pears, peeled and diced1 medium Savoy cabbage½ large pomegranate, seeds onlysqueeze of lime juicesalt and freshly ground black pepper pear sliced on a mandoline, to garnishchutney, to serve butter, for frying 1 medium onion, chopped 2 large pears, peeled and diced 1 medium Savoy cabbage ½ large pomegranate, seeds only squeeze of lime juice salt and freshly ground black pepper pear sliced on a mandoline, to garnish chutney, to serve Method Preheat the oven to 200C/400F/Gas 6.In a frying pan, gently fry the onion, garlic and bacon. Add the Calvados to flambé the pan - take care to avoid the flames. Scrape any cooked-on food from the bottom of the pan. Place the mixture into a bowl and leave to cool.Place the minced pork and sausage meat into a large bowl. Add the sage, parsley, ginger, nutmeg, pistachios and apricots, and season with salt and pepper. Add the onion mixture to the bowl along with two of the eggs and the breadcrumbs. Mix together to create your filling.Dust a surface with flour and lay out the rolled pastry. Place the filling onto the pastry and make a sausage shape off-centre. Brush the edges of the pastry with the remaining egg. Fold the pastry over to create the sausage roll. Seal around the edges and brush with the egg. Using a sharp knife, slash the top of the sausage roll to create lines in the pastry. Finish with a grind of black pepper.Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes.For the winter cabbage salad, in a frying pan, melt a knob of butter and gently fry the onion until soft. Add the pear and cook until soft. Blanch the Savoy leaves in a large pan of boiling water for two minutes. Remove the leaves and refresh in iced water. When the leaves are cool, remove the stems and shred.Add the cabbage to the onion and pear and fry gently until soft. Add the pomegranate seeds and juice and squeeze of lime juice. Season with salt and pepper to taste. Remove from the heat.To serve, place a spoonful of the winter cabbage salad onto the plate. Carve the hot sausage roll and place a piece next the cabbage. Garnish with slices of pear and serve with chutney. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a frying pan, gently fry the onion, garlic and bacon. Add the Calvados to flambé the pan - take care to avoid the flames. Scrape any cooked-on food from the bottom of the pan. Place the mixture into a bowl and leave to cool. In a frying pan, gently fry the onion, garlic and bacon. Add the Calvados to flambé the pan - take care to avoid the flames. Scrape any cooked-on food from the bottom of the pan. Place the mixture into a bowl and leave to cool. Place the minced pork and sausage meat into a large bowl. Add the sage, parsley, ginger, nutmeg, pistachios and apricots, and season with salt and pepper. Add the onion mixture to the bowl along with two of the eggs and the breadcrumbs. Mix together to create your filling. Place the minced pork and sausage meat into a large bowl. Add the sage, parsley, ginger, nutmeg, pistachios and apricots, and season with salt and pepper. Add the onion mixture to the bowl along with two of the eggs and the breadcrumbs. Mix together to create your filling. Dust a surface with flour and lay out the rolled pastry. Place the filling onto the pastry and make a sausage shape off-centre. Brush the edges of the pastry with the remaining egg. Fold the pastry over to create the sausage roll. Seal around the edges and brush with the egg. Using a sharp knife, slash the top of the sausage roll to create lines in the pastry. Finish with a grind of black pepper. Dust a surface with flour and lay out the rolled pastry. Place the filling onto the pastry and make a sausage shape off-centre. Brush the edges of the pastry with the remaining egg. Fold the pastry over to create the sausage roll. Seal around the edges and brush with the egg. Using a sharp knife, slash the top of the sausage roll to create lines in the pastry. Finish with a grind of black pepper. Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes. Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes. For the winter cabbage salad, in a frying pan, melt a knob of butter and gently fry the onion until soft. Add the pear and cook until soft. For the winter cabbage salad, in a frying pan, melt a knob of butter and gently fry the onion until soft. Add the pear and cook until soft. Blanch the Savoy leaves in a large pan of boiling water for two minutes. Remove the leaves and refresh in iced water. When the leaves are cool, remove the stems and shred. Blanch the Savoy leaves in a large pan of boiling water for two minutes. Remove the leaves and refresh in iced water. When the leaves are cool, remove the stems and shred. Add the cabbage to the onion and pear and fry gently until soft. Add the pomegranate seeds and juice and squeeze of lime juice. Season with salt and pepper to taste. Remove from the heat. Add the cabbage to the onion and pear and fry gently until soft. Add the pomegranate seeds and juice and squeeze of lime juice. Season with salt and pepper to taste. Remove from the heat. To serve, place a spoonful of the winter cabbage salad onto the plate. Carve the hot sausage roll and place a piece next the cabbage. Garnish with slices of pear and serve with chutney. To serve, place a spoonful of the winter cabbage salad onto the plate. Carve the hot sausage roll and place a piece next the cabbage. Garnish with slices of pear and serve with chutney."
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} | a472280520944a1c552970dd4792e73f9bf9ff10bac8a41b360a186ac9ce041c | Homemade sausage rolls recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_sausage_rolls_30580_16x9.jpg A fantastic simple recipe to try while mastering rough puff pastry. The sausage filling here uses fennel and mustard, but you can get creative and try any extras you fancy – from apple to chutney and cheese. 300g/10½oz plain flour¼ tsp salt225g/8oz butter, cold1 tsp lemon juice1 egg, beaten 300g/10½oz plain flour ¼ tsp salt 225g/8oz butter, cold 1 tsp lemon juice 1 egg, beaten 450g/16oz quality sausages1 tsp fennel seeds1 tsp Dijon mustard 450g/16oz quality sausages 1 tsp fennel seeds 1 tsp Dijon mustard Method Put the flour and salt in a large mixing bowl. Cut the butter into cubes and rub it gently through the flour, making sure that you retain chunks of butter in the mix. Gradually add 150ml/¼ pint of ice cold water and the lemon juice to the flour mixture. Use your hands to just about bring the ingredients together, ensuring you don’t overwork the dough.Tip the dough out on to a floured worktop and lightly roll it into a rough, scraggy ball. Wrap it in baking parchment and rest it in a fridge for 15 minutes.Once rested, on a floured surface, roll the dough into a rectangle that's three times as long as it is wide and about 1cm thick.Brush any excess flour off and, with the short edges at the top and bottom, mark the dough into thirds. Fold the top third down and bottom third up over the top. Turn the pastry 90 degrees, roll out thinly again and repeat the folding process. Then wrap in baking parchment and chill in the fridge for 15–30 minutes.Remove it from the fridge and repeat the rolling and folding processes twice more. Wrap in parchment and chill again for 15–30 minutes before using.Meanwhile, prepare the filling. Using a sharp knife, slit the skin of the sausages and push the meat out into a bowl. Discard the sausage skins. Add the fennel seeds and mustard into the sausagemeat and mix well. Set aside.Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle.Tightly roll the bottom of the pastry over the top of the sausagemeat and continue to roll using the palms of your hand until the meat is totally enclosed and the seam is underneath. If necessary, trim off any excess pastry. (Excess pastry can be chilled and re-rolled or frozen for another use.)Cut into eight equally sized rolls and place them on the prepared baking tray. Prick each roll with a fork and brush with the egg wash. Bake for 30–35 minutes until golden. Put the flour and salt in a large mixing bowl. Cut the butter into cubes and rub it gently through the flour, making sure that you retain chunks of butter in the mix. Put the flour and salt in a large mixing bowl. Cut the butter into cubes and rub it gently through the flour, making sure that you retain chunks of butter in the mix. Gradually add 150ml/¼ pint of ice cold water and the lemon juice to the flour mixture. Use your hands to just about bring the ingredients together, ensuring you don’t overwork the dough. Gradually add 150ml/¼ pint of ice cold water and the lemon juice to the flour mixture. Use your hands to just about bring the ingredients together, ensuring you don’t overwork the dough. Tip the dough out on to a floured worktop and lightly roll it into a rough, scraggy ball. Wrap it in baking parchment and rest it in a fridge for 15 minutes. Tip the dough out on to a floured worktop and lightly roll it into a rough, scraggy ball. Wrap it in baking parchment and rest it in a fridge for 15 minutes. Once rested, on a floured surface, roll the dough into a rectangle that's three times as long as it is wide and about 1cm thick. Once rested, on a floured surface, roll the dough into a rectangle that's three times as long as it is wide and about 1cm thick. Brush any excess flour off and, with the short edges at the top and bottom, mark the dough into thirds. Fold the top third down and bottom third up over the top. Turn the pastry 90 degrees, roll out thinly again and repeat the folding process. Then wrap in baking parchment and chill in the fridge for 15–30 minutes. Brush any excess flour off and, with the short edges at the top and bottom, mark the dough into thirds. Fold the top third down and bottom third up over the top. Turn the pastry 90 degrees, roll out thinly again and repeat the folding process. Then wrap in baking parchment and chill in the fridge for 15–30 minutes. Remove it from the fridge and repeat the rolling and folding processes twice more. Wrap in parchment and chill again for 15–30 minutes before using. Remove it from the fridge and repeat the rolling and folding processes twice more. Wrap in parchment and chill again for 15–30 minutes before using. Meanwhile, prepare the filling. Using a sharp knife, slit the skin of the sausages and push the meat out into a bowl. Discard the sausage skins. Add the fennel seeds and mustard into the sausagemeat and mix well. Set aside. Meanwhile, prepare the filling. Using a sharp knife, slit the skin of the sausages and push the meat out into a bowl. Discard the sausage skins. Add the fennel seeds and mustard into the sausagemeat and mix well. Set aside. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Tightly roll the bottom of the pastry over the top of the sausagemeat and continue to roll using the palms of your hand until the meat is totally enclosed and the seam is underneath. If necessary, trim off any excess pastry. (Excess pastry can be chilled and re-rolled or frozen for another use.) Tightly roll the bottom of the pastry over the top of the sausagemeat and continue to roll using the palms of your hand until the meat is totally enclosed and the seam is underneath. If necessary, trim off any excess pastry. (Excess pastry can be chilled and re-rolled or frozen for another use.) Cut into eight equally sized rolls and place them on the prepared baking tray. Prick each roll with a fork and brush with the egg wash. Bake for 30–35 minutes until golden. Cut into eight equally sized rolls and place them on the prepared baking tray. Prick each roll with a fork and brush with the egg wash. Bake for 30–35 minutes until golden. | {
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"title": "Homemade sausage rolls recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_sausage_rolls_30580_16x9.jpg A fantastic simple recipe to try while mastering rough puff pastry. The sausage filling here uses fennel and mustard, but you can get creative and try any extras you fancy – from apple to chutney and cheese. 300g/10½oz plain flour¼ tsp salt225g/8oz butter, cold1 tsp lemon juice1 egg, beaten 300g/10½oz plain flour ¼ tsp salt 225g/8oz butter, cold 1 tsp lemon juice 1 egg, beaten 450g/16oz quality sausages1 tsp fennel seeds1 tsp Dijon mustard 450g/16oz quality sausages 1 tsp fennel seeds 1 tsp Dijon mustard Method Put the flour and salt in a large mixing bowl. Cut the butter into cubes and rub it gently through the flour, making sure that you retain chunks of butter in the mix. Gradually add 150ml/¼ pint of ice cold water and the lemon juice to the flour mixture. Use your hands to just about bring the ingredients together, ensuring you don’t overwork the dough.Tip the dough out on to a floured worktop and lightly roll it into a rough, scraggy ball. Wrap it in baking parchment and rest it in a fridge for 15 minutes.Once rested, on a floured surface, roll the dough into a rectangle that's three times as long as it is wide and about 1cm thick.Brush any excess flour off and, with the short edges at the top and bottom, mark the dough into thirds. Fold the top third down and bottom third up over the top. Turn the pastry 90 degrees, roll out thinly again and repeat the folding process. Then wrap in baking parchment and chill in the fridge for 15–30 minutes.Remove it from the fridge and repeat the rolling and folding processes twice more. Wrap in parchment and chill again for 15–30 minutes before using.Meanwhile, prepare the filling. Using a sharp knife, slit the skin of the sausages and push the meat out into a bowl. Discard the sausage skins. Add the fennel seeds and mustard into the sausagemeat and mix well. Set aside.Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle.Tightly roll the bottom of the pastry over the top of the sausagemeat and continue to roll using the palms of your hand until the meat is totally enclosed and the seam is underneath. If necessary, trim off any excess pastry. (Excess pastry can be chilled and re-rolled or frozen for another use.)Cut into eight equally sized rolls and place them on the prepared baking tray. Prick each roll with a fork and brush with the egg wash. Bake for 30–35 minutes until golden. Put the flour and salt in a large mixing bowl. Cut the butter into cubes and rub it gently through the flour, making sure that you retain chunks of butter in the mix. Put the flour and salt in a large mixing bowl. Cut the butter into cubes and rub it gently through the flour, making sure that you retain chunks of butter in the mix. Gradually add 150ml/¼ pint of ice cold water and the lemon juice to the flour mixture. Use your hands to just about bring the ingredients together, ensuring you don’t overwork the dough. Gradually add 150ml/¼ pint of ice cold water and the lemon juice to the flour mixture. Use your hands to just about bring the ingredients together, ensuring you don’t overwork the dough. Tip the dough out on to a floured worktop and lightly roll it into a rough, scraggy ball. Wrap it in baking parchment and rest it in a fridge for 15 minutes. Tip the dough out on to a floured worktop and lightly roll it into a rough, scraggy ball. Wrap it in baking parchment and rest it in a fridge for 15 minutes. Once rested, on a floured surface, roll the dough into a rectangle that's three times as long as it is wide and about 1cm thick. Once rested, on a floured surface, roll the dough into a rectangle that's three times as long as it is wide and about 1cm thick. Brush any excess flour off and, with the short edges at the top and bottom, mark the dough into thirds. Fold the top third down and bottom third up over the top. Turn the pastry 90 degrees, roll out thinly again and repeat the folding process. Then wrap in baking parchment and chill in the fridge for 15–30 minutes. Brush any excess flour off and, with the short edges at the top and bottom, mark the dough into thirds. Fold the top third down and bottom third up over the top. Turn the pastry 90 degrees, roll out thinly again and repeat the folding process. Then wrap in baking parchment and chill in the fridge for 15–30 minutes. Remove it from the fridge and repeat the rolling and folding processes twice more. Wrap in parchment and chill again for 15–30 minutes before using. Remove it from the fridge and repeat the rolling and folding processes twice more. Wrap in parchment and chill again for 15–30 minutes before using. Meanwhile, prepare the filling. Using a sharp knife, slit the skin of the sausages and push the meat out into a bowl. Discard the sausage skins. Add the fennel seeds and mustard into the sausagemeat and mix well. Set aside. Meanwhile, prepare the filling. Using a sharp knife, slit the skin of the sausages and push the meat out into a bowl. Discard the sausage skins. Add the fennel seeds and mustard into the sausagemeat and mix well. Set aside. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Tightly roll the bottom of the pastry over the top of the sausagemeat and continue to roll using the palms of your hand until the meat is totally enclosed and the seam is underneath. If necessary, trim off any excess pastry. (Excess pastry can be chilled and re-rolled or frozen for another use.) Tightly roll the bottom of the pastry over the top of the sausagemeat and continue to roll using the palms of your hand until the meat is totally enclosed and the seam is underneath. If necessary, trim off any excess pastry. (Excess pastry can be chilled and re-rolled or frozen for another use.) Cut into eight equally sized rolls and place them on the prepared baking tray. Prick each roll with a fork and brush with the egg wash. Bake for 30–35 minutes until golden. Cut into eight equally sized rolls and place them on the prepared baking tray. Prick each roll with a fork and brush with the egg wash. Bake for 30–35 minutes until golden."
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} | 38f7542c877964f6604990df96499efe94ec095b49aaf48f9e633a0c33f2c8f9 | Christmas turkey risotto recipe
An average of 4.8 out of 5 stars from 4 ratings This classic Italian dish uses up the leftovers from Christmas dinner in a tasty and inventive way. 2 tbsp olive oil1 onion, finely chopped2 celery sticks, finely chopped200g/7oz arborio rice 125ml/4fl oz dry white wine 1 litre/1¾ pint hot turkey or chicken stock 1 leftover turkey leg, meat picked and diced 1 or 2 Parmesan rinds 1 bay leaf few thyme sprigs 1 tbsp mascarpone 30g/1oz Parmesan, grated15g/½oz butter 1 squeeze lemon juice 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 200g/7oz arborio rice 125ml/4fl oz dry white wine 1 litre/1¾ pint hot turkey or chicken stock 1 leftover turkey leg, meat picked and diced 1 or 2 Parmesan rinds 1 bay leaf few thyme sprigs 1 tbsp mascarpone 30g/1oz Parmesan, grated 15g/½oz butter 1 squeeze lemon juice 1 tbsp olive oil 2 smoked pancetta slices, thinly sliced turkey skin (optional, if left over from roast turkey)1 garlic clove, finely chopped1 tsp fennel seeds, toasted and lightly crushed1 tsp chopped fresh tarragon 1 tbsp olive oil 2 smoked pancetta slices, thinly sliced turkey skin (optional, if left over from roast turkey) 1 garlic clove, finely chopped 1 tsp fennel seeds, toasted and lightly crushed 1 tsp chopped fresh tarragon Method Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated. Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice. Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve. Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated. Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated. Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice. Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice. Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve. Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve. | {
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"title": "Christmas turkey risotto recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This classic Italian dish uses up the leftovers from Christmas dinner in a tasty and inventive way. 2 tbsp olive oil1 onion, finely chopped2 celery sticks, finely chopped200g/7oz arborio rice 125ml/4fl oz dry white wine 1 litre/1¾ pint hot turkey or chicken stock 1 leftover turkey leg, meat picked and diced 1 or 2 Parmesan rinds 1 bay leaf few thyme sprigs 1 tbsp mascarpone 30g/1oz Parmesan, grated15g/½oz butter 1 squeeze lemon juice 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 200g/7oz arborio rice 125ml/4fl oz dry white wine 1 litre/1¾ pint hot turkey or chicken stock 1 leftover turkey leg, meat picked and diced 1 or 2 Parmesan rinds 1 bay leaf few thyme sprigs 1 tbsp mascarpone 30g/1oz Parmesan, grated 15g/½oz butter 1 squeeze lemon juice 1 tbsp olive oil 2 smoked pancetta slices, thinly sliced turkey skin (optional, if left over from roast turkey)1 garlic clove, finely chopped1 tsp fennel seeds, toasted and lightly crushed1 tsp chopped fresh tarragon 1 tbsp olive oil 2 smoked pancetta slices, thinly sliced turkey skin (optional, if left over from roast turkey) 1 garlic clove, finely chopped 1 tsp fennel seeds, toasted and lightly crushed 1 tsp chopped fresh tarragon Method Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated. Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice. Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve. Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated. Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated. Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice. Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice. Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve. Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve."
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} | 4cf604b66ff53aff1f811a52722c5f70136ac7e01d9cbf28a574b2e7534d6bf3 | Nikki Lilly's sausage rolls recipe
An average of 5.0 out of 5 stars from 1 rating There is nothing better than a homemade sausage roll. This recipe is very easy and perfect for children to make with some adult assistance. If you don't like marmite, leave it out. drizzle olive oil, plus extra for greasing1 red onion, finely chopped 1 garlic clove, crushed or grated400g/14oz sausage meathandful fresh mixed herbs, such as coriander, basil or parsley2 tbsp yeast extract90g/3oz cheddar, grated 400g/14oz ready-made puff pastry1 egg, lightly beaten 1½ tbsp poppy seeds drizzle olive oil, plus extra for greasing 1 red onion, finely chopped 1 garlic clove, crushed or grated 400g/14oz sausage meat handful fresh mixed herbs, such as coriander, basil or parsley 2 tbsp yeast extract 90g/3oz cheddar, grated 400g/14oz ready-made puff pastry 1 egg, lightly beaten 1½ tbsp poppy seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking sheet and line with baking paper.Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes. Add the garlic and cook for a further couple of minutes until softened. Cool slightly and tip into a large bowl. Stir in the sausage meat, chopped herbs, ¾ tablespoon of the yeast extract and the cheese until well combined.Roll out the puff pastry on a lightly floured surface until it’s a little bit wider and longer than A4 paper (32x22cm/12½x8½in). Using a knife, cut the pastry lengthways to make two long pieces. Brush the remaining yeast extract down the length of each pastry strip.Roll the meat into two long sausage shapes, the same length as the pastry, and place on top of each strip. Brush the egg on the outer edges of the pastry and fold it over to cover the sausage. Press down the sides so they stick together and use a fork to crimp the edges. Reserve the remaining egg.Cut each roll into 6 equal pieces and score some light diagonal slits on the top. Space out evenly on the baking tray. Brush the sausage rolls with the remaining egg and sprinkle with poppy seeds. Bake for 30 minutes until golden brown. Leave to cool for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking sheet and line with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking sheet and line with baking paper. Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes. Add the garlic and cook for a further couple of minutes until softened. Cool slightly and tip into a large bowl. Stir in the sausage meat, chopped herbs, ¾ tablespoon of the yeast extract and the cheese until well combined. Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes. Add the garlic and cook for a further couple of minutes until softened. Cool slightly and tip into a large bowl. Stir in the sausage meat, chopped herbs, ¾ tablespoon of the yeast extract and the cheese until well combined. Roll out the puff pastry on a lightly floured surface until it’s a little bit wider and longer than A4 paper (32x22cm/12½x8½in). Using a knife, cut the pastry lengthways to make two long pieces. Brush the remaining yeast extract down the length of each pastry strip. Roll out the puff pastry on a lightly floured surface until it’s a little bit wider and longer than A4 paper (32x22cm/12½x8½in). Using a knife, cut the pastry lengthways to make two long pieces. Brush the remaining yeast extract down the length of each pastry strip. Roll the meat into two long sausage shapes, the same length as the pastry, and place on top of each strip. Brush the egg on the outer edges of the pastry and fold it over to cover the sausage. Press down the sides so they stick together and use a fork to crimp the edges. Reserve the remaining egg. Roll the meat into two long sausage shapes, the same length as the pastry, and place on top of each strip. Brush the egg on the outer edges of the pastry and fold it over to cover the sausage. Press down the sides so they stick together and use a fork to crimp the edges. Reserve the remaining egg. Cut each roll into 6 equal pieces and score some light diagonal slits on the top. Space out evenly on the baking tray. Brush the sausage rolls with the remaining egg and sprinkle with poppy seeds. Cut each roll into 6 equal pieces and score some light diagonal slits on the top. Space out evenly on the baking tray. Brush the sausage rolls with the remaining egg and sprinkle with poppy seeds. Bake for 30 minutes until golden brown. Leave to cool for 10 minutes. Bake for 30 minutes until golden brown. Leave to cool for 10 minutes. Recipe tips Wash your hands before you start cooking and after touching raw meat. If you are making this with a child, they may need assistance using a knife. | {
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"title": "Nikki Lilly's sausage rolls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating There is nothing better than a homemade sausage roll. This recipe is very easy and perfect for children to make with some adult assistance. If you don't like marmite, leave it out. drizzle olive oil, plus extra for greasing1 red onion, finely chopped 1 garlic clove, crushed or grated400g/14oz sausage meathandful fresh mixed herbs, such as coriander, basil or parsley2 tbsp yeast extract90g/3oz cheddar, grated 400g/14oz ready-made puff pastry1 egg, lightly beaten 1½ tbsp poppy seeds drizzle olive oil, plus extra for greasing 1 red onion, finely chopped 1 garlic clove, crushed or grated 400g/14oz sausage meat handful fresh mixed herbs, such as coriander, basil or parsley 2 tbsp yeast extract 90g/3oz cheddar, grated 400g/14oz ready-made puff pastry 1 egg, lightly beaten 1½ tbsp poppy seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking sheet and line with baking paper.Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes. Add the garlic and cook for a further couple of minutes until softened. Cool slightly and tip into a large bowl. Stir in the sausage meat, chopped herbs, ¾ tablespoon of the yeast extract and the cheese until well combined.Roll out the puff pastry on a lightly floured surface until it’s a little bit wider and longer than A4 paper (32x22cm/12½x8½in). Using a knife, cut the pastry lengthways to make two long pieces. Brush the remaining yeast extract down the length of each pastry strip.Roll the meat into two long sausage shapes, the same length as the pastry, and place on top of each strip. Brush the egg on the outer edges of the pastry and fold it over to cover the sausage. Press down the sides so they stick together and use a fork to crimp the edges. Reserve the remaining egg.Cut each roll into 6 equal pieces and score some light diagonal slits on the top. Space out evenly on the baking tray. Brush the sausage rolls with the remaining egg and sprinkle with poppy seeds. Bake for 30 minutes until golden brown. Leave to cool for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking sheet and line with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking sheet and line with baking paper. Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes. Add the garlic and cook for a further couple of minutes until softened. Cool slightly and tip into a large bowl. Stir in the sausage meat, chopped herbs, ¾ tablespoon of the yeast extract and the cheese until well combined. Heat the olive oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes. Add the garlic and cook for a further couple of minutes until softened. Cool slightly and tip into a large bowl. Stir in the sausage meat, chopped herbs, ¾ tablespoon of the yeast extract and the cheese until well combined. Roll out the puff pastry on a lightly floured surface until it’s a little bit wider and longer than A4 paper (32x22cm/12½x8½in). Using a knife, cut the pastry lengthways to make two long pieces. Brush the remaining yeast extract down the length of each pastry strip. Roll out the puff pastry on a lightly floured surface until it’s a little bit wider and longer than A4 paper (32x22cm/12½x8½in). Using a knife, cut the pastry lengthways to make two long pieces. Brush the remaining yeast extract down the length of each pastry strip. Roll the meat into two long sausage shapes, the same length as the pastry, and place on top of each strip. Brush the egg on the outer edges of the pastry and fold it over to cover the sausage. Press down the sides so they stick together and use a fork to crimp the edges. Reserve the remaining egg. Roll the meat into two long sausage shapes, the same length as the pastry, and place on top of each strip. Brush the egg on the outer edges of the pastry and fold it over to cover the sausage. Press down the sides so they stick together and use a fork to crimp the edges. Reserve the remaining egg. Cut each roll into 6 equal pieces and score some light diagonal slits on the top. Space out evenly on the baking tray. Brush the sausage rolls with the remaining egg and sprinkle with poppy seeds. Cut each roll into 6 equal pieces and score some light diagonal slits on the top. Space out evenly on the baking tray. Brush the sausage rolls with the remaining egg and sprinkle with poppy seeds. Bake for 30 minutes until golden brown. Leave to cool for 10 minutes. Bake for 30 minutes until golden brown. Leave to cool for 10 minutes. Recipe tips Wash your hands before you start cooking and after touching raw meat. If you are making this with a child, they may need assistance using a knife."
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} | 52de51375e54a4e9714c87b750defe4d23ab4dea9f2e45fd039b58532241671d | Rioja-braised lamb shanks with chorizo and garlic recipe
An average of 4.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rioja-braised_lamb_66249_16x9.jpg Once the initial faff of browning the meat is done, this dish requires very little effort and the resulting flavours are intense. 4 lamb shankssalt and freshly ground black pepperoil, for frying350ml/12fl oz Rioja or 350ml/12fl oz good-quality beef stock250ml/9fl oz balsamic vingear1 garlic bulb, cut in half horizontally2 bay leaves1–2 tsp paprikahandful black peppercorns4 sprigs fresh rosemary300ml/10fl oz beef stock125g/4oz chorizo1 large red onion, peeled and cut into wedges2 carrots, peeled and choppeddash honey, to taste 4 lamb shanks salt and freshly ground black pepper oil, for frying 350ml/12fl oz Rioja or 350ml/12fl oz good-quality beef stock 250ml/9fl oz balsamic vingear 1 garlic bulb, cut in half horizontally 2 bay leaves 1–2 tsp paprika handful black peppercorns 4 sprigs fresh rosemary 300ml/10fl oz beef stock 125g/4oz chorizo 1 large red onion, peeled and cut into wedges 2 carrots, peeled and chopped dash honey, to taste Method Preheat the oven to 150C/300F/Gas 3. Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over.Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover with a lid and bring to the boil.Once boiling, place the dish into the oven and cook for two hours.Remove the dish from the oven and add the chorizo, onion, carrots, honey to taste, if using, and the remaining rosemary, then return to the oven and cook for another hour, or until the meat is tender and falling off the bone.Remove the meat and vegetables with a slotted spoon and keep warm.Place the casserole dish onto a high heat and boil for 8–10 minutes, or until thickened slightly. Add salt and freshly ground black pepper to taste.Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce. Preheat the oven to 150C/300F/Gas 3. Preheat the oven to 150C/300F/Gas 3. Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over. Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over. Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover with a lid and bring to the boil. Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover with a lid and bring to the boil. Once boiling, place the dish into the oven and cook for two hours. Once boiling, place the dish into the oven and cook for two hours. Remove the dish from the oven and add the chorizo, onion, carrots, honey to taste, if using, and the remaining rosemary, then return to the oven and cook for another hour, or until the meat is tender and falling off the bone. Remove the dish from the oven and add the chorizo, onion, carrots, honey to taste, if using, and the remaining rosemary, then return to the oven and cook for another hour, or until the meat is tender and falling off the bone. Remove the meat and vegetables with a slotted spoon and keep warm. Remove the meat and vegetables with a slotted spoon and keep warm. Place the casserole dish onto a high heat and boil for 8–10 minutes, or until thickened slightly. Add salt and freshly ground black pepper to taste. Place the casserole dish onto a high heat and boil for 8–10 minutes, or until thickened slightly. Add salt and freshly ground black pepper to taste. Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce. Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce. | {
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"content": "An average of 4.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rioja-braised_lamb_66249_16x9.jpg Once the initial faff of browning the meat is done, this dish requires very little effort and the resulting flavours are intense. 4 lamb shankssalt and freshly ground black pepperoil, for frying350ml/12fl oz Rioja or 350ml/12fl oz good-quality beef stock250ml/9fl oz balsamic vingear1 garlic bulb, cut in half horizontally2 bay leaves1–2 tsp paprikahandful black peppercorns4 sprigs fresh rosemary300ml/10fl oz beef stock125g/4oz chorizo1 large red onion, peeled and cut into wedges2 carrots, peeled and choppeddash honey, to taste 4 lamb shanks salt and freshly ground black pepper oil, for frying 350ml/12fl oz Rioja or 350ml/12fl oz good-quality beef stock 250ml/9fl oz balsamic vingear 1 garlic bulb, cut in half horizontally 2 bay leaves 1–2 tsp paprika handful black peppercorns 4 sprigs fresh rosemary 300ml/10fl oz beef stock 125g/4oz chorizo 1 large red onion, peeled and cut into wedges 2 carrots, peeled and chopped dash honey, to taste Method Preheat the oven to 150C/300F/Gas 3. Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over.Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover with a lid and bring to the boil.Once boiling, place the dish into the oven and cook for two hours.Remove the dish from the oven and add the chorizo, onion, carrots, honey to taste, if using, and the remaining rosemary, then return to the oven and cook for another hour, or until the meat is tender and falling off the bone.Remove the meat and vegetables with a slotted spoon and keep warm.Place the casserole dish onto a high heat and boil for 8–10 minutes, or until thickened slightly. Add salt and freshly ground black pepper to taste.Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce. Preheat the oven to 150C/300F/Gas 3. Preheat the oven to 150C/300F/Gas 3. Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over. Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over. Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover with a lid and bring to the boil. Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover with a lid and bring to the boil. Once boiling, place the dish into the oven and cook for two hours. Once boiling, place the dish into the oven and cook for two hours. Remove the dish from the oven and add the chorizo, onion, carrots, honey to taste, if using, and the remaining rosemary, then return to the oven and cook for another hour, or until the meat is tender and falling off the bone. Remove the dish from the oven and add the chorizo, onion, carrots, honey to taste, if using, and the remaining rosemary, then return to the oven and cook for another hour, or until the meat is tender and falling off the bone. Remove the meat and vegetables with a slotted spoon and keep warm. Remove the meat and vegetables with a slotted spoon and keep warm. Place the casserole dish onto a high heat and boil for 8–10 minutes, or until thickened slightly. Add salt and freshly ground black pepper to taste. Place the casserole dish onto a high heat and boil for 8–10 minutes, or until thickened slightly. Add salt and freshly ground black pepper to taste. Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce. Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce."
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} | 102e954fc65a4c82eafc543ec8ffe161b24f7a8b63c643aa38292b1cd8bee502 | Perky turkey recipe
An average of 4.9 out of 5 stars from 17 ratings Nigel Slater dresses leftover turkey up with a sweet-and-sour marinade and a zingy citrus salad. 4-6 good handfuls leftover turkey meat3 garlic clovessalt2 tablespoons honey2 tablespoons soy saucea tablespoon chilli saucea tablespoon tomato ketchupa tablespoon grain mustardblack peppergroundnut oil 4-6 good handfuls leftover turkey meat 3 garlic cloves salt 2 tablespoons honey 2 tablespoons soy sauce a tablespoon chilli sauce a tablespoon tomato ketchup a tablespoon grain mustard black pepper groundnut oil 2 orangesa grapefruit4 handfuls watercress 2 oranges a grapefruit 4 handfuls watercress Method Preheat the oven to 200C/400F/Gas 6. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening.Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress. To serve, pile the hot turkey onto the salad and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening. Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress. Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress. To serve, pile the hot turkey onto the salad and serve. To serve, pile the hot turkey onto the salad and serve. | {
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"content": "An average of 4.9 out of 5 stars from 17 ratings Nigel Slater dresses leftover turkey up with a sweet-and-sour marinade and a zingy citrus salad. 4-6 good handfuls leftover turkey meat3 garlic clovessalt2 tablespoons honey2 tablespoons soy saucea tablespoon chilli saucea tablespoon tomato ketchupa tablespoon grain mustardblack peppergroundnut oil 4-6 good handfuls leftover turkey meat 3 garlic cloves salt 2 tablespoons honey 2 tablespoons soy sauce a tablespoon chilli sauce a tablespoon tomato ketchup a tablespoon grain mustard black pepper groundnut oil 2 orangesa grapefruit4 handfuls watercress 2 oranges a grapefruit 4 handfuls watercress Method Preheat the oven to 200C/400F/Gas 6. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening.Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress. To serve, pile the hot turkey onto the salad and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening. Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress. Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress. To serve, pile the hot turkey onto the salad and serve. To serve, pile the hot turkey onto the salad and serve."
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} | 91a42deb2c3e2504fa5ede2c3e29dbd326bd674406ae3d0e10a6224245f86f31 | Singapore sling recipe
An average of 1.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_sling_91100_16x9.jpg This long, fruity, gin-based cocktail was invented at the Raffles Hotel in Singapore by a barman called Ngiam Tong Boon. It’s super simple to make at home once you have all the ingredients. 40ml/1⅓fl oz gin25ml/1fl oz freshly squeezed lemon or lime juice 80ml/3fl oz pineapple juice10ml cherry brandy10ml grenadine5ml Bénédictine5ml orange liqueur (such as triple sec)dash Angostura bitters2 handfuls icesoda waterlemon slices, to garnish (optional) 40ml/1⅓fl oz gin 25ml/1fl oz freshly squeezed lemon or lime juice 80ml/3fl oz pineapple juice 10ml cherry brandy 10ml grenadine 5ml Bénédictine 5ml orange liqueur (such as triple sec) dash Angostura bitters 2 handfuls ice soda water lemon slices, to garnish (optional) Method Add all the ingredients except the soda water and lemon slices to a cocktail shaker. Make sure it’s filled with ice then shake to combine everything.Fill a collins glass with fresh ice and strain the mixture into it using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water to taste and stir gently, then garnish with a lemon slice if using. Add all the ingredients except the soda water and lemon slices to a cocktail shaker. Make sure it’s filled with ice then shake to combine everything. Add all the ingredients except the soda water and lemon slices to a cocktail shaker. Make sure it’s filled with ice then shake to combine everything. Fill a collins glass with fresh ice and strain the mixture into it using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Fill a collins glass with fresh ice and strain the mixture into it using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water to taste and stir gently, then garnish with a lemon slice if using. Top with the soda water to taste and stir gently, then garnish with a lemon slice if using. | {
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"content": "An average of 1.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_sling_91100_16x9.jpg This long, fruity, gin-based cocktail was invented at the Raffles Hotel in Singapore by a barman called Ngiam Tong Boon. It’s super simple to make at home once you have all the ingredients. 40ml/1⅓fl oz gin25ml/1fl oz freshly squeezed lemon or lime juice 80ml/3fl oz pineapple juice10ml cherry brandy10ml grenadine5ml Bénédictine5ml orange liqueur (such as triple sec)dash Angostura bitters2 handfuls icesoda waterlemon slices, to garnish (optional) 40ml/1⅓fl oz gin 25ml/1fl oz freshly squeezed lemon or lime juice 80ml/3fl oz pineapple juice 10ml cherry brandy 10ml grenadine 5ml Bénédictine 5ml orange liqueur (such as triple sec) dash Angostura bitters 2 handfuls ice soda water lemon slices, to garnish (optional) Method Add all the ingredients except the soda water and lemon slices to a cocktail shaker. Make sure it’s filled with ice then shake to combine everything.Fill a collins glass with fresh ice and strain the mixture into it using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water to taste and stir gently, then garnish with a lemon slice if using. Add all the ingredients except the soda water and lemon slices to a cocktail shaker. Make sure it’s filled with ice then shake to combine everything. Add all the ingredients except the soda water and lemon slices to a cocktail shaker. Make sure it’s filled with ice then shake to combine everything. Fill a collins glass with fresh ice and strain the mixture into it using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Fill a collins glass with fresh ice and strain the mixture into it using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water to taste and stir gently, then garnish with a lemon slice if using. Top with the soda water to taste and stir gently, then garnish with a lemon slice if using."
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} | 403770db6a245d2631bab97ac38c839edb8e3578241aeea1ef6f4bd874c03cfb | Mai tai recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mai_tai_12042_16x9.jpg The mai tai is an absolute classic, perfect for a dinner party. Blending white and dark rum adds complexity alongside lime juice, orange liqueur, orgeat (almond syrup) and Angostura bitters. 2 tbsp freshly squeezed lime juice25ml/1fl oz white rum25ml/1fl oz golden rum10ml/2 tsp orange liqueur (such as triple sec)10ml/2 tsp orgeat (almond syrup)1 dash Angostura bitters2 handfuls icefresh mint sprig, to garnish (optional) 2 tbsp freshly squeezed lime juice 25ml/1fl oz white rum 25ml/1fl oz golden rum 10ml/2 tsp orange liqueur (such as triple sec) 10ml/2 tsp orgeat (almond syrup) 1 dash Angostura bitters 2 handfuls ice fresh mint sprig, to garnish (optional) Method Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything.Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using. Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything. Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything. Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using. Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using. Recipe tips Use an aged rhum agricole in place of a standard white rum for a lovely floral note in your mai tai. | {
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"title": "Mai tai 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/mai_tai_12042_16x9.jpg The mai tai is an absolute classic, perfect for a dinner party. Blending white and dark rum adds complexity alongside lime juice, orange liqueur, orgeat (almond syrup) and Angostura bitters. 2 tbsp freshly squeezed lime juice25ml/1fl oz white rum25ml/1fl oz golden rum10ml/2 tsp orange liqueur (such as triple sec)10ml/2 tsp orgeat (almond syrup)1 dash Angostura bitters2 handfuls icefresh mint sprig, to garnish (optional) 2 tbsp freshly squeezed lime juice 25ml/1fl oz white rum 25ml/1fl oz golden rum 10ml/2 tsp orange liqueur (such as triple sec) 10ml/2 tsp orgeat (almond syrup) 1 dash Angostura bitters 2 handfuls ice fresh mint sprig, to garnish (optional) Method Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything.Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using. Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything. Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything. Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using. Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using. Recipe tips Use an aged rhum agricole in place of a standard white rum for a lovely floral note in your mai tai."
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} | 0c0b779918ab806ed0898c22220a30ffca6d6df29d61eea197e1cbb7edc29ac0 | Ploughman's cheese and pickle tart recipe
An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ploughmans_cheese_and_84067_16x9.jpg I love the combination of strong cheese and tart chunky pickle in a ploughman's, and that’s my inspiration for this recipe. Cut through the cheesy filling and you’ll find a hidden layer of pickle waiting to tantalize your taste buds. Equipment: You will need a 23cm/9in loose-bottomed flan tin. 350g/12oz ready-made shortcrust pastry 1 tsp paprika plain flour, for dusting4 medium free-eggs, beaten 150ml/5fl oz whole milk 200g/7oz sandwich pickle (small chunks) 250g/9oz mature cheddar, grated 350g/12oz ready-made shortcrust pastry 1 tsp paprika plain flour, for dusting 4 medium free-eggs, beaten 150ml/5fl oz whole milk 200g/7oz sandwich pickle (small chunks) 250g/9oz mature cheddar, grated Method Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in to heat up. Lay the pastry on a work surface dusted with a little flour, sprinkle the paprika over and knead the pastry lightly until the paprika has been incorporated. Wrap the pastry in cling film and chill in the fridge for 15 minutes.Dust the work surface with a little more flour and roll the pastry into a circle that will easily cover the 23cm/9in tin, about the thickness of a pound coin. Lay the pastry over the tin and press it into the edges, right into the grooves, leaving some overhanging. Line the pastry with baking paper and fill with ceramic baking beans to cover the base. Putthe lined tin on the preheated baking tray and bake in the oven for 25 minutes. Remove the paper and the baking beans and return to the oven for 15 minutes, until cooked through and golden-brown.Meanwhile, mix the eggs in a jug with the milk. Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture. Put the whole tray back in the oven on the middle shelf for 25–30 minutes, until the filling is set with just a very slight wobble in the middle.Once the tart has cooled enough to handle, trim off the excess pastry using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. The tart is best served warm or cold the next day. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in to heat up. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in to heat up. Lay the pastry on a work surface dusted with a little flour, sprinkle the paprika over and knead the pastry lightly until the paprika has been incorporated. Wrap the pastry in cling film and chill in the fridge for 15 minutes. Lay the pastry on a work surface dusted with a little flour, sprinkle the paprika over and knead the pastry lightly until the paprika has been incorporated. Wrap the pastry in cling film and chill in the fridge for 15 minutes. Dust the work surface with a little more flour and roll the pastry into a circle that will easily cover the 23cm/9in tin, about the thickness of a pound coin. Lay the pastry over the tin and press it into the edges, right into the grooves, leaving some overhanging. Dust the work surface with a little more flour and roll the pastry into a circle that will easily cover the 23cm/9in tin, about the thickness of a pound coin. Lay the pastry over the tin and press it into the edges, right into the grooves, leaving some overhanging. Line the pastry with baking paper and fill with ceramic baking beans to cover the base. Putthe lined tin on the preheated baking tray and bake in the oven for 25 minutes. Remove the paper and the baking beans and return to the oven for 15 minutes, until cooked through and golden-brown. Line the pastry with baking paper and fill with ceramic baking beans to cover the base. Putthe lined tin on the preheated baking tray and bake in the oven for 25 minutes. Remove the paper and the baking beans and return to the oven for 15 minutes, until cooked through and golden-brown. Meanwhile, mix the eggs in a jug with the milk. Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture. Put the whole tray back in the oven on the middle shelf for 25–30 minutes, until the filling is set with just a very slight wobble in the middle. Meanwhile, mix the eggs in a jug with the milk. Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture. Put the whole tray back in the oven on the middle shelf for 25–30 minutes, until the filling is set with just a very slight wobble in the middle. Once the tart has cooled enough to handle, trim off the excess pastry using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. The tart is best served warm or cold the next day. Once the tart has cooled enough to handle, trim off the excess pastry using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. The tart is best served warm or cold the next day. | {
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"title": "Ploughman's cheese and pickle tart recipe",
"content": "An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ploughmans_cheese_and_84067_16x9.jpg I love the combination of strong cheese and tart chunky pickle in a ploughman's, and that’s my inspiration for this recipe. Cut through the cheesy filling and you’ll find a hidden layer of pickle waiting to tantalize your taste buds. Equipment: You will need a 23cm/9in loose-bottomed flan tin. 350g/12oz ready-made shortcrust pastry 1 tsp paprika plain flour, for dusting4 medium free-eggs, beaten 150ml/5fl oz whole milk 200g/7oz sandwich pickle (small chunks) 250g/9oz mature cheddar, grated 350g/12oz ready-made shortcrust pastry 1 tsp paprika plain flour, for dusting 4 medium free-eggs, beaten 150ml/5fl oz whole milk 200g/7oz sandwich pickle (small chunks) 250g/9oz mature cheddar, grated Method Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in to heat up. Lay the pastry on a work surface dusted with a little flour, sprinkle the paprika over and knead the pastry lightly until the paprika has been incorporated. Wrap the pastry in cling film and chill in the fridge for 15 minutes.Dust the work surface with a little more flour and roll the pastry into a circle that will easily cover the 23cm/9in tin, about the thickness of a pound coin. Lay the pastry over the tin and press it into the edges, right into the grooves, leaving some overhanging. Line the pastry with baking paper and fill with ceramic baking beans to cover the base. Putthe lined tin on the preheated baking tray and bake in the oven for 25 minutes. Remove the paper and the baking beans and return to the oven for 15 minutes, until cooked through and golden-brown.Meanwhile, mix the eggs in a jug with the milk. Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture. Put the whole tray back in the oven on the middle shelf for 25–30 minutes, until the filling is set with just a very slight wobble in the middle.Once the tart has cooled enough to handle, trim off the excess pastry using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. The tart is best served warm or cold the next day. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in to heat up. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in to heat up. Lay the pastry on a work surface dusted with a little flour, sprinkle the paprika over and knead the pastry lightly until the paprika has been incorporated. Wrap the pastry in cling film and chill in the fridge for 15 minutes. Lay the pastry on a work surface dusted with a little flour, sprinkle the paprika over and knead the pastry lightly until the paprika has been incorporated. Wrap the pastry in cling film and chill in the fridge for 15 minutes. Dust the work surface with a little more flour and roll the pastry into a circle that will easily cover the 23cm/9in tin, about the thickness of a pound coin. Lay the pastry over the tin and press it into the edges, right into the grooves, leaving some overhanging. Dust the work surface with a little more flour and roll the pastry into a circle that will easily cover the 23cm/9in tin, about the thickness of a pound coin. Lay the pastry over the tin and press it into the edges, right into the grooves, leaving some overhanging. Line the pastry with baking paper and fill with ceramic baking beans to cover the base. Putthe lined tin on the preheated baking tray and bake in the oven for 25 minutes. Remove the paper and the baking beans and return to the oven for 15 minutes, until cooked through and golden-brown. Line the pastry with baking paper and fill with ceramic baking beans to cover the base. Putthe lined tin on the preheated baking tray and bake in the oven for 25 minutes. Remove the paper and the baking beans and return to the oven for 15 minutes, until cooked through and golden-brown. Meanwhile, mix the eggs in a jug with the milk. Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture. Put the whole tray back in the oven on the middle shelf for 25–30 minutes, until the filling is set with just a very slight wobble in the middle. Meanwhile, mix the eggs in a jug with the milk. Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture. Put the whole tray back in the oven on the middle shelf for 25–30 minutes, until the filling is set with just a very slight wobble in the middle. Once the tart has cooled enough to handle, trim off the excess pastry using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. The tart is best served warm or cold the next day. Once the tart has cooled enough to handle, trim off the excess pastry using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. The tart is best served warm or cold the next day."
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} | 4081b8e2da54304d217a122da0118275f188096b388ce471771a8704cbe5a6a5 | Chicken chasseur with creamy mash recipe
For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat.Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown.Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken.Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purée and fry for another couple of minutes.Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan.Add the stock then return the chicken to the pan with half the tarragon and bring to a boil.Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced.While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom.Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away.Lift straight out into a bowl of iced water and peel off the skin.Cut the tomatoes into quarters and remove the seeds then cut into small dice. Roughly chop the remaining tarragon.Add the tomatoes, flatleaf parsley and tarragon then check the seasoning.For the mash place the potatoes into a pan of salted water and bring to the boil.Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.Pass through a potato ricer back into the pan (or mash with a fork) then add the butter and cream, beating to form a smooth mash.Season with salt and white pepper.Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash. For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat. For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat. Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown. Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown. Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken. Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken. Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purée and fry for another couple of minutes. Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purée and fry for another couple of minutes. Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan. Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan. Add the stock then return the chicken to the pan with half the tarragon and bring to a boil. Add the stock then return the chicken to the pan with half the tarragon and bring to a boil. Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced. Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced. While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom. While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom. Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away. Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away. Lift straight out into a bowl of iced water and peel off the skin. Lift straight out into a bowl of iced water and peel off the skin. Cut the tomatoes into quarters and remove the seeds then cut into small dice. Roughly chop the remaining tarragon. Cut the tomatoes into quarters and remove the seeds then cut into small dice. Roughly chop the remaining tarragon. Add the tomatoes, flatleaf parsley and tarragon then check the seasoning. Add the tomatoes, flatleaf parsley and tarragon then check the seasoning. For the mash place the potatoes into a pan of salted water and bring to the boil. For the mash place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Pass through a potato ricer back into the pan (or mash with a fork) then add the butter and cream, beating to form a smooth mash. Pass through a potato ricer back into the pan (or mash with a fork) then add the butter and cream, beating to form a smooth mash. Season with salt and white pepper. Season with salt and white pepper. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash. | {
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"title": "Chicken chasseur with creamy mash recipe",
"content": "For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat.Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown.Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken.Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purée and fry for another couple of minutes.Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan.Add the stock then return the chicken to the pan with half the tarragon and bring to a boil.Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced.While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom.Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away.Lift straight out into a bowl of iced water and peel off the skin.Cut the tomatoes into quarters and remove the seeds then cut into small dice. Roughly chop the remaining tarragon.Add the tomatoes, flatleaf parsley and tarragon then check the seasoning.For the mash place the potatoes into a pan of salted water and bring to the boil.Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.Pass through a potato ricer back into the pan (or mash with a fork) then add the butter and cream, beating to form a smooth mash.Season with salt and white pepper.Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash. For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat. For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat. Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown. Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown. Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken. Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken. Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purée and fry for another couple of minutes. Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purée and fry for another couple of minutes. Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan. Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan. Add the stock then return the chicken to the pan with half the tarragon and bring to a boil. Add the stock then return the chicken to the pan with half the tarragon and bring to a boil. Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced. Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced. While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom. While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom. Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away. Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away. Lift straight out into a bowl of iced water and peel off the skin. Lift straight out into a bowl of iced water and peel off the skin. Cut the tomatoes into quarters and remove the seeds then cut into small dice. Roughly chop the remaining tarragon. Cut the tomatoes into quarters and remove the seeds then cut into small dice. Roughly chop the remaining tarragon. Add the tomatoes, flatleaf parsley and tarragon then check the seasoning. Add the tomatoes, flatleaf parsley and tarragon then check the seasoning. For the mash place the potatoes into a pan of salted water and bring to the boil. For the mash place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Pass through a potato ricer back into the pan (or mash with a fork) then add the butter and cream, beating to form a smooth mash. Pass through a potato ricer back into the pan (or mash with a fork) then add the butter and cream, beating to form a smooth mash. Season with salt and white pepper. Season with salt and white pepper. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash."
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} | f08b688b4bdde067b904abb318ddf87f6561b36ce74a2f1ea6f45a34b345bf1a | Onion pretzels recipe
An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onion_pretzels_86509_16x9.jpg These savoury pretzel rolls make a delicious lunch - try stuffing them with your favourite sandwich fillings. 500g/1lb 2oz strong white flour, plus extra for dusting 7g fast-action dried yeast 25g/1oz caster sugar 30g/1oz crispy fried onions 1 tbsp onion granules 2 tsp dried chives 50g/1¾oz unsalted butter, melted, plus extra for greasing300ml/10fl oz warm water 3 tbsp bicarbonate of soda 500g/1lb 2oz strong white flour, plus extra for dusting 7g fast-action dried yeast 25g/1oz caster sugar 30g/1oz crispy fried onions 1 tbsp onion granules 2 tsp dried chives 50g/1¾oz unsalted butter, melted, plus extra for greasing 300ml/10fl oz warm water 3 tbsp bicarbonate of soda 1 free-range egg, lightly beaten 1 tsp paprika 1 tsp onion granules 1 tsp salt 1 free-range egg, lightly beaten 1 tsp paprika 1 tsp onion granules 1 tsp salt Method Place the flour, yeast, sugar, onions, onion granules and chives in a large bowl and mix until well combined. Add the butter and mix through using a cutlery knife. Make a well in the centre, pour in the water and mix until the dough comes together. Attach the dough hook to a stand mixer and knead for 5 minutes on medium until the dough is smooth and stretchy. Place in a greased bowl, cover and leave to double in size (about 45 minutes). Grease 2 baking trays. Divide the dough into 12 equal-sized balls, about 75g/2¾oz each. Roll out each ball on a lightly floured surface to a 30cm/12in sausage shape and then tie into a knot, tucking the ends underneath. Transfer onto the greased trays, cover with greased cling film and leave for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil. Add the bicarbonate of soda, stir until dissolved, then leave to simmer. Gently drop in a few of the dough knots (just enough so they don’t touch) and cook for 10 seconds. Flip with a slotted spoon and leave in for another 10 seconds. Drain and pop back onto the greased trays. Repeat until all the knots are ready. To finish, glaze the pretzels with the beaten egg. Mix the paprika, onion granules and salt together, sprinkle all over the knots and bake for 12 minutes. Leave to cool a little on a wire rack and then eat while still warm. Place the flour, yeast, sugar, onions, onion granules and chives in a large bowl and mix until well combined. Add the butter and mix through using a cutlery knife. Make a well in the centre, pour in the water and mix until the dough comes together. Place the flour, yeast, sugar, onions, onion granules and chives in a large bowl and mix until well combined. Add the butter and mix through using a cutlery knife. Make a well in the centre, pour in the water and mix until the dough comes together. Attach the dough hook to a stand mixer and knead for 5 minutes on medium until the dough is smooth and stretchy. Place in a greased bowl, cover and leave to double in size (about 45 minutes). Attach the dough hook to a stand mixer and knead for 5 minutes on medium until the dough is smooth and stretchy. Place in a greased bowl, cover and leave to double in size (about 45 minutes). Grease 2 baking trays. Divide the dough into 12 equal-sized balls, about 75g/2¾oz each. Roll out each ball on a lightly floured surface to a 30cm/12in sausage shape and then tie into a knot, tucking the ends underneath. Transfer onto the greased trays, cover with greased cling film and leave for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Grease 2 baking trays. Divide the dough into 12 equal-sized balls, about 75g/2¾oz each. Roll out each ball on a lightly floured surface to a 30cm/12in sausage shape and then tie into a knot, tucking the ends underneath. Transfer onto the greased trays, cover with greased cling film and leave for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil. Add the bicarbonate of soda, stir until dissolved, then leave to simmer. Gently drop in a few of the dough knots (just enough so they don’t touch) and cook for 10 seconds. Flip with a slotted spoon and leave in for another 10 seconds. Drain and pop back onto the greased trays. Repeat until all the knots are ready. Bring a large saucepan of water to the boil. Add the bicarbonate of soda, stir until dissolved, then leave to simmer. Gently drop in a few of the dough knots (just enough so they don’t touch) and cook for 10 seconds. Flip with a slotted spoon and leave in for another 10 seconds. Drain and pop back onto the greased trays. Repeat until all the knots are ready. To finish, glaze the pretzels with the beaten egg. Mix the paprika, onion granules and salt together, sprinkle all over the knots and bake for 12 minutes. Leave to cool a little on a wire rack and then eat while still warm. To finish, glaze the pretzels with the beaten egg. Mix the paprika, onion granules and salt together, sprinkle all over the knots and bake for 12 minutes. Leave to cool a little on a wire rack and then eat while still warm. | {
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"content": "An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onion_pretzels_86509_16x9.jpg These savoury pretzel rolls make a delicious lunch - try stuffing them with your favourite sandwich fillings. 500g/1lb 2oz strong white flour, plus extra for dusting 7g fast-action dried yeast 25g/1oz caster sugar 30g/1oz crispy fried onions 1 tbsp onion granules 2 tsp dried chives 50g/1¾oz unsalted butter, melted, plus extra for greasing300ml/10fl oz warm water 3 tbsp bicarbonate of soda 500g/1lb 2oz strong white flour, plus extra for dusting 7g fast-action dried yeast 25g/1oz caster sugar 30g/1oz crispy fried onions 1 tbsp onion granules 2 tsp dried chives 50g/1¾oz unsalted butter, melted, plus extra for greasing 300ml/10fl oz warm water 3 tbsp bicarbonate of soda 1 free-range egg, lightly beaten 1 tsp paprika 1 tsp onion granules 1 tsp salt 1 free-range egg, lightly beaten 1 tsp paprika 1 tsp onion granules 1 tsp salt Method Place the flour, yeast, sugar, onions, onion granules and chives in a large bowl and mix until well combined. Add the butter and mix through using a cutlery knife. Make a well in the centre, pour in the water and mix until the dough comes together. Attach the dough hook to a stand mixer and knead for 5 minutes on medium until the dough is smooth and stretchy. Place in a greased bowl, cover and leave to double in size (about 45 minutes). Grease 2 baking trays. Divide the dough into 12 equal-sized balls, about 75g/2¾oz each. Roll out each ball on a lightly floured surface to a 30cm/12in sausage shape and then tie into a knot, tucking the ends underneath. Transfer onto the greased trays, cover with greased cling film and leave for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil. Add the bicarbonate of soda, stir until dissolved, then leave to simmer. Gently drop in a few of the dough knots (just enough so they don’t touch) and cook for 10 seconds. Flip with a slotted spoon and leave in for another 10 seconds. Drain and pop back onto the greased trays. Repeat until all the knots are ready. To finish, glaze the pretzels with the beaten egg. Mix the paprika, onion granules and salt together, sprinkle all over the knots and bake for 12 minutes. Leave to cool a little on a wire rack and then eat while still warm. Place the flour, yeast, sugar, onions, onion granules and chives in a large bowl and mix until well combined. Add the butter and mix through using a cutlery knife. Make a well in the centre, pour in the water and mix until the dough comes together. Place the flour, yeast, sugar, onions, onion granules and chives in a large bowl and mix until well combined. Add the butter and mix through using a cutlery knife. Make a well in the centre, pour in the water and mix until the dough comes together. Attach the dough hook to a stand mixer and knead for 5 minutes on medium until the dough is smooth and stretchy. Place in a greased bowl, cover and leave to double in size (about 45 minutes). Attach the dough hook to a stand mixer and knead for 5 minutes on medium until the dough is smooth and stretchy. Place in a greased bowl, cover and leave to double in size (about 45 minutes). Grease 2 baking trays. Divide the dough into 12 equal-sized balls, about 75g/2¾oz each. Roll out each ball on a lightly floured surface to a 30cm/12in sausage shape and then tie into a knot, tucking the ends underneath. Transfer onto the greased trays, cover with greased cling film and leave for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Grease 2 baking trays. Divide the dough into 12 equal-sized balls, about 75g/2¾oz each. Roll out each ball on a lightly floured surface to a 30cm/12in sausage shape and then tie into a knot, tucking the ends underneath. Transfer onto the greased trays, cover with greased cling film and leave for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil. Add the bicarbonate of soda, stir until dissolved, then leave to simmer. Gently drop in a few of the dough knots (just enough so they don’t touch) and cook for 10 seconds. Flip with a slotted spoon and leave in for another 10 seconds. Drain and pop back onto the greased trays. Repeat until all the knots are ready. Bring a large saucepan of water to the boil. Add the bicarbonate of soda, stir until dissolved, then leave to simmer. Gently drop in a few of the dough knots (just enough so they don’t touch) and cook for 10 seconds. Flip with a slotted spoon and leave in for another 10 seconds. Drain and pop back onto the greased trays. Repeat until all the knots are ready. To finish, glaze the pretzels with the beaten egg. Mix the paprika, onion granules and salt together, sprinkle all over the knots and bake for 12 minutes. Leave to cool a little on a wire rack and then eat while still warm. To finish, glaze the pretzels with the beaten egg. Mix the paprika, onion granules and salt together, sprinkle all over the knots and bake for 12 minutes. Leave to cool a little on a wire rack and then eat while still warm."
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} | 1923e68bac7057066f0bd392b6eacaff62a73f71f6f9d94e3f9955250c3b7ba1 | Spinach borek pastries with tomato salad recipe
Spinach borek pastries with tomato and pomegranate salad An average of 3.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_borek_pastries_58837_16x9.jpg These easy Turkish vegetarian borek are great as part of a mezze spread or tucked in a picnic or packed lunch. They'd also make perfect snacks for a party. Serve them hot or cold. 275g/9¾oz frozen whole leaf spinach, thawed170g/6oz feta, crumbled, plus extra to serve50g/1¾oz pine nuts, toastedlarge pinch ground nutmeg4 sprigs fresh mint, chopped 100ml/3½fl oz double cream 100ml/2fl oz yoghurt6 ready-rolled filo pastry sheets1 free-range egg, beaten 275g/9¾oz frozen whole leaf spinach, thawed 170g/6oz feta, crumbled, plus extra to serve 50g/1¾oz pine nuts, toasted large pinch ground nutmeg 4 sprigs fresh mint, chopped 100ml/3½fl oz double cream 100ml/2fl oz yoghurt 6 ready-rolled filo pastry sheets 1 free-range egg, beaten 300g/10½oz heritage tomatoes, chopped25g/1oz walnuts, chopped 25g/1oz pomegranate seeds30ml/1fl oz pomegranate molasses1½ tbsp olive oil2 fresh flatleaf parsley sprigs, chopped2 tbsp chopped fresh mint, plus extra for serving2 tbsp chopped fresh dill salt and freshly ground black pepper 300g/10½oz heritage tomatoes, chopped 25g/1oz walnuts, chopped 25g/1oz pomegranate seeds 30ml/1fl oz pomegranate molasses 1½ tbsp olive oil 2 fresh flatleaf parsley sprigs, chopped 2 tbsp chopped fresh mint, plus extra for serving 2 tbsp chopped fresh dill salt and freshly ground black pepper Method Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz. Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers.Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square. Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden.For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper. Serve with the salad on the side. Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz. Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz. Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers. Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers. Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square. Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square. Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden. Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden. For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper. For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper. Serve with the salad on the side. Serve with the salad on the side. Recipe tips This recipe can easily be doubled or tripled. Keep the borek in an air-tight container in the fridge and they'll be great for picnics or packed lunches. | {
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"title": "Spinach borek pastries with tomato salad recipe",
"content": "Spinach borek pastries with tomato and pomegranate salad An average of 3.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_borek_pastries_58837_16x9.jpg These easy Turkish vegetarian borek are great as part of a mezze spread or tucked in a picnic or packed lunch. They'd also make perfect snacks for a party. Serve them hot or cold. 275g/9¾oz frozen whole leaf spinach, thawed170g/6oz feta, crumbled, plus extra to serve50g/1¾oz pine nuts, toastedlarge pinch ground nutmeg4 sprigs fresh mint, chopped 100ml/3½fl oz double cream 100ml/2fl oz yoghurt6 ready-rolled filo pastry sheets1 free-range egg, beaten 275g/9¾oz frozen whole leaf spinach, thawed 170g/6oz feta, crumbled, plus extra to serve 50g/1¾oz pine nuts, toasted large pinch ground nutmeg 4 sprigs fresh mint, chopped 100ml/3½fl oz double cream 100ml/2fl oz yoghurt 6 ready-rolled filo pastry sheets 1 free-range egg, beaten 300g/10½oz heritage tomatoes, chopped25g/1oz walnuts, chopped 25g/1oz pomegranate seeds30ml/1fl oz pomegranate molasses1½ tbsp olive oil2 fresh flatleaf parsley sprigs, chopped2 tbsp chopped fresh mint, plus extra for serving2 tbsp chopped fresh dill salt and freshly ground black pepper 300g/10½oz heritage tomatoes, chopped 25g/1oz walnuts, chopped 25g/1oz pomegranate seeds 30ml/1fl oz pomegranate molasses 1½ tbsp olive oil 2 fresh flatleaf parsley sprigs, chopped 2 tbsp chopped fresh mint, plus extra for serving 2 tbsp chopped fresh dill salt and freshly ground black pepper Method Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz. Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers.Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square. Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden.For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper. Serve with the salad on the side. Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz. Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz. Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers. Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers. Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square. Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square. Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden. Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden. For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper. For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper. Serve with the salad on the side. Serve with the salad on the side. Recipe tips This recipe can easily be doubled or tripled. Keep the borek in an air-tight container in the fridge and they'll be great for picnics or packed lunches."
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} | d96b9eec627bc22d379f103bee3c7403b13f2dbbead8a0c3474e6754f97d76e7 | Smoked mackerel pâté choux with green pineapple chutney recipe
Preheat the oven to 200C/180C Fan/Gas 6. Grease two baking trays and line them with baking paper. For the choux, put the cold water, sugar, butter and salt into a small saucepan and pop it on to the hob. On a medium heat, heat the mixture, taking it off as soon as it comes to the boil and all the butter has melted. Add all the flour at once, stirring vigorously to avoid any lumps. Take off the heat and step away for a few minutes to allow it to cool just slightly. Now add the eggs a little at a time, making sure to stir all the time – it will look bitty and not smooth, but the more you mix, the more the mixture will come together. It should be a smooth paste. When the spoon is lifted the mixture should drop in a ‘V’ shape, and that’s the perfect consistency. Pop the mixture into a piping bag, or a zip-lock bag, and snip off the end, 2cm/¾in wide. Pipe small mounds on to the prepared baking trays. Or you could just dollop teaspoons of the mixture on to the baking trays. Wet the tips of your fingers and pat down any peaks – this will prevent the choux from burning in the oven. Bake for 25–30 minutes. Once baked, the choux should be light and crisp. Remove from the oven, cut in half horizontally, then put them back into the oven to dry a little more. While the choux are crisping up, make the mackerel pâté. Put the mackerel, yoghurt, butter, salt and pepper into a food processor and blend to a smooth paste. If the mixture is too stiff, keep adding a little more yoghurt, a spoonful at a time, until the mixture is smooth and glides effortlessly in the processor. Transfer to a serving bowl, cover and place in the fridge. For the chutney, drain the pineapple chunks in a sieve and use the back of a spoon to squeeze out any extra moisture. Pop the chunks into a blender, along with the coriander, chillies, lime juice and zest. Blend to a smooth green paste. Have a taste – there should be a good balance of sweet and salty. Adjust by adding sugar or salt, if needed.I like to put the crisp choux in the centre of the table, with the pâté and chutney, and let everyone make their own by sandwiching the choux halves with the pâté and adding a generous helping of chutney. But if I’m having people round, I will assemble it in advance. Preheat the oven to 200C/180C Fan/Gas 6. Grease two baking trays and line them with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease two baking trays and line them with baking paper. For the choux, put the cold water, sugar, butter and salt into a small saucepan and pop it on to the hob. On a medium heat, heat the mixture, taking it off as soon as it comes to the boil and all the butter has melted. For the choux, put the cold water, sugar, butter and salt into a small saucepan and pop it on to the hob. On a medium heat, heat the mixture, taking it off as soon as it comes to the boil and all the butter has melted. Add all the flour at once, stirring vigorously to avoid any lumps. Add all the flour at once, stirring vigorously to avoid any lumps. Take off the heat and step away for a few minutes to allow it to cool just slightly. Now add the eggs a little at a time, making sure to stir all the time – it will look bitty and not smooth, but the more you mix, the more the mixture will come together. It should be a smooth paste. When the spoon is lifted the mixture should drop in a ‘V’ shape, and that’s the perfect consistency. Take off the heat and step away for a few minutes to allow it to cool just slightly. Now add the eggs a little at a time, making sure to stir all the time – it will look bitty and not smooth, but the more you mix, the more the mixture will come together. It should be a smooth paste. When the spoon is lifted the mixture should drop in a ‘V’ shape, and that’s the perfect consistency. Pop the mixture into a piping bag, or a zip-lock bag, and snip off the end, 2cm/¾in wide. Pipe small mounds on to the prepared baking trays. Or you could just dollop teaspoons of the mixture on to the baking trays. Pop the mixture into a piping bag, or a zip-lock bag, and snip off the end, 2cm/¾in wide. Pipe small mounds on to the prepared baking trays. Or you could just dollop teaspoons of the mixture on to the baking trays. Wet the tips of your fingers and pat down any peaks – this will prevent the choux from burning in the oven. Bake for 25–30 minutes. Once baked, the choux should be light and crisp. Remove from the oven, cut in half horizontally, then put them back into the oven to dry a little more. Wet the tips of your fingers and pat down any peaks – this will prevent the choux from burning in the oven. Bake for 25–30 minutes. Once baked, the choux should be light and crisp. Remove from the oven, cut in half horizontally, then put them back into the oven to dry a little more. While the choux are crisping up, make the mackerel pâté. Put the mackerel, yoghurt, butter, salt and pepper into a food processor and blend to a smooth paste. If the mixture is too stiff, keep adding a little more yoghurt, a spoonful at a time, until the mixture is smooth and glides effortlessly in the processor. Transfer to a serving bowl, cover and place in the fridge. While the choux are crisping up, make the mackerel pâté. Put the mackerel, yoghurt, butter, salt and pepper into a food processor and blend to a smooth paste. If the mixture is too stiff, keep adding a little more yoghurt, a spoonful at a time, until the mixture is smooth and glides effortlessly in the processor. Transfer to a serving bowl, cover and place in the fridge. For the chutney, drain the pineapple chunks in a sieve and use the back of a spoon to squeeze out any extra moisture. Pop the chunks into a blender, along with the coriander, chillies, lime juice and zest. Blend to a smooth green paste. Have a taste – there should be a good balance of sweet and salty. Adjust by adding sugar or salt, if needed. For the chutney, drain the pineapple chunks in a sieve and use the back of a spoon to squeeze out any extra moisture. Pop the chunks into a blender, along with the coriander, chillies, lime juice and zest. Blend to a smooth green paste. Have a taste – there should be a good balance of sweet and salty. Adjust by adding sugar or salt, if needed. I like to put the crisp choux in the centre of the table, with the pâté and chutney, and let everyone make their own by sandwiching the choux halves with the pâté and adding a generous helping of chutney. But if I’m having people round, I will assemble it in advance. I like to put the crisp choux in the centre of the table, with the pâté and chutney, and let everyone make their own by sandwiching the choux halves with the pâté and adding a generous helping of chutney. But if I’m having people round, I will assemble it in advance. | {
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"content": "Preheat the oven to 200C/180C Fan/Gas 6. Grease two baking trays and line them with baking paper. For the choux, put the cold water, sugar, butter and salt into a small saucepan and pop it on to the hob. On a medium heat, heat the mixture, taking it off as soon as it comes to the boil and all the butter has melted. Add all the flour at once, stirring vigorously to avoid any lumps. Take off the heat and step away for a few minutes to allow it to cool just slightly. Now add the eggs a little at a time, making sure to stir all the time – it will look bitty and not smooth, but the more you mix, the more the mixture will come together. It should be a smooth paste. When the spoon is lifted the mixture should drop in a ‘V’ shape, and that’s the perfect consistency. Pop the mixture into a piping bag, or a zip-lock bag, and snip off the end, 2cm/¾in wide. Pipe small mounds on to the prepared baking trays. Or you could just dollop teaspoons of the mixture on to the baking trays. Wet the tips of your fingers and pat down any peaks – this will prevent the choux from burning in the oven. Bake for 25–30 minutes. Once baked, the choux should be light and crisp. Remove from the oven, cut in half horizontally, then put them back into the oven to dry a little more. While the choux are crisping up, make the mackerel pâté. Put the mackerel, yoghurt, butter, salt and pepper into a food processor and blend to a smooth paste. If the mixture is too stiff, keep adding a little more yoghurt, a spoonful at a time, until the mixture is smooth and glides effortlessly in the processor. Transfer to a serving bowl, cover and place in the fridge. For the chutney, drain the pineapple chunks in a sieve and use the back of a spoon to squeeze out any extra moisture. Pop the chunks into a blender, along with the coriander, chillies, lime juice and zest. Blend to a smooth green paste. Have a taste – there should be a good balance of sweet and salty. Adjust by adding sugar or salt, if needed.I like to put the crisp choux in the centre of the table, with the pâté and chutney, and let everyone make their own by sandwiching the choux halves with the pâté and adding a generous helping of chutney. But if I’m having people round, I will assemble it in advance. Preheat the oven to 200C/180C Fan/Gas 6. Grease two baking trays and line them with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease two baking trays and line them with baking paper. For the choux, put the cold water, sugar, butter and salt into a small saucepan and pop it on to the hob. On a medium heat, heat the mixture, taking it off as soon as it comes to the boil and all the butter has melted. For the choux, put the cold water, sugar, butter and salt into a small saucepan and pop it on to the hob. On a medium heat, heat the mixture, taking it off as soon as it comes to the boil and all the butter has melted. Add all the flour at once, stirring vigorously to avoid any lumps. Add all the flour at once, stirring vigorously to avoid any lumps. Take off the heat and step away for a few minutes to allow it to cool just slightly. Now add the eggs a little at a time, making sure to stir all the time – it will look bitty and not smooth, but the more you mix, the more the mixture will come together. It should be a smooth paste. When the spoon is lifted the mixture should drop in a ‘V’ shape, and that’s the perfect consistency. Take off the heat and step away for a few minutes to allow it to cool just slightly. Now add the eggs a little at a time, making sure to stir all the time – it will look bitty and not smooth, but the more you mix, the more the mixture will come together. It should be a smooth paste. When the spoon is lifted the mixture should drop in a ‘V’ shape, and that’s the perfect consistency. Pop the mixture into a piping bag, or a zip-lock bag, and snip off the end, 2cm/¾in wide. Pipe small mounds on to the prepared baking trays. Or you could just dollop teaspoons of the mixture on to the baking trays. Pop the mixture into a piping bag, or a zip-lock bag, and snip off the end, 2cm/¾in wide. Pipe small mounds on to the prepared baking trays. Or you could just dollop teaspoons of the mixture on to the baking trays. Wet the tips of your fingers and pat down any peaks – this will prevent the choux from burning in the oven. Bake for 25–30 minutes. Once baked, the choux should be light and crisp. Remove from the oven, cut in half horizontally, then put them back into the oven to dry a little more. Wet the tips of your fingers and pat down any peaks – this will prevent the choux from burning in the oven. Bake for 25–30 minutes. Once baked, the choux should be light and crisp. Remove from the oven, cut in half horizontally, then put them back into the oven to dry a little more. While the choux are crisping up, make the mackerel pâté. Put the mackerel, yoghurt, butter, salt and pepper into a food processor and blend to a smooth paste. If the mixture is too stiff, keep adding a little more yoghurt, a spoonful at a time, until the mixture is smooth and glides effortlessly in the processor. Transfer to a serving bowl, cover and place in the fridge. While the choux are crisping up, make the mackerel pâté. Put the mackerel, yoghurt, butter, salt and pepper into a food processor and blend to a smooth paste. If the mixture is too stiff, keep adding a little more yoghurt, a spoonful at a time, until the mixture is smooth and glides effortlessly in the processor. Transfer to a serving bowl, cover and place in the fridge. For the chutney, drain the pineapple chunks in a sieve and use the back of a spoon to squeeze out any extra moisture. Pop the chunks into a blender, along with the coriander, chillies, lime juice and zest. Blend to a smooth green paste. Have a taste – there should be a good balance of sweet and salty. Adjust by adding sugar or salt, if needed. For the chutney, drain the pineapple chunks in a sieve and use the back of a spoon to squeeze out any extra moisture. Pop the chunks into a blender, along with the coriander, chillies, lime juice and zest. Blend to a smooth green paste. Have a taste – there should be a good balance of sweet and salty. Adjust by adding sugar or salt, if needed. I like to put the crisp choux in the centre of the table, with the pâté and chutney, and let everyone make their own by sandwiching the choux halves with the pâté and adding a generous helping of chutney. But if I’m having people round, I will assemble it in advance. I like to put the crisp choux in the centre of the table, with the pâté and chutney, and let everyone make their own by sandwiching the choux halves with the pâté and adding a generous helping of chutney. But if I’m having people round, I will assemble it in advance."
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} | f60533fba8b07349946e3cd57fe8440ddcc2079fae444e56855d2e1066d2acab | Tequila cocktails three ways recipe
An average of 5.0 out of 5 stars from 1 rating Carmen O’Neal shows there’s more to tequila than shots with lime and salt. 50ml/2fl oz white tequila25ml/1fl oz lime juice1 tbsp orange liqueur, such as Cointreau2 tsp agave syrup50ml/2fl oz – 75ml/2½fl oz citrusy IPA 50ml/2fl oz white tequila 25ml/1fl oz lime juice 1 tbsp orange liqueur, such as Cointreau 2 tsp agave syrup 50ml/2fl oz – 75ml/2½fl oz citrusy IPA 50ml/2fl oz rose tequila125ml/4fl oz–150ml/5fl oz grapefruit soda50ml/2fl oz– 75ml/2½fl oz sparkling wine 50ml/2fl oz rose tequila 125ml/4fl oz–150ml/5fl oz grapefruit soda 50ml/2fl oz– 75ml/2½fl oz sparkling wine 50ml/2fl oz tequila 150ml/5fl oz tonic 50ml/2fl oz tequila 150ml/5fl oz tonic Method To make the margarIPA, pour the tequila, lime, liqueur and agave into a tall glass. Gently stir to ensure the agave is dissolved. Fill the glass with ice, gently stir though the ingredients. Pour the IPA to top off the cocktail and again gently stir to mix the ingredients Garnish with lime wedges.To make the tequila spritz, pour the tequila into a chilled glass. Fill the glass with ice. Pour the soda and sparkling wine into the glass and lightly stir to mix the ingredients (if you stir too aggressively, you’ll lose bubbles). Garnish with a large fresh peel of grapefruit and basil leaf.To make the T and T, pour tequila into the bottom of your highball glass. Fill the glass with ice and top with tonic water. Gently stir and garnish with grapefruit. To make the margarIPA, pour the tequila, lime, liqueur and agave into a tall glass. Gently stir to ensure the agave is dissolved. Fill the glass with ice, gently stir though the ingredients. Pour the IPA to top off the cocktail and again gently stir to mix the ingredients Garnish with lime wedges. To make the margarIPA, pour the tequila, lime, liqueur and agave into a tall glass. Gently stir to ensure the agave is dissolved. Fill the glass with ice, gently stir though the ingredients. Pour the IPA to top off the cocktail and again gently stir to mix the ingredients Garnish with lime wedges. To make the tequila spritz, pour the tequila into a chilled glass. Fill the glass with ice. Pour the soda and sparkling wine into the glass and lightly stir to mix the ingredients (if you stir too aggressively, you’ll lose bubbles). Garnish with a large fresh peel of grapefruit and basil leaf. To make the tequila spritz, pour the tequila into a chilled glass. Fill the glass with ice. Pour the soda and sparkling wine into the glass and lightly stir to mix the ingredients (if you stir too aggressively, you’ll lose bubbles). Garnish with a large fresh peel of grapefruit and basil leaf. To make the T and T, pour tequila into the bottom of your highball glass. Fill the glass with ice and top with tonic water. Gently stir and garnish with grapefruit. To make the T and T, pour tequila into the bottom of your highball glass. Fill the glass with ice and top with tonic water. Gently stir and garnish with grapefruit. Recipe tips For a salt rim (make sure you do this before you make your cocktail), run a lime wedge around the top third of your glass and then roll in coarse salt. | {
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"title": "Tequila cocktails three ways recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Carmen O’Neal shows there’s more to tequila than shots with lime and salt. 50ml/2fl oz white tequila25ml/1fl oz lime juice1 tbsp orange liqueur, such as Cointreau2 tsp agave syrup50ml/2fl oz – 75ml/2½fl oz citrusy IPA 50ml/2fl oz white tequila 25ml/1fl oz lime juice 1 tbsp orange liqueur, such as Cointreau 2 tsp agave syrup 50ml/2fl oz – 75ml/2½fl oz citrusy IPA 50ml/2fl oz rose tequila125ml/4fl oz–150ml/5fl oz grapefruit soda50ml/2fl oz– 75ml/2½fl oz sparkling wine 50ml/2fl oz rose tequila 125ml/4fl oz–150ml/5fl oz grapefruit soda 50ml/2fl oz– 75ml/2½fl oz sparkling wine 50ml/2fl oz tequila 150ml/5fl oz tonic 50ml/2fl oz tequila 150ml/5fl oz tonic Method To make the margarIPA, pour the tequila, lime, liqueur and agave into a tall glass. Gently stir to ensure the agave is dissolved. Fill the glass with ice, gently stir though the ingredients. Pour the IPA to top off the cocktail and again gently stir to mix the ingredients Garnish with lime wedges.To make the tequila spritz, pour the tequila into a chilled glass. Fill the glass with ice. Pour the soda and sparkling wine into the glass and lightly stir to mix the ingredients (if you stir too aggressively, you’ll lose bubbles). Garnish with a large fresh peel of grapefruit and basil leaf.To make the T and T, pour tequila into the bottom of your highball glass. Fill the glass with ice and top with tonic water. Gently stir and garnish with grapefruit. To make the margarIPA, pour the tequila, lime, liqueur and agave into a tall glass. Gently stir to ensure the agave is dissolved. Fill the glass with ice, gently stir though the ingredients. Pour the IPA to top off the cocktail and again gently stir to mix the ingredients Garnish with lime wedges. To make the margarIPA, pour the tequila, lime, liqueur and agave into a tall glass. Gently stir to ensure the agave is dissolved. Fill the glass with ice, gently stir though the ingredients. Pour the IPA to top off the cocktail and again gently stir to mix the ingredients Garnish with lime wedges. To make the tequila spritz, pour the tequila into a chilled glass. Fill the glass with ice. Pour the soda and sparkling wine into the glass and lightly stir to mix the ingredients (if you stir too aggressively, you’ll lose bubbles). Garnish with a large fresh peel of grapefruit and basil leaf. To make the tequila spritz, pour the tequila into a chilled glass. Fill the glass with ice. Pour the soda and sparkling wine into the glass and lightly stir to mix the ingredients (if you stir too aggressively, you’ll lose bubbles). Garnish with a large fresh peel of grapefruit and basil leaf. To make the T and T, pour tequila into the bottom of your highball glass. Fill the glass with ice and top with tonic water. Gently stir and garnish with grapefruit. To make the T and T, pour tequila into the bottom of your highball glass. Fill the glass with ice and top with tonic water. Gently stir and garnish with grapefruit. Recipe tips For a salt rim (make sure you do this before you make your cocktail), run a lime wedge around the top third of your glass and then roll in coarse salt."
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} | 88a45351e4cce60cabaec71a60ff5c475ceb1d4ce8796a92b8d4974443808da2 | Guacamole with griddled pitta bread recipe
An average of 5.0 out of 5 stars from 2 ratings ½ avocado, peeled, chopped2 tbsp plain yoghurtsqueeze lemon juice1 garlic clove, chopped1 tbsp olive oilsalt and freshly ground black pepper ½ avocado, peeled, chopped 2 tbsp plain yoghurt squeeze lemon juice 1 garlic clove, chopped 1 tbsp olive oil salt and freshly ground black pepper 6 ready-made mini pittas, split3 sun-blushed tomatoes ½ avocado, sliced, to garnish 6 ready-made mini pittas, split 3 sun-blushed tomatoes ½ avocado, sliced, to garnish Method For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky.Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through.To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside. For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky. For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky. Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through. Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through. To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside. To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside. | {
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"title": "Guacamole with griddled pitta bread recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings ½ avocado, peeled, chopped2 tbsp plain yoghurtsqueeze lemon juice1 garlic clove, chopped1 tbsp olive oilsalt and freshly ground black pepper ½ avocado, peeled, chopped 2 tbsp plain yoghurt squeeze lemon juice 1 garlic clove, chopped 1 tbsp olive oil salt and freshly ground black pepper 6 ready-made mini pittas, split3 sun-blushed tomatoes ½ avocado, sliced, to garnish 6 ready-made mini pittas, split 3 sun-blushed tomatoes ½ avocado, sliced, to garnish Method For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky.Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through.To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside. For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky. For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky. Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through. Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through. To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside. To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside."
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} | aa589a1c6a66e6e8cbb40dc401604a79de034f7ffb18d4a461532ef0a2477622 | Mexican turkey taquitos recipe
An average of 5.0 out of 5 stars from 2 ratings These fried tacos are easy to make and popular with all the family – they are a great meal option after a busy day. 4 tsp smoked paprika2 tsp ground cumin2 tsp ground coriander2 tsp celery salt 4 tsp smoked paprika 2 tsp ground cumin 2 tsp ground coriander 2 tsp celery salt 5 tbsp olive oil500g/1lb 2oz turkey mince6 tsp spice mix (from above)2 tbsp sherry vinegar2 banana shallots, finely chopped1 large garlic clove, grated1 red pepper, finely chopped1 yellow pepper, finely chopped1 green pepper, finely chopped50g/1¾oz roasted red pepper (from a jar), roughly chopped1 lime, zest and juice8 white tortillas150g/5½oz cheddar, grated2 knobs buttersaltguacamole, to servetomato salsa, to serve 5 tbsp olive oil 500g/1lb 2oz turkey mince 6 tsp spice mix (from above) 2 tbsp sherry vinegar 2 banana shallots, finely chopped 1 large garlic clove, grated 1 red pepper, finely chopped 1 yellow pepper, finely chopped 1 green pepper, finely chopped 50g/1¾oz roasted red pepper (from a jar), roughly chopped 1 lime, zest and juice 8 white tortillas 150g/5½oz cheddar, grated 2 knobs butter salt guacamole, to serve tomato salsa, to serve Method To make the spice mix, mix all the ingredients together in a small bowl.To make the taquitos, heat 1 tablespoon of the oil in a frying pan and add half of the turkey mince. Season with 3 tsp of the spice mix. Fry the mince until cooked through, drain off the fat and set aside. Deglaze the pan with the sherry vinegar. Heat 1 tablespoon of the oil in the pan again and cook the remaining turkey mince with the remaining spice mix until cooked through. Drain off the fat and set aside with the cooked mince. In a clean frying pan, heat 1 tablespoon of oil and sweat the shallot and garlic. Do not let it colour. Once softened, add the red, yellow and green peppers and cook for 2–3 minutes. Stir in the roasted pepper, add the mince and mix together. Taste and add more spice mix and a pinch of salt if needed. Any leftover spice mix can be stored in an airtight container and used in another recipe. Stir in the lime zest and juice. Spoon 2–3 tablespoons of the turkey mixture in a line down the centre of each tortilla. Sprinkle cheese over the turkey mixture. Fold over the two opposite ends of the tortilla and then roll to make a burrito-type parcel. Heat a large frying pan and add 1 tablespoon of oil. Place four of the taquitos in the pan, seam-side down. Cook for 2 minutes. Once golden, flip over and cook for another 2 minutes, until golden on both sides. Add a knob of butter, baste the taquitos and remove from the pan. Repeat with the remaining four taquitos. Serve with guacamole and tomato salsa. To make the spice mix, mix all the ingredients together in a small bowl. To make the spice mix, mix all the ingredients together in a small bowl. To make the taquitos, heat 1 tablespoon of the oil in a frying pan and add half of the turkey mince. Season with 3 tsp of the spice mix. Fry the mince until cooked through, drain off the fat and set aside. Deglaze the pan with the sherry vinegar. Heat 1 tablespoon of the oil in the pan again and cook the remaining turkey mince with the remaining spice mix until cooked through. Drain off the fat and set aside with the cooked mince. To make the taquitos, heat 1 tablespoon of the oil in a frying pan and add half of the turkey mince. Season with 3 tsp of the spice mix. Fry the mince until cooked through, drain off the fat and set aside. Deglaze the pan with the sherry vinegar. Heat 1 tablespoon of the oil in the pan again and cook the remaining turkey mince with the remaining spice mix until cooked through. Drain off the fat and set aside with the cooked mince. In a clean frying pan, heat 1 tablespoon of oil and sweat the shallot and garlic. Do not let it colour. Once softened, add the red, yellow and green peppers and cook for 2–3 minutes. Stir in the roasted pepper, add the mince and mix together. Taste and add more spice mix and a pinch of salt if needed. Any leftover spice mix can be stored in an airtight container and used in another recipe. Stir in the lime zest and juice. In a clean frying pan, heat 1 tablespoon of oil and sweat the shallot and garlic. Do not let it colour. Once softened, add the red, yellow and green peppers and cook for 2–3 minutes. Stir in the roasted pepper, add the mince and mix together. Taste and add more spice mix and a pinch of salt if needed. Any leftover spice mix can be stored in an airtight container and used in another recipe. Stir in the lime zest and juice. Spoon 2–3 tablespoons of the turkey mixture in a line down the centre of each tortilla. Sprinkle cheese over the turkey mixture. Fold over the two opposite ends of the tortilla and then roll to make a burrito-type parcel. Spoon 2–3 tablespoons of the turkey mixture in a line down the centre of each tortilla. Sprinkle cheese over the turkey mixture. Fold over the two opposite ends of the tortilla and then roll to make a burrito-type parcel. Heat a large frying pan and add 1 tablespoon of oil. Place four of the taquitos in the pan, seam-side down. Cook for 2 minutes. Once golden, flip over and cook for another 2 minutes, until golden on both sides. Add a knob of butter, baste the taquitos and remove from the pan. Repeat with the remaining four taquitos. Heat a large frying pan and add 1 tablespoon of oil. Place four of the taquitos in the pan, seam-side down. Cook for 2 minutes. Once golden, flip over and cook for another 2 minutes, until golden on both sides. Add a knob of butter, baste the taquitos and remove from the pan. Repeat with the remaining four taquitos. Serve with guacamole and tomato salsa. Serve with guacamole and tomato salsa. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings These fried tacos are easy to make and popular with all the family – they are a great meal option after a busy day. 4 tsp smoked paprika2 tsp ground cumin2 tsp ground coriander2 tsp celery salt 4 tsp smoked paprika 2 tsp ground cumin 2 tsp ground coriander 2 tsp celery salt 5 tbsp olive oil500g/1lb 2oz turkey mince6 tsp spice mix (from above)2 tbsp sherry vinegar2 banana shallots, finely chopped1 large garlic clove, grated1 red pepper, finely chopped1 yellow pepper, finely chopped1 green pepper, finely chopped50g/1¾oz roasted red pepper (from a jar), roughly chopped1 lime, zest and juice8 white tortillas150g/5½oz cheddar, grated2 knobs buttersaltguacamole, to servetomato salsa, to serve 5 tbsp olive oil 500g/1lb 2oz turkey mince 6 tsp spice mix (from above) 2 tbsp sherry vinegar 2 banana shallots, finely chopped 1 large garlic clove, grated 1 red pepper, finely chopped 1 yellow pepper, finely chopped 1 green pepper, finely chopped 50g/1¾oz roasted red pepper (from a jar), roughly chopped 1 lime, zest and juice 8 white tortillas 150g/5½oz cheddar, grated 2 knobs butter salt guacamole, to serve tomato salsa, to serve Method To make the spice mix, mix all the ingredients together in a small bowl.To make the taquitos, heat 1 tablespoon of the oil in a frying pan and add half of the turkey mince. Season with 3 tsp of the spice mix. Fry the mince until cooked through, drain off the fat and set aside. Deglaze the pan with the sherry vinegar. Heat 1 tablespoon of the oil in the pan again and cook the remaining turkey mince with the remaining spice mix until cooked through. Drain off the fat and set aside with the cooked mince. In a clean frying pan, heat 1 tablespoon of oil and sweat the shallot and garlic. Do not let it colour. Once softened, add the red, yellow and green peppers and cook for 2–3 minutes. Stir in the roasted pepper, add the mince and mix together. Taste and add more spice mix and a pinch of salt if needed. Any leftover spice mix can be stored in an airtight container and used in another recipe. Stir in the lime zest and juice. Spoon 2–3 tablespoons of the turkey mixture in a line down the centre of each tortilla. Sprinkle cheese over the turkey mixture. Fold over the two opposite ends of the tortilla and then roll to make a burrito-type parcel. Heat a large frying pan and add 1 tablespoon of oil. Place four of the taquitos in the pan, seam-side down. Cook for 2 minutes. Once golden, flip over and cook for another 2 minutes, until golden on both sides. Add a knob of butter, baste the taquitos and remove from the pan. Repeat with the remaining four taquitos. Serve with guacamole and tomato salsa. To make the spice mix, mix all the ingredients together in a small bowl. To make the spice mix, mix all the ingredients together in a small bowl. To make the taquitos, heat 1 tablespoon of the oil in a frying pan and add half of the turkey mince. Season with 3 tsp of the spice mix. Fry the mince until cooked through, drain off the fat and set aside. Deglaze the pan with the sherry vinegar. Heat 1 tablespoon of the oil in the pan again and cook the remaining turkey mince with the remaining spice mix until cooked through. Drain off the fat and set aside with the cooked mince. To make the taquitos, heat 1 tablespoon of the oil in a frying pan and add half of the turkey mince. Season with 3 tsp of the spice mix. Fry the mince until cooked through, drain off the fat and set aside. Deglaze the pan with the sherry vinegar. Heat 1 tablespoon of the oil in the pan again and cook the remaining turkey mince with the remaining spice mix until cooked through. Drain off the fat and set aside with the cooked mince. In a clean frying pan, heat 1 tablespoon of oil and sweat the shallot and garlic. Do not let it colour. Once softened, add the red, yellow and green peppers and cook for 2–3 minutes. Stir in the roasted pepper, add the mince and mix together. Taste and add more spice mix and a pinch of salt if needed. Any leftover spice mix can be stored in an airtight container and used in another recipe. Stir in the lime zest and juice. In a clean frying pan, heat 1 tablespoon of oil and sweat the shallot and garlic. Do not let it colour. Once softened, add the red, yellow and green peppers and cook for 2–3 minutes. Stir in the roasted pepper, add the mince and mix together. Taste and add more spice mix and a pinch of salt if needed. Any leftover spice mix can be stored in an airtight container and used in another recipe. Stir in the lime zest and juice. Spoon 2–3 tablespoons of the turkey mixture in a line down the centre of each tortilla. Sprinkle cheese over the turkey mixture. Fold over the two opposite ends of the tortilla and then roll to make a burrito-type parcel. Spoon 2–3 tablespoons of the turkey mixture in a line down the centre of each tortilla. Sprinkle cheese over the turkey mixture. Fold over the two opposite ends of the tortilla and then roll to make a burrito-type parcel. Heat a large frying pan and add 1 tablespoon of oil. Place four of the taquitos in the pan, seam-side down. Cook for 2 minutes. Once golden, flip over and cook for another 2 minutes, until golden on both sides. Add a knob of butter, baste the taquitos and remove from the pan. Repeat with the remaining four taquitos. Heat a large frying pan and add 1 tablespoon of oil. Place four of the taquitos in the pan, seam-side down. Cook for 2 minutes. Once golden, flip over and cook for another 2 minutes, until golden on both sides. Add a knob of butter, baste the taquitos and remove from the pan. Repeat with the remaining four taquitos. Serve with guacamole and tomato salsa. Serve with guacamole and tomato salsa."
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} | f7fd30bf9b036127867e7887f1aa6d35369c56df5abbe0c07ecdce71709ff14c | The perfect pear recipe
An average of 0.0 out of 5 stars from 0 ratings Herbal, tart and fruity, this mocktail is so packed with flavour that you won't even notice it's alcohol-free. 60ml/2fl oz pear juice (see Recipe Tips)1 tbsp lemon juice 2 tsp apple cider vinegar 1 tbsp rosemary sugar syrup (see Recipe Tips)sparkling tea 60ml/2fl oz pear juice (see Recipe Tips) 1 tbsp lemon juice 2 tsp apple cider vinegar 1 tbsp rosemary sugar syrup (see Recipe Tips) sparkling tea Method Pour the pear juice, lemon juice, apple cider vinegar and sugar syrup into a cocktail shaker with ice and shake. Pour into a coupe and top with sparkling tea. Pour the pear juice, lemon juice, apple cider vinegar and sugar syrup into a cocktail shaker with ice and shake. Pour into a coupe and top with sparkling tea. Pour the pear juice, lemon juice, apple cider vinegar and sugar syrup into a cocktail shaker with ice and shake. Pour into a coupe and top with sparkling tea. Recipe tips For the sugar syrup, dissolve 300g/10½oz sugar into 300ml/10fl oz water on a low heat. Add 5 sprigs of rosemary and heat on low for 20 minutes until syrup is fragrant. Strain out rosemary. Store in sterile bottle in the fridge. To make the pear juice, blitz one can of pear halves in fruit juice (not syrup) in a blender and strain. | {
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"title": "The perfect pear recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Herbal, tart and fruity, this mocktail is so packed with flavour that you won't even notice it's alcohol-free. 60ml/2fl oz pear juice (see Recipe Tips)1 tbsp lemon juice 2 tsp apple cider vinegar 1 tbsp rosemary sugar syrup (see Recipe Tips)sparkling tea 60ml/2fl oz pear juice (see Recipe Tips) 1 tbsp lemon juice 2 tsp apple cider vinegar 1 tbsp rosemary sugar syrup (see Recipe Tips) sparkling tea Method Pour the pear juice, lemon juice, apple cider vinegar and sugar syrup into a cocktail shaker with ice and shake. Pour into a coupe and top with sparkling tea. Pour the pear juice, lemon juice, apple cider vinegar and sugar syrup into a cocktail shaker with ice and shake. Pour into a coupe and top with sparkling tea. Pour the pear juice, lemon juice, apple cider vinegar and sugar syrup into a cocktail shaker with ice and shake. Pour into a coupe and top with sparkling tea. Recipe tips For the sugar syrup, dissolve 300g/10½oz sugar into 300ml/10fl oz water on a low heat. Add 5 sprigs of rosemary and heat on low for 20 minutes until syrup is fragrant. Strain out rosemary. Store in sterile bottle in the fridge. To make the pear juice, blitz one can of pear halves in fruit juice (not syrup) in a blender and strain."
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} | bf08336513faf1abb682d56d8b516ddb0c6952660f619bdd1231f45cae8cc1c4 | London fog recipe
An average of 0.0 out of 5 stars from 0 ratings This fragrant non-alcoholic drink has all the flavour of an expertly mixed cocktail with none of the booze. Giving the cocktail a dry shake allows the egg white to emulsify with the tea, sugar syrup and lemon juice. 60ml/2fl oz cold Earl Grey tea30ml/1fl oz vanilla and lavender sugar syrup (see Recipe Tips)30ml/1fl oz lemon juice1 free-range egg white 60ml/2fl oz cold Earl Grey tea 30ml/1fl oz vanilla and lavender sugar syrup (see Recipe Tips) 30ml/1fl oz lemon juice 1 free-range egg white icelavender sprig ice lavender sprig Method Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig. Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig. Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig. Recipe tips To make the sugar syrup, dissolve 300g/10½oz sugar into 300ml/10fl oz water over a low heat. Add 1 tablespoon of dried lavender and 1 vanilla pod and heat on low for 20 minutes, or until the syrup is fragrant. Strain to remove the vanilla and lavender. Cool and store in a sterile bottle in the fridge. | {
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"title": "London fog recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This fragrant non-alcoholic drink has all the flavour of an expertly mixed cocktail with none of the booze. Giving the cocktail a dry shake allows the egg white to emulsify with the tea, sugar syrup and lemon juice. 60ml/2fl oz cold Earl Grey tea30ml/1fl oz vanilla and lavender sugar syrup (see Recipe Tips)30ml/1fl oz lemon juice1 free-range egg white 60ml/2fl oz cold Earl Grey tea 30ml/1fl oz vanilla and lavender sugar syrup (see Recipe Tips) 30ml/1fl oz lemon juice 1 free-range egg white icelavender sprig ice lavender sprig Method Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig. Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig. Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig. Recipe tips To make the sugar syrup, dissolve 300g/10½oz sugar into 300ml/10fl oz water over a low heat. Add 1 tablespoon of dried lavender and 1 vanilla pod and heat on low for 20 minutes, or until the syrup is fragrant. Strain to remove the vanilla and lavender. Cool and store in a sterile bottle in the fridge."
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} | 2b402eceb6aa2277011bae9af607a03f0900d4cf50c0332fb4608f82cccbf5fb | Light and breezy recipe
An average of 5.0 out of 5 stars from 1 rating Love a Dark and stormy cocktail? Try Carmen O’Neal’s non-alcoholic version, Light and breezy! By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 60ml/2fl oz lime juice1 tsp black treaclehandful mint leaves iceginger beer, to taste 60ml/2fl oz lime juice 1 tsp black treacle handful mint leaves ice ginger beer, to taste To garnish (optional) crystallised gingerlime zest crystallised ginger lime zest How-to videos Method Pour the lime juice, black treacle and mint leaves into a rocks glass and muddle. Fill the glass with ice and top with ginger beer. Garnish with lime peel and candied ginger if liked. Pour the lime juice, black treacle and mint leaves into a rocks glass and muddle. Fill the glass with ice and top with ginger beer. Pour the lime juice, black treacle and mint leaves into a rocks glass and muddle. Fill the glass with ice and top with ginger beer. Garnish with lime peel and candied ginger if liked. Garnish with lime peel and candied ginger if liked. How-to videos Zesting citrus fruit Related recipes Apple elderflower cooler. By Emily Angle non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_elderflower_cooler_90545_16x9.jpg Brunch star martini. By Miriam Nice non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brunch_star_martini_42534_16x9.jpg Homemade lemonade. By Richard Corrigan non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chefshomemadelemonad_74839_16x9.jpg Espresso martini mocktail. By Miriam Nice non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_mocktail_99932_16x9.jpg This recipe is from... Saturday Kitchen. 07/01/2023 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0dv2hkd.jpg Recipes from this episode Rhubarb chutneySussex bacon and onion puddingThe perfect pearLondon fogGnudi with crisp duck confit, chestnuts and persillade Rhubarb chutney Sussex bacon and onion pudding The perfect pear London fog Gnudi with crisp duck confit, chestnuts and persillade | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Love a Dark and stormy cocktail? Try Carmen O’Neal’s non-alcoholic version, Light and breezy! By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 60ml/2fl oz lime juice1 tsp black treaclehandful mint leaves iceginger beer, to taste 60ml/2fl oz lime juice 1 tsp black treacle handful mint leaves ice ginger beer, to taste To garnish (optional) crystallised gingerlime zest crystallised ginger lime zest How-to videos Method Pour the lime juice, black treacle and mint leaves into a rocks glass and muddle. Fill the glass with ice and top with ginger beer. Garnish with lime peel and candied ginger if liked. Pour the lime juice, black treacle and mint leaves into a rocks glass and muddle. Fill the glass with ice and top with ginger beer. Pour the lime juice, black treacle and mint leaves into a rocks glass and muddle. Fill the glass with ice and top with ginger beer. Garnish with lime peel and candied ginger if liked. Garnish with lime peel and candied ginger if liked. How-to videos Zesting citrus fruit Related recipes Apple elderflower cooler. By Emily Angle non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_elderflower_cooler_90545_16x9.jpg Brunch star martini. By Miriam Nice non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brunch_star_martini_42534_16x9.jpg Homemade lemonade. By Richard Corrigan non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chefshomemadelemonad_74839_16x9.jpg Espresso martini mocktail. By Miriam Nice non-alcoholic cocktail recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_mocktail_99932_16x9.jpg This recipe is from... Saturday Kitchen. 07/01/2023 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0dv2hkd.jpg Recipes from this episode Rhubarb chutneySussex bacon and onion puddingThe perfect pearLondon fogGnudi with crisp duck confit, chestnuts and persillade Rhubarb chutney Sussex bacon and onion pudding The perfect pear London fog Gnudi with crisp duck confit, chestnuts and persillade"
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} | bd5aa953d427e2f8ce043486e3e618c2d5e22e4b9d76e88e8331dc23ae0152d9 | Thandhai (spiced milk cooler) recipe
An average of 3.0 out of 5 stars from 2 ratings This is the base for the quintessential Holi drink, thandhai. Delicate, sweet and spiced – this can be enjoyed on any hot day. 150g/5½oz caster sugar2 tbsp ground almonds1 tbsp melon seeds½ tbsp fennel seeds½ tbsp white poppy seeds1 tsp black peppercorns40g/1½oz dried rose petals250ml/9fl oz full-fat milk½ tsp ground cardamom½ tsp rosewater 150g/5½oz caster sugar 2 tbsp ground almonds 1 tbsp melon seeds ½ tbsp fennel seeds ½ tbsp white poppy seeds 1 tsp black peppercorns 40g/1½oz dried rose petals 250ml/9fl oz full-fat milk ½ tsp ground cardamom ½ tsp rosewater Method Tip the sugar into a bowl or jug and pour over 500ml/18fl oz water. Stir to dissolve the sugar, then set aside.Mix all the other ingredients, except the milk, cardamom and rose water, together and soak in 500ml/18fl oz water. Set aside for 2 hours to infuse.Grind all soaked ingredients to a very fine paste using a large pestle and mortar or a blender.Pour another 500ml/18fl oz water into the paste and pass it through a fine sieve or muslin into a jug to extract all the liquid. Add the sugar solution, milk, cardamom and rosewater and stir together. Keep refrigerated and serve in glasses with cubes of ice. Tip the sugar into a bowl or jug and pour over 500ml/18fl oz water. Stir to dissolve the sugar, then set aside. Tip the sugar into a bowl or jug and pour over 500ml/18fl oz water. Stir to dissolve the sugar, then set aside. Mix all the other ingredients, except the milk, cardamom and rose water, together and soak in 500ml/18fl oz water. Set aside for 2 hours to infuse. Mix all the other ingredients, except the milk, cardamom and rose water, together and soak in 500ml/18fl oz water. Set aside for 2 hours to infuse. Grind all soaked ingredients to a very fine paste using a large pestle and mortar or a blender. Grind all soaked ingredients to a very fine paste using a large pestle and mortar or a blender. Pour another 500ml/18fl oz water into the paste and pass it through a fine sieve or muslin into a jug to extract all the liquid. Add the sugar solution, milk, cardamom and rosewater and stir together. Keep refrigerated and serve in glasses with cubes of ice. Pour another 500ml/18fl oz water into the paste and pass it through a fine sieve or muslin into a jug to extract all the liquid. Add the sugar solution, milk, cardamom and rosewater and stir together. Keep refrigerated and serve in glasses with cubes of ice. | {
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"title": "Thandhai (spiced milk cooler) recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings This is the base for the quintessential Holi drink, thandhai. Delicate, sweet and spiced – this can be enjoyed on any hot day. 150g/5½oz caster sugar2 tbsp ground almonds1 tbsp melon seeds½ tbsp fennel seeds½ tbsp white poppy seeds1 tsp black peppercorns40g/1½oz dried rose petals250ml/9fl oz full-fat milk½ tsp ground cardamom½ tsp rosewater 150g/5½oz caster sugar 2 tbsp ground almonds 1 tbsp melon seeds ½ tbsp fennel seeds ½ tbsp white poppy seeds 1 tsp black peppercorns 40g/1½oz dried rose petals 250ml/9fl oz full-fat milk ½ tsp ground cardamom ½ tsp rosewater Method Tip the sugar into a bowl or jug and pour over 500ml/18fl oz water. Stir to dissolve the sugar, then set aside.Mix all the other ingredients, except the milk, cardamom and rose water, together and soak in 500ml/18fl oz water. Set aside for 2 hours to infuse.Grind all soaked ingredients to a very fine paste using a large pestle and mortar or a blender.Pour another 500ml/18fl oz water into the paste and pass it through a fine sieve or muslin into a jug to extract all the liquid. Add the sugar solution, milk, cardamom and rosewater and stir together. Keep refrigerated and serve in glasses with cubes of ice. Tip the sugar into a bowl or jug and pour over 500ml/18fl oz water. Stir to dissolve the sugar, then set aside. Tip the sugar into a bowl or jug and pour over 500ml/18fl oz water. Stir to dissolve the sugar, then set aside. Mix all the other ingredients, except the milk, cardamom and rose water, together and soak in 500ml/18fl oz water. Set aside for 2 hours to infuse. Mix all the other ingredients, except the milk, cardamom and rose water, together and soak in 500ml/18fl oz water. Set aside for 2 hours to infuse. Grind all soaked ingredients to a very fine paste using a large pestle and mortar or a blender. Grind all soaked ingredients to a very fine paste using a large pestle and mortar or a blender. Pour another 500ml/18fl oz water into the paste and pass it through a fine sieve or muslin into a jug to extract all the liquid. Add the sugar solution, milk, cardamom and rosewater and stir together. Keep refrigerated and serve in glasses with cubes of ice. Pour another 500ml/18fl oz water into the paste and pass it through a fine sieve or muslin into a jug to extract all the liquid. Add the sugar solution, milk, cardamom and rosewater and stir together. Keep refrigerated and serve in glasses with cubes of ice."
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} | e4f483d9c0e6613c5a6255d544ecd04f283b19c034289c9ca755c475c54435ff | Smoked salmon pâté with melba toast recipe
An average of 5.0 out of 5 stars from 3 ratings This fresh smoked salmon pâté is really easy to make, great for parties, or just to snack. 175g/6oz smoked salmon, roughly chopped75ml/3floz double cream50g/2oz crème fraichesalt and freshly ground black pepper1 lemon, juice only1 bunch radishes, trimmed6 small cooked beetroot, cut into quarters1 bunch watercress, leaves picked1 tsp wholegrain mustard1 tbsp red wine vinegar2 tbsp extra virgin olive oil8 slices thin sliced white bread 175g/6oz smoked salmon, roughly chopped 75ml/3floz double cream 50g/2oz crème fraiche salt and freshly ground black pepper 1 lemon, juice only 1 bunch radishes, trimmed 6 small cooked beetroot, cut into quarters 1 bunch watercress, leaves picked 1 tsp wholegrain mustard 1 tbsp red wine vinegar 2 tbsp extra virgin olive oil 8 slices thin sliced white bread Method For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée.Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve. Place the radishes, beetroot and watercress into a bowl and mix together to combine.Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress.For the melba toast, preheat the grill to high.Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally. Remove any soft bread from the middle and discard.Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally.To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside. For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée. For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée. Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve. Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve. Place the radishes, beetroot and watercress into a bowl and mix together to combine. Place the radishes, beetroot and watercress into a bowl and mix together to combine. Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress. Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress. For the melba toast, preheat the grill to high. For the melba toast, preheat the grill to high. Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally. Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally. Remove any soft bread from the middle and discard. Remove any soft bread from the middle and discard. Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally. Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally. To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside. To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Smoked salmon pâté with melba toast recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This fresh smoked salmon pâté is really easy to make, great for parties, or just to snack. 175g/6oz smoked salmon, roughly chopped75ml/3floz double cream50g/2oz crème fraichesalt and freshly ground black pepper1 lemon, juice only1 bunch radishes, trimmed6 small cooked beetroot, cut into quarters1 bunch watercress, leaves picked1 tsp wholegrain mustard1 tbsp red wine vinegar2 tbsp extra virgin olive oil8 slices thin sliced white bread 175g/6oz smoked salmon, roughly chopped 75ml/3floz double cream 50g/2oz crème fraiche salt and freshly ground black pepper 1 lemon, juice only 1 bunch radishes, trimmed 6 small cooked beetroot, cut into quarters 1 bunch watercress, leaves picked 1 tsp wholegrain mustard 1 tbsp red wine vinegar 2 tbsp extra virgin olive oil 8 slices thin sliced white bread Method For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée.Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve. Place the radishes, beetroot and watercress into a bowl and mix together to combine.Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress.For the melba toast, preheat the grill to high.Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally. Remove any soft bread from the middle and discard.Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally.To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside. For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée. For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée. Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve. Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve. Place the radishes, beetroot and watercress into a bowl and mix together to combine. Place the radishes, beetroot and watercress into a bowl and mix together to combine. Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress. Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress. For the melba toast, preheat the grill to high. For the melba toast, preheat the grill to high. Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally. Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally. Remove any soft bread from the middle and discard. Remove any soft bread from the middle and discard. Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally. Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally. To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside. To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside."
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} | 1c6e3abf391c4c6804b57be8db2ab0e788aca8a97975802d9031d360e0da9ac9 | Slow roasted pork in cider with fennel and apple recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_pork_cider_63376_16x9.jpg Serve up Georgina Hayden’s tender roasted pork shoulder with crispy crackling and slaw for a celebratory winter feast. 2 tsp fennel seeds 1 orange, zest only 1 garlic bulb, crushed olive oil 2.2kg/5lb good quality rolled pork shoulder, skin on, finely scored 3 leeks, trimmed and sliced 2 fennel bulbs, trimmed and cut into wedges 2 bay leaves200ml/⅓ pint dry cider 1 tbsp English mustard 150ml/¼ pint chicken stock splash cider vinegarsoft rolls, buttered, to serve (optional) 2 tsp fennel seeds 1 orange, zest only 1 garlic bulb, crushed olive oil 2.2kg/5lb good quality rolled pork shoulder, skin on, finely scored 3 leeks, trimmed and sliced 2 fennel bulbs, trimmed and cut into wedges 2 bay leaves 200ml/⅓ pint dry cider 1 tbsp English mustard 150ml/¼ pint chicken stock splash cider vinegar soft rolls, buttered, to serve (optional) 2 tbsp apple cider vinegar ½ tsp English mustard 1–2 tsp honey, to taste 4 tbsp extra virgin olive oil 2 apples, cored and cut into thin wedges 1 fennel bulb, trimmed 80g/2¾oz watercress few sprigs fresh flatleaf parsley, choppedsea salt and freshly ground black pepper 2 tbsp apple cider vinegar ½ tsp English mustard 1–2 tsp honey, to taste 4 tbsp extra virgin olive oil 2 apples, cored and cut into thin wedges 1 fennel bulb, trimmed 80g/2¾oz watercress few sprigs fresh flatleaf parsley, chopped sea salt and freshly ground black pepper Method To make the pork, grind the fennel seeds in a pestle and mortar with a good pinch of sea salt and pepper until fine. Finely grate in the orange zest and crush in two of the garlic cloves. Muddle in 3 tablespoons of olive oil then rub this mixture all over the pork and leave to one side. Preheat the oven to 230C/210C Fan/Gas 8. Place a flameproof roasting tray over a low heat on the hob and add a couple of tablespoons of olive oil. Add the leeks and fennel and start to fry. Stir in the bay leaves, the remaining crushed garlic, cider and mustard. Bring to the boil, reduce the cider by half, then add the chicken stock and bring back to the boil. Nestle in the pork shoulder and carefully transfer the tray to the oven. Roast for 30 minutes, to give the skin a chance to crackle up, then remove from the oven and cover tightly with kitchen foil. Reduce the oven to 150C/130C Fan/Gas 2 and cook for a further 4–4½ hours until the meat is tender and falling apart. To make the salad, whisk together the apple cider vinegar, mustard, honey and extra virgin olive oil in a large mixing bowl with a good pinch of salt and pepper until combined. Place the apple wedges on top and then shave in the fennel, using either a mandoline (carefully) or a potato peeler. Add the watercress and chopped parsley and toss everything together. You can serve the pork once cooked, but if you want to re-crisp up the crackling, turn the oven back up to 230C/210C Fan/Gas 8 for 20 minutes or so. Just keep an eye on it. Skim off any excess fat from the tray and finish with a splash of cider vinegar. I like to remove the crackling and shred the meat up into the veg. Transfer the pork and veg to a platter with the crackling broken up on top, and serve alongside the fennel, apple and watercress salad. If you want, you can add a pile of buttered soft rolls to the table so people can make their own hog roast baps. To make the pork, grind the fennel seeds in a pestle and mortar with a good pinch of sea salt and pepper until fine. Finely grate in the orange zest and crush in two of the garlic cloves. Muddle in 3 tablespoons of olive oil then rub this mixture all over the pork and leave to one side. To make the pork, grind the fennel seeds in a pestle and mortar with a good pinch of sea salt and pepper until fine. Finely grate in the orange zest and crush in two of the garlic cloves. Muddle in 3 tablespoons of olive oil then rub this mixture all over the pork and leave to one side. Preheat the oven to 230C/210C Fan/Gas 8. Place a flameproof roasting tray over a low heat on the hob and add a couple of tablespoons of olive oil. Add the leeks and fennel and start to fry. Stir in the bay leaves, the remaining crushed garlic, cider and mustard. Bring to the boil, reduce the cider by half, then add the chicken stock and bring back to the boil. Preheat the oven to 230C/210C Fan/Gas 8. Place a flameproof roasting tray over a low heat on the hob and add a couple of tablespoons of olive oil. Add the leeks and fennel and start to fry. Stir in the bay leaves, the remaining crushed garlic, cider and mustard. Bring to the boil, reduce the cider by half, then add the chicken stock and bring back to the boil. Nestle in the pork shoulder and carefully transfer the tray to the oven. Roast for 30 minutes, to give the skin a chance to crackle up, then remove from the oven and cover tightly with kitchen foil. Reduce the oven to 150C/130C Fan/Gas 2 and cook for a further 4–4½ hours until the meat is tender and falling apart. Nestle in the pork shoulder and carefully transfer the tray to the oven. Roast for 30 minutes, to give the skin a chance to crackle up, then remove from the oven and cover tightly with kitchen foil. Reduce the oven to 150C/130C Fan/Gas 2 and cook for a further 4–4½ hours until the meat is tender and falling apart. To make the salad, whisk together the apple cider vinegar, mustard, honey and extra virgin olive oil in a large mixing bowl with a good pinch of salt and pepper until combined. Place the apple wedges on top and then shave in the fennel, using either a mandoline (carefully) or a potato peeler. Add the watercress and chopped parsley and toss everything together. To make the salad, whisk together the apple cider vinegar, mustard, honey and extra virgin olive oil in a large mixing bowl with a good pinch of salt and pepper until combined. Place the apple wedges on top and then shave in the fennel, using either a mandoline (carefully) or a potato peeler. Add the watercress and chopped parsley and toss everything together. You can serve the pork once cooked, but if you want to re-crisp up the crackling, turn the oven back up to 230C/210C Fan/Gas 8 for 20 minutes or so. Just keep an eye on it. Skim off any excess fat from the tray and finish with a splash of cider vinegar. I like to remove the crackling and shred the meat up into the veg. You can serve the pork once cooked, but if you want to re-crisp up the crackling, turn the oven back up to 230C/210C Fan/Gas 8 for 20 minutes or so. Just keep an eye on it. Skim off any excess fat from the tray and finish with a splash of cider vinegar. I like to remove the crackling and shred the meat up into the veg. Transfer the pork and veg to a platter with the crackling broken up on top, and serve alongside the fennel, apple and watercress salad. If you want, you can add a pile of buttered soft rolls to the table so people can make their own hog roast baps. Transfer the pork and veg to a platter with the crackling broken up on top, and serve alongside the fennel, apple and watercress salad. If you want, you can add a pile of buttered soft rolls to the table so people can make their own hog roast baps. | {
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"title": "Slow roasted pork in cider with fennel and apple recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_pork_cider_63376_16x9.jpg Serve up Georgina Hayden’s tender roasted pork shoulder with crispy crackling and slaw for a celebratory winter feast. 2 tsp fennel seeds 1 orange, zest only 1 garlic bulb, crushed olive oil 2.2kg/5lb good quality rolled pork shoulder, skin on, finely scored 3 leeks, trimmed and sliced 2 fennel bulbs, trimmed and cut into wedges 2 bay leaves200ml/⅓ pint dry cider 1 tbsp English mustard 150ml/¼ pint chicken stock splash cider vinegarsoft rolls, buttered, to serve (optional) 2 tsp fennel seeds 1 orange, zest only 1 garlic bulb, crushed olive oil 2.2kg/5lb good quality rolled pork shoulder, skin on, finely scored 3 leeks, trimmed and sliced 2 fennel bulbs, trimmed and cut into wedges 2 bay leaves 200ml/⅓ pint dry cider 1 tbsp English mustard 150ml/¼ pint chicken stock splash cider vinegar soft rolls, buttered, to serve (optional) 2 tbsp apple cider vinegar ½ tsp English mustard 1–2 tsp honey, to taste 4 tbsp extra virgin olive oil 2 apples, cored and cut into thin wedges 1 fennel bulb, trimmed 80g/2¾oz watercress few sprigs fresh flatleaf parsley, choppedsea salt and freshly ground black pepper 2 tbsp apple cider vinegar ½ tsp English mustard 1–2 tsp honey, to taste 4 tbsp extra virgin olive oil 2 apples, cored and cut into thin wedges 1 fennel bulb, trimmed 80g/2¾oz watercress few sprigs fresh flatleaf parsley, chopped sea salt and freshly ground black pepper Method To make the pork, grind the fennel seeds in a pestle and mortar with a good pinch of sea salt and pepper until fine. Finely grate in the orange zest and crush in two of the garlic cloves. Muddle in 3 tablespoons of olive oil then rub this mixture all over the pork and leave to one side. Preheat the oven to 230C/210C Fan/Gas 8. Place a flameproof roasting tray over a low heat on the hob and add a couple of tablespoons of olive oil. Add the leeks and fennel and start to fry. Stir in the bay leaves, the remaining crushed garlic, cider and mustard. Bring to the boil, reduce the cider by half, then add the chicken stock and bring back to the boil. Nestle in the pork shoulder and carefully transfer the tray to the oven. Roast for 30 minutes, to give the skin a chance to crackle up, then remove from the oven and cover tightly with kitchen foil. Reduce the oven to 150C/130C Fan/Gas 2 and cook for a further 4–4½ hours until the meat is tender and falling apart. To make the salad, whisk together the apple cider vinegar, mustard, honey and extra virgin olive oil in a large mixing bowl with a good pinch of salt and pepper until combined. Place the apple wedges on top and then shave in the fennel, using either a mandoline (carefully) or a potato peeler. Add the watercress and chopped parsley and toss everything together. You can serve the pork once cooked, but if you want to re-crisp up the crackling, turn the oven back up to 230C/210C Fan/Gas 8 for 20 minutes or so. Just keep an eye on it. Skim off any excess fat from the tray and finish with a splash of cider vinegar. I like to remove the crackling and shred the meat up into the veg. Transfer the pork and veg to a platter with the crackling broken up on top, and serve alongside the fennel, apple and watercress salad. If you want, you can add a pile of buttered soft rolls to the table so people can make their own hog roast baps. To make the pork, grind the fennel seeds in a pestle and mortar with a good pinch of sea salt and pepper until fine. Finely grate in the orange zest and crush in two of the garlic cloves. Muddle in 3 tablespoons of olive oil then rub this mixture all over the pork and leave to one side. To make the pork, grind the fennel seeds in a pestle and mortar with a good pinch of sea salt and pepper until fine. Finely grate in the orange zest and crush in two of the garlic cloves. Muddle in 3 tablespoons of olive oil then rub this mixture all over the pork and leave to one side. Preheat the oven to 230C/210C Fan/Gas 8. Place a flameproof roasting tray over a low heat on the hob and add a couple of tablespoons of olive oil. Add the leeks and fennel and start to fry. Stir in the bay leaves, the remaining crushed garlic, cider and mustard. Bring to the boil, reduce the cider by half, then add the chicken stock and bring back to the boil. Preheat the oven to 230C/210C Fan/Gas 8. Place a flameproof roasting tray over a low heat on the hob and add a couple of tablespoons of olive oil. Add the leeks and fennel and start to fry. Stir in the bay leaves, the remaining crushed garlic, cider and mustard. Bring to the boil, reduce the cider by half, then add the chicken stock and bring back to the boil. Nestle in the pork shoulder and carefully transfer the tray to the oven. Roast for 30 minutes, to give the skin a chance to crackle up, then remove from the oven and cover tightly with kitchen foil. Reduce the oven to 150C/130C Fan/Gas 2 and cook for a further 4–4½ hours until the meat is tender and falling apart. Nestle in the pork shoulder and carefully transfer the tray to the oven. Roast for 30 minutes, to give the skin a chance to crackle up, then remove from the oven and cover tightly with kitchen foil. Reduce the oven to 150C/130C Fan/Gas 2 and cook for a further 4–4½ hours until the meat is tender and falling apart. To make the salad, whisk together the apple cider vinegar, mustard, honey and extra virgin olive oil in a large mixing bowl with a good pinch of salt and pepper until combined. Place the apple wedges on top and then shave in the fennel, using either a mandoline (carefully) or a potato peeler. Add the watercress and chopped parsley and toss everything together. To make the salad, whisk together the apple cider vinegar, mustard, honey and extra virgin olive oil in a large mixing bowl with a good pinch of salt and pepper until combined. Place the apple wedges on top and then shave in the fennel, using either a mandoline (carefully) or a potato peeler. Add the watercress and chopped parsley and toss everything together. You can serve the pork once cooked, but if you want to re-crisp up the crackling, turn the oven back up to 230C/210C Fan/Gas 8 for 20 minutes or so. Just keep an eye on it. Skim off any excess fat from the tray and finish with a splash of cider vinegar. I like to remove the crackling and shred the meat up into the veg. You can serve the pork once cooked, but if you want to re-crisp up the crackling, turn the oven back up to 230C/210C Fan/Gas 8 for 20 minutes or so. Just keep an eye on it. Skim off any excess fat from the tray and finish with a splash of cider vinegar. I like to remove the crackling and shred the meat up into the veg. Transfer the pork and veg to a platter with the crackling broken up on top, and serve alongside the fennel, apple and watercress salad. If you want, you can add a pile of buttered soft rolls to the table so people can make their own hog roast baps. Transfer the pork and veg to a platter with the crackling broken up on top, and serve alongside the fennel, apple and watercress salad. If you want, you can add a pile of buttered soft rolls to the table so people can make their own hog roast baps."
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} | 063f64fdc6344e1af9a142f540abf65067d949b19a5adfc03ecd896676220646 | Thai vegan burger with peanut dressing recipe
An average of 4.3 out of 5 stars from 3 ratings Matt's mouth-watering Thai-spiced vegan burger with a crunchy peanut sauce and salad is the perfect weekend lunch or summer dinner. 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped1 tsp fresh ginger, grated 2 garlic cloves, crushed1 tbsp vegan Thai red curry paste 2 x 400g tins chickpeas, drained 4 spring onions, thinly sliced 1 lime, juice only, to taste 25g-50g/1oz-1¾oz chickpea flour (if needed)2 tbsp vegetable oil2 vegan burger bunssalt and freshly ground black pepper 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped 1 tsp fresh ginger, grated 2 garlic cloves, crushed 1 tbsp vegan Thai red curry paste 2 x 400g tins chickpeas, drained 4 spring onions, thinly sliced 1 lime, juice only, to taste 25g-50g/1oz-1¾oz chickpea flour (if needed) 2 tbsp vegetable oil 2 vegan burger buns salt and freshly ground black pepper 5 tbsp crunchy peanut butter 1 tbsp vegan soy sauce 1 tbsp chilli oil1 tbsp ginger, peeled and grated2 tbsp sesame seeds2 tsp toasted sesame oil 5 tbsp crunchy peanut butter 1 tbsp vegan soy sauce 1 tbsp chilli oil 1 tbsp ginger, peeled and grated 2 tbsp sesame seeds 2 tsp toasted sesame oil 2 Little Gem lettuce leaves ¼ cucumber, shredded ½ carrots, shredded ¼ red onion, thinly sliced 2 tbsp vegan Thai fish sauce 2 lime, juice only1 tbsp light brown sugar 2 tbsp mint leaves 2 tbsp Thai basil 2 tbsp toasted peanuts, chopped 2 Little Gem lettuce leaves ¼ cucumber, shredded ½ carrots, shredded ¼ red onion, thinly sliced 2 tbsp vegan Thai fish sauce 2 lime, juice only 1 tbsp light brown sugar 2 tbsp mint leaves 2 tbsp Thai basil 2 tbsp toasted peanuts, chopped sweet potato wedges75g/2½oz roasted peanuts, choppedsweet chilli sauce sweet potato wedges 75g/2½oz roasted peanuts, chopped sweet chilli sauce Method To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side.To make the peanut sauce, mix all the ingredients together and loosen with water.To make the salad, mix all the ingredients together in a bowl.Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts. To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side. To make the peanut sauce, mix all the ingredients together and loosen with water. To make the peanut sauce, mix all the ingredients together and loosen with water. To make the salad, mix all the ingredients together in a bowl. To make the salad, mix all the ingredients together in a bowl. Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts. Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts. | {
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"title": "Thai vegan burger with peanut dressing recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Matt's mouth-watering Thai-spiced vegan burger with a crunchy peanut sauce and salad is the perfect weekend lunch or summer dinner. 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped1 tsp fresh ginger, grated 2 garlic cloves, crushed1 tbsp vegan Thai red curry paste 2 x 400g tins chickpeas, drained 4 spring onions, thinly sliced 1 lime, juice only, to taste 25g-50g/1oz-1¾oz chickpea flour (if needed)2 tbsp vegetable oil2 vegan burger bunssalt and freshly ground black pepper 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped 1 tsp fresh ginger, grated 2 garlic cloves, crushed 1 tbsp vegan Thai red curry paste 2 x 400g tins chickpeas, drained 4 spring onions, thinly sliced 1 lime, juice only, to taste 25g-50g/1oz-1¾oz chickpea flour (if needed) 2 tbsp vegetable oil 2 vegan burger buns salt and freshly ground black pepper 5 tbsp crunchy peanut butter 1 tbsp vegan soy sauce 1 tbsp chilli oil1 tbsp ginger, peeled and grated2 tbsp sesame seeds2 tsp toasted sesame oil 5 tbsp crunchy peanut butter 1 tbsp vegan soy sauce 1 tbsp chilli oil 1 tbsp ginger, peeled and grated 2 tbsp sesame seeds 2 tsp toasted sesame oil 2 Little Gem lettuce leaves ¼ cucumber, shredded ½ carrots, shredded ¼ red onion, thinly sliced 2 tbsp vegan Thai fish sauce 2 lime, juice only1 tbsp light brown sugar 2 tbsp mint leaves 2 tbsp Thai basil 2 tbsp toasted peanuts, chopped 2 Little Gem lettuce leaves ¼ cucumber, shredded ½ carrots, shredded ¼ red onion, thinly sliced 2 tbsp vegan Thai fish sauce 2 lime, juice only 1 tbsp light brown sugar 2 tbsp mint leaves 2 tbsp Thai basil 2 tbsp toasted peanuts, chopped sweet potato wedges75g/2½oz roasted peanuts, choppedsweet chilli sauce sweet potato wedges 75g/2½oz roasted peanuts, chopped sweet chilli sauce Method To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side.To make the peanut sauce, mix all the ingredients together and loosen with water.To make the salad, mix all the ingredients together in a bowl.Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts. To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side. To make the peanut sauce, mix all the ingredients together and loosen with water. To make the peanut sauce, mix all the ingredients together and loosen with water. To make the salad, mix all the ingredients together in a bowl. To make the salad, mix all the ingredients together in a bowl. Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts. Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts."
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} | 44d93e0691333be0eab2ca48ff730a4d8e9ba70c364b96f07b35264ef3eb745b | Sticky soy and ginger pork recipe
An average of 4.8 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sticky_soy_and_ginger_45939_16x9.jpg Roasting a whole fillet is so quick to do and this delicious marinade makes it easy and full of flavour. There is enough marinade here for a sauce, too – make sure you heat it well before pouring over the cooked pork. 4cm/1½in fresh root ginger, peeled and grated 2 garlic cloves, crushed 4 tbsp soy sauce 2 tbsp sweet chilli sauce 3 tbsp runny honey 4cm/1½in fresh root ginger, peeled and grated 2 garlic cloves, crushed 4 tbsp soy sauce 2 tbsp sweet chilli sauce 3 tbsp runny honey 1 large pork fillet (about 600g/1lb 6oz), fully trimmed4 spring onions, finely shredded into long, thin strips 1 red chilli, seeds removed and thinly sliced 2 tbsp chopped fresh coriandersalt and freshly ground black pepperfreshly steamed rice or cooked noodles, to serve 1 large pork fillet (about 600g/1lb 6oz), fully trimmed 4 spring onions, finely shredded into long, thin strips 1 red chilli, seeds removed and thinly sliced 2 tbsp chopped fresh coriander salt and freshly ground black pepper freshly steamed rice or cooked noodles, to serve Method To make the marinade, place all of the ingredients in a bowl and mix well.Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge.Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper.Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving.Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. To make the marinade, place all of the ingredients in a bowl and mix well. To make the marinade, place all of the ingredients in a bowl and mix well. Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge. Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving. Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving. Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. Recipe tips This can be marinated up to 8 hours ahead. If serving cold, it can be roasted up to 4 hours ahead. The raw marinated pork freezes well. | {
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"title": "Sticky soy and ginger pork recipe",
"content": "An average of 4.8 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sticky_soy_and_ginger_45939_16x9.jpg Roasting a whole fillet is so quick to do and this delicious marinade makes it easy and full of flavour. There is enough marinade here for a sauce, too – make sure you heat it well before pouring over the cooked pork. 4cm/1½in fresh root ginger, peeled and grated 2 garlic cloves, crushed 4 tbsp soy sauce 2 tbsp sweet chilli sauce 3 tbsp runny honey 4cm/1½in fresh root ginger, peeled and grated 2 garlic cloves, crushed 4 tbsp soy sauce 2 tbsp sweet chilli sauce 3 tbsp runny honey 1 large pork fillet (about 600g/1lb 6oz), fully trimmed4 spring onions, finely shredded into long, thin strips 1 red chilli, seeds removed and thinly sliced 2 tbsp chopped fresh coriandersalt and freshly ground black pepperfreshly steamed rice or cooked noodles, to serve 1 large pork fillet (about 600g/1lb 6oz), fully trimmed 4 spring onions, finely shredded into long, thin strips 1 red chilli, seeds removed and thinly sliced 2 tbsp chopped fresh coriander salt and freshly ground black pepper freshly steamed rice or cooked noodles, to serve Method To make the marinade, place all of the ingredients in a bowl and mix well.Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge.Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper.Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving.Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. To make the marinade, place all of the ingredients in a bowl and mix well. To make the marinade, place all of the ingredients in a bowl and mix well. Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge. Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper. Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving. Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving. Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. Recipe tips This can be marinated up to 8 hours ahead. If serving cold, it can be roasted up to 4 hours ahead. The raw marinated pork freezes well."
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} | 724758daf9387e25e73a54dcb9655928912bdd2fb62edd3ec31936ca52e7e631 | Spiced apples with leftover pork and crisp fennel recipe
An average of 0.0 out of 5 stars from 0 ratings A fantastic idea for using up leftover roast pork. Serve with spiced apples and crispy battered fennel for a medley of autumn flavours. 2 apples, quartered and core removed150g/5½oz honey 1 lemon, zest and juice 2 star anise 2cm piece ginger, peeled and sliced, or large pinch ground ginger1 garlic clove, peeled and smashed 1 tsp black peppercorns 1 tbsp coriander seeds, crushed 3 sprigs fresh tarragon1 green chilli, sliced250g/9oz cold, leftover roast pork with all the cooking juices. pinch sea saltdrizzle olive oil2 tbsp red wine vinegar 2 apples, quartered and core removed 150g/5½oz honey 1 lemon, zest and juice 2 star anise 2cm piece ginger, peeled and sliced, or large pinch ground ginger 1 garlic clove, peeled and smashed 1 tsp black peppercorns 1 tbsp coriander seeds, crushed 3 sprigs fresh tarragon 1 green chilli, sliced 250g/9oz cold, leftover roast pork with all the cooking juices. pinch sea salt drizzle olive oil 2 tbsp red wine vinegar 1 fennel bulb, thinly sliced, fronds reserved200ml/7fl oz buttermilk 50g/1¾oz plain flour 50g/1¾oz cornflour 50g/1¾oz polenta 1 fennel bulb, thinly sliced, fronds reserved 200ml/7fl oz buttermilk 50g/1¾oz plain flour 50g/1¾oz cornflour 50g/1¾oz polenta Method Warm the honey with 300ml/½ pt water, the lemon, star anise, ginger, garlic, peppercorns, coriander seeds, 1 sprig of tarragon and the chilli over a low heat. Then add the apples to the pan, cover with parchment paper and cook for 5–8minutes, or until soft and sticky but still holding their shape. Set aside to serve warm or at room temperature. To make the crisp fennel, whisk together the buttermilk, flour, cornflour and polenta. Fill a deep-fat fryer or add 2cm/1in oil to a large, deep, heavy-bottomed pan. Heat to 180C – a cube of bread should turn brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave it unattended.) Dip in the fennel slices in the batter and tap off the excess. Carefully drop into the oil and fry for 2–3 minutes, or until golden and crispy. Heat the pork cooking juices and bring to a boil. Add 4 tablespoons of the apple juices, then taste and season with the salt and olive oil. Strain and finish with the red wine vinegar. Thinly slice the cold leftover pork, along with the crackling, if you have some, onto a serving plate. Add the apples, spoon over some of the cooking juices, add the crisp fennel and garnish with the remaining tarragon sprigs and fennel fronds. Warm the honey with 300ml/½ pt water, the lemon, star anise, ginger, garlic, peppercorns, coriander seeds, 1 sprig of tarragon and the chilli over a low heat. Warm the honey with 300ml/½ pt water, the lemon, star anise, ginger, garlic, peppercorns, coriander seeds, 1 sprig of tarragon and the chilli over a low heat. Then add the apples to the pan, cover with parchment paper and cook for 5–8minutes, or until soft and sticky but still holding their shape. Set aside to serve warm or at room temperature. Then add the apples to the pan, cover with parchment paper and cook for 5–8minutes, or until soft and sticky but still holding their shape. Set aside to serve warm or at room temperature. To make the crisp fennel, whisk together the buttermilk, flour, cornflour and polenta. To make the crisp fennel, whisk together the buttermilk, flour, cornflour and polenta. Fill a deep-fat fryer or add 2cm/1in oil to a large, deep, heavy-bottomed pan. Heat to 180C – a cube of bread should turn brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave it unattended.) Fill a deep-fat fryer or add 2cm/1in oil to a large, deep, heavy-bottomed pan. Heat to 180C – a cube of bread should turn brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave it unattended.) Dip in the fennel slices in the batter and tap off the excess. Carefully drop into the oil and fry for 2–3 minutes, or until golden and crispy. Dip in the fennel slices in the batter and tap off the excess. Carefully drop into the oil and fry for 2–3 minutes, or until golden and crispy. Heat the pork cooking juices and bring to a boil. Add 4 tablespoons of the apple juices, then taste and season with the salt and olive oil. Strain and finish with the red wine vinegar. Heat the pork cooking juices and bring to a boil. Add 4 tablespoons of the apple juices, then taste and season with the salt and olive oil. Strain and finish with the red wine vinegar. Thinly slice the cold leftover pork, along with the crackling, if you have some, onto a serving plate. Add the apples, spoon over some of the cooking juices, add the crisp fennel and garnish with the remaining tarragon sprigs and fennel fronds. Thinly slice the cold leftover pork, along with the crackling, if you have some, onto a serving plate. Add the apples, spoon over some of the cooking juices, add the crisp fennel and garnish with the remaining tarragon sprigs and fennel fronds. | {
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"title": "Spiced apples with leftover pork and crisp fennel recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A fantastic idea for using up leftover roast pork. Serve with spiced apples and crispy battered fennel for a medley of autumn flavours. 2 apples, quartered and core removed150g/5½oz honey 1 lemon, zest and juice 2 star anise 2cm piece ginger, peeled and sliced, or large pinch ground ginger1 garlic clove, peeled and smashed 1 tsp black peppercorns 1 tbsp coriander seeds, crushed 3 sprigs fresh tarragon1 green chilli, sliced250g/9oz cold, leftover roast pork with all the cooking juices. pinch sea saltdrizzle olive oil2 tbsp red wine vinegar 2 apples, quartered and core removed 150g/5½oz honey 1 lemon, zest and juice 2 star anise 2cm piece ginger, peeled and sliced, or large pinch ground ginger 1 garlic clove, peeled and smashed 1 tsp black peppercorns 1 tbsp coriander seeds, crushed 3 sprigs fresh tarragon 1 green chilli, sliced 250g/9oz cold, leftover roast pork with all the cooking juices. pinch sea salt drizzle olive oil 2 tbsp red wine vinegar 1 fennel bulb, thinly sliced, fronds reserved200ml/7fl oz buttermilk 50g/1¾oz plain flour 50g/1¾oz cornflour 50g/1¾oz polenta 1 fennel bulb, thinly sliced, fronds reserved 200ml/7fl oz buttermilk 50g/1¾oz plain flour 50g/1¾oz cornflour 50g/1¾oz polenta Method Warm the honey with 300ml/½ pt water, the lemon, star anise, ginger, garlic, peppercorns, coriander seeds, 1 sprig of tarragon and the chilli over a low heat. Then add the apples to the pan, cover with parchment paper and cook for 5–8minutes, or until soft and sticky but still holding their shape. Set aside to serve warm or at room temperature. To make the crisp fennel, whisk together the buttermilk, flour, cornflour and polenta. Fill a deep-fat fryer or add 2cm/1in oil to a large, deep, heavy-bottomed pan. Heat to 180C – a cube of bread should turn brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave it unattended.) Dip in the fennel slices in the batter and tap off the excess. Carefully drop into the oil and fry for 2–3 minutes, or until golden and crispy. Heat the pork cooking juices and bring to a boil. Add 4 tablespoons of the apple juices, then taste and season with the salt and olive oil. Strain and finish with the red wine vinegar. Thinly slice the cold leftover pork, along with the crackling, if you have some, onto a serving plate. Add the apples, spoon over some of the cooking juices, add the crisp fennel and garnish with the remaining tarragon sprigs and fennel fronds. Warm the honey with 300ml/½ pt water, the lemon, star anise, ginger, garlic, peppercorns, coriander seeds, 1 sprig of tarragon and the chilli over a low heat. Warm the honey with 300ml/½ pt water, the lemon, star anise, ginger, garlic, peppercorns, coriander seeds, 1 sprig of tarragon and the chilli over a low heat. Then add the apples to the pan, cover with parchment paper and cook for 5–8minutes, or until soft and sticky but still holding their shape. Set aside to serve warm or at room temperature. Then add the apples to the pan, cover with parchment paper and cook for 5–8minutes, or until soft and sticky but still holding their shape. Set aside to serve warm or at room temperature. To make the crisp fennel, whisk together the buttermilk, flour, cornflour and polenta. To make the crisp fennel, whisk together the buttermilk, flour, cornflour and polenta. Fill a deep-fat fryer or add 2cm/1in oil to a large, deep, heavy-bottomed pan. Heat to 180C – a cube of bread should turn brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave it unattended.) Fill a deep-fat fryer or add 2cm/1in oil to a large, deep, heavy-bottomed pan. Heat to 180C – a cube of bread should turn brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave it unattended.) Dip in the fennel slices in the batter and tap off the excess. Carefully drop into the oil and fry for 2–3 minutes, or until golden and crispy. Dip in the fennel slices in the batter and tap off the excess. Carefully drop into the oil and fry for 2–3 minutes, or until golden and crispy. Heat the pork cooking juices and bring to a boil. Add 4 tablespoons of the apple juices, then taste and season with the salt and olive oil. Strain and finish with the red wine vinegar. Heat the pork cooking juices and bring to a boil. Add 4 tablespoons of the apple juices, then taste and season with the salt and olive oil. Strain and finish with the red wine vinegar. Thinly slice the cold leftover pork, along with the crackling, if you have some, onto a serving plate. Add the apples, spoon over some of the cooking juices, add the crisp fennel and garnish with the remaining tarragon sprigs and fennel fronds. Thinly slice the cold leftover pork, along with the crackling, if you have some, onto a serving plate. Add the apples, spoon over some of the cooking juices, add the crisp fennel and garnish with the remaining tarragon sprigs and fennel fronds."
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} | dae430cca3eb8c0fac7d4b078e08bf1011796fe4ea73ef4ea3e684ad8b2992b0 | Wild mushroom galettes recipe
An average of 5.0 out of 5 stars from 1 rating These make a wonderful first course or light lunch. Classic garlic mushrooms in a galette, similar to the old-fashioned vol-au-vent. You will need a 8½cm/3in round cutter. 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 3 tbsp sunflower oil knob of butter1 large garlic clove, crushed 250g/9oz chestnut mushrooms, quartered250g/9oz large flat mushrooms, cut into 8 wedges250g/9oz mixed wild mushrooms such as oyster and shiitake, sliced400g/14oz full-fat crème fraîche50g/1¾oz Parmesan or alternative vegetarian hard cheese, finely grated½ lemon, juice onlyfinely chopped flatleaf parsley, to garnishsalt and freshly ground black pepper 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 3 tbsp sunflower oil knob of butter 1 large garlic clove, crushed 250g/9oz chestnut mushrooms, quartered 250g/9oz large flat mushrooms, cut into 8 wedges 250g/9oz mixed wild mushrooms such as oyster and shiitake, sliced 400g/14oz full-fat crème fraîche 50g/1¾oz Parmesan or alternative vegetarian hard cheese, finely grated ½ lemon, juice only finely chopped flatleaf parsley, to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg.Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated.Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet.Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well.Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg. Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated. Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated. Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet. Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet. Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well. Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well. Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. | {
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"title": "Wild mushroom galettes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These make a wonderful first course or light lunch. Classic garlic mushrooms in a galette, similar to the old-fashioned vol-au-vent. You will need a 8½cm/3in round cutter. 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 3 tbsp sunflower oil knob of butter1 large garlic clove, crushed 250g/9oz chestnut mushrooms, quartered250g/9oz large flat mushrooms, cut into 8 wedges250g/9oz mixed wild mushrooms such as oyster and shiitake, sliced400g/14oz full-fat crème fraîche50g/1¾oz Parmesan or alternative vegetarian hard cheese, finely grated½ lemon, juice onlyfinely chopped flatleaf parsley, to garnishsalt and freshly ground black pepper 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 3 tbsp sunflower oil knob of butter 1 large garlic clove, crushed 250g/9oz chestnut mushrooms, quartered 250g/9oz large flat mushrooms, cut into 8 wedges 250g/9oz mixed wild mushrooms such as oyster and shiitake, sliced 400g/14oz full-fat crème fraîche 50g/1¾oz Parmesan or alternative vegetarian hard cheese, finely grated ½ lemon, juice only finely chopped flatleaf parsley, to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg.Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated.Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet.Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well.Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg. Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated. Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated. Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet. Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet. Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well. Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well. Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away."
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} | 8648708aadd046aa82bc2d3c2227e77d8a62dc799571fbe801674aad0b0b8842 | Roast pork belly with cider and chorizo broth recipe
An average of 3.5 out of 5 stars from 4 ratings Irresistibly tender pork with a bowl of Spanish-style broth, flavoured with paprika, apple juice and chorizo. 2 sprigs thyme, leaves picked and chopped1 bay leaf, chopped1 tbsp olive oil500g/1lb 2oz pork belly salt and freshly ground black pepper 2 sprigs thyme, leaves picked and chopped 1 bay leaf, chopped 1 tbsp olive oil 500g/1lb 2oz pork belly salt and freshly ground black pepper 2 tbsp olive oil1 onion, diced ½ fennel bulb, cored, diced and fronds reserved1 tsp fennel seeds 3 garlic cloves, sliced 100g/3½oz chorizo, diced or 1 tbsp sobrasada1 tsp smoked paprika 1 tsp paprika 150ml/5fl oz apple juice1 bay leaf300ml/10fl oz chicken or pork stock 2 tbsp sherry vinegar 2 tbsp olive oil 1 onion, diced ½ fennel bulb, cored, diced and fronds reserved 1 tsp fennel seeds 3 garlic cloves, sliced 100g/3½oz chorizo, diced or 1 tbsp sobrasada 1 tsp smoked paprika 1 tsp paprika 150ml/5fl oz apple juice 1 bay leaf 300ml/10fl oz chicken or pork stock 2 tbsp sherry vinegar Method Preheat the oven to 180C/160C Fan/Gas 4. Rub the thyme, bay and oil into the pork, along with some salt and pepper. Roast for 2 hours until soft. Allow the pork to cool before slicing.Meanwhile, make the broth. Heat the olive oil in a large pan or casserole and fry the onion, fennel, fennel seeds and garlic until soft, but not coloured. Add the chorizo or sobrasada and cook until it releases its oil. Add both the paprikas and cook, stirring, for a minute or two. Add the apple juice, bay leaf and stock and simmer for 30 minutes more.Strain the broth through a sieve into a pan, discarding the cooked veg and chorizo. Add the sherry vinegar to taste. Spoon the broth into a bowl and top with the slices of pork, garnishing with the reserved fennel fronds. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Rub the thyme, bay and oil into the pork, along with some salt and pepper. Roast for 2 hours until soft. Allow the pork to cool before slicing. Rub the thyme, bay and oil into the pork, along with some salt and pepper. Roast for 2 hours until soft. Allow the pork to cool before slicing. Meanwhile, make the broth. Heat the olive oil in a large pan or casserole and fry the onion, fennel, fennel seeds and garlic until soft, but not coloured. Add the chorizo or sobrasada and cook until it releases its oil. Add both the paprikas and cook, stirring, for a minute or two. Add the apple juice, bay leaf and stock and simmer for 30 minutes more. Meanwhile, make the broth. Heat the olive oil in a large pan or casserole and fry the onion, fennel, fennel seeds and garlic until soft, but not coloured. Add the chorizo or sobrasada and cook until it releases its oil. Add both the paprikas and cook, stirring, for a minute or two. Add the apple juice, bay leaf and stock and simmer for 30 minutes more. Strain the broth through a sieve into a pan, discarding the cooked veg and chorizo. Add the sherry vinegar to taste. Strain the broth through a sieve into a pan, discarding the cooked veg and chorizo. Add the sherry vinegar to taste. Spoon the broth into a bowl and top with the slices of pork, garnishing with the reserved fennel fronds. Spoon the broth into a bowl and top with the slices of pork, garnishing with the reserved fennel fronds. | {
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"title": "Roast pork belly with cider and chorizo broth recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings Irresistibly tender pork with a bowl of Spanish-style broth, flavoured with paprika, apple juice and chorizo. 2 sprigs thyme, leaves picked and chopped1 bay leaf, chopped1 tbsp olive oil500g/1lb 2oz pork belly salt and freshly ground black pepper 2 sprigs thyme, leaves picked and chopped 1 bay leaf, chopped 1 tbsp olive oil 500g/1lb 2oz pork belly salt and freshly ground black pepper 2 tbsp olive oil1 onion, diced ½ fennel bulb, cored, diced and fronds reserved1 tsp fennel seeds 3 garlic cloves, sliced 100g/3½oz chorizo, diced or 1 tbsp sobrasada1 tsp smoked paprika 1 tsp paprika 150ml/5fl oz apple juice1 bay leaf300ml/10fl oz chicken or pork stock 2 tbsp sherry vinegar 2 tbsp olive oil 1 onion, diced ½ fennel bulb, cored, diced and fronds reserved 1 tsp fennel seeds 3 garlic cloves, sliced 100g/3½oz chorizo, diced or 1 tbsp sobrasada 1 tsp smoked paprika 1 tsp paprika 150ml/5fl oz apple juice 1 bay leaf 300ml/10fl oz chicken or pork stock 2 tbsp sherry vinegar Method Preheat the oven to 180C/160C Fan/Gas 4. Rub the thyme, bay and oil into the pork, along with some salt and pepper. Roast for 2 hours until soft. Allow the pork to cool before slicing.Meanwhile, make the broth. Heat the olive oil in a large pan or casserole and fry the onion, fennel, fennel seeds and garlic until soft, but not coloured. Add the chorizo or sobrasada and cook until it releases its oil. Add both the paprikas and cook, stirring, for a minute or two. Add the apple juice, bay leaf and stock and simmer for 30 minutes more.Strain the broth through a sieve into a pan, discarding the cooked veg and chorizo. Add the sherry vinegar to taste. Spoon the broth into a bowl and top with the slices of pork, garnishing with the reserved fennel fronds. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Rub the thyme, bay and oil into the pork, along with some salt and pepper. Roast for 2 hours until soft. Allow the pork to cool before slicing. Rub the thyme, bay and oil into the pork, along with some salt and pepper. Roast for 2 hours until soft. Allow the pork to cool before slicing. Meanwhile, make the broth. Heat the olive oil in a large pan or casserole and fry the onion, fennel, fennel seeds and garlic until soft, but not coloured. Add the chorizo or sobrasada and cook until it releases its oil. Add both the paprikas and cook, stirring, for a minute or two. Add the apple juice, bay leaf and stock and simmer for 30 minutes more. Meanwhile, make the broth. Heat the olive oil in a large pan or casserole and fry the onion, fennel, fennel seeds and garlic until soft, but not coloured. Add the chorizo or sobrasada and cook until it releases its oil. Add both the paprikas and cook, stirring, for a minute or two. Add the apple juice, bay leaf and stock and simmer for 30 minutes more. Strain the broth through a sieve into a pan, discarding the cooked veg and chorizo. Add the sherry vinegar to taste. Strain the broth through a sieve into a pan, discarding the cooked veg and chorizo. Add the sherry vinegar to taste. Spoon the broth into a bowl and top with the slices of pork, garnishing with the reserved fennel fronds. Spoon the broth into a bowl and top with the slices of pork, garnishing with the reserved fennel fronds."
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} | 3d981674e073f1f86952e577f1c3804bf9bb5dba2094199b1486cac6682e880b | Welsh cake tiramisu recipe
First make the Welsh cakes. Put the raisins in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then remove from the heat and leave to infuse for 1 hour. If there is any remaining liquid in the saucepan, strain the raisins and discard the liquid.Put the flour, sugar and salt into a bowl, with the spices if using. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Add the drained raisins and egg, cutting the egg into the mixture with a knife. As soon as the mixture starts coming together into a dough, work it into a ball with your fingers. Chill for 1 hour if possible.Turn out the dough onto a lightly floured work surface and roll out to a thickness of 5mm/¼in. Using a 6cm/2½in round cutter, cut out rounds of the dough then reroll any trimmings and repeat. You will end up with around 36 rounds.Heat a griddle pan or heavy frying pan over a medium heat and rub a little butter over the surface. Cook the Welsh cakes in batches, for 2–3 minutes on each side until deep golden brown. Do not have the heat too high or they will burn before they are cooked through. Coat a plate with caster sugar. When the Welsh cakes are firm to touch, turn them onto the sugar and flip over so they are well covered. You will need 16–18 of the cakes for the tiramisu, so enjoy some of them warm from the pan.To make the tiramisu: in a large bowl, whisk the egg yolks with the sugar and mascarpone until the mixture is pale yellow and completely lump free.Whisk the egg whites until they form soft peaks. In another bowl, whisk the cream until it forms soft peaks. Gently fold the egg whites and cream into the mascarpone mixture, along with the vanilla, if using. It will look slightly grainy to start with, but keep folding until the mixture is smooth, keeping it as aerated as possible.Mix the marsala, whisky and coffee in a shallow bowl. Dip half of the Welsh cakes into the liquid, one at a time. You might need to double dip them as they should be quite saturated. Arrange them in the base of a large trifle bowl, breaking some of them up to fill any gaps. Dust over a little cocoa, then top with half of the mascarpone mix.Dip the remaining Welsh cakes and arrange lightly over the mascarpone, then top with the rest of the mascarpone mixture. Dust with plenty of cocoa. Cover and chill for several hours, preferably overnight. Serve well chilled. First make the Welsh cakes. Put the raisins in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then remove from the heat and leave to infuse for 1 hour. First make the Welsh cakes. Put the raisins in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then remove from the heat and leave to infuse for 1 hour. If there is any remaining liquid in the saucepan, strain the raisins and discard the liquid. If there is any remaining liquid in the saucepan, strain the raisins and discard the liquid. Put the flour, sugar and salt into a bowl, with the spices if using. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Add the drained raisins and egg, cutting the egg into the mixture with a knife. As soon as the mixture starts coming together into a dough, work it into a ball with your fingers. Chill for 1 hour if possible. Put the flour, sugar and salt into a bowl, with the spices if using. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Add the drained raisins and egg, cutting the egg into the mixture with a knife. As soon as the mixture starts coming together into a dough, work it into a ball with your fingers. Chill for 1 hour if possible. Turn out the dough onto a lightly floured work surface and roll out to a thickness of 5mm/¼in. Using a 6cm/2½in round cutter, cut out rounds of the dough then reroll any trimmings and repeat. You will end up with around 36 rounds. Turn out the dough onto a lightly floured work surface and roll out to a thickness of 5mm/¼in. Using a 6cm/2½in round cutter, cut out rounds of the dough then reroll any trimmings and repeat. You will end up with around 36 rounds. Heat a griddle pan or heavy frying pan over a medium heat and rub a little butter over the surface. Cook the Welsh cakes in batches, for 2–3 minutes on each side until deep golden brown. Do not have the heat too high or they will burn before they are cooked through. Coat a plate with caster sugar. When the Welsh cakes are firm to touch, turn them onto the sugar and flip over so they are well covered. You will need 16–18 of the cakes for the tiramisu, so enjoy some of them warm from the pan. Heat a griddle pan or heavy frying pan over a medium heat and rub a little butter over the surface. Cook the Welsh cakes in batches, for 2–3 minutes on each side until deep golden brown. Do not have the heat too high or they will burn before they are cooked through. Coat a plate with caster sugar. When the Welsh cakes are firm to touch, turn them onto the sugar and flip over so they are well covered. You will need 16–18 of the cakes for the tiramisu, so enjoy some of them warm from the pan. To make the tiramisu: in a large bowl, whisk the egg yolks with the sugar and mascarpone until the mixture is pale yellow and completely lump free. To make the tiramisu: in a large bowl, whisk the egg yolks with the sugar and mascarpone until the mixture is pale yellow and completely lump free. Whisk the egg whites until they form soft peaks. In another bowl, whisk the cream until it forms soft peaks. Gently fold the egg whites and cream into the mascarpone mixture, along with the vanilla, if using. It will look slightly grainy to start with, but keep folding until the mixture is smooth, keeping it as aerated as possible. Whisk the egg whites until they form soft peaks. In another bowl, whisk the cream until it forms soft peaks. Gently fold the egg whites and cream into the mascarpone mixture, along with the vanilla, if using. It will look slightly grainy to start with, but keep folding until the mixture is smooth, keeping it as aerated as possible. Mix the marsala, whisky and coffee in a shallow bowl. Dip half of the Welsh cakes into the liquid, one at a time. You might need to double dip them as they should be quite saturated. Arrange them in the base of a large trifle bowl, breaking some of them up to fill any gaps. Dust over a little cocoa, then top with half of the mascarpone mix. Mix the marsala, whisky and coffee in a shallow bowl. Dip half of the Welsh cakes into the liquid, one at a time. You might need to double dip them as they should be quite saturated. Arrange them in the base of a large trifle bowl, breaking some of them up to fill any gaps. Dust over a little cocoa, then top with half of the mascarpone mix. Dip the remaining Welsh cakes and arrange lightly over the mascarpone, then top with the rest of the mascarpone mixture. Dust with plenty of cocoa. Cover and chill for several hours, preferably overnight. Serve well chilled. Dip the remaining Welsh cakes and arrange lightly over the mascarpone, then top with the rest of the mascarpone mixture. Dust with plenty of cocoa. Cover and chill for several hours, preferably overnight. Serve well chilled. | {
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"title": "Welsh cake tiramisu recipe",
"content": "First make the Welsh cakes. Put the raisins in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then remove from the heat and leave to infuse for 1 hour. If there is any remaining liquid in the saucepan, strain the raisins and discard the liquid.Put the flour, sugar and salt into a bowl, with the spices if using. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Add the drained raisins and egg, cutting the egg into the mixture with a knife. As soon as the mixture starts coming together into a dough, work it into a ball with your fingers. Chill for 1 hour if possible.Turn out the dough onto a lightly floured work surface and roll out to a thickness of 5mm/¼in. Using a 6cm/2½in round cutter, cut out rounds of the dough then reroll any trimmings and repeat. You will end up with around 36 rounds.Heat a griddle pan or heavy frying pan over a medium heat and rub a little butter over the surface. Cook the Welsh cakes in batches, for 2–3 minutes on each side until deep golden brown. Do not have the heat too high or they will burn before they are cooked through. Coat a plate with caster sugar. When the Welsh cakes are firm to touch, turn them onto the sugar and flip over so they are well covered. You will need 16–18 of the cakes for the tiramisu, so enjoy some of them warm from the pan.To make the tiramisu: in a large bowl, whisk the egg yolks with the sugar and mascarpone until the mixture is pale yellow and completely lump free.Whisk the egg whites until they form soft peaks. In another bowl, whisk the cream until it forms soft peaks. Gently fold the egg whites and cream into the mascarpone mixture, along with the vanilla, if using. It will look slightly grainy to start with, but keep folding until the mixture is smooth, keeping it as aerated as possible.Mix the marsala, whisky and coffee in a shallow bowl. Dip half of the Welsh cakes into the liquid, one at a time. You might need to double dip them as they should be quite saturated. Arrange them in the base of a large trifle bowl, breaking some of them up to fill any gaps. Dust over a little cocoa, then top with half of the mascarpone mix.Dip the remaining Welsh cakes and arrange lightly over the mascarpone, then top with the rest of the mascarpone mixture. Dust with plenty of cocoa. Cover and chill for several hours, preferably overnight. Serve well chilled. First make the Welsh cakes. Put the raisins in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then remove from the heat and leave to infuse for 1 hour. First make the Welsh cakes. Put the raisins in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then remove from the heat and leave to infuse for 1 hour. If there is any remaining liquid in the saucepan, strain the raisins and discard the liquid. If there is any remaining liquid in the saucepan, strain the raisins and discard the liquid. Put the flour, sugar and salt into a bowl, with the spices if using. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Add the drained raisins and egg, cutting the egg into the mixture with a knife. As soon as the mixture starts coming together into a dough, work it into a ball with your fingers. Chill for 1 hour if possible. Put the flour, sugar and salt into a bowl, with the spices if using. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Add the drained raisins and egg, cutting the egg into the mixture with a knife. As soon as the mixture starts coming together into a dough, work it into a ball with your fingers. Chill for 1 hour if possible. Turn out the dough onto a lightly floured work surface and roll out to a thickness of 5mm/¼in. Using a 6cm/2½in round cutter, cut out rounds of the dough then reroll any trimmings and repeat. You will end up with around 36 rounds. Turn out the dough onto a lightly floured work surface and roll out to a thickness of 5mm/¼in. Using a 6cm/2½in round cutter, cut out rounds of the dough then reroll any trimmings and repeat. You will end up with around 36 rounds. Heat a griddle pan or heavy frying pan over a medium heat and rub a little butter over the surface. Cook the Welsh cakes in batches, for 2–3 minutes on each side until deep golden brown. Do not have the heat too high or they will burn before they are cooked through. Coat a plate with caster sugar. When the Welsh cakes are firm to touch, turn them onto the sugar and flip over so they are well covered. You will need 16–18 of the cakes for the tiramisu, so enjoy some of them warm from the pan. Heat a griddle pan or heavy frying pan over a medium heat and rub a little butter over the surface. Cook the Welsh cakes in batches, for 2–3 minutes on each side until deep golden brown. Do not have the heat too high or they will burn before they are cooked through. Coat a plate with caster sugar. When the Welsh cakes are firm to touch, turn them onto the sugar and flip over so they are well covered. You will need 16–18 of the cakes for the tiramisu, so enjoy some of them warm from the pan. To make the tiramisu: in a large bowl, whisk the egg yolks with the sugar and mascarpone until the mixture is pale yellow and completely lump free. To make the tiramisu: in a large bowl, whisk the egg yolks with the sugar and mascarpone until the mixture is pale yellow and completely lump free. Whisk the egg whites until they form soft peaks. In another bowl, whisk the cream until it forms soft peaks. Gently fold the egg whites and cream into the mascarpone mixture, along with the vanilla, if using. It will look slightly grainy to start with, but keep folding until the mixture is smooth, keeping it as aerated as possible. Whisk the egg whites until they form soft peaks. In another bowl, whisk the cream until it forms soft peaks. Gently fold the egg whites and cream into the mascarpone mixture, along with the vanilla, if using. It will look slightly grainy to start with, but keep folding until the mixture is smooth, keeping it as aerated as possible. Mix the marsala, whisky and coffee in a shallow bowl. Dip half of the Welsh cakes into the liquid, one at a time. You might need to double dip them as they should be quite saturated. Arrange them in the base of a large trifle bowl, breaking some of them up to fill any gaps. Dust over a little cocoa, then top with half of the mascarpone mix. Mix the marsala, whisky and coffee in a shallow bowl. Dip half of the Welsh cakes into the liquid, one at a time. You might need to double dip them as they should be quite saturated. Arrange them in the base of a large trifle bowl, breaking some of them up to fill any gaps. Dust over a little cocoa, then top with half of the mascarpone mix. Dip the remaining Welsh cakes and arrange lightly over the mascarpone, then top with the rest of the mascarpone mixture. Dust with plenty of cocoa. Cover and chill for several hours, preferably overnight. Serve well chilled. Dip the remaining Welsh cakes and arrange lightly over the mascarpone, then top with the rest of the mascarpone mixture. Dust with plenty of cocoa. Cover and chill for several hours, preferably overnight. Serve well chilled."
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} | ea0dfbf3a59b8077bd551a6956da12164e245ca19f5366849c0d6f58022b9698 | A beginner's guide to Burns Night
By Fliss Freeborn Never hosted a Burns Night feast before? Let us walk you through the evening's food, drink and festivities to see if we can't convince you to remedy that. https://ichef.bbci.co.uk/images/ic/480xn/p0dv3xpb.jpg It's time to make a whisky toast to Robert Burns Every year on 25 January, an estimated 9.5 million people worldwide celebrate the birthday of Scotland’s national poet, Robert Burns. A highlight in the winter calendar for Scots and non-Scots alike, Burns Night is a muckle (great big) celebration of the poetry and songs penned by the bard, with traditional food and drink playing a central role in the festivities. Here’s a beginner’s guide to cooking this traditional Scottish feast and giving your dinner guests a Burns Night to remember. The starter While the star of the meal is always a freshly prepared haggis served with neeps and tatties, the starter is generally one of a handful of Scottish soups. The usual contenders include cock-a-leekie, which is a chicken and leek broth often bulked out with rice and prunes; a chunky vegetable soup made with dried peas and pearl barley called Scotch broth; or creamy Cullen skink – a smoked haddock and potato chowder originating from the northeast of Scotland. Some hotels and restaurants put smoked salmon and oatcakes on the menu here too, though this isn’t popular with purists. If you’re keen to stick to a smaller budget or have plant-based intentions for the New Year, you’re best off choosing Scotch broth and making it with vegetable stock. This is also the most straightforward soup of the three, although all can be cooked in advance and reheated on the day to help things run smoothly. When you serve your starter, a few lines of grace attributed to Robert Burns should be spoken before everyone tucks in: Some hae meat, and cannae eat, And some wad eat that want it, but we hae meat and we can eat, And sae the Lord be thankit. The main Graces uttered, soup slurped and perhaps some red wine poured, we move on to the main attraction: the haggis. Before we can talk about the important ritual of presenting this traditional Scottish centrepiece, we need to get a few things straight. Namely, what a haggis actually is – and how one might go about buying and preparing it. For the uninitiated, haggis is minced sheep lungs, hearts and livers, mixed with suet, barley, spices and onion, all stuffed into a sheep’s stomach. Once we accept that haggis will never win any beauty contests, we can focus on its full-bodied, meaty flavour, its easy preparation and surprisingly economical price tag. These qualities make haggis a firm favourite year-round, with one leading manufacturer shifting an estimated 1.2 million of them in 2020 and seeing a six-fold increase in demand over the Burns Night period. Over half of this output was sold south of the border; consumers in England and Wales are becoming increasingly partial to this rich and warming wintery dish. In terms of preparing haggis, you’ll be relieved to hear that while you can make your own from scratch, it’s also perfectly acceptable to buy one ready-made. Most large supermarkets will stock them around Burns Night, or you could ask your local butcher to order one in for you, should they not make their own. If you’re buying a butcher’s haggis, it will most likely be encased in a sheep’s stomach, stapled at either end and require a long boil on the hob to cook it through. Alternatively, most supermarket versions will arrive in discardable plastic casing, whose contents can simply be microwaved for an impressively speedy centrepiece. That said, you can also boil or bake this kind of haggis in its case. While both of these methods are happily hands-off, they are considerably more time consuming. The vegetarian alternative to haggis Vegetarians and vegans, if you’re still reading at this point you'll be pleased to know there’s also the option of celebrating the Bard's birthday with a plant-based haggis. Featuring oats, lentils, vegetables and spices, it can also be bought ready-made if you don't fancy rustling up your own. Pleasingly, there’s little in the way of snobbery about vegetarian haggis. In fact, many meat-eaters I know actually prefer the veggie version over the original. So if your feelings toward offal are tepid at best, it’s a great place to start. Side dishes And so, to the haggis' all-important accompaniments: neeps and tatties. ‘Neep’ is the Scot's word for ‘turnip’, but if you ask any Scottish person to find you a turnip in the supermarket, they’ll return with what someone south of the border would call a swede. Don’t argue – this is what you should use. Tatties are, much more simply, potatoes. To prepare the neeps and tatties, both are peeled then boiled in separate pans of salted water before being mashed – still separately – with large quantities of butter and a splash of milk. The neeps often have a good grinding of black pepper stirred through them too, but the potatoes need little enhancement if they’ve been chappit (mashed) smoothly enough. Because of their higher water content, the neeps can be made ahead and reheated easily in the microwave or on the hob, but the tatties are best served as fresh as possible. Plant-based alternatives to butter and milk are fine to use here too. Many restaurants use a ring mould to layer up the haggis, neeps and tatties into one towering stack, but this removes the opportunity for the magnificent haggis serving ritual, which is key to a traditional Burns supper. If you want to do things properly, have everyone stand while a bagpiper plays A Man’s A Man, For All That – a catchy wee Burns number. (You’ll find your favourite music streaming platform will have several versions if, like most of us, you have neither a set of bagpipes nor the skill to play them properly.) At the same time, the chef carries the haggis through from the kitchen and sets it on the dining table. Then someone – it helps if they have a talent for theatrics – will recite Address to a Haggis, the poem Burns composed as an ode to the ‘great chieftain o' the pudding-race’. During the third stanza, the haggis is cut dramatically with a sword to reveal its innards, though a large kitchen knife will suffice. Towards the end of the poem, drams are poured and everyone toasts the haggis with the last line of the final stanza, before it is served alongside those neeps and tatties. A whisky cream sauce made with cream and mustard is a lovely addition to the meal here, although I’ve also attended more budget-conscious suppers where instant gravy is the preferred lubricant. After everyone is sufficiently fu’ (full up), it’s time for some more poetry. In the jovial spirit of Robert Burns, the male members of the party may take turns to recite humorous – but never offensive – verses detailing their opinions of the women present. This is called Address To The Lassies. It is then countered, usually to gales of laughter, by the ‘lassies’ hurling back their own witticisms in the Reply To The Laddies. By the time this is over, everyone will be ready for dessert. Dessert Cranachan is the typical Scottish pudding served on Burns Night and consists of layers of toasted oats, raspberries and whipped cream laced with honey and whisky. You can use fresh or frozen raspberries, but when it comes to the whisky it’s always best to use a splash of the good stuff – you’ll really be able to taste the difference. I like to reserve half the raspberries and crush them with the back of a spoon before layering into the glasses, and I also prefer an unpeated (non-smoky) whisky for the cream. Cranachan can be made ahead of time, although bear in mind that the longer it’s left, the less crunchy the oats will be. I’ve found making it mid-afternoon to serve in the evening is a good compromise. To end the festivities, some more poetry may be recited before a toast to the host is made and everyone joins in for a rendition of of Auld Lang Syne – perhaps Robert Burns’ most famous work. If you’ve been doing things right, plenty of whisky will have been drunk and everyone will have had a braw nicht (a wonderful evening) celebrating one of the world’s best-loved romantic poets. Your Burns Night plans On Facebook we asked if you'd be celebrating Burns Night and if so, what you'd be serving up. Here's what you told us… https://ichef.bbci.co.uk/images/ic/480xn/p0dw42n1.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw43ll.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw43v2.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw448h.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw44j3.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw44xy.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw457r.jpg Originally published January 2023 | {
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"title": "A beginner's guide to Burns Night",
"content": "By Fliss Freeborn Never hosted a Burns Night feast before? Let us walk you through the evening's food, drink and festivities to see if we can't convince you to remedy that. https://ichef.bbci.co.uk/images/ic/480xn/p0dv3xpb.jpg It's time to make a whisky toast to Robert Burns Every year on 25 January, an estimated 9.5 million people worldwide celebrate the birthday of Scotland’s national poet, Robert Burns. A highlight in the winter calendar for Scots and non-Scots alike, Burns Night is a muckle (great big) celebration of the poetry and songs penned by the bard, with traditional food and drink playing a central role in the festivities. Here’s a beginner’s guide to cooking this traditional Scottish feast and giving your dinner guests a Burns Night to remember. The starter While the star of the meal is always a freshly prepared haggis served with neeps and tatties, the starter is generally one of a handful of Scottish soups. The usual contenders include cock-a-leekie, which is a chicken and leek broth often bulked out with rice and prunes; a chunky vegetable soup made with dried peas and pearl barley called Scotch broth; or creamy Cullen skink – a smoked haddock and potato chowder originating from the northeast of Scotland. Some hotels and restaurants put smoked salmon and oatcakes on the menu here too, though this isn’t popular with purists. If you’re keen to stick to a smaller budget or have plant-based intentions for the New Year, you’re best off choosing Scotch broth and making it with vegetable stock. This is also the most straightforward soup of the three, although all can be cooked in advance and reheated on the day to help things run smoothly. When you serve your starter, a few lines of grace attributed to Robert Burns should be spoken before everyone tucks in: Some hae meat, and cannae eat, And some wad eat that want it, but we hae meat and we can eat, And sae the Lord be thankit. The main Graces uttered, soup slurped and perhaps some red wine poured, we move on to the main attraction: the haggis. Before we can talk about the important ritual of presenting this traditional Scottish centrepiece, we need to get a few things straight. Namely, what a haggis actually is – and how one might go about buying and preparing it. For the uninitiated, haggis is minced sheep lungs, hearts and livers, mixed with suet, barley, spices and onion, all stuffed into a sheep’s stomach. Once we accept that haggis will never win any beauty contests, we can focus on its full-bodied, meaty flavour, its easy preparation and surprisingly economical price tag. These qualities make haggis a firm favourite year-round, with one leading manufacturer shifting an estimated 1.2 million of them in 2020 and seeing a six-fold increase in demand over the Burns Night period. Over half of this output was sold south of the border; consumers in England and Wales are becoming increasingly partial to this rich and warming wintery dish. In terms of preparing haggis, you’ll be relieved to hear that while you can make your own from scratch, it’s also perfectly acceptable to buy one ready-made. Most large supermarkets will stock them around Burns Night, or you could ask your local butcher to order one in for you, should they not make their own. If you’re buying a butcher’s haggis, it will most likely be encased in a sheep’s stomach, stapled at either end and require a long boil on the hob to cook it through. Alternatively, most supermarket versions will arrive in discardable plastic casing, whose contents can simply be microwaved for an impressively speedy centrepiece. That said, you can also boil or bake this kind of haggis in its case. While both of these methods are happily hands-off, they are considerably more time consuming. The vegetarian alternative to haggis Vegetarians and vegans, if you’re still reading at this point you'll be pleased to know there’s also the option of celebrating the Bard's birthday with a plant-based haggis. Featuring oats, lentils, vegetables and spices, it can also be bought ready-made if you don't fancy rustling up your own. Pleasingly, there’s little in the way of snobbery about vegetarian haggis. In fact, many meat-eaters I know actually prefer the veggie version over the original. So if your feelings toward offal are tepid at best, it’s a great place to start. Side dishes And so, to the haggis' all-important accompaniments: neeps and tatties. ‘Neep’ is the Scot's word for ‘turnip’, but if you ask any Scottish person to find you a turnip in the supermarket, they’ll return with what someone south of the border would call a swede. Don’t argue – this is what you should use. Tatties are, much more simply, potatoes. To prepare the neeps and tatties, both are peeled then boiled in separate pans of salted water before being mashed – still separately – with large quantities of butter and a splash of milk. The neeps often have a good grinding of black pepper stirred through them too, but the potatoes need little enhancement if they’ve been chappit (mashed) smoothly enough. Because of their higher water content, the neeps can be made ahead and reheated easily in the microwave or on the hob, but the tatties are best served as fresh as possible. Plant-based alternatives to butter and milk are fine to use here too. Many restaurants use a ring mould to layer up the haggis, neeps and tatties into one towering stack, but this removes the opportunity for the magnificent haggis serving ritual, which is key to a traditional Burns supper. If you want to do things properly, have everyone stand while a bagpiper plays A Man’s A Man, For All That – a catchy wee Burns number. (You’ll find your favourite music streaming platform will have several versions if, like most of us, you have neither a set of bagpipes nor the skill to play them properly.) At the same time, the chef carries the haggis through from the kitchen and sets it on the dining table. Then someone – it helps if they have a talent for theatrics – will recite Address to a Haggis, the poem Burns composed as an ode to the ‘great chieftain o' the pudding-race’. During the third stanza, the haggis is cut dramatically with a sword to reveal its innards, though a large kitchen knife will suffice. Towards the end of the poem, drams are poured and everyone toasts the haggis with the last line of the final stanza, before it is served alongside those neeps and tatties. A whisky cream sauce made with cream and mustard is a lovely addition to the meal here, although I’ve also attended more budget-conscious suppers where instant gravy is the preferred lubricant. After everyone is sufficiently fu’ (full up), it’s time for some more poetry. In the jovial spirit of Robert Burns, the male members of the party may take turns to recite humorous – but never offensive – verses detailing their opinions of the women present. This is called Address To The Lassies. It is then countered, usually to gales of laughter, by the ‘lassies’ hurling back their own witticisms in the Reply To The Laddies. By the time this is over, everyone will be ready for dessert. Dessert Cranachan is the typical Scottish pudding served on Burns Night and consists of layers of toasted oats, raspberries and whipped cream laced with honey and whisky. You can use fresh or frozen raspberries, but when it comes to the whisky it’s always best to use a splash of the good stuff – you’ll really be able to taste the difference. I like to reserve half the raspberries and crush them with the back of a spoon before layering into the glasses, and I also prefer an unpeated (non-smoky) whisky for the cream. Cranachan can be made ahead of time, although bear in mind that the longer it’s left, the less crunchy the oats will be. I’ve found making it mid-afternoon to serve in the evening is a good compromise. To end the festivities, some more poetry may be recited before a toast to the host is made and everyone joins in for a rendition of of Auld Lang Syne – perhaps Robert Burns’ most famous work. If you’ve been doing things right, plenty of whisky will have been drunk and everyone will have had a braw nicht (a wonderful evening) celebrating one of the world’s best-loved romantic poets. Your Burns Night plans On Facebook we asked if you'd be celebrating Burns Night and if so, what you'd be serving up. Here's what you told us… https://ichef.bbci.co.uk/images/ic/480xn/p0dw42n1.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw43ll.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw43v2.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw448h.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw44j3.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw44xy.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0dw457r.jpg Originally published January 2023"
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} | bc3f5d4e57d988fa783fa971831cc8a4f432612800a20ffc005c45bcf9e0dd06 | Whisky-cured salmon with beetroot and blinis recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/whisky_cured_salmon_with_14937_16x9.jpg Try curing your salmon at home for maximum flavour - it takes time but it's not at all difficult. 1 side of salmon 150g/5½oz sea salt150g/5½oz caster sugar100ml/3½fl oz whisky 1 side of salmon 150g/5½oz sea salt 150g/5½oz caster sugar 100ml/3½fl oz whisky 200g/7oz plain flour7g sachet instant yeast250ml/9fl oz milk1 tsp salt1 tsp sugar2 free-range egg whites50g/1¾oz butter 200g/7oz plain flour 7g sachet instant yeast 250ml/9fl oz milk 1 tsp salt 1 tsp sugar 2 free-range egg whites 50g/1¾oz butter 200g/7oz redcurrant jelly3 cloves50ml/2fl oz whisky100ml/3½fl oz red wine vinegar50g/1¾oz Dijon mustard10 beetroots, cooked and cut into cubes 200g/7oz redcurrant jelly 3 cloves 50ml/2fl oz whisky 100ml/3½fl oz red wine vinegar 50g/1¾oz Dijon mustard 10 beetroots, cooked and cut into cubes 250g/9oz crème fraîchemustard cress or micro herbs, to garnish 250g/9oz crème fraîche mustard cress or micro herbs, to garnish Method Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours.Wash the salmon to remove the salt rub, then slice it thinly.To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve.Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve.For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites.To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve.To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs. Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours. Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours. Wash the salmon to remove the salt rub, then slice it thinly. Wash the salmon to remove the salt rub, then slice it thinly. To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve. For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve. Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve. Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve. For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites. For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites. To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve. To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve. To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs. To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs. | {
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"title": "Whisky-cured salmon with beetroot and blinis recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/whisky_cured_salmon_with_14937_16x9.jpg Try curing your salmon at home for maximum flavour - it takes time but it's not at all difficult. 1 side of salmon 150g/5½oz sea salt150g/5½oz caster sugar100ml/3½fl oz whisky 1 side of salmon 150g/5½oz sea salt 150g/5½oz caster sugar 100ml/3½fl oz whisky 200g/7oz plain flour7g sachet instant yeast250ml/9fl oz milk1 tsp salt1 tsp sugar2 free-range egg whites50g/1¾oz butter 200g/7oz plain flour 7g sachet instant yeast 250ml/9fl oz milk 1 tsp salt 1 tsp sugar 2 free-range egg whites 50g/1¾oz butter 200g/7oz redcurrant jelly3 cloves50ml/2fl oz whisky100ml/3½fl oz red wine vinegar50g/1¾oz Dijon mustard10 beetroots, cooked and cut into cubes 200g/7oz redcurrant jelly 3 cloves 50ml/2fl oz whisky 100ml/3½fl oz red wine vinegar 50g/1¾oz Dijon mustard 10 beetroots, cooked and cut into cubes 250g/9oz crème fraîchemustard cress or micro herbs, to garnish 250g/9oz crème fraîche mustard cress or micro herbs, to garnish Method Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours.Wash the salmon to remove the salt rub, then slice it thinly.To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve.Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve.For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites.To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve.To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs. Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours. Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours. Wash the salmon to remove the salt rub, then slice it thinly. Wash the salmon to remove the salt rub, then slice it thinly. To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve. For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve. Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve. Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve. For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites. For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites. To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve. To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve. To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs. To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs."
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} | 63525b7111f1dce8a6ccd972959fc0007d1b20517926264d8329426b3676bd80 | Beef with whisky and mushroom cream, wilted spinach and crushed tatties recipe
For the steaks, spread the coarse black pepper pieces over a small plate. Coat all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat.Heat a large frying pan until very hot and add the sunflower oil. Season the steaks with salt, then add to the pan to cook for 1-2 minutes. Turn once to brown both sides (don't move the steaks around once they are in the pan or the peppercorn crust will fall off - cook to achieve a good crusty coating on each side.)Add the butter and allow it melt and turn nut-brown in colour, but don't let it burn.Add the mushrooms and stir in the butter. As the mushrooms start to absorb the pan juices, turn the steaks again and allow them to cook for 3-4 minutes on each side, or until cooked to your liking. Remove the steaks and place onto a baking tray and leave to rest in a warm place.For the tatties, place the potatoes into a large mixing bowl. Add the butter and gently crush each potato with a fork until it just splits. Season, to taste, with salt and freshly ground white pepper, and add the parsley. Mix until all the butter has been absorbed, but don't over-mash the potatoes.For the spinach, heat a medium frying pan or wok until hot. Add the butter and the spinach and stir-fry for one minute, then add the water. Continue to stir until the spinach has wilted. Remove from the heat, season, to taste, with salt and freshly ground white pepper and set aside until ready to serve.For the whisky sauce, add the whisky to the pan used to cook the steaks, and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire, which is perfectly acceptable, but if this worries you, have a large lid handy to place onto the pan to prevent the flames. And make sure you have your extractor fan turned off.)Add the stock and boil to reduce the liquid volume, until thickened, then add the cream. Boil to reduce the liquid volume again, scraping and stirring to loosen the stuck bits from the bottom of the pan.Pour any juices released by the resting steaks into the sauce and stir well.To serve, place a chefs' ring into the centre of each of four plates. Fill with the crushed potatoes and carefully remove the ring. Place a small pile of spinach onto the potatoes, and arrange two medallions of steak on top of each pile. Spoon the sauce and the mushrooms over the steak, and serve. For the steaks, spread the coarse black pepper pieces over a small plate. Coat all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat. For the steaks, spread the coarse black pepper pieces over a small plate. Coat all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat. Heat a large frying pan until very hot and add the sunflower oil. Season the steaks with salt, then add to the pan to cook for 1-2 minutes. Turn once to brown both sides (don't move the steaks around once they are in the pan or the peppercorn crust will fall off - cook to achieve a good crusty coating on each side.) Heat a large frying pan until very hot and add the sunflower oil. Season the steaks with salt, then add to the pan to cook for 1-2 minutes. Turn once to brown both sides (don't move the steaks around once they are in the pan or the peppercorn crust will fall off - cook to achieve a good crusty coating on each side.) Add the butter and allow it melt and turn nut-brown in colour, but don't let it burn. Add the butter and allow it melt and turn nut-brown in colour, but don't let it burn. Add the mushrooms and stir in the butter. As the mushrooms start to absorb the pan juices, turn the steaks again and allow them to cook for 3-4 minutes on each side, or until cooked to your liking. Add the mushrooms and stir in the butter. As the mushrooms start to absorb the pan juices, turn the steaks again and allow them to cook for 3-4 minutes on each side, or until cooked to your liking. Remove the steaks and place onto a baking tray and leave to rest in a warm place. Remove the steaks and place onto a baking tray and leave to rest in a warm place. For the tatties, place the potatoes into a large mixing bowl. Add the butter and gently crush each potato with a fork until it just splits. Season, to taste, with salt and freshly ground white pepper, and add the parsley. Mix until all the butter has been absorbed, but don't over-mash the potatoes. For the tatties, place the potatoes into a large mixing bowl. Add the butter and gently crush each potato with a fork until it just splits. Season, to taste, with salt and freshly ground white pepper, and add the parsley. Mix until all the butter has been absorbed, but don't over-mash the potatoes. For the spinach, heat a medium frying pan or wok until hot. Add the butter and the spinach and stir-fry for one minute, then add the water. Continue to stir until the spinach has wilted. Remove from the heat, season, to taste, with salt and freshly ground white pepper and set aside until ready to serve. For the spinach, heat a medium frying pan or wok until hot. Add the butter and the spinach and stir-fry for one minute, then add the water. Continue to stir until the spinach has wilted. Remove from the heat, season, to taste, with salt and freshly ground white pepper and set aside until ready to serve. For the whisky sauce, add the whisky to the pan used to cook the steaks, and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire, which is perfectly acceptable, but if this worries you, have a large lid handy to place onto the pan to prevent the flames. And make sure you have your extractor fan turned off.) For the whisky sauce, add the whisky to the pan used to cook the steaks, and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire, which is perfectly acceptable, but if this worries you, have a large lid handy to place onto the pan to prevent the flames. And make sure you have your extractor fan turned off.) Add the stock and boil to reduce the liquid volume, until thickened, then add the cream. Boil to reduce the liquid volume again, scraping and stirring to loosen the stuck bits from the bottom of the pan. Add the stock and boil to reduce the liquid volume, until thickened, then add the cream. Boil to reduce the liquid volume again, scraping and stirring to loosen the stuck bits from the bottom of the pan. Pour any juices released by the resting steaks into the sauce and stir well. Pour any juices released by the resting steaks into the sauce and stir well. To serve, place a chefs' ring into the centre of each of four plates. Fill with the crushed potatoes and carefully remove the ring. Place a small pile of spinach onto the potatoes, and arrange two medallions of steak on top of each pile. Spoon the sauce and the mushrooms over the steak, and serve. To serve, place a chefs' ring into the centre of each of four plates. Fill with the crushed potatoes and carefully remove the ring. Place a small pile of spinach onto the potatoes, and arrange two medallions of steak on top of each pile. Spoon the sauce and the mushrooms over the steak, and serve. | {
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"title": "Beef with whisky and mushroom cream, wilted spinach and crushed tatties recipe",
"content": "For the steaks, spread the coarse black pepper pieces over a small plate. Coat all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat.Heat a large frying pan until very hot and add the sunflower oil. Season the steaks with salt, then add to the pan to cook for 1-2 minutes. Turn once to brown both sides (don't move the steaks around once they are in the pan or the peppercorn crust will fall off - cook to achieve a good crusty coating on each side.)Add the butter and allow it melt and turn nut-brown in colour, but don't let it burn.Add the mushrooms and stir in the butter. As the mushrooms start to absorb the pan juices, turn the steaks again and allow them to cook for 3-4 minutes on each side, or until cooked to your liking. Remove the steaks and place onto a baking tray and leave to rest in a warm place.For the tatties, place the potatoes into a large mixing bowl. Add the butter and gently crush each potato with a fork until it just splits. Season, to taste, with salt and freshly ground white pepper, and add the parsley. Mix until all the butter has been absorbed, but don't over-mash the potatoes.For the spinach, heat a medium frying pan or wok until hot. Add the butter and the spinach and stir-fry for one minute, then add the water. Continue to stir until the spinach has wilted. Remove from the heat, season, to taste, with salt and freshly ground white pepper and set aside until ready to serve.For the whisky sauce, add the whisky to the pan used to cook the steaks, and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire, which is perfectly acceptable, but if this worries you, have a large lid handy to place onto the pan to prevent the flames. And make sure you have your extractor fan turned off.)Add the stock and boil to reduce the liquid volume, until thickened, then add the cream. Boil to reduce the liquid volume again, scraping and stirring to loosen the stuck bits from the bottom of the pan.Pour any juices released by the resting steaks into the sauce and stir well.To serve, place a chefs' ring into the centre of each of four plates. Fill with the crushed potatoes and carefully remove the ring. Place a small pile of spinach onto the potatoes, and arrange two medallions of steak on top of each pile. Spoon the sauce and the mushrooms over the steak, and serve. For the steaks, spread the coarse black pepper pieces over a small plate. Coat all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat. For the steaks, spread the coarse black pepper pieces over a small plate. Coat all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat. Heat a large frying pan until very hot and add the sunflower oil. Season the steaks with salt, then add to the pan to cook for 1-2 minutes. Turn once to brown both sides (don't move the steaks around once they are in the pan or the peppercorn crust will fall off - cook to achieve a good crusty coating on each side.) Heat a large frying pan until very hot and add the sunflower oil. Season the steaks with salt, then add to the pan to cook for 1-2 minutes. Turn once to brown both sides (don't move the steaks around once they are in the pan or the peppercorn crust will fall off - cook to achieve a good crusty coating on each side.) Add the butter and allow it melt and turn nut-brown in colour, but don't let it burn. Add the butter and allow it melt and turn nut-brown in colour, but don't let it burn. Add the mushrooms and stir in the butter. As the mushrooms start to absorb the pan juices, turn the steaks again and allow them to cook for 3-4 minutes on each side, or until cooked to your liking. Add the mushrooms and stir in the butter. As the mushrooms start to absorb the pan juices, turn the steaks again and allow them to cook for 3-4 minutes on each side, or until cooked to your liking. Remove the steaks and place onto a baking tray and leave to rest in a warm place. Remove the steaks and place onto a baking tray and leave to rest in a warm place. For the tatties, place the potatoes into a large mixing bowl. Add the butter and gently crush each potato with a fork until it just splits. Season, to taste, with salt and freshly ground white pepper, and add the parsley. Mix until all the butter has been absorbed, but don't over-mash the potatoes. For the tatties, place the potatoes into a large mixing bowl. Add the butter and gently crush each potato with a fork until it just splits. Season, to taste, with salt and freshly ground white pepper, and add the parsley. Mix until all the butter has been absorbed, but don't over-mash the potatoes. For the spinach, heat a medium frying pan or wok until hot. Add the butter and the spinach and stir-fry for one minute, then add the water. Continue to stir until the spinach has wilted. Remove from the heat, season, to taste, with salt and freshly ground white pepper and set aside until ready to serve. For the spinach, heat a medium frying pan or wok until hot. Add the butter and the spinach and stir-fry for one minute, then add the water. Continue to stir until the spinach has wilted. Remove from the heat, season, to taste, with salt and freshly ground white pepper and set aside until ready to serve. For the whisky sauce, add the whisky to the pan used to cook the steaks, and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire, which is perfectly acceptable, but if this worries you, have a large lid handy to place onto the pan to prevent the flames. And make sure you have your extractor fan turned off.) For the whisky sauce, add the whisky to the pan used to cook the steaks, and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire, which is perfectly acceptable, but if this worries you, have a large lid handy to place onto the pan to prevent the flames. And make sure you have your extractor fan turned off.) Add the stock and boil to reduce the liquid volume, until thickened, then add the cream. Boil to reduce the liquid volume again, scraping and stirring to loosen the stuck bits from the bottom of the pan. Add the stock and boil to reduce the liquid volume, until thickened, then add the cream. Boil to reduce the liquid volume again, scraping and stirring to loosen the stuck bits from the bottom of the pan. Pour any juices released by the resting steaks into the sauce and stir well. Pour any juices released by the resting steaks into the sauce and stir well. To serve, place a chefs' ring into the centre of each of four plates. Fill with the crushed potatoes and carefully remove the ring. Place a small pile of spinach onto the potatoes, and arrange two medallions of steak on top of each pile. Spoon the sauce and the mushrooms over the steak, and serve. To serve, place a chefs' ring into the centre of each of four plates. Fill with the crushed potatoes and carefully remove the ring. Place a small pile of spinach onto the potatoes, and arrange two medallions of steak on top of each pile. Spoon the sauce and the mushrooms over the steak, and serve."
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} | 8bcf8e395f05e49b010394306b09115b56eec49935dde2a6155f06d0e402b93e | Whisky sauce recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_sauce_90937_16x9.jpg This whisky sauce makes a great accompaniment to haggis or Balmoral chicken, and of course neeps and tatties. It’s also perfect with other meats like steak and pork tenderloin, or even a nut roast. 2 shallots, roughly sliced1 celery stick, roughly sliced2 tsp light olive oil4 fresh thyme sprigs1 fresh bay leaf100ml/3½fl oz chicken stock400ml/1⅓ pints double cream70ml/2⅓fl oz good Scotch whisky2 tsp wholegrain mustard1 tbsp Dijon mustardsea salt and freshly ground white pepper 2 shallots, roughly sliced 1 celery stick, roughly sliced 2 tsp light olive oil 4 fresh thyme sprigs 1 fresh bay leaf 100ml/3½fl oz chicken stock 400ml/1⅓ pints double cream 70ml/2⅓fl oz good Scotch whisky 2 tsp wholegrain mustard 1 tbsp Dijon mustard sea salt and freshly ground white pepper Method Place a large saucepan over a medium heat and cook the shallots and celery in the olive oil. Fry gently for 5 minutes, stirring occasionally, without colouring the vegetables.Add the thyme and bay to the pan, taking care as they might crackle a little, then stir and cook for 2 minutes.Pour in the chicken stock and reduce the liquid by half. This should take about 5 minutes.Stir in the cream and then gently simmer the mixture for 20 minutes, reducing the liquid by one third. Take care not to let it boil and stir every couple of minutes.Remove the sauce from the heat and strain it through a sieve into a clean pan, discarding the cooked vegetables and herbs.Place the sauce back on the heat and stir in the whisky along with both types of mustard. Cook for a further 5 minutes before seasoning with salt and white pepper to taste and serving. Place a large saucepan over a medium heat and cook the shallots and celery in the olive oil. Fry gently for 5 minutes, stirring occasionally, without colouring the vegetables. Place a large saucepan over a medium heat and cook the shallots and celery in the olive oil. Fry gently for 5 minutes, stirring occasionally, without colouring the vegetables. Add the thyme and bay to the pan, taking care as they might crackle a little, then stir and cook for 2 minutes. Add the thyme and bay to the pan, taking care as they might crackle a little, then stir and cook for 2 minutes. Pour in the chicken stock and reduce the liquid by half. This should take about 5 minutes. Pour in the chicken stock and reduce the liquid by half. This should take about 5 minutes. Stir in the cream and then gently simmer the mixture for 20 minutes, reducing the liquid by one third. Take care not to let it boil and stir every couple of minutes. Stir in the cream and then gently simmer the mixture for 20 minutes, reducing the liquid by one third. Take care not to let it boil and stir every couple of minutes. Remove the sauce from the heat and strain it through a sieve into a clean pan, discarding the cooked vegetables and herbs. Remove the sauce from the heat and strain it through a sieve into a clean pan, discarding the cooked vegetables and herbs. Place the sauce back on the heat and stir in the whisky along with both types of mustard. Cook for a further 5 minutes before seasoning with salt and white pepper to taste and serving. Place the sauce back on the heat and stir in the whisky along with both types of mustard. Cook for a further 5 minutes before seasoning with salt and white pepper to taste and serving. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Whisky sauce recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_sauce_90937_16x9.jpg This whisky sauce makes a great accompaniment to haggis or Balmoral chicken, and of course neeps and tatties. It’s also perfect with other meats like steak and pork tenderloin, or even a nut roast. 2 shallots, roughly sliced1 celery stick, roughly sliced2 tsp light olive oil4 fresh thyme sprigs1 fresh bay leaf100ml/3½fl oz chicken stock400ml/1⅓ pints double cream70ml/2⅓fl oz good Scotch whisky2 tsp wholegrain mustard1 tbsp Dijon mustardsea salt and freshly ground white pepper 2 shallots, roughly sliced 1 celery stick, roughly sliced 2 tsp light olive oil 4 fresh thyme sprigs 1 fresh bay leaf 100ml/3½fl oz chicken stock 400ml/1⅓ pints double cream 70ml/2⅓fl oz good Scotch whisky 2 tsp wholegrain mustard 1 tbsp Dijon mustard sea salt and freshly ground white pepper Method Place a large saucepan over a medium heat and cook the shallots and celery in the olive oil. Fry gently for 5 minutes, stirring occasionally, without colouring the vegetables.Add the thyme and bay to the pan, taking care as they might crackle a little, then stir and cook for 2 minutes.Pour in the chicken stock and reduce the liquid by half. This should take about 5 minutes.Stir in the cream and then gently simmer the mixture for 20 minutes, reducing the liquid by one third. Take care not to let it boil and stir every couple of minutes.Remove the sauce from the heat and strain it through a sieve into a clean pan, discarding the cooked vegetables and herbs.Place the sauce back on the heat and stir in the whisky along with both types of mustard. Cook for a further 5 minutes before seasoning with salt and white pepper to taste and serving. Place a large saucepan over a medium heat and cook the shallots and celery in the olive oil. Fry gently for 5 minutes, stirring occasionally, without colouring the vegetables. Place a large saucepan over a medium heat and cook the shallots and celery in the olive oil. Fry gently for 5 minutes, stirring occasionally, without colouring the vegetables. Add the thyme and bay to the pan, taking care as they might crackle a little, then stir and cook for 2 minutes. Add the thyme and bay to the pan, taking care as they might crackle a little, then stir and cook for 2 minutes. Pour in the chicken stock and reduce the liquid by half. This should take about 5 minutes. Pour in the chicken stock and reduce the liquid by half. This should take about 5 minutes. Stir in the cream and then gently simmer the mixture for 20 minutes, reducing the liquid by one third. Take care not to let it boil and stir every couple of minutes. Stir in the cream and then gently simmer the mixture for 20 minutes, reducing the liquid by one third. Take care not to let it boil and stir every couple of minutes. Remove the sauce from the heat and strain it through a sieve into a clean pan, discarding the cooked vegetables and herbs. Remove the sauce from the heat and strain it through a sieve into a clean pan, discarding the cooked vegetables and herbs. Place the sauce back on the heat and stir in the whisky along with both types of mustard. Cook for a further 5 minutes before seasoning with salt and white pepper to taste and serving. Place the sauce back on the heat and stir in the whisky along with both types of mustard. Cook for a further 5 minutes before seasoning with salt and white pepper to taste and serving."
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"$oid": "68bad614eb3bdbfd0cc017f7"
} | e4eb1d49187541629859ceb0f6713369ae6dda60b487b3356200591509b1ee15 | Bannock recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bannock_75424_16x9.jpg This slightly sweet, fruit loaf is excellent as partner to cheese or with a strong cup of tea. 1 x 7g sachet fast-action yeast1 tsp caster sugar500g/1lb 2oz strong white flour125g/4½oz unsalted butter, melted 250g/9oz dried mixed fruit50g/2oz light muscovado sugarbeaten egg, for glazing 1 x 7g sachet fast-action yeast 1 tsp caster sugar 500g/1lb 2oz strong white flour 125g/4½oz unsalted butter, melted 250g/9oz dried mixed fruit 50g/2oz light muscovado sugar beaten egg, for glazing Method Mix together the yeast, caster sugar and 250ml/9fl oz lukewarm water in a large bowl. Leave to stand for 10 minutes until the mixture is frothy.Add the flour and butter and mix thoroughly. Tip onto a lightly floured surface and knead for about five minutes to form a smooth elastic dough. Place the dough into a clean, lightly oiled bowl and cover with a damp tea towel. Leave to prove in a warm place for about one hour or until doubled in size.When the dough has risen, remove the tea towel and punch the dough down. Tip onto a lightly floured surface and knead in the fruit and muscovado sugar until well combined. Shape the dough into a round shape and place on a lightly greased baking sheet. Cover again with a damp tea towel and leave to rise in a warm place again for 30 minutes or until it has doubled in size.Preheat the oven to 180C/350F/Gas 4.Brush the bannock with a little beaten egg to glaze. Bake for 45-50 minutes until risen and a rich brown colour. If the bread is getting too dark, cover lightly with parchment paper or foil. When the bread is ready it should sound hollow when the underneath is tapped gently. Leave to cool slightly before slicing and serving warm with plenty of butter. Mix together the yeast, caster sugar and 250ml/9fl oz lukewarm water in a large bowl. Leave to stand for 10 minutes until the mixture is frothy. Mix together the yeast, caster sugar and 250ml/9fl oz lukewarm water in a large bowl. Leave to stand for 10 minutes until the mixture is frothy. Add the flour and butter and mix thoroughly. Tip onto a lightly floured surface and knead for about five minutes to form a smooth elastic dough. Add the flour and butter and mix thoroughly. Tip onto a lightly floured surface and knead for about five minutes to form a smooth elastic dough. Place the dough into a clean, lightly oiled bowl and cover with a damp tea towel. Leave to prove in a warm place for about one hour or until doubled in size. Place the dough into a clean, lightly oiled bowl and cover with a damp tea towel. Leave to prove in a warm place for about one hour or until doubled in size. When the dough has risen, remove the tea towel and punch the dough down. Tip onto a lightly floured surface and knead in the fruit and muscovado sugar until well combined. When the dough has risen, remove the tea towel and punch the dough down. Tip onto a lightly floured surface and knead in the fruit and muscovado sugar until well combined. Shape the dough into a round shape and place on a lightly greased baking sheet. Cover again with a damp tea towel and leave to rise in a warm place again for 30 minutes or until it has doubled in size. Shape the dough into a round shape and place on a lightly greased baking sheet. Cover again with a damp tea towel and leave to rise in a warm place again for 30 minutes or until it has doubled in size. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Brush the bannock with a little beaten egg to glaze. Bake for 45-50 minutes until risen and a rich brown colour. If the bread is getting too dark, cover lightly with parchment paper or foil. When the bread is ready it should sound hollow when the underneath is tapped gently. Brush the bannock with a little beaten egg to glaze. Bake for 45-50 minutes until risen and a rich brown colour. If the bread is getting too dark, cover lightly with parchment paper or foil. When the bread is ready it should sound hollow when the underneath is tapped gently. Leave to cool slightly before slicing and serving warm with plenty of butter. Leave to cool slightly before slicing and serving warm with plenty of butter. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Bannock recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bannock_75424_16x9.jpg This slightly sweet, fruit loaf is excellent as partner to cheese or with a strong cup of tea. 1 x 7g sachet fast-action yeast1 tsp caster sugar500g/1lb 2oz strong white flour125g/4½oz unsalted butter, melted 250g/9oz dried mixed fruit50g/2oz light muscovado sugarbeaten egg, for glazing 1 x 7g sachet fast-action yeast 1 tsp caster sugar 500g/1lb 2oz strong white flour 125g/4½oz unsalted butter, melted 250g/9oz dried mixed fruit 50g/2oz light muscovado sugar beaten egg, for glazing Method Mix together the yeast, caster sugar and 250ml/9fl oz lukewarm water in a large bowl. Leave to stand for 10 minutes until the mixture is frothy.Add the flour and butter and mix thoroughly. Tip onto a lightly floured surface and knead for about five minutes to form a smooth elastic dough. Place the dough into a clean, lightly oiled bowl and cover with a damp tea towel. Leave to prove in a warm place for about one hour or until doubled in size.When the dough has risen, remove the tea towel and punch the dough down. Tip onto a lightly floured surface and knead in the fruit and muscovado sugar until well combined. Shape the dough into a round shape and place on a lightly greased baking sheet. Cover again with a damp tea towel and leave to rise in a warm place again for 30 minutes or until it has doubled in size.Preheat the oven to 180C/350F/Gas 4.Brush the bannock with a little beaten egg to glaze. Bake for 45-50 minutes until risen and a rich brown colour. If the bread is getting too dark, cover lightly with parchment paper or foil. When the bread is ready it should sound hollow when the underneath is tapped gently. Leave to cool slightly before slicing and serving warm with plenty of butter. Mix together the yeast, caster sugar and 250ml/9fl oz lukewarm water in a large bowl. Leave to stand for 10 minutes until the mixture is frothy. Mix together the yeast, caster sugar and 250ml/9fl oz lukewarm water in a large bowl. Leave to stand for 10 minutes until the mixture is frothy. Add the flour and butter and mix thoroughly. Tip onto a lightly floured surface and knead for about five minutes to form a smooth elastic dough. Add the flour and butter and mix thoroughly. Tip onto a lightly floured surface and knead for about five minutes to form a smooth elastic dough. Place the dough into a clean, lightly oiled bowl and cover with a damp tea towel. Leave to prove in a warm place for about one hour or until doubled in size. Place the dough into a clean, lightly oiled bowl and cover with a damp tea towel. Leave to prove in a warm place for about one hour or until doubled in size. When the dough has risen, remove the tea towel and punch the dough down. Tip onto a lightly floured surface and knead in the fruit and muscovado sugar until well combined. When the dough has risen, remove the tea towel and punch the dough down. Tip onto a lightly floured surface and knead in the fruit and muscovado sugar until well combined. Shape the dough into a round shape and place on a lightly greased baking sheet. Cover again with a damp tea towel and leave to rise in a warm place again for 30 minutes or until it has doubled in size. Shape the dough into a round shape and place on a lightly greased baking sheet. Cover again with a damp tea towel and leave to rise in a warm place again for 30 minutes or until it has doubled in size. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Brush the bannock with a little beaten egg to glaze. Bake for 45-50 minutes until risen and a rich brown colour. If the bread is getting too dark, cover lightly with parchment paper or foil. When the bread is ready it should sound hollow when the underneath is tapped gently. Brush the bannock with a little beaten egg to glaze. Bake for 45-50 minutes until risen and a rich brown colour. If the bread is getting too dark, cover lightly with parchment paper or foil. When the bread is ready it should sound hollow when the underneath is tapped gently. Leave to cool slightly before slicing and serving warm with plenty of butter. Leave to cool slightly before slicing and serving warm with plenty of butter."
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} | 8b653df4b8ddd6300b4a1facca0029f30032078afeb440fcc9d4dbfcf09b8e55 | Egg and bacon pie recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_and_bacon_pie_09677_16x9.jpg Egg and bacon is a match made in heaven. This pie from The Hairy Bikers is quick, easy and delicious served warm or cold. 1 tbsp sunflower oil8–10 rashers smoked streaky bacon9 free-range eggs4 tbsp whole milksalt and freshly ground black pepper 1 tbsp sunflower oil 8–10 rashers smoked streaky bacon 9 free-range eggs 4 tbsp whole milk salt and freshly ground black pepper 300g/10½oz plain flour, plus extra for dustinggood pinch of sea salt 175g/6oz chilled butter, diced1 free-range egg 300g/10½oz plain flour, plus extra for dusting good pinch of sea salt 175g/6oz chilled butter, diced 1 free-range egg Method To make the filling, heat the oil in a large non-stick frying pan. Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once. Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5. For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball. Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half. Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge. Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers. Beat the remaining eggs with the milk and plenty of salt and pepper. Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie. Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling. Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through.Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving. To make the filling, heat the oil in a large non-stick frying pan. To make the filling, heat the oil in a large non-stick frying pan. Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once. Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once. Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5. Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5. For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball. Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball. Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half. Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half. Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge. Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge. Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers. Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers. Beat the remaining eggs with the milk and plenty of salt and pepper. Beat the remaining eggs with the milk and plenty of salt and pepper. Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie. Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie. Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling. Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling. Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze. Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze. Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through. Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through. Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving. Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving. | {
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"title": "Egg and bacon pie recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_and_bacon_pie_09677_16x9.jpg Egg and bacon is a match made in heaven. This pie from The Hairy Bikers is quick, easy and delicious served warm or cold. 1 tbsp sunflower oil8–10 rashers smoked streaky bacon9 free-range eggs4 tbsp whole milksalt and freshly ground black pepper 1 tbsp sunflower oil 8–10 rashers smoked streaky bacon 9 free-range eggs 4 tbsp whole milk salt and freshly ground black pepper 300g/10½oz plain flour, plus extra for dustinggood pinch of sea salt 175g/6oz chilled butter, diced1 free-range egg 300g/10½oz plain flour, plus extra for dusting good pinch of sea salt 175g/6oz chilled butter, diced 1 free-range egg Method To make the filling, heat the oil in a large non-stick frying pan. Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once. Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5. For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball. Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half. Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge. Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers. Beat the remaining eggs with the milk and plenty of salt and pepper. Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie. Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling. Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through.Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving. To make the filling, heat the oil in a large non-stick frying pan. To make the filling, heat the oil in a large non-stick frying pan. Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once. Cut the bacon rashers in half and fry over a medium heat for 4–5 minutes until the fat is golden and crisp, turning them once. Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5. Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5. For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball. Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball. Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half. Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half. Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge. Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge. Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers. Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers. Beat the remaining eggs with the milk and plenty of salt and pepper. Beat the remaining eggs with the milk and plenty of salt and pepper. Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie. Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2–3 tablespoons of the mixture in the bowl for glazing the top of the pie. Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling. Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling. Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze. Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze. Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through. Bake the pie on the preheated baking tray for 45–55 minutes until golden-brown and cooked through. Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving. Test by piercing the centre with a sharp knife – the filling should be just set. If it’s still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving."
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} | dec5ca4f7683339ee457d3ac268ed9697440b4d39807e1f6d5a90c49f18c7741 | Vegetarian haggis stuffed mushrooms recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_haggis_12104_16x9.jpg These cute vegetarian haggis stuffed mushrooms can serve as a starter or main course - just double up the recipe. 4 large flat open/Portobello mushrooms 1 tbsp olive oil75g/2½ oz breadcrumbs2 tbsp pine nuts, toasted2 tbsp pecorino, grated2 tbsp chopped fresh parsley350g/12 oz vegetarian haggis, sliced 4 large flat open/Portobello mushrooms 1 tbsp olive oil 75g/2½ oz breadcrumbs 2 tbsp pine nuts, toasted 2 tbsp pecorino, grated 2 tbsp chopped fresh parsley 350g/12 oz vegetarian haggis, sliced Method Preheat the oven to 200C/180C Fan/Gas 6.Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften.Mix together the breadcrumbs, pine nuts, pecorino and parsley.Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil.Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling.Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften. Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften. Mix together the breadcrumbs, pine nuts, pecorino and parsley. Mix together the breadcrumbs, pine nuts, pecorino and parsley. Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil. Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling. Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling. Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course. Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course. | {
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"title": "Vegetarian haggis stuffed mushrooms recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_haggis_12104_16x9.jpg These cute vegetarian haggis stuffed mushrooms can serve as a starter or main course - just double up the recipe. 4 large flat open/Portobello mushrooms 1 tbsp olive oil75g/2½ oz breadcrumbs2 tbsp pine nuts, toasted2 tbsp pecorino, grated2 tbsp chopped fresh parsley350g/12 oz vegetarian haggis, sliced 4 large flat open/Portobello mushrooms 1 tbsp olive oil 75g/2½ oz breadcrumbs 2 tbsp pine nuts, toasted 2 tbsp pecorino, grated 2 tbsp chopped fresh parsley 350g/12 oz vegetarian haggis, sliced Method Preheat the oven to 200C/180C Fan/Gas 6.Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften.Mix together the breadcrumbs, pine nuts, pecorino and parsley.Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil.Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling.Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften. Place the mushrooms onto a baking sheet and drizzle with a little oil. Cook in the oven for 5-6 minutes or until beginning to soften. Mix together the breadcrumbs, pine nuts, pecorino and parsley. Mix together the breadcrumbs, pine nuts, pecorino and parsley. Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. Remove the mushrooms from under the grill and top each mushroom with a slice of vegetarian haggis. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil. Spoon the breadcrumb mixture over the haggis and drizzle with a little more oil. Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling. Return to the oven for about 15 minutes or until the cheese is slightly melted and the filling is hot and bubbling. Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course. Serve one mushroom as a starter or 2-3 with tatties and neeps as a main course."
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} | cb82e9e19c1b55704f216f93a0b4f1aeec5635ff7a1148d517f31f0449f033d0 | Really good rye bread recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/really_good_rye_bread_18716_16x9.jpg The rye bread recipe that we did for Norway was ace, but in terms of flavour this is on another level. It’s slow maturing bread, quite heavy but works a treat. It has a sweet and sour taste but with the caraway, yoghurt and beer it has a really complex flavour. Oh well cutting through all that chat, it’s a very good loaf. 600ml/20fl oz strong beer20g/¾oz fresh yeast400g/14oz rye flour2 tbsp yoghurt2 tbsp caraway seeds1 tbsp black treacle1 tbsp salt2 tbsp olive oil, plus a little extra for greasing800g/1lb 12oz strong white bread flourpolenta, for dusting1 free-range egg, beaten 600ml/20fl oz strong beer 20g/¾oz fresh yeast 400g/14oz rye flour 2 tbsp yoghurt 2 tbsp caraway seeds 1 tbsp black treacle 1 tbsp salt 2 tbsp olive oil, plus a little extra for greasing 800g/1lb 12oz strong white bread flour polenta, for dusting 1 free-range egg, beaten Method First make the starter, warm the beer until it is tepid. Crumble the fresh yeast into the beer and leave for 15 minutes. Stir in the rye flour and the yoghurt. Set aside for 24 hours. It will now be bubbly and smell sour. Mix in the caraway seeds, treacle, salt and olive oil. Now add the white flour to make a dough. Put the dough in a mixer with a dough hook attachment and mix until a firm but elastic dough is achieved. The bread can be kneaded by hand, but it will take a good 10 minutes.Oil a bowl, put the dough in the bowl and cover with a tea towel. Leave for an hour or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 6½. Grease two baking trays and sprinkle with polenta.Half the dough and form into two round loaves. Put the loaves on the prepared baking trays, score the top of the loaves with a knife. Brush with the beaten egg and dust with polenta. Put a little water in the bottom of the oven to make steam, this will give the bread a better crust. Bake for 40-50 minutes or until golden-brown and cooked through. First make the starter, warm the beer until it is tepid. Crumble the fresh yeast into the beer and leave for 15 minutes. Stir in the rye flour and the yoghurt. Set aside for 24 hours. First make the starter, warm the beer until it is tepid. Crumble the fresh yeast into the beer and leave for 15 minutes. Stir in the rye flour and the yoghurt. Set aside for 24 hours. It will now be bubbly and smell sour. Mix in the caraway seeds, treacle, salt and olive oil. It will now be bubbly and smell sour. Mix in the caraway seeds, treacle, salt and olive oil. Now add the white flour to make a dough. Put the dough in a mixer with a dough hook attachment and mix until a firm but elastic dough is achieved. The bread can be kneaded by hand, but it will take a good 10 minutes. Now add the white flour to make a dough. Put the dough in a mixer with a dough hook attachment and mix until a firm but elastic dough is achieved. The bread can be kneaded by hand, but it will take a good 10 minutes. Oil a bowl, put the dough in the bowl and cover with a tea towel. Leave for an hour or until doubled in size. Oil a bowl, put the dough in the bowl and cover with a tea towel. Leave for an hour or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 6½. Grease two baking trays and sprinkle with polenta. Preheat the oven to 210C/190C Fan/Gas 6½. Grease two baking trays and sprinkle with polenta. Half the dough and form into two round loaves. Put the loaves on the prepared baking trays, score the top of the loaves with a knife. Brush with the beaten egg and dust with polenta. Half the dough and form into two round loaves. Put the loaves on the prepared baking trays, score the top of the loaves with a knife. Brush with the beaten egg and dust with polenta. Put a little water in the bottom of the oven to make steam, this will give the bread a better crust. Bake for 40-50 minutes or until golden-brown and cooked through. Put a little water in the bottom of the oven to make steam, this will give the bread a better crust. Bake for 40-50 minutes or until golden-brown and cooked through. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Really good rye bread recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/really_good_rye_bread_18716_16x9.jpg The rye bread recipe that we did for Norway was ace, but in terms of flavour this is on another level. It’s slow maturing bread, quite heavy but works a treat. It has a sweet and sour taste but with the caraway, yoghurt and beer it has a really complex flavour. Oh well cutting through all that chat, it’s a very good loaf. 600ml/20fl oz strong beer20g/¾oz fresh yeast400g/14oz rye flour2 tbsp yoghurt2 tbsp caraway seeds1 tbsp black treacle1 tbsp salt2 tbsp olive oil, plus a little extra for greasing800g/1lb 12oz strong white bread flourpolenta, for dusting1 free-range egg, beaten 600ml/20fl oz strong beer 20g/¾oz fresh yeast 400g/14oz rye flour 2 tbsp yoghurt 2 tbsp caraway seeds 1 tbsp black treacle 1 tbsp salt 2 tbsp olive oil, plus a little extra for greasing 800g/1lb 12oz strong white bread flour polenta, for dusting 1 free-range egg, beaten Method First make the starter, warm the beer until it is tepid. Crumble the fresh yeast into the beer and leave for 15 minutes. Stir in the rye flour and the yoghurt. Set aside for 24 hours. It will now be bubbly and smell sour. Mix in the caraway seeds, treacle, salt and olive oil. Now add the white flour to make a dough. Put the dough in a mixer with a dough hook attachment and mix until a firm but elastic dough is achieved. The bread can be kneaded by hand, but it will take a good 10 minutes.Oil a bowl, put the dough in the bowl and cover with a tea towel. Leave for an hour or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 6½. Grease two baking trays and sprinkle with polenta.Half the dough and form into two round loaves. Put the loaves on the prepared baking trays, score the top of the loaves with a knife. Brush with the beaten egg and dust with polenta. Put a little water in the bottom of the oven to make steam, this will give the bread a better crust. Bake for 40-50 minutes or until golden-brown and cooked through. First make the starter, warm the beer until it is tepid. Crumble the fresh yeast into the beer and leave for 15 minutes. Stir in the rye flour and the yoghurt. Set aside for 24 hours. First make the starter, warm the beer until it is tepid. Crumble the fresh yeast into the beer and leave for 15 minutes. Stir in the rye flour and the yoghurt. Set aside for 24 hours. It will now be bubbly and smell sour. Mix in the caraway seeds, treacle, salt and olive oil. It will now be bubbly and smell sour. Mix in the caraway seeds, treacle, salt and olive oil. Now add the white flour to make a dough. Put the dough in a mixer with a dough hook attachment and mix until a firm but elastic dough is achieved. The bread can be kneaded by hand, but it will take a good 10 minutes. Now add the white flour to make a dough. Put the dough in a mixer with a dough hook attachment and mix until a firm but elastic dough is achieved. The bread can be kneaded by hand, but it will take a good 10 minutes. Oil a bowl, put the dough in the bowl and cover with a tea towel. Leave for an hour or until doubled in size. Oil a bowl, put the dough in the bowl and cover with a tea towel. Leave for an hour or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 6½. Grease two baking trays and sprinkle with polenta. Preheat the oven to 210C/190C Fan/Gas 6½. Grease two baking trays and sprinkle with polenta. Half the dough and form into two round loaves. Put the loaves on the prepared baking trays, score the top of the loaves with a knife. Brush with the beaten egg and dust with polenta. Half the dough and form into two round loaves. Put the loaves on the prepared baking trays, score the top of the loaves with a knife. Brush with the beaten egg and dust with polenta. Put a little water in the bottom of the oven to make steam, this will give the bread a better crust. Bake for 40-50 minutes or until golden-brown and cooked through. Put a little water in the bottom of the oven to make steam, this will give the bread a better crust. Bake for 40-50 minutes or until golden-brown and cooked through."
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} | 8c759806f218927c6afd1963517e63009b4e2950cf6f37afbadc6c2033ea755f | Scottish cranachan with a wee twist recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scottish_cranachan_with_74862_16x9.jpg Originally, the traditional Scottish cranachan celebrated the harvest, but now it is enjoyed year-round. There are many variations, but in all of them the trick is the slow toasting of the oatmeal; this is then mixed into the dish at the last minute so that its texture is retained. The quantities given here for the cardamom honey make a full jar, much more than you need for this amount of cranachan, but it will keep indefinitely; it is great over granola and in coffee. 1 x 250g/9oz jar clear honey20 cardamom pods, seeds only, finely ground 1 x 250g/9oz jar clear honey 20 cardamom pods, seeds only, finely ground 40g/1½oz medium or coarse oatmeal200g/7oz raspberries 400ml/14fl oz double cream2 tbsp cardamom honey (from above), or to taste3 tbsp malt whisky½-1 tsp rosewater, or to tasterose petals, to garnish (optional) 40g/1½oz medium or coarse oatmeal 200g/7oz raspberries 400ml/14fl oz double cream 2 tbsp cardamom honey (from above), or to taste 3 tbsp malt whisky ½-1 tsp rosewater, or to taste rose petals, to garnish (optional) Method To make the cardamom honey, crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic.Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer, the temperature should be 75C/165F. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently, and leave to cool, uncovered. When cool, put on the lid and ideally store for 24 hours before using. To make the cranachan, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring occasionally, until it smells warm and nutty and has changed colour. This will take 10-15 minutes, sometimes as long as 20 minutes. Leave to cool.In a bowl, crush half of the raspberries to make a rough mash. In a separate bowl, whisk the cream with the honey, whisky and rosewater until soft peaks form when the whisk is removed, then fold in the crushed raspberries. Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the cranachan into small glasses, and garnish with the remaining raspberries and some rose petals, if using. Drizzle with a wee bit more of the cardamom honey and serve. To make the cardamom honey, crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic. To make the cardamom honey, crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic. Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer, the temperature should be 75C/165F. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently, and leave to cool, uncovered. When cool, put on the lid and ideally store for 24 hours before using. Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer, the temperature should be 75C/165F. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently, and leave to cool, uncovered. When cool, put on the lid and ideally store for 24 hours before using. To make the cranachan, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring occasionally, until it smells warm and nutty and has changed colour. This will take 10-15 minutes, sometimes as long as 20 minutes. Leave to cool. To make the cranachan, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring occasionally, until it smells warm and nutty and has changed colour. This will take 10-15 minutes, sometimes as long as 20 minutes. Leave to cool. In a bowl, crush half of the raspberries to make a rough mash. In a separate bowl, whisk the cream with the honey, whisky and rosewater until soft peaks form when the whisk is removed, then fold in the crushed raspberries. In a bowl, crush half of the raspberries to make a rough mash. In a separate bowl, whisk the cream with the honey, whisky and rosewater until soft peaks form when the whisk is removed, then fold in the crushed raspberries. Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the cranachan into small glasses, and garnish with the remaining raspberries and some rose petals, if using. Drizzle with a wee bit more of the cardamom honey and serve. Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the cranachan into small glasses, and garnish with the remaining raspberries and some rose petals, if using. Drizzle with a wee bit more of the cardamom honey and serve. | {
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"title": "Scottish cranachan with a wee twist recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scottish_cranachan_with_74862_16x9.jpg Originally, the traditional Scottish cranachan celebrated the harvest, but now it is enjoyed year-round. There are many variations, but in all of them the trick is the slow toasting of the oatmeal; this is then mixed into the dish at the last minute so that its texture is retained. The quantities given here for the cardamom honey make a full jar, much more than you need for this amount of cranachan, but it will keep indefinitely; it is great over granola and in coffee. 1 x 250g/9oz jar clear honey20 cardamom pods, seeds only, finely ground 1 x 250g/9oz jar clear honey 20 cardamom pods, seeds only, finely ground 40g/1½oz medium or coarse oatmeal200g/7oz raspberries 400ml/14fl oz double cream2 tbsp cardamom honey (from above), or to taste3 tbsp malt whisky½-1 tsp rosewater, or to tasterose petals, to garnish (optional) 40g/1½oz medium or coarse oatmeal 200g/7oz raspberries 400ml/14fl oz double cream 2 tbsp cardamom honey (from above), or to taste 3 tbsp malt whisky ½-1 tsp rosewater, or to taste rose petals, to garnish (optional) Method To make the cardamom honey, crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic.Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer, the temperature should be 75C/165F. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently, and leave to cool, uncovered. When cool, put on the lid and ideally store for 24 hours before using. To make the cranachan, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring occasionally, until it smells warm and nutty and has changed colour. This will take 10-15 minutes, sometimes as long as 20 minutes. Leave to cool.In a bowl, crush half of the raspberries to make a rough mash. In a separate bowl, whisk the cream with the honey, whisky and rosewater until soft peaks form when the whisk is removed, then fold in the crushed raspberries. Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the cranachan into small glasses, and garnish with the remaining raspberries and some rose petals, if using. Drizzle with a wee bit more of the cardamom honey and serve. To make the cardamom honey, crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic. To make the cardamom honey, crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic. Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer, the temperature should be 75C/165F. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently, and leave to cool, uncovered. When cool, put on the lid and ideally store for 24 hours before using. Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer, the temperature should be 75C/165F. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently, and leave to cool, uncovered. When cool, put on the lid and ideally store for 24 hours before using. To make the cranachan, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring occasionally, until it smells warm and nutty and has changed colour. This will take 10-15 minutes, sometimes as long as 20 minutes. Leave to cool. To make the cranachan, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring occasionally, until it smells warm and nutty and has changed colour. This will take 10-15 minutes, sometimes as long as 20 minutes. Leave to cool. In a bowl, crush half of the raspberries to make a rough mash. In a separate bowl, whisk the cream with the honey, whisky and rosewater until soft peaks form when the whisk is removed, then fold in the crushed raspberries. In a bowl, crush half of the raspberries to make a rough mash. In a separate bowl, whisk the cream with the honey, whisky and rosewater until soft peaks form when the whisk is removed, then fold in the crushed raspberries. Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the cranachan into small glasses, and garnish with the remaining raspberries and some rose petals, if using. Drizzle with a wee bit more of the cardamom honey and serve. Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the cranachan into small glasses, and garnish with the remaining raspberries and some rose petals, if using. Drizzle with a wee bit more of the cardamom honey and serve."
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} | 469527f63e10075a86fa3b51e230d7c483332589b50e1255cc6fda41dc798bab | Sticky chicken thighs with lemon and honey recipe
An average of 4.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stickychickenthighsw_92523_16x9.jpg Sweet and sticky with crisp skin, this recipe makes the most of chicken thighs. 1 tbsp black peppercorns2 lemons, juice only good squeeze or two of runny honeydollop grainy mustard2 garlic cloves, crushed6 large chicken thighs, bone in and skin onsea salt, to taste2-3 preserved lemonshandful green olives, pits removed, slicedsmall handful fresh flatleaf parsley, leaves only 1 tbsp black peppercorns 2 lemons, juice only good squeeze or two of runny honey dollop grainy mustard 2 garlic cloves, crushed 6 large chicken thighs, bone in and skin on sea salt, to taste 2-3 preserved lemons handful green olives, pits removed, sliced small handful fresh flatleaf parsley, leaves only Method Preheat the oven at 200C/400F/Gas 6.Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture. Preheat the oven at 200C/400F/Gas 6. Preheat the oven at 200C/400F/Gas 6. Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky. Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture. Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture. | {
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"title": "Sticky chicken thighs with lemon and honey 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/stickychickenthighsw_92523_16x9.jpg Sweet and sticky with crisp skin, this recipe makes the most of chicken thighs. 1 tbsp black peppercorns2 lemons, juice only good squeeze or two of runny honeydollop grainy mustard2 garlic cloves, crushed6 large chicken thighs, bone in and skin onsea salt, to taste2-3 preserved lemonshandful green olives, pits removed, slicedsmall handful fresh flatleaf parsley, leaves only 1 tbsp black peppercorns 2 lemons, juice only good squeeze or two of runny honey dollop grainy mustard 2 garlic cloves, crushed 6 large chicken thighs, bone in and skin on sea salt, to taste 2-3 preserved lemons handful green olives, pits removed, sliced small handful fresh flatleaf parsley, leaves only Method Preheat the oven at 200C/400F/Gas 6.Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture. Preheat the oven at 200C/400F/Gas 6. Preheat the oven at 200C/400F/Gas 6. Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky. Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture. Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture."
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} | 15f9ab4ee620b24c82199ee7d23b3232848992150e259cf94ff5859005d20b61 | Cullen skink with quails’ eggs and scallops recipe
An average of 0.0 out of 5 stars from 0 ratings This is a traditional Scottish soup of onion, potato and undyed smoked haddock. Here it is given a upmarket twist by adding quails’ eggs and scallops. 400ml/14fl oz milk 300g/10½oz undyed smoked haddock25g/1oz butter 1 onion, diced 1 potato, peeled and diced 50ml/2fl oz dry vermouth 250ml/9fl oz fish stock 100ml/3½fl oz double cream 2 tbsp vegetable oil6 queen or medium-sized scallops, shelled and corals removedpinch curry powder 6 soft-boiled quails’ eggs2 tbsp snipped chives, to garnish 400ml/14fl oz milk 300g/10½oz undyed smoked haddock 25g/1oz butter 1 onion, diced 1 potato, peeled and diced 50ml/2fl oz dry vermouth 250ml/9fl oz fish stock 100ml/3½fl oz double cream 2 tbsp vegetable oil 6 queen or medium-sized scallops, shelled and corals removed pinch curry powder 6 soft-boiled quails’ eggs 2 tbsp snipped chives, to garnish Method Place the milk in a saucepan over a medium heat and add the haddock. Bring to a gentle simmer and cook for 8–10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside in a warm place. Reserve the milk. Heat the butter in a frying pan and fry the onion and potato for 10 minutes. Add the vermouth and cook until reduced. Add the fish stock, cook until the volume has reduced by half and then add the cream and half of the reserved milk. Bring to the boil then carefully transfer to a food processor or blender and blitz until smooth. Heat the oil in a frying pan and dust the scallops in the curry powder. Sauté the scallops for 1½ minutes on each side or until just cooked. Put the quails’ eggs and scallops in warmed soup bowls and pour in the blended stock mixture. Flake in the smoked haddock and garnish with the chives. Serve immediately. Place the milk in a saucepan over a medium heat and add the haddock. Bring to a gentle simmer and cook for 8–10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside in a warm place. Reserve the milk. Place the milk in a saucepan over a medium heat and add the haddock. Bring to a gentle simmer and cook for 8–10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside in a warm place. Reserve the milk. Heat the butter in a frying pan and fry the onion and potato for 10 minutes. Add the vermouth and cook until reduced. Add the fish stock, cook until the volume has reduced by half and then add the cream and half of the reserved milk. Bring to the boil then carefully transfer to a food processor or blender and blitz until smooth. Heat the butter in a frying pan and fry the onion and potato for 10 minutes. Add the vermouth and cook until reduced. Add the fish stock, cook until the volume has reduced by half and then add the cream and half of the reserved milk. Bring to the boil then carefully transfer to a food processor or blender and blitz until smooth. Heat the oil in a frying pan and dust the scallops in the curry powder. Sauté the scallops for 1½ minutes on each side or until just cooked. Heat the oil in a frying pan and dust the scallops in the curry powder. Sauté the scallops for 1½ minutes on each side or until just cooked. Put the quails’ eggs and scallops in warmed soup bowls and pour in the blended stock mixture. Flake in the smoked haddock and garnish with the chives. Serve immediately. Put the quails’ eggs and scallops in warmed soup bowls and pour in the blended stock mixture. Flake in the smoked haddock and garnish with the chives. Serve immediately. | {
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"title": "Cullen skink with quails’ eggs and scallops recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This is a traditional Scottish soup of onion, potato and undyed smoked haddock. Here it is given a upmarket twist by adding quails’ eggs and scallops. 400ml/14fl oz milk 300g/10½oz undyed smoked haddock25g/1oz butter 1 onion, diced 1 potato, peeled and diced 50ml/2fl oz dry vermouth 250ml/9fl oz fish stock 100ml/3½fl oz double cream 2 tbsp vegetable oil6 queen or medium-sized scallops, shelled and corals removedpinch curry powder 6 soft-boiled quails’ eggs2 tbsp snipped chives, to garnish 400ml/14fl oz milk 300g/10½oz undyed smoked haddock 25g/1oz butter 1 onion, diced 1 potato, peeled and diced 50ml/2fl oz dry vermouth 250ml/9fl oz fish stock 100ml/3½fl oz double cream 2 tbsp vegetable oil 6 queen or medium-sized scallops, shelled and corals removed pinch curry powder 6 soft-boiled quails’ eggs 2 tbsp snipped chives, to garnish Method Place the milk in a saucepan over a medium heat and add the haddock. Bring to a gentle simmer and cook for 8–10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside in a warm place. Reserve the milk. Heat the butter in a frying pan and fry the onion and potato for 10 minutes. Add the vermouth and cook until reduced. Add the fish stock, cook until the volume has reduced by half and then add the cream and half of the reserved milk. Bring to the boil then carefully transfer to a food processor or blender and blitz until smooth. Heat the oil in a frying pan and dust the scallops in the curry powder. Sauté the scallops for 1½ minutes on each side or until just cooked. Put the quails’ eggs and scallops in warmed soup bowls and pour in the blended stock mixture. Flake in the smoked haddock and garnish with the chives. Serve immediately. Place the milk in a saucepan over a medium heat and add the haddock. Bring to a gentle simmer and cook for 8–10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside in a warm place. Reserve the milk. Place the milk in a saucepan over a medium heat and add the haddock. Bring to a gentle simmer and cook for 8–10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside in a warm place. Reserve the milk. Heat the butter in a frying pan and fry the onion and potato for 10 minutes. Add the vermouth and cook until reduced. Add the fish stock, cook until the volume has reduced by half and then add the cream and half of the reserved milk. Bring to the boil then carefully transfer to a food processor or blender and blitz until smooth. Heat the butter in a frying pan and fry the onion and potato for 10 minutes. Add the vermouth and cook until reduced. Add the fish stock, cook until the volume has reduced by half and then add the cream and half of the reserved milk. Bring to the boil then carefully transfer to a food processor or blender and blitz until smooth. Heat the oil in a frying pan and dust the scallops in the curry powder. Sauté the scallops for 1½ minutes on each side or until just cooked. Heat the oil in a frying pan and dust the scallops in the curry powder. Sauté the scallops for 1½ minutes on each side or until just cooked. Put the quails’ eggs and scallops in warmed soup bowls and pour in the blended stock mixture. Flake in the smoked haddock and garnish with the chives. Serve immediately. Put the quails’ eggs and scallops in warmed soup bowls and pour in the blended stock mixture. Flake in the smoked haddock and garnish with the chives. Serve immediately."
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} | 0460f50cef493d2a2e17b49c8a271a4745946b67c8b6da4f1c74e454c42ec886 | Haggis kebabs with neeps and tatties cake recipe
An average of 5.0 out of 5 stars from 1 rating What’s your favourite haggis canapé? Princess Anne’s are these honey and whisky-flavoured kebabs cooked on the barbecue. Make sure you leave half an hour for the kebabs to firm up in the fridge. Equipment: You will need 4 metal skewers (or 4 wooden skewers soaked in warm water for an hour). 300g/10½oz haggis300g/10½oz herby sausagemeat 2 tbsp heather honey2 tbsp Scotch whisky 300g/10½oz haggis 300g/10½oz herby sausagemeat 2 tbsp heather honey 2 tbsp Scotch whisky 1 large swede, peeled and chopped into rough cubes2 large potatoes, Maris Piper or similar, peeled and chopped into rough cubes30g/1oz melted butter, plus extra for frying75g/2½oz plain floursea salt and black pepperolive oil 1 large swede, peeled and chopped into rough cubes 2 large potatoes, Maris Piper or similar, peeled and chopped into rough cubes 30g/1oz melted butter, plus extra for frying 75g/2½oz plain flour sea salt and black pepper olive oil Method Preheat the barbecue for direct grilling or a grill to hot.Combine the haggis and sausagemeat together in a bowl. Divide into 12 equal pieces and roll into balls. Thread three balls onto each skewer, place on a plate or tray and refrigerate for 30 minutes, or until firm.To make the neeps and tatties, boil the swede and potatoes in a large pan of salted water for 20 minutes, or until tender. Drain and leave in the saucepan with the lid off to steam dry for 10–15 minutes. Pass the swede and potatoes through a potato ricer or push through a coarse sieve into a large bowl. Stir in the butter until melted, then stir in the flour and a plenty of salt and pepper. Set a cast iron pan over the barbecue to heat, or heat on the hob. Pat the potato mixture into a large round, or divide into quarters and pat into smaller rounds. Heat a splash of oil in the pan, add a knob of butter and heat until foaming. Fry the potato cake for 4–5 minutes on each side until golden-brown, then remove from the pan. If you make a larger cake, leave to rest for 2 minutes then cut into wedges.Meanwhile, grill the haggis kebabs for 8–10 minutes, turning regularly. Towards the end of cooking, mix the honey and whisky together in a small bowl and brush over the kebabs.Remove the kebabs from the heat, give them a final brush of the glaze, then serve with the potato cake wedges. Preheat the barbecue for direct grilling or a grill to hot. Preheat the barbecue for direct grilling or a grill to hot. Combine the haggis and sausagemeat together in a bowl. Divide into 12 equal pieces and roll into balls. Thread three balls onto each skewer, place on a plate or tray and refrigerate for 30 minutes, or until firm. Combine the haggis and sausagemeat together in a bowl. Divide into 12 equal pieces and roll into balls. Thread three balls onto each skewer, place on a plate or tray and refrigerate for 30 minutes, or until firm. To make the neeps and tatties, boil the swede and potatoes in a large pan of salted water for 20 minutes, or until tender. Drain and leave in the saucepan with the lid off to steam dry for 10–15 minutes. To make the neeps and tatties, boil the swede and potatoes in a large pan of salted water for 20 minutes, or until tender. Drain and leave in the saucepan with the lid off to steam dry for 10–15 minutes. Pass the swede and potatoes through a potato ricer or push through a coarse sieve into a large bowl. Stir in the butter until melted, then stir in the flour and a plenty of salt and pepper. Pass the swede and potatoes through a potato ricer or push through a coarse sieve into a large bowl. Stir in the butter until melted, then stir in the flour and a plenty of salt and pepper. Set a cast iron pan over the barbecue to heat, or heat on the hob. Pat the potato mixture into a large round, or divide into quarters and pat into smaller rounds. Heat a splash of oil in the pan, add a knob of butter and heat until foaming. Fry the potato cake for 4–5 minutes on each side until golden-brown, then remove from the pan. If you make a larger cake, leave to rest for 2 minutes then cut into wedges. Set a cast iron pan over the barbecue to heat, or heat on the hob. Pat the potato mixture into a large round, or divide into quarters and pat into smaller rounds. Heat a splash of oil in the pan, add a knob of butter and heat until foaming. Fry the potato cake for 4–5 minutes on each side until golden-brown, then remove from the pan. If you make a larger cake, leave to rest for 2 minutes then cut into wedges. Meanwhile, grill the haggis kebabs for 8–10 minutes, turning regularly. Towards the end of cooking, mix the honey and whisky together in a small bowl and brush over the kebabs. Meanwhile, grill the haggis kebabs for 8–10 minutes, turning regularly. Towards the end of cooking, mix the honey and whisky together in a small bowl and brush over the kebabs. Remove the kebabs from the heat, give them a final brush of the glaze, then serve with the potato cake wedges. Remove the kebabs from the heat, give them a final brush of the glaze, then serve with the potato cake wedges. | {
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"title": "Haggis kebabs with neeps and tatties cake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating What’s your favourite haggis canapé? Princess Anne’s are these honey and whisky-flavoured kebabs cooked on the barbecue. Make sure you leave half an hour for the kebabs to firm up in the fridge. Equipment: You will need 4 metal skewers (or 4 wooden skewers soaked in warm water for an hour). 300g/10½oz haggis300g/10½oz herby sausagemeat 2 tbsp heather honey2 tbsp Scotch whisky 300g/10½oz haggis 300g/10½oz herby sausagemeat 2 tbsp heather honey 2 tbsp Scotch whisky 1 large swede, peeled and chopped into rough cubes2 large potatoes, Maris Piper or similar, peeled and chopped into rough cubes30g/1oz melted butter, plus extra for frying75g/2½oz plain floursea salt and black pepperolive oil 1 large swede, peeled and chopped into rough cubes 2 large potatoes, Maris Piper or similar, peeled and chopped into rough cubes 30g/1oz melted butter, plus extra for frying 75g/2½oz plain flour sea salt and black pepper olive oil Method Preheat the barbecue for direct grilling or a grill to hot.Combine the haggis and sausagemeat together in a bowl. Divide into 12 equal pieces and roll into balls. Thread three balls onto each skewer, place on a plate or tray and refrigerate for 30 minutes, or until firm.To make the neeps and tatties, boil the swede and potatoes in a large pan of salted water for 20 minutes, or until tender. Drain and leave in the saucepan with the lid off to steam dry for 10–15 minutes. Pass the swede and potatoes through a potato ricer or push through a coarse sieve into a large bowl. Stir in the butter until melted, then stir in the flour and a plenty of salt and pepper. Set a cast iron pan over the barbecue to heat, or heat on the hob. Pat the potato mixture into a large round, or divide into quarters and pat into smaller rounds. Heat a splash of oil in the pan, add a knob of butter and heat until foaming. Fry the potato cake for 4–5 minutes on each side until golden-brown, then remove from the pan. If you make a larger cake, leave to rest for 2 minutes then cut into wedges.Meanwhile, grill the haggis kebabs for 8–10 minutes, turning regularly. Towards the end of cooking, mix the honey and whisky together in a small bowl and brush over the kebabs.Remove the kebabs from the heat, give them a final brush of the glaze, then serve with the potato cake wedges. Preheat the barbecue for direct grilling or a grill to hot. Preheat the barbecue for direct grilling or a grill to hot. Combine the haggis and sausagemeat together in a bowl. Divide into 12 equal pieces and roll into balls. Thread three balls onto each skewer, place on a plate or tray and refrigerate for 30 minutes, or until firm. Combine the haggis and sausagemeat together in a bowl. Divide into 12 equal pieces and roll into balls. Thread three balls onto each skewer, place on a plate or tray and refrigerate for 30 minutes, or until firm. To make the neeps and tatties, boil the swede and potatoes in a large pan of salted water for 20 minutes, or until tender. Drain and leave in the saucepan with the lid off to steam dry for 10–15 minutes. To make the neeps and tatties, boil the swede and potatoes in a large pan of salted water for 20 minutes, or until tender. Drain and leave in the saucepan with the lid off to steam dry for 10–15 minutes. Pass the swede and potatoes through a potato ricer or push through a coarse sieve into a large bowl. Stir in the butter until melted, then stir in the flour and a plenty of salt and pepper. Pass the swede and potatoes through a potato ricer or push through a coarse sieve into a large bowl. Stir in the butter until melted, then stir in the flour and a plenty of salt and pepper. Set a cast iron pan over the barbecue to heat, or heat on the hob. Pat the potato mixture into a large round, or divide into quarters and pat into smaller rounds. Heat a splash of oil in the pan, add a knob of butter and heat until foaming. Fry the potato cake for 4–5 minutes on each side until golden-brown, then remove from the pan. If you make a larger cake, leave to rest for 2 minutes then cut into wedges. Set a cast iron pan over the barbecue to heat, or heat on the hob. Pat the potato mixture into a large round, or divide into quarters and pat into smaller rounds. Heat a splash of oil in the pan, add a knob of butter and heat until foaming. Fry the potato cake for 4–5 minutes on each side until golden-brown, then remove from the pan. If you make a larger cake, leave to rest for 2 minutes then cut into wedges. Meanwhile, grill the haggis kebabs for 8–10 minutes, turning regularly. Towards the end of cooking, mix the honey and whisky together in a small bowl and brush over the kebabs. Meanwhile, grill the haggis kebabs for 8–10 minutes, turning regularly. Towards the end of cooking, mix the honey and whisky together in a small bowl and brush over the kebabs. Remove the kebabs from the heat, give them a final brush of the glaze, then serve with the potato cake wedges. Remove the kebabs from the heat, give them a final brush of the glaze, then serve with the potato cake wedges."
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} | cba6c6c925c1a8ad36baa027230cec922d1173cd6707d89bd07a79a1af011bff | Mango and black pepper cranachan recipe
An average of 3.4 out of 5 stars from 5 ratings Nadiya's twist on the traditional Scottish cranachan uses mango, cornflakes and black pepper instead of the usual raspberries and oats! 85g/3oz unsalted butter 100g/3½oz cornflakes 1 tsp ground black peppercorns 450g tin mango pulp 1 small mango, peeled and chopped into cubes600ml/20fl oz double cream 3 tbsp caster sugar 1 tbsp icing sugar 85g/3oz unsalted butter 100g/3½oz cornflakes 1 tsp ground black peppercorns 450g tin mango pulp 1 small mango, peeled and chopped into cubes 600ml/20fl oz double cream 3 tbsp caster sugar 1 tbsp icing sugar Method Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool. Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes. Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base. Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar. Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool. Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool. Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes. Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes. Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base. Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base. Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar. Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar. | {
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"title": "Mango and black pepper cranachan recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings Nadiya's twist on the traditional Scottish cranachan uses mango, cornflakes and black pepper instead of the usual raspberries and oats! 85g/3oz unsalted butter 100g/3½oz cornflakes 1 tsp ground black peppercorns 450g tin mango pulp 1 small mango, peeled and chopped into cubes600ml/20fl oz double cream 3 tbsp caster sugar 1 tbsp icing sugar 85g/3oz unsalted butter 100g/3½oz cornflakes 1 tsp ground black peppercorns 450g tin mango pulp 1 small mango, peeled and chopped into cubes 600ml/20fl oz double cream 3 tbsp caster sugar 1 tbsp icing sugar Method Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool. Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes. Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base. Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar. Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool. Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool. Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes. Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes. Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base. Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base. Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar. Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar."
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} | 663eb2b2985152abe885f47f39369717fc934078b212079012d5bdc5ede14f26 | Chocolate cardamom orange shortbread recipe
An average of 5.0 out of 5 stars from 2 ratings Add orange, cardamom and chocolate to a basic shortbread recipe – a great Christmas gift idea from Great British Bake Off winner Candice. 10 cardamom pods50g/1¾oz golden caster sugar35g/1oz soft light brown sugar2 oranges, zest only170g/6oz unsalted butter, softened245g/9oz plain flourpinch of salt50g/1¾oz toasted flaked almonds, finely chopped 200g/7oz dark chocolate (preferably orange and almond flavoured) finely choppedicing sugar, to sprinkle 10 cardamom pods 50g/1¾oz golden caster sugar 35g/1oz soft light brown sugar 2 oranges, zest only 170g/6oz unsalted butter, softened 245g/9oz plain flour pinch of salt 50g/1¾oz toasted flaked almonds, finely chopped 200g/7oz dark chocolate (preferably orange and almond flavoured) finely chopped icing sugar, to sprinkle Method Remove the seeds from the cardamom pods and grind in a pestle and mortar. Put in a bowl with the sugars and orange zest. Mash them together using the back of a spoon so the oils get into the sugar and you can smell the orange and cardamom.Add the softened butter and mix until combined. Add the flour and salt then mix with your hands until only just combined (do not over-work the dough). Divide into two pieces.Add the half the almonds and 50g/1¾oz of the chocolate to one piece of dough. Mix it in with your hands.Flatten both pieces of dough, wrap in cling film and put in the fridge for 20–30 minutes.Preheat the oven to 180C/160C Fan/Gas 4.On a lightly floured surface roll out both pieces of dough to 1.25cm/½in thick. Cut out biscuits using star, heart-shaped or other Christmas cutters.Transfer the biscuits to a lined baking tray, leaving a little space between them, and put in the freezer for 10 minutes.Bake for 20–25 minutes until golden-brown. Leave to cool on a wire rack.Sprinkle the chocolate and almond shortbread with icing sugar.Gently melt the remaining chocolate in a heatproof bowl set over a saucepan of simmering water.Dip the corners or sides of the plain orange shortbread into the chocolate then sprinkle with the remaining toasted almonds. Lay on a silicone sheet or baking paper to set. Store them in a glass jar or wrap in clear plastic and make them into gifts. Remove the seeds from the cardamom pods and grind in a pestle and mortar. Put in a bowl with the sugars and orange zest. Mash them together using the back of a spoon so the oils get into the sugar and you can smell the orange and cardamom. Remove the seeds from the cardamom pods and grind in a pestle and mortar. Put in a bowl with the sugars and orange zest. Mash them together using the back of a spoon so the oils get into the sugar and you can smell the orange and cardamom. Add the softened butter and mix until combined. Add the flour and salt then mix with your hands until only just combined (do not over-work the dough). Divide into two pieces. Add the softened butter and mix until combined. Add the flour and salt then mix with your hands until only just combined (do not over-work the dough). Divide into two pieces. Add the half the almonds and 50g/1¾oz of the chocolate to one piece of dough. Mix it in with your hands. Add the half the almonds and 50g/1¾oz of the chocolate to one piece of dough. Mix it in with your hands. Flatten both pieces of dough, wrap in cling film and put in the fridge for 20–30 minutes. Flatten both pieces of dough, wrap in cling film and put in the fridge for 20–30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. On a lightly floured surface roll out both pieces of dough to 1.25cm/½in thick. Cut out biscuits using star, heart-shaped or other Christmas cutters. On a lightly floured surface roll out both pieces of dough to 1.25cm/½in thick. Cut out biscuits using star, heart-shaped or other Christmas cutters. Transfer the biscuits to a lined baking tray, leaving a little space between them, and put in the freezer for 10 minutes. Transfer the biscuits to a lined baking tray, leaving a little space between them, and put in the freezer for 10 minutes. Bake for 20–25 minutes until golden-brown. Leave to cool on a wire rack. Bake for 20–25 minutes until golden-brown. Leave to cool on a wire rack. Sprinkle the chocolate and almond shortbread with icing sugar. Sprinkle the chocolate and almond shortbread with icing sugar. Gently melt the remaining chocolate in a heatproof bowl set over a saucepan of simmering water. Gently melt the remaining chocolate in a heatproof bowl set over a saucepan of simmering water. Dip the corners or sides of the plain orange shortbread into the chocolate then sprinkle with the remaining toasted almonds. Lay on a silicone sheet or baking paper to set. Store them in a glass jar or wrap in clear plastic and make them into gifts. Dip the corners or sides of the plain orange shortbread into the chocolate then sprinkle with the remaining toasted almonds. Lay on a silicone sheet or baking paper to set. Store them in a glass jar or wrap in clear plastic and make them into gifts. | {
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"title": "Chocolate cardamom orange shortbread recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Add orange, cardamom and chocolate to a basic shortbread recipe – a great Christmas gift idea from Great British Bake Off winner Candice. 10 cardamom pods50g/1¾oz golden caster sugar35g/1oz soft light brown sugar2 oranges, zest only170g/6oz unsalted butter, softened245g/9oz plain flourpinch of salt50g/1¾oz toasted flaked almonds, finely chopped 200g/7oz dark chocolate (preferably orange and almond flavoured) finely choppedicing sugar, to sprinkle 10 cardamom pods 50g/1¾oz golden caster sugar 35g/1oz soft light brown sugar 2 oranges, zest only 170g/6oz unsalted butter, softened 245g/9oz plain flour pinch of salt 50g/1¾oz toasted flaked almonds, finely chopped 200g/7oz dark chocolate (preferably orange and almond flavoured) finely chopped icing sugar, to sprinkle Method Remove the seeds from the cardamom pods and grind in a pestle and mortar. Put in a bowl with the sugars and orange zest. Mash them together using the back of a spoon so the oils get into the sugar and you can smell the orange and cardamom.Add the softened butter and mix until combined. Add the flour and salt then mix with your hands until only just combined (do not over-work the dough). Divide into two pieces.Add the half the almonds and 50g/1¾oz of the chocolate to one piece of dough. Mix it in with your hands.Flatten both pieces of dough, wrap in cling film and put in the fridge for 20–30 minutes.Preheat the oven to 180C/160C Fan/Gas 4.On a lightly floured surface roll out both pieces of dough to 1.25cm/½in thick. Cut out biscuits using star, heart-shaped or other Christmas cutters.Transfer the biscuits to a lined baking tray, leaving a little space between them, and put in the freezer for 10 minutes.Bake for 20–25 minutes until golden-brown. Leave to cool on a wire rack.Sprinkle the chocolate and almond shortbread with icing sugar.Gently melt the remaining chocolate in a heatproof bowl set over a saucepan of simmering water.Dip the corners or sides of the plain orange shortbread into the chocolate then sprinkle with the remaining toasted almonds. Lay on a silicone sheet or baking paper to set. Store them in a glass jar or wrap in clear plastic and make them into gifts. Remove the seeds from the cardamom pods and grind in a pestle and mortar. Put in a bowl with the sugars and orange zest. Mash them together using the back of a spoon so the oils get into the sugar and you can smell the orange and cardamom. Remove the seeds from the cardamom pods and grind in a pestle and mortar. Put in a bowl with the sugars and orange zest. Mash them together using the back of a spoon so the oils get into the sugar and you can smell the orange and cardamom. Add the softened butter and mix until combined. Add the flour and salt then mix with your hands until only just combined (do not over-work the dough). Divide into two pieces. Add the softened butter and mix until combined. Add the flour and salt then mix with your hands until only just combined (do not over-work the dough). Divide into two pieces. Add the half the almonds and 50g/1¾oz of the chocolate to one piece of dough. Mix it in with your hands. Add the half the almonds and 50g/1¾oz of the chocolate to one piece of dough. Mix it in with your hands. Flatten both pieces of dough, wrap in cling film and put in the fridge for 20–30 minutes. Flatten both pieces of dough, wrap in cling film and put in the fridge for 20–30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. On a lightly floured surface roll out both pieces of dough to 1.25cm/½in thick. Cut out biscuits using star, heart-shaped or other Christmas cutters. On a lightly floured surface roll out both pieces of dough to 1.25cm/½in thick. Cut out biscuits using star, heart-shaped or other Christmas cutters. Transfer the biscuits to a lined baking tray, leaving a little space between them, and put in the freezer for 10 minutes. Transfer the biscuits to a lined baking tray, leaving a little space between them, and put in the freezer for 10 minutes. Bake for 20–25 minutes until golden-brown. Leave to cool on a wire rack. Bake for 20–25 minutes until golden-brown. Leave to cool on a wire rack. Sprinkle the chocolate and almond shortbread with icing sugar. Sprinkle the chocolate and almond shortbread with icing sugar. Gently melt the remaining chocolate in a heatproof bowl set over a saucepan of simmering water. Gently melt the remaining chocolate in a heatproof bowl set over a saucepan of simmering water. Dip the corners or sides of the plain orange shortbread into the chocolate then sprinkle with the remaining toasted almonds. Lay on a silicone sheet or baking paper to set. Store them in a glass jar or wrap in clear plastic and make them into gifts. Dip the corners or sides of the plain orange shortbread into the chocolate then sprinkle with the remaining toasted almonds. Lay on a silicone sheet or baking paper to set. Store them in a glass jar or wrap in clear plastic and make them into gifts."
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} | 4f6b7473459d3629c714da9fb6268a12cac836577ed32a34d5554e25c479a7a4 | Biscuit and banana bake recipe
An average of 0.0 out of 5 stars from 0 ratings A simple, humble baked pudding that you can make when all the fuss of Christmas gets too much. 6 amaretti biscuits, crumbled 6 shortbread biscuits, crumbled3-4 bananas, sliced 150ml/5fl oz almond liqueur, such as amaretto 50g/1¾oz salted butter2 tbsp soft light brown sugar150g/5½oz whole almonds, toasted and roughly chopped 250g/9oz crème fraîche 6 amaretti biscuits, crumbled 6 shortbread biscuits, crumbled 3-4 bananas, sliced 150ml/5fl oz almond liqueur, such as amaretto 50g/1¾oz salted butter 2 tbsp soft light brown sugar 150g/5½oz whole almonds, toasted and roughly chopped 250g/9oz crème fraîche Method Preheat the oven to 190C/170C Fan/Gas 5. Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar. Bake for 25 minutes, basting frequently. Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar. Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar. Bake for 25 minutes, basting frequently. Bake for 25 minutes, basting frequently. Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche. Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche. | {
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"title": "Biscuit and banana bake recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A simple, humble baked pudding that you can make when all the fuss of Christmas gets too much. 6 amaretti biscuits, crumbled 6 shortbread biscuits, crumbled3-4 bananas, sliced 150ml/5fl oz almond liqueur, such as amaretto 50g/1¾oz salted butter2 tbsp soft light brown sugar150g/5½oz whole almonds, toasted and roughly chopped 250g/9oz crème fraîche 6 amaretti biscuits, crumbled 6 shortbread biscuits, crumbled 3-4 bananas, sliced 150ml/5fl oz almond liqueur, such as amaretto 50g/1¾oz salted butter 2 tbsp soft light brown sugar 150g/5½oz whole almonds, toasted and roughly chopped 250g/9oz crème fraîche Method Preheat the oven to 190C/170C Fan/Gas 5. Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar. Bake for 25 minutes, basting frequently. Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar. Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar. Bake for 25 minutes, basting frequently. Bake for 25 minutes, basting frequently. Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche. Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche."
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} | 972e2021be3604e2f57c2fcb2592a580dc98febe47ef17401d0568d98c701419 | Chocolate chip shortbread recipe
An average of 3.5 out of 5 stars from 10 ratings This chocolate chip shortbread recipe uses the super-easy 1:2:3 ratio method, then adds loads of yummy chocolate chips. Brilliant for making and eating with a cup of tea or gifting to friends and family. 100g/3½oz caster sugar200g/7oz butter, softened300g/10½oz plain flour50g/1¾oz chocolate (milk, white or dark), chopped into small pieces (or chocolate chips) 100g/3½oz caster sugar 200g/7oz butter, softened 300g/10½oz plain flour 50g/1¾oz chocolate (milk, white or dark), chopped into small pieces (or chocolate chips) Method Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and chocolate chunks or chips and use your hands to bring it together into a rough ball.Roll the dough into a fat sausage, roughly 5cm/2in diameter. Wrap tightly in cling film and place in the fridge for at least 1 hour or until solid. (See recipe tip for freezing advice.)Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm/1in wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour.Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and chocolate chunks or chips and use your hands to bring it together into a rough ball. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and chocolate chunks or chips and use your hands to bring it together into a rough ball. Roll the dough into a fat sausage, roughly 5cm/2in diameter. Wrap tightly in cling film and place in the fridge for at least 1 hour or until solid. (See recipe tip for freezing advice.) Roll the dough into a fat sausage, roughly 5cm/2in diameter. Wrap tightly in cling film and place in the fridge for at least 1 hour or until solid. (See recipe tip for freezing advice.) Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm/1in wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm/1in wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Recipe tips You can freeze the rolls of dough for as long as you like and slice off the cookies and bake as required. You can also freeze the baked shortbread biscuits for up to 3 months. | {
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"title": "Chocolate chip shortbread recipe",
"content": "An average of 3.5 out of 5 stars from 10 ratings This chocolate chip shortbread recipe uses the super-easy 1:2:3 ratio method, then adds loads of yummy chocolate chips. Brilliant for making and eating with a cup of tea or gifting to friends and family. 100g/3½oz caster sugar200g/7oz butter, softened300g/10½oz plain flour50g/1¾oz chocolate (milk, white or dark), chopped into small pieces (or chocolate chips) 100g/3½oz caster sugar 200g/7oz butter, softened 300g/10½oz plain flour 50g/1¾oz chocolate (milk, white or dark), chopped into small pieces (or chocolate chips) Method Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and chocolate chunks or chips and use your hands to bring it together into a rough ball.Roll the dough into a fat sausage, roughly 5cm/2in diameter. Wrap tightly in cling film and place in the fridge for at least 1 hour or until solid. (See recipe tip for freezing advice.)Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm/1in wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour.Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and chocolate chunks or chips and use your hands to bring it together into a rough ball. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and chocolate chunks or chips and use your hands to bring it together into a rough ball. Roll the dough into a fat sausage, roughly 5cm/2in diameter. Wrap tightly in cling film and place in the fridge for at least 1 hour or until solid. (See recipe tip for freezing advice.) Roll the dough into a fat sausage, roughly 5cm/2in diameter. Wrap tightly in cling film and place in the fridge for at least 1 hour or until solid. (See recipe tip for freezing advice.) Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm/1in wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm/1in wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Recipe tips You can freeze the rolls of dough for as long as you like and slice off the cookies and bake as required. You can also freeze the baked shortbread biscuits for up to 3 months."
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} | 39f904fbd65ed75848c9947e3c9940924d9f3f4074541386cbbae4b187626b73 | Spiced Welsh dragon shortbread recipe
An average of 5.0 out of 5 stars from 1 rating This shortbread is gently spiced and decorated to look like a dragon, but you can use another shape if you wish. Equipment and preparation: for this recipe you will need a dragon-shaped biscuit cutter. 280g/10oz unsalted butter, softened140g/5oz caster sugar280g/10oz plain flour140g/5oz cornflour¾ tsp cinnamon½ tsp ground ginger¼ tsp ground clovespinch fine salt 280g/10oz unsalted butter, softened 140g/5oz caster sugar 280g/10oz plain flour 140g/5oz cornflour ¾ tsp cinnamon ½ tsp ground ginger ¼ tsp ground cloves pinch fine salt 400g/14oz icing sugar, sifted150ml/5fl oz boiling waterred food colouring 400g/14oz icing sugar, sifted 150ml/5fl oz boiling water red food colouring Method Preheat the oven to 180C/170C Fan/Gas 4 and line two baking trays with baking parchment.In a large bowl, beat the butter and sugar together until pale and fluffy using a hand-held whisk or wooden spoon. Sift the flour, cornflour and spices into the bowl, add the salt and mix together until well combined. The mixture will look crumbly at this stage. Tip the mixture out onto a lightly floured work surface and knead to form a soft dough. It might be difficult at first but keep going and it will come together.Prepare two large pieces of baking parchment. Roll out the dough between the parchment to a thickness of 1cm/½in (the baking parchment will make it easier to roll). Peel away the top layer of baking parchment and prick the dough all over using a fork. Cut the dough into Welsh dragon shapes using a biscuit cutter. Re-roll any leftover dough to cut out more shapes. (Only do this once to avoid over-working the dough.)When you have used all the dough, put the shortbreads onto the prepared baking trays and bake for 18-20 minutes, or until just turning golden-brown at the edges.Leave to cool on the baking trays for a few minutes, then lift the shortbreads onto a wire rack. Leave to cool completely before icing otherwise the icing will melt and run off.For the icing, put the icing sugar in a bowl, add a third of the boiling water and stir together until thick. Leave it a minute then add more water, if needed to achieve a thick but spreadable icing. Spoon the icing into a piping bag fitted with a small plain nozzle.First pipe a thin line of icing around the outside of the shortbread to create an outline in the shape of a dragon. Fill the outline with an even layer of icing, then gently shake the shortbread to smooth the surface of the icing and fill any gaps. Repeat until all the shortbread is iced.Leave to set and then serve. Preheat the oven to 180C/170C Fan/Gas 4 and line two baking trays with baking parchment. Preheat the oven to 180C/170C Fan/Gas 4 and line two baking trays with baking parchment. In a large bowl, beat the butter and sugar together until pale and fluffy using a hand-held whisk or wooden spoon. Sift the flour, cornflour and spices into the bowl, add the salt and mix together until well combined. The mixture will look crumbly at this stage. In a large bowl, beat the butter and sugar together until pale and fluffy using a hand-held whisk or wooden spoon. Sift the flour, cornflour and spices into the bowl, add the salt and mix together until well combined. The mixture will look crumbly at this stage. Tip the mixture out onto a lightly floured work surface and knead to form a soft dough. It might be difficult at first but keep going and it will come together. Tip the mixture out onto a lightly floured work surface and knead to form a soft dough. It might be difficult at first but keep going and it will come together. Prepare two large pieces of baking parchment. Roll out the dough between the parchment to a thickness of 1cm/½in (the baking parchment will make it easier to roll). Prepare two large pieces of baking parchment. Roll out the dough between the parchment to a thickness of 1cm/½in (the baking parchment will make it easier to roll). Peel away the top layer of baking parchment and prick the dough all over using a fork. Cut the dough into Welsh dragon shapes using a biscuit cutter. Re-roll any leftover dough to cut out more shapes. (Only do this once to avoid over-working the dough.) Peel away the top layer of baking parchment and prick the dough all over using a fork. Cut the dough into Welsh dragon shapes using a biscuit cutter. Re-roll any leftover dough to cut out more shapes. (Only do this once to avoid over-working the dough.) When you have used all the dough, put the shortbreads onto the prepared baking trays and bake for 18-20 minutes, or until just turning golden-brown at the edges. When you have used all the dough, put the shortbreads onto the prepared baking trays and bake for 18-20 minutes, or until just turning golden-brown at the edges. Leave to cool on the baking trays for a few minutes, then lift the shortbreads onto a wire rack. Leave to cool completely before icing otherwise the icing will melt and run off. Leave to cool on the baking trays for a few minutes, then lift the shortbreads onto a wire rack. Leave to cool completely before icing otherwise the icing will melt and run off. For the icing, put the icing sugar in a bowl, add a third of the boiling water and stir together until thick. Leave it a minute then add more water, if needed to achieve a thick but spreadable icing. Spoon the icing into a piping bag fitted with a small plain nozzle. For the icing, put the icing sugar in a bowl, add a third of the boiling water and stir together until thick. Leave it a minute then add more water, if needed to achieve a thick but spreadable icing. Spoon the icing into a piping bag fitted with a small plain nozzle. First pipe a thin line of icing around the outside of the shortbread to create an outline in the shape of a dragon. Fill the outline with an even layer of icing, then gently shake the shortbread to smooth the surface of the icing and fill any gaps. Repeat until all the shortbread is iced. First pipe a thin line of icing around the outside of the shortbread to create an outline in the shape of a dragon. Fill the outline with an even layer of icing, then gently shake the shortbread to smooth the surface of the icing and fill any gaps. Repeat until all the shortbread is iced. Leave to set and then serve. Leave to set and then serve. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating This shortbread is gently spiced and decorated to look like a dragon, but you can use another shape if you wish. Equipment and preparation: for this recipe you will need a dragon-shaped biscuit cutter. 280g/10oz unsalted butter, softened140g/5oz caster sugar280g/10oz plain flour140g/5oz cornflour¾ tsp cinnamon½ tsp ground ginger¼ tsp ground clovespinch fine salt 280g/10oz unsalted butter, softened 140g/5oz caster sugar 280g/10oz plain flour 140g/5oz cornflour ¾ tsp cinnamon ½ tsp ground ginger ¼ tsp ground cloves pinch fine salt 400g/14oz icing sugar, sifted150ml/5fl oz boiling waterred food colouring 400g/14oz icing sugar, sifted 150ml/5fl oz boiling water red food colouring Method Preheat the oven to 180C/170C Fan/Gas 4 and line two baking trays with baking parchment.In a large bowl, beat the butter and sugar together until pale and fluffy using a hand-held whisk or wooden spoon. Sift the flour, cornflour and spices into the bowl, add the salt and mix together until well combined. The mixture will look crumbly at this stage. Tip the mixture out onto a lightly floured work surface and knead to form a soft dough. It might be difficult at first but keep going and it will come together.Prepare two large pieces of baking parchment. Roll out the dough between the parchment to a thickness of 1cm/½in (the baking parchment will make it easier to roll). Peel away the top layer of baking parchment and prick the dough all over using a fork. Cut the dough into Welsh dragon shapes using a biscuit cutter. Re-roll any leftover dough to cut out more shapes. (Only do this once to avoid over-working the dough.)When you have used all the dough, put the shortbreads onto the prepared baking trays and bake for 18-20 minutes, or until just turning golden-brown at the edges.Leave to cool on the baking trays for a few minutes, then lift the shortbreads onto a wire rack. Leave to cool completely before icing otherwise the icing will melt and run off.For the icing, put the icing sugar in a bowl, add a third of the boiling water and stir together until thick. Leave it a minute then add more water, if needed to achieve a thick but spreadable icing. Spoon the icing into a piping bag fitted with a small plain nozzle.First pipe a thin line of icing around the outside of the shortbread to create an outline in the shape of a dragon. Fill the outline with an even layer of icing, then gently shake the shortbread to smooth the surface of the icing and fill any gaps. Repeat until all the shortbread is iced.Leave to set and then serve. Preheat the oven to 180C/170C Fan/Gas 4 and line two baking trays with baking parchment. Preheat the oven to 180C/170C Fan/Gas 4 and line two baking trays with baking parchment. In a large bowl, beat the butter and sugar together until pale and fluffy using a hand-held whisk or wooden spoon. Sift the flour, cornflour and spices into the bowl, add the salt and mix together until well combined. The mixture will look crumbly at this stage. In a large bowl, beat the butter and sugar together until pale and fluffy using a hand-held whisk or wooden spoon. Sift the flour, cornflour and spices into the bowl, add the salt and mix together until well combined. The mixture will look crumbly at this stage. Tip the mixture out onto a lightly floured work surface and knead to form a soft dough. It might be difficult at first but keep going and it will come together. Tip the mixture out onto a lightly floured work surface and knead to form a soft dough. It might be difficult at first but keep going and it will come together. Prepare two large pieces of baking parchment. Roll out the dough between the parchment to a thickness of 1cm/½in (the baking parchment will make it easier to roll). Prepare two large pieces of baking parchment. Roll out the dough between the parchment to a thickness of 1cm/½in (the baking parchment will make it easier to roll). Peel away the top layer of baking parchment and prick the dough all over using a fork. Cut the dough into Welsh dragon shapes using a biscuit cutter. Re-roll any leftover dough to cut out more shapes. (Only do this once to avoid over-working the dough.) Peel away the top layer of baking parchment and prick the dough all over using a fork. Cut the dough into Welsh dragon shapes using a biscuit cutter. Re-roll any leftover dough to cut out more shapes. (Only do this once to avoid over-working the dough.) When you have used all the dough, put the shortbreads onto the prepared baking trays and bake for 18-20 minutes, or until just turning golden-brown at the edges. When you have used all the dough, put the shortbreads onto the prepared baking trays and bake for 18-20 minutes, or until just turning golden-brown at the edges. Leave to cool on the baking trays for a few minutes, then lift the shortbreads onto a wire rack. Leave to cool completely before icing otherwise the icing will melt and run off. Leave to cool on the baking trays for a few minutes, then lift the shortbreads onto a wire rack. Leave to cool completely before icing otherwise the icing will melt and run off. For the icing, put the icing sugar in a bowl, add a third of the boiling water and stir together until thick. Leave it a minute then add more water, if needed to achieve a thick but spreadable icing. Spoon the icing into a piping bag fitted with a small plain nozzle. For the icing, put the icing sugar in a bowl, add a third of the boiling water and stir together until thick. Leave it a minute then add more water, if needed to achieve a thick but spreadable icing. Spoon the icing into a piping bag fitted with a small plain nozzle. First pipe a thin line of icing around the outside of the shortbread to create an outline in the shape of a dragon. Fill the outline with an even layer of icing, then gently shake the shortbread to smooth the surface of the icing and fill any gaps. Repeat until all the shortbread is iced. First pipe a thin line of icing around the outside of the shortbread to create an outline in the shape of a dragon. Fill the outline with an even layer of icing, then gently shake the shortbread to smooth the surface of the icing and fill any gaps. Repeat until all the shortbread is iced. Leave to set and then serve. Leave to set and then serve."
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} | 1307f1679f2b6ba8730b47e5aa69ca15822f353cdbcc02fb38d3f2a166026ec5 | Traditional shortbread recipe
An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/dreamlike_shortbread_99343_16x9.jpg This traditional shortbread is perfect with a cup of tea on a rainy day or sliced as Christmas gifts. 130g/4½oz butter, softened 60g/2½oz caster sugar, plus extra for sprinkling 130g/4½oz plain flour 60g/2½oz rice flour pinch salt 130g/4½oz butter, softened 60g/2½oz caster sugar, plus extra for sprinkling 130g/4½oz plain flour 60g/2½oz rice flour pinch salt Method Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.)Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up. Preheat the oven to 170C/325F/Gas 3. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.) Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.) Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up. Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Recipe tips Add one tablespoon of chopped stem ginger or the finely grated zest of a lemon or lime to vary the recipe. | {
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"content": "An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/dreamlike_shortbread_99343_16x9.jpg This traditional shortbread is perfect with a cup of tea on a rainy day or sliced as Christmas gifts. 130g/4½oz butter, softened 60g/2½oz caster sugar, plus extra for sprinkling 130g/4½oz plain flour 60g/2½oz rice flour pinch salt 130g/4½oz butter, softened 60g/2½oz caster sugar, plus extra for sprinkling 130g/4½oz plain flour 60g/2½oz rice flour pinch salt Method Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.)Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up. Preheat the oven to 170C/325F/Gas 3. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.) Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.) Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up. Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Recipe tips Add one tablespoon of chopped stem ginger or the finely grated zest of a lemon or lime to vary the recipe."
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} | a24884bd3f49e05618388508f2fb68230c861a58e2f7ae29d5c551c89fda5e4d | Mint julep recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mint_julep_39375_16x9.jpg A quick and easy guide to ‘the drink of the Kentucky Derby’ and one of the most refreshing whisky cocktails. With bourbon, fresh mint and a simple sugar syrup, you’re just a few steps away from making this classic at home. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water handful ice, crushed50ml/2fl oz bourbon whiskey8-10 mint leaves, plus a fresh mint sprig, to garnish handful ice, crushed 50ml/2fl oz bourbon whiskey 8-10 mint leaves, plus a fresh mint sprig, to garnish Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig.Carefully ‘churn’ the ingredients in the cup by stirring from top to bottom. By churning instead of shaking, you enhance the mint flavour.Garnish with a little more crushed ice and a big sprig of mint. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig. Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig. Carefully ‘churn’ the ingredients in the cup by stirring from top to bottom. By churning instead of shaking, you enhance the mint flavour. Carefully ‘churn’ the ingredients in the cup by stirring from top to bottom. By churning instead of shaking, you enhance the mint flavour. Garnish with a little more crushed ice and a big sprig of mint. Garnish with a little more crushed ice and a big sprig of mint. Recipe tips If you don’t want to waste the mint stalks, try infusing the sugar syrup with them. Scale up the syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge. | {
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"title": "Mint julep 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/mint_julep_39375_16x9.jpg A quick and easy guide to ‘the drink of the Kentucky Derby’ and one of the most refreshing whisky cocktails. With bourbon, fresh mint and a simple sugar syrup, you’re just a few steps away from making this classic at home. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water handful ice, crushed50ml/2fl oz bourbon whiskey8-10 mint leaves, plus a fresh mint sprig, to garnish handful ice, crushed 50ml/2fl oz bourbon whiskey 8-10 mint leaves, plus a fresh mint sprig, to garnish Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig.Carefully ‘churn’ the ingredients in the cup by stirring from top to bottom. By churning instead of shaking, you enhance the mint flavour.Garnish with a little more crushed ice and a big sprig of mint. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig. Pour 10ml/2 teaspoons of the cooled sugar syrup into a julep cup with all the remaining ingredients except the mint sprig. Carefully ‘churn’ the ingredients in the cup by stirring from top to bottom. By churning instead of shaking, you enhance the mint flavour. Carefully ‘churn’ the ingredients in the cup by stirring from top to bottom. By churning instead of shaking, you enhance the mint flavour. Garnish with a little more crushed ice and a big sprig of mint. Garnish with a little more crushed ice and a big sprig of mint. Recipe tips If you don’t want to waste the mint stalks, try infusing the sugar syrup with them. Scale up the syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge."
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} | 9ec611de8fe67658715f71c2d24bc41e2f4bef4cb7612d82563e8c07d5f7c1e0 | Three-tier white chocolate and raspberry cheesecake recipe
Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 13cm/5in, a 18cm/7in and a 23cm/9in deep, loose-bottom cake tin with non-stick baking paper. Melt the butter and chocolate in a saucepan over a low heat. Stir in the crushed biscuits and divide between the 3 tins. Press evenly over the base of the tins and chill in the fridge while you make the filling. (Make sure the base covers right to the edge, or the topping could leak through the join on the loose bottom.)For the filling, break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth.Beat the cream cheese and eggs together in a large bowl until smooth, add the soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.Divide half of the mixture between the 3 chilled bases. Scatter the raspberries over the mixture in each tin and cover with the remaining mixture, spreading evenly. Bake in the preheated oven for 30-35 minutes for the 13cm/5in cheesecake, 35-40 minutes for the 18cm/7in cheesecake and 40-45 minutes for the 23cm/9in, until they are just firm around the edge and just set in the middle. Remove from the oven, and then leave to cool at room temperature before transferring to the fridge to chill. For the decoration, pulse 50g/1¾oz of the raspberries with the icing sugar in a food processor to make a purée. Pass through a sieve and discard the seeds. Turn the cheesecakes out of their tins and place the 23cm/9in cheesecake on a serving plate. Place the 18cm/7in and 13cm/5in cheesecakes on 3mm-thick cake boards. Cut a cake dowel or an invisible cake pillar to the same height as the largest cheesecake. Press down into the middle of the cheesecake and place the 18cm/7in cheesecake on top. Repeat the process with the 18cm/7in cheesecake and place the 13cm/5in cheesecake on top. The dowel or invisible pillar helps to support the cheesecakes and prevents the lower layers from being crushed.Whip the cream until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a medium star nozzle. Pipe rosettes of cream close together around the top edge of all 3 cheesecakes and top each rosette of cream with a raspberry. Pour the raspberry coulis on to the top tier - the piped cream should prevent it from dripping down the sides. To make white chocolate curls, place the chocolate bar on its side and drag the blade of a long sharp knife at a slight angle towards you (for easier, but shorter, curls use a vegetable peeler). Arrange the curls over the top tier. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 13cm/5in, a 18cm/7in and a 23cm/9in deep, loose-bottom cake tin with non-stick baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 13cm/5in, a 18cm/7in and a 23cm/9in deep, loose-bottom cake tin with non-stick baking paper. Melt the butter and chocolate in a saucepan over a low heat. Stir in the crushed biscuits and divide between the 3 tins. Press evenly over the base of the tins and chill in the fridge while you make the filling. (Make sure the base covers right to the edge, or the topping could leak through the join on the loose bottom.) Melt the butter and chocolate in a saucepan over a low heat. Stir in the crushed biscuits and divide between the 3 tins. Press evenly over the base of the tins and chill in the fridge while you make the filling. (Make sure the base covers right to the edge, or the topping could leak through the join on the loose bottom.) For the filling, break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth. For the filling, break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth. Beat the cream cheese and eggs together in a large bowl until smooth, add the soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together. Beat the cream cheese and eggs together in a large bowl until smooth, add the soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together. Divide half of the mixture between the 3 chilled bases. Scatter the raspberries over the mixture in each tin and cover with the remaining mixture, spreading evenly. Divide half of the mixture between the 3 chilled bases. Scatter the raspberries over the mixture in each tin and cover with the remaining mixture, spreading evenly. Bake in the preheated oven for 30-35 minutes for the 13cm/5in cheesecake, 35-40 minutes for the 18cm/7in cheesecake and 40-45 minutes for the 23cm/9in, until they are just firm around the edge and just set in the middle. Remove from the oven, and then leave to cool at room temperature before transferring to the fridge to chill. Bake in the preheated oven for 30-35 minutes for the 13cm/5in cheesecake, 35-40 minutes for the 18cm/7in cheesecake and 40-45 minutes for the 23cm/9in, until they are just firm around the edge and just set in the middle. Remove from the oven, and then leave to cool at room temperature before transferring to the fridge to chill. For the decoration, pulse 50g/1¾oz of the raspberries with the icing sugar in a food processor to make a purée. Pass through a sieve and discard the seeds. For the decoration, pulse 50g/1¾oz of the raspberries with the icing sugar in a food processor to make a purée. Pass through a sieve and discard the seeds. Turn the cheesecakes out of their tins and place the 23cm/9in cheesecake on a serving plate. Place the 18cm/7in and 13cm/5in cheesecakes on 3mm-thick cake boards. Cut a cake dowel or an invisible cake pillar to the same height as the largest cheesecake. Press down into the middle of the cheesecake and place the 18cm/7in cheesecake on top. Repeat the process with the 18cm/7in cheesecake and place the 13cm/5in cheesecake on top. The dowel or invisible pillar helps to support the cheesecakes and prevents the lower layers from being crushed. Turn the cheesecakes out of their tins and place the 23cm/9in cheesecake on a serving plate. Place the 18cm/7in and 13cm/5in cheesecakes on 3mm-thick cake boards. Cut a cake dowel or an invisible cake pillar to the same height as the largest cheesecake. Press down into the middle of the cheesecake and place the 18cm/7in cheesecake on top. Repeat the process with the 18cm/7in cheesecake and place the 13cm/5in cheesecake on top. The dowel or invisible pillar helps to support the cheesecakes and prevents the lower layers from being crushed. Whip the cream until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a medium star nozzle. Pipe rosettes of cream close together around the top edge of all 3 cheesecakes and top each rosette of cream with a raspberry. Pour the raspberry coulis on to the top tier - the piped cream should prevent it from dripping down the sides. Whip the cream until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a medium star nozzle. Pipe rosettes of cream close together around the top edge of all 3 cheesecakes and top each rosette of cream with a raspberry. Pour the raspberry coulis on to the top tier - the piped cream should prevent it from dripping down the sides. To make white chocolate curls, place the chocolate bar on its side and drag the blade of a long sharp knife at a slight angle towards you (for easier, but shorter, curls use a vegetable peeler). Arrange the curls over the top tier. To make white chocolate curls, place the chocolate bar on its side and drag the blade of a long sharp knife at a slight angle towards you (for easier, but shorter, curls use a vegetable peeler). Arrange the curls over the top tier. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Three-tier white chocolate and raspberry cheesecake recipe",
"content": "Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 13cm/5in, a 18cm/7in and a 23cm/9in deep, loose-bottom cake tin with non-stick baking paper. Melt the butter and chocolate in a saucepan over a low heat. Stir in the crushed biscuits and divide between the 3 tins. Press evenly over the base of the tins and chill in the fridge while you make the filling. (Make sure the base covers right to the edge, or the topping could leak through the join on the loose bottom.)For the filling, break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth.Beat the cream cheese and eggs together in a large bowl until smooth, add the soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.Divide half of the mixture between the 3 chilled bases. Scatter the raspberries over the mixture in each tin and cover with the remaining mixture, spreading evenly. Bake in the preheated oven for 30-35 minutes for the 13cm/5in cheesecake, 35-40 minutes for the 18cm/7in cheesecake and 40-45 minutes for the 23cm/9in, until they are just firm around the edge and just set in the middle. Remove from the oven, and then leave to cool at room temperature before transferring to the fridge to chill. For the decoration, pulse 50g/1¾oz of the raspberries with the icing sugar in a food processor to make a purée. Pass through a sieve and discard the seeds. Turn the cheesecakes out of their tins and place the 23cm/9in cheesecake on a serving plate. Place the 18cm/7in and 13cm/5in cheesecakes on 3mm-thick cake boards. Cut a cake dowel or an invisible cake pillar to the same height as the largest cheesecake. Press down into the middle of the cheesecake and place the 18cm/7in cheesecake on top. Repeat the process with the 18cm/7in cheesecake and place the 13cm/5in cheesecake on top. The dowel or invisible pillar helps to support the cheesecakes and prevents the lower layers from being crushed.Whip the cream until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a medium star nozzle. Pipe rosettes of cream close together around the top edge of all 3 cheesecakes and top each rosette of cream with a raspberry. Pour the raspberry coulis on to the top tier - the piped cream should prevent it from dripping down the sides. To make white chocolate curls, place the chocolate bar on its side and drag the blade of a long sharp knife at a slight angle towards you (for easier, but shorter, curls use a vegetable peeler). Arrange the curls over the top tier. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 13cm/5in, a 18cm/7in and a 23cm/9in deep, loose-bottom cake tin with non-stick baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 13cm/5in, a 18cm/7in and a 23cm/9in deep, loose-bottom cake tin with non-stick baking paper. Melt the butter and chocolate in a saucepan over a low heat. Stir in the crushed biscuits and divide between the 3 tins. Press evenly over the base of the tins and chill in the fridge while you make the filling. (Make sure the base covers right to the edge, or the topping could leak through the join on the loose bottom.) Melt the butter and chocolate in a saucepan over a low heat. Stir in the crushed biscuits and divide between the 3 tins. Press evenly over the base of the tins and chill in the fridge while you make the filling. (Make sure the base covers right to the edge, or the topping could leak through the join on the loose bottom.) For the filling, break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth. For the filling, break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth. Beat the cream cheese and eggs together in a large bowl until smooth, add the soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together. Beat the cream cheese and eggs together in a large bowl until smooth, add the soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together. Divide half of the mixture between the 3 chilled bases. Scatter the raspberries over the mixture in each tin and cover with the remaining mixture, spreading evenly. Divide half of the mixture between the 3 chilled bases. Scatter the raspberries over the mixture in each tin and cover with the remaining mixture, spreading evenly. Bake in the preheated oven for 30-35 minutes for the 13cm/5in cheesecake, 35-40 minutes for the 18cm/7in cheesecake and 40-45 minutes for the 23cm/9in, until they are just firm around the edge and just set in the middle. Remove from the oven, and then leave to cool at room temperature before transferring to the fridge to chill. Bake in the preheated oven for 30-35 minutes for the 13cm/5in cheesecake, 35-40 minutes for the 18cm/7in cheesecake and 40-45 minutes for the 23cm/9in, until they are just firm around the edge and just set in the middle. Remove from the oven, and then leave to cool at room temperature before transferring to the fridge to chill. For the decoration, pulse 50g/1¾oz of the raspberries with the icing sugar in a food processor to make a purée. Pass through a sieve and discard the seeds. For the decoration, pulse 50g/1¾oz of the raspberries with the icing sugar in a food processor to make a purée. Pass through a sieve and discard the seeds. Turn the cheesecakes out of their tins and place the 23cm/9in cheesecake on a serving plate. Place the 18cm/7in and 13cm/5in cheesecakes on 3mm-thick cake boards. Cut a cake dowel or an invisible cake pillar to the same height as the largest cheesecake. Press down into the middle of the cheesecake and place the 18cm/7in cheesecake on top. Repeat the process with the 18cm/7in cheesecake and place the 13cm/5in cheesecake on top. The dowel or invisible pillar helps to support the cheesecakes and prevents the lower layers from being crushed. Turn the cheesecakes out of their tins and place the 23cm/9in cheesecake on a serving plate. Place the 18cm/7in and 13cm/5in cheesecakes on 3mm-thick cake boards. Cut a cake dowel or an invisible cake pillar to the same height as the largest cheesecake. Press down into the middle of the cheesecake and place the 18cm/7in cheesecake on top. Repeat the process with the 18cm/7in cheesecake and place the 13cm/5in cheesecake on top. The dowel or invisible pillar helps to support the cheesecakes and prevents the lower layers from being crushed. Whip the cream until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a medium star nozzle. Pipe rosettes of cream close together around the top edge of all 3 cheesecakes and top each rosette of cream with a raspberry. Pour the raspberry coulis on to the top tier - the piped cream should prevent it from dripping down the sides. Whip the cream until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a medium star nozzle. Pipe rosettes of cream close together around the top edge of all 3 cheesecakes and top each rosette of cream with a raspberry. Pour the raspberry coulis on to the top tier - the piped cream should prevent it from dripping down the sides. To make white chocolate curls, place the chocolate bar on its side and drag the blade of a long sharp knife at a slight angle towards you (for easier, but shorter, curls use a vegetable peeler). Arrange the curls over the top tier. To make white chocolate curls, place the chocolate bar on its side and drag the blade of a long sharp knife at a slight angle towards you (for easier, but shorter, curls use a vegetable peeler). Arrange the curls over the top tier."
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} | 14366f0b07fdf3f904ef5c9b9e215688587cfffee81016ebea1d86579f3dc5ef | Sweet potato oven chips recipe
An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastsweetpotatochil_89279_16x9.jpg Make your chips a little bit healthier with sweet potatoes – spice them up as much as you like. Each serving provides 265 kcal, 2g protein, 36g carbohydrates (of which 10g sugars), 11.5g fat (of which 2g saturates), 5.6g fibre and 1.4g salt. 350g/12oz sweet potatoes, peeled and cut into chips2 tbsp olive oil½ tsp sea salt1 tsp crushed dried chilli flakes or smoked paprikafreshly ground black pepper 350g/12oz sweet potatoes, peeled and cut into chips 2 tbsp olive oil ½ tsp sea salt 1 tsp crushed dried chilli flakes or smoked paprika freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Pile onto a plate and serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Pile onto a plate and serve immediately. Pile onto a plate and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/roastsweetpotatochil_89279",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Sweet potato oven chips recipe",
"content": "An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastsweetpotatochil_89279_16x9.jpg Make your chips a little bit healthier with sweet potatoes – spice them up as much as you like. Each serving provides 265 kcal, 2g protein, 36g carbohydrates (of which 10g sugars), 11.5g fat (of which 2g saturates), 5.6g fibre and 1.4g salt. 350g/12oz sweet potatoes, peeled and cut into chips2 tbsp olive oil½ tsp sea salt1 tsp crushed dried chilli flakes or smoked paprikafreshly ground black pepper 350g/12oz sweet potatoes, peeled and cut into chips 2 tbsp olive oil ½ tsp sea salt 1 tsp crushed dried chilli flakes or smoked paprika freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Pile onto a plate and serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Pile onto a plate and serve immediately. Pile onto a plate and serve immediately."
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} | 586191f9749e4f8eb56ebfebaaea721f8eab1a527b2c0bf4fc3a7771ab6ae1bf | Vegan elote (Mexican street corn) recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_elote_97491_16x9.jpg Elote, a classic Mexican street food, is grilled corn, smothered in mayo, cheese, lime and chilli. Gaz Oakley's gives it a vegan makeover with plant-based mayo, cheese and chipotle. Each serving provides 393 kcal, 7g protein, 19g carbohydrates (of which 4g sugars), 31g fat (of which 19g saturates), 5g fibre and 1.4g salt. 100g/3½oz vegan butter, softened 2 tsp chipotle paste2 garlic cloves, crushed1 lime, zest and juice handful fresh coriander, roughly chopped, plus extra to garnish½ tsp sea salt2 sprigs fresh rosemary8 corn on the cob2 tsp chilli powder drizzle hot sauce (optional)100g/3½oz vegan feta-style cheese (optional) 100g/3½oz vegan butter, softened 2 tsp chipotle paste 2 garlic cloves, crushed 1 lime, zest and juice handful fresh coriander, roughly chopped, plus extra to garnish ½ tsp sea salt 2 sprigs fresh rosemary 8 corn on the cob 2 tsp chilli powder drizzle hot sauce (optional) 100g/3½oz vegan feta-style cheese (optional) Method Preheat a charcoal barbecue for direct grilling. Light the charcoal barbecue 20 minutes ahead of cooking time, waiting until all the flames have died down and the coals are covered in grey ash.Mix the vegan butter, chipotle paste, garlic, grated lime zest, coriander and salt together with a fork until fully combined.Throw one of the rosemary sprigs onto the coals to generate some rosemary-scented smoke. Grill the corn for 10–15 minutes, turning regularly as the corn begins to pop and char in spots. Alternatively, cook the corn under a preheated grill.Use the other rosemary sprig to brush the garlic butter over the cooked corn, turning to completely coat. Remove from the barbecue.Garnish with the chilli powder, chilli sauce and feta-style cheese, if you like. Squeeze over the lime juice and sprinkle with chopped coriander. If you have any leftover butter, feel free to add an extra spoonful. Season with extra sea salt to finish and serve immediately. Preheat a charcoal barbecue for direct grilling. Light the charcoal barbecue 20 minutes ahead of cooking time, waiting until all the flames have died down and the coals are covered in grey ash. Preheat a charcoal barbecue for direct grilling. Light the charcoal barbecue 20 minutes ahead of cooking time, waiting until all the flames have died down and the coals are covered in grey ash. Mix the vegan butter, chipotle paste, garlic, grated lime zest, coriander and salt together with a fork until fully combined. Mix the vegan butter, chipotle paste, garlic, grated lime zest, coriander and salt together with a fork until fully combined. Throw one of the rosemary sprigs onto the coals to generate some rosemary-scented smoke. Grill the corn for 10–15 minutes, turning regularly as the corn begins to pop and char in spots. Alternatively, cook the corn under a preheated grill. Throw one of the rosemary sprigs onto the coals to generate some rosemary-scented smoke. Grill the corn for 10–15 minutes, turning regularly as the corn begins to pop and char in spots. Alternatively, cook the corn under a preheated grill. Use the other rosemary sprig to brush the garlic butter over the cooked corn, turning to completely coat. Remove from the barbecue. Use the other rosemary sprig to brush the garlic butter over the cooked corn, turning to completely coat. Remove from the barbecue. Garnish with the chilli powder, chilli sauce and feta-style cheese, if you like. Squeeze over the lime juice and sprinkle with chopped coriander. If you have any leftover butter, feel free to add an extra spoonful. Season with extra sea salt to finish and serve immediately. Garnish with the chilli powder, chilli sauce and feta-style cheese, if you like. Squeeze over the lime juice and sprinkle with chopped coriander. If you have any leftover butter, feel free to add an extra spoonful. Season with extra sea salt to finish and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegan_elote_97491",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan elote (Mexican street corn) recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_elote_97491_16x9.jpg Elote, a classic Mexican street food, is grilled corn, smothered in mayo, cheese, lime and chilli. Gaz Oakley's gives it a vegan makeover with plant-based mayo, cheese and chipotle. Each serving provides 393 kcal, 7g protein, 19g carbohydrates (of which 4g sugars), 31g fat (of which 19g saturates), 5g fibre and 1.4g salt. 100g/3½oz vegan butter, softened 2 tsp chipotle paste2 garlic cloves, crushed1 lime, zest and juice handful fresh coriander, roughly chopped, plus extra to garnish½ tsp sea salt2 sprigs fresh rosemary8 corn on the cob2 tsp chilli powder drizzle hot sauce (optional)100g/3½oz vegan feta-style cheese (optional) 100g/3½oz vegan butter, softened 2 tsp chipotle paste 2 garlic cloves, crushed 1 lime, zest and juice handful fresh coriander, roughly chopped, plus extra to garnish ½ tsp sea salt 2 sprigs fresh rosemary 8 corn on the cob 2 tsp chilli powder drizzle hot sauce (optional) 100g/3½oz vegan feta-style cheese (optional) Method Preheat a charcoal barbecue for direct grilling. Light the charcoal barbecue 20 minutes ahead of cooking time, waiting until all the flames have died down and the coals are covered in grey ash.Mix the vegan butter, chipotle paste, garlic, grated lime zest, coriander and salt together with a fork until fully combined.Throw one of the rosemary sprigs onto the coals to generate some rosemary-scented smoke. Grill the corn for 10–15 minutes, turning regularly as the corn begins to pop and char in spots. Alternatively, cook the corn under a preheated grill.Use the other rosemary sprig to brush the garlic butter over the cooked corn, turning to completely coat. Remove from the barbecue.Garnish with the chilli powder, chilli sauce and feta-style cheese, if you like. Squeeze over the lime juice and sprinkle with chopped coriander. If you have any leftover butter, feel free to add an extra spoonful. Season with extra sea salt to finish and serve immediately. Preheat a charcoal barbecue for direct grilling. Light the charcoal barbecue 20 minutes ahead of cooking time, waiting until all the flames have died down and the coals are covered in grey ash. Preheat a charcoal barbecue for direct grilling. Light the charcoal barbecue 20 minutes ahead of cooking time, waiting until all the flames have died down and the coals are covered in grey ash. Mix the vegan butter, chipotle paste, garlic, grated lime zest, coriander and salt together with a fork until fully combined. Mix the vegan butter, chipotle paste, garlic, grated lime zest, coriander and salt together with a fork until fully combined. Throw one of the rosemary sprigs onto the coals to generate some rosemary-scented smoke. Grill the corn for 10–15 minutes, turning regularly as the corn begins to pop and char in spots. Alternatively, cook the corn under a preheated grill. Throw one of the rosemary sprigs onto the coals to generate some rosemary-scented smoke. Grill the corn for 10–15 minutes, turning regularly as the corn begins to pop and char in spots. Alternatively, cook the corn under a preheated grill. Use the other rosemary sprig to brush the garlic butter over the cooked corn, turning to completely coat. Remove from the barbecue. Use the other rosemary sprig to brush the garlic butter over the cooked corn, turning to completely coat. Remove from the barbecue. Garnish with the chilli powder, chilli sauce and feta-style cheese, if you like. Squeeze over the lime juice and sprinkle with chopped coriander. If you have any leftover butter, feel free to add an extra spoonful. Season with extra sea salt to finish and serve immediately. Garnish with the chilli powder, chilli sauce and feta-style cheese, if you like. Squeeze over the lime juice and sprinkle with chopped coriander. If you have any leftover butter, feel free to add an extra spoonful. Season with extra sea salt to finish and serve immediately."
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} | 294a0351c00e6b72e152a65bd82a1c933bfd3e2b54cf6fcf0bda2d34c69d731a | Mango lime lassi bircher recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mango_lime_lassi_bircher_13324_16x9.jpg Nadiya's overnight oats are definitely a wake-up call. If you love mangoes, you must try her tropical vegan bircher muesli recipe. A breakfast worth waiting all night for! 100g/3½oz flaked almonds450g/1lb tinned mango pulp (buy in the world food aisles of most supermarkets or Asian shops, or make your own using fresh mangoes)6 large mint leaves, finely chopped 1 lime, juice and zest 200ml/7fl oz unsweetened almond milk 150g/5½oz rolled porridge oats (not the jumbo ones) 100g/3½oz flaked almonds 450g/1lb tinned mango pulp (buy in the world food aisles of most supermarkets or Asian shops, or make your own using fresh mangoes) 6 large mint leaves, finely chopped 1 lime, juice and zest 200ml/7fl oz unsweetened almond milk 150g/5½oz rolled porridge oats (not the jumbo ones) 1 fresh mango (or a 420g/15oz tin of mango in syrup, drained), chopped into small piecessmall handful fresh mint, finely chopped 1 fresh mango (or a 420g/15oz tin of mango in syrup, drained), chopped into small pieces small handful fresh mint, finely chopped Method Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown, then set aside in a bowl and leave to cool. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk, add half of the toasted almonds and stir well. Add the oats and mix well again, making sure the oats are covered. Cover and pop into the fridge overnight, ready for breakfast in the morning. Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up all the excess moisture of the mango.Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the remaining toasted flaked almonds. Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown, then set aside in a bowl and leave to cool. Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown, then set aside in a bowl and leave to cool. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk, add half of the toasted almonds and stir well. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk, add half of the toasted almonds and stir well. Add the oats and mix well again, making sure the oats are covered. Cover and pop into the fridge overnight, ready for breakfast in the morning. Add the oats and mix well again, making sure the oats are covered. Cover and pop into the fridge overnight, ready for breakfast in the morning. Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up all the excess moisture of the mango. Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up all the excess moisture of the mango. Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the remaining toasted flaked almonds. Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the remaining toasted flaked almonds. | {
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"title": "Mango lime lassi bircher recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mango_lime_lassi_bircher_13324_16x9.jpg Nadiya's overnight oats are definitely a wake-up call. If you love mangoes, you must try her tropical vegan bircher muesli recipe. A breakfast worth waiting all night for! 100g/3½oz flaked almonds450g/1lb tinned mango pulp (buy in the world food aisles of most supermarkets or Asian shops, or make your own using fresh mangoes)6 large mint leaves, finely chopped 1 lime, juice and zest 200ml/7fl oz unsweetened almond milk 150g/5½oz rolled porridge oats (not the jumbo ones) 100g/3½oz flaked almonds 450g/1lb tinned mango pulp (buy in the world food aisles of most supermarkets or Asian shops, or make your own using fresh mangoes) 6 large mint leaves, finely chopped 1 lime, juice and zest 200ml/7fl oz unsweetened almond milk 150g/5½oz rolled porridge oats (not the jumbo ones) 1 fresh mango (or a 420g/15oz tin of mango in syrup, drained), chopped into small piecessmall handful fresh mint, finely chopped 1 fresh mango (or a 420g/15oz tin of mango in syrup, drained), chopped into small pieces small handful fresh mint, finely chopped Method Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown, then set aside in a bowl and leave to cool. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk, add half of the toasted almonds and stir well. Add the oats and mix well again, making sure the oats are covered. Cover and pop into the fridge overnight, ready for breakfast in the morning. Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up all the excess moisture of the mango.Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the remaining toasted flaked almonds. Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown, then set aside in a bowl and leave to cool. Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown, then set aside in a bowl and leave to cool. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk, add half of the toasted almonds and stir well. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk, add half of the toasted almonds and stir well. Add the oats and mix well again, making sure the oats are covered. Cover and pop into the fridge overnight, ready for breakfast in the morning. Add the oats and mix well again, making sure the oats are covered. Cover and pop into the fridge overnight, ready for breakfast in the morning. Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up all the excess moisture of the mango. Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up all the excess moisture of the mango. Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the remaining toasted flaked almonds. Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the remaining toasted flaked almonds."
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} | 29d4d3b238a56f0857efc2894fa47d0ecd1f28d8efc1d81d8a096a39aabe9624 | Tomato rubbed toast recipe
An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_rubbed_toast_65992_16x9.jpg A Mediterranean classic. Toast has never tasted so delicious! By Emily Angle Shopping list Ingredients 1 ripe tomato1 tbsp olive oilsalt and freshly cracked black pepper1 slice sourdough, toasted 1 ripe tomato 1 tbsp olive oil salt and freshly cracked black pepper 1 slice sourdough, toasted Method Cut the tomato in half and rub the flesh side into the toast. Season with salt and pepper and drizzle with olive oil. Cut the tomato in half and rub the flesh side into the toast. Season with salt and pepper and drizzle with olive oil. Cut the tomato in half and rub the flesh side into the toast. Season with salt and pepper and drizzle with olive oil. Related recipes The ultimate vegan breakfast. By Roxy Pope and Ben Pook Vegan breakfasts recipes (21) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_ultimate_vegan_12214_16x9.jpg Tomato eggy bread. By Hattie Ellis tomato recipes (941) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_eggy_bread_36998_16x9.jpg Flamenco eggs. By Rick Stein tomato recipes (941) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flamenco_eggs_29298_16x9.jpg Tandoori king prawns with butter sauce. By James Martin tomato recipes (941) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_king_prawns_53087_16x9.jpg | {
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"title": "Tomato rubbed toast recipe",
"content": "An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_rubbed_toast_65992_16x9.jpg A Mediterranean classic. Toast has never tasted so delicious! By Emily Angle Shopping list Ingredients 1 ripe tomato1 tbsp olive oilsalt and freshly cracked black pepper1 slice sourdough, toasted 1 ripe tomato 1 tbsp olive oil salt and freshly cracked black pepper 1 slice sourdough, toasted Method Cut the tomato in half and rub the flesh side into the toast. Season with salt and pepper and drizzle with olive oil. Cut the tomato in half and rub the flesh side into the toast. Season with salt and pepper and drizzle with olive oil. Cut the tomato in half and rub the flesh side into the toast. Season with salt and pepper and drizzle with olive oil. Related recipes The ultimate vegan breakfast. By Roxy Pope and Ben Pook Vegan breakfasts recipes (21) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_ultimate_vegan_12214_16x9.jpg Tomato eggy bread. By Hattie Ellis tomato recipes (941) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_eggy_bread_36998_16x9.jpg Flamenco eggs. By Rick Stein tomato recipes (941) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flamenco_eggs_29298_16x9.jpg Tandoori king prawns with butter sauce. By James Martin tomato recipes (941) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_king_prawns_53087_16x9.jpg"
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} | 7f0005c2ca002019e6e6c7c5170b89b9f108976b5c5ec8322d801af3fc841691 | Wild rice salad recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wild_rice_salad_89972_16x9.jpg This delicious wild rice salad recipe is perfect for picnics, barbecues or lunchboxes. Each serving provides 331kcal, 8g protein, 35g carbohydrate (of which 1.5g sugars), 16g fat (of which 3g saturates), 6g fibre and 0.1g salt. 100g/3½oz broad beans, podded3-4 tbsp extra virgin olive oil1 lemon, juice only1 garlic clove, crushedpinch chilli flakes175g/6oz wild rice, cooked according to packet instructions1 ripe avocado, peeled, stone removed, sliced 3 spring onions, sliced4 radishes, sliced2-3 handfuls micro cress 100g/3½oz broad beans, podded 3-4 tbsp extra virgin olive oil 1 lemon, juice only 1 garlic clove, crushed pinch chilli flakes 175g/6oz wild rice, cooked according to packet instructions 1 ripe avocado, peeled, stone removed, sliced 3 spring onions, sliced 4 radishes, sliced 2-3 handfuls micro cress Method Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve. Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean. Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve. Recipe tips Add some chicken or chargrilled slices of haloumi. | {
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"title": "Wild rice salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wild_rice_salad_89972_16x9.jpg This delicious wild rice salad recipe is perfect for picnics, barbecues or lunchboxes. Each serving provides 331kcal, 8g protein, 35g carbohydrate (of which 1.5g sugars), 16g fat (of which 3g saturates), 6g fibre and 0.1g salt. 100g/3½oz broad beans, podded3-4 tbsp extra virgin olive oil1 lemon, juice only1 garlic clove, crushedpinch chilli flakes175g/6oz wild rice, cooked according to packet instructions1 ripe avocado, peeled, stone removed, sliced 3 spring onions, sliced4 radishes, sliced2-3 handfuls micro cress 100g/3½oz broad beans, podded 3-4 tbsp extra virgin olive oil 1 lemon, juice only 1 garlic clove, crushed pinch chilli flakes 175g/6oz wild rice, cooked according to packet instructions 1 ripe avocado, peeled, stone removed, sliced 3 spring onions, sliced 4 radishes, sliced 2-3 handfuls micro cress Method Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve. Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean. Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve. Recipe tips Add some chicken or chargrilled slices of haloumi."
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} | 59f7a51fc004d8c48a5e160ba8835992ea031d22ec252aef8c22dc3098215f77 | Poha potatoes recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flattened_rice_with_poha_64857_16x9.jpg This is a simple, spicy Indian lunch or brunch made with rice and potatoes. Perfect as a side dish with curry, too. 4 medium waxy potatoes (such as Charlotte or Jersey Royal)140g/5oz thick poha rice (also called flaked rice or thick flattened rice)3 tbsp olive oilgenerous pinch of ground asafoetida 1 tsp urid dal1 tsp black mustard seeds1 tsp cumin seeds1 fresh red chilli, finely chopped10-15 fresh curry leaves, lightly crushed½ onion, choppedsalt1 tsp sugar2-3 tbsp chopped fresh coriander, to garnish4 wedges of lime, to serve 4 medium waxy potatoes (such as Charlotte or Jersey Royal) 140g/5oz thick poha rice (also called flaked rice or thick flattened rice) 3 tbsp olive oil generous pinch of ground asafoetida 1 tsp urid dal 1 tsp black mustard seeds 1 tsp cumin seeds 1 fresh red chilli, finely chopped 10-15 fresh curry leaves, lightly crushed ½ onion, chopped salt 1 tsp sugar 2-3 tbsp chopped fresh coriander, to garnish 4 wedges of lime, to serve Method Boil the potatoes until cooked. Drain and set aside to cool, then peel and cut into 1cm/½in cubes.Put the rice in a sieve and wash gently but thoroughly under cold running water. Empty it into a bowl, cover generously with water and leave to soak for two minutes. Drain and leave in the sieve set over a bowl. Put the oil in a large, non-stick frying pan and set it over a medium-high heat. When hot, add the asafoetida and the urad dal. As soon as the dal starts to pick up a little colour, add the mustard seeds, cumin seeds and chilli (whatever type you are using). As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves (take care as they will splutter), then the onion and potatoes. Lower to a medium heat and fry, stirring now and again, for 3-4 minutes or until the onion and potatoes are slightly browned. Sprinkle a pinch of salt over the top and stir.Add the poha rice, gently breaking up any lumps, and sprinkle ½ teaspoon of salt and the sugar over the top. Cook on a low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom of the pan with a flat spatula and folding them over, until the poha is heated through. Cover and set aside until you are ready to eat. To serve, garnish the poha potatoes with fresh coriander and serve with lime or lemon wedges. Boil the potatoes until cooked. Drain and set aside to cool, then peel and cut into 1cm/½in cubes. Boil the potatoes until cooked. Drain and set aside to cool, then peel and cut into 1cm/½in cubes. Put the rice in a sieve and wash gently but thoroughly under cold running water. Empty it into a bowl, cover generously with water and leave to soak for two minutes. Drain and leave in the sieve set over a bowl. Put the rice in a sieve and wash gently but thoroughly under cold running water. Empty it into a bowl, cover generously with water and leave to soak for two minutes. Drain and leave in the sieve set over a bowl. Put the oil in a large, non-stick frying pan and set it over a medium-high heat. When hot, add the asafoetida and the urad dal. As soon as the dal starts to pick up a little colour, add the mustard seeds, cumin seeds and chilli (whatever type you are using). As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves (take care as they will splutter), then the onion and potatoes. Lower to a medium heat and fry, stirring now and again, for 3-4 minutes or until the onion and potatoes are slightly browned. Sprinkle a pinch of salt over the top and stir. Put the oil in a large, non-stick frying pan and set it over a medium-high heat. When hot, add the asafoetida and the urad dal. As soon as the dal starts to pick up a little colour, add the mustard seeds, cumin seeds and chilli (whatever type you are using). As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves (take care as they will splutter), then the onion and potatoes. Lower to a medium heat and fry, stirring now and again, for 3-4 minutes or until the onion and potatoes are slightly browned. Sprinkle a pinch of salt over the top and stir. Add the poha rice, gently breaking up any lumps, and sprinkle ½ teaspoon of salt and the sugar over the top. Cook on a low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom of the pan with a flat spatula and folding them over, until the poha is heated through. Cover and set aside until you are ready to eat. Add the poha rice, gently breaking up any lumps, and sprinkle ½ teaspoon of salt and the sugar over the top. Cook on a low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom of the pan with a flat spatula and folding them over, until the poha is heated through. Cover and set aside until you are ready to eat. To serve, garnish the poha potatoes with fresh coriander and serve with lime or lemon wedges. To serve, garnish the poha potatoes with fresh coriander and serve with lime or lemon wedges. Recipe tips Serve with fresh salad and/or raita. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flattened_rice_with_poha_64857_16x9.jpg This is a simple, spicy Indian lunch or brunch made with rice and potatoes. Perfect as a side dish with curry, too. 4 medium waxy potatoes (such as Charlotte or Jersey Royal)140g/5oz thick poha rice (also called flaked rice or thick flattened rice)3 tbsp olive oilgenerous pinch of ground asafoetida 1 tsp urid dal1 tsp black mustard seeds1 tsp cumin seeds1 fresh red chilli, finely chopped10-15 fresh curry leaves, lightly crushed½ onion, choppedsalt1 tsp sugar2-3 tbsp chopped fresh coriander, to garnish4 wedges of lime, to serve 4 medium waxy potatoes (such as Charlotte or Jersey Royal) 140g/5oz thick poha rice (also called flaked rice or thick flattened rice) 3 tbsp olive oil generous pinch of ground asafoetida 1 tsp urid dal 1 tsp black mustard seeds 1 tsp cumin seeds 1 fresh red chilli, finely chopped 10-15 fresh curry leaves, lightly crushed ½ onion, chopped salt 1 tsp sugar 2-3 tbsp chopped fresh coriander, to garnish 4 wedges of lime, to serve Method Boil the potatoes until cooked. Drain and set aside to cool, then peel and cut into 1cm/½in cubes.Put the rice in a sieve and wash gently but thoroughly under cold running water. Empty it into a bowl, cover generously with water and leave to soak for two minutes. Drain and leave in the sieve set over a bowl. Put the oil in a large, non-stick frying pan and set it over a medium-high heat. When hot, add the asafoetida and the urad dal. As soon as the dal starts to pick up a little colour, add the mustard seeds, cumin seeds and chilli (whatever type you are using). As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves (take care as they will splutter), then the onion and potatoes. Lower to a medium heat and fry, stirring now and again, for 3-4 minutes or until the onion and potatoes are slightly browned. Sprinkle a pinch of salt over the top and stir.Add the poha rice, gently breaking up any lumps, and sprinkle ½ teaspoon of salt and the sugar over the top. Cook on a low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom of the pan with a flat spatula and folding them over, until the poha is heated through. Cover and set aside until you are ready to eat. To serve, garnish the poha potatoes with fresh coriander and serve with lime or lemon wedges. Boil the potatoes until cooked. Drain and set aside to cool, then peel and cut into 1cm/½in cubes. Boil the potatoes until cooked. Drain and set aside to cool, then peel and cut into 1cm/½in cubes. Put the rice in a sieve and wash gently but thoroughly under cold running water. Empty it into a bowl, cover generously with water and leave to soak for two minutes. Drain and leave in the sieve set over a bowl. Put the rice in a sieve and wash gently but thoroughly under cold running water. Empty it into a bowl, cover generously with water and leave to soak for two minutes. Drain and leave in the sieve set over a bowl. Put the oil in a large, non-stick frying pan and set it over a medium-high heat. When hot, add the asafoetida and the urad dal. As soon as the dal starts to pick up a little colour, add the mustard seeds, cumin seeds and chilli (whatever type you are using). As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves (take care as they will splutter), then the onion and potatoes. Lower to a medium heat and fry, stirring now and again, for 3-4 minutes or until the onion and potatoes are slightly browned. Sprinkle a pinch of salt over the top and stir. Put the oil in a large, non-stick frying pan and set it over a medium-high heat. When hot, add the asafoetida and the urad dal. As soon as the dal starts to pick up a little colour, add the mustard seeds, cumin seeds and chilli (whatever type you are using). As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves (take care as they will splutter), then the onion and potatoes. Lower to a medium heat and fry, stirring now and again, for 3-4 minutes or until the onion and potatoes are slightly browned. Sprinkle a pinch of salt over the top and stir. Add the poha rice, gently breaking up any lumps, and sprinkle ½ teaspoon of salt and the sugar over the top. Cook on a low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom of the pan with a flat spatula and folding them over, until the poha is heated through. Cover and set aside until you are ready to eat. Add the poha rice, gently breaking up any lumps, and sprinkle ½ teaspoon of salt and the sugar over the top. Cook on a low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom of the pan with a flat spatula and folding them over, until the poha is heated through. Cover and set aside until you are ready to eat. To serve, garnish the poha potatoes with fresh coriander and serve with lime or lemon wedges. To serve, garnish the poha potatoes with fresh coriander and serve with lime or lemon wedges. Recipe tips Serve with fresh salad and/or raita."
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} | ddf2b1be151900448e4711356e5227d3bf64f7b3d4473155d799fc735c44a100 | Chicken mole poblano recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_mole_55992_16x9.jpg I have always had a problem with mole poblano, chilli and chocolate sauce, since I first tasted it in Mexico about 15 years ago and find it is often too sweet for my taste. Yet, I’m not unfamiliar with using chocolate in cooking, and a little in a rich red wine sauce works wonders. What I do like about mole poblano is the mixture of two dried chillies, mulato and pasilla, which gives the sauce a dark roasted fruitiness with just a hint of heat. 16 mulato or ancho chillies (about 200g/7oz), cleaned, seeds removed and retained4 pasilla chillies, cleaned, seeds removed and retained30g/1oz stale baguette or white bread (roughly 1 slice)50g/1¾oz sesame seeds120g/4½ oz blanched almonds1 tbsp coriander seeds6 black peppercorns5cm/2in cinnamon stick4 tbsp corn oil1 small ripe plantain or unripe banana, peeled and thickly sliced130g/4¾oz raisins or currants1 onion, thinly sliced1 garlic clove, roughly choppedpinch ground cloves1 tsp oregano1 litre/1¾ pints chicken stock 100g/3½oz dark chocolate (70–85% cocoa solids), roughly chopped4–5 skinless chicken breasts2 tbsp sesame seedssalt 16 mulato or ancho chillies (about 200g/7oz), cleaned, seeds removed and retained 4 pasilla chillies, cleaned, seeds removed and retained 30g/1oz stale baguette or white bread (roughly 1 slice) 50g/1¾oz sesame seeds 120g/4½ oz blanched almonds 1 tbsp coriander seeds 6 black peppercorns 5cm/2in cinnamon stick 4 tbsp corn oil 1 small ripe plantain or unripe banana, peeled and thickly sliced 130g/4¾oz raisins or currants 1 onion, thinly sliced 1 garlic clove, roughly chopped pinch ground cloves 1 tsp oregano 1 litre/1¾ pints chicken stock 100g/3½oz dark chocolate (70–85% cocoa solids), roughly chopped 4–5 skinless chicken breasts 2 tbsp sesame seeds salt handful lettuce leaves4 corn tortillas, warmed handful lettuce leaves 4 corn tortillas, warmed Method Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes. Drain and set aside. Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool.Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with the drained chillies, powdered spices, cloves, oregano and 350ml/12fl oz of the chicken stock. Blend into a smooth sauce. Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15–20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water. Taste for seasoning and add a little salt if needed. Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides. Reduce the heat and continue to cook for 10–15 minutes until cooked through and the juices run clear.Meanwhile, toast the sesame seeds in a dry frying pan until brown.Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds. Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes. Drain and set aside. Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes. Drain and set aside. Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool. Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool. Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with the drained chillies, powdered spices, cloves, oregano and 350ml/12fl oz of the chicken stock. Blend into a smooth sauce. Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with the drained chillies, powdered spices, cloves, oregano and 350ml/12fl oz of the chicken stock. Blend into a smooth sauce. Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15–20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water. Taste for seasoning and add a little salt if needed. Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15–20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water. Taste for seasoning and add a little salt if needed. Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides. Reduce the heat and continue to cook for 10–15 minutes until cooked through and the juices run clear. Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides. Reduce the heat and continue to cook for 10–15 minutes until cooked through and the juices run clear. Meanwhile, toast the sesame seeds in a dry frying pan until brown. Meanwhile, toast the sesame seeds in a dry frying pan until brown. Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds. Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds. | {
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"title": "Chicken mole poblano 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/chicken_mole_55992_16x9.jpg I have always had a problem with mole poblano, chilli and chocolate sauce, since I first tasted it in Mexico about 15 years ago and find it is often too sweet for my taste. Yet, I’m not unfamiliar with using chocolate in cooking, and a little in a rich red wine sauce works wonders. What I do like about mole poblano is the mixture of two dried chillies, mulato and pasilla, which gives the sauce a dark roasted fruitiness with just a hint of heat. 16 mulato or ancho chillies (about 200g/7oz), cleaned, seeds removed and retained4 pasilla chillies, cleaned, seeds removed and retained30g/1oz stale baguette or white bread (roughly 1 slice)50g/1¾oz sesame seeds120g/4½ oz blanched almonds1 tbsp coriander seeds6 black peppercorns5cm/2in cinnamon stick4 tbsp corn oil1 small ripe plantain or unripe banana, peeled and thickly sliced130g/4¾oz raisins or currants1 onion, thinly sliced1 garlic clove, roughly choppedpinch ground cloves1 tsp oregano1 litre/1¾ pints chicken stock 100g/3½oz dark chocolate (70–85% cocoa solids), roughly chopped4–5 skinless chicken breasts2 tbsp sesame seedssalt 16 mulato or ancho chillies (about 200g/7oz), cleaned, seeds removed and retained 4 pasilla chillies, cleaned, seeds removed and retained 30g/1oz stale baguette or white bread (roughly 1 slice) 50g/1¾oz sesame seeds 120g/4½ oz blanched almonds 1 tbsp coriander seeds 6 black peppercorns 5cm/2in cinnamon stick 4 tbsp corn oil 1 small ripe plantain or unripe banana, peeled and thickly sliced 130g/4¾oz raisins or currants 1 onion, thinly sliced 1 garlic clove, roughly chopped pinch ground cloves 1 tsp oregano 1 litre/1¾ pints chicken stock 100g/3½oz dark chocolate (70–85% cocoa solids), roughly chopped 4–5 skinless chicken breasts 2 tbsp sesame seeds salt handful lettuce leaves4 corn tortillas, warmed handful lettuce leaves 4 corn tortillas, warmed Method Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes. Drain and set aside. Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool.Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with the drained chillies, powdered spices, cloves, oregano and 350ml/12fl oz of the chicken stock. Blend into a smooth sauce. Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15–20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water. Taste for seasoning and add a little salt if needed. Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides. Reduce the heat and continue to cook for 10–15 minutes until cooked through and the juices run clear.Meanwhile, toast the sesame seeds in a dry frying pan until brown.Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds. Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes. Drain and set aside. Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes. Drain and set aside. Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool. Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool. Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with the drained chillies, powdered spices, cloves, oregano and 350ml/12fl oz of the chicken stock. Blend into a smooth sauce. Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with the drained chillies, powdered spices, cloves, oregano and 350ml/12fl oz of the chicken stock. Blend into a smooth sauce. Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15–20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water. Taste for seasoning and add a little salt if needed. Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15–20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water. Taste for seasoning and add a little salt if needed. Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides. Reduce the heat and continue to cook for 10–15 minutes until cooked through and the juices run clear. Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides. Reduce the heat and continue to cook for 10–15 minutes until cooked through and the juices run clear. Meanwhile, toast the sesame seeds in a dry frying pan until brown. Meanwhile, toast the sesame seeds in a dry frying pan until brown. Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds. Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds."
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} | 727280bab1a85b06a3c7dfc2bd120ec1c92627f92b719d3ceb4a5f63a648a998 | Mama ganoush recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mama_ghanoush_17237_16x9.jpg It would be fair to say that mama ganoush is not actually an authentic Middle Eastern recipe, so I would like you to think of her as baba's spicy other half. With all the joys of a classic baba ghanoush and a few additions like pul biber, yoghurt and fresh herbs, try this when you feel like having something with a more complex and punchy flavour. Serve this dip with herb koftas and a spiced butternut squash and black rice salad for a complete mezze-style meal. 4 large aubergines 2 large garlic cloves, crushed 15g/½oz fresh coriander, finely chopped, some reserved for garnish 15g/½oz fresh flatleaf parsley, finely chopped, some reserved for garnish 1 heaped tsp pul biber chilli fakes (Aleppo pepper), plus extra for garnish 150g/5½oz Greek-style yoghurt or plant-based yoghurt 5 tbsp tahini1 large unwaxed lemon, finely grated zest and juice olive oil sea salt flakes and freshly ground black pepper mini pitta breads, toasted, to serve 4 large aubergines 2 large garlic cloves, crushed 15g/½oz fresh coriander, finely chopped, some reserved for garnish 15g/½oz fresh flatleaf parsley, finely chopped, some reserved for garnish 1 heaped tsp pul biber chilli fakes (Aleppo pepper), plus extra for garnish 150g/5½oz Greek-style yoghurt or plant-based yoghurt 5 tbsp tahini 1 large unwaxed lemon, finely grated zest and juice olive oil sea salt flakes and freshly ground black pepper mini pitta breads, toasted, to serve Method Smoke the aubergines whole over an open flame (either on a barbecue or over a gas hob), using heatproof tongs to turn them, until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft on the inside. Remove from the heat and allow the aubergines to cool until you can handle them. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergines to reveal the flesh inside. Scoop out the flesh into a sieve and drain off any excess liquid, then discard the skins. Put the aubergine flesh and all the remaining ingredients into a mixing bowl with a good drizzle of olive oil and a generous seasoning of salt and pepper and mix well. Taste and adjust the seasoning if desired. To serve, spread thinly over a large plate, drizzle more olive oil on top and scatter over the reserved herbs and pul biber chilli flakes. Serve with the toasted pitta breads. Smoke the aubergines whole over an open flame (either on a barbecue or over a gas hob), using heatproof tongs to turn them, until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft on the inside. Remove from the heat and allow the aubergines to cool until you can handle them. Smoke the aubergines whole over an open flame (either on a barbecue or over a gas hob), using heatproof tongs to turn them, until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft on the inside. Remove from the heat and allow the aubergines to cool until you can handle them. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergines to reveal the flesh inside. Scoop out the flesh into a sieve and drain off any excess liquid, then discard the skins. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergines to reveal the flesh inside. Scoop out the flesh into a sieve and drain off any excess liquid, then discard the skins. Put the aubergine flesh and all the remaining ingredients into a mixing bowl with a good drizzle of olive oil and a generous seasoning of salt and pepper and mix well. Taste and adjust the seasoning if desired. Put the aubergine flesh and all the remaining ingredients into a mixing bowl with a good drizzle of olive oil and a generous seasoning of salt and pepper and mix well. Taste and adjust the seasoning if desired. To serve, spread thinly over a large plate, drizzle more olive oil on top and scatter over the reserved herbs and pul biber chilli flakes. Serve with the toasted pitta breads. To serve, spread thinly over a large plate, drizzle more olive oil on top and scatter over the reserved herbs and pul biber chilli flakes. Serve with the toasted pitta breads. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Mama ganoush 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/mama_ghanoush_17237_16x9.jpg It would be fair to say that mama ganoush is not actually an authentic Middle Eastern recipe, so I would like you to think of her as baba's spicy other half. With all the joys of a classic baba ghanoush and a few additions like pul biber, yoghurt and fresh herbs, try this when you feel like having something with a more complex and punchy flavour. Serve this dip with herb koftas and a spiced butternut squash and black rice salad for a complete mezze-style meal. 4 large aubergines 2 large garlic cloves, crushed 15g/½oz fresh coriander, finely chopped, some reserved for garnish 15g/½oz fresh flatleaf parsley, finely chopped, some reserved for garnish 1 heaped tsp pul biber chilli fakes (Aleppo pepper), plus extra for garnish 150g/5½oz Greek-style yoghurt or plant-based yoghurt 5 tbsp tahini1 large unwaxed lemon, finely grated zest and juice olive oil sea salt flakes and freshly ground black pepper mini pitta breads, toasted, to serve 4 large aubergines 2 large garlic cloves, crushed 15g/½oz fresh coriander, finely chopped, some reserved for garnish 15g/½oz fresh flatleaf parsley, finely chopped, some reserved for garnish 1 heaped tsp pul biber chilli fakes (Aleppo pepper), plus extra for garnish 150g/5½oz Greek-style yoghurt or plant-based yoghurt 5 tbsp tahini 1 large unwaxed lemon, finely grated zest and juice olive oil sea salt flakes and freshly ground black pepper mini pitta breads, toasted, to serve Method Smoke the aubergines whole over an open flame (either on a barbecue or over a gas hob), using heatproof tongs to turn them, until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft on the inside. Remove from the heat and allow the aubergines to cool until you can handle them. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergines to reveal the flesh inside. Scoop out the flesh into a sieve and drain off any excess liquid, then discard the skins. Put the aubergine flesh and all the remaining ingredients into a mixing bowl with a good drizzle of olive oil and a generous seasoning of salt and pepper and mix well. Taste and adjust the seasoning if desired. To serve, spread thinly over a large plate, drizzle more olive oil on top and scatter over the reserved herbs and pul biber chilli flakes. Serve with the toasted pitta breads. Smoke the aubergines whole over an open flame (either on a barbecue or over a gas hob), using heatproof tongs to turn them, until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft on the inside. Remove from the heat and allow the aubergines to cool until you can handle them. Smoke the aubergines whole over an open flame (either on a barbecue or over a gas hob), using heatproof tongs to turn them, until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft on the inside. Remove from the heat and allow the aubergines to cool until you can handle them. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergines to reveal the flesh inside. Scoop out the flesh into a sieve and drain off any excess liquid, then discard the skins. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergines to reveal the flesh inside. Scoop out the flesh into a sieve and drain off any excess liquid, then discard the skins. Put the aubergine flesh and all the remaining ingredients into a mixing bowl with a good drizzle of olive oil and a generous seasoning of salt and pepper and mix well. Taste and adjust the seasoning if desired. Put the aubergine flesh and all the remaining ingredients into a mixing bowl with a good drizzle of olive oil and a generous seasoning of salt and pepper and mix well. Taste and adjust the seasoning if desired. To serve, spread thinly over a large plate, drizzle more olive oil on top and scatter over the reserved herbs and pul biber chilli flakes. Serve with the toasted pitta breads. To serve, spread thinly over a large plate, drizzle more olive oil on top and scatter over the reserved herbs and pul biber chilli flakes. Serve with the toasted pitta breads."
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} | 3a8c09394973a271d11579538866413063ed38779b9883698d27580d6456a175 | Simple baba ganoush recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/babaganoush_78707_16x9.jpg This simplified baba ganoush is a lovely veggie barbecue or picnic accompaniment. 2 aubergine, peeled and chopped6 tbsp olive oil½ red onion, finely chopped2 garlic cloves, crushed1 large bunch fresh basilsplash olive oil1 loaf ciabatta extra olive oil, to brush 2 aubergine, peeled and chopped 6 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, crushed 1 large bunch fresh basil splash olive oil 1 loaf ciabatta extra olive oil, to brush Method Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutesMeanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear.Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl.Serve the aubergine mixture with the griddled bread. Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutes Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutes Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear. Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear. Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl. Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl. Serve the aubergine mixture with the griddled bread. Serve the aubergine mixture with the griddled bread. Recipe tips You can cook the whole aubergine over the barbecue until the outside is charred and the inside is soft to the point of collapse.Scoop out the insides and blend with the onion and garlic. | {
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"title": "Simple baba ganoush recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/babaganoush_78707_16x9.jpg This simplified baba ganoush is a lovely veggie barbecue or picnic accompaniment. 2 aubergine, peeled and chopped6 tbsp olive oil½ red onion, finely chopped2 garlic cloves, crushed1 large bunch fresh basilsplash olive oil1 loaf ciabatta extra olive oil, to brush 2 aubergine, peeled and chopped 6 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, crushed 1 large bunch fresh basil splash olive oil 1 loaf ciabatta extra olive oil, to brush Method Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutesMeanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear.Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl.Serve the aubergine mixture with the griddled bread. Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutes Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften. Add the garlic and fry for two minutes Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear. Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear. Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl. Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl. Serve the aubergine mixture with the griddled bread. Serve the aubergine mixture with the griddled bread. Recipe tips You can cook the whole aubergine over the barbecue until the outside is charred and the inside is soft to the point of collapse.Scoop out the insides and blend with the onion and garlic."
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} | 08bab22dbbbcd8cdaf9e9b25046217f0bcb92b340d0ec5182a36f14a0eb71ac5 | Masoor dal recipe
An average of 4.0 out of 5 stars from 4 ratings Red lentils are a brilliant way to feed your family on a tight budget, and some storecupboard spices add real depth of flavour to this vegan masoor dal. 300g/10½oz masoor dal (split red lentils), rinsed and drained 1 tsp ground turmeric1 tsp garam masala2 tbsp sunflower oil or ghee1 onion, finely sliced15g/½oz piece fresh root ginger, peeled and finely grated2 garlic cloves, finely sliced2 ripe tomatoes, finely chopped1 plump green chilli, split lengthways½ tsp fine sea saltfreshly ground black pepper 300g/10½oz masoor dal (split red lentils), rinsed and drained 1 tsp ground turmeric 1 tsp garam masala 2 tbsp sunflower oil or ghee 1 onion, finely sliced 15g/½oz piece fresh root ginger, peeled and finely grated 2 garlic cloves, finely sliced 2 ripe tomatoes, finely chopped 1 plump green chilli, split lengthways ½ tsp fine sea salt freshly ground black pepper 2 tbsp sunflower oil or ghee½ tsp cumin seeds½ tsp black mustard seeds½ tsp dried chilli flakespinch asafoetida 2 tbsp sunflower oil or ghee ½ tsp cumin seeds ½ tsp black mustard seeds ½ tsp dried chilli flakes pinch asafoetida Method Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly.Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft.Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste. To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well.Spoon the dal into a warmed serving dish, pour over the tadka and serve. Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly. While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly. Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft. Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft. Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste. Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste. To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well. To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well. Spoon the dal into a warmed serving dish, pour over the tadka and serve. Spoon the dal into a warmed serving dish, pour over the tadka and serve. | {
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"title": "Masoor dal recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings Red lentils are a brilliant way to feed your family on a tight budget, and some storecupboard spices add real depth of flavour to this vegan masoor dal. 300g/10½oz masoor dal (split red lentils), rinsed and drained 1 tsp ground turmeric1 tsp garam masala2 tbsp sunflower oil or ghee1 onion, finely sliced15g/½oz piece fresh root ginger, peeled and finely grated2 garlic cloves, finely sliced2 ripe tomatoes, finely chopped1 plump green chilli, split lengthways½ tsp fine sea saltfreshly ground black pepper 300g/10½oz masoor dal (split red lentils), rinsed and drained 1 tsp ground turmeric 1 tsp garam masala 2 tbsp sunflower oil or ghee 1 onion, finely sliced 15g/½oz piece fresh root ginger, peeled and finely grated 2 garlic cloves, finely sliced 2 ripe tomatoes, finely chopped 1 plump green chilli, split lengthways ½ tsp fine sea salt freshly ground black pepper 2 tbsp sunflower oil or ghee½ tsp cumin seeds½ tsp black mustard seeds½ tsp dried chilli flakespinch asafoetida 2 tbsp sunflower oil or ghee ½ tsp cumin seeds ½ tsp black mustard seeds ½ tsp dried chilli flakes pinch asafoetida Method Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly.Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft.Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste. To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well.Spoon the dal into a warmed serving dish, pour over the tadka and serve. Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly. While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly. Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft. Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft. Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste. Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste. To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well. To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well. Spoon the dal into a warmed serving dish, pour over the tadka and serve. Spoon the dal into a warmed serving dish, pour over the tadka and serve."
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} | 23c46024794f60340add70218e4c39c55d9ec0fab34889b2e882c069f63b0902 | Smoked aubergines with lime and maple dressing recipe
An average of 4.0 out of 5 stars from 2 ratings Aubergines are cooked over flames for the ultimate smoky flavour. Top the creamy, buttery flesh with a quick maple syrup dressing and finish with peanuts for crunch. 2 large aubergines4 springs onions, thinly sliced diagonally from root to tip15g fresh coriander, finely chopped½ tsp pul biber, or more to tastegenerous handful salted peanuts, roughly chopped 2 large aubergines 4 springs onions, thinly sliced diagonally from root to tip 15g fresh coriander, finely chopped ½ tsp pul biber, or more to taste generous handful salted peanuts, roughly chopped 2 tbsp olive oil1 heaped tbsp maple syrup1 large unwaxed lime, juice and finely grated zest sea salt flakes and freshly ground black pepper 2 tbsp olive oil 1 heaped tbsp maple syrup 1 large unwaxed lime, juice and finely grated zest sea salt flakes and freshly ground black pepper Method Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them.Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl.Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper.Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve. Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them. Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them. Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl. Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper. Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve. Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve. | {
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"title": "Smoked aubergines with lime and maple dressing recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Aubergines are cooked over flames for the ultimate smoky flavour. Top the creamy, buttery flesh with a quick maple syrup dressing and finish with peanuts for crunch. 2 large aubergines4 springs onions, thinly sliced diagonally from root to tip15g fresh coriander, finely chopped½ tsp pul biber, or more to tastegenerous handful salted peanuts, roughly chopped 2 large aubergines 4 springs onions, thinly sliced diagonally from root to tip 15g fresh coriander, finely chopped ½ tsp pul biber, or more to taste generous handful salted peanuts, roughly chopped 2 tbsp olive oil1 heaped tbsp maple syrup1 large unwaxed lime, juice and finely grated zest sea salt flakes and freshly ground black pepper 2 tbsp olive oil 1 heaped tbsp maple syrup 1 large unwaxed lime, juice and finely grated zest sea salt flakes and freshly ground black pepper Method Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them.Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl.Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper.Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve. Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them. Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them. Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl. Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper. Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve. Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve."
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} | 5a3b261c38f9e92f1284d3652e30d410d3706d48e2fa664eee48781c7dd1abbb | Hummus with buttermilk flatbreads recipe
An average of 5.0 out of 5 stars from 3 ratings Creamy hummus is a favourite healthy dip, but this recipe ups the ante with spices and delicious homemade buttermilk flatbreads for dipping. Chickpeas are also a delicious and cheap source of fibre and protein. 230g/8oz drained chickpeas, (set aside a small handful for the garnish)1 tsp hot smoked paprika, plus pinch to garnish 1 garlic clove, peeled1 tbsp olive oil ½ tsp cumin seeds100g/3½fl oz buttermilk salt and freshly ground pepper 230g/8oz drained chickpeas, (set aside a small handful for the garnish) 1 tsp hot smoked paprika, plus pinch to garnish 1 garlic clove, peeled 1 tbsp olive oil ½ tsp cumin seeds 100g/3½fl oz buttermilk salt and freshly ground pepper 175g/6oz self-raising flour, plus extra for dustingpinch salt100g/3½oz nigella seeds 1tbsp warm water 100g/3½fl oz buttermilk 175g/6oz self-raising flour, plus extra for dusting pinch salt 100g/3½oz nigella seeds 1tbsp warm water 100g/3½fl oz buttermilk Method To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.)Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads.To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour.Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin.Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm.To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack. To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.) To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.) Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads. Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads. To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour. To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour. Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin. Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin. Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side. Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm. To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack. To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack. Recipe tips Both the dip and bread can be stored in the fridge for up to 3 days. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings Creamy hummus is a favourite healthy dip, but this recipe ups the ante with spices and delicious homemade buttermilk flatbreads for dipping. Chickpeas are also a delicious and cheap source of fibre and protein. 230g/8oz drained chickpeas, (set aside a small handful for the garnish)1 tsp hot smoked paprika, plus pinch to garnish 1 garlic clove, peeled1 tbsp olive oil ½ tsp cumin seeds100g/3½fl oz buttermilk salt and freshly ground pepper 230g/8oz drained chickpeas, (set aside a small handful for the garnish) 1 tsp hot smoked paprika, plus pinch to garnish 1 garlic clove, peeled 1 tbsp olive oil ½ tsp cumin seeds 100g/3½fl oz buttermilk salt and freshly ground pepper 175g/6oz self-raising flour, plus extra for dustingpinch salt100g/3½oz nigella seeds 1tbsp warm water 100g/3½fl oz buttermilk 175g/6oz self-raising flour, plus extra for dusting pinch salt 100g/3½oz nigella seeds 1tbsp warm water 100g/3½fl oz buttermilk Method To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.)Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads.To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour.Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin.Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm.To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack. To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.) To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.) Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads. Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads. To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour. To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour. Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin. Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin. Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side. Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm. To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack. To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack. Recipe tips Both the dip and bread can be stored in the fridge for up to 3 days."
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} | be0fd33c13cea9872c6babd3e6b0415c2fd484da9c10187e892786519bf298e3 | Hummus recipe
An average of 4.6 out of 5 stars from 14 ratings This is a hummus recipe for those who like it really garlicky. Feel free to adjust to your own tastes, 1 x 410g/14oz tin chickpeas, rinsed and drained4 tbsp water or vegetable stock2 large cloves garlic3 tbsp tahini (sesame paste)3 tbsp lemon juicesalt, to taste1 tbsp olive oil 1 x 410g/14oz tin chickpeas, rinsed and drained 4 tbsp water or vegetable stock 2 large cloves garlic 3 tbsp tahini (sesame paste) 3 tbsp lemon juice salt, to taste 1 tbsp olive oil chopped fresh parsleyolive oilpine nuts, fried paprika chopped fresh parsley olive oil pine nuts, fried paprika Method Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again. Add the olive oil and blend again until hummus is the desired texture. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika. Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan. Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again. Add the olive oil and blend again until hummus is the desired texture. Add the olive oil and blend again until hummus is the desired texture. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika. | {
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"content": "An average of 4.6 out of 5 stars from 14 ratings This is a hummus recipe for those who like it really garlicky. Feel free to adjust to your own tastes, 1 x 410g/14oz tin chickpeas, rinsed and drained4 tbsp water or vegetable stock2 large cloves garlic3 tbsp tahini (sesame paste)3 tbsp lemon juicesalt, to taste1 tbsp olive oil 1 x 410g/14oz tin chickpeas, rinsed and drained 4 tbsp water or vegetable stock 2 large cloves garlic 3 tbsp tahini (sesame paste) 3 tbsp lemon juice salt, to taste 1 tbsp olive oil chopped fresh parsleyolive oilpine nuts, fried paprika chopped fresh parsley olive oil pine nuts, fried paprika Method Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again. Add the olive oil and blend again until hummus is the desired texture. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika. Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan. Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again. Add the olive oil and blend again until hummus is the desired texture. Add the olive oil and blend again until hummus is the desired texture. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika."
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} | ff6aac58d3e53bdb98da05d4267feaff5342cd1928ed4ce7c1f30c0d946a5566 | Middle Eastern-style plates recipe
To make the crispy chickpeas and hummus – preheat the oven to 200C/180C Fan/Gas 6. Drain 1 tin of chickpeas. Rinse and drain off the excess water. Transfer to a baking tray and pat dry with kitchen paper. Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil. Mix well and roast for 20–25 minutes until crispy. Meanwhile, make the hummus. Drain the other tin of chickpeas, reserving the chickpea water from the tin. Put the chickpeas, 120ml/4fl oz of the chickpea water, the lemon, garlic, tahini and a good pinch of salt into a blender and blend until super smooth. If it looks a little thick, add 2 tsp–1 tbsp more chickpea water.Tip the crispy chickpeas into a bowl, add the parsley and pomegranate seeds and mix together. To serve, swirl the hummus onto a serving plate. Top with the chickpeas and sprinkle over some Turkish pepper flakes. Serve immediately with anything dippy you like.To make the roasted tomato and feta dip, keep the oven on at 200C/180C Fan/Gas 6. Pop the feta into the centre of a baking dish and add the tomatoes. Drizzle over the olive oil and add the dried oregano and plenty of salt and pepper. Toss the tomatoes in the oil and bake for 30–35 minutes or until the tomatoes are bursting and a little charred.Pop the feta, half the tomatoes (make sure you drain off the juice before adding to the blender), yoghurt, garlic and a little pinch of salt into a blender and blend until smooth.Swirl the feta dip onto a serving plate and top with the remaining tomatoes. Spoon over a little of the tomato juices and the Turkish pepper flakes, if using. Drizzle over a little olive oil and dive in.To make the smoked aubergine dip with crispy lamb, carefully prick the aubergines with a knife and cook over a gas flame until well charred on all sides and very soft. Alternatively, pop them in the oven on a baking tray (at the same temperature – 200C/180C Fan/Gas 6), until charred and completely soft which should take 30–40 minutes. Once cool enough to handle, peel the aubergines and add to a sieve or colander over the sink to drain for a few minutes, then finely chop. Tip into a mixing bowl and whisk to make even creamier. Add the lemon juice, garlic, yoghurt and a good pinch of salt and mix together. Meanwhile, heat the olive oil in a frying pan over a high heat and add the lamb. Stir-fry for 8–10 minutes until golden and cooked through. Add the tomato purée, half the Turkish pepper flakes, oregano, a pinch of salt and 50ml/2fl oz water. Mix until the lamb is coated in the sauce that’s been created.Finally, melt the butter in a small frying pan on a medium heat and add the remaining Turkish pepper flakes and some salt. Mix together.To serve, spread the aubergine dip onto a serving platter. Scatter over the crispy lamb and drizzle over the butter. Add the parsley and dive in. To make the crispy chickpeas and hummus – preheat the oven to 200C/180C Fan/Gas 6. Drain 1 tin of chickpeas. Rinse and drain off the excess water. Transfer to a baking tray and pat dry with kitchen paper. Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil. Mix well and roast for 20–25 minutes until crispy. To make the crispy chickpeas and hummus – preheat the oven to 200C/180C Fan/Gas 6. Drain 1 tin of chickpeas. Rinse and drain off the excess water. Transfer to a baking tray and pat dry with kitchen paper. Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil. Mix well and roast for 20–25 minutes until crispy. Meanwhile, make the hummus. Drain the other tin of chickpeas, reserving the chickpea water from the tin. Put the chickpeas, 120ml/4fl oz of the chickpea water, the lemon, garlic, tahini and a good pinch of salt into a blender and blend until super smooth. If it looks a little thick, add 2 tsp–1 tbsp more chickpea water. Meanwhile, make the hummus. Drain the other tin of chickpeas, reserving the chickpea water from the tin. Put the chickpeas, 120ml/4fl oz of the chickpea water, the lemon, garlic, tahini and a good pinch of salt into a blender and blend until super smooth. If it looks a little thick, add 2 tsp–1 tbsp more chickpea water. Tip the crispy chickpeas into a bowl, add the parsley and pomegranate seeds and mix together. To serve, swirl the hummus onto a serving plate. Top with the chickpeas and sprinkle over some Turkish pepper flakes. Serve immediately with anything dippy you like. Tip the crispy chickpeas into a bowl, add the parsley and pomegranate seeds and mix together. To serve, swirl the hummus onto a serving plate. Top with the chickpeas and sprinkle over some Turkish pepper flakes. Serve immediately with anything dippy you like. To make the roasted tomato and feta dip, keep the oven on at 200C/180C Fan/Gas 6. Pop the feta into the centre of a baking dish and add the tomatoes. Drizzle over the olive oil and add the dried oregano and plenty of salt and pepper. Toss the tomatoes in the oil and bake for 30–35 minutes or until the tomatoes are bursting and a little charred. To make the roasted tomato and feta dip, keep the oven on at 200C/180C Fan/Gas 6. Pop the feta into the centre of a baking dish and add the tomatoes. Drizzle over the olive oil and add the dried oregano and plenty of salt and pepper. Toss the tomatoes in the oil and bake for 30–35 minutes or until the tomatoes are bursting and a little charred. Pop the feta, half the tomatoes (make sure you drain off the juice before adding to the blender), yoghurt, garlic and a little pinch of salt into a blender and blend until smooth. Pop the feta, half the tomatoes (make sure you drain off the juice before adding to the blender), yoghurt, garlic and a little pinch of salt into a blender and blend until smooth. Swirl the feta dip onto a serving plate and top with the remaining tomatoes. Spoon over a little of the tomato juices and the Turkish pepper flakes, if using. Drizzle over a little olive oil and dive in. Swirl the feta dip onto a serving plate and top with the remaining tomatoes. Spoon over a little of the tomato juices and the Turkish pepper flakes, if using. Drizzle over a little olive oil and dive in. To make the smoked aubergine dip with crispy lamb, carefully prick the aubergines with a knife and cook over a gas flame until well charred on all sides and very soft. Alternatively, pop them in the oven on a baking tray (at the same temperature – 200C/180C Fan/Gas 6), until charred and completely soft which should take 30–40 minutes. To make the smoked aubergine dip with crispy lamb, carefully prick the aubergines with a knife and cook over a gas flame until well charred on all sides and very soft. Alternatively, pop them in the oven on a baking tray (at the same temperature – 200C/180C Fan/Gas 6), until charred and completely soft which should take 30–40 minutes. Once cool enough to handle, peel the aubergines and add to a sieve or colander over the sink to drain for a few minutes, then finely chop. Tip into a mixing bowl and whisk to make even creamier. Add the lemon juice, garlic, yoghurt and a good pinch of salt and mix together. Once cool enough to handle, peel the aubergines and add to a sieve or colander over the sink to drain for a few minutes, then finely chop. Tip into a mixing bowl and whisk to make even creamier. Add the lemon juice, garlic, yoghurt and a good pinch of salt and mix together. Meanwhile, heat the olive oil in a frying pan over a high heat and add the lamb. Stir-fry for 8–10 minutes until golden and cooked through. Add the tomato purée, half the Turkish pepper flakes, oregano, a pinch of salt and 50ml/2fl oz water. Mix until the lamb is coated in the sauce that’s been created. Meanwhile, heat the olive oil in a frying pan over a high heat and add the lamb. Stir-fry for 8–10 minutes until golden and cooked through. Add the tomato purée, half the Turkish pepper flakes, oregano, a pinch of salt and 50ml/2fl oz water. Mix until the lamb is coated in the sauce that’s been created. Finally, melt the butter in a small frying pan on a medium heat and add the remaining Turkish pepper flakes and some salt. Mix together. Finally, melt the butter in a small frying pan on a medium heat and add the remaining Turkish pepper flakes and some salt. Mix together. To serve, spread the aubergine dip onto a serving platter. Scatter over the crispy lamb and drizzle over the butter. Add the parsley and dive in. To serve, spread the aubergine dip onto a serving platter. Scatter over the crispy lamb and drizzle over the butter. Add the parsley and dive in. | {
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"title": "Middle Eastern-style plates recipe",
"content": "To make the crispy chickpeas and hummus – preheat the oven to 200C/180C Fan/Gas 6. Drain 1 tin of chickpeas. Rinse and drain off the excess water. Transfer to a baking tray and pat dry with kitchen paper. Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil. Mix well and roast for 20–25 minutes until crispy. Meanwhile, make the hummus. Drain the other tin of chickpeas, reserving the chickpea water from the tin. Put the chickpeas, 120ml/4fl oz of the chickpea water, the lemon, garlic, tahini and a good pinch of salt into a blender and blend until super smooth. If it looks a little thick, add 2 tsp–1 tbsp more chickpea water.Tip the crispy chickpeas into a bowl, add the parsley and pomegranate seeds and mix together. To serve, swirl the hummus onto a serving plate. Top with the chickpeas and sprinkle over some Turkish pepper flakes. Serve immediately with anything dippy you like.To make the roasted tomato and feta dip, keep the oven on at 200C/180C Fan/Gas 6. Pop the feta into the centre of a baking dish and add the tomatoes. Drizzle over the olive oil and add the dried oregano and plenty of salt and pepper. Toss the tomatoes in the oil and bake for 30–35 minutes or until the tomatoes are bursting and a little charred.Pop the feta, half the tomatoes (make sure you drain off the juice before adding to the blender), yoghurt, garlic and a little pinch of salt into a blender and blend until smooth.Swirl the feta dip onto a serving plate and top with the remaining tomatoes. Spoon over a little of the tomato juices and the Turkish pepper flakes, if using. Drizzle over a little olive oil and dive in.To make the smoked aubergine dip with crispy lamb, carefully prick the aubergines with a knife and cook over a gas flame until well charred on all sides and very soft. Alternatively, pop them in the oven on a baking tray (at the same temperature – 200C/180C Fan/Gas 6), until charred and completely soft which should take 30–40 minutes. Once cool enough to handle, peel the aubergines and add to a sieve or colander over the sink to drain for a few minutes, then finely chop. Tip into a mixing bowl and whisk to make even creamier. Add the lemon juice, garlic, yoghurt and a good pinch of salt and mix together. Meanwhile, heat the olive oil in a frying pan over a high heat and add the lamb. Stir-fry for 8–10 minutes until golden and cooked through. Add the tomato purée, half the Turkish pepper flakes, oregano, a pinch of salt and 50ml/2fl oz water. Mix until the lamb is coated in the sauce that’s been created.Finally, melt the butter in a small frying pan on a medium heat and add the remaining Turkish pepper flakes and some salt. Mix together.To serve, spread the aubergine dip onto a serving platter. Scatter over the crispy lamb and drizzle over the butter. Add the parsley and dive in. To make the crispy chickpeas and hummus – preheat the oven to 200C/180C Fan/Gas 6. Drain 1 tin of chickpeas. Rinse and drain off the excess water. Transfer to a baking tray and pat dry with kitchen paper. Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil. Mix well and roast for 20–25 minutes until crispy. To make the crispy chickpeas and hummus – preheat the oven to 200C/180C Fan/Gas 6. Drain 1 tin of chickpeas. Rinse and drain off the excess water. Transfer to a baking tray and pat dry with kitchen paper. Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil. Mix well and roast for 20–25 minutes until crispy. Meanwhile, make the hummus. Drain the other tin of chickpeas, reserving the chickpea water from the tin. Put the chickpeas, 120ml/4fl oz of the chickpea water, the lemon, garlic, tahini and a good pinch of salt into a blender and blend until super smooth. If it looks a little thick, add 2 tsp–1 tbsp more chickpea water. Meanwhile, make the hummus. Drain the other tin of chickpeas, reserving the chickpea water from the tin. Put the chickpeas, 120ml/4fl oz of the chickpea water, the lemon, garlic, tahini and a good pinch of salt into a blender and blend until super smooth. If it looks a little thick, add 2 tsp–1 tbsp more chickpea water. Tip the crispy chickpeas into a bowl, add the parsley and pomegranate seeds and mix together. To serve, swirl the hummus onto a serving plate. Top with the chickpeas and sprinkle over some Turkish pepper flakes. Serve immediately with anything dippy you like. Tip the crispy chickpeas into a bowl, add the parsley and pomegranate seeds and mix together. To serve, swirl the hummus onto a serving plate. Top with the chickpeas and sprinkle over some Turkish pepper flakes. Serve immediately with anything dippy you like. To make the roasted tomato and feta dip, keep the oven on at 200C/180C Fan/Gas 6. Pop the feta into the centre of a baking dish and add the tomatoes. Drizzle over the olive oil and add the dried oregano and plenty of salt and pepper. Toss the tomatoes in the oil and bake for 30–35 minutes or until the tomatoes are bursting and a little charred. To make the roasted tomato and feta dip, keep the oven on at 200C/180C Fan/Gas 6. Pop the feta into the centre of a baking dish and add the tomatoes. Drizzle over the olive oil and add the dried oregano and plenty of salt and pepper. Toss the tomatoes in the oil and bake for 30–35 minutes or until the tomatoes are bursting and a little charred. Pop the feta, half the tomatoes (make sure you drain off the juice before adding to the blender), yoghurt, garlic and a little pinch of salt into a blender and blend until smooth. Pop the feta, half the tomatoes (make sure you drain off the juice before adding to the blender), yoghurt, garlic and a little pinch of salt into a blender and blend until smooth. Swirl the feta dip onto a serving plate and top with the remaining tomatoes. Spoon over a little of the tomato juices and the Turkish pepper flakes, if using. Drizzle over a little olive oil and dive in. Swirl the feta dip onto a serving plate and top with the remaining tomatoes. Spoon over a little of the tomato juices and the Turkish pepper flakes, if using. Drizzle over a little olive oil and dive in. To make the smoked aubergine dip with crispy lamb, carefully prick the aubergines with a knife and cook over a gas flame until well charred on all sides and very soft. Alternatively, pop them in the oven on a baking tray (at the same temperature – 200C/180C Fan/Gas 6), until charred and completely soft which should take 30–40 minutes. To make the smoked aubergine dip with crispy lamb, carefully prick the aubergines with a knife and cook over a gas flame until well charred on all sides and very soft. Alternatively, pop them in the oven on a baking tray (at the same temperature – 200C/180C Fan/Gas 6), until charred and completely soft which should take 30–40 minutes. Once cool enough to handle, peel the aubergines and add to a sieve or colander over the sink to drain for a few minutes, then finely chop. Tip into a mixing bowl and whisk to make even creamier. Add the lemon juice, garlic, yoghurt and a good pinch of salt and mix together. Once cool enough to handle, peel the aubergines and add to a sieve or colander over the sink to drain for a few minutes, then finely chop. Tip into a mixing bowl and whisk to make even creamier. Add the lemon juice, garlic, yoghurt and a good pinch of salt and mix together. Meanwhile, heat the olive oil in a frying pan over a high heat and add the lamb. Stir-fry for 8–10 minutes until golden and cooked through. Add the tomato purée, half the Turkish pepper flakes, oregano, a pinch of salt and 50ml/2fl oz water. Mix until the lamb is coated in the sauce that’s been created. Meanwhile, heat the olive oil in a frying pan over a high heat and add the lamb. Stir-fry for 8–10 minutes until golden and cooked through. Add the tomato purée, half the Turkish pepper flakes, oregano, a pinch of salt and 50ml/2fl oz water. Mix until the lamb is coated in the sauce that’s been created. Finally, melt the butter in a small frying pan on a medium heat and add the remaining Turkish pepper flakes and some salt. Mix together. Finally, melt the butter in a small frying pan on a medium heat and add the remaining Turkish pepper flakes and some salt. Mix together. To serve, spread the aubergine dip onto a serving platter. Scatter over the crispy lamb and drizzle over the butter. Add the parsley and dive in. To serve, spread the aubergine dip onto a serving platter. Scatter over the crispy lamb and drizzle over the butter. Add the parsley and dive in."
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} | b86d3edba77f7161503d489b441273c8d331fd0001d6999687aa7b24fe588d45 | Lentil and spinach soup recipe
An average of 4.7 out of 5 stars from 6 ratings This tasty spiced lentil and spinach soup is topped off with a swirl of cream. A hearty vegetarian and gluten-free soup. 55g/2oz butter½ onion, finely sliced1 garlic clove, crushed1 large tomato, chopped100g/3½oz Puy lentils150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)100g/3½oz spinach leaves, washed1 tbsp chopped fresh parsley1 tbsp chopped fresh basil leavessalt and freshly ground black pepper 1 tbsp double cream, to serve 55g/2oz butter ½ onion, finely sliced 1 garlic clove, crushed 1 large tomato, chopped 100g/3½oz Puy lentils 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock) 100g/3½oz spinach leaves, washed 1 tbsp chopped fresh parsley 1 tbsp chopped fresh basil leaves salt and freshly ground black pepper 1 tbsp double cream, to serve Method Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured.Add the garlic and fry for one minute.Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly.Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary.To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream. Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured. Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured. Add the garlic and fry for one minute. Add the garlic and fry for one minute. Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly. Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly. Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary. Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary. To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream. To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/spicedlentilandspina_87064",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentil and spinach soup recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings This tasty spiced lentil and spinach soup is topped off with a swirl of cream. A hearty vegetarian and gluten-free soup. 55g/2oz butter½ onion, finely sliced1 garlic clove, crushed1 large tomato, chopped100g/3½oz Puy lentils150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)100g/3½oz spinach leaves, washed1 tbsp chopped fresh parsley1 tbsp chopped fresh basil leavessalt and freshly ground black pepper 1 tbsp double cream, to serve 55g/2oz butter ½ onion, finely sliced 1 garlic clove, crushed 1 large tomato, chopped 100g/3½oz Puy lentils 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock) 100g/3½oz spinach leaves, washed 1 tbsp chopped fresh parsley 1 tbsp chopped fresh basil leaves salt and freshly ground black pepper 1 tbsp double cream, to serve Method Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured.Add the garlic and fry for one minute.Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly.Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary.To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream. Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured. Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured. Add the garlic and fry for one minute. Add the garlic and fry for one minute. Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly. Add the chopped tomato, lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the lentils are tender. Allow to cool slightly. Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary. Pour the soup into a blender, add the spinach and herbs and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Reheat the soup if necessary. To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream. To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream."
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} | aeb589b970fb6e20ec2fe637f8f8952e340aed11b40b2bbfd13907bfa1541706 | Harira soup recipe
An average of 3.4 out of 5 stars from 5 ratings This spiced lentil and lamb soup is often served to break the fast after Ramadan, and is made using Halal meat. 2 tbsp vegetable oil 500g/1lb 2oz lamb chops, fat trimmed 1 onion, finely choppedpinch saffron 2 tsp ras el hanout½ tsp ground ginger ½ tsp ground white pepper ½ tsp ground black pepper1 beef stock cube100g/3½oz brown lentils1.2 litres/2 pints boiling water2 tbsp tomato purée 400g tin chopped tomatoes400g can chickpeas, drained and rinsed1 tbsp plain flour100g/3½oz vermicelli noodles 1 bunch fresh parsley, finely chopped1 bunch fresh coriander, finely chopped 2 tbsp vegetable oil 500g/1lb 2oz lamb chops, fat trimmed 1 onion, finely chopped pinch saffron 2 tsp ras el hanout ½ tsp ground ginger ½ tsp ground white pepper ½ tsp ground black pepper 1 beef stock cube 100g/3½oz brown lentils 1.2 litres/2 pints boiling water 2 tbsp tomato purée 400g tin chopped tomatoes 400g can chickpeas, drained and rinsed 1 tbsp plain flour 100g/3½oz vermicelli noodles 1 bunch fresh parsley, finely chopped 1 bunch fresh coriander, finely chopped Method Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook on each side until browned. Remove from the pan and set aside. Add the onion to the pan and cook for 5 minutes, until translucent. Add the saffron, ras el hanout, ginger and white and black peppers and crumble in the stock cube, then cook for 2 minutes. Return the chops to the pan with the lentils and boiling water. Cover and cook for 30 minutes.Add the tomato purée, tomatoes and chickpeas. Top up with more water to cover if necessary, cover with a lid and cook for 30 minutes. Mix the flour with a tablespoon of cold water and stir into the soup. Add the noodles and cook for 15 minutes, stirring often. Remove from the heat and stir in the parsley and coriander. Serve. Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook on each side until browned. Remove from the pan and set aside. Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook on each side until browned. Remove from the pan and set aside. Add the onion to the pan and cook for 5 minutes, until translucent. Add the saffron, ras el hanout, ginger and white and black peppers and crumble in the stock cube, then cook for 2 minutes. Add the onion to the pan and cook for 5 minutes, until translucent. Add the saffron, ras el hanout, ginger and white and black peppers and crumble in the stock cube, then cook for 2 minutes. Return the chops to the pan with the lentils and boiling water. Cover and cook for 30 minutes. Return the chops to the pan with the lentils and boiling water. Cover and cook for 30 minutes. Add the tomato purée, tomatoes and chickpeas. Top up with more water to cover if necessary, cover with a lid and cook for 30 minutes. Add the tomato purée, tomatoes and chickpeas. Top up with more water to cover if necessary, cover with a lid and cook for 30 minutes. Mix the flour with a tablespoon of cold water and stir into the soup. Add the noodles and cook for 15 minutes, stirring often. Mix the flour with a tablespoon of cold water and stir into the soup. Add the noodles and cook for 15 minutes, stirring often. Remove from the heat and stir in the parsley and coriander. Serve. Remove from the heat and stir in the parsley and coriander. Serve. | {
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"title": "Harira soup recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings This spiced lentil and lamb soup is often served to break the fast after Ramadan, and is made using Halal meat. 2 tbsp vegetable oil 500g/1lb 2oz lamb chops, fat trimmed 1 onion, finely choppedpinch saffron 2 tsp ras el hanout½ tsp ground ginger ½ tsp ground white pepper ½ tsp ground black pepper1 beef stock cube100g/3½oz brown lentils1.2 litres/2 pints boiling water2 tbsp tomato purée 400g tin chopped tomatoes400g can chickpeas, drained and rinsed1 tbsp plain flour100g/3½oz vermicelli noodles 1 bunch fresh parsley, finely chopped1 bunch fresh coriander, finely chopped 2 tbsp vegetable oil 500g/1lb 2oz lamb chops, fat trimmed 1 onion, finely chopped pinch saffron 2 tsp ras el hanout ½ tsp ground ginger ½ tsp ground white pepper ½ tsp ground black pepper 1 beef stock cube 100g/3½oz brown lentils 1.2 litres/2 pints boiling water 2 tbsp tomato purée 400g tin chopped tomatoes 400g can chickpeas, drained and rinsed 1 tbsp plain flour 100g/3½oz vermicelli noodles 1 bunch fresh parsley, finely chopped 1 bunch fresh coriander, finely chopped Method Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook on each side until browned. Remove from the pan and set aside. Add the onion to the pan and cook for 5 minutes, until translucent. Add the saffron, ras el hanout, ginger and white and black peppers and crumble in the stock cube, then cook for 2 minutes. Return the chops to the pan with the lentils and boiling water. Cover and cook for 30 minutes.Add the tomato purée, tomatoes and chickpeas. Top up with more water to cover if necessary, cover with a lid and cook for 30 minutes. Mix the flour with a tablespoon of cold water and stir into the soup. Add the noodles and cook for 15 minutes, stirring often. Remove from the heat and stir in the parsley and coriander. Serve. Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook on each side until browned. Remove from the pan and set aside. Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook on each side until browned. Remove from the pan and set aside. Add the onion to the pan and cook for 5 minutes, until translucent. Add the saffron, ras el hanout, ginger and white and black peppers and crumble in the stock cube, then cook for 2 minutes. Add the onion to the pan and cook for 5 minutes, until translucent. Add the saffron, ras el hanout, ginger and white and black peppers and crumble in the stock cube, then cook for 2 minutes. Return the chops to the pan with the lentils and boiling water. Cover and cook for 30 minutes. Return the chops to the pan with the lentils and boiling water. Cover and cook for 30 minutes. Add the tomato purée, tomatoes and chickpeas. Top up with more water to cover if necessary, cover with a lid and cook for 30 minutes. Add the tomato purée, tomatoes and chickpeas. Top up with more water to cover if necessary, cover with a lid and cook for 30 minutes. Mix the flour with a tablespoon of cold water and stir into the soup. Add the noodles and cook for 15 minutes, stirring often. Mix the flour with a tablespoon of cold water and stir into the soup. Add the noodles and cook for 15 minutes, stirring often. Remove from the heat and stir in the parsley and coriander. Serve. Remove from the heat and stir in the parsley and coriander. Serve."
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} | 5e2d2c305591d89897f4d2774e64afb7ca5d7efc504bf95f76cbe10109c5ac94 | Magic mushroom burger recipe
An average of 5.0 out of 5 stars from 1 rating This crispy battered oyster mushroom burger is completely indulgent and completely made from vegetables. Great for vegans and omnivores alike! This recipe is based on the Magic Mushroom Burger served at MOOSHIES in London. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the burger seasoning). 180g/6¼oz oyster mushrooms, sliced lengthways into large bite-sized pieces 1 heaped tbsp sriracha1 tbsp all-purpose seasoning100g/3½oz gram flour 8 tbsp aquafaba (see tips)100g/3½oz panko breadcrumbs vegetable oil, for deep frying 180g/6¼oz oyster mushrooms, sliced lengthways into large bite-sized pieces 1 heaped tbsp sriracha 1 tbsp all-purpose seasoning 100g/3½oz gram flour 8 tbsp aquafaba (see tips) 100g/3½oz panko breadcrumbs vegetable oil, for deep frying 4 hash browns4 tbsp sriracha mayonnaise¼ iceberg lettuce, shredded4 vegan brioche-style buns, halved and toasted 4 hash browns 4 tbsp sriracha mayonnaise ¼ iceberg lettuce, shredded 4 vegan brioche-style buns, halved and toasted Method Firstly, marinate the oyster mushrooms. Place them in a large bowl and add the sriracha. Toss together well to evenly coat and set aside for 30 minutes. Add the all-purpose seasoning and mix together.Preheat a deep-fat fryer to 180C, or fill a deep saucepan a third full of vegetable oil and heat to 180C on a kitchen thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended.To coat the mushrooms, place the gram flour in a shallow dish and pour the aquafaba into a medium bowl and lightly whisk until frothy. Arrange the panko breadcrumbs in a separate shallow dish alongside. Dip the marinated mushrooms into the gram flour, shake off the excess, then dip into the whipped aquafaba. Finally, coat in the panko breadcrumbs. Shake to evenly coat each mushroom and work in batches, until all the mushrooms are coated. Deep-fry the hash browns for 3–4 minutes, or until cooked through and golden. (Alternatively, cook according to packet instructions.) Carefully remove and transfer to a plate lined with kitchen paper.Deep-fry the mushrooms in batches for 2 minutes until golden brown and crispy. Carefully remove and transfer to a tray or plate lined with kitchen paper.To assemble each burger, spread the sriracha mayonnaise onto the base of the brioche bun. Top with shredded lettuce, followed by the hash brown and crispy mushrooms. Place the lid on and serve. Firstly, marinate the oyster mushrooms. Place them in a large bowl and add the sriracha. Toss together well to evenly coat and set aside for 30 minutes. Add the all-purpose seasoning and mix together. Firstly, marinate the oyster mushrooms. Place them in a large bowl and add the sriracha. Toss together well to evenly coat and set aside for 30 minutes. Add the all-purpose seasoning and mix together. Preheat a deep-fat fryer to 180C, or fill a deep saucepan a third full of vegetable oil and heat to 180C on a kitchen thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. Preheat a deep-fat fryer to 180C, or fill a deep saucepan a third full of vegetable oil and heat to 180C on a kitchen thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. To coat the mushrooms, place the gram flour in a shallow dish and pour the aquafaba into a medium bowl and lightly whisk until frothy. Arrange the panko breadcrumbs in a separate shallow dish alongside. Dip the marinated mushrooms into the gram flour, shake off the excess, then dip into the whipped aquafaba. Finally, coat in the panko breadcrumbs. Shake to evenly coat each mushroom and work in batches, until all the mushrooms are coated. To coat the mushrooms, place the gram flour in a shallow dish and pour the aquafaba into a medium bowl and lightly whisk until frothy. Arrange the panko breadcrumbs in a separate shallow dish alongside. Dip the marinated mushrooms into the gram flour, shake off the excess, then dip into the whipped aquafaba. Finally, coat in the panko breadcrumbs. Shake to evenly coat each mushroom and work in batches, until all the mushrooms are coated. Deep-fry the hash browns for 3–4 minutes, or until cooked through and golden. (Alternatively, cook according to packet instructions.) Carefully remove and transfer to a plate lined with kitchen paper. Deep-fry the hash browns for 3–4 minutes, or until cooked through and golden. (Alternatively, cook according to packet instructions.) Carefully remove and transfer to a plate lined with kitchen paper. Deep-fry the mushrooms in batches for 2 minutes until golden brown and crispy. Carefully remove and transfer to a tray or plate lined with kitchen paper. Deep-fry the mushrooms in batches for 2 minutes until golden brown and crispy. Carefully remove and transfer to a tray or plate lined with kitchen paper. To assemble each burger, spread the sriracha mayonnaise onto the base of the brioche bun. Top with shredded lettuce, followed by the hash brown and crispy mushrooms. Place the lid on and serve. To assemble each burger, spread the sriracha mayonnaise onto the base of the brioche bun. Top with shredded lettuce, followed by the hash brown and crispy mushrooms. Place the lid on and serve. Recipe tips Aquafaba is the liquid you find in cans of cooked legumes, most commonly chickpeas. Its viscous texture makes it a very useful vegan egg replacement. | {
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"title": "Magic mushroom burger recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This crispy battered oyster mushroom burger is completely indulgent and completely made from vegetables. Great for vegans and omnivores alike! This recipe is based on the Magic Mushroom Burger served at MOOSHIES in London. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the burger seasoning). 180g/6¼oz oyster mushrooms, sliced lengthways into large bite-sized pieces 1 heaped tbsp sriracha1 tbsp all-purpose seasoning100g/3½oz gram flour 8 tbsp aquafaba (see tips)100g/3½oz panko breadcrumbs vegetable oil, for deep frying 180g/6¼oz oyster mushrooms, sliced lengthways into large bite-sized pieces 1 heaped tbsp sriracha 1 tbsp all-purpose seasoning 100g/3½oz gram flour 8 tbsp aquafaba (see tips) 100g/3½oz panko breadcrumbs vegetable oil, for deep frying 4 hash browns4 tbsp sriracha mayonnaise¼ iceberg lettuce, shredded4 vegan brioche-style buns, halved and toasted 4 hash browns 4 tbsp sriracha mayonnaise ¼ iceberg lettuce, shredded 4 vegan brioche-style buns, halved and toasted Method Firstly, marinate the oyster mushrooms. Place them in a large bowl and add the sriracha. Toss together well to evenly coat and set aside for 30 minutes. Add the all-purpose seasoning and mix together.Preheat a deep-fat fryer to 180C, or fill a deep saucepan a third full of vegetable oil and heat to 180C on a kitchen thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended.To coat the mushrooms, place the gram flour in a shallow dish and pour the aquafaba into a medium bowl and lightly whisk until frothy. Arrange the panko breadcrumbs in a separate shallow dish alongside. Dip the marinated mushrooms into the gram flour, shake off the excess, then dip into the whipped aquafaba. Finally, coat in the panko breadcrumbs. Shake to evenly coat each mushroom and work in batches, until all the mushrooms are coated. Deep-fry the hash browns for 3–4 minutes, or until cooked through and golden. (Alternatively, cook according to packet instructions.) Carefully remove and transfer to a plate lined with kitchen paper.Deep-fry the mushrooms in batches for 2 minutes until golden brown and crispy. Carefully remove and transfer to a tray or plate lined with kitchen paper.To assemble each burger, spread the sriracha mayonnaise onto the base of the brioche bun. Top with shredded lettuce, followed by the hash brown and crispy mushrooms. Place the lid on and serve. Firstly, marinate the oyster mushrooms. Place them in a large bowl and add the sriracha. Toss together well to evenly coat and set aside for 30 minutes. Add the all-purpose seasoning and mix together. Firstly, marinate the oyster mushrooms. Place them in a large bowl and add the sriracha. Toss together well to evenly coat and set aside for 30 minutes. Add the all-purpose seasoning and mix together. Preheat a deep-fat fryer to 180C, or fill a deep saucepan a third full of vegetable oil and heat to 180C on a kitchen thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. Preheat a deep-fat fryer to 180C, or fill a deep saucepan a third full of vegetable oil and heat to 180C on a kitchen thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. To coat the mushrooms, place the gram flour in a shallow dish and pour the aquafaba into a medium bowl and lightly whisk until frothy. Arrange the panko breadcrumbs in a separate shallow dish alongside. Dip the marinated mushrooms into the gram flour, shake off the excess, then dip into the whipped aquafaba. Finally, coat in the panko breadcrumbs. Shake to evenly coat each mushroom and work in batches, until all the mushrooms are coated. To coat the mushrooms, place the gram flour in a shallow dish and pour the aquafaba into a medium bowl and lightly whisk until frothy. Arrange the panko breadcrumbs in a separate shallow dish alongside. Dip the marinated mushrooms into the gram flour, shake off the excess, then dip into the whipped aquafaba. Finally, coat in the panko breadcrumbs. Shake to evenly coat each mushroom and work in batches, until all the mushrooms are coated. Deep-fry the hash browns for 3–4 minutes, or until cooked through and golden. (Alternatively, cook according to packet instructions.) Carefully remove and transfer to a plate lined with kitchen paper. Deep-fry the hash browns for 3–4 minutes, or until cooked through and golden. (Alternatively, cook according to packet instructions.) Carefully remove and transfer to a plate lined with kitchen paper. Deep-fry the mushrooms in batches for 2 minutes until golden brown and crispy. Carefully remove and transfer to a tray or plate lined with kitchen paper. Deep-fry the mushrooms in batches for 2 minutes until golden brown and crispy. Carefully remove and transfer to a tray or plate lined with kitchen paper. To assemble each burger, spread the sriracha mayonnaise onto the base of the brioche bun. Top with shredded lettuce, followed by the hash brown and crispy mushrooms. Place the lid on and serve. To assemble each burger, spread the sriracha mayonnaise onto the base of the brioche bun. Top with shredded lettuce, followed by the hash brown and crispy mushrooms. Place the lid on and serve. Recipe tips Aquafaba is the liquid you find in cans of cooked legumes, most commonly chickpeas. Its viscous texture makes it a very useful vegan egg replacement."
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} | 916c0923eb266fce14e29e6dc9c579f652e9e93a5a2bbf9bff1a199bd578761b | Mini veggie burgers and salsa recipe
An average of 4.7 out of 5 stars from 3 ratings Try a new vegetarian recipe with these tasty veggie burgers made with vegetarian mince and sweet potato. 100g/3½ vegetarian mince75g/1¾oz cooked, mashed sweet potato1 spring onion, sliced1 slice bread, grated into breadcrumbs1 free-range egg2 tbsp olive oil10 cherry tomatoes, quartered5 basil leaves 100g/3½ vegetarian mince 75g/1¾oz cooked, mashed sweet potato 1 spring onion, sliced 1 slice bread, grated into breadcrumbs 1 free-range egg 2 tbsp olive oil 10 cherry tomatoes, quartered 5 basil leaves Method Preheat the oven to 200C/400F/Gas 6.Mix the mince, sweet potato and spring onion, breadcrumbs and egg together in a bowl until well combined.Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil.Bake in the oven for 18-20 minutes, or until cooked through.To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper.Serve the burgers wth the salsa spooned alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Mix the mince, sweet potato and spring onion, breadcrumbs and egg together in a bowl until well combined. Mix the mince, sweet potato and spring onion, breadcrumbs and egg together in a bowl until well combined. Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil. Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil. Bake in the oven for 18-20 minutes, or until cooked through. Bake in the oven for 18-20 minutes, or until cooked through. To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper. To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper. Serve the burgers wth the salsa spooned alongside. Serve the burgers wth the salsa spooned alongside. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings Try a new vegetarian recipe with these tasty veggie burgers made with vegetarian mince and sweet potato. 100g/3½ vegetarian mince75g/1¾oz cooked, mashed sweet potato1 spring onion, sliced1 slice bread, grated into breadcrumbs1 free-range egg2 tbsp olive oil10 cherry tomatoes, quartered5 basil leaves 100g/3½ vegetarian mince 75g/1¾oz cooked, mashed sweet potato 1 spring onion, sliced 1 slice bread, grated into breadcrumbs 1 free-range egg 2 tbsp olive oil 10 cherry tomatoes, quartered 5 basil leaves Method Preheat the oven to 200C/400F/Gas 6.Mix the mince, sweet potato and spring onion, breadcrumbs and egg together in a bowl until well combined.Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil.Bake in the oven for 18-20 minutes, or until cooked through.To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper.Serve the burgers wth the salsa spooned alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Mix the mince, sweet potato and spring onion, breadcrumbs and egg together in a bowl until well combined. Mix the mince, sweet potato and spring onion, breadcrumbs and egg together in a bowl until well combined. Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil. Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil. Bake in the oven for 18-20 minutes, or until cooked through. Bake in the oven for 18-20 minutes, or until cooked through. To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper. To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper. Serve the burgers wth the salsa spooned alongside. Serve the burgers wth the salsa spooned alongside."
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} | abb6106978feb3ab2a7db29bfe3fdf3c0f960064f9ad8536b6f0a652f41e76dd | Vegan chicken-style burger with Chinese glaze recipe
An average of 5.0 out of 5 stars from 1 rating The ultimate vegan burger! A crispy chicken-style seitan fillet is dipped in a sticky, sweet Chinese-style glaze and topped with cucumber, chillies and sesame seeds – all served in a vegan brioche bun. This recipe is based on the Glazy Chick Burger served at Huns in Leicester. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the seitan fillets). 2 seitan burgers (chicken-style, but not breaded)vegetable oil, for shallow frying 2 seitan burgers (chicken-style, but not breaded) vegetable oil, for shallow frying 1 tbsp sesame oil1 tbsp Chinese rice wine vinegar 1 tbsp golden syrup 1 tbsp sweet chilli sauce½ tbsp ketchup½ tbsp brown sugar1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp Chinese rice wine vinegar 1 tbsp golden syrup 1 tbsp sweet chilli sauce ½ tbsp ketchup ½ tbsp brown sugar 1 tbsp soy sauce 75g/2⅔oz plain flour 150ml/5fl oz sparkling watersea salt 75g/2⅔oz plain flour 150ml/5fl oz sparkling water sea salt 75g/2⅔oz plain flour¼ tsp paprika¼ tsp garlic salt¼ tsp ground ginger¼ tsp mustard powder¼ tsp celery salt¼ tsp dried oregano¼ tsp dried basilpinch white pepper 75g/2⅔oz plain flour ¼ tsp paprika ¼ tsp garlic salt ¼ tsp ground ginger ¼ tsp mustard powder ¼ tsp celery salt ¼ tsp dried oregano ¼ tsp dried basil pinch white pepper 2 vegan brioche-style burger buns, split and toasted2 Little Gem lettuce leaves, or shredded iceberg lettuce¼ cucumber, sliced 2 spring onions, sliced2 tsp sesame seedspinch dried chilli flakes 2 vegan brioche-style burger buns, split and toasted 2 Little Gem lettuce leaves, or shredded iceberg lettuce ¼ cucumber, sliced 2 spring onions, sliced 2 tsp sesame seeds pinch dried chilli flakes Method First, make the glaze. Place all the ingredients in a small pan set over a medium heat. Cook for a few minutes, or until the volume of liquid has reduced and you have a sticky sauce that thickly coats the back of a spoon (be careful not to overcook – you don’t want it to reduce too much or caramelise). Turn off the heat and keep warm.To make the batter, place the flour in a medium bowl, season well with salt, then gradually whisk in the sparkling water until smooth and combined. To make the coating, place the flour and all the spices in a bowl and mix to combine. Transfer to a tray or a large plate, ready for coating. If you want to deep fry the burgers, preheat a deep-fat fryer to 180C (or you can shallow fry them, but the results won't be as good).Dip the burgers into the batter, making sure they have a generous coating, then dip into the spiced coating to evenly coat all over. Deep fry the burgers for about 4 minutes, or until golden brown and crisp. Alternatively, add enough vegetable oil to a non-stick frying pan to completely cover the base and place over a medium heat. Once hot, add the burgers and shallow fry for 4–5 minutes on each side until golden brown and crisp. Carefully remove using tongs and transfer to a plate lined with kitchen roll.Dip the cooked burgers into the still-warm Chinese glaze.To serve, layer the bottom of the buns with the lettuce, cucumber and spring onions. Place the glazed burgers on top. Sprinkle with sesame seeds and chilli flakes. Top with the brioche lid and serve. First, make the glaze. Place all the ingredients in a small pan set over a medium heat. Cook for a few minutes, or until the volume of liquid has reduced and you have a sticky sauce that thickly coats the back of a spoon (be careful not to overcook – you don’t want it to reduce too much or caramelise). Turn off the heat and keep warm. First, make the glaze. Place all the ingredients in a small pan set over a medium heat. Cook for a few minutes, or until the volume of liquid has reduced and you have a sticky sauce that thickly coats the back of a spoon (be careful not to overcook – you don’t want it to reduce too much or caramelise). Turn off the heat and keep warm. To make the batter, place the flour in a medium bowl, season well with salt, then gradually whisk in the sparkling water until smooth and combined. To make the batter, place the flour in a medium bowl, season well with salt, then gradually whisk in the sparkling water until smooth and combined. To make the coating, place the flour and all the spices in a bowl and mix to combine. Transfer to a tray or a large plate, ready for coating. If you want to deep fry the burgers, preheat a deep-fat fryer to 180C (or you can shallow fry them, but the results won't be as good). To make the coating, place the flour and all the spices in a bowl and mix to combine. Transfer to a tray or a large plate, ready for coating. If you want to deep fry the burgers, preheat a deep-fat fryer to 180C (or you can shallow fry them, but the results won't be as good). Dip the burgers into the batter, making sure they have a generous coating, then dip into the spiced coating to evenly coat all over. Dip the burgers into the batter, making sure they have a generous coating, then dip into the spiced coating to evenly coat all over. Deep fry the burgers for about 4 minutes, or until golden brown and crisp. Alternatively, add enough vegetable oil to a non-stick frying pan to completely cover the base and place over a medium heat. Once hot, add the burgers and shallow fry for 4–5 minutes on each side until golden brown and crisp. Carefully remove using tongs and transfer to a plate lined with kitchen roll. Deep fry the burgers for about 4 minutes, or until golden brown and crisp. Alternatively, add enough vegetable oil to a non-stick frying pan to completely cover the base and place over a medium heat. Once hot, add the burgers and shallow fry for 4–5 minutes on each side until golden brown and crisp. Carefully remove using tongs and transfer to a plate lined with kitchen roll. Dip the cooked burgers into the still-warm Chinese glaze. Dip the cooked burgers into the still-warm Chinese glaze. To serve, layer the bottom of the buns with the lettuce, cucumber and spring onions. Place the glazed burgers on top. Sprinkle with sesame seeds and chilli flakes. Top with the brioche lid and serve. To serve, layer the bottom of the buns with the lettuce, cucumber and spring onions. Place the glazed burgers on top. Sprinkle with sesame seeds and chilli flakes. Top with the brioche lid and serve. | {
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"title": "Vegan chicken-style burger with Chinese glaze recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The ultimate vegan burger! A crispy chicken-style seitan fillet is dipped in a sticky, sweet Chinese-style glaze and topped with cucumber, chillies and sesame seeds – all served in a vegan brioche bun. This recipe is based on the Glazy Chick Burger served at Huns in Leicester. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the seitan fillets). 2 seitan burgers (chicken-style, but not breaded)vegetable oil, for shallow frying 2 seitan burgers (chicken-style, but not breaded) vegetable oil, for shallow frying 1 tbsp sesame oil1 tbsp Chinese rice wine vinegar 1 tbsp golden syrup 1 tbsp sweet chilli sauce½ tbsp ketchup½ tbsp brown sugar1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp Chinese rice wine vinegar 1 tbsp golden syrup 1 tbsp sweet chilli sauce ½ tbsp ketchup ½ tbsp brown sugar 1 tbsp soy sauce 75g/2⅔oz plain flour 150ml/5fl oz sparkling watersea salt 75g/2⅔oz plain flour 150ml/5fl oz sparkling water sea salt 75g/2⅔oz plain flour¼ tsp paprika¼ tsp garlic salt¼ tsp ground ginger¼ tsp mustard powder¼ tsp celery salt¼ tsp dried oregano¼ tsp dried basilpinch white pepper 75g/2⅔oz plain flour ¼ tsp paprika ¼ tsp garlic salt ¼ tsp ground ginger ¼ tsp mustard powder ¼ tsp celery salt ¼ tsp dried oregano ¼ tsp dried basil pinch white pepper 2 vegan brioche-style burger buns, split and toasted2 Little Gem lettuce leaves, or shredded iceberg lettuce¼ cucumber, sliced 2 spring onions, sliced2 tsp sesame seedspinch dried chilli flakes 2 vegan brioche-style burger buns, split and toasted 2 Little Gem lettuce leaves, or shredded iceberg lettuce ¼ cucumber, sliced 2 spring onions, sliced 2 tsp sesame seeds pinch dried chilli flakes Method First, make the glaze. Place all the ingredients in a small pan set over a medium heat. Cook for a few minutes, or until the volume of liquid has reduced and you have a sticky sauce that thickly coats the back of a spoon (be careful not to overcook – you don’t want it to reduce too much or caramelise). Turn off the heat and keep warm.To make the batter, place the flour in a medium bowl, season well with salt, then gradually whisk in the sparkling water until smooth and combined. To make the coating, place the flour and all the spices in a bowl and mix to combine. Transfer to a tray or a large plate, ready for coating. If you want to deep fry the burgers, preheat a deep-fat fryer to 180C (or you can shallow fry them, but the results won't be as good).Dip the burgers into the batter, making sure they have a generous coating, then dip into the spiced coating to evenly coat all over. Deep fry the burgers for about 4 minutes, or until golden brown and crisp. Alternatively, add enough vegetable oil to a non-stick frying pan to completely cover the base and place over a medium heat. Once hot, add the burgers and shallow fry for 4–5 minutes on each side until golden brown and crisp. Carefully remove using tongs and transfer to a plate lined with kitchen roll.Dip the cooked burgers into the still-warm Chinese glaze.To serve, layer the bottom of the buns with the lettuce, cucumber and spring onions. Place the glazed burgers on top. Sprinkle with sesame seeds and chilli flakes. Top with the brioche lid and serve. First, make the glaze. Place all the ingredients in a small pan set over a medium heat. Cook for a few minutes, or until the volume of liquid has reduced and you have a sticky sauce that thickly coats the back of a spoon (be careful not to overcook – you don’t want it to reduce too much or caramelise). Turn off the heat and keep warm. First, make the glaze. Place all the ingredients in a small pan set over a medium heat. Cook for a few minutes, or until the volume of liquid has reduced and you have a sticky sauce that thickly coats the back of a spoon (be careful not to overcook – you don’t want it to reduce too much or caramelise). Turn off the heat and keep warm. To make the batter, place the flour in a medium bowl, season well with salt, then gradually whisk in the sparkling water until smooth and combined. To make the batter, place the flour in a medium bowl, season well with salt, then gradually whisk in the sparkling water until smooth and combined. To make the coating, place the flour and all the spices in a bowl and mix to combine. Transfer to a tray or a large plate, ready for coating. If you want to deep fry the burgers, preheat a deep-fat fryer to 180C (or you can shallow fry them, but the results won't be as good). To make the coating, place the flour and all the spices in a bowl and mix to combine. Transfer to a tray or a large plate, ready for coating. If you want to deep fry the burgers, preheat a deep-fat fryer to 180C (or you can shallow fry them, but the results won't be as good). Dip the burgers into the batter, making sure they have a generous coating, then dip into the spiced coating to evenly coat all over. Dip the burgers into the batter, making sure they have a generous coating, then dip into the spiced coating to evenly coat all over. Deep fry the burgers for about 4 minutes, or until golden brown and crisp. Alternatively, add enough vegetable oil to a non-stick frying pan to completely cover the base and place over a medium heat. Once hot, add the burgers and shallow fry for 4–5 minutes on each side until golden brown and crisp. Carefully remove using tongs and transfer to a plate lined with kitchen roll. Deep fry the burgers for about 4 minutes, or until golden brown and crisp. Alternatively, add enough vegetable oil to a non-stick frying pan to completely cover the base and place over a medium heat. Once hot, add the burgers and shallow fry for 4–5 minutes on each side until golden brown and crisp. Carefully remove using tongs and transfer to a plate lined with kitchen roll. Dip the cooked burgers into the still-warm Chinese glaze. Dip the cooked burgers into the still-warm Chinese glaze. To serve, layer the bottom of the buns with the lettuce, cucumber and spring onions. Place the glazed burgers on top. Sprinkle with sesame seeds and chilli flakes. Top with the brioche lid and serve. To serve, layer the bottom of the buns with the lettuce, cucumber and spring onions. Place the glazed burgers on top. Sprinkle with sesame seeds and chilli flakes. Top with the brioche lid and serve."
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} | 49da48cb888027f448fc72246756e184f4924b866588d658a72751df57ed85b6 | General Tso’s tofu recipe
To make the sauce, whisk all of the ingredients together in a bowl and set aside.To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2–3 minutes. Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6–7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil.To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well. Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15–20 minutes. Drain and set aside. To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine.Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes.Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli.To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice. To make the sauce, whisk all of the ingredients together in a bowl and set aside. To make the sauce, whisk all of the ingredients together in a bowl and set aside. To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2–3 minutes. To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2–3 minutes. Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6–7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil. Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6–7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil. To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well. To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well. Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15–20 minutes. Drain and set aside. Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15–20 minutes. Drain and set aside. To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine. To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine. Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes. Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes. Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli. Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli. To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice. To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice. | {
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"title": "General Tso’s tofu recipe",
"content": "To make the sauce, whisk all of the ingredients together in a bowl and set aside.To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2–3 minutes. Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6–7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil.To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well. Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15–20 minutes. Drain and set aside. To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine.Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes.Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli.To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice. To make the sauce, whisk all of the ingredients together in a bowl and set aside. To make the sauce, whisk all of the ingredients together in a bowl and set aside. To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2–3 minutes. To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2–3 minutes. Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6–7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil. Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6–7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil. To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well. To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well. Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15–20 minutes. Drain and set aside. Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15–20 minutes. Drain and set aside. To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine. To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine. Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes. Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes. Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli. Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli. To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice. To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice."
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} | 9870ff36a497909a0ebd44b0b30027e55618023f7d9814ddb731301e7ebc1bbc | Mango and coconut vegan meringue recipe
An average of 5.0 out of 5 stars from 1 rating This delightful egg-free meringue is packed with tropical flavours of sliced mango, frozen coconut avocado cream and lime zest. 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes, halved and peeled, stone removed3 limes, juice only 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes, halved and peeled, stone removed 3 limes, juice only 6 tbsp aquafaba liquid (the liquid from a tin of chickpeas)100g/3½oz caster sugar ¼ tsp cream of tartar 2 drops vanilla extract 6 tbsp aquafaba liquid (the liquid from a tin of chickpeas) 100g/3½oz caster sugar ¼ tsp cream of tartar 2 drops vanilla extract small handful toasted coconut flakes 1 ripe mango cheek, peeled and sliced 1 lime, zest only small handful toasted coconut flakes 1 ripe mango cheek, peeled and sliced 1 lime, zest only Method To make the coconut and avocado cream, heat the sugar and coconut milk in a small saucepan over a medium heat, stirring until the sugar has dissolved. Tip the mixture into a blender, add the avocado flesh and blend until smooth. Squeeze in the lime juice and mix well. Transfer into a lidded container and place in the freezer until frozen.To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper.Whisk the chickpea water as you would a normal meringue: using an electric whisk, beat until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. Whisk for 10–15 minutes (it will take longer than making egg white meringue). Add the cream of tartar and vanilla. Spoon or pipe the meringue mixture onto the prepared baking tray to make 6 individual meringues and bake for 1½ hours, until crisp. Leave in the oven with the door closed to cool. Place a meringue onto each of 6 plates, fan out the mango slices on top and serve with a scoop of soft avocado ice cream. Garnish with toasted coconut and lime zest. To make the coconut and avocado cream, heat the sugar and coconut milk in a small saucepan over a medium heat, stirring until the sugar has dissolved. Tip the mixture into a blender, add the avocado flesh and blend until smooth. Squeeze in the lime juice and mix well. Transfer into a lidded container and place in the freezer until frozen. To make the coconut and avocado cream, heat the sugar and coconut milk in a small saucepan over a medium heat, stirring until the sugar has dissolved. Tip the mixture into a blender, add the avocado flesh and blend until smooth. Squeeze in the lime juice and mix well. Transfer into a lidded container and place in the freezer until frozen. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. Whisk the chickpea water as you would a normal meringue: using an electric whisk, beat until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. Whisk for 10–15 minutes (it will take longer than making egg white meringue). Add the cream of tartar and vanilla. Spoon or pipe the meringue mixture onto the prepared baking tray to make 6 individual meringues and bake for 1½ hours, until crisp. Leave in the oven with the door closed to cool. Whisk the chickpea water as you would a normal meringue: using an electric whisk, beat until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. Whisk for 10–15 minutes (it will take longer than making egg white meringue). Add the cream of tartar and vanilla. Spoon or pipe the meringue mixture onto the prepared baking tray to make 6 individual meringues and bake for 1½ hours, until crisp. Leave in the oven with the door closed to cool. Place a meringue onto each of 6 plates, fan out the mango slices on top and serve with a scoop of soft avocado ice cream. Garnish with toasted coconut and lime zest. Place a meringue onto each of 6 plates, fan out the mango slices on top and serve with a scoop of soft avocado ice cream. Garnish with toasted coconut and lime zest. | {
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"title": "Mango and coconut vegan meringue recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This delightful egg-free meringue is packed with tropical flavours of sliced mango, frozen coconut avocado cream and lime zest. 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes, halved and peeled, stone removed3 limes, juice only 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes, halved and peeled, stone removed 3 limes, juice only 6 tbsp aquafaba liquid (the liquid from a tin of chickpeas)100g/3½oz caster sugar ¼ tsp cream of tartar 2 drops vanilla extract 6 tbsp aquafaba liquid (the liquid from a tin of chickpeas) 100g/3½oz caster sugar ¼ tsp cream of tartar 2 drops vanilla extract small handful toasted coconut flakes 1 ripe mango cheek, peeled and sliced 1 lime, zest only small handful toasted coconut flakes 1 ripe mango cheek, peeled and sliced 1 lime, zest only Method To make the coconut and avocado cream, heat the sugar and coconut milk in a small saucepan over a medium heat, stirring until the sugar has dissolved. Tip the mixture into a blender, add the avocado flesh and blend until smooth. Squeeze in the lime juice and mix well. Transfer into a lidded container and place in the freezer until frozen.To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper.Whisk the chickpea water as you would a normal meringue: using an electric whisk, beat until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. Whisk for 10–15 minutes (it will take longer than making egg white meringue). Add the cream of tartar and vanilla. Spoon or pipe the meringue mixture onto the prepared baking tray to make 6 individual meringues and bake for 1½ hours, until crisp. Leave in the oven with the door closed to cool. Place a meringue onto each of 6 plates, fan out the mango slices on top and serve with a scoop of soft avocado ice cream. Garnish with toasted coconut and lime zest. To make the coconut and avocado cream, heat the sugar and coconut milk in a small saucepan over a medium heat, stirring until the sugar has dissolved. Tip the mixture into a blender, add the avocado flesh and blend until smooth. Squeeze in the lime juice and mix well. Transfer into a lidded container and place in the freezer until frozen. To make the coconut and avocado cream, heat the sugar and coconut milk in a small saucepan over a medium heat, stirring until the sugar has dissolved. Tip the mixture into a blender, add the avocado flesh and blend until smooth. Squeeze in the lime juice and mix well. Transfer into a lidded container and place in the freezer until frozen. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. Whisk the chickpea water as you would a normal meringue: using an electric whisk, beat until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. Whisk for 10–15 minutes (it will take longer than making egg white meringue). Add the cream of tartar and vanilla. Spoon or pipe the meringue mixture onto the prepared baking tray to make 6 individual meringues and bake for 1½ hours, until crisp. Leave in the oven with the door closed to cool. Whisk the chickpea water as you would a normal meringue: using an electric whisk, beat until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. Whisk for 10–15 minutes (it will take longer than making egg white meringue). Add the cream of tartar and vanilla. Spoon or pipe the meringue mixture onto the prepared baking tray to make 6 individual meringues and bake for 1½ hours, until crisp. Leave in the oven with the door closed to cool. Place a meringue onto each of 6 plates, fan out the mango slices on top and serve with a scoop of soft avocado ice cream. Garnish with toasted coconut and lime zest. Place a meringue onto each of 6 plates, fan out the mango slices on top and serve with a scoop of soft avocado ice cream. Garnish with toasted coconut and lime zest."
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} | ba9b110c3dfd6da1eb787570bf4594a4a06bf22a9011b5f6308e3f400bb82439 | Eggless, flourless biscuits recipe
Eggless amaretti An average of 3.7 out of 5 stars from 3 ratings Born of necessity, these 5-ingredient cookies are egg-free, gluten-free and completely moreish. They are very easy to make with any kind of ground nut and dried fruit, so feel free to play around. 85g/3oz white sugar (ideally caster sugar, but granulated will work)100g/3½oz ground almonds½ unwaxed lemon, zest grated and 1 tsp juice2 tbsp aquafaba30g/1oz dried currants, cherries or apricots, chopped50g/1¾oz icing sugar, sifted (optional) 85g/3oz white sugar (ideally caster sugar, but granulated will work) 100g/3½oz ground almonds ½ unwaxed lemon, zest grated and 1 tsp juice 2 tbsp aquafaba 30g/1oz dried currants, cherries or apricots, chopped 50g/1¾oz icing sugar, sifted (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper.Set aside one tablespoon of the caster sugar, then add the rest into a mixing bowl with the ground almonds and grated lemon zest.In a small mixing bowl, combine the lemon juice, aquafaba and reserved sugar. Whisk by hand or with an electric handheld mixer until the mixture is light, foamy and holds soft peaks when the whisk is removed.Fold the whisked aquafaba into the ground almond mixture, creating a thick mouldable dough. (Add slowly as you may not need all the aquafaba mixture.) Fold in the dried fruit.Using your hands, shape the dough into balls or crescent shapes. Roll in the icing sugar, if using, and place on the lined baking tray. Bake for 15 minutes or until the biscuits are light golden brown and feel a bit firm to the touch. (They will continue to firm up as they cool.)Allow to cool completely on the tray before eating. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Set aside one tablespoon of the caster sugar, then add the rest into a mixing bowl with the ground almonds and grated lemon zest. Set aside one tablespoon of the caster sugar, then add the rest into a mixing bowl with the ground almonds and grated lemon zest. In a small mixing bowl, combine the lemon juice, aquafaba and reserved sugar. Whisk by hand or with an electric handheld mixer until the mixture is light, foamy and holds soft peaks when the whisk is removed. In a small mixing bowl, combine the lemon juice, aquafaba and reserved sugar. Whisk by hand or with an electric handheld mixer until the mixture is light, foamy and holds soft peaks when the whisk is removed. Fold the whisked aquafaba into the ground almond mixture, creating a thick mouldable dough. (Add slowly as you may not need all the aquafaba mixture.) Fold in the dried fruit. Fold the whisked aquafaba into the ground almond mixture, creating a thick mouldable dough. (Add slowly as you may not need all the aquafaba mixture.) Fold in the dried fruit. Using your hands, shape the dough into balls or crescent shapes. Roll in the icing sugar, if using, and place on the lined baking tray. Bake for 15 minutes or until the biscuits are light golden brown and feel a bit firm to the touch. (They will continue to firm up as they cool.) Using your hands, shape the dough into balls or crescent shapes. Roll in the icing sugar, if using, and place on the lined baking tray. Bake for 15 minutes or until the biscuits are light golden brown and feel a bit firm to the touch. (They will continue to firm up as they cool.) Allow to cool completely on the tray before eating. Allow to cool completely on the tray before eating. | {
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"title": "Eggless, flourless biscuits recipe",
"content": "Eggless amaretti An average of 3.7 out of 5 stars from 3 ratings Born of necessity, these 5-ingredient cookies are egg-free, gluten-free and completely moreish. They are very easy to make with any kind of ground nut and dried fruit, so feel free to play around. 85g/3oz white sugar (ideally caster sugar, but granulated will work)100g/3½oz ground almonds½ unwaxed lemon, zest grated and 1 tsp juice2 tbsp aquafaba30g/1oz dried currants, cherries or apricots, chopped50g/1¾oz icing sugar, sifted (optional) 85g/3oz white sugar (ideally caster sugar, but granulated will work) 100g/3½oz ground almonds ½ unwaxed lemon, zest grated and 1 tsp juice 2 tbsp aquafaba 30g/1oz dried currants, cherries or apricots, chopped 50g/1¾oz icing sugar, sifted (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper.Set aside one tablespoon of the caster sugar, then add the rest into a mixing bowl with the ground almonds and grated lemon zest.In a small mixing bowl, combine the lemon juice, aquafaba and reserved sugar. Whisk by hand or with an electric handheld mixer until the mixture is light, foamy and holds soft peaks when the whisk is removed.Fold the whisked aquafaba into the ground almond mixture, creating a thick mouldable dough. (Add slowly as you may not need all the aquafaba mixture.) Fold in the dried fruit.Using your hands, shape the dough into balls or crescent shapes. Roll in the icing sugar, if using, and place on the lined baking tray. Bake for 15 minutes or until the biscuits are light golden brown and feel a bit firm to the touch. (They will continue to firm up as they cool.)Allow to cool completely on the tray before eating. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Set aside one tablespoon of the caster sugar, then add the rest into a mixing bowl with the ground almonds and grated lemon zest. Set aside one tablespoon of the caster sugar, then add the rest into a mixing bowl with the ground almonds and grated lemon zest. In a small mixing bowl, combine the lemon juice, aquafaba and reserved sugar. Whisk by hand or with an electric handheld mixer until the mixture is light, foamy and holds soft peaks when the whisk is removed. In a small mixing bowl, combine the lemon juice, aquafaba and reserved sugar. Whisk by hand or with an electric handheld mixer until the mixture is light, foamy and holds soft peaks when the whisk is removed. Fold the whisked aquafaba into the ground almond mixture, creating a thick mouldable dough. (Add slowly as you may not need all the aquafaba mixture.) Fold in the dried fruit. Fold the whisked aquafaba into the ground almond mixture, creating a thick mouldable dough. (Add slowly as you may not need all the aquafaba mixture.) Fold in the dried fruit. Using your hands, shape the dough into balls or crescent shapes. Roll in the icing sugar, if using, and place on the lined baking tray. Bake for 15 minutes or until the biscuits are light golden brown and feel a bit firm to the touch. (They will continue to firm up as they cool.) Using your hands, shape the dough into balls or crescent shapes. Roll in the icing sugar, if using, and place on the lined baking tray. Bake for 15 minutes or until the biscuits are light golden brown and feel a bit firm to the touch. (They will continue to firm up as they cool.) Allow to cool completely on the tray before eating. Allow to cool completely on the tray before eating."
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} | 0937310b952a89b723be498a6e2f64f831899a4d07ac606098e30c9615fe2758 | Freezer jam recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ice_kitchen_jam_16357_16x9.jpg There’s no cooking required for this simple jam recipe. Use seasonal or frozen berries to make this at any time of year. 500g/1lb 2oz berries, fresh or defrosted if frozen500g/1lb 2oz jam sugar1 tsp vanilla extract2 tbsp fresh lemon juice 500g/1lb 2oz berries, fresh or defrosted if frozen 500g/1lb 2oz jam sugar 1 tsp vanilla extract 2 tbsp fresh lemon juice Method Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined. Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes. Put the lids on and leave at room temperature for 24 hours.Pop the jam in the freezer until ready to eat. Take it out of the freezer to defrost an hour before you want to use. Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined. Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined. Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes. Put the lids on and leave at room temperature for 24 hours. Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes. Put the lids on and leave at room temperature for 24 hours. Pop the jam in the freezer until ready to eat. Take it out of the freezer to defrost an hour before you want to use. Pop the jam in the freezer until ready to eat. Take it out of the freezer to defrost an hour before you want to use. Recipe tips Once defrosted, store in the fridge and use within 3 weeks. This jam isn't as thick as conventional jam, it's more akin to a compôte. | {
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"title": "Freezer jam recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ice_kitchen_jam_16357_16x9.jpg There’s no cooking required for this simple jam recipe. Use seasonal or frozen berries to make this at any time of year. 500g/1lb 2oz berries, fresh or defrosted if frozen500g/1lb 2oz jam sugar1 tsp vanilla extract2 tbsp fresh lemon juice 500g/1lb 2oz berries, fresh or defrosted if frozen 500g/1lb 2oz jam sugar 1 tsp vanilla extract 2 tbsp fresh lemon juice Method Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined. Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes. Put the lids on and leave at room temperature for 24 hours.Pop the jam in the freezer until ready to eat. Take it out of the freezer to defrost an hour before you want to use. Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined. Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined. Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes. Put the lids on and leave at room temperature for 24 hours. Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes. Put the lids on and leave at room temperature for 24 hours. Pop the jam in the freezer until ready to eat. Take it out of the freezer to defrost an hour before you want to use. Pop the jam in the freezer until ready to eat. Take it out of the freezer to defrost an hour before you want to use. Recipe tips Once defrosted, store in the fridge and use within 3 weeks. This jam isn't as thick as conventional jam, it's more akin to a compôte."
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} | b73cf6cf6b024c9ae09579fa3218dd4c0bb0ee464eded629ddbba1cd529ddf60 | Baked berry clafoutis recipe
An average of 3.7 out of 5 stars from 10 ratings This berry clafoutis is made with a frozen berry mix. Serve with a creamy hot white chocolate sauce. 300g/10½oz frozen berries2 tbsp caster sugar 1 vanilla pod, split30g/1oz flaked almonds 300g/10½oz frozen berries 2 tbsp caster sugar 1 vanilla pod, split 30g/1oz flaked almonds 4 free-range eggs130g/4½oz caster sugar 25g/1oz plain flour, plus extra for dusting100ml/3½fl oz full-fat milk 150ml/5fl oz double cream few drops almond essence butter, for greasing 4 free-range eggs 130g/4½oz caster sugar 25g/1oz plain flour, plus extra for dusting 100ml/3½fl oz full-fat milk 150ml/5fl oz double cream few drops almond essence butter, for greasing 250ml/9fl oz double cream 200g/7oz white chocolate chips 250ml/9fl oz double cream 200g/7oz white chocolate chips Method Preheat the oven to 200C/180C Fan/Gas 6.To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter.To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine.Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips.Serve the clafoutis with white chocolate sauce poured over the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter. To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter. To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine. To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine. Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes. Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips. Serve the clafoutis with white chocolate sauce poured over the top. Serve the clafoutis with white chocolate sauce poured over the top. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_fruit_clafoutis_71287",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked berry clafoutis recipe",
"content": "An average of 3.7 out of 5 stars from 10 ratings This berry clafoutis is made with a frozen berry mix. Serve with a creamy hot white chocolate sauce. 300g/10½oz frozen berries2 tbsp caster sugar 1 vanilla pod, split30g/1oz flaked almonds 300g/10½oz frozen berries 2 tbsp caster sugar 1 vanilla pod, split 30g/1oz flaked almonds 4 free-range eggs130g/4½oz caster sugar 25g/1oz plain flour, plus extra for dusting100ml/3½fl oz full-fat milk 150ml/5fl oz double cream few drops almond essence butter, for greasing 4 free-range eggs 130g/4½oz caster sugar 25g/1oz plain flour, plus extra for dusting 100ml/3½fl oz full-fat milk 150ml/5fl oz double cream few drops almond essence butter, for greasing 250ml/9fl oz double cream 200g/7oz white chocolate chips 250ml/9fl oz double cream 200g/7oz white chocolate chips Method Preheat the oven to 200C/180C Fan/Gas 6.To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter.To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine.Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips.Serve the clafoutis with white chocolate sauce poured over the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter. To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter. To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine. To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine. Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes. Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips. Serve the clafoutis with white chocolate sauce poured over the top. Serve the clafoutis with white chocolate sauce poured over the top."
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} | 28c65955223adf2b38b60bd62b762dd3f8368210461aede46a54149a33b2178b | Braised lentils recipe
An average of 4.4 out of 5 stars from 5 ratings 3 tbsp olive oil100g/3½oz brown lentils, rinsed1 bay leaf1 onion, chopped1 fresh red chilli, chopped400g/14oz tinned plum tomatoessalt and freshly ground black pepper 3 tbsp olive oil 100g/3½oz brown lentils, rinsed 1 bay leaf 1 onion, chopped 1 fresh red chilli, chopped 400g/14oz tinned plum tomatoes salt and freshly ground black pepper Method Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes, or until the lentils are tender. Drain well and set aside. Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes, or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes, then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper, then lower the heat and allow to simmer gently for ten minutes.Spoon into serving bowls and serve immediately. Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes, or until the lentils are tender. Drain well and set aside. Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes, or until the lentils are tender. Drain well and set aside. Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes, or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes, then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper, then lower the heat and allow to simmer gently for ten minutes. Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes, or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes, then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper, then lower the heat and allow to simmer gently for ten minutes. Spoon into serving bowls and serve immediately. Spoon into serving bowls and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/braisedlentils_89207",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Braised lentils recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings 3 tbsp olive oil100g/3½oz brown lentils, rinsed1 bay leaf1 onion, chopped1 fresh red chilli, chopped400g/14oz tinned plum tomatoessalt and freshly ground black pepper 3 tbsp olive oil 100g/3½oz brown lentils, rinsed 1 bay leaf 1 onion, chopped 1 fresh red chilli, chopped 400g/14oz tinned plum tomatoes salt and freshly ground black pepper Method Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes, or until the lentils are tender. Drain well and set aside. Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes, or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes, then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper, then lower the heat and allow to simmer gently for ten minutes.Spoon into serving bowls and serve immediately. Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes, or until the lentils are tender. Drain well and set aside. Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes, or until the lentils are tender. Drain well and set aside. Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes, or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes, then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper, then lower the heat and allow to simmer gently for ten minutes. Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes, or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes, then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper, then lower the heat and allow to simmer gently for ten minutes. Spoon into serving bowls and serve immediately. Spoon into serving bowls and serve immediately."
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"$oid": "68bad627eb3bdbfd0cc01820"
} | ebf820c7b3cf7f9056f435a868e33a3138472a11ed48c9186d93f3e25d5daba4 | Moroccan chicken and lentils recipe
An average of 5.0 out of 5 stars from 4 ratings A Moroccan-inspired dish that is packed with protein and flavour. 240g/8¾oz brown lentils4 tbsp olive oil1 onion, finely chopped4 garlic cloves, finely chopped2 tbsp ras-el-hanoutpinch dried red chilli flakes1 tsp cumin seeds4 large tomatoes, skins removed, seeds removed and roughly chopped200ml/7fl oz vegetable stockbunch coriander, finely chopped4 chicken supremes, each about 225g/8ozsalt and freshly ground black pepper2 tbsp flaked almonds, toasted, to garnish½ red chilli, thinly sliced, to garnish 240g/8¾oz brown lentils 4 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 2 tbsp ras-el-hanout pinch dried red chilli flakes 1 tsp cumin seeds 4 large tomatoes, skins removed, seeds removed and roughly chopped 200ml/7fl oz vegetable stock bunch coriander, finely chopped 4 chicken supremes, each about 225g/8oz salt and freshly ground black pepper 2 tbsp flaked almonds, toasted, to garnish ½ red chilli, thinly sliced, to garnish Method Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes. Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander. Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates. Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils. Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes. Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander. Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander. Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates. Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates. | {
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"url": "https://www.bbc.co.uk/food/recipes/moroccan_chicken_and_07056",
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"delivery_version": "v1.0",
"title": "Moroccan chicken and lentils recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings A Moroccan-inspired dish that is packed with protein and flavour. 240g/8¾oz brown lentils4 tbsp olive oil1 onion, finely chopped4 garlic cloves, finely chopped2 tbsp ras-el-hanoutpinch dried red chilli flakes1 tsp cumin seeds4 large tomatoes, skins removed, seeds removed and roughly chopped200ml/7fl oz vegetable stockbunch coriander, finely chopped4 chicken supremes, each about 225g/8ozsalt and freshly ground black pepper2 tbsp flaked almonds, toasted, to garnish½ red chilli, thinly sliced, to garnish 240g/8¾oz brown lentils 4 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 2 tbsp ras-el-hanout pinch dried red chilli flakes 1 tsp cumin seeds 4 large tomatoes, skins removed, seeds removed and roughly chopped 200ml/7fl oz vegetable stock bunch coriander, finely chopped 4 chicken supremes, each about 225g/8oz salt and freshly ground black pepper 2 tbsp flaked almonds, toasted, to garnish ½ red chilli, thinly sliced, to garnish Method Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes. Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander. Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates. Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils. Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes. Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander. Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander. Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates. Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates."
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"$oid": "68bad627eb3bdbfd0cc01821"
} | ec59992892bacf0e385b3be20fd35ca594fa4f12a29a14b128569d42dcb4941b | Mujaddarah recipe
An average of 4.0 out of 5 stars from 1 rating This Middle-Eastern side dish is a very simple but hugely tasty combination of fried onions, lentils and rice. 175g/6oz white basmati rice175g/6oz small brown lentils75g/3oz butter1 tsp ground cinnamon1 tsp ground allspicesalt, to taste 1 tsp freshly ground black pepper 175g/6oz white basmati rice 175g/6oz small brown lentils 75g/3oz butter 1 tsp ground cinnamon 1 tsp ground allspice salt, to taste 1 tsp freshly ground black pepper 300ml/10½ fl oz sunflower oil4 large onions, halved and sliced into very thin roundslarge handful chopped fresh coriander 300ml/10½ fl oz sunflower oil 4 large onions, halved and sliced into very thin rounds large handful chopped fresh coriander Method Wash the rice very well in several changes of cold water, until the water runs clear. Place in a saucepan, then cover with warm water. Add salt, to taste, and bring to the boil and simmer for 10-12 minutes.Put the lentils into a separate saucepan and cover generously with water. Bring to the boil, reduce heat to a gentle simmer and cook for about 10 minutes or until the lentils are still a bit hard. Drain immediately and set aside.While the lentils are cooking, make the caramelised onions. Heat the oil in a large frying pan. Depending on the size of your frying pan, you may need to cook them in two batches. When the oil is hot, add enough sliced onion to make a single layer, and cook over a medium heat, stirring occasionally. Towards the end of the cooking, when onions are beginning to brown, stir constantly to stop them from burning. The cooking time will be about 30 minutes. When nicely browned, remove onions with a slotted spoon, and then fry the rest of the onions.Melt butter in a saucepan and add the spices. Stir in the drained lentils and rice and a third of the fried onions. Gently toss them all together. Pour enough water into the saucepan to cover the rice and lentils by about 0.5cm/¼inch and season to taste with salt and freshly ground black pepper. Cover the top with some damp baking parchment cut to the shape of the pan or some foil so it touches the surface. Put a lid on the pan and bring to the boil over a high heat. After five minutes turn down the heat to low, then cook for a further five minutes. All the water should now have been absorbed and the rice grains will be standing on end. Serve covered with the remaining fried onions and sprinkled with the chopped coriander. Wash the rice very well in several changes of cold water, until the water runs clear. Place in a saucepan, then cover with warm water. Add salt, to taste, and bring to the boil and simmer for 10-12 minutes. Wash the rice very well in several changes of cold water, until the water runs clear. Place in a saucepan, then cover with warm water. Add salt, to taste, and bring to the boil and simmer for 10-12 minutes. Put the lentils into a separate saucepan and cover generously with water. Bring to the boil, reduce heat to a gentle simmer and cook for about 10 minutes or until the lentils are still a bit hard. Drain immediately and set aside. Put the lentils into a separate saucepan and cover generously with water. Bring to the boil, reduce heat to a gentle simmer and cook for about 10 minutes or until the lentils are still a bit hard. Drain immediately and set aside. While the lentils are cooking, make the caramelised onions. Heat the oil in a large frying pan. Depending on the size of your frying pan, you may need to cook them in two batches. When the oil is hot, add enough sliced onion to make a single layer, and cook over a medium heat, stirring occasionally. Towards the end of the cooking, when onions are beginning to brown, stir constantly to stop them from burning. The cooking time will be about 30 minutes. When nicely browned, remove onions with a slotted spoon, and then fry the rest of the onions. While the lentils are cooking, make the caramelised onions. Heat the oil in a large frying pan. Depending on the size of your frying pan, you may need to cook them in two batches. When the oil is hot, add enough sliced onion to make a single layer, and cook over a medium heat, stirring occasionally. Towards the end of the cooking, when onions are beginning to brown, stir constantly to stop them from burning. The cooking time will be about 30 minutes. When nicely browned, remove onions with a slotted spoon, and then fry the rest of the onions. Melt butter in a saucepan and add the spices. Stir in the drained lentils and rice and a third of the fried onions. Gently toss them all together. Pour enough water into the saucepan to cover the rice and lentils by about 0.5cm/¼inch and season to taste with salt and freshly ground black pepper. Cover the top with some damp baking parchment cut to the shape of the pan or some foil so it touches the surface. Melt butter in a saucepan and add the spices. Stir in the drained lentils and rice and a third of the fried onions. Gently toss them all together. Pour enough water into the saucepan to cover the rice and lentils by about 0.5cm/¼inch and season to taste with salt and freshly ground black pepper. Cover the top with some damp baking parchment cut to the shape of the pan or some foil so it touches the surface. Put a lid on the pan and bring to the boil over a high heat. After five minutes turn down the heat to low, then cook for a further five minutes. All the water should now have been absorbed and the rice grains will be standing on end. Serve covered with the remaining fried onions and sprinkled with the chopped coriander. Put a lid on the pan and bring to the boil over a high heat. After five minutes turn down the heat to low, then cook for a further five minutes. All the water should now have been absorbed and the rice grains will be standing on end. Serve covered with the remaining fried onions and sprinkled with the chopped coriander. | {
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"delivery_version": "v1.0",
"title": "Mujaddarah recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This Middle-Eastern side dish is a very simple but hugely tasty combination of fried onions, lentils and rice. 175g/6oz white basmati rice175g/6oz small brown lentils75g/3oz butter1 tsp ground cinnamon1 tsp ground allspicesalt, to taste 1 tsp freshly ground black pepper 175g/6oz white basmati rice 175g/6oz small brown lentils 75g/3oz butter 1 tsp ground cinnamon 1 tsp ground allspice salt, to taste 1 tsp freshly ground black pepper 300ml/10½ fl oz sunflower oil4 large onions, halved and sliced into very thin roundslarge handful chopped fresh coriander 300ml/10½ fl oz sunflower oil 4 large onions, halved and sliced into very thin rounds large handful chopped fresh coriander Method Wash the rice very well in several changes of cold water, until the water runs clear. Place in a saucepan, then cover with warm water. Add salt, to taste, and bring to the boil and simmer for 10-12 minutes.Put the lentils into a separate saucepan and cover generously with water. Bring to the boil, reduce heat to a gentle simmer and cook for about 10 minutes or until the lentils are still a bit hard. Drain immediately and set aside.While the lentils are cooking, make the caramelised onions. Heat the oil in a large frying pan. Depending on the size of your frying pan, you may need to cook them in two batches. When the oil is hot, add enough sliced onion to make a single layer, and cook over a medium heat, stirring occasionally. Towards the end of the cooking, when onions are beginning to brown, stir constantly to stop them from burning. The cooking time will be about 30 minutes. When nicely browned, remove onions with a slotted spoon, and then fry the rest of the onions.Melt butter in a saucepan and add the spices. Stir in the drained lentils and rice and a third of the fried onions. Gently toss them all together. Pour enough water into the saucepan to cover the rice and lentils by about 0.5cm/¼inch and season to taste with salt and freshly ground black pepper. Cover the top with some damp baking parchment cut to the shape of the pan or some foil so it touches the surface. Put a lid on the pan and bring to the boil over a high heat. After five minutes turn down the heat to low, then cook for a further five minutes. All the water should now have been absorbed and the rice grains will be standing on end. Serve covered with the remaining fried onions and sprinkled with the chopped coriander. Wash the rice very well in several changes of cold water, until the water runs clear. Place in a saucepan, then cover with warm water. Add salt, to taste, and bring to the boil and simmer for 10-12 minutes. Wash the rice very well in several changes of cold water, until the water runs clear. Place in a saucepan, then cover with warm water. Add salt, to taste, and bring to the boil and simmer for 10-12 minutes. Put the lentils into a separate saucepan and cover generously with water. Bring to the boil, reduce heat to a gentle simmer and cook for about 10 minutes or until the lentils are still a bit hard. Drain immediately and set aside. Put the lentils into a separate saucepan and cover generously with water. Bring to the boil, reduce heat to a gentle simmer and cook for about 10 minutes or until the lentils are still a bit hard. Drain immediately and set aside. While the lentils are cooking, make the caramelised onions. Heat the oil in a large frying pan. Depending on the size of your frying pan, you may need to cook them in two batches. When the oil is hot, add enough sliced onion to make a single layer, and cook over a medium heat, stirring occasionally. Towards the end of the cooking, when onions are beginning to brown, stir constantly to stop them from burning. The cooking time will be about 30 minutes. When nicely browned, remove onions with a slotted spoon, and then fry the rest of the onions. While the lentils are cooking, make the caramelised onions. Heat the oil in a large frying pan. Depending on the size of your frying pan, you may need to cook them in two batches. When the oil is hot, add enough sliced onion to make a single layer, and cook over a medium heat, stirring occasionally. Towards the end of the cooking, when onions are beginning to brown, stir constantly to stop them from burning. The cooking time will be about 30 minutes. When nicely browned, remove onions with a slotted spoon, and then fry the rest of the onions. Melt butter in a saucepan and add the spices. Stir in the drained lentils and rice and a third of the fried onions. Gently toss them all together. Pour enough water into the saucepan to cover the rice and lentils by about 0.5cm/¼inch and season to taste with salt and freshly ground black pepper. Cover the top with some damp baking parchment cut to the shape of the pan or some foil so it touches the surface. Melt butter in a saucepan and add the spices. Stir in the drained lentils and rice and a third of the fried onions. Gently toss them all together. Pour enough water into the saucepan to cover the rice and lentils by about 0.5cm/¼inch and season to taste with salt and freshly ground black pepper. Cover the top with some damp baking parchment cut to the shape of the pan or some foil so it touches the surface. Put a lid on the pan and bring to the boil over a high heat. After five minutes turn down the heat to low, then cook for a further five minutes. All the water should now have been absorbed and the rice grains will be standing on end. Serve covered with the remaining fried onions and sprinkled with the chopped coriander. Put a lid on the pan and bring to the boil over a high heat. After five minutes turn down the heat to low, then cook for a further five minutes. All the water should now have been absorbed and the rice grains will be standing on end. Serve covered with the remaining fried onions and sprinkled with the chopped coriander."
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} | 3ad197f3ad127bb7111d89dc887405507d857ed04442c2fb39a4af0b92db0127 | Coconut mangotini recipe
An average of 0.0 out of 5 stars from 0 ratings This dessert is packed with the exotic flavours of coconut, mango and pandan leaf and is decorated with a charcoal lace. You will need a round silicone lace mat to make this recipe. 200g/7oz mango purée 100g/3½oz coconut water 100g/3½oz coconut milk 30g/1oz caster sugar1g powdered gelatine 200g/7oz mango purée 100g/3½oz coconut water 100g/3½oz coconut milk 30g/1oz caster sugar 1g powdered gelatine 150g/5½oz coconut purée 90ml/3fl oz full-fat milk 25g/1oz caster sugar 4.5g/¼oz pandan leaf45g/1¾oz pandan sago (small tapioca pearls), soaked for 15 minutes in cold waterpinch salt 150g/5½oz coconut purée 90ml/3fl oz full-fat milk 25g/1oz caster sugar 4.5g/¼oz pandan leaf 45g/1¾oz pandan sago (small tapioca pearls), soaked for 15 minutes in cold water pinch salt 45g/1¾oz free-range egg white 35g/1¼oz icing sugar, sieved27g/1oz French T55 flour (baguette flour), sieved3g/⅛oz activated charcoal powder 30g/1oz unsalted butter1 lime, zest only 45g/1¾oz free-range egg white 35g/1¼oz icing sugar, sieved 27g/1oz French T55 flour (baguette flour), sieved 3g/⅛oz activated charcoal powder 30g/1oz unsalted butter 1 lime, zest only 2 limes, juice and zest2 mangoes, peeled and diced1 tbsp mint cress, to serve 2 limes, juice and zest 2 mangoes, peeled and diced 1 tbsp mint cress, to serve Method To make the coconut mangotini, start by warming the mango purée, coconut water and coconut milk in a saucepan. Stir in the sugar to dissolve. Remove from heat.Sprinkle the powdered gelatine into a teaspoon of water and leave to bloom for 3–5 minutes. You should be left with about 20g/¾oz of bloomed gelatine. Add this bloomed gelatine to the still warm mango and coconut mixture and stir. Pour into your three serving cups or glasses and set in the fridge overnight.To make the coconut soup, bring the coconut purée, milk, sugar and pandan leaf to the boil in a saucepan and leave to infuse for 5 minutes. Meanwhile, bring a large saucepan of water to the boil and add the pandan sago. Cook until it is transparent, about 6–8 minutes, then drain and rinse with water. Add the sago to coconut purée mixture and add a pinch of salt.To make the charcoal lace, preheat the oven to 200C/180C Fan/Gas 6. Whisk the egg white and icing sugar together in a bowl until smooth. Whisk in the flour and charcoal powder and mix well. Melt the butter and add to the mixture along with the lime zest, and whisk until there are no lumps in the mixture. Put your round lace silicone mat on a baking sheet. Spread the mixture on the lace silicone mat, and bake in the oven for 5 minutes. Once cooked, remove from the oven and bend the charcoal lace around a rolling pin to create a curved shape. To serve, scoop 80g/2¾oz coconut soup into each glass over the top of the set mango. Lightly toss the mango cubes in the lime juice and add to the centre of each glass. Decorate the mango with lime zest and mint cress, then finish each glass with the charcoal lace. To make the coconut mangotini, start by warming the mango purée, coconut water and coconut milk in a saucepan. Stir in the sugar to dissolve. Remove from heat. To make the coconut mangotini, start by warming the mango purée, coconut water and coconut milk in a saucepan. Stir in the sugar to dissolve. Remove from heat. Sprinkle the powdered gelatine into a teaspoon of water and leave to bloom for 3–5 minutes. You should be left with about 20g/¾oz of bloomed gelatine. Add this bloomed gelatine to the still warm mango and coconut mixture and stir. Pour into your three serving cups or glasses and set in the fridge overnight. Sprinkle the powdered gelatine into a teaspoon of water and leave to bloom for 3–5 minutes. You should be left with about 20g/¾oz of bloomed gelatine. Add this bloomed gelatine to the still warm mango and coconut mixture and stir. Pour into your three serving cups or glasses and set in the fridge overnight. To make the coconut soup, bring the coconut purée, milk, sugar and pandan leaf to the boil in a saucepan and leave to infuse for 5 minutes. Meanwhile, bring a large saucepan of water to the boil and add the pandan sago. Cook until it is transparent, about 6–8 minutes, then drain and rinse with water. Add the sago to coconut purée mixture and add a pinch of salt. To make the coconut soup, bring the coconut purée, milk, sugar and pandan leaf to the boil in a saucepan and leave to infuse for 5 minutes. Meanwhile, bring a large saucepan of water to the boil and add the pandan sago. Cook until it is transparent, about 6–8 minutes, then drain and rinse with water. Add the sago to coconut purée mixture and add a pinch of salt. To make the charcoal lace, preheat the oven to 200C/180C Fan/Gas 6. Whisk the egg white and icing sugar together in a bowl until smooth. Whisk in the flour and charcoal powder and mix well. Melt the butter and add to the mixture along with the lime zest, and whisk until there are no lumps in the mixture. Put your round lace silicone mat on a baking sheet. Spread the mixture on the lace silicone mat, and bake in the oven for 5 minutes. Once cooked, remove from the oven and bend the charcoal lace around a rolling pin to create a curved shape. To make the charcoal lace, preheat the oven to 200C/180C Fan/Gas 6. Whisk the egg white and icing sugar together in a bowl until smooth. Whisk in the flour and charcoal powder and mix well. Melt the butter and add to the mixture along with the lime zest, and whisk until there are no lumps in the mixture. Put your round lace silicone mat on a baking sheet. Spread the mixture on the lace silicone mat, and bake in the oven for 5 minutes. Once cooked, remove from the oven and bend the charcoal lace around a rolling pin to create a curved shape. To serve, scoop 80g/2¾oz coconut soup into each glass over the top of the set mango. Lightly toss the mango cubes in the lime juice and add to the centre of each glass. Decorate the mango with lime zest and mint cress, then finish each glass with the charcoal lace. To serve, scoop 80g/2¾oz coconut soup into each glass over the top of the set mango. Lightly toss the mango cubes in the lime juice and add to the centre of each glass. Decorate the mango with lime zest and mint cress, then finish each glass with the charcoal lace. | {
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"title": "Coconut mangotini recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This dessert is packed with the exotic flavours of coconut, mango and pandan leaf and is decorated with a charcoal lace. You will need a round silicone lace mat to make this recipe. 200g/7oz mango purée 100g/3½oz coconut water 100g/3½oz coconut milk 30g/1oz caster sugar1g powdered gelatine 200g/7oz mango purée 100g/3½oz coconut water 100g/3½oz coconut milk 30g/1oz caster sugar 1g powdered gelatine 150g/5½oz coconut purée 90ml/3fl oz full-fat milk 25g/1oz caster sugar 4.5g/¼oz pandan leaf45g/1¾oz pandan sago (small tapioca pearls), soaked for 15 minutes in cold waterpinch salt 150g/5½oz coconut purée 90ml/3fl oz full-fat milk 25g/1oz caster sugar 4.5g/¼oz pandan leaf 45g/1¾oz pandan sago (small tapioca pearls), soaked for 15 minutes in cold water pinch salt 45g/1¾oz free-range egg white 35g/1¼oz icing sugar, sieved27g/1oz French T55 flour (baguette flour), sieved3g/⅛oz activated charcoal powder 30g/1oz unsalted butter1 lime, zest only 45g/1¾oz free-range egg white 35g/1¼oz icing sugar, sieved 27g/1oz French T55 flour (baguette flour), sieved 3g/⅛oz activated charcoal powder 30g/1oz unsalted butter 1 lime, zest only 2 limes, juice and zest2 mangoes, peeled and diced1 tbsp mint cress, to serve 2 limes, juice and zest 2 mangoes, peeled and diced 1 tbsp mint cress, to serve Method To make the coconut mangotini, start by warming the mango purée, coconut water and coconut milk in a saucepan. Stir in the sugar to dissolve. Remove from heat.Sprinkle the powdered gelatine into a teaspoon of water and leave to bloom for 3–5 minutes. You should be left with about 20g/¾oz of bloomed gelatine. Add this bloomed gelatine to the still warm mango and coconut mixture and stir. Pour into your three serving cups or glasses and set in the fridge overnight.To make the coconut soup, bring the coconut purée, milk, sugar and pandan leaf to the boil in a saucepan and leave to infuse for 5 minutes. Meanwhile, bring a large saucepan of water to the boil and add the pandan sago. Cook until it is transparent, about 6–8 minutes, then drain and rinse with water. Add the sago to coconut purée mixture and add a pinch of salt.To make the charcoal lace, preheat the oven to 200C/180C Fan/Gas 6. Whisk the egg white and icing sugar together in a bowl until smooth. Whisk in the flour and charcoal powder and mix well. Melt the butter and add to the mixture along with the lime zest, and whisk until there are no lumps in the mixture. Put your round lace silicone mat on a baking sheet. Spread the mixture on the lace silicone mat, and bake in the oven for 5 minutes. Once cooked, remove from the oven and bend the charcoal lace around a rolling pin to create a curved shape. To serve, scoop 80g/2¾oz coconut soup into each glass over the top of the set mango. Lightly toss the mango cubes in the lime juice and add to the centre of each glass. Decorate the mango with lime zest and mint cress, then finish each glass with the charcoal lace. To make the coconut mangotini, start by warming the mango purée, coconut water and coconut milk in a saucepan. Stir in the sugar to dissolve. Remove from heat. To make the coconut mangotini, start by warming the mango purée, coconut water and coconut milk in a saucepan. Stir in the sugar to dissolve. Remove from heat. Sprinkle the powdered gelatine into a teaspoon of water and leave to bloom for 3–5 minutes. You should be left with about 20g/¾oz of bloomed gelatine. Add this bloomed gelatine to the still warm mango and coconut mixture and stir. Pour into your three serving cups or glasses and set in the fridge overnight. Sprinkle the powdered gelatine into a teaspoon of water and leave to bloom for 3–5 minutes. You should be left with about 20g/¾oz of bloomed gelatine. Add this bloomed gelatine to the still warm mango and coconut mixture and stir. Pour into your three serving cups or glasses and set in the fridge overnight. To make the coconut soup, bring the coconut purée, milk, sugar and pandan leaf to the boil in a saucepan and leave to infuse for 5 minutes. Meanwhile, bring a large saucepan of water to the boil and add the pandan sago. Cook until it is transparent, about 6–8 minutes, then drain and rinse with water. Add the sago to coconut purée mixture and add a pinch of salt. To make the coconut soup, bring the coconut purée, milk, sugar and pandan leaf to the boil in a saucepan and leave to infuse for 5 minutes. Meanwhile, bring a large saucepan of water to the boil and add the pandan sago. Cook until it is transparent, about 6–8 minutes, then drain and rinse with water. Add the sago to coconut purée mixture and add a pinch of salt. To make the charcoal lace, preheat the oven to 200C/180C Fan/Gas 6. Whisk the egg white and icing sugar together in a bowl until smooth. Whisk in the flour and charcoal powder and mix well. Melt the butter and add to the mixture along with the lime zest, and whisk until there are no lumps in the mixture. Put your round lace silicone mat on a baking sheet. Spread the mixture on the lace silicone mat, and bake in the oven for 5 minutes. Once cooked, remove from the oven and bend the charcoal lace around a rolling pin to create a curved shape. To make the charcoal lace, preheat the oven to 200C/180C Fan/Gas 6. Whisk the egg white and icing sugar together in a bowl until smooth. Whisk in the flour and charcoal powder and mix well. Melt the butter and add to the mixture along with the lime zest, and whisk until there are no lumps in the mixture. Put your round lace silicone mat on a baking sheet. Spread the mixture on the lace silicone mat, and bake in the oven for 5 minutes. Once cooked, remove from the oven and bend the charcoal lace around a rolling pin to create a curved shape. To serve, scoop 80g/2¾oz coconut soup into each glass over the top of the set mango. Lightly toss the mango cubes in the lime juice and add to the centre of each glass. Decorate the mango with lime zest and mint cress, then finish each glass with the charcoal lace. To serve, scoop 80g/2¾oz coconut soup into each glass over the top of the set mango. Lightly toss the mango cubes in the lime juice and add to the centre of each glass. Decorate the mango with lime zest and mint cress, then finish each glass with the charcoal lace."
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} | 94e1315bce3f2101043c5b35343cef87667cc117f30c0ecafbb5d5fdcc286759 | Cocktail cakes recipe
Preheat the oven to 200C/180C Fan/Gas 4 and line a 12-hole muffin tin with paper cases. To make the basic cake mixture, place all the ingredients into a free-standing mixer with a whisk attachment and mix on medium speed until smooth. Divide the mixture into three even amounts in three separate bowls.To the first bowl, make the piña colada cake by mixing in the desiccated coconut and chopped pineapple. In a separate small mug, mix the instant coffee with ½ tsp of boiling water to dissolve, then add this into the second bowl to make the espresso martini cake.To the third bowl, make the mojito cake by mixing in the finely chopped mint and lime zest.Divide the cake mixtures evenly between the 12 paper cases to create 4 cakes of each flavour. Bake for 12 minutes until golden and springy to touch. Allow to cool. Make the cocktails while the cakes are cooling. To make the piña colada cocktail, blend the rum, pineapple juice, orange juice, coconut cream and lime juicewith a scoop of ice in a blender until smooth. To make the espresso martini cocktail, fill a cocktail shaker with ice then add the vodka, 1½ tablespoons coffee liqueur, brewed espresso, sugar syrup and shake vigorously to chill. Strain into a glass.To make the mojito, bruise the whole mint leaves in a glass, then add the rum, lime juice and sugar syrup and stir very well.Remove the cakes from their paper cases and place each one into a dessert glass – use a decorative glass that a teaspoon can fit into, such as a whisky-style glass or short tumbler. To assemble the piña colada cocktail cakes, soak the 4 coconut cakes with the piña colada cocktail so that the cakes are soaked but not drowning. Whisk together the oat-based whipping cream and coconut cream until frothy and spoon over the cakes. Decorate each one with a maraschino cherry, wedge of pineapple, cocktail umbrella and anything sparkly. To assemble the espresso martini cocktail cakes, spoon enough espresso martini cocktail onto the 4 espresso cakes as before.Whisk the oat-based whipping cream with the remaining tablespoon of coffee liqueur until frothy. Spoon evenly over the cakes. Finish with a coffee bean or two and a touch of gold lustre dust, if you like.To assemble the mojito cocktail cakes, spoon the mojito cocktail onto the 4 lime cakes to soak as before. Sprinkle each cake with 1 teaspoon of demerara sugar, some chopped mint leaves and a grating of lime zest. Preheat the oven to 200C/180C Fan/Gas 4 and line a 12-hole muffin tin with paper cases. Preheat the oven to 200C/180C Fan/Gas 4 and line a 12-hole muffin tin with paper cases. To make the basic cake mixture, place all the ingredients into a free-standing mixer with a whisk attachment and mix on medium speed until smooth. Divide the mixture into three even amounts in three separate bowls. To make the basic cake mixture, place all the ingredients into a free-standing mixer with a whisk attachment and mix on medium speed until smooth. Divide the mixture into three even amounts in three separate bowls. To the first bowl, make the piña colada cake by mixing in the desiccated coconut and chopped pineapple. To the first bowl, make the piña colada cake by mixing in the desiccated coconut and chopped pineapple. In a separate small mug, mix the instant coffee with ½ tsp of boiling water to dissolve, then add this into the second bowl to make the espresso martini cake. In a separate small mug, mix the instant coffee with ½ tsp of boiling water to dissolve, then add this into the second bowl to make the espresso martini cake. To the third bowl, make the mojito cake by mixing in the finely chopped mint and lime zest. To the third bowl, make the mojito cake by mixing in the finely chopped mint and lime zest. Divide the cake mixtures evenly between the 12 paper cases to create 4 cakes of each flavour. Bake for 12 minutes until golden and springy to touch. Allow to cool. Divide the cake mixtures evenly between the 12 paper cases to create 4 cakes of each flavour. Bake for 12 minutes until golden and springy to touch. Allow to cool. Make the cocktails while the cakes are cooling. To make the piña colada cocktail, blend the rum, pineapple juice, orange juice, coconut cream and lime juicewith a scoop of ice in a blender until smooth. Make the cocktails while the cakes are cooling. To make the piña colada cocktail, blend the rum, pineapple juice, orange juice, coconut cream and lime juice with a scoop of ice in a blender until smooth. To make the espresso martini cocktail, fill a cocktail shaker with ice then add the vodka, 1½ tablespoons coffee liqueur, brewed espresso, sugar syrup and shake vigorously to chill. Strain into a glass. To make the espresso martini cocktail, fill a cocktail shaker with ice then add the vodka, 1½ tablespoons coffee liqueur, brewed espresso, sugar syrup and shake vigorously to chill. Strain into a glass. To make the mojito, bruise the whole mint leaves in a glass, then add the rum, lime juice and sugar syrup and stir very well. To make the mojito, bruise the whole mint leaves in a glass, then add the rum, lime juice and sugar syrup and stir very well. Remove the cakes from their paper cases and place each one into a dessert glass – use a decorative glass that a teaspoon can fit into, such as a whisky-style glass or short tumbler. Remove the cakes from their paper cases and place each one into a dessert glass – use a decorative glass that a teaspoon can fit into, such as a whisky-style glass or short tumbler. To assemble the piña colada cocktail cakes, soak the 4 coconut cakes with the piña colada cocktail so that the cakes are soaked but not drowning. To assemble the piña colada cocktail cakes, soak the 4 coconut cakes with the piña colada cocktail so that the cakes are soaked but not drowning. Whisk together the oat-based whipping cream and coconut cream until frothy and spoon over the cakes. Decorate each one with a maraschino cherry, wedge of pineapple, cocktail umbrella and anything sparkly. Whisk together the oat-based whipping cream and coconut cream until frothy and spoon over the cakes. Decorate each one with a maraschino cherry, wedge of pineapple, cocktail umbrella and anything sparkly. To assemble the espresso martini cocktail cakes, spoon enough espresso martini cocktail onto the 4 espresso cakes as before. To assemble the espresso martini cocktail cakes, spoon enough espresso martini cocktail onto the 4 espresso cakes as before. Whisk the oat-based whipping cream with the remaining tablespoon of coffee liqueur until frothy. Spoon evenly over the cakes. Finish with a coffee bean or two and a touch of gold lustre dust, if you like. Whisk the oat-based whipping cream with the remaining tablespoon of coffee liqueur until frothy. Spoon evenly over the cakes. Finish with a coffee bean or two and a touch of gold lustre dust, if you like. To assemble the mojito cocktail cakes, spoon the mojito cocktail onto the 4 lime cakes to soak as before. Sprinkle each cake with 1 teaspoon of demerara sugar, some chopped mint leaves and a grating of lime zest. To assemble the mojito cocktail cakes, spoon the mojito cocktail onto the 4 lime cakes to soak as before. Sprinkle each cake with 1 teaspoon of demerara sugar, some chopped mint leaves and a grating of lime zest. | {
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"title": "Cocktail cakes recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 4 and line a 12-hole muffin tin with paper cases. To make the basic cake mixture, place all the ingredients into a free-standing mixer with a whisk attachment and mix on medium speed until smooth. Divide the mixture into three even amounts in three separate bowls.To the first bowl, make the piña colada cake by mixing in the desiccated coconut and chopped pineapple. In a separate small mug, mix the instant coffee with ½ tsp of boiling water to dissolve, then add this into the second bowl to make the espresso martini cake.To the third bowl, make the mojito cake by mixing in the finely chopped mint and lime zest.Divide the cake mixtures evenly between the 12 paper cases to create 4 cakes of each flavour. Bake for 12 minutes until golden and springy to touch. Allow to cool. Make the cocktails while the cakes are cooling. To make the piña colada cocktail, blend the rum, pineapple juice, orange juice, coconut cream and lime juicewith a scoop of ice in a blender until smooth. To make the espresso martini cocktail, fill a cocktail shaker with ice then add the vodka, 1½ tablespoons coffee liqueur, brewed espresso, sugar syrup and shake vigorously to chill. Strain into a glass.To make the mojito, bruise the whole mint leaves in a glass, then add the rum, lime juice and sugar syrup and stir very well.Remove the cakes from their paper cases and place each one into a dessert glass – use a decorative glass that a teaspoon can fit into, such as a whisky-style glass or short tumbler. To assemble the piña colada cocktail cakes, soak the 4 coconut cakes with the piña colada cocktail so that the cakes are soaked but not drowning. Whisk together the oat-based whipping cream and coconut cream until frothy and spoon over the cakes. Decorate each one with a maraschino cherry, wedge of pineapple, cocktail umbrella and anything sparkly. To assemble the espresso martini cocktail cakes, spoon enough espresso martini cocktail onto the 4 espresso cakes as before.Whisk the oat-based whipping cream with the remaining tablespoon of coffee liqueur until frothy. Spoon evenly over the cakes. Finish with a coffee bean or two and a touch of gold lustre dust, if you like.To assemble the mojito cocktail cakes, spoon the mojito cocktail onto the 4 lime cakes to soak as before. Sprinkle each cake with 1 teaspoon of demerara sugar, some chopped mint leaves and a grating of lime zest. Preheat the oven to 200C/180C Fan/Gas 4 and line a 12-hole muffin tin with paper cases. Preheat the oven to 200C/180C Fan/Gas 4 and line a 12-hole muffin tin with paper cases. To make the basic cake mixture, place all the ingredients into a free-standing mixer with a whisk attachment and mix on medium speed until smooth. Divide the mixture into three even amounts in three separate bowls. To make the basic cake mixture, place all the ingredients into a free-standing mixer with a whisk attachment and mix on medium speed until smooth. Divide the mixture into three even amounts in three separate bowls. To the first bowl, make the piña colada cake by mixing in the desiccated coconut and chopped pineapple. To the first bowl, make the piña colada cake by mixing in the desiccated coconut and chopped pineapple. In a separate small mug, mix the instant coffee with ½ tsp of boiling water to dissolve, then add this into the second bowl to make the espresso martini cake. In a separate small mug, mix the instant coffee with ½ tsp of boiling water to dissolve, then add this into the second bowl to make the espresso martini cake. To the third bowl, make the mojito cake by mixing in the finely chopped mint and lime zest. To the third bowl, make the mojito cake by mixing in the finely chopped mint and lime zest. Divide the cake mixtures evenly between the 12 paper cases to create 4 cakes of each flavour. Bake for 12 minutes until golden and springy to touch. Allow to cool. Divide the cake mixtures evenly between the 12 paper cases to create 4 cakes of each flavour. Bake for 12 minutes until golden and springy to touch. Allow to cool. Make the cocktails while the cakes are cooling. To make the piña colada cocktail, blend the rum, pineapple juice, orange juice, coconut cream and lime juicewith a scoop of ice in a blender until smooth. Make the cocktails while the cakes are cooling. To make the piña colada cocktail, blend the rum, pineapple juice, orange juice, coconut cream and lime juice with a scoop of ice in a blender until smooth. To make the espresso martini cocktail, fill a cocktail shaker with ice then add the vodka, 1½ tablespoons coffee liqueur, brewed espresso, sugar syrup and shake vigorously to chill. Strain into a glass. To make the espresso martini cocktail, fill a cocktail shaker with ice then add the vodka, 1½ tablespoons coffee liqueur, brewed espresso, sugar syrup and shake vigorously to chill. Strain into a glass. To make the mojito, bruise the whole mint leaves in a glass, then add the rum, lime juice and sugar syrup and stir very well. To make the mojito, bruise the whole mint leaves in a glass, then add the rum, lime juice and sugar syrup and stir very well. Remove the cakes from their paper cases and place each one into a dessert glass – use a decorative glass that a teaspoon can fit into, such as a whisky-style glass or short tumbler. Remove the cakes from their paper cases and place each one into a dessert glass – use a decorative glass that a teaspoon can fit into, such as a whisky-style glass or short tumbler. To assemble the piña colada cocktail cakes, soak the 4 coconut cakes with the piña colada cocktail so that the cakes are soaked but not drowning. To assemble the piña colada cocktail cakes, soak the 4 coconut cakes with the piña colada cocktail so that the cakes are soaked but not drowning. Whisk together the oat-based whipping cream and coconut cream until frothy and spoon over the cakes. Decorate each one with a maraschino cherry, wedge of pineapple, cocktail umbrella and anything sparkly. Whisk together the oat-based whipping cream and coconut cream until frothy and spoon over the cakes. Decorate each one with a maraschino cherry, wedge of pineapple, cocktail umbrella and anything sparkly. To assemble the espresso martini cocktail cakes, spoon enough espresso martini cocktail onto the 4 espresso cakes as before. To assemble the espresso martini cocktail cakes, spoon enough espresso martini cocktail onto the 4 espresso cakes as before. Whisk the oat-based whipping cream with the remaining tablespoon of coffee liqueur until frothy. Spoon evenly over the cakes. Finish with a coffee bean or two and a touch of gold lustre dust, if you like. Whisk the oat-based whipping cream with the remaining tablespoon of coffee liqueur until frothy. Spoon evenly over the cakes. Finish with a coffee bean or two and a touch of gold lustre dust, if you like. To assemble the mojito cocktail cakes, spoon the mojito cocktail onto the 4 lime cakes to soak as before. Sprinkle each cake with 1 teaspoon of demerara sugar, some chopped mint leaves and a grating of lime zest. To assemble the mojito cocktail cakes, spoon the mojito cocktail onto the 4 lime cakes to soak as before. Sprinkle each cake with 1 teaspoon of demerara sugar, some chopped mint leaves and a grating of lime zest."
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} | 5f4d7ab9384f8ea01381d1d2a60eb32ad728810b230837657fc4785a2611dcf9 | Fried hen of the wood bites recipe
An average of 4.5 out of 5 stars from 2 ratings Crisp and crunchy mushroom bites, perfect as a side, movie snack or starter. 200g/7oz hen of the wood’s mushrooms (maitake mushrooms) 20g/1oz kombu seaweed 4 whole shallots, thinly sliced 3 tsp salt120g/4½oz plain flour60g/2¼oz corn flour60g/2¼oz tapioca flour 1 tsp baking powder 1 tsp garlic powder1 tsp paprika200g/7oz coconut cream1 lemon, juiced vegetable oil, to deep frysriracha lime juice 200g/7oz hen of the wood’s mushrooms (maitake mushrooms) 20g/1oz kombu seaweed 4 whole shallots, thinly sliced 3 tsp salt 120g/4½oz plain flour 60g/2¼oz corn flour 60g/2¼oz tapioca flour 1 tsp baking powder 1 tsp garlic powder 1 tsp paprika 200g/7oz coconut cream 1 lemon, juiced vegetable oil, to deep fry sriracha lime juice Method Break the mushrooms into small bite sized pieces. Place in a bowl to one side. In a large saucepan put 1 litre/1¾ pint water, kombu, shallots, and 2 tsp of salt. Place on high heat and bring up to a simmer. Put the mushroom pieces into the simmering liquid and poach for 5 minutes. Ensure the stock stays on a simmer and never boils as this will break the mushrooms apart. After 5 minutes scoop the mushrooms out of the liquid and place in a colander to drain. In a clean bowl combine the plain flour, corn flour, tapioca flour, baking powder, 1 tsp salt, garlic powder and paprika. Mix with a whisk to ensure it is fully combined. Place to one side.In a separate clean bowl place the coconut cream and lemon juice. Mix to incorporate then set aside. Place the drained mushrooms into the dry ingredient and coat thoroughly. Dust off the excess flour and place into the coconut mixture. Ensure that each piece is covered then transfer back into the dry ingredients. Toss the bowl to allow the mushroom pieces to coat evenly and form a crumb like exterior. Remove the bites from the dry mix and shake off any excess flour. To fry, half fill a medium saucepan with oil and place over medium high heat. Heat to roughly 190C (a cube of bread should turn golden in roughly 2 minutes when the oil is hot). CAUTION: hot oil can be dangerous. Do not leave unattended.Place the bites into the oil and fry for 6–8 minutes or until they turn golden brown. Once brown and crispy, use a slotted spoon and remove from the oil. Place in a bowl and toss with salt and pepper. Serve immediately with sriracha and a squeeze of lime. Break the mushrooms into small bite sized pieces. Place in a bowl to one side. Break the mushrooms into small bite sized pieces. Place in a bowl to one side. In a large saucepan put 1 litre/1¾ pint water, kombu, shallots, and 2 tsp of salt. Place on high heat and bring up to a simmer. In a large saucepan put 1 litre/1¾ pint water, kombu, shallots, and 2 tsp of salt. Place on high heat and bring up to a simmer. Put the mushroom pieces into the simmering liquid and poach for 5 minutes. Ensure the stock stays on a simmer and never boils as this will break the mushrooms apart. Put the mushroom pieces into the simmering liquid and poach for 5 minutes. Ensure the stock stays on a simmer and never boils as this will break the mushrooms apart. After 5 minutes scoop the mushrooms out of the liquid and place in a colander to drain. After 5 minutes scoop the mushrooms out of the liquid and place in a colander to drain. In a clean bowl combine the plain flour, corn flour, tapioca flour, baking powder, 1 tsp salt, garlic powder and paprika. Mix with a whisk to ensure it is fully combined. Place to one side. In a clean bowl combine the plain flour, corn flour, tapioca flour, baking powder, 1 tsp salt, garlic powder and paprika. Mix with a whisk to ensure it is fully combined. Place to one side. In a separate clean bowl place the coconut cream and lemon juice. Mix to incorporate then set aside. In a separate clean bowl place the coconut cream and lemon juice. Mix to incorporate then set aside. Place the drained mushrooms into the dry ingredient and coat thoroughly. Dust off the excess flour and place into the coconut mixture. Ensure that each piece is covered then transfer back into the dry ingredients. Toss the bowl to allow the mushroom pieces to coat evenly and form a crumb like exterior. Remove the bites from the dry mix and shake off any excess flour. Place the drained mushrooms into the dry ingredient and coat thoroughly. Dust off the excess flour and place into the coconut mixture. Ensure that each piece is covered then transfer back into the dry ingredients. Toss the bowl to allow the mushroom pieces to coat evenly and form a crumb like exterior. Remove the bites from the dry mix and shake off any excess flour. To fry, half fill a medium saucepan with oil and place over medium high heat. Heat to roughly 190C (a cube of bread should turn golden in roughly 2 minutes when the oil is hot). CAUTION: hot oil can be dangerous. Do not leave unattended. To fry, half fill a medium saucepan with oil and place over medium high heat. Heat to roughly 190C (a cube of bread should turn golden in roughly 2 minutes when the oil is hot). CAUTION: hot oil can be dangerous. Do not leave unattended. Place the bites into the oil and fry for 6–8 minutes or until they turn golden brown. Once brown and crispy, use a slotted spoon and remove from the oil. Place in a bowl and toss with salt and pepper. Place the bites into the oil and fry for 6–8 minutes or until they turn golden brown. Once brown and crispy, use a slotted spoon and remove from the oil. Place in a bowl and toss with salt and pepper. Serve immediately with sriracha and a squeeze of lime. Serve immediately with sriracha and a squeeze of lime. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/fowl_fried_hen_of_the_28264",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fried hen of the wood bites recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Crisp and crunchy mushroom bites, perfect as a side, movie snack or starter. 200g/7oz hen of the wood’s mushrooms (maitake mushrooms) 20g/1oz kombu seaweed 4 whole shallots, thinly sliced 3 tsp salt120g/4½oz plain flour60g/2¼oz corn flour60g/2¼oz tapioca flour 1 tsp baking powder 1 tsp garlic powder1 tsp paprika200g/7oz coconut cream1 lemon, juiced vegetable oil, to deep frysriracha lime juice 200g/7oz hen of the wood’s mushrooms (maitake mushrooms) 20g/1oz kombu seaweed 4 whole shallots, thinly sliced 3 tsp salt 120g/4½oz plain flour 60g/2¼oz corn flour 60g/2¼oz tapioca flour 1 tsp baking powder 1 tsp garlic powder 1 tsp paprika 200g/7oz coconut cream 1 lemon, juiced vegetable oil, to deep fry sriracha lime juice Method Break the mushrooms into small bite sized pieces. Place in a bowl to one side. In a large saucepan put 1 litre/1¾ pint water, kombu, shallots, and 2 tsp of salt. Place on high heat and bring up to a simmer. Put the mushroom pieces into the simmering liquid and poach for 5 minutes. Ensure the stock stays on a simmer and never boils as this will break the mushrooms apart. After 5 minutes scoop the mushrooms out of the liquid and place in a colander to drain. In a clean bowl combine the plain flour, corn flour, tapioca flour, baking powder, 1 tsp salt, garlic powder and paprika. Mix with a whisk to ensure it is fully combined. Place to one side.In a separate clean bowl place the coconut cream and lemon juice. Mix to incorporate then set aside. Place the drained mushrooms into the dry ingredient and coat thoroughly. Dust off the excess flour and place into the coconut mixture. Ensure that each piece is covered then transfer back into the dry ingredients. Toss the bowl to allow the mushroom pieces to coat evenly and form a crumb like exterior. Remove the bites from the dry mix and shake off any excess flour. To fry, half fill a medium saucepan with oil and place over medium high heat. Heat to roughly 190C (a cube of bread should turn golden in roughly 2 minutes when the oil is hot). CAUTION: hot oil can be dangerous. Do not leave unattended.Place the bites into the oil and fry for 6–8 minutes or until they turn golden brown. Once brown and crispy, use a slotted spoon and remove from the oil. Place in a bowl and toss with salt and pepper. Serve immediately with sriracha and a squeeze of lime. Break the mushrooms into small bite sized pieces. Place in a bowl to one side. Break the mushrooms into small bite sized pieces. Place in a bowl to one side. In a large saucepan put 1 litre/1¾ pint water, kombu, shallots, and 2 tsp of salt. Place on high heat and bring up to a simmer. In a large saucepan put 1 litre/1¾ pint water, kombu, shallots, and 2 tsp of salt. Place on high heat and bring up to a simmer. Put the mushroom pieces into the simmering liquid and poach for 5 minutes. Ensure the stock stays on a simmer and never boils as this will break the mushrooms apart. Put the mushroom pieces into the simmering liquid and poach for 5 minutes. Ensure the stock stays on a simmer and never boils as this will break the mushrooms apart. After 5 minutes scoop the mushrooms out of the liquid and place in a colander to drain. After 5 minutes scoop the mushrooms out of the liquid and place in a colander to drain. In a clean bowl combine the plain flour, corn flour, tapioca flour, baking powder, 1 tsp salt, garlic powder and paprika. Mix with a whisk to ensure it is fully combined. Place to one side. In a clean bowl combine the plain flour, corn flour, tapioca flour, baking powder, 1 tsp salt, garlic powder and paprika. Mix with a whisk to ensure it is fully combined. Place to one side. In a separate clean bowl place the coconut cream and lemon juice. Mix to incorporate then set aside. In a separate clean bowl place the coconut cream and lemon juice. Mix to incorporate then set aside. Place the drained mushrooms into the dry ingredient and coat thoroughly. Dust off the excess flour and place into the coconut mixture. Ensure that each piece is covered then transfer back into the dry ingredients. Toss the bowl to allow the mushroom pieces to coat evenly and form a crumb like exterior. Remove the bites from the dry mix and shake off any excess flour. Place the drained mushrooms into the dry ingredient and coat thoroughly. Dust off the excess flour and place into the coconut mixture. Ensure that each piece is covered then transfer back into the dry ingredients. Toss the bowl to allow the mushroom pieces to coat evenly and form a crumb like exterior. Remove the bites from the dry mix and shake off any excess flour. To fry, half fill a medium saucepan with oil and place over medium high heat. Heat to roughly 190C (a cube of bread should turn golden in roughly 2 minutes when the oil is hot). CAUTION: hot oil can be dangerous. Do not leave unattended. To fry, half fill a medium saucepan with oil and place over medium high heat. Heat to roughly 190C (a cube of bread should turn golden in roughly 2 minutes when the oil is hot). CAUTION: hot oil can be dangerous. Do not leave unattended. Place the bites into the oil and fry for 6–8 minutes or until they turn golden brown. Once brown and crispy, use a slotted spoon and remove from the oil. Place in a bowl and toss with salt and pepper. Place the bites into the oil and fry for 6–8 minutes or until they turn golden brown. Once brown and crispy, use a slotted spoon and remove from the oil. Place in a bowl and toss with salt and pepper. Serve immediately with sriracha and a squeeze of lime. Serve immediately with sriracha and a squeeze of lime."
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} | a172392cbaa2a98f7634d3deb63b549b9233e03ee129a730be4ab19cdebcf778 | Piña colada recipe
An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pinacolada_86525_16x9.jpg The piña colada is the ultimate tiki cocktail, made up of rum, pineapple and coconut. An absolute winning formula. 50ml/2fl oz white or golden rum50ml/2fl oz pineapple juice50ml/2fl oz coconut cream (such as Coco Lopez or Coco Re’al)5ml/1 tsp freshly squeezed lime juice1 dash Angostura bittershandful ice 50ml/2fl oz white or golden rum 50ml/2fl oz pineapple juice 50ml/2fl oz coconut cream (such as Coco Lopez or Coco Re’al) 5ml/1 tsp freshly squeezed lime juice 1 dash Angostura bitters handful ice Method Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth.To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry. Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth. Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth. To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry. To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry. Recipe tips Pineapple wedges or leaves, coconut chips, maraschino cherries and perhaps even a paper umbrella are all fun garnishes for this tropical delight! | {
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"url": "https://www.bbc.co.uk/food/recipes/pinacolada_86525",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Piña colada recipe",
"content": "An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pinacolada_86525_16x9.jpg The piña colada is the ultimate tiki cocktail, made up of rum, pineapple and coconut. An absolute winning formula. 50ml/2fl oz white or golden rum50ml/2fl oz pineapple juice50ml/2fl oz coconut cream (such as Coco Lopez or Coco Re’al)5ml/1 tsp freshly squeezed lime juice1 dash Angostura bittershandful ice 50ml/2fl oz white or golden rum 50ml/2fl oz pineapple juice 50ml/2fl oz coconut cream (such as Coco Lopez or Coco Re’al) 5ml/1 tsp freshly squeezed lime juice 1 dash Angostura bitters handful ice Method Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth.To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry. Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth. Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth. To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry. To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry. Recipe tips Pineapple wedges or leaves, coconut chips, maraschino cherries and perhaps even a paper umbrella are all fun garnishes for this tropical delight!"
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} | ad918074379574aec05230ae677b59dbc89f01e609bf9aca5541993644ba7600 | Seared lamb with coconut harissa sauce recipe
Seared lamb with coconut harissa sauce and tomato salad An average of 4.8 out of 5 stars from 5 ratings This makes a great Sunday lunch option for spring or summer as it is lighter than a traditional roast but still full of flavour. 2 large garlic cloves, crushed5cm/2in piece fresh root ginger, peeled and finely grated2 tsp ground cumin1 tsp ground cinnamonpinch caster sugar2 tbsp light soy sauce1 tbsp rice wine vinegarfreshly ground black pepper 4 x 150g/5½oz lamb leg steaks, at room temperature2 tbsp olive oil 2 large garlic cloves, crushed 5cm/2in piece fresh root ginger, peeled and finely grated 2 tsp ground cumin 1 tsp ground cinnamon pinch caster sugar 2 tbsp light soy sauce 1 tbsp rice wine vinegar freshly ground black pepper 4 x 150g/5½oz lamb leg steaks, at room temperature 2 tbsp olive oil 250ml/9fl oz coconut cream2 tbsp rose harissa2 tsp caster sugarsea salt 250ml/9fl oz coconut cream 2 tbsp rose harissa 2 tsp caster sugar sea salt 2 handfuls red, yellow and baby plum tomatoes, cut in half½ small red onion, thinly sliced into half moons1 garlic clove, crushed1 tsp rice wine vinegar1 tsp caster sugar½ tsp pul biber (Aleppo pepper)handful picked dill fronds, coriander leaves and roughly chopped mint leavessalt 2 handfuls red, yellow and baby plum tomatoes, cut in half ½ small red onion, thinly sliced into half moons 1 garlic clove, crushed 1 tsp rice wine vinegar 1 tsp caster sugar ½ tsp pul biber (Aleppo pepper) handful picked dill fronds, coriander leaves and roughly chopped mint leaves salt knob of butter400g/14oz jasmine rice, steamed large handful salted peanuts, roughly chopped knob of butter 400g/14oz jasmine rice, steamed large handful salted peanuts, roughly chopped Method To make the lamb, mix the garlic, ginger, cumin, cinnamon, sugar, soy sauce and vinegar together in a large bowl and season well with black pepper. Marinate the lamb in this garlic mixture for at least 30 minutes. Place a frying pan with the oil over a medium-high heat and once hot, fry the lamb leg steaks for a few minutes on each side until nicely browned and cooked through. Cover with kitchen foil and leave to rest. To make the sauce, place the coconut cream, rose harissa and sugar in a small saucepan over a medium-high heat and mix together. Bring to the boil and then stir until reduced and thickened a little to a creamy consistency. Season with salt and set aside.To make the salad, place the tomatoes, onion, garlic, vinegar, sugar and pul biber in a salad bowl. Mix well and season with salt. Add the herbs and lightly toss them into the salad. To serve, slice the lamb into 1cm/½in strips. Stir the butter into the rice and divide between four plates. Add the salad to the plates and then add the lamb strips. Serve with the coconut harissa sauce and chopped peanuts. To make the lamb, mix the garlic, ginger, cumin, cinnamon, sugar, soy sauce and vinegar together in a large bowl and season well with black pepper. Marinate the lamb in this garlic mixture for at least 30 minutes. To make the lamb, mix the garlic, ginger, cumin, cinnamon, sugar, soy sauce and vinegar together in a large bowl and season well with black pepper. Marinate the lamb in this garlic mixture for at least 30 minutes. Place a frying pan with the oil over a medium-high heat and once hot, fry the lamb leg steaks for a few minutes on each side until nicely browned and cooked through. Cover with kitchen foil and leave to rest. Place a frying pan with the oil over a medium-high heat and once hot, fry the lamb leg steaks for a few minutes on each side until nicely browned and cooked through. Cover with kitchen foil and leave to rest. To make the sauce, place the coconut cream, rose harissa and sugar in a small saucepan over a medium-high heat and mix together. Bring to the boil and then stir until reduced and thickened a little to a creamy consistency. Season with salt and set aside. To make the sauce, place the coconut cream, rose harissa and sugar in a small saucepan over a medium-high heat and mix together. Bring to the boil and then stir until reduced and thickened a little to a creamy consistency. Season with salt and set aside. To make the salad, place the tomatoes, onion, garlic, vinegar, sugar and pul biber in a salad bowl. Mix well and season with salt. Add the herbs and lightly toss them into the salad. To make the salad, place the tomatoes, onion, garlic, vinegar, sugar and pul biber in a salad bowl. Mix well and season with salt. Add the herbs and lightly toss them into the salad. To serve, slice the lamb into 1cm/½in strips. Stir the butter into the rice and divide between four plates. Add the salad to the plates and then add the lamb strips. Serve with the coconut harissa sauce and chopped peanuts. To serve, slice the lamb into 1cm/½in strips. Stir the butter into the rice and divide between four plates. Add the salad to the plates and then add the lamb strips. Serve with the coconut harissa sauce and chopped peanuts. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Seared lamb with coconut harissa sauce recipe",
"content": "Seared lamb with coconut harissa sauce and tomato salad An average of 4.8 out of 5 stars from 5 ratings This makes a great Sunday lunch option for spring or summer as it is lighter than a traditional roast but still full of flavour. 2 large garlic cloves, crushed5cm/2in piece fresh root ginger, peeled and finely grated2 tsp ground cumin1 tsp ground cinnamonpinch caster sugar2 tbsp light soy sauce1 tbsp rice wine vinegarfreshly ground black pepper 4 x 150g/5½oz lamb leg steaks, at room temperature2 tbsp olive oil 2 large garlic cloves, crushed 5cm/2in piece fresh root ginger, peeled and finely grated 2 tsp ground cumin 1 tsp ground cinnamon pinch caster sugar 2 tbsp light soy sauce 1 tbsp rice wine vinegar freshly ground black pepper 4 x 150g/5½oz lamb leg steaks, at room temperature 2 tbsp olive oil 250ml/9fl oz coconut cream2 tbsp rose harissa2 tsp caster sugarsea salt 250ml/9fl oz coconut cream 2 tbsp rose harissa 2 tsp caster sugar sea salt 2 handfuls red, yellow and baby plum tomatoes, cut in half½ small red onion, thinly sliced into half moons1 garlic clove, crushed1 tsp rice wine vinegar1 tsp caster sugar½ tsp pul biber (Aleppo pepper)handful picked dill fronds, coriander leaves and roughly chopped mint leavessalt 2 handfuls red, yellow and baby plum tomatoes, cut in half ½ small red onion, thinly sliced into half moons 1 garlic clove, crushed 1 tsp rice wine vinegar 1 tsp caster sugar ½ tsp pul biber (Aleppo pepper) handful picked dill fronds, coriander leaves and roughly chopped mint leaves salt knob of butter400g/14oz jasmine rice, steamed large handful salted peanuts, roughly chopped knob of butter 400g/14oz jasmine rice, steamed large handful salted peanuts, roughly chopped Method To make the lamb, mix the garlic, ginger, cumin, cinnamon, sugar, soy sauce and vinegar together in a large bowl and season well with black pepper. Marinate the lamb in this garlic mixture for at least 30 minutes. Place a frying pan with the oil over a medium-high heat and once hot, fry the lamb leg steaks for a few minutes on each side until nicely browned and cooked through. Cover with kitchen foil and leave to rest. To make the sauce, place the coconut cream, rose harissa and sugar in a small saucepan over a medium-high heat and mix together. Bring to the boil and then stir until reduced and thickened a little to a creamy consistency. Season with salt and set aside.To make the salad, place the tomatoes, onion, garlic, vinegar, sugar and pul biber in a salad bowl. Mix well and season with salt. Add the herbs and lightly toss them into the salad. To serve, slice the lamb into 1cm/½in strips. Stir the butter into the rice and divide between four plates. Add the salad to the plates and then add the lamb strips. Serve with the coconut harissa sauce and chopped peanuts. To make the lamb, mix the garlic, ginger, cumin, cinnamon, sugar, soy sauce and vinegar together in a large bowl and season well with black pepper. Marinate the lamb in this garlic mixture for at least 30 minutes. To make the lamb, mix the garlic, ginger, cumin, cinnamon, sugar, soy sauce and vinegar together in a large bowl and season well with black pepper. Marinate the lamb in this garlic mixture for at least 30 minutes. Place a frying pan with the oil over a medium-high heat and once hot, fry the lamb leg steaks for a few minutes on each side until nicely browned and cooked through. Cover with kitchen foil and leave to rest. Place a frying pan with the oil over a medium-high heat and once hot, fry the lamb leg steaks for a few minutes on each side until nicely browned and cooked through. Cover with kitchen foil and leave to rest. To make the sauce, place the coconut cream, rose harissa and sugar in a small saucepan over a medium-high heat and mix together. Bring to the boil and then stir until reduced and thickened a little to a creamy consistency. Season with salt and set aside. To make the sauce, place the coconut cream, rose harissa and sugar in a small saucepan over a medium-high heat and mix together. Bring to the boil and then stir until reduced and thickened a little to a creamy consistency. Season with salt and set aside. To make the salad, place the tomatoes, onion, garlic, vinegar, sugar and pul biber in a salad bowl. Mix well and season with salt. Add the herbs and lightly toss them into the salad. To make the salad, place the tomatoes, onion, garlic, vinegar, sugar and pul biber in a salad bowl. Mix well and season with salt. Add the herbs and lightly toss them into the salad. To serve, slice the lamb into 1cm/½in strips. Stir the butter into the rice and divide between four plates. Add the salad to the plates and then add the lamb strips. Serve with the coconut harissa sauce and chopped peanuts. To serve, slice the lamb into 1cm/½in strips. Stir the butter into the rice and divide between four plates. Add the salad to the plates and then add the lamb strips. Serve with the coconut harissa sauce and chopped peanuts."
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} | 4d7dc0f8ae03b7fc0f3c76d1ca07a103cab946bad3a15e904b8ed44234427b9b | Warm sole salad with tomato, avocado and basil recipe
An average of 5.0 out of 5 stars from 1 rating If you spot some really fresh sole at the fishmongers, grab it for this super-simple warm sole salad, with tomato, avocado and basil. It’s a delicious treat for a light lunch. 2 tbsp semolina 160g/5¾oz small Cornish sole (megrim), plaice or lemon sole fillets, cut in half3–4 tbsp olive oil, for fryingsalt and freshly ground black pepper 2 tbsp semolina 160g/5¾oz small Cornish sole (megrim), plaice or lemon sole fillets, cut in half 3–4 tbsp olive oil, for frying salt and freshly ground black pepper 1 tomato, cut into thin wedges½ romaine or Cos lettuce, leaves torn1 small avocado, peeled, stoned and sliced4 basil leaves, torn 1 tomato, cut into thin wedges ½ romaine or Cos lettuce, leaves torn 1 small avocado, peeled, stoned and sliced 4 basil leaves, torn 3 tbsp sunflower oil1 tbsp mild olive oil1 tbsp red wine vinegar¼ tsp sugar½ tsp salt 3 tbsp sunflower oil 1 tbsp mild olive oil 1 tbsp red wine vinegar ¼ tsp sugar ½ tsp salt Method Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat. Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through.While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls.Tuck the pieces of warm sole among the salad leaves and serve immediately. Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat. Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat. Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through. Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through. While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls. While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls. Tuck the pieces of warm sole among the salad leaves and serve immediately. Tuck the pieces of warm sole among the salad leaves and serve immediately. | {
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"title": "Warm sole salad with tomato, avocado and basil recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating If you spot some really fresh sole at the fishmongers, grab it for this super-simple warm sole salad, with tomato, avocado and basil. It’s a delicious treat for a light lunch. 2 tbsp semolina 160g/5¾oz small Cornish sole (megrim), plaice or lemon sole fillets, cut in half3–4 tbsp olive oil, for fryingsalt and freshly ground black pepper 2 tbsp semolina 160g/5¾oz small Cornish sole (megrim), plaice or lemon sole fillets, cut in half 3–4 tbsp olive oil, for frying salt and freshly ground black pepper 1 tomato, cut into thin wedges½ romaine or Cos lettuce, leaves torn1 small avocado, peeled, stoned and sliced4 basil leaves, torn 1 tomato, cut into thin wedges ½ romaine or Cos lettuce, leaves torn 1 small avocado, peeled, stoned and sliced 4 basil leaves, torn 3 tbsp sunflower oil1 tbsp mild olive oil1 tbsp red wine vinegar¼ tsp sugar½ tsp salt 3 tbsp sunflower oil 1 tbsp mild olive oil 1 tbsp red wine vinegar ¼ tsp sugar ½ tsp salt Method Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat. Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through.While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls.Tuck the pieces of warm sole among the salad leaves and serve immediately. Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat. Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat. Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through. Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through. While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls. While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls. Tuck the pieces of warm sole among the salad leaves and serve immediately. Tuck the pieces of warm sole among the salad leaves and serve immediately."
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"$oid": "68bad62aeb3bdbfd0cc01828"
} | 13b373b706113feeb69c9d6b3b8aa2609579a85f1149c544602c9907e02ac2b5 | Salmon meatball soup with salad bag pesto recipe
Salmon meatball soup with salad bag pesto, potato and lettuce An average of 1.0 out of 5 stars from 1 rating Diced salmon makes delicious meatballs for soup made with leftover Cos lettuce and a bag of salad whizzed into pesto. Magic! 300g/10½oz salmon, skin on1 tsp Dijon mustard 1 tbsp mayonnaise 3 spring onions, chopped½ lemon, juice onlydash olive oilsalt and freshly ground black pepper 300g/10½oz salmon, skin on 1 tsp Dijon mustard 1 tbsp mayonnaise 3 spring onions, chopped ½ lemon, juice only dash olive oil salt and freshly ground black pepper dash olive oil, plus extra for drizzling1 potato, diced, skin on (or a few small salad potatoes)½ Cos lettuce (or other lettuce), shredded1 garlic clove, sliced pinch chilli flakes 300ml/10fl oz vegetable stock dash olive oil, plus extra for drizzling 1 potato, diced, skin on (or a few small salad potatoes) ½ Cos lettuce (or other lettuce), shredded 1 garlic clove, sliced pinch chilli flakes 300ml/10fl oz vegetable stock 1 leftover salad bag rocket, watercress and spinach mix 50g/1¾oz Parmesan or other hard cheese, grated1 tsp Dijon mustard1 tbsp red wine vinegar 4 tbsp olive oil, to taste25g/1oz pine nuts 1 leftover salad bag rocket, watercress and spinach mix 50g/1¾oz Parmesan or other hard cheese, grated 1 tsp Dijon mustard 1 tbsp red wine vinegar 4 tbsp olive oil, to taste 25g/1oz pine nuts Method Remove the skin from the salmon and set aside.To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice.Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm.For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper.Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin. Remove the skin from the salmon and set aside. Remove the skin from the salmon and set aside. To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice. To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice. Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties. Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm. For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes. For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper. Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin. Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin. Recipe tips Any leftover pesto can be stored in a jar in the fridge to be enjoyed with another dish, and should be eaten within a few days. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/salmon_meatball_soup_73963",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Salmon meatball soup with salad bag pesto recipe",
"content": "Salmon meatball soup with salad bag pesto, potato and lettuce An average of 1.0 out of 5 stars from 1 rating Diced salmon makes delicious meatballs for soup made with leftover Cos lettuce and a bag of salad whizzed into pesto. Magic! 300g/10½oz salmon, skin on1 tsp Dijon mustard 1 tbsp mayonnaise 3 spring onions, chopped½ lemon, juice onlydash olive oilsalt and freshly ground black pepper 300g/10½oz salmon, skin on 1 tsp Dijon mustard 1 tbsp mayonnaise 3 spring onions, chopped ½ lemon, juice only dash olive oil salt and freshly ground black pepper dash olive oil, plus extra for drizzling1 potato, diced, skin on (or a few small salad potatoes)½ Cos lettuce (or other lettuce), shredded1 garlic clove, sliced pinch chilli flakes 300ml/10fl oz vegetable stock dash olive oil, plus extra for drizzling 1 potato, diced, skin on (or a few small salad potatoes) ½ Cos lettuce (or other lettuce), shredded 1 garlic clove, sliced pinch chilli flakes 300ml/10fl oz vegetable stock 1 leftover salad bag rocket, watercress and spinach mix 50g/1¾oz Parmesan or other hard cheese, grated1 tsp Dijon mustard1 tbsp red wine vinegar 4 tbsp olive oil, to taste25g/1oz pine nuts 1 leftover salad bag rocket, watercress and spinach mix 50g/1¾oz Parmesan or other hard cheese, grated 1 tsp Dijon mustard 1 tbsp red wine vinegar 4 tbsp olive oil, to taste 25g/1oz pine nuts Method Remove the skin from the salmon and set aside.To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice.Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm.For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper.Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin. Remove the skin from the salmon and set aside. Remove the skin from the salmon and set aside. To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice. To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice. Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties. Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm. Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm. For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes. For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper. Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper. Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin. Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin. Recipe tips Any leftover pesto can be stored in a jar in the fridge to be enjoyed with another dish, and should be eaten within a few days."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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